Nonnys Imperial Cookies Recipes

Steps:

• Cream butter and sugar.
• Add remaining ingredients and mix well.
• Chill dough before baking.
• Drop by 1/2 teaspoonfuls onto greased cookie sheet.
• Bake in preheated 300F oven for 20 minutes.

Steps:

• Preheat oven to 300 degrees.
• Cream together margarine and sugar.
• Add flour and vinegar.
• Mix well.
• Roll into tiny balls and place on ungreased cookie sheet.
• Take a glass and dip bottom in sugar. Use this to press down cookies.
• Bake in over for 25 to 30 minutes or until light brown.

Steps:

• Cream butter.
• Add sugar, creaming well.
• Beat in egg and vanilla.
• Combine flour and baking powder; gradually add to creamed mixture.
• On a lightly floured surface, roll out dough to 1/8-inch thickness.
• Cut into 2-inch rounds, and place on ungreased baking sheets.
• Bake at 350°F (175°C) for 10 minutes or until very lightly browned at edges.
• Cool thoroughly.
• Spread half of the cookies with jam, and top with remaining cookies.
• Combine confectioners' sugar, almond extract, and enough hot water to make a thin icing.
• Frost tops of cookies.
• Top each with a small piece of candied cherry.

Steps:

• Combine sugar, butter, cocoa and milk in a medium saucepan over medium heat.
• Stir constantly and bring to a boil.
• Once boiling, remove from heat and add the salt, vanilla and peanut butter and mix until well combined.
• Add oats and mix until full incorporated.
• Drop by spoonfuls or using a cookie dough scoop onto foil or waxed paper.
• Let cool before eating.

Steps:

• Cream Oleo and sugar.
• Add vinegar to cream mixture.
• Mix flour and soda together.
• Then add to Cream mixture.
• Make 24 balls (2t) and flatten.
• Bake 300 for 30 minutes.

Steps:

• Cream butter. Add sugar, creaming well. Beat in egg and vanilla. Combine flour and baking powder; gradually add to creamed mixture.
• On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into 2 inch rounds, and place on ungreased baking sheets.
• Bake at 350 degrees F (175 degrees C) for 10 minutes, or until very lightly browned at edges. Cool thoroughly.
• Spread half of the cookies with jam, and top with remaining cookies.
• Combine confectioners' sugar, almond extract, and enough hot water to make a thin icing. Frost tops of cookies. Top each with a small piece of candied cherry.