Gingerbread Men

1 cup shortening

1 cup sugar

1 egg

2 Tbsp. vinegar

1 1/2 tsp. baking soda

2 to 3 tsp. ground ginger

1 tsp. ground cloves

1 cup molasses

5 cups sifted all-purpose flour

1/2 tsp. salt

1 tsp. ground cinnamon

Cream shortening and sugar. Beat in egg, molasses, and vinegar. Sift together dry ingredients and blend into creamed mixture. Chill 3 hours. Roll dough on lightly floured surface to 1/8 inch thick. Cut in shapes. Place 1 inch apart on cookie sheet. Bake at 375F for 5 to 6 minutes. Cool slightly on cookie sheet and then remove to rack. Makes about 5 dozen.

Almond Bars

Crust

1 cup butter 

Filling

8 oz cream cheese softened

2 eggs

1/2 cup sugar 

1 tsp almond extract.

Beat together well and pour over crust while it is still hot. Bake 15 to 20 minutes (350 degrees). Cool.

Frosting: 1 1/2 cup powdered sugar, 1/4 cup butter, 1 1/2 tablespoon milk, 1 tsp almond extract.

Whisk together and spread evenly on baked, cooled cookies. Cut into bars - makes 24 to 36 bars.

Peanut Butter Cookies

1/2 cup shortening (May use half butter)

1/2 cup peanut butter

1/2 cup sugar

1/2 cup brown sugar

1 extra-large egg

1 1/4 cups sifted flour

2/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

Cream shortening and peanut butter until blended; gradually add sugars; beat until fluffy. Add egg and beat thoroughly. Sift remaining ingredients together; divide in half and add to creamed mixture, one at a time, mixing till well blended after each addition. Shape dough into 1 1/4-inch balls and place 3 inches apart on lightly greased cookie sheets. Flatten with fork making criss-cross pattern, or use cookie stamps. Bake at 375F for about 10 minutes. (makes about 3 dozen)

  Butter Spritz

2 cups butter (*not* margarine)

1 1/2 cups sugar

2 eggs or 6 yolks

1/4 tsp. salt

1 tsp. baking powder

1 tsp. vanilla

1 tsp. almond extract

5 C. flour

Cream butter and sugar. Add eggs. Add extracts. Sift together flour, baking powder, and salt. Add to mixture. Batter will be very stiff. Refrigerate the dough for 2 hours before using. Use cookie press and bake at 350 degrees F for 8 minutes or until golden brown.

Chocolate Almond Macaroons

12 oz (2 cups) Nestle Toll House Little Bits semi-sweet chocolate

2 egg whites

8 oz almond paste

1/3 cup sifted confectioner's sugar

2 tbsp all purpose flour

Preheat oven to 300 degrees F. Melt over hot (NOT boiling) water, 1 cup chocolate chips; stir until smooth. Set aside. In large bowl, combine egg whites, almond paste, confectioner's sugar, and flour; beat until smooth. Blend in melted chocolate. Spoon macaroon mixture into pastry bag fitted with rosette tip. Pipe 1 3/4 inch rosettes onto foil lined cookie sheets. Bake for 25 minutes. Cool completely on wire racks.

Topping: 1cup Nestle Toll House Little Bits semi-sweet chocolate (reserved from 12 ounce package used for cookies),

1 tbsp vegetable shortening, 1/4 cup chopped blanched almonds.  Combine over hot (NOT boiling) water, 3/4 cup chips and vegetable shortening; stir until morsels are melted and mixture is smooth. Drizzle each macaroon with 1/2 teaspoonful of chocolate. Sprinkle with remaining 1/4 cup chocolate chips and chopped almonds.

Praline Cookies

1 1/2 cup flour

1 1/2 cup brown sugar

1 1/2 tsp baking powder

1/2 tsp salt

2/3 cup solid shortening

1 tsp vanilla

1 egg

1/2 cup chopped pecans

Brown Sugar Glaze: 2 Tablespoons butter, 1/4 cup brown sugar, 1 1/2 - 2 1/2 Tbsp milk, 3/4 cup powdered sugar

Preheat oven to 350 degrees. In a large bowl, combine all ingredients except pecans and glaze. Blend at medium speed to form s stiff dough. Drop by teaspoonfuls onto un-greased cookie sheets. Bake 10 to 13 minutes until deep golden brown. Cool. Top each cookie with 1/2 tsp pecans. In small saucepan, melt butter, stir in brown sugar and milk. Add powdered sugar; blend to make a glazing consistency. Drizzle glaze over pecans. Makes about 4 dozen cookies.

Anise Cookies

7 eggs

6 cups flour

6 tsp. baking powder

1 cup oil

1 cup sugar

1 bottle anise flavoring

Put flour in a big  bowl. Sprinkle baking powder over it; mix well. Add sugar, mix. Beat in oil. Beat in eggs, one at a time. Add anise flavoring; mix well.

Turn out onto a floured (or try powdered sugar) counter or wax paper. Knead for 5 minutes. Roll out approximately 1/2 inch thickness (These cookies rise). Cut with small circular cookie cutter or use a juice glass. Place on an un-greased cookie tin and bake at 350 for 6-7 minutes. When cool, frost with an icing of powdered sugar, canned milk and anise flavoring.

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