creepy witch's fingers

1 cup (250 mL)butter softened
1 cup (250 mL) icing sugar
1egg
1 tsp (5 mL) almond extract
1 tsp (5 mL)vanilla
2-3/4 cups (675 mL) all-purpose flour
1 tsp (5 mL)baking powder
1 tsp (5 mL)salt
3/4 cup (175 mL) whole blanched almonds
1 tube (19 g) red decorator gel (blood for fingers)

In bowl, beat together butter, sugar, egg, almond extract and vanilla; beat in flour, baking powder and salt. Cover and refrigerate for 30 minutes.

Working with one quarter of the dough at a time and keeping remaining dough refrigerated, roll a heaping teaspoonful (5 mL) of dough into a finger shape for each cookie.

Press almond firmly into 1 end for a fingernail. Squeeze in centre to create knuckle shape; using paring knife, make slashes in several places to form knuckle.

Place on lightly greased baking sheets; bake in 325F (160C) oven for 20 to 25 minutes or until pale golden. Let cool for 3 minutes. Lift up almond; squeeze red decorator gel onto nail bed and press almond back into place, so gel oozes out from underneath. Remove from baking sheets; let cool on racks. Repeat with remaining dough.

Made these Halloween 2008 - creepy indeed!

chocolate chip cookies

1/2 c shortening
1/2 c brown sugar
1/2 c granulated sugar
1 egg
1 tbsp water
1/2 tsp vanilla
1 tsp grated orange rind
7/8 c sifted pastry flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 c rolled oats
1 c semisweet chocolate chips
1/4 c chopped nuts

Blend shortening and sugars well. Add egg and beat until fluffy. Stir in water, orange rind and vanilla. Sift soda, flour and salt. Add to shortening mixture along with oats, chips and nuts. Drop from a teaspoon onto a greased baking sheet. Bake at 400F for 12 minutes.

orange nutmeg shortbread stars

1 cup (250 mL) unsalted butter, softened
1/3 cup (75 mL) granulated sugar
1/4 cup (50 mL) cornstarch
1 tsp (5 mL) finely grated orange rind
1/4 tsp (1 mL) each ground nutmeg and salt
1-3/4 cups (425 mL) all-purpose flour
1/3 cup (75 mL) icing sugar

Line 2 rimless baking sheets with parchment paper; set aside.

In large bowl, beat butter with sugar until fluffy; stir in cornstarch, orange rind, nutmeg and salt until blended. Add flour, one-third at a time, stirring to make smooth dough.

Between waxed paper, roll out dough to 1/2-inch thickness; refrigerate until chilled, about 30 minutes. Using floured 1-1/2-inch star cookie cutter, cut out shapes, rerolling scraps and chilling dough between cutting. Place, about 1 inch apart, on prepared pans. Refrigerate until firm, about 30 minutes.

Bake in top and bottom thirds of 275F (140C) oven, rotating and switching pans halfway through, until bottoms are golden, about 40 minutes. Let cool on pans on racks. In bowl of icing sugar, gently turn cookies, 1 at a time, to coat. Make-ahead: layer between waxed paper in airtight container and store for up to 1 week or freeze for up to 1 month. Makes 36

very lemony poppyseed cookies

1/4 c fresh lemon juice
1 c unsalted butter
2 c AP flour
1 tsp baking powder
1/2 tsp salt
1 1/2 c sugar
1 egg
2 tsp vanilla
3 1/2 tsp lemon zest (2-3 lemons)
1 tbsp poppy seeds + more

Simmer lemon juice in small saucepan - cook until reduced by half over medium heat. Add c of the butter and stir until melted.

Whisk together the dry ingredients and cream together the remaining 1/2 c butter and 1 c of the sugar. Mix in egg and lemon butter. Mix until pale (about 3 min). Mix in vanilla and 2 tsp zest. Mix in flour mixture and poppy seeds. Stir together remaining c sugar and 1 1/2 tsp of the zest. Roll spoonfuls of the dough into 1 1/4" balls and roll in the sugar mixture. Place 2" apart on sheets and press with a glass dipped in the sugar mixture (1/4" thick). Sprinkle with extra poppy seeds.

Bake at 375F for 10-11 minutes. Transfer to a rack to cool completely.

swedish gingersnaps

2/3 c shortening
3/4 c light brown sugar, firmly packed & sifted
2 tbsp molasses
3 tbsp boiled cooled water
1 tsp lemon rind
2 1/4 c sifted AP flour
1 tsp baking soda
1 tbsp cinnamon
1 1/2 tsp cloves
1 tsp ground cardamom
1 tsp ginger (I added this)

Cream shortening and sugar thoroughly. Add molasses, water and lemon rind. Sift dry ingredients. Add to creamed mixture gradually. Blend well. Flour hands and toss dough quickly on floured surface, then chill. Roll out thin and cut. Bake at 350F for 8 to 10 minutes. Cool on sheets. Makes 60

mexican wedding cookies

1 c butter or margarine
XXX sugar
1 tsp vanilla
1/4 tsp salt
2 c AP flour

Cream butter with 1/2 c XXX sugar, vanilla and salt until fluffy. Stir in flour until well blended. Chill 30 minutes until firm enough to handle. Shape into 1" balls and place 1" apart on ungreased sheet. Bake at 375F for 12-15 minutes or until light golden. Remove to rack (close together) and while still warm, dust with additional XXX sugar. Cool. Store in airtight container in a cool dry place. Before serving, dust with more XXX sugar. Makes about 48

lemon caraway refrigerator cookies

2 1/3 c AP flour
1/2 tsp baking soda
1/2 c margarine/butter
1 c sugar
1 egg
2 tbsp lemon juice
1 tsp lemon peel
1 1/4 tsp caraway seed

Stir together flour and soda; set aside. Cream butter and sugar. Beat in egg until light. Beat in lemon juice, peel and caraway seed. Stir in flour mixture just until well blended. Shape into 2" thick roll and wrap. Chill for one hour. If the roll is flat, roll on counter. Chill several hours or overnight. With sharp knife cut in " slices and place on ungreased cookie sheet. Bake at 375F for 10 minutes or until lightly browned on edges. Store loosely in cool dry place.

dried fruit oatmeal cookies

1 cup butter, at room temp
3/4 cup vegetable oil
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 tsp vanilla
3 1/2 cups all purpose flour
1 tsp salt
1 tsp cream of tartar
1 tsp baking soda
2 cups quick cooking oats
1 cup crisp rice cereal
1 cup dried blueberries
3/4 cup chopped dried peaches

In large bowl, beat together butter, oil, granulated sugar and brown sugar. Add eggs and vanilla; beat well.

In another large bowl, combine flour, salt, cream of tartar and baking soda; add to butter mixture, a third at a time, until just blended. Stir in oats, cereal, blueberries and peaches.
Drop by heaping teaspoonfuls on to ungreased baking sheet and flatten slightly with a fork. Bake at 350F for 12 to 14 minutes or until light golden. Remove from baking sheet and cool on rack.

Substitute dried cranberries for the blueberries, or dried apples for the peaches. Makes 5 1/2 dozen cookies

elk horn button cookies

3/4 c plus 1 tbsp butter
1/2 c sugar
2 tsp vanilla
2 c AP flour
1/4 c sugar
1/4 c ground cinnamon

icing

1 c XXX sugar
1/4 c soft butter
1 tbsp milk
1/2 tsp rum

Cream the butter, 1/2 c sugar and vanilla. Add the flour and mix well.

Divide the dough into 2 balls and form each into 2 1 1/2" diameter rolls. Roll each in a mixture of 1/4 c sugar and the cinnamon. Wrap and chill the rolls.

Slice into 1/4" rounds (keep the cookies quite thin) and place on an ungreased sheet. Press the blunt end of a skewer in a buttonhole pattern partially into the cookie.

Bake at 350F for 10-12 minutes.Optionally, you can also drizzle a bit of the icing around the edge of the cookies.

pfeffernsse

2 c XXX sugar
2 1/4 c AP flour
1/2 tsp ground white pepper
1/2 tsp freshly ground black pepper
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp freshly ground nutmeg
Pinch of ground cloves
1/4 tsp baking soda
1/2 c unsalted butter, room temperature
3/4 c packed light brown sugar
1/4 c molasses
1 large egg
1/2 tsp pure vanilla extract

Line two baking sheets with parchment paper. Place the XXX sugar in a brown paper bag. In a medium bowl, combine flour, black and white pepper, cinnamon, allspice, nutmeg, cloves and baking soda. Place butter, brown sugar and molasses in the bowl of a mixer fitted with paddle attachment. Beat on medium until fluffy, about 3 minutes. Then beat in egg and vanilla. On low speed, add flour mixture; beat until just combined. Pinch off 1 tbsp dough. Roll into 1 1/2" ball. Arrange balls 1 1/2" apart on baking sheets.

Bake at 350F for 13-15 minutes, rotating pans halfway through. Transfer baking sheets to cooling rack to cool slightly, about 10 minutes. In batches, place cookies in paper bag with XXX sugar; shake until well coated. Cool completely on wire rack. Store in tightly sealed container. Makes about 36

For a subtler flavour, reduce the amount of pepper.

lemon cheese bars

1 c AP flour
1/2 c walnuts, finely chopped
1/3 c packed brown sugar
6 tbsp butter/marg, soft
1 lemon
8 oz cream cheese, soft
1/4 c sugar
1 tbsp milk
1/2 tsp vanilla
1 egg

Knead together flour, walnuts, brown sugar & butter. Reserve 1/2 c mixture; pat remaining mix into greased 9x9" pan. Bake at 350F 12-15 min until lightly browned. Grate 1 tsp lemon rind & squeeze 1 tbsp juice. Beat together peel, juice, cream cheese & remaining ingredients until well blended, about 2 min. Pour onto baked layer in pan; sprinkle with remaining 1/2 c crumbs. Bake 25 min longer or until golden. Refrigerate at least 2 hrs. Cut into 24 bars. Cover pan with foil and refrigerate for up to 3 days.

simple shortbread

1 c butter
1/2 c sugar
2 c flour

Mix together, form into 1" balls, flatten and bake at 325F for about 15 min or until barely coloured. This recipe needs some work.

shortbread (brown sugar)

1 c butter, softened
1/2 c packed light brown sugar
1/2 tsp vanilla
2 c flour, preferably cake flour
32 unblanched almonds (opt)
2 tsp sugar (opt)

In large bowl cream butter with brown sugar and vanilla until light and fluffy. With rubber spatula gradually stir in flour just until blended. Chill dough 30 minutes or until firm enough to handle. Cut in half. On centre of ungreased cookie sheet, pat each half into a 7" smooth even circle. With fork prick dough deep at 1/2" intervals. Make decorative border by pressing fork tines dipped in flour around edges. Press almonds 1" apart firmly into dough 1/2" from edges. Cover loosely with wax paper and chill several hours or overnight.

Bake at 325F for 25-30 minutes or until firm to touch and the edges are barely coloured. Sprinkle each with 1 tsp sugar. Cool on sheets on rack. Store in lightly covered container up to 2 weeks or freeze up to 3 months. To serve, cut each shortbread in 8 wedges. Makes 16 wedges

Very tender; handle with care.

oatcakes

1 c AP flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp sugar
1 3/4 c rolled oats
1/2 c butter/margarine
1 egg
2 tbsp water

Mix together flour, baking powder, salt, sugar and 1 1/2 c rolled oats in a bowl. Cut in butter until mixture is like coarse meal. Beat egg together with water and mix into dry ingredients. Work into a stiff dough. Sprinkle remaining oats on a lightly floured board and roll out dough as thin as possible. Cut into triangles. Bake at 400F for 12 minutes on a greased sheet. Makes about 36

oatcakes (third try)

1 c oats
1 c AP flour
1/3 c + 1 tbsp brown sugar (packed)
1/2 tsp soda
1/2 tsp salt
1/3 c shortening

spicy christmas shortbread

1 c butter/marg, room temp
1 c packed dark brown sugar
1 1/2 tbsp grated orange peel
2 tbsp ground ginger
1 tbsp ground cinnamon
XXX sugar for decoration
3/4 tsp ground cloves
1 tsp baking soda
1/8 tsp salt
2 c AP flour

Have two 8" or 9" round layer cake pans ready. Beat butter, sugar, orange peel, spices, soda and salt in a large bowl with electric mixer until fluffy and well blended. Gradually mix in flour just until blended. Divide dough in half. Press each half in bottom of ungreased pan. Bake at 325F for 25 min or until tops are dry and crackled and edges are slightly higher than centres. Cool in pans on rack 5 min. Cut each shortbread into 16 wedges. Prick each wedge in 3 places with a fork. Cool completely in pan. Just before serving, dust with XXX sugar. Makes 32

lemon sugar cookies

2 1/2 c AP flour
1 tsp baking powder
1/2 tsp salt
3/4 c unsalted butter, soft
1 c sugar
2 eggs
1 tbsp grated lemon rind
1 tbsp lemon juice

Combine dry ingredients. Beat together butter, sugar and eggs in large bowl until well blended. Stir in lemon rind & juice. Stir in flour mixture until dough is smooth. Wrap dough in plastic wrap. Refrigerate several hours or overnight.

Divide dough in half. Roll out each half of dough on lightly floured surface to 1/8" thickness. Cut out with cutters. Place 1/2" apart on ungreased cookie sheets.

Bake at 400F for 6 min or until light golden (for approx 3-4" cookies - for tiny cookies bake at 350F for 6 min). Remove to wire racks to cool and decorate as desired. About 40 4" cookies

speculaas cookies

1 c firmly packed brown sugar
3 c AP flour
1 c butter, softened
1/8 tsp baking powder
1/4 tsp salt
3/4 tsp nutmeg
3/4 tsp ginger
3/4 tsp ground cloves
1 1/2 tsp cinnamon
3 tbsp milk

Remove lumps from sugar and add 1 1/2 c of the flour as well as the remaining ingredients. Beat just until mixed. Stir in remaining flour.

Roll out dough 1/8-1/4" thick. Cut out with cookie cutters and place on greased cookie sheets. Bake at 350F for 15-18 minutes. Cool. To store, wrap tightly.

moravian thins

1 c brown sugar
2 c molasses
1/2 c shortening, melted
1/2 c unsalted butter, melted
1 1/2 tsp ground cloves
1 tbsp ginger
1 tbsp cinnamon
1/2 tsp salt
1 1/2 tsp baking soda
4 - 4 1/2 c cake flour, divided

Combine sugar and molasses. Add melted shortening and butter. Sift together the spices, salt, soda and about 3 tbsp of the flour. Stir into molasses mixture. Continue adding flour until dough is stiff. Cover and refrigerate overnight or for several days.

Allow to come to room temperature and roll out very thin on a floured board or between sheets of waxed paper. Cut dough with cookie cutters or a floured drinking glass. Bake on greased cookie sheets at 350F for about 8 minutes or until very lightly browned. Cool on a rack.

marshmallow fudge squares

1/2 c butter/marg
2 oz unsweetened chocolate
1 c AP flour
1 c sugar
1 tsp salt
1 tsp vanilla
2 eggs
30 large marshmallows
1/2 c walnuts, chopped
1/2 c chocolate chips
2 tbsp milk

Heat butter and unsweetened chocolate until melted and smooth, stirring occasionally.. Remove from heat.

Mix at low speed flour, sugar, salt, vanilla and eggs until blended. With spoon, stir in nuts and chocolate mixture until blended. Spread in greased 9x13" pan. Bake at 350F for 15 minutes.

Heat together chocolate chips and milk until chocolate is melted and the mixture is smooth, stirring occasionally. Remove from heat. Remove baking pan from oven and arrange marshmallows in rows on top of baked layer. Bake 5 minutes longer or until marshmallows are soft and puffed.

Remove pan to wire rack. With metal spatula, flatten marshmallows and spread to make an even layer. Drizzle melted chocolate mixture over marshmallow layer. Cool on rack for 30 minutes. Cover and refrigerate until cold and top is firm, about 2 hours. Cut lengthwise into 6 strips, then cut each strip into 9 pieces. Store in tightly covered container in the refrigerator to use within 3 days. Makes 54

figaroons

1 3/4 c AP flour
1 c sugar
3/4 c butter/marg, soft
1/4 tsp salt
3/4 c walnuts, ground
2 tsp grated lemon rind
12 oz dried figs
3 tbsp apricot preserves
  1. Beat at low speed flour, sugar, butter, salt, 1/2 c ground nuts and 1 tsp rind until well mixed - mixture will be crumbly.
  2. Remove any stems from figs; with knife, finely chop figs. Stir preserves into figs along with remaining nuts and rind.
  3. Press all but 1 1/2 c crumb mix into a greased 9x9" pan. Spread fig mixture over this layer and top with reserved crumbs.
  4. Bake at 400F for 25 min. Cool in pan on rack, then cut into 36 squares and store in tightly covered container to be used within a week.

coffee butter bits

1/2 c cornstarch
1 c butter/marg
1/2 c XXX sugar
1 c AP flour
1 tbsp instant coffee

Mix all ingredients. Chill for 30 min. Make 1" balls and flatten with a floured dipped fork. Bake at 300F for 20 min.

marzipan surprises

1 1/2 c AP flour
1/2 c sugar
1/4 c packed brown sugar
1/4 tsp salt
1/2 tsp baking soda
1/2 c butter/marg, soft
1 egg
1/2 tsp vanilla
1/4 c almond paste

Beat all ingredients except almond paste together at low speed until well blended. On ungreased sheet place tspful of dough, flattening into 1 1/2" round; top with rounded 1/4 tspful of almond paste, pressing around edge to seal. Repeat, placing cookies about 2" apart. Bake at 375F for 8 min or until light brown. Remove to racks to cool. Store in tightly covered container to eat within 3 days. 36 cookies

cocoa butter cookies

1/2 c sugar
3/4 c butter, softened
1 egg yolk
1 tsp almond extract
1 1/2 c AP flour
1/4 c unsweetened cocoa

Combine sugar, butter, yolk and extract. Beat at medium speed until light and fluffy, 2-3 min. Gradually add flour and cocoa until well mixed, 2-3 min. Shape rounded tspfuls as desired (1" balls, 2-3" logs, flattened balls, box shaped squares). Place 1" apart on cookie sheets. Bake at 375F for 7-9 min or until set. Cool. Decorate with melted chocolate, nuts, coloured sugar, candied cherries or decorative icing (e.g. gift boxes with ribbon and a silver dragee as a bow). 3 dozen

chocolate chip cookies

1/2 c shortening
1/2 c brown sugar
1/2 c granulated sugar
1 egg
1 tbsp water
1/2 tsp vanilla
2 tsp grated orange rind
7/8 c sifted cake flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 c rolled oats
1 c semisweet chocolate pieces
1/4 c chopped nuts (optional)

Blend shortening and sugars well. Add egg; beat till fluffy. Stir in water, vanilla and orange rind. Add sifted dry ingredients, rolled oats, chocolate pieces and nuts. Drop by the teaspoonful onto greased baking sheets. Bake at 400F for 12 for 14 minutes.

pfeffernuse

4 1/2 c sifted AP flour
1/4 tsp baking soda
1 tsp each: cloves, nutmeg & salt
1/8 tsp cinnamon
1/4 tsp black pepper
2 tsp anise seed
4 eggs, slightly beaten
2 c firmly packed brown sugar

Sift together flour, soda, salt, cloves, nutmeg, cinnamon and black pepper. Add anise seed. Combine eggs and brown sugar and add to dry ingredients. Mix well. Dough may be chilled if desired. Shape dough with well floured hands into balls the size of walnuts. Place on greased baking sheets. Cover cookies with a towel and let stand at room temperature overnight. Bake at 350F for 20-25 minutes. Shake warm cookies a few at a time in paper bag containing confectioner's sugar. When cold, store in tightly covered jar.

biscotti

1/2 c butter
3/4 c sugar
3 c sifted AP flour
3 tsp baking powder
1/2 tsp salt
3 eggs
1/2 tsp vanilla
1 tbsp anise seeds, crushed
2 tbsp grated orange rind
2 tbsp grated lemon rind
1 c chopped blanched almonds
  1. Beat butter and sugar in large bowl with electric mixer until well blended.
  2. Sift flour, baking powder and salt onto wax paper, then stir into butter mixture until thoroughly mixed.
  3. Add remaining ingredients; stir.
  4. Divide dough into 3 parts. Shape each part into a long roll 1 1/2" in diameter. Place each roll on a cookie sheet and flatten top slightly.
  5. Bake at 350F for 20 min. Remove from oven; cut into 3/4" slices. Arrange slices, cut side down, in rows 1" apart on cookie sheets.
  6. Bake slices 15 min or until golden brown and firm. Cool on rack. Makes 3 dozen

lemon poppy seed shortbread

1 c unsalted butter, room temp
1/2 c sugar
Finely grated peel of 1 lemon
1/4 tsp salt (opt)
2 c AP flour
2 tbsp poppy seeds

Beat butter, sugar and peel until fluffy. Stir in salt. Stir in flour in 3-4 batches, beating with wooden spoon after each addition (do not use electric mixer for this part). Stir in poppy seeds. Tear off 12" of waxed paper and place on counter. Turn out dough onto paper. Form a 1 1/2" log and roll up in paper, twisting ends to seal. Refrigerate until cold, at least 1 hour or up to 2 days.

Cut dough into 1/2" slices (or you can roll and cut out). Bake on ungreased sheets at 325F for 18-20 min for 1 1/2" diameter cookies. Remove and cool on rack. Shortbread will keep well, covered and in a cool place - at least 1 month.

oatmeal refrigerator cookies

1/2 c peanut butter
1/2 c butter
2 c brown sugar, firmly packed
2 eggs
1 tsp vanilla
1 1/2 c AP flour
2 tsp baking soda
3/4 tsp salt
1 1/2 c quick oats
1/2 c finely chopped nuts

Cream peanut butter, butter, sugar, eggs and vanilla thoroughly. Combine flour, soda and salt; stir well to blend. Add to creamed mixture, mixing well. Stir in oats and nuts. Shape dough into rolls about 2" in diameter. Wrap in waxed paper and chill several hours until firm. Slice with a sharp knife to 1/8" thickness. Place on ungreased sheets. Bake at 350F about 15 minutes. Makes 6-7 dozen

cornstarch box shortbread

1/2 c - 125 ml corn starch
1/2 c - 125 ml icing sugar
1 c - 250 ml AP flour
3/4 c - 175 ml butter, softened
1/4-1/2 tsp almond extract (opt)

Sift together corn starch, icing sugar and flour. With wooden spoon, blend in butter and almond extract, if desired, until soft, smooth dough forms. Shape into 1" balls. If dough is too soft to handle, cover and chill 1 hour. Place 1 1/2" apart on ungreased sheet and flatten with lightly floured fork. Alternatively, roll dough to 1/4" cut into shapes with cookie cutters. Decorate with candied cherries, coloured sprinkles or nuts if desired. Bake at 300F for 15-20 minutes or until edges are lightly browned. Cool on wire rack.

VARIATION: Add 1/2 c ground almonds or hazelnuts to flour mixture. Shape into logs about 1/2" thick and 3" long. Twist into crescent shapes. When baked and cool, dip ends in melted chocolate.

meringue kisses

4 egg whites
tsp (1 mL) cream of tartar
1 1/3 c (325 mL) granulated sugar
1/2 tsp (2 mL) vanilla
tsp (1 mL) anise extract

Beat egg whites with cream of tartar just until foamy; beat in sugar, 1 tbsp at a time, over the course of 2 minutes. Beat for about 8 minutes or until sugar is dissolved and egg whites are stiff and glossy. Add vanilla and anise extracts; beat for 1 minute more.

Line 2 large baking sheets with parchment paper. Using a pastry bag fitted with a #10 plain tip, pipe meringue onto parchment paper to form kisses (about 1 tbsp each), lifting the bag directly upward after squeezing to form tops of kisses.

Place in a preheated 250F (120C) oven and immediately reduce the temperature to 2O0F (100C). Bake for 1 1/2 hours or until kisses are crisp but not brown. Turn off oven; let stand in oven overnight to dry completely. Makes 48 (or more) cookies.

Fabulous little cookies - I've made them often.

welsh currant cakes

3 c flour
1 c sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/4 tsp salt
1 tsp nutmeg
1 c shortening or margarine
2 eggs
1/4 c milk
1 c currants

Stir dries together and cut in fat. Add currants. Beat eggs & milk until blended and add to dries. Mix well. Cover and chill for 2 hours. Roll out about 1/4" thick. Cuts rounds with cookie cutter. Do all, then cook in electric frying pan like pancakes - only about 3-4 min each side. Bake very quickly.

This was given to me by my mother - she loved them.

partridgeberry grumbles (squares)

3 c fresh partridgeberries
1/2 c sugar
1 1/2 c rolled oats
1 1/2 c AP flour
1/4 tsp baking soda
1 c brown sugar, packed
3/4 c margarine

Prepare filling by adding sugar to the berries and cooking slowly for 10 min.

Mix together oats, flour, soda, brown sugar and margarine until crumbly. Place half the mixture into a 9x9" square pan which has been well greased. Spread filling and cover with the remaining crumbs. Bake at 350F for 30 min.

meringue fingers

3 egg whites, room temperature
1/4 tsp cream of tartar
1/8 tsp salt
1/2 c sugar
1 tsp vanilla
2 oz semisweet chocolate
1 tsp shortening

Line 2 large sheets with foil. In small bowl with mixer at high speed, beat egg whites, cream of tartar and salt until soft peaks form. Beating at high speed, gradually beat in sugar, 2 tbsp at a time, beating well after each addition until sugar is dissolved. Add vanilla; continue beating until mixture stands in stiff, glossy peaks. Spoon into decorating bag with medium star tube.

Pipe 3x3/4" fingers onto foil lined sheets, about 1" apart. Bake at 200F for 1 hour. Cool on sheets on racks for 10 minutes. With a small spatula, carefully loosen and remove cookies from foil. Cool completely on racks.

Heat chocolate and shortening over low heat until melted and smooth, stirring occasionally. Remove from heat. Dip one end of each cookie into chocolate. Let dry on rack over a sheet of waxed paper. Store in tightly covered container to use within 3 days. Makes 30.

oatmeal currant squares

1/4 c butter
1 c firmly packed brown sugar
1 egg, beaten
1 tsp vanilla
1/2 c chopped walnuts
1/4 c sifted AP flour
1/4 tsp salt
1 tsp baking powder
3/4 c rolled oats
1 c dried currants
XXX sugar

Melt butter with brown sugar in saucepan over low heat. Stir until sugar is dissolved. Cool slightly. Stir butter mixture into egg. Add vanilla. Sift flour, salt and baking powder into egg mixture with oats, currants and walnuts. Turn into a greased 8x8" pan. Bake at 350F for 25 minutes. Cool on wire rack. While still slightly warm, cut into squares. Sprinkle with XXX sugar.

ginger snaps (marion)

1 c margarine
2 tsp ginger
1 c molasses
1/2 tsp salt
1 tsp baking soda
2 1/2 c AP flour, sifted

Boil margarine and molasses together for 2 minutes and cool. Add soda, ginger, salt and flour to make a stiff dough. Chill in refrigerator several hours or overnight. Roll very thin. Bake at 375F for about 8 min. Makes about 50

christmas stars

1 c unsalted butter, soft 250 mL
1/2 c + 2 tbsp dark brown sugar, packed 155 mL
2 tsp lemon zest 10 mL
2 c + 2 tbsp unbleached flour 530 mL
1 tsp ground cardamom 5 mL
1 tsp ginger 5 mL
3/4 tsp cinnamon 3 mL
1/8 tsp pepper 0.5 mL

Cream butter and sugar for 5-10 minutes. Add zest. Sift dry ingredients together. Mix flour into butter mixture, using wooden spoon, in 3 additions until combined. Divide dough in half. Wrap each in plastic and flatten to a disc. Refrigerate for 1 hour. Roll out dough between 2 sheets wax paper to 1/8" thick. If the dough softens, slide whole thing onto a cookie sheet and put into the fridge until firm enough to cut out. Using a 1 1/2" floured star cutter, cut out and transfer to parchment lined sheets. Bake at 325F for 8-9 minutes.

rainbow ribbons

3 1/2 c AP flour
1 tsp instant espresso coffee powder
1 c sugar
2 tsp hot tap water
1 c butter/marg, soft
2 tbsp cocoa
1 tsp vanilla
1/2 tsp anise extract
1/2 tsp salt
Green and red food colouring
2 eggs

Beat at low speed the flour, sugar, butter, vanilla, salt and eggs until well blended. Divide dough into thirds.

In cup, stir coffee powder and hot water until dissolved. Stir coffee and cocoa into a third of the dough; with hand, knead until well blended. To second third of dough add anise extract and some green food colour; knead until well blended. To last third of dough, add red food colour and knead until well blended. Shape each dough into a ball and wrap each in plastic. Refrigerate 1 hour or until firm enough to handle (or place dough in freezer for 30 minutes).

On a sheet of waxed paper with floured rolling pin, roll pink dough to 12x7 1/2" rectangle. On another piece of waxed paper, roll chocolate dough to 1/2x7 1/2" rectangle. Repeat with green dough. Invert chocolate onto pink, then invert green onto chocolate. Fold dough into thirds to make a 12x2 1/2" rectangle. Refrigerate in plastic 1 hour.

Cut dough into 1/4" slices and place, cut side down, on ungreased sheets about 1" apart. Bake at 400F for 10 minutes. Store in tightly covered tin for up to 1 week. Makes 48

apricot meringue strips

1/2 c AP flour
1 egg, separated
4 tbsp butter/marg, soft
XXX sugar
1/2 tsp vanilla
1/3 c walnuts, finely chopped
1/8 tsp salt
1/3 c apricot preserves

Beat at low speed flour, butter, vanilla, salt, egg yolk and 1/4 c XXX sugar until blended. Spread in ungreased 8x8" pan and bake at 350F for 10 minutes. Meanwhile, beat white to soft peaks. Gradually beat in 1/4 c XXX sugar, beating to stiff, glossy peaks. With spatula fold in nuts. Remove pan from oven; spread apricot preserves over baked layer. Top with meringue. Bake 20 minutes longer. Cool in pan on rack 15 minutes. Cut into 4x1" fingers. Cool completely on rack. Store in tightly covered container to use within 3 days. Makes 16 cookies

pumpkin soft cookies

1 c pumpkin
1 tsp maple extract
2 1/4 c AP flour
1/4 tsp ground cloves
3/4c sugar
1/4 tsp ginger
1/2 c packed brown sugar
1/4 tsp baking soda
1/2 c butter/marg, soft
2 eggs
2 tsp baking powder
1/2 c pecan halves
1 tsp cinnamon

Beat at low speed all ingredients except pecans until blended. Increase speed to medium and beat 1 minute. Spoon batter into mounds, using 2 tbsp for each cookie, on ungreased sheets. Press a pecan half into centre of each cookie.

Bake at 350F for 18-20 minutes or until golden brown. Carefully loosen and remove to racks to cool. Store in tightly covered container to use within 3 days. Makes 42

shortbread pinwheels

3 c AP flour
1 tsp vanilla
1 1/4 c butter, soft
1/4 tsp salt
1 c XXX sugar
1/4 c cocoa

With hand, knead all ingredients except cocoa together until well blended. Knead cocoa into half the dough. Wrap each piece in plastic and refrigerate 2 hours. On a sheet of waxed paper, roll half the chocolate dough to an 8x6" rectangle. Roll out half the plain dough to match and invert on chocolate dough. Discard paper. Starting at 8" side, roll up jelly roll fashion. Wrap in plastic and refrigerate 2 hours - dough can be left in fridge up to 1 week before baking). Repeat with other halves of dough. Slice into 14" slices and place 1" apart on greased cookie sheets. Bake at 375F for 8-10 minutes until light brown. Remove to racks to cool. Store in tightly covered container to use within one week.Makes 60 cookies

peppermint candycanes

3 1/2 c AP flour
1/4 tsp salt
1 1/4 c butter/marg, soft
1 egg
1 c XXX sugar
1/2 tsp red food colour
1 tsp vanilla
1/4 tsp peppermint extract

Mix together flour, butter, XXX sugar, vanilla, salt and egg until well blended. Knead red food colour and peppermint extract into half the dough.

Roll 1 rounded tsp plain dough to a 4" long rope. Repeat, using the red dough. Place ropes side by side and gently twist together; pinch ends to seal. Curve one end of twisted ropes to form handle. Place on ungreased sheets and bake at 375F for 10 minutes. Remove to racks to cool. Store in tightly covered container to use within one week. Makes about 54

chocolate mint filled cookies

6 oz (1 c ) semisweet chocolate chips
2 c AP flour
1 egg
2/3 c butter/marg, soft
Sugar
2 tsp baking soda
1/4 tsp salt
12-15 oz chocolate covered thin mints
1/4 c light corn syrup
(24 - 1 1/4" mints)

Over low heat, melt chocolate chips until smooth, stirring occasionally. Beat at low speed melted chocolate, flour, butter, corn syrup, soda, salt, egg and 1/2 c sugar until blended. Increase speed to medium and beat until well mixed. Wrap dough in plastic and refrigerate about 2 hours.

Measure 1/3 c sugar into small bowl. With hands, shape dough into 96 balls; roll in sugar to coat. Place on ungreased sheets about 2" apart. Bake at 350F for 12-15 minutes.

Immediately remove half the cookies and invert on work surface. With still hot, place mint patties on cookies on work surface. Then quickly top with remaining cookies, pressing together slightly so that patties spread to edges as they melt. Remove to racks to cool. Store in tightly covered container to use within 1 week. Makes 48 cookies

chocolate filled slices

1 c sugar
1/4 tsp salt
1 c vegetable oil
4 eggs
1 tbsp grated orange rind
4 c AP flour
2 1/2 tsp baking powder
2 tbsp chocolate syrup
1 tsp vanilla

Beat at low speed the sugar, oil, rind, baking powder, vanilla, salt , eggs and 2 c of the flour until blended. With wooden spoon, stir in remaining 2 c. Measure 1/2 c of the dough into a small bowl; stir in chocolate syrup until blended. Refrigerate both doughs for 2 hours.

Divide plain dough into 3 pieces. On floured large sheet, pat each piece of dough into an 8x4" rectangle. With fingers, pull chocolate dough into small pieces, placing one third along narrow end of each rectangle. Roll up dough from same narrow end; flatten slightly. Bake at 350F for 30 minutes or until lightly browned.

Remove from oven and immediately slice each roll crosswise into 1/2" thick slices (10 cookies each). Return sheet to oven and bake 20 minutes longer or until golden. Remove to racks to cool. Store in tightly covered container to use within 1 week. Makes 30 cookies

cookie swirls

1 egg, separated
4 1/4 c AP flour
3/4 c sugar
1/3 c orange juice
1/ 1/4 c butter/marg, soft
About 3 tbsp green sugar crystals

Beat at low speed egg yolk, flour, butter, sugar and juice until well blended. Divide dough in half. Roll each half into a 15" long log on lightly floured surface. Slice each log into 30 pieces. Roll each into 7" long rope. Shape into spiral and press end to seal. With pancake turner, place on ungreased sheets, about 1" apart. Brush cookies with egg white. Lightly sprinkle with sugar crystals. Bake at 375F for 12-15 minutes until light golden. Remove to cool on racks to cool. Store in tightly covered container to use within 1 week. Makes 60 cookies

greek honey spice cookies - melomakarona

About 3 c AP flour
1 tbsp grated orange rind
1 tsp baking powder
1/4 tsp cloves
1/2 tsp baking soda
1/2 tsp cinnamon
1 c oil, preferably olive
2 tbsp brandy
6 tbsp sugar
Syrup - recipe below
6 tbsp orange juice
1/2 c chopped walnuts
Cinnamon for garnish

  1. Stir together 2 1/2 c flour, baking powder and soda; set aside.
  2. In large bowl mix oil, sugar, orange juice and peel, spices and brandy. Add flour mixture and knead in bowl, adding additional flour until a soft dough forms.
  3. Shape rounded tspfuls into ovals. Place 1" apart on ungreased baking sheet. Bake at 325F for 30 minutes or until lightly brown and dry.
  4. Remove to large shallow dish to cool. Pour hot syrup over cookies and let stand, tilting pan occasionally, overnight or until most of the syrup is absorbed.
  5. Before serving, sprinkle with walnuts and cinnamon. MAKES 48

syrup

1 c honey
1 c sugar
1 c water

Bring syrup ingredients to boil in a medium saucepan. Boil 5 minutes, watching to prevent the syrup from boiling over.

Good, very sweet, but not overpoweringly so. Original recipe had 1/2 tsp cloves in it, which I found was a bit too much.

spice drop cookies

1/2 c shortening
1 1/2 tsp baking powder
1/2 c brown sugar, packed
2 tsp cinnamon
2 eggs
1/4 tsp cloves
1 c chopped raisins
1/4 tsp allspice
1 1/2 c sifted AP flour
1 tbsp molasses
1/2 tsp salt
2 tbsp milk

Cream shortening. Add sugar and eggs, one at a time, beating well after every addition. Add raisins and sifted dry ingredients alternately with molasses and milk; mix well.

Drop by tspfuls onto greased cookie sheets. Bake at 375F for 10-12 minutes.

applesauce wholewheat cookies

1/2 c soft shortening
1/4 tsp salt
1/2 c liquid honey
1 tsp cinnamon
1 c canned applesauce
1/2 tsp cloves
2 c whole wheat flour
1/2 c raisins
1 tsp baking soda
1/2 c nuts

Cream shortening and honey. Stir in applesauce. Mix dry ingredients together and add to shortening mixture. Stir in nuts and raisins. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake at 375F for 12-14 minutes.Makes 30 cookies

molasses cookies

1/2 c soft shortening
2 tsp ginger
1 c molasses
2 tsp cinnamon
3 1/2 c sifted AP flour
1 tsp cloves
1 tsp baking soda
1 tsp dry mustard
1/2 tsp baking powder
1/2 c buttermilk or sour milk
1/2 tsp salt
Raisins

Beat together shortening and molasses. Sift dry ingredients together and add to molasses mixture alternately with milk. Wrap dough in wax paper and chill until easy to handle. Roll out dough 1/4" thick. Cut with cookie cutter. Centre a raisin on each cookie. Bake at 400F 7-10 minutes on greased sheets. Store in tight tin. Makes 2 - 2 1/2 dozen.

sesame cookies

1/4 c liquid honey
1 1/2 c whole wheat flour
1/4 c soft butter/marg
1/2 c toasted sesame seeds
1/4 c tahini
1 tsp baking powder
1/2 tsp almond extract
1/4 tsp salt

Beat honey with butter, tahini and almond extract to blend well. Mix remaining ingredients with fork well, add to honey mixture and blend well. Shape into 1 1/4" balls and put on greased cookie sheets. Flatten to make 2 1/2" diameter.

Bake at 350F for 12 minutes or until light brown. Makes 18-24 cookies

chocolate filled oat bars

1 - 14 oz can condensed milk
4 oz unsweetened chocolate
2 c walnuts, coarse chop
2 c AP flour
2 c quick oats
1/2 tsp baking soda
1/2 tsp salt
1 c butter or margarine, room temp
1 1/2 c dark brown sugar
2 tsp vanilla
XXX sugar for decoration

Line a 9x13" pan with foil. In the top of a double boiler heat milk and chocolate, stirring often until smooth. Remove from heat; stir in walnuts.

Mix flour, oats, soda and salt. Beat butter, sugar and vanilla with electric mixer until fluffy. Add flour mixture and beat just to blend. Mixture will be crumbly. Firmly press 2/3's in bottom of lined pan. Spread chocolate mixture evenly over top, then sprinkle with the remaining flour mixture.

Bake 25-30 minutes at 350F until lightly browned on top. Cool in pan or rack. Sprinkle top with XXX sugar. Lift foil by ends onto cutting board. Cut into 1x2" bars. Makes 48

anise drop cookies

1 c sugar
2 c AP flour
3 eggs
1 tsp baking powder
1/2 tsp vanilla
1 1/2 tbsp anise seed

Sift sugar. Beat eggs until light; add sugar gradually. Beat 3-5 minutes (longer if by hand). Add vanilla. Sift flour and resift with baking powder; add anise seed. Beat batter for another 5 minutes. Drop 1/2 tsp at a time, well apart, on a greased cookie sheet. If they flatten to more than 1" add more flour. Bake at 325F for about 12 minutes. You can allow the drop to dry for 12 hours at room temperature before baking. Makes 8 dozen!

sandbakelser

1 3/4 c AP flour
3 tbsp water
1/2 c sugar
1/4 tsp almond paste
1/2 c butter/marg, soft
1 egg yolk

Knead all ingredients together until well blended. Shape into ball and wrap in plastic. Refrigerate 30 min. Shape into 3/4" balls. Press in 36 2 1/2" fluted tart pans. Prick dough in several places. Place on jelly roll pan. Bake at 350F for 15-20 min or until golden. Cool in pans on racks 10 min. Carefully remove from pans. Store in tightly covered container to use up within 3 days. Makes 36

french butter cookies

1/2 lb unsalted butter (1 c), room temp
2/3 c packed light brown sugar
1 large egg
1 tsp pure vanilla extract
2 1/2 c sifted AP flour
1 tsp salt
1/2 c turbinado or granulated sugar

Combine butter and light brown sugar in the bowl of an electric mixer and beat on high speed with the paddle attachment until fluffy, about 2 to 3 minutes. Add the egg and vanilla and mix to combine. Add flour and salt and mix on low speed until flour in incorporated.

Roll dough into three 1 1/2" diameter logs. Wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.

Heat oven to 350F. Line a baking sheet with parchment paper. Roll cookie logs in turbinado or granulated sugar, coating them evenly, and slice into 1/4" rounds. Place cookies on baking sheet about 1 inch apart. Using a cake tester or toothpick, make 4 decorative holes in each cookie to resemble a big button. Bake for about 15-20 minutes, until golden brown. Remove from oven and let cool completely on wire racks.