CHRISTMAS IN THE SADDLEBAG...Butter Turtle Cookies – Lyn Masterson 27 Candy Cane Cookie- Mary Ann Herold 28 Cherry Ripe Balls – Janine Taylor 29 Chewy Chocolate Chip and Toffee

CHRISTMAS

IN THE

SADDLEBAG

SADDLEBAG CHRISTMAS COOKIE COOKBOOK – 2013 EDITION

Christmas time is cookie time! Brown-suited gingerbread men with raisins for

buttons and icing for hair; red-and green-sugared Christmas trees and Santa’s

posing as delectable ornaments; cookies flavored with bourbon and coconut

before they are shaped into balls and rolled in sugar; date-filled, lemon-filled,

and jelly-filled cookies; and perennial favorites, such as brownies and

chocolate chip cookies, are truly the makings of Christmas cheer.

But the fun really begins with the baking, when the rolling pin and flour bin,

mixing bowls and cookie sheets, pecans and candied fruit, sprinkles and spices

are assembled, and when the eager helpers, young and old, assemble on their

own.

What is homier than a kitchen filled with apron-clad children and the aroma

of warm cookies?

More productive than a cheerful assembly line making cookies for holiday

entertainment and gift giving?

More heartwarming than a gift of homemade Christmas cookies?

Welcome to the Back in the Saddle Again Second Annual Christmas

Cookbook.

And you can find Saddle Bag Christmas Cookbook 2012 here for your

enjoyment and luscious recipes! http://saddlebagnewspaper.files.wordpress.com/2012/12/saddlebag-cookbook-

2012.pdf

http://saddlebagnewspaper.files.wordpress.com/2012/12/saddlebag-cookbook-2012.pdf

http://saddlebagnewspaper.files.wordpress.com/2012/12/saddlebag-cookbook-2012.pdf


Types of Cookies

Bar Cookies or Squares

These are the quickest and easiest type of cookie to make. Batter or

dough is poured or pressed into a pan and cut into cookie-sized pieces

after baking. Brownies are the classic example of a batter-type bar

cookie.

Drop cookies are the easiest individual cookies to make. Balls of

dough are dropped from a spoon onto a cookie sheet.

Molded Cookies dough is formed by the hands into shapes such as:

wreaths, crescents, canes, or balls. Balls are sometimes flattened with

the bottom of a glass.

Rolled Cookies take a little more preparation. With a rolling pin,

chilled dough is rolled out. The dough is cut into shapes by using a

knife, pastry wheel or cookie cutter.

Pressed Cookies are made by pressing the dough through a cookie

press or pastry tube to form different shapes.

Icebox Cookies are prepared by shaping the dough into long rolls and

then refrigerating them. Once cold, the dough can be sliced and

baked. This is a great prepare-ahead-of-time dough because it can

also be froz.en.

No Bake: No bake cookies are an easy way for children to help in the

kitchen. They do not require a hot oven and are dropped onto wax

paper.


Because our group is filled with many diverse individuals from all over the world, the recipes we have included may contain terms that are

not familiar to all of us. In an effort to help everyone enjoy these

recipes we are including some conversion charts and measuring

equivalents and helpful tips. If you have any other questions just come

to the group and ask!

Common Abbreviations

t = teaspoon

tsp. = teaspoon

T = tablespoon

Tbsp. = tablespoon

c = cup

oz. = ounce

pt. = pint

qt. = quart

gal. = gallon

lb. = pound

# = pound


Cooking Measurement Equivalents

The information below shows measuring equivalents for teaspoons, tablespoons,

cups, pints, fluid ounces, and more.

1 tablespoon (tbsp.) = 3 teaspoons (tsp.)

1/16 cup = 1 tablespoon

1/8 cup = 2 tablespoons

1/6 cup = 2 tablespoons + 2 teaspoons


1/3 cup = 5 tablespoons + 1 teaspoon



2/3 cup = 10 tablespoons + 2 teaspoons


1 cup = 48 teaspoons

1 cup = 16 tablespoons

8 fluid ounces (fl. oz.) = 1 cup

1 pint (pt.) = 2 cups

1 quart (qt.) = 2 pints

4 cups = 1 quart

1 gallon (gal) = 4 quarts

16 ounces (oz.) = 1 pound (lb.)

1 milliliter (ml) = 1 cubic centimeter (cc)

1 inch (in) = 2.54 centimeters (cm)


U.S.–Metric Cooking Conversions

U.S. to Metric

Capacity Weight

1/5 teaspoon 1 milliliter 1 oz. 28 grams

1 teaspoon 5 ml 1 pound 454 grams

1 tablespoon 15 ml

1 fluid oz. 30 ml

1/5 cup 47 ml

1 cup 237 ml

2 cups (1 pint) 473 ml

4 cups (1 quart) .95 liter

4 quarts (1 gal.) 3.8 liters

Metric to U.S.

Capacity Weight

1 milliliter 1/5 teaspoon 1 gram .035 ounce

5 ml 1 teaspoon 100 grams 3.5 ounces

15 ml 1 tablespoon 500 grams 1.10 pounds

100 ml 3.4 fluid oz. 1 kilogram 2.205 pounds= 35 ounces

240 ml 1 cup

1 liter 34 fluid oz.

= 4.2 cups

= 2.1 pints

= 1.06 quarts

= 0.26 gallon


Emergency Substitutions

Baking powder 1 tsp. = 1/4 tsp. baking soda plus 1/2 tsp.. cream of tartar

Brown sugar, packed 1 cup= 1 cup granulated sugar mixed with 2 Tbsp.

molasses or dark corn syrup

Chocolate Semisweet baking 1 oz. = 1 oz. unsweetened baking chocolate plus

1 Tbsp. sugar

Chocolate Semisweet chips 1 cup= 6 oz. semisweet baking chocolate, chopped

Chocolate Unsweetened baking 1 oz. = 3 Tbsp. baking cocoa plus 1 Tbsp.

vegetable oil or melted shortening or margarine

For more helpful emergency substitutions please visit the following link:

http://www.bettycrocker.com/tips/tipslibrary/misc/emergency-

substitutions

http://www.bettycrocker.com/tips/tipslibrary/misc/emergency-substitutions

http://www.bettycrocker.com/tips/tipslibrary/misc/emergency-substitutions


Page(s)

Bar Cookies and Squares

Brownies - Becky Fowler Davis Pierce 12

Marshmallow Fudge Squares - Joanna D'Onghia 13

Ooey Gooey Bars – Becky Fowler Davis Pierce 14

Pumpkin Blondies - Donna Barnette Willis 15

Raspberry Bars - Joanna D'Onghia 16

Rice Crispy Bars - Joanna D'Onghia 17

Drop Cookies

Chocolate Honeycomb Biscuits – May Flowers 18

Chocolate Oatmeal Cookies – Gail Fowler 19

Christmas Angels – Carol Copeland 19

Coffee Cookies – Suzanne Brooks 20

Flourless Peanut Butter-Chocolate Chip Cookies -

Shawnlee Sloat

20

Holiday Fruit Drops – Kathy Dixon 21

Naughty Cranberry Cookies – Carol Copeland 21

No-Bake Peanut Butter Oatmeal Cookies -

Cathy McKissick Saha

22

Nutella Meringues – Angela Ball 22 – 23

Triple-Chocolate Peppermint Treats – Rita Taylor 24


Page(s)

Molded

Andes Mint Chocolate Chip – Maureen O'Mergenhagen 25

B-52 Balls – John Kerr 26

Butter Turtle Cookies – Lyn Masterson 27

Candy Cane Cookie- Mary Ann Herold 28

Cherry Ripe Balls – Janine Taylor 29

Chewy Chocolate Chip and Toffee Cookies -

Yvonne Corrigon

30

Chewy Gingersnaps-Maureen O’Mergenhagen 31

Chocolate Chip Cookies -Joanna D'Onghia 32

Chocolate Dipped Holiday Butter Cookies –

Denyse O’Rorke

33

Chocolate Kiss Cherry Cookies-Kirby Mecham/

Laura Shipley Demchak

34

Fudge Crinkles -Lynette Stegall-Shanks 35

Homemade Monte Carlo Biscuits -Rita Taylor 36

How the Grinch Crinkled Christmas-Sandra Hugunin 37

Key Lime Butter Cookies-Carol Copeland 38

Melting Snowmen Cookie Ball-Lacricia Fanning 39

Mexican Wedding Cookies-Becky Fowler Davis Pierce 40

Mom's Danish Puff- Megan Wehl 41

Oreo Cherry Cookie Balls-Lacricia Fanning 42

Peanut Butter Blossoms-Sheri Menzie Jury 43

Peanut Butter Cookie-Cheryl Steffy Ryan 44

Pecan Balls-Lyn Masterson 45

Pecan Tarts-Ginger Kielb 46

Pfeffernusse Cookies-Kelley Tepper 47

Snickerdoodles-Patricia Hughes 48


Rolled Page(s)

Chocolate Sugar Cookies-Mary Ann Herold 49

Christmas Tree Biscuits-Christine Caufield 50

Gingerbread Men Rolled Ginger Cookies -

Mary Ann Herold

51

Mrs. B’s Sugar Cookies -Bonnie Gilchrist Baker 52

Raspberry Almond Linzers-Tammy Lewis 53

Soft Christmas Cookies-Jamie Pepsigirl 54

Traditional Swedish Pepparkakor-Monica Edberg 55

Icebox

Ginger Cookies -Justin Hoole's wife, Pamela 56

Melting Moments-Justin Hoole's wife, Pamela 56

Molasses Ice Box Cookies-Lyn Masterson 57

Stained Glass Cookies-Mary Ann Herold 58 – 59

No Bake

Chocolate Peanut Butter Cookies -Richard Roon 60

Chocolate Ting-a-Lings -Donna Newton Keatts 61

Christmas Mouse Cookie-Carol Copeland 62

No Bake Chocolate Oatmeal Cookies -Becky Fowler Davis

Pierce

63

No Bake Reese's Peanut Butter Bars -Becky Fowler Davis Pierce 64

Candy

Cap'n Crunch Peanut Butter Clusters -

Bonnie Gilchrist Baker

65

Peanut Clusters-Bonnie Gilchrist Baker 66

Plantation Crunch-Becky Fowler Davis Pierce 66

Ritz Bark -Becky Fowler Davis Pierce 67

Other

Chocolate Chip Cookie Cheesecake - Brenda Church Riddle 68


Fido

Apple Mint Christmas Dog Bones – Santa 69

Treats from Santa

Magic Reindeer Food – Santa 70

Snowman Soup – Santa 71

A Pioneer Christmas 72 – 75


P a g e | 12

Brownies

Becky Fowler Davis Pierce

Do brownies count as cookies? LOL I think so. Here's my favorite Brownie recipe

2 cups sugar

1 cup butter

1/2 cup cocoa powder

1 tsp.. vanilla

4 eggs

1- 1/2 cup flour (all purpose)

1/2 tsp. baking powder 1/2 tsp. salt

Preheat oven to 350oF. Grease a 13" x 9" pan. Melt butter and mix all ingredients in

the order given.

Bake for 20-30 minutes or until top looks like a dry creek bed. You can also add

chopped nuts (your choice), mini marshmallows, chocolate chips etc. . . These stand up

well to anything I have added to them.


P a g e | 13

Marshmallow Fudge Squares

Joanna D'Onghia

1/2 cup butter

1 cup peanut butter - smooth

1- 6 oz.. pack of chocolate chips

1- 6 oz.. butterscotch chips - if you live outside of Canada OR the U. S. omit

1 cup coconut

1 cup chopped walnuts

3 cups small (miniature) marshmallows

Melt butter, peanut butter, chocolate chips & butterscotch (if found).

Cool slightly; add coconut, walnuts & marshmallows.

Pour into buttered 8X8 tin. Cut when cool into squares.

DO NOT calorie count - not even worth the hassle.


P a g e | 14

Ooey Gooey Bars (made famous by Paula Deen)


They are easy to make

Crust:

1 yellow cake mix

1 egg

8 tbs. Melted butter

Filling:

1- 8 oz. cream cheese-softened

2 eggs

1 tsp. vanilla

8 tbs. butter

16 oz. powdered sugar

Heat oven to 350o F. Grease a 13"x 9" pan. In a bowl combine cake mix, eggs, and

butter. Mix well. Pat mixture into bottom of pan. Using the same bowl, stir cream

cheese till smooth. Add eggs, vanilla, and butter. Beat together. Add powdered

sugar. Spread over crust. Bake 40-50 minutes.

These are kind of like cheese cake bars, really good.


P a g e | 15

Pumpkin Blondies

Donna Barnette Willis

1 cup softened unsalted butter 1 cup white sugar

1/2 cup brown sugar 3 large eggs

16 oz. roasted pumpkin pulp 2 teaspoons vanilla essence

3 cups all-purpose flour 1 teaspoon cinnamon

1/2 teaspoon nutmeg 1/4 teaspoon allspice

1/2 teaspoon salt

Caramel Frosting

1 cup sugar 1/2 cup water

1/2 cup unsalted butter 16 oz. cream cheese

Beat butter and sugars in a mixer on medium speed with paddle attachment until slightly

white and foamy Reduce speed to low and add eggs one at a time until combined and then

add roasted pumpkin pulp and vanilla

In a separate bowl, combine flour, spices and salt and then pour in egg/sugar/pumpkin

mixture to form a batter. Pour into a sprayed and lined brownie pan and bake at 350o F for

25-30 minutes.

While Blondies are baking, make Caramel Frosting:

CARAMEL FROSTING:

Cook sugar and water over medium heat until it is colored copper-brown, like a Penny-

about 10 minutes- watch it does not overcook and burn!

Stir in butter once removed from heat a little at a time and then pour into a mixer fitted with

a whisk.

Whisk on low for a few minutes and then gradually add cream cheese, increasing speed so

that the sauce whips together.

Chill overnight before frosting the Pumpkin Blondies!


P a g e | 16

Raspberry Bars

Joanna D'Onghia

Bottom Layer:

1 1/4 cup all-purpose flour (plain flour sifted)

1/2 cup butter or margarine

1/4 granulated sugar

Combine all ingredients in bowl.

Mix together well, until crumbly.

Press in greased 9X9 pan

Middle Layer:

1 cup Raspberry Jam

Spread jam over bottom layer

Filling:

2 eggs 1 cup granulated sugar

2 cups coconut 1 tsp. vanilla

1/2 tsp. baking powder

Beat eggs until frothy, add sugar, coconut, vanilla & baking powder. Stir to combine

all. Spread over jam layer & bake in oven at 350o F for 30 minutes or until set &

slightly brown. Cool & cut into squares.


P a g e | 17

Rice Crispy Bars

Joanna D'Onghia

2 oz. (50g) butter or margarine

8 oz. (200g) mini white marshmallows

5 oz. (150g) rice crispy cereal

1 tsp. vanilla

Melt butter or margarine in saucepan over low heat. Add marshmallows & cook,

stirring constantly, until marshmallows are melted & mixture is syrupy. Add vanilla

and stir. Remove from heat and immediately add crispy rice cereal & stir to coat

evenly. Press warm mixture evenly into buttered 9" square pan, cool and cut into bars.

Variation to the above recipe: Chocolate Rice Bars

After melting marshmallows, add 6 oz. plain chocolate drops, stir until blended &

proceed as above.


P a g e | 18

Chocolate and Honeycomb Biscuits

May Flowers

These irresistible chocolate cookies have a surprise crunch

made by adding crushed honeycomb chocolate.

It’ll really start to feel like Christmas when the kitchen fills with the aroma of fresh

baking. These cookies are so easy to make you’ll be able to throw a batch together at

a moment’s notice when friends or family pop round for an unexpected visit. Enjoy the

cookies with a cup of steaming hot tea, coffee or hot chocolate or tie them into bundles

with ribbon to give as gifts. The cookies will keep in an airtight container for up to 5

days

80g Crunchie bar 300g dark chocolate, broken into squares

90g butter, softened 150g soft light brown sugar

1 tsp. vanilla extract 150g self-rising flour

Preheat the oven to 180°C/350°F/Fan 160°C/Gas Mark 4.

Lightly oil 2 baking sheets and line with baking paper. On a

chopping board, chop the Crunchie bar and 200g of the dark

chocolate into small pieces. Set aside.

Place the remaining chocolate in a large heatproof bowl set over a pan of barely

simmering water.

Don’t let the water touch the base of the bowl or the chocolate may overcook. Heat

gently without stirring for 5 minutes or until the chocolate has melted. Alternatively,

melt the chocolate in the microwave on HIGH/100% for 1-1 1/2 minutes. Remove

chocolate from the pan or microwave and stir in the butter until it has melted then add

the sugar and vanilla extract and mix well. Add the flour and mix gently.

Leave the mixture to cool slightly if necessary before mixing in the chopped Crunchie

and dark chocolate. Divide the mixture into 12 and place in dollops on the baking

sheets, spaced well apart to allow for spreading.

Bake for 10-12 minutes or until cookies are just beginning to colour and look set.

Cool on the tray for 5 minutes then transfer to a wire rack to cool completely. Serve

warm or cold.


P a g e | 19

Chocolate Oatmeal Cookies Gail Fowler

This a really old recipe given to me by my mother in law in the early

1970's when I got married. She got it from her mother-in-law

when she got married in the 1950's.

1 stick oleo (butter) 3 cups Oatmeal

1/2 cup sweet milk 1 cup nuts (pecan)

2 cups sugar 1 tsp. Vanilla

1/2 cup cocoa pinch of salt

Combine sugar, oleo, milk, salt and cocoa in boiler and boil for

2 minutes.

Remove from heat and mix oats, nuts, and vanilla and drop by spoon on

waxed paper.

Christmas Angels Carol Copeland

1/2 cup shortening 1/2 cup cream cheese

1 cup light brown sugar (packed) 1/2 cup white sugar

2 Eggs 3 cups flour

1/2 tsp. baking soda 1/2 tsp. salt

1 tbsp. vanilla 2 cups candied fruit

2 cups almonds and pecans

Preheat oven to 350 degrees F. In mixing bowl, cream together cream cheese and

shortening until fluffy and smooth. Add eggs, brown sugar and white sugar. Mix well.

In a separate bowl, sift the flour, salt and baking soda together. Add the dry flour mix

to the sugar and egg mixture. Add the vanilla extract, mixing well. Add nuts and

candied fruits. Drop dough by rounded teaspoonful’s on to lightly greased baking

sheets. Bake for 10 to 12 minutes at 350 o F until just lightly browned at edges


P a g e | 20

Coffee Cookies Suzanne Brooks

1 cup sugar 2 cups flour, sifted

1 cup shortening 1/2 teaspoon cloves

3/4 to 1 cup cold coffee 1 egg beaten

3/4 cup nuts 1/2 teaspoon baking soda

1/4 teaspoon salt 1 teaspoon baking powder

1/2 teaspoon cinnamon

Combine and cream together sugar and shortening, then add the beaten egg and mix

well. Combine flour with spices; mix well. Add coffee to rest of the batch. Then

combine rest of ingredients, and enough flour or water if needed to make the right

consistency for dropping. Drop on oiled cookie sheet. Bake at 400 degrees for 15

minutes

Flourless Peanut Butter-Chocolate Chip Cookies Shawnlee Sloat

1 cup creamy peanut butter 3/4 cup sugar

1 large egg 1/2 teaspoon baking soda

1/4 teaspoon salt 1 cup semisweet chocolate morsels

parchment paper

Preheat oven to 350° F. Stir together peanut butter and next 4 ingredients in a

medium bowl until well blended. Stir in chocolate morsels. Drop dough by rounded

tablespoonful’s 2 inches apart onto parchment paper-lined baking sheets. Bake at

350° F for 12 to 14 minutes or until puffed and lightly browned. Cool on baking sheets

on a wire rack 5 minutes. Transfer to wire rack, and let cool 15 minutes.


P a g e | 21

Holiday Fruit Drops Kathy Dixon

3 ½ cups of flour 1 cup of butter

2 cups of brown sugar 2 eggs

½ cup of warm water 1 teaspoon baking soda

1 teaspoon salt 1 ½ cups of chopped pecans

2 cups cherries 2 cups dates, chopped.

Mix butter, sugar and eggs. Stir in warm water, blend all the dry and stir in together.

Add the pecans, dates and cherries. Chill overnight. Heat oven to 400 o F. Drop 2

inches apart and bake 8-10 minutes. These make a lot - you can half the recipe

Naughty Cranberry Cookies Carol Copeland

175 g sugar 75 g brown sugar 100 g butter, softened

75 ml milk 1 large egg 275 g plain flour

½ tsp. baking powder ½ tsp. ground ginger ¼ tsp. bicarbonate of soda

150 g dried cranberries, we recommend Ocean Spray Craisins

75 g pecans, chopped 50 g crystallized ginger, finely chopped

For the glaze: 350 g icing sugar 2 tbsp. milk

For the cookies: Preheat oven to 190 o C/170 o C fan/gas mark 5. Lightly grease

baking sheets. Combine the sugars and butter in a large mixing bowl and beat until

well mixed. Add milk and egg and beat until smooth. Add flour, baking powder,

ginger and bicarbonate of soda and beat until well mixed. Gently stir in the

cranberries, pecans and crystallized ginger. Drop the dough in rounded teaspoonful’s

2 inches apart, onto greased baking sheets. Bake for 9 to 12 minutes or until the edges

of the cookies are light golden brown. Immediately remove from cookie sheet and

cool on a wire rack.

For the glaze: In a small bowl combine powdered sugar and enough milk for desired

glaze consistency and mix well. Drizzle glaze over cooled cookies.


P a g e | 22

No-Bake Peanut Butter Oatmeal Cookies Cathy McKissick Saha

2 cups sugar dash of salt

1 stick butter (½ cup) ½ cup milk

1 cup peanut butter 1 teaspoon vanilla

3 cups oatmeal Waxed paper

In a large saucepan bring to a boil the sugar, salt, butter and milk. Boil mixture over

medium heat for 1 full minute. Remove from heat immediately. Add peanut butter

and vanilla; stir well. Add oatmeal and stir until thoroughly incorporated. On a

sheet of waxed paper, drop mixture by the teaspoonful.

Drizzle with a mixture of cocoa, powdered sugar and water if desired. Cool until set

and firm.

Nutella Meringues

Angela Ball

Yields 15 to 20 meringues

(Depends on how big you make them)

3 large egg whites, at room temperature A pinch of cream of tartar

A pinch of salt

½ cup + 1 tablespoon granulated sugar ¼ cup Nutella

Preheat the oven to 300 degrees F. Make sure you have one oven rack in the bottom

third of your oven and one in the upper third of your oven.

Line two baking sheets with parchment paper and set aside. Set up a double boiler (a

pot with another pot on top or a heat-proof bowl on top) and put the Nutella in the top

of the double boiler. Warm the Nutella through and then set aside while you make

the meringue. (You could warm the Nutella in a microwave but I don’t own one so

you’re on your own if you do use one. ) Let the Nutella cool as you make the meringue.


P a g e | 23

In the bowl of a stand mixer, fitted with the whisk attachment, place the egg whites.

Beat on medium-high speed until they are completely foamy. Add the cream of

tartar and the salt and continue whipping at medium-high speed until when you lift

the whisk attachment, soft peaks form. This should take a few minutes.

Once you have reached the soft peak stage, increase the speed to high and begin

adding the sugar a few spoonful’s at a time (this should take a few minutes). Once all

the sugar is in, the meringue should be very thick (almost stiff) and when you left the

whisk firm peaks should remain.

Remove the bowl from the mixer and drop in all the Nutella. With a rubber spatula,

gently fold the Nutella into the meringue three or four times. You’re aiming for a

swirled effect so don’t over mix. This will also help avoid deflating the meringue.

Using two spoons, drop the meringue onto the parchment-lined baking sheets in large

dollops.

Place in the oven for 10 minutes. After 10 minutes, immediately lower the heat to 200

degrees F, and rotate the trays. Bake for an hour. After an hour, check the meringues.

If they are completely dried out then turn the oven off and leave the meringues in the

oven for a few hours to cool with the oven. If the meringues still look a bit “wet”, then

continue baking for another 20 minutes or so. Either way, once fully baked, turn off

the oven, and leave the meringues in there for a few hours.

When you remove the meringues from the oven they should be completely dry and

cool and will sound hollow when you tap the bottoms. The meringues will keep in an

airtight container for a week.


P a g e | 24

Triple-Chocolate Peppermint Treats Rita Taylor

1 cup butter, softened 1 cup packed brown sugar

1/2 cup sugar 2 eggs

2 teaspoons vanilla extract 2-1/2 cups all-purpose flour

3/4 cup baking cocoa 1 teaspoon salt

1 teaspoon baking soda 1 cup (6 ounces) semisweet chocolate chips

1/2 cup 60% cacao bittersweet chocolate baking chips

White Chocolate Frosting:

1/2 cup white baking chips 4 ounces cream cheese, softened

3 cups confectioners' sugar 1/3 to 1/2 cup crushed peppermint candies

In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and

vanilla. Combine the flour, cocoa, salt and baking soda; gradually add to creamed

mixture and mix well. Stir in the chocolate chips.

Drop by rounded teaspoonful’s 2 inches apart onto ungreased baking sheets.

Bake at 375° for 8-10 minutes or until set. Cool for 2 minutes before removing to wire

racks to cool completely. In a microwave, melt baking chips; stir until smooth. Cool.

In a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in

melted chips. Frost cookies; sprinkle with peppermint candies. Yield: about 6-1/2

dozen


P a g e | 25

Andes Mint Chocolate Cookies

Maureen O'Mergenhagen

1 cup butter, room temperature 1¼ cup sugar

2 large eggs ½ cup unsweetened cocoa powder

2¼ cups all-purpose flour ¼ tsp. salt

1 tsp. baking powder 1 ½ cups Andes baking chips

Preheat the oven to 350 o F. Line baking sheets with parchment paper or silicone

baking mats.

Cream the butter and sugar on medium-high speed until light and fluffy, about 2-3

minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Mix in

cocoa powder at low speed until well blended. Add the flour, salt and baking powder

to the bowl and mix on low speed just until incorporated. Stir in the mint baking chips.

Scoop up about 2 tablespoons of dough and roll into a ball. Place on the prepared

baking sheets and repeat process, placing balls about 2 inches apart.

Bake about 11-14 minutes until cookies are cooked and set and slide easily off of

parchment paper. Serve while warm.


P a g e | 26

B-52 Balls

John Kerr

2 cups vanilla wafer crumbs 1 cup confectioners' sugar

¼ cup almond paste

2 ½ tablespoons Kahlua, Grand Marnier, or Bailey's

2 teaspoons light corn syrup White chocolate for coating

Toasted almonds, chopped

Blend all ingredients and press into a shallow pie plate or cake pan. Refrigerate at

least 20 minutes. Form into small balls (a melon baller works well). Dip in melted

white chocolate, then roll in finely chopped toasted almonds. Makes 18


P a g e | 27

Butter Turtle Cookies

Lyn Masterson

Makes 2 dozen

12 tbsp. unsalted butter, softened ½ cup sugar

1 tsp. vanilla extract 1 egg yolk

1 ½ cups flour ½ tsp. kosher salt

½ cup salted pecan halves ½ cup salted cashews

12 oz. semisweet or milk chocolate 2 tsp. vegetable shortening

Heat oven to 350° F. Combine butter and sugar in a bowl and beat on medium speed

of hand mixer until smooth and evenly combined. Add vanilla and yolk and beat

until smooth. Add flour and salt and beat until just combined. Using 2 tablespoons,

portion and roll dough into 1" balls and place balls 2" apart on parchment paper-lined

baking sheets.

Using the bottom of a glass or measuring cup dusted in flour, press each ball to flatten

into a disk. Alternately press pecan halves and cashews around the edge of each

dough disk to create a border. Bake until lightly golden, about 10–12 minutes. Let

cool completely. Combine chocolate and shortening in a bowl and melt in the

microwave. Using a spoon, drop about 1 tbsp. chocolate in the center of each cookie so

it spreads to the nut border, let chocolate cool to set before serving.

I used unsalted nuts & sprinkled kosher salt on the chocolate. These are to die for!


P a g e | 28

Candy Cane Cookie

Mary Ann Herold

It is fun to do with kids, even little ones can

shape them!

½ cup butter or margarine, softened ½ cup shortening

1 cup confectioners’ sugar l egg

1 ½ tsp. almond extract l tsp. vanilla

2 ½ cups all- purpose flour l tsp. salt

½ tsp. red food color ½ cup crushed peppermint candy

½ cup granulated sugar

Heat oven to 375 o F. Mix thoroughly butter, shortening, confectioners’ sugar, egg and

flavorings. Blend in flour and salt. Divide dough in half: blend food color into one

half.

Shape one teaspoon dough from each half into 4 inch rope. For smooth, even ropes,

roll them back and forth on lightly floured board. Place ropes side by side, press

together light and twist (so they look like a candy cane). Complete cookies one at a

time. Place on ungreased baking sheet (I always spray with Pam). Curve top down to

form handle of cane.

Bake about 9 minutes or until set and very light brown. Mix candy and granulated

sugar. Immediately sprinkle cookies with candy mixture, remove from baking

sheet. Makes about 4 dozen cookies. Kids love making these!


P a g e | 29

Cherry Ripe Balls

Janine Taylor

1 tin condensed milk 3 cups coconut

3 oz. of glazed cherries 1 oz. copha melted

1 teaspoon cherry essence Red food colouring

Melted chocolate for dipping

Note: Copha is vegetable shortening made of solidified coconut oil. The product is

used in cookies and other desserts. While infrequently used in the US it is quite

popular in Australia. Try substituting coconut butter. Vegetable shortening is poor,

flavorless substitute

Mix altogether. Place in fridge for 10 minutes and then roll into small balls and dip in

chocolate.


P a g e | 30

Chewy Chocolate Chip and Toffee Cookies

Yvonne Corrigon

Makes: 18 cookies

170g softened unsalted butter 200g dark brown soft sugar

100g caster sugar 1 egg

1 egg yolk 1 teaspoon vanilla extract

250g plain flour ½ teaspoon bicarbonate of soda

½ teaspoon salt 150g chocolate chips

80g fudge pieces

Prep: 10 minutes › Cook: 15 minutes › Ready in: 25 min

Preheat the oven to 170 C / Gas 3.

Grease or line a baking tray. Cream the butter and both types of sugar together. Add

egg and egg yolk slowly while mixing, then add vanilla. Sift flour, bicarbonate of soda

and salt into mix and mix well. Add choc chips and fudge pieces and mix with

wooden spoon. Take a tablespoon of the mix and roll into ball. Place on greased or

lined baking tray about 7 to 8 cm apart.

Bake until edges turn light golden brown in colour, about 15 minutes. Leave to cool on

cooling rack still on greaseproof paper, if used, before taking them off or they will stick

to the paper.

Mix will last 3 days in fridge or can be frozen


P a g e | 31

Chewy Ginger Snaps

Maureen O'Mergenhagen

4 cups all-purpose flour, spooned and leveled 2 teaspoons baking soda

2 teaspoons ground cinnamon 1 teaspoon kosher salt

1 teaspoon ground nutmeg 1 teaspoon ground ginger

½ teaspoon ground cloves

1 cup (2 sticks) unsalted butter, at room temperature

2 cups packed light brown sugar 2 large eggs

½ cup molasses ¼ cup canola oil

½ cup granulated or coarse decorating sugar

Heat oven to 350° F. In a large bowl, whisk together the flour, baking soda, cinnamon,

salt, nutmeg, ginger, and cloves; set aside.

Using an electric mixer, beat the butter and brown sugar on medium-high until light

and fluffy, 2 to 3 minutes. Beat in the eggs, then the molasses and oil. Reduce mixer

speed to low and gradually add the flour mixture, mixing until just combined (do not

over mix). Place the granulated sugar on a plate. Shape the dough into balls (about 2

tablespoons each) and a few at a time, roll in the sugar to coat.

Place 3 inches apart on baking sheets.

Bake, rotating the baking sheets halfway through, until the edges are firm but the

centers are still slightly soft, 16 to 18 minutes.

Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.


P a g e | 32

Chocolate Chip Cookies

Joanna D'Onghia

225g (8oz.) butter 5ml/1tsp. salt

170g/6 oz. caster sugar 2 eggs

4 oz. soft brown sugar 1 tsp. bicarb of soda

1 tsp. hot water 10 oz. plain flour

4 oz. chopped nuts (optional) 8 oz. choc. chips

1 tsp. vanilla essence

Cream together butter & sugar until soft & pale. Beat in eggs. Mix together bicarb

of soda & hot water. Stir in flour, salt, nuts (if wanted), choc. chips & vanilla

Chill overnight in fridge then roll teaspoons of dough into balls & place about 2"

apart on a greased tray & flatten slightly

Bake @ 160 C for about 15 minutes until golden brown

Note: IF you have a nut allergy LEAVE out the nuts & you can use any kind of nuts -

just make sure they are chopped


P a g e | 33

Chocolate-dipped Holiday Butter Cookies

Denyse O’Rorke

1 cup unsalted butter, softened ½ cup confectioners’ sugar

1 tsp. real vanilla extract 2 ¼ cups sifted all-purpose flour

(sift BEFORE measuring)

1/4 tsp. salt 1 cup semi-sweet chocolate chips

sprinkles/jimmies

Preheat oven to 400 degrees F. Mix butter with confectioners’ sugar and vanilla,

stirring until well combined. Stir in flour and salt until dough is firm. Wrap dough in

plastic wrap and gently shape it into a circle or square that is around an inch thick.

Refrigerate for 30 minutes. Place the chilled dough on a lightly floured surface and

use a sharp knife or pizza cutter to cut the dough into 1 inch cubes.

Roll each cube into a 1 inch ball and place them on an ungreased cookie sheet about

an inch apart.

Bake for 10-12 minutes until they are set but not browned (slightly golden on the

bottom is fine).

Cool on the cookie sheet for 2 minutes then remove to a rack to cool completely.

When the cookies are cool to the touch, melt the chocolate chips (either in the

microwave for 1 minute or in a double boiler). Line a rack or your counter top with a

piece of waxed paper. Place sprinkles/jimmies in a shallow bowl. Take each cookie

and dip one half of the rounded side into the melted chocolate then immediately press

into the sprinkles to coat.


P a g e | 34

Chocolate Kiss Cherry Cookies

Kirby Mecham AND Laura Shipley Demchak so these must be a great cookie recipe!

1 Cup powdered sugar 1 Cup butter, Softened

2 teaspoons Maraschino Cherry liquid ½ teaspoon almond extract

4 drops red food coloring 2 ¼ cups flour

½ teaspoon salt ½ cup Maraschino Cherries,

drained and chopped

48 milk chocolate candy kisses

Preheat oven to 350º F. Combine powdered sugar, butter, cherry liquid, extract and

food coloring in a bowl.

Mix well. Add flour and salt. Mix well. Stir in the cherries and shape dough into 1"

balls.

Place 2" apart on ungreased baking sheets. Bake for 8-10 minutes or until you can see

that the lower edge is a light golden brown. Remove from oven and press a candy kiss

into the top each cookie.


P a g e | 35

Fudge Crinkles

Lynette Stegall-Shanks

1 (18 ¼ ounce) box devil's food cake mix (Betty Crocker Super Moist suggested)

½ cup vegetable oil 2 large eggs

Confectioners' sugar or granulated sugar, for rolling

Preheat oven to 350°F. Stir (by hand) dry cake mix, oil and eggs in a large bowl until

dough forms. Dust hands with confectioners' sugar and shape dough into 1" balls

Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.

Bake for 8-10 minutes or until center is JUST SET

Remove from pans after a minute or so and cool on wire racks


P a g e | 36

Homemade Monte Carlo Biscuits

Rita Taylor

Monte Carlo Biscuits are a classic cream biscuit that have always been popular with

kids and adults alike.

Now you’ll never have to buy them again because this homemade Monte Carlo

Biscuit recipe combines the Crunchy Coconut Biscuit with a butter cream filling and

a little jam.

250g butter, at room temperature 1 cup brown sugar, firmly packed

2 tsp. vanilla essence 2 cups self-rising flour

1 cup plain flour 2/3 cup custard powder

2/3 cup desiccated coconut ½ cup milk

Biscuit icing/filling:

50g butter, softened ½ cup icing sugar

2 tbsp. strawberry or raspberry jam

Preheat oven to 160° C fan-forced -180° C for a non-fan-forced oven.

Cream the butter and sugar together until light and cream. Sift the flours and custard

powder over the top.

Add coconut, and mix together with spatula or spoon until well combined. Roll

mixture into balls, no bigger than a 50 cent piece and place on greased tray.

Bake for 10-15 minutes until bottoms are brown, and tops are golden. They will still be

soft in the centre. Leave to cool. Set aside. Make the icing by combining all

ingredients and mixing with electric beater or stand beater until well combined and a

creamy consistency. Place like-sized biscuits in pairs and then ice one side, in the

centre with about ½ cm gap around the edges, put the other side on and squeeze

together to stick. Store in airtight container for up to a week, or freeze if eating ahead.


P a g e | 37

How the Grinch Crinkled Christmas

Sandra Hugunin

25 oz. box French vanilla cake mix 6 Tbsp. butter

2 eggs Green food coloring

1 cup powdered sugar 1 tsp. corn starch

Preheat the oven to 375°. Melt the butter and set aside to cool. In a shallow dish, mix

together the powdered sugar and cornstarch with a fork. In a large bowl, mix together

the cooled butter, cake mix

and eggs. This will be a little hard to

stir together. Add the green food

coloring and make sure it is all mixed in.

Take two spoons and drop a blob of dough

in the powdered sugar. Move it around

with spoon until it is mostly covered in

powdered sugar. Then, once it is already

covered, roll it into a ball and place it on a cookie sheet. Make sure you don't over

crowd the baking sheet because these cookies spread out. Each oven is different, but I

bake these for 9 minutes. (They won't look done but they are. ) They will look slightly

puffed up.

Take them out of the oven and cool for one minute. Then move onto a cooling rack.

They will drop a little, but will still be nice and chewy.


P a g e | 38

Key Lime Butter Cookies

Carol Copeland

½ cup unsalted butter, softened 1 cup sugar

2 eggs 1 ½ cups all-purpose flour

1 teaspoon baking powder ½ teaspoon salt

¼ cup fresh lime juice 2 teaspoons fresh lime zest

1 teaspoon vanilla ½ cup confectioners’ sugar, for garnish

Preheat oven to 350°F. Lightly grease two cookie sheets. In a large bowl, cream

together butter, sugar, and eggs until smooth. Add lime juice, zest, and vanilla; mix. In

a separate large bowl, sift together flour, baking powder, and salt; pour into wet

mixture and mix. Form dough into ½-inch balls and arrange evenly on prepared

sheets. Bake 8 to 10 minutes, until lightly browned. Cool on wire racks; lightly sift

confectioners’ sugar atop as they cool.


P a g e | 39

Melting Snowmen Cookie Ball

Lacricia Fanning

Yields 48 Cookies

1 pkg. (8 oz.) Cream cheese, softened 24 Nutter Butter Cookies, finely crushed

(about 3 cups)

3 pkg. (4 oz. each) white chocolate, broken into pieces, melted

48 Mini Oreo Bite Size Cookies

2 Tbsp. decorating icing

Mix cream cheese and cookie crumbs until well blended.

Shape into 48 (1-inch) balls; place in single layer in shallow pan. Freeze 10 minutes.

Dip balls in chocolate; place in shallow waxed paper-lined pan, allowing excess

chocolate to pool at bottom of each ball. Decorate with remaining ingredients as

shown in photo.

Refrigerate 1 hour or until firm. Keep refrigerated


P a g e | 40

Mexican Wedding Cookies


These look like little snowballs and they have a wonderful taste and melt-in-your-

mouth texture

1 stick unsalted butter, room temperature 2 tbs. sugar

1 tsp. vanilla (real vanilla - for goodness sake don't use artificial!!)

1 cup ground pecans 1 cup cake flour

(1 cup all-purpose flour sifted

3 times can be substituted)

1 tsp. salt Confectioners’ sugar

Preheat oven to 300 degrees. Cream butter and 2 tbs. sugar. Beat in remaining

ingredients except confectioners’ sugar. Roll into balls the size of a large marble and

place on cookie sheet. Bake about 45 minutes. Roll in confectioners’ sugar while still

warm. Makes about 3 dozen.


P a g e | 41

Mom's Danish Puff

Megan Wehle

From my mother's recipe book. . . . . . . Mom would be so proud to finally make it to

print

1 cup sifted flour ½ cup butter

2 tsp. water ½ cup butter

1 tsp. almond flavor 1 cup water

1 cup flour 3 eggs - 4 if small

Cut butter into flour, sprinkle with 2 tsp. water and mix. Shape into ball. Divide

dough in half.

Shape into 2 long strips about 12 x 3 place at least 3'' apart on greased baking sheet.

Bring water to a rolling boil, add almond flavor and remove from heat. Stir in flour

immediately, all at once. When smooth and thick, add eggs one at a time. Beat until

smooth, divide in half.

Spread on pastry. Bake 60 minutes at 350 F degrees until golden brown. Frost and

sprinkle with chopped nuts


P a g e | 42

Oreo Cherry Cookie Balls

Lacricia Fanning

1 pkg. (8 oz.) cream cheese, softened 36 Oreo Cookies, finely crushed

40 Maraschino cherries, patted dry

3 pkg. (4 oz. each) white chocolate, broken into pieces, melted

8 drops red food coloring 2 tsp. red colored sugar

Mix cream cheese and cookie crumbs until blended. Shape into 40 (1-1/4-inch) balls;

press to flatten. Top each with cherry; wrap cream cheese mixture around cherry to

completely enclose cherry. Re-roll into balls. Freeze 10 min.

MIX melted chocolate and food coloring until blended. Dip balls in chocolate; place

on waxed paper-covered rimmed baking sheet. Sprinkle with sugar. Refrigerate 1

hour or until firm.


P a g e | 43

Peanut Butter Blossoms

Sheri Menzie Jury

48 Hershey's Kisses brand milk chocolates ½ cup shortening

¾ cup creamy peanut butter 1/3 cup granulated sugar

1/3 cup light brown sugar 1 egg

2 tablespoons milk 1 teaspoon vanilla extract

1 ½ cups all-purpose flour 1 teaspoon baking soda

½ teaspoon salt Additional granulated sugar

Heat oven to 375°F. Remove wrappers from chocolates. Beat shortening and peanut

butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown

sugar and beat until fluffy. Add egg, milk and vanilla, beat well. Stir together flour,

baking soda and salt, gradually beat into peanut butter mixture. Shape dough into

1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into

center of each cookie; cookie will crack around edges. Remove from cookie sheet to

wire rack. Cool completely. Makes about 48 cookies.


P a g e | 44

Peanut Butter Cookie

Cheryl Steffy Ryan

½ cup margarine ½ cup peanut butter

½ cup white sugar ½ cup brown sugar

1 egg 1 ¼ cup flour

¼ tsp. salt ¾ tsp. soda

½ tsp. baking powder

Mix margarine, peanut butter, sugar, brown sugar, mix well. Add 1 egg, mix well, add

rest and mix well.

Chill for 30 minutes. Form into balls and flatten with fork dipped in sugar. Bake at

350o F. 10-12 minutes.


P a g e | 45

Pecan Balls

Lyn Masterson

1 cup butter ¼ cup powdered sugar

1 tsp. vanilla 2 cups ground pecans

¼ tsp. salt 1 Tbsp. water

2 cups flour

Cream together butter, sugar, vanilla & salt really well. Add flour & pecans, mix.

Refrigerate at least 2 hours. Roll into balls and bake at 300* for 50 minutes.

Roll balls in powdered sugar while RED HOT or sugar will not stick to the cookie.

Note - Do NOT flatten dough balls & roll in powdered sugar IMMEDIATELY and

quickly!


P a g e | 46

Pecan Tarts

Ginger Kielb

Yields: 24 cookies

1 cup flour ½ cup butter or ½ cup margarine

1/3 cup cream cheese, softened ¾ cup firmly packed brown sugar

2/3 cup pecans, chopped 1 large egg, beaten

1 tablespoon butter or 1 tablespoon margarine, melted

1 teaspoon vanilla

Beat flour, butter and cream cheese in bowl. Refrigerate 1 hour. Roll into 1" balls

Press each ball into greased wells of small muffin tin, forming cups; set aside. Bring

remaining ingredients to a boil. Pour hot mixture, 1 Tbsp. at a time, into cups. Bake in

400° F. oven for 12-15 minutes.


P a g e | 47

Pfeffernusse Cookies

Kelley Tepper

½ cup molasses ¼ cup honey

¼ cup shortening ¼ cup margarine

2 eggs 4 cups all-purpose flour

3/4 cup white sugar ½ cup brown sugar

1 ½ teaspoons ground cardamom 1 teaspoon ground nutmeg

1 teaspoon ground cloves 1 teaspoon ground ginger

2 teaspoons anise extract 2 teaspoons ground cinnamon

1 ½ teaspoons baking soda 1 teaspoon ground black pepper

½ teaspoon salt 1 cup confectioners' sugar for dusting

Stir together the molasses, honey, shortening, and margarine in a saucepan over

medium heat; cook and stir until creamy. Remove from heat and allow to cool to room

temperature. Stir in the eggs. Combine the flour, white sugar, brown sugar,

cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt in a

large bowl. Add the molasses mixture and stir until thoroughly combines.

Refrigerate at least 2 hours.

Preheat oven to 325 degrees F (165 degrees C). Roll the dough into acorn-sized balls.

Arrange on baking sheets, spacing at least 1 inch apart. Bake in preheated oven 10 to

15 minutes. Move to a rack to cool. Dust cooled cookies with confectioners' sugar.


P a g e | 48

Snickerdoodles

Patricia Hughes

½ cup butter, softened 1 cup plus 2 tablespoons sugar, divided

1 egg ½ teaspoon vanilla extract

1 ½ cups all-purpose flour ¼ teaspoon baking soda

¼ teaspoon cream of tartar 1 teaspoon ground cinnamon

In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg and

vanilla. Combine the flour, baking soda and cream of tartar; gradually add to the

creamed mixture and mix well.

In a small bowl, combine cinnamon and remaining sugar. Shape dough into 1 inch

balls; roll in cinnamon-sugar. Place 2 inches apart on ungreased baking sheets.

Bake at 375° for 10-12 minutes or until lightly browned.

Remove to wire racks to cool. Yield: 2-1/2 dozen.


P a g e | 49

Chocolate Sugar Cookies

Mary Ann Herold

¾ cup shortening l cup sugar

l egg ¼ cup light corn syrup

2 squares melted unsweetened chocolate 2 cups all-purpose flour

l tsp. soda ¼ tsp. salt

l tsp. cinnamon

Cream shortening, sugar and egg. Stir in syrup and chocolate. Sift flour, soda, salt

and cinnamon (I just mix them together). Add to creamed mixture. Chill dough one

hour. Roll onto well-floured surface l/8 inch thick. Cut into shapes (I use this for

making reindeer).

Bake on ungreased cookie sheet at 350 degrees for 10 minutes. Yields 2 ½ dozen

3 inch cookies. I always spray my cookie sheets with Pam no matter what recipe

says. I also put a Red Hot (cinnamon candy) on the nose of my reindeer.


P a g e | 50

Christmas Tree Biscuits

Christine Caufield

Serves: 48

475g plain flour 1 teaspoon baking powder

½ teaspoon salt 250g butter, softened

350g caster sugar 2 eggs

1 teaspoon vanilla extract 1 teaspoon lime extract

2 drops green food colouring 200g plain chocolate buttons

Coloured hundreds and thousands, to decorate

Prep: 2 hours › Cook: 7 minutes › Ready in: 2 hours 7minutes

Sift flour, baking powder and salt together; set aside. In a large bowl, cream together

the butter and sugar until light and fluffy. Beat in the eggs, vanilla, lime and food

colouring. Gradually blend in the dry ingredients until fully absorbed. Cover dough,

and chill for 2 hours.

Preheat oven to 200 C / Gas 6. Grease baking trays.

On a clean floured surface, roll out small portions of chilled dough. Cut out shapes

using Christmas tree shaped biscuit cutters. Sprinkle the trees with the coloured

hundreds and thousands.

Bake 5 to 7 minutes in the preheated oven, being careful not to burn the edges.

Remove from trays to cool on wire racks. Once cool, melt the chocolate and dip the

tree trunks into the melted chocolate. Leave to harden on wire racks.


P a g e | 51

Gingerbread Men Rolled Ginger Cookies

Mary Ann Herold

l cup shortening l cup granulated sugar

l egg l cup molasses

2 Tbsp. vinegar 5 cups all-purpose flour

1 ½ tsp. soda ½ tsp. salt

2 to 3 tsp. of ground ginger l tsp. ground cinnamon

l tsp. ground cloves

Cream shortening and sugar. Beat in egg, molasses, and vinegar. Mix dry

ingredients together and blend in. Chill 3 hours. Roll dough l/8 thick on lightly

floured surface. Cut in shapes. Place one inch apart on greased cookie sheet (I just

use Pam). Bake at 375 degrees for 5 to 6 minutes. Cool slightly before

removing. Makes about 5 dozen


P a g e | 52

Mrs. B’s Sugar Cookies


1 ½ cups sugar 1 cup butter or margarine

2 eggs 1 cup sour cream

1 tsp. baking soda 2 tsp. baking powder

½ tsp. salt 1 tsp. vanilla

5 cups flour

Mix above in order with 5 cups flour. Do not roll dough too thin.

Bake at 350 degrees F. Approximately 10 minutes (do not brown).

Icing:

8 oz. cream cheese 1 stick butter or margarine

1 Tbsp. milk 1 tsp. vanilla

4 cups powdered sugar

Mix until smooth.


P a g e | 53

Raspberry Almond Linzers

Tammy Lewis

2/3 cup almonds

½ cup packed light brown sugar

2 ½ cups all-purpose flour, spooned and

leveled, plus more for the work surface

½ teaspoon baking powder ½ teaspoon kosher salt

¼ teaspoon ground cinnamon 1 cup (2 sticks) unsalted butter, at room temperature

1 large egg 1 teaspoon pure vanilla extract

1 tablespoon confectioners’ sugar 1 12-ounce jar raspberry jam

Heat oven to 350° F. Spread the almonds on a baking sheet and toast, tossing

occasionally, until fragrant, 6 to 8 minutes; let cool. In a food processor, process the

almonds and ¼ cup of the brown sugar until the almonds are finely ground. In a

medium bowl, whisk together the flour, baking powder, salt, and cinnamon.

Using an electric mixer, beat the butter and the remaining ¼ cup brown sugar on

medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg and vanilla.

Reduce speed to low and gradually add the almond mixture, then the flour mixture,

mixing until just combined (do not over mix). Divide the dough in half, shape into two

disks, wrap in plastic wrap, and refrigerate until firm, at least 3 hours. Heat oven to

350° F.

On a lightly-floured surface, roll out each piece of dough to a ⅛-inch thickness.

Using a 2- to 2 ½-inch round cookie cutter, cut the dough into rounds and place on

parchment-lined baking sheets, spacing them 1 inch apart. Using a ¾- to 1-inch

round cookie cutter, cut out the centers from half of the cookies. Reroll and cut the

scraps as necessary.

Bake, rotating the baking sheets halfway through, until the edges are golden,

10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool

completely. Sprinkle the confectioners’ sugar on the cookies with the holes. Spread 1

teaspoon jam on the remaining cookies and top with the sugared cookies. Store the

cookies in an airtight container at room temperature for up to 5 days.


P a g e | 54

Soft Christmas Cookies

Jamie Pepsigirl

3 ¾ cups all-purpose flour 1 teaspoon baking powder

½ teaspoon salt 1 cup margarine, softened

1 ½ cups white sugar 2 eggs

2 teaspoons vanilla extract

Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together

the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir

in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover

dough, and chill for 2 hours.

Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean

floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out

shapes using cookie cutters.

Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove

from cookie sheets to cool on wire racks


P a g e | 55

Traditional Swedish Pepparkakor

Monica Edberg

Paper-thin and spicy, these cookies are a beloved Swedish

Christmas tradition. Thoroughly chilling the dough before

rolling it out, and dusting cookie cutters with flour will make

the cut-out process easier.

Yield: 100 cookies

3 3/4 cups all-purpose flour 2 teaspoons baking soda

1 teaspoon cinnamon 1 teaspoon ground cloves

1 teaspoon ground ginger 1 teaspoon ground cardamom

1 cup butter 1 cup white sugar

½ cup brown sugar, packed 1 egg, beaten

2 tablespoons dark corn syrup

Sift the flour together with the baking soda, cinnamon, cloves, ginger, and cardamom

in a mixing bowl. Beat the butter together with the white and brown sugars in a

mixing bowl until light and fluffy. Mix in the egg and corn syrup until smooth.

Gradually stir in the flour mixture until evenly blended. Divide the dough into 4

equal portions and wrap tightly each with plastic wrap. Refrigerate at least 1 hour, or

overnight.

Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets. Using

1 portion at a time, work on a floured surface and roll out dough to 1/8 inch thick. Cut

into shapes with cookie cutter, and place 1 inch apart on prepared baking

sheets. Bake in preheated oven until set, about 5 minutes. Cool completely. Store in

tightly covered tins.


P a g e | 56

Ginger Cookies

Justin Hoole's wife, Pamela

12 oz. plain flour

3 teaspoons of bicarb

3 teaspoons of ginger

6 oz. of margarine

3 oz. of sugar 6 oz. of syrup

Melt the sugar, syrup & margarine, then add flour & bicarb. Then roll into a log

shape. Then cut into discs. Place the discs onto a baking tray into the oven at 160 to

180 degrees C for about 20 minutes or until they are golden brown but they should

still be soft to touch. Place on a tray to cool.

Melting Moments (Photo in Album)

Justin Hoole's wife, Pamela (Icebox)

10 oz. of plain flour

half a teaspoon of baking powder

6 oz. of sugar 8 oz. of margarine

1 egg 4 oz. desiccated coconut

Vanilla essence

Cream the margarine & sugar together, then add the flour, baking powder &

coconut. Mix in the egg & a couple of drops of vanilla essence.

Roll into a log shape & cut into discs & place on a baking tray. Then bake in an oven

at 160 to 180 C degrees for about 15 to 20 minutes. When you remove them from them

oven you can place half a glazed cherry in the middle if you like them.


P a g e | 57

Molasses Ice Box Cookies

Lyn Masterson

Very good "dunking" cookies!

2 cups sugar 2 tsp. baking soda, mixed in 3 tsp. hot water

½ cup dark molasses 2 eggs

1 cup lard 1 tsp. ginger

½ tsp. salt ½ tsp. cinnamon

4 ½ cups flour nuts, if desired

Form into 2 rolls about 2 - 2 ½" round, wrap in wax paper and let stand overnight in

refrigerator.

Slice & bake at 350 F until light brown & crisp.


P a g e | 58

Stained Glass Cookies

Mary Ann Herold

Beautiful, festive stained glass cookies.

Sugar cookies cut out and filled with hard

candy to look like stained glass windows

when they are baked.

Yield: Makes 2 to 4 dozen cookies, depending on how large you make them

½ cup (1 stick) butter ½ cup sugar

¼ cup brown sugar 1 tablespoon molasses

1 egg ½ teaspoon vanilla extract

2 cups flour ¼ teaspoon salt

3/4 teaspoon baking powder

30-40 hard candies (such as Life Savers), preferably in several flavors/colors

Preheat oven to 375°F. Line two baking sheets with parchment paper or Silpat.

In a large bowl, using an electric mixer, cream together butter and sugars until fluffy,

about 2 minutes. Add molasses and vanilla extract, mixing until incorporated. Add

egg and mix until light and smooth, about 1 minute on medium speed. Sift together

flour, salt, and baking powder.

Fold dry ingredients into wet mixture. Use electric mixer to blend just until flour is

incorporated. Divide dough in half and flatten into two disks. Wrap disks in plastic

wrap and refrigerate at least an hour and up to 2 days.

Remove any wrappers on candies and separate them by color into plastic bags. Using

a mallet to crush candies.


P a g e | 59

Place one disk between two large sheets of waxed paper and roll to 1/4-inch

thickness. Use cookie cutters to cut dough into desired shapes. Transfer cookies to

prepared baking sheets, about 1 inch apart. Using a smaller cookie cutter or a knife,

cut shapes into centers of cookies, reserving these center bits to add into extra dough.

Use a spoon to sprinkle the crushed candy into the hollowed-out centers of the

cookies, filling to the edges. Try to keep the candy within the centers. Any candy

specks that fall on the cookie will color the cookie.

If cookies will be hung as ornaments or decorations, poke a small hole in the top of

each cookie before baking. (Tip: use a plastic straw to poke the hole)

Bake 9 to 10 minutes. The candy should be melted and bubbling and the cookies just

barely beginning to brown. Remove baking sheets from oven and place on wire racks

to cool. Allow cookies to cool on pans at least 10 minutes; otherwise, the candy centers

may separate from the dough. When cookies are completely cooled, remove and store

in an airtight container. String with ribbon if you want to hang as an ornament.


P a g e | 60

Chocolate Peanut Butter Cookies

Richard Roon

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 24 cookies

2 cups sugar ½ cup milk

½ cup cocoa pinch salt

½ cup butter 1 cup peanut butter

1 tsp. vanilla 3 cups oatmeal

In large saucepan, combine sugar, milk, cocoa, salt, and butter and mix well.

Bring to a boil and cover saucepan for 30 seconds to allow steam to wash sugar

crystals down sides of pan. Stir mixture and bring it to a boil that can't be stirred down

for 1 minute. Then remove from heat and stir in peanut butter and vanilla until smooth.

Add oatmeal and mix well. Let the mixture stand for 10 minutes, stirring occasionally

to let the oatmeal absorb some of the liquid.

Drop mixture by spoonful’s onto waxed paper or parchment lined baking sheets or

Silpat sheets. Let cool until you can touch the mixture; then reshape the cookies to

make them more a ball shape. Let cool completely; store tightly covered at room

temperature. You can also pour this mixture into a 9" square pan that has been

greased with unsalted butter, let cool, then cut into squares.

Note: Make sure that the sugar mixture boils hard for at least one minute, otherwise

the cookies will be sugary instead of creamy. You can add other ingredients to this

basic recipe. Substitute 1 cup of flaked coconut for 1 cup of the oatmeal. Add some

chopped peanuts to the recipe for crunch. Or add some milk chocolate chips after the

mixture has cooled slightly.


P a g e | 61

Chocolate Ting-a-Lings

Donna Newton Keatts

1- 12 oz. Package chocolate morsels

1 can chow mein noodles

1 small can peanuts

Melt morsels

Add nuts and noodles: mix well. Drop by spoonful’s onto wax paper. Let cool

Note from editors: You can also make this with white chocolate chips


P a g e | 62

Christmas Mouse Cookie

Carol Copeland

2 cups chocolate wafer crumbs 2/3 cups chocolate chips

1/3 cups sour cream ¼ cup sliced almonds

36 Nonpareils (white or red)

Approximately 18 pieces of shoe-string style black licorice (2" long)

Over a double-boiler, melt the chocolate chips until nice and smooth. Take off heat

and stir in a cup of the chocolate wafer crumbs. Stir in sour cream. Cover the dough

and chill at least 2 hours, or until firm enough for handling. To make the mice, roll a

tablespoonful of dough in to a ball shape. Taper one of the ends to look like a mouse

shape. Roll dough in remaining cup of wafer crumbs to coat. Add the nonpareils as

the mouse eyes. Stick two almond slices in dough to resemble ears. Use a 2 inch long

piece of licorice as the tail


P a g e | 63

No Bake Chocolate Oatmeal Cookies


3 cups oatmeal (regular not the instant type)

3 tbsp. Cocoa powder

2 cups sugar

1 stick butter

½ cup milk

½ cup peanut butter

1 tsp. vanilla

In large saucepan melt butter, add vanilla and milk. Combine cocoa, and sugar add to

pot. Bring to a full boil for about 3 minutes. Remove from heat and add peanut butter

and oats. Spoon onto wax paper and cool.


P a g e | 64

No Bake Reese's Peanut Butter Bars

Becky Fowler Davis Pierce (No Bake)

1 cup melted butter

2 cups graham cracker crumbs

¼ cup brown sugar

1 ¾ cup powdered sugar

1 cup peanut butter

½ tsp. vanilla

1 (11 oz.) bag milk chocolate chips

Combine all ingredients except chocolate chips in a medium bowl. Stir till mixture is

smooth and creamy. Pour mixture into a 13" x 9" pan. Melt chips in microwave for 1-2

minutes, stir. Pour over crust. To even out tap pan on counter. Refrigerate 1 hour. Cut

when bars are cool.


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A few easy candy recipes.

Love candy recipes that don't require a thermometer!

Cap'n Crunch Peanut Butter Clusters


Melt 2 lb. almond bark.

Add 2 cups crunchy peanut butter.

Mix together 12 oz. dry roasted peanuts

and 1 box Captain Crunch Cereal.

Drop by teaspoonful’s on wax paper, let cool.

Note: Almond bark (also known as vanilla

flavored candy coating) is a chocolate-like

confection made with vegetable fats instead

of cocoa butter and with coloring and flavors

added. It can be bought in packages, blocks,

or round discs where candy and baking

supplies are sold. The confection is

commonly used to cover or dip fruits, nuts,

cookies, or crackers, in place of real chocolate.


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Peanut Clusters from WE Montgomery Works 1993


24 ounces white almond bark

1 square unsweetened chocolate

12 ounces chocolate chips

8 ounces salted Spanish peanuts (more if desired)

I use a crock-pot. Put in almond bark, unsweetened chocolate and chocolate chips.

Melt really well. Add peanuts and stir well. Drop mixture by teaspoons onto wax

paper. Let clusters set approximately 30 minutes. Remove from wax paper and store

in air tight container.

Plantation Crunch


1 pound almond bark

¼ cup peanut butter (smooth or crunchy)

½ cup peanuts (any kind will do-I use dry roasted salted peanuts)

2 cups Rice Krispies cereal (or any brand)

Melt bark in microwave according to package directions. Add peanut butter on last

30 seconds of microwaving and stir well to combine. In a large bowl, mix cereal and

peanuts. Pour bark/peanut butter over and mix well. Pour onto a parchment or wax

paper lined cookie sheet and let cool. Then break into pieces and store in a container

with tight fitting lid.


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Ritz Bark


1 sleeve Ritz crackers

8 oz. Semi-sweet chocolate chips, melted

¼ cup chopped salted peanuts (any kind really).

Arrange crackers in a single layer on lightly greased cookie sheet. Drizzle with

chocolate and sprinkle on nuts. Freeze till set and break into pieces. Keep stored in a

container with tight fitting lid.


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Chocolate Chip Cookie Cheesecake

Brenda Church Riddle

3 (8-ounce) packages cream cheese, softened 3 eggs

¾ cup sugar 1 teaspoon vanilla extract

2 (16. 5-ounce) rolls refrigerator chocolate chip cookie dough

(keep refrigerated until needed)

Preheat oven to 350 degrees F. In a large bowl, beat together cream cheese, eggs,

sugar, and vanilla extract until well mixed; set aside. Slice cookie dough rolls into

1/4-inch slices.

Arrange slices from one roll on bottom of a greased 9 x 13-inch glass baking dish; press

together so there are no holes in dough. Spoon cream cheese mixture evenly over

dough; top with remaining slices of cookie dough.

Bake 45 to 50 minutes, or until golden and center is slightly firm.

Remove from oven, let cool, then refrigerate. Cut into slices when well chilled. If

desired, top with ice cream or whipped cream.


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… and let’s not forget Man’s Best Friend! This will surely make your pup’s tail wag when

they find these in their stocking! (You do make a stocking up for your dog, don’t you?)

Apple Mint Christmas Dog Bones Kris Kringle

1½ cups whole wheat flour

1 cup unbleached all-purpose flour

1/2 cup old fashioned rolled oats

1/3 cup oat bran

2 tablespoons dry milk

1 ½ teaspoons dry baking yeast

2 tablespoons chopped spearmint leaves or 1 teaspoon peppermint extract

1/2 cup applesauce

2 teaspoons green or red powdered food coloring or spinach powder (to get the color

desired)

7/8 cup water

Directions For

Apple Mint Dog Christmas Cookies

With all of my recipes, you can use a heavy duty mixer with a dough hook or a bread

machine. I prefer the bread machine, as it's so much easier. If you use a mixer, simply

adjust the directions for making bread with your mixer.

Place everything in the bread machine on the dough cycle.

When the dough is ready, roll it to ¼” thick with a non-stick rolling pin.

Using a mini bone cookie cutter, cut the dough into mini dog bone shapes.

Bake at 250 degrees F for about an hour. Check to make sure that they don't get too

brown.

Turn off the oven and let the mini dog bones dry completely in the oven—This works

best overnight.


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Magic Reindeer Food Recipe – Santa Claus

In a small zipper food storage bag or empty shaker container, mix:

1/2 cup uncooked oatmeal 1/2 cup sugar 1/4 cup red or green sugar crystals (as used for cake decorating)

[Note: many Internet recipes for Magic Reindeer Food call for craft glitter, which can

harm birds or wildlife if ingested. For safety, substitute colored sugar crystals and be

kind to animals!]

Add a printable gift tag or bag topper, or hand-print a tag using the Magic Reindeer

Food poem below.

Magic Reindeer Food Poem

Be sure to take this magic food and sprinkle on the lawn,

On Christmas, Santa's reindeer travel miles before the dawn.

The smell of oats and glitter path will guide them on their way

And you'll wake up to Santa's gifts next morn on Christmas Day!

For printable gift tags click on the link!

http://christmas.organizedhome.com/crafts/christmas/magic-reindeer-food

http://christmas.organizedhome.com/crafts/christmas/magic-reindeer-food


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Snowman Soup – Sandra Hugunin

(as given to her by Santa Claus)

Take a single-serving package of hot chocolate mix, chocolate candy kiss,

marshmallows and candy cane, package holiday-themed goody bag, then

add a gift tag

Snowman Soup

Was told you've been real good this year.

Always glad to hear it!

With freezing weather drawing near,

You'll need to warm the spirit.

So here's a little Snowman Soup

Complete with stirring stick.

Add hot water, sip it slow.

It's sure to do the trick!

For printable gift tags click on the link!

http://christmas.organizedhome.com/crafts/christmas/snowman-soup

http://christmas.organizedhome.com/crafts/christmas/snowman-soup


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A Pioneer Christmas

By the mid-1800s the American Christmas tradition included much of the

same customs and festivities as is does today, including tree decorating, gift-

giving, Santa Claus, greeting cards, stockings by the fire, church activities

and family-oriented days of feasting and fun.

But, for those in the Old West, far away from the more civilized life of the

east, pioneers, cowboys, explorers, and mountain men, usually celebrated

Christmas with homemade gifts and humble fare. Christmas for many in the

Old West was a difficult time. For those on the prairies, they were often

barraged with terrible blizzards and savage December winds. For mountain

men, forced away from their mining activities long before Christmas, in fear

of the blinding winter storms and freezing cold, the holidays were often

meager. But, to these strong pioneers, Christmas would not be forgotten, be it

ever so humble.

Determined to bring the spirit of Christmas alive on the American frontier,

soldiers could be heard caroling at their remote outposts, the smell of venison

roasting over an open hearth wafted upon the winds of the open prairie, and

these hardy pioneers looked forward to the chance to forget their hard

everyday lives to focus on the holiday.


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Laura Ingalls Wilder wrote of the preparations for Christmas on the Kansas

Prairie: "Ma was busy all day long, cooking good things for Christmas. She

baked salt-rising bread and r'n'Injun bread, and Swedish crackers, and huge

pan of baked beans, with salt pork and molasses. She baked vinegar pies and

dried-apple pies, and filled a big jar with cookies, and she let Laura and

Mary lick the cake spoon. "That very Christmas, Laura Ingalls was delighted

to find a shiny new tin cup, a peppermint candy, a heart shaped cake, and a

brand new penny in her stocking. For in those days, these four small gifts in

her stocking were a wealth of gifts to the young girl.

Though perhaps modest, these hardy pioneers made every attempt to

decorate their homes for the holidays with whatever natural materials

looked attractive at the bleakest time of year, such as evergreens, pinecones,

holly, nuts, and berries.

For some, there might even be a Christmas tree, gaily decorated with bits of

ribbon, yarn, berries, popcorn or paper strings, and homemade decorations.

Some of these homemade decorations were often figures or dolls made of

straw or yarn. Cookie dough ornaments and gingerbread men were also

popular. In other places, wood was simply to scarce to "waste” on a tree, if one

could be found at all. Other pioneer homes were simply too small to make

room for a tree.

At the very least, almost every home would make the holiday a time of

feasting -- bringing out preserved fruits and vegetables, fresh game if

possible, and for those that could afford it, maybe even beef or a ham. Many

women began to bake for the holiday weeks ahead of time, leaving the plum

pudding to age in the pot until Christmas dinner.


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Many of the homemade gifts, including corn husk dolls, sachets, carved

wooden toys, pillows, footstools and embroidered hankies, might have had

the family members working on for months ahead of Christmas. Others

knitted scarves, hats, mitts and socks. If the family had had a good year, the

children might find candies, small gifts, cookies and fruit in their stockings.

Christmas Eve would generally find most families singing carols around the

Christmas tree or fireplace. On Christmas Day, most would attend church,

return home for the traditional Christmas meal, and spend the day visiting

with friends and neighbors.

Then, as it is today, Christmas would also find many a mountain man,

explorer, or lone cowboy, spending a solitary evening without the benefit of

festivities. The more things change; some things inevitably remain the same.

Kathy Weiser Legends of America


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And so ends this year’s edition of the Saddlebag Cookbook. We hope you

enjoy trying some of these great holiday recipes and look forward to another

great year of gaming and friendship!

To all our members at Back In The Saddle Again (BITSA)

Milad Majid Feliz Navidad

Feliz Natal

Prejeme Vam Vesele Vanoce a stastny Novy Rok

Glædelig Jul

Joyeux Noe

Merry Christmas

Mele Kalikimaka

Vrolijk Kerstfeest en een Gelukkig Nieuwjaar! or Zalig Kerstfeast

Nollaig chridheil agus Bliadhna mhath ùr!

Fröhliche Weihnachten

Kala Christouyenna!

Nollaig Shona Dhuit, or Nodlaig mhaith chugnat

Buone Feste Natalizie

En frehlicher Grischtdaag un en hallich Nei Yaahr!

Nollaig Chridheil dhuibh

God Jul and (Och) Ett Gott Nytt År

Nadolig Llawen

Documents

CHRISTMAS IN THE SADDLEBAG...Butter Turtle Cookies – Lyn Masterson 27 Candy Cane Cookie- Mary Ann Herold 28 Cherry Ripe Balls – Janine Taylor 29 Chewy Chocolate Chip and Toffee