Assemble a beautiful holiday cookie tray using this traditional but easy cookie with many variations.
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2 large Land O Lakes® Eggs
2 cups all-purpose flour
1 cup Land O Lakes® Butter softened
1/2 cup firmly packed brown sugar
1 teaspoon vanilla or almond extract
1/8 teaspoon salt
2 1/2 cups finely chopped peanuts, almonds, pecans or walnuts
Caramels, cut in half
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.
Explore reviews fromour online community
I made with apricot preserves and used toasted pecans and coconut (ran nuts with coconut in food processor to get great mixture) THESE were awesome, I will never do them a different way after using this..I did use a combination of Brown sugar and white sugar and FAMILY didn't stop eating these!!
Made this cookie today for my Christmas cookie gift trays. I rolled some in pecans and some in coconut (did that mainly for my grandson who loves coconut). Used apricot and seedless raspberry preserves. My husband is my official taste tester since I'm gluten intolerant and can't taste them myself. He loved them. I guess that's a thumbs up!!!! Sue: I got 55 cookies, but some turned out smaller.