Cookies
Fill your Cookie Jar with a variety of flavors: Butter Crumbles are a holiday favorite, flavored with a delicate combination of fresh vanilla bean, walnuts, and fresh butter.
Lemon Tea Cookies, Thumbprint Oatmeal Cookies, and the always-yummy Chocolate Chunk Cookies (made with semisweet chocolate, milk chocolate, and white chocolate) will please your favorite Cookie Monster.
- Chocolate Chip Cookies
- Chocolate Chunk Cookies
- Crisp Sugar Cookies
- Forgotten Cookies
- Lemon Tea Cookies
- Thumbprint Oatmeal Cookies
- Oatmeal/Butterscotch Bites
- Cinnamon Crisps
- Peanut Butter Cup Cookies
- White Chocolate Macadamia Nut Cookies
- Butter Crumbles
- Ladyfingers
- Rugulach Philadelphia
- Old-Fashioned Tea Cakes
- Butter Cookies
- Chinese Almond Cookies
- Easy Sand Tarts
- Chocolate Brownies
- Tux ‘N’ Tails Bars
- Blonde (Butterscotch) Brownies
- Cherry Cheese Brownies
- Crispy “Praline” Bars
- Chocolate-Cream Cheese Brownies
- Pecan Ice Box Cookies
- Delaware Macaroons
- Lemon Squares
- Raisin Health Bars
- Add A Favorite Cookie Recipe
Here’s a Cookie Recipe from the Book; Enjoy!
This delightfully delicious, old-fashioned cookie is our all-time holiday favorite. Always an appreciated gift, Butter Crumbles are sure to become a holiday tradition in your family—
Butter Crumbles
(From The American Gourmet Collection Cookbook)
1/4 Vanilla Bean
1 cup sifted Confectioners Sugar
1 cup Walnut Meats
1 cup Unsalted Butter, softened
3/4 cup Sugar
2 cups Flour
1/2 cup Cornstarch1. The night before baking cookies: Chop vanilla bean by pulverizing in a blender or food processor with about one tablespoon confectioners sugar. Mix vanilla paste with remaining confectioners’ sugar. Cover and let stand, preferably overnight. Reserve while cookies are baked.
2. The next day: Preheat oven to 350°.
3. Cut walnuts as finely as possible with a very sharp knife (or use a food processor for best results).
4. Combine flour and cornstarch in a small bowl; set aside.
5. In a large mixing bowl, mix walnuts, butter, granulated sugar and flour/cornstarch mixture with clean fingers until thoroughly combined. Refrigerate for 10 minutes. Shape about a teaspoonful of the cookie dough into a small ball. Place on an ungreased cookie sheet, gently press flat with the palm of your hand to make a small circle. Repeat until sheet is full. Allow about one inch between cookies.
6. Bake at 350° until lightly browned, 15 to 18 minutes. Cool for one minute, then dip cookies in the prepared vanilla sugar and cool completely. Yield: 3 dozen.
The American Gourmet Collection Cookbook is available exclusively at Amazon.com; you can order your copy here.
