Cherry Butter Cookies

Ingredients:

2 cups butter, softened

2 teaspoons vanilla extract
2 cups confectioners' sugar
1/4 teaspoon salt
4 1/2 cups sifted all-purpose flour
1/2 cup chopped walnuts
1/2 cup chopped maraschino cherries
Sprinkles, sugar crystals etc. (optional)

Directions:

Preheat the oven to 350 degrees F (175 degrees C).

In a large bowl, mix together the butter, vanilla and confectioners' sugar until smooth. Mix in salt, then stir in flour by hand until dough is stiff.

Add the walnuts. cherries and sprinkles, and mix into the dough, kneading like bread on a clean floured surface.

Roll dough into ping pong sized balls, and place onto ungreased cookie sheets. Press down balls with a fork to make a criss cross pattern on top.

Bake for 15 to 17 minutes in the preheated oven. Let stand on the baking sheet for a few minutes before removing to wire racks to cool completely.

Frozen Peppermint Cheesecake

Ingredients:

2 cups chocolate wafer cookie or sandwich cookie crumbs

1/4 cup sugar
1/4 cup butter, melted
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
2 teaspoons peppermint extract
2 cups heavy cream, whipped
Red food coloring
chocolate fudge ice cream topping

Directions:

Line 9-inch round cake or springform pan with foil.

Combine cookie crumbs and sugar in medium bowl.
Add butter; mix well.

Press 2 cups crumbs firmly onto bottom and partway up sides of prepared pan. Chill.

Beat cream cheese until fluffy in large bowl. Gradually add sweetened condensed milk until smooth.

Stir in peppermint extract and food coloring, if desired; mix well. Fold in whipped cream.

Pour filling into pan.

Cover and freeze 6 hours or until firm. Garnish with fudge topping, if desired.

Holiday Pecan Log

Ingredients:

2 teaspoons plus 1/2 cup butter, softened, divided

3-3/4 cups confectioners’ sugar
1/2 cup nonfat dry milk powder
1/2 cup sugar
1/2 cup light corn syrup
1 teaspoon vanilla extract
1 package (14 ounces) caramels
1 tablespoon milk or half-and-half cream
2 cups chopped pecans

Directions:

Butter an 8-in. square pan with 2 teaspoons butter; set aside.

Combine confectioners sugar and milk powder; set aside.

In a heavy saucepan, combine 1/2 cup butter, sugar and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil.

Stir in confectioners’ sugar mixture, about a third at a time, until blended.

Remove from the heat; stir in vanilla.

Continue stirring until the mixture mounds slightly when dropped from a spoon.

Spread into prepared pan. Cool.

Cut candy into four strips; cut each strip in half.

Shape each into a log; wrap in waxed paper and twist ends.

Freeze or refrigerate until firm.

Meanwhile, in a microwave, melt caramels with milk, stirring often.

Roll logs in caramel mixture, then in pecans. Wrap in waxed paper.

Store at room temperature in airtight containers.

Cut into slices with a serrated knife.

Yield: about 3-1/4 pounds.

Easy Pan de Polvo

by Edward Slonaker
El Pilon Poolside Grill & Wine House

Ingredients:

1 lb butter-flavor Crisco
1 C sugar
1/2 tsp anise extract
1 tsp anise seed
2 tsp cinnamon
5 C flour
Cinnamon/sugar mix

Directions:

Preheat oven to 400°.

Cream Crisco and sugar together in large mixing bowl.

Turn mixer to low and add anise extract, seeds and cinnamon. Slowly start adding the flour, making a dough.

Roll pieces of dough into one-inch balls and press on cookie sheet that's been sprayed with Pam.

Bake for 10 minutes or until golden brown on the sides.

Remove from oven and, using two forks, roll each cookie in cinnamon/sugar mix and set on cooling rack.

Makes 5-6 dozen.

Peppermint Melts

Ingredients:

1 cup butter, softened

1/2 cup confectioners' sugar
1/2 teaspoon peppermint extract
1-1/4 cups all-purpose flour
1/2 cup cornstarch

for the frosting:
2 tablespoons butter, softened
1-1/2 cups confectioners' sugar
2 tablespoons milk
1/4 teaspoon peppermint extract
2 to 3 drops red food coloring, optional
1/2 cup crushed peppermint candies

Directions:

In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well.

Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets.

Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.

In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and food coloring if desired; beat until smooth.

Spread over cooled cookies; sprinkle with crushed candies.

Store in an airtight container. Makes approx. 3-1/2 dozen.

Eggless Nog #3

1/2 gallon French Vanilla ice cream (Make sure it doesn't have eggs in it)
1 quart milk
1/4 cup Maple syrup
2 tsp vanilla extract
cinnamon
nutmeg

Blend all together until smooth.