My Mother's Amazing Marion Berry Butter Cookies

So my mother used a Taste of Home "Swedish Butter Cookie" recipe and altered it into the most amazing cookie recipe ever...seriously, my ultimate favorite.

The dough recipe is from Taste of Home
1 cup butter, softened
1/2 cup sugar
1 egg, separated
1 Tablespoon half-and-half cream
1 teaspoon vanilla extract
2 cups all purpuse flour
1/2 tsp baking powder
1/2 cup finely chopped pecans (we use walnuts cause they're cheaper)
Additional chopped pecans (walnuts)

And the key ingredient: Marion Berry Jelly

In a large bowl, cream butter and sugar.  Beat in egg yold, cream and vanilla.  Combine the flour and baking powder; gradually add to creamed mixture.  Stir in finely chopped nuts.  Roll into balls (I keep them small: 1/2 inch to 3/4 inch).
In a small bowl, beat egg white.  Dip balls in egg white, then roll in additional nuts.  Place 2 inch apart on un greased baking sheets.
Using the end of  a wooden spoon handle, make an indentation in the center of each ball.  Pour in a small amount of jelly (I use a baby food spoon...around 1/4 to 1/2 tsp jelly).  Bake at 350 for 12-15 minutes or until lightly browned.  Carefuly remove to wire racks to cool.

Okay, and to make them super good, my mother drizzles frosting on top...I love them without too.

P.S. the original recipe used Red Jelly and Red Maraschino Cherries (halfed on top)...if you like that sort of thing :)

Idaho Spudnuts with Citrus Glaze

This recipe was found online from Taste of Home: http://www.tasteofhome.com/Recipes/Idaho-Spudnuts
So good and reminds me of growing up and watching my parents make donuts together!

Ingredients

• 1 pound russet potatoes, peeled and quartered
• 2 packages (1/4 ounce each) active dry yeast
• 1-1/2 cups warm milk (110° to 115°)
• 1/2 cup canola oil
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon salt
• 7-1/2 cups all-purpose flour
• Additional oil for deep-fat frying
• 4 cups confectioners' sugar
• 1/3 cup water
• 1 teaspoon vanilla extract

Directions

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid; cool to 110°-115°. Discard remaining cooking liquid. Mash potatoes without milk or butter.
• In a large bowl, dissolve yeast in reserved cooking liquid. Add the mashed potatoes, milk, oil, sugar, eggs and salt. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top.
• Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until doubled, about 20 minutes. Roll out on a floured surface to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter.
• In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown.
• For glaze, in a large bowl, combine the confectioners' sugar, water and vanilla until smooth. Dip warm doughnuts in glaze. Cool on wire racks. Yield: 4 dozen.

I use a citrus glaze that I have in an old Mormon Cookbook that my mom gave me (thanks mom)

Orange Doughnut Glaze

1 Tbsp butter

1 Tbsp lemon juice

1 Tbsp orange juice

1 tsp orange rind

1 1/2 cups powdered sugar

pinch of salt

1/4 cup warm water

Place buter, juice, rind and water in bowl and heat over hot water until butter is melted.  Remove and add sugar and salt; beat until smooth (I usually add more powdered sugar)

Amazing Huckleberry Muffins!!!

Did I mention these were amazing...I got them from allrecipes. com--thank you Laura!!!
http://allrecipes.com/Recipe/huckleberry-muffins/detail.aspx

Nothing says Idaho more than huckleberries, in our new town when we want to impress we make something with huckleberries in it and they are always a crowd pleaser.  These huckleberry muffins are no exception...I took them to a Relief Society gathering and they were gone within minutes of starting the social. 

Seriously addictive yet very simple:

3/4 cup butter
1 cup sugar
1 egg
3/4 cup milk
1 tsp vanilla
1 3/4  cup flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup huckleberry
1 Tbsp flour

 Cream butter and sugar, add wet ingredients.  Mix dry ingredients and pour in.  Mix well.  It says to toss huckleberries in the 1 Tbsp of flour but I just dump them in...in fact I just dumped everything into a mixer and mixed it all up.  Bake at 400 degrees for 15 minutes.  Press on tops and if it bounces back up the muffins are done.  If I fill muffin tins to about 2/3 full I can get two dozen out of the recipe.  :)