Cream Filbert Candy Cookies Recipe
Ingredients
| Butter margarine | 1 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 tbs) | |
| Egg | 1 | |
| 2 1/2 cups Gold Medal Flour | ||
| Baking powder | 1/2 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| Filberts | 2 Ounce | |
| 60 sugar cubes, crushed, or coarse granulated sugar | ||
Directions
Heat oven to 375° (quick mod.).
Cream shortening and sugar.
Add egg.
Measure flour by dipping method or by sifting.
Stir dry ingredients together.
Blend into creamed mixture.
Add vanilla.
Roll in balls (using 1 level tsp.
dough per ball) and press a filbert in center.
Shape so dough covers nut.
Place on un-greased baking sheet about 2" apart.
Bake 12 to 15 min., until delicately browned.
Cool.
Holding cooky at bottom, dip entire top in Glaze.
Roll cooky in crushed sugar.
Cream shortening and sugar.
Add egg.
Measure flour by dipping method or by sifting.
Stir dry ingredients together.
Blend into creamed mixture.
Add vanilla.
Roll in balls (using 1 level tsp.
dough per ball) and press a filbert in center.
Shape so dough covers nut.
Place on un-greased baking sheet about 2" apart.
Bake 12 to 15 min., until delicately browned.
Cool.
Holding cooky at bottom, dip entire top in Glaze.
Roll cooky in crushed sugar.
Chef
