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3/4 cup sugar
1/2 cup butter, softened
1 tablespoon milk
2 teaspoons vanilla
1 egg
2 cups all purpose
flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 (12 oz) package vanilla almond bark, melted
2 oz.
chocolate almond bark, melted
Heat oven to 400. Grease cookie sheets. In large bowl, combine sugar and butter;
beat until well blended. Add milk, vanilla and egg; beat well. Lightly spoon flour into measuring cup; level off. Add flour,
baking powder and cinnamon; mix well. Shape dough into 1-inch balls. On lightly floured surface, roll balls into logs, 6
inches long. Place them on greased cookie sheets. Bake at 400 for 5---8 minutes or until light golden brown. Immediately
remove from cookie sheets. Cool completely. Place vanilla almond bark in double boiler and melt. Dip logs into candy coating;
place on waxed paper to cool. Drizzle melted choclate almond bark over logs to resemble birch trees. Makes 3 1/2 dozen
cookies.
Kris Davis
CHOCOLATE PISTACHIO FINGERS
3/4 cup butter or margarine, softened
1/3 cup sugar
3 ounces (about 1/3 cup) almond paste
1 egg yolk
1
2/3 cups all-purpose flour
1 cup (6 ounces) semisweet chocolate chips
1/2 cup finely chopped natural pistachios
Preheat oven to 350 F. Line cookie sheets with parchment paper or lightly
grease and dust with flour.
Cream butter and sugar in large bowl until
blended. Add almond paste and egg yolk; beat until light. Blend in flour
to
make a smooth dough. ( If dough is too soft to handle, cover and refrigerate
until firm.)
Turn
out onto lightly floured board. Divide into 8 equal pieces; divide each
piece in half. Roll each half into a 12-inch
rope; cut each into 2-inch
lengths. Place 2 inches apart on prepared cookie sheets.
Bake 10 to 12 minutes
or until edges just begin to brown. Remove to wire
racks to cool.
Melt chocolate chips in small bowl
over hot water. Stir until smooth. Dip
both ends of cookies about 1/2 inch into melted chocolate, then dip the
chocolate ends into pistachios. Place on waxed paper; let stand until
chocolate is set.
makes about
8 dozen cookies
Maureen Smoot
Oreo Suckers
Take a double stuff Oreo & insert a lollipop stick into the filling. (Very carefully, or they come apart!) Dip into melted
chocolate almond bark. Set on waxed paper to firm up. Drizzle with vanilla almond bark. Let sit until completely set. Wrap
with cellophane and tie with a curly ribbon.
Variations- Instead of Oreos, substitute Rice Krispy Bars or marshmallows
dipped into caramel, then chocolate.
Scott Irwin
Peppermint Meltaways
Cookie
1/2 cup powdered sugar
1 cup soften butter
1/2 reaspoon pepermint extract
1 1/4 cup flour
1/2
cup cornstarch
Glaze
1 1/2 cup powdered sugar
2 tablespoons butter, soften
1/4 teaspoon
pepermint extract
2 to 3 drops red food coloring
mint starlight candy, crushed, if desired
In
large mixer bowl combine sugar, butter and extract. Beat at medium speed until well mixed. Reduce speed to low; add flour
and cornstarch. Beat until well blended. Cover refrigerate untill firm (30 to 60 minutes)
Heat oven to 350.
SHape rounded teaspoonfuls of dough into 1 inch balls. Place 2 inches apart on cookie sheet. Bake for 12-15 minutes or
until edges are browned. Cool completely.
In small bowl combine powdered sugar, butter and peppermint extract.
Gradually add enough milk for desired glazing consistency. Stir in food coloring as desired. Drizzle over cookies. Immediately
sprinkle with crushed candy, if desired. Makes 4 dozen
Cindy Powers
Chocolate Jumbles
1/2 cup butter or margarine, room temperature
1 egg
1 cup sugar
1 tsp vanilla
1 1/4 cup flour
1/2
tsp baking soda
1/4 tsp salt
2 cups Rice Krispies
1 cup white chocolate chips
Beat butter and sugar
till fluffy. Beat in egg and vanilla. Sift dry ingredients. Fold into cream mixture. Add cereal and chips. Drop on greased
baking sheets. Bake at 350 for 10-12 minutes. Makes 3 dozen.
Amy Phillips
Blueberry Drop Cookies
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1/4 cup milk
1 egg
1 cup sugar
1 teaspoon almond extract
1 1/2 teaspoons grated lemon zest
1 cup blueberries
In a large bowl, cream shortening, sugar, egg, milk, almond extract and
lemon zest. MIX WELL AFTER THE ADDITION
OF EACH INGREDIENT. Slowly add in
flour, baking powder and salt. Fold in blueberries and mix until well
blended.
Cover and chill for 4 hours. Preheat oven to 375 degreees. Drop
dough by teaspoonsfuls onto ungreased cookie sheets.
Bake 12-15 minutes.
Makes 4 dozen.
Carrie Moore
Hazelnut Shortbread Balls
8oz (2sticks) unsalted Butter, Room temperature, Plus more for the pan
2cups all purpose flour
3/4 teaspoon coarse
salt
1/2 cup confectioners' or granulated sugar
1 teaspoon pure vanilla extract (optional)
add 1/2 cup
finely chopped hazelnuts (or pecans) to creamed butter-and-
sugar mixture. Roll dough into 1-inch balls with your hands:
chill. Bake
until firm and just starting to color. 20-25 minutes.
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