One of the things I have become know for among my family members is the creation of a cookie tray during the holidays. Oh, this is no ordinary cookie tray. It is a mountain of sweet goodness. The only problem is coming up with something a little different each year to surprise them.
Be sure and try these delicious morsels. If you have a favorite recipe you’d like to share send it to me at the following email address: firstname.lastname@example.org
Mexican Wedding Cookies
▪ 1 cup butter, softened
▪ 1/2 tsp. vanilla
▪ 1/4 cup pecans, chopped
▪ 1 cup powdered sugar, divided into 1/2 cup
▪ 1 3/4 cup flour
1. Cream butter and 1/2 cup powdered sugar.
2. Add vanilla and flour. Mix just until dry ingredients are blended. Stir in nuts.
3. Chill dough for 1 hour and roll into 1-inch balls.
4. Bake on un-greased cookie sheet at 350 degrees for 15 minutes.
5. Cool slightly and roll in 1/2 cup reserved powdered sugar. Cool completely and roll again.
Sandi Tuttle, Feeding the Flock North Side Baptist Church
▪ 3 c. flour
▪ 2 tsp. ground ginger
▪ 1 tsp. cinnamon
▪ 1 tsp. baking powder
▪ 1/4 tsp. nutmeg
▪ 1/4 tsp. salt
▪ 3/4 c. (1 1/2 sticks) soft butter
▪ 3/4 c. firmly packed brown sugar
▪ 1/2 c. molasses
▪ 1 egg
1. Mix flour, ginger, cinnamon, baking powder, nutmeg and salt.
2. Beat butter and brown sugar in large bowl with electric mixer until light and fluffy.
3. Add molasses and egg and beat well.
4. Gradually beat in flour mixture on low speed until well mixed.
5. Press dough into flat disk. Wrap in plastic. Refrigerate 4 hours or overnight.
6. Roll out to 1/4 inch thick. Cut, bake on ungreased pans at 350 degrees for 8 to 10 minutes.
7. Cool 1 to 2 minutes. Remove to wire racks.
Donice Nichols, Feeding the Flock North Side Baptist Church
Rolled Out Sugar Cookies
▪ 2 c. white sugar
▪ 1 c. margarine or butter
▪ 1 c. sour cream
▪ 3 eggs
▪ 1 T. vanilla
▪ 5 c. flour
▪ 1 tsp. baking soda
▪ 1/2 tsp. salt
1. Cream until really light sugar, butter and sour cream.
2. Add 3 eggs and mix.
3. Add vanilla.
4. Sift and add flour, salt and baking soda. Mix well.
5. Refrigerate an hour, roll out on well floured board and cut with favorite cookie cutter.
6. Bake at 350 degrees until lightly browned. Frost.
▪ 2 c. powdered sugar
▪ 1/4 to 1/2 c. butter
▪ Milk to thicken for decorating
1. Beat powdered sugar and butter together and add milk, small amount at a time, until it is the consistency you want to put on your cookie.
Jean Donald, Feeding the Flock North Side Baptist Church
▪ 2 egg whites
▪ Dash of salt
▪ 1/2 cup sugar
▪ 1 cup chopped pecans
▪ 1 cup chocolate chips
▪ 1 tsp. vanilla
1. Preheat oven to 350 degrees.
2. Beat egg whites with salt and sugar until stiff. Add remaining ingredients.
3. Drop by teaspoon onto an I greased cookie sheet.
4. Put cookies in oven. Turn oven off and let cookies stay 2 to 3 hours.
5. Makes about 3 dozen cookies.
Brenda Doss, Feeding the Flock North Side Baptist Church
▪ 1 (12oz.) package butterscotch pieces
▪ 1 c. cocktail peanuts
▪ 3 1/2 c. chow me in noodles
1. Melt butterscotch pieces in a double boiler; remove from heat.
2. Stir in peanuts and noodles.
3. Use a heaping teaspoon of prepared mixture and drop on waxed paper to form cluster.
4. Makes 2 to 3 dozen.
Variation: Same as above except use caramel or chocolate chips.
Sherri Smelley Moman, Feeding the Flock North Side Baptist Church
No-Cook Orange Nut Cookies
▪ 1 (12-oz.) box vanilla wafers
▪ 1 lb. powdered sugar
▪ 1 (6-oz.) can frozen orange juice
▪ 1/2 c. finely chopped nuts
1. Mix well and roll into small balls.
2. Roll in extra powdered sugar.
3. Can be stored in refrigerator or cool room.
Carole Willingham From Judy South, Feeding the Flock North Side Baptist Church