Chip Cookies in a Jar
|1 cup brown
1/2 cup white sugar
1 1/2 cups semisweet chocolate chips
1 teaspoon salt
1 teaspoon baking soda
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
Chocolate Chip Cookies
Preheat oven to 375°F. 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.
butter or margarine, softened
3 3-ounce packages cream cheese, softened
2 eggs, beaten
1 teaspoon maple extract
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 375°F. 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
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.
1/2 cup butter or oleo
1 cup powdered sugar
1 1/2 teaspoons almond extract
1 teaspoon vanilla
|2 1/2 cups
1 teaspoon salt
1/2 teaspoon red food coloring
1/2 cup crushed peppermint candy
1/2 cup sugar
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
Bake at 375°F 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
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine