Chocolate Mint snow Top Cookies

1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups mint flavored semi-sweet chocolate morsels
6 Tablespoons butter, softened
1 cup sugar
1 1/2 teaspoon vanilla extract
2 eggs
Confectioners sugar


In bowl, combine flour, baking powder and salt; set aside.
Over hot water, melt 1 cup mint morsels, stirring until smooth.
In bowl, beat butter and sugar until creamy.
Add melted morsels and vanilla.
Beat in eggs.
Gradually beat in flour mixture.
Stir in remaining morsels.
Wrap dough in plastic wrap; freeze until firm.
Preheat oven to 350 degrees.
Shape dough into 1-inch balls; coat with confectioners sugar.
Place on ungreased cookie sheet.
Bake 10-12 minutes, until tops appear cracked.
Let stand 5 minutes on cookie sheet.
Cool completely.

Raisin Walnut Bars

1 cup chopped raisins
1/2 cup raspberry or plum jam
2 eggs
3/4 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped walnuts
1 teaspoon grated orange peel
1 teaspoon vanilla
powdered sugar

Prepare shortbread:
combine 1-1/4 cups flour, 1/3 cup granulated sugar and 1/2 cup butter.
Blend to fine crumbs.
Press firmly into bottom of greased 8 inch square pan.
Bake at 350 degrees about 25 minutes or until lightly browned.

Mix raisins & jam.
Spread over shortbread.
Beat eggs with brown sugar, flour, baking powder and salt.
Stir in walnuts, orange peel and vanilla.
Pour mixture over top.
Return pan to oven.
Bake 35 to 40 minutes until top is browned and springs back when punched.
Cool in pan.
Sift with powdered sugar.
Cut into 24 bars.

Molasses Cookies

3/4 cup shortening (melted)
1 cup sugar
1/4 cup molasses (robust flavor)
1 egg
2 teaspoons soda
2 cups flour
1/2 teaspoon cloves
1/2 teaspoon salt
1/2 teaspoon ginger
1 teaspoon cinnamon


Melt shortening and let cool.
Add sugar, molasses and egg, beat well.
Sift soda, flour, cloves, salt, ginger and cinnamon.
Mix well.
Chill.
Roll into small balls and then in sugar.
Place on greased cookie sheet.
Bake at 375 degrees for 8-10 minutes.

Mexican Wedding Cakes

1 cup pecan halves or pieces
1 cup butter, softened
2 cups powdered sugar, (divided)
2 cups flour
2 tsp. vanilla
1/8 tps salt

Place pecans in food processor until pecans are ground, but not pasty.

Beat butter and ½cup powdered sugar in large bowl with electric mixer at medium speed until light and fluffy. Gradually add 1 cup of flour, vanilla, and salt. Beat at low speed until well blended. Stir in remaining cup of flour and ground pecans with spoon.

Shape dough into a ball; wrap and refrigerate 1 hour or until firm.

Pre-heat oven to 350, shape tablespoons of dough into 1 inch balls, place 1 inch apart on UNGREASED cookie sheets.

Bake 12-15 minutes or until golden brown. Let cookies stand on cookie sheets 2 minutes.

Place 1 cup of powdered sugar in a 9 X 13 inch glass dish. Transfer hot cookies to powdered sugar. Roll cookies in the powdered sugar coating well. Let cookies cool in sugar.

Sift remaining ½ cup powdered sugar over the cookies before serving.

Oreo Cookies

1 cake mix, white or chocolate
2 eggs
2 Tbsp. water
2 Tbsp. cooking oil
1/2 cup cocoa
Nestle Quick Powder

Pre-heat oven to 300º

Mix above ingredients together let stand for 20 minutes. DO NOT REFRIGERATE!

Shape into balls.

Flatten with bottom of glass greased once and dip into Nestles Quick

Bake at 300 for 8 minutes.

Filling:
1 envelope Knox gelatin
1/4 cup cold water
1 Tbsp. plus 1 cup powdered sugar
1 tsp. vanilla
1/2 cup Crisco

Mix above ingredients, spread over half of the cookie pieces.
Place remain halves on top of the filling mixture to make sandwich cookies.

Chocolate Haystacks

1 12oz package of chocolate chips
2 Tbsp peanut butter
2 cup nuts (walnuts, pecans or peanuts)
1 package of chow mein noodles


Melt morsels and peanut butter in microwave at 1/2 power for 2 min.
Let stand for a minute and stir again. If still not totally melted heat in
microwave at 30 second intervals.

Let stand after each warming session.
(or heat in top of double boiler till melted).

Stir in nuts & noodles until all are coated, drop by spoonfuls onto waxed paper.

Let cool until set

No Bake Date Balls

2 T. butter
1-1/2 cups dates, pitted and chopped
1 cup powdered sugar
2 egss, beaten
1/4 t. salt
2-1/2 cups crsp rice cereal
1/2 cup chopped nuts
1 t. vanilla
2 cups flaked coconut

Using a double boiler, heat butter, cdats, sugar, eggs and salt. Stir constantly. Remove from heat and cool.
Add cereal, nuts, vanilla. Mix well and form into small balls. roll in coconut.
Keep refrigerated.

Note: These freeze well

Sugar Cookies

1 heaping cup of sugar
2 eggs
1/3 cup milk
1 t. vanilla
4 cups flour
1 t. baking powder
1 cup shorting
1/2 t. salt

Beat sugar and eggs until lemon color. Beat in the soda, milk and vanilla. add the rest and mix.
Chill until cold. Roll out thin and cut into shapes.
Bake in a 375 degree oven about 12 minutes.
Yields about 3 1/2 dozen cookies but it will vary widely depending on the size and shape of your cookies.

Butterballs

1 cup butter
1/2 cup powdered sugar
2 cups flour
1 cup nuts, chopped
1 t. vanilla

Roll into balls about the size of a nickle
Bake at 350 for 14 minutes
roll in powdered sugar when cooled.
Makes about 4 dozen

Rice Krispie Peanut Butter Bon Bons

2 cups peanut butter
1/2 cup butter
1 pound confectioners' sugar, sifted
3 cups Rice Krispies
1 cup semisweet chocolate chips

In a medium saucepan, melt peanut butter together with butter. Do this over very low heat. This can also be done in the microwave; just watch it carefully.

In a large mixing bowl, combine confectioners' sugar with rice cereal.
Pour hot peanut butter mixture over cereal mixture.
Let cool a couple minutes, then blend with your hands.
Form 1/2-inch balls.
Immediately place the dish of peanut butter balls into the refrigerator to cool.

Melt the chocolate chips in another pan on low flame or double boiler. When candy balls have cooled completely, dip he bonbon in the melted chocolate.
Swirl the tops with the back of a teaspoon to give a pretty effect.
Place on wax paper-lined cookie sheet or baking pan.
Chill well before serving.

Makes about 8 dozen bonbons.

Rum Balls

3 c. finely crushed vanilla wafers (about 75 cookies)
2 c. powdered sugar
1 c. finely chopped pecans or walnuts
1/4 c. cocoa
1/2 c. dark rum
1/4 c. light corn syrup
Granulated or powdered sugar

Mix crushed wafers, powdered sugar, nuts and cocoa.
Stir in rum and corn syrup.
Shape mixture into 1 inch balls.
Roll in granulated sugar or powdered sugar.
Refrigerate in tightly covered container seven days before serving.
Makes 5 dozen.

Peanut Butter Blossom

48 Hershey Kisses Milk Chocolates
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar


Heat oven to 375°F. Remove wrappers from chocolates.

Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.