Recipes

Brown-Edge Saucies
Ingredients:
2 cups sifted flour
1 teaspoon baking powder
1/2 teaspooon baking soda
1/2 teaspoon salt
1/2/teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
1 cup canned applesauce

Directions:
1. Measure flour, baking powder, baking soda, salt, cinnamon,
nutmeg, and ground cloves into sifter; save for step 4.

2. Cream shortening until soft, add sugar, gradually creaming
after each addition until well-blended.

3. Stir in egg and vanilla, beat until mixture is light and
fluffy.

4. Sift and add dry ingredients alternately with applesauce,
blending well after each addition.

5. Drop batter by heaping teaspoonfuls onto lightly greased
cookie sheets--about 2 inches apart.

6. Bake in 350 degree oven 12 minutes or until cookies are
lightly browned around edge.

7. Loosen at once from cookie sheet by running spatula under
each cookie. Cool on wire racks.

8. Store cookies in air-tight container to keep them soft.

Makes about 3 dozen cookies.


Thumbprint Cookies
Ingredients:
1/2 cup butter or margarine, softened
1/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
finely chopped nuts
jelly or preserves
1/4 teaspoon salt

Directions:
Preheat oven to 300 degrees F. Grease cookie sheets. Separate
egg, reserving egg white. Cream butter or margarine, sugar,
and egg yolk. Add vanilla, flour and salt, mixing well. Shape
dough into balls. Roll in egg white, then nuts. Place on
cookie sheets about 2 inches apart. Bake for 5 minutes. Remove
cookies from oven. With thumb, dent each cookie. Put jelly or
preserves in each thumbprint. Bake for another 8 minutes.

Makes 2 dozen.


Mocha Sugar Cookies
Ingredients:
1/3 cup vegetable shortening
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 egg
1 1/2 teaspoons vanilla
1 tablespoon milk
2 tablespoons instant espresso or instant coffee powder
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 (1.75- to 2-ounce) chocolate bar, coarsely grated

Directions:
In mixing bowl, cream together shortening and brown and
granulated sugars. Add egg and vanilla. Heat milk and stir in
the instant coffee. Add to creamed mixture and mix in until well
incorporated. Sift flour, salt, baking soda and baking powder and
add to creamed mixture. Mix until well incorporated. Roll mixture
into 1-inch balls. Place on ungreased baking sheets well spaced
apart. Press out cookie with bottom of lightly buttered glass
dipped in sugar or press out with a fork. Sprinkle lightly with
grated chocolate. Bake at 375 degrees 8 to 10 minutes. Cool
slightly before removing to wire racks.Cool completely before
you store them.

Makes about 3 dozen cookies.


Chocolate Coconut Pecan Cookies
Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter (1/2 cup), softened
1 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
2 ounces unsweetened chocolate, melted
1 cup flaked coconut
1/2 cup pecans, chopped
3/4 cup semisweet chocolate chips
About 60 pecan halves

Directions:
Preheat the oven to 350F. Line cookie sheets with parchment
paper or butter them. On a piece of wax paper, combine the
flour, baking powder, and salt. In a large bowl, cream the
butter with an electric mixer, add the sugar, and beat until
fluffy. Beat in the eggs and vanilla, then add the melted
chocolate and beat well. Add the flour mixture, mixing until
smooth, then stir in the coconut, chopped pecans, and chocolate
chips. Drop the dough from a teaspoon onto the prepared cookie
sheets, leaving about 2 inches between each cookie. Press a
pecan half on top of each cookie. Bake in the middle of the
oven for 10 to 13 minutes, or until set. Transfer cookies to
wire racks to cool. Store in airtight containers for up to
1 week or in the freezer for up to 2 months.

Makes about 60 cookies.


Eggnog Cookies
Ingredients:
2 and 1/4 cups flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 and 1/4 cups white sugar
3/4 cups salted butter, softened
1/2 cup eggnog
1 tsp pure vanilla extract
2 large egg yolks
1 Tbsp ground nutmeg

Directions:
Preheat oven to 300'. Combine flour, baking powder, cinnamon,
and nutmeg. Mix well with wire whisk and set aside. Cream sugar
and butter with electric mixer until forms a grainy paste. Add
eggnog, vanilla, and egg yolks and beat at medium speed until
smooth. Add flour mixture and beat at low speed just until
combined --do not over mix! Drop by rounded teaspoonfuls onto
ungreased baking sheets -- 1 "apart. Sprinkle lightly with nutmeg.
Bake for 23-25 minutes or until bottoms turn light brown - transfer
to cool, flat surface immediately.


Rum Balls
Ingredients:
1 (12oz) package vanilla wafers
1 (16oz) package pecan pieces
1/2 cup honey
1/3 cup bourbon
1/3 cup dark rum
1/4 cup vanilla wafer crumbs
or 1/3 cup powder sugar

Directions:
Process vanilla wafers in food processor until crumbs are fine.
Transfer to a large bowl. Process pecans in food processor until
finely chopped. Stir into vanilla wafer crumbs. Stir in honey,
bourbon, and rum

Shape dough into 1 inch balls and roll in 1/4 cup vanilla wafer
crumbs or powdered sugar. Place in an airtight container. Store
in refrigerator up to one week.

Yield about 6 dozen.