Third Day Cookiescandy Marathon Recipes

CANDY CANE COOKIES

Steps:

• Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
• Heat oven to 375°F.
• Stir together peppermint candy and 2 tablespoon sugar; set aside.
• For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
• Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

FIRST DAY OF MY COOKIE/CANDY MARATHON (CHILLED DOUGHS)

Steps:

• Chocolate Snowflake Cookies: Combine sugar, oil and melted chocolate and beat until blended. Add eggs and vanilla.
• Combine together: flour, baking powder and salt. Add dry ingredients to creamed mixture. Wrap in plastic wrap and refrigerate a minimum of 2 hours.
• To bake, shape into 1-inch balls and roll in powdered sugar. Place the balls 2 inches apart on a lightly greased baking sheet. Bake at 350 for 10-12 minutes.
• Cream Cheese Frills: Combine butter and vanilla. Add flour, salt and oats and mix well. Add cream cheese and mix until smooth. Wrap in plastic wrap and chill a minimum of 2 hours.
• To bake, roll dough out on a lightly floured board to 1/4-inch thickness. Cut into 3-inch circles using a cookie or biscuit cutter. Spoon about 1/2 teaspoon apricot preserves into the center of each circle. Using your finger, slightly moisten the edge of the circle. Fold over and press edges to seal. Bake at 425 on an ungreased baking sheet for 10 to 12 minutes.
• Crescents: Cream butter. Gradually add powdered sugar, beating well. Gradually add flour mixing well. Add water and vanilla. Stir in chopped pecans. Chill dough a minimum of 2 hours.
• To bake: Break of dough by heaping teaspoonfuls and shape into 2-inch crescent shapes. Place cookies on a lightly greased cookie sheet. Bake at 325 for 17 to 18 minutes. Dust with powdered sugar after cooling.
• Pecan Tassies: Combine flour, cream cheese and 1/2 plus 6 T butter, cutting cream cheese and butter into flour. Wrap in plastic wrap and chill a minimum of two hours.
• To bake, break off pieces of dough and press into miniature tart pans.
• Filling: Combine light brown sugar, chopped pecans, eggs, 2 T butter, vanilla and salt, mixing well. Fill tart shells 3/4 full. Bake at 350 for 20 minutes.

THIRD DAY COOKIES/CANDY MARATHON

Steps:

• Nutty Oatmeal Cookies: Cream shortening with sugar and beat until fluffy. Add eggs.
• Combine dry ingredients; set aside.
• Combine milk and soda; set aside.
• Add dry ingredients alternately to creamed mixture with milk. Stir in oatmeal and nuts. Drop by teaspoonfuls onto a greased baking sheet.
• Bake at 350°F for 10-12 minutes until brown.
• Easy Macaroons: Combine all ingredients. Drop by teaspoonful onto a greased cookie sheet 1 inch apart. Place a maraschino cherry half on each cookie.
• Bake at 350°F for 10-12 minutes. Remove from baking sheet at once using a moistened spatula.
• Lemon-Butter Snowbars: Mix together butter, flour and 1/4 cup sugar. Press into an ungreased 8-inch square pan.
• Bake at 350°F for 15-20 minutes until light brown around the edges.
• Filling: Mix together eggs, 3/4 cup sugar, 2 T flour, baking powder and lemon juice. Pour filling over crust.
• Bake 20 minutes at 350°F or until set. Sprinkle with powdered sugar once bars are cool and cut into squares.
• Orange Honey Bars: Beat together honey, brown sugar, oil and eggs until smooth. Add vanilla and orange peel.
• Mix dry ingredients together then stir into honey mixture. Add nuts and mix well. Pour into a greased and floured 9x13-inch baking pan.
• Bake at 350°F for 35 minutes or until done.
• Icing: Mix powdered sugar with orange juice and orange peel. Frost cooled bars then cut.