[ Post a Response | Aunt Runner's Lost Recipes ]
Posted by Peanut Patty on December 7, 2008, 8:07 pm
67.14.221.188
Refrigerator Thumbprint Fudgy Cookies
1/2 stick (1/4 cup) salted butter, softened
1/2 cup heavy cream
1 cup granulated sugar
1 teaspoon vanilla extract
12 ounces (about 2 cups) semisweet chocolate chips
2 1/2 cups quick oats (not instant)
1 cup raspberry preserves
1/4 cup confectioner's sugar
Instructions
In a 2 quart saucepan, combine butter, cream, and sugar.
Warm over medium heat, stirring constantly until sugar dissolves.
Remove from hat, add vanilla and chocolate chips, 1 cup at a time, stirring until chocolate melts.
To complete the dough, fold in the oats and stir until all ingredients are thoroughly combined.
Shape dough into 1 inch balls and place on a cookie sheet lined with wax paper.
Using the bottom of a glass, flatten cookies to 2 inches in diameter.
Make a depression in center of each cookie with your thumb.
Chill cookies in refrigerator 30 minutes or until set.
Spoon 1/2 teaspoon of preserves into center of each cookie.
Dust with confectioners
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Thumb-print Cookies
Ingredients
2 cups flour
2 teaspoons vanilla
teaspoon salt
2 cups finely crushed walnuts (opt)
1 cup butter cup jam or
1 cup sugar (divided) 40 chocolate kisses
Instructions for Thumb-print Cookies
Combine flour and salt in a small bowl. Beat butter and cup sugar in a large bowl on medium speed until fluffy. Add vanilla, mix well. Add flour cup at a time to form a soft dough. Wrap dough in plastic wrap and refrigerate until firm (20 minutes).
Preheat oven at 325.
Spread remaining sugar on a small plate. Shape dough into 1-inch balls and roll in sugar (or finely crushed walnuts). Place balls 2-inches apart on ungreased cookie sheets.
Bake until firm, about 5 minutes.
Remove from oven. Make deep indentation in each cookie and fill with jam (if using chocolate kisses, make indentation, but do not fill).
Bake another 10 minutes or until light brown. Cool completely upon wire racks.
If using chocolate kisses instead of jam, cool for five minutes, then add chocolate kisses.
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Great American Recipes
Grandma's Cookie Card 48 Gr 16
Cream Cookies
For 6 dozen cookies:
1/2 c butter or margarine
1/2 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1/2 cup whipping cream
1 teaspoon lemon extract
Halved or quartered glazed cherries, for garnish
Preparation:
1. Cream the buttter and sugar until blended.
Mix the flour with the baking powder. Add to the butter
mixture with cream and lemon extract.
2. Mix until a stiff dough forms.
Chill for 30 minutes if necessary.
3. Using 1 teaspoonful of dough at a time, roll into small balls.
Place on lightly greased baking sheets.
4. Press a halved cherry into each cookie.
5. Bake T 350 F degrees for 8 to 1 minutes or until lightly golden and set.
6. Cool. Store in airtight tin or freeze for longer storage.
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Great American Recipes
Grandma's Cookies Card 39 Gr 16
Cinnamon Crinkle Tops
For 5 dozen cookies you will need:
1 cup solid vegetable shortening
1 1/4 cups granulated sugar
2 eggs
2 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups all-purpose flour
1/4 cup unsifted powdered sugar
1 Tablespoon gr cinnamon
Preparation:
1. In large mixing bowl, beat together the shortening and sugar.
Add eggs, and beat to smoothly blend. Stir in cream of tartar,
soda, and flour.
2. Cover and refrigerate dough for 1 hour or until firm.
3. Between your palms, roll about 2 teaspoon of the dough
at a time to shape into balls.
4. In a small bowl, stir together the powdered sugar and cinnamon.
Roll dough balls in this mixture to coat.
5. Set dough balls i inch apart, on ungreased baking sheets.
Bake at 400 F 7 to 8 mins. Transfer to rack to ccol.
6. Store cookies in an airtight container at room temperature
up to 4 days.
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Great American Recipes
Grandma's Card 94 Gr 16
Pecan Kisses
For 2 dozen cookies:
1 egg white
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup firmly packed light brown sugar
1 teaspoon vanilla extract
2 cups coarsley chopped pecans
Preparation:
1. Beat the egg white with the cream of tartar and salt
until very foamy and beginning to hold shape.
2. Beat in the brown sugar gradually. Add vanilla. Beat
until the mixture is stiff and the sugar is dissolved.
3. Fold in the chopped nuts.
4. Butter and flour 2 cookie sheets.
5. Using 2 spoons, place walnut size pieces 1 1/2 inches apart
on the cookie sheet.
6. Bake in the oven at 325 F for about 15 minutes or until the
cookies are puffy and set. Turn off the heat.
7. Let them dry in oven in oven for a couple of minutes. Remove from
cookie sheet while still warm.
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