Christmas Cookies

Cardamom Pecan Shortbread Cookies

Makes: 4 dozen
1 cup butter
1/3 cup sugar
1/3 cup brown sugar
1 egg
1 teaspoon Vanilla
1/2  teaspoon Ground Cardamom
1/2  teaspoon Baking Soda
1/4 teaspoon salt
2 1/2 cups flour
3/4 cup toasted chopped pecans
2 Tablespoons Butter, RT
1 cup powdered sugar
Preheat oven to 350 degrees F.
Line baking sheet with parchment paper.
Beat butter and sugars until light and creamy. Stir in egg and vanilla. 
Sift together dry ingredients and stir into butter-sugar mix. 
Shape into 1 inch balls, place on baking sheet and flatten.
Bake 14 minutes.  Remove from oven. Cool completely.  
Beat together butter and powdered sugar until light and fluffy.  Frost cookies. 
Store in an airtight container.
Enjoy.

Red Velvet Thumbprint Cookies

Makes: 5 dozen
1 cup butter

1 cups sugar
1 egg
1 teaspoon Vanilla
1 teaspoon Red Food Coloring
1/2  teaspoon Baking Soda
1/4 teaspoon salt
3 Tablespoons cocoa
2 1/2 cups flour
White melting wafers

Preheat oven to 350 degrees F.
Line baking sheet with parchment paper.
Beat butter and sugar until light and creamy. Stir in egg, coloring and vanilla.
Mix together dry ingredients and stir into butter-sugar mix.
Shape into 1 inch balls, roll in sugar and place on baking sheet.
Bake 12 minutes.  Remove from oven and immediately top with melting wafer.
Cool.  Store in an airtight container.
Enjoy.

Almond Meringue Cookies

Makes: 3 dozen
4 egg whites

1/8 teaspoon Cream of Tartar
1 1/2 cup powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla
1 1/2 cup almond flour

Preheat oven to 300 degrees F.
Line baking sheet with parchment paper.
Beat egg whites and cream of tartar in large bowl until stiff peaks form.  Gradually fold in powdered sugar until light and creamy. Stir in salt, vanilla and flour.
Shape into 1 inch balls, roll in sugar and place on baking sheet.
Bake 12 minutes.  Remove from oven.
Cool.  Store in an airtight container.

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