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Thumbprint Cookies
Beth M.
Ingredients:
1/2 cup Butter (softened)
3/4 Cup sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 1/2 cups chopped nuts (walnuts are great for this)
1 small jar raspberry jam
Preheat oven to 350
- Using a mixer, cream butter and sugar in large bowl
- Add one egg and the vanilla, followed by the flour and mix (the other egg will be used later in the recipe)
- Shape dough into large ball
- Chill the dough in your refrigerator for at least one hour
- Take chilled dough and form small balls .
- Dip the balls into a mixing bowl containing one slightly beaten egg and then into another bowl containing the mixed nuts.
-Slightly flatten the balls and make a thumbprint in the center. Put the cookie on a cookie sheet and carefully use a spoon to put jam into the thumbprint.
-Bake in the oven for 8-10 minutes until golden brown.
Orange Cranberry Oatmeal Cookies
Tracy W.
1 cup butter or margarine, softened
¾ cup Splenda
¾ cup white sugar
2 eggs or ½ cup fat-free egg substitute
1 tsp vanilla extract
2 cup all-purpose flour
1 tsp baking powder
½ tsp table salt
¼ tsp baking soda
2 cup uncooked oatmeal
2 cup orange-flavored craisins Zest from 1 medium orange
¼ tsp pure orange extract
1½ cups white chocolate chips
Preheat oven to 375. In large mixing bowl, cream margarine, splenda, and sugar. Add egg (substitute) and vanilla and mix well.
Combine flour, baking powder, salt, and baking soda. Add to creamed mixture slowly until well blended. Stir in oats, craisins, and orange zest & extract. Add white chips.
Drop by rounded teaspoonful, 2 inches apart onto sprayed cookie sheet. Bake at 375 for 10-12 minutes, until edges are lightly browned. Yields about 6 dozen.
(Also great with cherry flavored craisins or dried cherries and almond extract.)
*Taken from the Weight Watchers Website and revised over several years for our family.
Almond Crescents
Marnie S.
Makes about 40 cookies
2 1/4 cups all-purpose flour
1/8 teaspoon salt
1/2 cup (3 ounces) blanched almonds
2/3 cup superfine sugar
14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into very small pieces
3 large egg yolks
1 teaspoon pure vanilla extract
3/4 cup confectioners' sugar, for sifting
1. Sift flour and salt. In a food processor, grind almonds fine. Add sugar, sifted flour, and salt. Pulse to combine. With machine running, slowly add pieces of butter through feed tube. Add yolks and vanilla (I usually add a 1/2 tsp. of almond extract to the batter at the same time I add the vanilla). Process for 20 seconds. Divide dough into two pieces. Roll each into a 1 1/2-inch-thick log, wrap in plastic, and refrigerate for 3 hours.
2. Line two baking sheets with parchment. Cut dough into 3/8-inch-thick pieces. Pinch each into a 3-inch crescent; place on baking sheets about 1 inch apart. Refrigerate for 30 minutes.
3. Heat oven to 350°. Bake crescents for 10 minutes, rotate sheets between oven shelves, and bake about 8 more minutes; cookies should not brown. Transfer parchment with cookies to a wire rack; let cool 5 minutes. Sift confectioners’ sugar over before serving.
White Velvet Cutouts
Natalie M.
2 c. butter, softened
1 package (8 ounces) cream cheese, softened
2 c. sugar
2 egg yolks
1 t. vanilla extract
4 1/2 c. flour
In a mixing bowl, cream butter and cream cheese until light and fluffy. Add sugar, egg yolks and vanilla, mix well. Gradually add flour. Cover and chill 2 hours or until firm. Roll out on a floured surface to 1/4 in. thickness. Cut into 3-in. shapes; place on greased baking sheets. Bake at 350 degrees for 10-12 minutes or until set (not browned). Cool 5 minutes; remove to wire racks to cool. Frost.
Onion Pretzels
Natalie M.
1 bag pretzels
1 env. onion soup mix
1 c. butter
Melt butter, mix with soup mix. Add pretzels and stir. Bake @ 250 for 1 hr. stiring every 15 minutes.
Sugared Almonds
Natalie M.
1 lb. almonds
1 egg white
1 T. cold water
1 t. cinnamon
1/4 t. nutmeg
1/8 t. salt
1/2 c. brown sugar
1/2 c. white sugar
Mix egg white and water. Add nuts, mix until sticky. Stir nuts into sugar and spice. Spread on cookie sheet. Bake @ 250, stiring every 15 min. for 45-60 minutes.
Thursday, December 14, 2006
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