3/4 cup Margarine
2 cups Flour
3/4 cup Sugar
1 tablespoon Milk
1 teaspoon Vanilla
3/4 cup finely chopped candied red or green cherries
1/3 cup finely chopped pecans
3/4 cup coconut
Beat margirine with an elictric mixer on medium to high speed for 30 seconds. Add about half the flour, the sugar, milk, and vanilla. Beat till thourouly combined. Stir in remaining flour. Stir in cherries and pecans. Shape into 8-inch rolls. Roll in cocunut. Wrap in wax paper; chill 2- 24 hours. Cut into 1/4-inch slices. Place on an un-greased cookie sheet. Bake in a 375 degree oven 10-12 minutes or until the edges are golden. Cool cookieson a wire rack. Makes about 60.
2/3 cup butter, softened
2/3 cup sugar
1 egg
1 egg yolk
1teaspoon vanilla extract
2cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons Red Food Coloring
Cream Butter in large mixing bowl, gradually adding sugar. Beat until light and fluffy. Add egg, egg yolk, vanilla, beat well. Mix four, soda, salt in small mixing bowl. Add to creamed mixture, stir well. Divide dough in half. Tint one-half with Red Food coloring. Wrap each half in wax paper. Chill 2 hours. Shape into long skinny ropes approximately 1/4 inch wide, six inches long, on a lightly floured surface. Place plain ropes and red ropes together, and twist gently. Place on greased cookie sheet and shape into candy canes. Bake at 350 degrees for 10 -12 minutes. Cool lightly on cookie sheet and remove to wire rack. Yield 3 dozen.
From the kitchen of Kelly, Stacey, & Scott Carpency
2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup butter, softened
1 cup whole pecan pieces
2/3 cups butter
1/2 cups firmly packed brown sugar
1 cup milk chocolate chips
Heat oven to 350 degrees. In large mixer bowl combine all crust ingredients except pecans. Beat at medium speed, scraping bowl often, until well mixed and particals are fine(2 to 3 minutes).Press on bottom of 13 x 9 inch baking pan.Sprinkle pecans evenly over unbaked crust. In 1 Quarter sauce pan,Combine butter & brown sugar.Cook over medium heat,stirring constantly,until entire surface begins to boil.Boil 1 minute,stirring constantly.Pour over pecans & crust.Bake 18-22 minutes or until entire carmel layer is bubbly.Remove from oven.Immediately sprinkle with chocolate chips;allow to melt slightly (2-3 minutes).Swirl chips with a butter knife leaving some whole for a marbled effect.Cool completely;cut into bars.MMmmm!
1 teaspoon vanilla
1 cup powdered sugar
1/2 cup plus 3 tablespoons butter
2 tablespoons cocoa
1/2 cup powdered sugar
1/4 cup evaporated milk
1 teaspoon vanilla
1 3/4 cup flour
1 cup walnuts
Mix 1 cup powdered sugar and 1 teaspoon vanilla and set aside. Cream butter until fluffy. Beat in evaporated milk and vanilla. Add dry ingredients and nuts. Shape into one inch balls. Bake at 325 degrees for 15 to 20 minutes. Roll immediately in vanilla and powdered sugar mixture.
1 cup brown sugar
1 cup white sugar
1 cup shortening
2 eggs
1 tsp vanilla
3 cups flour
Pinch salt
2 tsps soda
2 tsps cream of tartar
Mix sugars and shortening. Add egg and vanilla, mix well. Add dry ingredients. Roll into small balls and dip in red and/or green colored sugar. Place on cookie sheet sprayed with non-stick spray. Flatten with bottom of a glass. Bake at 375 degrees for 7-10 minutes.
2 cups granulated sugar
1/2 cup cocoa
1/2 cup milk
1 stick oleo or margarine
3 cups quick oatmeal
1/2 teaspoon vanilla
1/2 cup chopped nuts
1/2 cup peanut butter
Place sugar, cocoa, milk and oleo in sauce pan. Bring to a boil and boil for a minute. Remove from heat and add peanut butter and nuts (if wanted). Blend well, stir in oatmeal and vanilla. Drop by teaspoon on waxed paper. Let stand until cool and real firm.
