Best Jeweled Cookies Recipes

JEWELED COOKIES

Steps:

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Combine flour and baking soda; add to creamed mixture. Stir in raisins, nuts, cherries and pineapple; mix well. Shape into 2-in. rolls; wrap in waxed paper or foil. Freeze at least 2 hours. , Cut into 1/4-in. slices; place on greased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Cool on wire racks.

JEWELED LACE COOKIES

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.

JEWELED SHORTBREAD COOKIES

Steps:

• Heat oven to 350 degrees F.
• Beat margarine, sugar, and almond extract until fluffy. Stir in combined oats and flour.
• Divide dough into four equal pieces. Place two portions on opposite corners of a large ungreased cookie sheet. Press each into a circle about 1/8-inch thick. Press edges of dough with times of fork. Repeat with other two pieces.
• Bake 15 to 20 minutes or until light golden brown. Remove from oven; spread 2 tablespoons preservices on center of each circle. Sprinkle 1 tablespoon almonds over preserves. Cool 10 minutes on cookie sheet.
• With large knife, cut each circle into 8 wedges. Remove to wire rack; cool completely. Store loosely covered.

JEWELED COCONUT COOKIES

Steps:

• In a small bowl, cream butter and sugar. Beat in egg yolk and vanilla. Combine the flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle., In a small bowl, beat egg white. Place coconut in another bowl. Roll dough into 1-in. balls; roll in egg white and coconut. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each. , Bake at 325° for 19-22 minutes or until lightly browned. Remove to wire racks. Spoon 1 rounded teaspoon of preserves into each warm cookie. Dust with confectioners' sugar. Cool completely.