Christmas Cookies

Tis the season for holiday baking. Here are some great recipes to try. Most of them make plenty to save some for your family and to make cute cookie trays for friends (see above) with the rest. There is no better way to get in the holiday spirit than to bake cookies with your family, as far as I am concerned!

Cinnamon Sugar Cookies

Ingredients:

1 cup butter, softened
1 cup sugar
1 cup confectioners' sugar
1 cup vegetable oil
2 eggs
1 tsp vanilla extract
4 1/3 cups all-purpose flour
1 tsp salt
1 tsp. baking soda
1 tsp ground cinnamon
1 tsp cream of tartar
1 cup finely chopped pecans, optional
colored sugar

Directions:

In a large bowl, cream the butter, sugars and oil. Add eggs and vanilla; mix well. Add flour, salt, baking soda, cream of tartar and cinnamon. Stir in the pecans if desired. Cover and refrigerated for 3 hours or until easy to handle.

Roll into 1-in. balls. Place on greased baking sheets; flatten with the bottom of a glass dipped in sugar. Sprinkle with colored sugar if desired.

Bake at 375° for 10-12 minutes or until set.

Yield: about 8 dozen.


Nutrition Facts: 1 serving (2 each) equals 144 calories, 9 g fat (3 g saturated fat), 19 mg cholesterol, 117 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein.

www.tasteofhome.com

Peanut Butter Blossoms:

Combine together:
1 cup butter
1 cup peanut butter
1 cup brown sugar
1 cup white sugar

Combine & mix with above:
1/4 cup milk
2 eggs

Add to rest of ingredients:
2 tsp. vanilla
3 1/2 cups flour
2 tsp. baking soda

Chill for 1 hour.

Roll into 1 inch balls then roll in a bowl of sugar. Bake on an ungreased cookie sheet at 350*-375* for 8 minutes. Remove from oven and press a Hershey Kiss into the center. Return to oven and bake for 3 more min.

Recipe by Nancy George


Bark Cookies

2 1/2 lbs. white bark
3 cups rice Krispies
3 cups Captain Crunch Peanut Butter cereal
2 - 3 cups miniature marshmallows
2 cups salted nuts

Melt bark in the microwave. Pour over dry mixture. Mix well. Drop on waxed paper. Let harden. Break apart into pieces.

Recipe by Judy Greig


Chewy Caramel Bars

32 Kraft caramels
2/3 cup evaporated milk
1 cup flour
3/4 cup quick oats
1/2 cup packed brown sugar
1/2 tsp. soda
1/4 tsp. salt
3/4 cup butter
1 6 oz. package semi-sweet chocolate chips

Melt caramels with milk in heavy saucepan over low heat (or in microwave for 3 minutes stirring every minute) until smooth.

Combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. Reserve 1 cup. Press remaining crumb mixture into the bottom of a greased 13x9 inch pan. Bake at 350* for 12 minutes.

Remove pan and sprinkle chocolate chips over baked crust. Spread caramel mixture evenly over chocolate chips. Sprinkle with reserved crumb mixture. Return to oven and bake for 20 more minutes. Cool.

Recipe by Pat Salvan


Butterscotch Cashew Bars

Ingredients:

1 cup plus 2 tablespoons butter, softened
3/4 cup plus 2 tablespoons packed brown sugar
2-1/2 cups all-purpose flour
1-3/4 teaspoons salt

TOPPING:

1 package (10 to 11 ounces) butterscotch chips
1/2 cup plus 2 tablespoons light corn syrup
3 tablespoons butter
2 teaspoons water
2-1/2 cups salted cashew halves

Directions:

In a large bowl, cream the butter and brown sugar until light and fluffy. Combine flour and salt; add to creamed mixture just until combined.

Press into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned.

Meanwhile, in a small saucepan, combine the butterscotch chips, corn syrup, butter and water. Cook and stir over medium heat until chips are butter are melted.
Spread over crust. Sprinkle with cashews; press down lightly. Bake for 11-13 minutes or until topping is bubbly and lightly browned. Cool on a wire rack. Cut into bars.

Yield: 3-1/2 dozen.


Nutrition Facts: 1 serving (1 each) equals 199 calories, 13 g fat (6 g saturated fat), 16 mg cholesterol, 228 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.

www.tasteofhome.com