Recipe Talk

looking for old recipe, made with a shortbread type dough which was formed into balls - the balls were made so that there were several chocolate chips inside. I think you then dipped the tops into little candy decorations, then baked. I'm sure this came out of a 60's-70's cookbook- pillsbury or some such, but I haven't been able to locate. Anyone remember that one?

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Use any chopped nuts, dates, raisins, chocolate chips, etc., as fillings.

CREAM CHEESE CHOCOLATE CHIP COOKIES

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Pillsbury chocolate chip

cookie mix

Filling:

2 (8 oz.) cream cheese

1 egg

3/4 c. sugar

1 tsp. vanilla

Slice Pillsbury chocolate chip cookie mix and put in
bottom of cake pan, approximately 12 1/4 x 8 1/4 x 1 1/4-inch-
es. Cover with filling.
Mix cheese, egg, sugar and vanilla for filling. Put
another layer of sliced cookies over filling. Bake at 350 degrees for
35 to 40 minutes.

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BUTTER COOKIE BALLS

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2 cubes softened butter

1/3 c. sugar

2 tsp. water

2 tsp. vanilla

2 c. flour

1 c. chopped pecans

Mix butter and sugar. Add flour, water, vanilla and
then pecans. Roll into ball and wrap in waxed paper. Refrig-
erate for 1 hour or until hard. Pinch off dough and form into
small balls. Place on cookie sheet. Bake in preheated 325 degrees
oven for 20 to 25 minutes. When cool roll in powdered sugar.

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PECAN COOKIE BALLS

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1 c. soft butter or margarine

1/2 c. sifted powdered sugar

2 c. sifted flour

2 tsp. vanilla

1/4 tsp. salt

2 c. finely chopped pecans
powdered sugar (about 2 c.)

Gradually add 1/2 cup powdered sugar to butter. Cream
thoroughly. Add vanilla. Add flour, salt and chopped pecans.
Blend well. Chill. Shape into small balls. Place on greased
cookie sheet. Bake in 350 degrees oven for 15 to 18 minutes, until
light brown. Remove from pan and roll hot cookies in sifted
powdered sugar. Cool. Roll again in powdered sugar. Makes 8
to 10 dozen cookies.

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WALNUT FROSTIES
(A Soft, Walnut-Filled Cookie)
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2 c. flour

1/2 tsp. baking soda

1/4 tsp. salt

1 c. firmly packed brown sugar

1/2 c. butter

1 egg

1 tsp. vanilla

Topping:

1 c. finely chopped walnuts

1/4 c. sour cream

1/2 c. firmly packed brown

sugar

Combine flour, baking soda and salt. Gradually add
sugar to butter in a mixing bowl, creaming until light and
fluffy. Add egg and vanilla; beat well. Slowly add dry
ingredients. Shape into 1-inch balls. Place 2-inches apart on
an ungreased cookie sheet. Make a depression in the center of
each cookie with your thumb and put a heaping teaspoon of
topping into each one. Bake at 350 degrees for 10 to 12 minutes or
until delicately brown. Makes approximately 2 dozen cookies.

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