Cream butter, add sugar and remaining ingredients.
Roll into small balls, and place on cookie sheet.
Bake in 325 F oven for 30 minutes.
Roll balls into powdered sugar when hot, and again when cool.
Note: These cookies taste best when thoroughly cooled (ie best served the next day--if you can wait!).
Mix all ingredients.
Roll
into
small balls.\tBake at 350\u00b0 for 15 to 20 minutes.
Roll
in powdered sugar while hot. Roll again when cool.
Makes 3 dozen.
Cooking tip: For packing a variety of cookies
ngreased cookie sheets.
Bake for 8 to 10 minutes in
cookie sheet and toast for about 5 minutes, stirring occasionally
ookie sheets (ungreased).
Bake for 22- 24 minutes or until
For the chutney, preheat grill on
For the aioli:
Mix all
killet over medium-high heat for about 2 minutes.
Add
For the crab cakes: Heat oil in large skillet
Place ground meat in pot, add oil, garlic powder, salt and pepper.
Brown ground meat.
Add beans and tomatoes.
If making mexican add chili powder.
Simmer for 1 hour.
Top with either sour cream for mexican or parm cheese for italian.
f the tins and bake for 1 hour and 50 minutes
ough is used.
Bake for 25 minutes. Be careful not
n a 350\u00b0 oven for 20 to 25 minutes (until
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.
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.
In large mixing bowl, cream butter, confectioners sugar and vanilla until light and fluffy.
Add flour, salt and pecans; mix well.
Cover and refrigerate for at least 2 hours.
Mix ingredients in order given.
Roll in hand to make small balls about 3/4 inch thick.
Place on baking sheet and bake at 325\u00b0 for about 30 minutes.
Roll in confectioners sugar while hot. Repeat when cool.
Yields 3 dozen.
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 sugar until light and fluffy.
Add vanilla. Sift and measure flour.
Add gradually to butter mixture.
Mix in nuts.
Roll dough into balls and place on ungreased baking sheet. Bake at 350\u00b0 for 15 minutes.
While warm, coat with powdered sugar.