Jewel Box Cookies Recipes

Steps:

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Combine flour and baking soda; add to creamed mixture. Stir in raisins, nuts, cherries and pineapple; mix well. Shape into 2-in. rolls; wrap in waxed paper or foil. Freeze at least 2 hours. , Cut into 1/4-in. slices; place on greased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Cool on wire racks.

Steps:

• In a large bowl, beat butter and confectioners' sugar until blended. Beat in egg yolk and extract. Gradually beat in flour. Refrigerate, covered, at least 2 hours or until firm., Preheat oven to 350°. Shape into 3/4-in. balls. Place 1 in. apart on greased baking sheets. Press a deep indentation in center of each with your thumb., Bake 12-14 minutes or until edges are light brown. Remove from pans to wire racks. Fill each with 1/4 teaspoon preserves; cool completely. Freeze option: Freeze unfilled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers and fill with preserves.

Steps:

• COMBINE flour and sugar in large bowl. Cut in butter with pastry blender or two knives until coarse crumbs form. Add beaten egg yolk and vanilla. Mix until dough holds together.
• SHAPE into small balls using half teaspoonfuls. Place 1 inch apart on cookie sheet. Make small indentation in center of each cookie. Chill 20 minutes.
• HEAT oven to 350°F Fill each cookie with scant 1/4 teaspoon jam, jelly or preserves. Bake 11 to 13 minutes or until just golden around the edges.
• For added sparkle, unbaked cookies may be rolled in coarse bakery sugar crystals before being placed on cookie sheet to chill.

Steps:

• 1. Cream butter & sugar together until light & fluffy. Break up egg yolks into creamed mixture. Blend well. Add vanilla. Stir in flour. Chill for 1 hour in the refrigerator. Shape dough into 1 inch balls. Place 1 inch apart on ungreased cookie sheet. Make a small dent in the top of each cookie with finger. Bake in 375 degree oven for 10 minutes. Remove from oven, fill dent with jam. Return to oven for 1-2 minutes to set jam.

Steps:

• In a bowl, cream the butter and brown sugar. Add egg and vanilla; beat well. Combine dry ingredients; add to creamed mixture. Stir in nuts if desire. , On a lightly floured surface, shape the dough into three 10-in. x 1-in. rolls. Tightly wrap each roll in waxed paper. Freeze for at least 12 hours. , Cut into 3/8-in. slices and place on greased baking sheets. Bake at 350° for 6-8 minutes. Remove to a wire rack to cool.

Steps:

• Set butter aside in a large bowl to soften.
• In another bowl mix together flour, baking soda, salt and nutmeg.
• Set aside enough cherry halves so that there is enough to top each cookie with one.
• Add remaining fruit and walnuts to a third bowl. Add 1/2 cup of the flour mixture to the fruit and stir until it is coated with flour and mixed well. (This helps separate the fruit and keep it from sticking together.).
• After butter has softened, beat butter, sugar and eggs until creamy. Mix in buttermilk and vanilla.
• Add half of flour mixture and mix well. Add remaining flour and mix.
• Note: At this point, make sure everything is mixed well because the mixture will be very stiff and hard to stir after adding the fruit.
• Stir in half of the fruit mixture into the cookie dough. Add remaining fruit and mix.
• Refrigerate dough for an hour or more (may be refrigerated overnight).
• Preheat oven to 350.
• Drop dough by rounded teaspoonfuls on non-stick or lightly greased cookie sheet. Top each cookie with one reserved cherry half.
• Bake 12-15 minutes, until almost no imprint remains when touched lightly with finger.
• Remove and cool.

Steps:

• 1. Heat oven to 350 degrees.
• 2. Combine flour and sugar in large bowl.
• 3. Cut in shortening with pastry blender or two knives until course crumbs form.
• 4. Add beaten egg yolk, water and vanilla. Mix until dough holds together.
• 5. Roll into small balls using half teaspoonfuls of dough. Place 1-inch apart on baking sheet. Make small indentation in center of each cookie. If the kids are helping with this step, ensure their thumb prints are large enough for the coming preserves.
• 6. Fill each indentation with scant 1/4 teaspoon preserves.
• 7. Bake 11 to 13 minutes or until just golden around the edges.
• 8. Allow to cool before eating these tantalizing little treats.

Steps:

• Cream butter, brown sugar, egg yolk, and vanilla.
• Stir in flour.
• Refrigerate 30 minutes.
• Preheat oven 375 degrees.
• Roll dough into 1-inch balls and dip in egg white.
• Roll in nuts.
• (Cookie dough ball, not you!).
• With floured thimble or thumb, press center of each cookie.
• Bake 10- 12 minutes, or until delicate golden brown.
• Cool on rack.
• Place 1/2 teaspoon jelly in center.