Christmas Snowball Cookies – Such a Christmas Classic!

Snowball Cookies

2 cups Confectioner’s sugar
6 cups Crispy rice cereal
1 cup Raisins
1 cup Pecans; chopped
4 cup Miniature marshmallows
1/4 cup Butter or margarine
1 ts Vanilla extract
1/2 ts Almond extract

Place confectioners sugar in a large bowl. In another large bowl, combine cereal, raisins and pecans. In a medium saucepan, combine marshmallows and butter. Stirring constantly, cook over medium heat until smooth. Remove from heat; stir in extracts. Pour marshmallow mixture over cereal mixture; stir until well coated. Using greased hands, shape mixture into 1 – 1/2 inch balls. Coat with sugar.

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Honey Pumpkin Cookies – Perfect for fall entertaining!

1 1/4 c Honey
1/2 c Shortening
2 lg Eggs
1 1/2 c Cooked pumpkin puree ***
2 1/2 c All purpose flour
4 ts Baking powder
1 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Salt
1 1/2 c Raisins
1 1/2 c Chopped pecans or walnuts

Cream 3/4 cup of the honey with shortening. Add eggs one at a time,beating well after each. Combine the pumpkin with remaining 1/2 cup honey and add to egg mixture. Stir together flour, baking powder, cinnamon, nutmeg and salt. Gradually stir flour blend into pumpkin mixture. Fold in raisins and nuts. Chill batter for 30 minutes. Drop by teaspoonsful onto a greased cookie sheet. Bake at 375 deg.for 15 to 20 minutes until lightly browned. 4 to 5 dozen NOTE: If a spicer cookie is desired, use canned pumpkin pie filling in place of plain pumpkin.

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Black Cat Cookies – Perfect for your Halloween party!

1 cup crunchy peanut butter
1/3 cup water
2 eggs
1 package chocolate cake mix
M&M’s plain chocolate candies
Red hots or similar cinnamon candies

Beat together peanut butter, eggs, and water. Gradually add cake mix. Mix well. Form dough into 1-inch balls. Place on ungreased cookie sheet. Flatten balls with bottom of glass dipped in sugar. Pinch out 2 ears at the top of the cookie. Add M & M’s for the eyes and red hots for the nose. Press fork into dough to form whiskers. Bake at 375 degrees for 8-10 minutes.

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Candy Corn Shortbread Cookies – Perfect for October!

Candy Corn Shortbread

Amount Measure Ingredient � Preparation Method

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3/4 cup butter or margarine � softened

1/4 cup sugar

2 cups all-purpose flour

Yellow food color

Red food color

Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour. Divide dough into 6 equal parts. Combine 3 parts dough; mix with 10 drops yellow food color and 4 drops red food color to make orange dough. Combine 2 parts dough; mix with 7 drops yellow food color to make yellow dough. Leave remaining part dough plain.

Pat orange dough into 3/4-inch-thick rectangle, 9 H 2 inches, on plastic wrap. Pat yellow dough into 1/2-inch-thick rectangle, 9 H 1 3/4 inches. Place yellow rectangle centered on orange rectangle. Shape plain dough into 9-inch roll, 3/4 inch in diameter. Place roll on center of yellow rectangle. Wrap plastic wrap around dough, pressing dough into triangle so that dough will resemble a kernel of corn when sliced. Refrigerate about 2 hours or until firm.

Heat oven to 350�. Cut dough into 1/4-inch slices. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set.

Remove from cookie sheet to wire rack.

Stack dough so that the orange rectangle is on the bottom and the uncolored roll of dough is on top.

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