Cream: 1 c. butter,soft
Add & Beat until fluffy: 1/2 c. sugar
Beat In: 1 egg & 1/2 tsp. almond extract
Blend in: 2-1/4 c. sifted flour
Divide dough into thirds. Add red coloring to one, green coloring to another, and leave the third one plain. Fill cookie press with each color one at a time (or combine colors for a rainbow effect).
Form into desired shapes and decorate as you like. Bake at 350-degrees for 8-10 minutes.
1 c. butter, soft
3/4 c. brown sugar
1 egg yolk
1/2 tsp. vanilla
1/4 tsp. salt
2 c. flour
Cream butter in large mixing bowl. Gradually add sugar, beating until light and fluffy. Add egg yolk, vanilla and salt; beat well. Stir in flour. Chill for 1 hour. Press dough from cookie press onto ungreased cookie sheets. Bake at 350-degrees for 8-10 minutes. Makes 5 dozen.
CHEWY BROWNIE COOKIES
2/3 c. Crisco
1-1/2 c. brown sugar
1 T. water
1 tsp. vanilla
2 eggs
1-1/2 c. flour
1/3 c. cocoa
1/4 tsp. baking soda
1 tsp. salt
2 c. chocolate chips
Heat oven to 375-degrees. Combine Crisco, brown sugar, water and vanilla in mixer bowl. Beat until blended. Beat in eggs. Combine flour, cocoa, soda & salt. Mix into creamed mixture until just blended. Stir in chips. Drop onto ungreased baking sheet. Bake at 375-degrees for 7-9 minutes. Don't overbake!
CHOCOLATE CRINKLES
4 sq. unsweetened chocolate
1/2 c. oil
2 c. sugar
4 eggs, unbeaten
2 tsp. vanilla
2 c. sifted flour
2 tsp. baking powder
1/2 tsp. salt
1 c. powdered sugar
Melt chocolate in double boiler over hot water. Remove from heat; stir in oil & sugar. Beat in eggs (one at a time). Add vanilla. Sift flour with baking powder; stir; stir into chocolate mixture. Chill dough several hours.
Drop by teaspoonfuls into powdered sugar. Roll and shape into balls. Bake on ungreased baking sheet at 350-degrees for 10 minutes only. The baking gives a beautiful "crackling" effect to the powdered sugar on the cookie.
HARRODS BUTTER COOKIES
1 c. butter
2/3 c. sugar
1 tsp. vanilla
2 egg yolks
2-2/3 c. flour
Preheat oven to 375-degrees. Cream butter; slowly add sugar, beating well. Beat in yolks, one at a time. Stir in vanilla & flour, beating slowly with a wooden spoon to make a stiff dough. Pinch off enough dough to make 1-inch balls. Place 2-inches apart on ungreased baking sheet. Flatten to desired thickness. Bake for 10 minutes, or until pale brown. Remove while warm.
ITALIAN PIZZELLES
(You'll need a pizzelle iron, but they're not that expensive. And believe me, this is a recipe that you'll want to make again and again, so it's a small investment!)
3 eggs, beaten
3/4 c. sugar
3/4 c. butter, melted
1-1/2 c. flour
1 tsp. baking powder
2 tsp. vanilla
1 tsp. anise
Add and beat ingredients in order listed. Drop by rounded teaspoonfuls onto center of preheated grid. Close lid; clip handles together. Cook until steaming stops (about 30-60 seconds). Remove with fork. Cool on wire rack. Dust with powdered sugar. Store in airtight containter. Makes about 36.
LEMON BARS
1/2 c. powdered sugar
2 c. flour
1 c. margarine
Sift sugar and flour together; cut in margarine. Press into lightly greased 9x13-inch pan. Bake at 350-degrees for 25 minutes.
Topping:
4 eggs
2 c. sugar
1/3 c. lemon juice
1/4 c. flour
1/2 tsp. baking powder
Beat eggs, sugar and lemon juice well. Stir in flour and baking powder. Pour over baked crust; bake at 350-degrees for 25 minutes. Sift powdered sugar over top. Score when warm; cut when cool.
MOM'S SUGAR COOKIES
Cream together:
1/2 c. butter and 2 c. sugar
Add: 2 well-beaten eggs
Sift & add to the above:
2 c. flour
1/4 tsp. salt
2 tsp. baking powder
Chill dough overnight. Roll thin; cut with heart-shaped cookie cutters. Bake at 350-degrees for 6-8 minutes.
Powdered Sugar Icing
Mix together:
l lb. powdered sugar
2 T. soft butter
Add enough milk to mix (about 2 T.). Add 1 tsp. vanilla and a little red food coloring; mix well. Spread on cookies.
PARADISE CHEWS
1st Layer:
1/4 lb. butter
1 c. flour
2 T. sugar
1 tsp. salt
Mix together and press into the bottom of a greased 8-inch square baking pan. Bake at 375-degrees for 12-15 minutes. Remove from oven; lower temperature to 275-degrees.
2nd Layer:
1-1/2 c. brown sugar
2 eggs, beaten
1/2 c. coconut
1/2 c. chopped pecans
1 tsp. vanilla
Mix together; spread evenly over 1st layer. Return to 275-degree oven; bake for 25-30 minutes. Cool; cut into small squares.
RUSSIAN TEA CAKES
2 c. chopped nuts (opt)
1 c. soft butter
2 c. flour
1/2 c. powdered sugar
1/4 tsp. salt
1 tsp. vanilla
Cream butter and sugar in mixer at medium speed for 2 minutes. Add flour, salt, vanilla & nuts. Blend until mixed (mixture is stiff). Chill the dough.
Roll dough into marble-sized balls. Place on ungreased cookie sheet. Bake at 400-degrees for 8-10 minutes. WATCH CAREFULLY!
While still warm, roll in powdered sugar. Cool roll in powdered sugar once again.
SEVEN LAYER BARS
1/2 c. margarine
1-1/2 c. graham cracker crumbs
12 oz. butterscotch chips
12 oz. chocolate chips
1 coconut
1 c. chopped nuts
1 can Eagle Brand milk
Melt margarine in a 9x13-inch pan. Layer ingredients in order listed, drizzling Eagle Brand milk over top. Bake at 300-degrees for 45 minutes to 1 hour.
