This 2012 episode features Patti Macey’s last time making cookies on At Home! Patti left the show After opening her own bakery in 2011, but she was always willing to come back to make Christmas cookies. It’s just like old times, and she shows Arlene her favorite recipes for icing-filled thumbprints, Mexican wedding cakes, classic peanut butter buckeyes, and cold dough cookies filled with apricot jam.
Patti’s Thumbprint Cookies
A favorite cookie, perfect for all occasions.
Ingredients
- 1 cup softened butter
- 1/2 cup brown sugar
- 2 eggs, separated
- 1 tsp vanilla extract
- 2 cups flour
- 1/2 cup Finely chopped walnuts or sprinkles
- 1/2 cup butter
- 1/4 cup shortening
- 2 cups powdered sugar, or more
- 1 tsp vanilla
- 1 tbs Milk
Instructions
- Preheat oven to 350 degrees. Grease cookie sheets or line with parchment paper.
- In a bowl, combine butter, brown sugar, egg yolks, and vanilla and mix well using a mixer. Add flour and blend until dough forms.
- Shape dough into 3 dozen balls. Dip each ball into beaten egg white, then into chopped nuts. Place on cookie sheet and place your thump into center of cookie to make an indentation.
- Bake in preheated oven for 10 to 15 minutes or until light brown in color. Remove cookies to cooling rack. Cool completely.
- To make butter cream icing, beat butter, Crisco, powdered sugar, vanilla and enough milk to make the icing the consistency you like. (You may not need a full Tbs of milk.) You may add food coloring for special holiday effect.
- Fill the indentation of completely cooled cookies with butter cream. Makes 3 dozen cookies. Enjoy!
Patti’s Buckeye Candies
These tasty chocolate-covered peanut butter balls are a holiday favorite.
Ingredients
- 1/2 cup unsalted butter
- 1 cup peanut butter
- 1 to 2 cups powdered sugar
- melted chocolate (milk or dark)
Instructions
- In a saucepan over low heat, place butter and peanut butter and stir until melted and combined. Remove from heat and gradually add enough powdered sugar to make dough stiff enough to roll into balls. Roll dough into 1-inch balls. (You may not need all the sugar. Use less sugar to make softer buckeyes. Use more sugar to make firmer buckeyes.)
- Place balls into refrigerator to chill dough. When chilled, using a toothpick, pierce ball and dip almost completely into melted chocolate, leaving a little peanut butter showing at the top of each candy. Makes 2 to 3 dozen. Enjoy!
Mexican Wedding Cakes
These buttery little cookies are rolled in powdered sugar.
Ingredients
- 1 cup butter
- 1/2 cup powdered sugar
- 1 tsp vanilla
- 2 cups flour
- 1/2 cup chopped walnuts
- powdered sugar (for rolling cookies)
Instructions
- Preheat oven to 350 degrees. In a bowl, using a mixer, combine butter, powdered sugar and vanilla. Mix well.
- Place cookies into preheated oven and bake 10 to 1 5 minutes or until lightly colored.
- Remove cookies from oven and allow to cool just a little. While still warm, roll each cookie into sifted powdered sugar to cover well. Makes 3 dozen cookies. Enjoy!
Cold Dough Cookies
Delicious and elegant cookies with a variety of possible fillings.
Ingredients
- 1 package cream cheese (8 oz)
- 3 tbs sugar
- 2 egg yolks
- 1 tsp vanilla
- 4 cups flour
- 1 tsp baking powder
- Various fillings: apricot, nuts and sugar, jams, etc.
- white sugar
- 1 egg (or leftover egg whites)
- 1 tsp water
Instructions
- In a bowl, mix together butter, cream cheese, sugar, egg yolks, and vanilla until well blended. Add flour and baking powder and mix. Wrap dough in plastic wrap and chill until firm, about 30-60 minutes.
- When ready to bake cookies, preheat oven to 3 50 degrees. Roll dough out on lightly floured surface, and cut into 3-inch squares. Fill centers with apricot, nuts or other filling.
- Take 2 opposite corners of each square and fold to onto each other, leaving other two corners open. Beat egg or egg whites with water to make egg wash, then brush each cookie with with egg wash and sprinkle with granulated sugar.
- Place on baking sheets and bake in preheated oven for 15 minutes. Makes 10 to 12 dozen. Enjoy!
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