Bakers - TO ME!

[georgie]

i was bored and hungry one day so wandered thru my favourite foodie site and found this easy recipe that ive made many times. my brother has even asked me to make these for him when he visits.

peanut & choc chip biscuits



Makes
30

Ingredients
1 cup (260g) crunchy peanut butter
1 cup (200g) brown sugar
1 tsp bicarbonate of soda
1 egg, lightly beaten
1 cup (185g) dark choc bits
Method
Preheat oven to 200°C. Lightly grease two baking trays and line with non-stick baking paper. Combine peanut butter, sugar, bicarbonate of soda and egg in a bowl. Stir in choc bits.

Roll tablespoonfuls of the mixture into balls and place on the prepared tray.

Press lightly with a fork. Bake for 8-10 minutes or until light golden. Leave to cool on the trays then place into an airtight container (or eat all within 1 day)



thats the basic recipe i used first time. after that i changed a couple of things and they taste even better!!!

i now use small white choc bits. i find they are yummier than the normal choc bits or dark.

you can vary the peanut butter from crunchy to smooth. i use smooth the most.


do not vary the egg, bicarb or brown sugar at all.


you can vary the time a small bit to make them chewy (im drooling now :-) )

[HappyFun Ball]

Oh yes!! I would love an excuse to bake cookies. I'd love to do a cookie exchange.

[Food Lady]

These are not super-sweet and a recipe makes a bazillion cookies 'cause it's the dough that doesn't end; yes, it goes on and on, my friends; some people started bakin' it not knowin' what it was; I guess they'll go on bakin' it forever just because.... *ahem*

Pepparkakor

Warm 1/2 cup molasses and 1 cup butter. Dissolve in it 1 cup brown sugar. Stir in 1 tablespoon ground ginger, 2 tsp cinnamon, 2 tsp cloves, 1/2 tsp white pepper, 1/4 tsp nutmeg. Allow to cool to room temperature and whisk in 1 egg. Transfer to a mixing bowl. In another bowl, combine 3 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt. Add to molasses mixture 1 cup at a time. Dough will be soft. Roll out very thin (1/8") on a heavily-floured board in small batches, keeping remaining dough refrigerated. Cut into shapes and bake 1 inch apart on ungreased sheets at 350F for 8 to 10 minutes, just long enough to set. Let sit on sheets 1 to 2 minutes before removing to flat surface to cool. Store in tightly covered container. I have no idea how many it makes; I lost count.

[dragon_wings]

All these recipes are making me drool. And considering investing in some cook and bakeware.

[Ironclad Alibi]

COOKIES MADE FROM A CAKE MIX

1 (18.25 ounce) box cake mix (any kind)
2 eggs
1/2 cup vegetable oil

Preheat the oven to 350 degrees.
Mix only the above ingredients in a large bowl until blended.
Drop the batter by spoonfuls onto an ungreased cookie sheet about 2 inches apart.
Bake for 8 to 10 minutes.
Cool.

For variety, add chocolate chips, nuts, coconut, candied fruit, or anything else that might taste good in cookies. Mix it up by using different kinds of cake mixes.

These are quick and easy to make, and very tasty.

[KiaKat]

I think it's too late to do it this year, but does anyone want to start thinking about a cookieswap for next year?

[Treasure]

Treasure's Grandma's Mincemeat cookies:
take your basic "Rolled Sugar Cookie" recipe and roll out to 1/8 inch thickness (yes really super thin) and use a basic round cookie cutter;

1 jar Nonesuch Mincemeat

use a breakfast spoon, and put a "dollop" of mincemeat on each of your cookies;(leave room at the edges, and if it's too tall the top layer will crack) Now cut out a 2nd cookie and place on top of the mincemeat - make sure to press the edges down tight...

place in preheated oven of 350F and bake for 8 mins, or until edges just turn golden.... let cool on sugared cup towel.

I don't know how many cookies this makes; i will tell you though when rolling out the dough, if you have a stone that you can freeze, it helps keep the dough chilled; additionally - using a combination of flour and powdered sugar helps keep the cookies from getting a "floury" taste to them... as areas with high humidity requires more flour. Also, if your recipe is old enough DO NOT use a Mixer - must stir it all with a wooden spoon - why? b/c the mixer will add air to the dough, and make it so that it can't hold its shape....


the recipe I use is Quadrupled from the original Betty Crocker rolled sugar cookie dough, b/c we have always doubled our recipes to get enough cookies, and you have to double again to get the tops and bottoms....

why yes, I only make these at the holidays, and it usually takes ALL DAY and I'm covered in flour and why do you ask?

[EricKei]

*scribbles down recipes* Lessee....mmmmmm

PS, We do have a Recipe Swap group here, maybe repost these in a "Bakery goodies" thread there ^_^ The group needs some lovin' anyway

http://www.customerssuck.com/board/group.php?groupid=12

[Kittish]

HappyFunBall, those peanut butter cookies do sound really awesome. I'm going to have to make a batch of those and try em out.

Here's a couple of my favorite cookie recipes, and a non-cookie one.

Tried and true Chocolate Chip cookies- You can't go wrong with these.

1 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 to 1 teaspoon lemon extract or 1 to 2 tablespoons lemon juice
1 teaspoon vanilla extract
2 large eggs
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (reduce by half if using salted butter)
2 cups chocolate chips

Optional extras: nuts, m&ms, dried fruits, coconut, peanut butter chips, anything else you wanna mix into a cookie.

Preheat your oven to 375 degrees (F).

Cream together butter, brown sugar, sugar, and vanilla. Stir in eggs, beating well.

In a seperate bowl mix flour, baking soda, and salt. Gradually add to butter mixture. Stir in chocolate chips and any other additions.

Drop by rounded teaspoon fulls onto a lightly greased cookie sheet. Bake 8-10 minutes.

Makes from 2 to 7 dozen, depending on cookie size.

Chocolate Chocolate Chocolate cookies- Somewhat labor intensive, but it's soooo worth it!

1 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2 cups flour
2/3 cup baking cocoa (I use Hershey's Special Dark cocoa)
3/4 teaspoon baking soda
1/2 teaspoon salt (reduce by half if using salted butter)
2/3 cup semi sweet chocolate chips
2/3 cup Hershey's Milk Chocolate bar, broken into pieces

Preheat oven to 350 degrees (F).

Cream together butter and sugar. Add eggs one at time, beating well after each. Add vanilla and continue beating for at least 2 minutes.

In a seperate bowl, combine flour, cocoa, baking soda and salt. Gradually add to creamed mixture. Stir in chocolate chips and pieces. Chill dough if needed.

Roll into 1 inch balls, place about 2 inches apart on a lightly greased cookie sheet. Bake 8-10 minutes. Cool on wire racks.

Lemon Bundt Cake- This recipe has several steps, and is VERY labor intensive. But if you like lemon, you will LOVE this cake. You'll need about 3 lemons, plus some more lemon juice for all the zest and juice called for.

Lemon Rind Soak:
1 tablespoon plus 1 teaspoon lemon zest
1 1/2 teaspoons lemon extract
1 tablespoon lemon juice

Lemon Sugar:
Combine 2 cups granulated sugar and 1 tablespoon lemon zest in a closed container. Vigorously mix sugar and lemon zest, then let stand for at least 15 minutes.

Cake Batter:
3 cups flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 3/4 sticks unsalted butter
2 tablespoons shortening
2 cups lemon sugar
4 eggs, seperated
1 cup milk
1/8 teaspoon cream of tartar
3 tablespoons confectioner's sugar

Soaking Glaze:
1/2 cup lemon juice
1/3 cup plus 2 teaspoons granulated sugar
1/4 teaspoon lemon extract

Topping:
2 cups plus 3 1/2 tablespoons confectioner's sugar
5 tablespoons plus 1/4 teaspoon lemon juice
2 tablespoons butter, melted and cooled

And... finally we get to the actual directions!!!

Preheat oven to 350 degrees (F). Grease and flour a bundt cake pan.

1. Combine Lemon Rind Soak ingredients. Let stand at least 15 minutes.

2. In another bowl, combine flour, baking soda, and salt.

3. In another bowl, cream together butter and shortening. Beat in lemon sugar in thirds, mixing well after each addition. Beat in egg yolks and lemon rind soak. Gradually add flour mix alternating with milk.

4. In yet another bowl, beat egg whites til frothy, add cream of tartar and continue beating til soft peaks form. Gradually add 3 tablespoons confectioner's sugar. Beat til firm peaks form.

5. Stir one quarter of the egg whites into the batter gently, then fold remaining egg whites into batter. Pour batter into prepared bundt pan.

6. Bake about 55 minutes, or until a toothpick inserted comes out clean. Let cool in wire rack for about 10 minutes, then remove from pan. Place a dish or pan beneath the cake and wire rack to catch excess soaking glaze.

7. Soaking Glaze: Combine lemon juice and sugar in a small sauce pan. Heat on medium to dissolve sugar. Remove from head and stir in extract. Pour carefully over warm cake, repeating til all the glaze is absorbed.

8. Topping: Combine confectioner's sugar, lemon juice and butter. Mix just until incorporated. Pour topping over cooled cake.

[MaggieTheCat]

This is why I didn't want to spam the thread with my recipes...'cuz I knew 42 would do that for both of us.

[42_42_42]

Mexican wedding cookies (made with pecans)

I call those Danish wedding cookies. My Mexican wedding cookies are basically the same, but have chopped pistacios and dried cherries in them.

Cream Cheese Cookies

1 cup unsalted butter, soft
8 oz cream cheese, soft
2 tbsp sour cream
32 oz powdered sugar + extra for coating cookies (1-2 cups)
3 eggs
1 tbsp each vanilla extract, lemon extract, orange extract
1-1/2 tsp almond extract
1 tsp salt
2 tsp baking powder
9 c AP flour

Cream together cream cheese and butter.
Cream in sour cream and extracts.
Add powdered sugar, mix slowly at first and then on higher speed to fully blend
Add eggs, one at a time, making sure each is fully incorporated before adding next.
Sift together dry ingredients and add to icing mixture 1/2 at a time.
Mix until thoroughly incorporated.
Scoop using small scooper onto parchment lined baking sheets (12-15 per sheet).
Roll scoops of dough between hands to form balls.
Bake at 375 for 12-14 minutes.
Move immediately to racks and cool completely.
Coat in powdered sugar
Makes 7 doz.

Coconut Macaroons
Ingredients:
8 cups sweetened flake coconut
1 can sweetened condensed milk (NOT evaporated milk)
2 tbsp all-purpose flour
1/8 tsp salt
2 lg egg whites whipped to soft peaks
2 tsp vanilla extract
2 tsp almond extract

Directions:
Preheat oven to 325°. Combine coconut, flour and salt in a large mixing bowl, stirring to evenly coat coconut with flour. In a separate bowl, blend together sweetened condensed milk and extracts. Gently fold whipped egg whites into milk mixture. Pour milk-egg white mixture over coconut and stir to combine. Drop in desired size onto parchment lined cookie sheets. Bake on middle rack of oven until golden browned around edges, about 20 minutes. Remove from baking sheets and cool completely.

Store in airtight container up to 10 days.

No Fail Sugar Cookies – NFSC

Ingredients
6 cups flour
1-1/2 tsp. baking powder
2 cups unsalted butter
2 cups sugar (white granulated)
2 eggs
2 tsp. vanilla extract
1 tsp. almond extract
1 tsp. salt

Instructions
Cream butter and sugar. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together. Chill for 1 to 2 hours. Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 5-dozen 3” cookies.
Ice with royal icing thinned with corn syrup or with fondant, decorate with royal icing.


Petite Galettes des Rois (Mini King Cakes)

Ingredients
1/4 cup almond paste
1/4 cup white sugar
3 tablespoons unsalted butter, softened
1 egg
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons all-purpose flour
1 pinch salt
2 packages frozen puff pastry, thawed (4 sheets total)
1 egg, beaten with 2 tbsp water (for an egg wash)
2-3 tbsp turbinado sugar

Directions
Preheat the oven to 425°F and line 2 baking sheets with parchment paper.

Place the almond paste into a food processor with about half of the sugar, and process until well blended. Add the butter and remaining sugar; process until smooth. Blend in one egg, vanilla extract, almond extract, flour and salt. Set filling aside.

Roll out one sheet of the puff pastry into an 11-inch square, keeping the pastry cool, do not knead or stretch. Dock the dough with a fork. Using a cookie or biscuit cutter, cut out as many rounds as you can from the sheet and lay them on the prepared baking sheet. Do not twist the cutter as you punch through the dough.

Mound a bit of almond filling (about a scant teaspoon) in the middle of each round, leaving about half an inch all around it (filling can be placed into a piping bag fitted with a number 10 or 12 round tip and piped onto each pastry round). Roll out a second sheet of the puff pastry and repeat the cutouts, but this time place them on top of the ones with filling. Press down the edges to seal and use a fork to press down the sides to ensure that they are sealed. Brush the top of the galettes with the egg was and then sprinkle the tops with the turbinado sugar.

Bake in a preheated oven for about 15 minutes or until puffy and golden on the sides and top. Try to avoid opening the oven during baking (ideally an oven with a window works best) to ensure that the pastry puffs nicely. Cool completely before removing from baking sheets.

Store in airtight container for 3 days.

Makes about 48 mini galettes, when using a 2” cookie cutter.

Ooey-Gooey Bars
Ingredients:
1 stick melted unsalted butter
1-1/2 cups graham cracker crumbs
Heavy pinch salt
6 oz chocolate chips
6 oz peanut butter OR butterscotch chips
6 oz white (vanilla) baking chips
1 c sweetened flake coconut
1 c chopped nuts (pecans, walnuts, or almonds)
1 can sweetened condensed milk (NOT evaporated milk)

Directions:
Preheat oven to 350°. Line a 9x13 baking pan with parchment, with extra length hanging over short ends. In a medium bowl, mix together melted butter, cracker crumbs, and salt and press firmly along bottom of pan to form crust. Layer three types of chips, then coconut, then nuts, and then pour sweetened condensed milk over the layered ingredients. Bake for 30 minutes. Allow to cool completely before removing from pan and cutting into bars.

Pecan Tassies
Ingredients:
For the dough (all ingredients at room temp):
12 oz regular cream cheese (brick, not tub)
1-1/2 c unsalted butter
3 c all-purpose flour (bleached or unbleached)
Heavy pinch of salt (kosher or table)

For the filling:
3 large eggs
2-1/4 c light brown sugar
3 tbsp unsalted butter, melted
2 tsp vanilla extract
1 tsp maple flavoring
Pinch of salt (kosher or table)
6 to 8 oz pecans, toasted and chopped

Special equipment:
6 12-well or 3 24-well mini-muffin tins

Directions:
Make the dough:
In a large mixing bowl, or the bowl of a stand mixer, beat together the softened cream cheese, unsalted butter, and the salt until thoroughly combined. Add in the flour, one cup at a time, mixing until thoroughly combined. Divide the dough into 6 equal portions and wrap each portion in two layers of plastic wrap and chill in the refrigerator at least one hour (can be made ahead of time and stored in refrigerator up to one week).
Make the filling:
In a medium mixing bowl, or the bowl of a stand mixer, beat together all of the filling ingredients, except the pecans, on medium speed until smooth. Do not beat on high speed or too much air will be incorporated into the filling.
Mold the shells:
Divide each portion of dough into 12 balls, about the size of a large gumball or quarter. Place each ball into the well of a mini-muffin pan and using your fingers and thumb, press the dough into the bottom and up the sides of the well. The top of the dough should be just above the rim of the well, to form a crust, like on a pie shell.
Fill the shells:
Once all of the shells are molded, put ½ tsp of the pecans into the bottom of each shell. Top with 1 tbsp of the filling and then 1 tsp of the pecans. The filling should not come to the top of the shell. Do not over-fill as the filling will expand and rise during cooking.
Bake and cool:
Bake the prepared pans in a preheated 325° oven for 25 minutes. Cool baked tassies in the pans placed on cooling racks at least 10 minutes before removing. A butter knife may need to be used to help pop the tassies out.


Store in an air-tight container, with layers of tassies separated by wax paper, up to 10 days.
Tassies may be frozen up to 3 months.

Makes 72 cookies.

Meatless Mincemeat
Mincemeat


1 lb dried cherries
1 lb raisins
1 lb golden raisins
1 lb zante currents
1 lb dried cranberries

1/2 lb dried blueberries
1/2 lb chopped dried apricots
1/2 lb chopped pitted prunes
1/2 lb chopped dried figs
1/2 lb chopped dried dates

Zest and juice of 2 oranges
zest and juice of 2 lemons

4 oz chopped crystalized ginger
2 tbsp ground cinnamon
1 tbsp ground allspice
1 tbsp ground cloves
1/2 tbsp ground nutmeg
1 tsp salt

4 lbs apples (mixture of Granny Smith, Pippin, and McIntosh, peeled, cored and chopped)

6 oz unsalted butter

1/2 cup molasses
1/2 cup packed dark brown sugar

1/2 cup brandy
1/2 cup dark rum

Combine dried fruits, spices, and citrus zests and juices in a large, non-reactive stockpot.
Add just enough water to cover the fruit.
Bring to a boil and then add remaining ingrients.
Return to a boil and then reduce to a simmer.
Simmer until thickened, about 30 minutes.
Portion into quart sized sterilized canning jars and process for 30 minutes.

Makes 8 quarts


Jane Herr Bars

Makes 12-20 bars, depending on how you cut them

Ingredients:

1 cup butter, room temp

½ cup brown sugar

½ cup granulated (white) sugar

1 egg

Dash salt

1 teaspoon vanilla extract

1 cup flour

1 cup quick cooking oats

Directions:

Preheat oven to 350

Blend butter and sugars together until fluffy

Beat in egg and extract

Add salt, flour, and oats and mix until thoroughly incorporated

Bake in a 9x13 pan that has been sprayed with cooking spray for 25-35 minutes

Cool completely and then ice

For the icing, blend together 2 cups powdered sugar, 3 tablespoons cocoa powder, 3 tablespoons soft butter and 1 teaspoon vanilla extract OR place Hershey’s bars over the cookies as soon as they come out of the oven and return the pan to the oven until the bars are melted and then spread the melted chocolate to evenly cover the cookies.

Sprinkle chopped pecans or walnuts over the icing

Cut into bars

Store in airtight container up to a week, may be frozen


Orange-Cardamom Cookies

2-1/2 cups all-purpose flour
1/2 tsp salt
1-1/2 tbsp orange zest
1-1/2 tsp ground cardamom
3/4 c sugar
1-1/2 cups unsalted butter
1 large egg
1/2 tsp vanilla extract
1/2 tsp orange extract

Chill dough
Roll out 1/4" thick
Cut and sprinkle w/ raw sugar
Bake at 375 10 min.

[MaggieTheCat]

Touchdown Cookies

This is the exact recipe that I use for rolled sugar cookies ... except mine calls for 3 eggs instead of 2. And yet another recipe that I've seen calls for only 1 egg, powder (1.5tsp) instead of soda and no cream of tartar. But the butter/sugar/flour ratio is the same in all 3! How strange! I wonder what the differences between the three are?

[ShadowBall]

Love this recipe - chewy, rich little cookies and great for people like me with seemingly insatiable chocolate cravings.

Triple Chocolate Cookies

• 1 cup butter (softened)
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups flour
• 2/3 cup baking cocoa
• ½ teaspoon baking soda
• 2 cups (12 oz.) semi-sweet chocolate chips
• 2 cups white chocolate chips

1. In a large mixing bowl, cream butter and sugars until light and fluffy.
2. Add eggs one at a time, beating well after each addition.
3. Beat in vanilla.
4. Combine flour, cocoa and baking soda; gradually add to creamed mixture.
5. Stir in the chocolate chips and roll the dough into 1.5-inch balls.
6. Place 2 inches apart on an ungreased baking sheet and bake at 400 degrees for 8 to 10 minutes or until set.
7. Cool for 5 minutes before removing to wire racks to cool.

Yield: 5 dozen


Touchdown Cookies

• 1 cup butter (no substitutes), softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3 cups flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda

Glaze:

• 2 cups confectioners’ sugar
• 4-5 tablespoons hot water
• 3-4 teaspoons baking cocoa

1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cream of tartar and baking soda in a separate bowl; gradually add to creamed mixture. Cover an refrigerate for 3 hours or until easy to handle.
   
2. On a lightly floured surface, roll out dough to ⅛ inch thickness. Cut with cookie cutters. Place 2 inches apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Cool on wire racks.
   
3. In a mixing bowl, combine confectioners’ sugar, and enough hot water to achieve spreading consistency; beat until smooth. Add cocoa to glaze; stir until smooth. Spread glaze over cookies.

Yield: 4 ½ dozen

These are called "touchdown cookies" because originally they are meant to be cut and decorated to look like footballs as a Super Bowl party snack, but I think they're basically just sugar cookies with chocolate frosting and you can use whatever the hell shapes you want for them.


Also, some of my favorite cupcakes...you'll need a bag of Oreos (brand name or generic), a can of vanilla or cream cheese frosting (whichever you prefer), cupcake wrappers and chocolate cake mix.

Make the cake mix according to the directions. Pour enough batter into each cupcake wrapper to just cover the bottom of the wrapper. Put a whole Oreo into each cup, then pour batter into each one just enough to cover the cookie. Bake as normal.

The Oreo inside will actually be very soft and chewy once it gets baked. Stick the remaining Oreos into a sandwich or freezer bag and crush them into crumbs - doesn't matter how coarse. Frost the cupcakes when cooled and sprinkle with the Oreo crumbs. You will probably end up with a few more cupcakes than expected due to the cookies in the centers. I made these all the time in undergrad and they never lasted more than 12 hours.

[HappyFun Ball]

The peanutbutter ones are awesome..

The lemon ones are really good too.

[Caveat Emptor]

I am not a baker, but these are some christmas cookies that my mom has been making for as long as I can remember

CHOCOLATE COVERED RICE KRISPIE BALLS (we call them "1234 Balls")

Read more about it at http://www.cooks.com/rec/view/0,171,...225193,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

3 c. Rice Krispies
1 1/2 c. peanut butter (creamy or crunchy)
1 lb. box powdered sugar
2 sticks butter, melted
1 (12 oz.) pkg. chocolate chips
1/2 stick paraffin

Pour Rice Krispies, powdered sugar and peanut butter in large bowl. Melt butter and pour a little at a time into bowl and stir until moist. Roll into individual balls and set on plate. Melt chocolate chip and paraffin in double boiler. Keep on low heat so it will stay thin. Dip balls into chocolate and place on waxed paper. When chocolate hardens, place in tightly covered container.


ANISE CHRISTMAS COOKIES (this sounds like the recipe my mom uses. Handed down from my great-grandma, who made them 100 years ago!)

Read more about it at http://www.cooks.com/rec/view/0,1922...239202,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

2 c. sugar
2 c. butter
4 eggs, well beaten
4 tbsp. canned cream
8-10 drops anise oil
4 1/2 c. flour
4 1/2 tsp. baking powder
1/2 tsp. salt

Cream butter with sugar. Add beaten eggs, cream and oil. Sift flour, baking powder, and salt together. Add this to first batter. Cover; let stand 3-4 hours. Roll 1/8 inch thick. Use Christmas cookie cutters for festive shapes. Bake 6 minutes at 350 degrees. While cooling, mix powdered sugar and water to make a thick frosting. Frost cookies and add festive sprinkles.


Spitzbuben (German nutty cookie / strawberry jam sandwich cookies)

1 cup sugar
1 1/4 cups butter
2 1/4 cups ground blanched almonds
2 teaspoons vanilla flavoring
3 1/4 cups sifted all-purpose flour
apricot or strawberry jam
confectioners' sugar

Beat the sugar and the butter together until light and fluffy. Beat in the almonds and the vanilla flavoring. Add the flour. Knead until smooth. Chill 1 to 2 hours. Preheat oven to 325 F. Roll out the dough on a lightly floured cutting board to the thickness of 1/8 to 1/4 inch; the thinner, the better the cookie. Cut with small round, star or diamond-shaped cookie cutters. Place the cookies on lightly buttered and floured cookie sheets. Bake for about 15 minutes, or until golden. Remove cookies from the baking sheet. Spread half the cookies with apricot jam. Top with the remaining cookies, dust with confectioners' sugar.