INGREDIENTS: 1-1/4 c. sugar, 1 c. butter-softened, 1 egg, 3 Tbs. dark corn syrup or molasses, 1 tsp. vanilla, 3 c. flour, 1-1/2 tsp. baking soda, 2 tsp. cinnamon, 1 tsp. ginger, ¼ tsp. salt, ¼ tsp. cloves, powdered sugar
DIRECTIONS: Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, corn syrup, and vanilla. Continue beating until well mixed. Reduce speed to low. Add all the remaining ingredients except the powdered sugar. Beat until well mixed. Divide dough into thirds. Shape each third into a round ball. Flatten to ½” thickness. Wrap each in plastic wrap. Refrigerate 1-2 hrs. or until firm. Heat oven to 375 degrees. Roll out dough onto lightly floured surface, 1/3 at a time. Keep remaining dough refrigerated. Roll dough to 1/8” thickness. Cut with 2 or 3” star cookie cutters. Place 1-inch apart on ungreased cookie sheets. Cool completely. Sift powdered sugar over cooled cookies.
INGREDIENTS: ½ lb. (2 sticks) butter, ¼ c. brown sugar, ¼ c. sugar, about 2/3 box graham crackers, 1 c. chopped almonds or nut of choice
DIRECTIONS: Heat oven to 350 degrees. In medium saucepan over medium heat, melt butter and sugars. Bring to a boil and allow to boil gently for 4 minutes. Remove from heat. Line a 10x15” cookie sheet with aluminum foil. Place graham crackers side by side in single layer on cookie sheet. Pour butter mixture over graham crackers. Top with chopped nuts. Bake for 8-10 minutes. Cool, then refrigerate about 20 minutes, just enough time to harden so you can break graham crackers into pieces.
INGREDIENTS: 2 (7 oz.) pkgs. sweetened flaked coconut, 2/3 c. flour, ½ tsp. salt, 1 c. evaporated milk, ½ c. caramel ice cream topping, 2 tsp. vanilla, ¼ tsp. almond extract, 1 large egg, 8-10 caramel candies and/or chocolate for drizzling
DIRECTIONS: Preheat oven to 350 degrees. Line cookie sheet with foil or parchment paper. In large bowl, mix the two pkgs. of coconut together with flour and salt. In medium bowl, mix milk, caramel topping, vanilla, almond flavorings and egg together. Pour the milk mixture into the dry mixture. Stir until well mixed. Drop large spoonfuls onto prepared sheet leaving room between cookies. Bake for 12-13 minutes or until cookies are golden brown, but soft in the centers. Slide the foil or parchment paper to wire rack and allow cookies to cool on paper on the rack. Once they are cool completely, peel them from the paper. Heat the chocolate or the caramel in the microwave. If you need to thin the chocolate or caramel, do so with a teaspoon of vegetable oil. Drizzle onto the cookies with either a pastry bag or heavy, zipper-type bag with the corner cut out.
INGREDIENTS: 1-1/2 c. flour, 1-1/2 tsp. baking powder, 1-1/2 c. semisweet chocolate pieces, 6 Tbs. butter-softened, 1 c. sugar, 2 eggs, 1-1/2 tsp. vanilla, ¼ tsp. mint flavoring, powdered sugar
DIRECTIONS: Combine flour, baking powder and ¼ tsp. salt; set aside. In saucepan heat 1 c. of chocolate pieces over low heat until melted, stirring constantly. Beat butter with mixer on medium speed for 30 seconds. Beat in sugar until combined. Beat in melted chocolate, eggs, vanilla and mint flavoring. Stir in flour mixture and remaining chocolate pieces. Wrap dough in plastic wrap. Freeze 30 minutes or until firm enough to shape. Preheat oven to 350 degrees. Shape dough into 1” balls; roll balls in powdered sugar. Place balls about 2” apart on ungreased cookie sheet. Bake in preheated oven for 10-12 minutes or until tops are crackled. Cool 2 minutes on cookie sheet. Transfer to wire racks; cool.
INGREDIENTS: 2-1/3 c. flour, 1 c. butter-softened, ½ c. sugar, 1 egg, 2 tsp. vanilla, 1 tsp. nutmeg, ¾ tsp. cardamom, 36 maraschino cherries-cut in half
DIRECTIONS: In large bowl, using electric mixer set on medium speed, beat together the butter and sugar until light and fluffy. Beat in egg, vanilla, nutmeg and cardamom. Reduce the mixer speed to low. Gradually beat in the flour just until firm, but not dry. Spoon half of the dough into cookie press fitted with a snowflake plate. Press cookies, 1” apart onto ungreased baking sheets. Top each cookie with a cherry half. Bake the cookies until barely colored and slightly browned on the bottom, 10-15 minutes. Transfer the baking sheet to wire rack to cool Repeat with remaining dough and cherries.