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SECOND ANNUAL CHRISTMAS COOKIE EXCHANGE

ALMOND SNOWBALLS
Ingredients

2cups (500 mL) all-purpose flour or 21/2 cups (625 mL) cake and pastry flour
3/4cup (175 mL) ground almonds, about 100-g pkg
1/2tsp (2 mL) salt
1cup (250 mL) unsalted butter, at room temperature
1cup (250 mL) sifted icing sugar
2tsp (10 mL) vanilla
1cup (250 mL) semi-sweet chocolate chips or chunks (optional)

Directions

1. Preheat oven to 350F (180C). In a medium bowl, stir flour with almonds and salt
until evenly mixed. In a large bowl, using an electric mixer on medium, beat butter
with ½ cup (125 mL) icing sugar until smooth. Beat in vanilla. On low speed or using
a wooden spoon, beat flour mixture into butter mixture.

2. Scoop about 1 tbsp (15 mL) dough and flatten into a disc. To add a chocolate centre,
press 2 chocolate chips or 1 chocolate chunk into centre of the disc. Roll dough around
chocolate, forming a 1-in. (2.5-cm) ball. Repeat with remaining dough and chocolate.
Place on an ungreased baking sheet, at least 1 in. (2.5 cm) apart.

3. Bake in centre of oven until puffed and golden on bottom when lifted, from 8 to 10 min.
Remove cookies to a rack to cool for 5 min. Place remaining ½ cup (125 mL) icing sugar
in a shallow bowl. Then roll warm cookies in sugar until evenly coated and return to rack
to cool completely. Cookies will keep well stored in an airtight container in the refrigerator
up to a week or in the freezer up to 1 month.

Preparation time 15 min
Baking Time 8 min per sheet
Makes 42 cookies


EASY RUGALECH
Ingredients

1/2 pound butter
2 cups cottage cheese
2 cups all-purpose flour
1/2 cup raisins
1 tablespoon ground cinnamon
2 tablespoons granulated sugar

Directions

Preheat oven to 375 degrees F (190 degrees C).
Mix butter or margarine, cottage cheese and flour together.
Roll the dough into a circle about 1/4 inch thick. Cut the dough into
triangular wedges. Sprinkle raisins into the broad end of the wedge along
with cinnamon and sugar. Roll from the broad edge toward the pointed edge
to form crescents. Sprinkle the crescents with cinnamon and sugar. Arrange
the cookies on an ungreased baking sheet.
Bake for 12 minutes.


BENNE CAKES
Ingredients

1 cup brown sugar, firmly packed
1/4 cup unsalted butter, softened
1 egg, beaten
1 teaspoon pure vanilla extract
1 teaspoon freshly squeezed lemon juice
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup toasted sesame seeds

Directions

Preheat the oven to 325 degrees (160 C) and lightly grease a cookie sheet.
In a large bowl, cream the butter and sugar until light and fluffy. Beat in the
egg, vanilla and lemon juice. In a small bowl, whisk the flour, baking powder
and salt. Mix the dry ingredients into the butter mixture and stir in the sesame
seeds. Drop by the teaspoonful onto the prepared cookie sheet about two inches
apart. Bake for 15 minutes, or until the edges are lightly browned.


COCONUT APRICOT ICEBOX COOKIES
Ingredients

2cups (500 mL) all-purpose flour
11/2tsp (7 mL) baking powder
1/2tsp (2 mL) salt
3/4cup (175 mL) unsalted butter, at room temperature
1cup (250 mL) granulated sugar
1 egg
2cups (500 mL) sweetened, desiccated coconut
1/2cup (125 mL) coarsely chopped dried apricots or mango
1/2cup (125 mL) coarsely chopped almonds, hazelnuts or macadamia nuts

Directions

1. Preheat oven to 350F (180C). In a medium bowl, stir flour with baking powder
and salt until evenly mixed. In a large bowl, using an electric mixer on medium,
beat butter with granulated sugar at least 2 min. Beat in egg, scraping down side
of bowl as necessary. On low speed or using a wooden spoon, gradually stir flour
mixture into butter mixture until evenly mixed. Overmixing will toughen cookies.
Stir in coconut, apricots and almonds. Divide dough into 4 portions. Shape each
into a rectangular or round log about 6 in. (15 cm) long and 1¼ in. (3 cm) wide.
Wrap in plastic wrap. Refrigerate until firm, at least 1 hour or up to 1 week. Or
seal in a plastic bag and freeze up to 1 month.

2. To bake, remove wrapped logs from refrigerator and let stand at room temperature
about 15 min so they're easier to slice. Preheat oven to 350F (180C). With a serrated
knife, using a gentle sawing motion, slice into rectangles or rounds about ? in. (0.8 cm)
thick. Spread slices out on an ungreased baking sheet.

3. Bake in centre of oven until cookie edges are lightly browned, from 8 to 10 min.
Remove cookies to a rack to cool completely. Then repeat with remaining dough.
Cookies will keep well stored in an airtight container in a cool place or in the refrigerator
up to 2 weeks or in the freezer up to 1 month.

Preparation time 25 min
Refrigeration Time 1 hour
Baking Time 8 min per sheet
Makes 72 cookies


FRUITCAKE SQUARES
Ingredients

BASE
11/2cups (375 mL) all-purpose flour
1/2cup (125 mL) sifted icing sugar
2/3cup (150 mL) cold unsalted butter, cut into chunks

TOPPING
1cup (250 mL) coarsely chopped glacé cherries
1cup (250 mL) chopped pecans, walnuts or almonds
1/2cup (125 mL) raisins
3tbsp (45 mL) rum or water
1tbsp (15 mL) grated orange peel
2 eggs
1/4cup (50 mL) brown sugar
2tbsp (30 mL) all-purpose flour
3/4cup (175 mL) corn syrup
2tsp (10 mL) vanilla

Directions

1. For base, preheat oven to 350F (180C). Lightly spray or oil bottom and sides
of a 9×13-in. (3-L) baking dish. In a food processor, whirl flour with icing sugar until
blended. Add butter. Pulse until coarse crumbs form. Or, in a medium-size bowl, stir
flour with icing sugar until mixed. Using a pastry blender or your fingers, cut in butter
until coarse crumbs form. Press over bottom of pan. Bake in centre of oven until edges
are lightly golden, from 20 to 25 min. Remove from oven.

2. Meanwhile, prepare cherries and nuts. In a small microwave-safe bowl, stir raisins
with rum and orange peel. Cover with plastic wrap and microwave on high, 1 min. Stir
and set aside to cool for 5 min. In a large bowl, whisk eggs. Whisk in brown sugar, flour,
corn syrup and vanilla. Stir in raisin mixture, including any liquid, then cherries and nuts.
Pour over hot baked crust and spread evenly.

3. Bake in centre of preheated 350F (180C) oven until filling is set and edges of base are
deep golden, 25 to 30 min. Cool completely on a rack. Then cut into 2 in. (5 cm) squares.
Squares will keep well tightly covered or stored in an airtight container in the refrigerator
up to 1 week or in the freezer up to 1 month.

Preparation time 15 min
Baking Time 45 min
Makes 24 squares


RICE CRISPIES DIP COOKIES
Ingredients

Peanut Butter 1 c
Powdered Sugar 1 c
Margarine 2 tsp
Rice Crispies 1 ½ c

Directions

Chocolate 12 oz or as needed (1/4 cup grated paraffin wax can be added
if desired for extra firm coating)
Combine PB, Sugar, Margarine with hand mixer until well blended. By hand,
stir in rice crispies. Shape into balls. Over a double boiler (pan that sits inside
another pan that has boiling water simmering in it) melt 1 bag of semi-sweet
chocolate chips and the grated wax if using. The chips have a bit of wax in them,
so they will work fine without the added wax. Dip the rice crispie balls and coat
completely. Cool on wax paper until the coating sets.


PUMPKIN LOG ROLL
Ingredients

Eggs, beaten 3
Sugar 1 c
AP Flour ¾ c
Baking Soda 1 tsp.
Salt 1 tsp.
Cinnamon ½ tsp
Pumpkin 2/3 c
Filling
Cream Cheese, room temp 8 oz.
Powdered Sugar 1 c
Vanilla 1 tsp
Butter 2 tablespoons

Directions

Combine all ingredients for cake and spread in a cookie sheet that has been
well-greased or lined with parchment paper. Bake at 375* for 15 minutes. Turn
out on towel sprinkled with powdered or granulated sugar. Roll and allow to cool.
Prepare filling by creaming together all ingredients. Unroll cake and spread filling
evenly. Roll cake and refrigerate.


EASY LAYER BARS
Ingredients

1 stick butter or margarine
1 package honey graham crackers-CRUSHED
1 bag chocolate chip morsels
1 cup dried coconut flakes
1 cup nuts of your choice
1 can sweetened condensed milk

Directions

Pre-heat oven to 350. Melt butter in microwave safe bowl. Pour melted butter into
the bottom of a 9x13 pan and swish around to coat bottom evenly. Spread the crushed
graham crackers over the butter in an even layer and gently tap to form bottom of cookie
bars. Now spread chocolate chips, coconut and nuts in even layers on top of crust.
Pour the entire can sweetened condensed milk over the top. Tap pan gently to help the
milk work down in between the chips and such. Bake in oven until top layer is golden
brown. Cool completely before cutting!


ON TOP OF THE STOVE COOKIES
Ingredients

Sugar 2 c
Cocoa ¼ c
Butter ¼=2 0c
Milk ½ c
Oatmeal 3 c
Peanut Butter ½ c
Vanilla 1 tsp

Directions

Bring sugar, cocoa, butter and milk to a standing boil and allow to boil 1 minute.
REMOVE FROM HEAT. Stir in oatmeal, peanut butter, and vanilla until well combined.
Drop by teaspoons on wax papers and refrigerate.


WELSH COOKIES
Ingredients

Egg 1
Milk ½ c.
Currants (or raisins) 1 c
Flour 3 ½
Baking Powder 1 ½ tsp
Baking Soda ½ tsp
Nutmeg 2 tsp
Sugar 1 ½ c
Salt ¼ tsp
Crisco 1 c.

Directions

Break egg in milk; beat lightly. Add cu rrents and let stand in bowl. In a separate bowl,
mix all dry ingredients and work in Crisco. Add egg mix to dry mix. Mix just until combined.
Roll into 2 rolls. Wrap the rolls in wax paper and refrigerate for 2 hours. Once the dough has
had time to firm up, slice dough with sharp knife and bake on griddle or electric fry pan
until brown on both sides.


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