2011 Holiday Recipe Guide
3¼ C sifted flour
4 tsp baking powder
1 tsp salt
1 stick butter or margarine
1¼ C sugar
1 egg
½ tsp oil of anise
¼ C of milk
Red food coloring
Measure flour, baking powder and salt together in sifter. Cream butter or margarine and sugar in large bowl; beat in egg and anise oil. Sift in dry ingredients, a third at a time, adding alternately with milk; stir until well-blended.
Spoon half of dough into medium-size bowl; blend in a few drops of red coloring to tint dough pink; leave other half plain.Pinch off about a teaspoonful each of pink and white doughs at a time, and roll each into a pencil-thin strip about 5 inches long on a lightly floured pastry cloth or board.  Place strips side by side,  then twist the 2 into a rope.  Place 1 inch apart on an ungreased cookie sheet. Bake at 350° 10 minutes or until firm. Remove carefully, cool on wire racks.  Store with waxed paper or transparent wrap between layers, in container with a tight fitting lid.  (If time does not permit the making of the twists, the dough works well for drop cookies.) (December, 1962 “Everywoman’s Family Circle”)

2011 Holiday Recipe Guide
2¼ C flour
2 eggs unbeaten
1 C sugar
1 ½ tsp baking powder
1 C butter soften
1 tsp vanilla
Sift together flour & baking powder. Cream butter add sugar & mix well, add eggs & vanilla blend. Add sifted ingredients & blend. Chill at least 4 hrs. Roll out very thin on a floured pastry cloth. Cut out with cookie cutters. place on a lightly greased cookie sheet.  Bake in preheated  400° oven for 6 –8 mins. or until brown around the edges.  Cool & decorate

2011 Holiday Recipe Guide
2 C all-purpose flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
½ C butter, softened
1 C granulated sugar
1 egg, beaten
1 C grated zucchini
1 C golden raisins
1 C chopped pecans
1 C semi-sweet chocolate chips
Preheat oven to 350°. Grease 2 nonstick baking sheets. Combine flour, baking soda, cinnamon and salt in a medium bowl. Combine butter and sugar in a large bowl; beat with mixer at medium high speed until light and fluffy. Add egg beat well. Gradually add flour mixture; beat until sooth. The dough will be stiff. Stir in remaining ingredients. Drop by heaping teaspoonfuls 2” apart onto baking sheets. Bake 13-15 minutes until light brown. Do not overbake.

Marian McKee, Scottsbluff, NE

1⅓ plus ¼ C flour

Less than ⅓ C cocoa powder

½ tsp baking powder

½ tsp dry instant coffee granules

½ C butter (not margarine)

¾ C brown sugar

2 eggs

1 tsp vanilla

Cream butter, sugar, eggs and vanilla. Add dry ingredients. Line cookie sheet with parchment paper. Drop teaspoonful of dough on parchment paper and bake 11 minutes at 350º.

Dorothy Purviance, Morrill, NE

1 C butter, soften

1 egg

1 C sugar

2 ½ C all purpose flour

2 T vanilla

1 tsp baking powder

2 T orange juice

Combine butter, sugar and egg in large bowl. Beat at medium speed until creamy Reduce speed to low; add flour, orange juice, vanilla and baking powder. Beat until well mixed. Divide dough into thirds; wrap in plastic food wrap. Refrigerate until firm, 2 hours or overnight.

Heat over to 400º Roll out dough on lightly floured surface, one-third at a time (keep remaining dough in frig), to 1/8 to 1/4 inch thickness. Cut with 3-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheet. Bake for 6 to 10 minutes

Preparation time: 60 minutes Baking time 6 minutes or until edges are lightly browned.  Cool completely.

2 cups all-purpose flour

1/4 teaspoon salt

1 cup (2 sticks) butter, softened

2/3 cup granulated sugar

1/4 cup grated lemon peel

1/2 teaspoon vanilla extract

2 cups (12-ounce package) Nestlé Toll House Premier White Morsels, divided

1 teaspoon vegetable shortening

Preparation

COMBINE flour and salt in small bowl. Beat butter, sugar, lemon peel and vanilla extract in large mixer bowl until fluffy. Add flour mixture just until blended. Stir in 1 cup morsels.

DIVIDE dough into 4 even pieces. Gently shape each piece into an 8 x 1-inch diameter log. Wrap logs tightly in wax paper. Refrigerate for at least 1 hour or until firm.

PREHEAT oven to 350° F.

UNWRAP logs; cut each log with serrated knife into 16 slices, about 1/2-inch thick. If necessary, reshape edges of cookies. Place 2 inches apart onto ungreased baking sheets.

BAKE for 13 to 14 minutes or until edges are set. Cool for 2 minutes; remove to wire racks to cool completely.

LINE baking sheets with wax paper.

MICROWAVE remaining 1 cup morsels and vegetable shortening in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.

DIP top half of cookies into melted morsels. Scrape off excess against side of bowl. Place on prepared baking sheets. Refrigerate for 20 minutes or until set.

Serves

Makes about 5 dozen cookies

Notes, Tips & Suggestions

Notes: Dough logs may be frozen up to 1 month in advance. Place wrapped logs in plastic freezer storage bags.

SOURCE:

Nestlé

• 1 1/2 cups (3 sticks) butter or margarine, softened
• 3/4 cup powdered sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 3 cups all-purpose flour
• 2 cups (12-ounce package) Nestlé Toll House Semi-Sweet Chocolate Mini Morsels
• 1/2 cup finely chopped nuts
• Powdered sugar

Preparation

1. PREHEAT oven to 375° F.
2. BEAT butter, sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour; stir in morsels and nuts. Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased baking sheets.
3. BAKE for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired. Store in airtight containers.

Serves
Makes 5 dozen cookies

SOURCE:
Nestlé

Directions:
Preheat oven to 375 degrees. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs; mix well.

Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened-dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes or until golden brown. Makes 2 1/2 dozen cookies.

Ingredients

• 1 1/4 cups (2 1/2 sticks) unsalted butter, at room temperature
• 1/2 cup white sugar
• 1 cup light brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 cup quick-cooking or old fashioned oats
• 2 cups all-purpose white flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 cups dried cherries, cranberries or raisins
• 2 cups (12 ounces) semi-sweet chocolate chips
• 2 cups walnuts or pecans, lightly toasted and coarsely chopped (optional)

Preparation

1. Preheat the oven to 325°F.
2. Line a cookie sheet with parchment paper.
3. Place butter and sugars in bowl of a mixer fitted with paddle attachment and mix until smooth and creamy.
4. Scrape down sides of bowl; add eggs, one at a time, and vanilla, mixing well between additions.
5. Scrape down sides of bowl; add oats, flour, baking powder, baking soda and salt and mix until everything is well incorporated.
6. Scrape down sides of bowl; add cherries, chocolate chips and walnuts, if desired, and mix again.
7. Deposit 2-ounce portions on cookie sheet.
8. Bake at 325°F for 12 to 14 minutes. Spin sheet mid-bake for even results.
9. Remove from sheet after baking and allow to cool.

Serves
Yield: 3 to 4 dozen cookies

SOURCE:
Glad