Casserole Cookies

2 eggs
1 cup granulated sugar
1 cup chopped walnuts
1 cup raisins or chopped dates
1 cup flaked coconut
1 teaspoon almond, black walnut or rum extract
1 teaspoon vanilla extract
Confectioners? or granulated sugar
Red or green cherries (optional)

Preheat oven to 350 degrees F.

Beat eggs well; gradually add 1 cup sugar, beating until fluffy. Stir in nuts, raisins or dates, coconut, and flavorings. Turn into shallow, greased 2-quart casserole. Bake 30 minutes.

Remove cookies from oven and, while hot, stir well. Let cool thoroughly. Form into 1-inch balls. Roll in confectioners’ sugar. Flatten. Decorate with red or green cherries, if desired.

Makes 3 dozen.

Candy Cane Cookies

1 cup sifted confectioners’ sugar
1 cup soft shortening
1 egg
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt

Preheat oven to 375 degrees F.

Mix together the confectioners’ sugar, shortening, egg, almond extract and vanilla extract. Sift together flour and salt and stir in to the first mixture. Divide dough in half. Color half with red food coloring. Roll 1 teaspoon of each color 9 inches long and twist together, forming the shape of a candy cane. Place on an ungreased pan. Sprinkle with crushed peppermint and sugar after baking, while still warm.

Almond Bon Bons

1 1/2 cups all-purpose flour
1/2 cup butter, softened
1/3 cup confectioners’ sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1 (3 1/2 ounce) package almond paste
Almond Glaze

Preheat oven to 375 degrees F.

Mix flour, butter, confectioners’ sugar, milk and vanilla extract in a large bowl.

Cut almond paste into 1/2-inch slices. Cut each slice into fourths. Shape a 1-inch ball of dough around each piece of almond paste; roll to form a ball. Place about 1 inch apart on an ungreased cookie sheet. Bake 10 to 12 minutes or until set and the bottom is golden brown. Cool completely on wire rack. Dip tops of cookies into the almond glaze. Place in tiny paper cups.

Almond Glaze
1 cup confectioners’ sugar
1/2 teaspoon almond extract
4 to 5 teaspoons milk
Food coloring of choice

Mix all ingredients until smooth consistency.

Banana Cookies

1 cup butter or margarine
2 cups granulated sugar
1 teaspoon vanilla extract
1 cup mashed fully ripe bananas
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Cream together butter, sugar and vanilla extract. Add bananas, and beat until well mixed.

Sift together flour, baking powder and salt.

Add a little of the banana mixture to the flour mixture, beating well. Continue to gradually add all of the banana mixture, beating well after each addition. At this point, you can bake the cookies or refrigerate the dough for later baking (the dough will be sticky.

To bake, place small balls of dough onto an ungreased cookie sheet. Bake at 375 degrees F for 10 minutes, or until edges begin to brown. (Note: Lift the edge of the cookies to be sure they don’t get too brown on the bottom.) Remove cookies to a wire rack to cool.

Store in an airtight container to ensure that cookies do not dry out.

Apricot Pecan Tassies

1/2 cup plus 1 tablespoon butter
    (no substitutes, softened, divided
6 tablespoons cream cheese, softened
1 cup all-purpose flour
3/4 cup packed brown sugar
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup diced dried apricots
1/3 cup chopped pecans

In a mixing bowl, cream 1/2 cup butter and cream cheese. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes.

Meanwhile, in a bowl, combine brown sugar, egg, vanilla extract, salt and remaining butter. Stir in apricots and pecans; set aside.

Roll dough into 1-inch balls. Press onto the bottom and up the sides of greased miniature muffin cups. Spoon 1 teaspoon apricot mixture into each cup. Bake at 325 degrees F for 25 minutes or until golden brown. Cool in pans on wire racks.

Yields 2 dozen.

Apricot Cheese Crescents

2 cups all-purpose flour
1/2 teaspoon salt
1 cup cold butter
1 cup (8 ounce) small-curd cottage cheese

In a large bowl, combine flour and salt; cut in butter until crumbly. Add cottage cheese; mix well. Shape into 1-inch balls. Cover and refrigerate several hours or overnight.

Filling
1 (6 ounce) package dried apricots
1/2 cup water
1/2 cup granulated sugar

Combine apricots and water in a saucepan. Cover and simmer for 20 minutes. Cool for 10 minutes. Pour into a blender; cover and process on high speed until smooth. Transfer to a bowl; stir in sugar. cover and chill.

Topping
3/4 cup finely chopped almonds
1/2 cup granulated sugar
1 egg white, lightly beaten

Combine almonds and sugar; set aside.

On a floured surface, roll the balls into 2 1/2-inch circles. Spoon about 1 teaspoon of filling onto each. Fold dough over filling and pinch edges to seal. Place on greased baking sheets. Brush tops with egg white; sprinkle with almond mixture. Bake at 375 degrees F for 12 to 15 minutes or until lightly browned.

Yields 4 1/2 dozen.

Apricot Chews

2/3 cup sweetened condensed milk
2 cups flaked coconut
Dash of salt
1 cup finely chopped dried apricots

Blend all ingredients. Shape into 24 balls and put on a greased cookie sheet. Bake at 350 degrees F for 12 to 15 minutes. Remove at once from cookie sheet.