Cat Tongue Cookies


1/4 lbs sweet butter
3/4 cup powdered sugar
1/4 teaspoon vanilla
1/8 teaspoon lemon rind (optional)
2 egg whites, unbeaten
3/4 cup flour
pinch salt


Cream butter until light and fluffy. Add sugar, vanilla, and lemon
rind. Beat for 1 more minute.Add egg whites. Gradually stir in
flour and salt. Put dough into a pastry bag or cookie press
fitted with a 1/4 inch round opening. Press dough onto a greased
cookie sheet in 2 1/2 lengths, well spaced. Bake at 350 degrees F.
for 5 minutes, or until very lightly brown.

Pumpkin Pie Biscotti


3-1/2 cups all-purpose flour
1-1/2 cups firmly packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup mashed canned pumpkin
2 large eggs, lightly beaten
1 tablespoon vanilla extract
2 tablespoons butter or margarine
1-1/4 cup macadamia nuts, coarsely chopped


Preheat oven to 350 F. Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.) Melt butter n a large skillet over medium heat; add macadamia nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely. Knead or gently stir cooled nuts into dough. Place dough on a lightly floured surface and divide into 4 portions. Lightly flour hands and shape each portion into a 1 x 15″ long log. Place logs 3″ apart on lightly greased cookie sheets. Bake for 23 minutes; cool logs 15 minutes. Reduce oven temperature to 300. Cut each log diagonally into 1/2″ slices using a serrated knife. Place slices on ungreased cookie sheets. Bake for 15 minutes. Cool completely on wire racks.




4 cups flour
1 1/2 cups water
pinch of salt
yellow food coloring


Add a few drops of yellow food coloring in water and dump into the flour and salt mixture all at once. Knead. Divide into fourths.

Roll out onto a floured board into a rectangle. Keeping it as much as a rectangle as possible. Spread with shortening. Fold down 1/3 and spread this side with shortening. Fold up the bottom 1/3 spread this with shortening. Fold over the other 1/3 side and spread with shortening. Then spread the front and back with crisco and put in wax paper. Refrigerate for at least 2 hours. Repeat the rolling and folding. Refrigerate for at least 2 more hours. Repeat the rolling and folding and refrigerate overnight.

Roll out onto a floured board into a rectangle. Cut into 1/2″-3/4″ strips. Wrap around foil wrapped clothes pins overlapping as you twirl around the clothespin. Or, wrap each strip around a cone-shaped cookie form (available here). Bake on an ungreased cookie sheet at 375° for about 15-20 min or until very lightly browned. Removed from clothespins or molds immediately after removing from the oven.

FILLING (usually double this)

1 cup water
5 tablespoons flour

cook until thickened (about 5 min)


1/2 cup margarine or butter
1/2 cup crisco
1 teaspoon vanilla
1/2 jar marshmallow fluff or cream

Add the thickened flour and water to the cream mixture and beat until smooth and fluffy

Fill the cooled ladylocks with a pastry filler or cake decorator

Roll in powdered sugar before serving.

Peanut Butter Temptations


1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 bag (10 oz.) miniature Reese Cups


Cream butter, peanut butter and both kinds of sugar. Beat in egg and vanilla. Sift together flour, baking soda and salt. Blend into creamed mixture to make a dough. Preheat oven to 375. Shape dough into 1/2 inch balls and place in ungreased 1 1/2 inch muffin tins. Bake 8-10 minutes or until lightly browned. Immediately after removing cookies from oven, press a miniature peanut butter cup into the center of each cookie until only the top shows. Let cool 10 minutes before removing from tins.

Penuche Icing


1/2 cup margarine
1/4 cup milk
1 cup brown sugar
1 3/4 cups powdered sugar (to 2 cups), sifted


Melt margarine in saucepan. Add brown sugar. Boil over low heat
for 2 minutes, stirrinng.

Stir in milk. Bring to boil, stirring.

Cool to lukewarm.

Gradually add powdered sugar. Beast until thick enough to spread.