JEWEL COOKIES
I copied this recipe from a magazine while getting my hair done some years ago, and I'm so glad I did -- they're one of my favorite cookies! My children help me make them on New Year's Day and we polish them off on the same day. (They only make 2 dozen so they're nice for ending a good meal.) Easy to make! I use raspberry jam; any kind would do fine.
Provided by rochsann
Categories Dessert
Time 1h
Yield 2 dozen
Number Of Ingredients 7
Steps:
- Cream butter, brown sugar, egg yolk, and vanilla.
- Stir in flour.
- Refrigerate 30 minutes.
- Preheat oven 375 degrees.
- Roll dough into 1-inch balls and dip in egg white.
- Roll in nuts.
- (Cookie dough ball, not you!).
- With floured thimble or thumb, press center of each cookie.
- Bake 10- 12 minutes, or until delicate golden brown.
- Cool on rack.
- Place 1/2 teaspoon jelly in center.
Nutrition Facts : Calories 1187.8, Fat 84.4, SaturatedFat 34.8, Cholesterol 227.8, Sodium 832.3, Carbohydrate 92.3, Fiber 7.8, Sugar 30.3, Protein 21.9
JEWELED COCONUT DROPS
Red raspberry preserves add a festive flair to these tender coconut cookies. Perfect for potlucks and cookie exchanges, these shaped cookies never last long when I make them for my husband and two sons. -Ellen Marie Byler Munfordville, Kentucky
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 11
Steps:
- Cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in 3 cups coconut. Refrigerate until easy to handle, about 30 minutes., Preheat oven to 350°. Shape rounded tablespoons of dough into balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in the center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes. Cool 1 minute. Using the wooden spoon, enlarge any indentations that may have narrowed or closed. Remove cookies from pans to wire racks. Fill with preserves; cool completely.
Nutrition Facts : Calories 220 calories, Fat 11g fat (8g saturated fat), Cholesterol 22mg cholesterol, Sodium 142mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
CHRISTMAS JEWEL COOKIES
These cookies are made with candied fruit and nuts, flavored with nutmeg. Prep time does not include chill time.
Provided by Jo Anne
Categories Drop Cookies
Time 1h15m
Yield 4-5 dozen
Number Of Ingredients 14
Steps:
- Set butter aside in a large bowl to soften.
- In another bowl mix together flour, baking soda, salt and nutmeg.
- Set aside enough cherry halves so that there is enough to top each cookie with one.
- Add remaining fruit and walnuts to a third bowl. Add 1/2 cup of the flour mixture to the fruit and stir until it is coated with flour and mixed well. (This helps separate the fruit and keep it from sticking together.).
- After butter has softened, beat butter, sugar and eggs until creamy. Mix in buttermilk and vanilla.
- Add half of flour mixture and mix well. Add remaining flour and mix.
- Note: At this point, make sure everything is mixed well because the mixture will be very stiff and hard to stir after adding the fruit.
- Stir in half of the fruit mixture into the cookie dough. Add remaining fruit and mix.
- Refrigerate dough for an hour or more (may be refrigerated overnight).
- Preheat oven to 350.
- Drop dough by rounded teaspoonfuls on non-stick or lightly greased cookie sheet. Top each cookie with one reserved cherry half.
- Bake 12-15 minutes, until almost no imprint remains when touched lightly with finger.
- Remove and cool.
LIME SHORTBREAD WITH DRIED CHERRIES
This fresh, sweet-tart cookie also works with dried cranberries and orange zest. I freeze the dough for up to a month. -Abigail Bostwick, Tomahawk, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and confectioners' sugar until blended. Beat in lime zest and extracts. In another bowl, mix flour, baking powder and salt; gradually beat into creamed mixture. Stir in cherries., Divide dough in half; shape each into a 7-in.-long roll. Wrap in plastic; refrigerate 3-4 hours or until firm. , Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until edges are golden brown. Remove from pans to wire racks to cool. Freeze option: Place wrapped logs in resealable plastic freezer bag; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.
Nutrition Facts : Calories 52 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 28mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
JEWELED LACE COOKIES
Make and share this Jeweled Lace Cookies recipe from Food.com.
Provided by Boomette
Categories Dessert
Time 25m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 8
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 325°F Grease 2 cookie sheets. In a medium saucepan, stir together the brown sugar, corn syrup and butter over medium heat until smooth and bubbling, about 4 minutes. Remove from the heat. In a bowl, whisk together the oats, flour and salt. Stir into the pot, then stir in the cranberries and pistachios.
- Drop rounded teaspoons of the mixture about 3 inches apart onto the prepared cookie sheets. Bake until bubbly and a shade darker, 9 to 10 minutes. Let cool for 1 minute before quickly transferring each cookie to a rack using a thin metal spatula. Let cool completely.
- TIP : having a hard time removing your cookies? Pop the pan back in the oven for a minute to soften them.
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