- 2½ cups Dierbergs flour
- ½ teaspoon salt
- 1 cup Dierbergs butter, softened
- 1 cup Dierbergs sugar
- 2 teaspoons vanilla extract
- 1 large Dierbergs egg
- 1 large Dierbergs egg yolk
In medium bowl, stir together flour and salt; set aside.
In large mixer bowl, beat butter at medium speed until light and fluffy, about 2 minutes. Add sugar and vanilla; beat until light and fluffy, about 2 to 3 minutes. Beat in egg and egg yolk at low speed just until combined. Add flour mixture; beat at low speed just until combined.
Drop dough 1 rounded tablespoon at a time onto parchment-lined baking sheets, about 2 inches apart. Bake in 375°F. oven until edges are lightly browned, about 9 to 12 minutes. Cool on baking sheets 2 minutes. Cool completely on wire racks.
Cannoli Cookies: Prepare cookie dough as directed. Stir in 1 cup chopped shelled, roasted, and salted pistachios, 1 cup mini chocolate chips, and ½ cup chopped and well drained maraschino cherries. Flatten cookies slightly. Bake and cool as directed.
Makes 5 dozen
Per cookie: Calories 89 • Cholesterol 14mg • Fat 5g • Saturated Fat 3g • Sodium 26mg • Carbohydrate 11g • Protein 1g • Fiber g<1
Butter Pecan Cookies: In medium skillet, melt 3 tablespoons Dierbergs butter over medium-high heat. Add 2 cups Dierbergs pecan halves and 1 tablespoon Dierbergs sugar; cook stirring constantly until pecans are glazed, about 3 to 4 minutes. Let cool 10 minutes; finely chop pecans. Prepare cookie dough as directed. Stir in pecans. Bake and cool as directed.
Makes 4 dozen
Per cookie: Calories 113 • Cholesterol 20mg • Fat 8g • Saturated Fat 3g • Sodium 27mg • Carbohydrate 10g • Protein 1g • Fiber 1g
Orange Apricot Blossoms: Prepare cookie dough as directed. Stir in 2 cups diced dried apricots and 1 tablespoon grated orange peel. Bake and cool as directed.
Makes 4 dozen
Per cookie: Nutrition not available
Serving Size: Per cookie
Cholesterol: 18 mg
Fat: 4 g
Sodium: 27 mg
Carbohydrates: 9 g
Protein: 1 g
Saturated Fat: 3 g