Tuesday, December 12, 2006

Christmas cookies

My daughter-in-law and I made these additional cookies today. I made up a little tray of cookies for my friend Bob on my paper route. I posted about him this summer. He is 89 years old. He is a believer, lives by himself and has prayed for me many times over the last 19 years I have been his route carrier. He was over joyed to get a Christmas blessing today.


1/2 c. soft butter
1/4 c. brown sugar
1 egg yolk
1 c. sifted flour
1/4 tsp. salt
1/2 tsp. vanilla

Cream together butter, sugar, egg yolk and vanilla. Sift flour and salt; mix well. Roll into 1" balls. Dip in slightly beaten egg white. Roll in finely chopped nuts (3/4 cup). Place about 1" apart on ungreased baking sheet. Bake 5 minutes. Remove from oven, quickly press thumb gently on top of each cookie. Return to oven and bake 8 minutes longer; cool. Fill the thumb print with jelly, fruit or tinted sugar icing. Oven temperature, 375 degrees.

Makes 2 dozen.

Peanut Blossoms

* 1/2 cup shortening
* 1/2 cup creamy peanut butter
* 1/2 cup light brown sugar
* 3/4 cup white sugar, divided
* 1 egg
* 2 tablespoons milk
* 1 teaspoon vanilla extract
* 1-3/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* Hershey Kisses

Preheat oven to 375°F.

With an electric mixer, beat together the shortening, peanut butter, brown sugar and 1/2 cup of the white sugar until fluffy.

Add the egg, milk and vanilla, mixing well.

Stir together the flour, soda and salt. Gradually add to the peanut butter mixture.

Shape cookie dough into balls, rolling each in the remaining sugar. Bake on ungreased cookie sheet 2 inches apart for 8 minutes. Press a Hersey's Kiss into the center of each cookie, and bake an additional 3 to 4 minutes. Makes about 3 dozen cookies.


Makes 24 tassies.


1 (3 oz. pkg. cream cheese
1 c. sifted all purpose flour
1 stick butter

For the crust, have all ingredients at room temperature. Mix together and chill for at least 2 hours. Pinch off dough and shape into two dozen 1 inch balls. Place balls in 1 3/4 inch ungreased muffin tins. With thumb, press dough against bottom and sides of tins. Set aside and mix filling.


1 egg, beaten
3/4 c. brown sugar, firmly packed
1 tbsp. soft butter
1 tbsp. vanilla
2/3 c. chopped pecans

For filling, mix all ingredients together. Fill each tassie 3/4 full. Bake at 325 degrees for 25 minutes. Cool on cake rack. To remove, run sharp knife around edge and lift out.

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