Almond Cream Spritz

Ingredients

1 cup butter, softened
1 (3-ounce) package cream cheese, softened
1/2 cup sugar
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
2 cups all-purpose flour
finely chopped almonds

Directions

Preheat oven to 375 F. Beat butter and cream cheese in a large mixing bowl with an electric mixer on medium speed for 30 seconds. Add sugar, almond extract, and vanilla; beat till combined. Stir in flour. Cover and chill dough for 30 minutes or until easily worked but not too stiff. Pack dough into a cookie press. Force dough through press onto ungreased cookie sheets. Sprinkle with almonds. Bake 8 to 10 minutes or until edges of cookies are firm but not brown. Allow to cool on baking sheet one minute then remove to wire racks to cool completely.

Peanut Butter Fingers

Ingredients

1/2 c. peanut butter
1/2 c. sugar
1/2 c. packed brown sugar
1 egg
1 1//4 c. flour
1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
4 small chocolate bars, melted
3/4 c. peanuts, crushed

Directions

Mix shortening, peanut butter, sugars, and egg thoroughly. Blend dry ingredients and add wet ingredients. Chill 1 hour. Preheat oven to 375.

Use your cookie press star shape plate and make the cookies 2 1/2 inches long. Place on a greased baking sheet and bake 8-10 minutes.

When cool dip one end in melted chocolate and then in crushed peanuts. *Melt chocolate in a glass custard cup over hot water or in the microwave. If you keep it over the hot water while dipping cookies, the chocolate will stay melted.

White Christmas

Ingredients

3 cups Rice Krispies
1 cup desiccated coconut
3/4 cup powdered milk
1/2 cup powdered sugar
2 oz mixed candied fruit, chopped
2 oz red and green candied cherries, chopped
1/4 cup raisins
4.5 oz white vegetable shortening
4.5 oz white chocolate chips

Directions

Brush a 9 x 13″ pan with oil. Line base and sides with paper. Combine Rice Krispies, coconut, powdered milk, powdered sugar, and all fruit in a large bowl. Chop up the shortening, place with the chocolate in the top of a double boiler over simmering water. Stir until mixture is melted and smooth. Combine chocolate and Rice Krispie mixture. Press into the prepared pan and refrigerate until set. Remove from the pan, allow to stand for 10 minutes. Cut into squares with a sharp knife.

Fried Cookies

Ingredients

2 eggs
1/4 cup white sugar
2 1/2 tablespoons shortening
2 1/2 tablespoons brandy
2 teaspoons anise seed (optional)
1/4 teaspoon salt
2 cups all-purpose flour
1 cup vegetable oil for frying
1/3 cup confectioners sugar for decoration

Directions

In a large bowl beat together eggs and sugar until thick and light colored. Then beat in shortening, brandy, anise seeds (optional) and salt. Beat in flour gradually.
On a floured surface, knead dough into a smooth ball. Divide ball into two equal pieces, wrap in waxed paper and chill in refrigerator for at least two hours.
Roll one piece of dough into a rectangle approximately 12 x 15 inches. (The other piece of dough should be left in refrigerator until ready to be rolled.) Using pastry wheel, cut dough into strips 6 x 1 inch.
Make a vertical slit in top 1/3 of the strip and draw the bottom end of it through OR tie a knot in the center. Repeat with remaining dough and set aside.
Heat oil in a deep frying pan to 360 degrees F (185 degrees C). Deep fry strips until golden brown. Drain on paper towels, cool, and sprinkle heavily with confectioners sugar.

Cranberry Pinwheels

Ingredients

1/2 cup butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup finely ground cranberries
1/2 cup finely chopped walnuts or pecans
1 tablespoon grated orange zest
3 tablespoons brown sugar
2 teaspoons milk

Directions

In a large mixing bowl, combine first four ingredients; beat until light and fluffy, scraping the bowl occasionally. Combine the dry ingredients; add to the creamed mixture; refrigerate at least 1 hour. In a small bowl, combine cranberries, walnuts and orange peel; set aside. On a lightly floured surface, roll dough into a 10-inch square; combine brown sugar and milk; spread over the dough then sprinkle with the cranberry mixture, leaving about a 1/2-inch edge at both ends of the dough; roll up tightly, jelly-roll style. Wrap with waxed paper; chill several hours or overnight. Pre-heat oven to 375F. Cut roll into 1/4-inch slices and place on a well-greased cookie sheet. Bake for 14-15 minutes, or until edges are light brown.