nana25k
Wandering down the back roads toward Quartzsite
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These take a little effort but are just grand for Christmas. I have to hide them until Christmas Eve and they disappear in about 5 minutes.
Peppermint Snowball Cookies
2 1/4 cups sifted flour 1c butter,room temp
t tsp vanilla 1/2 cup crushed hard peppermint candies
( I use candy canes )
1 1/4 cup powdered sugar
2 T cream cheese ( softened)
1 tsp milk
1 drop red food coloring
1.Beat 1/2 c powdered sugar, flour,butter,& vanilla together until well mixed. Chill for 1 hour or longer.
2.Filling: In small bowl blend the cream cheese with the milk, Gradually stir in 1/2 cup powdered sugar, 3T candy & food coloring
3. In another small bowl toss together the remaining 1/4 c sugar and 1T candy
Shape the dough into 3/4 inch balls. With wooden spoon make a hole in the centerto create a little well. Fill with filling ( I use a pastry bag with a small hole attachment and it works great but a you could also fill a zip lock bag and cut a Small hole in one corner to squeeze it in). Cover the top with a little "cap of dough"
Bake at 350 for about 12 minutes. They will really just set and be
slightly brown . Don't over bake as the filling will spurt out..
While still hot rollin the sugar & candy mixture.
NOTE: the filling actually makes enough for two recipes of dough but the amounts are so small I haven't cut it in half, just save in refrigerator for the second batch.
* This post was
edited 10/17/05 04:00pm by nana25k *
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Bearnkat
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Looks like a new addition to our Holiday Recipe Archive! Thanks for sharing, we'll definitely give the recipe a whirl!
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nana25k
Wandering down the back roads toward Quartzsite
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Okay, the kids call me the holiday baking queen and I have a few other regulars that I will post for all of you. Most take a little effort but what the heck it is afterall Christams....
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nana25k
Wandering down the back roads toward Quartzsite
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Pineapple Walnut Cookies
These are an old fashioned soft cookie
Cream : 1c white sugar
1 cup brown sugar ( packed)
1 c shortening
3 eggs
1 tsp vanilla
Add: 2 c drained crushed pineapple reserve the juice)
4 c flour
1/4 tsp salt
1 tsp baking soda
Mix well. Add 1 cup walnuts. ( Now I prefer black walnuts as that is what my grandmother always used but English walnuts will work well.)
Drop on lightly gresed cookie sheet, bake at 350 until done.
Mix a little powdered sugar and pineapple juice to make a glaze type icing.
Please store a couple days in an air tight container to let the flavors meld if possible.
* This post was
edited 10/17/05 04:36pm by nana25k *
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nana25k
Wandering down the back roads toward Quartzsite
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Date Nut Bars
2 cups chopped dates covered with 1/3 cup boiling water, set aside
Blend together:
1/2 cup shortening
3/4 tsp salt
1/8 tsp cinnamon
1/8 tsp nutmeg
Cream in 1c sugar
Add 2eggs ON AT A TIME
Add the dates
Sift together 1/4 tsp baking soda
1 cup flour and add to the first mixture
POur into a greased square baking pan. Bake at 350, 45 minutes. Cool slightly, cut into bars and roll in powdered sugar
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nana25k
Wandering down the back roads toward Quartzsite
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Okay one more
Auntie Mary's ( I have no idea why these are called that)
1/2 c butter softened
1 3 oz pkg cream cheese, soft
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 tsp vanilla
2 cups flour
1/2 tsp baking powder
1/4 tsp salt.
Large bowl, medium speed cream butter,cream cheese & sugars until light and fluffy. Add egg & vanilla beat until well mixed.Stir in flour,baking powder & salt.Divide dough into quarters wrap in waxed paper and refrigerate 2 hours or overnight.
Filling:2/3 cup sweetened condensed milk
2/3 cup semisweet chocolate chips
1/2 cup finely chopped nuts.
In a small sauce pan combine the condensed milk and chips and cook over medium heat until chips are melted, remove from heat and stir in the nuts. I usually do this in the microwave) Cool to room temp
Preheat oven to 350. Grease two cookie sheets. On a well floured surface roll each ball of dough into a 10x6 inch rectangle. Spread 1/4 of the filling lengthwise down the center of the dough. Fold remaining dough sides over the filling. . With a metal spatula transfer the rolls to the cookie sheets, SEAM SIDE DOWN. Bake twenty minutes or until LIGHTLY brown. Remove to wire racks to cool. Sprinkle each roll with powdered sugar and cut into 12 slices.
Store in an air tight container up to 3 weeks or wrp well and freeze up to 3 months.
* This post was
edited 10/18/05 08:31am by nana25k *
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nana25k
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Can you guess that I grew up in Western PA. and all my Dad's relative were German dairy farmers. Hence the butter in all my recipes
Okay I'll stop for today while all of you run and check your cholesterol levels
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tandemsuit
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nana25k wrote:Okay one more
Auntie Mary's ...Fold in remaining dough over the filling...
I'm not quite sure what that means. 
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nana25k
Wandering down the back roads toward Quartzsite
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[quote=tandemsuit][quote=nana25k]Okay one more
Auntie Mary's ...Fold in remaining dough over the filling...[/quote]
I'm not quite sure what that means. :?[/quote
To clarify the dough instructions:
The rolled out dough is a rectangle,put a strip of filling down the center lengthwise leaving the sides empty and then fold the sides up over. Pm me if I need to clarify more.
Note: Due to invalid formatting, all formatting has been ignored.
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tandemsuit
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Got it! Thanks
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