Caramel Chocolate Shortbread

Caramel Chocolate Shortbread Ingredients: 2/3 cup butter, softened 1/4 cup white sugar 1 1/4 cups all-purpose flour 1/2 cup butter 1/2 cup packed li...
Author: Lawrence Green
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Caramel Chocolate Shortbread Ingredients:

2/3 cup butter, softened 1/4 cup white sugar 1 1/4 cups all-purpose flour 1/2 cup butter 1/2 cup packed light brown sugar 2 tablespoons light corn syrup 1/2 cup sweetened condensed milk 1 1/4 cups milk chocolate chips

Directions:

1. Preheat oven to 350 degrees F (175 C). 2. In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes. 3. In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm. 4. Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. Submitted by Heather T.

Chocolate Toffee Crunch Squares Ingredients: 1 cup butter, softened

1 cup brown sugar, packed 1 egg yolk 2 cups all-purpose flour 1 1/2 cups Skor toffee bits 2 cups semi-sweet chocolate chips 1 cup white chocolate chips 1/2 cup toasted sliced almonds

Directions:

1. Preheat oven to 350F. 2. In a large bowl, beat butter with an electric mixer or by hand until creamy. Add brown sugar and egg yolk, beating until smooth. Stir in flour and half the toffee bits, mixing until well blended. 3. Press mixture into ungreased 15”x10”x1” jelly-roll pan or cookie sheet with sides. Bake in preheated oven until golden, about 15-18 minutes. 4. Remove from oven. Immediately sprinkle semi-sweet chocolate chips on top. Let stand 5 minutes, or until chips are softened. Smooth evenly over top with a knife. 5. Sprinkle white chocolate chips, remaining toffee bits and toasted almonds over chocolate. Cool completely then cut into bars. Makes about 5 dozen bars.

Submitted by Wendy N.

Christmas Cake Cookies Ingredients:

1 1/2 pounds of dates 1/2 pound of candied cherries (I use both green and red) 1/2 pound of candied pineapple 1/2 pound of sliced almonds 1/2 pound of sliced Brazil nuts 2 1/2 cups of flour 1 tsp baking soda 1 tsp salt 1 tsp cinnamon 1 cup of butter 1 1/2 cups of sugar 2 eggs

Directions:

Cut datess, cut cherries in quarters, slice pineapplemix the fruit with sliced nuts. Dredge (mix) the fruits and nuts with 1/4 cup of the flour, set aside. Sift the flour, soda, salt, and cinnamon together. Work the butter until soft, add sugar gradually, add eggs, and then add the flour mixture. Add the fruits and nuts. Mix well. Drop by teaspoon on ungreased cookies sheets. Bake for 10 minutes at 350 degrees Fahrenheit. Makes approximately 10 dozen. Submitted Dorothy M.

Dutch Boterkoek Ingredients:

2/3 cup butter, softened 1 cup white sugar 1 1/2 teaspoons almond extract 1 egg, beaten 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan or pie plate. 2. In a medium bowl, mix together the butter, sugar and almond extract until light and fluffy using an electric mixer. 3. Blend in the egg. Combine the flour and baking powder; stir into the mixture using a sturdy spoon until dough forms a ball. 4. Press the dough into the prepared pan. Bake for 30 to 40 minutes in the preheated oven, until the top is light golden brown. 5. When cool, slice into wedges to serve.

Submitted by Simone P.

Cranberry Orange and Chocolate Chunk Cookies Ingredients: 1/4 cup butter or stick margarine, softened 1/2 cup granulated sugar 1/2 cup packed brown sugar Grated zest of one orange 1 large egg 3 tbsp orange juice, 1 tsp vanilla 1 1/2 cups flour 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt 1 cup fresh or unthawed frozen cranberries, coarsely chopped 1/2 cup white chocolate chunks or chips

Directions:

Preheat oven to 350F. In a large bowl beat butter, sugars and orange zest until it resembles wet sand. Addegg, orange juice, vanilla and beat until smooth. In a smaller bowl combine flour, baking powder, baking soda and salt. Add to sugar mixture stirring by hand until almost combined, add cranberries and chocolate and stir until just blended. Drop spoonfuls about 1” apart on a cookie sheet that's been sprayed with non-stick spray. Bake 12-15 minutes until barely golden brown and set around the edges but still soft in the middle. Cool on wire rack. Makes 1 1/2 dozen. Submitted by Wanda S.

Heirloom Holiday Fruit Drops Ingredients:

1 cup packed brown sugar 1/2 cup shortening 1 cup burmilk or water 1 egg 3/4 cups all-purpose flour 1/2 tsp baking soda 1/2 tsp salt 1 c candied cherries, cut in half 1 cup chopped dates 3/4 cup chopped nuts Pecan halves, if desired

Directions:

Beat brown sugar, shortening, buttermilk and egg in large bowl with electric mixer on medium speed until blended, or mix with spoon. Gradually stir in flour, baking soda, and salt. Stir in cherries, dates, and chopped nuts. Cover and refrigerate 1 hour. Heat oven to 400F. Grease cookie sheet. Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Place a pecan half on each cookie. Bake 8 to 10 minutes or until almost no indentations remains when touched lightly with finger. Immediately remove from cookie sheet to wire rack; cool completely. Makes 4 dozen cookies

Hot Chocolate (Chip) Cookies Ingredients: 1/2 cup butter

1/2 cup shortening 1 cup granulated sugar 1/2 cup brown sugar 2 eggs 2 tsp vanilla 2 cups all-purpose flour 1 tsp baking soda; 1/2 tsp salt 2 cups chocolate chips or chocolate chunks (I prefer using the latter) 1 tsp cinnamon; 1 tbsp ancho chili flakes; 1/2 tsp cayenne pepper

Directions:

*Pls note that spices (last 3 on list) can be adjusted according to your preference.

In a large bowl, cream butter and shortening together. Slowly add sugars, creaming thoroughly. Beat in eggs and vanilla. In a separate bowl, combine flour, baking soda and salt, blend into to creamed mixture. Stir in chocolate chips or chunks. At this point, I leave the bowl on the counter (covered with a tea towel or plastic wrap) for 30 or so minutes for dough to set up. You can also place the bowl, covered, in the fridge, for a few mins. Drop by spoon onto a greased baking sheet; I generally shape the dough into small balls by hand (I prefer a more uniform shape), flattening balls slightly on cookie sheets prior to baking. Bake in a 375 degree oven for 8 or so minutes, or until they have golden brown edges and are slightly under-baked in the centre. Remove from oven, leave for 5 or so minutes on cookie sheets, which will allow them to brown a bit more, before placing them on wire racks. Makes approximately 50 cookies. Submitted by Susan B.

Italian Chocolate Almond Cookies Ingredients: 8 eggs, peratu

1/2 cups sugar 1 cup ground almonds* 1/2 of a 1 lb box of shortening, melted (approx 1-1/6 cup) 4 oz semi sweet bakers chocolate, chopped 1/2 lemon rind 4 teaspoons baking powder 3 cups all purpose flour Small or mini cupcake liners**

Directions: Peheat oven to 350F.

Melt the shortening. When merrrrlted, add the chopped chocolate and stir until the chocolate has melted. Set aside and let the chocolate mixture cool. Beat the eggs slightly, then add the sugar, almonds, lemon rind and cooled chocolate and beat for about 5 minutes. Add the baking powder, blend and then add the flour 1 cup at a time. Mix well. Fill the paper cups about half way. Bake the cookies for 18 till 20 minutes, or until a cake tester comes out clean. If using the mini liners, reduce the cooking time. Cool on rack. Sprinkle with icing sugar when cool. *If you use roasted almonds, the flavour is intensified. **I prefer to use the liners with the foil on the outside. Submitted by Gorete M.

Jail House Butter Tarts A friend of mine who works as a jail guard found this recipe in his grandmother's old cookbooks and passed it along years ago. It is one of my Christmas favourites. The leftover filling I put in containers and freeze so that when company drops in it takes 15 minutes to serve them hot butter tarts.

Ingredients: 8 eggs

1 cup corn syrup 1 Tablespoon vinegar Dash salt 4 cups brown sugar 1 teaspoon vanilla

Directions:

Mix all the ingredients together until smooth, set aside Take a package of Tenderflake frozen tart shells and line a cookie sheet with them. Put enough of the mixed filling in each to just below the rim Preheat oven to 350F. When ready put cookie sheet in the middle rack and bake 12 to 15 minutes or until tops are light brown. Yummy and have a nice creamy texture inside.

Submitted by Bev T.

Brenda's Make-Me-Happy Bar Ingredients: Mix together: 1 1/2 cup flour

1/2 cup brown sugar 1/2 cup margarine Dash of salt 1/4 cup milk Topping: 1/2 cup margarine 1 1/2 cup icing sugar 1 tsp vanilla

Directions:

Press in an 8" square pan, bake until slightly golden. Remove from oven and top with regular marshmallows that are cut in half. Put back in oven and toast marshmallows till golden. Remove and pour over topping. Topping: Heat margarine in pot. When hot and vanilla and icing sugar. Pour over marshmallows. Cool and slice. Yum!

Submitted by Brenda M.

Maple Walnut Squares Ingredients: Base:

1 1/4 cup sifted all-purpose Flour 1/2 cup sifted Icing Sugar 1/4 tsp. salt 1/2 cup cold Unsalted Butter Filling: 2 Eggs 3/4 Tsp Maple Flavouring (Mapleine) 3/4 Cup Brown Sugar 1 Tbsp. Melted Butter 1/4 Cup Flour 1 Cup Chopped Walnuts 1/2 Tsp Salt 1/4 Tsp. Pure Vanilla Extract 1/2 Tsp. Baking Powder

Directions:

Preheat oven to 350F. Grease and line 9 x 9 square pan with parchment paper. Base: Sift the flour, icing sugar and salt together. Cut in butter until mixture is crumbly. Press into prepared pan and bake 10 - 12 minutes - until the edges begin to nicely brown. Coolfor approximately 10 minutes before adding the filling. While the base is cooling beat the eggs slightly, add brown sugar, flour, salt and baking powder. Mix until well blended then add maple flavouring, melted butter, vanilla and nuts. Spread over cooled base. Return to oven and bake 350 Deg. for approximately 25 minutes until square is golden brown. Cool the square on bakers rack. When completely cool, frost square with Maple Walnut Frosting. ( see the next page )

Maple Walnut Squares Maple Walnut Frosting: In mixer on low speed, cream together: 3 Tbsp room temp butter 3/4 cup sifted Icing Sugar 1 1/2 Tsp. Maple Flavouring 1 Tbsp coffee cream or half and half Add an additional 1/2 cup sifted icing sugar and mix on medium speed until mixture is nice and creamy approx. 5 - 7 minutes adding more cream if necessary for ease of spreading. Spread on cooled square and refrigerate before cutting. This can be cut into squares, wrapped well and frozen until needed.

Submitted by Eileen M.

Neapolitan Squares Ingredients:

Nicer to cut on 2nd day. Keep covered airtight.

Bottom Layer: 1 1/4 cups graham wafer crumbs 1/2 cup melted butter or margarine 1/2 cup packed brown sugar 1/3 cup all purpose flour Second Layer: 2 cups medium grind coconut 1 tin sweetened condensed milk (not evaporated) Icing: 2 cups icing sugar 4 tbsps butter or margarine 3 tbsps juice from maraschino cherries

Directions:

Bottom Layer: Combine ingredients together and press quite lightly into 9x9 inch pan with greased sides (this makes it easier to remove the side pieces). Bake in 350 degree oven for 10 minutes. Second Layer: In clean bowl, combine coconut with condensed milk. Spread over bottom layer. Bake in 350 degree oven for 20 minutes or until a very slight tinge of light brown begins to show on the edges. Allow to cool before frosting. Icing: Beat all together, adding a bit more juice if needed to make icing soft enough to spread. Spread over cooled bars. Cover tightly and store at least a day to set. Cut into 36 squares. Note: Can be used the same day as baked but it is more difficult to cut. If you do not have any cherry juice, use a bit of red food coloring with 1/4 tsp cherry or almond flavoring. Freezes very well.

Submitted by Debbie S.

Oatmeal Cookie Chunks Ingredients:

1 cup unsalted butter (room temp) 1 1/2 cup brown sugar 1 egg (room temp) 2 tbsp vanilla 1/2 cup all purpose flour 1/2 cup whole wheat flour 3/4 tsp baking soda 1/2 tsp salt 2 1/2 cups rolled oats 1/2 cup wheat germ 1 1/2 cups chocolate chips (mix white and dark) You can also add substitute chocolate with raisins, chopped cranberries (dried), chopped apricots (dried), or whatever you prefer.

Directions:

Cream butter and sugar. Add egg and vanilla Sift in other dry ingredients. Mix into butter mixture Bake 10 mins at 350F. They will come out slightly undone. Let cool and they will be chewy.

Submitted by Cecilia C.

Orange Cranberry Shortbread Ingredients:

1 1/4 cups cornstarch 1 1/4 cups icing sugar 2 1/2 cups cake and pastry flour 2 cups softened butter 1 cup dried cranberries 2 tbsp finely grated orange zest 2 tbsp orange liquor - I use Grand Marnier 1 tsp cinnamon

Directions:

Pre heat oven to 325 degrees. Sift together cornstarch, icing sugar, cinnamon in large bowl. In food processor, pulse together flour and cranberries until cranberries are in small pieces. Add to other dry ingredients. Cream butter, and liquor in mixer. Mix until light and fluffy. Stir dry ingredients into butter, until soft dough forms. Split dough in to 2 balls. Wrap in plastic wrap, and refrigerate until needed. Roll out 1 ball of dough to about 1/4 inch thick on a lightly floured surface and cut out shapes with cookie cutters. Place shapes on cookie sheet lined with parchment paper, and back for 18 - 20 mins or until bottoms just start to brown. Cool slightly before removing from pan. Makes approx 60 cookies depending on size. Submitted by Lori B.

Peanut Butter & Banana Chocolate Chunk Cookies Ingredients:

3 large, very ripe bananas 1/2 cup all-natural (just peanuts) peanut butter, or almond butter 1/4 cup canola oil 1 tsp. vanilla extract 2 cups old-fashioned (large flake) or quick oats 1/3 cup shredded coconut 1 tsp. baking powder 1/4 tsp. cinnamon 1/4 tsp. salt 1/2 - 1 cup chopped dark chocolate or chocolate chips

Directions:

Preheat oven to 350F. In a large bowl mash the bananas with the peanut butter, oil and vanilla. In another bowl stir together the oats, coconut, baking powder, cinnamon and salt. Add the dry ingredients to the wet ingredients along with the chocolate and stir until combined. Drop spoonfuls of dough onto a parchment or Silicone lined baking sheet, or one that is sprayed with nonstick spray, and bake for 12-14 minutes, until just set. Makes about 2 1/2 dozen cookies.

Submitted by Deborah G.

Pumpkin Snickerdoodles Ingredients:

3 3/4 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt (use kosher salt) 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1 cup unsalted butter, at room temperature 1 cup granulated sugar 1/2 cup light brown sugar 3/4 cup pumpkin puree 1 large egg 2 teaspoons vanilla extract For rolling in: 1/2 cup granulated sugar 1 teaspoon ground cinnamon

Directions:

In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Set aside. With an electric mixer (on medium) beat together the butter and sugars until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until just mixed. With the mixer on low, add in the dry ingredients and mix just until mixed. Cover and chill the dough for at least 1 hour. Preheat the oven to 350F. Line baking sheets with parchment paper. Mix the sugar and cinnamon for the rolling in a bowl. Scoop the dough (about 21/2 tablespoons) and roll into a ball. Coat the dough ball in the cinnamon-sugar mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the cinnamon-sugar mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed. Bake the cookies for 11-13 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container. Submitted by Jennifer R.

Raspberry Jam Strips Ingredients:

1cup margarine or butter softened 1/2 cup granulated sugar 1/2 cup brown sugar 1egg 1 teaspoon vanilla 21/2 cups all purpose flour 1 teaspoon baking powder 1/2 cup raspberry jam ( or apricot jam) Almond Glaze (below)

Directions:

Mix margarine, sugars, egg and vanilla. Stir in flour and baking powder. (If dough is soft cover and refrigerate for at least an hour) Heat oven to 350F. Divide dough into 8 equal parts. Shape each part into a strip 8x11/2inches on an ungreased cookie sheet. Make a slight indentation down the centre of each with the handle of a wooden spoon. Fill each strip with about 11/2 teaspoons of raspberry jam. Bake until edges are light brown. About 10-12 minutes. Cool slightly. Drizzle with Almond glaze. Cut diagonally into 1 inch pieces. This makes about 5 dozen bars. Almond Glaze: Beat one cup powdered sugar, 1/2 teaspoon almond extract and 2-3 teaspoons of water until smooth and the desired consistency. Submitted by Barb G.

Score Bars Ingredients:

1 pkg. salted soda crackers (1/4 of a large pkg.) soup crackers 1/2 cup unsalted butter melted 1/2 cup brown sugar, lightly packed 1 pkg. semi-sweet chocolate chips 1/2 cup toasted sliver almonds (heat in a fry pan to release the oils, watch carefully or they will burn.)

Directions:

Line the bottom of a 15 1/4 x 10 1/4 x 3/4 baking sheet with parchment paper. Spread out the crackers, salt side up to cover the sheet. Mix together the butter and brown sugar until it is syrupy. Pour and brush the syrup over the crackers evenly to cover. Bake at 350 oven for 10 minutes. Remove carefully from oven and cover immediately with chocolate chips. Let sit for 2 minutes then spread chips with a knife or off set spatula to cover crackers evenly. Sprinkle almonds on the melted chocolate, then push down with a fork to settle. Cool. Works best in the freezer (about 1/2 hour). Break into pieces. Hints: Freezes well. You can use whole wheat crackers and 70% chocolate. Submitted by Debbie F.

Skor Toffee Chocolate Bars Ingredients: 3/4 cup margarine 3/4 cup packed brown sugar 1 1/2 cups flour 1 can sweetened condensed milk 2 tbsp margarine 1 300g pkg milk chocolate chips 1 pkg Skor toffee bits

Directions:

Cream first 3 ingredients until blended. Press in 9 x 13 pan. Bake at 350 for 20 min then cool. Heat condensed milk and 2 tbsp marg in a heavy saucepan stirring constantly over medium heat for 5-10 min until thick. Spread over baked base. Bake 12-15 min longer. Sprinkle milk chocolate chips evenly over top. Bake 2 min or until chocolate is shiny and soft. Remove from ovenand spread chocolate evenly. Sprinkle Skor bits over top pressing lightly into the chocolate. Cool before cutting into bars.

Submitted by Jeanette B.

Very Vibrant Ginger Cookies Ingredients: Makes 20

1/2 cup shortening 1/4 cup butter 1 tbsp fresh-grated ginger 3/4 cup Demerara sugar 1/4 cup molasses 1 tbsp corn syrup (or honey) 1 egg white 1 1/4 cups flour 1 cup Kamut flour 1 tbsp cornstarch 2 tsp baking soda pinch salt 1 tsp cinnamon 2 tsp ground ginger 1/2 tsp cloves 1/2 cup icing sugar 1/2 tsp ground ginger 4 tsp milk

Directions:

Preheat the oven to 350F, line a cookie sheet with parchment or silicone. Cream together shortening, butter, fresh ginger and Demerara sugar until fluffy. Add molasses, corn syrup, and egg white, beating well. Beat in flours, cornstarch, baking soda, salt, and spices. Roll into teaspoon-sized balls, placing on the cookie sheets 1/2" apart. Press down with the bottom of a greased glass. Bake 9-11 minutes. Cool on sheets 10 minutes, them move to a cooling rack and cool completely. Meanwhile, whisk together the powdered sugar, ground ginger and milk. Drizzle over each cookie and allow it to harden. Submitted by Sarah R.

Almond Crescents Ingredients:

2 cups ground almonds 1-1/4 cups flour 1/4 cup sugar 1 cup softened butter (not margarine) 1 teaspoon vanilla 1 cup powdered sugar

Directions:

Mix flour, sugar and ground almonds. With your fingers, work in butter and vanilla until mixture cleans bowl. Chill about 1 hour. Roll teaspoon sized ball of dough into a ball then into a roll, dip top into ground almonds, then place on cookie sheet in a crescent-shape. Each roll should be about 3-1/2" long. Bake on ungreased cookie sheet in 350 oven 12-15 minutes, until very lightly browned. Cool on pan for about 10 minutes. Place on parchment to cool. While still warm, sift some powdered sugar over the tops. Makes approx. 2-1/2 dozen. Enjoy! Submitted by: Genia G.

Chewy Cranberry Coconut Cookies Ingredients:

1 1/2 c. butter, softened 2 c. sugar Grated zest of 1 small orange 1 egg 2 tsp. vanilla extract 3 c. flour 1 tsp. baking powder 1/4 tsp. salt 1 1/2 c. dried cranberries 1 1/2 c. sweetened, dried coconut

Directions:

Preheat oven to 350 degrees F. With the mixer on medium speed, beat butter, sugar, orange zest, egg, and vanilla until smooth. In another bowl mix flour, baking powder and salt. Add butter mixture and beat on low speed for about 5 minutes. Stir in dried cranberries and coconut. Shape dough into 1-inch balls and place 2 inches apart on parchment paper lined baking sheets. Bake for 8 minutes. Remove from oven and allow cookies to cool on baking sheets for 5 minutes. Makes about 6 dozen. If the dough is too dry and crumbly, knead it a little. If it's still too dry, add some orange juice. For a crisper cookie, bake for 10 minutes.

Submitted by: Barbara G.

Chocolate Filled Bonbons Ingredients: ¾ C Crisco

½ C granulated Sugar ¼ C packed brown sugar 1 egg 2 tsp vanilla extract ½ tsp almond extract 1 ¾ C unsifted all purpose flour ½ tsp baking powder ½ tsp salt ½ c finely chopped or ground blanched almonds or pecans 3 ½ - 4 dozen chocolate kisses

Directions:

Preheat oven to 3500. Cream Crisco and sugars until fluffy. Add egg and extracts. Beat well. Add flour, baking powder, salt and nuts. Mix until blended. Form dough into 1 inch balls. Press each ball around a kiss so kiss is completely enclosed. Bake 12 minutes on an ungreased cookie sheet. Cool on wire rack. Frost and/or decorate as desired.

Submitted by: Linda H.

Chocolate Marshmallow Fudge Ingredients: 1 2/3 c sugar

2/3 c fat free evaporated milk 2 tbsp reduced calorie margarine 1 1/2 c semi sweet chocolate chips 14 large marshmallows

Directions:

Coat an 8x8 inch pan with cooking spray. Stir together sugar, evaporated milk and margarine in a saucepan. Bring to a boil. Reduce heat to med-low and cook 3 min stirring constantly. Stir in chocolate chips and marshmallows. Remove from heat and stir until smooth. Pour into pan and refrigerate until firm-about 2 hours. Cut into 36 squares. Refrigerate unused portions. This is so easy. It is sinfully delicious and not that bad for you. Will definitely satisfy your chocolate cravings!!!

Submitted by: Eileen W.

Christmas Jewel Cookies Ingredients:

1/2 cup butter or margarine 1 3- ounce package cream cheese, softened 1/2 cup white sugar 1/4 teaspoon almond extract 1 cup sifted all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 cups crisp rice cereal, coarsely crushed Red and green candied cherries (can cut cherries in half)

Directions:

Cream together butter or margarine, cream cheese, and almond extract until light. Sift together flour, baking powder, and salt; stir into butter mixture just until combined. Chill 1 or 2 hours. Shape into small balls; roll in cereal and place on ungreased cookie sheet. Top with a cherry, lightly pressed into the dough. Bake in a 350 degree oven for 12 to 15 minutes until bottom of cookies are golden brown. Cool on wire racks. Makes 4 dozen. The recipe can be easily doubled.

Submitted by: Shirley G.

Ginger Sparklers Ingredients:

3/4 cup soft butter 1 cup brown sugar 1/4 cup molasses 1 egg 2 cups flour 2 tsp. baking soda 1/2 tsp. salt 1 tsp. cinnamon 1 tsp. ginger 1/2 tsp. cloves 3/4 cup cut-up candied ginger

Directions:

Cream together sugars, molasses and egg until light & fluffy Measure and stir dry ingredients thoroughly; add candied ginger. Stir into creamed mixture. Shape into 1 inch balls, roll in granulated sugar. Place on greased cookie sheet; press down with fork. Bake at 375 F. 8-10 minutes.

Submitted by Yvonne G.

Holiday Date Balls Ingredients: 2 eggs, beaten 1 cup sugar 1 cup chopped dates 1 tsp vanilla 1T butter 3 c crisped rice cereal 1 c coconut

Directions:

In a medium size saucepan over medium heat, combine eggs, sugar and dates. Bring to a boil stirring occasionally. Reduce heat slightly and simmer 5 minutes/ Remove from heat, stir in butter and vanilla. Mix in cereal. Grease or wet hands with cold water. Form into balls then roll in coconut. Refrigerate or freeze.

Submitted by: Dianne S.

Mincemeat Crescents Ingredients:

1/2 cup margarine, softened 1 package(3oz) cream cheese 1 cup flour 3/4 cup ready-to-use mincemeat 1/2 cup sugar 1 tsp. ground cinnamon

Directions:

Cream together margarine and cream cheese until well blended. Mix in flour. Shape dough into a smooth ball; wrap in waxed paper or foil. Chill at least 1 hour. Roll out on slightly floured board to 1/4" thickness. Using a drinking glass as a cookie cutter, press into dough to get 2" rounds. Place about 1/2 tsp (or whatever amount doesn't squeeze out when dough is folder over) of mincemeat in center of round. Fold over and press together edges. Place on ungreased cookie sheets. Bake in preheated 375 oven about 15 minutes. (Watch bottoms don't burn). Combine sugarand cinnamon in small bowl. Roll warm cookies in mixture and cool on wire racks. Makes about 2 dozen. (I double the recipe with no problems and have considered adding orange peel to the dough. Good Luck!!)

Submitted by: Johnnie M.

Thumbprint Peanut Butter and Jelly Cookies Ingredients:

1 1/4 c flour 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 1/8 c peanut butter 2/3 c demarara sugar 1 lrge egg (needs to be large) 1 tsp vanilla extract 1/2 c jam (any will do) ***Throw in about 1/2 to 2/3 cup currents and extra crushed nuts if you want or diced glazed fruit

Directions:

Make about 40; Oven: 350F Baking time: 10 min (then indent cookies) then 6-7 min more

Whisk together flour, baking powder, baking soda and salt. Beat peanut butter and add sugar and beat until pale as possible. Add egg and vanilla, and beat until incorporated. Reduce (if using mixer) to low. Add dry ingredients a little at a time.Scoop tablespoons of dough, and form into balls. Roll each ball in granulated sugar if you wish or fine shaved coconut, crushed nuts, crushed peppermints (though not necessary) and transfer to parchment-lined baking sheets of aluminium-lined sheets, spacing about 2 in apart. Bake until cookies are puffy, about 10 min. and removed fr oven, and make indentations in centres. Return to oven, and bake until edges are golden, 6-7 min more. Transfer sheets to wire racks and let cool. Heat jam about 30 sec. in microwave. Spoon about 1/2 tsp into each indentation. Cookies can be stored in single layer for up to 1 week. Apricot, peach or fig jam especially nice. OR Heat semi-sweet choco squares to melt and pour 1/2 tsp each in each indentation. Extra delicious! Submitted by: Peggy O.

Whipped Shortbread Ingredients: 1 lb. butter

1 cup icing sugar 3 cups flour

Directions:

Beat butter until white. Add sugar gradually. Continue beating and add flour gradually and beat until consistency of whipping cream. Drop by teaspoons full onto cookie sheet. Bake at 300° for 18-20 minutes or until slightly brown.

Submitted by: Phyllis T.

Cherry Snowballs Ingredients: 1 cup butter

1/4 cup icing sugar 2 cups flour 1/4 tsp salt 1 cup ground almonds 1 tsp vanilla Maraschino cherries – well drained

Directions:

Cream butter and sugar. Add remaining ingredients and mix. Flatten 1 tsp dough in hand and wrap around a cherry. Roll in hands to make ball. Bake at 325F for 35 mins. Roll in white sugar while hot.

Submitted by Lynda T.

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