50 degrees.
Beat together butter and the 4 Tablespoons of
Cream butter and sugar together well.
Add egg yolks, vanilla and baking powder.
Slowly add flour 1/2 cup at a time.
Dough should be just right, barely sticking to your hands.
Take a small amount and roll into a ball.
Pat down and place on ungreased baking sheet.
Bake in 350\u00b0 oven for approximately 20 minutes. Bottom should be light brown.
After they have cooled a bit, dust with confectioners sugar.
Recipe makes approximately 50 cookies.
tachment, mix remaining 16 tablespoons butter, sugar, salt, and
egrees.
Beat butter with an electric mixer for 30 minutes at
Preheat oven to 350\u00b0F. Line 2 baking trays with parchment paper.
Beat butter and sugar together until creamy. Add citrus zest and vanilla. Beat in egg yolks until well combined. Add milk then flour. Bring together on a lightly floured work surface and roll into 8 inch logs. Twist into desired shapes and brush with beaten egg. Sprinkle with sesame seeds or sugar then arrange on trays. Bake for 15-20 mins, or until golden brown. Let cool completely on trays.
Store in an airtight container.
dium bowl. Whisk peanut butter, brown sugar, butter, corn syrup, granulated
In a large bowl, combine the flour and baking soda.
In another bowl (large) beat well the butter until fluffy.
Add the sugar, egg yolks, vanilla and brandy (orange juice may be used as a substitute for brandy).
Then add flour mixture, a little at a time, mixing constantly.
Soft dough will form.
Knead the dough.
Cut into shapes.
Bake in preheated oven at 350\u00b0 for 20 to 25 minutes (until light brown).
Let cool and dust with confectioners sugar until well coated.
Makes approximately 65 cookies.
Mix cookie dough according to recipe on the box or your own recipe.
Bake at temperature according to the recipe you are using.
Put 1 teaspoon full of dough into greased small or mini muffin tins and pat down.
Bake in oven for 6-7 minutes.
Take out and push a candy into the center of each cookie.
The dough will fill around the candy.
Bake another 4 minutes and remove from the oven.
Remove from tin when cookies cool or they will fall apart. You can place the entire tin the freezer to speed the cooling. Makes 3 dozen.
edium bowl, cream together the butter, sugar and egg until smooth
Cream butter.
Add sugar gradually.
Beat in egg yolk and vanilla.
Blend in dry ingredients and nuts.
Work dough with hands until pliable.
Shape into crescents or fingers, using rounded teaspoonfuls of dough.
Place on ungreased cookie sheet. Bake at 350\u00b0 for 12 to 15 minutes.
After removing cookies from oven and cookie sheet, sift powdered sugar over warm cookies. Makes about 6 dozen.
ven to 350 degrees. Mix butter and 1 cup sugar until
Preheat oven to 350\u00b0.
Cream butter or margarine and peanut butter together.
Add sugars, eggs and vanilla; mix well.
Sift dry ingredients together and add gradually to creamed mixture. Stir in Kroger peanut butter chips.
(Now you have the recipe for these cookies!)
Form dough into small balls and place on ungreased cookie sheets.
Flatten slightly with a fork.
Bake for 9 to 12 minutes or until golden brown.
Allow to cool for a minute, then remove from cookie sheet.
Yield:
approximately 60 (2-inch) cookies.
Add ingredients in the order given, toss gently and serve with your favorite crackers.
I like to serve it with Wheatsworth stone ground wheat crackers.
Recipe yields 6 large salads or 10 small salads.
Enjoy!
ixer at medium speed, cream butter until light.
Gradually add
Cream butter in bowl for 10 to 15 minutes or until very light. Add 1/2 cup confectioners sugar, egg yolks and vanilla; mix well. Stir in flour and baking powder.
Shape dough into small crescents.
Place 1-inch apart on 2 ungreased cookie sheets.
Bake at 375\u00b0 for 15 minutes or until lightly browned.
Place cookies carefully on waxed paper sprinkled with 1/4 cup confectioners sugar.
Sprinkle with remaining confectioners sugar.
Cool thoroughly.
Store in airtight container.
Yield:
60 servings.
These cookies are great with coffee!
Melt butter in a large saucepan over
Cream butter until light and fluffy, it
Cream butter, add sugar gradually cream until smooth. Blend in flour. Stir in nuts, water, and vanilla. Mix well.
Shape into small 1 inch balls, press down while pressing in 1 whole clove on ungreased baking sheet.
Bake at 350 degrees F (175 degrees C) for 20 minutes. While still warm roll into confectioners' sugar. If desired roll again when cooled.
Mix butter with sugar until well creamed.
Add eggs and beat. Add vanilla and baking powder.
Add flour 1/2 cup at a time until dough is to a consistency where you can roll it out in your hands. It should not stick to your hands nor should it crumble.
Roll into half moon or circle shapes.
Put on ungreased cookie sheet. Brush with egg and sprinkle with sesame seed.
Bake at 350\u00b0 for 15 to 20 minutes or until lightly browned.
Makes 25 cookies.