Third Day Cookiescandy Marathon Recipes

CANDY CANE COOKIES I

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half.
• Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane.
• Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).

CANDY CANE COOKIES III

Steps:

• In a large bowl, cream together the margarine, white sugar and confectioners' sugar. Beat in the egg, vanilla and peppermint extracts. Combine the flour and salt; stir into the creamed mixture until well blended. Cover or wrap dough and chill for at least one hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Divide dough into halves. Color one half red by mixing in the food color. Roll a small amount of each dough into a 2 inch long worm. Roll them together in a twisted rope and curve the end like a cane. Place onto prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. In a small bowl, mix together the crushed candy cane and remaining white sugar. Roll hot cookies in the sugar mixture.

FIRST DAY OF MY COOKIE/CANDY MARATHON (CHILLED DOUGHS)

Steps:

• Chocolate Snowflake Cookies: Combine sugar, oil and melted chocolate and beat until blended. Add eggs and vanilla.
• Combine together: flour, baking powder and salt. Add dry ingredients to creamed mixture. Wrap in plastic wrap and refrigerate a minimum of 2 hours.
• To bake, shape into 1-inch balls and roll in powdered sugar. Place the balls 2 inches apart on a lightly greased baking sheet. Bake at 350 for 10-12 minutes.
• Cream Cheese Frills: Combine butter and vanilla. Add flour, salt and oats and mix well. Add cream cheese and mix until smooth. Wrap in plastic wrap and chill a minimum of 2 hours.
• To bake, roll dough out on a lightly floured board to 1/4-inch thickness. Cut into 3-inch circles using a cookie or biscuit cutter. Spoon about 1/2 teaspoon apricot preserves into the center of each circle. Using your finger, slightly moisten the edge of the circle. Fold over and press edges to seal. Bake at 425 on an ungreased baking sheet for 10 to 12 minutes.
• Crescents: Cream butter. Gradually add powdered sugar, beating well. Gradually add flour mixing well. Add water and vanilla. Stir in chopped pecans. Chill dough a minimum of 2 hours.
• To bake: Break of dough by heaping teaspoonfuls and shape into 2-inch crescent shapes. Place cookies on a lightly greased cookie sheet. Bake at 325 for 17 to 18 minutes. Dust with powdered sugar after cooling.
• Pecan Tassies: Combine flour, cream cheese and 1/2 plus 6 T butter, cutting cream cheese and butter into flour. Wrap in plastic wrap and chill a minimum of two hours.
• To bake, break off pieces of dough and press into miniature tart pans.
• Filling: Combine light brown sugar, chopped pecans, eggs, 2 T butter, vanilla and salt, mixing well. Fill tart shells 3/4 full. Bake at 350 for 20 minutes.

THIRD DAY COOKIES/CANDY MARATHON

Steps:

• Nutty Oatmeal Cookies: Cream shortening with sugar and beat until fluffy. Add eggs.
• Combine dry ingredients; set aside.
• Combine milk and soda; set aside.
• Add dry ingredients alternately to creamed mixture with milk. Stir in oatmeal and nuts. Drop by teaspoonfuls onto a greased baking sheet.
• Bake at 350°F for 10-12 minutes until brown.
• Easy Macaroons: Combine all ingredients. Drop by teaspoonful onto a greased cookie sheet 1 inch apart. Place a maraschino cherry half on each cookie.
• Bake at 350°F for 10-12 minutes. Remove from baking sheet at once using a moistened spatula.
• Lemon-Butter Snowbars: Mix together butter, flour and 1/4 cup sugar. Press into an ungreased 8-inch square pan.
• Bake at 350°F for 15-20 minutes until light brown around the edges.
• Filling: Mix together eggs, 3/4 cup sugar, 2 T flour, baking powder and lemon juice. Pour filling over crust.
• Bake 20 minutes at 350°F or until set. Sprinkle with powdered sugar once bars are cool and cut into squares.
• Orange Honey Bars: Beat together honey, brown sugar, oil and eggs until smooth. Add vanilla and orange peel.
• Mix dry ingredients together then stir into honey mixture. Add nuts and mix well. Pour into a greased and floured 9x13-inch baking pan.
• Bake at 350°F for 35 minutes or until done.
• Icing: Mix powdered sugar with orange juice and orange peel. Frost cooled bars then cut.