I'm not sure what you mean by "elegant" but here are a few recipes that we like.
Dreamscicle Cookies
1½ c brown sugar
¾ c shortening
2 eggs
1 tsp vanilla extract
½ c buttermilk
1 c white chocolate chips
3 Tbl orange powdered drink mix, such as Tang
1 tsp baking soda
1½ tsp baking powder
3 c all-purpose flour
½ tsp salt
1 tsp butter or margarine
3 Tbl powdered orange flavored drink mix, such as Tang
1 c confectioners' sugar
water or milk
Preheat oven to 375F. Lightly grease baking sheets. Cream the shortening and the sugar together until light. Add the eggs and vanilla, mixing well. Dissolve the baking soda in the buttermilk. Add the buttermilk mixture, salt, 3 tablespoons Tang, flour and baking powder to the shortening mixture. Mix well. Stir in the white chocolate chips. Drop dough by teaspoonfuls onto the prepared sheets. Bake for 10 to 12 minutes. Frost cookies while still hot with Tang Glaze.
To Make Tang Glaze: Combine the butter, 3 tablespoons Tang, confectioners sugar plus enough water or milk to reach a thick yet still pourable consistency and beat until smooth. Yield: 38
This next one we prefer softer rather than as a "snap" cookie.
Luscious Lemon Snaps
2½ c all-purpose flour
1½ c white sugar
2 tsp baking soda
¼ tsp salt
2 Tbl lemon zest
¾ c vegetable oil
½ c fresh lemon juice
2 tsp vanilla extract
Preheat oven to 350. Grease cookie sheets. Stir together flour, sugar, baking soda, salt & lemon zest. Make a well in the center & fill with oil, lemon juice & vanilla. Stir everything together until it forms a dough. (Alternate method: Put everything into the food processor and blend until dough forms.) Drop cookie dough by teaspoonfuls, about 2 inches apart, onto the prepared cookie sheet. Bake 10 - 12 min. Edges should be golden brown. For a softer cookie, bake only 7 min. Cool on racks & store in airtight container. Yield: 4 dozen
Lemon Kiss Cookies
1½ c butter
¾ c sugar
3 Tbl lemon juice
2¾ c flour
powdered sugar
1½ c almonds, chopped
14 oz chocolate kisses
1 Tbl shortening
½ c chocolate chips
In large bowl beat butter, sugar & lemon juice until light & fluffy. Add flour & almonds; beat at slow speed until well mixed. Cover; refrigerate at least 1 hour for easier handling. Shape dough (~1 Tbl) around each kiss; cover completely. Roll in hand to form ball. Bake on ungreased sheet 8-12 minutes at 375 or until set & edges are lightly, golden brown. Cool ~1 min then remove from cookie sheet, cool completely. Lightly dust cookies with powdered sugar. In small pan, melt chocolate chips & shortening; stir until smooth. Drizzle over each cookie. Yield: 5 dozen
Raspberry-Orange Turnover Cookies
½ c butter, softened
3 oz cream cheese, softened
1 tsp finely chopped orange zest
1 c all purpose flour
1/8 tsp salt
1/4 c raspberry preserves
Orange Glaze
Mix butter, cream cheese, orange zest, and salt. Cover and refrigerate at least 1 hour.
Heat oven to 350 degrees. Roll dough 1/8-inch thick on a lightly floured cloth-covered board; cut into 2½ circles. Spoon about ½ tsp. preserves onto each circle; moisten edge on half of each circle and fold dough over preserves. Press edge together. Place 1 apart on ungreased baking sheet.
Bake until edges are light brown, 8 to 10 minutes. Immediately remove from baking sheet. Cool. Drizzle cookies with Orange glaze.
Makes about 2½ doz. cookies.
Orange Glaze
1 c powdered sugar
2 Tbl orange juice
1 tsp orange zest, finely chopped
Mix until smooth and of desired consistency.
Crescent Cookies
½ lb butter
5 - 6 Tbl powered sugar
1 c pecans, chopped very fine
2 c flour
1½ tsp vanilla
Cream butter and sugar together. Add other ingredients. Break off small amounts and roll between palms into finger length pieces. Curve each end around in a crescent shape. Bake on cookie sheet in slow oven, 300 degrees F, until brown. Roll in powered sugar when cool.
Can substitute chopped almonds & almond extract.
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