OH LANDO RECIPES

Steps:

• Heat oven to 350°F.
• Separate eggs; place egg whites into bowl and egg yolks into bowl. Beat egg whites with fork until foamy; set aside.
• Place all remaining cookie ingredients in bowl with egg yolks. Beat at low speed, scraping bowl often, until mixture forms a dough.
• Shape rounded teaspoonfuls of dough into 1-inch balls. Dip each into egg white; roll in nuts. Place 1 inch apart onto lightly greased cookie sheets. Make indentation in center of each cookie with thumb or back of teaspoon. Bake 8 minutes.
• Remove cookies from oven; fill centers with choice of filling. Continue baking 6-10 minutes or until lightly browned. Remove to cooling racks. Cool completely.

Steps:

• Combine 1 cup butter, sugar and egg in large bowl. Beat at medium speed until creamy. Add all remaining cookie ingredients; beat at low speed until well mixed.
• Divide dough into thirds; wrap in each plastic food wrap. Refrigerate at least 2 hours or until firm.
• Heat oven to 400°F.
• Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2-inch cookie cutters. Place, 1 inch apart, onto ungreased cookie sheets.
• Bake 6-10 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
• Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in small bowl. Beat at low speed, adding enough milk for desired spreading consistency. Tint frosting with food color, if desired. Frost and decorate cooled cookies as desired.