(I remember my mother making these when I was a
3/4 cup butter or margarine, softened
3/4 cup granulated sugar
1/3 cup milk
1 teaspoon Vanilla extract
1/2 teaspoon Peppermint extract
2 2/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon red food color
large bowl, beat butter and sugar until light and fluffy. Beat
in milk, egg, Vanilla extract and Peppermint extract. Stir in
flour, baking powder and salt until well blended. Divide dough
in half. Knead food color into one half of dough. Wrap each half
in plastic wrap and refrigerate until firm, about 1 hour.
Preheat oven to 350°F. On floured surface, roll a heaping
tablespoonful of tinted dough into a 12-inch long rope. Repeat
with a heaping tablespoonful of plain dough. Place the two ropes
side by side. Twist together, lightly pressing ends together.
Place on ungreased baking sheet. Curve one end of dough to form
handle of cane. Repeat with remaining dough. Bake for 10 to 12
minutes or until very lightly browned. Cool cookies completely
on wire racks. Yields: 12 cookies.
Note: Cookies may be sprinkled with plain granulated
sugar before baking, if desired.
Submitted by: Lady
2 egg whites
pinch coarse salt
1/3 cup sugar, eyeball it
1 1/2 cups, about 6 ounces, shredded coconut
1 teaspoon almond extract, eyeball it
1/4 teaspoon grated or ground nutmeg
3 tablespoons all-purpose flour
9 candied red cherries, halved
1/4 cup sliced almonds
|Preheat oven to
350°F. In a mixing bowl, beat egg whites and salt to soft peaks,
then add sugar and beat again until peaks are stiff. Beat in
almond flavoring. Using a rubber spatula wooden spoon, stir in
half of the coconut. Sprinkle in the nutmeg and flour, stir,
then fold in the remaining coconut. Using a melon baller or
other small scoop, or working with 2 spoons, form 9 "snowballs"
a couple of inches apart on each of 2 cookie sheets. Bake
snowballs 12 to 15 minutes, until lightly golden. Remove from
oven and garnish each snowball with half a cherry and a couple
of slivered almonds. Transfer to a rack or serving plate to
cool. Yield: 18 snowballs (small scoop) 9 snowballs (large scoop).
Submitted by: Selena
1 (18 oz) roll refrigerated sugar
cookie dough (Pillsbury)
1-1/4 cup white chocolate chunks or white vanilla chips
1 (12oz) jar (3/4 cup) raspberry jam
1 teaspoon oil
Heat oven to 350°F. Break up cookie dough into
ungreased 13x9 inch pan. With floured fingers press dough evenly
in bottom of pan to form crust. Sprinkle one cup of the white
chocolates chunks over crust press firmly into dough. Bake at
350°F for 16 to 20 minutes or until light golden brown. Remove
partially baked crust from oven. Spread jam evenly over crust
return to oven and bake for an additional 10 minutes. Cool 1
hour or until completely cooled. In small ziplock bag combine
remaining white chocolate chunks and the oil partially seal bag.
Microwave on high for 30 seconds squeeze bag until chunks are
smooth. If necessary microwave an additional 15 to 30 seconds.
Cut small hole in bottom corner of bag squeeeze bag gently to
drizzle white chocolate over bars. Refrigerate about 20 minutes
or until chocolate is set. Cut into bars serve at room
temperature. Yield 48 bars.
To submit your favorite recipes to be included in the
Garden of Friendship Recipe Book, please email them to Barbiel
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