Best Mothers Day Slipper Cookies Recipes

NUTTER BUTTER COOKIES

Steps:

• Preheat the oven to 325 degrees F.
• In a large bowl, cream together the shortening and the sugar with an electric mixer.
• Add the egg, salt and peanut butter and beat until well blended.
• Put the oats in a blender or a food processor and grind away until they are almost as finely ground as flour.
• Add the oats and the flour to the mixture and blend well.
• Pinch out small portions of the dough and roll into 1 inch balls in the palm of your hand.
• Press these flat on an ungreased cookie sheet so that they form 2 inch circles.
• Bake for 8 to 10 minutes, until light brown around the edges.
• While the cookies are baking, combine the filling ingredients in a small bowl.
• When the cookies have cooled down, use a butter knife to spread a thin layer of filling on the flat side of a cookie and then press another one on top.
• Repeat till all the cookies and the filling are use up.

WHITE CHOCOLATE SLIPPER COOKIES

Steps:

• Heat oven to 350°F. Spray cookie sheet with cooking spray. Remove dough from wrapper; press or roll on cookie sheet into rectangle shape. Bake 10 to 12 minutes or until lightly browned. Immediately cut with 2- to 2 1/2-inch foot- or slipper-shaped cookie cutter (or cut freehand with knife); cool. Gently remove cookies from cookie sheet.
• In small bowl, mix cheese and powdered sugar to form dough-like paste (if too thick, add a little milk, and if too thin, add more powdered sugar). Shape tablespoonfuls of dough into rounded mounds for top of slipper. Place 1 mound on each cookie.
• Set aside 1/2 cup of the chopped white chocolate. Place cooling rack on sheet of waxed paper.
• In microwavable bowl, microwave remaining white chocolate and the coconut oil uncovered on High in 30-second increments, stirring until smooth. Gently dip top of each slipper cookie into melted white chocolate, letting excess drip off. Sprinkle mounded portion of slipper with reserved chopped white chocolate. Place on rack; let stand until set.

MOTHER'S DAY TEA COOKIES

Steps:

• *Tip: make your own "instant" rose water jam by stirring a small amount (about 1-2 teaspoons, to taste) rose water into your favorite homemade or store bought jam.
• Preheat oven to 365 degrees.
• In a large mixing bowl, food processor or KitchenAid stand up mixer, combine the butter, sugar, salt, extract, lemon zest and eggs.
• Stir in the flour until incorporated.
• Gather cookie dough into a ball, wrap in plastic and chill for 1 hour.
• Remove from refrigerator and roll out dough on a floured surface to 1/4" thickness.
• Cut into 2" rounds and place on a parchment-lined baking sheet. (I used the cap to one of the plastic spice bottles in the pantry. It measures 2 1/8").
• Spoon 1/4 teaspoon (no more than that) fruit jam in center of each dough round, pinch sides of cookie to close (see photo above). Note: the jam should show on both sides of the impression.
• Bake 8-10 minutes until *very lightly* browned. Rotate the baking sheet at the halfway mark. I noticed a few of the cookies started to come apart in the center where they were pinched. I carefully pinched them again. I'm confident in time my dough pinching skills will improve.
• Remove to a wire rack to cool completely. Store in a covered container.