GEMSTONE COOKIES RECIPES
NOEL COOKIE GEMS RECIPE: HOW TO MAKE IT
From Exeter, California, Patsy Noel pens, "I found these cookies when my husband and I were dating. Since our last name is Noel, I whip up a batch every Christmas. They’re a cinch to assemble and freeze, saving time during the holiday rush, and can be filled with other jams for a change."
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 35 minutes
Cook Time 10 minutes
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Shape into 1-1/4-in. balls; roll in nuts. , Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make a 3/8- to 1/2-in.-deep indentation in the center of each ball. Fill with jam. , Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks.
Nutrition Facts : Calories 211 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 122mg sodium, CarbohydrateContent 27g carbohydrate (12g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
SLICE 'N' BAKE LEMON GEMS RECIPE: HOW TO MAKE IT
Rolled in colorful sprinkles, these melt-in-your-mouth cookies are pretty enough for a party. I make a lot of them for holiday cookie trays. (Complete your cookie tray with Chocolate Pretzel Rings.) —Delores Edgecomb, Atlanta, New York
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield about 2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lemon zest. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Shape into a 7-in.-long roll (about 1-3/4-in. diameter); roll in colored sugar. Wrap in plastic; refrigerate 2-3 hours or until firm., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set and edges are light brown. Cool on pans 1 minute. Remove to wire racks to cool completely., In a small bowl, mix icing ingredients; spread over cookies. Let stand until set.
Nutrition Facts : Calories 117 calories, FatContent 6g fat (4g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 46mg sodium, CarbohydrateContent 16g carbohydrate (9g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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SLICE 'N' BAKE LEMON GEMS RECIPE: HOW TO MAKE IT
Rolled in colorful sprinkles, these melt-in-your-mouth cookies are pretty enough for a party. I make a lot of them for holiday cookie trays. (Complete your cookie tray with Chocolate Pretzel Rings.) —Delores Edgecomb, Atlanta, New York
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- In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lemon zest. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Shape into a 7-in.-long roll (about 1-3/4-in. diameter); roll in colored sugar. Wrap in plastic; refrigerate 2-3 hours or until firm., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set and edges are light brown. Cool on pans 1 minute. Remove to wire racks to cool completely., In a small bowl, mix icing ingredients; spread over cookies. Let stand until set.
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