Category: Cookies

Heat oven to 300ºF.

Beat butter, powdered sugar and vanilla in large bowl until creamy.

Add cocoa; beat until well blended.

Gradually add flour, stirring until smooth.

Roll or pat dough to ¼” thickness on lightly floured surface or between 2 pieces of wad paper.

Cut into shapes.

Place on ungreased cookie sheet and bake 15 to 20 minutes or just until firm.

Decorate with white chocolate chips (apply while cookies are still warm so they will adhere).

Cream shortening and sugar.

Beat in eggs and vanilla.

Beat in pumpkin.

Combine dry ingredients and stir in.

Drop by spoonful.

Bake at 375ºF for 10-12 minutes.

Bake at 375º for 10-12 minutes

Beat butter in a large bowl with electric mixer at medium speed until smooth.

Add powdered sugar; beat until well blended.

Add egg and vanilla; beat until well blended.

Combine candied fruit and walnuts in medium bowl.

Stir ¼ cup flour into fruit mixture.

Add remaining 2 ¼ cups flour to butter mixture; beat at low speed until blended.

Stir in fruit mixture with spoon.

Shape dough into 2 logs, each about 2” in diameter and 5 ½” long.

Spread coconut evenly on sheet of waxed paper.

Roll logs in coconut, coating evenly.

Wrap each log in plastic wrap.

Refrigerate 2-3 hours or overnight, or freeze up to 1 month. (Let frozen logs stand at room temperature about 10 minutes before slicing and baking).

Preheat oven to 350ºF.

Grease cookie sheets.

Cut logs into ¼” thick slices; place 1” apart on cookie sheets.

Bake 13-15 minutes or until edges are golden brown.

Transfer to wire racks to cool

Heat oven to 325ºF.

Grease and lightly flour cookie sheets.

In large bowl, beat egg whites unto foamy.

Add sugar, flour salt and almond extract; blend well.

Stir in coconut and candied cherries.

Drop dough by scant tablespoonfuls 2 inches apart onto greased and floured cookie sheets.

Bake 13 to 17 minutes or until set and lightly browned.

Immediately remove from cookie sheets.

Preheat oven to 375ºF.

Combine flour, baking powder and salt in small bowl; set aside.

Beat butter and sugar at medium speed until light and fluffy.

Beat in egg, 1 tbsp. lemon peel and vanilla until well blended.

Gradually beat in flour mixture on low speed until blended.

Drop dough by level ¼ cupfuls onto ungreased cookie sheets, spacing 3” apart.

Flatten dough until 3” in diameter with bottom of glass that has been dipped in additional sugar.

Bake 12 to 14 minutes or until cookies are just set and edges are golden brown.

Cool on cookie sheets 2 minutes; transfer to wire racks.

Cool completely.

Combine powdered sugar, lemon juice and remaining 1 tbsp lemon peel in small bowl; drizzle mixture over cookies.

Let stand until icing is set. (Makes about 1 dozen (4-inch) cookies.

In large bowl combine all ingredients except flour and coloured sugar; beat until light and fluffy.

Lightly spoon flour into measuring cup; level off.

Add flour; mix well.

Shape dough into 3 disks.

Wrap dough in plastic wrap; refrigerate 1 hour for easier handling.

Heat oven to 375ºF.

On floured surface roll out 1 disk of dough at a time to 1/4” thickness.

Cut with lightly floured cookie cutters.

Place 1” apart on ungreased cookie sheets.

Bake at 375ºF for 6 to 10 minutes or until light golden brown.

Frost and decorate as desired.

Preheat oven to 350ºF.

Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.

Add flour; mix well.

Stir in chopped chocolate and cranberries.

Drop rounded tablespoons of dough, 2’ apart, onto ungreased baking sheets.

Flatten each ball of dough slightly.

Bake 10-14 minutes or until lightly browned.

Cool 5 minutes on baking sheets.

Remove to wire racks; cool completely.