Grandma Bonnies Dream Cookies Recipe By Tasty

Steps:

• Preheat the oven to 275˚F (135˚C). Line 2 baking sheets with parchment paper.
• In a medium bowl, sift together the flour, salt, and baker's ammonia.
• In a separate medium bowl, cream together the butter and sugar with an electric hand mixer on low speed until light and fluffy, about 2 minutes.
• Add the vanilla and continue beating until fully combined.
• Add the dry ingredients to the wet ingredients and beat to incorporate.
• Roll about 1 ounce of dough at a time in your hands to make walnut-sized balls. They will be small, about ½ inch (1 ¼ cm) wide. Place the balls of dough on the prepared baking sheets, leaving about 1 inch (2 ½ cm) of space between each cookie. Using a flat-bottomed measuring cup, gently press down on the cookies to flatten.
• Top each cookie with 3 chocolate chips, a single almond, or raisins.
• Bake the cookies for 30 minutes, or until the bottoms are light golden brown and the edges are crispy.
• Enjoy!

Steps:

• Bring sugar, butter, milk and cocoa to a boil for 1 minute.
• Then add peanut butter and vanilla. When peanut butter is melted, add quick oatmeal. Stir together.
• Drop by tsp. on wax paper as fast as possible. Cool and serve.

Steps:

• In a large bowl, cream the butter and sugar together with an electric hand mixer for 5 minutes, or until light and fluffy.
• Add the egg, then 1 egg yolk, beating to incorporate after each addition.
• Add the almond extract and beat to combine.
• Sift the flour, baking soda, and salt into the bowl and beat for 3 minutes, or until a crumbly dough forms.
• Turn out the dough onto a sheet of plastic wrap and fold the wrap over the dough on all 4 sides to create a square dough block about ½ inch (1 ¼ cm) thick. Refrigerate the dough for 2 hours.
• Preheat the oven to 325˚F (165˚C). Line a baking sheet with parchment paper.
• Unwrap the dough on a cutting board and cut into 25 cubes.
• Roll the dough cubes into balls, then flatten slightly and place on the prepared baking sheet.
• In a small bowl, beat the remaining egg yolk with the water.
• Brush a thick layer of egg wash onto the cookies.
• Add the red food coloring to a small bowl. Dip the thicker end of a wooden chopstick into the food coloring and make a dot in the center of each cookie.
• Bake for 35 minutes, or until the cookies are golden.
• Let the cookies cool on a wire rack for 30 minutes before serving.
• Enjoy!

Steps:

• Mix together sugar, margarine, peanut butter, and rice krispies together and form into balls. (As large/small as you want them. I make them smaller than a golf ball.).
• In a double boiler, melt the chocolate bar and chips together and add paraffin wax, may add more wax if needed.
• Once chocolate is melted, dip the balls in chocolate and place on wax paper to cool.
• After the balls settle, store them away. We keep them in the refrigerator or freezer during the holidays.

Steps:

• Preheat oven to 350.
• Beat butter with mixer and add both sugars, beating well.
• Add eggs til well blended.
• Combine flour and next 4 ingredients.
• Add to sugar mixture.
• Stir in coconut, cereal, vanilla, and nuts.
• Drop by tblsp.
• onto baking sheet.
• Bake at 350 for 10 minute.
• or til lightly brown.
• Remove from pan to cool.