Orange Coconut Balls

1-12 oz pakg vanilla wafers
1-1lb box powdered sugar
1/2 cup butter softened
1-6ox can frozen orange juice,thaw, do not dilute.
1 cup chopped nuts
1-7oz can flaked coconut

Crush the wafers to fine crumbs, add next 4 ingredients and mix well.
Form into small balls and then roll into the coconut. Store in the
refrigerator and these also can be made ahead and frozen.
Makes about 6 dozen balls.

Christmas Lizzies



* 1/2 cup sugar

* 5 tablespoons butter

* 2 eggs, beaten

* 1 1/2 cups flour

* 1 1/2 teaspoons baking soda

* 1 1/2 tablespoons milk

* 16 ounces candied cherries, red and/or green,

chopped

* 16 ounces dates, chopped

* 16 ounces chopped pecans

* 16 ounces candied pineapple, chopped

* 1/2 cup bourbon



Christmas Lizzies are cookies with candied cherries,

dates, and pecans, along with bourbon and chopped

pineapple.



Cream together sugar, butter, and eggs. Sift flour and

soda together then add to egg mixture; stir in milk.

Add remaining ingredients and mix well. Drop by

spoonfuls onto greased cookie sheet.

Bake at 325° for 12 to 15 minutes, or until browned.



Recipe makes about 7 dozen festive Christmas cookies.

Butter Pecan Shortbread Cookies



1 cup (250 mL) unsalted butter

1/2 cup (125 mL) light brown sugar

2 cups (500 mL) flour

1 cup (250 mL) ground pecans

2 tsp. (10 mL) vanilla

pinch of salt



Preheat oven to 325 degrees F (160 degrees C). Line a

cookie sheet with parchment paper.

In a large bowl with an electric mixer or a food

processor, beat together butter and brown sugar until

creamy. Add flour, ground pecans, vanilla and salt and

beat just until it forms a smooth dough. Wrap dough in

plastic wrap and refrigerate for 30 minutes to 1 hour

to allow it to firm up just enough to shape.



By hand, roll dough into 1-inch (2-cm) balls. Place

them on the prepared cookie sheet and flatten very

slightly (to about 1/2-inch/1-cm thickness) with the

bottom of a glass that has been dipped in flour to

prevent the dough from sticking to the glass. (If you

have a cookie stamp, you can use it to flatten the

cookies instead of the glass.)



Place in the oven and bake for 25 to 30 minutes or

until set and very lightly browned on the bottom.

Remove from pan and let cool on a rack.



Servings: About 2-1/2 to 3 dozen almost authentic

shortbread cookies.

Christmas Balls



1 cup butter, softened

3/4 cup powdered sugar

2 cups flour

1 teaspoon vanilla

1 cup pecans, chopped

red and green sprinkles



Cream butter adding sugar and vanilla. Then add flour

and mix well. Add pecans. Refrigerate for an hour

until firm. Roll into small balls. Bake in a 350F

degree oven for 20 to 30 minutes until light brown.

Remove from oven and roll in sprinkles while still

hot.

Holiday Sugar Cookies



1 cup butter, softened

1 1/2 cups confectioners' sugar

1 egg

1 tsp vanilla

1/2 tsp almond extract

2 1/2 cups flour

1 tsp baking soda

1 tsp cream of tartar



Mix thoroughly the butter, confectioners sugar, egg, vanilla, and almond extract. Blend in the flour, baking soda, and cream of tartar. Cover and chill for 2 to 3 hours. Heat the oven to 375 F. Roll the dough to approximately 1/4 of an inch thick on a lightly floured surface. Cut into desired shapes. Sprinkle with granulated sugar. Place on a lightly greased baking sheet. Bake for 7 to 8 minutes or until lightly brown on the edge. Yield: depends on cookie cutter used

Christmas Balls



1 cup butter, softened

3/4 cup powdered sugar

2 cups flour

1 teaspoon vanilla

1 cup pecans, chopped

red and green sprinkles



Cream butter adding sugar and vanilla. Then add flour

and mix well. Add pecans. Refrigerate for an hour

until firm. Roll into small balls. Bake in a 350F

degree oven for 20 to 30 minutes until light brown.

Remove from oven and roll in sprinkles while still

hot.

Chocolate Mocha Nut Balls



1 c. butter

1/2 c. sugar

2 tsp. vanilla

2 tsp. instant coffee, crushed

1 3/4 c. flour

1/2 c. cocoa

1/2 tsp. salt

2 c. nuts, ground fine

1 jar maraschino cherries, chopped fine (about 3/4 c.

or to taste)

8 ounces Nestles® milk chocolate chips, melted

Colorful sprinkles



Cream together butter, vanilla and sugar. Sift

together coffee, flour, cocoa and salt. Stir into

creamed mixture. Add nuts and cherries last. Blend

well.

Refrigerate for 1 hour. Roll into small balls and

place on lightly greased cookie sheet. Bake at 325

degrees for 15 minutes. Cool. Dip tops in melted

chocolate and add sprinkles.



From Nestle

Candy Shop Pizza Cookies



Ingredients



10 tablespoon butter or margarine, softened

1/2 cup sugar

1/2 cup firmly packed light brown sugar

1 tablespoon dark brown sugar

1 large egg

1/2 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup semisweet chocolate morsels, divided

1 cup white chocolate morsels, divided

1/2 cup crunchy peanut butter

Toppings: holiday sprinkles, candy-coated chocolate pieces, white

chocolate pretzels

White chocolate, melted

Preparation

Beat first 4 ingredients at medium speed with an electric mixer until

creamy. Add egg and vanilla; blend well.



Combine flour, soda, and salt; gradually add to butter mixture,

beating well after each addition. Stir in 1/2 cup each of semisweet

and white chocolate morsels. Spread dough evenly onto 2 lightly

greased 6-inch round pizza pans.



Bake at 375° for 20 to 25 minutes or until lightly browned. Working

quickly, sprinkle crust with remaining semisweet and white chocolate

morsels; drop peanut butter by tablespoonfuls onto crust. Let stand 5

minutes or until morsels and peanut butter are softened; gently spread

evenly over crust. Decorate with desired toppings; drizzle pizza with

melted white chocolate.



NOTE: One lightly greased 12-inch pizza pan may be substituted.



Yield



Makes 2 (6-inch) pizzas

Southern Living, DECEMBER 2002

Candy Wrap Cookies



Ingredients



18 ounces package refrigerated sugar cookie dough

8 ounces Milky Way Miniatures

unsweetened cocoa (optional)

Preparation

Cut 1 (18-ounce) package refrigerated sugar cookie dough into 1/4-inch

slices. Wrap each slice around 1 miniature chocolate-coated

caramel-and-<WBR>creamy nougat bar. Place on ungreased baking sheets. Bake

at 350° for 13 to 15 minutes. Cool 1 minute; remove to a wire rack.

Dust with unsweetened cocoa, if desired.



Note: For testing purposes only, we used 1 (8-ounce) package Milky Way

Miniatures.

Yield



Makes about 2 dozen

Southern Living,

Peppermint Bonbon Cookies

Here's a decadent holiday combination-<WBR>-soft and chewy chocolate on the

inside with a little peppermint candy crunch on top. These gems are

great plain or we offer a double glaze option, too.



Prep: 25 min.; Cook: 13 min. per batch; Other: 2 hr., 35 min.



Editor's favorite; Gift idea; Make ahead



Ingredients



8 ounces bittersweet or semisweet chocolate, chopped

1/2 cup unsalted butter

1 1/2 ounces unsweetened chocolate, chopped

1/2 cup finely crushed hard peppermint candies

6 tablespoons granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 teaspoon peppermint extract

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup semisweet chocolate morsels

Additional coarsely crushed hard peppermint candies, divided

1/2 cup powdered sugar (optional)

2 1/2 teaspoons milk (optional)

1/2 cup semisweet chocolate morsels, melted (optional)

Preparation

Combine first 3 ingredients in a large saucepan; cook over low heat

until chocolate melts and mixture is smooth, stirring occasionally.

Remove from heat, and stir in 1/2 cup crushed peppermint and 6 Tbsp.

sugar. Let cool 30 minutes.



Add eggs to melted chocolate, 1 at a time, stirring well. Stir in

extracts.



Combine flour, baking powder, and salt; add to chocolate mixture,

stirring until combined. Stir in chocolate morsels. Cover and chill

dough 2 hours or until firm enough to shape.



Shape dough into 1 1/2" balls; place on parchment paper-lined baking

sheets. Bake at 325° for 12 to 13 minutes or until cookies are puffed

and cracked on top. Sprinkle coarsely crushed peppermints onto

cookies; press candy lightly into cookies. Let cookies cool 5 minutes

on baking sheets. Transfer to wire rack to cool completely.



Whisk together powdered sugar and milk; drizzle over cooled cookies,

if desired. Drizzle with melted chocolate, if desired. Sprinkle

cookies again with chopped peppermint, if desired. Let cookies stand

until glaze and chocolate are firm.

Yield



2 1/2 dozen

Oxmoor House