| CHRISTMAS COOKIES |
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| Victorian Sugar Cookies 1 cup sugar 1 cup powdered sugar 1 cup butter 1 cup oil 2 eggs 1 tsp vanilla 1 tsp salt 1 tsp cream of tartar 1 tsp baking soda 4 1/2 cups flour Mix well. Blend all ingredients together, chill. With floured hands, shape into balls and place on cookie sheet, flatten with bottom of chilled glass dipped in sugar. Sprinkle with colored sugar. Bake 350F until edges are golden. |
| Spritz Cookies 2 c Sifted all-purpose flour 3/4 c Sugar 2 Egg yolks 1 c Butter 1 ts Almond extract Sift together flour and sugar onto bread board. Make a well in center and into this drop egg yolks, butter and extract. Mix into a smooth dough with finger tips. Force through cookie press onto ungreased cookie sheets in O and S shapes. Bake at 375 degrees for about 10 minutes. (Makes 8 dozen spritz) (Note: Store cookies in air-tight container. Let them sit a day to enhance the almond flavor.) |
| Gingerbread Men 1 cup shortening 1 cup granulated sugar 1/2 teaspoon salt 1 egg 1 cup molasses 2 tablespoon vinegar 5 cups all-purpose flour 1 1/2 ts Soda 1 teaspoon ground ginger 1 teaspoon cinnamon 1 teaspoon ground cloves raisins Thoroughly cream shortening, sugar and salt. Stir in egg, molasses and vinegar. Beat well. Stir together the rest of the dry ingredients. Stir into molasses mixture. Chill about 2 hrs. On lightly floured surface roll to 1/8 thickness. Cut with cookie cutter. Place cookies 1 inch apart on greased cookie sheet. Make eyes and buttons with raisins. Bake at 375 degrees for about 6 minutes. Cool slightly and remove from sheet. Allow to finish cooling on wire racks. Store in tightly covered tin. Keeps well for 3-4 weeks. NOTE: Use a 4-in. cutter. For smaller men, reduce the baking time by a minute or more. |
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| Ginger Krinkles 2 1/4 cups all-purpose flour 2 tablespoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 teaspoon ground ginger 1 cup packed brown sugar (packed) 3/4 cup shortening 1/4 cup molasses 1 egg Stir together the first five ingredients and 1/4 teaspoon salt. Combine the remaining ingredients and beat well. Add dry ingredients to beaten mixture and beat well. Form 1 inch balls. Roll in granulated sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree oven for about 10 minutes. (makes about 4 dozen |
| Bourbon Balls Substitute the bourbon for rum and call these Rom Balls. 3 cups finely crushed vanilla wafers (about 75) 2 cups powdered sugar 1 cup finely chopped pecans or walnuts (about 4 ounces) 1/4 cup cocoa 1/2 cup bourbon 1/4 cup light corn syrup Powdered or granulated sugar Mix crushed wafers, powdered sugar, pecans and cocoa. Stir in bourbon and corn syrup. Shape mixture into 1-inch balls. Roll in powdered sugar. Refrigerate in tightly covered container several days before serving. |
| Cherry Nut Balls 1 cup butter, softened 1 cup powdered sugar 1 teaspoon vanilla 1/2 cup maraschino cherries (chopped and drained) 3/4 cup coconut 2 cups uncooked rolled oats Nuts ground fine to roll balls in Beat sugar, butter, vanilla, cherries and coconut. Mix in rolled oats. Refrigerate for 3 hours. Shape the mixture into 1" balls, then roll the balls in the chopped nuts. Store airtight. |
| Chocolate Peanut Butter Crispy Balls 1 (18 ounce size) jar of peanut butter 2 cups Rice Krispies cereal 1 1/2 cups powdered sugar 1/4 teaspoon vanilla extract 1 cup chocolate chips In a double boiler over low heat, melt chocolate and set aside. In a medium sized bowl, combine all other ingredients. Blend well until mixture forms a dough. Roll into 1-inch balls. Using a toothpick or fork, dip the balls into the chocolate until well coated. Place onto a cookie sheet lined with wax paper. Refrigerate for 30 minutes. |
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| DAVID'S COOKIES FOR WHEN YOU DON'T FEEL LIKE MAKING THEM..... |
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