1 cup soft butter (real butter only)
2 tablespoon vanilla
3 cup flour
2/3 cup sugar
1/2 teaspoon salt
Cream butter until light and fluffy. Add sugar. Gradually stir in vanilla. Add eggs one at a time, beating after each addition. Blend in flour and salt. Mix well.
Wrap dough and chill for at least 2 hours. Lightly flour a pastry cloth and rolling pin. Roll dough to about 1/8" thickness. Cut into desired shape. Place 1" apart
on cookie sheets. Bake at 350°F. for 10 minutes or until lightly brown. Cool, frost and decorate. Makes 5 dozen.
Mix well, add more milk for a thinner frosting. Add food coloring to your preference. Decorate.
Almond Kissed Cookies
1 cup sliced almonds; divided
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1 cup butter or margarine; softened
1 1/2 cup confectioner's sugar
1 teaspoon fresh grated orange peel; (up to 2)
1/2 teaspoon almond extract
1 cup hershey mini-kisses semi-sweet or; milk chocolate
Grind 1/2 cup of almonds in food processor or blender. Stir together flour, ground almonds and baking soda; set aside. Beat butter and confectioner's sugar in bowl until fluffy.
Add egg, ornage peel and almond extract; beat on low speed until blended. Add flour mixture; beat on low speed until blended. Shape dough into two logs about 1- 1/2 inches in diameter.
(Refrigerateo dough for about 15 minutes, if necessary, before shaping.) Wrap in waxed paper or plastic wrap; refrigerate until well chilled, at least 2 hours. Heat oven to 375°F.
Lightly grease cookie sheets. Slice dough into 1/2 inch thick slices. Place on cookie sheet about 2 inches apart. Bake 6-8 minutes or until edges are lightly browned. Immediately palce
3 mini kisses and 3 almond slices on top of each cookie, pressing down lightly. Remove from cooke sheet to wire rack. Cool completely. Makes about 3 1/2 dozen cookies.
Almond-Raspberry Thumbprint Cookies
1 cup butter or margarine, softened
1 cup sugar
1 can almond filling
2 egg yolks
1 teaspoon almond extract
2 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 can raspberry filling
Beat butter and sugar in medium bowl with electric mixer until light and fluffy. Add almond filling, egg yolks and almond extract; beat until blended. Stir in flour, baking powder and salt with wooden spoon to make soft dough.
Cover; refrigerate at least 3 hours or overnight.
Preheat oven to 350°F. Shape dough into 1" balls. Place on ungreased baking sheets, about 1 1/2" apart. Press thumb into center of each ball to make indentation. Spoon 1/2 teaspoon raspberry filling into each indentation.
Bake 11-13 minutes or until edges of cookies are golden brown. Cool on baking sheets 1 minute. Remove from baking sheets; cool completely on wire racks.
Makes about 5 dozen cookies
Banana Surprise Cookies
1 cup brown sugar
1/4 cup oil
1 1/2 cup bananas; mashed (about 3)
1/2 teaspoon vanilla
1 1/2 cup flour
1 1/2 cup rolled oats
1 tsp baking soda
1 teaspoon cinnamon
1/4 tsp nutmeg
1/2 cup walnuts; chopped or chocolate chip
Preheat the oven to 350°F and coat 2 baking sheets with Pam. Beat the egg, brown sugar and oil with an electric mixer until smooth. Add the bananas and beat again. Add the vanilla, flour, oats, baking soda, cinnamon and nutmeg and beat
until well mixed. Stir in the nuts or chocolate chips. Let the batter sit for about 5 minutes so that the oats can absorb the liquid. Drop the batter by rounded tsp about 2" apart onto the baking sheets and bake for 12 to 15 minutes. Cool on wire rack.
Peanut Butter Sandwich Cookies
1 cup butter or regular margarine
1 cup sugar
1 cup brown sugar; firmly packed
2 eggs; lg
1 cup peanut butter; crunchy style
1 teaspoon vanilla
3 cup unbleached flour; sifted
2 teaspoon baking soda
1/4 teaspoon salt
Peanut Butter Filling
1/2 cup peanut butter; crunchy style
3 cup confectioners' sugar; sifted
4 tablespoon milk
1 teaspoon vanilla
Cream the butter, sugar and brown sugar together in a mixing bowl, using an electric mixer at medium speed, until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the peanut butter and vanilla. Sift the flour, baking soda and
salt together and stir into the creamed mixture. Form the mixture into 1-inch balls. Place about 2-inches apart on greased baking sheets. Press with floured fork, making a criss-cross pattern on each. Bake in a preheated 375°F. oven for 8 minutes or until golden
brown. Remove from the baking sheets and cool on wire racks. When completely cooled, spread one cookie with the peanut butter filling and top with another cookie making a sandwich. Makes 3 1/2 dozen cookies.
Peanut Butter Filling: Mix all of the ingredients in a medium bowl and beat with an electric mixer at medium speed until smooth and creamy.
Whisk egg and granulated sugar until light and fluffy.
Sift flour, salt, cinnamon, white pepper, Mixed Spice, cornstarch and baking powder into egg mixture. Add lemon peel and candied peel and stir well. Chill 1 hour.
Preheat oven to 350°F. (175°C.). Lightly grease several baking sheets. Form mixture into 16 small balls and place well apart on baking sheets. Bake in preheated oven 20 minutes or until well risen and lightly golden. Cool on a wire rack. Sprinkle with powdered sugar,
if desired. Store several days before serving to allow time for flavors to mellow.
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