Goldfish Drops

1 cup butterscotch-flavored chips
1 tablespoon shortening
3 1/2 cups original flavor tiny fish-shaped crackers
1 cup broken pretzel sticks

Grease cookie sheet. Melt butterscotch chips and shortening in 3 quart saucepan over low heat, stirring constantly, until smooth; remove from heat. Stir in crackers and pretzels until well coated. Drop mixture by rounded tablespoonfuls onto cookie sheet. Let stand about 1 hour or until firm. Carefully remove from cookie sheet.

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Golden Cereal-Nut Clusters

1/2 pound vanilla-flavored candy coating
3 cups Golden Grahams® cereal
1/2 cup salted peanuts
1/2 cup miniature marshmallows

Chop candy coating into small pieces; place in heavy 10-inch skillet. Cover and heat over low heat about 5 minutes or until coating is soft; remove from heat. Stir until smooth and creamy. Stir in cereal until well coated. Stir in peanuts and marshmallows. Drop mixture by rounded tablespoonfuls onto waxed paper, or spread mixture evenly on waxed paper or aluminum foil. Let stand 1 to 2 hours or until completely set.

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Glazed Chocolate Pockets

1/4 cup powdered sugar
1 (3 ounce) package cream cheese (softened)
1/2 teaspoon vanilla extract
1/3 cup flaked coconut
3/4 cup butter or margarine (softened)
2/3 cup granulated sugar
1 egg
2 cups all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
Two-Way Glaze (recipe below)

Two-Glaze Ingredients:

1 cup powdered sugar
4-6 teaspoons milk
1 tablespoon baking cocoa
1-2 teaspoon milk

Heat oven to 375º. Mix powdered sugar and cream cheese with spoon until thoroughly blended. Stir in vanilla and coconut; reserve. Beat butter, granulated sugar and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cocoa and salt. Roll dough into rectangle, 16 H 12 inches, on lightly floured cloth-covered surface. Cut into 4-inch squares. Cut squares diagonally in half to form triangles. Place 1 level teaspoon coconut mixture in center of each triangle; flatten slightly. Fold points of triangle to corner, and press edges to seal. Place on ungreased cookie sheet. Bake 10-12 minutes or until set. Remove from cookie sheet to wire rack. Cool completely. Drizzle with Two-Way Glaze.

Two-way Glaze Directions:

Mix powdered sugar and 4-6 teaspoons milk in 2 cup liquid measuring cup until thin enough to drizzle. Drizzle about half of the glaze over cookies by pouring from measuring cup. (About 3 tablespoons will remain.) Stir cocoa and 1-2 teaspoons milk into remaining glaze in cup. Drizzle chocolate glaze over vanilla glaze on cookies.

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Cornmeal Crispys

3/4 cups sugar
1 cups softened butter
1 eggs
1 cups yellow cornmeal
1 1/4 cups white flour
1 tsp baking powder
1 tsp lemon zest
1/2 teaspoons salt

Pre-heat oven to 350 degrees F. Beat butter, egg and sugar together in a large mixing bowl at a medium speed or with a spoon for several minutes. Stir in all the ingredients remaining. Drop dough by rounded teaspoons onto ungreased baking sheets, placing about 2″ apart. Bake about 10-12 min., or til the edges are a nice and light golden brown. Cool several minutes on baking sheet before removing to wire rack to finish cooling.

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Chocolate Peanut Windmills

1 c. sugar
1/4 c. margarine or butter (room temperature)
1/4 c. shortening
1/2 tsp vanilla flavoring
1 egg
2 oz. melted and cooled baking chocolate (unsweetened)
1 3/4 c. all purpose flour
1 tsp. baking powder
1/8 tsp salt
1/2 c. peanuts (finely chopped)

Combine first five ingredients in large bowl and mix on medium speed or stir by hand with spoon. Stir in chocolate. Add flour, baking powder and salt. Cover and chill until firm, approximately 2 hours. Heat oven to 400 degrees. Divide dough in two and roll each into a 12 x 9 rectangle onto a lightly floured surface. Sprinkle each prepared rectangle with half of the chopped peanuts gently pressing into the mixture. Cut dough into 3 inch squares and place 2 inches apart on ungreased baking sheet. Cut squares from each corner to almost the center. To resemble pinwheel, fold every other point. Bake approximately 6 minutes or until set. Transfer from baking sheet to wire rack.

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Chocolate Mint Cookies

1 c. sugar
1/2 c. butter or margarine (room temperature)
1 tsp vanilla flavoring
1 egg
1 ounce (2 squares) melted unsweetened chocolate
1 c. all purpose flour
1/2 tsp. salt
Peppermint Frosting (recipe follows)
1/4 c. butter or margarine
2 tbs corn syrup
1 package semisweet chocolate chips (6 oz)
Peppermint candies (crushed) (optional)

Peppermint Frosting Ingredients:
2 1/2 c. confectioner’s sugar
1/4 c. butter or margarine (room temperature)
3 tbs milk
1/2 tsp peppermint flavoring

Preheat oven to 375 degrees. Mix first five cookie ingredients in large bowl on medium speed or mix by hand with spoon. Add in flour and salt. Form dough into rounded teaspoons and place about 2 inches apart onto ungreased baking sheet. With a greased bottom of glass dipped in sugar, carefully flatten cookies. Bake for approximately 8 minutes or until set. Cool for 2 minutes and remove to wire rack. Cool cookies completely. Ice with Peppermint Frosting until 1/4 inch of cookies edge. Over low heat, melt 1/4-cup butter, the corn syrup and chocolate chips stirring continuously until smooth. Pour mixture over each cookie and top with crushed candies.

Peppermint Frosting Directions:

Combine all ingredients until smooth.

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Chocolate Glazed Graham Crackers

1 c. shortening
1/2 c. brown sugar (firmly packed)
1/4 c. honey
2 c. whole-wheat flour
1/2 tsp baking powder
1/4 tsp salt
1/2 c. semisweet chocolate chips
1 tbs shortening

Preheat oven to 375 degrees. Beat first three ingredients in large bowl on medium speed or mix by hand with spoon. Add flour, baking powder and salt. Onto a lightly floured cloth covered surface, roll half of the dough about 1/8 thick and cut into 2 1/2 inch rounds. Place on ungreased baking sheet approximately 1 inch apart. Bake 8 minutes or until edges are firm. Cool two minute and remove to wire rack. Cool completely. Heat chocolate chips and 1 tablespoon shortening on low stirring frequently until smooth. Drizzle over cookies.

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Chocolate-Cherry Sand Tarts

3/4 c. sugar
3/4 c. butter or margarine (room temperature)
1 egg white
1 3/4 c. all-purpose flour
1/4 c. baking cocoa
1 3/4 c. cherry preserves (approximately)
Chocolate Drizzle (recipe follows)

Chocolate Drizzle Ingredients:

2/3 c. semisweet chocolate chips
1 tbs shortening

Mix first three ingredients in large bowl on medium speed or mix by hand with spoon. Stir in next two ingredients. Cover and chill until firm, approximately two hours. Form into 1-inch balls. Gently press each ball into bottom and sides of each ungreased 1 3/4 and 1/2 inch sandbakelse mold. Arrange on cookie sheet and bake 13 minutes or until crust is set. Cool 10 minutes and carefully remove from mold. Place on wire rack and cool completely. Drizzle with Chocolate Drizzle.

Chocolate Drizzle Directions:

Mix all ingredients over low heat, stirring frequently, until smooth.

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Chocolate Bourbon Balls

2 1/3 c. finely crushed chocolate wafer cookies
2 c. finely chopped almonds
2 c. confectioners sugar
1/4 c. bourbon
1/4 c. light corn syrup
Confectioners sugar

Combine first three ingredients in a large bowl. Pour in bourbon and corn syrup. Form mixture into 1-inch balls and roll into confectioner’s sugar. Securely cover and chill for no less than five days so flavors can blend.

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Butter Crunch Clusters

1/2 c. butter
2/3 c. packed brown sugar
1 tb corn syrup
2 c. Cheerios or like cereal
1 c. Spanish or cocktail peanuts

Heat butter in 3 quart saucepan over low heat until melted. Add brown sugar and corn syrup. Bring to mixture to a boil over medium heat stirring continuously for one minute. Remove mixture from heat and stir in cereal and peanuts until well coated. Drop mixture by tablespoons onto waxed paper and allow to cool.

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