1. Easy Sugar Cookies

INGREDIENTS:

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract

Prep Time: 15 min

Cook Time: 10 min

Yield: 4 Dozen

PROCEDURE:

• Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
• In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
• Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Source:  http://allrecipes.com/recipe/easy-sugar-cookies

2. Toffee Cashew Treasures

INGREDIENTS:

• 1 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 cups old-fashioned oats
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup flaked coconut(optional)
• 1 cup English toffee bits or almond brickle chips
• 1 cup chopped cashews, toasted

Yield: about 5 dozen

PROCEDURE:

• In a mixing bowl, cream butter and sugars.
• Add the eggs, one at a time, beating well after each addition. Beat in vanilla.
• Combine flour, oats, baking soda, baking powder and salt; gradually add to the creamed mixture.
• Stir in the remaining ingredients.
• Drop by rounded tablespoonfuls 3 inches apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

SOURCE:  Christmas Cookies and Candies by Taste of Home

Prep Time: 15 min

Cook Time: 9 min

Yield: 60

PROCEDURE:

• PREHEAT oven to 375° F.
• COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets
• BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely
• PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars
• SLICE AND BAKE COOKIE VARIATION:
  PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks

Source: http://www.verybestbaking.com/recipes/18476/original-nestlÉ-toll-house-chocolate-chip-cookies/detail.aspx

4. Pretzel Turtles

Warning: Contains nuts

INGREDIENTS:

• 20 small mini pretzels
• 20 chocolate covered caramel
• 20 pecan halves

Prep time: 10 min

Cook time: 4 min

Yield: 20

PROCEDURE:

• Preheat oven to 300 degrees F
• Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
• Bake for 4 minutes. While the candy is warm, press a pecan half into each candy covered pretzel. Cool completely before storing in an alright container.

Source: www.allrecipes.com

5. Candy Cane Cookies

INGREDIENTS:

• 1 cup sugar
• ¾ cup margarine or butter, softened
• 2 eggs
• 1 ½ teaspoons almond or peppermint extract
• 2 ½ cups all-purpose flour
• 1 teaspoons baking powder
• 1 teaspoon salt
• ½ teaspoon red food coloring
• ½ cup crushed peppermint candy
• ½ cup granulated sugar

Yield: 4 dozen

PROCEDURE:

• Mix sugar, butter, eggs and almond (or peppermint) extract. Stir in flour, baking powder and salt. Tint with food color. Cover and refrigerate at least one hour.
• Heat oven to 350 degrees. Drop 2 teaspoons of dough on ungreased cookies sheet. Bake until set and very light brown, about 7-9 minutes. Mix candy and granulated sugar; immediately sprinkle over cookies. Allow cookies to cool completely before removing from cookies sheet.