Here's one that is good and you can even get in the spirit of the season if you take a nip or two of the Rum. lol

Polish Rum Balls

Makes 3 dozen, Prep: 10 minutes, Refrigerate: 1 hour. Bake: at 350 degrees for 12 to 15 minutes

1 ½ cups all-purpose flour
1 cup finely ground pecans
10 tablespoons (1 ½ sticks) unsalted butter, at room temperature
½ cup confectioners' sugar
2 tablespoons rum
½ teaspoon vanilla

Confectioners' sugar

1. Heat oven to 350 degrees. Combine flour, pecans, butter, sugar, rum and vanilla in bowl.

2. With floured hands, roll rounded teaspoons of dough into 3/4-inch balls. Place on ungreased baking sheets. Refrigerate 1 hour.

3. Bake in 350 degrees oven 12 to 15 minutes, until golden brown. Remove to rack to cool. Store at room temperature or freeze. Dust with sugar before serving.

 

 

1 1/2  c.  flour

1  tsp.   b.  powder

1  tsp.   cinnamon

1/2  tsp.   ginger

1/4  tsp.   salt

1/8  tsp.   allspice

 

1/2  c.  butter  or   margarine*  (see note below for detail)

1/2  c.  dark  brown   sugar

1/4  c.  sugar

 

1  lg.  egg

1  tsp.  vanilla

 

 

 

 

 

 

 

I've cut these different thicknesses and baked for various times and it affects the flavor.... it's all good, it just depends on what you like.   The thin and crispier cookie has a different flavor than one cut a little thicker that may also be softer, depending on how long you bake it.    I would suggest doing a few as a test first and see what you like best.

 

Also,  this freezes well.   I had some that I didn't bake for 6 months,  and my sister Doris just fell in love with them.....I don't know if the length of time in the freezer may have allowed the spices to be absorbed more..???  I think  they are just as good made fresh... but  at least you know you can make these bricks ahead of time, and then just thaw and bake later.

 

 

1 1/2  c.  butter     (  3/4 )

3   c.   confectioner sugar    ( 1  1/2 )

 

4  egss,  well beaten      ( 2  )

 

4  c.  flour, sifted     ( 2 )

1/2  tsp.   salt          (  1/4 )

1/2  tsp.   nutmeg    (  1/4 )

 

 

 

 

 

 

 

 

 

 

 

Preheat oven to 400 degrees F.

You will need:
3 egg whites
1 tsp. vanilla sugar
1 cup sugar
12 oz. bag chocolate chips

Beat the egg whites with a mixer until they are stiff.  Beat in sugar and
vanilla sugar.
Mix in chocolate chips by hand.  Drop by teaspoonfuls on to cookie sheet.
Place in oven and immediately turn it off.  Leave in oven overnight.  In
the morning, remove from cookie sheet & enjoy!

 

To Decorate:  For Christmas - colored sugar sprinkled on top.(before baking)

                      For Easter       - colored jelly beans (before baking)
                      For Valentines - red cinnimon hearts (before baking)

                      For anytime, anywhere - plain or whatever you have in the house.

 

 

 

 

 

Ingredients
	2/3 cup butter 1/3 cup white sugar 2 egg yolks 1 teaspoon vanilla extract 1/2 teaspoon salt 1 1/2 cups all-purpose flour 2 egg whites, lightly beaten 3/4 cup finely chopped walnuts or pecans 1/3 cup strawberry preserves

Directions
1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets, or line with parchment paper. 2 In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, vanilla, and salt. Gradually mix in flour. 3 Shape dough into 3/4 inch balls. Dip in lightly beaten egg whites, then roll in finely chopped walnuts. Place 1 inch apart on prepared cookie sheets.   (I use parchment paper)   Press down center of each with thumb. (Have the little ones do this for fun.) 4 Bake for 15 to 17 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Just before serving, fill centers of cookies with strawberry preserves.

 

 

 

I deleted the one above, forgot an ingredient.  Oops!

Christmas cut outs

 

I love love love these - sometimes used anise for flavoring - sometimes vanilla.

We cut these out in various shapes, one favorite is to cut out a round shape then a wreath or doughnut shape.  We bake the cookies and cool.  Then we frost the round shape with green tinted cream frosting (just cream 2/4 cup soft butter, 3/ 4 cups confectioner's sugar and 1 tsp vanilla.)  plop the wreath on top and you have a sandwich cookie.  Yummmmmm.

3/4 cup Golden Crisco or Butter-flavored Crisco (shortening)
1 cup granulated sugar
2 eggs
1 tsp vanilla
2-1/4 cups all-purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
Coloured decorations or icing

Cream Crisco, sugar, eggs and vanilla in large mixer bowl at medium speed of electric mixer until light and creamy. Cmbine flour, baking powder and salt. Add to creamed mixture, mixing on low speed until well blended. Cover dough and chill 1 hour, if desired, for easy rolling. Preheat oven to 375°F. Roll half of dough at a time. Roll out dough on lightly floured surface to 1/4-inch thickness. Using a cookie cutter, cut in desired shapes. Place on ungreased baking sheets. Roll leftover pieces. Sprinkle with coloured decorations or leave plain to decorate when cool. Bake at 375°F for 8 to 10 minutes, or until edges are light brown. (Time will vary with cookie size.) Cool slightly, then remove to cooling rack.

OK - these are the bestest ever.  So pretty on a cookie tray and yummy to eat.

 

French Lace Cookies  (Oh la la)

 

1 cup flour (not self rising)

1 cup finely chopped nuts (pecans are great)

1/2 cup corn syrup

1/2 cup shortening

2/3 cup brown sugar (packed)

 

Heat oven to 375 degrees

 

Blend flour and nuts.  Bring corn syrup, shortening and sugar to a boil in saucepan (medium heat - stirring constantly). 

Remove from heat - gradually stir in flour mixture.

 

Drop batter by level teaspoons on a greased cookie sheet about 3 inches apart (these spread out!)  Bake 5 or 6 minutes - let cool 10 minutes then test flexibility by rolling them while still warm - it takes a little practice to get them the right temperature - if they cool too much - put them back in the oven for a few seconds.  Roll them up into tubes or cylinders.  They are lacy. Let them cool the rest of the way.

 

When they're cool, dip one end into melted chocolate just for an inch or two.  These look really pretty if you tie a ribbon around them (with a bow) and put them on a cookie tray.  They look so hard but are really easy.   

 

 

Sugarless Cookies for those of you who can't take sugar.

 

I haven't tried these but they look good.  I remember someone once telling me they couldn't take sugar and used applesauce for sweetening. 

 

I'll have to bake up a batch or two of these - my DIL here in Jackson is diabetic.

 

Ingredients
	1 cup all-purpose flour 1 1/4 teaspoons ground cinnamon 1 teaspoon baking soda 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1 teaspoon ground allspice 1/2 cup chopped walnuts 1 cup quick cooking oats 1 cup raisins 1 cup unsweetened applesauce 1/2 cup vegetable oil 2 eggs 1 teaspoon vanilla extract

Directions
1 Preheat oven to 375 degrees F (190 degrees C). 2 Mix dry ingredients, then add remaining ingredients. Dough will be thin. 3 Drop by teaspooonsful onto cookie sheet. Bake for 10 to 12 minutes.

 

 

 

 

                                               (Makes 5 dozen)