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1/2 cup unsalted (I use salted at room temperature) butter 1/3 cup confectioners sugar (additional confectioners sugar needed after baking) 1/8 teaspoon salt 1 teaspoon (I use real) vanilla extract 1 teaspoon almond extract 3/4 cup plus 2 Tablespoons sifted (I use unbleached) flour 1/2 cup finely chopped almonds Cream butter and confectioners sugar. Add salt and extracts. Slowly add flour until just mixed (do not over mix). Add almonds until just mixed (do not over mix). Shape dough into tiny crescents (I refrigerate dough overnight before shaping and baking). Bake at 325 degrees for 15 minutes on ungreased cookie sheets. When cookies are cool, roll them in sifted confectioners sugar. Makes approximately 2 dozen cookies. Recipe is from coworker posted to a recipe board at Digital Equipment. I thought it may originally have come from the Fanny Farmer Boston Cooking School Cookbook but the recipe I found online for Almond Cookies from that book looks nothing like this one.
1 cup (I use unbleached) flour 1/2 teaspoon salt 1/2 cup (I use salted at room temperature) butter 1/3 cup granulated sugar 1 (at room temperature) egg, separated 1/2 teaspoon (I use real) vanilla extract 1/2 cup medium chopped walnuts (needed after shaping) 1 jar apricot jam (I use the all fruit type) (needed after baking) Sift together flour and salt and set aside. Cream butter and sugar. Add egg yolk and extract. Slowly add flour mixture. Shape dough into balls (I refrigerate dough overnight before shaping and baking) and then dip in unbeaten egg white and roll in nuts. Place balls onto greased cookie sheets and dent the center of each one with finger. Bake at 300 degrees for 30 minutes on greased cookie sheets. When cookies come out of the oven and while still on the cookie sheets, re-dent the center of each one with finger. When cookies are cool, fill the dents with jam (I use a small pastry bag). Makes approximately 3 dozen cookies. Recipe may originally have come from the Better Homes and Gardens Cookies and Candy cookbook under the name Jam Thumbprints but all the many Thumbprint and Button recipes I found online on the main site there were different.
1 cup (I use salted at room temperature) butter 1/2 cup granulated sugar (additional sugar needed after shaping) 1 large (at room temperature) egg yolk (I reserve egg white for Apricot Buttons) 1 Tablespoon rum (not rum extract, actual rum) 1 teaspoon (I use real) vanilla extract 3 ounces/squares unsweetened chocolate, melted and cooled (to room temperature) 2.5 cups twice sifted (I use unbleached) flour 3 dozen walnut halves Cream butter and sugar. Add egg, rum and extract. Add chocolate. Slowly add flour. Chill one hour or more (I refrigerate dough overnight before shaping and baking). Shape dough into balls and then roll in granulated sugar. Place balls onto greased cookie sheets and press a walnut halve into each ball. Bake at 325 degrees for 15 minutes on greased cookie sheets. Makes approximately 3 dozen cookies. Recipe is from an unknown source, passed down through the family. All the recipes by this name that I have found online appear to be the no bake kind, which this obviously is not.
2.5 cups sifted all-purpose (I use unbleached) flour 2 teaspoons baking soda 1/4 teaspoon salt 1 teaspoon cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 3/4 cup (I use salted at room temperature) butter 1 cup brown sugar (colored granulated sugar needed after shaping) 1 (at room temperature) egg 1/4 cup light (I can only ever find dark) molasses Sift together flour, soda, salt and three spices and set aside. Cream butter, sugar and egg. Add molasses. Slowly add flour mixture. Shape dough into balls (I refrigerate dough overnight before shaping and baking) and then dip the tops in colored granulated sugar. Place balls onto ungreased cookie sheets with sugar side up. Bake at 325 degrees for 10-12 minutes on ungreased cookie sheets. Makes approximately 3.5 dozen cookies. Recipe is from an unknown source, passed down through the family also known under the name Ginger Snaps. The closest thing I have found online to this recipe is called Ginger and Spice Cookies.
2.5 cups all-purpose (I use unbleached) flour 1.5 teaspoons baking powder 1/2 teaspoon salt 1 cup (I use salted at room temperature) butter 1.5 cups granulated sugar 1 (at room temperature) egg 1 teaspoon (I use real) vanilla extract 1/2 teaspoon almond extract 5 drops red food coloring 1/2 cup medium chopped walnuts or pecans 1 ounce/square unsweetened chocolate, melted and cooled (to room temperature) Combine flour, baking powder and salt and set aside. Cream butter and sugar, beating until light and fluffy. Add egg yolk and vanilla extract (only), beat well. Slowly add flour mixture until just mixed (do not over mix). Divide dough into 3 equal parts. Line bottom and sides of a 9x5x3 inch loaf pan with waxed paper. Mix 1st part dough with almond extract and food coloring until just mixed, spread evenly into pan. Mix 2nd part dough with nuts until just mixed, spread evenly into pan on top of first layer. Mix 3rd part dough with chocolate until just mixed, spread evenly into pan on top of second layer. Refrigerate dough overnight. Remove dough from pan and peel off wax paper. Cut dough lengthwise in half and then slice each half crosswise into 1/8 inch slices. Place slices onto ungreased cookie sheets 1 inch apart. Bake at 350 degrees for 10-12 minutes on ungreased cookie sheets, immediately remove. Makes approximately 6 dozen cookies. Recipe may originally have come from the Southern Living 1982 Christmas cookbook but I could not find the recipe online to confirm.
Santa Christmas Tree Stockings Poinsettias Rulers of the Roost Mariners Compass present |
Almond Crescents
Apricot Buttons
Chocolate Rum Balls 
Ginger Cookies
Neopolitan Cookies
