Preheat oven to 325�. Process 1 pkg coconut & powdered sugar in a processor until finely chopped. Add cream of coconut & next 5 ingredients; process until a soft dough forms, scraping down sides of bowl once. Place remaining pkg of coconut in a shallow dish; roll dough by tablespoonfuls into balls & roll in coconut to coat. Using palms of hands, gently roll dough into 1 1/2" balls. Bake on a buttered & floured aluminum foil0lined baking sheet 35 minutes or until golden brown. Let cool on baking sheet on a wire rack. Microwave chocolate in a large bowl at HIGH (I just use a double boiler), stirring often, until melted. Dip bottom of cookies in chocolate.\, brushing against side of bowl to remove excess. Place cookies, chocolate side down on a wax paper-lined baking sheet; chill 30 minutes or until set. Store in an airtight container.~~

BROWNIE BALLS
1 cup sugar
3 TBL butter, softened
2 eggs
Two 1 oz squares bitter chocolate, melted
3 1/2 TBL flour
1/2 tsp salt
1 tsp vanilla
1 cup chopped pecans

Preheat oven to 350�. Butter an 8" square pan. Cream sugar & butter until light & well blended. Add eggs 1 at a time, beating well after each addition. Mix in melted chocolate. Add flour, salt, vanilla & pecans. Bake for just 25 minutes. Allow to cool to slightly warm. Form in small balls (the size of a quarter) by rolling in the palms of your hands. Drop the balls intoa bowl of granulated sugar & coat them well. Cool on racks.~~

MOLASSES SUGAR COOKIES (about 4 dozen)
3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg
2 cups flour, sifted
2 tsp baking soda
1/4 tsp ground cloves
1/4 tsp ground ginger
1 tsp cinnamon
1/2 tsp salt
Granulated sugar

Melt shortening in saucepan over low heat; cool. Add sugar, molasses & egg; beat well. Sift together flour, soda, cloves, ginger, cinnamon & salt; add to first mixture. Mex well & chill. Form into 1" balls; roll in granulated sugar & place on greased cookie sheet. Bake in a preheated 375� 8-10 minutes.

Here is one of my favorites.

Cardamom Sour Cream Cookies

1 cup shortening
2 cups sugar
1 teaspoon vanilla
3 eggs
1 cup sour cream
5 cups flour
� teaspoon baking soda
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons cardamom (ground)
1 � cups walnuts, ground fine

Beat shortening until light; add sugar and beat until fluffy. Beat in vanilla and eggs to mix thoroughly. Beat in sour cream.

Soft together flour, baking soda, baking powder, salt and cardamom. Add to creamed mixture. Fold in ground walnuts.

Chill 1 hour or until dough is easy to handle.

Roll pieces of dough into about an inch ball (I use a small ice cream scoop), roll in mixture of sugar and cardamom. Flatten with bottom of lightly greased drinking glass.

Bake in 350 degree oven for about 12 minutes. Remove to racks to cool.

Directions

PREHEAT oven to 375� F.BEAT butter, sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour; stir in morsels and nuts. Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased baking sheets.BAKE for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar if desired. Store in airtight containers
Yields: 60 cookies

Apricot Jam Shortbread Bars from Baking with Julia

4 cups all-purpose flour
2 cup granulated sugar
2 tsp baking powder
� tsp salt
1 pound (4 sticks) unsalted butter, softened
4 egg yolks
1 cup apricot jam

Sift together the flour, sugar, baking powder and salt. Set aside dry ingredients.

In the bowl of a stand mixer, cream the butter and egg yolks until fluffy. Add the dry ingredients and mix until the dry ingredients are just incorporated.

Scrape the dough out onto a lightly floured surface and quickly form two balls (one just slightly larger than the other). Wrap in plastic and freeze for at least 1 hour (or as long as 1 month).

Preheat oven to 350F. Butter and flour a 9 x 13 inch baking pan.

Take the larger ball of frozen dough and coarsely grate (by hand or using grating disk of food processor) into the bottom of prepared pan. Spread out the shreds of dough evenly in the pan.

Spread the apricot jam evenly over the base layer of dough. Take the remaining ball of frozen dough and coarsely grate over the jam layer.

Bake until golden brown, approximately 35-45 minutes. Cool completely before cutting. Sprinkle the tops with powdered sugar if you like.

Raspberry Bars
2 1/2c all purpose flour
1 c sugar
1 c chopped pecans OR walnuts
1 c butter, softened
1 egg
1 10 jar raspberry preserves

Preheat oven to 350�

Grease a 9x13" baking pan. In a large mixer bowl, combine all ingredients except preserves. Beat at low speed until mixture is crumbly about 2-3 minutes. Reserve 1 1/2 c of crumb mixture. Press remaining crumb mixture into baking pan.
Spread preserves to within 1/2" from edges of the unbaked crumb mixture. Crumble remaining crumb mix over preserves.
Bake for 40-50 minutes or til lightly browned. Cool completely and cut into bars.
RL`

Here is my son's favorite cookie. ;)

Raspberry Almond Bars
1/2 cup (1 stick) butter or margarine
1 10- to 12-ounce package vanilla or white chips, divided
2 eggs
1/2 cup sugar
1 teaspoon almond extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup seedless raspberry jam
1/4 cup sliced almonds
In a saucepan, melt butter.
Remove from the heat and add 1 cup chips (do not stir).
In a small mixing bowl, beat eggs until foamy; gradually add sugar.
Stir in chip mixture and almond extract.
Combine flour and salt; add to egg mixture and mix just until combined.
Spread half the batter in a greased 9-inch square baking pan.
Bake at 325 * for 15-20 minutes or until golden brown.
In a small saucepan over low heat, melt jam; spread over warm crust.
Stir remaining chips into the remaining batter; drop by teaspoonfuls over the jam layer.
Sprinkle with almonds.
Bake 30-35 minutes longer or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.

Makes about 2 dozen.

Times testing notes: We doubled the recipe and baked in 9- by 13-inch pan, plus sprinkled more almonds on top. Results were great.
Source: Ruth M. Dauper, St. Petersburg

*Chocolate chip

*Oatmeal

*Peanut butter

*Shortbread

*Ginger Crinkles

*Fudge

*Peanut brittle (microwave)

*Trail mix tarts (I tried rugelach last year and they were a flop. Same ingredients in cookie rather than tart form and they were REJECTED lolol)

*Truffles - dark chocolate center covered in white chocolate, milk chocolate center wrapped around a pecan and covered in milk chocolate, white chocolate center covered in dark chocolate

*Peppermint patties - won't share this recipe because I still haven't found one I love. Last year it was the white truffle filling with peppermint added which was okay, but still not THE ONE.

*Gum drop fruitcake

This year I think I might be adding those Rocky Road Fudge bars posted on the Cooking forum. I would rather do those than the actual fudge but again, there would be a mutiny LOL.

We make boxes (we use holiday printed shirt boxes but always looking for something better or sturdier. I want to try hat boxes but balk at the price) - anywhere from 13-20 each year for friends, relatives, and so on. They get about 6 of each cookie and chocolate, a tin of fudge (they have to cut it themselves LOL), 1/2 pound of brittle. I always dream of making my own candy canes or coal candy, but trials have not been promising.

GRANDMA HARRIET'S SUGAR COOKIES

2 Cups Sugar (this was a REAL luxury)
2 Eggs
1 Cup Lard (I use butter...lard makes a YUMMY cookie)
1 Cup Sour Milk (I sour the milk with vinegar)
1 Teaspoon Baking Soda
2 Teaspoons Baking Powder (Harriett had to mix this, we don't)
Salt (I use 1/2 teaspoon)
Nutmeg (I use 2-3 teaspoons)
5-6 Cups Flour

Cream the lard (butter) with the sugar. Add the eggss & beat well.

Sift the flour, salt, baking soda, and baking powder together in a separate bowl.

Alternately, add a little of the flour mixture and a little of the sour milk, combining well after each addition until a medium dough is formed (slightly soft...not stiff). Chill the dough for 2 hours.

Roll about 1/2-1/3" thick...do not get these cookies too thin. Cut, as desired. Brush each cookie with an egg white wash and sprinkle with crystal baking sugar, if desired and place on a lightly greased baking sheet.

Bake at 325 degrees for 20-25 minutes. Check for browning. The cookies are done when they are set but NOT brown on the top. They are supposed to be white.

I use large 4-5" copper cutters and still end up with 4-5 dozen cookies.

My Aunt Fern always made these Date Nut Bars:

Date & Nut Bars

� cup shortening
� teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg1 cup sugar
2 eggs, unbeaten
1/3 cup boiling water
2 cups dates, chopped
1/4 teaspoon soda
1 cup sifted flour
1/2 cup nuts, chopped

Blend shortening, salt, cinnamon & nutmeg. Add sugar gradually & cream well. Add eggs singly, beating well after each addition. Pour boiling water over dates & let cool. Add to creamed mixture & blend. Sift soda with flour. Add to creamed mixture & mix well. Add nuts & blend. Spread mixture in 10x10x2-inch shortening-coated pan. Bake in moderate oven (350 F) 45 min. Cool. Cut in bars & roll in powdered sugar. Makes 24.

I'm the only one in my family who likes Cherry Winks (more for me - wink!)

Cherry Winks

3/4 cup butter, softened
1 cup sugar
2 eggs
2 Tbsp. milk
1 tsp. vanilla
2-1/2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup chopped pecans
1 cup chopped dates
1/3 cup chopped maraschino cherries
3-1/2 cups cornflakes, crushed
30 maraschino cherries

Preheat oven to 375 degrees F. In large bowl, cream together butter and sugar. Add eggs, milk and vanilla; beat well to combine. Add dry ingredients and mix well. Stir in pecans, dates, and 1/3 cup chopped cherries.

Shape into balls using a level tablespoon of dough. Roll each ball of dough in crushed cornflakes and place on parchment paper-lined cookie sheets. Top each cookie with 1/2 maraschino cherry. Bake at 375 degrees F for 10-12 minutes until light golden brown and set.

Makes 60 cookies

Pecan-Chocolate Squares yield: sixteen 2-1/2 inch squares

For the cookie base:
6 ounces (3/4 cup) cold unsalted butter, cut into 1/2-inch pieces
9 ounces (2 cups) unbleached all-purpose flour
1/2 cup packed light brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon table salt
2 ounces finely grated bittersweet chocolate (a scant 1/2 cup)

For the pecan topping:
10 ounces pecans (3 cups), toasted
1/4 pound (1/2 cup) unsalted butter
1 cup packed dark brown sugar
1/3 cup honey
2 tablespoons heavy cream
1/2 teaspoon table salt

Make the cookie base:
Position a rack in the middle of the oven and heat the oven to 350�F.
Put the butter in a food processor, along with the flour, light brown sugar, cinnamon, and salt.
Pulse until the mixture is well combined (about 20 pulses).
Scatter the dough into a 9x9-inch baking pan and press it evenly over the bottom.
Wipe out the processor bowl but don�t bother washing it.
Bake the base until firm and lightly browned, about 25 minutes.
When the cookie base comes out of the oven, sprinkle the grated chocolate evenly over the top.
Don�t turn off the oven.
Set the pan aside.

Make the pecan topping:
As the cookie base bakes, pulse the pecans in the food processor until coarsely chopped.
In a medium-size heavy saucepan, melt the butter.
Stir in the dark brown sugar, honey, cream, and salt.
Simmer for 1 minute, stirring occasionally.
Stir in the pecans.
Pour the pecan mixture over the chocolate-sprinkled cookie base, spreading evenly.
Bake until much of the filling is bubbling (not just the edges), 16 to 18 minutes.
Let cool completely in the pan.
When ready to serve, cut into 16 squares.

Tightly covered, these bars will keep for about five days.
from Fine Cooking #70, pp. 34-39
by Paula Disbrowe, David Norman.

* Exported from MasterCook *

Mom's Ginger Snaps

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup packed brown sugar
3/4 cup vegetable oil
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/3 cup white sugar for decoration

1 Preheat oven to 375 degrees F (190 degrees C).
2 In a large bowl, mix together the brown sugar, oil,
molasses, and egg. Combine the flour, baking soda, salt, cloves,
cinnamon, and ginger; stir into the molasses mixture. Roll dough
into 1 1/4 inch balls. Roll each ball in white sugar before
placing 2 inches apart on ungreased cookie sheets.
3 Bake for 10 to 12 minutes in preheated oven, or until
center is firm. Cool on wire racks.

Yield:
"3 dozen"

- - - - - - - - - - - - - - - - - - -

Diane's Home Cookin Chapter: Christmas Cookies

Cuccidati Recipe
================
Crust:
3/4 cup margarine
1/2 cup sugar
2 eggs
rind of 1 orange
4 teaspoons orange juice
3 cups flour
2 teaspoons baking powder
1 teaspoon vanilla
Filling:

1 string of figs
8 ounces raisins
8 ounces brown sugar
1 pound walnuts
1 pound dates
1 orange
2 teaspoons cinnamon
2 ounces whiskey
1/4 teaspoon black pepper
1-1/2 cups water
Frosting:

3 cups powdered sugar
4 ounces butter
orange juice
. .
Preheat oven to 375 degrees.

Crust: In large bowl, cream together first 3 ingredients. Add orange
juice and orange rind. In separate bowl, combine flour and baking
powder. Add to creamed mixture along with vanilla.

Filling: Prepare several days ahead of time. In a food grinder, grind
figs and raisins. In large saucepan, simmer raisins and figs with brown
sugar and water for 15 minutes. Grind walnuts, dates, and orange. Stir
into hot mixture along with cinnamon, black pepper, and whiskey. Remove
from stove, mix well, cover, and let mellow for 3 days. Note: This
recipe makes enough filling for 2 batches of crust and can be divided
and frozen for up to six months.

Roll dough into 3" wide strips on pastry cloth. Lay filling down the
center and wrap dough to form a long "sausage-like" cookie. Roll back
and forth until crust seems very thin. Cut in diagonal about every 1
1/2 inches. Place on cookie sheet close together and bake for 10-13
minutes. Cookies should be barely brown. Cool and store in tins 5 days,
then frost.

Frosting: In medium bowl, mix together margarine and powdered sugar
until well blended. Add enough juice to make a thick glaze. Top cookies
with a thin coat. Let frosting dry a couple of hours then store in tins
as follows.

To Store: Line tins with foil, place a layer of cookies, then a layer
of wax paper (NOT plastic wrap). Keep repeating, ending with foil and then the lid.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++

Mom's Italian Spice/Pepper Cookies
==================================
Preheat oven to 400�
Slightly grease cookie sheet

1/2 cup shortening-melted & cooled slightly
1 cup strong brewed coffee-slightly cooled
1 cup sugar
1/2 cup dutch cocoa
2-1/2 teaspoons cinnamon
1 teaspoon black pepper
1/4 teaspoon allspice or cardamon
1/8 teaspoon salt
1/2 teaspoon vanilla
3 tablespoons grape jelly
1 tablespoon brandy ( I use JD. for Hubby )
4 cups flour
1 tablespoon baking powder
1/4 cup finely chopped hazelnuts

Confectioners sugar & enough milk or brandy to make thin glaze
. Combine sugar, cocoa, spices & baking powder. Mix melted shortening
with coffee & stir into sugar/spice combo, mix well. Add vanilla, grape
jelly,brandy & nuts-mix well. Add flour 1 cup at a time mixing very
well to fully incorporate each cup.Dough will be stiff but sticky.
Using heaping tbsp of dough roll into ball form-place on slightly
greased sheet--bake 10 min at 400�. Time these well-do not over
bake--they're like brownies-don't look quiet done but will look dry.
When cool dip into thin glaze made with confectioners sugar and milk or
brandy

English Tea Cookies

1 cup butter
1 cup oil
1 cup sugar
1 cup powdered sugar
4 cups plus 2 tablespoons flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 teaspoons vanilla extract
2 teaspoons lemon, almond or orange extract (optional)

Cream butter, oil, and sugars together. Add flour, cream of tartar, baking soda, salt and eggs. Mix well. Add vanilla and extract (if using). Chill overnight.

Make into balls and roll in granulated sugar. Place on ungreased cookie sheet. Press flat with small glass dipped in sugar. Bake at 375 degrees for 8 to 11 minutes, or until edges are lightly browned.
Makes 4 to 6 dozen cookies depending on how large you make the dough balls.

Surprise Walnut Cookies

1 cup butter
1/2 cup sugar
1 teaspoon vanilla
2 cups flour
1 cup finely chopped walnuts
1 bag Hershey Kisses

Cream butter and sugar, add vanilla, flour and walnuts. Make into balls large enough to add a kiss so that it isn�t seen.

Bake 375 degrees for 12 minutes on ungreased cookie sheet. Cool on pan for 2 minutes.

Candy Cane Snowballs

2 cups butter, softened (no substitute)
1 cup powdered sugar
1 teaspoon vanilla extract
3 1/2 cups flour

1 cup pecans, chopped
8 ounces white candy coating
1/2 cup peppermint candy canes, crushed

In large bowl, cream butter and powdered sugar. Stir in vanilla. Gradually add flour. Stir in pecans. Refrigerate for 4 hours or until easy to handle.

Roll into 1-inch balls. Place 2-inches apart on ungreased baking sheets. Bake at 350 degrees for 18-20 minutes or until lightly browned. Remove to wire racks to cool.

In microwave safe bowl, melt candy coating; stir until smooth. Dip the top of each cookie into the candy coating , then into the peppermint candy.
Makes 5 dozen

Coconut Jewels

1/3 cup butter, softened (no substitute)
4 ounces cream cheese, room temperature
3/4 cup sugar
1 egg yolk
2 teaspoons orange juice
1 teaspoon almond extract**
1 1/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 cups flaked coconut
1 cup seedless raspberry preserves, warmed

Cream the butter, cream cheese and sugar. Beat in egg yolk, orange juice and almond extract. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in 3 cups of coconut. Refrigerate for 30 minutes or until easy to handle.

Shape dough into 2 inch balls; roll in remaining coconut. Place 2 inches apart on ungreased cookie sheet. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Bake 350 degrees for 8 to 10 minutes. Remove to wire racks to cool. Fill each cookie with preserves.
** I only use 1/2 teaspoon almond extract
Makes 3 1/2 dozen

Judy�s Pepper Cookies

1 cup butter
6 tablespoons sugar
1 teaspoon Kosher salt
2 teaspoons lemon zest
2 teaspoons cracked black peppercorns
1 teaspoon cumin seeds, crushed slightly
1 teaspoon vanilla
2 cups flour

Cream butter and sugar. Add salt, lemon zest, peppercorns, cumin and vanilla, mix well. Mix in flour.

Shape into 1-inch balls, flatten with bottom of small glass.

Bake 350 degrees for 8 to 9 minutes or until lightly colored.
Makes 4 dozen cookies

Best Ginger Snaps
3/4 cup butter
3/4 cup shortening
2 cups sugar plus 3/4 cup for rolling***
2 eggs
1/2 cup molasses
4 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons ground cloves
2 teaspoons ginger
Cream butter, shortening and sugar. Beat in eggs and molasses very thoroughly. Gradually add dry ingredients. Beat hard.
Don't be alarmed if the batter is soft!
Roll pieces of dough into 1" balls, then roll each ball into rest of sugar*** (I use coarse sugar but it isn't necessary if you don't have it).
Bake on greased baking sheet about 3" apart 10-12 minutes in 375 degree oven.
Take cookies from oven and let them stand for 1 minute before removing and cool on wire rack.
Makes 11-12 dozen cookies

Indian Barfi
1cup granulated sugar
1 1/4 cups water
1 cup non-fat powdered milk
1 tablespoon rose water
1 1/2 teaspoons cardamom, ground
1 cup pistachio nuts

Lightly grease a 9-inch square pan.

Boil the sugar and water together until it spins a thread. (230-234 degrees) Stir in the rose water and powdered milk. Continue to simmer on low for 3 minutes longer. Stir in the cardamom and pistachio nuts.

Immediately pour into the prepared baking pan and cool in the pan on a wire rack. When cool cut into small squares or diamonds.
Makes 2-3 dozen cookies

Cranberry Cookies

1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup vegetable shortening
3/4 cup powdered sugar
3 tablespoons milk
1 tablespoon Amaretto
3/4 cup cranberries, chopped fine
1/2 cup flaked coconut

Cream shortening and powdered sugar. Beat in milk and Amaretto. Gradually blend in the dry ingredients. Fold in the cranberries.
Divide the dough in half. Form each half into a log 1 1/2 inches in diameter. Roll in coconut. Wrap in waxed paper and chill for 8 hours or overnight.

Cut the logs into 1/4-inch thick slices and place each slice 1 inch apart on ungreased baking sheet.

Bake for 12 to 15 minutes, until lightly colored. Transfer to wire racks to cool.
Makes 3-4 dozen cookies

Lemon Crisps

4 cups flour
1 teaspoon baking powder
1 cup butter, room temperature
2 cups sugar
2 large eggs
1 teaspoon lemon extract
1 tablespoon lemon zest
Granulated sugar for sprinkling

Cream the butter and sugar. Beat in the eggs. Beat in lemon extract and lemon zest. Gradually add the dry ingredients.

Cover and chill for at least 4 hours.

On a floured surface, roll the dough out to a thickness of 1/4 inch. Using cookie cutters, cut into shapes and place 1 inch apart on to greased cookie sheets. Sprinkle the cookies with granulated sugar.

Bake at 375 degrees for 10-12 minutes until lightly colored. Cool on wire racks.
Make 8-10 dozen cookies

I can vouch for roselin's Raspberry Bars. I plan to make them this year with different jams, including one with orange marmalade and a chocolate drizzle.

Triciae -- Those cookies from your great-grandmother sound delicious. When do you add the nutmeg?

Here are a few of our favorites:

Cranberry Lemon Cookies

A wonderful cookie I discovered at Gail's Recipe Swap.

* 1/2 C butter
* 1/2 C sugar
* 1/3 C brown sugar
* 1/2 tsp. lemon zest
* 1 egg
* 2 tsp. vanilla
* 1 C flour
* 1 tsp. baking powder
* 1/2 tsp. cinnamon
* 1-1/2 C chopped pecans (I use walnuts)
* 1-1/2 C chopped fresh cranberries

Cream butter, sugars, and lemon zest. Beat in egg and vanilla.

Combine flour, baking powder and cinnamon. Gradually beat into butter mixture. Stir in nuts and cranberries.

Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350F for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool.

ICING: Whisk together 1 C confectioner's sugar, 2 Tbsp milk, and 1/4 tsp. lemon zest.

----------------------------------
Walnut Acorn Cookies

* 1 C melted butter
* 3/4 C brown sugar, firmly packed
* 1 C finely chopped walnuts (chop first, then measure 1 cup)
* 1 tsp. vanilla
* 2-3/4 C sifted all-purpose flour
* 1/2 tsp. baking powder
* 1 C (6 oz.) semi-sweet chocolate chips

Stir together melted butter, brown sugar, 3/4 C walnuts and vanilla. Sift flour with baking powder and stir into butter mixture; blend well.

Shape cookies by pressing dough firmly into a teaspoon (not a measuring spoon), slightly mounding the dough to form the shape of an acorn. Be sure the dough is firmly formed on the spoon. Bake on ungreased cookie sheet in 375F oven about 13 minutes, until light golden brown. Cool.

Meanwhile, melt chocolate over warm water in double boiler. Dip large end of cookie in melted chocolate, then in remaining walnuts. Cool on wax paper. Store in air-tight containers. Makes 4-5 dozen cookies.

------------------------------------
No-Bake Stove-Top Cookies

Also known as "no bake" cookies. I gave a container full to our very elderly neighbor who said he really can't eat things like that.... he returned the empty container asking for more. :-)

* 6 cups sugar
* 1 1/2 cups unsalted butter
* 1 1/2 cups (1 can) evaporated milk
* 1 1/2 tsp. salt
* 12 Tbsp. cocoa (Dutch process preferred, but not required)
* 1 Tbsp. vanilla
* 1 1/2 cups peanut butter
* 7 1/2 cups oats

Mix sugar, butter, milk, salt and cocoa in a Dutch oven or other large pan. Bring to a rolling boil; boil exactly 2 minutes (watch carefully!!).

Quickly add vanilla, peanut butter, and oats.

Drop by tablespoonsful onto waxed paper.

Brazil Nut Snowballs

3/4 cup butter
1/2 cup sugar
1 egg
2 teaspoons vanilla
2 cups flour
1/2 teaspoon salt
2 cups ground Brazil nuts
Powdered sugar

Cream together butter and sugar until light and fluffy. Stir in egg and vanilla and blend well. Sift together flour and salt. Stir into creamed mixture. Add Brazil nuts and blend well. Shape into small balls, about 2 inches in diameter. Place on baking sheet and bake at 350 degrees for 20 minutes. Cool slightly, then roll in powdered sugar. When thoroughly cooked, roll in sugar again.
Makes about 6 dozen cookies

Fruity Sugar Cookies

1 cup sugar
1- 3 ounce box gelatin, any flavor
3/4 cup shortening (part butter is good)
2 eggs
3 cups flour
1 teaspoon baking powder
1 teaspoon salt

Mix sugar and gelatin (dry) together. Add shortening/butter and eggs, blending well. Sift flour, baking powder and salt together, add to mixture. Roll 1/4 inch thick on floured board. Cut with
3-inch cookie cutters. Place on ungreased baking sheet. Bake at 375 degrees for 5-8 minutes.
Makes 4 dozen cookies

Chocolate Mint Wafers

1/4 cup heavy cream
1 tablespoon vinegar
1/2 cup shortening
1 cup sugar
1/8 teaspoon peppermint extract
2 cups sifted flour
3/4 cup cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
Combine heavy cream and vinegar in measuring cup; set aside.
Cream together shortening and sugar; stir in egg and peppermint extract.
Sift together remaining dry ingredients; add alternately with heavy cream to creamed mixture. Mix thoroughly. Divide dough in half and shape into two rolls. Wrap tightly in waxed paper and chill several hours in refrigerator.
Cut dough in 1/8 inch slices with sharp knife; place 1 1/2 inches apart on ungreased baking sheet. Bake in 350 degree oven 15 minutes. Remove cookies and cool on wire racks.
Makes 3 dozen cookies

Mexican Fiesta Balls

1 cup butter
1/2 cup sugar
2 teaspoons vanilla
2 cups flour
1 tablespoon instant coffee powder
1/2 teaspoon salt
1 cup finely chopped nuts (I use pecans)
1/2 cup drained,chopped maraschino cherries
1 cup powdered sugar (for coating)

Beat butter until light; gradually add sugar. Beat until light and fluffy. Add vanilla and beat to blend well.
Sift together flour, cocoa, coffee powder and salt; gradually add to creamed mixture. Blend in nuts and cherries; chill until easy to handle.
Shape dough into balls 1-inch in diameter and place 1-inch apart on ungreased cookie sheet. Bake in 325 degree oven for 20 minutes. Remove cookies to wire racks and while warm, roll in powdered sugar.
Makes 5 dozen

RL and Marigene - thanks for the cardamom recipes - cardamom is a big favorite in this house!

RL`

You can either add the nutmeg to the egg/sugar mixture and whisk it in until blended...or, add it to the flour. Doesn't really matter...just get it in there!

They are so good...not too sweet...they are good either with just a sugar sprinkle top or, if you want to get fancy, they are terrific for decorating.

Tricia

Are there any recipes here that wouldn't take well to freezing?

Ricotta Cheese Cookies

2. c. sugar
1 c. butter, softened
1 (15 oz.) container ricotta cheese
2 t. vanilla
2 large eggs
4 c. all purpose flour
2 T. baking powder
1 t. salt

Icing:

1-1/2 c. powdered sugar
3 T. cream

Preheat oven to 350 deg. In large bowl, with mixer at low speed, beat sugar and butter until blended. Increase speed to high and beat until light and fluffy (about 5 minutes). At medium speed, beat in ricotta, vanilla and eggs until well combined. Add flour, baking powder, and salt; beat until dough forms.

Drop dough by level tablespoons about 2 inches apart onto ungreased cookie sheet. Bake approx. 15 minutes or until cookies are very lightly golden (cookies will be soft). Remove to wire rack to cool. When cookies are cool, prepare icing (I use either whipping cream or half and half, whatever I have on hand). Drizzle icing across tops of cookies and immediaely sprinkle with sugar crystals or sprinkles. Allow to dry at least 1 hour, preferably longer. Yield: 6 dozen.

I have never frozen these, so don't know about that aspect, but they do keep very well in airtight container.

Dough
1 (8-ounce) package cream cheese
1 cup unsalted butter
1/4 cup sugar
1 teaspoon pure vanilla extract
2 cups (sifted) bleached all-purpose flour
1/4 teaspoon salt

Filling
1/4 cup + 3 tablespoons granulated sugar
1/4 cup (firmly packed) light brown sugar
1/2+ teaspoon ground cinnamon
3/4 cup golden raisins (softened in water that's been brought to the boil)
1 cup coarsely chopped walnuts
1/2 cup apricot or peach preserves

Topping
1/4 liquid cup milk
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Into a food processor with the metal blade, place the cream cheese. Cut the butter into a few pieces and add it with the motor running. Process until smooth and creamy. Add the sugar and vanilla extract and process until incorporated, scraping the sides of the bowl. Add the flour and the optional salt and pulse in just until the dough starts to clump together.

Scrape the dough onto a piece of plastic wrap and press it together to form a ball. Divide the dough into 4 portions and cover each with plastic wrap. Refrigerate for 2 hours or overnight.

Filling
In a medium bowl, combine the sugars, cinnamon, raisins, and walnuts and stir with a spatula or fork until well mixed.

Remove the dough from the refrigerator and allow it to sit on the counter for about 15 minutes or until it is malleable enough to roll.

Place 2 oven racks in the upper and lower thirds of the oven.

Preheat oven to 350�F.

Using a floured rolling pin, on a lightly floured board, roll out each dough portion, one at a time, into a 9-inch circle to a 1/8-inch thickness, rotating the dough often to be sure that it isn't sticking. A great method that keeps additional flour to a minimum is to roll out the dough between two sheets of plastic wrap, well floured on the bottom. Flip it over, remove the bottom sheet of plastic wrap, and dust off any excess flour. Using the back of a tablespoon, spread the dough evenly with 2 tablespoons of the apricot preserves. Sprinkle about 1/2 cup of the raisin-walnut filling over the preserves. Press the filling firmly and evenly over the dough. Using a sharp knife, cut the dough circle into 12 triangles or pieces of "pie."

Use a thin knife, if necessary, to loosen the triangles from the board. Starting at the wide end, roll up the triangle and bend the ends around to form a slight crescent shape. Place the rugelach, point underneath, about 1 1/2 inches apart on the prepared baking sheets. Refrigerate, covered with plastic wrap, for at least 30 minutes or until firm.

Clean the work surface of excess filling before rolling each batch.

For the topping, brush the rugelach with milk. In a small bowl, stir together the sugar and cinnamon, and sprinkle the rugelach with it.

Bake for 18 to 20 minutes or until lightly browned. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.

Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.

Store: In an airtight container at room temperature or in the freezer.

Keeps: 5 days at room temperature, 3 months frozen.

NOTE: I also use raspberry jam and chocolate chips as an alternate filling.

Mix flour, soda and spices. Cream butter with sugar; add molasses and egg. Add dry ingrediants; mix until blended. Add orange juice and grated rind; mix well.
Roll out dough on floured surface to 1/8 inch thick; cut into shapes.
Bake at 350�F for 8 minutes or until light brown.

Keeps well if kept in tightly sealed container.
Flavor is better with age.

SANTA'S WHISKERS
This slice and bake cookie filled with cherries and pecans is rolled in coconut. The cookie's name has been passed through generations of bakers.
Preparation 40 min.��
Chilling 1 hrs.��
Baking 12 min.��
p Ingredients:

* �1 cup LAND O LAKES� Butter, softened*
* �1/2 cup sugar
* �1/2 cup powdered sugar
* �1 egg
* �1 teaspoon vanilla
* �2 1/4 cups all-purpose flour
* �1 1/2 cups red and/or green candied cherries, halved
* �1 tablespoon all-purpose flour
* �1 cup coarsely chopped pecans
* �3 cups sweetened flaked coconut

Instructions:

Combine butter, sugar, powdered sugar, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add 2 1/4 cups flour. Continue beating until well mixed.
Combine cherries and 1 tablespoon flour in small bowl; toss to coat. Stir in cherry mixture and pecans by hand; mix well.
Shape dough into 3 (10x1 1/2-inch) rolls on plastic food wrap. Roll each in 1 cup coconut. Wrap tightly. Refrigerate until firm (1 hour).
Heat oven to 350�F. Cut rolls into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 12 to 14 minutes or until edges are very lightly browned.
*Substitute LAND O LAKES� Soft Baking Butter with Canola Oil right from the refrigerator.

Yield:��10 dozen cookies

My mother made this back in the 50's for Xmas.
It's pretty as well as tasty and easy.

Cherry Walnut Slice
Greased 9X9 pan, preheat oven 350 degrees
1/2 C. butter
1 C. flour
2 Tbsp. pd. sugar
Cream butter, mix in flour & pd. sugar.
Spread the mixture in pan; bake 5-10 min.
until lightly browned.

2 eggs, beaten
1 C. sugar
1 tsp. vanilla
1/4 C. flour
1/2 tsp. baking powder
pinch salt
1 C. chopped walnuts
1 C. glaceed cherries, halved
1/2 C. coconut
Mix ingredients & spread over base.
Bake 30 min., Cool in pan.
(I double the recipe for a 9X13 pan.)

And these are more of a candy.
They are delicious.

Reese-like P-nut Balls
8 oz. butter
1 1/3 boxes powdered sugar
12 oz. smooth peanut butter
1 tsp. vanilla

Beat together. Form balls & dip
in 12 oz. melted choc. chips + 1/4 oz parafin.
(orig. recipe called for 2 oz.)
Makes 160.

PERFECT PEPPERMINT PATTIES

1 pound powdered sugar
3 Tbsp butter, softened
2 to 3 tsp peppermint extract
1/2 tsp vanilla extract
1/4 cup evaporated milk
12 oz coating chocolate

In a bowl, combine first four ingredients. Add milk and mix well. Roll into 1 inch balls and place on a waxed paper lined cookie sheet. Chill for 20 minutes.

Flatten with the bottom of a glass to 1/4 inch thick round patty. Chill for at least 30 minutes.

In the top of a double boiler or in a microwave safe bowl, melt chocolate. Dip patties and place on a waxed paper lined cookie sheet until set.

Yields about 5 dozen. Can be frozen up to 2 months.

Posted By: Katie in Minneapolis, October 30, 1998
Board: recipelink.com Holiday Cooking Club

PERFECT PEPPERMINT PATTIES

1 pound powdered sugar
3 Tbsp butter, softened
2 to 3 tsp peppermint extract
1/2 tsp vanilla extract
1/4 cup evaporated milk
12 oz coating chocolate

In a bowl, combine first four ingredients. Add milk and mix well. Roll into 1 inch balls and place on a waxed paper lined cookie sheet. Chill for 20 minutes.

Flatten with the bottom of a glass to 1/4 inch thick round patty. Chill for at least 30 minutes.

In the top of a double boiler or in a microwave safe bowl, melt chocolate. Dip patties and place on a waxed paper lined cookie sheet until set.

Yields about 5 dozen. Can be frozen up to 2 months.

Posted By: Katie in Minneapolis, October 30, 1998
Board: recipelink.com Holiday Cooking Club

(from my friend Sue)

1c butter
1/2c sugar
2tsp vanilla
1tsp almond extract
1/2tsp salt
2-1/2c flour
Raspberry Jam

Cream butter, sugar, vanilla, almond extract & salt. Stir in flour. Divide dough into four quarters and form into balls. On lightly floured surface, roll each ball into one inch wide ropes. Make indentation down center of each rope and fill with raspberry jam. Place on baking sheets and bake 12-15 minutes at 350F

Frosting:
1c powdered sugar
1tsp almond extract
1tsp melted butter
1tsp half-n-half

Combine all ingredients to desired consistency. Drizzle over top of baked cookie ropes. Cut into one inch diagonal slices.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chocolate Walnut Crumb Bars

1 c butter, softened
2 c all purpose flour
� c granulated sugar
� tsp salt
2 c Nestle semi sweet chocolate chips, divided
1-1/4 c (14 oz can) Sweetened Condensed milk
1 tsp vanilla
1 c walnuts, chopped

Beat butter in large mixer bowl intul creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups of crumb misture into greased 9 x 13 baking pan. Reserve remaining crumb mixture. Bake 10-12 minutes at 350F or until edges are browned. Warm 1-1/2 cups chocolate chips and milk in small, heavy saucepan over low heat, stirring until smooth. Stir in vanilla, spread over hot crust. Stir walnuts and remaining chips into reserved crumb mixture, sprinkle over chocolate filling. Bake 25-30 minutes at 350F or until center is set. Cool in pan on wire rack.

Yield: 2-1/2 dozen bars

Source: Nestle Co. aand Diamond Walnuts Growers 1995

Linda

To add to what paulines said about Lora Brody's Rugelach, I make those cookies every Christmas, a double batch. They can be done in stages and freeze beautifully. (I did discover making them in July was NOT a good idea - definitely a cool-kitchen cookie.)

Last year I tried this alternate filling for one batch and used the original apricot for the other:

1/2 cup sugar
1 teaspoon ground cinnamon
12 tablespoons sour cherry preserves
8 tablespoons dried tart cherries
8 tablespoons miniature semisweet chocolate chips
8 tablespoons finely chopped walnuts

Here's another recipe I really like for Christmas. It's a bit time-consuming but also freezes well. It's so rich I double the yield by cutting half-size squares; lovely in papers. The recipe doesn't say so, but I'd line the fan with parchment or foil for easy removal (cut after removal). This makes fairly thick layers, so if you have a bigger pan (I use a 12x12 now) you might want to try that. Just plan to remove from the oven a bit early.

Almond-Apricot Bars

Recipe By : King Arthur Flour
Serving Size : 70
Categories : Desserts � Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust
1 3/4 cups granulated sugar -- (12 3/4 ounces)
1/2 cup confectioners' sugar -- (2 1/4 ounces)
1/2 cup butter -- (1 stick, 4 ounces)
1 teaspoon butter vanilla flavor or 2 teaspoons vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large egg yolks (reserve whites)
1 tablespoon milk
1 3/4 cups unbleached All-Purpose Flour -- (7 1/2 ounces)
Apricot Filling
1 cup shredded or diced apricots -- (5 ounces)
1/2 cup water -- (4 ounces)
1/4 cup sugar -- (1 7/8 ounces)
2 tablespoons brandy or rum (optional) -- (7/8 ounce)
Almond Filling
2 cups toasted almond flour -- (6 1/2 ounces)
1 cup sugar -- (7 1/4 ounces)
1/4 teaspoon salt
1 large egg + 2 egg whites
1 teaspoon vanilla extract
1 teaspoon almond extract
2 tablespoons unbleached All-Purpose Flour -- (1/2 ounce)
Chocolate and Cream Topping
1 1/3 cups bittersweet chocolate -- (8 ounces)
3/4 cup heavy cream -- (6 ounces)

Crust: In a medium-sized mixing bowl, beat together the sugars, butter and vanilla until fluffy. Add the baking powder, salt, egg yolks and milk, and beat well. Stir in the flour and mix just until a smooth dough forms. Press the dough into the bottom of a lightly greased 9 x 13-inch pan. Bake the crust for 10 to 12 minutes in a preheated 350�F oven, until it's lightly browned. Remove it from the oven, and set it aside to cool.

Apricot Filling: Mix all of the ingredients together in a small saucepan or microwave-safe bowl. Bring the mixture to a boil, stirring once or twice, and then set it aside to cool slightly.

Almond Filling: Stir all of the ingredients together in a medium-sized bowl; the mixture will be fairly stiff and sticky. Set it aside.

Assembly and Baking: Spread the apricot layer over the baked crust, and then spread the almond layer on top of the apricot layer. Bake the bars in a preheated 375�F oven for 25 to 30 minutes, until they feel set -- a fingerprint will remain when pressed in the middle. Remove the bars from the oven, and cool them for 1 hour.

Topping: Melt the chocolate and cream together in a small saucepan set over low heat, stirring frequently, or in the microwave on low power. Continue to stir the mixture until it's smooth, then spread it atop the bars.

Let the bars cool for several hours (or overnight) before cutting into squares; no need to refrigerate, just cover the pan after the chocolate has set. Yield: 35 (1 3/4-inch square) bars.

Description: "This recipe reprinted from The Baking Sheet (r) (Vol. XII, No. 1, Holiday 2000 issue)."

These are the ones I cut into stars:

Alsatian Christmas Cookies

Recipe By : Carol (My variation)
Categories : Desserts � Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound unsalted butter -- room temperature
1 cup sugar
1 3/4 cups flour
8 ounces almonds, ground
4 1/2 ounces candied orange zest -- finely minced
3 teaspoons ground cinnamon
1 egg
1/2 teaspoon rose water or lemon juice
1/8 teaspoon salt
1 egg yolk -- beaten
Sugar and ground almonds for garnish

In a bowl, cream the butter with the sugar. Blend until fully integrated. Gradually beat in the flour, then add the rest of the ingredients. Mix thoroughly.

Knead the dough well, then cover with a damp cloth and refrigerate overnight.

Set oven at 400�F. Place the chilled dough on waxed paper and roll out to 1/4-inch thickness. Using cookie cutters or a knife, cut the dough into various Christmas-shaped cookies. Brush the tops with beaten egg, and sprinkle with sugar and ground almonds.

Arrange the cookies on buttered and floured baking sheets and bake them for 10 minutes. Yields about 60 cookies.

Description:
"Himmelgestirn (Little Stars from Heaven)"

This is a good Texas-size drop cookie. Can be made smaller for Christmas trays (yield 48) in which case you might also like to use regular-size chocolate chips. I like dried cherries in these as an alternative to the cranberries. If you crave chocolate . . .

Chocolate Comfort Cookies

Recipe By : Diane Mott Davidson
Serving Size : 24
Categories : Desserts � Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup hazelnuts -- chopped
1 package extra-large semisweet chocolate chips
1/2 cup sun-dried cranberries
1 cup unsalted butter, softened
1 cup granulated sugar
3 ounces cream cheese, softened
1 egg
2 tablespoons milk
2 ounces unsweetened chocolate, melted
1 1/2 teaspoons vanilla
2 cups and
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup Dutch-processed cocoa
1 cup marshmallow cream

Preheat oven to 325 degrees. Spread nuts on an ungreased cookie sheet and toast until they are lightly browned and some skins have loosened (7-12 minutes). Set aside to cool.

Butter 2 cookie sheets. In a large bowl, combine the chocolate chips, cranberries and cooled nuts; set aside. In another large bowl, beat together the butter, sugar, cream cheese, and egg until very creamy and smooth. Beat in milk, melted chocolate and vanilla. Sift together the flour, baking powder, salt and cocoa, then add to the butter mixture. Blend in the marshmallow cream, stirring until thoroughly combined. Add the chips, cranberries and nuts. Stir until well-mixed. Batter will be thick.

Using a 1/4 cup measure or a 4-tablespoon ice cream scoop, measure out batter and place two inches apart on cookie sheets, putting no more than 6 cookies per sheet. Bake 13 to 17 minutes, until puffed and cooked through. Cool on sheet 1 minute. Transfer to racks to cool completely.

Carol

About the peppermint patties, not sure if we tried that or not so I am copying it down. Thank you blizlady!

Dances.

Here are some recipes that we like for Christmas, even if they're candy!

Sharon's Peppermint Bark

1 lb bittersweet chocolate
8 drops peppermint oil
1 lb chopped white chocolate
3/4 cup chopped candy canes

Line a 11 X 17 inch baking sheet with parchment paper. Set aside

Melt bittersweet chocolate in a heavy pan over low heat, stirring constantly. Stir in 4 drops of peppermint oil. Spread evenly over pan and chill for about 1 hour.

Melt white chocolate in a heavy pot over low heat, stirring constantly. Stir in remaining 4 drops of peppermint oil and then add in candy cane.

Spread white chocolate over chilled dark chocolate, spreading to the egde of the pan. Chill 4 hours.

Refrigerate just until just before serving then break into pieces. Will keep in the fridge for 3 weeks ( yeah right!!! LOL)

WHITE CHOCOLATE GINGER BARK

FROM: ALMOST FROM SCRATCH BY Andrew Schloss

1) Melt 8 ounces of white chocolate broken into piecees in a covered microwave bowl for 3 minutes
2) Stir in 1 cup roasted whole almonds, skins on, and
1 cup diced crystallized ginger.
3) Spread to an even 1/2 inch thick rectangle with the back of a wooden spoon or stiff rubber spatula. Refrigerate at least 45 minutes until firm.
4) Cut into bite size pieces
I think you could also toss in pieces of pretzel or something salty like that or make sure almonds are a bit salty, but if you like ginger, it is a tasty treat like peppermint bark.

White Chocolate Almond Bark
1# white chocolate discs
1/2 cup chopped almonds
3/4 cup dried cranberries
This only makes about 3/4ths of a cookie sheet.....probably enough for 2 little tins. It would look great in a dish on a desert buffet table.

CHOCOLATE WALNUT PUFFS

1 cup (6 ounce package) semi-sweet chocolate chips
2 egg whites, room temp
1/8 teaspoon salt
1/2 cup sugar
1/2 teaspoon vanilla
1/2 tablespoon white vinegar
3/4 cups chopped walnuts

Preheat oven to 350.
Line cookie sheet with parchment paper.
Melt chocolate over warm water.
Beat egg whites with salt til foamy. Gradually add sugar. Beat til peaks form. Beat in vanilla and vinegar. Fold in chocolate and nuts. Drop from teaspoon onto cookie sheet. Bake 10 minutes at 350. Remove from oven and let sit on cookie sheet for 2-3 minutes to set up.
Makes 36 cookies

Diane's (Craftyrn)
Tiger Bark
===========
1 Cup milk chocolate chips
2 Cups (12 ounces) vanilla milk chips or almond bark
2 Cups peanut butter chips
1/2 Cup chopped peanuts
. Line jellyroll pan with foil. In microwave, melt 3 types of chips
separately, stirring until smooth. Pour melted peanut butter chips into
prepared pan, spreading level. Sprinkle on peanuts. Pour melted vanilla and
chocolate chips on top, drizzling each randomly. To marbleize, use knife to
pull through chocolate in wide curves. Refrigerate until set. Break into
squares .

Jackiwolfe, I don't remember where I got the recipe from, remember I suffer from CRS, but I have gotten Taste of Home for several years, so that might have been the source. I like the name "Italian Christmas Cookies" better, too!

There are some really wonderful cookie and candy recipes here.

Great receipes,
Jane

Brownie Biscotti

1/3 C butter
2/3 C white sugar
2 tsp. baking powder
2 eggs
1 tsp. vanilla extract
1/3 C unsweetened cocoa
1 3/4 C all-purpose flour
1/2 C miniature semi-sweet chocolate chips
1/4 C chopped nuts
1 beaten egg yolk
1 T water or milk

Pre-heat oven to 375� F (190� C).

Beat butter until soft and add sugar and baking powder. Beat in eggs and vanilla, add cocoa and as much flour as you can by mixer and the rest by hand when the dough becomes too stiff. Stir in chocolate chips and nuts.

Divide dough into two equal parts. Shape into 9 x 2 x 1 inch loaves. Place on a baking sheet 4 inches apart. Brush with mixture of water and yolk. Bake for 25 minutes. Cool on sheet for 30 minutes. Cut loaves into 1/2" thick slices diagonally (see photo). Lay cut side down and bake at 350�F (165 degrees� C) for 15 minutes. Turn over and bake other side for 10 to 15 minutes until dry. Cool. Store in airtight container.

Anise Biscotti

This recipe was my very first attempt at biscotti and has been my favorite out of all I have tried since.

2� cups flour
1 cup sugar
2 tsp baking powder
2 tsp anise (ground or seed)
1 cup sliced almonds
� tsp salt
3 eggs
2 tsp vanilla (extract or pure)


Combine in large bowl, flour, sugar, baking powder, anise, almonds and salt. Blend on low speed. In seperate bowl whisk eggs and vanilla. Slowly add to dry ingredients untill resembles wet sand. Divide dough into half. Roll with hands. Shape into 12" log. Flatten to 1" thickness and place on greased cookie sheet. Bake @ 350 deg for 30 mins. Cool 15mins and cut into � inch slices. Bake another 10-15 mins.

I sometimes melt white and dark chocolate to dip half the cookie in. These are a hit with everyone!

Saltine Bark

1 sleeve saltine crackers
1 cup butter
1 cup packed light brown sugar
1/2 teaspoon almond extract or vanilla extract
2 cups semi-sweet chocolate chips
1 cup chopped pecans

Preheat oven to 400 degrees F.

Line a 15 by 10 by 1-inch jelly roll pan with tin foil. Lightly spray foil with a non-stick cooking spray.
Place saltine crackers, salty side up, over pan. In a saucepan, boil butter and sugar for 2 to 3 minutes, stirring constantly. Remove from heat and stir in extract. Pour mixture over crackers and bake for 4 to 6 minutes. Remove from oven and sprinkle chocolat pieces over top; wait 1-2 minutes until chips melt and spread evenly. Sprinkle with pecans pieces. Allow to cool completely.
Break into pieces and put onto plate.

Jen

ALMOND BRICKLE SUGAR COOKIES

2-1/4 cups all-purpose flour
1 cup sugar
1 cup butter, softened (no substitutes)
1 egg
1 tsp. baking soda
1 tsp. vanilla extract
1 (6 oz.) pkg. almond brickle chips (toffee chips)

Heat oven to 350� F. In large mixer bowl combine all ingredients except brickle bits. Beat at medium speed, scraping bowl often, until well mixed (2 to 3 minutes). By hand, stir in brickle bits. Shape rounded teaspoonfuls of dough into 1-inch balls; flatten slightly. Place 2 inches apart on ungreased cookie sheets. Bake for 8 to 11 minutes or until edges are very lightly browned.

VARIATION:

Chocolate Chip Sugar Cookies: 1 cup mini semi-sweet chocolate chips can be substituted for 1 (6 oz.) package brickle bits.

Recipe from Land O� Lakes.

These look really pretty on the Christmas cookie trays:

CHERRY NUT NUGGETS
1 cup shortening
1 pkg. (3 oz.) cream cheese softened
1 cup sugar
1 egg
1 teaspoon almond extract
2-1/2 cups flour
1/2 tsp. salt
1/4 tsp. baking soda
1-1/3 cups finely chopped pecans
Maraschino cherries, drained & halved

Cream shortening and cream cheese together, gradually add sugar, beating until light and fluffy. Add egg and almond extract. Beat well. Combine flour, salt and soda. Stir into creamed mixture. Chill dough at least one hour. Shape dough into 1-inch balls. Roll in pecans and place on ungreased cooking sheets. Gently press a cherry half into the center of each cookie. Bake at 350� F. for 16 to 18 minutes. Makes about 4 dozen.

(I usually make a batch using green cherries and another batch using red cherries for Christmas.)

Posted by Dona at Mimi�s Cyber-Kitchen.

And one more:

CHRISTMAS CRINKLES

A drizzle of warm chocolate and a dusting of peppermint candy elevate these white chocolate wafers to Christmas cookie-swap status.

1 (4 oz.) bar white chocolate, coarsely chopped
1/3 cup butter or margarine, softened
1-1/2 cups sugar, divided
1/4 cup buttermilk
1 tsp. vanilla extract
1 large egg
2 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup (3 oz.) semisweet chocolate morsels*
1 Tblsp. shortening
Crushed hard peppermint candies

Place white chocolate in a small heavy saucepan, and cook over low heat, stirring constantly, until melted. Remove from heat, and set aside.
Beat butter at medium speed of an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add white chocolate, buttermilk, vanilla, and egg; beat well.
Combine flour, soda, and salt; gradually add to butter mixture, beating well. Cover dough, and chill 1 hour.
Shape dough into 1-inch balls; roll balls in remaining 1/2 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 375� F. for 8 to 9 minutes or until bottoms of cookies are lightly browned. Cool slightly on cookie sheets; remove to wire racks, and let cool completely.
Combine chocolate morsels and shortening in a small saucepan. Cook over low heat, stirring constantly, until chocolate and shortening melt. Drizzle mixture evenly over cookies; sprinkle immediately with crushed candy. Yield: 5 dozen.

*Substitute 3 (1 oz. each) squares semisweet chocolate, if desired.

From Specialty of the House. Taylorville Business & Professional Women�s Club, Taylorville, Illinois.

*** Almond Triangles (Sunset 12-87)

2 1/2 C. flour
8 oz. butter
1 egg

Make above as pie pastry except knead a bit. Otherwise it will be too crumbly. Press into 9 x 13 pan. Set aside.

8 oz. almond paste
2 eggs
1 C. sugar

In bowl, break up paste with mixer. Add one egg and mix only til smooth (over-beating causes crust to form during baking). Stir in 2nd egg + sugar. Spread over above pastry and sprinkle with:

1 C. slivered almonds

350 - 35 min.
Cool in pan. Cut 2" or larger squares, then triangles.

(almonds must be pressed into egg-almond paste layer to prevent dislodging when cutting.)

Homemade Almond Paste
1 1/2 C. blanched almonds
1 1/2 C. sifted pd. sugar
1 egg white
1 t. almond extract
1/4 tsp. salt

Grind almonds fine. Mix thoroughly into stiff paste
with remaining ingredients.

They are fabulous and people never guess they are made with Ritz crackers.

I'm sure they wouldn't freeze well but they do keep a long time if not eaten. Mine are usually eaten.

We discussed having separate tins for the cookies and the candy, a separate pan for the fudge and wrapping the fruit cake. Stacked it would look like a graduated set of tins, or presents. But then came another problem. STORAGE. We simply do not have room for 13 or more tins anywhere in this house unfortunately. Someday though, some day!

Dances.

Cream Cheese Cookies (from Aunt Mildred Draher, Michelle Safirstein's Great Aunt)

1 c. Butter, softened
1c. Sugar
1-3oz pkg. of Cream Cheese*, softened
1 Egg Yolk
2 1/2 c. Flour
1/2 tsp. Vanilla

Cream butter; Add Cream Cheese and Sugar. Beat egg yolk; Add Vanilla and Flour;

Chill dough over night; Must use either a Cookie Press or dropped tsp and pressed with fork.

Bake at 350 Degrees for about 8 minutes or until lightly brown on the bottom. These should be soft not crispy.

*I always double the recipe and just add 1-8oz package of Cream Cheese, I think the extra Cream Cheese makes a better cookie dough. And I sift all my dry ingredients. Make the cookies within 24 hrs of making the dough, otherwise the dough will loose flavor.

Mexican Cheese Cookies (Palitos de Queso)

Adapted from a Betty Crocker International Cookbook. My Mexican friends had not heard of cheese cookies, but they liked these, anyway. They are quite crisp, so you would not want to make them too big.

1/2 cup sugar
1/3 cup butter, softened
4 oz. Monterey Jack cheese (1 cup shredded)
1 cup all-purpose flour
1 teaspoon baking powder

1 egg, beaten

Heat oven to 375 degrees. Position rack in top third of the oven, as these cookies tend to brown from the bottom. Cream sugar and butter together, stir in cheese. Sift baking powder into flour and mix into dough, which will resemble pie dough. Knead lightly as necessary to form a ball (especially if the cheese was cold when you made the dough). Roll dough by teaspoonfuls into sticks, about 3 1/2 x 1/2 inch. Place on lightly greased cookie sheet (Do not use a dark-colored sheet. I covered my cookie sheet with foil and sprayed with Pam to reduce the chance of sticking.)

Flatten sticks to 1/4 inch thick or less and brush with beaten egg. Bake until light brown around edges, 8 to 10 minutes. Immediately remove from cookie sheet with a thin spatula and cool on wire racks. Makes 24 cookies.

Notes: You may wish to make a double recipe using a full 8 oz. brick of cheese. One egg is plenty to brush the tops of a double batch of cookies, or if you forget the egg wash, just don't tell anyone. The cookies will just not have that extra little shine.

I put some lemon zest in my dough, and would favor adding fresh lemon or orange zest with the butter and sugar as a standard flavoring. You might also divide the dough and add additional flavorings to portions of the dough before the final light kneading: crushed or whole anise seed, poppy seeds, sesame seeds, freshly crushed cardamom, red pepper flakes, a little cocoa and cinnamon, etc. Probably not authentic, but could be interesting. I tried anise seed (with lemon zest) in part of mine and liked it. For less pronounced cheese flavor, some of the Mexican cheeses are even milder than the typical Monterey Jack, but may change the characteristics of the cookies.

The dough refrigerates well, but allow cookies to come close to room temperature on the cookie sheet before baking, or the bottoms of the cookies may become over-browned before the tops are done.

Rather than worry about finding paraffin to mix with chocolate for dipping cookies and similar confections, you might try just using those chocolate wafers made just for amateur dipping of candy (not real chocolate which must be tempered, kept at proper humidity, etc). You could choose dark, light or white. Even though the chocolate coatings are easier to handle than real chocolate, I still leave the dipped confections to my MIL.

I am not so ambitious, and tend to stick to cookies which need little adornment. Even narrowing the field in this way, with so many people contributing their very favorite recipes to this thread, it's hard to choose among them.

CHUNKY BRAZIL NUT DROP COOKIES

1/2 cup coconut, shredded
2 cups Brazil nuts, quartered
1/4 tsp. salt
1/2 tsp. baking soda
2-1/4 cups all-purpose flour, sifted
1-1/2 tsp. vanilla
2 large eggs
1 cup sugar
1/2 cup butter
1/2 cup shortening

Cream shortening, butter, and sugar until light. Beat in eggs and vanilla. Sift together the flour, soda, and salt; stir into the creamed mixture until well blended. Stir in the Brazil nut pieces and coconut.
With a tsp., drop cookie dough onto lightly greased baking sheet, spacing about 2 inches apart. Bake at 350�� F. for about 12 to 15 minutes.

SOUR CREAM LEMON SHORTBREAD BARS

Crust:
1-1/2 cups all-purpose flour
1/3 cup sugar
2 tsp. lemon zest
1/4 tsp. salt
3/4 cup butter, chilled and cut into several pieces

Lemon Topping:
3 large eggs, room temperature
1-1/2 cups sugar
6 Tblsp. sour cream
3 Tblsp. all purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup lemon juice
Zest of 2 lemons (1 generous Tblsp.)

Preheat oven to 350�� F. In the bowl of a food processor, whiz together the flour, sugar lemon zest and salt. Add in butter and pulse until mixture reaches a crumbly, sandy (with some pea-sized chunks of butter remaining) pieces. Press evenly into 9��x13�� pan and bake for 16-19 minutes, until just slightly golden at the corners. While the crust is baking, beat together the remaining ingredients until smooth. When the crust comes out of the oven, pour in the lemon filling while it is hot, then return pan to the oven. Bake for 25 minutes, until set and slightly browned at the corners. Set pan on a wire rack to cool completely. Makes 16 large bars.

Recipe from http://bakingbites.com.

BITTER KOEKJES
(DUTCH ALMOND COOKIES)
1 heaping cup almond paste
3/4 cup sugar
3 egg whites, room temperature and beaten stiff

Preheat oven to 350�� F. Mix together almond paste and sugar. Add egg whites. Drop by teaspoonfuls onto wax paper-lined cookie sheet. Bake 18-23 minutes or until browned. Remove from paper when taken from oven. Cool on rack.

Note: If you have it, parchment paper works best for lining the cookie sheets.

Recipe courtesy of Jackie Passant - Spring Green, WI.

Apricot Sour Bars

2/3 c. butter
1 1/2 c. flour
Cut together; pat in 9x9 pan. Bake @ 350 15 min.

1 egg
1/2 c. brown sugar
1/2 t. vanilla
1/2c. snipped dried apricots
1/2 c. chopped pecans
Beat egg, sugar and vanilla together. Stir in apricots and nuts. Spread over crust and bake 20 min. Spread lemon glaze on top (2 T. lemon juice with 3/4 c. pwd. sugar) Double recipe for 9x13 pan. Cut into squares; holds well in a tin.

And another favorite --

Oatmeal Lace Cookies
1 c. quick cooking oats
1 c. sugar
3 T. flour
1/2 t. baking powder
1/2 t. salt
Mix dry ingredients together.

Add:
1/2 c. melted butter
1 t. vanilla
1 beaten egg
Refrigerate overnight.

Dough will be solid. Line cookie sheets with parchment. Drop 1/2 t. dough 3 inches apart. Bake @ 325� for 11 min. Cool briefly then remove to wire rack.

Wipe parchment between baking batches. Don�t reduce sugar � cookies won�t spread. These are a delicate oatmeal cousin of Florentines -- a crisp delight. I love them because they are so quick to mix up and have on hand for a quick baking the next day.

Mint Surprise Cookies

Sift together-----
3 c Flour
1/2 ts Salt
1 ts Soda
Cream well-----
1 c Margarine
1 c Sugar
1/2 c Brown sugar
Blend in-----
2 Eggs; unbeaten
1 tb Water
1 ts Vanilla
Additional-----
9 oz Solid chocolate mint wafers (if you can't find, use Andes mints. We found cocolate mint wafers in an old fashioned candy store this year.)
Pecan Halves

Beat well and add dry ingredients. Mix thoroughly, cover and
refrigerate 2 hours. Open a 9 ounce package of solid chocolate mint
wafers. Enclose each wafer completely in a tablespoon of cookie dough.
Place on a greased baking sheet, 2 inches apart and top with a pecan. Bake
for 10-12 minutes at 375.

Vanilla Crescents with Pistachio Filling

Vanilla Sugar:
3/4 c. sugar
1 2" piece vanille bean, split & dried

Filling:
8 oz. raw pistachios
1 egg white
1 drop vanilla extract
1 drop almond extract

Dough:
1/2 c. butter, chilled
1-1/4 c. sifted flour
1/3 c. sour cream
1 egg yolk

Vanilla Sugar:
Process 2 min. scraping sides every 30 seconds. (Can be made 3 days ahead - cover tightly to store.)

Glaze:
1 egg yolk
1 teaspoon water
1 tablespoon vanilla sugar

Filling: Blanch pistachios 10 seconds. Drain. Refrigerate 3 hours. Peel skin. Sieve vanilla sugar. Mix filling ingredients with 2 tablespoons sugar. Process to a smooth paste. (Can be prepared 2 days ahead.)

Dough: Cut butter into flour in processor. Add sour cream and egg yolk.

To assemble: Preheat oven to 375. Line pans with foil & grease. (I use parchment paper.) Divide dough in half. Roll with 1 tablespoon vanilla sugar and sprinkle top and bottom with 2 more tablespoons vanilla sugar. Roll to a 12" circle and cut into 12 triangles. Put filling at base and roll up to form crescents. Bake 10-15 min. Remove & brush on glaze. Return to oven and bake 5 min. longer.
Makes 24.
Source: Bon Appetit, September 1985.

Marigene is still around - I'll try to find her for you, Suska!

I have made these cookies several times, and they are delicious.

2 sticks butter
1 c. granulated sugar
1 c light brown sugar, firmly packed
2 large eggs, well beaten
2 c. self-rising flour
1 c. toasted pecans (I used walnuts)
2 tsp. pure vanilla

Directions:

Preheat oven to 300 degrees.

Melt butter and add sugars. Blend well by hand
(no mixer). Add beaten eggs, stir well. Add self-rising flour and stir until the lumps are gone, just until blended.
Add pecans and vanilla.
Turn out into a greased and floured 9x13-inch baking dish. Spread with your fingers or a spatula dipped in water.

Bake approximately 40 to 50 minutes (ovens vary) being careful not to over bake.

When cool, cut into squares.

Note: You can dust these with powdered sugar while still warm. I have also added a pinch of cinnamon to the sugar. You can use pecans or walnuts, both or good. I have also thrown in a 1/2 cup simi-sweet chocolate chunks, however the cookies are delicious without the chocolate.

I made these in the medium pan I melted the butter in. No need to dirty a bowl. Quick & easy!

You will like them!