Rsn Cookie Exchange!

[Kitchen Witch]

Gingersnaps

1 c. sugar
3/4 c. butter
2 eggs
3 c. flour
2 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves
1/2 c. molasses

In a large bowl, cream sugar and butter. Add eggs. Stir in flour, baking soda, ginger, cinnamon, and cloves. Add molasses, stirring well. Refrigerate dough for an hour or two to chill. Preheat oven to 350 degrees. Roll dough into 1-inch balls. Roll each ball in a little sugar and place 2 inches apart on an ungreased cookie sheet. Bake for 10 minutes.

[Kitchen Witch]

Snickerdoodles

1 c. butter
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt

In a large bowl, cream together butter, sugar, and eggs. Stir in flour, cream of tartar, baking soda, and salt. Refrigerate dough for an hour or two to chill. Preheat oven to 350 degrees. Roll the dough into 1-inch balls. Roll each ball in a mixture of cinnamon and sugar. Place 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes.

[Kitchen Witch]

TIPS ON FREEZING COOKIE DOUGH AND COOKIES

With today's busy schedules, many have to do a lot of their prep work and holiday preparations ahead of time. Don't stop baking cookies because of a busy schedule!


You can freeze cookie dough for 4 to 6 weeks. I wouldn't chance it any longer than that if you want a quality tasting cookie.

One very important factor when freezing cookie dough is - the dough will absorb any odd odors present in your freezer if not wrapped and sealed properly! Wrap you cookie dough twice and do not store near fish, onions, etc. And you do not want freezer burn! Freezer burn is caused by OXYGEN. If you are too lazy to wrap and you choose to just place in a plastic bag, leave ¼-inch gap in one corner when closing the bag - insert a straw and suck out all the excess air, close tightly.

In order to freeze dough properly, be sure to chill the dough thoroughly first. Wrap tightly in plastic wrap making sure to seal tightly (make sure there is no air at all). Some doughs can be store in air-tight containers.

If freezing unbaked drop cookies, drop onto cookie sheets, freeze (on baking sheets); when completely frozen, transfer to freezer bags. In order to bake - let cookies stand at room temperature for 30 minutes before baking (best if done on waxed paper).

Don't try to freeze any type of a soft meringue-type dough.

Freezing chocolate chip cookie dough, peanut butter cookie dough and sugar cookie dough, shortbreads, etc. is a good idea. Just defrost the frozen dough for 2 to 3 hours in the refrigerator. Because it takes time for the dough to thaw properly - plan ahead for baking.

Cake-like cookies and cookies that have a smooth, runny batter will not freeze well.

Be sure to label and date each batch.




FREEZING BAKED COOKIES

Almost any type of baked cookie will freeze well and it will preserve their freshness.

Be sure to let the cookies cool completely before freezing - you don't want moisture to form from warm cookies being exposed to the cold from the freezer.

It is best to keep the freezer temperature at 0* F. so that the cookies will maintain their quality. Do not store cookies in the freezer door shelves - store inside the freezer.

It is best to freeze each cookie individually or possible pair with another in plastic wrap, transfer to plastic container or cookie or coffee tins, seal, label and date. Individual wrapping will give your cookies a "fresher" taste. Some cookies will freeze well if "layered" between sheets of waxed paper in a container - but remember - individual wrapped ones will store longer.

Do not mix various cookies in the same container - it will effect the flavor.

Freeze frosted cookies (uncovered) on a baking sheet until they are firm - then pack in an air-tight container lined with plastic wrap or foil. Or freeze cookies without frosting - frost after they have thawed.

Frozen baked cookies will freeze for 3 - 6 months - not any longer. Some will only last 3 to 4 weeks.

When defrosting cookies, allow them to defrost in their wrappings. The moisture that forms during the defrosting process forms on the wrappers - not the cookies. Impatient??? Some will pop a few in the microwave for 30 seconds to defrost faster.

"Crisp cookies" (if you want them crisp after thawing) should be removed from the container before thawing.

[Kitchen Witch]

Chocolate Mint Tidbit Sugar Cookies

Packaged sugar cookie mix makes these cookies quick & easy. Swirled mint chocolate chips are added, and the dough is shaped & frozen until needed.


* 1 stick (1/2 cup) butter or margarine, cut up
* 1, 17 1/2-ounce package sugar cookie mix
* 1 egg, beaten
* 1 10-ounce package swirled semisweet chocolate mint morsels


In a large microwave proof mixing bowl, place butter or margarine. Heat on high setting until margarine is melted, about 30-45 seconds. Add sugar cookie mix, egg, and chocolate mint morsels; mix well. Form dough into 48 approximately 1-inch size balls. The cookie dough balls can be placed in a covered container and frozen. When ready to bake cookies, heat oven to 350 degrees. Take out desired number of cookie dough balls and place on large cookie sheet. Bake frozen cookie dough balls about 10 minutes or until cookies are lightly brown. Cookie dough balls that are not frozen or that are thawed will take only about 7 minutes to bake until cookies are lightly brown.

Notes: The chocolate mint flavor just might remind you of a favorite Girl Scout cookie. These cookies are easy and delicious. If unexpected guests drop in, you can serve freshly baked Chocolate Mint Tidbit Sugar Cookies in a snap when you have these cookie dough balls ready in your freezer.
Number of servings: 48 cookies

[Kitchen Witch]

Just a note - we have (in the Recipe Exchange) a thread for GIFT JAR RECIPES which also includes cookie recipes for those interested in make-aheads or just would like the recipes.

And don't forget to check out the fabulous cookie recipes we have in our JUST DESSERTS forum.

And in the Recipe Exchange - type in COOKIE RECIPES in the search and there are so many to see.

Happy cookie baking!!!

[Kitchen Witch]

Amaretti Triple Deckers


1 cup butter or margarine, melted
1/2 cup sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 large eggs, lightly beaten
2 cups chocolate wafer crumbs
3/4 cup slivered almonds, toasted and chopped
1/2 cup flaked coconut
1 1/4 cups graham cracker crumbs
1/2 cup finely crushed amaretti cookies
1/2 cup semisweet chocolate mini-morsels
1/4 cup butter or margarine, softened
2 3/4 cups sifted powdered sugar
2 tablespoons milk
1/4 teaspoon almond extract
1 (1-ounce) square semisweet chocolate, melted
20 amarettini cookies (miniature amaretti cookies)

Combine first 5 ingredients in a heavy saucepan. Cook over medium-low heat, stirring constantly with a wire whisk, 12 to 15 minutes or until mixture reaches 160° and is slightly thickened. Remove from heat; divide mixture in half. Let cool 15 minutes.

Add chocolate wafer crumbs, almonds, and coconut to half of butter mixture, stirring well. Press chocolate mixture firmly into an ungreased 9" square pan.

Add graham cracker crumbs, crushed amaretti cookies, and chocolate mini-morsels to remaining mixture, stirring well. Press graham cracker mixture firmly over chocolate mixture in pan.

Beat 1/4 cup butter at medium speed of an electric mixer until creamy; gradually add powdered sugar, beating until blended. Add milk and almond extract; beat until mixture is spreading consistency. Spread frosting over graham cracker layer. Cover and chill. Cut into 20 bars.

Spoon melted chocolate into a zip-top plastic bag. Snip a tiny hole in one corner of bag, using scissors. Drizzle chocolate over frosted bars. Top each bar with an amarettini cookie.
Yield 20 bars

[Kitchen Witch]

Cookie Mix

5 cups flour
2 cups granulated sugar
1 cup plus 2 tablespoons packed light brown sugar
1 1/2 teaspoons salt
1 teaspoon baking soda
2 cups vegetable shortening

In a large bowl mix well the flour, sugars, salt and baking soda. With a pastry blender or 2 knives cut shortening into flour mixture until mixture resembles coarse crumbs. Store airtight in a cool, dry place. Use within 3 months. Makes about 10 cups.

Raisin-Oatmeal Cookies:
In a large bowl mix well 2 cups Cookie Mix, 2 cups quick oats, 1 cup firmly packed light brown sugar and chopped walnuts. Stir in 2 slightly beaten eggs and 2 teaspoons vanilla extract until well blended. Shape dough in 1-inch balls. Place 1 1/2 inches apart on greased baking sheets. Press flat with bottom of glass dipped in flour. Bake in a preheated 350 degree F oven for 10 minutes or until lightly browned. Remove to racks to cool. Makes 66.

Spice Cookies:
In a medium bowl mix well 2 cups Cookie Mix and 1 1/2 teaspoons pumpkin pie spice. Stir in 1 slightly beaten egg, 1/4 cup molasses and 1 teaspoon vanilla extract until well blended. Drop by teaspoonfuls (dip spoon in water to prevent sticking) 2 inches apart on greased baking sheet. Press flat with bottom of glass dipped in granulated sugar (moisten glass to help sugar adhere if necessary). Bake in a preheated 375 degree F oven for 8 to 10 minutes or until edges are browned. Remove to racks to cool. Makes 36.

Easy Peanut Butter Cookies:
In a medium bowl mix well 2 cups Cookie Mix and 1/4 cup firmly packed light brown sugar. Stir in 1 slightly beaten egg, 1/2 cup chunky peanut butter and 1 teaspoon vanilla extract until well blended. Shape dough into 1-inch balls. Place 1 1/2 inches apart on greased baking sheet. Press flat with fork tines dipped in water to prevent sticking. Bake in a preheated 375 degree F oven for 8 to 10 minutes or until edges are browned. Remove to racks to cool. Makes 40.

Fudgy Brownies:
In a medium bowl mix well 2 cups Cookie Mix, 1 cup granulated sugar and 1/2 cup cocoa powder. Stir in 2 slightly beaten eggs, 2 tablespoons water and 1 teaspoon vanilla extract until well blended. Fold in 1/2 cup chopped walnuts. Spoon into greased 8-inch square baking pan; smooth top. Bake in a preheated 350 degree F oven for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on rack. Cut into 2-inch squares. Dust with confectioners sugar, if desired.

Pinwheel Cookies:
In a medium bowl stir 2 1/2 cups Cookie Mix, 1 slightly beaten egg and 1 1/2 teaspoons vanilla extract until well blended. Divide dough in half. With hands or wooden spoon work 2 tablespoons cocoa powder and 1 teaspoon water into half until well blended. Chill if necessary before rolling out. Roll out each half between 2 sheets lightly floured wax paper to a 12 x 9-inch rectangle. Place chocolate on vanilla. Starting at wide side, roll up tightly; chill for 1 hour.

Cut into 1/8-inch slices. Place 1 1/2 inches apart on greased baking sheet. Bake in a preheated 375 degree F oven for 8 to 10 minutes or until edges are lightly browned. Remove to racks to cool.

Checkerboard Cookies:
Use Pinwheel Cookies recipe above. Divide chocolate and vanilla halves in half. Shape each to 1/2-inch thick rope with hands, lightly floured if necessary. Place a chocolate and vanilla roll parallel to each other, then a vanilla roll on top of the chocolate and a chocolate roll on top of the vanilla. Press lightly to form a compact roll (if necessary, moisten rolls with water to keep dough together). Wrap rolls airtight. Chill for 1 hour or overnight.

Cut into 1/8-inch slices. Bake as directed for Pinwheel Cookies.

Chocolate Chip Squares:
In a large bowl mix well 2 1/3 cups Cookie Mix and 3/4 cup firmly packed brown sugar. Stir in 2 slightly beaten eggs and 1 teaspoon vanilla extract until well blended. Fold in 12 ounces semisweet chocolate chips and 1 cup chopped walnuts. Use a small metal spatula dipped in water to spread mixture in greased and lightly floured 15 x 10-inch jellyroll pan. Bake in a preheated 375 degree F oven for 20 minutes or until lightly browned. Cool in pan on rack. Cut into 2-inch squares.

[Kitchen Witch]

Bite-Size Raspberry Jam Swirls

3 cups all-purpose flour
Dash salt
8 ounces cream cheese
1 cup butter (no substitutes)
1/2 cup raspberry jam
1 cup finely chopped walnuts
Coarse sugar

Combine flour and salt in a very large mixing bowl. Cut in cream cheese and butter with a pastry blender until the mixer resembles fine crumbs and begins to cling together. Form mixture into a ball and knead until smooth. Divide dough in half. Cover and chill 1 hour or until easy to handle.

Roll each portion of dough on a lightly floured surface until 1/4 inch thick. Fold dough into thirds. Wrap in clear plastic wrap and chill for 2 hours.

Roll each half of the dough into a 14 x 12-inch rectangle. Spread each with half of the jam within 1/2 inch of edges; sprinkle with half of nuts. Beginning with a long side, roll up, jellyroll style; seal the seam. Cut into 1/2-inch thick slices. Dip one side of each slice into coarse sugar. Place slices, sugar side up, 1 inch apart on ungreased cookie sheet. Bake in 375 degree F oven about 15 minutes or until lightly browned. Transfer to wire racks to cool.

[Kitchen Witch]

Neapolitan Cookies

1 cup butter (no substitutes), softened
1 1/2 cups granulated sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon almond extract
6 drops red liquid food coloring
1/2 cup chopped walnuts
1 (1 ounce) square unsweetened baking chocolate, melted

Line a 9 x 5-inch loaf pan with wax paper; set aside.

In a mixing bowl, cream butter and sugar. Beat in egg and vanilla extract.

Combine flour, baking powder and salt; gradually add to the creamed mixture. Divide the dough into thirds. Add almond extract and food coloring to one portion; spread evenly into prepared pan.

Add nuts to second portion; spread evenly over first layer.

Add melted chocolate to third portion; spread over second layer. Cover with wax paper; refrigerate overnight.

Unwrap; cut loaf in half lengthwise. Cut each portion into 1/8-inch slices. Place 1 inch apart on ungreased baking sheets. Bake at 350 degrees F for 10 to 12 minutes or until edges are firm. Remove to wire racks to cool.

Yields 12 dozen.

[Kitchen Witch]

Whole Fruit and Nut Slices

2 cups whole pitted dates
2 cups whole candied cherries (red and green)
2 cups whole pieces candied pineapple
2 cups whole pecans
2 cups whole walnuts
2 cups whole Brazil nuts
1 pound butter or margarine
1 teaspoon vanilla extract
1 cup granulated sugar
1 cup brown sugar
3 eggs (added one at a time)
5 cups all-purpose flour
1 teaspoon baking soda
Pinch of salt

Gather the fruits and nuts together to have ready to add to the batter when ready.

Cream the butter, sugars and vanilla extract together; mix well. Add the 3 eggs, one at a time, beating well after each addition. Add the flour, baking soda and salt. Add the fruits and nuts.

Divide the dough into 4 parts and wrap each in aluminum foil and shape the rolls into the size cookie desired. Chill several hours or will keep for several weeks.

Slice when desired using a very sharp knife. Bake at 350 degrees F for 10-12 minutes. Watch carefully to avoid over-browning.

[Kitchen Witch]

Anise Biscotti
A traditional flavor for biscotti, anise tastes like sweet licorice.

4 large eggs
1 1/3 cups sugar
1 tablespoon anise seeds, crushed
1 tablespoon anisette liqueur or 2 teaspoons anise flavoring
2 cups all-purpose flour


Beat eggs at high speed with an electric mixer until foamy; gradually add sugar, beating 5 minutes or until thickened.

Add anise seeds and liqueur, mixing until blended. Stir flour into mixture. Pour batter into 2 (8- x 4-inch) greased loafpans.

Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean.

Cool in pans on wire racks 5 minutes; remove from pans, and cool completely on wire racks.

Cut each loaf diagonally into 1/2-inch-thick slices with a serrated knife using a gentle sawing motion. Place slices on lightly greased baking sheets.

Bake at 350° for 8 minutes; turn cookies over, and bake 8 additional minutes. Remove cookies to wire racks to cool completely.

Yield 2 dozen

[Kitchen Witch]

Spumoni Slices
Yield: 60

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter or margarine
1 1/2 cups granulated sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
5 drops red food coloring
1/4 cup ground pistachio nuts or almonds
5 drops green food coloring
1 ounce unsweetened chocolate, melted and cooled
Sugar (optional)

In a medium mixing bowl stir together flour, baking powder, and salt; set the mixture aside.

In a large mixing bowl beat margarine or butter with an electric mixer on medium speed for 30 seconds. Add the 1 1/2 cups sugar and beat until fluffy. Add egg and vanilla extract; beat just until combined. Slowly add the flour mixture, beating on medium speed until combined.

Divide dough into 3 equal portions. To one portion of the dough, stir in the peppermint extract and red food coloring. To another third of the dough, stir in the pistachio nuts and green food coloring. To remaining dough, stir in melted chocolate.

Divide each portion of dough in half (you should have 6 portions total). On wax paper shape each portion into a 10 inch roll. Lift and smooth the wax paper to help shape the roll. Gently press 1 roll of pistachio dough and one roll of chocolate dough together, lengthwise, keeping the round shapes intact. Gently press 1 roll peppermint dough atop, lengthwise, making a shape similar to a triangle. Repeat with remaining 3 rolls.

Wrap each tri-colored roll in wax paper or plastic wrap. Chill for 2 to 48 hours or until firm enough to slice. (Or wrap dough in foil and freeze for up to 3 months; thaw in refrigerator before slicing.)

Using a thin-bladed knife, slice a tri-colored roll of the dough into 1/4 inch thick slices. Rotate the roll as you slice to avoid flattening the roll. Place cutouts 1 inch apart onto ungreased cookie sheets. Sprinkle with sugar, if desired. Bake at 350 degrees F for 10 to 12 minutes or until edges are firm and light brown. Cool on cookie sheets for 1 minute, then transfer to wire rack to cool completely.

[Kitchen Witch]

Spumoni Cookies

2 sticks (1 cup) butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 egg
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 cup chopped pistachios or toasted almonds
6 drops green food coloring
1 square (1 ounce) unsweetened chocolate, melted and cooled
2 tablespoons finely chopped maraschino cherries, drained

Mix butter, sugar, vanilla extract and egg. Stir in flour and salt. Divide dough into thirds. Mix pistachios and food coloring into 1 portion of dough. Mix chocolate into the second and cherries into the third.

Line bottom and ends of a 9 x 5 x 3-inch loaf pan with aluminum foil, allowing the ends of the foil to extend 5 inches over each end of the pan. Press the pistachio dough evenly onto the bottom of the pan. Press chocolate dough onto the nut dough, then top with the cherry dough. Cover the dough's surface with the extended ends of the foil. Refrigerate at least 2 hours.

Heat oven to 375 degrees F . Remove foil and dough from pan, then remove the foil. Cut dough crosswise into 1/4 inch slices, then cut each slice crosswise in half. Place each cookie about 1 inch apart on ungreased cookie sheets. Bake until cookies are set, about 10 minutes. Immediately remove from sheets to cool on wire racks.

Makes about 6 1/2 dozen.

[Kitchen Witch]

Basic Cookies

Yields: 4 to 6 dozen cookies

1 1/2 cups (3 sticks) butter (see Note)
1 cup granulated sugar
1 egg
2 teaspoons vanilla extract
1/4 teaspoon salt
4 1/2 cups all-purpose flour

In a large bowl, beat the butter, sugar, egg, vanilla, and salt. Gradually add the flour; beat until well combined. Refrigerate the dough for 1 hour. Heat the oven to 375 degrees F.

Separate the dough into 4 pieces, then roll out each piece on a lightly floured surface to a 1/4-inch thickness. Cut or mold the dough into desired shapes. Place the shapes on ungreased cookie sheets and bake for 8 to 10 minutes, or until light brown.

NOTE: It's best not to substitute margarine for butter in this recipe. The size of the cookie cutters you use will determine the yield. (That's why there's such a wide range given on the yield!)

[Kitchen Witch]

Death By Peanut Butter Cookies

1/2 cup butter
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 1/4 cups all-purpose flour
1 egg
1/2 cup peanut butter
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt

Mix the first three ingredients together. Add remaining ingredients and mix well. Form dough into walnut-size balls. Place in greased mini muffin tins (do not flatten).

Bake at 350 degrees F for 8 minutes (they will not look done, but do not over-bake) Press a mini peanut butter cup into the center of the cookie immediately after removing cookies from the oven. Let cool completely.

Makes approximately 48 cookies.

[Kitchen Witch]

Ghirardelli Double Chocolate Cookies

1 1/4 cups (2 1/2 sticks) butter, at room temperature
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/4 cups Ghirardelli premium unsweetened cocoa
1 teaspoon baking powder
2 cups Ghirardelli classic white chips

Heat oven to 300 degrees F.

In bowl of electric mixer, beat butter with sugar at medium speed until creamy. Add eggs, beating at low speed until combined. Add vanilla. Add flour, unsweetened cocoa and baking powder to creamed mixture and fold until combined. Fold in white chips. Roll into 1-inch balls and place on a baking sheet. Allow 3 inches between cookies. Bake for 16 to 18 minutes. Let cool 10 minutes before removing from baking sheets.

Makes 3 1/2 dozen cookies.

[Kitchen Witch]

Hershey's Devil's Food Filled Cookies


1/2 cup shortening
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cups unsifted all purpose flour
1/2 cup Hershey's cocoa
1 1/4 teaspoons baking soda
1/8 teaspoon salt
1 cup buttermilk or sour milk *

Marshmallow Creme Filling:
1/4 cup butter or margarine, softened
1/4 cup shortening
1 cup Marshmallow Creme
1 1/2 teaspoons vanilla extract
1 1/4 cups confectioners sugar

Cream shortening and sugar in large mixer bowl until light and fluffy. Add egg and vanilla extract; beat well. In a separate bowl combine flour, cocoa, baking soda and salt; add alternately with buttermilk or sour milk to creamed mixture. Beat well. Drop by tablespoonsful onto a lightly greased cookie sheet.

Bake at 375 degrees F for 8 to 10 minutes or until cookie springs back when touched lightly in center. Remove from cookie sheet; cool on wire rack.

Press cookies together in pairs using 1 to 1 1/2 tablespoons Marshmallow Creme filling.

* To sour milk: use 1 tablespoon vinegar plus milk to equal 1 cup.

Combine butter or margarine and shortening in small mixer bowl; blend well. Gradually add Marshmallow Creme, blending well. Blend in vanilla extract and confectioners sugar until smooth.

[Kitchen Witch]

ONE DOUGH - 12 DIFFERENT KINDS OF COOKIES

BEST-EVER BASIC COOKIE DOUGH

½ c. brown sugar
¼ c. plus 2 T. butter or margarine
1 egg
1 t. vanilla extract
1 ½ c. flour
¼ t. salt
¼ t. baking soda

Cream sugar and margarine together. Add egg and vanilla. Beat well. Whisk dry ingredients and spoon into creamed mixture. Beat at high speed 30 seconds of until dough comes together.

COOKIE #1 - PEANUT BUTTER-CHOCOLATE CHIP SANDWICH COOKIES
Prepare Best-Ever Basic Cookie Dough as directed. Beat in ½ c. peanut butter chips and ½ c. milk chocolate chips. Spray cookie sheets and drop by rounded tablespoonfuls. Bake for 10 minutes at 375* F. until lightly browned around edges. Let set 1 minute. Remove to rack to cool completely. FILLING: Beat ½ c. peanut butter, 2 T. plus 2 t. vegetable oil, and ¾ c. confectioners sugar until creamy. Use 1 ½ T. of filling for each sandwich cookie. Makes 18 sandwich cookies.

COOKIE #2 - OLD-FASHIONED OATMEAL COOKIES
Prepare Best-Ever Basic Cookie Dough as directed. Beat in 1 c. oats, ¾ c. raisins and ½ c. chopped walnuts. Drop by tablespoonfuls onto sprayed sheets. Bake at 375* F. for 10 minutes or until lightly browned around the edges. Let set 1 minute. Makes 40 cookies.

COOKIE #3 - DOUBLE PEANUTTY COOKIES
Prepare Best-Ever Basic Cookie Dough as directed. Beat in ½ c. peanut butter and 1 ¼ c. honey-roasted peanuts. Drop by level tablespoonfuls onto sprayed sheets. Chill for 30 minutes. Bake at 375* F. for 10 minutes or until lightly browned around the edges. Let set 1 minute. Cool. Makes 48 cookies.

COOKIE #4 - MAPLE-WALNUT COOKIE
Prepare Best-Ever Basic Cookie Dough as directed. Beat in ¼ t. plus 1/8 t. maple extract and 1 c. chopped walnuts. Spray sheets. Drop by rounded tablespoonfuls. Bake at 375* F. for 10 minutes or until lightly browned around the edges. Let set one minute. For Maple Frosting: Beat 2 c. confectioners' sugar, 2 T. vegetable oil, ¼ c. maple syrup and ½ t. maple extract until light and creamy. Spread 1 rounded teaspoon of frosting on each cookie about the size of a quarter and top with a walnut half. Makes 36 cookies.

COOKIE #5 - CRANBERRY-WALNUT COOKIES
Prepare Best-Ever Basic Cookie Dough as directed. Beat in 1 c. oats, ¾ c. dried sweet cranberries, ¾ c. chopped walnuts or pecans and ¾ c. white chocolate chips. Drop onto sprayed sheets. Bake at 375* F. for 10 minutes or until lightly browned around the edges. Let set one minute. Makes 40 cookies.

COOKIE #6 - TRIPLE CHOCOLATE COOKIES
Prepare Best-Ever Basic Cookie Dough as directed. Melt 3 oz. semisweet chocolate. Beat in with 2 T. cocoa. Stir in 1 c. semisweet chips and ½ c. chopped pecans. Drop by rounded tablespoonfuls onto sprayed sheets. Bake for 10 minutes or until lightly browned around the edges. Let set 1minute. Makes 36 cookies.

COOKIE #7 - PEANUT BUTTER AND JELLY THUMBPRINT COOKIES
Prepare Best-Ever Basic Cookie Dough as directed. Add ½ t. cinnamon to dry ingredients. Beat in 1 c. oats and 1 c. salted peanuts. Drop onto sprayed sheets and chill for 30 minutes. Bake at 375* F. for 6 minutes; remove from oven; using wooden spoon handle make indentation and spoon ½ t. grape or raspberry jam into center of half cookies and ½ t. creamy peanut butter into center of remaining cookies. Return to oven and bake for 6 minutes more or until lightly browned. Let set one minute. Makes 48 cookies.

COOKIE #8 - CLASSIC CHOCOLATE CHIP COOKIES
Prepare Best-Ever Basic Cookie Dough as directed. Stir in 1 c. semisweet chips and
½ c. chopped walnuts or pecans. Drop by rounded tablespoonfuls onto sprayed sheets and bake at 375* F. for 10 minutes or until lightly browned around the edges. Let set 1 minute. Makes 40 cookies.

COOKIE #9 - COCONUT AND PEANUT BUTTER BARS
Prepare Best-Ever Basic Cookie Dough as directed. Add 1 ½ t. baking powder to flour mixture and 1 additional egg to batter. Beat in ¼ c. creamy peanut butter. Stir in ½ c. lightly salted peanuts and ½ c. sweetened shredded coconut. Spray 9-inch square baking pan. Spoon in batter. Bake at 375* F. for 30 minutes or until bars pull away from edges and spring back when touched. Remove from oven and pour 1 c. semisweet chips over surface. Return to oven for 1 to 2 minutes. Remove and spread chocolate. Cool; cut into bars. Makes 25 bars.

COOKIE #10 - ORANGE BLOSSOM COOKIES
Prepare Best-Ever Basic Cookie Dough as directed. Stir in grated zest from 2 oranges. Drop by level tablespoonfuls onto sprayed sheets. Chill 30 minutes. Bake at 375* F. for 10 minutes or until lightly browned around the edges. Orange Blossom Frosting: Combine 2 c. plus 2 T. confectioners? sugar, ¼ c. margarine, grated zest of 1 orange and 2 T. orange juice in mixer. Beat until light and creamy. Spread 1 t. frosting over each cookie. Makes 40 cookies.

COOKIE #11 - OATMEAL SANDWICH COOKIES
Prepare Best-Ever Basic Cookie Dough as directed. Beat in 1 c. oats, 1 c. semisweet chips and ½ c. sweetened dried cranberries. Drop by rounded tablespoonfuls onto sprayed sheets. Bake at 375* F. for 10 minutes or until lightly browned around edges. Let set one minute. Cool. Spread 1 T. marshmallow creme on half of cookies and top with remaining half. Store in refrigerator. Makes 22 sandwich cookies.

COOKIE #12 - MOLASSES-GINGER SPICE COOKIES
Prepare Best-Ever Basic Cookie Dough as directed. Add 1 ¼ t. cinnamon and ¼ t. ground ginger with dry ingredients. Beat in 2 T. molasses. Stir in 1 c. crystallized ginger and ¾ c. golden raisins. Drop by rounded tablespoonfuls onto sprayed sheets and shape into balls. Sprinkle lightly with sugar. Bake at 375* F. for 10 minutes or until lightly browned around edges. Let set 1 minute. Makes 40 cookies.

QUICKIE SNOW WHITE GLAZE FOR SUGAR COOKIES
1 ½ c. confectioners sugar, 3 T. milk - adjusting milk to desired consistency
Drizzle or spoon on and decorate with candies or colored sugar.

[Kitchen Witch]

Fourteen in One Cookies (Master Recipe)
Makes about 7 dozen 2 1/2-inch cookies.

Have all ingredients at room temperature, 68 to 70 degrees F.

In a large bowl, beat on medium speed until very fluffy and well blended:

1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar, processed in a food processor for 30 seconds, or superfine sugar
1/2 teaspoon salt

Add and beat until well combined:

1 egg
2 teaspoons vanilla extract

Reduce the speed to low and beat in just until combined:

2 1/2 cups all-purpose flour

Divide the dough in half and wrap in plastic. Refrigerate until firm, at least 1 hour. (The dough can be refrigerated for up to 2 days or it can be double-wrapped and frozen for up to 1 month.)

To bake, position a rack in the upper third and another in the lower third of the oven. Heat the oven to 375 degrees F.

Remove 1 disk of dough from the refrigerator and cut in half. Return the unused portion to the refrigerator. Either: Scoop the cookie dough into 1-tablespoon balls with a small ice cream scoop and roll each ball between your palms until smooth. Place the dough balls on parchment-lined cookie sheets, spacing about 2 inches apart. Using the bottom of a smooth, flour-coated glass, flatten each dough ball to about 1/8 inch thick.

Or: Lightly flour the work surface. Roll the dough to 1/8 inch thick, using an offset spatula to loosen the dough. Sprinkle the surface lightly with flours as needed to keep the dough from sticking. Cut the dough into desired shapes. Place the dough shapes on parchment-lined cookie sheets, spacing about 1/2 inch apart. Get as many dough shapes as you can out of each sheet, because the dough should be rolled only 2 times. Discard any leftover dough after the second rolling, or form the leftover dough into balls and flatten them to about 1/8 inch thick.

Bake, 2 sheets at a time, until the cookies are evenly golden brown, 6 to 8 minutes, rotate the sheets halfway through baking for even browning. Using a thin-bladed spatula, immediately transfer the cookies to racks to cool to room temperature. Decorate the cooled cookies, if desired, and transfer to an airtight container.

Cornmeal Citrus Cookies:
Follow the master recipes, adding 1 teaspoon finely grated lemon or orange zest to the creamed butter, sugar, and salt, and substituting 1 cup find cornmeal for 1 cup of the flour.

Chocolate-Cinnamon Cookies:
Follow the master recip, adding 1 ounce melted and cooled unsweetened chocolate to the creamed butter, sugar, and salt. Substitute 1/4 cup unsweetened cocoa for 1/4 cup of the flour and add 1/4 teaspoon ground cinnamon to the flour-cocoa mixture.

Marble Cookies:
Follow the master recipe, stirring 2 ounces melted and cooled semisweet or bittersweet chocolate into one-quarter of the master recipe dough. Divide the chocolate dough into 6 portions. Press into the remaining three-quarters of the master recipe dough. Knead the doughs together to create a marbled effect.

Lemon Butter Cookies:
Follow the master recipe, adding 2 teaspoons finely grated lemon zest to the creamed butter, sugar, and salt.

Lemon Poppy Seed Cookies:
Follow the master recipe, adding 2 teaspoons finely grated lemon zest to the creamed butter, sugar, and salt, and stirring 2 tablespoons poppy seeds into the finished dough.

Orange Butter Cookies:
Follow the master recipe, adding 1 teaspoon finely grated orange zest to the creamed butter, sugar, and salt.

Orange-Nut Cookies:
Follow the master recipe, adding 1 teaspoon finely grated orange zest and 1 cup finely ground walnuts, pecans, or skinned hazelnuts to the creamed butter, sugar, and salt.

Coconut Cookies:
Follow the master recipe, stirring 1 cup flaked sweetened dried coconut, toasted, into the finished dough.

Ginger Cookies:
Follow the master recipe, adding 1 teaspoon ground ginger to the flour and stirring 6 tablespoons finely minced candied ginger into the finished dough.

Butterscotch Cookies:
Follow the master recipe, substituting 1 cup packed light brown sugar for the sugar.

Peanut Butter Cookies:
Because of the extra fat from the peanut butter, these cookies have a sandier, melt-in-your-mouth texture. Follow the master recipe, creaming 2/3 cup peanut butter with the butter, sugar, and salt.

Spice Cookies:
Follow the master recipe, substituting 1 cup packed light brown sugar for the sugar and adding 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground cloves to the flour.

Raisin-Spice Cookies:
Prepare Spice Cookies, above, stirring 1/2 cup finely minced raisins or 1/2 cup dried currants into the finished dough.

[Kitchen Witch]

Eggnog Thumbprints

1/3 cup granulated sugar
1 cup butter, softened
1 teaspoon vanilla extract
2 egg yolks
2 1/4 cups flour
1 teaspoon baking powder

In a medium bowl, cream sugar, butter, vanilla extract and egg yolks until light and fluffy. Lightly spoon flour into measuring cup; level off. Gradually add flour and baking powder to creamed mixture, mixing well. Refrigerate 30 minutes. Meanwhile, make the filling.

Heat oven to 350 degrees F.

Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheet. With thumb, make imprint in center of each cookie, and fill with 1/2 teaspoon filling. Bake for 11 to 14 minutes, or until light golden brown around edges. Store in refrigerator.

Makes about 40 cookies.

Filling:
1 tablespoon granulated sugar
1 tablespoon flour
1/4 teaspoon almond flavoring
1/2 cup commercial eggnog
1 egg yolk

In small saucepan, mix sugar, flour, and almond flavoring. Gradually add eggnog and cook over low heat until smooth and thickened, stirring constantly.

In small bowl, blend 2 tablespoons hot mixture into slightly beaten egg yolk. Return to saucepan; blend well. Cook just until mixture bubbles, stirring constantly. Cool.

[Kitchen Witch]

Double Chocolate Peanut Butter Thumbprint Cookies

1 1/2 cups all-purpose flour
1/3 cup NESTLÉ TOLL HOUSE Baking Cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups (12 ounce package) NESTLÉ TOLL HOUSE Semi-Sweet
Chocolate Morsels, divided
1 cup granulated sugar
About 1 cup chunky or smooth peanut butter (not all-natural), divided
1/3 cup butter or margarine, softened
1 1/2 teaspoons vanilla extract
2 large eggs

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

Melt 1 cup morsels in small, heavy-duty saucepan over low heat; stir until smooth.

Beat granulated sugar, 1/3 cup peanut butter, butter and vanilla extract in large mixer bowl until creamy. Beat in melted chocolate. Add eggs one at a time, beating well after each addition. Gradually beat in cocoa mixture. Stir in remaining morsels. Cover; chill just until firm.

Shape into 1 1/2-inch balls; press thumb into tops to make about 1/2-inch-deep depressions. Place on ungreased baking sheets. Fill each depression with about 1/2 teaspoon peanut butter. Bake in preheated 350 degree F oven for 10 to 15 minutes or until sides are set but centers are still slightly soft.

Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

[Kitchen Witch]

Gingerbread Cookies in a Gingerbread Bowl
What a wonderful presentation this is!!!

1 cup (2 sticks) unsalted butter, softened
3/4 cup packed dark brown sugar
1/2 cup granulated sugar
1/3 cup molasses
3/4 cup dark corn syrup
2 teaspoons vanilla extract
3 large eggs
8 1/2 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon orange extract
1/2 teaspoon allspice
1/2 teaspoon freshly ground black pepper

In a large mixer bowl, cream the butter and sugars until fluffy, about 1 minute. With the mixer running, add the molasses, corn syrup, vanilla extract and eggs, one at a time, beating until the mixture is well combined.

In another large bowl, whisk together remaining ingredients. Add the flour mixture gradually to the creamed mixture (the dough will be very stiff and you may have to use your hands to get all the flour worked in). Divide the dough into quarters and wrap each in plastic wrap. Chill overnight.

Cover the outside of a 1 1/2-quart ovenproof glass bowl with a lipped edge with aluminum foil, bringing the foil over the edges to the inside. Make sure the foil is covering the bowl very smoothly. Spray the entire bowl with vegetable cooking spray and set aside.

On a floured surface, roll one-fourth of the dough into a circle 1/4 inch thick. Immediately lift the dough and press it onto the outside of the bowl, molding it firmly to the shape of the bowl without stretching it. Trim the dough around the edge of the bowl with a sharp knife. Using a small cookie cutter, cut shapes around the lipped edge of the bowl about 1 1/2 to 2 inches apart and about 1 1/2 inches up from the bottom of the inverted bowl. A star-shape cookie cutter is good for this. Refrigerate the bowl for 1 hour, this firms up the dough.

Heat the oven to 350 degrees F.

Place the inverted bowl on an ungreased baking sheet and bake for 20 to 30 minutes, or until lightly browned and firm to the touch. Cool the gingerbread on the bowl.

When gingerbread is cool, carefully loosen the foil and lift the foil and gingerbread shell off the bowl. Peel away the foil and discard; store the shell, uncovered, in a dry place.

Roll remaining dough to 1/8-inch thick, and cut the with decorative Christmas cutters into cookies. Bake the cookies on a lightly greased baking sheet for 8 to 10 minutes, or until they are lightly browned.

Makes 1 bowl and 6 dozen small cookies.

[Kitchen Witch]

Caramel Apple Streusel Cookies
A wonderful cookie for anytime - but especially good during the fall months!

Cookie Dough:
1/2 cup butter or margarine
2/3 cup packed brown sugar
2/3 cup granulated sugar
1 (7 ounce) package instant spiced apple drink mix
2 eggs
1 2/3 cups flour (if dough is too soft, add another 1/4 cup flour)
1 cup rolled oats
1/2 teaspoon baking soda
1 cup dried apple, chopped
2/3 cup walnuts, chopped

In mixing bowl combine the butter, sugars and spiced apple mix; beat until fluffy. Add eggs and beat well.

Add flour, oats and baking soda to the egg mixture. Stir in the dried apples and walnuts.

Streusel Topping:
1 cup flour
1 cup packed brown sugar
1/4 cup butter or margarine

Heat oven to 350 degrees F.

Combine ingredients in a mixing bowl and blend until fine crumbs.

Drop the cookie dough by teaspoonsful into the Streusel Topping and roll to cover the cookie. Place dough on greased cookie sheet and bake for 9 to 11 minutes. Cool one minute and remove to wire rack.

Caramel Frosting:
2 tablespoons caramel ice cream topping
1 cup confectioners sugar

Combine ice cream topping and confectioners sugar. Drizzle the Caramel Frosting over the cookies.

Makes 3 dozen cookies.

[Kitchen Witch]

Death by Chocolate Cookies

2 (12 ounce) packages semisweet baking chocolate, divided
3/4 cup firmly packed light brown sugar
1/4 cup butter, softened
2 eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
2 cups chopped pecans

Heat oven to 350 degrees F.

Coarsely chop 8 squares of the chocolate; set aside.

Microwave remaining 8 squares of chocolate in large glass bowl on HIGH for 1 to 2 minutes. Stir until chocolate is melted and smooth. Stir in sugar, butter, eggs and vanilla extract. Stir in flour and baking powder. Mix in reserved chopped chocolate and nuts. Drop by rounded tablespoonsful onto ungreased baking sheet. Bake for 12 to 14 minutes or until cookies are puffed and feel set to the touch. Cool on cookie sheet 1 minute. Transfer to wire rack to cool completely.

Yield: 1 1/2 dozen cookies

[Kitchen Witch]

Death by White Chocolate Cookies


1 package (8 squares) semi-sweet baking chocolate
3/4 cup firmly-packed brown sugar
1/4 cup (1/2 stick) butter or margarine
2 eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
6 squares Premium white baking chocolate, coarsely chopped
2 cups chopped macadamia nuts or slivered almonds

Note: If not using nuts, increase the flour to 3/4 cup.

Heat oven to 350 degrees F.

Melt semi-sweet chocolate in double boiler (or microwave for 2 minutes). Stir until chocolate is melted and smooth. Stir in sugar, butter, eggs and vanilla extract with a wooden spoon until well blended. Stir in flour and baking powder. Stir in white chocolate and nuts. Drop mixture by scant 1/4 cupsful onto ungreased cookie sheet. Bake about 13 minutes, until they are "puffed" and feel set. Cool for 1 minute then remove from cookie sheet. Cool completely.

[Kitchen Witch]

Sugar Cookies


3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

[Kitchen Witch]

Royal Icing

3 ounces pasteurized egg whites
1 teaspoon vanilla extract
4 cups confectioners' sugar

In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.

[Kitchen Witch]

Poinsettia Cookies

1 cup (2 sticks) butter or margarine, softened
1 cup confectioners' sugar
1 egg, beaten
1 1/2 teaspoons almond extract
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
Red decorating sugar, for garnish

Cream butter in a large bowl with an electric mixer. Add confectioners' sugar; beat well. Beat in the egg and extracts. Blend in the flour and salt. Form the dough into two disks and wrap them in plastic. Chill the dough well.

Remove one disk from the refrigerator. Roll dough out on a lightly floured surface to 1/8-inch thickness. Cut into 1 1/2-inch squares, then cut from each corner of the square almost to the center. Turn over every other cut point to the center and press gently, forming a pinwheel (or poinsettia). Sprinkle the center of each with red sugar. Repeat with the second disk of dough.

Preheat oven to 350 degrees F. Place the cookies on greased baking sheets and bake until very lightly golden, about 8 to 10 minutes.

Makes about 5 dozen cookies.

[Kitchen Witch]

Swedish Christmas Rosettes
Divide this batter in half. Add red food coloring to one half and green to the other.


Batter
2 large eggs
1 cup milk
1 cup unsifted flour
1 tablespoon granulated sugar
2 teaspoons vanilla extract

In a medium bowl, combine eggs and milk. With fork or wire whisk, mix well. Stir in flour, sugar and vanilla extract; blend until smooth. Cover with plastic wrap. Refrigerate one hour or overnight.

In a 5-quart Dutch oven, heat 2 quarts vegetable oil to 365 degrees F on a candy thermometer. Attach selected iron to handle. Dip iron into hot oil for 15 seconds; drain slightly on paper towel. Dip lower part of hot iron into batter, letting excess drip back into bowl. (Do not get batter on top of iron.)

Dip iron into hot oil; as batter becomes cooked, it will loosen and drop into oil. Cook until golden on one side; turn and cook on other side. Repeat. As pastries turn golden, remove with a slotted spoon and drain on paper towels.

Pastries may be sprinkled with confectioners' sugar or cinnamon-sugar. Tart shells may be filled with sweet or savory fillings.

Savory Pastries
Omit sugar and vanilla extract from basic batter. Add 1 teaspoon dried dillweed and 1/4 teaspoon salt.

Spice Pastries
To basic batter add 1/2 teaspoon each ground ginger and ground cinnamon and 1/4 teaspoon ground allspice.

[Kitchen Witch]

Moravian Christmas Cookies

3 1/2 cups sifted all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup softened butter
1 1/2 cups granulated sugar
2 eggs
1 tablespoon brandy

Sift together flour, cinnamon, nutmeg and salt.

Cream butter and sugar together. Add eggs and brandy; beat thoroughly.

Gradually add sifted dry ingredients to creamed mixture, mixing well. Cover and chill several hours or overnight.

Preheat oven to 400 degrees F.

Roll out a small portion of the dough at a time on a floured board to a thickness of 1/4 inch (keep remaining dough in refrigerator).

Cut with a cookie cutter into desired shapes.

Place 2 inches apart on an ungreased cookie sheet and bake for 12 to 14 minutes.

Makes about 4 to 5 dozen.

[Kitchen Witch]

Polish Angel Wings

4 egg yolks
1 whole egg
1/2 teaspoon salt
1/3 cup confectioners' sugar
2 tablespoons rum or brandy
1 teaspoon vanilla extract
1 1/4 cups flour
3 cups vegetable shortening for frying
Confectioners' sugar for topping

In a large bowl of an electric mixer, combine egg yolks, egg and salt. Beat on highest speed until mixture is thick and drops softly from the beaters, 7 to 10 minutes,

Beat in sugar, a small amount at a time. Beat in rum and vanilla extract. Remove from mixer. Fold flour into mixture by hand until incorporated.

Turn dough onto generously floured surface. Knead dough until blisters form on the dough, about 10 minutes. Add small amounts of flour as needed to surface to keep dough from sticking. Divide dough in half. Cover one half with inverted bowl, towel or plastic wrap to prevent drying.

Roll out other half of dough as thin as possible, (about an 8 x 12-inch rectangle). If dough resists, let it rest for a few minutes and resume rolling. Cut dough into 2 x 4-inch rectangles. Make a 2-inch slit from center almost to end of each dough strip. Pull opposite end of strip through slit to twist the dough. Repeat with remaining dough.

In a large skillet, heat vegetable shortening until it reaches 350 degrees F on a deep-fat fry thermometer. (This is important, if the oil is too cool, dough will absorb too much oil; if it is too hot, the pastry will burn on the outside and not cook properly on the inside.)

Add a few angel wings at a time and fry until golden on both sides, turning about halfway through cooking time, about 1 1/2 minutes total. Remove to drain on paper towels. Repeat with remaining angel wings until all are fried. Cool completely and dust liberally with confectioners' sugar. Store in airtight container.

[Kitchen Witch]

Kris Kringles

1/2 cup butter or margarine
1/2 cup brown sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/8 teaspoon salt
20 to 25 maraschino cherries
20 to 25 chocolate chips

Cream sugar and butter well. Add vanilla extract, flour and salt. Mix well. Stuff cherries with chocolate chips. Wrap each cherry in 1 teaspoon dough. Bake on ungreased cookie sheet for 12 to 25 minutes at 350 degrees F. Cool.

Dip tops of cookies in melted chocolate.

[Kitchen Witch]

Peppermint Snowballs

1 1/4 cups crushed peppermint candies (about 45 round candies)
1 1/3 cups granulated sugar, divided
1/2 cup butter or margarine, softened
1/4 cup vegetable shortening
2 eggs
1 teaspoon peppermint extract
3/4 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/4 teaspoon salt

Preheat oven to 350 degrees F.

In a food processor finely grind peppermint candies and 1/3 cup sugar to a powdery consistency; transfer to a small bowl.

In a large bowl, cream butter, shortening, and remaining 1 cup sugar until fluffy. Add eggs and extracts; beat until smooth.

In a medium bowl, combine flour and salt.

Add dry ingredients to creamed mixture; stir until a soft dough forms. Shape dough into 1-inch balls. Roll balls in candy mixture. For best results, place 6 cookies at a time on an ungreased baking sheet.

Bake 8 minutes; immediately roll hot cookies in candy mixture. Transfer to a wire rack to cool completely. Repeat with remaining dough. Store in an airtight container.

Yield: About 5 1/2 dozen cookies.

[Kitchen Witch]

Praline Lace Cookies

1/2 cup firmly packed brown sugar
3/4 cup (175 mL) corn syrup
3/4 cup (175 mL) unsalted butter
1 cup (250 mL) all-purpose flour
5 tablespoons (75 g) ground almonds
2 tablespoons (30 mL) triple sec liqueur

Preheat oven to 375 degrees F (189 degrees C). Grease two cookie sheets.

Place brown sugar, corn syrup and unsalted butter in a medium size saucepan over medium heat. Stirring constantly, bring to a boil, then immediately remove from heat. Stir in remaining ingredients. Drop by 1/2 teaspoon onto greased cookie sheets leaving at least 2 inches around each cookie as the batter spreads very thin, cooks and then forms a lacy design. Bake for 6 minutes or until slightly hardened. Remove carefully from pan with spatula.

Yield: Approximately 6 dozen cookies

[Kitchen Witch]

Fruitcake Cookies

1/2 cup butter
4 eggs
1/2 pound candied cherries
1/2 pound candied pineapple
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1 3/4 cups granulated sugar
3 tablespoons milk
6 cups chopped pecans
1/2 teaspoon baking soda
1/2 box white raisins

Put raisins to soak in hot water overnight. Drain before using.

Preheat oven to 275 degrees F.

Cream butter and sugar in a large bowl. Add eggs, one at a time, beating after each addition. Add milk, and mix to blend.

Mix baking soda with 2 cups of the flour and mix thoroughly with fruit and nuts. Add other cup of flour to fruit and nut mixture. Mix well. Add fruit and nut mixture to first mixture (butter, sugar, eggs and milk). Add vanilla extract and mix well. Drop by small spoonsful onto a greased cookie sheet. Bake for 20 to 25 minutes.

[Kitchen Witch]

Candy Cane Puffs

2 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter (at room temperature)
1 cup confectioners' sugar
1 egg
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
8 (1 ounce) squares white chocolate, melted
1/2 cup finely crushed candy canes

Stir together flour and salt in a medium-size bowl. Beat butter and confectioners' sugar in a large bowl until smooth and creamy. Beat in egg. Mix in peppermint extract and vanilla extract. Beat in flour mixture. Cover dough with plastic wrap; refrigerate 1 hour.

Preheat oven to 375 degrees F.

Shape dough into 1-inch balls; place on lightly greased baking sheets. Bake for 10 to 12 minutes or until bottoms are lightly browned. Remove cookies to wire racks to cool completely.

To coat, brush each cookie with melted white chocolate; dip lightly in crushed candy canes. Place on wax paper to harden.

[Kitchen Witch]

After Dinner Mint Cookies

3/4 cup butter or margarine
1 cup granulated sugar
1 teaspoon baking powder
1 egg
1/4 teaspoon mint extract
Few drops green food coloring
2 1/4 cups all-purpose flour
1/2 cup finely crushed chocolate sandwich cookies
with white filling (about 6 cookies)
1 teaspoon shortening (optional)

Beat butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder and beat until combined. Beat in egg, mint extract, and enough food coloring to tint light to medium green. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. Cover and chill about 1 hour or until easy to handle.

Roll one half of dough between two sheets of wax paper into an 8 x 7-inch rectangle. Peel off top sheet of wax paper. Sprinkle half of crushed cookies evenly over dough to within 1/4 inch of all sides. Roll up, jellyroll style, starting from one short side, removing bottom sheet of waxed paper as you roll. Pinch to seal. Repeat with remaining dough and crushed cookies. Wrap rolls in wax paper or clear plastic wrap. Chill about 4 hours or until firm.

Remove one roll of dough from the refrigerator. Unwrap and reshape slightly, if necessary. Cut dough into 1/4 inch thick slices. Place 2 inches apart on an ungreased cookie sheet.

Bake in a 375 degree F oven for 8 to 9 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Remove and cool completely on wire racks. Repeat with remaining roll of dough. If desired, melt together chocolate and shortening in a heavy saucepan over low heat; drizzle over cookies.

Makes about 50.

[Kitchen Witch]

Sour Cream Dainty Sandwich Cookies with Brown Sugar Frosting

Cookie:
1/2 cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla
1/4 tsp salt
1 tsp cinnamon
1/2 cup sour cream
2 3/4 cups All Purpose Flour
1/2 tsp baking soda

Brown Sugar Frosting:
1 cup brown sugar, packed
1/4 cup milk
3 tbsp butter
1 1/2 cups icing sugar
1 tbsp table cream
1 tsp vanilla
melted chocolate, for garnish


Cookie:

Beat butter and sugar in large bowl of electric mixer until fluffy. Add egg, vanilla, salt and cinnamon and beat well. Add remaining ingredients and mix until flour is incorporated.

Divide dough into quarters, wrap in plastic wrap and let chill in refrigerator at least 2 hours.

Preheat oven to 350ºF. Line two cookie sheets with parchment paper.

Roll dough 1/8? thick on well floured surface. Cut with floured 2? cookie cutter. Place on prepared baking sheet. Bake in preheated oven 10 - 12 minutes, until set and lightly browned around edges. Let cool 5 minutes on baking sheet then remove to a cooling rack and cool to room temperature. Repeat with remaining dough. Scraps can be re-rolled.

Brown Sugar Frosting:

Combine brown sugar, milk and butter in medium sized saucepan. Cook over low heat for 3 minutes, stirring constantly. Remove from heat and cool to lukewarm. Add icing sugar, cream and vanilla and beat with wooden spoon until spreading consistency.

Assembly:

Spread half the cooled cookies with icing and top with second cookie. Garnish with melted chocolate if desired.

Tips:

To keep cookies longer, wrap them tightly, label and freeze for up to six months.

[Kitchen Witch]

Potato Chip Crunchies


1 cup butter
1/2 cup sugar
1 tsp vanilla
2 cups All Purpose Flour
1/2 cup crushed potato chips
1/2 cup chopped pecans, optional


CREAM butter, sugar and vanilla until light and fluffy.

ADD flour, potato chips and pecans (if desired), mixing well.

DROP dough by teaspoonfuls onto ungreased baking sheets. Flatten slightly with floured fork.

BAKE at 350°F for 8-12 minutes, or until light golden.

* or substitute 2 1/4 cups Cake & Pastry Flour.

[Kitchen Witch]

Pinwheel Lollipops
What little one wouldn't enjoy these!?!

2 cups All Purpose Flour
1 cup Corn Starch
1 cup icing sugar, sifted
1 1/2 cups Butter, softened
1/4 cup cocoa powder, sifted
wooden sticks


COMBINE flour, corn starch and icing sugar in large bowl. Blend in butter with a wooden spoon then knead dough with hands until a soft, smooth dough forms. Divide dough in half. Work cocoa into half. Wrap and chill both doughs for 2 hours (or freeze for 40 minutes). On sheet of waxed paper, with floured rolling pin, roll chocolate dough into a 10" x 8" rectangle.

On another sheet of waxed paper, roll plain dough to same size rectangle. Place the chocolate dough on top of the plain dough, removing paper. Starting at 10" side, roll dough up tightly, jelly-roll fashion. Wrap in plastic wrap and chill 2 hours or overnight until dough is firm enough to slice.

TO BAKE: PREHEAT oven to 350ºF. Slice roll into 1/4" thick slices. Place on ungreased baking sheets. For lollipops, insert wooden stick into cookie.

BAKE in centre of 350ºF oven for 12-15 minutes, or until edges are just starting to brown. Cool 10 minutes on sheets then remove and cool completely on rack.

Tip

If refrigerated dough is too hard to slice, let stand at room temperature for about 15 minutes.

For colourful pinwheels, omit cocoa. Color each half of dough with food coloring, and use 2 different colors for each pinwheel.