Robin

Lisa

Barbara

Patrice

Lisa

Iris

Sandy

Lisa

Debbie G.

Margie

Sue

Susie

Julie

Donna

Debbie R.

Barbara

Anne

Diane

Doreen

1 1/3 c butter
1 1/2 c sugar
1 tsp. grated orange peel
1 tsp. vanilla
2 eggs

8 tsp. milk
4 c sifted flour
3 tsp. baking powder
1/2 tsp. salt

Poinsettia Blossoms (Lisa)

3/4 cup butter
1/2 cup sugar
1 tsp vanilla
30 drops red food coloring
1 egg
1 pkg (3oz) cream cheese, softened
2 cups flour
red sugar, if desired
about 3 dozen yellow candies

Beat butter, sugar, vanilla, food color, egg, and cream cheese inn large bowl with electric mixer on medium speed, or mix w/ spoon. Stir in flour, cover, refrigerate about 2 hours or until firm.

Heat oven to 375. Shape dough into 1/14 inch balls; roll in red sugar. Cover and refrigerate 1 hour.Place balls about 2 inches apart on ungreased cookie sheet.Make 6 cuts with sharp knife in top of each ball about three fourths the way down through to make 6 wedges. Spread wedges apart very slightly to form flower petals (cookies will separate and flatten as they bake.)

Bake 10 - 12 minutes or until set and edges begin to brown. Immediately press 1 candy in the center of each cookie. Carefully remove from cookie sheet to wire rack.

Reindeer (Barbara)

I've asked Barbara for the recipe 3 times and she never got back to me w/ it. You could recreate it by looking at the photo. It looked better than it tasted. It has a high "cuteness" quotient, a big hit with the kids.

As the bottom base, use anything thing you would put in the bottom of a bar cookie. Bake in a pie tin, cool and cut into triangles. The other ingredients were chocolate frosting, broken pretzels for the "antlers" and red hots for the "nose". The "eyes" are a dot of white icing w/ a chocolate jimmy.

Lemon Kiss Cookies (Patrice)
Recipe corrected/updated on Dec. 8, 2002

1 1/2 cups butter (or margarine), softened
3/4 sugar
1 tbs lemon extract
2 3/4 cups flour
1 1/2 cups finely chopped almonds
1 (14oz) pkg Hershey's Kisses
Powdered Sugar
1/2 cup Hershey's Semi Sweet Chocolate Chips
1 tablespoon shortening

In large bowl, beat butter, sugar and lemon extract until fluffy. Add flour and almonds, beat at low speed until blended. Cover, refrigerate 1 hour. Shape tablespoonfuls dough around each candy kiss, covering completely.

Roll in hands to form a ball. Bake at 375 degrees on ungreased cookie sheets for 8 to 12 minutes. Cool completely. Sprinkle cooled cookies with powdered sugar. Melt chocolate chips and shortening together over low heat; drizzle over cookies. Makes 6 dozen cookies.

Meringue Cookies  (Lisa)

Surprise Cookies  (Iris)

¾ cup (1 ½ Stick) butter, softened
½ light brown sugar
1 ½ teaspoon vanilla extract
1/8 teaspoon cinnamon
1 ½ cups all-purpose flour
30 individual solid chocolate candies
½ cup confectioners’ sugar

1. In a medium bowl, using an electric mixer set on medium speed, beat butter and sugar until light and fluffy. Beat in vanilla and cinnamon.

2. Stir flour butter mixture until well blended. Cover; chill for 1 hour.

3. Preheat oven to 350 F. Shape or roll 2 tablespoons of the dough into flat round. Place a chocolate candy in the center of each round.

4. Roll dough around candy into a ball. Repeat with remaining dough and candy.

5. Place cookies, 1 inch apart, on 2 ungreased baking sheets. Bake until golden, about 20 minutes.

6. Transfer baking sheets to wire racks and cool slightly. Transfer cookies to wire racks and cool completely.

7. Arrange cookies on a cutting board or other work surface. Spoon the confectioners’ sugar into the strainer over the cookies to evenly coat them with the sugar.

8. Hint: Make sure the dough around the chocolate candy is completely sealed. Otherwise, the chocolate will met and leak through the dough, causing a sticky mess.

9. Caramel nest: 1 cup of white sugar and ½ teaspoon of vanilla. Place it in a heavy skillet over medium heat. Cook and stir with a wooden spoon, until sugar is dissolved and golden. Cool caramel for 5 minutes and pour it over a very cold ceramic plate, very slowly (try to make solid lines). Let it stand in refrigerator until caramel has hardened. Remove it gently from the plate and use it as a nest for about 10 cookies.

Italian Pizelles  (Sandy)

6 eggs
2 cups sugar
1 cup butter, melted
7 cups flour
4 tbs baking powder
2 tsp vanilla
1/2 tsp anise flavoring

Beat eggs and sugar until mixed add cooled butter. Sift together dry ingredients and add to make a stiff dough. Drop by teaspoons onto pizelle maker. Store in airtight container, makes about 60.

Raspberry and Walnut Shortbread
(Debbie G.)

1 1/4 cups plus 2 tbs flour, divided
1/2 cup granulated sugar
1/2 cup butter or margarine
1/2 cup raspberry jam
2 eggs
1/2 cup brown sugar
1 tsp vanilla
1/8 tsp salt
1/8 tsp baking soda
1 cup walnuts or pecans

Combine: 1/14 cups flour and sugar in medium bowl. With a pastry blender or two knives, cut butter into dry ingredients until m mixture resembles coarse crumbles. Press into bottom of lightly greased 9x9 inch baking pan.
Bake: at 350F for 20 minutes or until edges are lightly golden. Remove from oven; spread raspberry jam over shortbread. In medium bowl beat eggs, brown sugar, and vanilla until creamy. Combine 2 tbs flour, salt and soda, add to egg mixture and blend. Stir in walnuts. Spoon over jam, spreading lightly to corners of pan.
Bake at 350F for 20 minutes more or until top is set. Cool in pan, cut into bars.

Peanut Butter and Jam Cookies  (Margie)

Spritz

1 Cup butter, softened
1/2 cup sugar
2 1/4 cups flour
1 tsp almond or vanilla extract
1/2 tsp salt
1 egg
food coloring if desired

Heat oven to 400. Mix butter and sugar in medium bowl. Stir in remaining ingredients. Pace dough in cookie press. Form desired shapes on ungreased cookie sheet. Bake 6-9 minutes or until set but not brown. Remove from cookie sheet. Cool on wire rack.

Snickerdoodles  (Julie)

3 ¾ cup flour
2 eggs
½ tsp. Baking soda
¼ cup milk
½ tsp cream of tarter
1 tsp vanilla
1 cup butter
½ tsp. salt
2 cup sugar
3 tsp. sugar
1tsp. Cinnamon

Stir flour, tarter, soda, and salt.
Beat: Butter for 30 sec.; add sugar and beat til fluffy
Add: eggs, milk, vanilla to sugar and butter
Beat well, add dry ingredients, beat til well blended
Form into 1 inch balls, roll in cinnamon/sugar mix of
3 T. sugar, 1tsp. Cinnamon.

Bake at 375 degrees for 8 minutes.
Eat with tall glass of milk!

Apricot Filled Cookies  (Donna)

1 1/2 cups butter, softened
1 1/2 cups white sugar
1 (8 ounce) package cream cheese, softened
2 eggs
2 tablespoons lemon juice
1 1/2 teaspoons lemon zest
4 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup apricot preserves
1/3 cup confectioners' sugar for decoration

Directions:

1. In a large bowl, cream together the butter, sugar, and cream cheese until smooth. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover, and chill until firm, about 1 hour.

2. Preheat oven to 350 degrees F (175 degrees C). Roll tablespoonfuls of dough into balls, and place them 2 inches apart on ungreased cookie sheets.

Using your finger, make an indention in the center of each ball, and fill with 1/2 teaspoon of apricot preserves.

3. Bake for 15 minutes in the preheated oven, or until edges are golden.

Allow cookies to cool on the baking sheets for 2 minutes before removing to wire racks to cool completely. Sprinkle with confectioner's sugar.

Loaded Oatmeal Cookies  (Debbie R.)

3/4 cup butter, softened
1 cup packed brown sugar
1 egg
1 tbs milk
1 tsp vanilla extract
1 1/2 cups uncooked quick oats
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 cup (6oz) semisweet chocolate chips
1 cup butterscotch chips
3/4 cup raisins
1/2 cup walnuts or pecans

Preheat oven to 350. Beat butter and brown sugar in large bowl until creamy. Beat in egg, milk, vanilla, until light and fluffy. Mix in oats, flour, baking soda, salt and cinnamon until well blended. Stir in chips, raisins, and nuts. Drop rounded tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets.

Bake 12-15 minutes or until lightly browned around the edges. Cool 2 minutes on cookie sheets. Remove to wire racks; cool completely. Store in airtight container. Makes about 3 dozen cookies.

Chocolate Mint Cookies  (Barbara)

Dipped Vanilla Crescents (Anne)

1/2 cup butter, softened
1/2 cup ground almonds
1/4 cup sugar
1 tsp vanilla extract
1 cup flour
2 tbs cornstarch
2 squares (1 ounce each) semi sweet chocolate
1/2 tsp shortening

In a mixing bowl, cream butter, almonds, sugar and vanilla; add flour and cornstarch. Roll into 1 inch balls; shape into crescents and place on greased baking sheets. Bake at 375 for 8-10 minutes or until lightly browned. Cool completely on wire racks. Melt chocolate and shortening in microwave or double boiler; stir until smooth. Dip one end of each crescent into chocolate; cool on waxed paper. Refrigerate for about 30 minutes to firm the chocolate. Yield: about 2 1/2 dozen.

Bourbon Balls  (Diane)

(the ones Grandma used to make)
1 pkg. (6 oz.) semi-sweet chocolate chips
3 tablespoons light corn syrup
1/4 cup bourbon
1/2 cup sugar
1 1/4 cups crushed vanilla wafers (36 cookies)
1 cup finely chopped pecans

Melt chocolate pieces in top of a double boiler over simmering water. Remove from heat. Blend in corn
syrup and bourbon; stir in sugar, vanilla wafers and
pecans until well combined.

Roll mixture, a rounded teaspoon at a time, into balls
between palm of hands. Roll balls in powdered sugars.
Chill several hours.

Spritz  (Sue)

1 Cup butter, softened
1/2 cup sugar
2 1/4 cups flour
1 tsp almond or vanilla extract
1/2 tsp salt
1 egg
food coloring if desired

Heat oven to 400. Mix butter and sugar in medium bowl. Stir in remaining ingredients. Pace dough in cookie press. Form desired shapes on ungreased cookie sheet. Bake 6-9 minutes or until set but not brown. Remove from cookie sheet. Cool on wire rack.