Thumbprint Cookies

• 1 1/2 c sifted flour
• 1/4 tsp salt
• 3/4 c butter or margarine
• 1/2 c brown sugar
• 1 egg separated
• 1/2 tsp vanilla extract
• 1 1/2 c finely chopped pecans (or blended)

Sift flour with salt. Cream butter in mixing bowl and add brown sugar. blend in egg yolk and vanilla. add sifted flour and salt and mix. shape dough into balls and dip into beaten egg white and then into blended pecans. Place on ungreased cookie sheet. Press floured thumb into center of cookie.

Bake 375 degrees for 12-15 min, fill the indentions with nutella (as shown), or whatever you'd like.. be creative.

Oatmeal Chocolate Chip Pecan Cookies

I am ready to share the best chocolate chip oatmeal cookie you will ever make!

(props to a girl named Keely and my friend Jackie who gave me the recipe)

Also.. when posting recipes.. please add a tag to the post for example, if it's a Chinese dish, tag it as Chinese as well as whatever else the dish consists of..so people can look up all the Chinese dishes, etc..Thanks!

Ingredients:

2 1/2 c oatmeal (blend in blender until fine)

2 c flour ( I use wheat flour..can use white if you'd like..I like to pretend it's healthier)

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

1 c brown sugar

1 c sugar

2 eggs

2 sticks imperial margarine (I swear it tastes better with this brand of margarine)

1 tsp vanilla

1-2 c chocolate chips

1 c chopped pecans

Mix your dry ingredients, then your wet and combine with mixer. add the oatmeal last and I tend to use my "clean" hands to mix it, it works better. then, add the chocolate chips and chopped nuts.

Bake @ 350 for 8-10 minutes

Peruvian Alfajores

AlfajoresCookies:

1-1/2 cups unsalted butter

1 cup confectioners' sugar

2 tablespoons granulated sugar

1/4 teaspoon salt

1/3 cup ground almonds

3 cups flour

Manjar Blanco Filling:

5 cups whole milk

1-1/8 cups sugar

1/2 tsp vanilla

1. Prepare the Manjar Blanco filling. Put the milk, sugar and vanilla in a medium saucepan and let it come to a boil. Continue to boil the mixture, stirring occasionally, until thickened, approximately 45 minutes. The Manjar is ready if you put a bit on a plate and it does not run.

2. Cream butter with confectioners' sugar until fluffy.

3. Stir in remaining ingredients.

4. Wrap and chill 30 minutes (if you leave it longer, just let it warm up to the point of being able to be rolled out).

5. Roll dough out to 1/4" thickness. Cut in 2 1/2" circles and place on parchment lined cookie sheet. They won’t expand much, so you can place them pretty close together.

6. Bake at 350° for 10-12 minutes.

7. Cool cookie sheets between batches and cool cookies on wire rack.

8. When cookies have completely cooled, carefully spread some manjar blanco on one cookie and top with another cookie. Other alternatives to fillings: chocolate nutella.. yum, also dulce de leite (you can buy in a can.. or you can put a can of sweetened condensed milk in a pan full of water and boil for 3 hrs) I added the manjar blanco with a little of the dulce de leite.. super yum!

9. Dust tops with confectioners' sugar and enjoy immediately.

Thanks to Laura for introducing me to these yummy Peruvian cookies!