Christmas Fruit Bars |
Ingredients:
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cup rolled oats
1 cup brown sugar
3/4 cup margarine
3/4 cup fruit preserves
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Stir dry ingredients together. Stir in oats and sugar, cut in butter until crumbly. Pat half of the crumbs in an 11 x 7 inch pan. Spread with preserves, top with crumbs. Bake 375°F for 35 minutes.
Makes 2-1/2 dozen.
Gingerbread Men |
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Ingredients:
3-1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoon ground cloves
1 cup salted butter, softened
3/4 cup dark brown sugar, firmly packed
1 large egg
1/2 cup unsulfered molasses
2/3 cup confectioners sugar
1 or 2 teaspoons milk
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Preheat oven to 325°F. Whisk together flour, salt, cinnamon, baking soda, ginger, and cloves. Cream butter and sugar. Scrape down sides of bowl. Add egg and molasses and beat on medium speed until smooth. Scrape down bowl and add flour mixture, blend on low speed until just combined — do not over mix! Separate dough into 2 balls and flatten into disks. Wrap each disk tightly in plastic wrap and refrigerate for one (1) hour.
On floured surface with floured rolling pin, roll dough out to 1/4" thickness. With floured cookie cutters cut into shapes. Gather scraps and re-roll dough until all is used. Place on ungreased baking sheets about 1/2" apart. Bake 9-11 minutes — do not brown. Transfer to cool, flat surface and cool.
Preparing the Icing:
Whisk sugar and milk until smooth but still liquid. Add extra milk if seems dry. Spoon icing into a pastry bag with small piping tip, or other icing dispenser. Decorate as desired.
Iced Butter Cookies |
Ingredients:
Cookies:
4 sticks (1 pound butter)
1 cup sugar
1 egg
4 cups flour
Icing:
1 stick butter
1 box powdered (confectionary) sugar
1 teaspoon vanilla
milk (as needed)
food coloring (if desired) |
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Mix butter and sugar; add egg mixing well. Stir in flour. Use cookie cutter to make into smallish cookies (about 1.5 inches in diameter). Cook each batch at 375°F for about 10 minutes (lightly brown) Let cookies cool slightly before icing.
Preparing the Icing:
Cream butter; add sugar and mix well. Add milk as needed for spreadable consistency; add vanilla. Food coloring may be added to icing. Ice cookies.
Cinnamon Crinkles |
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Ingredients:
2-2/3 cups sifted flour
2 teaspoons cream of tartar
2 teaspoons baking soda
1/2 teaspoon salt
1 cup butter or margarine |
1-1/2 cups of sugar
2 eggs
2 Tablespoons ground cinnamon
3 Tablespoons sugar
halved pecans or walnuts (optional) |
Sift together flour, cream of tartar, baking soda, and salt; set aside. Cream butter and sugar. Add eggs one at a time; beat well after adding each. Add dry ingredients. Refrigerate one (1) hour.
Drop by teaspoonfuls onto lightly greased cookie sheet. Press half a nut into center; sprinkle with cinnamon and sugar mixture. Bake at 350°F for 12-15 minutes.
Orange Brownies |
Maybe not just for Christmas!
Ingredients:
Filling:
2 packages (3 oz each) cream cheese,
softened to room temperature
1/4 cup orange marmalade
2 Tablespoons sugar
1 egg
Yellow and red liquid food coloring
Brownies:
1 package (19.8 oz) family size brownie mix
1/3 cup oil
1/3 cup water
2 eggs |
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- Heat oven to 350°F. Grease 9" square baking pan. In medium bowl, with electric mixer on high speed, beat cream cheese, marmalade, sugar and egg. Stir in yellow food coloring and enough red food coloring to tint bright orange.
- Prepare brownie mix according to package directions, using 1/3 cup oil, 1/3 cup water and 2 eggs. Pour two thirds of the batter into prepared pan. Drop dollops of cream-cheese filling onto brownie batter.
- Spoon remaining brownie batter on top of cream cheese dollops.
- Using a table knife, cut through the mixture to create a marbled effect.
- Bake 30 to 35 minutes until toothpick inserted in center comes out clean. Transfer to wire rack and let cool completely. Cut into squares.
Date-Nut Bars |
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Ingredients:
1 cup flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter
1 cup sugar
2 eggs, well beaten
1 cup chopped nuts
1 cup dates, chopped fine
Line a 13 x 9 inch pan with waxed paper and layer butter thinly on the wax paper. Sift together flour, baking powder and salt. Mix other ingredients in order given. Bake at 350°F for 25-30 minutes.
Remove cake from pan. Peel waxed paper and let cool. Cut into bars and roll in powdered sugar. |
Mint Bars |
Ingredients:
Layer 1:
1/2 cup butter or margarine
4 eggs
1 cup sugar
1 cup flour
16 oz Hershey's syrup
Layer 2:
1-1/2 sticks of margarine
3 cups powdered sugar
1 teaspoon mint extract
Layer 3:
1-1/2 cup semi-sweet chocolate chips
3 squares of bakers chocolate
1 stick butter or margarine |
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Layer 1:
Mix margarine, eggs, sugar, flour, and Hershey's syrup. Grease a 9 x13 inch jelly roll pan. Pour mixture into pan and bake at 350°F for 25-30 minutes. Let cool.
Layer 2:
Melt margarine and mix with powdered sugar and mint extract. Spread on first layer. Let cool.
Layer 3:
Melt semi-sweet chocolate chips, bakers chocolate, and margarine. Mix well and spread on top.
Egg Nog Cookies |
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Ingredients:
2-1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1-1/4 cups sugar
3/4 cups salted butter, softened
1/2 cup eggnog
1 teaspoon pure vanilla extract
2 large egg yolks
1 Tablespoon ground nutmeg
Preheat oven to 300°F. Combine flour, baking powder, cinnamon, and nutmeg; mix well with wire whisk and set aside. Cream sugar and butter with electric mixer until forms a grainy paste; add eggnog, vanilla, and egg yolks and beat at medium speed until smooth. Add flour mixture and beat at low speed just until combined; do not over mix! Drop by rounded teaspoonfuls onto ungreased baking sheets one inch (1") apart. Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until bottoms turn light brown; transfer to cool, flat surface immediately. |
Pecan Dreams |
These cookies will melt in your mouth!
Ingredients:
1/2 lb. butter, creamed
4 Tablespoons 10X sugar
2 teaspoons vanilla
2 cups flour
1 cup Chopped Pecans
cinnamon
sugar
Mix and Roll then press with a fork. Bake 15 minutes at 375°F. While hot, roll in cinnamon and sugar.
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Melting Moments Cookies |
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Ingredients:
1 cup butter
2 cup flour
1/2 teaspoon vanilla
1 egg yolk
3/4 cup brown sugar
Cream butter and sugar.; add egg yolk, vanilla, and flour. Mix well and form into little balls, placing them on an ungreased cookie sheet. Press down with a fork. Bake at 15 minutes at 375°F. |
Mint Snowballs |
Ingredients:
1/2 cup Icing Sugar
1/2 cup Shortening
1/2 cup Butter
1/2 teaspoon Peppermint Flavoring
2 cups All Purpose Flour , unsifted
1/2 teaspoon Salt
Cream sugar, shortening, butter, and extract thoroughly. Measure unsifted flour into wax paper, add salt and blend well. Now add dry ingredients to creamed mixture. Mix well. Form into one inch balls, place on cookie sheet and cook in 400°F oven for 8-10 minutes. Cool on rack. Dip tops in icing, pink and green, then in coconut.
Yield 4-4 1/2 dozen. |
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Christmas Divinity |
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It's not as difficult as you think!
Ingredients:
2 cups sugar
1/2 cup water
1/2 cup white corn syrup
1 egg white stiffly beaten
1 teaspoon vanilla
1/2 cup broken nut meats (optional)
Pinch of salt
Food coloring (optional)
Beat the egg white in a large bowl and set aside. In a saucepan, boil the sugar, water and syrup while stirring gently. The mixture is done at 235°F or if it forms a soft ball when a tablespoon full is dropped into cold water. Pour the mixture over the beaten egg white, beating continually. Add vanilla, nuts and a pinch of salt. Add a few drops of red or green food coloring if desired. Beat this mixture until it is almost hard, then drop by the teaspoonful onto waxed paper.
Makes about 35 - 40 pieces. |
Buckeyes |
Ingredients:
1-1/2 cups graham cracker crumbs
2 sticks of butter or margarine (1/2 lb)
softened
1 lb of confectioners sugar
1 small can or 1/2 bag Angel
Flake coconut
1-1/2 cups peanut butter
2 teaspoons vanilla
1 12 oz. package semi-sweet
chocolate chips
1 small cake of parafin wax
Mix all ingredients thoroughly and chill several hours. Melt chocolate chips with parafin wax over a double boiler; roll cookie dough into small balls and dip into chocolate mixture. Drop onto wax paper and cool. Store in cool place.
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