All Cookie Recipes

INGREDIENTS:
2 cups butter, softened
2 teaspoons vanilla extract
2 cups confectioners’ sugar
1/4 teaspoon salt
4 1/2 cups sifted all-purpose flour
1/2 cup chopped walnuts
1/2 cup chopped maraschino cherries

DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the butter, vanilla and confectioners’ sugar until smooth. Mix in salt, then stir in flour by hand until dough is stiff. Add the walnuts and cherries, and mix into the dough, kneading like bread on a clean floured surface.
Roll dough into ping pong sized balls, and place onto ungreased cookie sheets. Press down balls with a fork to make a criss cross pattern on top.
Bake for 15 to 17 minutes in the preheated oven. Let stand on the baking sheet for a few minutes before removing to wire racks to cool completely.

Submitted by: BabyCats

This is one of my favorite cookies. I just love the taste of shortbread and coconut together. Hope you enjoy it as much as I do.

INGREDIENTS:
1 1/2 cups sifted all-purpose flour
1/4 cup cornstarch
3/4 cups sifted confectioners’ sugar
1 cup soft butter (do not substitute)
1 teaspoon vanilla (or 1/2 teaspoon vanilla extract
and 1/2 teaspoon coconut extract)
2 cups finely grated coconut

DIRECTIONS:
Preheat oven to 300 degrees F.

Sift flour, cornstarch, confectioners’ sugar. Blend in butter and vanilla extract with your hands until dough forms (I take the easy way out and use my food processor). Wrap and chill dough for 1 hour.

Pinch off dough pieces and roll into 1 1/2-inch balls. Roll in coconut and place 1 inch apart on baking sheet.

Bake 20 minutes or until lightly golden.

4 dozen

To make them even tastier, melt some bittersweet chocolate and drizzle over cookies. Yummy, yummy and delicious.

INGREDIENTS:
1/2 cup finely ground almonds
1 1/4 cups sifted all-purpose flour
3/4 cup confectioners’ sugar
2 tablespoons instant coffee powder
3/4 cup butter, softened
1/3 cup granulated sugar for decoration

DIRECTIONS:
In large bowl combine almonds, flour, confectioners’ sugarand coffee. Cut in the butter and mix together until well blended. Shape dough into a ball, wrap in foil or plastic and refrigerate for at least half an hour.
On lightly floured surface roll chilled dough to about 1/4 inch thickness. Cut with 2 inch cookie cutter. Place cookies 1 inch apart on ungreased cookie sheet and sprinkle tops with granulated sugar.
Bake 10-12 minutes in a preheated 350 degrees F (175 degrees C) oven or until edges are just firm. Remove from sheet. Cool cookies on wire rack.