Cookie Book 2011

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2011 We Energies Cookie Book

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For many families, the holiday season ofcially begins with thetime-honored tradition of cookie baking. Were delighted thatour holiday Cookie Book is part of that tradition in thousands of

homes. Every year, customers share wonderful stories with meabout turning to their favorite recipes in books that are now40 or 50 years old.

I know youll enjoy the 2011 edition of our Cookie Book, lledwith 37 delicious recipes from the kitchens of our employees.Theyre happy to share their family favorites with you.

From all of us at We Energies, please accept our best wishesfor a warm and wonderful holiday season.

Sincerely,

Gale Klappa

Chairman, President and Chief Executive Ofcer We Energies

Note from the President

Thank youThe following employeesgenerously offered theirrecipes for this yearsedition:

Pamela BragaTeri CottonDeborah DomagalskiJoan DudzikBrent FintelDiane HeinleRocky JamesSusan JohnsonAudrey KrolickiDiane Kwiatkowski

Michelle LamkeJan LongJennifer LoopLonnie RottDave SchigodaJerry SchmidtKathy TerekJoan TobianskiDebbie TschudyJeff YankeTom Young

Special thanks to the baking and pastry arts students and instructors at MilwaukeeArea Technical College who graciously gave their time and talent to test the recipes.

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2011 We Energies Cookie Book Page 1

Recipe Page

Aunt Jeans No-Bake Peanut Mallow Squares 3

Birds Nest Cookies 3

Grandmas Ginger Cream Mini-Cupcakes 4

Cereal Cookies 5

Chocolate Peppermint Kisses 5

Grandma Obrigewitschs Sugar Kuchen 7

Chocolate Kiss Cookies 8

Peanut Clusters 8

Frosted Pecan Dainties 9

Chocolate Chip Squares 9

Glazed Pfeffernuesse 11

Gluten-Free Chocolate Chip Cookies 12Gluten-Free Coconut Macaroons 13

Grandma Annes Kolachky 13

Grandma Lonis Butter Cookies 15

Sugared Pecans 15

Have Fun Create Your Own Dippers 16-17

Butter Balls 19

Carols Brown Sugar Cookies 19

Recipe Page

Chinese Almond Cookies 20

Holly Clusters 20

Nathans Gingerbread Men 21

Mini-Danish Cookies 23

English Toffee 23

Melting Moments Christmas Version 24

Buttermint Cookies 24

Moms Poppy Seed Cookies 25

Lisas Sugar Plums 25

Large Sugar Cookies 27

Pastel Cookies 27

Raisin Cookies 28Potato Chip Crisps 28

Spitzbuben 29

Pumpkin Cookies 31

Refrigerator Cookies 32

Toffee Butter Cookies 32

Grandmas Christmas Cookies 33

Fairy Food 33

Table of Contents

Appearing on cover (from left): Cereal Cookies (Pg. 5) Pastel Cookies (Pg. 27) Frosted Pecan Dainties (Pg. 9)Mini-Danish Cookies (Pg. 23)

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Aunt Jean's No-Bake Peanut Mallow Squares1 cup (6-ounce package) semi-sweet chocolate chips1 cup butterscotch chips1/2 cup creamy peanut butter (not low fat)3 cups miniature marshmallows1 cup salted peanuts

Combine chocolate chips, butterscotch chips and peanut butter.Melt, using double boiler or microwave oven, stirring frequently.Cool slightly. Stir in marshmallows and peanuts. Pour into 8x8-inchpan lined with aluminum foil. Cool until set. Use foil to lift from pan;cut into squares.Makes about 2 dozen squares.

1/2 cup shortening1/2 cup brown sugar, packed1 egg yolk1/2 teaspoon vanilla extract1 cup all-purpose our1/4 teaspoon salt1 egg white, beaten3/4 cup chopped walnuts1/3 cup jam or 12 large maraschino cherries, drained and cut in half

In medium bowl, cream shortening and brown sugar. Mix in egg yolkand vanilla. Blend in our and salt. Cover bowl; refrigerate 2 to 3 hoursor overnight.

Preheat oven to 350 degrees F. Shape rounded teaspoonfuls of doughinto balls, dip in egg white, then roll in chopped walnuts. Place ongreased cookie sheets. Make thumb print in center; ll with jam orcherry half. Bake at 350 degrees for 12 to 15 minutes or until slightlybrowned on edges. Cool on wire cooling racks.Makes about 2 dozen.


Bird's Nest Cookies

Appearing on previous page (from left): Birds Nest Cookies (Pg. 3) Aunt Jeans No-Bake Peanut Mallow

Squares (Pg. 3)Holly Clusters (Pg. 20)Chinese Almond Cookies (Pg. 20)

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4 cups all-purpose our2 teaspoons ground ginger1 teaspoon ground nutmeg1 teaspoon ground cloves1 teaspoon ground cinnamon2 teaspoons baking soda1/2 teaspoon salt1/2 cup shortening1 cup granulated sugar1 egg1 cup mild molasses1 cup hot water

Preheat oven to 350 degrees F. In large bowl, mix our, ginger, nutmeg,cloves, cinnamon, baking soda and salt; set aside. In separate largebowl, cream shortening and sugar; beat in egg. Blend in molasses.Add our mixture alternately with hot water; mix well. Line 2-inchmini-mufn pans with paper liners; ll 3/4 full with batter. Bake at350 degrees for 12 to 15 minutes or until toothpick inserted in the centercomes out clean. Cool in pan on wire rack for 5 minutes, then removecupcakes from pan. Cool completely on wire racks. Spread CreamCheese Frosting on cupcakes or decorate cupcakes by putting frostingin pastry bag or tube with a star or round tip. Store in covered containerin refrigerator.Makes about 7 dozen .

Cream Cheese Frosting

1/4 cup butter, softened2 (3-ounce packages) cream cheese, softened1 teaspoon vanilla extract3 cups powdered sugar

Cream butter and cream cheese; blend in vanilla. Slowly add powderedsugar; beat until smooth. Add additional powdered sugar or milk toadjust consistency as needed.

Grandma's Ginger Cream Mini-Cupcakes

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1 cup butter or margarine, softened1 cup granulated sugar1 cup brown sugar, packed2 eggs1 tablespoon water2 cups all-purpose our1/2 teaspoon salt1 teaspoon baking soda1/2 teaspoon baking powder2 cups uncooked oats (quick or old fashioned)1 cup cornakes1 cup raisins1 cup chopped nuts

Preheat oven to 350 degrees F. In a large bowl, cream butter, granulatedand brown sugars. Mix in eggs and water. Combine our, salt, bakingsoda and baking powder; blend into sugar mixture. Stir in oats, cornakes,raisins and nuts; mix well. Drop by teaspoonfuls on lightly greasedcookie sheets. Bake at 350 degrees for 8 to 10 minutes. Cool on wirecooling racks.Makes about 5 dozen.

2 egg whites (room temperature)1/4 teaspoon salt3/4 cup granulated sugar1/2 teaspoon vanilla extract1/2 cup miniature chocolate chips2 tablespoons crushed peppermint candiesRed food coloring

Preheat oven to 250 degrees F. In glass bowl, beat egg whites andsalt until frothy. Add sugar gradually, beating after each addition.Beat until stiff peaks form, about 4 to 5 minutes. Blend in vanillaand a few drops of red food coloring until mixture turns pink. Fold inchocolate chips and crushed peppermint. Drop teaspoonfuls of mixtureonto parchment-lined cookie sheets; bake at 250 degrees for 45 minutes.Cool on pan for 2 to 3 minutes, then transfer to wire cooling racks.Makes about 5 dozen.

Cereal Cookies


Chocolate Peppermint Kisses

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9 cups all-purpose our2 cups granulated sugar, divided1 teaspoon salt1 teaspoon baking powder1 teaspoon baking soda1 teaspoon ground anise or anise extract1-1/2 cups lard4 eggs2 cups (1 pint) whipping cream

In large bowl, combine our, 1-1/2 cups sugar, salt, baking powder,baking soda and ground anise (if used). Cut in lard. In separate bowl,mix eggs, whipping cream and anise extract (if used); mix into ourmixture. Work dough to a pliable consistency. Wrap tightly in plasticwrap; chill for several hours or overnight.

Make Date Filling. Preheat oven to 350 degrees F. Divide dough in half.On a 16x14-inch or larger ungreased cookie sheet, roll out half of doughto a 14x12-inch rectangle that is 1/4-inch thick. Spread Date Fillingevenly over the top. Roll the remaining dough on parchment to the samesize as the bottom and 1/4-inch thick. Use parchment to lift and positiondough on top of date lling; peel off parchment. Pinch outside edgestogether. Sprinkle remaining 1/2 cup sugar on top. Bake at 350 degreesfor about 35 minutes or until top is light brown. Place cookie sheet onwire cooling rack to cool. Cut into bars.Makes about 6 dozen, dependingon size.

Variation:Bake without the lling by rolling dough to 1/2-inch thicknesson cookie sheet. Sprinkle with 1/2 cup granulated sugar. Bake untiltop is light brown.

Note:Ground anise can be purchased at spice specialty stores.

Date Filling

1 pound chopped pitted dates1 cup granulated sugar1 cup water

In medium saucepan, combine dates, sugar and water; bring to a boil,then cook on low heat until mixture reduces to a smooth consistency.Stir often.

Grandma Obrigewitsch's Sugar Kuchen


Appearing on previous page (from left): Grandma Obrigewitschs Sugar Kuchen (Pg. 7) Gluten-Free Chocolate Chip Cookies (Pg. 12)Spitzbuben (Pg. 29) Raisin Cookies (Pg. 28)

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1/4 cup butter or margarine4 squares (1-ounce each) unsweetened chocolate2 cups granulated sugar4 eggs2 cups all-purpose our2 teaspoons baking powder1/2 teaspoon salt1/2 cup nely chopped walnuts or pecansPowdered sugar60 (about 10 ounces) chocolate kisses, unwrapped

Melt butter or margarine and chocolate; cool slightly. Mix in sugar.Add eggs, one at a time, stirring well after each. Combine our, bakingpowder and salt; blend into chocolate mixture. Stir in nuts. Refrigeratedough in covered container for at least 1 hour for easier handling.

Preheat oven to 300 degrees F. Shape level tablespoons of dough into1-inch balls; roll in powdered sugar. Place 2 inches apart on parchment-lined cookie sheets. Bake at 300 degrees for 12 to 15 minutes or until set.Do not over bake. Remove from oven; place chocolate kiss in center ofeach cookie. Cool on wire cooling racks.Makes about 5 dozen.

Note: Mint, milk chocolate, dark chocolate, cherry, trufe, peanut butterand other avors of kisses can be used.

2 pounds white almond bark1 (8-ounce) milk or dark chocolate candy bar2-1/2 cups (16 ounces) semi-sweet chocolate chips1 teaspoon almond extract4 to 5 cups dry roasted, salted or unsalted peanuts

Melt almond bark, candy bar and chocolate chips together using doubleboiler or microwave oven. Blend in almond extract and peanuts. Dropteaspoonfuls or tablespoonfuls (depending on size desired) on waxedpaper; cool. Store in airtight containers or freeze.Makes about 7 dozentablespoon-sized clusters.

Variation:Substitute cornakes for all or part of the peanuts.

Chocolate Kiss Cookies


Peanut Clusters

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1 cup butter, softened1/4 cup powdered sugar1 teaspoon vanilla extract2 cups all-purpose our1/2 teaspoon salt1/2 cup chopped pecans

Cream butter; mix in sugar and vanilla. Combine our and salt; blend intobutter mixture. Shape into roll 1-1/2 inches in diameter. Cover and chillseveral hours or overnight.

Preheat oven to 350 degrees F. Cut into 1/4-inch slices; place onungreased cookie sheets. Bake at 350 degrees for 13 to 16 minutes.Cool on wire cooling racks. Frost with Browned Butter Frosting;sprinkle with chopped pecans.Makes about 7 dozen.

Browned Butter Frosting

2 tablespoons butter1-1/2 cups powdered sugar1 tablespoon hot water2 to 2-1/2 tablespoons cream

Lightly brown butter in saucepan. In medium bowl, combine powderedsugar, water and butter. Beat in 2 tablespoons cream. If needed, addremaining cream to adjust spreading consistency.

2 cups nely crushed graham cracker crumbs (about 30 crackers)1 (14-ounce) can sweetened condensed milk (not evaporated)1 cup chopped pecans1 cup chocolate chips, semi-sweet, dark or milk chocolate1 teaspoon vanilla extract

Preheat oven to 325 degrees F. Blend cracker crumbs with condensedmilk; stir in pecans, chocolate chips and vanilla. Spread into greased7x11-inch pan. Bake at 325 degrees about 35 minutes. Cool pan on wirecooling rack. Cut into squares while warm.Makes about 24 squares.

Frosted Pecan Dainties


Chocolate Chip Squares

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6 cups sifted cake our1/8 teaspoon ground black pepper1/2 teaspoon ground cloves1/2 teaspoon ground allspice1/2 teaspoon ground nutmeg1/4 teaspoon ground mace1-1/2 teaspoons ground cinnamon1/8 teaspoon ground cardamom1/2 teaspoon salt1/2 teaspoon baking soda1-1/4 cups butter, softened1-1/4 cups brown sugar, packed3/4 cup mild molasses1/2 cup warm water1 teaspoon anise extract2 cups chopped walnutsPowdered sugar

Sift together our, pepper, cloves, allspice, nutmeg, mace, cinnamon,cardamom, salt and baking soda; set aside. Cream butter and brownsugar. Blend in molasses, water and anise. Add dry ingredients and nutsto butter mixture; mix well. Chill overnight.

Preheat oven to 375 degrees F. Make glaze. Shape dough into 1-inchballs (dough is sticky). Bake on parchment-lined cookie sheets at375 degrees for 10 to 12 minutes. Cool on wire cooling racks for about2 minutes, then dip top of hot cookie into glaze. Immediately coat withpowdered sugar; cool completely on wire cooling racks.Makes about9 dozen.

Glaze

1-1/2 cups powdered sugar4-1/2 tablespoons hot milk1/2 teaspoon vanilla extract

In small bowl, blend powdered sugar, milk and vanilla until smooth.

Glazed Pfeffernuesse


Appearing on previous page (from left): Grandmas Ginger Cream Mini-Cupcakes

(Pg. 4)Gluten-Free Coconut Macaroons (Pg. 13)Grandmas Christmas Cookies (Pg. 33) Glazed Pfeffernuesse (Pg. 11)

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2-1/4 cups rice our1 teaspoon baking soda1/2 teaspoon salt1 cup shortening (not butter or margarine)3/4 cup granulated sugar3/4 cup brown sugar, packed2 eggs2 teaspoons vanilla extract (gluten free)1 teaspoon water, if needed2 cups (12-ounce package) semi-sweet chocolate chips

Preheat oven to 350 degrees F. In medium mixing bowl, combine riceour, baking soda and salt. Set aside. In large mixing bowl, creamshortening, granulated sugar and brown sugar. Mix in eggs and vanilla.Blend in rice our mixture. Add water if dough is dry or crumbly. Stir inchocolate chips. Shape teaspoonfuls or tablespoonfuls of dough intoballs; place on parchment paper lined cookie sheets. Bake at 350degrees for 7 to 9 minutes or until browned around edges. Cool onpan for 2 to 3 minutes, then transfer to wire cooling racks.Makesabout 5 dozen.

Note:There are two types of rice our. The type that is most readilyavailable is ground from long- or medium-grain rice. Sweet rice our(also called glutinous rice our) is ground from short grain glutinous rice(sticky rice). It does not contain gluten but has a higher starch content.This recipe has been tested with both rice ours. The cookies made fromthe most commonly available rice our are crisper and atter than thecookies made from the glutinous rice our.

Gluten-Free Chocolate Chip Cookies


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2 egg whites, room temperature1/4 teaspoon salt1 teaspoon vanilla extract (gluten free)1/2 cup granulated sugar2 tablespoons rice our2-1/3 cups aked coconutChocolate jimmies for topping

Preheat oven to 350 degrees F. In glass bowl, beat egg whites, salt andvanilla until frothy. Slowly add sugar, a tablespoon at a time, beatingwith electric mixer at high speed after each addition. Beat until softpeaks form. In separate bowl, combine rice our and coconut; fold intobeaten egg whites. Drop teaspoonfuls of dough onto parchment-linedcookie sheets. Sprinkle with jimmies. Bake at 350 degrees for 9 to 11minutes or until just starting to brown around edges. Let rest on cookiesheets for 2 to 3 minutes, then transfer to wire cooling racks.Makesabout 3 dozen.

1 cup butter, softened1 (3-ounce) package cream cheese1 teaspoon vanilla extract1/2 teaspoon salt2-1/2 cups all-purpose our1/2 cup preserves (raspberry, apricot, etc.)Powdered sugar

Preheat oven to 400 degrees F. In large bowl, cream butter, cream cheese, vanilla and salt. Blend in 2 cups our; work in remaining 1/2 cup our toform a smooth dough. Divide dough in half; roll out one portion of doughat a time. On a lightly oured surface, roll dough about 1/4-inch thick.Cut into 2-inch rounds or squares. For rounds and squares, make a slightindentation in center with thumb; ll with scant 1/2 teaspoon preserves.Finish shaping squares by tightly pinching opposite ends together tocover preserves; leave other ends at. Place about 2 inches apart onungreased cookie sheets. Bake at 400 degrees for about 12 to 17 minutesor until edges start to brown. Cool on wire cooling racks. Dust withpowdered sugar.Makes about 3 dozen.

Gluten-Free Coconut Macaroons


Grandma Anne's Kolachky

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1 cup butter, softened1/2 cup granulated sugar1 egg1 tablespoon vanilla extract1/2 teaspoon grated lemon peel3 cups all-purpose our1/2 teaspoon baking powder1 tablespoon milk (optional)Colored sugar

In large bowl, cream butter and sugar. Beat in egg, vanilla and lemonpeel. Sift together our and baking powder; blend into butter mixture.If mixture is dry or crumbly, add milk. Cover container; chill dough forseveral hours or overnight.

Preheat oven to 425 degrees F. Take 1/3 of dough from the refrigeratorat a time and place on very lightly oured surface. Roll 1/8-inch thick.Cut with oured cookie cutters of desired shapes. Sprinkle with coloredsugar. Place on ungreased cookie sheets; bake at 425 degrees for 5 to 7minutes or until golden brown. Cool on wire cooling racks. Repeat withremaining dough.Makes about 6 dozen, depending on size of cookiecutters used.

1 egg white1 teaspoon vanilla extract1 pound pecan halves1 cup brown sugar, packed1 teaspoon salt1 teaspoon cinnamon

Preheat oven to 250 degrees F. Beat egg white and vanilla until stiff.Fold in pecans. In small bowl, combine brown sugar, salt and cinnamon.Blend into nut mixture. Spread mixture on greased jelly roll pan. Bake at250 degrees for about 1 hour, stirring every 15 minutes.Makes about 6to 7 cups.

Grandma Loni's Butter Cookies


Sugared Pecans

Appearing on previous page (from left): Grandmas Lonis Butter Cookies (Pg. 15) Nathans Gingerbread Men (Pg. 21) Lisas Sugar Plums (Pg. 25) Sugared Pecans (Pg. 15)

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Have fun create your own dippers!


Prepare coating. Dip half to three-fourths of dipper in a coating. Ifdesired, dip in one or more pizzazzwhile coating is warm. Place onparchment- or waxed paper-linedcookie sheets; cool for 30 to 40minutes or until rm. Refrigerateif desired.

Dippers with two coatingsDip in one coating, cool until rm, dippart way in another coating and allowrst coating to show at top; cool untilrm. Or, dip in one coating, cool untilrm and drizzle another coating overdipper. Refrigerate if desired.

Partially dippedsandwich dippersSpread one cookie/cracker withlling and place another one on top.Dip about one-half of sandwich in

coating. If desired, dip in pizzazzwhile coating is warm. Cool untilrm. Refrigerate if desired.

Completely dippedsandwich dippersUsing tongs or fork, completely coversandwich dipper with coating. Ifdesired, dip in pizzazz or drizzle withanother coating. Place on parchment-or waxed paper-lined cookie sheets;cool for 30 to 40 minutes or until rm.Refrigerate if desired.

Ideas to get you startedDippers Variations

Dippers Coatings Pizzazz

Apricots or pineapple, dried Colored/avored confectionery coating Cereal or granola

Cookies Chocolate wafers Chocolate sprinkles

Dates Dark chocolate Chopped nuts

Fresh fruits (eat within 24 hours) Milk chocolate Chopped peanuts Crackers (saltines or buttery) Semi-sweet or bittersweet chocolate Cocoa powder Maraschino cherries with stems White chocolate Colored sprinkles

Marshmallows Crushed candies/candy bars Nuts Crushed cookie crumbs Pretzels (rods, sticks, classic shapes) Crushed peppermint Potato chips (ridged or thick) Flaked coconut Miniature candy-coated chocolates

Miniature chocolate chips

Toffee bits

Sandwich dippers Fillings Cookies Frosting

Buttery crackers Jam, jelly or preserves

Graham crackers Nut butters (almond, cashew, walnut)

Saltine crackers Peanut butter

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Melting chocolate

Bittersweet and semi-sweet choco-late can be heated to a slightly highertemperature than milk chocolateor white chocolate. If chocolate ismelted at too high a temperature,it may scorch, separate or becomegrainy or too thick.

Microwave ovenPlace chocolate in microwave-safebowl. Microwave chocolate atmedium power. The chocolate willturn glossy and be soft to touch whendone. Remove from microwave andstir to nish melting.

Tempering chocolateTempering chocolate is a methodof heating and cooling chocolate touse it for dipping and coating foods.Proper tempering provides a smoothand glossy nish. Tempered chocolatewill have a crisp snap and wont melton ngers as easily. Chocolate soldin blocks, squares or chips should betempered before using. Chocolatewafers sold for candy making aretempered. Chocolate can be tem-

pered several ways. An easy methodis to grate or chop desired amount ofchocolate. Place 2/3 of chocolate intop of double boiler. Heat chocolateover hot, not boiling, water. Stirconstantly until chocolate reaches110 degrees F to 115 degrees F.Place top of double boiler on hot pad.Cool to 95 degrees F to 100 degrees F.Add remaining chocolate, stirringuntil melted. The chocolate is readyfor dipping or making molded candies.

What happens to chocolatewhen water is added?Water causes chocolate to seize(clump and harden). If this happens,try adding 1 to 2 tablespoons ofvegetable oil (not olive oil) orshortening per 6 ounces of chocolate;stir constantly until smooth.

Why is shortening added tochocolate for coating foods?Add vegetable shortening tochocolate to create a smoother andmore manageable consistency thanmelted chocolate alone. Add 1/2teaspoon of vegetable shortening

for each ounce or 1 tablespoon ofvegetable shortening to 1 cup ofchocolate chips. The addition ofshortening helps to make a moreevenly coated product. Do notsubstitute butter or margarine,which contain water.

TipsAfter chocolate is melted, use itimmediately. Chocolate can bekept warm for dipping by placingcontainer with chocolate over bowlof warm water for a short time.

Break large chunks of chocolate intosmaller pieces for even melting. Stirfrequently while melting.

Dry fruits with paper towel beforedipping. A drop of water from wetfruit can cause chocolate to seize.

Never cover warm chocolate witha lid as heat of chocolate can formcondensation on inside of containerand cause chocolate to seize.

Tips for working with chocolate

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Butter Balls


Carol's Brown Sugar Cookies

3/4 cup butter, softened1 cup brown sugar, packed1 egg1 teaspoon vanilla extract3 cups all-purpose our3/4 teaspoon baking powder1/2 cup nely chopped walnuts or pecansPowdered sugar

Preheat oven to 400 degrees F. In large bowl, cream butter and brownsugar. Beat in egg and vanilla. Combine our and baking powder; blendinto butter mixture. Mix in nuts. Shape level tablespoonfuls of doughinto balls; place on ungreased cookie sheets. Bake at 400 degrees for7 to 11 minutes or until just starting to brown. Cool on cookie sheetsfor 2 to 3 minutes, then transfer to wire cooling racks. When cool, rollin powdered sugar.Makes about 7 dozen.

2/3 cup shortening1-1/2 cups brown sugar, packed2 eggs2 tablespoons milk1 tablespoon grated orange rind2 cups all-purpose our2 teaspoons baking powder1 teaspoon ground cinnamon1/2 teaspoon ground cloves1/4 teaspoon salt1 cup raisins1/2 cup chopped walnuts or pecans (optional)

Preheat oven to 350 degrees F. In large bowl, cream shortening andsugar until light and uffy. Beat in eggs, milk and orange rind. Siftour, baking powder, cinnamon, cloves and salt together; mix intosugar mixture. Stir in raisins and nuts. Drop dough by teaspoonfuls ongreased cookie sheets. Bake at 350 degrees for about 10 to 12 minutes.Cool on wire cooling racks. Store in airtight container.Makes about5 dozen.

Appearing on previous page (from left): Carols Brown Sugar Cookies (Pg. 19) Grandma Annes Kolachky (Pg. 13)Chocolate Peppermint Kisses (Pg. 5) Peanut Clusters (Pg. 8)

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2 cups shortening2 cups granulated sugar1 egg4 teaspoons almond extract3 tablespoons pure maple syrup1/2 teaspoon yellow food coloring4 cups all-purpose our1/2 teaspoon baking soda1/2 teaspoon baking powder3/4 cup slivered almonds

Preheat oven to 375 degrees F. In a large bowl, cream shortening andsugar; mix in egg, almond extract, maple syrup and food coloring.Combine our, baking soda and baking powder; blend into shorteningmixture. Mix dough until smooth. Shape level tablespoonfuls of doughinto balls, place on ungreased cookie sheets and atten with bottomof glass. (Or, shape dough into half-dollar size circles and place onungreased cookie sheets.) Firmly press 5 almond slivers onto center ofeach cookie. Bake at 375 degrees for 10 to 14 minutes or until lightlybrowned. Cool on cookie sheets for several minutes, then transfer towire cooling racks.Makes about 6 dozen.

1/2 cup butter or margarine40 large marshmallows2 teaspoons vanilla extractGreen food coloring4 cups cornakesRed cinnamon candies

In large saucepan, melt butter. Add marshmallows; stir until melted.Add vanilla and enough food coloring to make mixture dark green.Fold in cornakes until completely coated. Working quickly, drop byteaspoonfuls onto waxed paper. Immediately, while clusters are sticky,press 3 cinnamon candies rmly on top of each to look like holly. Storein airtight container between sheets of waxed paper.Makes about2 dozen.

Chinese Almond Cookies


Holly Clusters

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1 cup butter or margarine, softened1-1/2 cups granulated sugar1 cup mild molasses1/2 cup cold coffee6 cups all-purpose our2 teaspoons baking soda1 teaspoon salt1/2 teaspoon ground nutmeg1/2 teaspoon ground clovesColored sugar or nonpareils for decorating (optional)

In large mixing bowl, cream butter and sugar; blend in molasses andcoffee. Sift together our, baking soda, salt, nutmeg and cloves; add tomolasses mixture and mix well. Chill dough 1 to 2 hours or until easy tohandle. If needed, add a little additional our.

Preheat oven to 350 degrees F. On a lightly oured surface, roll dough1/4-inch thick; cut with cookie cutters that were dipped in our. Placeon ungreased cookie sheets; bake for 12 to 15 minutes. Cool on wirecooling racks. Frost cookies with Icing by inverting them and quicklyswirling tops in icing; decorate as desired. For traditional gingerbreadmen, use decorator icing to add features as desired.Quantity varies bysize of cookie cutters used.

Icing

1 envelope unavored gelatin3 /4 cup cold water3/4 cup granulated sugar3/4 cup powdered sugar3/4 teaspoon baking powder1/2 teaspoon vanilla extract

In small saucepan, combine unavored gelatin and cold water; let stand5 minutes to soften. Stir in granulated sugar. Heat and stir over very lowheat until gelatin and sugar dissolve. Transfer mixture to mixing bowl.Add powdered sugar; beat until foamy. Add baking powder and vanilla;beat for about 10 minutes or until very thick.

Nathan's Gingerbread Men


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2-3/4 cups all-purpose our1 teaspoon baking soda1/2 teaspoon baking powder1 cup aked coconut1 cup butter, softened1-1/2 cups granulated sugar1 egg1 teaspoon vanilla extract2/3 cup lemon curd or fruit preserves1/3 cup white chocolate chips

Preheat oven to 350 degrees F. In medium bowl, stir together our,baking soda, baking powder and coconut; set aside. In large bowl,cream butter and sugar; beat in egg and vanilla. Gradually blend indry ingredients. Roll rounded teaspoonfuls of dough into balls; placeon ungreased cookie sheets about 2 inches apart. With thumb orhandle of wooden spoon, make indentation in center of each cookie.Spoon about 1/2 teaspoonful of lemon curd or preserves into eachindentation. Bake at 350 degrees for 10 to 15 minutes or until edgesare light golden brown. Cool on wire cooling racks. Put white chocolatechips in small microwave-safe bowl. Microwave on medium for about1-1/2 to 2 minutes; stir until smooth. Use spoon to drizzle whitechocolate over cookies.Makes about 4 dozen.

1-3/4 cups granulated sugar1/8 teaspoon cream of tartar1 cup half & half cream1/2 cup butter1 teaspoon rum1/3 cup nely chopped pecans

Mix sugar, cream of tartar and cream in a large saucepan; stir and heatslowly until sugar is dissolved. Boil, uncovered, to 232 degrees F. Add butterand cook to 282 degrees F (soft crack stage), stirring only enough to preventscorching. Remove from heat; add rum and mix well. Pour immediatelyintoa buttered 8x8-inch pan; sprinkle with pecans. When candy begins to set,mark into squares; break into pieces when cold.Makes about 1 pound.

Mini-Danish Cookies


English Toffee

Appearing on previous page (from left): Cereal Cookies (Pg. 5) Pastel Cookies (Pg. 27) Frosted Pecan Dainties (Pg. 9)Mini-Danish Cookies (Pg. 23)

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1 cup butter, softened1/3 cup powdered sugar1/2 teaspoon almond extract1 cup all-purpose our2/3 cup cornstarch

Cream butter and powdered sugar; blend in almond extract. Stir in ourand cornstarch. Cover bowl; chill dough for 1 to 2 hours or until rmenough to shape into balls.

Preheat oven to 350 degrees F. Form rounded teaspoonfuls of doughinto small balls; place on ungreased cookie sheets. Make thumb printin centers. Bake at 350 degrees for 11 to 14 minutes or until slightlybrowned on edges. Cool on cookie sheets for 2 to 3 minutes, thentransfer to wire cooling racks to cool completely. Fill centers withcenter frosting.Makes about 4 dozen.

Center Frosting

3 tablespoons melted butter1-1/3 cups powdered sugar

4 teaspoons hot milk1 teaspoon almond extractFood coloring

In small bowl, combine all ingredients; mix until smooth.

1 cup butter, softened1 cup buttermint candies, crushed2 cups all-purpose our2 tablespoons granulated sugar

Preheat oven to 300 degrees F for about 12 minutes. Cream butter;add buttermint candies and our. Mix thoroughly. Roll 1/4-inch thick on

oured surface; cut into 1-inch squares and sprinkle with sugar. Place onlightly greased cookie sheets. Bake at 300 degrees about 12 minutes.Cool on wire cooling racks.Makes about 5 dozen.

Melting Moments Christmas Version


Buttermint Cookies

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1/3 cup poppy seeds2 tablespoons milk1 cup butter, softened3/4 cup granulated sugar1 egg1 teaspoon vanilla extract2-1/2 cups all-purpose our1/2 teaspoon cinnamon1/2 teaspoon salt1/4 teaspoon baking sodaRed or green candied cherries (optional)

Soak poppy seeds in milk for 1 hour or until milk is absorbed.

Preheat oven to 375 degrees F. In large bowl, cream butter and sugar.Beat in egg and vanilla. Sift together our, cinnamon, salt and bakingsoda; blend with poppy seeds into butter mixture. Knead dough untilsoft and pliable. Press dough through a cookie press onto ungreasedcookie sheets or parchment-lined cookie sheets. Decorate with piecesof cherries, if desired. Bake at 375 degrees for 9 to 11 minutes. Cool onwire cooling racks.Makes about 7 dozen.

1 cup butter, softened1/2 cup powdered sugar1-1/2 teaspoons vanilla extract1/4 teaspoon almond extract2 cups all-purpose our1/4 teaspoon salt1 cup uncooked oats (old fashioned)36 red or green candied cherriesPowdered sugar

Preheat oven to 325 degrees F. In large bowl, cream butter and powderedsugar; beat in vanilla and almond extracts. Sift together our and salt; blendinto butter mixture. Stir in oats; mix well. Shape dough into balls aroundcherries by cupping dough in palm to help shape it. Place on ungreased

cookie sheets and bake at 325 degrees for about 30 minutes. While warm,roll in powdered sugar; cool on wire cooling rack. Optional: Roll in powderedsugar again after cookies have cooled.Makes 3 dozen.

Mom's Poppy Seed Cookies


Lisa's Sugar Plums

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4-1/2 cups all-purpose our1 teaspoon salt1 teaspoon baking soda1 teaspoon cream of tartar1 cup margarine, softened3/4 cup vegetable oil1 cup granulated sugar1 cup powdered sugar2 eggs1 teaspoon vanilla extractGranulated or colored decorating sugar

Preheat oven to 350 degrees F. Combine our, salt, baking soda andcream of tartar; set aside. In large bowl, cream margarine, oil, granulatedsugar and powdered sugar; beat in eggs and vanilla until smooth. Blendin our mixture. Shape dough into walnut-sized balls; place on ungreasedcookie sheets and atten with bottom of a glass that has been dippedin granulated or colored decorating sugar. Bake at 350 degrees for12 to 14 minutes or until lightly browned around edges. Cool onwire cooling racks.Makes about 6 dozen.

1-1/2 cups butter or margarine, softened1 cup granulated sugar1 (3-ounce) package avored gelatin (not sugar free)1 egg1 teaspoon vanilla extract3-1/2 cups all-purpose our1 teaspoon baking powderAdditional packages of same-avored gelatin or colored sugar

Preheat oven to 400 degrees F. In large bowl, cream butter; graduallybeat in sugar and 1 box of gelatin. Beat in egg and vanilla. Mix our withbaking powder; gradually blend into sugar mixture. Press dough throughcookie press onto greased cookie sheets. Sprinkle with additional gelatinpowder or colored sugar. Bake at 400 degrees for about 7 to 9 minutesor until edges are golden brown. Cool on wire cooling racks.Makesabout 10 dozen.

Large Sugar Cookies


Pastel Cookies

Appearing on previous page (from left): Toffee Butter Cookies (Pg. 32) Moms Poppy Seed Cookies (Pg. 25)Large Sugar Cookies (Pg. 27) Refrigerator Cookies (Pg. 32)

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1-1/2 cups raisins1 cup water1/2 cup butter, softened1/2 cup shortening1 cup granulated sugar1/2 cup brown sugar, packed1 teaspoon vanilla extract3 eggs3-1/2 cups all-purpose our1 teaspoon baking soda1/2 teaspoon saltGranulated sugar

Preheat oven to 350 degrees F. Put raisins and water in small saucepan.Cook, uncovered, over medium heat until water evaporates. Removefrom heat; cool. In large bowl, cream butter, shortening, granulatedsugar, brown sugar and vanilla. Add eggs; beat until creamy. In separatebowl, combine our, baking soda and salt. Gradually blend into eggmixture. Stir in raisins. Roll rounded teaspoonfuls of dough into balls,roll balls in granulated sugar and place on ungreased baking sheets.Bake at 350 degrees for 10 to 14 minutes or until light brown. Do notoverbake. Cool on wire cooling racks. Store in tightly covered container.Makes about 6 dozen.

3/4 cup butter, softened1/2 cup granulated sugar1/2 cup ground pecans1/2 cup nely crushed potato chips1-1/2 cups all-purpose our

Preheat oven to 350 degrees F. Cream butter; add sugar gradually. Stir innuts and potato chips. Blend in our; chill.

Shape level teaspoonfuls of dough into balls. Place on ungreased cookiesheets; atten to 1/4-inch thickness with bottom of glass dipped in our.Bake at 350 degrees about 7 minutes. Cool on wire cooling racks.Makesabout 7 dozen.

Raisin Cookies


Potato Chip Crisps

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1-1/4 cups butter, softened3/4 cup granulated sugar2 teaspoons vanilla sugar2-3/4 cups all-purpose our1/3 cup apricot jam or preserves

Cream butter, sugar and vanilla sugar until smooth. Blend in our.Refrigerate for about 1 hour.

Preheat oven to 350 degrees F. Roll out half of dough about 1/8-inchthick on oured surface. Put parchment or wax paper on top ofdough to prevent dough sticking to rolling pin. Cut out cookies usinga 2-1/2-inch cookie cutter that was dipped in our. Using a 1-inchcutter, cut a hole in middle of half of cookies. Place cookies withoutholes on parchment-lined cookie sheets. Place about 1/2 teaspoonjam or preserves in center of cookies, then top with cookies with holes.Do not press or crimp edges as edges will seal during baking. Bake at350 degrees for about 18 to 25 minutes or until lightly brown aroundedges. Cool on cookie sheets for 2 to 3 minutes, then transfer to wirecooling racks. While warm, sprinkle topping over cookies. Store inairtight container in cool place.Makes about 2 dozen.

Topping

3 tablespoons granulated sugar2 teaspoons vanilla sugar

Vanilla Sugar(Vanilla sugar can be purchased at spice specialty stores or madewith this recipe.)

2 cups granulated sugar2 vanilla beans, cut open

Put sugar and beans in glass jar; cover and shake well. Let rest atleast a month to absorb the avor. Use avored sugar, replenishingwith fresh sugar as needed.

Spitzbuben


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1 cup butter, melted1 cup granulated sugar1/2 cup brown sugar, packed1/3 cup canned pumpkin (not pumpkin pie mix)1 egg1 teaspoon vanilla extract1-1/4 cups all-purpose our3/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/2 teaspoon baking soda2 cups uncooked oats (old fashioned)1/2 cup toasted chopped pecans1/2 cup chopped dried cherries

Preheat oven to 350 degrees F. In a large bowl, mix butter, granulatedsugar, brown sugar and pumpkin. Add egg and vanilla; mix until smooth.In separate bowl, mix our, cinnamon, nutmeg and baking soda; blendinto butter mixture. Stir in oats, pecans and cherries. Drop teaspoonfulsof dough onto well-greased cookie sheets. Bake at 350 degrees for10 to 15 minutes or until brown around the edges. Cool about 2 minuteson cookie sheets, then transfer to wire cooling racks. Store in airtightcontainer. Makes about 4 dozen.

Toasted Pecans

Pecans, shelledCooking spray

Preheat oven to 350 degrees F. Lightly spray jelly roll pan with cookingspray. Spread pecans on pan; bake at 350 degrees for about 5 minutesor just until aromatic. Watch carefully as they burn easily. Cool.

Pumpkin Cookies


Appearing on previous page (from left): Butter Balls (Pg. 19) Pumpkin Cookies (Pg. 31)Chocolate Kiss Cookies (Pg. 8) Melting Moments Christmas Version (Pg. 24)

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1 cup butter, softened1/2 cup margarine, softened1 cup granulated sugar1 cup brown sugar, packed3 eggs1 tablespoon water4 cups all-purpose our2 teaspoons ground cinnamon1 teaspoon baking soda2 cups nely chopped almonds or walnuts

In large bowl, cream butter and margarine. Add granulated sugar andbrown sugar gradually; cream thoroughly. Add eggs one at a time, beating

well after each addition. Mix in water. Sift together our, cinnamon andbaking soda. Add our mixture and nuts to butter mixture; mix well. Packdough evenly into loaf pan lined with plastic wrap or waxed paper. Coverand chill overnight.

Preheat oven to 375 degrees F. Remove dough from pan; cut into thinslices. Cut each slice into small squares or rectangles. Place cookies onlightly greased or parchment-lined cookie sheets. Bake at 375 degreesfor 8 to 10 minutes. Cool on wire cooling racks.Makes about 6 dozen.

1 cup butter, softened1 cup brown sugar, packed1 egg

1 teaspoon vanilla extract2 cups all-purpose our1 cup milk chocolate chips1/4 cup chopped pecans

Preheat oven to 350 degrees F. In large bowl, cream butter and sugar.Mix in egg and vanilla; blend in our. Spread on ungreased 15x10-inchjelly roll pan. Pierce dough liberally with fork to prevent large air bubblesfrom forming during baking. Bake at 350 degrees for 15 to 20 minutes oruntil lightly browned. Remove from oven; immediately sprinkle chocolatechips over top. After chips melt, spread evenly. Sprinkle with choppedpecans. Cool on wire cooling rack. Cut in squares.Makes about 3 dozen.

Refrigerator Cookies


Toffee Butter Cookies

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