alf way through with a thimble, or something around the same
Cream butter.
Add the sugar and vanilla, then the flour, mixing well after each addition.
Roll dough into 1-inch balls and place on ungreased cookie sheet.
Using a lightly floured thimble, indent each ball.
Fill the depressions with a dab of preserves, taking care not to overfill.
Bake at 350\u00b0 to 375\u00b0 for 12 to 15 minutes until very lightly browned.
Makes about 40 cookies.
br>Using a lightly floured thimble, press a small hole about
Cream butter and sugar.
Add egg yolks and vanilla.
Beat until light and fluffy.
Stir in flour.
If necessary, chill until firm enough to handle.
With floured hands, roll into 1-inch balls. Place 1 1/2-inches apart on cookie sheets.
Using a floured thimble, make a small indentation in center of each cookie.
Fill with jam.
Bake at 325\u00b0 for about 20 to 25 minutes.
Cool on racks. Makes about 4 dozen.
Mix all together.
Make small balls and make a little hole with a thimble.
Fill with apricot jelly or any favorite jelly.
Bake at 375\u00b0.
The round end of a clothespin may be used to make the hole.
Sift together flour and salt.
Cream well the butter and brown sugar.
Blend in unbeaten egg yolk and vanilla.
Add the dry ingredients.
Mix thoroughly.
If desired, chill one hour for easier handling.
Shape dough into balls, 1-inch in diameter.
Dip in slightly beaten egg white, then into chopped pecans.
Place on ungreased baking sheet.
Press deep hole in center of cookie with floured finger or thimble.
Bake in a moderate oven (375\u00b0) for 12 to 15 minutes.
coa powder. As with all cookies, it's the taste
Cream butter and sugar.
Add egg yolks and vanilla.
Mix well. Add flour and mix thoroughly.
Shape dough into small balls, the size of a walnut.
Flatten slightly.
Make a small indentation in the center of each cookie by using a thimble and lightly pressing the center with your thumb.
Spoon a small amount of your favorite jelly or jam into the indentation.
Bake at 350\u00b0 for 10 to 12 minutes or until lightly browned.
Makes 7 to 8 dozen.
Cream butter, add sugar gradually and mix well. Add well beaten egg yolk, flavoring, and flour. Shape into balls about the size of a walnut. Dip in unbeaten egg whites, then in finely chopped nuts. Dent in center with a thimble. Place on baking sheet and bake at 350 degrees for five minutes; dent again. At Christmas, can put cherry in dent.
Bake 12-15 minutes.
Mix together and chill in refrigerator for several hours or overnight.\tRoll teaspoon of dough into ball and place on lightly greased cookie sheet.
Flour thimble and punch hole in middle of cookie, being careful not to break ball. Fill with jelly.
Cream butter and sugar.
Beat egg yolks and vanilla.
With a wooden spoon, gradually work in flour until blended.
Chill if necessary.
Shape into 1-inch balls and place 1 1/2 inches apart on ungreased cookie sheet.
Press hole in the center, using a floured sewing thimble and fill with jam.
Bake at 325\u00b0 until brown on bottom, but not on the top, about 25 minutes.
Store in tightly covered tin box.
Makes about 4 dozen.
Cream butter and
sugar
until
smooth.
Add beaten egg yolk, flavoring and flour.
Shape into small balls the size of a small walnut.
Dip
in egg white and then into nuts.
Place on greased cookie sheet.
Make a dent in dough with a thimble or something similar.
Bake
in 350\u00b0 oven for 5 minutes, take out
and
dent again.
Bake
approximately
12
minutes more. Remove from oven and fill dent with jam while hot.
Mix first 4 ingredients and blend well.
Roll into balls the size of a small walnut.
Roll each ball in unbeaten egg white and then in finely chopped nutmeats.
Bake at 350\u00b0 for 5 minutes. Remove cookie sheet from oven and make small depression in center of each cookie (use thimble).
Fill hole with jelly.
Return to oven and bake for 15 minutes or until brown.
inutes, remove and with a thimble remake the thumbprint, and place
Sift together the flour and salt.
Cream the butter and gradually add brown sugar; cream well.
Blend in unbeaten egg yolk and vanilla.
Add the dry ingredients and mix thoroughly.
Chill dough well and shape into 1-inch balls.
Dip in slightly beaten egg white and then into finely chopped pecans.
Place on ungreased baking sheet and make a thumbprint in the center of the cookie; use floured thumb or thimble.
Bake at 375\u00b0 for 12 to 15 minutes.
Cream butter, sugar, egg yolk and vanilla together.
Add flour and roll into balls, make dent in each ball with thimble or finger.
Put a small amount of jelly in dent.
Bake at 350\u00b0 for 10 to 12 minutes.
Cream shortening with brown sugar; blend in peanut butter, salt, egg, orange extract and flour.
Shape into 1 inch balls; make thimble sized dent in top.
Bake at 350\u00b0 for 12 to 15 minutes; remove from oven.
Fill holes with red currant jelly.
Makes approximately 4 dozen.
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.