Makes 3 dozen cookies Ingredients: 2/3 cup butter 1/3 cup sugar 2 eggs, separated 1 tsp. vanilla extract 1/2 tsp. salt 1/2 cup all purpose flour 3/4 cup finely chopped walnuts Wee Bee Jammin’ Toe Jam Directions: Preheat oven at 350 degrees F Cream together butter & sugar until fluffy. Add yolks, vanilla & salt, beat well. Gradually add flour, mixing well. Shape dough in 3/4 inch balls, dip in slightly beaten egg whites, then roll in walnuts. Place 1 inch apart on greased cookie sheet. Press down center of each with toe. Bake cookies for 15 minutes or ’til done. Cool slightly, remove from sheet & cool on rack. Just before serving fill centers with Wee Bee Jammin’...
Makes 2 dozen.
Ingredients:
1 cup flour
1/2 cup butter
1/4 cup powdered sugar
2 eggs
1 cup sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 tbs. lemon juice
Directions:
Preheat oven 350 degrees F
Mix flour, butter & powdered sugar. Press in un-greased 9x9x2 pan, building up 1/2 inch edges.
Bake 20 minutes.
Beat eggs, sugar, baking powder, salt & lemon juice until light and fluffy. Pour over hot crust.
Bake for 25 more minutes. Let cool.
Slather with Wee Bee Jammin’ Cherry Bomb Jam. Dust with sifted powder sugar. Cut evenly into bars.
This sweet treat will soon be your favorite spread.
Ingredients:
1/2 pound butter
2 tbs. honey
Directions:
In a bowl, whip butter and honey with an electric mixer until light and fluffy. Spread on toast or popovers. Yum!
Makes 48 cookies. Dough can be frozen for up to 2 weeks. Ingredients: 8 oz. bar cream cheese, room temperature 1 stick unsalted butter, room temperature 1/3 cup sugar 2 cups all-purpose flour 1/2 tsp. salt 1 egg yolk 1 1/2 cups Wee Bee Jammin Razzle Dazzle Raspberry Jam (or your other favorite jam) Directions: In a large bowl, beat cream cheese, butter and sugar with an electric mixer until light and fluffy. Add flour and salt on low speed until combined. Do not overmix. Divide dough into 3 portions; flatten each into a disk. Roll each disk to an 1/8 inch thickness between sheets of parchment paper. Stack dough on baking sheet and refrigerate 2o minutes. Preheat oven...
