Sunday, December 19, 2010

Candy Cane Cookies

1 cup butter or margarine
1 cup powdered sugar
1 egg
Almond Essence-a few drops
1 teaspoon vanilla extract
2 1/2 cups  flour
  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Mix well the butter, sugar, egg, almond and vanilla. Add flour,stir.. Divide dough in half.
  3. Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane.
  4. Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).

Lace Cookies

2/3 cup melted butter or margarine
1 1/2 cups uncooked oatmeal (I used more oatmeal)
1 1/2 cups brown sugar (or white if you don't have brown)
2 Tablespoons flour
1 egg
1/2 teaspoon vanilla

Melt butter. Add other ingredients, mixing well. Drop by half teaspoons on  paper lined baking sheet. Place apx. 2 inches apart, they spread a lot! Bake about 5 minutes at 180-200 degrees C, or 350 degrees F. Cool and remove from pan.

Coconut Macaroons

NOTE: I doubled this recipe.

2 eggs whites
2/3 cup sugar
2 Tablespoons flour
1 teaspoon vanilla
1 1/2 cups shredded coconut

Beat egg white until they stand in stiff peaks. Add sugar gradually, while still beating. Beat in flour, and vanilla. Stir in coconut gently. Drop mounds on paper coated pan. Bake about 15 minutes, until golden. Let cool on pan. Bake at apx. 220 degrees C, or 350 degrees F.