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Chocolate Chip Cookies in a Jar
Submitted by: Sugie
1 cup brown sugar
1/2 cup white sugar
1 1/2 cups semisweet chocolate chips
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
Mix the salt and baking soda in with the flour, then layer the ingredients a large jar. Use scissors to cut a 9 inch-diameter circle from calico. Place over lid and secure with rubber band. Tie on a raffia or ribbon bow to cover rubber band. Enclose a card with the following mixing and baking directions:
Chocolate Chip Cookies
Preheat oven to 375F. Sift dry ingredients through a colander to separate the chocolate chips from other ingredients. Beat 1 cup of unsalted butter or margarine in a medium bowl. Beat sifted ingredients into butter until blended. In a small bowl, beat 1 egg with 1 teaspoon of vanilla. Mix beaten egg mixture into butter mixture until blended. Stir in chocolate chips. Drop teaspoonfuls of batter, spaced well apart, onto a greased cookie sheet. Bake 8 minutes or until lightly browned. Makes 4 dozen.

Country Santa Cookies
Submitted by: Cathie
1 cup butter or margarine, softened
3 3-ounce packages cream cheese, softened
2 eggs, beaten
1 teaspoon maple extract
3 cups all-purpose flour
2 teaspoons baking powder
1 cup sugar
1/4 teaspoon salt
Cookie Pattern: Draw a triangle the size you want your cookie Santa to be and cut out pattern.
Beat butter and cream cheese in a large bowl until smooth. Stir in eggs and maple extract. In another large bowl stir together next 4 ingredients. Blend flour mixture into butter mixture. Cover and chill at least 1 hour.
Preheat oven 375F. On a lightly floured surface, use a floured rolling pin to roll out dough to 1/4 inch thickness. Place Triangle Pattern on dough and use a sharp knife to cut around pattern. Transfer cookies to a greased baking sheet. Bake 10 to 12 minutes or until light brown.
Icing:
4 cups sifted confectioners sugar
6 tablespoons milk
Red paste food coloring
Purchased white decorating icing
Beat sugar and milk together in a large bowl. Tint red. Spread red icing on cookies for coat and hat (Note: leave tiny area for face - see pic). Following picture above use decorating icing to decorate beard, hat and coat. Yield: About 3 dozen cookies.

Candy Cane Cookies
Submitted by: Brenda
1/2 cup shortening
1/2 cup butter or oleo
1 cup powdered sugar
1 egg
1 1/2 teaspoons almond extract
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon salt
1/2 teaspoon red food coloring
1/2 cup crushed peppermint candy
1/2 cup sugar
Blend shortenings, sugar, egg and flavorings. Mix flour and salt; stir into shortening mixture. Divide dough in half. Blend food coloring into one half. Using 1 teaspoon dough, roll a 4-inch strip from each color. Make smooth, even strips by rolling them back and forth on lightly floured board. Place strips side by side, press lightly together and twist like a rope. Do one cookie at a time so strips do not become too dry to handle. Place on ungreased cookie sheet. Curve top down to form a handle. Bake at 375F for 9 minutes or until lightly browned. While still warm, carefully remove from baking sheet with spatula and sprinkle with mixture of candy and sugar. (Coarse pink decorations may be used instead of peppermint).  Makes 4 dozen.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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