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BAKELESS COOKIES

  • 2 cups sugar
  • 1/2 cup butter
  • 1/2 cup milk
  • 2/3 cup chunky salted peanut butter
  • 3 cups rolled oats
  • 1/2 teaspoon vanilla

    • Melt butter in saucepan; add milk and sugar. Boil 3 minutes; remove from heat. Add peanut butter, oats and vanilla; beat. Drop on waxed paper by teaspoonfuls. Yield: 3 dozen.

    BIRDS IN THE NEST

  • 1 cup brown sugar
  • 1 cup butter, or shortening
  • 2 separated eggs
  • 2 tablespoons water
  • 2 cups flour, Unsifted
  • 1 teaspoon vanilla
  • 1 pinch salt
  • 1/2 cup Ground nuts
  • fruit jelly, (your favorite flavor)

    • These cookies have been a must on my family's holiday table since I was a little girl. My earliest memories of "birds in the nest" take me back to my maternal grandmother's house where she filled each "nest" according to the favorite jelly flavor of each of her grandchildren.

    In a large bowl, cream the sugar and butter or shortening. Add egg yolks, water, flour, vanilla and salt. Mix well and compress into a ball.

    Preheat oven to 350

    Break pieces off to form small, walnut-size balls. Dip each ball in unbeaten egg whites, then roll in ground nuts. Slightly flatten ball to form disk, then press finger in center to form a small well. Fill the well with a drop of jelly. (Don't put in to much or it will melt over the side of the cookie.)

    Bake at 350 for 15-20 minutes on a greased cookie sheet Remove from oven and cool cookies on wire racks. Yield: about 4 dozen.

    CHRISTMAS ANGEL COOKIES

  • 1/2 cup shortening
  • 1/2 cup softened cream cheese
  • 1 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 3 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla
  • 2 cups mixed candied fruits
  • 2 cups pecans, Broken, or almonds

    • The cream cheese gives these cookies a smooth texture, while the fruits sparkle and sweeten the flavor. Nice for using the candied fruits that didn't make it into the fruit cake.

    Preheat oven to 350

    In a large bowl, cream shortening and cream cheese until smooth and fluffy. Add sugars and eggs, mixing well. In a separate bowl, sift flour, baking soda and salt together.

    Add flour mixture to egg and sugar mixture; add vanilla. Mix well. Add candied fruit and nuts.

    Drop by rounded spoonfuls onto lightly oiled cookie sheet and bake at 350 for about 10-12 minutes. The cookies will be just browned at the edges.

    Hint: You may have to mix candied fruit and nuts in with your hands; a little shortening on your fingers will keep the mixture from sticking.

    Yield: 3 dozen.

    GLITTERING SNOWFLAKES

  • 2/3 cup butter or margarine
  • 1 package softened (3 oz) cream cheese
  • 1 3/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1 egg yolk
  • 1/2 teaspoon baking powder

    • 1/2 teaspoon vanilla

  • 1/2 teaspoon Finely shredded lemon peel

    • For a smooth glaze, dip the surface of the cookie into the icing. Then turn the cookie right side up and clean away the excess icing on the edges with a small spatula.

    Powdered sugar icing Edible glitter or colored sugar

    Beat margarine or butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add softened cream cheese. Beat till combined. Add about half of the flour, the sugar, egg yolk, baking powder, vanilla, and lemon peel. Beat till thoroughly combined. Beat or stir in remaining flour. Divide dough in half. Cover and chill 2 hours or till easy to handle.

    Roll each half of dough into 1/8 thickness. Using a 2 to 3 inch snowflake cookie cutter, cut out dough. Place cookies 1/2 inch apart on an un greased cookie sheet. Bake in a 375 oven about 5 minutes or till edges are firm. Cool on wire rack. Frost with powdered-sugar icing and sprinkle with edible glitter or colored sugar. Makes about 60

    Powdered sugar icing: Stir together 1-1/2 cups sifted powdered sugar, 1/4 tsp. vanilla, and 1 to 2 Tbsp. milk till of spreading consistency.

    Note: The 2 and 3 inch snowflake cutters and edible glitter are available by mail from Maid of Scandinavia, 3244 Raleigh Ave., Minneapolis, MN 55416; 1-800-328-6722

    OLD FASHIONED SUGAR COOKIES

  • 3 1/4 cups all-purpose flour
  • 1 1/2 cups sugar
  • 2/3 cup shortening
  • 2 eggs
  • 2 1/2 teaspoons double-acting baking powder
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 egg white, *

    • TOPPING

  • nuts, Finely chopped or
  • granulated sugar

    • *slightly beaten with 1 Tablespoon water Let your children pick out their favorite cookie cutters for these sweet sugar cookies.

    in a large bowl, measure all ingredients except egg white and topping. With mixer at medium speed, beat until well mixed scraping sides of bowl. Mixture will be crumbly.

    Shape dough into ball and wrap with waxed paper; refrigerate for 2 to 3 hours until easy to handle.

    When ready to start baking, preheat oven to 400 and lightly grease cookie sheets.

    On lightly floured surface, roll half of dough at a time, keeping rest refrigerated. For crisp cookies, roll dough paper- thin. For softer cookies roll out dough 1/8 to 1/4-inch thick.

    With floured cookie cutters, cut dough into various shapes Reroll dough trimmings and continue to cut shapes.

    Place cookies 1/2-inch apart on cookie sheets. To glaze, brush tops of cookies with the beaten egg white and water mixture Sprinkle cookies with finely chopped nuts or granulated sugar.

    Bake for 8 minutes at 400 or until very light brown. Remove cookies to rack; cool completely. Yield: 5 dozen.

    AGGRESSION COOKIES

    3 cups brown sugar

    3 cups flour

    1 tablespoon baking soda

    2 cups chocolate chips

    3 cups margarine

    2 eggs

    6 cups oatmeal

    Put the ingredients in large bowl. Mash, squeeze, knead, etc until it is completely blended. Form into small balls about 1 to 1 1/2 inches in size. Place on an un greased cookie sheet. Butter the bottom of a small glass and dip into white sugar, then pound the cookies flat, Bake at 350 degrees for about 10 to 12 minutes. This is a good recipe to use when you need to get rid of some aggression because the dough is too heavy for most mixers. So you have to use your hands and beat it!! You can also use peanut butter or butterscotch chips or a mixture of them.

    ALMOND BUTTER COOKIES

    30 Servings

    1/4 cup canola oil

    1 cup almond butter

    1/4 Cup maple syrup

    1/2 teaspoon vanilla extract

    1 cup whole wheat pastry flour

    1/4 teaspoon salt

    Preheat oven to 300F. Lightly grease a baking sheet (or use a non stick one).

    Mix together almond butter and oil; beat until smooth. Mix in maple syrup and vanilla extract.

    Stir together flow and salt. Add to almond butter mixture and mix until just combined. Cover and refrigerate for 10 minutes.

    Roll dough into 3/4-inch balls. Place on baking sheet and flatten with a fork.

    Bake in preheated oven for 25 minutes, until bottoms are lightly browned. Cool a couple of minutes on the baking sheet, then transfer to a cooling rack.

    ANISE MERINGUE KISSES

    48 Servings

    3 egg whites

    1/8 teaspoon cream of tartar

    1/2 cup sugar

    1&1/2 teaspoons Ground anise seeds

    The flavor of anise in these light cookies makes them a great after- dinner dessert. Some people prefer the center to be soft and chewy, but if you prefer the dry melt-in-your-mouth type of meringue, turn off the oven and, with the door closed, let them stand 30 minutes to an hour. These cookies are generally baked on parchment paper, but we have found that regular bond paper makes a very acceptable substitute. (By Times Food Stylists) Beat egg whites until frothy. Add cream of tartar and beat to soft peaks. Gradually beat in sugar. Continue beating until stiff and glossy. Beat in anise. Using pastry bag, pipe onto parchment-lined baking sheets. Bake at 275 degrees F. 30 minutes. Makes about 4 dozen kisses. NOTE: If drier meringue is desired, turn off oven and let kisses stand in oven with door closed about 1 hour.

    APRICOT SQUARES

    2/3 cup dried apricots

    1/2 cup almonds, Chopped, or walnuts

    1/2 cup softened butter

    1/2 teaspoon double-acting baking powder

    1/4 cup sugar

    1/2 teaspoon vanilla

    1&1/3 cups divided flour

    1/4 teaspoon salt

    1 cup firmly packed light brown sugar

    confectioners sugar

    2 eggs

    You can use either almonds or walnuts in this recipe-each gives a very different flavor.

    In a small saucepan, place apricots and cover with water. Cook, covered, over low heat for 15 minutes. Drain, and when apricots are cool enough to handle, chop finely. Set aside.

    Preheat oven to 330F. Grease 9 x 9 inch baking pan. In a large bowl, beat butter, sugar and l cup flour until well mixed and crumbly; pat into bottom of pan. Bake 20 minutes at 35O~ or just until golden.

    While batter is in oven, use the same bowl to mix all remaining ingredients (including apricots) except confectioners sugar Pour over baked layer and return to oven for 25 minutes.

    Remove from oven; Cool in pan before cutting in squares or oblongs with a sharp knife. Dust with confectioners sugar. Yield: 16-20 squares/oblongs.

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    Cookies Page Two This Page last Edited on December6 1997