Cream butter with 1/4 c powdered sugar. Add salt, vanilla, flour and nuts and mix well. Roll dough into small balls and place on greased baking sheets. Bake at 325 for 15 minutes. Roll in powdered sugar while warm.
1. Preheat oven to 350. Cream butter and brown sugar until light
and fluffy. Add peanut butter and eggs. Mix well. Stir in flour and
baking soda and blend well. Add peanuts and chips. Mix just until
blended.
2. Drop by rounded teaspoonfuls two inches apart onto
ungreased cookie sheet. 3. Bake 9-12 minutes or until golden brown. Remove
right away from cookie sheet and cool on wire rack.
Cream first five ingredients thoroughly. Sift together
flour, soda, baking powder, cinnamon, cloves, nutmeg and
salt. Add to creamed mixture. Add oats, nuts and raisins.
Drop by teaspoonful on greased cookie sheet. Bake at 375
degrees for 12-15 minutes.
Blend butter and sugar. Mix flour and baking powder and add to butter
and sugar mixture. Blend with hands until mixed very well. Add beaten
eggs and vanilla. Knead until oily. After shaping, bake at 400 degrees
for 8-10 minutes on lightly greased baking sheet.
To shape, divide dough into thirds.
Chocolate - Add 2 tablespoons cocoa, a dash of cinnamon and 1/2 cup
chopped nuts to one third of the dough. Mix well. Shape into I-inch
balls. After baking and cooling, frost with an icing made of powder
sugar, butter and a little cocoa.
Almond
Add 1 teaspoon anise flavoring (liquid) to one third of the
dough. Shape into I-inch balls. After baking and cooling, frost with an
icing made from powder sugar, vanilla and milk.
Sesame
Add 1 teaspoon anise flavoring to one third of the dough. Shape
into small finger lengths and roll in sesame seeds.
Another option
Add 1 teaspoon almond flavoring to one third of the
dough. Divide in half. Color one half light pink, one half light green.
Pat one half of the dough out into a 3×6-inch rectangle. Pat the other
half down on the first half. After baking, frost and cut into diagonal
slices. The chocolate cookies can also be shaped this way. After
frosting, sprinkle with some chopped nuts. The almond-flavored
ball-shaped cookies could also be tinted pinklgreen.
NOTES The diagonally-cut cookies are faster to shape but be aware that
they break easily while they are being cut. Try using a very sharp,
non-serrated knife. I don’t know how many cookies a recipe makes, but it
makes lots. To make frosting the ball-shaped cookies easier, hold them
upside down over a bowl of frosting, dip and twirl. Good luck. I’m not
an expert, but I’ve made these a few times. They are challenging, but
worth the effort.
Mix all ingredients together in a large mixing bowl. Shape into balls.
Place on ungreased cookie sheet. Flatten with fork in a criss-cross pattern. Bake at 375*F for 12-1 5 minutes
Mix well, drop from spoon on cookie sheet. Bake in medium hot oven. Note: Assume a 425
F. oven.
