26059 fabulous thumbprint cookies Recipes

butter, softened, brown sugar, shortening, egg, vanilla extract, all-purpose flour, baking soda, salt, unsweetened cocoa powder, sugar for dusting

butter, white sugar, brown sugar, eggs, vanilla extract, all-purpose flour, baking soda, salt, ground cinnamon, nutmeg, ginger, quick-cooking oats, semi-sweet chocolate chips (optional), sugar , set aside

fabulous chocolate peanut butter cookies, level 3, unsweetened dutch cocoa, unbleached baking flour, baking soda, salt, semisweet baking chocolate, broken, unsweetened baking chocolate, broken, light brown sugar, chopped peanuts, unsalted butter, eggs, real vanilla, semisweet chocolate chips, peanut butter chips, prepare cookies : preheat oven to 325 degrees., sift together cocoa , flour, baking soda and salt onto a sheet of wax paper. set aside., heat 1 inch of water in the bottom of a double boiler over medium heat. place semisweet and unsweetened baking chocolate in top half of the double boiler. tightly cover the top pan with plastic wrap and heat 12 to 15 minutes. remove from heat and stir chocolate until smooth. keep at room temperature. or, melt in microwave., place brown sugar and butter in the bowl of electric mixer and beat on medium speed 1 minute. scrape down bowl and beat on high speed additional 30 seconds. scrape down bowl. add eggs, 1 at a time, while beating on medium, stopping to scrape down bowl after incorporating each addition., add vanilla and beat on medium 30 seconds. add melted baking chocolate and beat on low 10 seconds more. scrape down bowl and beat additional 30 seconds. add flour mixture and beat on low until thoroughly combined, 20 to 30 seconds. remove bowl from mixer, add chocolate chips and peanut butter chips; mix thoroughly with rubber spatula. add peanuts, place 6 to 8 cookies per baking sheet (each cookie is approximately 2 tsp. put sheets in middle of oven. bake for 18 to 20 minutes, cool cookies on pans 5 to 6 minutes. transfer cookies to wire rack. repeat procedure until all cookies have been baked. cool cookies thoroughly before storing in sealed plastic container., prepare chocolate dipping sauce : heat cream, butter and sugar in saucepan over medium-high heat. when hot, stir to dissolve sugar. bring mixture to boil. place chocolate in stainless steel bowl and pour boiling cream over chocolate. let stand 5 minutes. stir until smooth. cool to room temperature. (dip can be made 3 to 4 days ahead and refrigerated. reheat, stirring. bring to room temperature before using.), put dip in a serving bowl, so guests can dip their cookies in before eating.

butter, softened, brown sugar, egg, vanilla extract, all-purpose flour, chopped walnuts, any flavor fruit jam, salt

unsalted butter, brown sugar, eggs, vanilla extract, salt, all-purpose flour, seedless raspberry jam, chopped walnuts

brown sugar, shortening, butter, softened, vanilla, egg, separated, flour, salt, chopped nuts, jelly

butter, brown sugar, eggs, vanilla, all-purpose flour, salt, chopped walnuts, red currant jelly (i like to use icing made with powdered sugar & butter, flavored with chocolate or instant coffee) or 3 -4 tbsp raspberry jam (i like to use icing made with powdered sugar & butter, flavored with chocolate or instant coffee)

shredded white cheddar cheese, freshly grated parmesan cheese, butter, softened, egg yolk, pepper, all-purpose flour, chopped pecans or 1 cup unblanched almonds, hot pepper jelly (red and/or green can be used)

butter or 1/4 cup margarine, softened, shortening, brown sugar , packed, egg, separated, vanilla, flour, salt, chopped nuts (i usually use walnuts, but pecans and peanuts would be good too!), red jelly or green jelly

butter, eggs, separated, vanilla, brown sugar, flour, baking soda, salt, chopped walnuts, jelly

margarine, sugar, vanilla, egg, flour, baking powder, red jelly preserves, chopped nuts (optional)

all-purpose flour, cocoa powder, salt, granulated sugar, butter, softened, egg, sugar, cream cheese, softened, semisweet chocolate, melted

margarine, soft, sugar, dark corn syrup, egg, separated, flour, pecans, finely chopped, jam or jelly or preserves

cookies (polish bows) - chruscik, egg yolks, tb sour cream, tb rum, ts vanilla, confectioners sugar, flour (sifted), ts baking powder, ts salt, tb sugar, oil for deep frying, beat the egg yolks with the sugar until well combined. add sour cream, rum and vanilla and mix until smooth. sift the flour, baking powder and salt and add it to egg yolk mixture, a little at a time. on a heavily floured surface knead the dough vigorously, punching and squeezing as much flour into it as it will take until the dough is no longer sticky (1/2 hour). separate dough into several portions and roll very thin. turn the dough and loosen often when rolling. the dough should look like parchment paper that you can see through. cut dough into strips approx. 1 1/2 inches wide, 4 inches long. make slit closer to 1 end and bring the longer end through the slit. heat oil to 375 degrees and fry quickly (only a few seconds) until golden not brown. turn only once. drain on paper towels. dust with confectioners sugar. makes 8 dozen.

cookie crumbs (14 whole graham crackers or 55 vanilla wafers or 35 small gingersnaps), sugar, salt, unsalted butter, melted

cookie crumbs (14 whole graham crackers or 55 vanilla wafers or 35 small gingersnaps), sugar, salt, unsalted butter, melted

betty crocker sugar cookie mix, butter or 1 cup margarine, softened, almond extract, eggs, cherry pie filling, powdered sugar, milk, almond extract

dark brown sugar, applesauce, molasses (preferably mild-flavored ), flour, baking soda, ground cinnamon, ground dried ginger, freshly-ground black pepper, salt, egg whites, at room temperature, chopped candied ginger, sugar (about 1/2 cup, 100g) mixed with a big pinch of cinnamon for rolling the cookies