Rsn Cookie Exchange!

[Kitchen Witch]

Italian Anisette Cookies
makes about 18

4 cups all-purpose flour
1 cup granulated sugar
1/2 cup milk
2 eggs
6 tablespoons baking powder
3/4 cup vegetable oil
1 tablespoon anise extract

icing
1 teaspoon anise extract
1 cup powdered sugar
2 tablespoons hot water

Preheat oven to 375F.
In large bowl, mix flour, baking powder and sugar.
Make a well in the center and add oil, milk, 1 tablespoon anise extract, and eggs. Mix together until dough is sticky.
Oil fingers and pinch off dough in 1 inch pieces.
Roll into a ball and place on a lightly greased cookie sheet, 1 inch apart, flatten top slightly. Bake for 8 minutes.
Dip cookies in icing while warm.
Icing: Blend 1 teaspoon anise extract, powdered sugar and enough hot water to form a smooth icing.

[Kitchen Witch]

Italian Wine Cookies

1 cup butter or margarine -- softened
2 cups sugar
2 egg yolks
5 cups sifted flour
dash salt
2/3 cup sweet Marsala or sherry
1 egg white
Chopped nuts

Cream butter and sugar. Add egg yolks and beat until light.
Add sifted dry ingredients alternately with wine and mix well. Chill. Roll out thin on floured board and cut with 2" cookie cutter. Place on ungreased cookie sheets, brush with slightly beaten egg white and sprinkle with nuts. Bake at 325 degrees for 8-10 min.

[Kitchen Witch]

Chocolate Fudge Bars
(Fudge Mint Cookies)

1 stick (1/2 cup) of butter
2 oz. (2 squares) unsweetened baking chocolate
1 cup sugar
2 eggs
1 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. vanilla or peppermint extract
1 cup chocolate chips

Glaze:
1 cup powdered sugar
1 TBSP (or more) milk
1/2 tsp. peppermint extract

Melt the butter and the unsweetened chocolate.
When the bowl is cool, add the sugar, beat in the eggs, mix in the flour, the salt, and the baking soda. Add the vanilla. Spread into a greased jellyroll pan (that is, 11x17). It won't be trivial; you'll have to use a knife or something to spread it smoothly into all four corners.
Sprinkle with the chocolate chips, and bake at 350 F for 8 minutes or so.

Glaze: Mix up the ingredients. It should be like a glaze that will
pour, thickly. Add a couple of drops of food coloring if desired. When the cookies come out of the oven, spread the glaze. Cool slightly, and cut while still warm. (If you wait too long, the glaze will crack when you try to cut the cookies.)

[Kitchen Witch]

Butter Finger Dessert Bars

1 cup butter or margarine at room temperature
2 cups all-purpose flour
1/4 tsp. salt
2 tsp. granulated sugar
4 eggs, well-beaten
2 cups pecans
2 cups brown sugar
1/4 cup all-purpose flour
2 tsp. baking powder
1 cup shredded coconut

Mix butter or margarine, 2 cups flour, salt, and granulated sugar until crumbly. Press into a 9x13-inch pan. Bake in preheated oven 10 to 15 minutes at 375 degrees. Mix eggs, pecans, brown sugar, 1/4 cup flour, baking powder, and coconut together. Spread over cooked pastry. Bake 15 minutes at 375 degrees. Cool before icing.

ICING:

3 cups IMPERIAL 10x powdered sugar
6 Tbsp. butter or margarine
2-3 Tbsp. milk or cream
2 tsp. vanilla

Combine all ingredients and mix well. Frost and cut into 1-inch x 1 1/2-inch bars. Makes 36 bars.

[Kitchen Witch]

Special K Cookies, or, Cornflake Cookies

2 c flour
1 t baking powder
1/2 t soda
1/2 t salt
1 c butter
2 eggs
2 c brown sugar
1 t vanilla
1 c coconut
1 c chopped nuts
1/2 C raisins
4 c Special K cereal - but use cornflakes instead if that's what you want

Sift flour, baking powder, soda, and salt. Beat butter and sugar until fluffy. Add egs and vanilla, beat well. Add sifted ingredients, coconut, nuts, and raisins. Beat well. Stir in Special K or cornflakes. Chill about an hour.
Drop by tablespoon onto ungreased baking sheet. Bake at 375 degrees for 9-12 minutes.

Note
these can be made either walnuts or peanuts. Increase raisins to 1 C if you like raisins.

[Kitchen Witch]

Sour Cream Cookies

2 eggs
2 c sugar
2 sticks margarine
4 c flour
1 c sour cream
2 tsp baking powder
1 tsp baking soda

Preheat oven to 375
Mix dry ingredients. Beat eggs and sugar at high speed for 15 min or more. Then add margarine and sour cream. Mix in dry ingredients. Drop on cookie sheet and bake 15-20 min. Makes 2 doz.

[Kitchen Witch]

Spoon Cookies


1 cup butter -- melted
1 cup confectioner's sugar -- plus more for top 1 teaspoon vanilla
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/3 cup fruit preserves or marmalade

Preheat oven to 375. In a medium bowl, combine butter, 1 cup confectioner's sugar and vanilla; mix well. Add flour and baking powder; mix well.

Using a teaspoon, form cookies in the shape of the well of the spoon and place 1 inch apart on ungreased cookie sheets. Bake 8-10 minutes, or until golden. Transfer cookies to wire racks to cool completely.

Spread preserves over the flat side of half of the cookies and place the plain cookies flat side down on the preserves, forming sandwiches. Dust with confectioner's sugar and serve.

[Kitchen Witch]

Eggnog Snowman Cookies

Cookie Ingredients:
3/4 cup granulated sugar
3/4 cup butter, softened 1/3 cup prepared eggnog
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Frosting Ingredients:
3 cups powdered sugar
1/4 cup prepared eggnog
1 to 2 food colors
Miniature semi-sweet real chocolate chips

Combine sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add 1/3 cup eggnog, egg and vanilla; continue beating until well mixed (1 to 2 minutes). Reduce speed to low; add flour, baking powder, nutmeg and salt. Beat until well mixed (1 to 2 minutes). Divide dough in half; wrap each half in plastic food wrap. Refrigerate until firm (at least 1 hour). Heat oven to 375°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 3 to 4-inch snowman cookie cutter. Place 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are lightly browned. Cool completely. Combine powdered sugar and 1/4 cup eggnog in small bowl; mix well. Remove one-third of frosting; place in two small bowls. Tint frosting with food color as desired. Frost snowmen with white frosting. Use tinted frosting to decorate cookies, as desired. Add miniature chocolate chips for eyes and buttons.

Makes 14 cookies.

[Kitchen Witch]

EggNog Cookies

2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 cups sugar
3/4 cup butter
1/2 cup eggnog
1 teaspoon vanilla
2 egg yolks
1 tablespoon nutmeg

Preheat oven to 300 F. In a medium bowl combine flour, baking powder, cinnamon and nutmeg. mix well with a wire whisk and set aside.

In a large bowl, cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the dry ingredients and beat at low speed just until combined. Do not over mix.

Drop by rounded teaspoons onto un greased baking sheets, 1" apart. Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with spatula.

[Kitchen Witch]

Elephant Ear Cookies

3 egg yolks
1 egg white
1/4 cup rose water or water
1/2 cup milk
1/2 teaspoon cardamom
About 14 ounces (about 3= cups) sifted flour
Shortening or good oil for deep frying

Beat egg yolks and white and combine with rose water, milk and, cardamom. Gradually stir in enough flour to make a soft dough, turn dough out on a lightly floured board, and knead until firm, smooth, and glossy. Cover and let stand for 2 hours. Divide into balls the size of small walnuts. Then with a rolling pin roll each ball out as thin as paper 3 inches in diameter and cut into rounds. With the fingers gather one side of the round and press dough together into a tiny handle 1/3 inch in length and thickness. The remainder of the circle should flare out like an elephant's ear. The round may be cut in half, if desired, and the diameter edge of each half circle gathered together so that the cookie resembles a Chinese fan. Place the cookies on a cooky sheet and keep them covered with a towel to prevent them from drying. When all the dough is fashioned into "fans" or "ears", heat oil to a depth of about 1 inch in a shallow frying pan to 3750. Fry the cookies a few at a time in the hot oil for about 30 seconds on one side, then turn and fry the other. They should not be allowed to brown much. Remove and drain on absorbent paper. While still warm, sprinkle generously with confectioners' sugar. Store in a tightly closed container in a dry place.

[Kitchen Witch]

English Breakfast Cookies

2 cups brown sugar
1 cup shortening
2 eggs
1 cup cold coffee
2 1/2 cups flour
1 tsp. baking powder
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
1 tsp. vanilla
1 cup raisins
1 cup walnuts

Cream sugar and shortening; add eggs. Sift dry ingredients and add alternately with coffee mix. Bake at 350°F for 20-25 minutes in a large jelly-roll pan. When cool, frost with a thin layer of powdered sugar frosting.

[Kitchen Witch]

Fig Bars

1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups diced figs
1 cup coarsely chopped nuts
2 eggs
1 cup dark brown sugar (packed)
1/4 cup salad oil
1 teaspoon vanilla

Mix flour, baking powder, and salt; add figs and nuts. Beat eggs well, beating in sugar, oil and vanilla. Stir into floured mixture; mix well. Spread batter evenly into greased and floured 13x9x2 pan. Bake at 350 degrees for 25-30 minutes. Cool slightly; cut into bars.

[Kitchen Witch]

Frosty Christmas Trees

3 3/4 cups sifted all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 tbs. unsweetened cocoa powder
2 tsp. ground ginger
3 tsp. ground cinnamon
2 tsp. ground cloves
1 cup butter, softened
1 cup granulated sugar
1 egg
1/2 cup molasses
sugar icing (recipe follows)

Sift flour, baking soda, salt, cocoa and spices together. Beat butter, sugar, egg, and molasses in a large bowl until fluffy and light. Stir in the flour mixture, until well blended. Wrap dough in plastic wrap and chill several hours or overnight. Roll out dough 1/3 at a time on lightly floured surface 1/4" thick, and cut with floured tree shaped cookie cutter. Bake on lightly greased cookie sheets at 350 degrees for 8 minuets until edges are brown. Cool a few minuets on the cookie sheets, and then remove to cooling rack. Cool completely, frost with icing and decorate with sprinkles, jimmies, etc. Makes aprox. 3 dozen cookies.

Icing

Combine 1 LB confectioners (10x) sugar, 1 tsp. vanilla extract, 1/3 cup water, and a few drops green food coloring in a medium bowl, stirring until smooth. Add more water, one teaspoon at a time, until spoonable and flows easily.

[Kitchen Witch]

Fudgy Macadamia Cookies
A good cookie to satisfy those chocolate cravings!

1 cup sugar
1/2 cup butter or regular margarine, softened
1 tsp vanilla
2 ozs unsweetened baking chocolate, melted and cooled
1 egg
1 cup flour
1/2 tsp baking powder
1/2 tsp salt
1 cup chopped macadamia nuts**
** Macadamia nuts are definitely pricey. If you do not wish to use them, feel free to use the nut of your choice in this recipe.

Heat oven to 350 F. Beat the sugar, butter, vanilla, chocolate, and egg in a large bowl with an electric mixer on medium speed or mix well using a wooden spoon. Stir in the flour, baking powder, and salt. Stir in the nuts. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake for 9 to 11 minutes or until almost no indentation remains when touched in the center. Cool for 1 to 2 minutes, then remove to wire racks to cool completely. Yield: about 2 dozen

[Kitchen Witch]

Hamantashen Cookies

You will need:

½ lb margarine;

8 tsp sugar;

3 ¼ cup flour;

2 tsp baking powder;

¼ tsp salt;

3 tsp orange juice;

2 eggs;

2 tsp vanilla

Filling:

1 jar favorite jam or poppy seed filling;

¼ chopped nuts;

sugar and

cinnamon.

Directions:

Cream the margarine and sugar. Sift the dry ingredients and add to margarine and sugar mixture. Mix well. Add the eggs, orange juice and vanilla. Knead until dough forms and divide into 6 sections. Refrigerate until chilled.

Roll out sections on a floured board. Use a glass as a cutter for forming circles for the hamentashen shape. Place a tsp of filling into each circle and fold into a triangle by pinching the edges together. Bake in 325 degree oven for 25 minutes.

[Kitchen Witch]

Happy Pumpkin Faces


-2 cups brown sugar

-1/2 cup butter or margarine

-1/2 cup shortening

-2 eggs


-2 cups flour

-1 teaspoon baking soda

-1/4 teaspoon salt

-1/2 teaspoon
cinnamon

-2 cups quick cooking oats

-1 cup plain M & M's

-1 can vanilla
frosting

-food coloring -Plain M & M's harvest colors

Preheat oven to 350 degrees.

In large mixing bowl, beat sugar,, butter and shortening until lightly fluffy. Add eggs, one at a time, beating well after each addition. Stir in flour, baking soda, salt and cinnamon; fold oats and plain M & M's into batter.

On baking sheets, place heaping tablespoons of batter about 3 inches apart. Shape dough into an oval. Add a bit of dough for stem. Bake 12-14 minutes or until golden brown. Remove from cookie sheets to wire racks to cool. Spread with frosting, tinted with food coloring if desired; decorate with harvest color M & M's.

[Kitchen Witch]

Holiday Sour Cream Hermits

1/2 cup butter
1 cup light brown sugar packed 1 egg
1 cup sour cream
1/2 cup candied fruit chopped 1/2 cup raisins
1/2 cup nuts
1 1/2 cup flour
1 teaspoon cinnamon
1/2 teaspoon abking soda
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
Candied cherries

Cream butter; gradually add sugar and continue beating until light and fluffy. Add egg. Blend in sour cream. Mix together flour, cinnamon, baking soda, nutmeg and ground cloves. Gradually add to creamed mixture, reserving a small portion of flour. To the remaining flour add candied fruit, raisins and nuts; stir into butter. Drop by rounded teaspoon 2 inches apart on baking sheets. Top each with a piece of candied cherry. Bake in oven at 375 degrees for 10-12 minutes. Remove immediately to a wire rack to cool.

[Kitchen Witch]

Hungarian Poppy Seed Cookies

1/2 cup milk
1 cup poppy seeds
1 1/2 cup unbleached flour
1 teaspoon baking soda
1/4 teaspoon nutmeg
1 cup butter
1/2 teaspoon lemon rind/extract
1/2 cup maple syrup

Heat milk over medium heat, but do not boil. STir in poppy seeds; set aside. Combine flour, baking soda and nutmeg. Cream together butter, lemon and maple syrup. Gradually stir in dry ingredients. Blend well. Next, add poppy seed/milk mixture and blend thoroughly. Drop by teaspoonsful onto unoiled cookie sheets and bake at 350 degrees for 15-20 minutes.

[Kitchen Witch]

Inside-Out Chocolate Chip Cookies

These unusual chocolate chip cookies are inside-out because they're chocolate cookies with white chocolate chips.

1 cup granulated sugar
3/4 cup packed brown sugar
3/4 cup butter or margarine, softened
1/2 cup shortening
1 teaspoon vanilla
2 eggs
2 1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups white baking chips
1 cup chopped nuts

1. Heat oven to 350ºF.
2. Mix sugars, butter, shortening, vanilla and eggs in large bowl.
Stir in flour, cocoa, baking soda and salt. Stir in vanilla milk chips and nuts.
3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. 4. Bake 10 to 12 minutes or until set. Cool slightly; remove form cookie sheet. Cool on wire rack.

[Kitchen Witch]

Polish Windmill Cookies

2 cup crisco butter flavor
2 eggs
1 cup molasses
1 cup mincemeat
1 small head cabbage shredded and cooked
1/2 cup sugar
2 cup whole wheat flour
3 tablespoon baking soda
Nutmeg
Cinnamon

Combine crisco, sugar and beat in eggs. Add all other ingredients and mix until moistened. Roll dough into ball and cover with plastic wrap. Place in refrigerator for 2 hours. Roll out on floured board and cut out windmill shapes with cookie cutter. Bake on ungreased cookie sheet 15-20 minutes at 350 degrees. Sprinkle with cinnamon and nutmeg while still warm

[Kitchen Witch]

Peppermint Snowballs

1 cup butter or margarine, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
FILLING:
2 tablespoons cream cheese, softened 1 tablespoon milk
1/2 cup confectioners' sugar
2 tablespoons finely crushed peppermint candy or candy canes 1 drop red food coloring
TOPPING:
1/4 cup confectioners' sugar
6 tablespoons finely crushed peppermint candy or candy canes

In a mixing bowl, cream butter and sugar; add vanilla. Stir in flour; knead until well mixed. Reserve 1/2 cup of dough; shape remaining dough into 1-inch balls.

For filling, combine cream cheese and milk in a small bowl. Stir in sugar, candy and food coloring; mix well. Make a deep well in the center of each ball; fill with 1/4 teaspoon filling. Use reserved dough to cover filling. Reshape if necessary into smooth balls. Place on ungreased baking sheets. Bake at 350 degrees F. for 12-14 minutes.

Combine topping ingredients; roll cookies in mixture while still warm. Cool on wire racks. Yield: 4 dozen

[Kitchen Witch]

Sand Cookies

3 sticks butter
3 3/4 cup flour
4 1/2 teaspoon baking powder
1 1/2 cup granulated sugar
3 teaspoon vanilla

Melt butter, let brown, then cool. Sift together flour, baking powder, and granulated sugar. Add flour mixture to butter. Add vanilla. Form 1-inch balls on lightly greased cookie sheet. Bake for 18 minutes at 375 degrees.

[Kitchen Witch]

Snowballs

1 cup butter
1 1/2 cup sifted confectioners sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups sifted flour
1 teaspoon baking soda
1 teaspoon cream of tarter
1/4 teaspoon salt
1 1/2 cups finely chopped walnuts

Cream butter. Add sugar gradually, cream until fluffy. Add unbeaten egg and vanilla. Beat well. Sift together dry ingredients. Blend into creamed mixture. Divide dough and chill. Roll dough into small balls. Place on an un-greased cookie sheet. Preheat oven to 400. Bake 8-10 minutes. Immediately roll in confectionery sugar when removed. Cool and roll again.

[Kitchen Witch]

Almond Raspberry Thumbprint Cookies

1 c Butter or margarine, softened
1 c Sugar
1 cn SOLO Almond Filling
2 Egg yolks
1 ts Almond extract
2 1/2 c All-purpose flour
1/2 ts Baking powder
1/2 ts Salt
1 cn SOLO Raspberry Filling


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; refrigerate at least 3 hours or overnight.

Preheat oven to 350'F. Shape dough into 1" balls. Place on ungreased baking sheets, about 1 1/2" apart. Press thumb into center of each ball to make indentation. Spoon 1/2 teaspoon raspberry filling into each indentation. Bake 11-13 minutes or until edges of cookies are golden brown. Cool on baking sheets 1 minute. Remove from baking sheets; cool completely on wire racks.

Makes about 5 dozen cookies

[Kitchen Witch]

Gobs

2 c. sugar
1/2 c. shortening
2 eggs
1 c. buttermilk
1 c. boiling water
2 tsp. baking soda
4 c. flour
1 tsp. baking powder
1/2 tsp. salt
3/4 c. cocoa

Directions:

Cream sugar, shortening and eggs together. Add buttermilk and water. Combine rest of ingredients and mix well. Drop by rounded tablespoonfuls onto cookie sheet. Bake at 450 degrees for 5 minutes.

Filling?

Ingredients:

1 c. milk
5 T. flour
1/2 c. shortening
1/2 c. butter
1 c. sugar
1 tsp. vanilla


Combine milk and flour. Cook until thickened. Cool. Cream shortening, butter and sugar. Blend into cooled milk mixture. Add vanilla. Spread filling between two cookies. Wrap each cookie in plastic wrap or wax paper.

[Kitchen Witch]

Truffle Cookies


1 c. creamy peanut butter
1 c. light brown sugar, firmly packed
1 large egg
1 tsp. baking soda
1/2 c. semi-sweet chocolate chips


Preheat oven to 350 degrees. In a small bowl, with a wooden spoon, combine all ingredients except chocolate chips until blended. Stir in chocolate chips just until combined. On ungreased baking sheets, using slightly rounded teaspoonfuls, drop dough 2 inches apart. (Do not flatten.)

Bake 9 minutes or until cookies are puffed and golden. (Cookies will be very soft.) Place baking sheets on a wire rack and let stand for 5 minutes. Remove cookies from sheets and cool completely.

[Kitchen Witch]

Chocolate Cookies


1 c. shortening
2 c. sugar
1/2 tsp. salt
2 eggs
1 tsp. vanilla
1 c. sour milk*
4 c. flour
4 T. cocoa
1 tsp. baking soda

Directions:

* For sour milk, mix 1 T. of white vinegar in 1 c. milk. Let set for a few minutes to sour.

Cream shortening, sugar, and salt. Add eggs and vanilla. Sift together 2 cups flour, cocoa, and baking soda. Add sour milk to creamed shortening mixture. Stir in flour, cocoa, and baking soda mixture. Add remaining flour. Drop spoonfuls of dough onto ungreased baking sheet. Bake at 350 degrees for 8 to 10 minutes.

Frosting?

Ingredients:

2 c. confectioners? sugar
3 T. butter
4 T. cocoa
1 tsp. vanilla
Milk (enough for spreading consistency)


Mix ingredients until it is a spreading consistency. Frost cookies when cooled.

[Kitchen Witch]

Cinnamon Sugar Cookies


4 T. white sugar
1 T. cinnamon
1 c. light brown sugar
1/2 c. white sugar
1 c. butter, softened
2 large eggs
2 1/2 tsp. vanilla
2 1/2 c. flour
3/4 tsp. baking soda
1/4 tsp. salt

Preheat oven to 300 degrees. Combine 4 T. white sugar with 1 T. cinnamon. Set aside. Blend brown sugar and white sugar in a large bowl. Add butter and blend on medium speed. Add eggs, one at a time, and blend on low speed. Add vanilla; mix until light and fluffy. Whisk flour in a separate bowl with baking soda and salt. Add sugar mixture to flour mixture and blend on low speed just until combined. Roll dough into 1-inch balls and roll in cinnamon/sugar mixture. Place cookies on an ungreased cookie sheet and bake for 16 to 18 minutes until lightly browned. Let cookies cool on a wire rack.

[Kitchen Witch]

Peppermint Stick Cookies

3/4 c. butter
6 T. sugar
1 egg, separated
1 tsp. vanilla
2 c. flour
1/2 c. crushed peppermint sticks or candies
Chocolate chips
Additional sugar


Preheat oven to 350 degrees. Cream butter with sugar. Add egg yolk and vanilla. Blend in flour and crushed candy. Beat egg white until frothy. Roll dough into 1-inch balls. Dip top of each ball into egg white and then into extra sugar. Place on an ungreased cookie sheet, sugar side up. Put a thumbprint on top of each cookie and top with a chocolate chip. Bake about 15 minutes or until set.

[nanny37]

Morning KW,
You must be a mind reader.I was thinking of how I would like to see some recipes that could be started now for Christmas.Seems like a long way off.When you are on a fixed income you can't leave everything till the last month,you have to start early,a little every month.Thanks for this great idea.
Now if I can find some early candy recipes I'm all set.

[Kitchen Witch]

nanny37 - I've got more - but you should know that by now! I'll dig up some keepers. Please go to the Recipe Exchange and type in candy for search - we have many - and there are also candy recipes in the Desserts forum. Also, when I unstick the Halloween thread at the end of the month our Christmas thread comes up for the holiday.

KW

PS - A friend of mine loves to make cookies and she has a hard time because of her disabilities - so what she does is assemble all the dry ingredients for each recipe/batch she is making, place in a ziplock bag and label. She places all her "mixes" in large plastic containers. When it comes time to baking all she has to add is the egg, butter, etc. it saves her time - plus she is also on a fixed income and she starts this in Sept. and it makes it easier for her. She does the same for the icings as well. Recipes calling for chocolate chips - she places the chips in sandwich bags and attaches to the dry mix. Anything that calls for nuts - same as the chips.

[Kitchen Witch]

Buttercream Frosting

Using shortening in this recipe instead of real butter makes the frosting much more stable and long-lasting for cookies that are going to sit out a while before consumption.

1 cup Butter-Flavored or Golden Crisco ( solid vegetable shortening )
4 cups powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
3 fluid ounces heavy cream
gel or paste food coloring (optional)

Cream shortening until fluffy. Add powdered sugar and continue creaming until well blended. Add salt, vanilla, and cream. Blend on low speed until moistened. Add additional cream a teaspoon at a time if necessary to achieve the right consistency. Beat at high speed until frosting is fluffy. If desired, divide frosting into several small bowls and stir in food coloring to create various colors of buttercream frosting.

Variations:

For a pure white frosting, use white shortening and clear vanilla.

For a whiter colored frosting that uses real butter but still holds up well at room temperature, use 1/2 cup white shortening and 1/2 cup unsalted butter.

[Kitchen Witch]

Chocolate Sugar Cookies
Makes about 40

3 ounces unsweetened chocolate
1 cup butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
additional sugar

Microwave chocolate and margarine in large microwavable bowl on high 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir 1 cup sugar into melted chocolate mixture until well blended. Stir in egg and vanilla until completely blended. Mix in flour, baking soda and salt. Refrigerate 30 minutes. Heat oven to 375 F. Shape dough into 1" balls; roll in additional sugar.

Alternately, roll out to 1/4" thick and cut with cookie cutters. Place, 2" apart, on ungreased cookie sheets. (If flatter, crisper cookies
are desired, flatten balls with bottom of drinking glass.) Bake 8-10 minutes or until set. Remove from cookie sheets to cool on wire
racks. Decorate with icing and sprinkles, if desired.

JAM-FILLED CHOCOLATE SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough as directed. Roll in finely chopped nuts in place of sugar. Make indentation in each ball; fill center with your favorite jam. Bake as directed.

CHOCOLATE-CARAMEL SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough as directed. Roll in finely chopped nuts in place of sugar. Make indentation in each ball; bake as directed. Microwave 1 package (14 ounces) caramel candies with 2 tablespoons milk in microwavable bowl on high 3 minutes or until melted, stirring after 2 minutes. Fill centers of cookies with caramel mixture. Drizzle with melted semi-sweet chocolate.

[Kitchen Witch]

Melting Moments II
3 dozen

* 1 cup all-purpose flour
* 1/2 cup cornstarch
* 1/2 cup confectioners' sugar
* 3/4 cup butter

1. Combine dry ingredients. Cream butter until fluffy. Add to flour mixture and beat thoroughly.
2. Refrigerate 1 hour.
3. Preheat oven to 300 degrees F (150 degrees C).
4. Shape dough into 1 inch balls. Place about 1 1/2 inches apart on ungreased cookie sheets. Flatten with lightly floured fork. Bake for about 20 minutes or until edges are just lightly browned. Don't overbake.

[Kitchen Witch]

Fruitcake Cookies

1 cup raisins
1 cup candied cherries, coarsely chopped
1 cup candied pineapple, coarsely chopped
1 cup Brazil nuts, coarsely chopped
1/2 cup shortening
3/4 cup granulated sugar
1 egg
1 tsp vanilla
1/2 tsp almond extract
1-1/4 cup All Purpose Flour
1/2 tsp baking soda
1/2 tsp salt

1. Combine raisins, candied fruit and nuts. Mix well.
2. Cream shortening, sugar, egg, vanilla and almond extract in large bowl on medium stand of electric mixer until light and creamy.
3. Combine flour, baking soda and salt. Add to creamed mixture, beating on low speed until blended. Stir in fruit mixture. Mix well.
4. Drop dough by heaping tablespoonfuls about 2 inches apart onto prepared cookie sheet. Bake for 10 to 15 minutes or until golden. Cool for 5 minutes on sheet, then transfer to rack and cool completely.
5. Store cookies at room temperature for a day to let flavours mellow before eating. Makes about 3 dozen cookies.

[Kitchen Witch]

Chocolate Pretzels

1/2 c. unsweetened cocoa powder
1 2/3 c. flour
pinch of salt
3/4 c. butter, softened
3/4 c. light brown sugar
1 egg
1 tsp. vanilla
1 egg white, beaten slightly
Coarse Sugar to sprinkle on top


Combine cocoa powder, salt, and flour in a small bowl.

Combine butter and brown sugar in a larger bowl; beat until fluffy.

Add egg and vanilla; beat well. Add flour mixture (by thirds), blending completely with each addition.

Pack the dough into a pan or plastic container that is kind of shallow; cover with a lid or plastic wrap and chill. 1 hour will work; overnight is probably even better.*

Heat oven to 350 degrees F.

Divide dough into 24 equal portions. On a flat surface, roll each portion into a 9 inch rope. (IF the dough sticks and gives you trouble, you can very Lightly dust the surface with sifted cocoa powder, as needed.)

Brush tops of pretzels with egg white, and sprinkle with sugar.

Bake for 12-14 minutes or until just firm. Let cool slightly before transfering to a plate or cooling racks (handle w/care). Let them cool completely, and store in a covered container.


Some may refrigerate the dough before rolling.


These taste better if left to mellow for several days!

[Kitchen Witch]

Chocolate Almond Biscotti

1/4 lb unsalted butter
3/4 cup sugar
2 eggs
4 t kirsh (cherry brandy)
1 t vanilla extract
2 cups plus 2 t unbleached white flour
1 1/2 t baking powder
1/4 t salt
1/2 cup almonds toasted and chopped
3/4 cup chopped semisweet chocolate

Preheat oven to 350 degrees F. Cream the butter until fluffy and add the sugar. Cream again until fluffy and add the eggs one at a time, beating well after each addition, til the mixture is smooth. Mix in the kirsh and vanilla.

Combine flour, baking powder, salt in a bowl. Beat into the butter mixture until just incorporated. Stir in the almonds and chocolate.

Divide the dough into three equal pieces. On a lightly floured board, roll the pieces into long cylinders, about 1 to 1 1/2 inches in diameter. Place them on a baking sheet and bake until set and light brown, about 25 minutes.

Cool the rolls and slice diagonally to make 1/2 inch thick biscotti. Lower the oven to 300 degrees F. Lay the slices on the baking sheet and bake for 10 minutes. Turn the slices over bake til brown about 10 minutes. Lower oven to 150 degrees and bake until cookies are COMPLETELY dry, about 1/2 hour. Watch closely to make sure they don't brown too much.

Other suggestions and comments:
Substitute hazelnuts or pine nuts for the almonds or chopped dried cherries for the chocolate, paired with pistachios.

Don't leave out the kirsh, the cookies are so much better with it.

[Kitchen Witch]

Caramel Cream Cookies


* 1 cup butter, softened
* 1/2 cup brown sugar
* 1/4 cup sugar
* 1 tsp. vanilla
* 1 egg yolk
* 2-1/4 cups flour
* 1/4 cup butter
* 2-1/2 cups sifted powdered sugar
* 1 tsp. vanilla
* 3-4 Tbsp. cream


In large bowl, cream 1 cup butter with 1/2 cup brown sugar and sugar until light and fluffy. Add vanilla and egg yolk and mix well. Then add flour until dough forms. Chill for 1-2 hours.

Preheat oven to 325 degrees F.

Roll dough into 3/4" balls and place on cookie sheet. Flatten to 1/8" thickness by pressing two times, in crosswise pattern, with tines of a fork, or by pressing with the bottom of a sugared drinking glass.

Bake at 325 degrees F for 8-10 minutes until cookies just begin to turn very light brown around edges. Remove from cookie sheets and cool on wire rack.

In saucepan, melt 1/4 cup butter (NOT margarine). Cook over low heat until butter just begins to brown, watching carefully, aboug 6-8 minutes. Remove from heat and blend in powdered sugar, vanilla, and cream until desired spreading consistency.

Sandwich two cookies together with frosting. Makes about 4 dozen cookies.


These cookies freeze very well - great to make ahead for your family and guests.

[Kitchen Witch]

Florentines

Florentines are an Italian cookie, filled with candied fruit. They spread out while baking, like lace cookies, but are much chewier.


* 1/3 cup butter (NO substitutes)
* 1/3 cup honey
* 1/4 cup sugar
* 2 Tbsp. milk
* 2/3 cup flour
* 1-1/2 cups assorted candied fruit, chopped


Line cookie sheets with silpat or parchment paper. Preheat oven to 325 degrees.

In heavy saucepan, melt butter. Stir in honey, sugar and milk and remove from heat. Add flour. Return to heat, stirring constantly, and cook over medium until the mixture thickens a bit, about 3-6 minutes.

Remove from heat and stir in candied fruit.

Drop by teaspoonfuls 2" apart onto prepared cookie sheets. Bake at 325 degrees for 10-12 minutes until edges are light golden brown. Let cool on cookie sheets for 2 minutes, then carefully remove and let cool on brown paper. If you use wire racks for cooling, the cookies may collapse through the wires - not what you want!


These also freeze very well!

[Kitchen Witch]

Peanut Butter Crackles

1 3/4 c. flour
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter, softened
1/2 c. peanut butter
Chocolate kisses or stars

Mix flour, baking soda, and salt. Mix together butter, peanut butter, and sugar. Beat in egg and vanilla. Stir in flour mixture. Shape dough into 1-inch balls. Roll in sugar and place on a greased cookie sheet. Bake at 375 degrees for 12 minutes. Remove from oven and press chocolate kisses firmly into cookie.