Easy, yummy and pretty this rich buttery cherry bar cookie recipe is a cinch to make. A perfect take-along for potlucks and picnics alike.

Bottom Layer:
1 cup unbleached all-purpose flour
1/4 cup confectioners’ sugar
1/2 cup butter

Sift the flour and confectioners’ sugar into a medium sized bowl. Cut in the butter to create a course meal. Press the mixture evenly into the bottom of an ungreased 9×9 or 11×7 pan. Bake at 350° for 10 minutes.

Top Layer:
1/4 cup unbleached all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup maraschino cherries
1/2 cup sweetened flaked coconut
1/2 cup walnuts

In a small bowl, lightly beat the eggs. Finely chop the cherries. Coarsely chop the walnuts.

Sift the flour, sugar, baking powder and salt into a large mixing bowl. Stir in the eggs, cherries, coconut and walnuts. Spread the mix over the baked bottom layer.

Bake at 350° for 30 – 40 minutes.

Yield: 9 – 15 pieces.

Store in a tightly sealed tin.

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Elegant and flavorful, this chocolate tipped and pistachio dipped almond butter cookie recipe is perfect for any occasion.

3/4 cup butter
1/3 cup sugar
1/3 cup almond paste
1 egg yolk
1-2/3 cups all-purpose unbleached flour
6 ounces semisweet chocolate chips
1/2 cup pistachios, finely chopped

Preheat oven to 350°

Lightly grease cookie sheets and dust with flour, or line your cookie sheets with parchment paper.

Cream the butter and sugar in a bowl until completely incorporated. Add the almond past and egg yolk; beat until light. Blend in flour to make a smooth dough. If the dough is too soft to form, cover and refrigerate 30 – 40 minutes until firm.

Place dough on a lightly floured board. Divide dough into 8 equal pieces; divide each piece in half. Roll each half into a 12-inch rope; cut each rope into 2-inch pieces.

Place pieces 2 inches apart on cookie sheets.

Bake for 10 – 12 minutes or until the edges just begin to brown. Remove the cookies to wire racks to cool.

Melt chocolate chips in a small bowl over hot water, or in the microwave; stir until smooth.

Dip the ends of each cookie about 1/2 inch into the melted chocolate, and then dip the chocolate covered ends into the pistachios.

Place cookies on waxed paper and allow to stand until the chocolate is set.

Store in an airtight tin.

Yield: 96 cookies

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On a cold winter evening, buttery homemade nutmeg cookies and a cup of fresh coffee or hot cocoa will warm your heart and soul.

2 sticks butter, softened
1 cup sugar
2 eggs, lightly beaten
3-1/2 cups all-purpose unbleached flour
4 teaspoons baking powder
1 whole nutmeg, freshly grated
1/2 teaspoon salt
2 teaspoons vanilla

Preheat oven to 375°

Sift the flour with baking powder. Sift the flour again with the nutmeg and salt. In a large bowl, cream butter and sugar. By hand, thoroughly incorporate eggs. Add the flour mixture to the butter mixture; mix well. Add the vanilla; stir to blend.

Roll dough onto floured board and cut out shapes using your favorite cookie cutters. Place on un-greased cookie sheets and bake for 10 – 12 minutes, until lightly browned.

Store in a tightly sealed tin.

Yield: 45 – 50 cookies.

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Wonderfully textured, cream cheese, butter and pecans create rich and delicious cookie. Perfect for Christmas, too!

1 cup butter, softened (no substitutes)
8 ounces cream cheese, softened
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
2-1/2 cups pecans, finely chopped
Confectioners’ sugar

Combine flour, sugar and salt, set aside. Cream butter and cream cheese, beat in vanilla. Slowly add the flour to the creamed mixture. Stir in pecans to make a crumbly dough.

Using a tablespoonful at a time, shape cookies into 2” logs. Place on un-greased baking sheets and bake at 375$#176; for 12 – 15 minutes, until very lightly browned.

Allow to cool slightly and roll in confectioners’ sugar. Place on wire racks to cool completely and roll in confectioners’ sugar again.

Store in an air tight tin.

Yield: approximately 48 cookies.

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Snowball Tea Cake cookies, also known as Mexican Wedding or Russian Tea Cake cookies, are perfect for parties. They’re delicious and travel very well.

1/2 cup confectioners’ powdered sugar
1 cup butter (butter yields superior results)
2 teaspoons vanilla extract
2 cups flour
1 cup finely chopped pecans or almonds
1/3 teaspoon salt
Additional confectioners’ sugar

Preheat oven to 325°

Beat 1/2 cup confectioners’ sugar, butter and vanilla until light and fluffy. Lightly spoon the flour into a measuring cup and level with a knife. Add the flour, nuts and salt to the butter mixture and blend until a dough forms.

Quickly shape the dough into 1″ balls and place on an ungreased baking sheet. Make smooth balls, but try not to compact the dough.

Bake for 15 – 20 minutes, until very lightly browned.

Immediately remove from the cookie sheets. Cool slightly and roll in the additional confectioners’ sugar. Cool completely and re-roll in confectioners’ sugar.

Store in a tightly sealed tin.

Yield: about 60 cookies

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