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"First" Butter Cookies with Variations Recipe

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This recipe for "First" Butter Cookies with Variations is from The Armstrong Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound room temperature butter
3 1/4 cups confectioner's sugar
2 1/8 tsp vanilla
3/4 tsp almond extract
1 tsp salt
4 cups flour
1 1/2 cups chopped nuts
1 TBS cocoa
3 TBS mini chocolate chips
1/4 cup jam (any flavor you like - raspberry or apricot are good)
Assorted sprinkles, coconut and/or nuts
Optional - Melted chocolate chips for icing
Directions:
Directions:
Preheat oven to 325º

Beat together butter, 2 cups confectioner's sugar, 2 tsp vanilla, almond, salt and flour. Divide dough into three parts. Stir 3/4 cups nuts into one, leave one plain and divide the third into two more parts - mixing cocoa and chips into one of these two.

Nut Crescents : Shape the nut dough into crescent shapes. Bake, then dredge hot cookies in 3/4 cups of confectioner's sugar.

Thumb Prints: Take the larger portion of the plain dough, roll into 1" balls, roll the balls in finely chopped nuts, then make a thumbprint in the center and fill with jam. Bake.

Dipped Cookies: Divide the chocolate and vanilla batch and shape into 1" balls. Flatten slightly and bake. Combine 1/2 cup confectioner's sugar, 1/8 tsp vanilla and 1 tsp water. Dip 1/2 of each cookie into this glaze, then top with sprinkles, nuts or coconut. Optional - melt some chocolate chips and dip some of the cookies in the chocolate, so you have some cookies dipped in the vanilla glaze and some in chocolate.
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Got this recipe out of a magazine call "First." I've changed it slightly to make it work for me, but I make this every year at Christmas time. All variations are very popular.

 

 

 

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