Cookies & Candys
+1 1/2 cups confectioners' sugar
+1 cup butter, softened
+1 egg
+1 teaspoon vanilla extract
+1/2 teaspoon almond extract
+2 1/2 cups all-purpose flour
+1 teaspoon baking soda
+1 teaspoon cream of tartar
+Add all ingredients to list
Directions
Mix confectioners' sugar, butter or margarine, egg, vanilla, and almond extract. Stir in flour, baking soda, and cream of tartar. Cover and refrigerate for 2 hours.
Heat oven to 375 degrees F (190 degrees C). Divide dough into halves. On lightly floured cloth-covered board, roll each half out to 3/16 inch thick. on lightly floured cloth-covered board. Cut into Christmas shapes.
Bake on parchment lined baking sheets for 7 to 8 minutes. Let cool on wire racks and decorate as desired.
Chocolate Covered Peanut Butter Balls
2 boxes of confectioners' sugar
1 c. peanut butter
1 stick butter
1 1/2 c. nuts
1/4 lb. paraffin wax
1 (8 oz.) bag of chocolate chips
Optional: small can of coconut
Mix confectioners' sugar, peanut butter, butter, nuts and coconut if desired. Roll into balls. Place balls on wax paper, with toothpicks through them. Refrigerate for a couple of hours (until hard). Melt chocolate and wax in double boiler. Dip peanut butter balls into melted chocolate. Place on wax paper. Remove toothpicks.
MOUNDS BALLS
4 3/4 c. powdered sugar
1 can Eagle Brand condensed milk
7 oz. angel flake coconut
2 c. chopped nuts
1 stick butter, melted
Mix and refrigerate 2 hours. Roll into balls and refrigerate 2 hours more.
In double boiler melt:
3 c. chocolate chips
1/8 lb. paraffin
Dip balls in chocolate. Put on wax paper. Refrigerate until chocolate hardens. Store in refrigerator.
Christmas Holly Cookies
Melt 1 stick of butter in saucepan. Add 30 large marshmallows and blend until smooth. Add:
1 1/2 tsp. green food coloring
1/2 tsp. vanilla
3 c. cornflakes
Stir and coat until cornflakes are all green in color. Drop by teaspoonful onto wax paper. Decorate with "red hots." Makes 3 dozen. Can be frozen.
CHRISTMAS STARS COOKIES
1/2 c. butter
1/2 c. lightly packed brown sugar
1/2 c. granulated sugar
1/3 c. smooth peanut butter
1 tsp. vanilla
1 egg, beaten
1 3/4 c. sifted flour
1 tsp. soda
1 tsp. salt
Chocolate candy stars or kisses
Cream together butter, sugars and peanut butter. Mix in egg and vanilla. Add remaining ingredients; mix well. Roll into 1 inch balls. Bake 2 inches apart on greased cookie sheet in preheated 375 degree oven for 8 minutes. Immediately press chocolate in center of each cookie until it cracks. Bake about 3 more minutes.
Martha Washington Candy
2 pounds powdered sugar
2 sticks butter, melted
1 can sweetened condensed milk
1 1/2 cup finely chopped pecans
7 ounces coconut
2 cups mini chocolate chips
extra powdered sugar or cocoa for rolling candy in
Ingredients
Combine sugar, butter, chips, milk, pecans and coconut.
Roll into small balls. Roll ball in cocoa and or powdered sugar and lay on parchment paper to dry. Chill. Refrigeration not necessary but I prefer them cold.