Cherry Thumbprint Cookies...

Good Morning Sunday....Are you ready for this day I'am for sure I'm ready to go home and see my long lost house my sweetpea and my two parakeets and all my lovely things...Wish I was well enough to go to Church today.... But I'm still on rest so I can't....Well I have Christmas Cookies on the brain...I think these would be a great cookie to make for Christmas because of the cherry in the middle..It just speaks Christmas to me....

INGREDIENTS:

1 t. vanilla
2 sticks butter or margarine
2 egg yolks
1/2 c. brown sugar
2 c. flour
1/2 t. salt
maraschino cherries

DIRECTIONS:
Preheat oven to 350 degrees. In large bowl, mix together vanilla, butter, egg yolks, & brown sugar. Add flour and salt. Mix well. Form into 1" balls on greased cookie sheet. Inpress thumbprint in center and add a maraschino cherry. Bake 8-10 minutes. Makes 3 doz.

This Morning I have to start my inhalers since I failed to do so last nite. . .
But I actually can't remember exactly how the Dr. told me to take them so I mite have to wait till tomorrow.
Well here's another cookie for Christmas for those who I thought like things in white


CITRUS HAZELNUT SHORTBREAD COOKIES

INGREDIENTS:

2/3 cup firmly packed brown sugar
1/3 cup hazelnuts (filberts)
1 cup Butter, softened
2 teaspoons vanilla
2 1/4 cups all-purpose flour
1 teaspoon freshly grated lemon peel
1 teaspoon freshly grated orange peel
1/4 teaspoon salt
Frosting
2 cups powdered sugar
1/4 cup Butter, softened
1/2 teaspoon vanilla
1 to 2 tablespoons orange juice

DIRECTIONS:

Combine brown sugar and hazelnuts in food processor bowl fitted with metal blade. Cover; process until hazelnuts are very finely chopped. Combine sugar mixture, 1 cup butter and 2 teaspoons vanilla in large bowl. Beat at medium speed until creamy. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed. Divide dough in half. Wrap each half in plastic food wrap. Refrigerate until firm (at least 1 hour).

Heat oven to 350°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with assorted 2 to 3-inch cookie cutters. Place 2 inches apart onto ungreased cookie sheets, using spatula to move them if necessary. Bake for 6 to 10 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.

Combine all frosting ingredients except orange juice in small bowl. Beat at low speed, scraping bowl often and adding enough orange juice for desired spreading consistency. Pipe or spread frosting onto cooled cookies

I thought these were cute....
wishing you a grand Sunday full of Love.....with Love Janice