Cookie Day 2014

This year's cookies were limited to four: sugar cookies (we used Martha Stewart's recipe), Oreo Truffle Balls, Snowball cookies, and the potato chip cookies. The potato chip cookies were okay, but we probably won't make them again. Nana has decided that we need to go back to buying a tub of premade sugar cookies. Martha's were fine, but not fast. We did not make Chocolate Crack, but because I love Nana, I made it for her the day after.

Thoughts for next year: no kids. Just the female adults and margaritas for Cookie Day.

Pillsbury's Thumbprint Cookies - Daddy's Favorite

Of all the cookies in the world, Daddy's favorite are the Thumbprint Cookies.  He likes them best with fruit preserves.  He could eat a million of them!

Thumbprint Cookies

3 1/2 dzn cookies (unless Jennifer makes the cookies and then it is like 30 cookies)

Ingredients
1/2 cup sugar
1 cup margarine or butter softened
1 tsp vanilla
2 egg yolks
2 1/4 cups All-Purpose flour
1 tsp baking powder
1/4 cup jam

1. Beat sugar, margarine, vanilla, and egg yolks until light and fluffy.
2. Gradually add flour and baking powder and mix well.
3. Cover with plastic wrap and refrigerate for 30 minutes for easier handling.
4. Heat oven to 350 degrees F. 
5. Shape dough into 1 inch balls and place 2 inches apart on ungreased cookie sheets. With thumb, make imprint in the center of each cookie. 
6. Bake at 350 degrees for 11-14 minutes or until light golden brown around edges.
7. Top with jelly and allow to cool completely.

Potato Chip Shortbread Cookies

Carla Kelly shared this recipe on Wendy William's show the other day.  Because I am panicky about it disappearing, I'm recording it here!

Potato Chip Cookies
Ingredients:
1 cup butter, softened
3/4 cup granulated sugar
1 1/4 cup crushed potato chips
1 teaspoon vanilla
2 cup all-purpose flour
Confection sugar for dusting
1 cup chocolate chips
Preheat oven to 350 deg

Direction:
With a hand mixer, cream the butter and sugar until fluffy. Reduce speed to low and add 3/4 C of the potato chips and mix until incorporated. Add the vanilla and mix until thoroughly combined. Add the flour and mix until just combined – do not overmix the dough

Use a spoon to scoop small 1-inch balls of dough onto a lightly greased sheet pan, spacing them at least 2 inches apart. Dust each of the cookies with a bit of confectioner sugar, and press flat

Cook for 10-15 minutes, or until golden brown, and cool.

Heat the chocolate chips in the microwave or a double boiler until melted, stirring often. Dip each of the cookies in melted chocolate. While the chocolate is still soft, roll the cookies in the remaining crushed potato chips. Allow to set before serving

NOTE: You can mix it up and use pretzels, tortilla chips etc. It’s a spin on the traditional black & white cookie