large, oiled bowl. Cover with a tea towel or plastic
Add the milk and mix with the dough hook of a
Cream butter and sugar
Beat in extract
Gradually blend in flour
Cover and refrigerate for an hour
Roll into one-inch balls and place one inch apart on un-greased cookie sheet
With the end of a wooden spoon make a indention in the ball and fill with jam
I have used Variety of jams and jellies Raspberry being the best! but Apricot is yummmie too, along with apple, blackberry, blueberry the possibilities are endless.
Bake at 350 for 14 to 18 minute.
00b0F. Line 2 baking sheets with parchment paper. For the dough
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.
nly once.
Garnish Snickerdoodle Cookie Pancakes with additional butter and sprinkle
nd a pinch of salt with an electric mixer until creamy
inch square cake pan with parchment paper.
Whip eggs
Place flour in a large bowl. Make a well in the center. Add heavy cream and enough lemonade to mix to a soft sticky dough. Knead gently on a floured surface until smooth.
Press dough out into an 8-inch square then cut into 16 squares. Arrange, just touching, in a greased camp oven.
Cook scones, covered, for 30 mins, or until scones sounds hollow when tapped on the bottom. Serve warm with jam and cream.
0b0F Line a baking sheet with foil and lightly oil or
00b0F. Line 2 baking trays with parchment paper.
Cream butter
set aside.
Mix margarine with sugars in large bowl. Mix
Preheat oven to 350\u00b0F. Line 2 baking trays with parchment paper.
In a stand mixer, cream butter and sugar together until light and fluffy. Add vanilla extract and egg and beat until combined. Stir in ground almonds and flour.
Drop level tablespoons of mixture onto trays, 2 inches apart. Make a small indent about 1/3 inch deep in each cookie. Fill with 1/4 tsp jam. Bake for 15 mins. Let cool on trays.
Preheat oven to 375.
Combine cookie mix, oats, water, vanilla extract, and egg white in mixing bowl.
Coat cookie sheet with cooking spray
drop by 2 level teaspoonfuls 1 inch apart onto cookie sheets
Press center of each cookie with thumb, making an indentation;
fill with 1/4 teaspoon jam.
Bake at 375 degrees for 10 minutes or until golden.
nd vanilla in large bowl with electric mixer at high speed
Preheat oven to 350F; line cookie sheets with parchment paper and set aside
Heat oven to 375\u00b0.
Mix flour and salt together; set aside. With an electric mixer beat together shortening, butter, sugar, egg yolk and vanilla.
Stir in flour mixture.
Roll into 1-inch balls.
Dip slightly into beaten egg white and roll in chopped nuts.
Place on an ungreased baking sheet 1 inch apart.
Bake for 5 minutes, remove and press thumb on top of each cookie.
Return to oven and bake 8 minutes more.
Cool, then fill thumbprint with jam just before serving.
large bowl beat butter with an electric mixer on medium
br>In a mixer fitted with a paddle attachment (or using
b>cookie sheet. Make an indent in center of each ball. Fill with jam