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CookiesNut TossiesButter 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.
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
Bake at 350 until lightly brown. Ice Box Cookies1 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
Bake at 375 for 8 min or until edges are brown. Cookies should be thin and brown on edges. Mexican Wedding CakesCream together: ½ cup butter ½ cup shortening 1 tsp vanilla
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. Kiffels2 – 3 oz packages of cream cheese 2 egg yolks ½ lb. butter 2 cup flour Pinch of salt
1 lb finely ground English walnuts 1 cup sugar 3 egg whites, stiffly beaten Roll into crescent shape. Bake at 375 until lightly brown. |