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Cookalong Extra! ****Holiday Cookies****
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Posted by wizardnm (My Page) on
Fri, Nov 26, 10 at 9:31

This is the first of some Cookalong Extra ideas that I've thought about. Instead of focusing on a specific ingredient, we will focus on a particular recipe type.

Same general rules as the regular Cookalong, only T+T recipes, credit to the source, if you know it.
Please, no doctored up pre-made items, the Cooking forum is all about cooking from scratch.
Please add your hints on how to make this turn out perfect. Will the finished item freeze or not? Why do you love it?
Read through any recipes that are already posted to avoid duplication of identical recipes.

Every year I start thinking about Christmas cookies as soon as the turkey from our Thanksgiving dinner is cold. It's the same as pulling out the decorations each year.
I start making a list of the cookies I want to make. There are the favorites that I make every year and then I few new to me recipes that I want to try.

Please share your very favorites, even if they have been posted on the CF before.
Tell us why a particular recipe is the only one you use. Is it soft or crispy? Is it a good keeper?

I want to encourage new posters to add their favorites. Your recipes bring new life to the CF.

My hope is that we can have this as a reference that also is saved for easy long term use.

Thanks!

Nancy

Follow-Up Postings:

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Posted by caliloo (My Page) on
Fri, Nov 26, 10 at 9:54

Brilliant idea, Nancy! My kids and I just compiled the list of "must haves" from years gone by and were just talkiing about what to add that is new for this year. These are the ones I am making today to freeze OR they store in refrigerator in an airtight container and improve with age.

Alexa

*********************************************************
Margarita Balls
Servings: 24

Ingredients:
1 (12 ounce) package vanilla wafers
1/2 pound ground almonds
1/4 pound white chocolate
1/2 cup tequila
3 Tbsp Rose’s Lime Juice
1/4 cup orange marmalade
2 tablespoons light corn syrup

Directions:
1. Mix 1 box (12 oz) vanilla wafers, crushed into crumbs, with 1/2 lb ground blanched almonds.
2. Melt four 1 oz squares white chocolate according to package directions.
3. In blender, process tequila, orange marmalade, lime juice and light corn syrup until smooth. Stir, along with melted chocolate, into crumb mixture.
4. Shape into 1 inch balls and coat with sugar. Store in refrigerator.

********************************************************

Almond Cherry Biscotti Recipe
1 hour : 10 min prep

SERVES 24 , 2 dozen

2 cups all-purpose flour
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup cold butter
2 eggs
1 tablespoon milk
1/2 teaspoon vanilla extract
1 cup chopped almonds
1 cup candied cherry, halved

In a large bowl, combine the flour, sugar, salt and baking powder.
Cut in butter until mixture resembles coarse crumbs.
In another bowl, whisk the eggs, milk and vanilla; stir into flour mixture until blended.
Stir in almonds and cherries (dough will be crumbly).
Divide dough in half; shape into two balls.
On an ungreased baking sheet, shape each half into a 10-in. x 2-1/2-in. rectangle.
Bake at 350° for 30-35 minutes or until golden brown.
Carefully remove to wire racks; cool for 20 minutes.
Transfer to a cutting board; cut diagonally with a sharp knife into 3/4-in. slices.
Place cut side down on ungreased baking sheets.
Bake for 15 minutes or until firm.
Remove to wire racks to cool.
Store in an airtight container.
**********************************************************
Cream Cheese Brandy Cherry Balls.
=================================
These are wonderful. I have been making them for 20 years. I almost didn't make them the first time because they called for butterscotch chips which I don't like. But in this recipe they work well. They seem to mellow out the flavours. These can also be frozen. (and they are good right out of the freezer too. LOL)
Ann
Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Source: 1983 Oct/Nov. Entertainment and Recipe Booklet
1/2 Cup maraschino cherries, quartered
2 Tablespoons Brandy
1 cup semi sweet chocolate chips
1 cup butterscotch chips
1 package cream cheese
2 cups mini marshmallows
1/2 cup chopped walnuts
2 Cups flaked coconut
. Marinate cherries at least 4 hours or overnite in brandy Melt Chocolate
chips and butterscotch chips and add cream cheese. Stir in cherries,
marshmallows and walnuts and refrigerate until cold enough to roll into
balls. Roll in coconut. Refrigerate. The longer the better. The flavours
intensify.

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RE: Cookalong Extra! ****Holiday Cookies****
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Posted by booberry85 (becky@leadsafe.us) on
Fri, Nov 26, 10 at 10:25

Butterhorns

This came from Penzeys One Magazine, issue one 2005. This is â€sleeper.ââ¬Â They donââ¬â¢t seem like very much when you first make them, but you find yourself craving them. The recipe makes 72 cookies.

Ingredients

Dough
1 (2 ý teaspoons) package yeast
1 þ cups milk, divided
ý cup plus 1 teaspoon sugar, divided
2 eggs
1 cup butter
5-5 ý cups flour
1 tablespoon cinnamon sugar

Filling
ý cup sugar
ü cup butter, melted
1-2 teaspoons cinnamon

Icing
1 cup powdered sugar
1 tablespoon butter, softened
2 tablespoons milk
ü teaspoon pure vanilla extract

Heat ý cup milk to lukewarm (warm to touch). Pour into a small bowl with yeast and 1 teaspoon sugar. Let stand for 5 minutes, until foamy.

In a large mixing bowl, beat 2 eggs with ý cup sugar until blended. Melt 1 cup butter. Mix with 1 ý cup warm milk. Pour milk, butter, yeast mixture and 2 ý cups flour into the mixing bowl. Blend until just mixed. The dough will be very wet. Cover the bowl with plastic wrap or a towel and let rise in a warm place until doubled in bulk (1 to 1 ý hours).

After the first rise, mix in 2 ý cups flour. If the dough is still sticky, mix in another ü cup to ý cup flour.

Grab a hunk of dough the size of a tennis ball and roll it in a circular shape on a lightly floured surface. Use as little flour as possible. In a small bowl, combine filling ingredients. Spread the filling, about a tablespoon, on the dough circle. Donââ¬â¢t spread too much filling or butterhorns will unroll during baking. Cut the circle into 8 triangles (like a pizza), and roll the butterhorns up, starting at the outside edge. Sprinkle with cinnamon sugar and place on a greased baking sheet.

Bake at 350 degrees F for 20 minutes until golden. Remove from baking sheet and let cool. Drizzle with icing before serving. For icing, beat together butter, milk, sugar and vanilla until creamy.

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Posted by lorijean44 (My Page) on
Fri, Nov 26, 10 at 10:36

Ina Garten's Jam Thumbprints:

Jam Thumbprint Cookies

3/4 pound (3 sticks) unsalted butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg, beaten with 1 tablespoon water (egg wash)
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam (I used my homemade raspberry-plum jam)

Preheat oven to 350 F.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined, and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disc. Wrap in plastic wrap and chill for 30 minutes.

Roll the dough into 1-1/4 inch balls. (If you have a scale, they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

Lori

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Posted by donna_loomis (My Page) on
Fri, Nov 26, 10 at 11:22

I cannot imagine making any other chocolate chip cookie than the one I m posting below. It is my family's absolute favorite and a given when we do our Christmas baking. It is a soft CC cookie. I got the recipe from a Woman's Day magazine sometime in the 70's. There is also a recipe for Oatmeal Pudding cookies from the same magazine that I sometimes make. But these CCC's are by far the most requested cookie when the subject comes up.

CHOCOLATE CHIP PUDDING COOKIES

2-1/4 c. flour
1 tsp. baking soda
1 c. butter, softened
1/4 c. sugar
3/4 c. packed brown sugar
1 tsp. vanilla
1 (4 serving size) pkg. vanilla* instant pudding
2 eggs
1 (12 oz.) pkg. chocolate chips
1 cup chopped walnuts or pecan (optional)

*Can use other flavored instant pudding for variation.

Mix flour with baking soda. Combine butter, sugar, vanilla and pudding; mix in large mixer bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips and nuts. Drop by rounded teaspoonful about 2 inches apart onto ungreased baking sheets. Bake at 375 degrees for 8-10 minutes. Makes 7 dozen.

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RE: Cookalong Extra! ****Holiday Cookies****
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Posted by bbstx (My Page) on
Fri, Nov 26, 10 at 11:32

DD was home a couple of weeks ago and helping me find ways to use up lemons. We made these cookies. They were fabulous!

Citrus-Kissed Honey Buttons

From EatingWell: November/December 2010

These citrus-flavored sugar cookies are a lovely addition to any holiday cookie platter.

3 dozen cookies : Active Time: 20 minutes : Total Time: 1 1/4 hours (including 30 minutes chilling time)

Ingredients
ââ¬Â¢1 3/4 cups all-purpose flour
ââ¬Â¢1/2 teaspoon baking soda
ââ¬Â¢1/2 teaspoon cream of tartar
ââ¬Â¢1/4 teaspoon salt
ââ¬Â¢1 cup granulated sugar
ââ¬Â¢4 tablespoons unsalted butter, softened (see Tip)
ââ¬Â¢1 large egg
ââ¬Â¢1 tablespoon honey
ââ¬Â¢1 tablespoon finely grated lemon zest
ââ¬Â¢1 tablespoon finely grated orange zest
ââ¬Â¢1 teaspoon lemon extract

Preparation

1.Whisk flour, baking soda, cream of tartar and salt in a small bowl.

2.Beat sugar and butter in a mixing bowl with an electric mixer on medium-high speed until light and fluffy. Add egg, honey, lemon zest, orange zest and lemon extract, and beat until blended. Gradually add the flour mixture, beating on low speed just until combined. Cover and refrigerate the dough for 30 minutes or overnight.

3.Preheat oven to 375ðF. Line 2 large baking sheets with parchment paper or nonstick baking mats.

4.Roll the dough into 36 balls (about 2 level teaspoons each) with your hands. Place 2 inches apart on the prepared baking sheets.

5.Bake, one batch at a time, until puffed and beginning to crack, 6 to 8 minutes. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Nutrition
Per cookie : 59 Calories; 1 g Fat; 1 g Sat; 0 g Mono; 9 mg Cholesterol; 11 g Carbohydrates; 1 g Protein; 0 g Fiber; 36 mg Sodium; 15 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 carbohydrate (other)

Tips & Notes
ââ¬Â¢Make Ahead Tip: Cover and refrigerate the dough for up to 1 day. Store cookies airtight for up to 3 days or freeze for up to 3 months. : Equipment: Parchment paper or nonstick baking mats
ââ¬Â¢Tip: To soften butter, let stand at room temperature for 30 to 45 minutes. Or cut into small pieces and let stand for about 15 minutes. (Do not soften in a microwave - the uneven heat may melt the butter in spots.)

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Posted by lindac (My Page) on
Fri, Nov 26, 10 at 11:35

Hazelnut biscotti Think this originally came form a Gourmet magazing about 16 or 17 years ago.

Biscotti Di Prato

3 3/4 C all purpose flour (stirred till fluffy before measuring)
2 C sugar
1 tsp double acting baking powder
1/4 tsp salt
4 eggs
2 egg yolks
1 tsp vanilla ( or 1/2 tsp vanilla and 1/2 tsp almond extract if using
almonds)
1 2/3 c hazel nuts or almonds coarse chopped and lightly toasted.
eggwash

Mix flour, sugar, salt and baking powder.
whisk together eggs, yolks and extracts, add eggs, etc to flour mixture and
stir until a dough forms (looks like it can never happen... but keep
working it...it will. I sometimes add a VERY little sprinkling of water)
add nuts, turn out on a non-stick surface ( I use a marble board or my
formica rolling board) and knead 3 or 4 times. Divide into fourths and
shape each piece into a 11 x 2 in. log ( make it "tall" as they flatten
while baking) Place on buttered and floured baking sheets, brush with egg
wash (egg yolk whisked with 1 T water). Bake at 350 for 35 min and cool 20
min. Slice 1/2 to 3/4 inch thick. Place on clean baking sheets ( cut side
down) and bake 10 or 12 minutes at 275. turn pieces over and bake another
10 minutes. If you want to make them extra fancy, dip half a slice in
melted chocolate and sprinkle with finely chopped nuts. You can make bigger
'scottis by making two thicker logs, but be sure to leave room for spread.

Best dipped in tea or coffee....or best yet in a sweet dessert wine!

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Posted by wizardnm (My Page) on
Fri, Nov 26, 10 at 11:52

Here's my long time favorite cut out cookie dough. If I remember correctly it was originally in a BH+G magazine in the late 70's. I usually double it in my KA mixer and usually make at least three bowls of the dough. I have a very large tree shape cookie cutter (about 9") and love to make and decorate special cookies for those that love cutouts.
This dough is one that you can roll thick, if you like a softer cutout, yet still holds up.

CREAM CHEESE COOKIES

1ý C sugar
1 C unsalted butter
1 8oz pkg cream cheese
1 egg
1 tsp vanilla
ý tsp almond extract
3ý C flour (I like unbleached)
1 tsp baking powder

In a mixing bowl cream sugar, butter and cream cheese until fluffy.
Add egg and flavorings, beat smooth'
Stir together the flour and baking powder, add to creamed mixture and mix thoroughly.

FOR CUT-OUT COOKIES
Chill dough. Roll out on surface dusted with a mixture of ý powered sugar and ý flour, ü to ý inch thick depending on your preference. Cut into desired shapes. Place on ungreased cookie sheet ( I line with parchment paper) and bake in a 375ð oven 8-10 minutes. Watch for the edges to just barely begin to brown if you like a moist cookie. Cool and frost.

COOKIE PRESS COOKIES

Divide dough into portions and add desired colors. Force through cookie press onto ungreased cookie sheets. Bake in a 375ð oven 8-10 minutes. Remove from cookie sheet and cool on wire rack. Before baking brush with slightly beaten egg white and sprinkle with colored sprinkles if desired.
Note...I have added about 4 oz of almond paste to the dough when making the cookie press cookies.....yum!

FAVORITE ICING FOR CUTOUT COOKIES

2 c powered sugar, sifted
2 Tbsp softened butter
ü tsp vanilla
ü tsp almond extract
1 egg white
ü C milk or cream

Combine egg white and milk, set aside.
Beat together powered sugar, butter and flavorings.
Add small amounts of the milk mixture until icing is spreading consistency.
Tint with desired colors.
Using the egg white will give you a nice finish on the icing, the butter will keep it soft on the inside.

Nancy

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Posted by chase (My Page) on
Fri, Nov 26, 10 at 12:46

Great idea Nancy !

Next Sunday is our annual cookie bake with Sara. I'm in need of one more recipe and I just know I'll find it here!

Here is a must for my (limited) Christmas baking

Sharon's Peppermint Bark

1 lb bittersweet chocolate
8 drops peppermint oil (Yup must use oil do not use extract or your chocolate will seize)
1 lb chopped white chocolate
3/4 cup chopped candy canes

Line a 11 X 17 inch baking sheet with parchment paper. Set aside

Melt bittersweet chocolate in a heavy pan over low heat, stirring constantly. Stir in 4 drops of peppermint oil. Spread evenly over pan and chill for about 1 hour.

Melt white chocolate in a heavy pot over low heat, stirring constantly. Stir in remaining 4 drops of peppermint oil and then add in candy cane.

Spread white chocolate over chilled dark chocolate, spreading to the edge of the pan. Chill 4 hours.

Refrigerate just until just before serving then break into pieces. Will keep in the fridge for 3 weeks ( yeah right!!! LOL)

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Posted by doucanoe (My Page) on
Fri, Nov 26, 10 at 14:22

Sharon I love that peppermint bark. I made it for the first time last year and will definitely be making a batch this season!

I've been wanting to try those Brandied Cherry Balls, too. No more excuses!

And Alexa's EggNog Snickerdoodles are now a regular in my holiday baking repertoire, too!

Here are a couple of my favorites.

Image Hosting by

Holiday Biscotti
Source: Giada DeLaurentis

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish
Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes. As you can see from my photo, I skipped this part-they're delicious either way.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

PEPPERMINT TWISTS
Source: Land O Lakes
Tastes like your favorite peppermint candy but with a cookie's buttery crunch. This cookie is a perfect make-ahead sweet treat!

Preparation time: 1 hrs Baking time: 11 min
Yield: 3 dozen cookies

1/2 cup LAND O LAKESî Butter, softened
1/3 cup sugar
1 egg yolk
3/4 teaspoon peppermint extract
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
1/4 teaspoon salt
3 to 4 drops red food color
36 large chocolate chips or mini-kisses

Heat oven to 350ðF. Place butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolk, peppermint extract and vanilla; beat until well mixed. Reduce speed to low. Add flour and salt; beat until well mixed.

Remove half of dough from bowl. Add small amount of red food color to dough in bowl; mix well.

Divide each half of dough into quarters; roll each quarter to 9-inch log. Place 1 red log next to 1 white log; twist gently to swirl dough. Roll gently to smooth. Repeat with remaining dough.

Cut each swirled rope of dough into 9 pieces; roll each piece gently into a ball. Place onto ungreased cookie sheets. Press 1 chocolate chip in center of each ball. Bake for 11 to 13 minutes or until edges are lightly browned..
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Raspberry Diagonals

(from Sue Beckman)

1c butter
1/2c sugar
2tsp vanilla
1tsp almond extract
1/2tsp salt
2-1/2c flour
Raspberry Jam

Cream butter, sugar, vanilla, almond extract & salt. Stir in flour. Divide dough into four quarters and form into balls. On lightly floured surface, roll each ball into one inch wide ropes. Make indentation down center of each rope and fill with raspberry jam. Place on baking sheets and bake 12-15 minutes at 350F

Frosting:
1c powdered sugar
1tsp almond extract
1tsp melted butter
1tsp half-n-half

Combine all ingredients to desired consistency. Drizzle over top of baked cookie ropes. Cut into one inch diagonal slices.

Linda

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Posted by cloudy_christine (My Page) on
Fri, Nov 26, 10 at 14:25

Great idea, Nancy!
These Victorian Currant Cakes are much better if baked at least a day before serving. It's also essential to soak the currants overnight. (And heating the brandy does matter.) So you start at least two days before eating them. These are DH's absolute favorite Christmas cookie. They have a more-than-the-sum-of-the-parts flavor. The recipe comes from Mimi Sheraton's Visions of Sugarplums. I changed one thing: she used the soaking brandy in the dough, but I prefer to pitch it and use fresh brandy.

Victorian Currant Cakes

1 cup dried currants
1/2 cup brandy, heated
1 cup + 2 Tb unsalted butter
1 heaping cup sugar
1 egg
1 egg yolk
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
2 teaspoons brandy
2 1/2 to 2 3/4 cups flour

Soak currants in brandy overnight. Drain; discard brandy.
Cream butter and sugar until fluffy. Add egg, egg yolk, and spices. Mix well.
Add 2 teaspoons of (new) brandy and the currants. Mix thoroughly.
Gradually add enough flour to make a smooth but light dough. Wrap in wax paper and chill one hour.
Pinch off small pieces and roll with floured hands into 3/4-inch balls. Arrange on buttered baking sheets about two inches apart. Flatten with a fork.
Bake about 10 minutes at 375ð, until pale golden.
Store in an airtight tin.

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Posted by doucanoe (My Page) on
Fri, Nov 26, 10 at 14:42

Does anyon have a recipe for what I think are called "Peanut Butter Blossoms"...A peanut butter cookie with a chocolate kiss in the center?

These are the only peanut butter cookie I like and there is not a single recipe in any of my cookbooks for them. I know I can search online, but I prefer a T&T recipe from one of my CF friends.

Thanks!

Linda

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Posted by diinohio (My Page) on
Fri, Nov 26, 10 at 16:30

From the bag of Hershey Kisses-

Hershey Kisses Peanut Butter Blossoms

Prep time 15 minutes
Bake time approx. 8 minutes
Makes 4 dozen

48 Hershey Kisses
1/2 C shortening
3/4 C creamy peanut butter
1/3 C sugar
1/3 C light brown sugar
1 egg
2 Tbsp milk
1 tsp vanilla
1 1/2 C AP flour
1 tsp baking soda
1/2 tsp salt
granulated sugar

Heat oven to 375 degrees. Remove foil from kisses.
Beat shortening and peanut butter in large bowl until well blended.
Add 1/3 cup sugar and brown sugar until fluffy.
Add egg, milk and vanilla, beat well.
Stir together flour, baking soda and salt, gradually beat into peanut butter mixture.
Shape dough into 1" balls. Roll in granulated sugar, place on ungreased cookie sheet.
Bake 8-10 minutes or until lightly browned. Immediately press a kiss into the center of each cookie, cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

Di

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Posted by katiec (My Page) on
Fri, Nov 26, 10 at 16:32

Perfect... I was thinking of doing cookie trays this year and I need new ideas.

Here are two must-haves(along with Russin Tea Cakes). We've been making them since Liana was in elementary school. They both came from an old Taste of Home.

* Exported from MasterCook *

Date Swirls

Recipe By : Katie
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups chopped dates
1 cup water
1 cup sugar
1 cup chopped nuts -- optional
2 teaspoons lemon juice
1 cup butter -- softened
1 cup packed brown sugar
1 cup sugar
3 eggs
1 teaspoon lemon extract
4 cups flour
1 teaspoon salt
3/4 teaspoon baking soda

Cook dates, water, 1 c. sugar, nuts and lemon juice over medium heat, stirring, until stiff (15-20 minutes). Cool.

Cream butter, sugars, eggs and lemon extract. Stir in remaining ingredients. Chill one hour.

On lightly floured surface, roll into 2 - 12"x9" rectangles. Spread with filling and roll up, starting with long end. Slice 1/4"-1/3" thick.

Bake, 2" apart, on greased baking sheets @375ð for 8-10 minutes.

Taste of Home, Dec. 1994
- - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Turtle Bars

Recipe By : Katie
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1 cup packed brown sugar
1/2 cup soft butter
1 cup pecan halves -- approximately
2/3 cup butter
1/2 cup packed brown sugar
1 cup chocolate chips

Beat flour, 1 c. brown sugar and soft butter 2-3 minutes on medium speed. Press into 13"x9" pan.

Arrange pecan halves in even rows on crust.

Combine 2/3 c. butter and 1/2 c. brown sugar. Boil, stirring, for one minute. Pour over pecans.

Bake @ 350ð for 18-22 minutes until bubbly.

Sprinkle with chocolate chips. Let stand 3 minutes and spread chocolate, allowing pecans and caramel to show through.

Cool completely and cut in small squares, cutting between the pecan halves.

Taste of Home, Dec. 1994
- - - - - - - - - - - - - - - - - - -

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Posted by doucanoe (My Page) on
Fri, Nov 26, 10 at 16:47

LOL, Di! I feel like a big dope! Never thought to look on the back of the Hershey Kisses bag! But sure enough, there is the recipe right there in plain English!

Thanks for posting it!

Linda

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Posted by diinohio (My Page) on
Fri, Nov 26, 10 at 17:04

You're welcome lol! I forgot to mention that they are T&T...so good!

I'm making and giving cookies for the holidays, already stocked up on supplies and thought I had narrowed down my choices. Not now, it's going to be hard after seeing all these recipes -at least it's still early.

Di

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Posted by beachlily (My Page) on
Fri, Nov 26, 10 at 17:16

I want to make the peanut butter kisses, but husband said that my baking deserves better than Hershey. OK, I asked what he had in mind. He went down to the chocolate makers here in town and explained his dilemma. Two ladies got their heads together and finally recommended their chocolate buttons. They can withstand some heat without melting and taste wonderful. He call me to tell me he was bring home a bag. I tried them and that's what I'll use. Gotta love someone who thinks your baking is special!

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Posted by aliceinmd (My Page) on
Fri, Nov 26, 10 at 19:15

First, thanks to Donna for posting the Chocolate Chip Pudding Cookies recipe. I had them several years ago, and they are wonderful.

My contribution to this worthy cause was on the cover of the Better Homes & Gardens Christmas Cookie magazine in the late 90's or early 2000s. We have made them every year since because they're pretty on a cookie plate; even people who say they don't like candied fruit say they love these because they're not too sweet. Enjoy -- and keep the recipes coming!

PINEAPPLE TARTS

1 package pie crust mix for two crusts (I use Betty Crocker)
1/2 cup plain yogurt, preferably not non-fat

1/3 cup sugar
2 teaspoons cornstarch

8-1/4 ounce can crushed pineapple, undrained
ü cup chopped candied red cherries
ü cup chopped candied green cherries
1 Tablespoon butter or margarine

ü teaspoon finely shredded orange or lemon peel

1 beaten egg yolk

Stir piecrust mix and yogurt together till evenly moistened. Form into 30 1ââ¬Â balls. (Flouring your hands lightly can help keep this mixture from sticking to you.) Press into ungreased 1-3/4ââ¬Â (mini-size) muffin cups.

Combine sugar and cornstarch in saucepan. Stir in undrained pineapple, cherries, and butter. Cook and stir over medium heat until thickened and bubbly. Stir in peel. Gradually stir this mixture into the egg yolk and mix thoroughly. Spoon 2 teaspoons of fruit mixture into each crust-lined muffin cup.

Bake at 350ââ¬Â for 25 minutes (check after 15 and 20 minutes because they brown suddenly) or until filling is set and crust is lightly browned.

Cool in pan for 20 minutes on wire rack. Remove tarts from pan and finish cooling.

Notes:
The dough cups dry out quickly, so I combine the filling ingredients before beginning to work with the dough. When Iââ¬â¢m about halfway through making the dough cups, I start cooking the filling so it is ready to go when the dough cups are finished. Be sure to stay close to the filling when it is cooking so it doesnââ¬â¢t scorch.
Buying 4 ounces of each color of the candied cherries will yield enough for two batches of Pineapple Tarts.

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Posted by plantmaven (My Page) on
Fri, Nov 26, 10 at 20:06

I bake these cookies and they are wonderful.
My DIL baked them for a cookie exchange. As they are pretty nondiscript, the ladies did not want them. Finally one tasted them. She said OMG these are wonderful.

Amish Sugar Cookies
1 cup unsalted butter, room temperature
1 cup vegetable oil
1 cup granulated sugar
1 cup confectioners' sugar
2 eggs
1 teaspoon vanilla
4 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Directions

1.Combine butter or margarine, oil and sugars in large mixing bowl; mix well. Add eggs; beat 1 minute until well blended. Add vanilla; beat well. In separate bowl, combine flour, baking soda and cream of tartar; add to creamed mixture, mixing well. Drop by small teaspoonfuls on ungreased baking sheet. Bake at 375 degrees F for 8-10 minutes.

The recipe came from my SIL's mother to my mother and then to me.

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Posted by annie1992 (My Page) on
Fri, Nov 26, 10 at 20:10

Beachlily, I get the feeling he kind of likes you. (grin) You definitely gotta love a guy who'll go to those lengths to help you bake cookies.

Amanda's favorite candy is the Brandied Cherry Balls, I also use Ann T's recipe and I used home canned brandied sweet cherries and all chocolate, no butterscotch. They're so good, she can eat half a dozen at a time.

OK, cookies. One of my favorites is craftyrn's fig cookies:

Cuccidati Recipe
================
Crust:
3/4 cup margarine
1/2 cup sugar
2 eggs
rind of 1 orange
4 teaspoons orange juice
3 cups flour
2 teaspoons baking powder
1 teaspoon vanilla
Filling:
1 string of figs (2 cups dried or 1 eight oz. Package dried)
8 ounces raisins
8 ounces brown sugar
1 pound walnuts
1 pound dates
1 orange
2 teaspoons cinnamon
2 ounces whiskey
1/4 teaspoon black pepper
1-1/2 cups water
Frosting:
3 cups powdered sugar
4 ounces butter
orange juice
. .
Preheat oven to 375 degrees.
Crust: In large bowl, cream together first 3 ingredients. Add orange juice and orange rind. In separate bowl, combine flour and baking powder. Add to creamed mixture along with vanilla.

Filling: Prepare several days ahead of time. In a food grinder, grind figs and raisins. In large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. Grind walnuts, dates, and orange. Stir into hot mixture along with cinnamon, black pepper, and whiskey. Remove from stove, mix well, cover, and let mellow for 3 days. Note: This recipe makes enough filling for 2 batches of crust and can be divided and frozen for up to six months.

Roll dough into 3" wide strips on pastry cloth. Lay filling down the center and wrap dough to form a long "sausage-like" cookie. Roll back and forth until crust seems very thin. Cut in diagonal about every 1
1/2 inches. Place on cookie sheet close together and bake for 10-13 minutes. Cookies should be barely brown. Cool and store in tins 5 days, then frost.

Frosting: In medium bowl, mix together margarine and powdered sugar until well blened. Add enough juice to make a thick glaze. Top cookies with a thin coat. Let frosting dry a couple of hours then store in tins as follows.

To Store: Line tins with foil, place a layer of cookies, then a layer of wax paper (NOT plastic wrap). Keep repeating, ending with foil and then the lid.

I also really like these, so I'm going to have to find some almond paste pretty soon.

Almond Venetian Bars

1/2 cup almond paste
3/4 cup butter, softened
1/2 cup sugar
2 eggs, separated
1/4 teaspoon almond extract
1 cup all-purpose flour
1/8 teaspoon salt
5 drops green food coloring
4 drops red food coloring
2/3 cup apricot preserves
3 ounces semisweet chocolate, chopped

ââ¬Â¢Grease the bottoms of three 8-in. square baking dishes. Line with waxed paper and grease the paper; set aside.

ââ¬Â¢Place almond paste in a large bowl; break up with a fork. Add the butter, sugar, egg yolks and extract; beat until smooth and fluffy. Stir in flour and salt. In another bowl, beat egg whites until soft peaks form. Stir a fourth of the whites into the dough, then fold in the remaining whites (dough will be stiff).

ââ¬Â¢Divide dough evenly into three portions, about 2/3 cup each. Tint one portion green and one portion red; leave the remaining portion white. Spread each portion into a prepared pan. Bake at 350ð for 13-15 minutes or until edges are golden brown. Immediately invert onto wire racks; remove waxed paper. Place another wire rack on top
and turn over. Cool completely.

ââ¬Â¢Place green layer on a large piece of plastic wrap. Spread evenly with 1/3 cup apricot preserves. Top with white layer and spread with remaining preserves. Top with red layer. Bring plastic over layers. Slide onto a baking sheet and set a cutting board on top to compress layers. Refrigerate overnight.
ââ¬Â¢In a microwave-safe bowl, melt chocolate. Remove cutting board and unwrap dessert. Spread melted chocolate over top; let stand until set. With a sharp knife, trim edges. Cut into 2-in. x 5/8-in. bars.

And, of course, Sherry's Santa's Helpers:

"Santa's Helpers."
Cookie:
1/2 cup butter
1 cup brown sugar
Add 1 egg
1 tsp. vanilla
Beat until smooth
Add:
2 cup flour
1/2 tsp. baking soda
1/4 tsp salt
Beat until smooth
Topping:
1/2 cup brown sugar
1/4 cup sour cream
1/2 tsp cinnamon
Stir until smooth and then add:
1 cup chopped walnuts

Divide dough into quarters. Form each quarter into 6 balls. Place 2" apart on ungreased cookie sheet. With finger, make a wide deep depression in each cookie, clear to the edge. Fill with topping. Bake at 350 for 15-20 minutes, (or in a convection oven, about 9 minutes)
If you undercook these, the filling is so heavy that it will break through when you pick them up, so I make them crunchy. You could also not make the depression in them as deep and there would be more dough to suport the filling so that it did not break through. These are my family's favorite cookies, and we have never ever seen them anywhere else. (They were my secret weapon)
Also, if I make a huge depression in them, I sometimes make half again as much filling so I don't run out.
Makes 24 cookies

Annie

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Posted by caliloo (My Page) on
Sat, Nov 27, 10 at 7:22

THis is a new recipe I developed over the last few days. Quite tasty if I do say so myself!

'Alexa

Frangelico Balls
1 cup Nilla Wafer crumbs
1 cup toasted hazelnuts, finely chopped
1 cup melted white chocolate
1 - 2 tbsp Frangelico
1 tsp vanilla
1 tbsp heavy cream
1/4 tsp nutmeg

Optional - powdered sugar and nutmeg

Melt white chocolate in microwave, stirring frequently.

In a medium bowl, mix everything together. Form into small balls about the size of a grape. Chill until firm. If desired, mix powdered sugar with a little nutmeg, roll balls in sugar before serving.

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Posted by sally2 (My Page) on
Sat, Nov 27, 10 at 8:28

I'm so excited about this thread and cookalong! I've never been very imaginative about cookies, so I'm always glad to get new recipes. I will rack my brain to see if I have anything good to add, but to be honest, my best recipes for cookies I've gotten from you all, so I'd be sharing your recipes with you. I'll have to do some research to come up with something good enough to give to all of you!

Sally

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Posted by traceys (My Page) on
Sat, Nov 27, 10 at 9:10

This is a great thread. My daughter is in a baking mood, so I'll read the recipes to her, so she can choose.

Here is my contribution. I don't really like chocolate chip cookies, but this is by far my favorite, and I've tried a lot of recipes. My changes are in parenthesis and in the notes below. I do like them better with dark brown sugar, but some may not.

Don't forget the sea salt on top and use the best chocolate you can get.

Chocolate Chip Cookies Jacques Torres

New York Times
Adapted from Jacques Torres

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hoursââ¬â¢
chilling

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar ( I use 10 ounces Dark Brown Sugar)

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent
cacao content (see note) (I use Ghiardelli 60% bittersweet chips )

Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set
aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars
together until very light, about 5 minutes. Add eggs, one at a time,
mixing well after each addition. Stir in the vanilla. Reduce speed to
low, add dry ingredients and mix until just combined, 5 to 10 seconds.
Drop chocolate pieces in and incorporate them without breaking them.
Press plastic wrap against dough and refrigerate for 24 to 36 hours.
Dough may be used in batches, and can be refrigerated for up to 72
hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet
with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf
balls) onto baking sheet, making sure to turn horizontally any
chocolate pieces that are poking up; it will make for a more attractive
cookie. Sprinkle lightly with sea salt and bake until golden brown but
still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10
minutes, then slip cookies onto another rack to cool a bit more. Repeat
with remaining dough, or reserve dough, refrigerated, for baking
remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves,
oval-shaped chocolate pieces, are at Whole Foods.

Traceyââ¬â¢s Notes

I weigh the ingredients.

Use all dark brown sugar

Use 1 ý Tablespoon scoop and reduce baking time to approx. 10 minutes.

Chill for at least 24 hours. I chill for 48 hours.

Donââ¬â¢t forget to sprinkle with sea salt.

Make approx. 4 dozen with 1 1/2 T scoop.

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Posted by pat_t (My Page) on
Sat, Nov 27, 10 at 9:34

It just wouldn't be Christmas without these:

PECAN TASSIES

1 stick (1/2 cup) plus 1 Tblsp. butter, softened
3 oz. cream cheese, softened
1 cup all-purpose flour
1 large egg
3/4 cup packed light brown sugar
1/2 cup chopped pecans
1/8 tsp. vanilla extract

In a bowl combine 1 stick of butter and the cream cheese. Stir in the flour, and form dough into a ball. Divide dough into 24 pieces and press into the bottom and up the sides of 24 small (2 Tblsp. size) muffin tins. In a small bowl beat the egg lightly with the brown sugar and stir in pecans, the remaining 1 Tblsp. butter, vanilla, and a pinch of salt. Divide the filling among the pastry-lined tins and bake at 350 degrees F. for 25 minutes, or until the filling is puffed slightly and the pastry is golden. Let cool on a wire rack. Makes 24 confections.

ALMOND BRICKLE SUGAR COOKIES

2-1/4 cups all-purpose flour
1 cup sugar
1 cup butter, softened (no substitutes)
1 egg
1 tsp. baking soda
1 tsp. vanilla extract
1 (6 oz.) pkg. almond brickle chips (toffee chips)

Heat oven to 350ð F. In large mixer bowl combine all ingredients except brickle bits. Beat at medium speed, scraping bowl often, until well mixed (2 to 3 minutes). By hand, stir in brickle bits. Shape rounded teaspoonfuls of dough into 1-inch balls; flatten slightly. Place 2 inches apart on ungreased cookie sheets. Bake for 8 to 11 minutes or until edges are very lightly browned.

VARIATION:

Chocolate Chip Sugar Cookies: 1 cup mini semi-sweet chocolate chips can be substituted for 1 (6 oz.) package brickle bits.

Recipe from Land Oââ¬â¢ Lakes.

And even though this isn't a cookie - it's a must have at our house:

SNICKERS FUDGE

Bottom Layer:
1 cup milk chocolate chips (6 oz.)
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Filling:
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow cream
1/4 cup peanut butter
1 tsp. vanilla
1-1/2 cups chopped salted peanuts

Caramel Layer:
14 oz. pkg. caramels
1/4 cup whipping cream

Icing:
1 cup milk chocolate chips (6 oz.)
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Combine the first 3 ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13X9X2 in. pan. Refrigerate until set.

For filling, melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 min. Remove from heat; stir in the marshmallow crème, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.

Caramel Layer:
Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.

Icing:
In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 in. squares. Store in the refrigerator.

Recipe from Kellie at Nanaââ¬â¢s Kitchen.

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Posted by ann_t (My Page) on
Sat, Nov 27, 10 at 9:54

Home Cookin Chapter: Recipes From Thibeault's Table

Chocolate Chip Crescents
========================

Source: Patty

1-3/4 cups pastry flour
3/4 cup pecans chopped
1 cup chocolate chips
3/4 cup butter
1/4 teaspoon salt
1/2 cup icing sugar
3/4 teaspoon rum
2 tablespoons cold water

Cream Butter and Sugar and rum. Add flour, salt, chopped pecans, chocolate chips. Add water if needed.

Shape into small crescents and bake at 325ð For 23 minutes.

Home Cookin Chapter: Recipes From Thibeault's Table

Truffles - Crisp Chocolate Truffles
===================================

1 jar 7 oz marshmallow cream

2 tablespoons butter

1 cup semi sweet chocolate chips

2 cups Rice Krispies

14 ounces bittersweet chocolate
2 tablespoons vegetable shortening

White chocolate chips.
.

In heavy saucepan combine marshmallow creme, butter and chocolate
chips. Cook over low heat until chocolate is melted and mixture is
smooth, stirring constantly. Remove from heat.

Stir rice Krispies into hot mixture, mixing until thoroughly combined.
Drop mixture by rounded measuring teaspoons onto waxed paper lined
cookie sheet. Shape into round balls and Refrigerate about 1 hour or
until firm.

Melt bittersweet chocolate with shortening and dip each chocolate ball
in melted chocolate and place on waxed paper-lined cookie sheet. Melt
white chocolate and place in zip lock bag. Cut tiny hole in corner of
bag and drizzle white chocolate over truffles. Refrigerate until firm.

Place in small candy paper cups.

Home Cookin Chapter: Recipes From Thibeault's Table

Magic Chocolate Balls
=====================

3 (175G) packages of semi-sweet chocolate chips

1 can Sweetened Condensed Milk

1 tablespoon Vanilla Extract (or rum)

Finely chopped nuts,
Flaked Coconut
Chocolate Sprinkles,
Unsweetened Cocoa
Or Icing Sugar
. In heavy saucepan, over low heat, melt chocolate chips with condensed
milk. Remove from hat, stir in vanilla. Chill for 2 hours or until
firm. Shape into 3/4 inch balls; roll in one of the optional coatings.

Chill until firm.

These can also be frozen.

Home Cookin Chapter: Recipes From Thibeault's Table

Shortbreads
===========

Patty's Recipe

300 degrees for 45 - 50 minutes

1/2 cup butter
Pinch salt
Pinch baking soda
1/4 cup fruit sugar, (Same as Berry sugar or very fine granulated sugar)
1 cup flour
Sugar to dredge
. Mix together Flour, salt and baking soda.

Cream butter and fruit sugar. Add flour mixture and mix well.

Pat firmly into round cake pan. Use tines of fork to make a decorate
edge around the outside of the dough. Now use fork to poke holes all
over surface. (This stops the shortbread from rising up during
baking.. Bake in low oven until just starting to colour. Should not
brown.

Remove from oven and sprinkle with fine sugar. Let sit 5 minutes and
then Cut into wedges while still warm. Do not remove shortbread
wedges from pan until cool.

Note:

This recipe can be doubled and baked in a rectangle pan, and cut into
fingers rather than wedges.

Cream Cheese Brandy Cherry Balls.
=================================

Source: 1983 Oct/Nov. Entertainment and Recipe Booklet

1/2 cup maraschino cherries, quartered
2 tablespoons Brandy
1 cup semi sweet chocolate chips
1 cup butterscotch chips
1 8 ounce package cream cheese
2 cups mini marshmallows
1/2 cup chopped walnuts
2 cups flaked coconut
. Marinate cherries at least 4 hours or overnite in brandy Melt Chocolate
chips and butterscotch chips and add cream cheese. Stir in cherries,
marshmallows and walnuts and refrigerate until cold enough to roll into
balls. Roll in coconut. Refrigerate. The longer the better. The
flavours intensify.

Home Cookin Chapter: Recipes From Thibeault's Table

Chocolate Chip Shortbread Cookies
=================================

1 cup butter
Pinch of salt
1/2 cup brown sugar
1 teaspoon vanilla
2 cups flour
1 cup chocolate chips
. Cream butter and sugar until light and fluffy. Add vanilla, flour,
salt, and chocolate chips.
Roll into 1 inch balls. Dip fork in to white sugar and flatten cookie.

Bake at 325ð until golden. Approximately 14 to 16 minutes. Do not let
brown.

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Posted by doucanoe (My Page) on
Sun, Nov 28, 10 at 10:05

I made a batch of Peanut Butter Blossoms yesterday. Have about 3 dozen in the freezer. Let the holiday baking begin!

I have a feeling several of the recipes posted here will be on my cookie platters this season!

Linda

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Posted by caliloo (My Page) on
Sun, Nov 28, 10 at 11:19

I made these yesterday for the first time... oh my they are GOOD! I did sub bourbon for the milk, added 1/2 tsp of orange oil and omitted the nutmeg and nuts. THey are wonderfully chewy and have a great flavor.

Jewel Cookies
These cookies are made with candied fruits.
Cook Time: 12 minutes
Total Time: 12 minutes
Ingredients:
ââ¬Â¢ 1 1/2 cups all-purpose flour, stir before measuring
ââ¬Â¢ 1/2 teaspoon baking soda
ââ¬Â¢ 1 teaspoon nutmeg
ââ¬Â¢ 1/2 teaspoon salt
ââ¬Â¢ 1/2 cup shortening
ââ¬Â¢ 1 cup light brown sugar, firmly packed
ââ¬Â¢ 1/2 teaspoon vanilla extract
ââ¬Â¢ 1 egg
ââ¬Â¢ 2 tablespoons milk
ââ¬Â¢ 1/2 cup chopped nuts
ââ¬Â¢ 1/3 cup chopped candied cherries
ââ¬Â¢ 2 tablespoons chopped candied fruits
ââ¬Â¢ 2 tablespoons chopped candied peels
Preparation:
Preheat oven lo 375ð. Sift flour with baking soda, nutmeg, and salt. Beat together shortening, brown sugar, vanilla, and egg until well-blended. Blend in half of flour mixture, then milk, then remaining flour mixture. Stir in chopped nuts, cherries, candied fruit and peel. Drop by level tablespoons about 2 inches apart, onto greased baking sheets. Press lightly with a flat-bottomed glass covered with a damp cloth. Bake 10 to 12 minutes at 375ð. Makes about 3 dozen fruit cookies.

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Posted by craftyrn (My Page) on
Sun, Nov 28, 10 at 14:15

Perfect timing Nancy-- just today got around to starting my doughs etc;
These have to go on my gift trays:
Nancy's Cutouts-- firm yet stay soft ,easy to roll & cut out and the icing is great!

Cuccidati:Free Image Hosting at

Other must haves:
Dianeââ¬â¢s Home Cookin Chapter: Christmas Cookies
Snowballs/Russian Tea Cakes/Mexican wedding��"with either pecans or pistachios
Woodieââ¬â¢s Chocolate Walnut puffs:

Chocolate Walnut Puffs
======================
1 cup (6 ounce package) semi-sweet chocolate chips
2 egg whites, room temp
1/8 teaspoon salt
1/2 cup sugar
1/2 teaspoon vanilla
1/2 tablespoon white vinegar
3/4 cup chopped walnuts
. Preheat oven to 350. Grease cookie sheet. Melt chocolate over warm
water. Beat egg whites with salt til foamy. Gradually add sugar. Beat
til peaks form. Beat in vanilla and vinegar. Fold in chocolate and
nuts. Drop from teaspoon onto cookie sheet. Bake 10 minutes at 350.
Makes 36 cookies

Home Cookin Chapter: Christmas Cookies

Mom's Italian Spice/Pepper Cookies
==================================
Preheat oven to 400ð
Slightly grease cookie sheet

1/2 cup shortening-melted & cooled slightly
1 cup strong brewed coffee-slightly cooled
1 cup sugar
1/2 cup dutch cocoa
2-1/2 teaspoons cinnamon
1 teaspoon black pepper
1/4 teaspoon allspice or cardamon
1/8 teaspoon salt
1/2 teaspoon vanilla
3 tablespoons grape jelly
1 tablespoon brandy ( I use JD. for Hubby )
4 cups flour
1 tablespoon baking powder
1/4 cup finely chopped hazelnuts

Confectioners sugar & enough milk or brandy to make thin glaze
. Combine sugar, cocoa, spices & baking powder. Mix melted shortening
with coffee & stir into sugar/spice combo, mix well. Add vanilla, grape
jelly,brandy & nuts-mix well. Add flour 1 cup at a time mixing very
well to fully incorporate each cup.Dough will be stiff but sticky.
Using heaping tbsp of dough roll into ball form-place on slightly
greased sheet--bake 10 min at 400ð. Time these well-do not over
bake--they're like brownies-don't look quiet done but will look dry.
When cool dip into thin glaze made with confectioners sugar and milk or
brandy

Rocky Road Bars
===============
Base:
ý c butter
1 ounce unsweetened choc , chopped
1 cup flour
1 cup sugar
3/4 cup chopped nuts
1 teaspoon baking powder
1 teaspoon vanilla
2 eggs

Filling:
8 ounces package cream cheese, softened ( reserve 2 ounce for frosting )
1/4 cup butter , softened
ý c sugar
2 tablespoons flour
ý tsp vanilla
1 egg
1/4 cup chopped nuts
1 cup choc chips

Frosting:
2 cups miniature marshmallows
1/4 cup butter
1/4 cup milk
1 ounce unsweetened choc- chopped
3 cups sifted powdered sugar
1 teaspoon vanilla
. Preheat oven to 350 degrees-Grease & flour 13 x 9 in pan.

In lrg pan over low heat melt the ý c butter & 1 oz unsweetened
chocolate, stirring until smooth.. Remove from heat & add the 1 c flour
& remaining base ingredients. Spread in prepared pan .

In small bowl combine filling ingredients except the 1/4 c nuts & the
choc chips. Beat until smooth & fluffy-stir in nuts. Spread over base &
sprinkle with choc chips. Bake for 25-30 min. then sprinkle with the
mini marshmallows & continue to bake for 2 min.

Make Frosting: In lrg saucepan over low heat combine the butter, milk
,1 oz of chopped unsweetened choc & the reserved cream cheese; stir
until well blended. Remove from heat & stir in vanilla confectioners
sugar-blend until smooth & spoon warm frosting over marshmallows.
Lightly pull knife thru frosting & marshmallows in wide curves to
marble. Makes 48 bars

Italian Lemon Balls Free Image Hosting at

Italian Lemon Drops
===================
1 cup Granulated Sugar

1/2 cup Shortening

6 Eggs

1 teaspoon Lemon Extract

4 cups Flour

1 teaspoon Grated, Chopped Lemon Zest

2-1/2 teaspoons Baking Powder

dash Of Salt
. For Icing:

2 Cups Powdered Sugar

Fresh Lemon Juice . Preheat the oven to 350 degrees F. Either lightly
grease two baking or cookie sheets, or use silicon sheets on them. In a
large bowl, cream together the sugar and shortening. Add the eggs,
lemon extract and grated lemon zest, and mix well. Stir together the
flour, salt, and baking powder. Add this dry mixture to the bowl with
the eggs and mix well. Roll the dough into small balls about 3/4 inch
big, and place on the baking sheets at least 1 to 2 inches apart. Bake
the cookies for 10 to 15 minutes. Cool on a wire rack.

In a medium bowl with an electric mixer, beat together the powdered
sugar and a tablespoon or two of lemon juice. Only add as much lemon
juice as is needed to make an icing that will coat the cookies. With a
small spoon, drizzle the icing over the cookies, allowing it to run
down the sides. Let sit out for an hour or two until set. Store in an
airtight container

And usually Rugelah, Salted Peanut Chews, Anise Pillows, Polish Walnut Crescents, Spritz, Pecan Tassies

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Posted by tami_ohio (My Page) on
Sun, Nov 28, 10 at 14:32

Do I have to make them now? If I do, there won't be any left for Christmas! I'll still share our favorites with you all. And I bought 10# of sugar at Costco this morning.

GRANDMA HOLCOMBââ¬â¢S BON BON COOKIES
3 Dozen

1 c. butter
1 ý c. powdered sugar
1 egg
ý t. vanilla
2 ü c. sifted flour - sift before measuring
ý t. salt
ý t. baking powder

Refrigerate over night, or at least 1 hour. Roll in balls, flatten slightly.
Roll in balls, flatten slightly.
350ð

Well, this is one of them, anyway. I'll have to go find the cook book and type them up to keep on the computer. I thought they were all on here, but I guess not.

Tami