1 cup of butter
1/3 cup of sugar
2 tsp. of water
2 tsp of vanilla
2 cups of flour
1 cup of chopped nuts (I use pecans)
powdered sugar
Cream butter and sugar. Add vanilla and water. Mix well. Blend in flour and nuts. Gather dough together and wrap in cling wrap.
Chill four hours or overnight.
Shape into 48 equal size balls. Bake on un-greased cookie sheets, 325 degrees for 20 mins. (I’ll bake two sheets at a time – 24 cookies.)
Cool and roll in powdered sugar.
Preheat oven to 350; line two baking sheets with parchment paper.
Whisk together:
3/4 cup all-purpose flour
3/4 cup sugar
3/4 tsp baking powder
1/4 tsp table salt
Melt 1/2 stick (4 Tbl) unsalted butter
Add to melted butter:
1/3 cup cocoa powder, whisking until smooth.
Stir in (fully blending in each one before adding the next one):
1 egg
1 tsp instant coffee granules dissolved in 2 Tbl hot water
1/2 tsp vanilla
Stir chocolate mixture into flour mixture just until combined.
Fold in:
1/3 cup semisweet chocolate chips
1/3 cup dried tart cherries
Shape into 2" balls and roll two times in powdered sugar (3/4 cup)
Place 2" apart on prepared baking sheets and bake for 12-14 minutes, or until cookies are cracked, yet still soft. Do not overbake. Let cookies cool on the pan for 5 minutes, then transfer to a rack.
Makes 2 dozen 3" cookies
CRUST:
1 (3 oz. pkg. cream cheese
1 c. sifted all purpose flour
1 stick butter
For the crust, have all ingredients at room temperature. Mix together and chill for at least 2 hours. Pinch off dough and shape into two dozen 1 inch balls. Place balls in 1 3/4 inch ungreased muffin tins. With thumb, press dough against bottom and sides of tins. Set aside and mix filling.
FILLING:
1 egg, beaten
3/4 c. brown sugar, firmly packed
1 tbsp. soft butter
1 tbsp. vanilla
2/3 c. chopped pecans
For filling, mix all ingredients together. Fill each tassie 3/4 full. Bake at 325 degrees for 25 minutes. Cool on cake rack. To remove, run sharp knife around edge and lift out.
