These are great recipies we've come to trust over the years when you bake as much as I do,especialy during the holidays, these are no fail. I'm just starting my page so please be paitient and I will have lots for you soon. OAT DELIGHTS 2c. sugar 6tbsp.cocoa 1/2c. butter 1/2c milk 1/2tsp. vanilla 1-1/2c. coconut 3-1/2c. rolled oats Combine sugar,cocoa,milk,& butter.Bring to a boil add vanilla. Remove from heat. Stir in coconut & rolled oats. Drop by spoonfuls onto waxed paper, chill & enjoy. SPRITZ BUTTER COOKIES 1c. butter softened 3/4c. sugar 1 lrg. egg 1tsp. vanilla 1tsp. almond extract 2c. flour 1/2c. toasted finely ground blanched almonds dash of salt glazed cherries or sugar sprinkles (optional) Preheat oven to 3:75f. Cream butter in lrg. mixer bowl. Add sugar; beat until light and fluffy. Beat in egg and extracts. Gradually blend in flour, almonds, and salt. Using pastry bag and lrg. star tip, pipe dough into rosettes or stars about 1 3/4 inches in diameter onto unbuttered cookie sheet. Decorate with cherries or sugar sprinkles if desired. Bake 10 to 12 min. or until pale golden.Remove from cookie DADS COOKIES 1c. shortening 1c. br. sugar 1c. wh. sugar2 eggs 1tsp. vanilla 1tsp. salt 2c. oatmeal 1-1/2c. flour 1tsp. baking soda 1c. coconut Mix all ingreadients in a large bowl.Form into balls. Bake at 3:50f for 10 to 12 min. This recipie is great when doubled FUTTIMAN COOKIES 3 egg yolks 3tbsp. sugar 3tbsp. heavy cream 1/4tsp. crushed cardamon or 1tsp. brandy 1 1/2c. flour powdered sugar MIX Beat egg yolks until light. Add sugar and cream, beat well. Blend in cardamon or brandy. Add flour and mix well to make a smooth dough. Roll out to 1/16 inch thickness. Cut in strips about 1 1/2 inch wide. cut diagonally at 4 inch intervals. Make 2 inch slits crosswise in center and slip one end through slits to make a bow. Deep fry in hot grease until lightly browned, about 1 1/2min. Drain on paper towels. Cool and sprinkle with powdered sugar. makes 3 doz. HORNS 1c. marg. or butter 2 1/2c. flour 1 8oz. container sour cream 1lrg. egg yolk 3/4c. sugar 3/4c. walnuts, finally chopped 1 1/2tsps. ground cinnamon conf. sugar for garnish In a large bowl, with pastry cutter, cut flour and butter together until texture is like oatmeal. In a cup mix together egg yolk and sour cream. Stir sour cream mixture into flour mixture just until blended and dough comes away from sides of bowl. (Dough will be sticky.) Cover bowl with(BR> plastic wrap and freeze 1 hour or until firm enough to handle. Divid dough into 5 equal pieces. Shape each piece into a disk. Wrap each disk and freeze another 4 hours, or overnight. On a lightly floured surface with rolling pin, roll 1 disk into 12inch round, keeping remaining dough in fridge. Spinkle dough with walnut mixture. spreading and lightly pressing down on dough. Cut dough into 16 equal wedges. Starting with corners roll wedges jelly roll style. Place rolls on cookie sheet and bake in already preheated 3:50f oven for 20 min. or until golden brown. Repeat with remaining refridgerated dough. Cool and enjoy. Sprinkle with conf. sugar to garnish. AMARETTO BARS 1 1/2c. flour 1/2c. conf. sugar 3/4c. cold butter 1tbsp. cornstarch 3 to 4tbsp. amaretto liqeur 1 can sweetened condence milk 1c. semisweet chocolate chips 1 1/3c. flaked coconut 1/2c. sliced almonds Preheat oven to 3:50. Grease 13 by 9inch baking pan. In a large bowl, combine flour and sugar. With pastry cutter, cut in butter until crumbly. Press mixture firmly in bottom of pan. Bake 20 min. Meanwhile in a small bowl, stir cornstarch into amaretto; stir in sweetened condenced milk. Pour mixture evenly over prepared crust. Top with chocolate chips, coconut, and almonds. Press down firmly. Bake 25 to 30 min. longer, or until golden brown. cool in pan. Refridgerate until ready to serve. To serve, cut into bars. SUGAR LEAF COOKIES 4c. flour 1tsp. nutmeg 1tsp. baking powder 1/2tsp. baking soda 1/2tsp. salt 1c. unsalted butter 1 1/2c. sugar 1 egg 1tsp. vanilla 1/2c. sour cream 1tbsp. grated lemon rind 1/2c. semisweet choco. chips Stir together flour, nutmeg, baking powder & soda, &salt. Set aside. In electric mixer, blend butter and sugar until light and fluffy. Add egg, vanilla, sour cream, and lemon rind; mix until smooth. With the mixer on low, slowly add the dry ingredients until completely incorporated. Remove dough from mixer and wrap in plastic; chill for 1 hour. Preheat oven to 375f. Remove from fridge and unwrap. on a floured surface, roll out to 1/2 inch thick. using a leaf-shaped cookie cutter, cut out shapes and place on an ungreased cookie sheet. Bake for 6 to 8 min. or til golden brown on edges. Remove from pan and cool. Repeat with remain dough. BACK Download Free Chank Rockstar Fonts on Tripod!