~Cookie Recipes~

These recipes are from Pillsbury Best Cookies Cookbook, copyright 1997.

Brown Sugar Shortbread Puffs

1 cup firmly packed brown sugar
1 1/4 cups butter, softened
1 teaspoon vanilla
1 egg yolk
2 1/4 cups all-purpose flour

Heat oven to 350º F. In large bowl, combine brown sugar and butter; beat until light and fluffy. Add vanilla and egg yolk; blend well. Add flour; stir until mixture forms a smooth dough. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350º F. for 10 to 15 minutes or until light golden brown and set.

These were melt-in-your-mouth delicious!!!

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Cherry Poppy Seed Twinks

1 cup powdered sugar
1 cup margarine or butter, softened
1 teaspoon vanilla
1 egg
2 cups all-purpose flour
2 tablespoons poppy seed
1/2 teaspoon salt
1/2 cup cherry preserves*

Heat oven to 300º F. In large bowl, combine powdered sugar and margarine; beat until light and fluffy. Add vanilla and egg; blend well. Add flour, poppy seed and salt; mix well. Drop dough by rounded teaspoonfuls 1 inch apart onto ungreased cookie sheets. With thumb or handle of wooden spoon, make imprint in center of each cookie. Fill each with about 1/2 teaspoon preserves. Bake at 300º F. for 20 to 25 minutes or until edges are light golden brown. Immediately remove from cookie sheets.

*Any fruit preserves can be substituted for the cherry preserves.

These are delicious and quite simple to make, but "fancy" looking!