Peanut Blossom Cookies

 1/2 cup sugar

1/2 cup firmly packed brown sugar

1/2 cup butter softened

1/2 cup peanut butter

1 large egg

1 teaspoon vanilla extract

1/4 teaspoon salt

1 3/4 cups purpose flour

1 teaspoon baking soda

1/4 cup sugar

48 milk chocolate Kisses

1. 
   

   Combine 1/2 cup sugar, brown sugar, butter and  peanut butter in bowl. Beat at medium speed  fluffy.  Add egg, vanilla and salt continue mix with beater until well mixed. Add flour and baking soda and beat at low speed and make sure to scrape sides of the bowl until well mixed. 

2. Cover and refrigerate 20-30 minutes.

3. Heat oven to 375.

4. Shape dough into 1 1/4-inch balls. 

5. Roll balls in 1/4 cup sugar and place  2 inches apart onto parchment paper lined cookie sheets.

6. Bake 8-10 minutes until very lightly golden brown, and immediately press 1 chocolate kiss in the center of each cookie and move to cookie racks.

7. This can be doubled for more cookies.

Honey Pork Chops

½ cup ketchup

2 2/3 cups honey

2 tablespoons low salt soy sauce

2 cloves crushed garlic

6 pork chops

Preheat grill for medium heat and lightly oil the grate.

Whisk ketchup, honey, soy sauce, garlic together in a bowl for the glaze.

Cook the pork chops on both sides on the preheated grill.

Brush lightly each pork chop with the glaze on each side of the chops as they cook. Grill until until cooked and no longer pink in the center, about 10 minutes per  each side. 

Thumbprints

1 cup butter, room temp

3/4 cup  sugar

1 egg

• 1 orange extract or your favorite  
• 1/2 teaspoon vanilla
• 2 cups flour
• 1/2 teaspoon salt
• Powdered sugar, if desired
• 1/4 cup raspberry jam (or favorite Jam)

In a large bowl, beat butter at medium speed until creamy, add sugar, beat until blended.

Add egg, orange and vanilla beat well. 

Low speed, beat flour, salt until well blended. Wrap dough in plastic wrap and refrigerate for about 1 hour.

Heat oven 350

Line cookie sheet with parchment paper. 

Shape dough into 1-inch balls and place on cookie sheet, 2 inches apart.

Press thumb into center of cookie to make indentation.

Bake 12 to 15 minutes until light golden brown.

Remake indentations with end wooden spoon,  Remove from cookie sheet to rack cool completely. Fill each thumbprint with about  1/4 measuring teaspoon  jam and sprinkle with powdered sugar.

Maria's Thumbprint Cookies

1/2 cup butter at  room temperature

1/4 cup sugar

1 large egg separated

1/2 teaspoon vanilla or almond

1 cup flour

1/4 teaspoon salt (optional)

3/4 - 1 cup walnuts toasted and finely chopped (can also use pecans, almonds, or hazelnuts)

1/4 cup raspberry jam (or one of your favorites)

Preheat  350 degrees F (180 degrees C) place the oven rack in the center of the oven. 

Line a baking sheet with parchment paper.

In a large bowl beat the butter until smooth, add sugar and beat until well mixed. Add egg yolk, extract and beat until well combined

In another bowl, mix together flour and salt, then add the flour mixture to the batter and beat just until  well combined. If the batter is too soft to roll into balls, refrigerate for 30-45 minutes.

In another small bowl, whisk the egg white until frothy. Place chopped nuts on a plate. Roll the batter into 1 inch Then, froll it in egg white and then roll in the nuts. Place on d baking sheet spacing about 2 inches  Using your thumb  make an indentation into the center of each cookie and then fill the indentation with about 1/2 teaspoon of favorite jam.

Bake  12 minutes, or until cookies are just set and the nuts have nicely browned once done place on wired rack to cool.