Sharon Sews

Warning: These cookies are sinfully tempting, incredibly rich, and wickedly delicious! Cocoa Creme Thumbprint Cookies * 1/2 c. butter softened (1 stick) 2/3 c. granulated sugar 1 egg yolk 2 tbsp. milk 1 tsp. vanilla 1 c. all-purpose flour 1/3 c. cocoa 1/4 tsp. salt Additional granulated sugar Powdered sugar 1/2 c. marshmallow creme Hershey's Milk Chocolate filled with Hot Cocoa Creme Kisses. Beat butter and 2/3 c. granulated sugar together until well blended. Beat in egg yolk, milk, and vanilla. Mix flour, cocoa, and salt together. Gradually add flour mixture to the butter mixture beating until well blended. Refrigerate dough for 1 hour. Heat oven to 350 degree F. Shape dough into 1-inch balls and roll in granulated sugar. Place on cookie sheet and gently press thumb in center of each cookie. Bake 8 to 10 minutes or just until cookie is set. Cool slightly, remove from cookie sheet to wire rack and cool completely. Dust cookies with powdered sugar. Lightly spray inside of a plastic

Candy Cane Cookies 1 c. shortening (half butter) 1 c. powdered sugar 1 egg 1-1/2 tsp. almond extract 1 tsp. vanilla 2-1/2 c. flour 1 tsp. salt red food coloring 1/2 c. crushed peppermint candy 1/2 c. granulated sugar Preheat oven to 375 degree F. Mix shortening, sugar, egg, almond extract and vanilla thoroughly. Mix in flour and salt. Divide dough in half. Blend red food coloring into one half. Roll a 4" strip of dough of each color. (Use about 1 tsp. of dough.) Roll them using the palm of your hands on a lightly floured surface until smooth. If dough is too sticky add a bit more flour; if dough breaks apart add a bit more butter. Place the two dough strips side by side, press together lightly and twist like a rope. This is easier to do if your strips are narrow. Place on an ungreased cookie sheet and curve the top half to form the candy cane handle. Bake about 9 minutes or until lightly browned. While warm, sprinkle with mixture of candy and sugar. We substituted Andes Peppermi