Morning Crew Cookie Recipes

Well, they didn't last long, but here are the recipes from our hard working members of the Ray Horner Morning Show.

Amani Abraham's Mexican Butter Cookies

What you'll need:

2 sticks of unsalted butter at room temperature
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4  cup chopped pecans

Directions:

Preheat the oven to 350 degrees.

Use an electric mixer to cream the butter and sugar until smooth. Add vanilla, slowly add flour and then stir in pecans. Take about 1 tablespoon of the dough and make one inch logs. Bake for about 18 minutes.

Chris Keppler's Crispy Thumbprint Cookies

What you'll need:

1 pkg yellow cake mix
1/2 cup vegetable oil
1/4 cup water shopping list
1 egg
3 cups rice krispie cereal - crushed
1/2 cup walnuts - chopped fine
6 tblspn raspberry preserves

Directions:

Pre-heat oven to 375 degrees
Combine cakemix, oil, water & egg
Beat at medium speed of electric mixer until well blended
Add cereal & walnuts & mix until well blended
Drop by heaping teaspoonfuls 2 inches apart on ungreased baking sheets
Use thumb to make indentation in each cookie
Spoon about 1/2 tsp preserves into center of each cookie
Bake 9 - 11 mins or until golden brown
Cool cookies on baking sheet about 3 mins
Move to wire racks to cool completely


**Note:  I substitute 1/2 Andes mint for raspberry preserves in half the recipe and I omit the nuts completely.



Lindsay McCoy's Swedish Nut Christmas Cookies

(Round ball shaped cookies with nuts.)

What you'll need:

2 cups of softened butter, can be part margarine if desired
1 teaspoon of salt
1 cup of powdered sugar
4 teaspoons of vanilla
4 cups of flour
1 cup of rolled oats
1 cup of chopped walnuts

Directions:

Use a large bowl for this or cut the amount in half for fewer cookies.
Cream the butter; add salt. Leave butter out to soften before doing this.
Add other ingredients in the order they were provided and mix well.
Refridgerate over night or for several hours.
Roll in your hands to form balls (size of a Buckeye, small, but not too small).
Bake @ 350 degrees for 10 to 15 minutes- watch them depending on how hot your oven gets. You want them to turn out slightly golden brown.
Roll into powdered sugar while they're warm and then let them cool and re-roll them again once they've cooled down.

Serve with a hot drink like tea or coffee!

(This recipe was doubled to make a lot!)