Lemon snowballs with lemon juice and chopped pecans, rolled in powdered sugar.
Cook Time: 15 minutes
Ingredients:
- 1/2 cup shortening
- 2/3 cup sugar
- 2 teaspoon finely grated lemon peel
- 1 egg3 tablespoons fresh lemon juice (strained)1 tablespoon water1 3/4 cups all-purpose flour, sift before measuring
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 cup finely chopped pecans
- 1 cup powdered sugar, sifted
Preparation:
Cream shortening and sugar; beat in lemon rind and egg. Stir in lemon juice and water. Sift together the flour, baking soda, cream of tartar, and salt. Stir into batter; stir in chopped nuts. Sift the powdered sugar into a shallow bowl; set aside.
With floured hands, shape dough into small balls. Place about 1 inch apart on ungreased baking sheet. Bake cookies at 350° for 10 to 15 minutes, until just browned on bottom. Remove cookies from baking sheet immediately and roll in the powdered sugar.
Makes about 3 to 4 dozen cookies.
Cook Time: 12-13 minutes
Ingredients
- 3/4 cup butter
- 1 1/2 cup firmly packed dark brown sugar
- 2 tablespoons water
- 2 cups semisweet chocolate chips
- 2 large eggs
- 2 1/2 cups all purpose flour
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- green mint wafers (or mix peppermint chocolate as directed below)
Preparation
In a large saucepan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large mixer bowl and let stand 10 minutes to cool. Mix at high speed and beat in eggs one at a time. Reduce speed to low and add dry ingredients. Mix until just blended. Cover dough tightly with plastic wrap and chill for at least one hour until dough is easy to handle.
Preheat oven to 350 degrees. Line 2 cookie sheets with foil. Roll teaspoonfuls of dough onto cookie sheets 2 inches apart. Bake 12-13 minutes and NO longer. Cookies should come out of the oven looking slightly underdone. They will crisp when cool.
Immediately after taking the chocolate mint cookies out of the oven, place one mint wafer on top of each cookie. Allow mints to soften; then swirl to cover cookie. Peppermint chocolate can be placed on top of cookies instead of wafers. See note below. Sprinkles can be added at this point if desired.
Making Peppermint Chocolate
You will need 1 cup white chocolate and peppermint extract to make this. Melt the white chocolate in a microwave safe bowl by microwaving for 30 secs and then stirring. Repeat until chocolate is partially melted. Remove from microwave and continue stirring until chocolate is completely melted. At this point add 2-4 drops of peppermint extract and food coloring if desired.
Ingredients
- 1/2 cup butter shortening
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup molasses
- 1 large egg
- 1 tablespoon vinegar
- 2 1/2 cups all purpose flour
- Candies and frostings for decorating if desired
Preparation
Preheat oven to 375 degrees. Beat shortening in a mixing bowl on high speed for 30 seconds. Add sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat until combined, scraping bowl occasionally. Mix in the molasses, egg, and vinegar until well combined. Beat in as much flour as you can with the mixer. Stir in remaining flour. Divide dough in half. Cover tightly with plastic wrap, and chill for at least 3 hours.
Grease a cookie sheet with butter shortening. On a lightly floured surface roll the dough to 1/8 inch thick for 2 and 1/2 round cookies and the dough to 1/4 inch for 6 inch gingerbread cookies. Cut dough with your favorite cookie cutters. Place cookies 1 inch apart on baking sheet. Bake round cookies for 5 to 6 minutes and gingerbread people cookies for 6 to 8 minutes. Edges of cookies should be lightly browned. Cool cookies for 1 minute on cookie sheet then transfer to wire rack and cool completely.
Cook Time: 20 minutes
Ingredients
- 3/4 cup butter, softened
- 1/4 cup sugar
- 2 cups all purpose flour
Preparation
Preheat oven to 350 degrees. Mix butter and sugar in large bowl. Stir in flour. If dough is crumbly, mix in an additional 1 to 2 tablespoons of softened butter.
Roll dough to 1/2 inch thickness and cut dough with cookie cutters into desired shapes. The dough can even be cut with a knife into wedges or strips for interesting designs. Bake about 20 minutes or until set. Remove from oven and transfer to a wire rack to cool.
Ingredients
- 3 eggs, beaten
- 1 teaspoon vanilla
- 1 cup butter
- 1 cup brown sugar
- 1 cup sugar
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 cups rolled oats
- 1 cup raisins
Preparation
Combine eggs, vanilla and raisins. Cover and let stand for 30 minutes. Preheat oven to 350* Cream the butter and sugars. Sift the flour and baking soda and add to creamed mixture. Stir in the raisin mixture and oats. Drop by spoonfuls onto ungreased cookie sheet and bake for 10 minutes or until lightly golden brown. Cool.