Mix butter and sugar together to a creamy consistency, then add vanilla.
Add flour and salt gradually, mix with a fork.
Make a small ball with dough and fold a Maraschino cherry in the middle, completely covering cherry in dough.
Place on an ungreased cookie sheet and bake at 350\u00b0 for 12-15 minutes.
Cool cookies.
Make frosting, thoroughly mix together frosting ingredients.
Dip top of cookies into frosting and allow to dry.
more perfect domed \"bon-bon\" shape, press cookie into a circle tablespoon
mix butter with sugar till light and fluffy -- add cornstarch and flour, mixing well.refrigerate until easy to handle.about 1-2 hours.
preheat oven to 350* --
shape dough into 1\" balls.
Place balls on nuts scattered on waxed paper.
flatten with bottom of glass .
put cookies, nut side down on ungreased cookie sheet.
bake 15 minutes.
frost with bon bon frosting.
to prepare BON BON FROSTING:.
blend sugar, butter and lemon juice.till smooth.if desired, add yellow food coloring.
Melt Margarine and combine with all bon bon ingredients.
Make into balls.
Chill or freeze at least 2 hours.
Melt paraffin in top of double boiler.
Add chocolate chips. Melt together.
Drop in balls and cover with chocolate.
Chill until chocolate is hard and serve.
Follow recipe on Nestle chocolate chip bag, except completely melt butter (don't just soften).
Add the oatmeal, Grape-Nuts and chips to final mixture.
Preheat oven to 350\u00b0 (not 375\u00b0).
Bake for 10 to 11 minutes, taking out while not yet warm.
Beat together all ingredients, except powdered sugar; refrigerate for at least 2 hours.
Roll into 1-inch balls; roll in powdered sugar and arrange 1 inch apart on an ungreased cookie sheet.
Bake in a 350\u00b0F oven for 10-12 minutes.
Sprinkle with additional powdered sugar when cooled.
Mix first 4 ingredients; stir into sliced peaches.
Pour into a square 9-inch baking dish.
Top with 1/4 inch slices of cookie dough.
(May use your favorite cookie recipe.)
Bake at 350\u00b0 for 1 hour until golden brown.
Let cool.
Serve with ice cream.
nformation: CALORIES (per 1/6 recipe) 580kcal; FAT 32g; CHOL 170mg
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
ith parchment paper. Shape the cookie mixture into 1\" balls. Place
overed completely. Place on ungreased cookie sheet. Sprinkle with colored sugar
Heat oven to 350 degrees.
Mix thoroughly butter, sugar, vanilla.
Add red food coloring.
Mix in flour and salt until dough hold together. (If dough is dry, mix in 1 - 2 Tablespoons light cream.
Mold dough by teaspoonfuls around Maraschino cherry.
Place cookies about 1 inch apart on parchment lined cookie sheets.
Bake 12 - 15 minutes or until set but not browned.
Cool. Dip tops of cookies into Icing.
Place all cookie dough ingredients in bowl of
Preheat oven to 350.
Beat butter and sugar in large bowl with electric mixer on medium speed, or mix by hand.
Stir in flour, salt, egg, vanilla and a few drops of food color.
Wrap JUST enough dough around the chocolate kiss to cover it. Form into a small ball and place on cookie sheet.
Refrigerate the cookies and cookie sheet for at least 10 minutes.
Bake 10 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack.
190 degrees C). Lightly grease cookie sheets.
Before rolling out
portion (1/2 recipe) basic cookie dough, 1 cup semisweet chocolate
ablespoons milk).
For each cookie, shape dough by tablespoonful around
re no large pieces of cookie remaining.
Line a baking
n wire racks.
Prepare Cookie Filling: In large mixing bowl
In large bowl, stir together cookie crumbs, 1 cup confectioners sugar, pecans and cocoa. Stir in bourbon and corn syrup. Shape mixture into 1 inch balls and roll in remaining sugar. Sprinkle confectioners sugar over and under balls in storage container - separate layers with wax or parchment paper. Makes 4 1/2 dozen.