FIG COOKIES
1 cup chopped figs (about 1/2 lb)
1/3 cup water
1 cup butter
1/2 cup sugar
1/2 cup brown sugar,firmly packed
1 egg
1 teaspoon vanilla
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
Cook figs with water, stirring frequently, until thickened (about 5 minutes). Set aside to cool. Beat butter with sugar and brown sugar until light and fluffy. Beat in egg and vanilla. Blend well. Sift together flour,baking powder, and salt. Mix into the creamed mixture. Stir in the cooled figs. Drop by teaspoons onto lightly greased cookie sheets. Bake 375 degrees 10 to 12 minutes, until lightly browned. Remove cookies and cool on wire racks.
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COLORADO COWBOY COOKIES
2 cups all purpose flour
2 cups old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
3/4 cup plus 2 tablespoons packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups semisweet chocolate chips 1 cup chopped toasted walnuts (about 4 oz.)
Whisk first 5 ingredients in medium bowl to blend, then set aside. Using an electric mixer, beat the butter and both sugars in a large bowl until light and fluffy. Add eggs and vanilla. Mix thoroughly. Add dry ingredients and beat until just blended. Stir in chocolate chips and walnuts. Cover dough and chill 1 hour. Preheat oven to 350°F. Form dough into balls, using 1/4 cup dough for each. Place on greased baking sheets, spacing 2 inches apart. Flatten with hand to 3 1/2-inch rounds. Bake 10-15 minutes or until cookies are golden brown around edges and firm in center. Transfer to cooling racks to cool completely.
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CHOCOLATE NUT CRINKLES
2 cups all-purpose flour
1-1/3 teaspoon baking powder
1/3 teaspoon salt
1/3 cup unsweetened cocoa powder
1 cup solid vegetable shortening
1 cup sugar
3 large eggs
2 teaspoons vanilla
1-1/2 cups finely chopped walnuts or pecans
1-1/2 cups powdered sugar
In a mixing bowl, stir together flour, baking powder, salt and cocoa powder. In a large mixing bowl, beat together shortening and sugar until creamy. Beat in eggs and vanilla. Stir flour mixture into shortening mixture. Cover and chill dough 2 hours or until easy to handle. Pre-heat oven to 375 and grease 2 baking sheets. Shape dough into 1" balls. Roll in nuts and then in powdered sugar. Place 2" apart on prepared baking sheets and bake for 8 to 10 minutes or until edges are set and tops are cracked. Allow to cool 1 minute on baking sheets, then remove to wire racks to cool completely. Store in an airtight container at room temperature for about 2 weeks.
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PEANUT BUTTER COOKIES
1 1/4 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup sugar
1/2 cup unsalted butter
1/2 cup creamy peanut butter
1/2 cup brown sugar
Sift together flour, salt, baking powder and baking soda. Cream butter with sugar, brown sugar and peanut butter, creaming after each addition until light and fluffy. Add egg and mix thoroughly. Add flour mixture gradually. Beat until smooth. Drop mixture, 1 teaspoon at a time and about 2" apart on to an undressed baking sheet. Flatten with a fork 2 times to form a criscross pattern on the cookie surface. Bake in a 350 F oven for 8-10 min. Remove from oven and cool.
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TEEBROECHEN
GERMAN CHRISTMAS TEA BISCUITS
6 eggs
1 pound powdered sugar
1 teaspoon anise flavoring
4 cups sifted flour
Beat eggs for 7 minutes. Add powdered sugar and beat another 7 minutes. Add flavoring and flour and beat 7 more minutes. Drop by teaspoon on greased cookie sheets, cover them with a thin cloth, and let them stand overnight or for 8 hours. Preheat oven to 350F and bake for 8 to 10 minutes.
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ANDES MINT COOKIES
1 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup butter or margarine
2 large eggs
1 teaspoon vanilla extract
2 tablespoons water
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces Andes mints
Pecan halves
Preheat oven to 375 degrees. In a large bowl, cream sugars and butter or margarine. Add eggs and water. Beat well. Mix flour, baking soda and salt well. Add gradually to egg mixture. Chill dough overnight (it is important that the dough be well chilled). Wrap each mint completely in cookie dough. Place 2" apart on lightly greased cookie sheets and put a nut half on top of each cookie. Bake 7-9 minutes until golden brown. Allow to cool thoroughly on wire racks.
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CHRISTMAS TREE SANDWICHES
Makes about 48
For the dough:
1 cup unsalted butter, softened
2 cups flour
1/4 teaspoon salt
1/3 cup milk
3/4 cup sugar
for the filling:
1/4 cup Crisco shortening
1/4 cup unsalted butter, softened
1/2 teaspoon vanilla extract
2 cups powdered sugar
1 1/2 tablespoons milk
green food coloring
1 tube brown decorating icing, with writing tip
In large bowl with electric mixer, beat butter until creamy, about 1 minute. With mixer on low, alternately add flour, salt, and milk and beat until well blended. Wrap dough in plastic wrap and refrigerate until firm, about 1 1/2 hours. Preheat oven to 375F. Spread sugar on a plate. On a floured surface, roll one third of the dough to 1/8" thick. Cut out tree shapes with a 2" cookie cutter. Press cookies into sugar to coat on both sides then place on ungreased cookie sheets. Prick each cookie all over with a fork, for decoration. Bake cookies 9 to 11 minutes until very lightly browned. Cool on sheets 2 minutes then transfer to wire racks to cool completely. While cookies are baking, prepare the filling. In a large bowl, beat shortening and butter until creamy with an electric mixer. Beat in vanilla. Gradually add powdered sugar and milk. Add food coloring to tint the filling pale green. Beat on high until the filling is light and fluffy; appx. 3 minutes. Spread filling on half of the cookies and sandwich with the remaining halves. Outline cookies with the decorating icing.
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CORDIAL CUPS
1/2 cup butter, softened
1 (3-ounce) package cream cheese, softened
1/3 cup sugar
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2 ounces unsweetened chocolate
2 tablespoons butter
1/2 cup sugar
1 large egg
teaspoon vanilla
1 tablespoon chocolate or coffee liqueur (ie. Kahlua, or any of your favorite liqueurs such as Frangelico (hazelnut), Grand Marnier (orange), or Chambord (raspberry) for a different flavor)
2 tablespoons milk chocolate chips
Beat the 1/2 cup butter and the cream cheese in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Beat in the 1/3 cup sugar. Add flour and cocoa; beat until well combined. Cover and chill about 2 hours or until easy to handle. Divide mixture into 24 balls. Press each ball into the bottom and up the sides of an ungreased mini-muffin cup. Pre-heat oven to 325 F. Melt unsweetened chocolate and the 2 tablespoons butter in the top of a double boiler over hot (not boiling) water. Remove from heat. Stir in the 1/2 cup sugar, egg, vanilla and liqueur. Divide mixture evenly among muffin cups. Bake about 25 minutes or until set. Cool slightly; remove from pans. Cool completely. Melt milk chocolate pieces in the top of a double boiler over hot (not boiling) water. Spoon about 1/4 teaspoon of melted chocolate on top of each cup. Makes 24 Cordial Cups.
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APRICOT FOLDOVERS
Makes about 30
1/2 cup margarine, softened
1 cup grated sharp cheddar cheese
1-1/3 cup sifted all-purpose flour
2 tablespoons water
1/2 cup apricot preserves
1/2 cup sugar
Beat together the margarine and cheese until creamy, then blend in the flour and water. Chill the dough for 4 to 5 hours. Preheat the oven to 370F. In a medium saucepan over medium heat, heat the preserves and sugar until the mixture boils and is smooth. Set aside. Divide the dough in half. Roll each half into a 10 inch square, cut into 2 1/2 inch squares. Put a scant teaspoon of the preserves in the center of each square, fold over diagonally and seal the edges. Bake on an ungreased cookie sheet for 8 to 10 minutes.
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LINZER COOKIES
This recipe uses the Ducan Hines Golden Sugar Cookie Mix that comes with a butter packet. If your mix doesn't have the butter packet, simply add the amount of butter that is specified in the directions on the box.
Makes about 22
1 package Duncan Hines Golden Sugar Cookie Mix
1/2 cup all purpose flour
1/2 finely ground almonds
1 egg
1 tablespoon water
3 tablespoons powdered sugar
1/2 cup plus
1 tablespoon seedless red raspberry jam, warmed
Preheat oven to 375 F. Combine cookie mix, contents of buttery flavor from mix, flour, almonds, egg and water in large bowl. Stir with spoon until blended. Roll dough 1/8 thick on lightly floured board. Cut out 3" shapes with cookie cutter. Take half those cookies and cut out the centers with a smaller cookie cutter. Place the whole cookies 2" apart on ungreased cookie sheets and bake 8-9 minutes or until edges are lightly browned. Place the hollow cookies on another baking sheet (or if you use the same baking sheet, make sure it has cooled completely before placing the cookies on it) and bake them for 6-7 minutes or until edges are lightly browned. Cool completely. Dust the hollow cookies with sifted powdered sugar. Spread warm jam over whole cookies almost to the edge and place the hollow cookies on top, powdered-sugar side up. Press lightly. Fill the hole with 1/4 teaspoon jam. Store between layers of waxed paper in an airtight container.
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CHOCOLATE KISS SURPRISES
Makes about 36
1 cup butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1-3/4 cup all-purpose flour
1 cup chopped pecans
1 (9 oz) package chocolate kisses powdered sugar
Beat together butter, sugar and vanilla until creamy. Add flour gradually until well blended. Stir in pecans. Chill dough about 1 hour. Pre-heat oven to 375 F. Mold about 1 tablespoon of dough around each chocolate kiss, covering candy completely. Bake on ungreased cookie sheet until they just turn golden around the edges, about 10-15 minutes. Let cool slightly before removing from cookie sheet. Cool on wire racks. When completely cool, dust with powdered sugar. Store in airtight container.
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HUNGARIAN NUT ROLLS
1 package active dry yeast
1/2 cup sugar
1 cup warm milk
8 tablespoons (1 stick) unsalted butter
1 egg zest of 1 lemon
1/2 teaspoon salt
4 cups flour
Walnut Paste
4 cups walnuts
1/2 cup sugar
1 1/2 teaspoons ground cinnamon or cocoa
2 tablespoons cognac
1/3 cup hot milk
1 whole egg, beaten
Pour 1/3 cup of the warm milk in a small bowl. Sprinkle the yeast and the pinch of sugar over the surface of the milk. Stir to dissolve and let stand at room temperature until foamy, about 10 minutes. In a large bowl using a wooden spoon or in the work bowl of a heavy duty electric mixer fitted with the paddle attachment, beat together the butter and sugar until fluffy. Add the egg and beat vigorously for 1 minute. Beat in the yeast mixture, the remaining 2/3 cup milk, the lemon zest, salt, and 1 cup of the flour. Beat in the remaining flour, 1/2 cup at a time, until a soft dough that just clears the sides of the bowl is formed. Turn the dough out onto a lightly floured work surface and knead until smooth, about 3 minutes, dusting with flour only 1 tablespoon at a time as needed to prevent sticking. The dough will be very soft but not sticky. Place the dough in a greased deep container. Turn once to coat the top and cover with plastic wrap. Let rise at cool room temperature for 4 to 6 hours, deflating once or twice, or as long as overnight in the refrigerator. Gently deflate the dough. Turn the dough out onto a floured work surface and divide into 4 equal portions. Form each portion into a thick rectangle, place on loosely floured parchment paper, cover loosely with a clean tea towel, and let rest for 30 minutes. To make the filling, combine the walnuts, sugar, and cinnamon in a food processor fitted with the metal blade. Process until finely ground. Combine the cognac and milk and, with the motor running, pour the mixture through the feed tube in a slow, steady stream, processing until a thick, spreadable paste is formed. Using a floured rolling pin on a very lightly floured work surface to minimize sticking, roll or pat out each dough portion into a 13-by-7-inch rectangle about 1/8 inch thick. Spread the surface of each rectangle evenly with one-fourth of the nut paste. Working with one rectangle at a time and starting from a long side, fold over a 2-inch section. Continue to fold the dough in this manner to create a flattish oval (rather than round) long log of dough. Pinch the seams and place the dough, seam side down, on a greased baking sheet, fitting all 4 rolls horizontally on the pan about 2 inches apart. Brush with the egg glaze and prick all over with a fork. Let rest, uncovered, at room temperature about 20 minutes. Preheat oven to 350F. Brush once more with the beaten egg. Place the baking sheet on a rack in the center of the oven and bake 30 to 40 minutes, or until golden and the loaves sound hollow when tapped with your finger. Let rest on the baking sheet 10 minutes. Using a large spatula, transfer the loaves to a cooling rack. Cool completely.
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ITALIAN FIG COOKIES
2 cups shortening
3 cups white sugar
6 eggs
8 cups all-purpose flour
7 teaspoons baking powder
2 tablespoons vanilla extract
pinch salt milk
3 - 5 pounds of figs
1 pound raisins
2 teaspoons ground cinnamon
1/2 cup white sugar
1 whole orange (with peel)
1 small apple
1 1/2 cups chopped pecans
To make dough, cream sugar and shortening. Add eggs, vanilla, and salt. Blend in flour and baking powder by hand. Knead dough until smooth and workable. Add milk to reach workable consistency. To make filling, cut up figs, orange, and apple into small pieces, then pass through a food mill or grinder. The spices and chopped nuts are added to the ground fig mixture. After the fig mixture is ground, sprinkle them in over the mixture and mix it in by hand. Preheat oven to 375 degrees F (190 degrees C). Roll out some dough fairly thin. Put fig mixture in a line. Wrap dough over mixture, sealing figs inside dough. Trim to desired length, using a diagonal cut. Make small diagonal slits in the sides of the cookies. Bake on ungreased cookie sheet for 10-15 minutes.
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WALNUT FROSTY COOKIES
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup brown sugar
1/2 cup butter
1 egg
1 teaspoon vanilla
Topping:
1 cup chopped walnuts
1/2 cup brown sugar
1/4 cup sour cream
Sift together dry ingredients. Cream brown sugar and butter. Add egg and vanilla. Cream again. Add dry ingredients. Mix till blended. Form into 1 inch balls, make a depression in center, place 2 inches apart on an ungreased cookie sheet. Mix together topping ingredients. Place topping in depressions. Bake at 350F for 12-14 minutes.
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PISTACHIO RIBBON CHRISTMAS BARS
Makes about 36
1/2 pound unsalted butter or margarine, softened
1 cup granulated sugar
1 large egg
cups all-purpose flour
1/8 teaspoon salt (omit this if your pistachios are salted)
1/2-2/3 cup raspberry or strawberry jam
2/3 cup pistachios, chopped
Preheat oven to 325 F. Combine butter, sugar and egg; beat until thoroughly blended. Stir in flour and salt. Spread one-half of dough into 9 inch square pan. Bake 10 minutes; remove from oven. Spread jam to within 1/2 inch of edge. Add pistachios to remaining dough. Drop by spoonfuls over jam to cover. Bake 35 minutes until top is golden brown; cool. Cut into squares.
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THUMBPRINT COOKIES
2/3 cup unsalted butter, at room temperature
1/3 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon salt
1-1/2 cups all-purpose flour
2 large egg whites
3/4 cup finely chopped nuts of choice
1/3 cup jam (any flavor)
Preheat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking mat. In a large bowl, beat together butter and sugar until light and fluffy. Beat in egg yolks, vanilla extract and salt. Gradually stir in flour. Form dough into 1-inch diameter balls. Dip in lightly beaten egg whites, then roll in nuts. Place 1 inch apart on prepared cookie sheets. Press down center of each with thumb. Bake for 16 to 18 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Just before serving, fill centers of cookies with jam. Or, fill centers with 1/2 teaspoon of jam before baking.
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CHERRY THUMBPRINTS
2/3 cup unsalted butter, at room temperature
1/3 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon salt
1-1/2 cups all-purpose flour
2 large egg whites
3/4 cup finely chopped walnuts
5 red glacé cherries, halved
5 green glacé cherries, halved
Preheat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking mat. In a large bowl, beat together butter and sugar until light and fluffy. Beat in egg yolks, vanilla extract and salt. Gradually stir in flour. Form dough into 20 1-inch diameter balls. Dip in lightly beaten egg whites, then roll in nuts. Place 1 inch apart on prepared cookie sheets. Press down center of each with thumb to make a thumbprint. Place a cherry half in each indentation. Bake for 16 to 18 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely.
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BROWN SUGAR COOKIES
2 cups sifted flour, less if possible
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1/2 cup brown sugar, packed
1 egg
1 tablespoon 15% cream (any kind of cream from 10% to 35% will work fine)
1 1/2 teaspoons vanilla
granulated sugar, for decorating
Blend 1 cup flour, baking powder, and salt. Beat together butter and sugar until light and fluffy. Beat in egg, vanilla, and cream. Stir the flour mixture into the butter mixture, then add enough of the remaining 1 cup flour to make the dough stiff enough to roll. Wrap in plastic wrap and chill several hours. Preheat oven to 375 F. Place on a lightly floured cutting board and roll to 1/8" thickness. Use floured cookie cutters to cut into shapes. Place on an ungreased baking sheet, sprinkle with granulated sugar. Bake 8 minutes.
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SOUR CREAM SPRITZ
1 cup butter
3/4 cup sugar
1 large egg yolk
1/3 cup sour cream
1 teaspoon vanilla
2 3/4 cup all-purpose flour, sifted
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
Preheat oven to 375 F. Beat together butter and sugar until light and fluffy. Beat in egg yolk, sour cream and vanilla. Sift together flour, cinnamon, salt and baking soda. Gradually stir flour mixture into butter mixture. Fill cookie press with dough, then form cookies on ungreased cookie sheets. Bake 10-12 minutes. Remove to wire racks to cool completely.
Note: Can also be made using a pastry bag using a large pastry tip.
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EGGNOG SPRITZ
2/3 cup sugar
1 cup butter -- softened
1 egg
1/2 teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons vanilla
2 1/4 cups all-purpose flour
For Glaze
1 cup powdered sugar
2 tablespoons water
1/4 teaspoon rum extract
Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, spices, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. If dough is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned. For Glaze, in small bowl stir together powdered sugar, butter, water, and rum extract until smooth. Drizzle or pipe over warm cookies.
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SPRITZ
2/3 cup sugar
1 cup butter
1 egg
1/2 teaspoon salt
2 teaspoons vanilla
2 1/4 cups all-purpose flour
Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned.
Note: Can also color dough with food coloring, and decorate with dragées and colored sugar.
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SNOWFLAKES
Makes about 66
1 cup butter
1 3-ounce package cream cheese
1 cup sugar
1 egg yolk
1 teaspoon vanilla
1 teaspoon grated orange zest
2 1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cinnamon
Preheat oven to 350 F. Cream together butter, cream cheese and sugar. Beat in egg yolk, vanilla and orange zest. Sift together flour, salt, and cinnamon. Gradually blend flour mixture into butter mixture. Fill cookie press. Form cookies on ungreased cookie sheets. Sprinkle with colored sugar, if desired. Bake 12 to 15 minutes. Remove at once to cooling racks.
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MINT KISS SPRITZ
2/3 cup sugar
1 cup butter -- softened
1 egg
1/2 teaspoon salt
2 teaspoons vanilla
1/4 teaspoon mint extract
2 1/4 cups all-purpose flour
green food coloring
60 Hershey's Kisses
Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, vanilla, and mint extract. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. Mix in green food coloring, adding just enough to acheive the desired color. If dough is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned. Immediately after removing cookies from oven place one Hershey's kiss on each cookie.
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WHIPPED SHORTBREAD
1 pound butter
1 cup powdered sugar
1 teaspoon vanilla
pinch salt
1/2 cup cornstarch
3 cups flour
Preheat oven to 350 F. Cream together butter, icing sugar, vanilla and salt. Gradually add cornstarch and flour. Whip with an electric mixer until fluffy. Place into a cookie press and press out cookies on cool baking sheet. Decorate with candied cherries or dragees if desired. Bake 12-15 minutes. Let cool for 2 minutes on baking sheet, then remove to wire rack to cool completely. Store in an airtight container at room temperature.
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YEAST CRISPS
Very thin, rustic-looking sugar cookies that are wonderfully flakey and light.
Makes about 100
1 packet yeast
1/3 cup warm water
1 cup margarine, softened
8 teaspoon salt
2 cups flour
1 cup sugar
Put warm water in a small bowl and stir the yeast into the water. Set aside. Mix together margarine, salt and flour. Stir in yeast and water until well blended. Chill for 1 hour. Put the sugar in a small bowl. Form 1-inch diameter balls of dough and roll them in the sugar. Place the balls in a shallow pan and chill for 30 minutes. Preheat oven to 350°F. Line cookie sheets with parchment paper. Dust a work surface and rolling pin with a mixture of flour and sugar for rolling out the cookies. One by one, place each ball on the work surface and press it flat with the ball of your hand. Turn it over and press again. This coats the ball with some flour and sugar to keep it from sticking. Roll out the dough very thin, about 1/16 inch or less, or until the dough makes a rectangle about 3?x2?, then cut in half crosswise. Pick up the very thin dough with a sharp wide knife such as a chef?s knife and place it on your prepared cookie sheet. Let rest for 30 seconds then bake for 6-8 minutes or until crisps are golden brown. Remove from oven and let cool one minute. Remove crisps to a wire rack to cool completely. Store in an airtight container in the refrigerator for up to 2 weeks. Makes about 100 crisps.
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LEMON BARS
3/4 cup butter
1 1/2 cups flour
1/3 cup powdered sugar
4 eggs
2 cups sugar
4 tablespoons flour
1 teaspoon baking powder
dash salt
6 tablespoons lemon juice
Cream together butter, 1 1/2 cup flour, and powdered sugar. Pat in a 13x9x2 inch baking pan. Bake 18 minutes at 350 F or 325 F if using a glass pan. Beat together the rest of the ingredients and pour over crust. Bake an additional 25 minutes. Sprinkle with powdered sugar.
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BOURBON BALLS
Substitute the bourbon for rum and call these Rum Balls.
Makes about 60
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.
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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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MEXICAN WEDDING CAKES
Makes about 48
1/2 cup powdered sugar
1 cup butter, softened
2 teaspoons vanilla
2 cups all-purpose flour
1 cup finely chopped almonds or pecans
1/4 teaspoon salt
powdered sugar
Pre-heat oven to 325 F. In a large bowl combine 1/2 cup powdered sugar, butter and vanilla. Blend well. Stir in flour, nuts and salt until dough holds together. Shape into 1-inch balls. Place inch apart on ungreased cookie sheets. Bake for 15-20 minutes until set but not brown. Immediately remove from cookie sheets. Cool slightly and roll in powdered sugar. Cool completely and reroll in powdered sugar.
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CHOCOLATE RUM BALLS
3 1/4 cups crushed vanilla wafers
3/4 cup confectioners' sugar
1/4 cup unsweetened cocoa
1 1/2 cups chopped nuts
3 tablespoons light corn syrup
1/2 cup rum
Combine crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa and nuts. Blend in corn syrup and rum. Shape into 1-inch balls; roll in additional confectioners' sugar. Store in an airtight container several days to develop flavor. Roll again in confectioners' sugar before serving.
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CHERRY PECAN DROPS
1 cup granulated sugar
3/4 cup shortening
2 tablespoons milk
1 teaspoon vanilla
2 large eggs
2-1/4 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1 cup chopped dates
1/3 cup chopped maraschino cherries, well drained
1-1/2 cup coarsely crushed cornflakes cereal
15 maraschino cherries, quartered, drained
Heat oven to 375 degrees. Grease cookies sheets. In large bowl, combine sugar, shortening, milk, vanilla, and eggs; beat well. Stir in flour, baking powder, baking soda, salt, pecans, dates, and 1/3 cup chopped cherries; mix well. Cover dough with plastic wrap and refrigerate for easier handling. Drop dough by rounded teaspoonfuls into cereal; thoroughly coat. Form into balls; place 2-inches apart on greased cookie sheets. Press maraschino cherry piece into top of each ball. Bake for 10-15 minutes until light golden brown.
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LEMON TEA CAKES
1/2 c. butter, softened
3/4 c. sugar
2 large eggs
Grated zest of lemon
1/2 t. lemon extract
1 1/2 c. flour
1/2 t. baking powdered
1/4 c. milk
GLAZE:
Juice of one lemon
1/2 c. sugar
Preheat oven to 350* F. Lightly coat 9 x 9-inch square pan with non-stick spray. Line pan with waxed paper and trim to fit. Cream butter with sugar until smooth and fluffy. Add eggs, one at a time. Stir in lemon zest and extract. In separate bowl, whisk together flour and baking powder. Add to sugar alternately with milk. Spread batter evenly into prepared pan and bake 35 - 40 minutes or until cake springs back when touched. GLAZE: Whisk together lemon juice and sugar. Remove cake from oven, spread glaze evenly over top of hot cake. Cool in pan on a rack. When cake is cool, lift out of pans by waxed paper. Cut into small squares to serve.
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CHOCOLATE CHIP COOKIE STICKS
1/2 cup butter, softened
1/2 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking soda
2 eggs
2 teaspoons vanilla
2-1/2 cups all-purpose flour
8 ounces coarsely chopped semisweet chocolate
1 cup chopped walnuts, pecans, hazelnuts (filberts) (optional)
Line a 13x9x2-inch baking pan with foil; set aside. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, and baking soda; beat until combined, scraping sides of bowl occassionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in chocolate and, if desired, nuts. Press dough evenly into the prepared pan. Bake in a 375* F. oven for 22 to 25 minutes or until golden brown and center is set. Cool in pan on a wire rack 1 hour. Preheat oven to 325* F. Holding securely to foil lining, gently remove cookies from pan and place on a cutting board, leaving cookies on foil lining. Cut crosswise into 9 X 1/2-inch slices. Place slices, cut side down, about 1 inch apart on an ungreased cookie sheet. Bake for 6 to 8 minutes or until cut edges are crispy. Carefully transfer cookies to wire rack (cookies will be tender). Cool. Makes 18.
KITCHEN WITCH
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