JAM THUMBPRINT COOKIES

Last but not least the great Thumbprint cookie. I thought I would end this Christmas cookie and bar series with this old favorite.

1 1/2C unsalted butter, softened

1C granulated sugar

1 teaspoon vanilla extract

3 1/2C all-purpose flour

1/4 teaspoon salt

1 egg, beaten

1 tablespoon water

7 ounces flaked coconut

Raspberry or apricot jam



Using electric mixer, cream butter and sugar until just combined; add vanilla. Sift flour and salt together. With the mixer on low speed, add the flour mixture to the butter mixture. Mix until the dough starts to come together. Transfer dough to floured surface; shape into a flat disk. Wrap in plastic wrap; chill for 30 minutes.

Preheat the oven to 350. Lightly beat together the egg and water. Roll dough into 1 1/4 inch balls. Dip each ball into egg wash; then roll it in coconut. Place on ungreased cookie sheet. With thumb, make an indentation into the top of each ball. Drop 1/4 teaspoon jam into each indentation. Bake at 350 for 20-25 minutes, or until coconut is golden brown. Cool on wire racks. Makes about 3 dozen.

Please have a SAFE AND WONDERFUL CHRISTMAS!!!!! The best to all of us in the NEW YEAR 2009. Be back after the holidays...................................

BUCKEYES

1 (16ounce) jar crunchy peanut butter

4C (1 pound) powdered sugar

1/2C butter, softened

2C (12 ounce package) chocolate chips

1 tablespoon vegetable oil

Mix peanut butter, sugar, and butter. Roll into balls. Melt chocolate and oil. Roll balls in chocolate and place on cookie sheets lined with wax paper. Refrigerate for 2 hours. Makes about 3 dozen. Never made these but it got great reviews. Hope you like them.

SANTA CLAUS COOKIES

3 3/4C sifted all-purpose flour

1 1/4 teaspoon baking powder

2 1/2 teaspoon cinnamon

1 1/4 teaspoon ground cloves

1 1/2C butter, softened

2C brown sugar, packed

1 egg

Sift together flour, baking powder, cinnamon, and cloves. Cream butter; add sugar gradually and beat until fluffy. Add egg and mix. Gradually mix in sifted dry ingredients. Chill dough thoroughly.

Preheat oven to 350. On floured surface, roll dough about 1/8 inch thick, cut with floured cookie cutters. Place on ungreased cookie sheets and bake at 350 for 10-12 minutes. Cool on wire cooling racks. Decorate as desired. Makes about 6 dozen, depending on size of cookie cutters.

This is a good recipe for the kids to decorate and have fun. They can't mess them up with their decorating skills. Something to remember in many years to come. Take pictures of their finished sweets.................

ALMOND BUTTER CRUNCH

1C butter
1C granulated sugar
3 tablespoons water
1 tablespoon white corn syrup
1/2C slivered almonds, toasted

Melt butter in large skillet. Add sugar; stir and heat slowly until sugar is dissolved. add water and corn syrup; cook to 300 degrees F. or to the hard crack stage, stirring only enough to prevent SCORCHING. Add nuts; mix well. Pour into butter 8-8 inch pan. cool; break into pieces. Makes 1 pound. This is for those people who have a real sweet tooth, like me.

PRALINES

1 1/2C granulated sugar

1/2C whipping cream

1C maple syrup

2C small pecans or broken pecans



Mix sugar, cream, and maple syrup in a saucepan; stir and heat slowly until sugar is dissolved. Boil, uncovered, to 236 degrees F. or until the soft ball stage, stirring occasionally. Re move from heat; stir in the pecans. Drop spoonfuls on cookie sheets covered with wax paper, let stand until firm. Makes 1 1/2 pounds.

I love these and if you buy them, they are very expensive.

COTTAGE CHEESE COOKIES

1C butter, softened

1C cream-style small curd cottage cheese

2C all-purpose flour

1 (12 ounce) jar strawberry preserves



Cream together butter and cottage cheese. Blend in flour. Cover dough and refrigerate for several hours.

Preheat oven to 425. Roll dough in thin sheets, cut into 3 inch square. Place a teaspoon of preserves in center of each square. Fold into a triangle. Press edges together very FIRMLY with fingers or fork. Place on parchment paper lined cookie sheets. Bake at 425 for 10-15 minutes, or until crust is lightly browned. Cool on wire racks. Makes about 4 dozen.

This is a great recipe. It is worth the effort and the parchment paper. You can use your favorite preserve for the filling. Hope you like it........

CARAMEL SNAPPERS

About 1 cup pecan halves

36 light, soft caramels



Arrange pecans, flat side down in groups of 3 (like a 3 leaf clover shape--it should look like a turtle's head and feet) on a buttered waxed paper on microwave safe plate. Place one caramel on each cluster of pecans. For 8-10 clusters, microwave on high for 30-60 SECONDS until caramels are soft.

***Watch carefully*** various brands of caramels melt differently. With a buttered spatula, flatten caramels over pecans. Remove from waxed paper to plate. Make frosting and swirl on top of snapper. Makes about 3 dozen.



Glossy Chocolate Frosting

1 tablespoon butter

1 square (1 ounce) unsweetened chocolate

1C powdered sugar

1/2 teaspoon vanilla

About 2 tablespoons hot milk

In a small glass bowl, melt butter and chocolate in microwave on high for 1-2 minutes. Keep an eye on the melting, it might take less time. Mix in sugar, vanilla and enough milk to make frosting of spreading consistency.

I would buy frosting but it is up to you. Have a safe day..................

SPRITZ COOKIES

1C butter, softened

1/2C plus t tablespoon granulated sugar

1 egg

3/4 teaspoon salt

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 1/2C sifted all-purpose flour

Food coloring (optional)

Colored sugar, candies for decorating

Preheat oven to 400. Cream butter, add sugar. Blend in egg, salt, both extracts, and flour. Knead bough in hands until soft and pliable. If desired divided dough into several bowls and blend in food coloring for desired colors. Press dough through cookie press onto greased cookie sheets. Decorate as desired. Bake at 400 for about 8 minutes. Makes about 6 dozen. Have a great day........

GRANDMA'S MOLASSES COOKIES

1C butter or shortening

2C granulated sugar

2 eggs, beaten

1 teaspoon vanilla extract

1/2C molasses

4C all-purposed flour

2 teaspoons ginger

1/2 teaspoon ground cloves

1 teaspoon cinnamon

1/2 teaspoon salt

1 teaspoon baking soda

Granulated sugar for dipping cookies

Preheat oven to 400 degrees. Mix butter, sugar, eggs, vanilla, and molasses. Sift flour, spices, salt, and baking soda; blend into sugar mixture. Chill dough for several hours.

Roll into 1 inch balls. Dip one side in sugar. Do not grease cookie sheets. Arrange sugar side up on cookie sheets. Do not flatten. Bake at 400 for 10-12 minutes. Transfer to wire racks to cool. Makes about 7 dozen. Weather is still warm. I need to get out and do some yard work while it is still nice. Finally got my Christmas lights working again, what a pain. Later..............

JIMMIE COOKIES

1C butter, softened

1C powdered sugar, sifted

1 teaspoon vanilla extract

1 1/2C all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1C uncooked oats (quick)

Chocolate jimmies

Cream butter, add sugar and vanilla. Add dry ingredients and oats. Divide dough into 3 parts; shape each into a log. Roll logs in jimmies; wrap in wax paper. Refrigerate overnight.
Preheat oven to 325. Remove wax paper from dough logs; cut into 1/4 inch slices. Place on a greased cookie sheets. Bake at 325 for about 16 minutes. Transfer to wire racks to cool. Makes about 3 dozen.
Weather here is 71 and great. In a way I hate it because you know this is not here to stay. The outdoor plants get confused too. Have a good night..............

TOFFEE BARS

1C butter, softened
1C brown sugar, packed
1 egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
2C all- purpose flour
1 (8-ounce) chocolate candy bar
1/2C chopped nuts
Preheat oven to 350. Grease a 13-9-2 pan. Cream butter, add sugar gradually. Blend in egg yolk, vanilla, salt, and flour. Spread in pan; bake at 350 for about 20 minutes.
After removing from the oven, place chocolate on top of hot mixture that you baked. Spread the chocolate to cover the pan mixture. Sprinkle with chopped nuts. When cool, cut into squares. Makes about 5 dozen. This is always a hit and is very easy, even for me. Have a good day..........

BUTTERSCOTCH CASHEW CHEWS

*1969 Recipe*
1/2C butter, softened
1/3C brown sugar, packed
1C all-purposed flour
1C chopped cashews
2C butterscotch chips
1C raisins
Preheat oven to 375. Cream butter; add brown sugar gradually. Stir in flour and cashews. Pat mixture in a greased 13-9-2 inch pan. Bake at 375 for about 12 minutes. Cool.
Break baked cookie mixture into small pieces. Melt butterscotch chips. Combine broken cookie mixture with melted butterscotch chips. Stir in raisins. Use teaspoonfuls of mixture and shape into mounds. Chill to set. Makes about 5 dozen. Sweet, crunchy, chewy--all in one. This is what the cookie book states. I have not tried this cookie recipe but will after the holidays. Let me know if you try this one, I would like your input.
Lots of rain and I have a leak in a skylight. Happy Days...................

COCONUT COCOROONS

*1939 Recipe*
1/2 teaspoon salt
2 egg whites
1C sugar
2C corn flakes or other flaked cereal
1C coconut
1/4 teaspoon almond extract
Preheat oven to 350. Add salt to egg whites and beat until stiff. Beat in sugar gradually. Fold in cereal and coconut carefully. Add almond extract and mix thoroughly. Drop rounded teaspoonfuls onto greased cookie sheets. Bake at 350 for about 10-12 minutes. Remove IMMEDIATELY from cookie sheet. Makes about 3 dozen.
Put some outdoor lights up and make a simple project into more than it needed to be. Can't find a simple star in all those Christmas boxes. Made a big mess in the attic. Will clean it up later, maybe after the project of taking it all done in 2009. Laugh it helps.............

CRANBERRY CRUNCH BARS

*1973 Recipe*
1 3/4 C sifted all-purpose flour
3/4 teaspoon salt
1 teaspoon cinnamon
1 1/4 C brown sugar, packed
2 C uncooked oatmeal
1 C butter, softened
1 C finely chopped walnuts
3/4 C sugar
2 1/2 tablespoon cornstarch
1 C jellied cranberry sauce
1 (12 ounce jar) orange marmalade
1 egg, well beaten
1 tablespoon water
Powdered sugar
Preheat oven to 375. Sift flour, salt, cinnamon into a large mixing bowl; add brown sugar and oatmeal. Cut in butter with pastry blender until mixture resembles coarse crumbs; mix in walnuts Press half of crumb mixture into greased 13-9-2 inch pan. Bake at 375 for 8 minutes. Cool slightly. Mix sugar and cornstarch in saucepan. Add cranberry sauce and marmalade. Cook and stir mixture until mixture thickens. Spread evenly over baked crust; sprinkle with remaining crumb mixture; pat down firmly. Stir water into beaten egg; brush lightly over crumb mixture. Bake at 375 for 35-40 minutes. Cool. Cut into bars. Sprinkle with powder sugar. Makes 31/2-4 dozen.
Went shopping and got over charged again. Please watch your prices because these store don't have them in their computer system right. At one store (T). I get over charged at least every other time I shop there. The sales people make nothing of it! Have a good Day..........

FRENCH NUT BARS

*1964 Recipe*
1 egg
3/4C sugar
3 tablespoons all-purpose flour
1/2C ground almonds
1/2C ground walnuts
1 tablespoon butter, melted
1 teaspoon vanilla extract
2 egg whites, unbeaten
Preheat oven to 350. Using a wire whisk or mixer, beat egg until light colored; add sugar gradually; beat until thick, Blend in flour, almonds, walnuts, butter, and vanilla. Beat in egg whites; one at a time. Pour into greased and floured 8+8+2 inch pan. Bake at 350 for 20-25 minutes. Cool and frost with Glossy Chocolate Frosting. Cut bars. Makes 3-4 dozen bars. Good mix of chocolate and nuts.
Glossy Chocolate Frosting
1 tablespoon butter
1 square unsweetened chocolate
1/2 teaspoon vanilla extract
1C powdered sugar
2 tablespoon hot milk
Melt butter and chocolate together. Blend in vanilla, powdered sugar and enough milk to make the frosting of spreading consistency.
I would add milk slowly so the frosting won't get to thin. You can always add more powder sugar to thicken. Or go buy the frosting for the bars. It can't hurt! Smile,,,,,,,,,,,,,

CHERRY ALMOND COOKIES

*1952 Recipe*
1 3/4C all-purpose flour
6 Tablespoons powdered sugar
1/2 teaspoon salt
1/2C butter, softened
1/4C evaporated milk
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1C almonds, finely chopped
1 pound candied cherries
Powdered sugar to coat
Preheat oven to 400. Sift flour, powdered sugar, and salt together. In a separate bowl, cream butter. Add evaporated milk to butter a little at a time; mix until smooth. Add almond and vanilla extract, sifted dry ingredients and nuts. Blend well.
Flatten a level teaspoon of dough in palm of hand. Place a cherry in the center. Bring dough around cherry to form a ball. Roll between palms until smooth. Place on greased cookie sheets. Bake at 400 about 10-12 minutes. Roll cookies in powdered sugar while hot. Makes 4-5 dozen.
Makes a small cookie. Have a good nights sleep. We all need that..................

FROSTED MAPLE COOKIES

*1954 Recipe*
1C seedless raisins
3/4C water
1teaspoon baking soda
1/2C butter, softened
1 1/2C powdered sugar
2 eggs, beaten
2 2/3C sifted all-purpose flour
1/4teaspoon salt
2 1/2teaspoon maple flavoring
Preheat oven 350. Cook raisins in water about 10 minutes on medium heat or until enough liquid remains to measure 1/2 cup. Add baking soda; cool. Cream butter and powdered sugar. Add eggs one at a time; beating well after each addition. Add salt and shifted flour. Maple flavoring and cooled raisin mixture. Drop rounded teaspoonfuls onto greased cookie sheets.

Bake at 350 for 12-15 minutes. When cool, frost with maple cream frosting. Makes about 6 dozen. This cookie is not to sweet and a very old Christmas cookie before all the fancy ones were created.

Maple Cream Frosting
1/4C butter, softened
1 3/4C powdered sugar
2Tablespoons whipping cream
1teaspoon maple flavoring
Cream butter; add powdered sugar gradually. Mix in cream and add flavoring. Spread on top of cooled cookies.

MERRY MINT COOKIES

*1967 Recipe*
1C butter, softened
1C powdered sugar
1 egg
1teaspoon vanilla extract
2 1/4 C all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/4 C finely chopped pecans or jimmies
7 1/2 dozen thin junior size candy mint patty pieces
Cream butter. Add sugar gradually. Beat in egg and vanilla. Shift flour, baking soda, cream of tartar and salt; blend into creamed butter mixture. Chill until firm, at least 3-4 hours.
Preheat oven to 350. Roll chilled dough 1/4 inch thick on a floured surface. Cut with a 1 1/4 diameter round cutter. Place on a greased cookie sheets. Sprinkle HALF of the cookies with nuts or jimmies. Bake all cookies for about 8 minutes. Remove from oven and immediately top each PLAIN cookies with 1 mint patty. Cover mint patty cookies with nut or jimmies top cookie forming a sandwich cookie. Cool and watch that the top does not slide off the mint patty bottom. Makes about 7 1/2 dozen. Mild mint flavor makes these very good!
I use junior mints, you can buy buy the box of mints in the candy department. Put those mints on the plain cookie right away, the heat helps them melt. The mint patty, plus nuts or jimmies in the middle make a sandwich cookie that is DELICIOUS
I still can't figure how to insert these scan recipes, so I typed this. Need more time I guess. Please take care and laugh, I spent time with my grandson who lives in Wisconsin and felt better laughing everyday. Love that boy...............