Cream butter, brown sugar and vanilla together. Then add flour and salt. Mix thoroughly. Mix in walnuts. Make 1-inch balls and place on greased cookie sheets. Bake at 350\u00b0 for 8 to 10 minutes until bottom of cookie is brown. Remove from cookie sheets; cool. Just before serving, roll cookies in powdered sugar to cover. Yummy.
inches apart on ungreased cookie sheets (ungreased).
Bake for
Beat sugar with eggs. Add pineapple WITH juice; stir to mix.
Sift flour and baking soda together, add to mix.
Pour into ungreased 9 x 13 baking dish.
Bake at 350\u00b0F for 35 minutes.
While cake is baking, make topping.
Cream together cream cheese, sugar, butter and vanilla* at high speed.
While cake is warm, not hot, put topping on cake.
*I always bake with Mexican vanilla, it has a very different taste than regular vanilla extract. Try it and let me know! You will not be disappointed, I promise!
nches apart, on ungreased large cookie sheet.
Bake cookies 13
In a large mixing bowl beat margarine'til softened.
Add sugar; beat'til fluffy.
Stir in flour, nuts and a dash of salt.
Cover; chill 1 hour.
Heat oven to 350 degrees.
Shape dough into 1\" balls.
Bake on ungreased cookie sheet for 15 minutes or until lightly browned.
Cool on cookie sheet for 5 minutes; remove and roll in powdered sugar.
Let cool completely and roll again in powdered sugar.
nd place on an ungreased cookie sheet about 1-inch apart
Cream together confectioner's sugar and butter. Add vanilla, cinnamon and almonds.
Knead in flour by hand until completely mixed.
Chill dough for about an hour.
Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
Roll out dough to one inch thickness. Cut into 1 inch pieces, and roll quickly and gently into a ball. Place 2 inches apart on cookie sheets. Bake for about 15 minutes.
When baked, dip or roll in confectioner's sugar. Store airtight in layers with waxed paper in between.
Mix shortening, sugar, water and cinnamon together.
Add flour, 1 cup at a time, until all flour is well blended.
Halve dough and roll out on floured surface.
Cut with a cookie cutter. Bake in a 300\u00b0 oven until lightly browned.
Immediately sprinkle a mixture of cinnamon and sugar over cookie.
Heat oven to 325\u00b0.
In large bowl beat 1/2 cup powdered sugar, butter and vanilla until light and fluffy.
Stir in flour, almonds and salt; mix until dough forms.
Shape into 1-inch balls.
Place 1 inch apart on ungreased cookie sheets.
Bake at 325\u00b0 for 15 to 20 minutes or until set but not brown.
Immediately remove from cookie sheets.
Cool slightly; roll in powdered sugar.
Cool completely. Re-roll in powdered sugar.
Yield:
5 dozen cookies.
Cream butter, 1/2 cup confectioners sugar and almond flavoring. Combine flour, pecans and salt and stir into butter mixture.
Shape dough into 1-inch balls.
Place on ungreased cookie sheet.
Bake at 325\u00b0 for 25 minutes.
Have ready a plastic bag containing one-half box confectioners sugar.
As cookies come from oven, drop 2 to 3 at a time into bag to coat with sugar.
Place on rack.
Cool one half hour.
Repeat coating process.
Let sit overnight.
These are called Mexican Wedding Cakes.
Delicious.
Sift flour and salt together.
Cream butter or margarine and confectioners sugar.
Mix the 2 mixtures together.
Blend in vanilla and almond extracts and the nuts.
Form into very small balls.
Bake on ungreased cookie sheet 25 minutes at 325\u00b0 or until lightly browned.
Roll in confectioners sugar while still warm. When they are entirely cool, roll again in confectioners sugar. This second rolling makes a prettier cookie.
Mix all ingredients together.
Roll into teaspoon size balls. Place on cookie sheet, flatten and bake at 400\u00b0 for 10 to 12 minutes.
Remove from cookie sheet and roll in powdered sugar. After all are powdered, roll in powdered sugar again.
Repeat a third time.
The cookies must be warm for the sugar to stick.
Cream the butter and sugar; add flour, pecans and vanilla. Make into small balls and place on ungreased cookie sheet.
Bake at 300\u00b0 for 30 to 45 minutes.
Remove from cookie sheets and roll in powdered sugar.
Let cool and roll in sugar again.
(I find a Ziploc bag works real well.)
o 275 degrees.
Line cookie sheets with parchment paper.
br>Place pecans on a cookie sheet and toast for about
Combine all ingredients. Form into 1 1/2-inch balls. Bake on cookie sheet at 350\u00b0 for about 10 to 15 minutes until set. Roll in powdered sugar while still warm.
Cream margarine, sugar and vanilla.
Blend in flour and nuts. Shape into 3/4-inch balls rolling in palm of hands.
Space about 1/2 inch apart on ungreased cookie sheet.
Bake in slow oven (325\u00b0) for 30 minutes.
Cookies should be creamy color.
Remove to wire rack until warm and roll in powdered sugar.
Cool entirely and roll in powdered sugar again if desired.
Makes 3 to 3 1/2 dozen cookies.
Cream butter and sugar; add flour gradually, beating each time.
Add vanilla and nuts and blend.
Shape into crescents; place on ungreased cookie sheet and bake at 325\u00b0 for 15 to 18 minutes.
Cream butter and powdered sugar. Add vanilla and mix well. Gradually add sifted flour and chopped nuts. Refrigerate mixture for at least 2 hours. Roll into small balls about the size of a walnut. Put on ungreased cookie sheet. Bake in preheated oven at 350 to 375\u00b0 for about 20 minutes. Roll in powdered sugar while still warm.
Cream butter, powdered sugar, flour, vanilla and walnuts.
Roll into a ball the size of a walnut.
Bake on a greased cookie sheet at 350\u00b0 for 15 to 20 minutes or until light brown in color.
Roll in powdered sugar for covering.