Apricot Thumbprints

These shortbread-type cookies are SO easy to make and SO delicious!!

Heat oven to 350º - have baking sheets ready lined with parchment. If you choose to NOT use parchment, there's no need to grease the sheets.

Thoroughly combine the ingredients in a mixing bowl:

1 cup softened butter
2/3 C. white sugar
1 tsp. vanilla
2 cups flour

(That's IT!!)

Roll into balls (just under 1") leaving a little space between each (they don't spread while baking) - I get 20 on each sheet.

Using your finger or thumb, make a dent in the center of each ball but don't smoosh it all the way down!  Fill each dent with a half tsp. (or mound it higher!) of Solo apricot filling (we love raspberry too) or whatever flavor you like.

Bake for 14-16 minutes, until the edges are a light golden color.
Remove from oven, cool and then dust with powdered sugar.

Red Velvet Crinkles

Plan on making these ahead of time (before actually baking them) because the dough works better when it's chilled.

In a large mixing bowl, combine & blend together thoroughly:

3/4 cup soft butter
1-1/3 cup sugar
3 eggs
1 Tblsp. buttermilk
1-1/2 tsp. vanilla
1 Tblsp. lemon juice
4 tsp. red food coloring

Once the above ingredients are mixed well, stir in:

1/3 c. powdered (unsweetened) cocoa
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2-7/8 C. flour

Stir in 1 cup mini semisweet chocolate chips.

Chill dough for at least 3-4 hours or overnight.  When ready to bake, heat oven to 350º and line some baking sheets with parchment.  Fill a small bowl with a cup of powdered sugar.

Roll dough into balls (just under 1" rd) and then roll into powdered sugar, coating them completely.  Place on baking sheets leaving an inch between cookies.

Bake 12-14 minutes until done (making sure they aren't still too damp in the center, but making sure you don't OVERbake them and dry them out).  Remove sheets and cool cookies completely.

Coconut Lime Chews

These cookies are LUSCIOUS - but make sure you use a fresh lime and not bottled lime juice!!

Heat oven to 350º -
Mix together the following ingredients in a large mixing bowl:

1/2 cup melted butter
3 oz. softened cream cheese
2 T. lime zest
1 T. fresh lime juice
1 C. sugar
1 large egg
1 T. milk

1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
2-1/4 C. flour
1 cup shredded coconut

The dough should be soft but not TOO sticky to handle. If it IS (possibly because of an extra large egg...), add another T. of flour. You could also chill the dough for an hour or two before forming into balls prior to baking.

Put a cup of powdered sugar in a bowl - Form dough into balls, just under 1" - roll dough balls in powdered sugar and place them one inch apart on baking sheets that have been lined with parchment.*** (see note below)  The cookies will puff up and 'crack' as they bake but won't spread out too much.

Bake for 11-13 minutes - be careful not to OVERbake.  Remove from oven and cool cookies completely.

NOTE: ***  I regularly purchase packages of parchment from GFS.  It's not sold in rolls, but rather in sheets that easily tear in half.  One half sheet fits perfectly on standard sized cookie sheets!! There are 50 sheets in a package (so that makes 100 when cut in half) and the cost is under $4.00 - much cheaper than rolls of parchment sold in most stores.  The parchment ensures even baking (no burning) and makes for SUPER easy cleanup - I could not live without it!!!!!