THUMBPRINT COOKIES

THUMBPRINT COOKIES
1⁄2 cup butter, softened
1⁄4 cup brown sugar
1 egg, separated
1⁄2 teaspoon vanilla
1 cup flour
1⁄4 teaspoon salt
3⁄4 cup almonds, finely chopped (or nut of your choice)
1 teaspoon jam per cookie
DIRECTIONS

Mix butter, sugar, egg yolk and vanilla thoroughly. Add flour and salt and stir inches Roll dough into small balls. Beat egg white slightly with fork. Dip balls in egg white. Roll in nuts. Place on ungreased baking sheet.*.
Bake at 350 degrees for 10-12 minutes. Remove from oven and gently depress indents into a cookie with a small rounded implement while still hot. Place cookies on a cooling rack. Let cool. Pipe or spoon jam into cooled centers of the cookie.
*At this point, you could press your thumb into the cookie ball before baking, hence the name of the cookie. Not having had success with this method, I created a different method as shared above.
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CHOCOLATE DIPPED SHORTBREAD COOKIES

CHOCOLATE DIPPED SHORTBREAD COOKIES

1 cup butter
1⁄2 cup sugar
2 cups flour
1 teaspoon vanilla
6 ounces chocolate chips, melted
DIRECTIONS
Cream butter and sugar, add flour and vanilla.
Pinch of 1/2" balls of dough, roll in sugar and place on cookie sheet.
Use the tines of a fork to flatten cookies.
Bake at 350°F for 12-15 minutes.
Remove from baking sheet, cool 10-15 minutes.
Dip half of each cookie into melted chocolate.
Chill to set chocolate
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OATMEAL RAISIN COOKIES

OATMEAL RAISIN COOKIES

WHISK TOGETHER AND SET ASIDE
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
CREAM WET INGREDIENTS
1 cup unsalted butter, softened
1 cup sugar
1 cup dark brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla
THEN STIR IN
3 cups oats (not instant)
1 1⁄2 cups raisins

SEE HOW IT'S MADE
DIRECTIONS
Preheat oven to 350°.
Whisk dry ingredients; set aside.
Combine wet ingredients with a hand mixer on low.
To cream, increase speed to high and beat until fluffy and the color lightens.
Stir the flour mixture into the creamed mixture until no flour is visible.
(Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.
Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough).
Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
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MEXICAN STEW

MEXICAN STEW
Ingredients:
2 pounds Boneless Skinless Chicken Breast
1 14oz can of Black Beans(Drained and rinsed)
1 14oz. can of corn(Drained)
16-24 oz jar of your favorite salsa
Cilantro(however much you like)
8 oz shredded Cheddar Cheese
*****************************************************************
Directions:
Put all ingredients in a slow cooker(crock pot) for 3 1/2 hours on High or 6 1/2 hours on low.
Stir everything together.
About 5 minutes before you're ready to serve add the cheese on top and let it melt through.
Serve after the cheese has melted.
Serve as is, or on a tortilla or with tortilla chips.
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