Preparation:
Recipe by: Jo Merrill * Use a sugar or peanut butter cookie mix, the size for 3 dozen.
Prepare cookie dough and cookie sheet according to package directions, or make your own dough using a recipe that will give you a stiff dough but not too much shortening in the recipe. With too much shortening the cookies tend to crumble easily. Roll do
u
gh with your hands into 1 1/2 inch balls. Place about 2 inches apart on cookie sheet.
Insert wooden stick halfway into each ball of dough. Dip bottom of a glass into sugar and use to flatten cookies. Decorate as desired using raisins and bits of snipped dried fruit. Bake at time and temperature on mix. Remove to wire rack to cook complete |
