Ingredients 1½ cup brown sugar 1 cup margarine 2 eggs 1 tsp cinnamon 1 tsp soda 1 tsp salt 2½ cups flour 2 lb. dates (halved) 1 lb. candied cherries (halved) 1 lb candied pineapple 2 cups whole walnuts 1 cup whole filberts 2 cups …
Ingredients 1 cup puffed rice cereal 1 cup lightly salted cashews, coarsely chopped ½ cup dried cranberries, chopped 10 oz. vanilla flavored candy coating, chopped Dash freshly grated nutmeg Dash ground cinnamon 1 oz. semisweet chocolate pieces 1 tsp chopped cashews Line a baking sheet …
Stir together the flour, baking soda, and cream of tartar. Set aside.
Cream the butter and shortening together until smooth. Add sugar and beat until light and fluffy. Beat in the yogurt, zest, vanilla, and lemon extract, scraping down the sides of the bowl when needed.
Beat the dry ingredients into the butter mixture in 2 or 3 additions. Scrape the sides of the bowl and beat just until the dough has come together and is not lumpy. On a slow speed, mix in the sprinkles.
Tightly cover the dough and chill in the refrigerator for 1–2 hours.
Pre-heat oven to 325°F and line cookie sheet with parchment paper.
Remove the dough from the refrigerator and let rest at room temperature for 10 minutes.
Scoop a tablespoon sized ball of dough. Place on the cookie sheet and gently flatten to about ½ inch thickness. Sprinkle with sugar. Repeat, spacing dough 2 inches apart.
Bake for 11–12 minutes, until edges are golden. Don’t over bake! Cookies will finish cooking as they cool. Allow cookies to cool for 3 minutes on the sheets before transferring them to racks.
Cool completely before storing. Store in a tightly covered container.
Dave’s favorite and Karen discovered this recipe in Hawaii as we had so many bananas come ripe at once.
We got this recipe from a good friend in Hawaii, Stephanie Arthur. The red dot in the center of the cookie gives it the Oriental flare.
“I usually triple the recipe.” –Karen
Mix until smooth and fluffy. Tint with a few drops of food coloring.
Mix thoroughly the butter, cream and flour. Cover and chill. Heat oven to 375° F. Roll about ⅓ of the dough at a time so that it is ⅛ inch thick on a flour-covered board. Cut into bell-shaped cookies. Transfer to waxed paper that is heavily covered with granulated sugar. Make sure each side is covered with granulated sugar. Place on greased baking sheet. Prick cookies with fork about three times. Bake seven to nine minutes or just until set but not browned. Cool. Put cookies together in pairs with cream filling.