Cinnamon Cookies

2 cups self raising (self rising) flour

1/2 tsp (baking) soda

1 tsp ground cinnamon

2/3 cup soft (light) brown sugar

8 tbsp butter

1 tsp lemon juice

1 tsp orange juice

1 egg, separated

2 tbsp caster (granulated) sugar

Sift the flour, soda and 1/2 teaspoon of the cinnamon into a bowl. Rub in the butter, then stir in the brown sugar. Add the juices, egg yolk and enough of the egg white to make a dough. Roll out the dough thinly and cut into 2" rounds. Place on greased baking sheets. Brush with the rest of the egg white, lightly beaten. Mix the white sugar with the remaining cinnamon and sprinkle on top. Bake in a preheated moderately hot oven (375 degrees) for 15 to 20 mins. Makes about 50.

CHOCOLATE COCONUT MACAROONS

2 cups flaked or shredded coconut

1/3 cup sugar

1 tbsp light corn syrup

3 tbsp unsweetened cocoa powder

2 tbsp flour

2 egg whites

1 tsp vanilla extract

Dash of salt

Preheat oven to 325 degrees F. In a medium bowl, mix together coconut, sugar, corn syrup, flour and cocoa powder until well blended. Stir in vanilla, unbeaten egg whites, and salt until well mixed.

Using a small 1 1/2 inch diameter ice cream scoop or a generous tablespoonful, place 15 small mounds of coconut mixture 1 1/2 inches apart on a greased, foil-lined cookie sheet. Bake 18 to 22 minutes, until just set. Let cool on pan. When cool, carefully separate cookies from foil. 

CHOCO-PEANUT BUTTER COOKIES

1 1/2 C firmly packed brown sugar

3/4 C margarine

1 egg

3 C Quaker oats

1/2 tsp baking soda

4 tsp vegetable shortening

1 C creamy or chunky peanut butter

1/3 C water

1 tsp vanilla

1 1/2 C flour

1 1/2 C semi-sweet chocolate pieces

1/3 C chopped peanuts

Oven at 350 degrees. Beat brown sugar, peanut butter and margarine until fluffy. Blend in water, egg substitute and vanilla. Add combined oats, flour and baking soda. Mix well. Cover and chill 1 hour. Shape into 1-inch balls. Place on un-greased cookie sheet. Using bottom of a glass dipped into sugar, press into 1/4 inch thick circles. Bake 8 to 10 minutes or until edges are golden brown. Remove to wire rack to cool.

Melt chocolate pieces as package directs, stir in vegetable shortening mixing until smooth. Top each cookie with 1/2 tsp. of melted chocolate. Sprinkle with chopped peanuts.

3/4 cup margarine or butter (1 1/2 sticks)

1/4 cup light (mild) molasses

1 1/4 cups sugar

1 large egg

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon ground cloves

Preheat oven to 375 degrees F. In 3-quart saucepan, melt margarine or butter over low heat. Remove saucepan from heat and, with wire whisk, beat in molasses and 1 cup sugar until blended, whisk in egg. With spoon, stir in flour and remaining ingredients until mixed.

Transfer dough to medium bowl and freeze 15 minutes or until firm enough to handle. Spread remaining 1/4 cup sugar on waxed paper. Roll dough into 1-inch balls, roll balls in sugar to coat.

Place balls, 2 1/2 inches apart, on un-greased large cookie sheet. Bake cookies 10 to 12 minutes, until cookies spread and darken. Let cookies remain on cookie sheet on wire rack 1 minute to cool slightly. Transfer cookies to wire rack to cool completely. Repeat with remaining dough. Store cookies in tightly covered container up to 2 weeks. Yields about 6 dozen cookies.

Old Time Christmas Cookies

1/2 cup shortening

1/3 cup sugar

2/3 cup honey

1 egg

1 teaspoon lemon extract

2 3/4  cups flour

1 teaspoons baking soda

1 teaspoon salt   

(For a change do the following substitutions: Brown sugar for sugar.  Molasses for honey.  2 teaspoons of cinnamon and 1 teaspoon ginger for lemon extract)

Cream shortening, sugar, egg, honey and lemon extract. Combine flour, baking soda, and salt. Combine flour mixture to shortening mixture. Wrap in plastic wrap, chill at least one hour. Roll out dough to 1/4" thickness, cut cookies. Place cookies on lightly greased cookie sheet, 1 inch apart. Bake at 350 F for 8 to 10 minutes. Cool on sheet for several minutes, than transfer to wire rack. When cooled may be iced.

Spice Cookies

2/3 cup shortening

3/4 cup sugar

1 egg

1 tablespoon plus 1 teaspoon milk

2 cups flour

1 1/2 teaspoons baking powder

2 teaspoon cinnamon

3/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 teaspoon vanilla extract   

Cream shortening, gradually adding sugar. Add egg and milk, beat well. Combine flour, baking powder, spices and salt. Combine flour mixture to sugar mixture. Add vanilla, mix well. Wrap in plastic wrap, chill at least one hour. Roll out dough to 1/4" thickness, cut cookies. Place cookies on lightly greased cookie sheet. Bake at 375 F for 6 to 8 minutes. Cool on sheet for several minutes, than transfer to wire rack. When cooled may be iced.

Stained Glass Cookies

1 cup margarine

1 cup shortening

1 cup sugar and

1/4 cup honey

2 eggs

2 teaspoons vanilla

5 cups flour

1 teaspoon baking soda

1 teaspoon salt hard candies (such as lollipops or life savers)

Mix margarine, shortening, sugar, honey, eggs and vanilla.  Add flour, soda and salt. Add flour and chill the dough overnight.  On waxed paper roll out the dough and cut shapes with cookie cutters. Then cut out areas for "windows" or Roll dough into "snakes". Shape the snakes into cookies--leaving some open spaces. Place the cookies on a well-greased cookie sheet. Fill the openings with crushed hard candies or a whole life saver. Bake at 350 degrees for 7-8 minutes. Let cookies cool for 5 minutes before removing them from the cookie sheet.

Iced Butter Cookies

Cookies: 

4 sticks (1 pound butter)

1 cup sugar

1 egg

4 cups flour

Mix butter and sugar.  Add egg.  Mix in flour.  Use cookie cutter to make into smallish cookies (about 1.5 inches in diameter). Cook each batch at 375 degrees for about 10 minutes (lightly brown). Let cookies cool slightly before icing

Icing:

1 stick butter

1 box powdered (confectionary) sugar

1 teaspoon vanilla

   milk (as needed)

Cream butter. Add sugar and mix. Add milk as needed for spreadable consistency. Add vanilla. Ice the cookies

Gingerbread Men

3 and 1/4 cups flour

1/2 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

2 tsp ground cloves

1 cup salted butter, softened

3/4 cup dark brown sugar, firmly packed

1 large egg

1/2 cup un-sulfured molasses

2/3 cup confectioners sugar

1 - 2 tsp milk

Directions:

1. Preheat oven to 325'

2. Whisk together flour, salt, cinnamon, baking soda, ginger, and cloves

3. Cream butter and sugar. Scrape down sides of bowl. Add egg and molasses and beat on medium speed until smooth.

4. Scrape down bowl and add flour mixture, blend on low speed until just combined -- do not over mix!

5. Separate dough into 2 balls and flatten into disks. Wrap each disk tightly in plastic wrap and refrigerate 1 hour.

6. On floured surface with floured rolling pin, roll dough out to 1/4" thickness. With floured cookie cutters cut into shapes. 7. Gather scraps and re-roll dough until all is used. Place on un-greased baking sheets about 1/2" apart.

8. Bake 9-11 minutes -- do not brown. Transfer to cool, flat surface and cool.

Preparing Icing:

1. Whisk sugar and milk until smooth but still liquid.

2. Add extra milk if seems dry.

3. Spoon icing into a pastry bag with small piping tip, or other icing dispenser.

4. Decorate as desired.

Mint Bars

Mix 1/2 cup margarine, 4 eggs, 1 cup sugar, 1 cup flour, and 16 oz Hershey's syrup. Grease a 9 x13" jelly roll pan. Bake at 350' for 25-30 minutes. Cool. 

Melt 1 and 1/2 sticks of margarine and mix with 3 cups powdered sugar and 1 teas. mint extract. Spread on first layer. Cool. 

Melt 1 and 1/2 cup semi-sweet chocolate chips, 3 squares of bakers chocolate, and 1 stick margarine.

Mix. Spread on top

Mini-Chocolate Chip Cheesecakes

Bowl 1:

1.2 lb of cream cheese

1 egg

1/3 cup of sugar

Mix

Add 1 and 1/4 cups of mini choc. chips.

Bowl 2:

1 and 1/2 cup of flour

1 cup of sugar

1/4 cup of cocoa

1 tsp. vanilla

1 tsp. baking soda

1 cup of water

1/3 cup of oil

Mix

Put chocolate mixture into mini-muffin cups. Add 1 tsp. of cream cheese mixture per mini muffin cup. Fill each cup 2/3 full. Bake at 350' for about 20 minutes.  Makes about 4 dozen.

Cinnamon Crinkles

2 2/3 cup of sifted flour

2 tsp cream of tartar

2 tsp baking soda

1/2 tsp salt

1 cup butter or margarine

1 1/2 cup of sugar

2 eggs

2 Tbs. ground cinnamon

3 Tbs. 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 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' for 12-15 minutes.

Egg Nog Cookies

2 1/4 cups flour

1 tsp baking powder

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1 and 1/4 cups white sugar

3/4 cups salted butter, softened

1/2 cup eggnog

1 tsp pure vanilla extract

2 large egg yolks

1 Tbsp ground nutmeg

Preheat oven to 300 degrees. 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 un-greased baking sheets -- 1 " apart. Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until bottoms turn light brown -- transfer to cool, flat surface immediately.

Buckeyes

1 and 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 of Angel Flake coconut

1 and 1/2 cups peanut butter

 2 tsp. vanilla

Mix all ingredients thoroughly and chill several hours. Roll into small balls and dip into: 1 x 12 oz package of semi-sweet chocolate chips, melted w/ 1 small cake paraffin wax over a double boiler. Drop onto wax paper and cool.  Store in cool place

Mint Snowballs

1/2 Cup Icing Sugar

1/2 Cup Shortening

1/2 Cup Butter

1/2 Tsp Peppermint Flavoring

2 Cups All Purpose Flour

1/2 Tsp Salt

Cream sugar, shortening, butter, and extract thouroghly. Measure flour WITHOUT sifting 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 400F oven 8-10minutes. Cool on rack. Dip tops in icing, pink and green, then in coconut. Yield 4-4 1/2 dozen.

Snickerdoodles

Mix together thoroughly:

1 cup soft margarine

1 1/2 cups sugar

2 eggs

Sift together and stir in:

2 3/4 cups flour

2 tsp. cream of tartar

1 tsp. baking soda

1/2 tsp. salt

Chill dough for 1 hour. Roll into balls the size of small walnuts. Roll in mixture of 2 tablespoons of sugar and 2 teaspoons of cinnamon. Place about 2 inches apart on un-greased baking sheet. Bake until lightly browned.. but still soft. These cookies puff up at first, then flatten out with crinkled tops.  Bake 8 - 10 minutes at 400 degrees. Makes about 5 dozen, 2 inch cookies.

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