Coconut Macaroons
submitted by Erin Ruy
2/3 cup all-purpose flour
5 1/2 cups flaked coconut
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil or spray with non-stick spray.
In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
dip 1/2 in melted dark, milk or semi-sweet chocolate.
Lemon Icebox Cookies
submitted by Laura Duvalois
1-2/3 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
3 lemons
1/2 cup butter (1 cube)
3/4 cup sugar
1 large egg yolk
Combine dry ingredients. In a large bowl mix butter and sugar on medium speed. Beat in 1 egg yolk, 1 TBSP. lemon peel and 2 TBSP. fresh lemon juice. Reduce speed to low and beat in dry ingredients. Divide dough in half. Form two 12 inch dough logs. Refidgerate overnight or freeze until very firm (about 2 hours). Cut 1/4" thick slices and place on greased cookie sheet. Bake at 375 degrees for 10 minutes. Makes about 4-6 dozen.
Cream Cheese Finger Cookies
submitted by Stephanie Partridge
1/2 cup butter, softened
4 ounces cream cheese, softened
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 tablespoon sugar
Dash salt
1 cup finely chopped pecans
confectioners' sugar
In a large mixing bowl, cream the butter and cream cheese until light and fluffy. Beat in vanilla. Combine the flour, sugar and salt; gradually add to creamed mixture. Stir in pecans (dough will be crumbly).
Shape tablespoonfuls into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake at 375 degrees F for 12-14 minutes or until lightly browned. Carefully roll warm cookies in confectioners' sugar; cool on wire racks.
Walnut Squares
submitted by Trisha Atkinson
Bottom Layer –
½ lb (2 cubes) butter
½ cup sugar
½ cup cornstarch
2 cups flour
Cream butter and sugar, add cornstarch and flour. (May have to mix with
hands). Spread into a cookie sheet. Bake at 300 degrees for 20 min.
Then mix the following for middle layer:
4 eggs
4 Tbsp flour (or ¼ cup)
2 tsp vanilla
½ tsp baking powder
1 lb brown sugar or 2 ¼ cups
1 lb walnuts chopped up (I blend them in my blender to make them fine)
Small package of coconut
Mix together, spread on top of hot cookie crust, continue baking for another
15-20 min. Let cool.
Then frost with the following mixed together:
1 cube butter
3 oz cream cheese
1 pkg or 4 cups of powder sugar1
tsp vanilla
Sugar Gems
submitted by Linda Atwood
Cream together:
1 cup powdered sugar
1 cup sugar
1 cup oil
1 cup real butter
2 eggs
1 tsp vanilla
Add:
5 cups flour
1 tsp cream of tarter
1 tsp salt
1 tsp soda
Mix all ingredients well. Roll into golf size balls and place on cookie sheets. Flatten with bottom of glass dipped in sugar. Bake at 350 for 12-14 minutes. Cool and frost with sugar gem frosting.
Sugar Gem Frosting
2-2 ½ cups powdered sugar
½ cup oil
2 tsp flavoring (almond, vanilla etc.)-I prefer 1 tsp of almond
3-4 Tbsp milk
Coloring if wanted
Mix well and add a little more milk or powdered sugar to get the right consistency.
Frosted Butter Cookies
submitted by Risa Bakker
Ingredients:
1-1/2 cups (3 sticks) butter, softened
3/4 cup granulated sugar
3 egg yolks
3 cups all-purpose flour
1 teaspoon baking powder
2 tablespoons orange juice
1 teaspoon vanilla
4 cups powdered sugar
1/2 cup butter, softened
3 to 4 tablespoons milk
2 teaspoons vanilla
Food coloring (optional)
Colored sugars, flaked coconut and cinnamon candies for decorating
Preparation:
1. For cookies, beat 1-1/2 cups butter and granulated sugar in large bowl until creamy. Add egg yolks; beat until light and fluffy. Add flour, baking powder, orange juice and 1 teaspoon vanilla; beat until well mixed. Wrap dough in plastic wrap; refrigerate 2 to 3 hours or until firm.
2. Preheat oven to 350°F. Roll out dough, half at a time, to 1/4-inch thickness on well-floured surface. Cut dough with holiday cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake 6 to 10 minutes or until edges are golden brown. Remove to wire racks; cool completely.
3. For frosting, beat powdered sugar, butter, milk and vanilla in bowl until fluffy. If desired, divide frosting into small bowls and tint with food coloring. Frost cookies; decorate as desired.
Butter Nut Thumbprint Cookies
submitted by Vickie Myslinski
6 lbs granulated sugar
12 lbs shortening
3 oz salt
2 oz vanilla
3 oz butter flavor
Mix for 4 minutes on 3rd speed
2 lbs eggs
Mix for 3 minutes on 3rd speed
16 pounds flour
6 pounds walnuts
Crush walnuts very fine; mix together well.
Crank out with cookie crank. Put powdered sugar on butter nut. Put ready ice in thumbprint.
