Candy Cane Cookies

1 c soft butter 
1 c sifted powder sugar
1 egg
1½ t peppermint flavoring
1 t vanilla
2½ c sifted flour
1 t salt
½ t red food coloring

Mix butter, sugar, egg, vanilla, and peppermint together. Sift together flour and salt and add to egg mixture. Divide dough in half and blend in food coloring in ½ of dough. Roll out strips of each color and twist one red and one white strip together to form candy canes. Bake 9 minutes at 375°F or until lightly brown, on an ungreased cookie sheet.

French Tuiles

¾ cup (5 to  6) egg whites, unbeaten

1 2/3 cups granulated sugar

¼ teaspoon salt

 ¾ cup lukewarm melted butter

1/4 cup lukewarm melted shortening

1 cups sifted all-purpose flour

¾ cup finely chopped, blanched almonds

Start heating oven to 350°F. Mix egg white sugar and salt until sugar is solved, mixture thick. Add butter and shortening; mix well. Add flour and almonds, mix well. Drop by level tablespoonful, 5” apart, onto ungreased cookie sheet. Bake 8 to 10 minutes or until done. Let stand ½ minute; then quickly and gently remove, one at a time, and mold into half circle over rolling pin.

Makes 5 dozen

Note: Bake only a few at a time. If they become too hard to mold, soften in oven. These keep a week or so.

~*~NUT ALLERGY WARNING~*~ this recipe contains Almonds.

These cookies are of a kind called molded or shaped. This recipe is from the late 1950s

Christmas cookies

One of the best things about this time of year for me it's Christmas cookies. I have many fond memories from my childhood of making and delivering Christmas cookies to others. I also have many fond memories of eating lots of cookies often before they could be decorated during this time of the year.

I have tried to carry on this tradition with my children. I regretfully admit to not have done very well with them in continuing on with this tradition. This year we are going to attempt to bake 24 different types of cookies to hand out to various people that we know and have contact with throughout the year.

I plan to dig out my cookie recipe box and share some of the cookie recipes from it here on the blog starting November 28.

No Bake Oatmeal Drop Cookies

• ½ cup Creamy Peanut Butter
• 2 tsp Vanilla
• 3 cups Quick Oats
• ½ cup Butter or Margarine
• 2 cups Sugar
• ½ cups Evaporated Milk 
• 4 tablespoons Cocoa Powder
• Wax Paper
  
  
  1. Add Butter, Milk, Sugar and Cocoa into a pot.
  2. While stirring, bring to boil and hold the boil for 1 min.
  3. Remove pot from heat.
  4. Add Creamy Peanut Butter and Vanilla to hot mixture in pot. Stir until Peanut Butter is melted.
  5. Mix Quick Oats into melted mixture until completely covered.
  6. Drop spoonfuls of the mixed cookie mixture onto wax paper.
  7. Let sit for approximately 30 minutes to harden.