 |
Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 10 |
|
From Betty Crocker's Cookie Book (1984). I love to make these at Christmas time, coloring some red and some green. I like to put chocolate chips in mine because I really don't like cherries too much. Ingredients:
3/4 cup powdered sugar |
1/2 cup margarine, softened |
1 tablespoon vanilla |
3 drops food coloring, if desired |
1 1/2 cups flour |
1/8 teaspoon salt |
dates or nuts or chocolate chips or candied cherries or maraschino cherry |
glaze (below) or chocolate glaze (below) |
Directions:
1. Heat oven to 350 degrees. Mix powdered sugar, margarine, vanilla and food coloring. Work in flour and salt until dough holds together. (If dough is dry, mix in 1 to 2 tablespoons milk).
2. For each cookie, shape dough by tablespoonful around date, nut, chocolate chips or cherry to form ball. Place about 1 inch apart on ungreased cookie sheet. Bake until set but not brown, 12 to 15 minutes; cool.
3. Dip tops of cookies into glaze. Decorate with coconut, nuts, colored sugar, chocolate chips or chocolate shot, if desired.
4. Glaze: beat 1 cup powdered sugar, 1 tablespoon plus 1 1/2 teaspoons milk and 1 teaspoon vanilla until smooth and of desired consistency. Tint parts of glaze with different food colors if desired.
5. Chocolate glaze: beat 1 cup powdered sugar, 2 tablespoons milk, 1 ounce melted unsweetened chocolate (cool) and 1 teaspoon vanilla until smooth and of desired consistency.
6. Chocolate bonbon cookies: omit food color. Stir 1 ounce melted unsweetened chocolate (cool) into margarine mixture.
|
|