Thumbprint Shortbread Cookies

INGREDIENTS

* 3/4 cup margarine
* 1/4 cup white sugar
* 2 cups all-purpose flour
* 1/2 cup chopped pecans
* 1 (16 ounce) container chocolate fudge frosting

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together the margarine and sugar until smooth. Mix in the flour and chopped pecans. Shape tablespoonfuls of dough into balls and place them 2 inches apart onto ungreased cookie sheets. Press a thumb or finger deeply into the center of each cookie.
3. Bake for 9 to 12 minutes in the preheated oven, until edges are lightly browned. Allow cookies to cool for a couple of minutes on the baking sheets before removing to wire racks to cool completely. Fill each depression in the cookies with a dab of chocolate frosting. Let the icing set, preferably overnight.

Tina’s Shortbread Chocolate Chip Cookies

INGREDIENTS

* 1 3/4 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup unsalted butter
* 1/2 cup white sugar
* 3/4 cup semisweet chocolate chips
* 1/2 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 300 degrees F (150 degrees C).
2. Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream the butter and sugar together until fluffy. Gradually stir in the dry ingredients, then stir in the walnuts and chocolate chips.
3. Roll or scoop dough into walnut sized balls. Place them on unprepared cookie sheets 1 1/2 inches apart. Flatten cookies slightly. Bake for 15 to 20 minutes, until light golden brown. Remove from sheets to cool on racks.

Vel’s Christmas Shortbread

INGREDIENTS

* 2 cups butter
* 1 cup brown sugar
* 5 cups sifted all-purpose flour

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream butter and brown sugar until smooth. Sir in flour, and knead by hand until dough comes together. At first the dough will seem dry and crumbly but don’t give up, keep mixing. Roll out the dough to 1/4 inch thickness, and cut with cookie cutters or press dough into shortbread molds. Place cookies 2 inches apart onto ungreased cookie sheets.
3. Bake for 8 to 12 minutes in the preheated oven, depending on the size of your cookies. Do not let them brown. Remove from cookie sheets to cool on wire racks.

Whipped Shortbread Cookies

INGREDIENTS

* 1 cup butter, softened
* 1 1/2 cups all-purpose flour
* 1/2 cup confectioners’ sugar
* 1/4 cup red maraschino cherries, quartered
* 1/4 cup green maraschino cherries, quartered

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine butter, flour, and confectioners’ sugar. With an electric mixer, beat for 10 minutes, until light and fluffy. Spoon onto cookie sheets, spacing cookies 2 inches apart. Place a piece of maraschino cherry onto the middle of each cookie, alternating between red and green.
3. Bake for 15 to 17 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned. Remove from oven, and let cool on cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool. Store in an airtight container, separating each layer with waxed paper.

Whipped Shortbread Cookies

INGREDIENTS

* 1 cup butter
* 1 1/2 cups all-purpose flour
* 1/2 cup confectioners’ sugar
* 12 maraschino cherries

DIRECTIONS

1. Preheat oven to 350 degrees F (180 degrees C.)
2. Combine butter or margarine, flour and confectioner’s sugar and beat for 10 minutes.
3. Drop from teaspoon onto cookie sheet. Decorate with maraschino cherry pieces.
4. Bake in preheated oven for 15 to 18 minutes, or until bottoms are lightly browned.

Pumpkin Cookies

INGREDIENTS:

1 stick butter
1 1/2 c. sugar
2 eggs
2 c. canned pumpkin
1 tsp. vanilla 1 tbsp. orange juice
1 tsp. grated orange rind
1 1/4 c. whole wheat flour
1 1/4 c. all-purpose flour
2 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
Raisins or nuts (opt.)

DIRECTIONS:

Preheat oven to 350 degrees. Put butter and sugar into large mixing bowl. Beat with electric mixer on medium speed until light and fluffy. Add eggs and continue beating until smooth. Add pumpkin, vanilla, orange juice and orange rind into the batter. Using wooden spoon mix all ingredients until blended.

Sift both flours together with baking powder, cinnamon and nutmeg into the batter, a little at a time. Mix until all butter is blended into batter. Add raisins and (or) nuts if desired. Grease cookie sheet and drop cookie dough by tablespoon, well separated. Bake for approximately 15 minutes. Remove from oven and cool on wire rack. Yield: 2 1/2 dozen large cookies.

Pumpkin Cookies

INGREDIENTS:

1/2 c. butter
1 1/4 c. brown sugar, firmly packed
2 eggs
1 tsp. vanilla
1 1/2 c. mashed cooked or canned pumpkin
2 1/2 c. sifted flour
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 c. raisins OR chocolate chips
1 c. chopped nuts, if desired

DIRECTIONS:

Cream together butter and brown sugar. Add eggs; beat thoroughly. Mix in vanilla and pumpkin. Sift together dry ingredients. Blend into creamed mixture. Stir in raisins OR chocolate chips and chopped nuts.

Drop dough by heaping teaspoonfuls about 2 inches apart onto greased baking sheet. Bake in a moderate oven at 375 degrees about 15 minutes until lightly browned. Remove cookies and cool on racks. Makes 5 dozen.

Pumpkin Drop Cookies

INGREDIENTS:

1/3 c. Crisco or lard
1 c. sugar
1 c. cooked pumpkin
4 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/2 tsp. salt
1/2 tsp. vanilla
1 tsp. lemon extract
1/2 c. nuts
2 1/4 c. flour

DIRECTIONS:

Cream sugar and fat. Add pumpkin and mix well. Stir in dry ingredients and flavorings. Mix in nuts. Drop by teaspoon on a greased cookie sheet. Bake at 350 degrees for 15 minutes.

Pumpkin Spice Cookies

INGREDIENTS:

2 1/4 c. sugar
3/4 c. shortening
2 eggs, well beaten
1 lg. can pumpkin
1 1/4 tsp. baking soda
4 c. sifted flour
4 tsp. baking powder
2 c. raisins
1 c. nuts, chopped
1/2 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. cloves
1 tsp. salt
2 tsp. vanilla

DIRECTIONS:

Cream together sugar and shortening. Add eggs, pumpkin and baking soda. Mix in all remaining ingredients and stir well. Drop from teaspoon onto cookie sheet. Sprinkle with cinnamon sugar. Bake at 357 degrees for 8-10 minutes.

Raisin Pumpkin Cookies

INGREDIENTS:

2 1/2 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/4 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/2 tsp. vanilla
3/4 c. cooking oil
1 1/4 c. brown sugar
1 egg
1 c. cooked or canned pumpkin
2 c. raisins, seedless

DIRECTIONS:

Sift together flour, salt, soda and spices. Combine vanilla, oil, sugar, egg and pumpkin. Mix well. Add flour mixture and raisins; mix well. Drop spoonfuls on buttered cookie sheet. Bake at 350 degrees for 20 minutes. These are very good.

Spicy Christmas Ornaments #2

INGREDIENTS:

2/3 c. cinnamon
1 tbsp. allspice
2 tbsp. cloves
1 tbsp. nutmeg
1 c. applesauce

DIRECTIONS:

NOT EDIBLE. Combine first 4 ingredients; blend well. Stir in applesauce, mix well (stiff batter). Roll out 1/4″ thick on ungreased cookie sheet. Using cookie cutter, cut down. Poke holes. Let dry, uncovered 4 to 5 days. To hang, cut ribbon into 10″ lengths. Store in sealed plastic bags until ready to use. Make 18 large or 25 small ornaments.

White Christmas (Candy)

INGREDIENTS:

1 lb. white chocolate
1 lb. peanuts
2 c. Rice Krispies

DIRECTIONS:

Melt candy in double boiler. Add nuts and Rice Krispies (or use large bowl for all three ingredients). Mix well while stirring gently. Spoon onto wax prepared cookie sheets in heaping teaspoons. Refrigerate until firm. Place in cookie cans.

Candied Fruit Slices For Christmas

INGREDIENTS AND DIRECTIONS:
Cream 1 cup butter. Gradually add 1 cup sifted powdered sugar, creaming well.

Blend in 1 unbeaten egg and 1 tablespoon vanilla. Add 2 1/4 cups sifted flour; mix well. Stir in 1 cup pecan halves and 2 cups soft candied cherries, cut in halves. Use red and green cherries. Chill 1 hour.

Divide dough into thirds and shape into rolls 12 inches long. Wrap in wax paper, chill at least 3 hours. Cut into 1/8-inch slices and place on ungreased cookie sheets. Bake at 325 degrees for 13-15 minutes until delicately browned on edges.

For quick chilling of refrigerator cookies, place them in the freezing compartment one or two hours. Makes 7 dozen.

Christmas Honey Fruit Drops

INGREDIENTS:

1/2 c. each mixed chopped candied fruits and peels, chopped candied cherries, raisins, and chopped pecans
1/4 c. bourbon
1/2 c. packed brown sugar
1/4 c. honey
1/2 c. butter
2 eggs
2 3/4 c. all purpose flour
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. baking powder
1/4 c. dairy sour cream

DIRECTIONS:

Combine fruits, nuts, and bourbon. Cover, let stand several hours. In mixer bowl cream sugar, honey, and butter. Beat in eggs. Mix dry ingredients. Add to creamed mixture alternately with sour cream. Stir fruit mixture into creamed mixture. Drop by teaspoons onto greased cookie sheet. Bake in 350 degree oven for 10 to 12 minutes. Cool on wire rack. Frost, if desired. Makes about 5 dozen cookies.

Christmas Peppernuts

INGREDIENTS:

1/2 c. lard or Crisco
1/2 c. butter
1/2 c. sugar
1/2 c. maple syrup
1 egg
1/4 tsp. cinnamon
1/16 tsp. cloves
1/2 tsp. anise seed or flavoring (add more if you like)
1 tsp. soda
Little salt
Pinch of pepper
1/4 c. ground almonds
1/4 c. other nuts
3 c. flour

DIRECTIONS:

Stir up like other cookies and let stand in refrigerator 1 day or overnight, if possible.

Take some of the dough and roll into long ropes and cut off about 1 inch sections or roll small pieces of dough into small balls and place on ungreased cookie sheet and bake at 400 degrees for 8-10 minutes or until done.