1 pkg. (8 oz.) Cream Cheese, softened
3/4 cup (1-1/2 sticks) butter, softened
1 cup sugar
2 tsp. Nielsen Massey Madagascar Bourbon vanilla
2-1/4 cups flour
1/2 tsp. baking soda
1 cup Chopped Pecans
1-1/4 cups fruit preserve (we like Stonewall Kitchen’s Holiday Jam)
HEAT oven to 350°F. Beat cream cheese, butter, sugar and vanilla with mixer until blended. Add flour, baking soda and pecans; mix well. Refrigerate 30 min.
SHAPE dough into 1-inch balls. Place, 2 inches apart, on baking sheets. Indent centers.
BAKE 10 min. Fill each cookie with about 1 tsp. preserves. Bake 8 to 10 min. or until golden brown. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
White Chocolate Cranberry Cookies
1/3 cup butter, softened
1/2 cup packed brown sugar
1/3 cup sugar
1 large egg
1 teaspoon Nielsen Massey vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup dried cranberries
1/2 cup white baking chips
In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to butter mixture and mix well. Stir in cranberries and chips.
Drop by heaping tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 8-10 minutes or until lightly browned. Cool for 1 minute before removing to wire racks. Yield: 2 dozen.
Gingerbread Men Cookies
3 1/2 cups flour
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup brown sugar
1/2 cup butter
1 large egg
1 cup molasses, warmed
1 teaspoon baking soda
1 1/2 teaspoons warm water
Combine dry ingredients.
In large bowl, cream the butter, sugar, beat in the egg, beat in the molasses.
Dissolve the baking soda in the warm water and add the wet ingredients.
Gradually blend in the dry ingredients. Cover and chill for several hours.
Preheat oven to 350. Lightly grease baking sheets.
On floured surface, roll out the dough to 1/4 inch thickness.
(If you like softer, thicker cookies you can roll dough thicker) Using cookie cutters,
cut out cookies and place 1 1/2 inches apart on cookie sheets.
Bake for 10 to 12 minutes until dry-looking and firm to touch. Don’t over cook, edges do
not need to be brown. Let cool before frosting.
3 T. Meringue powder
4 c. powdered sugar
6 T. warm water
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a high powered mixer)
*Icing must be kept in airtight containers prior to use
Glaze for Decorated Cookies
2 1/4 c. powdered sugar, sifted
2 T. corn syrup
2 T. milk (may need to add 1 t. more)
Food coloring (optional)
Mix all ingredients and frost cookies.
*Glaze will dry with a film on top. Keep air tight prior to use