Pizzelles

Yields 6 dozen

Ingredients:

• 6 eggs
• 1 cup margarine
• 1 3/4 cup of sugar
• 3 1/2 cups of flour
• Flavoring of your choice: 4 teaspoons of vanilla -or- 2 teaspoons Anise oil

Directions:
Beat eggs, margarine, sugar and flavoring. Slowly add flour until everything is combined. Drop by teaspoonfuls onto hot pizzelle iron. No need to grease the iron since there is so much butter in the batter! 

Submitted by Leah Pisano

Stained Glass Window Christmas Cookies

Ingredients:

• 1 cup sugar
• 3/4 cup butter, softened
• 1 teaspoon vanilla
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 rolls mult-colored lifesavers candy

Directions:
1. Beat sugar, vanilla, butter, and eggs in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in baking powder, flour, and salt. Cover and refrigerate for one hour until firm.

3. Heat oven to 375º. Cover cookie sheet with aluminum foil.

4. On a lightly floured surface, roll 1/3 of dough at a time to 1/8 inch thickness. Cut into shapes.

5. Place 1 inch apart on cookie sheet. Cut out window pane designs from cookies. Place partially crushed pieces of candy in cutouts, mixing colors as desired.

6. Bake 7-9 minutes. Immediately spread any unmelted candy with a knife. Cool completely on pan. 

Submitted by Krystle Makola

Mini-Cheesecakes

Makes 48 mini cheesecakes.  Top with pie filling or icing sprinkled with chocolate jimmies!  

Ingredients:

• 2 -8 oz packages cream cheese       
• 1 tsp vanilla extract
• ¾ cup white sugar               
• 1 -12 oz package vanilla wafers
• 2 eggs

Directions:

1. Preheat oven to 350 degrees.  Line miniature muffin tins with miniature paper liners.
2. Crush the vanilla wafers, and place ½ teaspoon of the crushed vanilla wafers into each paper cup.
3. Cream together with an electric mixer the cream cheese, sugar, eggs and vanilla.  Fill each miniature muffin liner with this mixture, almost to the top.
4. Bake for 15 minutes.  Cool.  Top with your favorite filling or icing!

Notes:  I usually crush cinnamon graham crackers and add a little of melted butter to hold the crust together.  Then I tamp the crust in the cups with a tart tamper.  

Submitted by Tammi Wilson

No-Bake Cookies

Ingredients:

• 2 cups sugar
• 1/4 cup cocoa
• 1/2 cup butter or margarine
• 1/2 cup milk

Stir and bring to a boil for 3 minutes.  Remove from the heat

Dry Ingredients:

• 3 cups rolled oats
• 1/2 cup peanut butter
• 1/2 tsp vanilla
• dash salt

Directions:

Add hot mixture to oats, peanut butter, vanilla, salt
Mix well.
Drop by tsp on to greased dish or waxed paper.  

Cool

Submitted by Cari Jo Roberts

The Best Rolled Sugar Cookies

The Best Rolled Sugar Cookies
Ingredients:

• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Directions:

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Royal Icing
Ingredients:

• 3 tablespoons meringue powder
• 4 cups sifted confectioners' sugar
• 6 tablespoons water

Directions:

1. Beat all ingredients at low speed for 7 to 10 minutes, or until icing forms peaks. Tip: Keep icing covered with a wet kitchen towel at all times. Icing can dry out quickly.

Submitted by Marci O’Donnell

Chocolate Covered Oreo's

Ingredients:

• Oreo's (any type will do- mint, peanut butter, double stuff, etc)
• Melting Chocolate (milk or dark)
• Sugar Layons, sprinkles or colored melting chocolate
• Wax paper

 

Directions:

Heat chocolate in a double boiler on the stove, make sure to keep the heat at medium so you do not burn the chocolate. 
Once the chocolate is melted, dip each Oreo into the chocolate and use a fork to scoop it out.
Lay Oreo's on wax paper to dry.
If you choose to place sugar layons or sprinkles on top, do so while the chocolate is still warm so it will stick.  If you choose to splatter colored chocolate on top, I would recommend doing so once the milk chocolate has cooled and dried.
Enjoy!
 
Submitted by Arleen Szczypinski

White Chocolate Cherry Shortbread Cookies

Ingredients:

1/2  cup  maraschino cherries, drained and finely chopped

2-1/2  cups  all-purpose flour

1/2  cup  sugar

1  cup  cold butter

12  ounces  white chocolate baking squares with cocoa butter, finely chopped

1/2  teaspoon  almond extract

2  drops  red food coloring (optional)

2  teaspoons  shortening

 White nonpareils and/or red edible glitter (optional)

Directions:

1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.

2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.

3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.

4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.

5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.

6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Submitted by Maggie Jennings