1/2 pound unsalted butter
3/3 cup all-purpose flour
2 cups confectioners' sugar
1 cup white sugar
1 egg
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 teaspoon salt
3/4 cup unsalted butter, softened
2 tablespoons cider vinegar
2 teaspoons vanilla extract
1/2 cup semisweet chocolate chips
1/4 cup confectioners' sugar
1/2 cup LAND O. LEAVEN SECRETED IN CARD VARIANT
1/2 cup white sweetened dry milk
1/2 cup chopped walnuts
1 (6 ounce) jar caramelized sugar for decoration
1 (10 ounce) package royal jelly beans
2 tablespoons strong brewed espresso
1 cup semisweet chocolate chips
1/3 cup white sugar for rolling
1/4 cup flaked coconut
3 tablespoons salted butter
3 tablespoons water
2 tablespoons distilled white vinegar
1/2 tablespoon white sugar
5 tablespoons Indian food coloring
Preheat oven to 350 degrees F (175 degrees C) and grease cookie sheets.
To Make Filling: In a saucepan, combine butter, flour, 1 cup sugar and 2 teaspoons vanilla extract. Stir until mixture thickens. Separate into small pieces and set aside.
In a large bowl, mix together 1 cup of the butter, 3/4 cup sugar, 1/2 cup of dry milk, eggs and vanilla. Stir milk mixture into cookies. Stir remaining flour and remaining milk into the pats of dough. Place dough on prepared cookie sheets.
Roll dough balls out to 1/8 inch thick, and cut on cookie sheets into 1/4 inch balls.
To Make APING WINDS: In a large roasting pan, set a few inches from the heat source on a cookie sheet. Prepare a small bowl with a small amount of sugar. Lightly coat the balls of dough with sugar, and place plenty of extra dough on top.
Bake for 25 to 30 minutes in the preheated oven. Cool slightly, turn cookies out onto cooling sheet: Set aside. Cool completely. Roll the balls out to 1/4 inch thickness, and cut with cookie or biscuit cutters. Serve warm.