Candy Cane Crisps
(Sunset Cookies Cookbook)
| 1 cup (1/2 lb.) butter or margarine, softened About 1 1/4 cups powdered sugar 1 1/2 teaspoons vanilla |
1 1/3 cups all-purpose flour 1 cup rolled oats 1/2 teaspoon salt |
About 3/4 cup coarsely crushed candy canes.
In large bowl of an electric mixer, beat butter and 1 cup of the sugar until creamy; beat in vanilla. In another bowl, stir together flour, oats, and salt; gradually add to butter mixture, blending thoroughly. Add 1/4 cup of the crushed candy canes and mix until well combined.
Roll dough into3/4-inch balls, then roll in remaining sugar (about 1/4 cup) to coat. Place balls about 2 inches apart on greased and flour-dusted baking sheets. Flatten cookies with a fork, making a crisscross pattern with fork tines. Sprinkle each with about 1/2 teaspoon crushed candy canes.
Bake in a 325 degree oven for 18 to 20 minutes or until edges are lightly browned. Let cool on baking sheet for 2 to 3 minutes, then transfer to racks and let cool completely. Store air tight.
Makes about 4 dozen.
Easy OREO Truffles
(from www.kraftrecipes.com)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (16.6 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided
2 pkg. (8 squares each) BAKER’S Semi-Sweet Chocolate, melted
MIX cream cheese and 3 cups cookie crumbs until well blended.
SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.
Easy Shortbread Cookies
(Judy’s Recipe)
1 lb butter
1.5 cups icing sugar (well packed)
3 to 4 cups flour
Cream butter with icing sugar until soft and creamy.
Gradually add the flour stirring well after each addition.
Dough should be firm but not dry.
Roll in balls. Press lightly with a fork.
Bake on ungreased pan 20 minutes at 350 degrees, until golden.
Irish Oatmeal Cookies
| 1 1/4 cups softened margarine 1/2 cup firmly packed brown sugar 1/2 cup granulated sugar 1 egg slightly beaten 1 teaspoon vanilla extract 1 1/2 cups all purpose flour |
1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon (optional) 3 cups Quick Cooking Oatmeal 3/4 cup raisins 1/2 cup chopped walnuts |
In a large bowl, cream the margarine and sugars. Add egg and vanilla extract.
Combine flour, baking soda, salt and cinnamon. Add to margarine mixture. Mix well.
Stir in Oatmeal, raisins and walnuts.
Drop rounded teaspoons of batter on an ungreased cookie sheet.
Bake for 12-15 minutes at 350°. Cool for 1 minute before removing to wire cooling rack.
Linzer Cookies
| 2 cups flour 2/3 cup ground almonds (or almond flour) 1/4 + teaspoon ground cinnamon 1 cup butter softened |
2/3 cup sugar 1 egg 1/2 teaspoon vanilla extract 1/2 cup raspberry jam |
Combine flour, almonds, cinnamon.
Mix separately butter, sugar until fluffy, add egg and vanilla, add the first mix.
Divide the dough in 2, press small disks about 1 inch thick, refrigerate for 2 hours.
Preheat oven to 350 F, if you have a cutter, cut the pieces again, and bake them for 10 min until
golden brown.
Then spread jam on one cookie, cover with a second cookie, dust with confectioners’ sugar for decoration.
Macademia Nuts
| 1 cup butter, softened 3/4 cup packed light brown sugar 1/2 cup white sugar 2 eggs 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract |
2 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup coarsely chopped macadamia nuts 1 cup coarsely chopped milk or semi sweet chocolate |
Preheat oven to 350 degrees F (175 degrees C),
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture, Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
Bake for 10-16 minutes in the preheated oven, until golden brown.
Molasses Cookies
From the kitchen of Louise McGlynn
| 2/3 cup shortening (half Crisco, half butter) 1 cup white sugar 1 beaten egg 4 tablespoons molasses |
2 cups sifted flour 1/2 tsp ginger 1/2 tsp salt 2 tsp baking soda 2 tsp cinnamon |
Cream shortening and sugar
Add egg and molasses
Sift all dry ingredients together and add to creamed mixture (will make a stiff dough)
Roll into small balls about 1 teaspoonful
Roll each ball in white sugar
Place on lightly greased cookie sheet
Bake for 10 – 15 minutes or until the top cracks
THESE ARE BETTER UNDERDONE AND CHEWY
Peanut Blossoms
| 1/2 cup firmly packed Brown Sugar 1/2 cup vegetable shortening 1/2 cup peanut butter 3/4 cup Sugar (divided) 1 Egg 2 Tbs Milk |
1 tsp Vanilla Extract 1 3/4 cup Flour 1 tsp Baking Soda 1/2 tsp Salt 36 -48 Hershey’s Chocolate Kisses |
Preheat oven to 375°.
In a large bowl beat shortening, peanut butter, brown sugar and 1/2 cup sugar until light and fluffy. Add egg, milk, and vanilla – mix well. In a separate bowl combine flour, baking soda, and salt. Add to peanut butter mixture.
Shape into 1″ balls. Roll in remaining 1/4 cup sugar. Bake on ungreased cookie sheet about 6-7 minutes. Remove from oven and place a chocolate kiss in center of each cookie. Press down until cookie starts to crack. Return to oven and bake 1 minute more.
Makes about 3 dozen.