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Old 12-16-2006, 12:27 PM   #1
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Cookies!!!!

OK, I posted some of the candy recipes I make at this time of year. Now for the cookies

Snow Balls

These are about my favorite cookies. They are awesome if you make them with real butter, but still really good if you use the stick-type margarine (the soft-inna-tub kind have too much water incorporated and the cookies won't have that nice flakiness that they should have).

In a big bowl, cream together 1 C. butter or margarine and 3/4 C. powdered sugar. Put in 2 tsp. vanilla, 2 C. white flour, and 1 C. chopped walnuts**. Use a rubber spatula to fold the flour, nuts and vanilla into the butter. The resulting dough will be like a thick, almost crumbly clay. Put the dough in the refrigerator (in the winter a cold garage or back porch works too) overnight.

**Gramma always let me make the "chopped" walnuts. First off getting into a walnut "from the tree" takes a bit - there is this hull that you have to take off BEFORE you get to the inner hull that covers the nut. Then you gotta crack the inner hull and fish the nut meats out. Finally put the walnuts in a paper bag, put the bag between 2 boards and give the kid a hammer *grin*. While Gramma and Mom enjoyed a kid-free kitchen, my brothers and I would sit on the back porch getting the walnuts ready and then we got The Hammer!

Preheat the oven to 350 deg.

The next day, take the dough and make strawberry-sized (about an inch in diameter) shaped balls. Put them fairly close together on an ungreased cookie sheet - these cookies won't spread hardly at all. Very important: if you can't get all the cookies in your oven at one time Put the Dough Back Where It Will Stay Cold

Bake for 15 minutes - the bottoms will be a light brown and the cookie will be a very light beige. Let them set for 2-3 minutes after you take them out of the oven, then roll them in powdered sugar. Put them on a wire rack to cool. Once they are cool, roll them a second time in powdered sugar. Store in a tightly covered container with wax paper between the layers.
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Old 12-16-2006, 01:18 PM   #2
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Cranberry Cookies with Fudge Topping

Another place for cranberries!

Pre heat oven to 350 degree

Put 1/4 lb of finely ground fresh cranberries (the bags of whole cranberries at the store are usually 8 oz, so 1/2 bag for a single recipe) in a glass or ceramic bowl and stir in 1/2 C. sugar. Put the bowl in the refigerator or other cold spot over night. In the morning you will have cranberry bits with a very nice syrup.

Drain the juice from the cranberries into a small bowl and set aside.

In a large mixing bowl cream 1 C. butter or stick-type margarine together with 1 C. of sugar. Blend in 2 slightly beaten eggs and the juice from the cranberries. (The recipe then calls for you to sift 2 1/2 C flour and 1 tsp. soda together. Since flour is fairly well "pre-sifted" these days, I just mix them together with a spoon before adding them. ) Stir the flour and soda mixture along with the cranberries, 1/2 C. shredded coconut, and 1/2 C. finely chopped nutmeats (your choice - I like walnuts but have used other kinds of nuts) into the large mixing bowl just until everything is well blended (stir too much and your cookies will be tough).

These cookie are a soft-cake type cookie and they spread A LOT. Drop by teaspoonfuls on to a greased cookie sheet, leaving plenty of room between each cookie. Bake 8- 10 minutes or until the cookies lose their shine and are a light brown on the bottom. Take off cookie sheet with a pancake turner immediately when done (or they -will- cement themselves to the cookie sheet) and put them on a wire rack to cool. Drizzle some icing over the cookies. Gramma always used Fudge Icing.

Fudge Icing

In a saucepan combine 1/2 C. butter or stick-type margarine, 6 tablespoons milk, 3 tablespoons cocoa powder. Heat to boiling over a low flame, stirring frequently until the mixture bubbles even while you are stirring.

Remove from heat and beat in 1 lb. powdered sugar and 1 tsp vanilla. Allow to cool slightly and drizzle over the cookies. This makes enough for a double batch of the cranberry cookies.

If you have some icing left over (yeah right ), take graham crackers and frost them by touching one side to the surface of the warm icing. Make a sandwich by placing another graham cracker on top of the frosted one.
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Old 12-16-2006, 01:46 PM   #3
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Dried Fruit Bar Cookies

The Basic recipe :

Preheat oven to 325 deg

1 C. dried fruit**, chopped into small pieces
1 C. chopped nuts**
1 C. firmly packed brown sugar
3/4 C. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3 eggs, well beaten in a large mixing bowl
1 tsp. extract flavoring **

Mix all of the ingredients together except the eggs. Fold the mixture into the well beaten eggs. Spread in a 9" square baking pan. Top with Crumb Topping (see below). Cook for 25 - 30 minutes or until topping is crunchy and lightly browned. Cool in the pan 5-10 minutes then cut into 1" squares and remove from pan.

Crumb Topping

1/4 C. flour
1/4 C. white sugar
1/4 C. tightly packed brown sugar
1/4 C. quick cooking oats
1/2 C. COLD butter or stick-margarine
1 T. spice or extract *** (optional)

Mix the flour, sugars, oats and spice in a bowl. Cut the butter into pieces. Using a pastry knife, work the butter into the flour until the pieces of butter are the size of dried split peas. If you don't have a pastry knife (or don't know what one is) - take two butter knives, one in each hand, and make an "X" by pulling them both at the same time through the bowl towards you. This will chop up the pieces of butter into smaller and smaller pieces.


** & *** OK the specifics. Try -

**raisins, almonds and almond extract with *** vanilla extract
**dried apples, walnuts and vanilla extract with *** powdered cinnamon
**craizins, pecans and maple syrup with *** cranberry concentrate
**dried apricots, macadamia nuts and lemon concentrate with *** lemon zest

Or make up your own combinations!!
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Old 12-16-2006, 02:10 PM   #4
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Last, but not Least - Goodies

These are definite sugar shock and almost don't qualify as cookies - but they aren't really candy either. This is an easy recipe, but don't be surprised if you find out you should've doubled it. As rich as these are, people just can't seem to stop eating them.

Pre heat oven to 350 degrees.

Melt 1 stick of butter or stick-type margarine and pour into an 8" by 8" pan. Sprinkle 1 C. of graham cracker crumbs** over the butter and push it into a flat layer with the back of a spoon (or your fingers). Cover with 1 C. shredded coconut. Distribute 1/2 - 1 C. of your favorite ground nutmeats over the coconut. Sprinkle on 1/2 C. semi-sweet chocolate morsels followed by 1/2 C. butterscotch morsels. The final addition is to open a can of Sweetened Condensed Milk (like Eagle Brand - 15 oz) and pour it out evenly over top of the morsels.

Bake for 35-40 minutes or until the morsels are melted. Cool completely and cut into SMALL pieces.


**Kids love whomping on whole graham crackers to make the crumbs. Just put 4-6 crackers at a time in a plastic bag, put that inside a folded grocery bag. Give the kid the wooden meat tenderizing mallet (or a rolling pin or a hand sized rock or a hammer that has it's business end padded with an old clean sock) and in no time at all - crumbs!
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