COOKIES 8

PEPPERMINT COOKIES
1 1/4 cups crushed peppermint candy
1 1/3 cup granulated sugar, divided
3/4 cup butter
2 eggs
1 tsp. peppermint extract
3/4 tsp. vanilla extract
2 1/2 cup flour
1/4 tsp. salt
Grind or crush the peppermint candies in 1/3 cup of the sugar until powdery--a few tiny pieces are okay. Mix flour and salt together in a small bowl and set aside. Mix the butter, eggs, and remaining sugar together in a large bowl. Add in vanilla and peppermint extracts. Add the flour mixture 1/3 at a time. Form the dough into small balls, about an inch wide. Roll balls of dough in the crushed candy mixture and place on an ungreased baking sheet. Bake for 8 minutes at 350. Allow cookies to cool on baking sheet for one minute, remove and roll them in the candy sugar again. Cool on wax paper.

MOCHA BALLS
makes 7 doz.
1 cup butter, softened
1/2 cup granulated sugar
1 tsp. vanilla extract
2 cups flour
1/4 cup unsweetened cocoa powder
1 tsp. instant coffee powder
1/4 tsp. salt
1 cup chopped or crushed walnuts
confectioners' sugar
Cream the butter, sugar and vanilla, add flour, cocoa, coffee and salt. Stir in the nuts. Chill the dough for one hour. Form the chilled dough into 1-inch balls. Place on ungreased baking sheet. Bake at 325. for 20 minutes. Cool on rack. While warm, roll in the confectioners' sugar.

OATMEAL COCONUT COOKIES
makes 7 doz.
1 cup butter, softened
1 cup brown sugar
1 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1 1/2 cups flour, sifted
1 teaspoon salt
1 teaspoon baking soda
3 cups quick-cooking oats
3/4-1 cup coconut
mini chocolate chips, chopped nuts--optional
Cream together butter and sugars until light. Stir in vanilla, then add eggs, add flour, salt, and soda. Stir in rolled oats and coconut. The dough will be stiff. Drop by tablespoon about 2 inches apart on well-greased baking sheets. Bake at 350 degrees for 10 to 15 minutes. Cool on rack.

CHOCOLATE COVERED CHERRY COOKIES
1-1/2 flour
1/2 cup unsweetened cocoa powder
1/2 cup butter or margarine, softened
1 cup sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1-1/2 teaspoons vanilla
48 undrained maraschino cherries (about 1 10-oz jar)
1 cup (6 ounces) semisweet chocolate pieces (not imitation)
1/2 cup sweetened condensed milk
combine flour and cocoa; set aside. In bowl beat butter or margarine until softened. Add sugar, salt, baking powder, and baking soda. Beat until well combined. Add egg and vanilla. Beat well. Gradually beat in flour mixture. Shape dough into 1-inch balls; place on ungreased baking sheet. Press down center of each ball with thumb. Drain maraschino cherries, reserving juice. Place a cherry in the center of each cookie. In a small saucepan combine the chocolate pieces and sweetened condensed milk; heat until chocolate is melted. Stir in 4 teaspoons of the reserved cherry juice. Spoon about 1 teaspoon of the frosting over each cherry on unbaked cookie, spreading to cover cherry. (Frosting may be thinned with additional cherry juice, if necessary.) Bake in 350ýF oven about 10 minutes or until done. Remove to wire rack; cool. Cover and store at room temperature up to 2 days. Makes 48 cookies

NO BAKE PINEAPPLE SQUARES
1 cup graham cracker crumbs
2 tablespoons sugar
1/4 cup light margarine, melted
1 cup fat free or light sour cream
4 ounces light cream cheese, softened
1/2 cup sugar
1/4 cup orange marmalade or apricot fruit spread, divided
1 can (20 oz.) Crushed Pineapple
1 envelope unflavored gelatin
Combine crumbs, 2 tablespoons sugar and margarine in 8-inch square baking dish; pat mixture firmly and evenly onto bottom of pan. Freeze 10 minutes.
Beat together sour cream, cream cheese, 1/2 cup sugar and 1 tablespoon marmalade in medium bowl until smooth and blended; set aside.
Drain pineapple; reserve 1/4 cup juice. Sprinkle gelatin over reserved juice in small saucepan; let stand one minute. Cook and stir over low heat until gelatin dissolves. Beat gelatin mixture into sour cream mixture until well blended. Spoon mixture evenly over crust. Stir together pineapple and remaining 3 tablespoons orange marmalade in small bowl until blended. Evenly spoon over sour cream filling. Cover and refrigerate 2 hours or until firm. Makes 16 squares

OATMEAL COOKIES
1/2 cup (1 stick) butter, softened
1/2 cup vegetable shortening
1 1/2 cups packed light brown sugar
2 eggs
1/2 cup buttermilk
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon allspice
2 1/2 cups quick-cooking oatmeal
1 cup raisins
1 1/2 cups chopped walnuts 1 teaspoon pure vanilla
Brown Butter Icing, recipe follows
Preheat oven to 350. Grease 1 or more cookie sheets, cream together butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk. Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes. Drizzle with Brown Butter Icing.
Brown Butter Icing:
1/2 cup butter
3 cups sifted powdered sugar
1 teaspoon vanilla extract
3 to 4 tablespoons water
In a small saucepan heat the butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla. Stir in enough water (3 to 4 tablespoons) to make an icing of drizzling consistency. Drizzle on warm cookies.

APPLE FRUITCAKE
3 Gala or Golden Delicious apples, peeled, cored, and chopped
2 cups mixed, diced candied fruit, plus more for garnish if desired
1 1/2 cup chopped pecans,
1 cup chopped dates
3 cups flour, divided
1 teaspoon baking powder
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup vegetable shortening
3/4 cup granulated sugar
3/4 cup packed brown sugar
4 large eggs
ICING: In medium bowl, blend 1 1/2 cup confectioners’ sugar, 2 tablespoons butter or margarine. Add 1 teaspoon rum flavoring and 1 to 2 tablespoons milk; mix until smooth and spreading consistency.
Heat oven to 300. Grease a 10-inch tube pan; line bottom with waxed paper and grease again. In medium bowl, combine apples, 2 cups candied fruit, and 1 1/2 cups chopped pecans, and the dates; sprinkle with 1/2 cup flour and mix well; set aside. In medium bowl, combine remaining 21/2 cups flour, the baking powder, cinnamon, nutmeg, allspice, cloves, salt, and baking soda; set aside. In large bowl with electric mixer, beat shortening and both sugars until fluffy. Add eggs, one at a time, beating well after each addition. Add dry ingredients and beat until smooth. Stir in reserved fruit mixture. Spread batter in prepared pan. Place pan of water in oven with fruitcake. Bake 2 to 2 1/2 hours or until wooden pick inserted near center comes out clean. Cool in pan. Meanwhile, prepare Sugar Icing. To serve, frost top of fruitcake with icing and garnish with candied fruit and pecan halves, if desired.

ALOHA OATMEAL COOKIES
1 -1/4 cups firmly packed light brown sugar
3/4 cup shortening 1 egg
2 tablespoons orange juice
1 tablespoon grated orange peel
1 teaspoon vanilla
1/2 teaspoon orange or lemon extract
3 cups quick oats, uncooked
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 can (8 ounces) crushed pineapple in natural juice, well-drained
1 cup flaked coconut
1 cup chopped macadamia nuts
Heat oven to 375ºF. Grease baking sheets. Place sheets of foil on countertop for cooling cookies. Place brown sugar, shortening, egg, orange juice, orange peel, vanilla and orange extract in large bowl. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and ginger. Add to shortening mixture; beat at low speed just until blended. Stir in pineapple, coconut and macadamia nuts. Drop dough by rounded measuring tablespoonfuls 2 inches apart onto prepared baking sheets. Bake one baking sheet at a time at 375ºF for 10 to 12 minutes or until cookies are lightly browned. DO NOT OVERBAKE. Cool 2 minutes. Remove cookies to foil to cool.

MOIST & CHEWY OATMEAL COOKIES
3 cups quick cooking oats
1 cup flour
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/8 tsp. ground nutmeg
1-1/2 cups firmly packed dark brown sugar
3/4 cup Mayonnaise
1 egg
2 tsp. vanilla extract
3/4 cup raisins
Preheat oven to 350°. Grease baking sheets; set aside. In medium bowl, combine oats, flour, cinnamon, baking soda, and nutmeg; set aside. In large bowl, with electric mixer, beat brown sugar, Real Mayonnaise, egg and vanilla 2 minutes. Gradually beat in oat mixture until blended. Stir in raisins. On prepared baking sheets, drop dough by level tablespoonfuls, 3-inches apart. Bake 10 minutes or until golden. On wire rack, cool 2 minutes; remove from sheets and cool completely.

HAWAIIAN MOOD COOKIES - Granny
1/4 cup shredded coconut
1 cup flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon of salt
1/4 cup butter
1 1/2 ounce regular cream cheese
1 teaspoon vanilla
1/2 cup sugar
1 egg
1/2 cup crushed pineapple, drained
1/4 cup chopped maraschino cherries, drained
Preheat oven to 350º. Lightly grease cookie sheets or line with parchment paper. Spread coconut on a microwave safe plate and microwave for 15 seconds; set aside. Sift together flour, baking powder, baking soda, and salt; set aside. Cream butter, cream cheese, and vanilla together. Cream in the sugar. Add eggs. Gradually add dry ingredients. Stir in pineapple, cherries, and coconut. Drop by the spoonful onto cookie sheets about 2" apart. Bake about 12-15 minutes or until lightly browned.

HIDDEN MINT COOKIES
18-ounce roll refrigerated sugar cookie dough, sliced 1/4-inch thin
14-ounce package chocolate mint wafers
1 egg, beaten
1 tablespoon coarsely chopped walnuts or pecans, or enough to cover top of cookies
Preheat oven to 375 degrees F. Slightly grease a cookie sheet. Place slices of sugar cookies on sheet, about 2 to 3 inches apart. Top each with a chocolate wafer. Cover wafer with another slice of cookie dough. Brush dough with a beaten egg. Press nuts into top of dough. Bake for about 10 minutes.

SOFT CUTOUT COOKIES
Made with buttermilk, these cookies are soft and stay moist and fresh tasting for several days without getting too cakey or stale.
2 3/4 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup butter, very soft
1/2 cup buttermilk
1 egg
1 tsp vanilla extract
1/4 tsp almond extract
In a medium bowl, sift together flour, baking powder, baking soda and salt. In a large bowl, cream together sugar and butter. Beat in buttermilk, egg and extracts. With the mixer on low speed or by hand, add in the flour mixture, mixing until no flour remains. Divide dough into two pieces. Wrap in plastic wrap and freeze for at least 2 hours. Preheat oven to 375F. Working with 1 piece of dough at a time, roll out to 1/4-inch thick on a lightly floured surface and use a floured cookie cutter to make desired shapes. Transfer cookies to a parchment lined baking sheet. Reroll remaing dough, chilling for a few minutes if it becomes too warm to handle easily. Repeat with second piece of dough. Bake for 6-7 minutes at 375F, until the edges are slightly firm to the touch but cookies are not browned (The bottom of the cookies will be light brown). Cool completely on a wire rack before icing. Makes 4-5 dozen, depending on cookie cutter size.
SIMPLE ICING
4 cups confectioners sugar, divided
2 tbsp milk or light cream per bowl
1/2 tsp vanilla extract per bowl
white, red, green and blue food coloring
Place 1 cup of sugar in each of 4 small bowls. Add 2 tbsp milk or light cream, 1/2 tsp vanilla and a few drops of your desired food color to each bowl. Mix thoroughly with a fork, until smooth and a good consistency: thin for filling in large spaces and thick for making clear lines. Add extra milk if necessary. Scrape each color into a small zip-lock plastic bag. Snip the corner of the bag to ice cookies.

SOFT CUT-OUT SUGAR COOKIES WITH ICING
2 c. sugar
1 c. shortening
4 egg yolks or 2 whole egg
1 c. sour cream
1 tsp. baking soda
5 c. flour
2 tsp. vanilla
Cream shortening, add sugar, add eggs. Add sour cream alternately with dry ingredients. Add vanilla, chill. Roll out to 1/4 inch thickness on a floured surface. Cut with cookie cutters in desired shapes. Bake at 350 degrees.
ICING:
6 c. powdered sugar
1/3 c. white corn syrup
3 tbsp. melted butter
1/2 c. water
1 tsp. vanilla extract
Ice by dipping top of cookie into icing - dry on wire rack. Directions for icing: Combine all ingredients in a bowl. Blend until moistened. Beat on high until smooth. Add 1-2 tablespoons additional water as needed. Tint with food coloring.

CANDY-KISSED TWISTS
1 bag small pretzels (twisted)
1 (13 ounce) bag Hershey's Kisses Milk Chocolates
1 (10 ounce) bag of Hershey's Holiday Bits
Heat oven to 350 degrees F. Unwrap the chocolates kisses. Place 1 unwrapped chocolate on top of each pretzel. Bake 2-3 minutes or until the chocolate is soft, but not melting. Take the pan out of the oven and gently press Holiday Bits on the top of the soft chocolate. Cool and serve.
OPTIONS
1 Instead of the Hershey's Holiday Bits, press in an M&M candy on the top.
2 Use the square grid pretzels instead of twists and top it with an M&M. Make a "pretzel sandwich" with 2 white chocolate chips and 2 semi-sweet chocolate chips on each pretzel. Put them in the oven for 2-3 minutes as in the recipe below and then top them with a second pretzel, press on it and smash the melted chips down. Then sprinkled red/green sugar on the top.
3 Put a Rollo candy on top of the pretzel, put in a 250 degree F. oven for 4 minutes or so and then topped with a pecan!

BROWN SUGAR & SPICE CUTOUT COOKIES
1 c. light brown sugar, firmly packed
1/2 c. butter, softened
1 large egg
1 tsp. vanilla
2 c. all-purpose flour
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
Preheat oven to 350 degrees. Prepare cookie sheets with cooking spray, butter or shortening. Cream together butter and sugar until light and fluffy. Add egg and vanilla, blend well. Stir together remaining dry ingredients and add slowly to butter mixture, blending well. On floured surface, roll out half of dough at a time, to a 1/8" thickness. Cut into shapes as desired with floured cookie cutters and bake for 12-15 minutes, until golden brown. Cool on wire rack and decorate if desired. Makes 3 dozen cookies