ALMOST GINGERBREAD COOKIE
1/3 cup margarine
2 tablespoons sorghum syrup or molasses
1 to 2 tablespoons pumpkin pie spice
1 (16-ounce) bag miniature marshmallows
8 cups crisped rice cereal
1 cup white frosting
1. Grease two 9- x 13-inch pans and set them aside. Melt the margarine in a
2-quart saucepan over low heat. Using a wooden spoon, stir in the sorghum
syrup (or molasses) and the pumpkin pie spice. Add the marshmallows and stir
until smooth.
2. Remove the mixture from the heat and stir in the rice cereal until it's
evenly coated. Divide the mixture between the greased pans, pressing it into
place with your hands. Allow the mixture to cool completely, about 45
minutes.
3. Using cookie cutters, cut out holiday shapes from the rice cereal
mixture, then set them on a baking sheet lined with waxed paper. Decorate
the cookies with frosting. Makes about 24 (3- to 3 1/2-inch) gingerbread
men.
CHOCO CHOW MEIN HAYSTACKES
Makes about 24 haystacks
1 package (6 ounces) semi-sweet or white chocolate pieces
1 can (3 ounces) chow mein noodles
Quick and easy microwave recipe!
1. Place chocolate pieces in a 3-quart casserole or large bowl. Cover with lid or plastic wrap. Microwave at medium or low 4 to 5-1/2 minutes.
2. Stir chocolate until smooth.
3. Using 2 forks, add noodles and toss to coat well.
4. On strips of foil or wax paper, form into 1-1/2 inch clusters. Cool to set.
YUMMIES
Makes about 2 dozen
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup chopped dates
1 egg, beaten
1 pinch salt
2 cups crispy rice cereal
1/2 cup chopped pecans
1/2 teaspoon vanilla
Shredded coconut
1. Melt butter over low heat in a heavy saucepan.
2. Add sugar, egg, dates and salt. Cook on medium low heat until thick.
3. Remove from heat and add vanilla.
4. Stir in rice cereal and nuts.
5. Drop by teaspoonfuls into coconut and roll in a ball until covered.
6. Dry on wax paper and store in an airtight container
PECAN PUFFS
Yield: about 30 cookies
Coated in confectioners' sugar, these buttery cookies look like little snowballs.
1 cup pecans
1/2 cup butter
2 tablespoons sugar
1 teaspoon vanilla
1 cup sifted all-purpose flour
Confectioners' sugar
Preheat oven to 300 degrees F. Grind pecans in food processor to consistency of coarse meal. Set aside. With a mixer on medium speed, beat butter until soft. Blend in sugar, vanilla, and pecans. Carefully add flour and blend well. Coat hands with flour; roll dough into cherry-size balls. Place on greased baking sheet (or parchment paper). Bake until golden brown, about 45 minutes. While cookies are still hot, roll them in confectioners' sugar. When cool, roll again. These cookies can be made up to 3 days in advance.
PINEAPPLE COOKIES
1 cup brown sugar, packed
1 cup white sugar
1 cup butter
2 eggs
2 teaspoons vanilla
4 cups flour, sifted
1 teaspoon baking soda
1 #2 can crushed pineapple, drained
1 cup chopped nuts
Cream butter, sugars, eggs & vanilla. Add flour, baking soda & pineapple alternately. Add nuts. Mix well. Drop by teaspoon on greased cookie sheet. Bake @ 350 degrees for 10-12 minutes. Makes 5 dozen Linda W. In Michigan in the 9/8/08 newsletter.
EGGNOG THUMBPRINTS
2/3 cup butter, softened
1/2 cup sugar
2 eggs, separated
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup finely chopped walnuts
FILLING:
1/4 cup butter, softened
1 cup confectioners' sugar
1/4 teaspoon rum extract
1 to 2 teaspoons milk
1 to 2 drops yellow food coloring, optional
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Stir in flour, salt and nutmeg; mix well. Cover and refrigerate for 1 hour or until firm.
In a small bowl, whisk egg whites until foamy. Shape dough into 1-in. balls; dip in egg whites, then roll in walnuts. Place 2 in. apart on baking sheets coated with cooking spray.
Using a wooden spoon handle, make a 1/2-in. indentation in the center of each ball. Bake at 350° for 10-12 minutes or until center is set. Carefully remove from pans to wire racks to cool.
FILLING
combine the butter, confectioners' sugar, extract and enough milk to achieve a spreading consistency. Tint with food coloring if desired. Pipe about 1/2 teaspoon into each cookie. Yield: 4 dozen.
CHERRY CREAM CHEESE COOKIES
COOKIES
1 c. powdered sugar
1 c. oleo
1 egg
2 tsp. vanilla
2 c. flour
FILLING
1 c. powdered sugar
2 tsp. flour
3 oz. cream cheese
1 tsp. vanilla
1/2 c. coconut
1/2 c. chopped maraschino cherries, drained
GLAZE
1/4 c. chocolate chips
1 tsp. oleo
1/4 c. powdered sugar
3-4 tsp. water
Mix sugar and oleo. Add egg and vanilla. Stir in flour. Cover and refrigerate for 1 to 2 hours. Shape dough into balls. Place 2" apart on cookie sheet. With thumb, make imprint in each cookie. Bake for 12 to 15 minutes in a preheated 350 degree oven. Remove from cookie sheet and cool. Mix filling and fill cookie center with 1/2 teaspoon of filling. In saucepan, melt chocolate chips and margarine. Mix in rest of ingredients and drizzle over cookies. Makes 4-1/2 dozen.
