Cookies
Nut Tossies
Butter dough: ¼ lb. butter
1 cup flour
1 – 3 oz. cream cheese
Cream together above to make dough. Chill to make more manageable. Divide into 24 balls and press into mini cupcake pans.
Nut filling: 1 T butter
1 egg
¾ cup brown sugar
½ tsp vanilla
Pinch of salt
Beat butter and egg and mix in other ingredients. Sprinkle a few ground walnuts on bottom of above dough shells before filling and then put more nuts on top.
Bake: 350 until brown
Sand Tarts (a favorite of Tom’s)
2 cups sugar
1 ½ cup butter
2 eggs
¼ tsp salt
1 tsp vanilla
3 ½ cups flour
Mix. Cool several hours. Roll out and cut into circles. Brush with egg whites then sprinkle with nuts and sugar before baking.
Bake at 350 until lightly brown.
Ice Box Cookies
1 cup butter
½ cup sugar
½ cup brown sugar
½ cup Black walnuts
½ cup English walnuts
½ tsp baking soda
2 ½ cups flour
½ tsp salt
2 eggs
Jennie Bosich Anthony’s Christmas Nut Thins (Nana’s sister)
1 cup butter
1 cup sugar
1 ½ cups flour
½ tsp salt
2 eggs, well beaten
1 cup chopped nuts
1 tsp vanilla
Blend sugar and butter. Add eggs. Stir in flour and salt. Add nuts and vanilla. Mix until smooth and light. Drop onto greased baking sheet spaced well apart.
Bake at 375 for 8 min or until edges are brown. Cookies should be thin and brown on edges.
Mexican Wedding Cakes
Cream together:
½ cup butter
½ cup shortening
1 tsp vanilla
Add: 2 cups flour
1 cup English walnuts
6 T powdered sugar
Shape into small balls. Bake on ungreased pan. Bake at 400 for 10 – 12 min. While still warm, roll in powdered sugar.
Kiffels
2 – 3 oz packages of cream cheese
2 egg yolks
½ lb. butter
2 cup flour
Pinch of salt
Cream together cream cheese, yolks, butter. Then add flour and salt to form dough. Form into marble-size balls. Refrigerate overnight. Roll out each ball on a board powdered with powdered sugar. Fill center with the following mixture:
1 lb finely ground English walnuts
1 cup sugar
3 egg whites, stiffly beaten
Roll into crescent shape. Bake at 375 until lightly brown.