Melt In Your Mouth Cookies Recipes

Steps:

• Preheat oven to 350°F.
• Combine all ingredients and mix for a FULL 10 minutes.
• Yes, I said a full 10 minutes!
• Mixture will start out very dry and crumbly but will become batter like after the full 10 minutes.
• I like to use my stand mixer for this, but a hand mixer will do the trick if it is a strong one.
• Drop from teaspoons or a piping bag onto a cookie sheet, I find teaspoons work best.
• Decorate with maraschino cherries or sprinkles if you feel fancy.
• Bake for approx 15 minutes or until bottoms are very lightly brown.
• Watch that the tops don't turn brown!

Steps:

• Cream butter and sugar together.
• Add water and vanilla to the mixture.
• Gradually add flour, fold in nuts.
• Roll dough into 1 inch balls.
• Place on ungreased baking sheets and flatten with fingers.
• Bake at 300 F for 20-25 minutes.
• Cool on a wire rack.

Steps:

• Preheat oven to 350.
• On waxed paper, combine flour, baking soda, cream of tartar and salt.
• In a large bowl, beat butter, confectioners sugar, and 1/2 cup granulated sugar on medium speed about 2 min or until creamy. Reduce speed to low, beat in egg, then beat in oil and vanilla. Gradually beat in flour mixture just until blended, occasionally scraping bowl.
• Place remaining 2 tbsp sugar in a small bowl or saucer. Shape dough by rounded tsp into 3/4 inch balls. Place balls 2 inches apart on ungreased cookie sheet. Dip punch cup or glass with raised or cut design on bottom, or coarse side of meat mallet into sugar in bowl, use to flatten each ball into a 1 1/2 inch round.
• Bake 10-11 min until edges are golden. Transfer to wire rack to cool. Store cookies in tightly covered container at room temp up to 1 week or in freezer up to 3 monthes.

Steps:

• Preheat oven to 350 degrees F.
• In the bowl of a large mixer cream the butter until fluffy, then add vanilla and the espresso.
• In a large bowl sift the confectioners' sugar then add to it the butter mixture in the mixer and mix well.
• In the same bowl used to sift the sugar, add flour and salt and sift. Add them to the mixer that contains the cream, butter mixture. Turn the mixture out on a floured board and sprinkle the pine nuts on the mixture and mix nuts in well with your hands (if dough gets too sticky add a bit more flour to the board and to your hands). When nuts are mixed in, place mixture in a large glass bowl and put in refrigerator for 1/2 hour to make it easier to roll. Take bowl out of the refrigerator and with your hands pick up walnut sized balls of dough, roll them in your hands and place them in an ungreased cookie sheet.
• Bake for 20 minutes or until cookies turn a light golden brown. When all of the cookies have been baked place them on a cooling rack overnight. If you are pressed for time 5 hours will do.
• In a large resealable plastic bag place the pound of confectioners' sugar (this is a bit of overkill but I wanted to have enough powdered sugar for the cookies). Add 6 to 12 cookies at a time and gently toss them in the powdered sugar and then place them on a cooling rack trying not to disturb the sugar coating. Continue until all cookies are coated. Let cookies rest so that the coating really adheres. Now - when you eat one - you will want another and another and another!
• My Dad used to also coat these cookies with raw sugar (that he had family ship from Italy), and I have made them that way also. However, people seem to like the powdered sugar more.

Steps:

• Mix together butter with 1/2 cup white sugar.
• In a separate bowl, mix 1 cup white sugar with 2 tablespoons of molasses. Add to the butter/sugar mixture. Add one egg and and vanilla. Then slowly add salt and baking soda. Stir in flour and chocolate chips.
• Bake at 375 degrees F (190 degrees C) for 9 minutes and enjoy!

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 3 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks. Decorate as desired.

Steps:

• Set oven to 325°F.
• In a medium bowl; sift together flour, baking soda, salt and cream of tartar.
• In another bowl, cream the butter, shortening, vanilla, and brown sugar; add beaten egg.
• Add the sifted dry ingredients to the creamed mixture; mix well.
• Add the coconut, nuts and chocolate chips (if using); stir well.
• Drop the cookie dough onto a greased cookie sheet; press flat with a fork dipped in cream.
• Bake 15-20 minutes.

Steps:

• Combine the butter, flour and confectioners' sugar together. At first it will have a pie crust consistency. Roll into one large log and wrap in wax paper or plastic wrap. Chill for at least one hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Slice chilled log into 1/4 inch thick slices. Place cookies on a baking sheet. Bake in preheated oven until edges just begin to turn golden, about 10 minutes. Watch carefully so they don't burn.