ngreased baking sheets.
Bake for 30 to 35 minutes. When
00\u00b0 for 10-12 minutes or just until the cookies start
ore cookies.
Place onto prepared cookie sheets.
Bake for 40
n plastic wrap and chill for two hours, until firm.
inch apart.
Bake cookies until pale gold and the
nd chill in the freezer for 10-15 minutes.
Use
Preheat 325\u00b0F.
Lightly grease cooking sheet.
In large bowl using a mixer or spoon cream butter and sugar until light and fluffy.
Add vanilla, flour and nuts and mix well.
Roll dough in 3/4 inch balls between palms.
Place on sheet. Space 1 1/2 inch apart.
Bake 15-18 minutes.
Cool slightly.
Dust with powder sugar while cookies are warm.
tick.
When cold, place cookies in airtight container and cover
Line cookie sheets with parchment paper and set aside. Preheat oven to 325\u00b0F.
Cream butter until light & fluffy. Add sugar, vanilla and water. Mix well. Stir flour and salt into mixture. Add pecans, toffee bits and mini chocolate chips and mix thoroughly.
Roll into tablespoon-sized balls. Bake for 18-20 minutes or until lightly browned.
Roll in powdered sugar while warm. Once cooled, roll in powdered sugar again.
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.
killet over medium-high heat for about 2 minutes.
Add
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.
Mix all ingredients; roll into small balls and place on cookie sheet.
Flatten with spatula dipped in flour.
Bake at 300\u00b0 for 20 minutes.
Cool thoroughly, then roll in powdered sugar.
Makes 3 dozen small cookies.
(You may want to double the recipe.)
Cooking tip: For packing a variety of cookies in tins, place these in
and shape into crescents. Place cookies at least 2 inches apart
Blend softened butter with powdered sugar. Add vanilla.
Mix in salt, baking powder, flour and chopped pecans.
Form dough into 1 inch balls or flattened cookies and place on an ungreased cookie sheet.
Bake in a 325 degree oven for 12 minutes, until firm but not brown. While hot roll in powdered sugar. Let cool and roll again in powdered sugar.
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.
This delicate sweet dessert is famous at Mexican weddings or other festivities.
A surprising treat for people who think Mexican food is always hot and spicy.
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 butter in mixer until fluffy. Slowly add flour. Add pecans, 1/4 cup 10x confectioners sugar and orange extract. Mix well. Use one level tablespoon for each cookie; shape into balls and place 2-inches apart on a greased baking sheet. Bake in a preheated 350\u00b0 oven for 15 minutes. Transfer to a wire rack with wax paper under. Dust cookies with remaining 10x sugar. These cookies freeze well.