Chocolate Almond Sugar Cookies/no Flour Peanut-butter Kisses
CHOCOLATE ALMOND SUGAR COOKIES
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2 c. flour
1/2 c. softened butter
1 egg
1 egg white, slightly beaten
1/2 c. finely chopped almonds
3/4 c. semi-sweet morsels or
mint flavored morsels
1/4 tsp. salt
1 1/4 c. sugar
1 tsp. almond extract
In bowl, combine flour and salt; set aside. In bowl,
combine butter and sugar; beat until creamy. Add egg and
almond extract; beat well. Gradually add flour mixture; mix
well. Divide dough in half; shape each into ball and flatten.
Wrap in plastic wrap; chill 1 hour. Preheat oven to 350 degrees. On
lightly floured board or pastry cloth, roll dough to 3/16-inch
thickness. Using sharp knife or pastry wheel, cut into 2 x
1-inch rectangles. Place on ungreased cookie sheets. Brush
tops with egg white; sprinkle with 1/4 teaspoon almonds. Bake
at 350 degrees for 5 to 6 minutes (cookies will look pale). Allow to
stand 2 minutes before removing from cookie sheets. Cool.
Melt over hot (not boiling) water semi-sweet morsels or
mint flavored morsels; stir until smooth. Spread 1/2 slightly
rounded teaspoonfuls melted morsels on flat side of cookies;
top with second cookie. Repeat with remaining cookies. Chill.
Yield: 4 dozen sandwich cookies.
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CHOCOLATE SPRITZ COOKIES
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1 c. softened butter
1 c. sugar
1 (3 oz.) pkg. cream cheese,
softened
1 egg yolk
2 envelopes (2 oz.) Nestle's
Choco-bake
1 tsp. vanilla
1/4 tsp. salt
2 1/2 c. sifted flour
Preheat oven to 350 degrees. Combine butter, sugar, cream
cheese, Choco-bake, egg yolk, vanilla and salt in a bowl and
beat until creamy. Then blend in gradually the sifted flour.
Press through cookie press onto ungreased cookie sheets. Bake
at 350 degrees for 8 to 10 minutes. Remove from cookie sheets at
once. Makes about 12 dozen cookies.
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MARSHMALLOW YUM YUMS
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1 bag marshmallows
1 bag semi-sweet chocolate
chips
pecan halves
1 bag caramels
Butter cookie sheet. Melt caramels. Follow directions
on back of bag. Place pecan halves on cookie sheet. Dip
marshmallow bottoms in caramel. Place on pecan. Melt choco-
late. Put marshmallows in chocolate. Put on cookie sheet and
chill.
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CHOCOLATE CHERRY CHEESECAKE CUPS
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1 (16 oz.) roll Pillsbury
slice 'n bake chocolate
chip cookie dough
1 c. sugar
1/4 c. flour
1/2 c. margarine, softened
1 tsp. vanilla
2 (8 oz.) pkg. softened cream
cheese
2 eggs
1 (21 oz.) can cherry pie
filling
From Let's Celebrate Cookbook by Pillsbury.
Heat oven to 375 degrees. Line 24 muffin cups with paper
baking liners. Slice well-chilled cookie dough into 24 slices.
Place slices in bottom of muffin cups. Set aside. In large
bowl combine sugar, flour, margarine, vanilla, cream cheese and
eggs. Beat 1 minute at medium speed. Top cookie slice with
cream cheese mix, filling cups 2/3 full.
Bake at 375 degrees for 35 to 45 minutes or until toothpick
inserted in center comes out clean and tops are light golden
brown. Cheesecakes will form a natural indentation in the
center. Cool. To serve, top with pie filling. Refrigerate
leftover.
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GREAT WHITE SUGAR COOKIE
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1 c. butter
4 c. flour
Mix like you would for pie crust.
1 1/3 c. white sugar
1 tsp. salt
1 tsp. nutmeg
Beat 2 eggs and add to 1/2 cup milk and 1 teaspoon soda
in milk. Add to mix. Roll on floured board. Sprinkle with
sugar. Roll over sugar so it stays on cookie. Bake at 400 degrees
for 8 to 10 minutes.
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ALMOND COOKIES
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1 c. butter
1 1/2 c. powdered sugar
1 egg
1 tsp. almond flavoring
1 level tsp. soda
1 level tsp. cream of tartar
2 1/2 c. flour
Cream butter until very, very light; add sugar gradually
and continue beating until very fluffy. Add egg and almond
flavoring to creamed mixture and blend well. Sift together
several times the dry ingredients; add to creamed mixture and
blend (may have to use your hands to get mixture smooth). Form
into small balls; place on a cookie sheet and flatten with a
fork (first one way, then the other so the top of cookie is
ridged with crisscross). Place half of a blanched almond on
each cookie. Bake in a slow oven at 325 degrees for about 15 minutes,
watching carefully as they should not be brown, just cream
color. These are very crisp and should be stored in a tight
tin container.
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PRESS COOKIES
Cookies:
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1 c. butter (not margarine)
3 eggs
1 tsp. soda
1 tsp. vanilla
2 c. sugar
4 c. plain flour
2 tsp. baking powder
Mix and chill. Work with small amounts of dough. Roll
out dough on floured board and cut out with cookie cutters.
Bake on ungreased cookie sheet. Bake for 10 minutes at 350 degrees.
Frost with tube frosting or spread following on cookie.
Frosting:
1 tsp. butter
1/2 tsp. vanilla
1 1/2 Tbsp. boiling water
1 1/2 c. powdered sugar
food coloring (any color)
Mix well and spread on cookies.
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NO FLOUR PEANUT-BUTTER KISSES
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1 (18 oz.) jar creamy peanut
butter
1 1/4 c. granulated sugar
2 large eggs
48 Hershey Kisses, unwrapped
(a 9 oz. bag contains 53!)
Heat oven to 350 degrees. With a wooden spoon, stir peanut
butter, eggs and sugar together until mixed thoroughly. Dough
will be sticky. With floured hands, roll level measuring
tablespoonfuls into 1 1/4-inch balls. Place 1 1/2-inches apart
on cookie sheets. Bake 12 to 14 minutes until cookies look dry
and cracked on top. Remove from oven and immediately press a
chocolate kiss in the center of each cookie. Cool on cookie
sheet 1 to 2 minutes, then remove to wire rack until completely
cooled. Makes 48 cookies.
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HEART COOKIES
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1 c. butter
1 c. sugar
2 eggs
1 tsp. vanilla
1/2 tsp. almond extract
2 1/2 c. flour
3/4 tsp. salt
1/2 tsp. baking powder
2 c. (quick) oats
Beat butter and sugar until creamy. Beat in eggs,
vanilla, and almond. Blend in flour, salt and baking powder,
then add oats. Form mixture into dough ball and chill about 1
hour. Roll out dough onto board and cut into heart shapes.
Bake on cookie sheet about 8 minutes. (Great cookie recipe for
any cut-out cookie).
Heart Cookie Frosting:
3/4 c. butter
1 box powder sugar
1 egg white
1 tsp. vanilla
your choice food coloring
Beat butter with mixer until fluffy. Add 1/2 of powder
sugar and blend in all other ingredients. Then beat in the
remainder of powdered sugar and beat until creamy. Add food
color of choice to frosting!
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Chocolate Frosting:
2 (1 oz.) sq. unsweetened
chocolate
1/4 c. milk
1 Tbsp. butter or margarine
about 1 3/4 c. sifted powdered
sugar
Combine chocolate, milk and butter in a small saucepan;
cook over low heat, stirring constantly until chocolate melts.
Remove from heat. Add powdered sugar; beat until smooth.
Yields about 1 cup.
