Gingerbread Cookies
1 cup butter
1 cup sugar
1 cup molasses
4 cups flour
1/4 cup sour milk
1 tsp. salt
1 tsp cinnamon
1 tsp. ginger
1 tsp. allspice
1 tsp. cloves
1 tsp. soda
Cream butter, sugar and molasses together. Add other ingredients. Mix thoroughly. Roll out on flour covered surface to about 1/4 inch thick. Cut out with ginger bread man cutter or other cutter. Place on center rack of 400° oven for 8 minutes.
Macaroon Kiss Cookies
1/3 cup butter or margarine (softened)
1 (3 oz. pkg.) cream cheese (softened)
3/4 cup sugar
1 egg yolk
1 1/4 cup unsifted all-purpose flour
5 cups (14 oz. pkg.) flaked coconut
2 tsp. almond extract
2 tsp. orange juice
2 tsp. baking soda
1/4 tsp. salt
54 chocolate drops (9 oz. pkg. unwrapped)
Cream butter, cream cheese and sugar together in large mixer bowl until light and fluffy. Add egg yolk, almond extract and orange juice. Mix well. Combine flour, baking soda and salt. Gradually add creamed mixture. Stir in 3 cups of the coconut. Cover tightly and chill 1 hour or until firm enough to handle. Shape dough into 1 inch balls. Roll balls in remaining coconut. Place on ungreased cookie sheet.
Bake at 350° on center oven rack for 10 to 12 minutes or until lightly browned. Remove from oven and immediatly press unwrapped chocolate drop on top of each cookie. Cool 1 minute. Carefully remove cookies from cookie sheet and cool completly on cooling rack. Makes about 4 1/2 dozen.
Date Roll Cookies
2 1/4 cups chopped dates
1 cup sugar
1 cup water
1 cup nuts
1 cup butter or margarine
2 cups brown sugar
3 eggs well beaten
4 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
Mix and cook in pot dates, sugar and water until thick, then add nuts. Cream together butter, brown sugar and vanilla, then add eggs and mix well. Add flour, salt and baking soda to creamed mixture and mix thoroughly. Roll mixture into large ball and roll out on well floured board or table top to about 1/2 inch thick. Add date mixture to the top of cookie dough, roll up with date mix and freeze. Take out of freezer and cut rolled log into 1/2 inch slices and place on a ungreased cookie sheet. Bake at 350° for 8 to 12 minutes or until lightly brown on the center oven rack.
Grandma's Icebox Cookie
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1/2 tsp. vanilla
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 1/2 cups flour
1/2 cup chopped walnuts
Cream together butter, brown sugar and sugar. Add eggs and vanilla. Mix thoroughly. Mix in baking powder, baking soda, salt, flour and walnuts. Form into 1 inch balls or roll into a log. Cut log or smash balls with the bottom of a glass dipped in sugar. Bake at 350° for 10 to 12 minutes on center rack of oven.
Joey's Walnut Frosties
1 cup firmly packed brown sugar
1/2 cup butter (softened)
1 tsp. vanilla
1 egg
1 3/4 cups flour
1/2 tsp. soda
1/4 tsp. salt
Topping:
1 cup chopped walnuts
1/2 cup packed brown sugar
1/4 cup sour cream
In large bowl cream 1 cup brown sugar and butter Mix until light and fluffy. Blend in vanilla and egg. Gradually add flour, baking soda and salt into creamed mixture. Mix well. Shape dough into 1 inch balls. Place balls 2 inches apart on ungreased cookie sheet. With thumb, make an imprint into the center of each cookie. Combine topping ingredients and fill each cookie imprint with 1 teaspoon of topping mix. Bake at 350° on center oven rack for 10 to 14 minutes or until lightly brown.
Chocolate Covered Cherry Cookies
1 1/2 cups flour
1/2 cup cocoa
1/2 cup butter
1 cup sugar
1/4 tsp. salt
1/4 tsp. baking soda
2 eggs
1 1/2 tsp. vanilla
48 maraschino cherries (10 oz jar)
1 (6 oz) pkg. or 1 cup semi-sweet chocolate chips
1/2 cup sweetened condensed milk
Mix butter, sugar, egg and vanilla together thoroughly. Add flour cocoa, salt and baking soda. Mix well. Shape dough into 1 inch balls. Place on ungrease cookie sheet. With thumb, pres an indentation into the top of each cookie. Drain the cherries and save the juice. Put a cherry into the indent of each cookie. Bake cookies at 350° for 10 minutes. Combine chocolate chips and sweetened condensed milk in a saucepan and melt chips. Add 4 tsp. of reserved cherry juice. Place 1 tsp. of chocolate mixture over each cherry. Spread to cover the cherry. If the glaze does not spread easily, add a little more cherry juice.
