Christmas Cookies #5

Peppermint Meltaways

1 cup butter or margarine
1/2 cup confectioners' sugar
1 tsp. peppermint extract
2 1/4 cups cake flour
1/4 tsp. salt
3-4 drops of green food coloring

HEAT oven to 400 degrees.

MIX butter, confectioners' sugar and vanilla thoroughly.

STIR flour and salt together, blend into butter mixture.

DROP by teaspoonfuls onto an ungreased baking sheet.

BAKE about 8-9 minutes or until set but not brown. While warm, dip in confectioners' sugar.

Christmas Cookies #4

Lemon Crinkles1/2 cup shortening
1 cup brown sugar (packed)
1 egg
1 tbsp. lemon rind
1 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/4 tsp. salt
1/4 tsp. ginger
granulated sugar

HEAT oven to 350 degrees.

MIX shortening, sugar and egg thoroughly, blend in lemon rind.

BLEND dry ingredients together then stir into sugar mixture.

ROLL into 1 inch balls and dip the tops in the granulated sugar.

BAKE on an ungreased cookie sheet for 10-12 minutes.

Christmas Cookies #3

Lemon Snowdrops1 cup butter or margarine
1/2 cup sifted powdered sugar
1 tsp. lemon extract
2 cups flour
1/4 tsp. salt

HEAT oven to 400 degrees. Cream butter and sugar. Add lemon extract, flour and salt. Mix well.

MEASURE level teaspoonfuls and roll into balls about 1 inch in diameter. Flatten slightly.

PLACE about 1 inch apart on an ungreased baking sheet.

BAKE 8-10 minutes or until very lightly browned. Cool. Prepare filling (below). Roll in powdered sugar.

Lemon Butter Filling:
1/2 cup sugar
2 tbsp. cornstarch
dash of salt
1/2 cup water
2 tbsp. butter
2 tsp. grated lemon rind
3 tbsp. lemon juice
3 drops yellow food coloring

MIX sugar cornstarch and salt in a small saucepan.

ADD water, butter, grated lemon rind, lemon juice and food coloring.

BRING to a rolling boil, stirring constantly, boil and stir for 1 minute. Cool.

***Now, I must mention that this recipe says that the cookie is to have a lemon FILLING. Yet at no time does it explain HOW to fill the cookies. So, when I rolled the dough into balls, I did flatten them and made an indent in the middle. After they were done baking, I dipped the cookies in the "filling" and then dusted them with the powdered sugar. They still came out wonderful and I have already had about 7 requests to make more and make a bigger batch when I do!!

Christmas Cookies #2

Jeweled Drop Cookies1 cup shortening
2 cups brown sugar (packed)
2 eggs
1/2 cup buttermilk or water (I used buttermilk)
3 1/2 cups flour
1 tsp. soda
1 tsp. salt
3-4 cups cut-up gumdrops

MIX shortening, sugar and eggs thoroughly. Stir in buttermilk.

SIFT flour, soda and salt together, blend into sugar mixture.

FOLD in gumdrops. Chill for 1 hour.

HEAT oven to 400 degrees. Drop rounded teaspoonfuls about 2 inches apart on a lightly greased baking sheet.

BAKE 8-10 minutes or until lightly browned.

Christmas Cookies #1

Chocolate Cherry Drop Cookies

1/2 cup butter or margarine, softened
1 cup sugar
1 egg
2 squares unsweetened chocolate (2 oz), melted and cooled
1/3 cup buttermilk
1 tsp. vanilla
1 3/4 cup flour
1/2 tsp. soda
1/2 tsp. salt
2 cups cut-up candied or drained maraschino cherries

MIX butter, sugar, egg and chocolate thoroughly. Stir in buttermilk and vanilla.

STIR together flour, soda and salt and blend into wet mixture.

FOLD in cherries. Chill for 1 hour.

HEAT oven to 400 degrees.

DROP rounded teaspoonfuls about 2 inches apart on an ungreased baking sheet. Bake 8-10 minutes or until no imprint remains.

Cookie Exchange

We are doing a cookie exchange for Christmas. Out of my Betty Crocker Cooky Book I have decided to make:

Jeweled Drop Cookies
Chocolate Cherry Drop Cookies
Lemon Snowdrops
Lemon Crinkles
Peppermint Meltaways

When I get pictures of them I will post them!

Happy Holidays!