COOKIES -- continued
NUTTY JAM BALLS
Cream Butter, Sugar and Egg Yolks  until very light and fluffy (foamy), add Vanilla.  Save the Egg Whites for later. Sift in Flour, mix well.  Refrigerate for about an hour for easier handling, then roll into 1" balls, dip these into the slighly beaten Egg White, then coat with the Nut flakes.  Place on lightly greased baking sheet, press hole in each Cookie (I use the non-business end of a wooden cooking spoon, a thimble works well, too).  Fill hole with jam (Strawbery seems to be the favourite).  Bake in 375 deg. F (preheated) oven for 13-15 mins.  Store in airtight container in a cool place.

NOTE: These cookies really do taste better when at least one stick of "real" Butter is used (same goes for the next recipe).
2 sticks Butter
3/4 cup Sugar
2 Eggs
(separated)
1-1/4 tsp Vanilla Extract
2 cups White Flour
----------------------------------------
approx. 1 cup Walnuts
(ground)
Strawberry or Apricot Jam
KRISPY KRESCENTS
2 sticks Butter
1 cup Sugar
1 cup Walnuts
(ground)
2 cups Flour
2 tsp Vanilla Extract
Confectioner's Sugar
Cream Butter and Sugar until very light and fluffy (foamy), stir in Vanilla Extract and Nuts, then sift in Flour; mix until dough holds together (you can add a Tbsp or two of cold Water if necessary). This can be refrigerated for a while to make for easier handling. Using about 1 tsp of dough, shape into a roll about 2-1/2" long, tapering the ends. Bend into crescents on ungreased baking sheet, flatten ever so slightly (for more even baking). Bake at 350 deg. F (preheated oven) for 20-25 mins or until lightly browned -- you might want to check one for "done-ness" inside. Dust with the Confectioner's Sugar while still warm. Let cool, then store in airtight container.  For best results, layer between sheets of waxed paper to keep the Sugar from clinging to the cookie on top.
Seasonal colours for your cookie arrangement but NOT vegetarian:
RED and GREEN SUGAR COOKIES
3/4 cup Oleo
1 cup Sugar
2 Eggs
1 tsp Vanilla Extract
1 tsp Almond Extract
1 pck Cherry Jello
2-1/2 cups Flour
1 tsp Baking Powder
Sm. dish of regular Sugar
Green Sugar
Chocolate Streusels
Ingredients on the left are for RED COOKIES (Almond flaour).

Preheat oven to 400 deg F. Whip Oleo, Sugar and Eggs until light and fluffy, stir in Extracts and Jello Powder. Sift in Flour and Baking Powder. Roll pieces of dough into walnut-sized balls, place about 3" apart on ungreased baking sheet. Flatten with bottom of a drinking glass that has been dipped into Sugar. Sprinkle Green Sugar around the edges; using your finger, make a small indentation in the middle, fill with Chocolate Streusels. Or press in an M&M or Chocolate Chip. Hundreds and Thousands (Nonpareils) are fun but messy. Bake for 6-8 mins until edges just begin to brown.


GREEN COOKIES
(Lemon flavour): Same as above, but use LIME Jello instead of Cherry, and LEMON Extract instead of Almond. Use Green Sugar on these, too, I've tried Red but it fades and looks nasty.

PLEASE NOTE: DUE TO THE USE OF JELLO, THESE COOKIES DO NOT QUALIFY AS "VEGETARIAN"
HAYSTACKS
Melt together equal amounts of Milk Chocolate Bark and Vanilla Bark. You can use Milk Chocolate Chips if you cannot find the Milk Chocolate Bark (personally, I find the "dark" Bark quite inedible, but your mileage may vary). A double boiler is the safest method for melting, but on the lowest setting with frequent stirring it can also be done in the Microwave.

Add Rice Crispies, shredded Coconut, stir in some crushed Walnuts. Keep adding Rice Crispies and Coconut ad lib until the mass is stiff enough to hold together in little heaps (on waxed paper).

Depending on your taste, you can also use Puffed Rice Cereal, M&M's, whatever.


Cool thoroughly, store in a cool, dry place.

NOTE: I've noticed that most Chocolate Chips will not melt gracefully (the chocolate mass will not get very liquid). In that case, melt in some Butter. After you have incorporated the rest of your ingredients, line a jelly roll pan with waxed paper and spread the "dough" evenly (top with another piece of waxed paper before patting it into shape). Refrigerate until set, then cut into bars. Alternatively, buy a couple of good-quality (imported!) Milk Chocolate Bars. Hey, it's the Holidays ... live a little!
"HEROIN" COOKIES
2 sticks Oleo
1 cup Sugar
1 Egg Yolk
1 tsp Orange Extract
1-3/4 cups Flour
1/3 cup Poppy Seeds
1/4 tsp grated Nutmeg
1/2 tsp Almond Extract
Cream together Oleo, Sugar, Egg Yolk and Extracts; if you have an Orange handy, you can also add some Zest. Add sifted Flour, Poppy Seeds and Nutmeg. Refrigerate for at least 2 hrs. On floured surface, roll to about 1/4" thickness. Cut out desired shapes, put on ungreased cookie sheet, bake at 350 deg. F (preheated oven) for about 8-10 mins. Cool slightly on cookie sheet before transferring to airtight container. Depending upon size, makes about 4 doz.
COOKIES
PAGE 1
CHOCOLATE
CHERRY
COOKIES

Thanks to my Friend Theresa who shared this recipe with me.
1-1/2 cups Flour
1/2 cup Cocoa Powder
1/2 tsp Salt
1/4 tsp EACH  Baking Powder, Baking Soda
1/2 cup Oleo
1 cup Sugar
1 Egg
1-1/2 tsp Vanilla
1 10-oz jar Marashino Cherries
Preheat oven to 350oF. Mix dry ingredients.  In separate bowl, beat Oleo and Sugar until fluffy, add Egg and Vanilla, beat well. Mix in dry ingredients. Shape into 1" balls, place on ungreased cookie sheet. Drain Cherries. Make an indentation in each ball (you might dip whatever you're using to make the indentation into flour or spray with cooking spray to keep dough from sticking). Place a Cherry in center of each indentation. Bake for about 10 mins. Makes 3 doz.

Variation: In small saucepan, combine 6 oz. of semi-sweet Chocolate Chips, 1/2 cup Condensed Milk and 4 tsp of the Cherry Juice (use more if frosting needs to be thinned). Spoon 1 tsp of this over each cookie BEFORE baking. This is something I haven't tried, I like them just fine "as is". 
Unless otherwise noted,
all recipes copyright
Valkyrie Grant
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