These are excellent and quite pretty on a plate. Alexa *********************************************************** Holly Berry Cookies Servings: 12 Ingredients: 2 cups all-purpose flour 1 cup white sugar 1 teaspoon ground cinnamon 3/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup butter, chilled 1 egg 1/4 cup milk 2/3 cup seedless raspberry jam 2 cups confectioners' sugar 2 tablespoons milk 1/2 teaspoon vanilla extract 1/4 cup cinnamon red hot candies 4 drops green food coloring Directions: 1. In a large bowl combine the flour, white sugar, ground cinnamon, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl beat the egg and 1/4 cup of milk. Add this to the crumb mixture until the dough is moistened. Cover and refrigerate for at least 1 hour. 2. Preheat oven to 375 degrees F (190 degrees C). 3. On a lightly floured surface roll out the dough to 1/8 inch thick. Cut with a 2 inch round cookie cutter. Place on ungreased baking sheets. 4. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until edges are lightly browned. Cool on wire racks. Once cool spread jam on half of the cookies then top each with another cookie. 5. To Make Glaze: Combine the confectioners' sugar, 2 tablespoons milk and vanilla until smooth. Spread glaze over the cookie and decorate with red cinnamon candy before the glaze is set. Let dry. Using a small new paintbrush and green food coloring, paint holly leaves on cookies.

At present I'm working toward going part time this summer. I may not go full time until I retire from my "day" job. Cooking and sewing have been my favorite activities for many years. As a teen, I did alot more sewing than cooking. As a stay-at-home mom I did more cooking than sewing. As a single mom, I had to make time for both and work in a little gardening all while working outside the home full time and being a full time mom to my sons. I believe deeply that families should sit down together for meals as much as possible. I hope I can help today's families do that more often. Thanks for the encouragement.....stay tuned....

ORANGE BALLS 1/2 cup margarine, softened 1 lb box powdered sugar 6 oz can frozen orange juice concentrate, thawed 1/2 cup coconut 1/2 cup chopped nuts 12 oz box vanilla wafers, finely crushed Powdered sugar, ground nuts or fine coconut Mix margarine & powdered sugar on low speed. Add orange juice, nuts & coconut gradually. Blend in crushed vanilla wafers. Form 1" or smaller balls & roll in powdered sugar, nuts or coconut. Stor in a covered container. Makes about 4 dozen.~~ GRANDMA'S BEST COOKIE (2-3 dozen) 1 cup peanut butter 1 cup sugar 1 stick butter 1 cup white corn syrup (Karo) 6 cups Special K cereal 1 cup chocolate chips 1 cup butterscotch chips Cook first 4 ingredients over medium heat, only until sugar dissolves. Toss & coat cereal in this mixture. Spread in greased 9x13" pan. Melt chocolate & butterscotch chips over low to medium heat. Pour over mixture in pan. Let cool completely before cutting.~~ CHINESE NEW YEAR'S COOKIES (about 2 dozen) 6 oz semi-sweet chocolate chips 6 oz butterscotch chips 7 1/2 oz salted peanuts 3 oz can chow mein noodles Melt chocolate & butterscotch morsels in double boiler. Add noodles & nuts. Drop on cookie sheet lined w/waxed paper & refrigerate. When set, remove from cookie sheet & store in plastic container in refrigerator.~~ CHOCOLATE OATMEAL COOKIES 1 stick butter or margarine 2 cups sugar 1/2 cup unsweetened Hershey's cocoa powder 1/2 tsp salt 3 cups Minute oats 1 tsp vanilla 1/2 cup milk Put butter in saucepan & melt. Mix together the sugar, cocoa & salt. Pour mixture into melted butter & mix. Add milk. Bring mixture to boil; boil about 2 minutes. Remove from heat. While mixture is still in pan, add vanilla. Place oats in large heatproof bowl. Pour in hot mixture. Mix well. Drop by teaspoonfuls onto waxed paper. Let cool until hardened. Remove with flat spatula.~~Cooking with the Angels

San, my recipe came with my Wilton cookie press I bought several years ago and is very similar to the ones offered here, but I'll go ahead and post it. Also, the Chocolate Spritz Cookie recipe is very good and although not a cookie recipe, we like to make the Cheese Crackers while working with the cookie press. Each of these recipes came with the cookie press. Classic Spritz Cookies 1 1/2 c. butter 1 c. granulated sugar 1 egg 2 T. milk 1 t. vanilla 1/2 t. almond extract 3 1/2 c. all purpose flour 1 t. baking powder Preheat oven to 375. Thoroughly cream butter and sugar. Add egg, milk, vanilla and almond extract, beat well. Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough. Do not chill. Place dough into cookie press and press cookies onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned around edges. Remove cookies and cool on rack. My notes: Add sprinkles or sugar crystals before baking these cookies. Chocolate Spritz Cookies 1 1/4 c. butter 1 c. sugar 2/3 c. brown sugar 2 large eggs 1 t. vanilla 2 1/2 c. flour 2/3 c. cocoa 1/2 t. baking soda 1/4 t. salt Preheat oven to 375. In a large mixing bowl, cream butter and sugars at medium high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift togethter flour, cocoa, soda and salt. Add flour mixture gradually and beat well. Shape dough into small log (way to go, Linda!)and place in cookie press. Press cookies onto cool ungreased cookie sheets. Bake at at 375 for 10-12 minutes. Remove to rack. Store in airtight container at cool room temperature for several weeks or freeze for two months. Note: I have never frozen these, they never lasted that long! I also never tried the rolling in logs before putting in press and actually never noticed that, but with Linda suggesting it....there you go! Cheese Crackers 1 lb. natural sharp cheddar cheese, finely shredded 1/2 c. butter, softened 2 t. Worcestershire sauce Dash of hot red pepper sauce 1 1/2 c. flour 1/2 t. salt 1 t. paprika Preheat oven to 375. In a medium bowl, cream the cheese, butter, Worcestershire sauce and hot red pepper sauce until smooth. In separate bowl, toss flour and seasonings with fork. Gradually add to cheese mixture. Mix until dough holds together and shape into small logs. Place in Cookie press and press onto ungreased cookie sheet. Bake 10-12 minutes or until ightly browned. Remove and cool on rack. Makes 4 dozen. Note: Do not use pre-shredded packaged cheese. I am sorry I can't offer any suggestions about ginger's slice and bake lemon crisps or marigene's chocoate mint wafers, as I have never made them, but sound like good ones to try. Along those lines, though, I am wondering if the recipe Annie posted on CF "Savory Cheddar and Jalapeno Jelly Cookies" would work in the cookie press, just foregoing the freeze until chilled part.