Conference turris::cooks

I got this out of the Boston Sunday Globe magazine last December.  However,
I've never tried the recipe so I cannot guarantee the results.  Hope it
works out!

		Moravian Christmas Cookies

	    1 cup molasses
	  1/2 cup solid vegetable shortening
	  1/2 cup firmly packed dark brown sugar
	    1 teaspoon baking soda
	1 1/2 teaspoons ground cloves
	  1/2 teaspoon ground cinnamon
	  1/2 teaspoon ground allspice
	3 1/2 cups flour

	Extra flour for rolling.

In a saucepan combine the molasses, shortening, and brown sugar.  Set them
over medium heat, stirring once or twice, until the shortening melts and the
sugar dissolves.

Remove the saucepan from the heat and stir in the baking soda, cloves,
cinnamon and allspice.

Transfer the mixture to the large bowl of an electric mixer and add the four,
beating just long enough to incorporate it completely.  Spread a long sheet
of plastic wrap on the counter and turn the dough out onto it.  Use the
plastic wrap to help shape the dough into a smooth flat cake, then enclose it
in the wrap so it forms an airtight package.  Refrigerate the dough for
several hours until it is cool.

Set the oven at 350 degrees.

Cut the dough in half and roll out one-half at a time.  Keep the other
piece of dought tightly wrapped.

Dust a board lightly with flour and roll the dough as thinly as possible.
Use a star, bell, heart or other fanciful cutter to stamp out shapes from
the dough.  Re-form and re-roll the scraps to cut out more cookies.  Do
the same for the other piece of dough.

Set the cookies on lightly buttered cookie sheets (or, ideally, ungreased
cookie sheets lined with parchment paper) and bake them in the preheated
oven for eight minutes or until they are firm.  The cookies will take a
few minutes longer if they are not very thinly rolled.  Leave them to
cool completely and store them in airtight tins.

Makes about 11 dozen 2-inch cookies.

For those who are interested, this is the description of the cookies as it 
appeared in the Globe:

One of the charming cookbooks to come out this fall is called Grandma's
Kitchen, by Jason A. Shulman, who put together recipes from English,
Chinese, Greek, German, Hungarian, Italian and South American grandmothers.
Each grandmother is shown in an old photograph and described by her grandchild,
who compiled some of her specialities.  This recipe comes from a Moravian
grandmother who lived in a Moravian settlement in North Carolina, where very
thin, crisp spice cookies are a specialty for Christmas.  This is an
unusual dough that keeps well; the cookies are lovely and stay crisp for
weeks.  Anyone who has ever purchased the round, red tins of these famous
cookies made the by cooks in the reconstructed Moravian settlement of
Old Salem, North Carolina, will recognize them at once.

        Here is my favorite holiday cookie recipe. Don't forget that to
        me, every day is a cookie holiday. 
        
        A couple notes on the recipe: Sometimes I will use a cookie press,
        rather than rolling balls of dough, and mashing them down with a
        fork. 
        
        Also, read and heed the warning at the bottom; I don't want to be
        responsible for anyone choking because of a cookie. 
        
        Don't forget the cookie monster recipe tax. Each time you make a
        batch of these cookies, you MUST send one to me. Package them
        carefully, so that they arive here in Chicago safely. My mailstop
        is DDO. If you aren't sure that you made them right, send me the
        whole batch. I will scientifically test them, and let you know if
        they were made correctly :-) 
        
        Finally, this note got me off my duff, and I copied the entire
        floppy of recipes that my wife and I maintain on our PDT at home.
        They can be found at CRVAX1::DUA4:[KAPLOW.PDT.RECIPES]*.*. The
        extension indicates the type of dish. Sometime this evening the
        USENET mod.recipes cookbook should also be there (see note 248).


Category:COK	Dish: Swedish Cookies			Date: 1/12/83

Description:	Small, buttery, light cookies, covered in powdered sugar, that
		improve with age. 

Servings:	Yields about 3 dozen cookies

Ingredients:
	1 cup (1/2 lb) butter or margarine
	1/2 cup confectionioner's sugar
	Additional confectioner's sugar for coating
	1 3/4 cup flour
	1 cup ground nutmeats
	1 tsp vanilla
	
Utensils:
	a mixing bowl with tight-fitting lid	
	ungreased cookie sheets

Preparation time: 15 minutes for mixing;	Cooking time: 12 minutes for
		  dough should be chilled	baking; cookies should be aged
	          overnight before baking.	a week in a cookie jar.

Directions:
	1. Mix all the ingredients well. Chill for a few hours or overnight in
a bowl with a tight-fitting lid. 
	2. Preheat oven to 375 degrees. Form dough into balls about the size
of hickory nuts and place about 1 inch apart on an ungreased cookie sheet.
Flatten slightly with a fork, leaving the prints of the tines. 
	3. Bake at 375 degrees for about 12 minutes. These cookies don't brown
much, so be careful not to overbake. Immediately after taking them from the
oven, roll the hot cookies in additional confectioner's sugar. Store the 
cookies in metal tins or a cookie jar for a week or longer before serving.

Comments:	
	When the hot cookies are rolled in confectioner's sugar, some of the
sugar will melt onto the cookies' surfaces, forming a sweet, almost frosting-
like coating. Some of the sugar, however, stays powdery, and adheres to the 
melted sugar underneath. Therefore, be warned. You can eat a cookie. You can
also inhale. But you cannot eat a cookie and inhale at the same time. 

The following recipe is one of the best I've found for making cutout
Christmas cookies. Decorate these with frosting and colored sugar and
they will rival those from you're old corner bakery. The icing is just
confectioner's sugar, some shortening, vanilla, and water to consistancy.


                              Christmas Cutout Cookies
    
         1 cu Shortening               1 t Baking Soda
         1 cu Buttermilk               1 t Baking Powder
         2 cu Sugar                    3 t Vanilla
         2 Eggs                        Flour to Stiffen (about 6 cu)
    
         Cream together shortening,buttermilk, and sugar. Mix in eggs, soda,
    baking powder, and vanilla. Add flour to stiffen. Roll approximately 1/4
    inch thick and cut into shapes. Bake at 400 degrees about 6 minutes on a
    lightly greased pan until edges start to brown. Cool and decorate with
    icing and colored sugar. Makes about 7 dozen.
    

                          Pizzelles (Italian Waffle Cookies)
    
         1 doz Eggs                    1 T Vanilla
         3 1/2 cu Sugar                1 T Lemon Extract
         2 cu Oil                      1/2 t Salt
         1 t Oil of Anise              12 cu Flour
    
         Beat eggs, add sugar and beat well. Add oil and flavorings, mixing in.
    Add salt and mix in enough flour to make dough. Cook in a Pizelle Iron
    until light brown. 

                               Holiday Almond Bon Bons
    
         1/2 cu Butter, room temp      1/4 t Salt
         1/2 cu Sugar                  1 1/4 cu All-purpose Flour
         1/2 t Vanilla
    
    Almond Filling:
         1 can (7-8 oz) Almond Paste   2 Eggs
         1/4 cu Sugar                  48 Red Candied Cherries
         1/4 cu Butter, room temp
    
    Chocolate Glaze:
         1 oz Unsweetened Chocolate    1 to 2 T Milk
         1 T Butter                    1/2 t Vanilla
         1/2 cu Confectioner's Sugar
    
         Heat oven to 350 degrees. Grease a 9-by-13-inch baking pan. In a
    medium bowl, beat together butter, sugar, vanilla, and salt until light and
    fluffy. Gradually beat in flour , only until blended. Press mixture evenly
    in bottom of greased baking pan. Bake 12 to 14 minutes, or until edges
    begin to brown lightly.
         Meanwhile, prepare almond filling. In a medium bowl, beat together
    almond paste, sugar, and butter until blended. Beat in eggs until mixture
    is smooth.
         Spread filling evenly over hot crust. Arrange cherries on filling in 6
    rows of 8, spacing evenly. Do not press cherries down. Bake 20 to 25
    minutes. Cool in pan.
         For chocolate glaze, melt together chocolate and butter in small
    saucepan over low heat. Remove from heat; stir in confectioner's sugar,
    milk, and vanilla until smooth.
         Drizzle glaze over cooled cookies. When glaze has set, cut into 48
    pieces with a cherry in the center of each.

When we were kids (ages ago..) my mom used to make cookies for almost every
holiday/birthday.Those I remember the most were made by all of us.
The pastry is very simple:
1kg flour (white/all-purpose)
1 cup sugar (or 1/2 sugar 1/2 brown sugar)
200gr.butter/margarine
2 eggs+1 egg yolk
1 teaspoon vanilla
1 teaspoon rum
salt
you take everything,knead it into a pastry until it doesn't stick to your
hands (the best way is to knead it by hands.this way you feel exactly when
it's right).
Now the fun begins.Take the pastry,divide it to equal parts,add to each
part your own favorites (crouched almonds,cocoa,walnuts etc),shape cookies
as you like (depends on your taste and the reason for the cookies..)and
bake in medium heat for 10-15 min.

    
    	A Christmas cookie is anything you make it - but Christmas wouldn't
    be complete in my house without a tree shaped cut-out, frosted in 
    green and decorated with silver balls and such.  Like you, I bake 
    several different kinds (not 20, but enough) and about half are from 
    new recipes or variations of old recipes.  
    	There are several recipes that I only make at Christmas because
    of the time involved or variety of ingredients; so I guess that
    makes them official Christmas cookies!  I start my cookie baking
    anytime after Thanksgiving with kinds that freeze well saving the
    precious time right before Christmas for the more delicate or
    perishable types.
    	So I'm always looking for new recipes to try and add to my cookie
    collection.  
    
    	Conni
    

    It is a Christmas cookie because Mummy only cooks them at
    Christmastime. My dining room table used to be full of cookies until
    the year of the sugar price rise. Then I cut them in half. Now that
    the children have grown up cookie making responsibility is spread
    around. It's nicer and Mummy can spread her talents to things like
    hot hors doeuvres instead.

    Norweigan pastry and cookie recipes for All Occasions; especially
    Christmas!  Enjoy.
    
    

			FATHGMOND

	5 EGGS - BEATEN
	5 HEAPING TBSP. SUGAR
	5 TBSP. WHIPPING CREAM OR HALF AND HALF
	1/2 TSP. SALT 
	2 TBSP. RUM EXTRACT OR BRANDY OR VANILLA
		(I USE BRANDY)

	ADD ENOUGH FLOUR SO YOU CAN ROLL OUT THIN.
	CUT IN DIAMOND SHAPES - ABOUT 4 INCHES LONG, 3 INCHES WIDE.

	HEAT LARD (AS FOR COOKING DONUTS) AND FRY LIKE DONUTS.
	SPRINKLE WITH POWDERED SUGAR OR SUGAR WHEN DONE.

--------------------------------------------------------------------

			SHINGLE BREAD 

	   (MADE ON LEFSE GRILL AND CRISPED IN OVEN)

	2 CUPS CORN MEAL
	3 CUPS MILK

		HEAT IN SAUCE PAN, STIR UNTIL THICK.
		ADD -

	1 TSP. SALT
	2 TBLS. BUTTER
	2-3 CUPS FLOUR 

		WORK IN FLOUR.
		PUT ON BREAD BOARD, CONTINUE TO WORK IN FLOUR SO 
		IT DOES NOT STICK.

		MAKE OR FORM INTO LONG ROLL.
		CUT 20 PIECES AND ROLL LIKE LEFSE.
		FRY ON A LEFSE GRILL.

-----------------------------------------------------------------------

			SANDBAKKELS

	1 CUP BUTTER
	1 CUP SUGAR
	1 EGG
	2-1/2 CUPS FLOUR
	1 TSP. VANILLA

		MIX ALL INGREDIENTS.

	PUT IN FORMS (SANDBAKKEL FORMS).
	BAKE IN 325 DEGREE OVEN FOR 8-10 MINUTES.
	SNAP OUT OF FORMS AFTER REMOVING FROM OVEN.

----------------------------------------------------------------------

			KROM KA KA

	1 CUP SUGAR
	1/2 CUP BUTTER (ROOM TEMPERATURE)
	2 EGGS
	1 CUP MILK
	1/2 TSP. SALT
	1 TSP. VANILLA
	1-1/2 CUP FLOUR PLUS 2 TBLS.
	
	BAKE IN KROM KA KA IRONS (1 TSP. PER KROM KA KA)

	A KROM KA KA IRON (LIKE A SMALL WAFFLE IRON) SITS ON TOP OF 
	A BURNER ON THE STOVE.  HEAT THE IRON BEFORE PUTTING THE KROM KA 
	KA BATTER ON THE IRON.  AFTER THE KROM KA KA HAS COOKED, ROLL IT
	AROUND SOMETHING ROUND - LIKE THE END OF A SAWED OFF BROOM HANDLE).

----------------------------------------------------------------------

			ROSETTES (APPROX 4 DOZEN)

	2 EGGS 

		BEAT LIGHTLY AND THEN ADD:

	1/4 TSP. SALT
	1 CUP MILK
	1 TBSP. SUGAR
	1 CUP FLOUR

		BEAT AND ADD:

	1 TSP. VANILLA

	HEAT LARD (AS FOR DONUTS).
	DROP FROM ROSETTE FORMS INTO LARD.
	SPRINKLE WITH SUGAR OR POWDERED SUGAR WHEN DONE.

                                   BUTTER!
    
    You can use margarine at any time of the year in anything you want.
    But for Christmas cookies, you've GOT to use BUTTER!

    My father would make a special cookie every year at Christmastime.
    It is called Peppernuts and also has a German name that I can't
    remember.  Dad will mix up the dough which is very spicy like a
    gingerbread.  Then the whole family would help roll the dough into
    bite size cookies about the size of a pecan or sometimes even peanut
    size.  Then the cookies are baked and stored in a tin box.  They
    taste great and are definitely traditional at our house for 
    Christmas.  Another of my favorites are Date Pinwheels.  These are
    a rolled cookie dough filled with dates and then sliced and baked.
    We didn't have a lot of cutout cookies because we made candy as
    a family project.  We sometimes would invite friends over and have
    them help.  It is definitely a fond memory.  Being far from home
    now, I have a candy making party myself and invite several friends.
    Each friend is instructed to bring one recipe for their favorite
    candy and the ingredients to make it.  I usually do this on a Sunday
    afternoon before Christmas.  Then I supply a Christmas plate for
    everyone and we split the goodies to take home.  The same could
    be done with a cookie party.  Several people have already mentioned
    that they are anxious to come this year!
    
    Happy cookie baking....... Addie
    
    
    
    

    Re. .4: 
    
    I think the German name is Pfefferneuse.  These are WONDERFUL cookies!
    The Archway cookie people sell these in the grocery stores around
    holiday time if you're too busy to make them.  They're pretty tasty!
    
    Mike 

    THE CHRISTMAS COOKIE at our house is always the fat peanut butter
    thumbprint cookie rolled in sugar with a Hershey's kiss in the center.

    I do this too and it always impresses people.  My mother NEVER makes
    cookies anytime of the year except for Christmas.  I'll always remember
    wanting cookies but not getting any until the parties.  She always
    wrapped up a box for our teachers.  My brothers and sisters and
    I were popular kids to the teachers!
    
    I tend to make between 15 and 20 different kinds.  I give them away
    as presents and take a huge platter to parties.  Every year I try
    a few new recipies, but I have some Italian classics that I must
    make.  Like others have said, I try to vary the shapes, textures,
    colors, and flavors.  I make them small because the stretch further.
    Every year I underestimate the time it takes!  I think last year
    I finally wrote down to plan on spending 30 hours baking the cookies.
    I'm afraid to look at the actual figures!
    
    Last year I had people who wanted to buy cookies. I didn't
    know how much to charge.  I took the price of the ingredients and
    added some.  Later people told me I should have charged $5.00 a
    pound. 
    
    Any ideas on that one?
    
    Thanks,
    
    Judy

    "Christmas" cookies at our house are the simple ones -- Gingerbread,
    sugar cookies, etc to decorate & the cookie-gun variety.  This is
    because these are family participation activities.
    
    On my own, I bake quite a variety of different cookies and confections
    [which I rarely bake at other times of the year in any great volume],
    but the family refers to this a my 'Annie's Christmas baking'  --
    'Christmas cookies' are the one they help with.
    
    A WORD OF WARNING ABOUT COOKIE GUNS:
    
    Long, long ago [before a got married and subsequently was forced
    to become an adult], I was rushing around trying to get ready for
    Christmas and the hordes of people my father was likely to bring
    home [he was an Air Force chaplain and hated to see anyone not have
    a home to go to for Christmas dinner, etc...].
    
    My then six-year old sister wanted to help -- heaven forbid!  In
    a fit of what my now-husband calls 'not-thinking-things-through',
    I hit upon the idea of letting her bake cookies using the cookie
    gun.  Five minutes of my time to mix up the dough and she would
    be happily extruding cookies for an hour.  Off I went dusting,
    decorating, ironing napkins, wrapping presents, cooking, baking,
    and the lot with occasional breaks to pop trays in the oven or mix
    up another batch of cookie dough for the gun.
    
    When my toils were finished, I took stock of what my little
    cookie-monster had accomplished and was faced with 32 dozen small
    sugar almond cookies covering the spectrum of colors and kinds of
    decorating sprinkles. 
    
    [The airman that Daddy brought home for dinner Christmas day all
    went back to the barracks with shoe boxes full of cookies........]

    
    From Agnes Hynes
    Evergreen Park, Illinois
    
    
    1 lb.    salted butter
    1  c.    sugar 
    2        eggs, beaten
    1 tsp.   vanilla
    1 pinch  salt
    1 tsp.   baking powder
    4 1/2 c. flour
    
    Cream butter and sugar.  Add beaten eggs, vanilla,
    and salt.  Sift flour and baking powder and
    add to creamed butter and sugar.  Now, do what
    comes naturally with your cookie press and by
    all means - Have Fun!   Good Eatin'!  
    
    Bake at 350 F. 10-12 mins.  

    

-mrs o 

    From Jo Kalafut 
    Midland, Michigan 

    
      1/2 c.   shortening
      1/2 c.   sugar
      1/2 c.   brown sugar
      1/2 c.   peanut butter
        1      egg
    1 1/4 c.   sifted flour
      1/2 tsp. baking soda
      1/2 tsp. salt
    1 pkg. or 7 oz. chocolate bits 
    
    
    Cream shortening, sugars, and peanut butter
    thoroughly.  Add egg.  Beat until light and fluffy.
    Mix and sift flour, soda, and salt.  Add to egg
    mixture and blend well.  Roll dough into an oblong
    1/4" thick.  Melt chocolate. Cool slightly.  Spread
    on rolled dough.  Roll like jelly roll.  Chill.
    Slice 1/4" thick.  Place on ungreased cookie sheet.
    Bake 375 F  8 mins.   Yield:  36 cookies. 

    
    From Jo Kalafut
    Midland, Michigan
    
    
          1 lb.  walnuts
        1/2 lb.  German's sweet chocolate
      9 slices   zwieback
         1 tsp.  cinnamon 
    1 1/2 tbsp.  sugar
        1 tbsp.  vanilla 
        1 tbsp.  water
    

    Grind zwieback, nuts, and chocolate in grinder.
    Add remaining ingredients.  Work into balls
    about 1" in diameter.  Refrigerate until firm.
     
    
     
-mrs o 

    
    From Jo Kalafut
    Midland, Michigan
    
    
          4 c. flour 
      1/2 tsp. salt 
      1 1/4 c. butter
        1 cake yeast
        1/2 c. sour cream
            3  egg yolks, beaten
        1 tsp. vanilla 
    
         
    Sift flour and salt.  Crumble yeast into flour. 
    Cut in butter as for pie crust.  Combine beaten egg
    yolks, sour cream, and vanilla.  Add to flour mixture
    and mix well.  Divide dough into 6 parts.  Take one
    part and roll out to 9" diameter on board dredged
    with powdered sugar.  Cut into 8 pie wedges.  Spread
    1 tsp. of filling on each wedge and roll from wide
    edge to middle.  Place on greased cookie sheet and
    bake at 375 for 20 minutes.  Repeat for other 5 parts
    of dough.  

         
    Filling:  
    
            3  egg whites 
          1 c. granulated sugar
          1 c. ground walnuts
        1 tsp. vanilla     

         Beat egg whites, add sugar gradually, until
         stiff.  Fold in walnuts and vanilla.  
         
         

         
 -mrs o 
                   

    From Jo Kalafut
    Midland, Michigan 
    
    
       1/4 lb. butter or margarine 
    3 oz. pkg. cream cheese      
          1 c. sifted flour
    
    Cream butter and cream cheese.  Add flour and mix well.
    Make 24 balls and form in small cupcake pan. 
     

    Filling:  
    
          1 c. chopped nuts  (~ 1/2 lb.)
          1 c. brown sugar
            1  egg  
      1/2 tsp. vanilla
       1 tbsp. butter
    
    Mix well.  Fill cups.  Bake 375 F for 25 minutes. 
    Cool in tin 5 minutes.  Remove with paring knife,
    lifing gently.  Sprinkle with powdered sugar.  

    
    
    
    -mrs o 

    

    2 cups flour
    1 tsp. cinnamon
    1/2 tsp. nutmeg
    1/2 tsp. soda
    1/2 tsp. salt
    2/3 c butter, room temp
    2/3 c brown sugar
    2 large eggs
    1 c mincemeat
    1 c chopped pecans
    
    Mix well and drop by tsp on a greased cookie sheet.  375 degrees
    8 - 10 minutes.  Cool on cake rack covered with wax paper.  while
    still warm spread Orange Glaze . Makes 4 dozen
    
    Orange glaze:      2 3/4 c. conf. sugar
                       3 T. orange juice.
    
    This recipe was a hit at home and the office.
    
    Cindy

    DROP COOKIES
    
    Bring to a boil the following items:     1/2 c butter
    				             3 T. cocoa
                                             2 C. sugar
    					     1/2 C. Milk
    
    Add the following:                       1/2 c. peanut butter
                                             1 tsp. vanilla
    		                             2 cups oatmeal
                                             1 cup nuts chopped well
    
    Mix well and drop on wax paper
    
    Cindy

    Hi, I have quite a few good holiday cookie recipes.  I'll put in
    a couple each day.  Here's one to start (this is my fave!):
    
    			RICOTTA COOKIES
    
    	        Cream:  1/2 lb. butter/margarine
    			2 c. sugar
                  Add:  1 lb. ricotta cheese
         		
    			Mix well.
    
    	          Add:  4 c. flour
    			1 tsp. salt
    			2 tsp. vanilla
    
    			Mix well.  Drop by teaspoon onto
    			lightly greased cookie sheet.  
    			Bake at 350�F 12-15 mins.  When
    			cool dip in icing (follows).
    	 	
                        ICING
    
    		  Mix:  1 stick butter/margarine
    			milk
    			1 box confectioner's sugar
    			1 egg
    
    			Combine to get a dipping
    			consistency.   After dipping
    			proceed to dip in coconut or
    			colored nonpariels.
    			

    Here's a more fancy cookie recipe which takes more time and
    patience.
    
    		    CREAM-CHEESE SPRITZ COOKIES
    	
    		    1 pkg. (8 oz.) cream cheese,
    			softened
    		    1 c. butter/margarine, softened
    		    1 c. sugar
    		    1 1/2 tsp. vanilla
    		    2 c. flour
                    Sliced unblanched almonds, sliced
    			red or green candied cherries
    		        and/or jam for garnish (optional)
    
    		    In medium bowl or in food processor, 
    		    beat or process cheese, butter, sugar,
    		    and vanilla until fluffy.  Add flour
    		    gradually, beating or processing until
                    thoroughly blended.  Working with 1 cup
    		    at a time, press dough through cookie
    		    press or pastry bag, fitted with a 
    		    large star-tip tube, onto ungreased
    		    cookie sheets to form 1-1/2" wreath-
    		    shaped or plain round cookies.  If
    		    desired, garnish wreaths with almonds
    		    and cherries pressed gently into dough
    		    to secure.  Make depression in middle
    		    of plain cookies with fingertip.  Bake
    		    in preheated 350�F oven 12-15 minutes
    		    or until lightly browned on edges and
    		    bottom.  Remove to racks to cool.  
    		    Fill depressions with jam.  Makes 54.

    Here's my next two recipes:                   
    
    			COCONUT THUMBPRINT COOKIES
    
    		1 c. butter/margarine	1 c. Baker's Angel
    		1/4 tsp. salt             Flake coconut
    		1 c. sifted confec-     3/4 c. ground or
    		  tioner's sugar          finely chopped
    		1 tsp. almond extract	  blanched almonds
    		  (optional)              (optional)
    		2 c. unsifted cake       Jam or preserves
                  flour
    
    		Cream butter with salt.  Gradually beat in
    		sugar.  Blend in almond extract.  Add flour,
    		a small amount at a time, mixing well after
    		each addition.  Stir in coconut and almonds.
    		Chill dough.  Shape into walnut-size balls.
    		Place on ungreased cookie sheets.  Bake at
    		325�F for 8 mins.  Remove from oven; make
    		depression in center of each ball with thumb
    		or measuring spoon.  Return to oven; bake
    		12-15 mins. longer, or until lightly brown.
    		Cool on sheets; fill each cookie with 1 tsp.
    		jam.  Sprinkle with additional coconut, if
    		desired.  Makes about 4-1/2 dozen.

                                              
    			SPICED-NUT BAR COOKIES
    
    		2 1/4 c. flour          2 1/2 c. finely 
    		1 1/2 c. sugar,          chopped walnuts or
    		  divided                pecans
    		1 c. butter/margarine,  1 1/2 tsp. cinnamon
    		  softened              1/2 tsp. salt
    		3 eggs, divided         Confectioners' sugar,
    					(optional)
    
    		In bowl mix flour with 1/2 c. sugar.  Cut in 
    		butter until particles resemble small peas.
    		Stir in 1 lightly beaten egg until dough is
    		well blended and smooth.  Press and flatten
    		with lightly floured hands to evenly cover
    		bottom of ungreased 15x10x1" jelly-roll pan.
    		Bake on bottom rack in preheated 350�F oven
    		12-15 minutes or until firm to touch.  In
    		medium bowl beat well with fork remaining
    		2 eggs; stir in remaining 1 c. sugar, nuts,
    		cinnamon and salt until well blended.  Using
    		small, wet spatula, spread nut mixture evenly
    		over crust.  Return to oven, bake 20 minutes
    		or until golden brown.  Remove pan to rack to
    		cool slightly.  Cut in 64 bars.  Cool in pan
    		several hours or overnight.  Dust with 
    		Confectioners' sugar stirred through sieve.
    		Remove cookies; store covered in cool place or
    		freeze.  Calories per bar:  94 

    Here's some more:
    
    			WHOLE WHEAT DATE BARS
    	
    		1-1/4 c. water         1/2 c. butter/margarine
    		1 pkg. (8 oz.) pitted  1 tsp. baking powder
    		  dates, chopped       1/2 tsp. salt
    		1-2/3 c. whole wheat   2 eggs
    		  flour, divided       1/4 tsp. almond extract
    		1 c. wheat germ
    		1 c. packed brown sugar, divided
    
    		In saucepan bring to boil water and dates. 
    		Reduce heat; simmer uncovered 15-20 mins. or
    		until dates thicken and water is absorbed.
    		Mix 1 c. flour, the wheat germ, 1/2 c. sugar
    		and the butter.  Work with hands until mixture
    		resembles coarse crumbs.  Press 2 c. mixture
    		into 9x9" baking pan; set remainder aside.
    		Bake crust in preheated 350�F oven 10 mins.
    		Meanwhile mix date mixture, remaining 2/3 c.
    		flour, remaining 1/2 c. sugar, baking powder,
    		salt, eggs & extract.  Spread evenly over
    		baked crust.  Sprinkle with reserved wheat-
    		germ mixture, pressing in lightly.  Bake in
    		350�F oven 25 mins.  Cool in pan.  Cut in
    		2 1/4 x 1" bars.  Makes 36.
    
    

    Hi, here's a neat recipe.  They're alot of fun to make and a great
    conversation piece.  Kids love 'em too!  Blue Bonnet Margarine is
    the author of this recipe.  
                       
    
    			   CHOCOLATE KISSES
 				
    		2 c. sugar		4 eggs
    		1/2 c. margarine,	2 tsp. vanilla extract
    		  melted		2 c. unsifted flour
    		4 squares (1 oz. each)  2 tsp. baking powder
    		  unsweetened choco-    3/4 tsp. salt
    		  late, melted		3/4 c. confectioners'
    					  sugar                     
                 
    		In large mixing bowl combine sugar, margarine
    		and chocolate; add eggs, one at a time, until
    		well blended.  Mix in vanilla.  Combine flour,
    		baking powder and salt; add gradually to choco-
    		late mixture, mixing well after each addition.
    		Cover and chill 2 hours or overnight.
    		
    		Drop mixture by rounded teaspoonful into con-
    		fectioners' sugar, coating lightly; then shape
    		into a kiss.  Place on greased baking sheets
    		2" apart.
    
    		Bake at 350�F oven 14 mins., or until done.
    		Remove from sheets and place on wire racks to
    		cool.
    
    		
    

Here is one of my favorite recipes.  It's also fairly easy.
    
                           Peanut-Brittle Crunchies
    
              1 3/4 cups all-purpose flour
              1 cup butter or margarine (2 sticks) softened
              1/2 cup sugar
              1/2 cup light brown sugar
              1 tsp vanilla extract
              1 egg yolk
              1 6-ounce package semisweet chocolate pieces (1 cup)
              2/3 cup salted peanuts, finely chopped
    
    
    Preheat oven to 275F.  Grease one 5 1/2 by 10 1/2 jelly-roll pan.
    
    Into large bowl, measure first 6 ingredients.  With mixer at low
    speed, beat ingredients until well blended, occasionally scraping
    with rubber spatula.  Spread dough evenly in pan.  Bake 1 hour and
    10 minutes or until golden.
    
    About 10 minutes before cookies are done, in heavy 1-quart saucepan
    over low heat, heat chocolate pieces until melted, stirring frequently.
    Remove saucepan from heat.
    
    Remove jelly-roll pan from oven; pour melted chocolate over baked
    layer in pan.  With metal spatula, quickly and evenly spread chocolate
    over baked layer; sprinkle with peanuts, carefully pressing peanuts
    into chocolate.  Immediately cut lengthwise into 4 strips, then
    cut each strip crosswise into 12 pieces.  Cool in pan on wire rack
    until chocolate is firm.  
    
    Store bars in tightly covered container.  Makes 4 dozen.
    
    ENJOY!!!

    
    			AMARETTO BALLS
    
    2 cups crushed chocolate wafers
    2 cups confectioners sugar
    2 cups finely chopped pecans
    2/3 cup Amaretto liqueur
    additional chopped pecans and flaked coconut
    
    In bowl mix crumbs, sugar, pecans, and Amaretto liqueur.  Mix with
    hands untill mixture forms a smooth ball.  Shape into 1 inch balls.
    roll half in nuts and half in coconut. Makes about 48 balls.

                                          
    
    These really do melt in your mouth in about a moment.
    
    
    
    			MELTING MOMENTS
    
    1 cup (2 sticks) butter or margarine
    1/3 cup confectioners sugar
    2 cups sifted all purpose flour
    
    Almond Butter Cream (recipe follows)
    red and green food coloring
    
    1. cream butter or margarine with sugar until fluffy, blend in flour,
    gradually and beat with electric beater for 5 minutes or knead with
    hands until satin smooth.  Chill over night.
    
    2. Roll rounded half teaspoonfuls of dough into marble-size balls
    between palms of hands: place on ungreased cookie sheets 1 inch
    apart. (Work with small amount of dough at a time, keep remaining
    chilled until ready to use)
    
    3. Bake in mod oven (350 degrees) for 12 min or until firm. Remove
    from cooky sheets to wire racks and cool completely. 
    
    4. Make Almond Butter Cream. Tint one half pink, one half green.
    
    5. Put half the cookies together, flat sides facing, with pink frosting
    and the remaining half together with green. Therse should now be
    double ball cookies. Let stand until frosting sets. The cookies
    stay fresh longer than the frosting so they can be baked ahead and
    assembled a day or so before serving.
    
    makes about 6 dozen double cookies
    
    ALMOND BUTTER CREAM
    
    Blend 1 1/2 cups confectioners sugar, 3 tablesoppns butter or
    margarine, 2 tablespoons cream and 1/4 tsp almond extract until
    smooth in a  small bowl.  Makes about 3/4 cup.

    
    These can be made a month in advance and kept in a tightly covered
    container.                      
    
    
    			BRANDIED SUGARPLUMS
    
    1 cup (6 oz)semisweet chocolate chips (melted)
    1/2 cup confectioners sugar
    1/4 cup light corn syrup
    1/3 cup brandy (may use 3 tbls water mixed with 1 tsp brandy extract)
    2 1/2 cups fine vanilla wafer crumbs
    1 cup (4 oz) coarsely ground pecans
    1/2 cup granulated sugar
    for decoration: candied red and green cherry halves.
    
    Have ready a waxed paper lined cookie sheet or tray.  With wooden
    spoon mix the chocolate, confec. sugar, corn syrup and brandy in
    a medium sized bowl.  Stie in cookie crumbs and nuts until blended.
    Roll rounded teaspoons into 1 inch balls. ( if mixture is to dry
    and crumbly add a little more brandy or water.) Roll in granulated
    sugar to coat, arrange onprepared tray.  Press a cherry half into
    each.  Makes about 54.

          
    
    These tiny cookies keep very well. Eating them is like eating peanuts,
    you just can't eat one or two.
    
    
    
    
    
    		PEPPERNUTS
    
    3/4 cup sugar
    2/3 cup dark corn syrup
    1/4 cup milk
    1/4 cup shortening
    1 tsp anise extract
    1/2 tsp baking powder
    1/2 tsp vanilla
    1/4 tsp salt
    1/4 tsp ground cinnamon
    1/4 tsp ground cardamom
    1/4 tsp ground cloves
    3 1/3 cups all purpose flour
    sifted powered sugar
    
    In large sauce pan combine sugar, corn syrup,milk,and shortening.
    Bring to boiling.  Remove from heat and cool about 15 minutes. 
    Stir in anise extract, baking powder, vanilla, salt,cinnamon, cardamom,
    and cloves.  Stir in flour till well mixed.  Cover and chill about
    two hours, or until easy to handle.
    
    Divide dough into 24 equal parts.  On surface dusted lightly with
    sifted powdered sugar, roll each part into a 1/4 inch thick rope.
    Cut into pieces about 3/8 inch long.  Place 1 inch apart on greased
    cookie sheet.
    
    Bake in a 375 degree oven for 10 to 12 minutes or until done.
    Immediatly remove and cool on paper towels.  Makes 8 cups of cookies.

    
    
    
    		CAPPUCCINO FLATS
    
    2 squares (2oz) unsweetened chocolate
    2 cups all purpose flour
    1 tsp ground cinnamon
    1/4 tsp salt
    1/2 cup shortning
    1/2 cup butter or margarine
    1/2 cup sugar
    1/2 cup packed brown sugar
    1 tbls instant coffee crystals
    1 tsp water
    1 egg
    1 1/2 cups semisweet chocolate chips
    3 tbls shortning
    
    In heavy sauce pan heat and stir unsweetened chocolate till melted.
    Remove from heat and cool slightly.  Mean while, stir together flour,
    cinnamon, and salt.
    
    In large mixer bowl beat 1/2 half cup shortening and butter or
    margarine until softened.  add sugar and brown sugar and beat until
    fluffy.  Stir coffee crystals into water till dissolved. Add coffee
    mixture, melted chocolate and egg to butter mixture and beat well.
    
    Add flour mixture and beat till well mixed.  Cover and chill about
    an hour or until easy to handle.  Shape into two 7 inch rolls. 
    Wrap and chill overnight.
    
    Cut into 1/4 inch slices.  Place on ungreased cookie sheet. Bake
    in a 350 degree oven for 10 to 12 minutes or until edges are firm
    and lightly browned.  Remove to wire racks and cool.
    
    In heavy saucepan heat semisweet chocolate and 3 tbls shortening
    over low heat until melted, stirring occasionally.  Dip one half
    of each cookie into chocolate mixture. Place on waxed paper to cool
    and chocolate is set.  Makes about 55 cookies
    

    
    
    
    		CHOCOLATE MINT CREAMS
    
    
    1 1/4 cups all purpose flour
    1/2 tsp baking soda
    2/3 cup packed brown sugar
    6 tbls butter or margarine
    1 tbls water
    1 6 oz pkg (1 cup) semisweet chocolate peices
    1 egg
    1/2 to 3/4 lb pastel cream mint kisses
    
    
    Stir together flour and baking soda.  In a medium saucepan heat
    and stir brown sugar, butter or margarine and water over low heat
    until butter is melted. Add chocolate pieces, heat and stir until
    chocolate is melted.  Pour into large mixing bowl and let stand
    10 to 15 minutes or until cool.
    
    Beat egg into chocolate mixture. Stir in the flour mixture until
    well mixed.  (Dough will be soft.) Cover and chill for 1 or 2 hours
    or until easy to handle.
    
    Shape into1 inch balls. Place 2 inches apart on ungreased cookie
    sheet.  Bake in a 350 degree oven for 8 minutes. Remove and immediatly
    top each cookie with a mint. Return to ovan an bake another 2 minutes
    or until cookies are done. Swirl the melted mint with a knife to
    "frost" cookies. remove to wire racks and cool completely till mints
    are firm.  Makes 48 cookies.
                           
               
    
    

    
    
    		MOLASSES BUTTERBALLS
    
    1 cup butter or margarine
    1/4 cup packed brown sugar
    1/4 cup molasses
    2 1/4 cups all purpose flour
    2 cups very finely chopped walnuts
    1/2 cup powdered sugar
    
    In a large mixer bowl beat butter or margarine till softened. Add
    brown sugar and molasses and beat till fluffy.  Add flour and beat
    till well mixed.  Stir in nuts.
    
    Shape dough into 1 inch balls. Place on a ungreased cookie sheet.
    Bake in a 325 degree oven about 20 minutes or until done.  remove
    and cool.  In a plastic bag gently shake a few at a time in powdered
    sugar.  Makes about 56 cookies
    
         
    
    
    

    
    
    
    			LEMON CORIANDER CRESCENTS
    
    3/4 cups butter or margarine
    1/2 cup sifted powdered sugar
    1/4 tsp finely shredded lemon peel
    1 tbls lemon juice
    1 tsp ground coriander
    2 cups all purpose flour
    1/3 cup powdered sugar
    
    In a large mixer bowl beat butter or margarine till softened. Add
    1/3 cup sifted powdered sugar and beat till fluffy.  Add lemon peel,
    lemon juice and coriander and beat well.  Add flour and beat till
    well mixed.
    
    Shape into 1 1/2x1/2 inch logs.  Curve each into a crescent moon
    shape, tapering the ends.  Place on an ungreased cookie sheet. 
    Bake in a 325 degree oven for 18 to 20 min or until done.  Remove
    and cool.  In a plastic bag gently shake a few cookies at a time
    in 1/3 cup powdered sugar. Makes about 48.

    
    
    			BOURBON BALLS                        
                          
    
    
    1 6 oz pkg (1 cup) semisweet chocolate chips
    1/4 cup sugar
    3 tbls light corn syrup
    1/3 cup bourbon
    2 1/2 cups finely crushed vanilla wafers
    1/2 cup finely chopped walnuts
    
    In a heavy medium saucepan heat chocolate chips over low heat until
    melted, stirring constantly.  Remove from heat.  Stir in sugar and
    corn syrup. Stir in bourbon till well mixed.
    
    Add vanilla wafers and nuts to chocolate mixture and mix well. Let
    stand about 30 minutes.  Shape into 1 inch balls.  Roll in additional
    sugar. Store in a tightly covered container at least one week to
    mellow. Makes about 50.
    
    
    NOTE: Substitute dark rum for bourbon and make rum balls.
    
    
            
    

    
    
    			CINNAMON STARS
    
    1 1/2 cups almonds, toasted and ground
    3/4 cup filberts, toasted and ground
    2 tbls all purpose flour
    1 tsp ground cinnamon
    1/4 tsp dround nutmeg
    2 egg whites
    1 cup granulated sugar
      Powdered sugar
    1 1/2 cups sifted powdered sugar
    1 to 2 tbls milk
      food coloring (optional)
    
    
    In mixing bowl stir together almonds, filberts,flour,cinnamon, and
    nutmeg.  In a small mixer bowl beat egg whites until soft peaks
    form.  Gradually add granulated sugar beating until stiff peaks
    form.  Fold nut mixture into the beaten egg whites.  Cover and let
    stand for 30 minutes to let nuts absorb moisture.
    
    On a surface lightly sprinkled with powered sugar, roll dough 1/4
    inch thick.  Cut with floured 1 1/2 inch star shaped cookie cutter.
    Place on a well greased cookie sheet.  Bake in a 325 degree oven
    for 10 to 15 minutes or until done.  Remove and cool.
    
    For frosting, in a bowl combine 1 1/2 cups sifted powdered sugar
    and enough milk th make it thin spreading consistancy.  Tint with
    food coloring, if desired.  Spread on cookies.  Makes about 48
    
    
                                                          

    
    
    As I have been entering Christmas cookie recipes, I thought of a
    few things that I do automaticly. When I start my seasonal baking,
    I take out all the unusual ingredients and keep them out on the
    counter, such as,vanilla wafers, choc. chips, dates, nuts, extracts,
    andthe like. One reason I do this is so that when I scan the recipe,
    I can also scan the ingredients. I prelist all the ingredients so that
    when I shop, for example, I get enough walnuts for all the recipes, or
    enough choc. etc.  Also because I make such a big production of cookie
    baking, I shop all year for ingredients.  Sometimes in a non holiday
    season I find nuts and things at better prices, I buy then and put
    them in the freezer. Because my house is kept fairly cool all the
    time, I also keep at least 2 lbs of margarine/butter out on the
    counter. Usually the larger the quantity the cheeper the price.
    
    Another thing that I do is list all the variations that I plan to
    make and the order in which to make them, for example, cookies that
    need to mellow (age) get made first such as bourbon balls, and
    peppernuts. I make slice and bake cookie dough ahead so that when
    I don't feel like mixing I can just bake.  I bake several flavors
    of cutout cookies, for decorating and then frost and decorate them
    all at once. 
    
    I usually fit a gingerbread house or two into the schedule also.
    
    My kitchen is not the neatest during a few weeks but it's worth
    it. 

I treid this one as an experiment the other night.  Use a standard Toll House 
recipe, but use Butterscotch morsels instead of chocolate, and pecans instead 
of walnuts.

						     
							- JP

    
    
    Here is another of my favorites.
    
    
    		EASY CHINESE ALMOND COOKIES
    
    
    
    2 cups all purpose flour
    1/2 cup shortening
    1/2 cup butter or margarine
    1 tsp salt
    1/2 cup plus 4 tbls sugar
    1 tsp almond extract
    2 egg yolks
    2 tbls water
    1/2 cup blanched almonds
    
    Place flour in bowl, cut in butter and shortening.  Work salt,
    sugar, and almond extract in with hands.  Shape into two 1 inch
    dia. rolls, wrap in waxed paper, chill for at least 1 hour.
    
    Heat oven to 400 degrees.  Cut dough into 1/4 in. thick slices and
    place about 1 inch apart on lightly greased cookie sheet.  Brush
    each cookie with a mixture made with egg yolks and water.  Press
    1/2 blanched almond in top of each cookie.  Bake 8 to 10 minutes
    or until light golden brown.  Allow cookies to cool slightly before
    removing from baking sheet so they won't crumble.  Makes about 4
    dozen.
                                           
    

                                               
    
    Here is one with lots of flavors from one batch.
    
    
    
    
    
    			KALEIDOSCOPE COOKIES
    
    2 cups butter or margarine
    2 cups sifted confectioners sugar
    2 tsp vanilla
    4 1/2 cups all purpose flour
    1/2 tsp salt
    
    Mix butter, sugar and vanilla thoroughly.  Mix flour and salt, stir
    in, mix with hands. 
    
    Divide dough into thirds.  
    
    	GREEN COOKIES
                               
    Add: 2 tbls finely grated lemon rind
         and a few drops of green food coloring
    
    Make a roll about 1 1/2 inches in diam.  Roll in multi colored sugar.
    Wrap in waxed paper and chill for several hours or over night.
    
    
    	YELLOW COOKIES
    
    Add: 2 tbls finely grated orange rind and a few drops of yellow
    food coloring.  Make a 1 1/2 inch diam roll, and roll in finely
    chopped almonds.  Wrap in waxed paper and chill several hours or
    over night.
     
    
               
    
    	PINK COOKIES
    
    Add: 1/2 to 1 tsp peppermint extract and a few drops of red food
    coloring.  Roll into a 1 1/2 inch diam roll, roll in red decorators'
    sugar.  Wrap in waxed paper and chill several hours or over night.
                
    
    Heat oven to 375 degrees.  Hold cookies at room temperature until
    easy to slice, yet firm.  Slice 1/8 inch thick.  Bake on ungreased
    cookie sheet 7 to 9 minutes.  Do not brown.
    
    
    
    
                                                                  

    I made a batch of peppernuts this evening, but I didn't have anise
    and I didn't have dark corn syrup and... so I modified the recipe
    a bunch.  The results were pretty good.  Here they are:
    
    Lemon Honey Nuts
    
    3/4 cup sugar (or a little less - they were almost too sweet)
    1/2 cup honey (the darker the better.  Honey is sweeter than corn
    			syrup, which is why I used less)
    1/4 cup milk (+ 1 Tbsp)
    1/4 cup butter
    1 Tablespoon lemon extract
    1/2 tsp baking powder
    1/4 tsp salt
    1 tsp orange or lemon peel
    1/4 tsp cloves
    3 1/3 all purpose flour
    
    In medium metal mixing bowl, combine sugar, honey, milk and butter.
    Bring to boil over medium heat, stirring to melt butter.  Remove
    from heat.  Let it sit until you get impatient - about 5 minutes.
    Add everything but flour and mix it well.  Add flour, cup at a time,
    stirring well between and after additions.  Chill until easy to handle,
    about two hours.
    
    Take a lump of dough about the size of a stick of butter.  Put the
    rest back in the fridge.  Flour a board lightly.  Flour your hands.
    Flour a knife.  Roll the dough until it's as long as the width 
    of your board.  Cut it in half, putting half aside.  Repeat until
    the rope you make is about 1/4 inch in diameter.  Chop this up into
    1/2 inch lengths and arrange them on a greased cookie sheets.  Continue
    rolling all the pieces you put aside, cutting when they're the right
    thickness.  (by the way, as long as the pieces on the cookie sheet
    don't touch they're ok.  They don't spread or raise much.)
    
    Bake at 375 deg F for 10 - 12 minutes.  Don't let them brown or they'll
    be very very crunchy/hard.  Remove and cool on paper towels or (what
    I used) a pizza pan that has holes in the bottom for browning. 
    Makes lots and lots - probably 8 cups but I didn't measure.
    
    Enjoy.   I'd bet you could make the same recipe with molasses
    and ginger for a third variation.  Or corn syrup and instant coffee
    (no other spices).  Or....your imagination is the limit!
 

    
    
    			Best Chocolate Cookies
                                        
    
    3 1/4 cups all purpose flour
    1/2 cup cocoa powder (not a mix)
    1/2 tsp salt
    1/2 tsp baking soda
    1 cup ( 2 sticks) butter or margarine
    1 1/2 cups sugar
    2 eggs
    1 tsp vanilla
    1/2 tsp bottled aromatic bitters
    
    Assorted frostings and decorations
    
    1. Sift flour, cocoa,salt and baking soda onto waxpaper.
    2. Beat butter or margarine and sugar until fluffy in large bowl
       of electric mixer at high speed. Beat in eggs one at a time,
       then vanilla and bitters until well blended.
    3. Stir in flour mixture to make stiff dough.  Wrap in wax paper
       and refrigerate 3 hours or over night.
    4. Roll out dough, a quarter at a time, to a 1/4 inch thickness
       on a lightly floured pastry cloth or board.  Cut out with your
       favorite cookie cutters and place on ungreased cookie sheets.
    5. Bake in 350 degree oven for 10 min or until cookies are firm:
       Remove to wire racks with pancake turner: cool. Store in metal
       tin with tight fitting lid.  
    6. When ready to serve, decorate with assorted frostings, colored
       sugars, candies or other prefered decorations.         
    
    Makes about 4 doz 3" cookies.
    
    electric mixer

    
    
    		Cornmeal butter wafers
    
    1 cup unsalted butter, softened
    1 cup sugar
    2 egg yolks
    1 tsp grated lemon peel
    1 1/2 cups all-purpose flour
    1 cup corn meal
    
    Combine butter and sugar and beat until light and well blended.
    Add egg yolks and mix well, then stir in lemon peel, flour and
    cornmeal, blending thoroughly.  Cover and chill the dough until
    firm. Roll out 1/4 inch thick and cut with cookie cutters.  Place
    on ungreased cookie sheets and bake in preheated 350 degree oven
    for 10 to 12 minutes.
    
    Makes 3 to 4 dozen.

                                                 
    
    These are real pretty but you will need a springerle rolling pin.
    A springerle rolling pin is one that has designs carved in it, and
    you use it by rolling it once over the dough to leave an imprint.
    
    
    
    
    
    
    
    
    			Painted cookies
    
    1 cup (2 sticks) butter or margarine 
    1 cup firmly packed brown sugar
    1/2 cup light corn syrup
    3 1/3 cups all purpose flour
    1/4 tsp salt
    2 tsp vanilla
    
    Corn Syrup "Paints" (recipe follows)
    
    1. Beat butter or margarine and brown sugar until smooth in a large
    bowl with electric mixer at med. speed; stir in corn syrup.  Add
    flour and salt, beating until well mixed.  Stir in vanilla.
    Refrigeratedough at least 1 hour.
    
    2. Roll out dough, 1/3 at a time, to 1/2 inch thickness on lightly
    floured board or pastry cloth with regular rolling pin.  Then roll
    with springerle rolling pin.
    
    3. Cut around edge of designs with a sharp knife to separate cookies.
    Place on an ungreased cookie sheet.
    
    4. Bake in moderate oven (350 degrees) for 12 minutes or until light
    brown.  Remove from cookie sheet and cool on wire rack.  Paint raised
    portion of design with corn syrup "Paints" with a fine artist brush.
    Allow to dry and layer in metal tins between sheets of waxed paper,
    cover tin tightly. Store up to 2 weeks.
    
    CORN SYRUP "PAINTS": Makes enough to decorate 6 doz cookies
    
    Bring 1/3 cup light corn syrup to boiling in a small saucepan; boil
    1 minute.  Divide corn syrup into 4 small bowls. stir in 2 drops
    each of four different colors, stir to blend.
                                                                     
    
    

    
    
    
    
    
    
    
    
    
    		CHOCOLATE BEARS	
    
    
    3 cups all purpose flour
    1/2 cup unsweetened cocoa powder
    1/4 tsp salt
    1 1/4 cups butter or margarine, at room temp.
    1 1/2 cups confectioners sugar
    1 large egg
    2 tsp vanilla
    
    Decorations: candy sequins, small bows formed from thin strips of
    cherry fruit roll.
    
    Mix flour, cocoa and salt.  In a large bowl beat butter and sugar
    with electric mixer until fluffy.  Beat in egg and vanilla, then
    flour mixture until blended.  Cover and chill 1 hour or until firm.
    Heat oven to 350 degrees.
    Have cookie sheets ready.  For each bear, measure out 1 level tbls.,
    1 round tsp., and 6 half tsp. dough.  Shape all pieces of dough
    into balls.  To assenble: place large balls (bodies) 1 1/2 inches
    apart on ungreased cookie sheet.  Place medium sized balls (heads)
    above and press each gently to secure to body; attach small balls
    for paws and ears.  Pinch off a tiny peice of dough for nose and
    attach.  Place candy sequins for eyes, tip of nose and buttons.
    Bake 10 to 12 min until cookies look dry. Remove to wire racks to
    cool.  Press bows under chins.  Makes twenty two 3" bears.
    to
                                                              
    
    
    
    			ALMOND COOKIE MICE
    
    
    1 cup butter or margarine at room temp.
    1 cup light brown sugar, packed
    1 large egg
    2 tsp almond extract
    1 tsp vanilla
    3 1/2 cups all purpose flour
    
    Decorations: peanut halves; coarsely chopped raisins;red licorice
    laces, cut into 3" lengths.
    
    Beat butter and sugar in a large bowl with electric mixer until
    fluffy. Beat in eggs and extracts.  Gradually beat in flour until
    well blended.  Dough will be stiff.  Cover and refrigerate for 1
    hour or until well chilled.  Heat oven tp 325 degrees. Have cookie
    sheets ready.  Shape rounded tbls dough into 1 1/4 inch balls. 
    Taper each ball at one end into a teardrop shape; press one side
    flat. Place flat side down 2 inches apare on ungreased cookie sheet.
    Press in sides to raise "backs" of mice.  (They spread slightly
    as they bake.) Gently press two peanut halves in each for ears and
    two pieces of raisins for eyes.  With a wodden pick make a 1 inch
    deep hole at tail end.  Bake 9 to 12 minutes until bottoms are lightly
    browned; insert licoriec tails; cool completely.  Makes 45 mice.
               
    
    
    You can make almond bears also.

You can do the same as the chocolate bears with gingerbread.  I made 
gingerbread teddy bears last year and they were a big hit!

    A CHRISTMAS COOKIE is: a cookie that when you taste it, you feel
    the warmth of remembrance. You remember being in the kitchen with
    Mom and Tina (your bestest friend in the whole wide world) making
    cookies, laughing hysterically, while Dad and your brothers sat
    in the living room, the fire going in the fire place, the game
    (Patriots vs. ?) on the tube.  You remember the feeling of such
    happiness just from the taste of the cookie.
    (It's amazing what you remember after you move out and people are
    gone)
    
    Our Christmas cookie is not a cookie, but Cinnamon rolls, because
    only Mom can make them so good, so you just help with it.  And we
    just laugh about the 'old times' when we used to destroy the kitchen
    'helping' Mom bake.
    
    p.s. Tina is still my bestest friend after 23 years (I'm 24). 8-)
    p.p.s. yes, we DO spend days and hours baking millions of cookies
    along with the cinnamon rolls.
    Happy Holidays!

Gingerbread Teddy Bears

1 C butter or marg. (I use marg.)
2/3 C packed brown sugar
2/3 C dark corn syrup, light corn syrup OR molasses (I use molasses)
4 C flour
1 1/2 t ground cinnamon
1 t ground ginger
3/4 t baking soda
1/2 t ground cloves
1 beaten egg
1 1/2 t vanilla
Miniature semisweet chocolate pieces
Decorating icing (optional - I thought they were cute enough w/out this)

o   In a saucepan combine butter, brown sugar, and corn syrup.
    Cook and stir over med. heat 'til butter is melted and sugar
    is dissolved.  Pour into a large mixing bowl and cool 5 min.
    Meanwhile, combine flour, cinnamon, ginger, soda and cloves.

o   Add egg and vanilla to butter mixture and mix well.  Add the
    flour mixture and beat 'til well mixed.  Divide the dough in half.
    Cover and chill at least 2 hrs. or overnight.

o   To make each teddy bear, shape dough into one 1-inch ball, one 3/4 
    inch ball, six 1/2 inch balls, and five 1/4 inch balls.  On an 
    ungreased cookie sheet flatten the 1 inch ball to 1/2 inch for body.
    Attach the 3/4 inch ball for head and flatten to 1/2 inch.  Attach
    the 1/2 inch balls for arms, legs and ears.  Place one of the 1/4
    inch balls on head for nose.  Arrange remaining 1/4 inch balls atop
    ends of arms and legs for paws.  Use miniature choc. chips for eyes
    and navel.

o   Bake in a 350 degree oven for 8-10 minutes or 'till done.  Carefully
    remove and cool.  If desired, pipe on bow ties with Decorating Icing.
    Makes 16.

Decorating Icing:
    Combine 1/2 C sifted powdered sugar and enough milk or light cream
    (about 2 t) to make piping consistency.  Tint w/ one or two drops
    of green food coloring.

    re: -1
    
    That doesn't sound familiar to me, but I do have one that uses anise
    seed. Don't use self-rising flour in the following recipe.
    
    2 eggs
    1 cup sugar
    2 1/2 cups all-purpose flour
    Anise seed
                                                              
    Beat eggs and sugar until thick and lemon colored. Mix in flour,
    if dough is dry, add 3 tablespoons of milk, 1 tablespoon at a time.
    Cover and chill for two hours.
    
    Roll dough til it's 1/8 inch thick on a lightly floured surface.
    Press a well-floured springerl form over dough to emboss the designs
    and cut out the cookies. Place on a lightly floured surface sprinkled
    with the anise seed and let dry for 10 hours.
    
    Heat oven to 325 degrees. Place cookies on an _ungreased_ baking
    sheet and bake 12 to 15 minutes or until light brown. Immediately
    remove from sheet and cool on racks. Makes about 8 dozen cookies.

    
    
        Peppermint Bonbons

2 C sifted flour 
1/2 tsp baking powder 
1/2 tsp salt 
1/2 C butter 
1/2 C sugar
1 egg
1 square unsweetened chocalate, melted
1 tsp vanilla

Sift together flour, salt, baking powder. Cream butter and sugar. Beat in
egg, chocolate and vanilla. Stir in flour mixture blending well to make stiff
dough. Roll rounded teaspoons on dough into balls. Place 1 inch apart on
greased cooking sheat. Bake at 350 degrees 10 to 12 minutes until firm. Cool.
When cooled plate on wire racks over wax paper. Spoon glaze (below) over
cookies. Let set slightly. Scape any remaining frosting on paper back into
bowl. Stir well. Spoon second layer over cookeis. Let stand till firm. 

Peppermint Glaze : combine 3 C sifted powdered sugar, 3 T water, 1/4 tsp
peppermint extreact and 1/4 tsp red food coloring. Beat till smooth. 

RE: 1371.1 -                           -< RICOTTA COOKIE RECIPE >-


I tried the Ricotta cookies in the first reply this weekend.  When they first
came out of the oven, they were o.k.  After they cooled they were good. 
After they were iced, they were better, the next day, they were DELICIOUS!!
The only thing I did differently was I left the egg out of the icing.  Thanks
for a great, EASY, recipe which may soon become my favorite Christmas cookie!

    I found this recipe in "The Lily Wallace NEW American Cookbook"
    and tried it last year.  The cookies turned out pretty good.
    
    Ginger Snaps
    ------ -----
    
    	1 cup SUGAR			2 teaspoons GINGER
    	1 cup MOLASSES			2 teaspoons SODA (Baking Soda)
    	1 cup BUTTER			1 tablespoons CIDER VINEGAR
    	1 EGG				1 teaspoon VANILLA
    	1 teaspoon CINNAMON		FLOUR to make stiff dough
    
    
    	Combine SUGAR, MOLLASES, BUTTER, EGG, CINNAMON, GINGER, and
    SODA.  Mix well.  Add VINEGAR, VANILLA, and enough FLOUR to make
    a stiff dough.  Roll very thin.  Cur with cookie cutter.  Bake in
    moderate oven ( 325 degrees F ), 10 to 12 minutes.
    
    	Yield: 48 GingerSnaps
    
    This is very easy to make ( Even I did it :-) )
    
    Moe
    

                        
    
      		GINGERSNAPS
    
    1 cup sugar
    3/4 cup shortning
    1/4 cup dark molasses
    1 egg
    2 1/4 cups flour
    1 1/2 tsp baking soda
    1 tbls ginger
    1 tsp cinnamon
    1/4 tsp salt
    Sugar
    
    Mix 1 cup sugar, shortning, molasses and egg.  Stir in flour,baking
    soda, ginger, cinnamon and salt.  Cover and refrigerate at least
    1 hour.
    
    Heat oven to 375 degrees.  Shape by rounded teaspoonfuls into balls;
    dip tops in sugar.  Place balls, sugared side up, about 3 inches
    apart on lightly greased cookie sheet.  Bake until edges are set
    (centers will be soft), 10 to 12 minutes.  Immediatly remove to
    wire rack to cool. 
    
    Makes about 4 dozen.
    
                           
    

    Date Balls -- Easy and good, and I'm not particulary fond of dates.
    
    1/2 cup margerine ( 1 stick)
    1/2 lb dates - chopped
    3/4 cup sugar
      1 egg
    
    Cook in large sauce pan (over medium heat) until thick, about 8 to 10
    minutes.   Take off heat and cool slightly.
    
    Add 2 cups rice krispies and 1/2 cup chopped nuts.  Roll into large
    marble-sized balls.  Roll in flaked coconut or powdered sugar.
                        

    Does anyone have any good recipes for Shortbread Cookies?
    You know, the kind that melt in your mouth ... like the Girl Scout cookies,
    only BETTER %^)
    
    I had a great recipe a couple of years ago which everyone loved.
    I went looking for it yesterday and it's no where to be found!
    
    Thanks!
    	    Barb
    

                            
    
    		SCOTCH SHORTBREAD
    
    3/4 cup margarine or butter, softened
    1/4 cup sugar
    2   cups all purpose flour (do not use self rising flour)
    
    Heat oven to 350 degrees.  Mix margarine and sugar. Work in flour
    with hands. ( if dough is crumbly, mix in 1 or 2 tbls of softened
    margarine.) Roll 1/2 to 1/3 inch thick on lightly floured cloth
    covered board.  Cut into small shapes ( leaves, triangles,ovals
    etc). place 1/2 inch apart on ungreased cookie sheet. Bake about
    20 minutes.  Immediatly remove from cookie sheet to wire rack to
    cool. Makes about 2 doz.
    
                     
    

    
    
 		   Oatmeal Shortbread
                
    
    1 cup margarine or butter, softened
    1/2 cup packed brown sugar
    1 tsp vanilla
    1 cup all purpose flour (do not use self rising flour)
    1/4 tsp baking soda
    2 cups rolled oats
    
    Mix margarine, brown sugar and vanilla.  Stir remaining ingredients.
    Cover and refrigerate at least 2 hours.
    
    Heat oven to 350. roll dough 1/4 inch thick on lightly floured board.
    Cut into desired shapes. Place on ungreased cookie sheets. bake
    10 to 12 min. makes 3 to 4 doz.
    
    
    
                    
    

    
    
    		Sand Tarts
    
    3/4 cup sugar
    3/4 cup butter, softened
    1 egg white
    1 3/4 cups all purpose flour
    1/3 cup finely chopped blanched almonds
    4 unblanched almonds, finely chopped
    
    Mix sugar, butter and egg white.  Stir in remaining ingredients.
    Cover and refrigerate at least 2 hours.
    
    Heat oven to 350 degrees.  Press dough about 1/8 inch thick on bottom
    and sides of each ungreased SANDBAKELSE mold.  Place on cookie sheet.
    Bake 12 to 15 minutes; cool. Gently tap cookies from molds.
    
    Makes about 3 doz.

    
    Even though the holidays are over, I thought that I would continue
    to add cookie recipes  for future use.
    
    		LECKERLI
    
    
    1 cup sugar
    1/2 cup honey
    1/2 cup chopped candied orange and lemon peel
    1 1/2 tsp ground cloves
    1 1/2 tsp ground nutmeg
    1 tbls cinnamon
    1 tsp soda
    grated rind of 1/2 lemon
    1 cup unblanched almonds, sliced thin
    2 3/4 cups flour
    
    Heat 1/2 cup sugar and honey to boiling.  Remove from heat; add
    peel, spices and soda dissolved in 2 tbls cold water.  Add remaining
    ingredients.  Knead until well blended.  Roll dough to 1/2 inch
    thickness. Put on greased waxed paper on cookie sheet.  Bake in
    mod oven, 325 degrees for about 25 minutes.  Turn out on wire rack,
    and remove paper at once.  Turn right side up. Cook remaining 1/2
    cup sugar and 1/4 cup water untill mixture spins a thread.  Spread
    on leckerli.  Cut in diamonds.  Store airtight at least 1 week before
    using.  Makes about 5 doz.
    
      

    
    
   		 BOURBON-SPICE COOKIES
                
    
    2 cups sifted flour
    1 1/2 tsp baking powder
    1/2 tsp salt
    1 tsp cinnamon
    1/8 tsp allspice
    1/2 cup butter or margarine
    1 cup firmly packed brown sugar
    1 egg
    1 tsp vanilla
    1/2 cup red candied cherries
    1/2 cup candied pineapple
    1/2 tsp grated lemon peel
    1/4 cup bourbon
    
    Sift together flour, baking powder, salt and spices.
    Cream butter and sugar until light and fluffy.  Add egg and vanilla
    and beat well. Stir in flour mixture until blended.  Chill 1 hour.
    Roll out on lightly floured surface to 1/8 inch thickness.  Cut
    half of the dough with floured 2 1/2 inch cookie cutter and remaining
    half with 2 1/2 inch doughnut cutter.  Bake on ungreased cookie
    sheets  at 375 degrees for 10 to 12 minutes.  Cool. Force cherries
    and pineapple through food mill or process in food processor with
    steel blade.  Combine cherry mixture with lemon peel and bourbon;
    mix well. Spread fruit mixture on round cookies and top with holed
    cookies to resemble wreaths.  Makes about 18 sandwich cookies. 
    
                                                                  

    
    			FINNISH CHESTNUT FINGERS
    
    
    1 cup all-purpose flour
    1/4 tsp salt
    1/4 tsp ground cinnamon
    6 tbls butter
    1/4 cup sugar
    1 egg yolk
    1/2 cup chestnut puree or 6 oz canned vacuum packed chestnuts
      drained and pureed
    1/2 tsp vanilla
    3 squares (3 oz) semisweet chocolate or 1/2 cup semisweet morsels
    
    
    Stir together flour, salt,and cinnamon. In a small mixer bowl beat
    butter till soft, add sugar and beat until fluffy.  Add egg yolk
    and beat well.  Beat in chestnut puree and vanilla.  Add flour mixture
    and beat till well mixed.
    
    Using scant tbls of dough for each cookie, shape into 2 1/2 by 1/2
    inch fingers.  Place on greased cookie sheet. Sprinkle with additional
    sugar.  Bake in a 350 degree oven about 20 min or until done.  Remove
    and cool.
    
    Meanwhile in a heavy sauce pan heat chocolate over lowheat till
    melted, stirring constantly.  When cookies are cool, dip one end
    of each in the melted chocolate.  Place on waxed paper and cool
    until set. Makes about 30 cookies.   
                                      

    
    			CARDAMOM PRINT WAFERS
    
    
    1 3/4 cups all purpose flour
    1/2 tsp ground cardamom
    1/2 tsp groung cinnamon
    1/4 tsp salt
    1/2 cup butter or margarine
    3/4 cup packed brown sugar
    1 egg
    1/2 tsp vanilla
    
    
    Stir together flour, cardamom, cinnamon, and salt.  In a small mixer
    bowl beat butter till softened.  Add brown sugar and beat until
    fluffy.  Add egg and vanilla and beat well.  Stir in flour mixture
    till well mixed.  Cover and chill about 2 hours or till easy to
    handle.
    
    Shape into 3/4 inch balls.  Place on a greased cookie sheet.  Flatten
    firmly with a floured cookie stamp or the floured bottom of a glass
    that had a design in it.  Bake in 350 degree oven about 8 min or
    till done.  Remove and cool.  Makes about 96 cookies
    
    The more you flatten them, the crisper the cookies and the better
    the cookie stamp imprint shows up. 
    
                                       
    

    
    
    			PASTEL CREAM WAFERS
    
    6 tbls cold butter (not Margarine)
    1 cup all purpose flour
    3 to 4 tbls light cream
      Sugar                 
    
    
    1 cup sifted powdered sugar
    1 tbls softened butter
    1/2 tsp vanilla
    food coloring
    about 1 tbls light cream
    
    
    In a med mixing bowl cut 6 tbls butter into flour until peices are
    the size of small peas. Sprinkle 1 tbls of the cream over part of
    the mixture.  Gently toss with a fork and push to side of bowl.
    Repeat until all is moistened. Form into a ball.
    
    Roll dough slightly less than 1/8 inch thick.  Cut into rounds with
    a 1 1/2 inch cookie cutter.  Dip one side of each round of dough
    in sugar.  Place, sugar side up on an ungreased cookie sheet. With
    a fork prick each in four parallel rows.  Bake in a 375 degree oven
    for 8 to 10 minutes or until edges just begin to brown.  Remove
    and cool.
    
    For filling; in a small bowl stir together powdered sugar,1 tbls
    softened butter, vanilla. 1 drop of food coloring, and enough of
    the 1 tbls cream to make it spreadable. Spread 1/2 tsp filling on
    the flat side of half the cookies. Top with remaining cookies, flat
    side down. Makes about 24 cookies. 
                                                               
    

    
    			FLORENTINES
    
    3/4 cup whipping cream
    1/4 cup sugar
    1/4 cup all purpose flour
    1/2 cup slivered almonds(blanched or toasted), very finely chopped
    1/2 lb candied orange peel, very finely chopped
    8 oz semisweet baking chocolate or morsels
    
    Heat ovan t 350 degrees. Stir cream and sugar togrther until well
    blended.  Stir in flour, almonds, and orange peel.  Drop dough by
    scant teaspoonfuls on heavily greased and floured cookie sheet.
    Flatten cookies with knife or spatula.  Bake 10 to 12 minutes, or
    until cookies brown lightly around edges.  Leave cookies on cookie
    sheet for a few minutes to firm up.  Melt chocolate over hot water.
    Turn cookies upside down; spread with chocolate.  Allow to dry several
    hours or overnight at room temp. until chocolate becomes firm. Store
    in covered container or in refrigerator.  Makes approx 5 doz cookies.
    
    

        1 Cup Margarine
      1/2 Tsp Almond Extract
      3/4 Cup Sifted Powdered Sugar
        2 Cups All-purpose Flour
      1/2 Tsp Salt (optional)
        1 Cup Quaker Oats, uncooked
      1/2 Cup Finely Chopped Almonds
      Powdered Sugar
    
    
      Heat oven 325.  Beat margarine and almond extract until fluffy;
      gradually beat in sugar.  Add combined flour and salt; mix well.
      Stir in oats and almonds.  Shape to form crescents.  Place on
      ungreased cookie sheet.  Bake 15-18 minutes or until light golden
      brown.  Sift powdered sugar over warm crescents.
    
      About 4 dozen
                   

    
    
    			RUSSIAN TEACAKES
    		(also called Mexican Wedding Cakes)
    
    1 cup butter or margarine
    1/2 cup sifted confectioners sugar
    1 tsp vanilla
    2 1/4 cups all purpose flour
    1/4 tsp salt
    3/4 cup finely chopped nuts
    
    Mix butter, sugar and vanilla thoroughly.  Stir flour and salt
    together; blend in, Mix in nuts. Chill dough
    Heat oven to 400 degrees. Roll dough into 1 inch balls and place
    on ungreased cookie sheet.(Cookies do not sperad.) Bake 10 to 12
    minutes or until set but not brown.  While still warm, roll in
    confectioners sugar. Cool. Roll in sugar again.  Makes about 4 doz. 
    
      

    
    
    		HIDDEN CHOCOLATE COOKIES
    
    1/2 shortening (part butter or margarine)
    1/2 cup granulated sugar
    1/4 cup browm sugar (packed)
    1 tbls water
    1/2 tsp vanilla
    1 2/3 cups all purpose flour
    1/2 tsp soda
    1/4 tsp salt
    about 2 doz. chocolate mint wafers
    
    Mix thoroughly shortening, sugars, and egg.  Stir in water and vanilla.
    Blend flour, soda, and salt; stir in.  Chill dough.
    
    Heat oven to 400 degrees. Shape cookies by encloseing each chocolate
    mint wafer in about 1 tbls dough.  Place about 2 inches apart on
    ungreased cookie sheet.  Bake 8 to 10 min or until no imprint remains
    when touched lightly. Makes about 2 doz. cookies.
    
                                                        
    
    

    
    I use pepermint patties, the ones that come in a long narrow box
    and are about 1 inch in dia. No special brand, I'm sure that around
    the country the brand names will vary. I prefer to have a flat cookie
    instead of a mounded one.
    
    I think the chocolate wafers called for in the recipe are readily
    available in candy specialty stores like Hebert's (here in central
    Mass.) I can get almost any kind of candy I need for any occasion at
    either Hebert's or at the Sturbridge House of Candy.

    
    
    			NUTMEG FLATS
    
    
    1 cup butter or margarine, softened
    1 cup sugar
    1 egg, separated
    2 cups flour
    1 1/2 tsp freshly grated or ground nutmeg
    
    In large bowl of mixer cream butter and sugar until fluffy.  Add
    egg yolk and beat well.  Stir in flour and nutmeg.  Using small
    spatula or lightly floured fingertips, spread evenly in ungreased
    15x10x1 inch jelly-roll pan.  Beat egg white slightly and brush
    over top.  Smooth surface with fingertips.  Bake in preheated 275
    degree oven until rich golden brown, about 1 hour.  While still
    hot, cut in 2x3/4 inch bars; remove to racks to cool.  Makes about
    96.
       

    
    
    			COCONUT DIAMONDS
    			
                     (food processer directions)
    
    1 1/3 cups moist flaked coconut
    1 cup butter or margarine, softened
    1 cup sugar
    1/2 tsp salt
    2 3/4 cups flour
    
    Rum Icing (recipe follows)
    
    In food processer, using steel blade, whirl coconut until finely
    grated.  Add remaining ingredients, except icing,  whirl to form
    dough.  Cut into 9 portions.  Shape each into a rope 3/4 in. thick.
     With fingers press each rope out on cookie sheet lined with waxed
    paper tp form 12x1 1/2 inch strip (3 to a cookie sheet, 3 inches
    apart). Bake in 375 degree oven until edges are brown, 8 to 10 min.
    With flexible spatula loosen cookie strips from papae but leave
    onsheet.  While still warm, gently spread with icing, then slice
    diagonally in 3/4 inch peices.  Remove to racks to cool. Makes about
    108.
    
    
    Rum icing 
    Mix 2 1/2 cups confectioners sugar with enough dark Jamaica rum
    (about 5 tbls) to make a thin icing.
    

    
    		BRAZILIAN COCONUT-CHEESE DROPS
    
    
    1 can (14oz) sweetened condensed milk
    2 egg yolks
    2 cups moist flaked coconut
    2 cups finely chopped pecans
    1/3 cup grated Parmesan cheese
    
    Granulated sugar
    
    Mix all ingredients except sugar.  Using teaspoonfuls, shape in
    3/4 inch balls and place 1 inch apart on greased cookie sheet. 
    Bake in 325 degree oven until golden brown about 8 to 9 min. Roll
    at once in granulated sugar to coat. Cool on racks. Makes about
    90.
       

    
    
    			BROWN SUGAR OATMEAL TRIANGLES
    
    1 1/2 cups flour
    2/3 cup quick cooking oats
    2/3 cup packed light brown sugar
    1 cup butter or margarine, softened
    
    Put all ingredients in bowl.  Work with pastry blender or fingers
    until blended and crumbly.  With lightly floured fingertips, press
    firmly into greased 15x10x1 inch jelly roll pan.  Bake in 300 degree
    oven untill golden brown, about 45 min. While warm, cut in 40 squares
    and cut each square into 2 triangles. Cool in pan.
    
                                                      

    
    
    		MANDARIN ORANGE TRUFFLE COOKIES
    
    11 oz can mandarin oranges, drained
     6 oz pkg. (1 cup) semi sweet morsels
    1/4 cup whipping cream or evaporated milk
    3 tbls butter
    12 oz box vanilla wafers, crushed (3 cups)
    1/2 cup powdered sugar
    1/2 cup ground almonds
    2 tbls orange flavored liqueur
    3/4 cup chocolate sprinkles
    
    In food processor using steel blade,or in blender chop oranges very
    fine.In heavy sauce pan, combine oranges, chocolate morsels, cream
    and butter.  Heat over low heat until chocolate melts, stirring
    constantly.  Cook 5 min. longer, stirring occasionally.  Stir in
    cookie crumbs, sugar, almonds and liqueur.  Refrigerate 30 min or
    until mixture is firm enough to handle.  Shape into 1 inch balls;
    roll in chocolate sprinkles. Store in tightly covered container;
    refrigerate. Makes about 4 1/2 doz.
                      

    
    
    			ACCORDIAN TREATS
                        
    
    3/4 cup butter
    3/4 cup sugar
    2 eggs
    1 tsp vanilla
    1/4 tsp salt
    1 1/4 cups all purpose flour
    1/2 cup chopped nuts
    
    Cream butter and sugar until fluffy, blend in the 2 eggs, vanilla
    and salt. Gradually add flour and nuts and mix well.
    
    Fold one yard of heavy duty foil lengthwise.  Fold the double foil
    crosswise into 1-inch pleats to make an accordian pleated pan. Place
    on cookie sheet. Drop scant teaspoonfuls of dough into folds of
    foil. (Dough spreads during baking). Bake at 325 degrees for 15
    to 20 min. Cool 10 minutes, remove cookies to rack. Turn foil over
    for second baking. These can now be either dusted with powdered
    sugar or dip the ends in chocolate or frosting.
                                                   

    
    
    		BON BON COOKIES
    
    1/2 cup soft butter
    3/4 cup sifted confectioners sugar
    1 tsp vanilla
    1 1/2 cups all purpose flour
    1/8 tsp salt
    food coloring (optional)
    
    Icing; recipe follows
    
    Fillings:      		Toppings:
    Candied cherries            Coconut
    Dates                       Colored sugars
    Nuts                        Chocolate sprinkles
    Chocolate peices
    
                                             
    Mix butter, sugar and vanilla.  Blend in flour and salt thoroughly
    with hands. Add food coloring if desired. Wrap level tbls dough
    around filling.  Bake 1 inch apart on ungreased cookie sheet 12
    to 15 min at 350 degrees, until set but not brown.  
    Dip tops of warm cookies in icing, decorate with toppings.      
                                      
    Chocolate dough: add 1 sq.(1 oz) unsweetened chocolate, melted.
    
    Brown sugar dough: Use 1/2 cup brown sugar (packed) in place of
    confectioners sugar.
    
    Icing: Mix 1 cup sifted confectioners sugar, 2 tbls cream, 1 tsp
    vanilla. Add food coloring. For chocolate, add 1 sq (1 oz) unsweetened
    chocolate, melted, and use 1/4 cup cream. Makes 20 to 25 cookies.
                                          
    These are worth doubling the batch. You can get real creative with
    these, for example, use colored cookie dough inside white or white
    inside chocolate, mix chopped nuts in some of the dough and use
    it for the center.
    

    
    
    		
    		WHITE CHOCOLATE SWIRLS
                		
    
    
    3/4 cup butter, softened
    1 1/4 cups sugar
    4 eggs
    1/2 tsp salt
    1 1/2 tsp vanilla extract
    1 cup all purpose flour
    2 oz semisweet chocolate, melted, cooled
    4 oz white chocolate, melted, cooled
    3/4 cup toasted chopped almonds
    Chocolate Glaze, (see below)
    1/3 cup toasted sliced almonds
    
    Preheat oven to 350 degrees.  Grease a 13" x9" baking pan.  In a
    large mixer bowl, beat butter and sugar until light and fluffy.
    Add eggs, 1 at a time, beating well after each addition.  Add salt,
    vanilla and flour; beat just until combined.  Transfer 1 cup batter
    to a medium bowl.  Stir in melted semisweet chocolate; set aside.
    Stir melted white chocolate and chopped almonds into remaining batter.
    Turn into prepared pan; smooth surface.  Drop heaping tablespoons
    of chocolate batter into light batter in 8 or 9 randomly spaced
    places.  Using the back of a large spoon, press chocolate batter
    down into light batter.  Using the flat edge of a dinner knife,
    cut through the batters in a wide zigzag pattern to create a marbled
    effect.  Do not marble too much or colors will blend and not contrast;
    smooth top. Surface will appear messy but interior of cookies will
    be marbled.  Bake 20 to 25 minutes or until a wodden pick inserted
    in center comes out almost clean. DO NOT OVER BAKE. Cool completely
    on a rack.  Prepare Chocolate Glaze. Spread over top of cooled cookies;
    sprinkle with sliced lamonds.  Refrigerate 15 minutes or until glaze
    is set.  Using sharp knife, cut into 32 bars, cutting 4 strips one
    way and 8 strips the other. 
    
    Chocolate Glaze:
    
    4 oz semisweet or white chocolate
    3 tbls whipping cream
    
    In top of a double boiler over simmering water, melt chocolate and
    cream, stirring until blended and smooth.
    

    Well, believe it or not I am getting things ready for my Christmas
    baking. As I have stated before, I try to add new recipies every
    year. Here are some new ones for 1989.
    
    
    				WHISKEY MACKS
                                
    
    
    1/4 C. unsweetened cocoa
    2 Tbls. light corn syrup
    1/4 C. whiskey
    1/3 C. unsalted butter
    8 oz gingersnaps, finely crushed
    1 C. walnuts, chopped
    
    To finish:
    Sifted powdered sugar
    
    Line a large baking sheet with foil. Put cocoa, corn syrup,whiskey
    and butter in a medium saucepan: stir over low heat until melted
    and well blended.  Remove from heat.
    
    Stir gingersnaps and walnuts into whiskey mixture: allow to cool
    slightly.  Roll peices of mixture into balls about the size of a
    walnut, then flatten into even rounds. Place on prepared baking
    sheet. Refrigerate 1 to 2 hours or until firm. 
    
    Sprinkle powdered sugar lightly over cookies. Remove cookies from
    foil and arrange on a serving plate.  Store in an airtight container
    in a cool place for 4 or 5 days.
    
    Makes about 32 cookies
    

    
    
    			Jamaican Crunchies
    
    1 cup unsalted butter, softened
    1 cup packed light brown sugar
    4 tsp. rum
    1 3/4 cups all=purpose flour
    pinch of salt
    1/2 cup (2 oz) ground almonds
    1/2 cup (3 oz) blanched almonds, lightly toasted, finely chopped
    1 cup (3 oz) finely shredded coconut
    
    In a large bowl, beat butter with sugar until light and fluffy.
    Beat in rum. Sift flour and salt into bowl. Add ground and chopped
    almonds. Mix to form a dough.
    
    On a floured surface, lightly knead dough until smooth. Shape into
    a long smooth roll about 15 inches long. Wrap in plastic wrap; chill
    3 to 4 hours or overnight.  Preheat oven to 350F. Grease several
    baking sheets with butter.
    
    Cut chilled dough in 1/4 inch thick slices. Place on prepared baking
    sheets. Sprinkle 2/3 of coconut evenly over cookies.  Bake about
    15 minutes or until very lightly browned.  As soon as cookies are
    removed from the oven, sprinkle with remaining coconut.  Remove
    from baking sheets to wire racks; cool.
                                                       
    Makes about 60 cookies.

    
    
    1/4 c unsalted butter
    Finely grated peel of one medium size orange
    2 tsp. Grand Marnier
    2 egg whites
    2/3 c. powdered sugar, sifted
    1/2 c. all purpose flour, sifted
    1/3 c. blanched almonds, halved and cut into thin slivers                                      
                                                     
    To Finish:
    Sifted powdered sugar fo sprinkling
    
    Preheat oven to 450 degrees F. Grease several baking sheets.
    
    In small saucepan, melt butter; stir in orange peel and Grande Marnier.
    Set aside to cool. In a medium size bowl beat egg whites until soft
    peaks form; beat in powdered sugar.  Fold in flour, then butter
    mixture.  Mix almonds into batter. Drop small teaspoonfuls of mixture
    onto prepared baking sheets, spacing well apart.  Using fork dipped
    in cold water, flatten each mound to make a thin round.  Bake 5
    minutes or until lightly brouned around edges.
    
    Once cookies are removed from the oven, quickly place them over
    a rolling pin to give them a gently curved shape. Sprinkle with
    powdered sugar.
    
    Makes about 30 cookies.

    Basic Holiday Cookies
    
      3/4 cup margarine or butter
    1 3/4 cups all-purpose flour
      1/2 cup sugar
        1 egg yolk
      1/2 tsp vanilla
      1/4 tsp baking powder
      1/4 tsp almond extract or coconut flavoring (optional)
          Desired food coloring (optional)
          Desired decorative candies or colored sugars
    
    In a bowl beat margarine with an electric mixer on medium to high
    speed about 30 seconds or till softened.  Add about half of the
    flour, the sugar, egg yolk, vanilla, baking powder, and almond extract
    or coconut flavoring, if desired, to the margarine.  Beat till
    thoroughly combined.  Then beat or stir in the remaining flour.
    If desired, tint dough with food coloring (or divide dough into
    thirds; tint each portion a different color).  Do not chill dough.
    
    Pack dough into a cookie press.  Force dough through a cookie press
    onto an ungreased cookie sheet.  (Or, drop dough from a rounded
    teaspoon 1 inch apart on the cookie sheet; flatten slightly.)  If
    desired, decorate cookies with candies or colored sugars.  Bake
    in a 375� oven for 8 to 10 minutes or till edges are firm but not
    browned.  Remove cookies and cool on a wire rack.  Makes about 42.
    
    
    Snowcapped Balls
    
      1 recipe Basic Holiday Cookies
    1/2 cup miniature semisweet chocolate pieces or very finely chopped
        walnuts, pecans, or almonds
      1 cup sifted powdered sugar
    
    Prepare dough for Basic Holiday Cookies as directed, except do not
    tint dough.  Stir or knead in chocolate pieces or nuts.  Shape dough
    into 1-inch balls.  Place 1 inch apart on an ungreased cookie sheet.
    Bake in a 325� oven for 15 to 17 minutes or till the edges are firm
    and the bottoms are very lightly browned.
    
    Remove cookies and cool slightly on a wire rack.  In a paper or
    plastic bag gently shake a few warm cookies at a time in the powdered
    sugar.  Then cool completely on the wire rack.  If necessary, sift
    additional powdered sugar over tops of the cooled cookies.  Makes
    about 42.
    
    
    Florentine Triangles
    
      1 recipe Basic Holiday Cookies
    1/3 cup sugar
    1/2 of a 5-oz can (1/3 cup) evaporated milk)
    1/4 cup margarine or butter
      1 cup coarsely chopped candied red and green cherries*
    1/2 cup coarsely chopped candied pineapple
    3/4 cup sliced almonds
      2 tsp finely shredded orange peel
        Powdered sugar (optional)
    
    For crust, prepare dough for Basic Holiday Cookies as directed, except
    do not tint dough.  Pat dough into a lightly greased 13x9x2-inch
    baking pan.  Bake in a 375� oven about 15 minutes or till firm and
    lightly browned.
    
    Meanwhile, for fruit mixture, in a medium saucepan combine the sugar,
    evaporated milk, and margarine or butter.  Bring to boiling.  Then
    boil for 1 minute, stirring constantly.  Remove from heat.  Add
    cherries, pineapple, almonds, and orange peel.  Gently stir till
    completely coated.
    
    Spread fruit mixture on top of the baked crust.  Bake in the 375�
    oven for 15 to 18 minutes or till top is golden.  Cool in pan on
    a wire rack.  If desired, sift powdered sugar over top.  Cut into
    triangle-shaped bars.  Makes 24.
    
    *1 1/2 cups of candied mixed fruits and peels can be substituted
    for the candied cherries and pineapple.
    
    
    Holiday Checkerboards
    
      1 recipe Basic Holiday Cookies
    1/4 tsp red food coloring
    1/4 tsp green food coloring
    
    Prepare dough for Basic Holiday Cookies as directed, except divide
    the dough in half.  To 1 portion, knead in the red food coloring.
    To remaining portion, knead in green food coloring.
    
    Shape pink and green doughs each into four 10-inch-long ropes. 
    For each checkerboard roll, place 1 pink rope next to 1 green rope,
    then place another green rope on top of the first pink rope and
    another pink rope on top of the first green rope.  (You will have
    2 checkerboard rolls total).  Wrap each roll in waxed paper or clear
    plastic wrap.  Chill for 2 to 24 hours.
    
    Cut dough into 1/4-inch-thick slices.  Place 1 inch apart on an
    ungreased cookie sheet.  Bake; cool as directed.  Makes about 80.
    

        re: .12
        
        My account has moves several more times since .12, and I had to
        archive the recipe collection. Due to several recent requests, I
        have found a temporary home for them. They can be copied from:
        
        	cact02::disk$rgk:[misc.recipes]*.*

    1/2 c. walnut pieces
    1 cup + 2 tbsp. all-purpose flour
    1/2 tsp baking soda
    2 scant tbsp. orange zest, finely chopped
    1/4 c. + 2 tbsp. sugar
    1/4 c. + 2 tbsp. light brown sugar
    8 tbsp. unsalted butter
    1 large egg
    1/4 tsp. vanilla extract
    1 1/2 c. fresh cranberries
    1 c. chocolate chips
    
    Soften butter. Coarsley chop the cranberries and walnuts. In a small
    bowl, sift together the flour and baking soda, then whisk together to
    mix evenly. Set aside. In a mixing bowl, cream the sugars and butter
    until light and fluffy. Beat in the egg, orange zest and vanilla until
    blended, scraping the sides of the bowl. On low speed, gradually beat
    in the flour mixture just until incorporated. Add the walnuts,
    cranberries and chocolate chips and beat until blended.
    
    Drop the batter by rounded tablespoons, 2" apart onto ungreased cookie
    sheets. Bake at 375 degrees for 20 min. The cookies should still be
    soft. Allow cookies to cool on sheets for a few minutes then transfer
    to wire racks to cool.
    
    Makes 2 1/2 dozen.
    

    Simple but yummy -
    
    Make a batch of "cakey" brownies (as opposed to the fudgy kind), and
    then make some icing out if confectioner's sugar, milk, and vanilla.
    Spread it on top of the brownies, and then sprinkle coarsely-smashed
    candy cane on top.  Yum!  
    
    The standard for my in-laws is to leave one strip unfrosted, about
    two strips un-candied, and the rest the way I described above.  Then,
    everybody can find a part they like.
    
    --Sharon
    

    My very favorite that I only make at Christmas time is snickerdoodles.
    I also bake cookies and give them to family at Christmas.  However
    I don't make more than four varieties.  I like making the batter
    but get bored cooking them so my SO helps out.  Another type of
    cookie I like is Russian tea cakes.
    	Linda

    Mmm, snickerdoodles are great, but I always think of them as fall
    cookies.  I have a month-by-month cookie book that I've had since I was
    a little girl, and snickerdoodles were the cookies for October.
    
    To me, the traditional rolled, cut out, and decorated cookies say
    Christmas.
    
    Cara
    

    
    The quintessential Christmas cookie (circa 1965) is one with
    cornflakes, chopped dates and maraschino cherries.  I thought it was an
    old, treasured family recipe but when I called my mother to get it, she
    read it off the box. (!)
    
    My second-favorite is a no-bake cookie my sister and I call Camel
    Droppings.  (Makes you want to run right out and make some, right?)
    Coconut, cocoa power, chopped walnuts and something else I can't
    remember now, rolled into small balls and cooled.    
    
    My wife's favorites are old-fashioned sugar cookies made with lard.  
    Ick.  

	Reading -.1 jogged my memory a little.  My mother used to make
	"cookies" called date confections, although we fondly referred
	to them as "cah-cah balls"!  They were chopped dates mixed with
	rice crispies, and some other gooey stuff, rolled in a ball and
	coated with shredded coconut.

	HOW could I forget?!  I loved those!

	Cara

    The cookies that remind me of Christmas are: Sugar cookies (the old
    standby) and Hershey Kiss cookies (y'know, the peanut butter balls that
    have no flour and you bake them and then push a kiss in the middle).
    
    Then there are always Russian Tea Cakes (easy to make), Norweign Xmas
    cookies and toll house. (In that order as far as Christmas goes)...
    
    beth

    One of my standbys used to be hermits.  They aren't really sweet,
    but are fairly spicy.
    	Linda

    1/2 cup packed brown sugar
    1/2 cup butter or margarine
    1/3 cup corn syrup
      1 cup ground hazelnuts (filberts)
    3/4 cup all-purpose flour
      2 tablespoons hazelnut liqueur or brandy
    
    - In a small saucepan combine brown sugar, butter, and corn syrup.
      Cook and stir over medium heat till well belnded.  Remove from heat.
      Stir in hazelnuts, flour, and liqueur.
    
    - Drop from a teaspoon about 5 inches apart onto a greased foil-lined
      cookie sheet.  (Bake only four or five at a time.)  Bake in a 350
      oven for 9 to 11 mintues ot till done.
    
    - Let stand for 1 mintus.  Remove from cookie sheet, one at a time, and
      shape as desired (pull up three sides to center to form a triangle or
      roll around the greased hadle of a wooden spoon).
    
    Cool, makes about 48 

    One of our favorites are Spritz cookies.  Easy to make, the kids
    love them.  
    
    Robyn

    Standard Sugar Cookies:
    
    1/2 Cup butter or margering (room temp)
    1 cup sugar
    1 egg
    1/4 cup milk
    1/2 tsp vanilla
    2 1/4 cup flour
    2 tsp baking powder
    1/2 tsp salt
    
    With electric beaters:
    
    Cream butter and sugar.
    Add egg, milk, and vanilla, beat well.
    Stir together flour, baking powder, and salt.
    Add dry mix to wet mix and stir in well. 
    Divide dough in 1/2, cover and refridgerate 1 hour.
    Roll & cut to desired shapes, bake (thin) for 7-8 mins, or thick
    cookies 10-12 mins.
    
    Cool, frost, etc.
    
    beth
    

These are the best sugar cookies I've ever had, and they really do melt in your
mouth!

MELT-IN-YOUR-MOUTH SUGAR COOKIES
--------------------------------

1 cup butter or margarine, softened
1 cup vegetable oil
1 cup sugar
1 cup sifted powdered sugar
2 eggs
1 tsp. vanilla extract
4 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cream of tartar

Combine butter, oil, and sugars in a large mixing bowl; beat well at medium
speed of an electric mixer.  Add eggs, one at a time, beating after each
addition; stir in vanilla.  Combine flour, soda, salt, and cream of tartar in
a medium mixing bowl; add to creamed mixture, beating well.

Shape dough into 1-inch balls; place on ungreased cookie sheets.  Flatten with
bottom of a glass dipped in sugar (try colored sugar for the holidays).  Bake
at 350 degrees for 8-10 minutes.  Cool on wire racks.

    3/4 cup butter or margarine
    1/2 cup sugar
    1/4 cup packed brown sugar
      1 egg
    1/2 teaspoon vanilla
    1/4 teaspoon salt
      2 cups all-purpose flour
    1/4 cup butter or margarine
      1 cup sifted powdered sugar
      1 tablespoon rum (can substitue 1 Tbls milk & 1/2 tsp rum extract)
        Ground nutmeg
    
    o In a large mixer bowl beat 3/4 cup butter or margarine till
      softened.  Add sugar and brown sugar and beat till fluffy.  Add
      egg, vanilla, and salt and beat well.  Add flour and beat till well
      mixed.  Cover and chill about 1 hour or till easy to handle.
    
    o Shape into 1-inch balls.  Place 2 inches apart on ungreased
      cookie sheet.  Press down centers with thumb.  Bake in a 350
      oven for 12 minutes or till done.  Remove and cool.
    
    o For filling, in a small mixer bowl beat 1/4 cup butter or margarine
      till softened.  Add powdered sugar and beat till fluffy.  Add rum
      and beat well.  Spoon about 1/2 teaspoon filling into center of 
      each cookie.  Sprinkle with nutmeg.  Chill till filling is firm.
      Makes about 50.
                                                                       
    

        1 cup all-purpose flour
    1 1/2 teaspoons baking powder
      1/2 cup butter or margarine
        1 3-ounce package cream cheese
      1/2 cup sugar
      1/4 teaspoon lemon or almond extract
        1 cup powdered sugar
    
    Combine flour and baking powder.  In a small mixer bowl beat butter or
    margarine and cream cheese till softened.  Add sugar and extract and
    beat till fluffy.  Add flour mixture and beat till well mixed.  Cover
    and chill for 1 to 2 hours or till easy to handle.
    
    Shape into 1-inch balls.  Place on an ungreased cookie sheet.  Bake in
    a 350 oven for 12 to 15 minutes.  Remove and cool slightly.  In a
    plastic bag gently shake a few cookies at a time in powdered sugar. 
    Cool thoroughtly.  When cool, shake cookies again in powdered sugar.
                                                                     
    Makes about 36

    German Hazelnut Cookies

    8   oz flour
    8.5 oz butter (1/2 salted, 1/2 unsalted)
    4   oz ground hazelnuts (filberts)
    3.5 oz sugar

    Blend all ingredients, form into a log and chill (or freeze).
    Slice (1/4" or thinner), and bake on ungreased cookie sheet at
    300 degrees F for about 10 minutes.  Remove from sheets and
    immediately roll in more sugar.  Cool on rack.

    Notes: Sorry that these measurements are in ounces, but this is how Mom
	   makes them.  If someone could supply the cup equivalents I'd
	   appreciate it!

	   The original recipe called for all unsalted butter.  Mom found
	   them too bland that way, but too salty with all salted butter,
	   hence the combination of the two.

	   Also, she hates to give this recipe out because it's so simple!
	   The cookies are *delicious* (right, dm?).
	    
    

    re.44 (Melt-In-Your-Mouth cookies)
    Can these be used for cut-out cookies?  Is the dough stiff enough to be
    rolled out (if refrigerated)?  It sounds like a great recipe, and a
    friend is looking for a tasty cookie recipe to make christmas cookies. 
    Most recipes are very bland and doughy.

    Sarah

re: 48

Although the cookbook I copied the recipe from did not mention that the cookies
could be rolled and cut, I found the exact same recipe in another cookbook (with
a minor difference in the amount of cream of tartar called for) which stated 
that they indeed could.  I think if the dough was refrigerated thoroughly, it
would probably work quite well.

Where can I find almond paste around here (Maynard, Framingham, Worcester,
Waltham, Sudbury, Shrewsbury, Stow...)?  

Also, what about hazelnuts.  I thought these would be easy to find.  I've
been to three supermarkets and no luck...(Stow, West Boylston and Clinton).

I want to make some of these delicious recipes but can't find the
ingredients.....

What stores are good to shop at for baking needs?


Thanks very much.

Tricia

    I've seen canned almond paste in the baking needs aisles.
    
    Hazelnuts are also known as filberts.
    
    					andrew

This is one from "Polish Cookbook" by Culinary Arts Instsute, Chicago.

Wyborne Warszawskie Paczki


12 egg yolks		1 tsp salt
2 pkgs dried yeast	1/4 cup water
1/3 cup butter		1/2 cup sugar
4 1/2 cups flour	3 tbsp rum/brandy
1 cup cream		1 1/2 cups thick jam (opt)

Beat egg yolks for 7 mins. Soften yeast in warm water. Cream butter and sugar
add yeast. stir in 1/4 flour, add rum and 1/2 the cream. Beat in another 1/4
flour, stir in remaining cream then beat in remaining flour. Beat in egg
yolks for 2 mins. Gradually beat in remaining flour until dough blisters.
Cover bowl and set to rise. When doubled, punch down. Repeat rising and
punch down. Roll out to 3/4/in thick and cut into 3 in rounds. To fill
doughnuts, place 1 tsp jam in centre of half the rounds. Brush edges with
water, top with remeining rounds and seal.
Cover and let rise until doubled (20 mins). Deep fry until golden brown.
Sprinkle with sugar and cinnamon if desired.
About 3 dozen.

-- 
Peter Barker               |  Internet   [email protected]
Pegranka Consultants P/L   | 
47 Howard St, Randwick     |  Telephone   +(612) 399 3225
NSW 2031    Australia      |

SPRINGERLE 


4 Eggs 
2 Cups sugar 
4 Cups sifted white flour 
1 Teaspoon baking soda 
2 Teaspoons anise extract 
Anise seeds

Grease cookie sheets; sprinkle with anise seeds.

In a large bowl beat eggs with sugar and anise extract until fluffy-light 
and thick. This should take at least 5 minutes with an electric mixer.
Stir in flour and soda, a third at a time, blending well to form a thick
dough.

Roll out dough a third at a time to 1/2 inch thickness using a plain
rolling pin. Roll springerle rolling pin over dough one time, pressing
firmly enough to produce a clear design. Dough should now be 1/4 inch
thick.

Cut around individual cookies to separate. Moisten the bottom of each
with a drop of water and place 1 inch apart on prepared cookie sheets.
Brush excess flour from tops of cookies. Let cookies stand, uncovered,
overnight to dry.

Bake in 300 degree oven 15 minutes or until firm and dry. Cookies
should not be brown. Remove from cookie sheets to racks to cool completely.
Store in covered container for a week to ripen. (Right! See if you can keep
them around that long!)

Makes 6 dozen small cookies.





From: [email protected] (Gerald Lawler)
Subject: RECIPE:SPRINGERLE, COOKIE
Date: Mon, 7 Dec 92 14:08:27 EST
Organization: Carderock Division, NSWC, Bethesda, MD


   Springerle


Beat 4 eggs until very light (should be the consistency of cake batter).
Add 2 cups of sugar gradually and beat until creamy, about 15 min. with
a electric mixer (5 min. with a Kitchen Aid). Add 4 cups of sifted flour
and 1 tsp. of baking powder.  Stir in 1/2 tsp oil of anise ( or 1 to
1-1/2 tsp. anise extract).

Roll out 1/2 inch thick on lightly floured board.  Press with well-floured
springerle pin or board and separate  into squares.  Allow cookies to
dry out overnight (or at least 8 hours).

Bake on a lightly greased cookie sheet at 300 degrees until bottoms
are straw-colored (about 15 min.)

Yield: 5 dozen
		  Source: Shelby Anderson  ([email protected])

      Gerry Lawler   [email protected]