~Nutty Fudge-wiches~

1/2 cup butter , softened
1 1/2 cups All Purpose Flour
1 1/2 cups packed brown sugar
3/4 cup chopped walnuts
1 tsp baking powder
1/2 teas salt
1 tsp vanilla extract
3 eggs
2 (one oz.) premelted unsweetened chocolate
1 (eight oz) package cream cheese

In large mixing bowl, combine butter, flour, 1 cup sugar, 1/2 cup walnuts,
baking powder, salt, vanilla extract, eggs, chocolate and half of cream cheese.
Mix until smooth and well blended. Spread half the mixture in greased 9" square pan.
Blend remaining cream cheese with 1/2 cup sugar.
Spread carefully over batter in pan. (may have to add a little water for better spreading consistancy)
Top with the other half of chocolate mixture, spreading carefully to cover. Sprinkle with 1/4 cup walnuts.
Bake at 350º for 25 to 30 minutes. Cool. Cut into bars.

~ Sandee's Secrets ~

~ Spicy Ginger Biscuits ~

250g (2 4oz sticks) butter
1 cup (8oz) brown sugar
1 egg yolk
3 cups (500g) plain (all purpose) flour, sifted
1 tablespoon ground ginger
1 teaspoon ground cinnamon

Preheat oven to 425º(225ºC) and prepare oven trays
Cream butter and sugar together until light and fluffy
Beat in egg yolk and mix well
Add flour and spices
Roll out onto floured board until approx one cm thick and cut cookies with cutter
Arrange on tray and bake for 12- 15 minutes. Can be decorated afterwards
I have found these are wonderful when completely cooled, with a nice cup of tea or really good with icecream!

~ Sadie's Cozy Heart Diary ~

Click on Sadie's Gingerbread Man to visit her Cookie page

~ Chocolate Scotcharoos ~

1 Cup Sugar
1 Cup Karo Syrup
1 Cup Peanut Butter
6 Cups Rice Krispies
6 oz. Butterscotch Chips
6 oz. Chocolate Chips

Bring sugar and syrup to a vigorous boil in a 1 gallon pot.
Remove pan from heat and stir in peanut butter.
When smooth, stir in Rice Krispies. Press into greased 9x13 pan.
Melt chips and smooth over top.
Cool slightly and cut pan into bars: 4 pieces by 8 pieces.
Makes 32 treats, serve warm, or cool and refrigerate.
My husband's late mother used to make them and they are sooo yummy!

~ Jen's Cafe ~

~ Sugar Cookie "Suckers" ~

2/3 cup vegetable shortening
3/4 cup sugar
1 1/4 Tbsp milk
1 tsp vanilla
1 egg
2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
24 flat popsicle sticks-wooden
Assorted decorations-chocolate chips, sprinkles, etc

Cream vegetable shortening, sugar, milk and vanilla in large bowl with an electric mixer until well blended.
Add egg and mix well. Combine flour, baking poweder and salt in another bowl, then add to creamed mixture.
Cover and refrigerate several hours or overnight. Preheat oven to 375º.
Shape dough into 1 1/2-inch balls. Push ice cream sticks into the centers of the dough balls.
Place dough "suckers" about 3 inches apart on an ungreased baking sheet.
Flatten to 1/2 inch with the bottom of a large glass drinking glass which has been dipped into sugar.
Decorate as desired. Be sure to press decorations into dough so they won't fall off after baking.
Bake at 375º for 8 to 10 minutes. Cool on baking sheet 2 minutes, then remove to cooling racks.

~ Toni's This 'n That Chat ~

~ Christmas Cookie Star ~

1/2 cup crushed pecan
· 2 cup flour
· 1 stick butter
· 3/4 cup sugar
· 1/2 teaspoon baking powder
· 1/4 teaspoon salt
· 2 eggs
· Confectioner's sugar
· 1 teaspoon anise
· 1 teaspoon allspice
· 1 teaspoon cinnamon
· 1/2 teaspoon nutmeg
· 1 teaspoon cardamom
· 1/4 teaspoon clove

Preheat oven to 350º degrees.
Combine flour, sugar, baking powder, pecan, salt & spices.
In a small bowl, beat eggs, with 1 tablespoon water.
Then add cool melted butter & pour into flour & spice mix.
Stir, then slightly knead dough.
Flatten dough between 2 plastic wrap sheets.
Chill for about 2 hours.
On lightly floured surface, roll the dough, then using a
star cookie cutter, put stars of dough on greased cookie sheet.
Bake 10 to 15 minutes until golden brown on the edges.
Dust with confectioners' sugar.
You can also decorate them like sugar cookies if you prefer.

~ Elizabeth's Gingerbread Wishes ~

~ Pecan Tassies ~

1 3 ounce package cream cheese
½ cup butter or margarine
1 cup sifted all-purpose flour
1 egg
¾ cup brown sugar
1 Tbsp soft butter or margarine
1 tsp vanilla
Dash salt
2/3 cup coarsely broken pecans

CHEESE PASTRY:
Let cream cheese and ½ cup butter or margarine soften at room temperature; blend together.
Stir in flour. Chill about 1 hour. Shape into 2 dozen 1 inch balls; place in ungreased 1 ¾ -inch muffin pans.
Press dough against bottom and sides.

PECAN FILLING:
Beat together egg, brown sugar, the 1 tablespoon butter, the vanilla, and salt just till smooth.
Divide half the pecans among pastry lined pans
Add egg mixture and top with remaining pecans.
Bake in slow oven (325º) 25 minutes or till filling is set.
Cool; remove from pans. Makes 2 dozen cookies

~ Sally's Youuuwhooooo ~

~ Candy Cane Cookies ~

1/2 cup shortening
1/2 cup butter or oleo
1 cup powdered sugar
1 egg
1 1/2 teaspoons almond extract
1 teaspoon vanilla

2 1/2 cups flour
1 teaspoon salt
1/2 teaspoon red food coloring
1/2 cup crushed peppermint candy
1/2 cup sugar

Blend shortenings, sugar, egg and flavorings. Mix flour and salt;
stir into shortening mixture. Divide dough in half. Blend food coloring into one half.
Using 1 teaspoon dough, roll a 4-inch strip from each color.
Make smooth, even strips by rolling them back and forth on lightly floured board.
Place strips side by side, press lightly together and twist like a rope.
Do one cookie at a time so strips do not become too dry to handle.
Place on ungreased cookie sheet. Curve top down to form a handle.
Bake at 375 degrees for 9 minutes or until lightly browned.
While still warm, carefully remove from baking sheet with spatula
and sprinkle with mixture of candy and sugar.
(Coarse pink decorations may be used instead of peppermint)
Makes 4 dozen.

~ Jules' Little Blog ~

~ Scottish Shortbread ~

200 gms or 1 3/4 sticks butter (never margarine)
1/2 teaspoon vanilla
1/3 cup castor (superfine) sugar
2 1/4 cups plain rice flour (must be plain without baking powder in it)
1/4 cup of rice flour.

Preheat oven to 150ºc (300ºF)
Cream butter and vanilla until light and fluffy.
Gradually add castor (superfine) sugar.
Work in sifted flours.
Knead well on lightly floured board until smooth.
Place in greased lamington tin, and pinch and decorate the edges.
(A lamington tin measures 11 x 8 inches and 1 1/2 inches deep)
Cut into slices before cooking and spike a pattern all
over the top and sprinkle with castor sugar.
Bake for 45 minutes or just until the shortbread is a very light tan.

~ Just Julie ~

~ Walnut Crescents ~

1 cup walnuts
1/2 cup sugar
1 cup butter (2 sticks), softened
2 cups all-purpose flour
1/2 cup sour cream
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 cup confectioners' sugar

In 10-inch skillet over medium heat, lightly toast walnuts,
shaking skillet frequently. Set skillet aside until walnuts are cool.
In food processor with knife blade attached, blend walnuts and
1/4 cup sugar until walnuts are very finely chopped.
In large bowl, with mixer at low speed, beat butter and 1/4 cup sugar
until blended, occasionally scraping bowl with rubber spatula.
Increase speed to high; beat until light and fluffy, about 5 minutes.
Reduce speed to low; gradually beat in flour, sour cream,
vanilla extract, salt, and walnut mixture until blended.
Divide dough in half; wrap each with plastic wrap and refrigerate
1 hour or until dough is firm enough to handle.
(Or, place dough in freezer 30 minutes.)

Preheat oven to 325º F.
Working with half of dough at a time, with lightly floured hands,
shape dough by rounded teaspoons into 1" by 1/2" crescents.
Place crescents, about 1 1/2 inches apart, on 2 ungreased large cookie sheets.
Place cookie sheets on 2 oven racks; bake cookies 20 minutes
or until lightly browned around the edges, rotating cookie sheets
between upper and lower racks halfway through baking time.
Cool cookies on cookie sheets on wire racks 2 minutes.
While still warm, gently roll cookies, one at a time,
in confectioners' sugar in small bowl to coat.
Place cookies on wire racks to cool completely.
Repeat with remaining dough.
Store cookies in tightly covered containers

~ Nicole's Lifelog ~

For more delicious Christmas recipes from Nicole click here

~ Seven Layer Cookies ~

1 Stick Butter
1 Cup Graham Cracker Crumbs
1 Cup Shredded Coconut
1 pkg. Chocolate Chips
1 pkg. Butterscotch Chips
1 14 oz. can Sweetened Condensed Milk
1 can Chopped Nuts

Preheat oven to 350º. Melt margarine in a 9 x 13 pan,
let slightly cool and then grease the sides of the pan with the butter.
Sprinkle the graham cracker crumbs evenly over the bottom of the pan,
then cover with shredded coconut. Sprinkle the butterscotch
and chocolate chips over the coconut, then drizzle the
seetened condensed milk over all the layers.
Sprinkle the nuts on top and bake 30 minutes.
Let cool then cut into squares. Yummy!

~ Donna's Dilemma's ~

~ Cookie Cutter Fudge ~

Put 3C sugar, 3/4C margarine, and 2/3C evaporated milk (about 1/2 can)
in pan & bring to boil, stirring constantly.
Boil 5 min. over med. heat, stirring constantly. Remove from heat.
Stir in 12 oz semi-sweet chocolate chips (also great with
Hershey's Raspberry flavored chocolate chips) till melted.
Add 7 oz jar of marshmallow cream, 1 tsp. vanilla, and 1C chopped nuts
(optional) & beat/stir until well blended. Pour into well greased 9x13 pan.
Cool to room temperature & then cut into squares.
Alternative:
Buy some Christmas cookie cutters (the metal ones with the high sides
work better than the plastic ones).
Place the cutters on a cookie sheet lined with wax paper or greased foil.
Then instead of pouring into a pan, just pour into the cutters.
Sprinkle with Christmas decorations (while still warm) if desired,
or decorate with frosting after the fudge has cooled.
Carefully peel off the paper/foil,
wrap in pretty plastic wrap & tie off with a bow.

~ Nancze's I'm an Okie Gal Weblog ~

~ Cozy Christmas Cookies ~

3/4 cups butter
1 cup sugar
2 eggs
1 tsp vanilla
1 tsp salt
1 tsp baking powder
2 1/2 cups flour

Cream together the butter, and sugar, and then add in the eggs, and vanilla.
Finally mix together with the flour, salt, and baking powder
until the mixture forms into a dough. Wrap and chill for one hour.
When you are ready to bake your cookies, roll out the dough on a floured surface,
and cut into shapes using your favourite cookie cutters. I like stars, holly, and bells!
Arrange the cookies onto a baking sheet, and bake in the oven at 400º for 6-8 minutes.

Now for the frosting...
8 oz cream cheese
1 stick of butter
1lb powdered sugar

Leave the cream cheese, and butter to sit out of the fridge to soften,
and then cream the two together. Add in the powdered sugar one cup at a time
until you achieve the desired sweetness. I use almost all of the sugar!
Lastly seperate the frosting mix into different bowls,
and add in the food coloring of your choice!
We like to make them in a variety of Christmas colors.

~ Julie's Life of a Kilted Mama ~

(Scotland flag made with love by Sally)

~ Snickerdoodles ~

1 c. soft shortening, part butter
1 1/2 c. sugar
2 eggs
2 3/4 c. sifted flour
2 tsp cream of tartar
1 tsp soda
1/4 tsp salt
2 Tbsp sugar
2 tsp cinnamon

Preheat oven to 400ºF. Mix shortening, 1 1/2 c sugar and eggs thoroughly.
Sift together flour, cream of tartar, soda and salt. Stir into shortening mixture.
Roll into balls the size of small walnuts. Mix remaining 2 Tbsp sugar with cinnamon.
Roll each cookie ball in sugar-cinnamon mixture. Place 2 inches apart on ungreased cookie sheet.
Bake 8-10 minutes or until lightly browned but still soft. Makes about 5 dozen

~ Wanda Lucia's Tropical Feelings ~

~  Fudge Ecstasies ~

Preheat oven 350º
1 12-ounce Package Semisweet Chocolate Pieces (2 cups)
2 Squares Unsweetened Chocolate (2 ounces)
2 Tablespoons Butter
2 Eggs
2/3 Cup Sugar
1/4 Cup Flour
1 Teaspoon Vanilla
1/4 Teaspoon Baking Powder
Pinch of Salt
1 Cup Nuts, chopped fine

In a medium pan heat 1 cup of the chocolate pieces, the unsweetened chocolate
and the butter until melted. Stirring occasionally, be careful not to burn the chocolate.
Remove from heat and add eggs, sugar, flour, vanilla, baking powder, salt,
remaining cup of chocolate pieces, and nuts.Drop by rounded teaspoons
2 inches apart onto a greased cookie sheet. Bake in a 350º oven for
8 to 10 minutes or until edges are firm and surfaces are dull and cracked.
Cool cookies on a wire rack. Makes 3 dozen.

~ Judi's Simplici-tea ~

~ Nutmeg Meltaways ~

1 cup butter, softened
1/2 cup sugar
1 tsp. vanilla extract
2 cups all-purpose flour
3/4 cup ground almonds (about 3 oz.), toasted
1 cup confectioners' sugar
1 tbsp nutmeg

In a mixing bowl, cream butter, sugar, and vanilla.
Gradually add flour; mix well. Stir in almonds.
Shape into 1" balls; place 2" apart on ungreased baking sheets.
Bake at 300 degrees for 18-20 minutes or until bottoms are lightly browned.
Cool on wire racks. Combine confectioners' sugar and nutmeg.
Gently roll cooled cookies in sugar mixture. Yield: about 5 dozen.

~ Wynne's Warbles ~

~ Santa's Whiskers ~

3/4 cup butter or margarine
2 cups all-purpose flour
3/4 cup sugar
1 Tbsp milk
1 tsp vanilla
3/4 cup finely chopped candied red cherries (sweet) or dried cranberries (tart)
1/3 cup finely chopped pecans or almonds
3/4 cup coconut

Beat butter at high speed for 30 seconds.
Add sugar, milk, vanilla and half the flour and beat till thouroughly combined.
Stir in remaining flour then stir in cherries/cranberries and nuts.
Shape into two 8-inch rolls or logs and then roll in coconut.
Wrap in waxed paper and chill 2 to 24 hours.
Slice into 1/4 inch slices and place on ungreased non-stick cookie sheet.
Bake in 375º oven for 10-12 minutes till edges are golden. Cool on wire rack
The coconut on the edges form Santa's whiskers

~ Darylynn.com-ments ~

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