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Thursday, December 30, 2010

♥ Meringue Kisses ♥

Ingredients:
* 3 egg whites
* 1/4 teaspoon cream of tartar
* Pinch salt
* 1 cup sugar
* 1 teaspoon vanilla extract
* Red and green food coloring, optional
* 44 milk chocolate kisses

Directions:
* Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Sprinkle with cream of tartar and salt; beat until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form, about 5-8 minutes. If desired, divide batter in half and fold in red and green food coloring.
* Drop by rounded tablespoonfuls 1-1/2-in. apart onto lightly greased baking sheets. Press a chocolate kiss into the center of each cookie and cover it with meringue using a knife.
* Bake at 275° for 30-35 minutes or until firm to the touch. Immediately remove to a wire rack to cool. Store in an airtight container.

Yield: 44 cookies.

~~Country Woman Christmas Annual 1997~~

Tuesday, December 28, 2010

♥ Lemon Drop Cookies ♥

Ingredients:
* 1/2 cup butter, softened
* 3/4 cup sugar
* 1 egg
* 1 tablespoon half-and-half cream
* 1 teaspoon grated lemon peel
* 1-1/2 cups all-purpose flour
* 1/2 cup finely crushed lemon drops
* 1 teaspoon baking powder
* 1/4 teaspoon salt

Directions:

* In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, cream and peel. Combine the flour, lemon drops, baking powder and salt; gradually add to the creamed mixture and mix well.
* Drop by rounded teaspoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.

Yield: about 3-1/2 dozen.

~~Best of Country Cookies~~

Sunday, December 26, 2010

♥ Gingerbread Cookies with Buttercream Icing ♥

Ingredients:
* 2/3 cup shortening
* 1 cup sugar
* 1 egg
* 1/4 cup molasses
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon each ground cinnamon, cloves and ginger

ICING:
* 3 cups confectioners' sugar
* 1/3 cup butter, softened
* 1 teaspoon vanilla extract
* 1/4 teaspoon lemon extract
* 1/4 teaspoon butter flavoring
* 3 to 4 tablespoons milk

Directions:

* In a bowl, cream shortening and sugar. Beat in egg and molasses. Combine flour, baking soda, salt and spices; gradually add to the creamed mixture and mix well. Refrigerate for 2 hours or overnight.
* On a lightly floured surface, roll dough to 1/4-in. thickness. Cut into desired shapes. Place on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Cool on a wire rack.
* For icing, beat sugar, butter and flavorings in a bowl. Gradually stir in milk until smooth and thick. Frost cookies.

Yield: about 3-1/2 dozen.

~~Country Woman Christmas Annual 1997~~

Friday, December 24, 2010

♥ Christmas Eve Mice ♥

Ingredients:
* 24 double-stuffed cream-filled chocolate sandwich cookies
* 1 cup (6 ounces) semi-sweet chocolate morsels
* 2 teaspoons shortening
* 24 red maraschino cherries with stems, well drained
* 24 milk chocolate kisses
* 48 sliced almonds
* 1 small tube green decorative icing gel
* 1 small tube red decorative icing gel

Directions:
* Carefully twist cookies apart; set aside the halves with cream filling. Save plain halves for another use.
* In a microwave, melt chocolate chips and shortening; stir until smooth. Holding each cherry by the stem, dip in melted chocolate, then press onto the bottom of a chocolate kiss. Place on the cream filling of cookie, with cherry stem extending beyond cookie edge.
* For ears, place slivered almonds between the cherry and kiss. Refrigerate until set. With green gel, pipe holly leaves on the cream. With red gel, pipe holly berries between leaves and pipe eyes on each chocolate kiss. Store in an airtight container at room temperature.

~~Country Woman Christmas Annual 2000~~

Thursday, December 23, 2010

♥ Coconut Clouds ♥

Ingredients:
* 1/4 cup butter, softened
* 1/4 cup shortening
* 1 cup sugar
* 1/2 cup packed brown sugar
* 2 eggs
* 1 teaspoon coconut extract
* 1 teaspoon vanilla extract
* 1 cup (8 ounces) sour cream
* 2-3/4 cups all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon baking soda
* 1 cup flaked coconut, toasted

FROSTING:
* 1/3 cup butter, cubed
* 3 cups confectioners' sugar
* 3 tablespoons evaporated milk
* 1 teaspoon coconut extract
* 1 teaspoon vanilla extract
* 2 cups flaked coconut, toasted

Directions:

* In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in eggs and extracts. Stir in sour cream. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Fold in coconut.
* Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 375° for 8-10 minutes or until set. Remove to wire racks to cool.
* In a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a small bowl; beat in the confectioners’ sugar, milk and extracts. Frost cookies; dip in coconut. Let stand until completely dry. Store in an airtight container.

Yield: about 5-1/2 dozen.

~~Country Woman December/January 2008~~

Wednesday, December 22, 2010

♥ Chocolate Meringue Stars ♥

Ingredients:
* 3 egg whites
* 3/4 teaspoon vanilla extract
* 3/4 cup sugar
* 1/4 cup baking cocoa

GLAZE:
* 3 ounces semisweet chocolate, chopped
* 1 tablespoon shortening

Directions:
* In a large bowl, beat egg whites and vanilla until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating until stiff peaks form. Gently fold in cocoa.
* Insert a #8b large open star tip into a pastry bag; fill half full with meringue. Pipe stars, about 1-1/4 in. in diameter, or drop by rounded teaspoonfuls onto parchment paper-lined baking sheets.
* Bake at 300° for 30-35 minutes or until lightly browned. Remove from paper; cool on wire racks.
* In a microwave, melt chocolate and shortening; stir until smooth. Dip cookies halfway into glaze; allow excess to drip off. Place on waxed paper; let stand until set.

Yield: about 4 dozen.

Nutrition Facts: 1 serving (2 each) equals 40 calories, 1 g fat (trace saturated fat), 0 cholesterol, 7 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein.

~~Taste of Home December/January 1998~~

Tuesday, December 21, 2010

♥ White Chocolate Peanut Butter ♥

Ingredients:
* 1 tablespoon plus 3/4 cup butter, divided
* 3 cups sugar
* 2/3 cup evaporated milk
* 1 package (10 ounces) peanut butter chips
* 1 jar (7 ounces) marshmallow creme
* 1 cup chopped nuts
* 1 tablespoon vanilla extract
* 1-1/2 pounds white candy coating, coarsely chopped
* 1/2 cup semisweet chocolate chips, optional
* 1 teaspoon shortening, optional

Directions:
* Line a 13-in. x 9-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside. In a heavy saucepan, combine the sugar, evaporated milk and remaining butter. Bring to a boil over medium heat; cook and stir for 5 minutes. Remove from the heat; stir in the peanut butter chips until melted. Add the marshmallow creme, nuts and vanilla; stir until blended. Pour into prepared pan. Cool.
* Remove from pan and cut into 1-in. squares. Place on waxed paper-lined baking sheets; freeze or refrigerate until firm.
* In a microwave, melt candy coating; stir until smooth. Dip the squares into the coating; place on waxed paper-lined baking sheets until set.
* In a microwave, melt chocolate chips and shortening if desired; stir until smooth. Drizzle over the squares. Store in an airtight container.

Yield: 3-1/4 pounds (about 9-1/2 dozen).

~~Country Woman Christmas Annual 2001~~

Monday, December 20, 2010

♥ Jelly-Topped Sugar Cookies ♥

Ingredients:
* 3/4 cup sugar
* 3/4 cup canola oil
* 2 eggs
* 2 teaspoons vanilla extract
* 1 teaspoon lemon extract
* 1 teaspoon grated lemon peel
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup jam or jelly

Directions:
* In a large bowl, beat sugar and oil until blended. Beat in eggs, extracts and lemon peel. Combine the flour, baking powder, and salt; gradually add to sugar mixture and mix well.
* Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Coat bottom of a glass with cooking spray, then dip in sugar. Flatten cookies with prepared glass, redipping in sugar as needed.
* Place 1/4 teaspoon jelly in the center of each cookie. Bake at 400° for 8-10 minutes or until set. Remove to wire racks to cool.

Yield: about 3-1/2 dozen.

~~Taste of Home's Holiday & Celebrations Cookbook Annual 2002~~

Sunday, December 19, 2010

♥ Linzer Cookies ♥

Ingredients:
* 1-1/4 cups butter, softened
* 1 cup sugar
* 2 eggs
* 3 cups all-purpose flour
* 1 tablespoon baking cocoa
* 1/2 teaspoon salt
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/8 teaspoon ground cloves
* 2 cups ground almonds
* 6 tablespoons seedless raspberry jam
* 3 tablespoons confectioners' sugar

Directions:

* In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, salt and spices; gradually add to creamed mixture and mix well. Stir in almonds. Refrigerate for 1 hour or until easy to handle.
* On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. From the center of half of the cookies, cut out a 1-1/2-in. shape.
* Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.
* Spread the bottom of each solid cookie with 1/2 teaspoon jam. Sprinkle cutout cookies with confectioners' sugar; carefully place over jam.

Yield: 3 dozen.

~~Taste of Home December/January 2010~~

Saturday, December 18, 2010

♥ Lime Christmas Tea Cookies ♥

Ingredients:
* 1 cup butter, softened
* 1/2 cup sugar
* 1/4 cup lime juice
* 2 teaspoons grated lime peel
* 1 teaspoon vanilla extract
* 2-3/4 cups all-purpose flour
* 10 to 12 drops green food coloring
* 3/4 cup finely chopped pistachios

FROSTING:
* 1 package (3 ounces) cream cheese, softened
* 1 cup confectioners' sugar
* 1 teaspoon lime juice
* Green colored sugar

Directions:
* In a large bowl, cream butter and sugar until light and fluffy. Beat in the lime juice, lime peel and vanilla. Gradually add flour and mix well. Beat in food coloring. Stir in pistachios. Cover and refrigerate for 4 hours or until easy to handle.
* On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. tree shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 5 minutes before removing from pans to wire racks to cool completely.
* In a small bowl, beat the cream cheese, confectioners' sugar and lime juice until smooth. Decorate cookies with frosting as desired and sprinkle with colored sugar. Store in the refrigerator.

Yield: About 4 dozen.

~~Country Woman Christmas Annual 2004~~