COOKIES AROUND THE WORLD 1 OF 5

Steps:

• BASIC COOKIE DOUGH.
• Cream butter and sugar.
• Beat in egg and vanilla.
• Add flour slowly and mix well.
• Divide in two.
• ENGLISH TOFFEE BARS.
• Preheat oven to 375°.
• Grease oblong pan 13 x 9.
• To 1/2 cookie dough, mix in oats and brown sugar.
• Dough will be crumbly.
• Pat into prepared pan evenly.
• Bake 15 minutes-no imprint will remain when touched lightly.
• Remove from oven.
• Sprinkle immediately with chocolate pieces evenly.
• Place another baking sheet over pan to soften chocolate.
• Spread chocolate evenly.
• Sprinkle with 1/2 cup chopped nuts.
• While warm, cut into 1 1/2-inch diamond shapes.
• FRENCH CHERRIE CAKES.
• Add cherries to 1/2 basic dough. I added a few drops of red food color to the dough.
• Cover and chill at least 2 hours.
• Heat oven to 375°.
• Roll dough to 1/4-inch on well-floured cloth coverd board.
• Cut into 2-inch circles or scalloped rounds.
• Cut small hole in center of half the rounds.
• Bake on ungreased baking sheet 8-10 minutes or until very light brown.
• Cool.
• For almond filling blend confectioners sugar, almond extract, milk and food color.
• Spread on whole rounds.
• Place round with hole in it on top.