New And Old Favorites For Holiday Cookie Baking
(Continued from Page B 6)
crumb mixture. Reserve one cup
for topping. Press remainder into
bottom of 8-inch square pan.
Bake at 350 degrees for 12-15
minutes or until lightly browned.
Blend sugar with cream cheese
in mixing bowl until smooth. Add
egg, milk, lemon juice, and vanil
la; beat well. Spread over baked
crust. Sprinkle with reserved
crumb mixture. Bake at 350 de
grees for 25 minutes. Cool. Cut
into 2-inch squares. Makes 16
squares.
Carole Hoover
Lancaster Co. Dairy Promotion
Committee
GRAMMY OTT’S
SANDTARTS
Vh cups flour
'A teaspoon salt
Vh cups sugar
1 pound butter, softened
'A teaspoon vanilla
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sugar, chopped nuts, cinnamon
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Mix together all ingredients
and mold into a butter roll shape.
Refrigerate overnight. Slice very
thin, place on greased cookie
sheet, brush with egg wash, and
top with sugar, nuts or cinna
mon. Bake at 350 degrees until
light brown. They bake quickly so
keep an eye on them. Makes four
dozen.
CINNAMON BUTTERMILK
COOKIES
Vi cup butter
legg
2 teaspoons vanilla
1 teaspoon baking powder
'A teaspoon salt
1 teaspoon cinnamon
1 cup sugar
/i cup buttermilk
3 cups flour
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Vi teaspoon
baking soda
'A cup sugar
Mix butter, 1
cup sugar, and
egg thoroughly.
Stir in buttermilk
and vanilla.
Blend dry ingre
dients into butter
mixture. Chill
dough one hour.
Heat oven to 400
degrees. Drop by
tablespoonful on
greased baking
sheet. Sprinkle on
sugar and cinna
mon mixture.
Bake 8-10 min
utes. Makes about
30 cookies.
This is one of my favorite holi
day cookie recipes filled with
dairy products. The holiday
season is an easy and fun way to
cook with dairy products. / hope
you enjoy this recipe as much as I
do.
Holly Miller
Dauphin Co. Dairy Princess
DROP SAND TARTS
1 cup butter
2 eggs
Vi teaspoon vanilla
Vh cups flour
2 teaspoons baking powder
Cream butter and sugar, add
eggs and vanilla, and beat well.
Stir in flour and baking powder.
Chill dough about 30 minutes.
Drop from a teaspoon or shape
into a ball and place on greased
cookie sheet. Flatten with the
bottom of a glass dipped in sugar.
Decorate as desired with Vi can
died cherry, sprinkle with chop
ped nuts or colored sugar or cin
namon.
Bake 8-10 minutes in preheat
ed oven at 375 degrees. Note:
These baked cookies freeze well.
TUXEDO BROWNIE
HUGS COOKIES
60 Hershey Hugs chocolates
1 package supreme brownie
mix with syrup pouch
‘A cup baking cocoa
'A cup water
'A cup vegetable oil
2 eggs
Remove wrappers from hugs.
Heat oven to 350 degrees. Grease
and flour cookie sheets or line
with parchment paper.
Stir in brownie mix, pouch of
syrup, cocoa, water, oil, and eggs
in medium bowl until well
a— blended. Drop by scant tea-
I spoons onto prepared cookie
I sheet to wire rack. Cool
I completely. About 5 dozen
I cookies.
SECRET ALMOND
KISS COOKIES
36 Hershey’s Kisses with
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Millers, MD
Clockwise from upper left: Tuxedo Brownie Hugs
Cookies, Secret Almond Kiss Cookies, and Merry Choco
late Nut Clusters.
almonds chocolate
1 cup butter, softened
Vi cup granulated sugar
1 teaspoon vanilla extract
VA cups all-purpose flour
VA cups finely slivered al
monds
Vi teaspoon almond extract
(optional)
Powdered sugar
Heat oven to 375 degrees. Re
move wrappers from kisses.
Beat butter, granulated sugar,
and vanilla in large bowl until
fluffy. Add flour and almonds;
beat on low speed of mixer until
well blended.
Hershey’s
Using about 1 tablespoon
dough for each cookie, shape
dough around each kiss; roll in
Lancaster Farming, Saturday, December 8, 2001-B7
* Price includes wooden can
rack and stainless steel lid.
hand to make bail. Be sure to
cover each kiss completely. Place
on ungreased cookie sheet.
Bake 10-12 minutes or until
cookies are set but not browned.
Cool slightly; remove from cookie
sheet to wire rack. While still
slightly warm, roll in powdered
sugar. Cool completely. Store in
tightly covered container. Roll
again in powdered sugar just be
fore serving. About 3 dozen cook
ies.
MERRY CHOCOLATE
NUT CLUSTERS
1 cup semi-sweet chocolate
chips
Vi cup white chips
1 tablespoon shortening (do
not use butter or marga
rine, spread or
oil)
2'A cups lightly salt
ed peanuts, di
vided
Place chocolate
chips, white chips, and
shortening in small mi
crowave-safe bowl.
Microwave at high
l-l'A minutes or until
chips are melted and
mixture is smooth
when stirred. Reserve
'A cup peanuts for gar
nish; stir remaining
peanuts into chocolate
mixture. Drop by tea
spoonfuls into 1-inch
diameter candy pa
pers; top each candy
with a reserved peanut.
Refrigerate, uncov
ered, until chocolate is
set, about one hour.
Store in airtight con
tainer in cool, dry
place. About 3 dozen
cookies.
■WMIOIW*