Kids Can Help Sugar Cookies

1 cup sugar
½ cup butter (softened)
½ cup shortening
1 egg (beaten)
1 tsp almond extract
2 cups flour (sift before measuring)
½ tsp baking soda
½ tsp cream of tartar
1 tsp cinnamon
¼ tsp salt

Blend sugar, butter, shortening. Add egg and almond. Sift flour, soda, cream of tartar, cinnamon and salt together. Mix all ingredients well. Roll dough into balls the size of walnuts. Roll balls in plain sugar or mixture of sugar and decorator sprinkles. Place on ungreased cookie sheet. Bake at 350° for 12 minutes.

Candy Cane Cookies

1 c soft butter 
1 c sifted powder sugar
1 egg
1½ t peppermint flavoring
1 t vanilla
2½ c sifted flour
1 t salt
½ t red food coloring

Mix butter, sugar, egg, vanilla, and peppermint together. Sift together flour and salt and add to egg mixture. Divide dough in half and blend in food coloring in ½ of dough. Roll out strips of each color and twist one red and one white strip together to form candy canes. Bake 9 minutes at 375°F or until lightly brown, on an ungreased cookie sheet.

Lebkuchen

2¾ cups all purpose flour

2 t ground cinnamon

1 t baking powder

½ t baking soda

½ t salt

½ t ground cardamom

½ t ground ginger

½ cup honey

½ cup dark molasses

¾ cup packed brown sugar

3 T butter, melted

1 large egg

½ cup chopped toasted almonds (optional)

Glaze  (recipe follows)

Preheat oven to 350°F Grease 15x10" jelly roll pan; set aside.

Place flour, cinnamon, baking powder, baking soda, salt, cardamom, and ginger in medium bowl; stir to combine.

Combine honey and molasses in medium saucepan; bring to a boil over medium heat. Remove from heat; cool 10 minutes.

Stir in brown sugar, butter, and egg.

Place brown sugar mixture in large bowl. Gradually add flour mixture. Beat at low speed with electric mixer until dough forms, scraping down side of bowl once. Stir in almnds with spoon, if desired. (Dough will be slightly sticky.)

Spread dough evenly into prepared pan. Bake 20 to 22 minutes or until golden brown and set. Remove pan to wire rack; cool completely.

Prepare Glaze. Spread over cooled bar cookies. Let stand until set, about 30 minutes.

Cut into 2x1" bars.

Store tightly covered at room temperature or freeze up to 3 months.

Makes about 6 dozen bars.

Glaze

1¼ cups powdered sugar

3 T fresh lemon juice

1 t grated lemon peel

Place all ingredients in medium bowl; stir with spoon until smooth.

 

Welsh Tea Cakes

¾ cup chopped dried mixed fruit or fruit bits or golden raisins
2 T brandy or cognac
2¼ cups all purpose flour
2½ t cinnamon, divided
1 t baking powder
½ t baking soda
¼ t salt
¼ t ground cloves
1 cup butter, softened
1¼ cups sugar, divided
1 large egg
1/3 cup sliced almonds (optional)


Preheat oven to 375°F


Combine dried fruit and brandy in medium bowl; let sit at least 10 minutes to plump.


Place flour, 1½ t cinnamon, baking powder, baking soda, salt and cloves in medium bowl; stir to combine.


Beat butter and 1 cup sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in egg. Gradually add flour. Beat at low speed until well blended, scraping down side of bowl once. Stir in fruit and brandy with spoon.


Combine remaining ¼ cup sugar and 1 t cinnamon in small bowl. Roll heaping teaspoonfuls of dough into 1" balls; roll balls in cinnamon sugar to coat. Place balls 2 inches apart on ungreased cookie sheets.


Press balls to ¼" thichness using bottom of glass dipped in granulated sugar. Press 3 almond slices horizontally into center of each cookie. (Almonds will spread evenly and flatten upon baking.)


Bake 10 to 12 minutes or until lightly browned. Remove tea cakes with spatula to wire racks; cool completely.


Store tightly covered at room temperature or freeze up to 3 months.


Makes about 3½ dozen tea cakes.

Chrusciki

1 cup all purpose flour
1 T sugar
3 large egg yolks
3 T sour cream
1 T vodka or whiskey
Vegetable Oil
2 2/3 cups powdered sugar

Place flour and sugar in medium bowl; stir to combine. Make well in center of flour mixture; add egg yolks, sour cream and vodka. Stir with spoon until soft dough forms.

Place dough on lightly floured surface; knead gently until dough is smooth. Form dough into 2 discs; wrap in plastic wrap and refrigerate until firm, 30 minutes or overnight.

Working with 1 disc t a time, unwrap dough and place on lightly floured surface. Roll out dough with lightly floured rolling pin to 1/8" thick, 12x10" rectangle. Cut dough lengthwise in half; cut each hslf into 12 strips.

Make 1" vertical slit down center of each strip. Insert one end of strip through cut to form twist; repeat with each strip.

Heat oil in large saucepan to 375°F. Place 6 strips at a time into hot oil.

Fry about 1 minute or until golden brown, turning cookies once with slotted spoon. Drain on paper towels. 

Place 1/3 cup powdered sugar in small brown paper bag. Add 6 warm cookies at a time; close bag and shake until cookies are coated with sugar. Repeat with additional sugar and remaining cookies.

Cookies are best when served immediately, but can be stored in airtight container 1 day.

Make 4 dozen cookies

Siaroppskuake

1 cup packed light brown sugar
¾ cup shortening or margarine
1/3 cup dark molasses
2 large eggs
2 T finely grated lemon peel
3¼ to 3½ cups all purpose flour
1 t baking powder
1 t baking soda

Beat brown sugar and shortening in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in molasses, eggs and lemon peel until well blended, scraping down side of bowl once.

Gradually add 3 cups flour, baking powder and baking soda. Beat at low speed until well blended, scraping down side of bowl once. Stir in enough remaining flour with spoon to form stiff dough. Form dough into 2 discs; wrap and refrigerate until firm, 1 hour or overnight.

Preheat oven to 375°F. Grease 3 cookie sheets; set aside.

Working with 1 disc at a time, unwrap dough and place on lightly floured surface. Roll out dough with lightly floured surface. Roll out dough with lightly floured rolling pin to 1/8" thick rectangle. Cut dough with floured 2¾" star or scalloped cookie cutter. Place cutouts ½" inch apart on prepared cookie sheets.

Gently press dough trimmings together; reroll and cut out more cookies. (Rerolled dough will produce slightly tougher cookies than first rolling.)

Bake 7 to 8 minutes or until lightly browned around edges. Remove cookies with spatula to wire racks; cool completely.

Store tightly covered at room temperature or freeze up to 3 months.

Makes about 8 dozen cookies

Special K Cookies

1 cup light corn syrup
1 cup sugar
1½ cup peanut butter
5 cups Special K cereal

Combine sugar and syrup; bring to a boil. Add immediately the peanut butter and cereal. Drop by teaspoonful upon waxed paper. Cool.

Dutch Chocolate Meringues

¼ cup finely chopped pecans
2½ T unsweetened cocoa powder (preferably Dutch process)
3 large egg whites
¼ t salt
¾ c sugar
Powdered sugar (optional)

Preheat oven to 200°F. Line cookie sheets with foil; grease well. Set aside.

Place pecans and cocoa in medium bowl; stir to combine.

Beat egg whites and salt in clean large bowl with electric mixer at high speed until light and foamy. Gradually beat in sugar until stiff peaks form.


Gently fold in pecan mixture with rubber spatula by gently cutting down to the bottom of the bowl, scraping up the side of the bowl, then folding over the top of the mixture. Repeat until pecan mixture is evenly incorporated into the egg whites.


Spoon batter into pastry bag fitted with large plain tip. Pipe 1" mounds 2" apart on prepared cookie sheets. Bake 1 hour. Turn oven off. Do not open oven door; let stand in oven until set, 2 hours or overnight.


When cookies are firm, carefully peel cookies from foil. Dust with powdered sugar, if desired.


Store loosely covered at room temperature up to 2 days.


Makes about 6 dozen cookies


Meringue Mushrooms:
Pipe same number of 1" tall "stems" as mounds. Bake as directed above. When cookies are firm, attach "stems" to "caps" with melted chocolate. Dust with sifted unsweetened cocoa powder.

Greek Lemon Herb Cookies

2 lemons
2½ cups all-purpose flour
1 t baking soda
¼ t salt
1¼ cups sugar, divided
½ t dried rosemary leaves, crushed

Finely grate colored portion of lemon peel using bell grater or hand-held grater. Measure 4 teaspoons; set aside.

Preheat oven to 375°F. Place flour baking soda and salt in large bowl; stir to combine.

To separate egg yolk from white, gently tap egg in center against hard surface, such as side of bowl. Holding a shell half in each hand, gently transfer yolk back and forth between the 2 halves. Allow white to drip down the 2 halves into bowl. When all white has dripped into bowl, place yolk in another bowl. Store unused egg whites in airtight container. Refrigerate for about one week.

Beat butter and 1 cup sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in egg yolks, 3 t lemon peel and rosemary. 

Gradually add flour mixture. Beat at low speed until well blended, scraping down side of bowl once. 

Combine remaining ¼ cup sugar and 1 t lemon peel in small bowl.

Roll tablespoonfuls of dough into 1" balls; roll in sugar mixture to coat.

Place balls 2" apart on ungreased cookie sheets. Press balls to ¼" thickness using flat bottom of drinking glass.

Bake 10 to 12 minutes or until edges are golden brown. Remove cookies with spatula to wire racks; cool completely.

Store tightly covered at room temperature or freeze up to 3 months.

Makes about 4 dozen cookies.

Chocolate Madelines

3 t butter, softened, divided
1¼ cups cake flour or all purpose flour
¼ cup unsweetened cocoa powder
¼ teaspoon salt
¼ t baking powder
1 cup granulated sugar
2 large eggs
¾ cup butter, melted and cooled
2 T almond flavored liqueur or kirsch
Powdered Sugar


Preheat oven to 375°F Grease 3 madeleine pans with softened butter, 1 t per pan; dust with flour; set aside. (if only 1 madeleine pan is available, thoroughly wash, dry, regrease and flour after baking each batch. Cover remaining dough with plastic wrap; let stand at room temperature.)

Place flour cocoa, salt and baking powder in medium bowl; stir to combine.

Beat sugar and eggs in large bowl with electric mixer at medium speed 5 minutes or until mixture is light in color, thick and falls in wide ribbons from beaters, scraping down side of bowl once.

Beat in flour mixture at low speed until well blended, scraping down side of bowl once. Beat in butter and liqueur until just blended.

Spoon level tablespoonfuls of batter into each prepared madeleine mold. Bake 12 minutes or until puffed and golden brown.


Let madeleines stand in pan 1 minute. Carefully loosen cookies from pan with point of small knife. Invert pan over wire racks; tap lightly to release cookies. Let stand 2 minutes. Turn cookies shell side up; cool completely. 


Dust with sifted powdered sugar.


Store tightly covered at room temperature up to 24 hours or freeze up to 3 months.


Makes about 2 dozen madeleines

Pfeffernusse

3½ cups all purpose flour
2 t baking powder
1½ t ground cinnamon
1 t ground ginger
½ t baking soda
½ t salt
½ t ground cloves
½ t ground cardamom
¼ t freshly ground black pepper
1 cup butter, softened
1 cup granulated sugar
¼ cup dark molasses
1 large egg
Powdered Sugar

Grease cookie sheets; set aside. Place flour, baking powder, cinnamon, ginger, baking soda, salt, cloves, cardamom, and pepper in large bowl; stir to combine.

Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in molasses and egg. Gradually add flour mixture. Beat at low speed until dough forms, scraping down side once. Form dough into a disc; wrap in plastic wrap and refrigerate until firm, 30 minutes or up to 3 days.

Preheat oven to 350°F. Roll dough into 1" balls. Place 2" apart on prepared cookie sheets. Bake 12 to 14 minutes or until golden brown. 

Remove cookies with spatula to wire racks; dust with sifted powdered sugar. Cool completely.


Store tightly covered at room temperature or freeze up to 3 months.


Makes about 5 dozen cookies.
 

Viennese Hazelnut Butter Thins

1 cup hazelnuts
1¼ cups all-purpose flour
¼ t salt
1¼ cups powdered sugar
1 cup butter, softened
1 large egg
1 t vanilla
1 cup semisweet chocolate chips

Preheat oven to 350°F. To remove skins from hazelnuts spread in single layer on baking sheet. Bake 10 to 12 minutes until toasted and skins begin to flake off; let cool slightly. Wrap hazelnuts in heavy kitchen towel; rub against towel to remove as much of the skins as possible.

Place hazelnuts in food processor. Process using on/off pulsing action until hazelnuts are ground, but not pasty.

Place flour and salt in small bowl; stir to combine. Beat powdered sugar and butter in medium bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in egg and vanilla. Gradually add flour mixture. Beat in hazelnuts at low speed until well blended.

Place dough on sheet of waxed paper. Using waxed paper to hold dough, roll it back and forth to form a log 12" long and 2½" wide.


Wrap log in plastic wrap; refrigerate until firm, at least 2 hours or up to 48 hours.


Preheat oven to 350°F Cut dough with knife crosswise into ¼" thick slices. Place cookies 2" apart on ungreased cookie sheets.


Bake 10 to 12 minutes or until edges are very lightly browned. Let cookies stand on cookie sheets 1 minute. Remove cookies with spatula to wire racks; cool completely.


Melt chocolate chips in 2 cup glass measure in microwave at HIGH 2½ to 3 minutes, stirring once.


Dip each cookie into chocolate, coating ½ the way up sides. Let excess chocolate drip back into cup. Transfer cookies to waxed paper; let stand at room temperature 1 hour or until set.


Store tightly covered between sheets of waxed paper at room temperature or freeze up to 3 months.


Makes about 3 dozen cookies.

Christmas Wreaths

1 c sifted all purpose flour
½ t baking soda
¼ t baking powder
½ t salt
½ c butter
½ c brown sugar, firmly packed
½ c granulated sugar
1 egg, slightly beaten
½ t vanilla extract
1 c quick cooking oats
1 c crisp rice cereal
½ c moist shredded or flaked coconut
½ c confectioners' sugar 2 T hot milk
1/3 cup green candied cherries cut to resemble holly leaves
1/3 cup small red cinnamon candies

Preheat oven to 350° degrees. Sift flour, baking soda, baking powder, and salt together. Work butter and sugars in a bowl until creamy. Stir in egg and vanilla. Gradually add flour mixture, oats, rice cereal and coconut. Mix well. Drop by level Tablespoonfuls 2" apart on greased baking sheets. Bake 9 or 10 minutes or until light brown. Cool.

Frost with simple icing or ¼ cup confectioners' sugar mixed with 2 T hot milk or with regular butter icing in a ½" ring around the outside edge of the cookie. For the holly effect, group 3 red cinnamon candies with leaves cut from green candied cherries.

Shortcookie Ornaments

¾ t salt
4½ c all-purpose flour
1 cup salted butter, room temperature
½ cup shortening, room temperatrue
1¼ cups granulated sugar
1 large egg
1½ t vanilla extract
2 to 4 T water, if needed
3 T meringue powder
1 lb (4 cups)  confectioners' sugar
6 T warm water

In a medium mixing bowl, sift together salt and flour; set aside. In a large bowl with an electric mixer, cream butter, shortening and sugar until fluffy. Add egg and vanilla; beat well. Add flour mixture to butter mixture and mix on low speed until thorgoughly combined. The mixture should come together to form a dough; if it does not, stir in additional water, 1 Tablespoon at a time, and mix until dough is formed. Dough will mass around beaters and will feel slightly grainy, but should not be sticky.


Chill dough, covered, 15 minutes. Preheat oven to 375°. flour work surface and rolling pin and roll half of the dough to a thickness of 5/16 inch. Refrigerate remaining half of dough. Cut out desired shapes and transfer with a spatula to an ungreased baking sheet, at least 1" apart. Form scraps into a ball and chill, covered. Repeat with remaining dough and scraps.


Bake 10 to 12 minutes or until the edges just start to brown. Let cool on baking sheet 5 minutes; transfer to cooling racks to cool completely.


To make icing, beat meringue powder, confectioners' sugar and warm water until mixture forms peaks. Makes 3 cups icing. Decorate cookies as desired. 


Makes about 5 dozen 3" cookies.

Poor Man's Egg Nog

1 egg

Few grains salt

1 T sugar

¼ t vanilla

1 c cold milk

Dash of nutmeg

Beat egg, salt and sugar. Add vanilla and milk. Beat thoroughly. Poor into glass and sprinkle lightly with nutmeg.

Serves 1

Polvorones

1 cup butter, softened
½ cup powdered sugar
2 T milk
1 t vanilla
1 t ground cinnamon, divided
1½ to 1¾ cups all purpose flour
1 t baking powder
1 cup granulated sugar
1 square (1 ounce) semisweet chocolate, finely grated

Preheat oven to 325°F. Grease cookie sheets; set aside.

Beat butter, powdered sugar, milk, vanilla and ½ t cinnamon in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Gradually add 1½ cups flour and baking powder. Beat at low speed until well blended, scraping down side of bowl once. Stir in additional flour with spoon if dough is too soft to shape.

Roll tablespoonfuls of dough into 1¼" balls. Place balls 3" apart on prepared cookie sheets. Flatten each ball into 2" round with bottom of glass dipped in granulated sugar.

Bake 20 to 25 minutes or until edges are golden brown. Let stand on cookie sheets 3 to 4 minutes.

Meanwhile, combine granulated sugar, grated chocolate and remaining ½ t cinnamon in small bowl; stir to combine. Transfer cookies, one at a time, with spatula to sugar mixture; coat on both sides. Remove with spatula to wire racks; cool completely.

Store tightly covered at room temperature or freeze up to 3 months

Makes about 2 dozen cookies

Mexican Wedding Cookies

1 cup pecan pieces or halves

1 cup unsalted butter, softened

2½ cups powdered sugar, divided

2 cups all purpose flour, divided

2 t vanilla

¼ t salt

Place pecans in food processor. Process using on/off pulsing action until pecans are ground, but not pasty.

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

Form dough into a ball; wrap in plastic wrap and refrigerate 1 hour or until firm.

Preheat oven 350°F Roll Tablespoons of dough into 1" balls. Place 1" apart on ungreased cookie sheets.

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

Meanwhile, place ½ cup powdered sugar in 13 x 9" glass dish. Transfer hot cookies to powdered sugar. 

Roll cookies in remaining sugar, coating well. Let cookies cool in sugar. 

Sift more sugar over sugar-coated cookies before serving.

Store tightly covered at room temperature or freeze up to 1 month.

Makes about 4 dozen cookies

Raspberry Ribbons (Hindbaerkager)

1 cup butter, softened
½ cup granulated sugar
1 large egg
2 T milk
2 t vanilla
¼ t almond extract
2 2/3 cups all purpose flour
6 T seedless raspberry jam
Glaze

Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in egg, milk, vanilla and almond extract until well blended, scraping down side of bowl once.

Gradually add 1½ cups flour. Beat at low speed until well blended, scraping down side of bowl occasionally. Stir in enough remaining flour with spoon to form stiff dough. Form dough into a disc; wrap in plastic wrap and refrigerate until firm, at least 30 minutes or overnight.

Preheat oven to 375°F. Cut dough into 6 equal pieces. Rewrap 3 dough piece and return to refrigerator. With floured hands, shape each piece of dough into 12" long, ¾" thick rope.

Place ropes 2" inches apart on ungreased cookie sheets. Make a lengthwise ¼" deep groove down center of each rope with handle of wooden sppon or finger. (Ropes will flatten to ½" thick strips)

Bake 12 minutes. Take strips out of oven; spoon 1 T jam along each groove. Return to oven; bake 5 to 7 minutes longer or until strips are light golden brown. Cool strips 13 minutes on cookie sheet.

Prepare Glaze Drizzle strips with glaze; let stand 5  minutes to dry. Transfer strips to cutting board. Cut cookie strips at 45° angle into 1" slices. Remove cookies with spatula to wire racks; cool completely. Repeat with remaining dough.

Store tightly covered between sheets of waxed paper at room temperature.

Makes about 5½ dozen cookies

Glaze
½ cup powdered sugar
1 T milk
1 t vanilla

Place all ingredients in small bowl; stir with spoon until smooth.

Makes scant ¼ cup glaze

Christmas Cookies

1 c butter
1 c sugar
2 eggs, unbeaten
1 t vanilla
2¼ cups all purpose sifted flour
1½ t baking powder
1 egg white
colored sugar or other cookie decorations

Cream butter and sugar well. Blend in eggs and vanilla. Gradually add sifted flour and baking powder. Beat well. Chill the dough for 30 minutes.

Preheat oven to 400°. roll out the dough on a floured surface and cut out with Christmas cookie cutters. Using a pastry brush, brush cookies with slightly beaten egg white (may add a slight amount of water). Sprinkle cookies with colored sugar or other decorations. Place on prepared baking sheets, leaving room for the cookies to spread. Bake 6 to 8 minutes until the outside of cookies feel slightly firm to the touch.

*Can be used at other times of the year with other cutters

Lemon Filled Spice Cookies (Medaljekager)

Cookies
2¼ cups all purpose flour
1 t ground cinnamon
½ t ground allspice
½ t ground ginger
½ t ground nutmeg
¼ t salt
1 large egg yolk
¾ cup butter, softened
¾ cup sugar
¼ cup milk
1 t vanilla

Grease cookie sheets; set aside. Place flour, cinnamon, allspice, ginger, nutmeg, and salt in medium bow; stir to combine.

Place egg yolk in large bowl; add butter, sugar, milk, and vanilla. 


Beat butter mixture with electric mixer at medium speed until light and fluffy. Gradually add flour mixture. Beat at low speed until dough forms.


Form dough into a disc; wrap in plastic wrap and refrigerate 30 minutes or until firm.


Preheat oven to 350°F Roll teaspoonfuls of dough into ½" balls; place 2" apart on prepared cookie sheets. Flatten each ball to ¼" thickness with bottom of glass dipped in sugar. Prick top of each cookie using fork. 


Bake 10 to 13 minutes or until golden brown. Remove cookies with spatula to wire racks; cool completely. 


Prepare Lemon Filling. Spread filling on flat side of half of cookies. Top with remaining cookies, pressing flat sides together. Let stand at room temperature until set.


Store tightly covered at room temperature or freeze up to 3 months.


Makes about 3 dozen sandwich cookies


Lemon Filling
2¼ sifted powder sugar
1½ T butter, softened
3 T lemon juice
½ t lemon extract


Beat all ingredients in medium bowl with electric mixer at medium speed until smooth.


Makes about 1 cup filling

Moravian Spice Crisps

1/3 cup shortening
1/3 cup packed brown sugar
¼ cup unsulfured molasses
¼ cup dark corn syrup
1¾ to 2 cups all purpose flour
2 t ground ginger
1¼ t baking soda
1 t ground cinnamon
½ t ground cloves
Powdered Sugar


Melt shortening in small saucepan over low heat. Remove from heat; stir in brown sugar, molasses and corn syrup. Set aside; cool.

Place 1½ cups flour, ginger, baking soda, cinnamon, and cloves in large bowl; stir to combine. Beat in shortening mixture with electric mixer at medium speed, scraping down side of bowl once. Gradually beat in additional flour until stiff dough forms, scraping down side of bowl once.

Knead dough on lightly floured surface, adding more flour if too sticky. Form dough into 2 discs; wrap in plastic wrap and refrigerate 30 minutes or until firm.

Preheat oven to 350°F. Grease cookie sheets; set aside. Working with 1 disc at a time, unwrap dough and place on lightly floured surface. Roll out dough with lightly floured rolling pin to 1/16 inch thickness.

Cut dough with floured 2 3/8" scalloped cookie cutter. (IF dough becomes too soft, refrigerate several minutes before continuing.) Gently press dough trimmings together; reroll and cut out more cookies. (Rerolled dough will produce slightly tougher cookies than first rolling.) Place cookies ½" apart on prepared cookie sheets.

Bake 8 minutes or until firm and lightly browned. Remove cookies with spatula to wire racks; cool completely.

Place small strips of cardboard or parchment paper over cookies; dust with sifted powdered sugar. Carefully remove cardboard.

Store tightly covered at room temperature or freeze up to 3 months.

Makes about 6 dozen cookies.

Christmas Crescents

1 cup walnuts, finely ground
1 cup soft butter
¾ cups granulated sugar
2½ cups sifted all purpose flour
1 cup sifted confectioners' sugar

Preheat oven to 350°. With fingers, gently mix walnuts, butter, granulated sugar, and flour. Shape by teaspoonfuls into small crescents.

Bake on ungreased cookie sheet about 15 to 18 minutes until lightly browned. Cool slightly. While still warm, roll cookies in confectioners' sugar.

Makes 6 dozen.

Graham Cracker Torte

½ cup butter
1 cup sugar
3 eggs, separated
1 t vanilla
grated rind of one orange
½ cup flour
2 t baking powder
½ lb graham crackers, crushed
1 cup milk

Custard
½ cup sugar
1 T cornstarch
1/8 t salt
2 egg yolks
1 cup milk, scalded
½ t vanilla

Icing
2 cups confectioners' sugar
4 T butter
4 T water
1 t vanilla
3 T cocoa

Cream together the butter and sugar. Add well beaten egg yolks, vanilla, and orange rind. Add sifted dry ingredients and cracker crumbs alternately with the milk. Beat egg whites until stiff and fold into mixture. Bake in two 8 inch sandwich tins in a 375°F oven for 20 minutes. Cool.

To make custard filling, mix together the sugar, cornstarch and salt, Add slightly beaten egg yolks. Add the milk and mix well. Cook in the top of a double boiler over simmering water, stirring constantly, until smooth and thick. Cool. Add vanilla.

For icing cream sugar and butter. Add water, vanilla, and cocoa and mix well.

Spread custard between the two torte layers. Frost with icing.

Serves 6-8

Puppy Chow Snack

9 cups Corn Chex, Rice Chex, Wheat Check or Chocolate Chex cereal or combination of these cereals
1 cup semisweet chocolate chips
½ cup peanut butter
¼ cup butter
1 tsp vanilla
1½ cups powdered sugar

Into large bowl measure cereal set aside
In 1 quart microwaveable bowl microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir.
Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2 gallon resealable food storage plastic bag.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool.
Store in airtight container in refrigerator.

Don't let the name fool you into missing out on this great mix. It is a personal favorite treat of mine and I'm so glad that I didn't pass it up just cause the thought of eating puppy chow dog food is sorta gross.