nd mix.
Spray a cookie sheet with a nonstick cooking
Cream together butter, brown sugar and egg yolk; add flour and salt.
Shape into 1 inch balls and dip in slightly beaten egg white, then roll in 1 cup finely chopped pecans.
With thumb press hole in each ball.
Melt 1 cup chocolate chips and put a teaspoon in the hole in center of cookie.
Bake at 350\u00b0 for 12-15 minutes.
nd make a thumb print in center of the cookie. Add approx 1
n sugar and place on cookie sheet. These cookies will flatten
Cream butter, sugar, add vanilla, flour, salt and mix well. Shape into balls (about 1 tsp. to form balls).
Place on ungreased cookie sheet and indent center of balls with thumb.
Fill with preserve.
Bake 10 to 12 minutes at 400\u00b0 oven.
Slice cookie dough and roll into ball.
Put ball in small greased muffin pan.
Make thumb print indent into ball.
Bake at 350 for 10 minutes.
Remove from oven.
Put peanut butter cup into center of cookie.
Remove immediately from muffin pan to cool. Makes 36 cookies.
Preheat oven to 400\u00b0F.
Cream together butter and sugar until smooth.
Beat in egg and vanilla.
Sift together flour, baking powder, and add to creamed mixture. Mix to combine.
Roll dough into a log on plastic wrap and refrigerate for at least 1 hour.
Slice roll into 1/4-1/2 inch disks. Shape dough into 1 inches balls then press a thumb print in the middle and fill with raspberry preserves before baking.
Place 1-inch apart on ungreased cookie sheets. Bake 7-10 minutes Cool completely before removing from sheets.
Cream butter.
Add sugar gradually and cream until light.
Add egg yolk.
Mix thoroughly and blend in flour.
Form into small balls (about 1-inch in diameter).
Dip into egg white, then into nuts.
Place on greased cookie sheet and press firmly flat with bottom of glass.
Bake in slow oven (300\u00b0) for 5 minutes.
Remove from oven and press centers down and bake about 15 minutes.
Cool and fill with a tart jelly or jam.
Makes 15 to 18 cookies.
Mix.
Roll in balls.
Press for thumb print.
Fill with solo fruit filling.
Bake 400\u00b0 for 20 minutes.
Check at 12 to 15 minutes.
n tartlet tin make a thumb print in center and fill with
Add sifted powdered sugar, margarine, salt and vanilla.
Beat together until fluffy.
Stir sifted flour and pecans into bowl of powdered sugar mixture.
Mix well and chill in refrigerator for at least 1 hour.
Shape into small balls and place 3-inches apart on ungreased baking sheet.
Press a small hole in the center of each ball with your thumb.
Bake in 350\u00b0 oven for about 15 minutes until lightly browned.
After cookies have cooked fill the hollows with icing or jelly.
Makes 60 small cookies.
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
he recipes in this collection.
Makes 22-23 cups cookie mix
ntil well blended.
Add cookie mix and flour; stir until
ugar, and place on the cookie sheet about 3 inches apart
uffin cups.
Divide the cookie dough into 24 equal parts
in another bowl break cookie dough into small pieces and
or 50 seconds.
Add cookie crumbs to melted butter. Stir
Roll out cookie dough and cut out six 5-inch rounds. Bake according to package directions. Let cool.
Add cream cheese and butter to a stand mixer and whip until combined.
Add vanilla and confectioners' sugar, then mix for about 3-4 minutes or until fluffy.
Spread each cookie round with the cream cheese frosting, then stack the layers with fruit, using a different fruit for each layer. Assemble this cake the day you plan to serve it, as the cookie layers will become very soft if layered with frosting and fruit too early.
et aside.
Make Cookie dough. Whisk flour, salt, baking