THERESA STEINBRUEGGE’S JELLY THUMBPRINT COOKIES
Cream until smooth:
¾ pound butter (3 sticks)
1 cup granulated sugar
Add and mix well:
2 egg yolks
Blend in one-half cup at a time:
3½ cups flour
Form into balls the size of walnuts and place closely on a lightly greased or parchment covered cookie sheet. Flatten in the center with thumb and fill center with:
Apricot preserves, red currant or other jelly of your choice. Do not fill (or mound) jelly above top of thumbprint or jelly might run over.
Bake at 350º for about 9 min. or until edges are lightly browned.
Optional: Drizzle cookies with icing:
1 cup powdered sugar
2 tablespoons half-and-half or cream
1 teaspoon vanilla extract
Put in a plastic zip bag and cut off just the tip of one corner to drizzle the icing on the cookies. Let icing set.
These cookies keep well up to eight weeks in an airtight container.
Recipe is from Carol Hockaday, with modifications from Edna and Theresa Steinbruegge.
GRETCHEN FARRELL’S BUCKEYE BLISS COOKIES
Makes approximately 36 cookies
For the cookies:
1 cup semi-sweet chocolate chips
2 squares (2 ounces) unsweetened chocolate
1 cup sugar
1/2 cup butter or shortening
1 teaspoon salt
1 teaspoon vanilla
1 1/2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
For the garnish:
3/4 cups chopped peanuts
36 mini peanut butter cups, unwrapped and frozen
1 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
Unwrap and freeze all mini peanut butter cups for at least an hour. Preheat oven to 350 degrees. In a bowl, combine chocolate chips and unsweetened chocolate. Melt either in microwave or on a stove top until smooth and completely melted. Cool slightly. Combine sugar and butter (or shortening) in large bowl. Beat at medium speed until blended and crumbly. Beat in eggs one at a time. Add salt and vanilla. Reduce mixer to low speed. Add chocolate slowly. Mix until well blended. Stir in flour and baking soda with a spoon until blended completely.
Shape dough into 1 1/4 inch balls. Roll the balls in chopped peanuts. Place 2 inches apart on an ungreased cookie sheet. Bake for 8-10 minutes or until set. Immediately, after you take the cookies out of the oven, press a frozen mini peanut butter cup into the center of each cookie. Cool completely.
Melt the peanut butter chips and drizzle back and forth over the cookies using plastic bag with corner snipped off or an icing bag. Repeat with melted chocolate chips, drizzling in the opposite direction.
Recipe by Maria Baldwin of Mesa, Ariz., and adapted by “Richard in Cincy” from Gail’s recipe swap at epicurious.com.
LAURA HABER’S PECAN TARTS
1 cup all-purpose flour
A pinch of salt
1 3-ounce package of cream cheese (room temperature)
1 4-ounce stick of unsalted butter (room temperature)
Mix these 4 ingredients together (I have done this by hand or used my Kitchen Aid stand mixer) and form into 24 balls. Press each one by hand into a tart pan.
¾ cup packed brown sugar
1 large egg
1 tablespoon melted unsalted butter
1 teaspoon vanilla
2/3 cup finely chopped pecans
Mix all together well and place 1 teaspoon into each of the crusts in the tart pan.
Bake for 25 minutes at 350 degrees. Allow to cool 5 minutes before taking out of the pans.
Makes 2 dozen.