Nell Smith Carla Kononchik Debbie Trimmer Advertisement

Nell Smith

Thumb Print Cookies

1 cup butter or margarine

1/2 cup sugar

2 egg yolks

1/8 tsp. salt

2 cups flour

1 tsp. vanilla

Mix the above ingredients together and chill.

1-1/2 cup chopped nuts

Roll chilled dough into balls and dip into beaten egg whites (that were separated from yolks used in dough), then roll balls in nuts.

Bake 5 minutes at 300 degrees. Remove and make thumb print, then return to oven and bake 25-30 minutes. Remove and cool. Fill prints with icing and top with cherry.

Cream Cheese Icing

1/4 cup margarine

4 oz. cream cheese

1/2 tsp. vanilla

1/2 lb. powdered sugar

Serves 12

Carla Kononchik

Chocolate Truffles

1-1/2 cups (18 oz.) semi-sweet chocolate morsels

1- 14 oz. can sweetened condensed milk

1 tsp. vanilla

Melt chocolate and condensed milk. After chocolate is melted, add 1 tsp. vanilla.

Refrigerate for two hours.

Make little balls and roll in your favorite topping. Place in miniature baking cups.

Makes 66 truffles.

Debbie Trimmer

Almond Toffee Bars

1 cup (2 sticks) unsalted butter

1 cup light brown sugar

1/2 tsp. vanilla extract

2 cups flour

1/2 tsp. salt

1 cup finely chopped almonds (divided)

1 cup (6 oz.) semi-sweet chocolate chips

Preheat oven to 350 degrees. Mix butter, sugar and vanilla. Stir together flour and salt; add to creamed mixture, blending thoroughly. Blend in 1/2 cup almonds.

Spread dough evenly in an ungreased 9x13 inch baking pan. Bake 18-20 minutes or until golden brown. Remove pan from oven and immediately sprinkle chocolate chips over hot cookie base. Let chocolate soften and spread with a spatula. Sprinkle with remaining 1/2 cup almonds.

Cut into approximately 1-1/2 inch square bars.

Can be frozen 4-6 weeks.

Makes 4 dozen bars.

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