| Holiday |
| Shortbread Ingredients: 2/3 C. unsalted butter � C. sugar 1 � C. all purpose flour � C. rice � tsp. Baking powder pinch of salt Directions: preheat the oven to 325 degrees. Grease a shallow 8 inch cake tin with an electric mixer, cream the butter and sugar together until light and fluffy. Sift over the flours, baking powder and salt and mix well. Press the dough neatly into the prepared tin, smoothing the surface with the back of a spoon. Prick all over with a fork, then score into eight equal wedges. Bake for 40 � 45 minutes. Leave in the tin until cool enough to handle, then unmold and recut the wedges while still hot. Almond Raspberry Thumbprint Cookies Ingredients: 1 C. butter or margarine, softened 1 C. sugar 1 can solo or 1 jar baker almond filling 2 egg yolks 1 tsp. Almond extract 2 � C. all purpose flour � tsp. Baking powder � tsp. Salt 1 can solo or 1 jar baker raspberry or strawberry filling Directions: Beat butter and sugar in medium bowl with electric mixer until light and fluffy. Add almond filling, egg yolks and almond extract; beat until blended. Stir in flour, baking powder and salt with wooden spoon to make soft dough. Cover and refrigerate at least 3 hours or overnight Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place 1 � inches apart on ungreased cookie sheets. Press thumb into center of each ball to make deep depression. Spoon � tsp. Raspberry filling into depressions. Bake 11 � 13 minutes or until edges of cookies are golden brown. Cool on cookie sheets. Snickerdoodles Ingredients: 1 C. margarine, butter, or shortening 1 � C. sugar 2 eggs 2 � C. flour 2 tsp. Cream of tartar 1 tsp. Baking soda � tsp. Salt 2 T. Sugar 2 tsp. Cinnamon Directions: Heat oven to 400. Mix thoroughly butter, 1 � C. sugar and eggs. Blend in flour, cream of tartar, baking soda, and salt. Shape dough into tsp. size balls. Mix 2 T. Sugar and the cinnamon; roll balls into mixture. Place 2 inches apart on ungreased baking sheet. Bake 8 � 10 minutes. Immediately remove from baking sheet. Oatmeal Cookies Ingredients: � C. (1 stick) butter or margarine � C. firmly packed brown sugar � C. white sugar 1 egg � tsp. vanilla � C. flour � tsp. baking soda � tsp. cinnamon � tsp. salt 1 � C. rolled oats � C. raisins � C. walnuts Directions: preheat oven to 350 degrees beat together margarine and sugars until creamy add eggs and vanilla; beat well mix flour, baking soda, cinnamon and salt together stir in oats and raisins and nuts drop tsp. size batter onto ungreased cookie sheet bake 7 � 10 minutes or until golden brown cool 1 minute on the cookie sheet before removing to a wire rack Cocoa Drop Cookies Ingredients: 1 C. sugar 2/3 C. margarine or butter, softened 1 egg � C. cocoa 1/3 C. buttermilk, milk or water 1 tsp. vanilla 1 � C. all purpose flour or whole wheat flour � tsp. baking soda � tsp. salt 1 C. chopped nuts if desired *** if using self rising flour, omit baking soda nad salt*** Chocolate Frosting 2 oz. Unsweetened chocolate 2 T. Margarine or butter 3 t. Water about 2 C. powdered sugar Directions: Heat oven to 400 degrees. Mix sugar, margarine, egg, cocoa, buttermilk and vanilla. Stir in flour, baking soda, salt and nuts. Drop tsp. amount of dough about 2 inches apart onto ungreased cookie sheet. bake 8 � 10 minutes or until almost no indentation remains when touched; cool. Frost with chocolate frosting Chocolate Frosting Heat chocolate and margarine over low heat until melted. Remove from heat. Stir in water and powdered sugar until smooth Chocolate Pixies Ingredients: � C. butter 4 squares (1 oz.) unsweetened chocolate 2 C. all purpose flour, divided 2 C. granulated sugar 4 eggs 2 tsp. baking powder � tsp. salt � C. chopped walnuts or pecans powdered sugar for rolling Directions: In small saucepan, melt butter and chocolate over low heat, 8 � 10 minutes. Cool. In large mixer bowl, combine melted chocolate mixture, 1 cup of the flour, granulated sugar, eggs, baking powder and salt. Beat at medium speed, scraping bowl often, until well mixed, 2 � 3 minutes. Stir in remaining 1 C. flour and the nuts. Cover; refrigerate until firm, at least 2 hours Heat oven to 300 degrees. Shape rounded teaspoonfuls of dough into 1 inch balls; roll in powdered sugar. Place 2 inches apart on greased cookie sheets. Bake for 12 � 15 minutes, or until firm to touch. Remove immediately. Sugar Cookies 3 � C. all purpose flour 1 � C. sugar 2/3 C. shortening 2 eggs 2 � tsp. double acting baking powder 2 T. Milk 1 tsp. vanilla extract � tsp. salt heavy whipping cream or 1 egg white slightly beaten with 1 T. Water Directions: into large bowl, measures first 8 ingredients. With mixer at medium speed, beat until well mixed, occasionally scraping bowl. Shape dough into ball; wrap with waxed paper; refrigerate 2 � 3 hours until easy to handle. Preheat oven to 400 degrees. Lightly grease cookie sheets On lightly floured surface, roll half of dough at a time, keeping rest refrigerated. For crisp cookies, roll paper thin. For softer cookies, roll 1/8 inch to � inch thick With floured cookie cutters, cut dough into various shapes. Re-roll dough trimmings and continue to cut shapes Place cookies � inch apart on greased cookie sheets. To glaze: brush tops of cookies with heavy or whipping cream or with the beaten egg white and water mixture. Sprinkle cookies with your choice of toppings; bake 8 minutes or until very light brown. With pancake turner remove cookies to racks; cool completely. Elegant Cream Cheese Mints Ingredients: Chocolate topping (recipe follows) optional 1 package (3 oz.) cream cheese, softened 3 T. Butter or margarine, softened � tsp. vanilla � - � tsp. desired food coloring � tsp. peppermint extract 1 pound powdered sugar (3 � - 4 cups) 1/3 C. granulated sugar Directions: Line large cookie sheet with waxed paper. Prepare chocolate topping, if desired; keep warm Beat cream cheese, butter, vanilla, food coloring an peppermint extract in large bowl with electric mixer at medium speed until smooth. Gradually beat in powdered sugar on low speed until well combined, scraping side of bowl several times. (if necessary stir in remaining powdered sugar with wooden spoon) Place granulated sugar in shallow bowl. Roll 2 tsp. of cream cheese mixture into a ball. Roll ball in granulated sugar until coated. Flatten ball with fingers or fork to make a patty. Place patty on prepared cookie sheet. Repeat with remaining cream cheese mixture and sugar. Drizzle patties with topping, if desired. Refrigerate until firm. Store in airtight container in refrigerator. Chocolate Topping: Place � C. semisweet chocolate chips and 1 T. Vegetable shortening in 1 C. glass measuring cup. Microwave on high about 2 minutes or until melted, stirring 1 � minutes. Seven Layer Cookies Ingredients: 1 stick margarine, melted 2 C. graham cracker crumbs 1 pack shredded coconut 6 oz. Butterscotch chips 6 oz. Semi-sweet chocolate chips 1 can eagle brand milk 1 c. chopped pecans Directions: Melt the margarine in 9x13 pan. Add graham cracker crumbs, stir and press down. Add other ingredients as layers in order listed. Bake at 350 degrees for 30 minutes. Sunken Kisses Ingredients: 1 � C. all purpose flour 1 tsp. baking soda � tsp. salt 8 T. (1 stick) unsalted butter, at room temperature � C. (lightly packed) light brown sugar � C. granulated sugar � C. peanut butter, smooth or crunchy 1 tsp. vanilla extract 1 large egg, at room temperature 48 Hershey�s chocolate kisses, removed from their wrappers Directions: preheat the oven to 375 degrees. Line 2 cookie sheets with parchment paper or grease them lightly with butter or vegetable oil sift the flour, baking soda, and salt together into a small bowl and set aside. Using an electric mixer on medium speed, cream the butter, brown sugar, � C. of the granulated sugar, the peanut butter, and vanilla in a medium size mixing bowl until light and fluffy, 2 � 3 minutes. Stop the mixer twice to scrape the bowl with a rubber spatula. Add the egg and blend on medium speed until it is almost incorporated, about 10 seconds. Scrape the bowl. Add the dry ingredients on low speed and blend 15 seconds. Stop the mixer to scrape the bowl and paddle, then blend until the dough is smooth, about 5 more seconds. Measure out 48 rounded teaspoonfuls of the dough and roll them into balls with your hands. Dip one side of each ball in the remaining � C. granulated sugar (optional) and place them 2 inches apart and sugar side up on prepared cookie sheets. Bake the cookies until they are light gold 8 � 10 minutes. Remove the sheets from the oven. Immediately top each cookie with a chocolate kiss, wide side down, and press it firmly in the center of the cookie to imbed the kiss. Carefully remove the cookies from the sheets and place them on a plate or cooling rack. Walnut Linzer Cookies Ingredients: 2 C. flour 2 C. ground walnuts 1 C. sugar 1 C. unsalted butter (2 sticks) room temp. 1 egg 1 tsp. vanilla finely grated peel of � lemon or orange Directions: Combine all in large bowl or standing mixer and blend with the paddle. Divide dough into 2 or 3 portions. Roll each portion into a cylinder 1 � - 2 inches. Wrap in foil or wax paper and refrigerate until firm. Preheat oven to 375 degrees. Slice cylinder into � inch rounds. Arrange on ungreased cookie sheet. Bake until light brown (10 � 12 minutes). Cool on racks. Spread with jam and make a sandwich with 2 rounds. Sprinkle with powdered sugar. Sweet Cream Cheese Pastry (to be used in the following 2 cookie recipes) Mix � pound butte and � pound cream cheese into 1 C. flour and 2 T. Sugar until smooth. Dust with flour and pat into a flat disk. Wrap in plastic and refrigerate at least 1 hour. On a floured board with a floured pin, roll disk to 1/8 to � inch thickness. Apricot Schnecken: Prepare sweet cream cheese pastry. Brush dough with 1 T. Melted butter and spread with 1/3 C. warm apricot preserves. Sprinkle with � C. finely chopped dried apricots and cut dough into 16 wedges. Roll each wedge up, rolling from the edge to the point. Place point side down on cookie sheets, brush with 1 egg yolk mixed with 1 T. Water, and bake at 350 degrees or 30 minutes. Makes 16 cookies Chocolate Rugelach: Follow preceding recipe, substituting 1/3 C. finely chopped semisweet chocolate and 1/3 C. chopped walnuts for the preserves and dried apricots. Cherry Dot Cookies Ingredients: 2 1/3 C. all purpose flour 2 tsp. baking soda � tsp. salt � C. margarine, softened 1 C. sugar 2 eggs 2 T. Skim milk 1 tsp. vanilla 1 C. chopped nuts 1 C. finely chopped pitted dates 1/3 C. finely chopped maraschino cherries 2 2/3 C. Kellogg�s Corn Flakes cereal, crushed to 1 1/3 C. vegetable cooking spray 15 maraschino cherries, cut into quarters Directions: preheat oven to 350 degrees. Stir together flour, baking powder and salt. Set aside. In large mixing bowl, beat margarine and sugar until light and fluffy. Add eggs. Beat well. Stir in milk and vanilla. Add flour mixture. Mix well. Stir in nuts, dates and 1/3 C. cherries. Shape level T. Of dough into balls. Roll in Kellogg�s Corn Flakes cereal. Place on baking sheets coated with cooking spray. Top each with cherry quarter Bake about 10 minutes or until lightly browned. Forgotten Chips Cookies Ingredients: 2 egg whites 1/8 tsp. cream of tartar 1/8 tsp. salt 2/3 C. sugar 1 tsp. vanilla extract 1 C. Hershey�s Semi-sweet chocolate chips or milk chocolate chips Directions: Preheat oven to 375 degrees. Lightly grease cookie sheets. In small bowl, beat egg whites with cream of tartar and salt until soft peaks form. Carefully fold in vanilla extract and chocolate chips. Drop by teaspoonfuls onto prepared cookie sheets. Place cookie sheets in preheated oven; immediately turn off oven and allow cookies to remain in oven six hours or overnight without opening door. Remove cookies from cookie sheets. Store in airtight container in cool, dry place. Oatmeal Scotchies Ingredients: 1 � C all purpose flour 1 tsp. baking soda � tsp. salt � tsp. ground cinnamon 1 C. (2 sticks) butter or margarine, softened � C. granulated sugar � C. firmly packed brown sugar 2 eggs 1 tsp. vanilla extract or grated rind of 1 orange 3 C. quick or old fashioned oats 1 2/3 C. (11 ounce package) Nestle toll house butterscotch flavored morsels Directions: Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, eggs and vanilla in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. Bake in preheated 375 degrees oven for 7 � 8 minutes for chewy cookies; 9 � 10 minutes for crisp cookies. Let cool on cookie sheets 2 minutes. Remove from cookie sheets, cool completely on wire racks. Lace Oatmeal Cookies Ingredients: 1 C. oatmeal 1 C. sugar 2 T. plus 1 tsp. flour 1 tsp. salt � tsp. baking powder � lb. (1 stick) melted butter Directions: preheat oven to 400 degrees mix all ingredients. Batter will be runny place only 1 tsp. of batter on foil or parchment covered cookie sheet. there must be room to spread. Place cookies in oven, and watch until they brown Let cool on foil before removing Cottage Butter Cookies Ingredients: 1 C. unsalted butter 2/3 C. sugar 1 tsp. vanilla extract � tsp. almond extract 1 egg 2 � C. flour 1 tsp. baking powder Directions: Cream together the butter and sugar Add the vanilla extract, almond extract and egg to cream mixture and beat for 3 minutes Add slowly the flour and baking powder. Now refrigerate for 1 hour. Preheat oven to 325 degrees. Roll dough 1/8 inch. Cut in shapes. Place on ungreased cookie sheet on top 1/3 of oven. Bake until light brown around edges. 10 � 15 minutes. Cool. Almond Jam Bars Ingredients: 2 C. flour 1 C. unsalted butter � C. sugar 1 egg yolk dash of salt � tsp. almond extract � C. raspberry jam or more � C. sliced almonds extra almonds to sprinkle on top Directions: cream butter and sugar add egg yolk and almond extract slowly add flour and salt and almonds divide into 3 balls and chill roll into logs and make a deep depression put jam in depression and top with almonds bake for 25 minutes at 350. Cut in slices when cool Raisin Bars Crust: � C. butter 1/3 C. brown sugar, packed 1 � C. flour Crumble and press into an ungreased 9x9 inch pan. Bake 15 minutes at 350. Top layer: 1 C. brown sugar 2 eggs 1 tsp. flour � tsp. baking powder � tsp. salt � C. butter 1 tsp. vanilla 1 � C. raisins � C. chopped walnuts Spread this mixture over the crust and bake for another 20 minutes. Traditional Peanut Brittle Ingredients: 1 � C. salted peanuts 1 C. sugar 1 C. light corn syrup � C. water 2 T. butter or margarine � tsp. baking soda Directions: Heavily butter large cookie sheet. place peanuts in ungreased 8 inch square baking pan. To warm peanuts, place in oven and heat oven to 250 degrees. Meanwhile, place sugar, corn syrup, water and butter in heavy 2 quart saucepan. Stir over medium low heat until sugar has dissolved and mixture comes to a boil, being careful not to splash sugar mixture on side of pan. Carefully clip candy thermometer to side of pan (do not let bulb touch bottom of pan). Cook over medium low heat until thermometer registers 280 degrees, without stirring. Gradually stir in warm peanuts. Cook until thermometer registers 300 degrees, stirring frequently. Immediately remove from heat; stir in baking soda until thoroughly blended. (mixture will froth and foam.) Immediately pour onto prepared cookie sheet. spread mixture evenly to form an even layer. Cool about 30 minutes or until set. Break brittle into pieces. Store in airtight container. Makes about 1 � pounds Dark Chocolate Fudge Ingredients: � C. whipping cream � C. light corn syrup 3 . (18 ounces) semisweet chocolate chips 1 � C. powdered sugar, sifted � C. chopped walnuts (optional) 1 � tsp. vanilla Directions: Line 8 inch square baking pan with foil, extending edges over sides of pan. Bring cream and corn syrup to a boil in heavy 2 quart saucepan over medium heat. Boil 1 minute. Reduce heat to low. Stir in chocolate. Cook until chocolate is melted, stirring constantly. Stir in powdered sugar, walnuts and vanilla. Pour into prepared pan. Spread mixture into corners. Cover; refrigerate 2 hours or until firm. Lift fudge out of pan using foil; remove foil. Place on cutting board; cut into 1 inch squares. Store in airtight container. Peanut Butter Fudge: prepare Dark Chocolate Fudge as directed, substituting 2 packages (10 ounces each) peanut butte chips for the semisweet chocolate chips. Famous Devon Fudge Recipe Ingredients: 2 ounces unsweetened chocolate 2/3 C. evaporated milk 2 C. sugar dash of salt 1 tsp. light Karo syrup. Optional 2 T. butter 1 tsp. vanilla Directions: Combine chocolate, milk, sugar, salt and Karo syrup. Cook over medium heat, stirring constantly until mixture comes to a rolling boil. Then cook over low heat, stirring occasionally until candy termometer reads 236 degrees or until the mixture forms a soft ball when rolled in cold water. Cooking time varies with the stove, but it takes about 30 minutes for one pound. Take off the heat, add butter and vanilla, then place pan in sink partly filled with cold water. Beat until fudge is fairly thick and creamy. Pour quickly into a buttered 8x8 pan. While still warm, cut into one inch squares. Allow to cool completely. Do not refrigerate. Cinnamon Orange Cookie Ingredients: � C. butter, softened � C. firmly packed brown sugar 2 T. orange juice 2 tsp. grated orange peel 1 1/3 C. all purpose flour � C. finely choped pecans 1 tsp. baking powder � tsp. ground cinnamon � tsp. salt Glaze Ingredients: 1 C. powdered sugar 1 � 2 T. orange juice candied orange slices, thinly sliced, if desired Directions: combine butter and brown sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy ( 1 � 2 minutes). Add 2 T. orange juice and orane peel; continue beating until well mixed (1 minute). Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed (1 � 2 minutes). Divide dough in half. Shape each half into 4x2 � inch roll. Wrap in plastic food wrap. Refrigerate until firm (at least 1 hour). Heat oven to 375 degrees. Reshape roll of dough, if necessary. Cut rolls in half lengthwise; cut into � inch apart onto lightly greased cookie sheets. Bake for 5 � 7 minutes or until edges are lightly browned Meanwhile, place powdered sugar in small bowl. Gradually stir in enough orange juice for desired glazing consistency. Spoon about � tsp. glaze over each wam cookie; immediately place orange slice on top of each cookie, if desired. Basic Shortbread Ingredients: 1 C. butter, softened � C. sugar � tsp. vanilla extract 2 � C. unbleached all purpose flour 1/8 tsp. salt Directions: Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Stir in vanilla. Combine flour and salt; gradually add to butter mixture, beating at low speed until blended. Roll dough to � inch thickness on a lightly floured surface. Cut with a 2 � inch round cutter or a shape cookie cutter. Place 2 inches apart on an ungreased baking sheet. Bake at 275 degrees for 50 minutes. Cool 2 minutes on baking sheet. remove to a wire rack to cool. Cookies �N� Cream Shortbread Ingredients: 1 C. butter, softened � C. sugar � tsp. vanilla extract 2 � C. all purpose flour 1/8 tsp. salt 14 chocolate sandwich cookies, coarsely crumbled (1 � cups) (Oreos will do) Directions: Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Stir in vanilla. Combine flour and salt; gradually add to butter mixture, beating at low speed until blended. Stir in cookie crumbs. (The more you blend the cookie crumbs into the dough, the darker it gets. If you want a lightly marbled shortbread, barely stir in crumbs in; if you want a more chocolaty cookie stir longer) Roll dough to � inch thickness on a lightly floured surface. Cut with a 2 � inch round cookie cutter or a shape cookie cutter. Place 2 inches apart on ungreased baking sheets. Bake at 275 degrees for 48 minutes or until bottoms barely begin to brown. Cool 2 minutes on baking sheets. Remove to wire racks to cool. Apple Pie Crust: In a medium mxing bowl sift and then measure 1 C. flour Add: 1/2 tsp. salt 1/3 C. shortening Using a pastry blender or fork, incorporate the shortening into the dry ingredients until you have a texture like cornmeal or peas. Slowly add 4 - 5 T. cold water ( add 1 T. at a tim) until it holds together Gather into a ball Dust an area and a rolling pin, then roll out the dough in a large disc. (handle the dough lightly and do no overwork it) In order to tenderize it and keep it from shrinking, place the dough between two sheets of wzxed paper or ran wrap and refrigerate it for an hour or overnight. When ready to bake, roll out the dough an inch or so wider than the circumference of the pie pan. Lightly fold the crust in 1/4's . Then center it in the pan, drop it in loosely and unfoldback to a circle Roll the edges under to a double thickness and press or pin a design aroundthe rim Filling: 5 tart appes, washed, cored, peeled(if you wish) and sliced thinly 1 tsp. lemon juice 1/2 plus 2 T. sugar (white or light brown) 1/2 tsp. cinnamon 1 T. flour Dash of salt 2 T. soft butter, broken in pieces Optional- 2 T. raisins and/or 2 T. walnuts or pecans Crumb Topping: 1/2 C. flour 1/4 C. packed brown sugar 1 T. white sugar 2 T. soft butter Dash of salt Mix thoroughly with your hands or a pastry blender. squeeze some pieces to form little peashaped balls. top pie with these crumbs. Bake in the lower third of the oven on a cookie sheet to catch spills. bake for 40 - 45 minutes. Cherry Pie Crust: Follow the same recipe as the apple pie for the crust Filling: 1 or 2 cans cherries. To each can add a small capful of almond extract Topping: Follow the same recipe as the apple pie for the topping Pumpkin Pie Crust: Follow the same recipe as the apple pie for the crust, save the extra crust Filling: Fololw the recipe on the back of a pumpkin pie filling Topping: Make the extra crust into leaves and place on the edge of pie, touching the crust |
| Shortbread Almond Raspberry Thumbprint Cookies Snickerdoodles Oatmeal Cookies Cocoa Drop Cookies Chocolate Frosting Chocolate Pixies Sugar Cookies Elegant Cream Cheese Mints Seven Layer Cookies Sunken Kisses Walnut Linzer Cookies Sweet Cream Cheese Pastry (to be used in the following 2 cookie recipes) Cherry Dot Cookies Forgotten Chips Cookies Oatmeal Scotchies Lace Oatmeal Cookies Cottage Butter Cookies Almond Jam Bars Raisin Bars Traditional Peanut Brittle Dark Chocolate Fudge Famous Devon Fudge Recipe Cinnamon Orange Basic Shortbread Cookies �N� Cream Shortbread Apple Pie Cherry Pie Pumpkin Pie |
| The Following Recipes are in the following order |
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