Okay, as promised, a few pictures from the cookie party. Oh wait, I ONLY took pictures of the cookie tables!
Mine are in the tins far back on the table.
Andes Peppermint Crunch Cookies (from the bag of chips)
2 sticks unsalted butter, softened
1 cup dark brown sugar, packed
1/3 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups all-purpose flour
1 cup old fashioned rolled oats
1 cup sweetened grated coconut
1 1/2 cups Andes Peppermint Crunch baking chips
1 1/4 cups coarsely chopped pecans
Preheat oven to 300 degrees F.
Using an electric mixer, cream the butter, brown sugar, and granulated sugar until fluffy (about 3 minutes).
Beat in egg and vanilla extract.
On low speed, add baking soda and salt, and then flour. Mix completely.
Stir in oats, coconut, pecans, and Andes chips.
Measure out 2 tablespoons for large or 1 tablespoons for small cookies. Place on lightly greased cookie sheet two inches apart. Press lightly.
Sprinkle some of the remaining chips on top of each cookie.
Bake for 20 minutes for large cookies or 12-15 minutes for small. Do not overbake.
Jam Filled Butter Cookies (from allrecipes.com, modified)
1 ½ cup butter, softened
1 cup white sugar
4 egg yolks
3 ½ cups all-purpose flour
1 cup fruit preserves, any flavor
1 teaspoon almond extract
1 teaspoon vanilla extract
Preheat the oven to 375 degrees F
In a medium bowl, cream together the butter, white sugar, and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with ½ teaspoon of preserves (I usually use a ziploc bag and cut off the corner to make this easier).
Bake for 8 to 10 minutes, until golden brown on the bottom. Remove from cookies sheets to cool on wire racks.