CHRISTMAS COOKIES 2
TEA COOKIES
substitute any flavor cake mix you
like
1 (18.25 ounce) package strawberry cake mix
2 cups frozen whipped topping, thawed
1 egg
1/2 cup confectioners' sugar
Preheat oven to 350.
Mix well in a large bowl the cake mix with the dessert
topping and the egg.
Drop by small teaspoon into the confectioners' sugar and
roll into a ball. Coat well.
Place 1 1/2 inches apart on greased cookie sheet. Bake for
10 to 15 minutes or until golden brown. Remove and cool.
LEMON COOLERS
1 (18.25 ounce) package lemon cake mix
1 (8 ounce) container frozen whipped topping, thawed
1 egg
2 cups confectioners' sugar
Preheat oven to 350.
Mix together cake mix, whipped topping and egg. Drop by
teaspoonfuls into bowl of confectioners' sugar and coat.
Shape into balls.
Bake for 10 to 12 minutes. Do not brown.
LEMON SNOWFLAKE COOKIES
1 (18.25 ounce) package lemon cake mix with pudding
1 egg
2 1/4 cups frozen whipped topping, thawed
2 cups confectioners' sugar
Preheat oven to 350.
Mix the cake mix, egg and whipped topping together. Beat
with an electric mixer on medium speed until well blended
(batter will be sticky).
Drop batter by teaspoonfuls into the confectioners' sugar
and roll to coat. Place cookies onto ungreased baking
sheets and bake at 350 degrees F (175 degrees C) for 8 to
10 minutes or until lightly browned.
COOL WHIP COOKIES
1 (8 ounce) container frozen whipped topping, thawed
2 eggs
1 (18.25 ounce) package lemon cake mix
1/3 cup confectioners' sugar for decoration
Preheat
oven to 350. Lightly grease baking sheets.
Beat together the whipped topping and eggs together. Add
the lemon cake mix and continue to mix. Dough will be
thick.
Drop by teaspoonfuls into a bowl of confectioners' sugar
and roll to coat. Place cookies on the prepared baking
sheets. Bake at 350 for 8 minutes.
SNOWMEN COOKIES
1 pkg. (8 oz.) Cream Cheese, softened
1 cup powdered sugar
3/4 cup (1-1/2 sticks) butter or margarine
1/2 tsp. vanilla
2 cups flour
1/2 tsp. baking soda
Preheat oven to 325°F. Beat cream cheese, sugar, butter and
vanilla with electric mixer on medium speed until well
blended. Add flour and baking soda; mix well.
Shape dough into equal number of 1/2-inch and 1-inch
diameter balls. Using 1 small and 1 large ball for each
snowman, place balls, slightly overlapping, on ungreased
baking sheet. Flatten to 1/4-inch thickness with bottom of
glass dipped in additional flour. Repeat with remaining
dough.
Bake 19 to 21 minutes or until lightly browned. Cool on
wire rack. Sprinkle each snowman with sifted powdered
sugar, if desired.
Decorate with decorating gels, colored sprinkles and
nonpareils to resemble snowmen. Cut peanut butter cups in
half. Place 1 candy half on top of each snowman for hat.
PEBBLES® STOCKINGS
1/4 cup (1/2 stick) butter or margarine
1 pkg. (10-1/2 oz.) Miniature Marshmallows
1 pkg. (13 oz.) POST Cocoa or Fruity PEBBLES Cereal (about
8-1/2 cups)
suggested decorations: decorating icings, Fruit Rolls,
sugar alphabet letters and assorted candies
MICROWAVE butter in 4-qt. microwaveable bowl on HIGH 45
sec. or until melted. Add marshmallows; toss to coat.
Microwave 1-1/2 min. or until marshmallows are completely
melted, stirring after 45 sec. Stir in cereal.
Shape cereal mixture into 24 stocking shapes with moistened
or greased hands, using about 1/3 cup of the cereal mixture
for each stocking. Place on wax paper-covered tray. Cool.
Add decorations as desired.
BABE RUTH BARS
1 cup peanut butter
1 cup white corn syrup
1/2 cup packed brown sugar
1/2 cup white sugar
6 cups cornflakes cereal
1 cup semisweet chocolate chips
2/3 cup peanuts
In saucepan over medium heat, combine the peanut butter,
corn syrup, brown sugar and white sugar. Cook stirring
occasionally until smooth. Remove from heat and quickly mix
in the cornflakes, chocolate chips and peanuts until evenly
coated. Press the mixture into a buttered 9x13 inch baking
dish. Allow to cool completely before cutting into bars.
MEXICAN WEDDING CAKES
Many countries claim their own variation.
In the United States, they are often called snowballs.
The Austrian version is called kipfel, and in Greece, they
are known as kourambiethes. Traditionally, the Mexican
version uses pecans, but other nuts, including walnuts,
almonds, hazelnuts, and pistachios, also taste good.
2 1/4 cups sifted flour
1/4 teaspoon salt
1 cup unsalted butter, softened
1 1/4 cups sifted confectioners' sugar
1 1/4 teaspoons vanilla extract
3/4 cup finely chopped nuts
In bowl, stir flour and salt. In bowl, mix butter and 1/2
cup of the confectioners' sugar until smooth. Stir in the
vanilla and then flour mixture until it is blended, stir in
the nuts. Cover and refrigerate the dough for about 2
hours. Preheat the oven to 400. Shape the dough into balls
about 1 inch in diameter. Place on ungreased baking sheets,
leaving 1 inch between the cookies. One sheet at a time,
bake the cookies for 8 to 10 minutes or until set, but not
brown. Transfer the baking sheet to a wire rack and cool
for 2 to 4 minutes. Carefully remove the cookies and roll
each one in the sugar to coat. Cool the cookies completely
on a wire rack. Sprinkle them with any remaining sugar.
When cool, store the cookies in an airtight container.
These cookies freeze well.
MEXICAN WEDDING CAKES
For a tasty variation substitute the vanilla with crème de
cacao (chocolate flavored liqueur) or crème de cafe (coffee
flavored liqueur).
1 cup butter
1/2 cup powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt
2-1/4 cups flour
1 cup chopped pecans
powdered sugar
Preheat oven to 300°F. Lightly grease cookie sheets or line
with parchment paper. Cream butter and sugar until light
and fluffy. Beat in vanilla and salt. Gradually add flour.
Fold in pecans. Cover and chill 2 hours. Roll dough into
walnut size balls and place on cookie sheets about 2"
apart.
Bake 25-35 minutes or until set but not brown. Roll warm
cookies in powdered sugar and place on wire racks to cool.
When cookies cool dust with additional powdered sugar
CHOCOLATE MEXICAN WEDDING COOKIES
1 cup butter, softened
1/3 cup confectioners' sugar
2 teaspoons vanilla extract
1 3/4 cups flour
1 cup ground pecans
1/2 cup German sweet chocolate, grated
3/4 teaspoon ground cinnamon
1 pinch salt
1/2 cup confectioners' sugar
1/4 cup German sweet chocolate, grated
In a large bowl, cream the butter and 1/3 cup
confectioner's sugar until light and fluffy. Add the
vanilla extract. In a separate bowl, combine the flour,
ground pecans, 1/2 cup ground chocolate, cinnamon and salt;
mix well. Gradually add the dry ingredients to the creamed
mixture. Wrap dough in plastic wrap and chill 1 to 2 hours,
or until firm. Preheat oven to 325 degrees F (180 degrees
C). Shape the dough into 1-inch balls. Place balls 1 inch
apart on an ungreased baking sheet. Bake 15 to 18 minutes,
or until the cookies are firm to the touch. Cool 1 minute
on the baking sheet, then transfer to a wire rack.
For the coating, sift 1/2 cup of the confectioner's sugar
and 1/4 cup of the ground cocoa into a shallow bowl. While
cookies are still warm, roll them in the coating.
MEXICAN WEDDING CAKES with CHOCOLATE
1/2 cup pecans
1 1/2 cups sifted powdered sugar, divided use
1 1/2 cups flour
1/3 cup unsweetened baking cocoa
1/8 teaspoon salt
1 cup butter, softened
1/2 teaspoon vanilla extract
2 tablespoons ground cinnamon
process pecans with 1/4 cup of the powdered sugar, until
very fine. Mix in flour, cocoa and salt; set aside.
In bowl, cream butter with 3/4 cup of the powdered sugar;
blend until light and fluffy. Beat in vanilla until well
blended. Add flour mixture, slowly, until well mixed. Cover
and refrigerate for 2 hours. Preheat oven to 350°F.
Form dough into 1-inch balls and place on ungreased cookie
sheets. Bake until golden, 18 to 20 minutes.
Mix together remaining 1/2 cup powdered sugar and cinnamon.
When cookies have cooled slightly, roll in cinnamon
mixture. Finish cooling on wire racks.
OATMEAL CRISP MARSHMALLOW SQUARES
1 (16 oz) package marshmallows
1/3 cup light margarine
1 teaspoon vanilla
1 teaspoon cinnamon
1 (19.25 oz) box oatmeal raisin crisp cereal
Spray a 9"x13" pan with non-stick spray.
Mix the cinnamon and cereal in a large bowl (I like to
crush them a bit while I'm doing this).
Place bowl near the stove.
In a very large pot, melt the margarine over low to medium
heat.
Add the marshmallows stirring constantly until melted and
smooth.
Remove from heat and quickly stir in vanilla (mixture cools
rapidly).
Add cinnamon/cereal mixture and stir quickly but
thoroughly.
Press evenly in pan (I usually end up spraying my hands
with cooking spray and do this with my hands).
When cool cut into 24 squares.
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Email: marmac34@yahoo.com
