Cream butter.
Add the 1/2 cup powdered sugar, the salt and vanilla as you keep beating.
Beat until very light.
Stir in flour slowly.
Add nuts.
Chill.
Shape into one-inch balls. Place on ungreased cookie sheet.
Bake 15 minutes at 350\u00b0.
Roll hot cookies in the reserved powdered sugar.
Cool and then reroll in the sugar.
ocolate.
TO MAKE THE COOKIES:
Whisk the flour
-inch thickness. Cut 18 wedding cake shapes from dough, re
To make the almond cookies, in a stand mixer, beat
easpoonful of dough into a ball.
On a sheet of
br>Gather dough into a ball. Divide dough into 4 portions
rescent, (I rolled into a ball).
Continue to dust hands
ize of a Ping-Pong ball.
Place about 1 inch
he dough forms into a ball, 10 to 15 seconds longer
alms to make a smooth ball.
Place remaining sugar on
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
b>cookies: Roll about a tablespoon of dough by hand into a ball
p the dough into a ball, wrap in plastic wrap, and
heets with parchment paper.
COOKIES: Cream together the butter and
Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
br>Form dough into big ball and place in plastic wrap
Preheat oven to 350\u00b0F.
Line baking sheets with parchment paper.
Using a mixer, cream margarine and sugar. Add flour till dough forms.
Stir in cranberries, pistachios, zest, and juice.
Let dough rest in fridge for a few minutes. To form cookies, roll 1 tablespoons dough into a ball, then flatten. Place on cookie sheet.
Bake cookies for 11 minutes or till the bottoms are just turning golden and the tops look dry-ish. Cool on wire racks.
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.
Place cookies on cookie sheet and then