1 & 1/2 cups (3 sticks) butter, softened
1 & 1/2 cups powdered sugar
1 tablespoon vanilla extract
2 & 1/2 cups all-purpose flour
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Directions: Beat the butter with the sugar and vanilla; then beat in the flour, a little at a time, until you have a soft, well-mixed dough. Divide the dough in half and flatten each portion into a 1-inch thick disc between pieces of waxed paper. Cover with plastic wrap and refrigerate the dough until it’s firm enough to work with (about 3 hours). When ready to bake, preheat the oven to 325 F. and lightly flour your rolling surface and rolling pin. Roll out each dough disc to a 1/4-inch thickness and cut with cookie cutters. (The star shapes are Debbie’s favorite, of course, but you can use any shape cookie cutters you like.) Arrange on ungreased cookie sheets (the butter content should keep them from sticking) and bake for 8-10 minutes, until set. Eat as is, or decorate as desired. (Makes about 3 dozen.)
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Peanut Butter Chocolate Dots
1 & 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup creamy peanut butter
1/2 cup (1 stick) butter or margarine, softened
2/3 cup light brown sugar
1 egg
2 tablespoons milk
Granulated sugar or Cinnamon sugar
48 milk chocolate candy kisses with the wrappers removed
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Directions: Preheat oven to 375 F. Mix together the flour, baking soda and salt. In another (large) bowl, blend the peanut butter with the butter, then beat in the sugar, egg and milk. Gradually add the flour mixture to the peanut butter blend and mix well. Form the cookie dough into 1-inch balls and roll each ball in white granulated sugar (or cinnamon sugar if you’re feeling spicy and daring). Arrange the sugared balls 2-3 inches apart on ungreased cookie sheets, and bake until lightly browned (about 8-10 minutes). As soon as they come out of the oven, while they’re still nice and warm, press a chocolate kiss into the center of each cookie, then transfer them to wire racks or platters to cool. (Makes 4 dozen.)
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Old-fashioned Penoche
2 cups brown sugar
1/2 cup milk
1 tablespoon butter
1 teaspoon vanilla extract
1/2 cup finely chopped pecans
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Directions: Mix the sugar with the milk in a saucepan and boil until the soft ball stage (235-240 degrees on a candy thermometer). Remove from the heat and stir in the butter, vanilla, and nuts. Pour into a buttered pan and cut into squares when cool. Variation: Omit the pecans and stir in 1-2 tablespoons of peanut butter instead.
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Classic Oatmeal Cookies
1 & 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 & 1/2 cups brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups old-fashioned oats
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Directions: Preheat oven to 375 F. Mix together the flour, baking soda and salt. In another (large) bowl, cream the butter with the sugar; then beat in the eggs and vanilla; then beat in the flour mixture. Last, stir in the oats. Drop by large spoonfuls onto ungreased cookie sheets and bake 7-8 minutes for soft and chewy cookies, or 9-10 minutes for crisper ones. Let the cookies cool on the sheets for 2 minutes, then transfer them to wire racks or platters to finish cooling. (Makes about 4 dozen.) Variations: For extra added attraction, you can add some chocolate chips, butterscotch chips, raisins, or nuts when you stir in the oatmeal.
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Homemade Pralines
2 cups powdered sugar
1 cup maple syrup
1/2 cup cream
2 cups chopped pecans or walnuts
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Directions: Combine the sugar, syrup, and cream in a saucepan and boil to the soft ball stage (235-240 degrees on a candy thermometer). Remove from the heat and beat the mixture until creamy, then fold in the nuts. Drop by the spoonful onto waxed paper and let cool. Alternately, you can pour it into a buttered pan, then cut it into squares.
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Coconut Kisses
4 egg whites
A generous pinch of salt
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup coconut flakes
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Directions: Preheat oven to 300 F. Beat the egg whites until stiff; then beat in the salt, sugar, and vanilla; then fold in the coconut. Drop by small spoonfuls onto lightly greased cookie sheets and bake for about 30 minutes, until firm and dry.
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Chocolate Snowflake Cookies
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup firmly packed brown sugar
2 eggs
2 cups white chips (the “snowflakes”)
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Directions: Preheat oven to 350 F. Mix together the flour, cocoa, baking soda and salt. In another bowl, cream the butter with the sugar, then beat in the eggs and vanilla. Add the dry blend to the wet, and mix well. Last, stir in the chips. Drop the dough by rounded spoonfuls onto ungreased cookie sheets and bake for 8-10 minutes, until set. Let the cookies cool slightly, then transfer them to wire racks or platters to finish cooling.
Happy Holidays!
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About the author…
Mimi Riser is a best-selling, award-winning author of fiction and nonfiction. Her books celebrate the upbeat and the offbeat, and “happy endings” are her specialty. She began life in the urban northeast, but now resides in the rural southwest with one husband, two dogs, and more cats than anyone wants to know about.
http://www.mimiriser.com
ALSO BY MIMI RISER:
Novels
Eyes of the Cat
Every Jack Needs His Jil
Sherwood Charade
Space Rats and Rebels
Short Stories
The Great Race
If Wishes Were Kisses
Joy to the Worlds
The Robin Flies Again
Nonfiction
Texas Treats
Cooking Up Christmas
Homemade Halloween Treats
The Kitchen Witch Glossary of Cooking Herbs & Spices
The Kitchen Witch Guide to the Timeless Art of Herbal Tea
Spice Up Your Love Life! Aphrodisiacs from the Kitchen
The Naughty Girl’s Guide to Divining by the Dots
The Kitchen Witch Spring Into Summer Book
The Kitchen Witch Yuletide Book
The Kitchen Witch Halloween Book
The “Odd True Tales” Series
Anthologies
Romance: Fantasy, Food, and Fortune Telling
Breaking the Thought Barrier
Erotic Romance
Cymric’s Rose
Samantha White & The Seven Dwarves
Dungeons & Dirty Dreams
Romeo’s Revenge
Tina Takes a Tumble
Saving Sally Savoy
A Knight to Remember
Just Another Lonely Knight
In the Heat of the Knight
The Adventures of Cassie Nova
The Cowboys & The Courtesan
Wicked Comes the Beast
Playing Pirates
Pirates Do It With Passion
The Sylver & Steele Series
Paperback Anthologies
My Knightly Adventures
Return to the Burn
Can’t Fight the Feeling
Pirates & Other Wicked Pleasures
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Mimi Riser, Star Cookies & Comfort