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Is it not too late for making cookies, bars, breads or candy for the holidays? I have cookie bakers in our family that come with fancy varieties, giving me just the spritz cookies to make and that was done last week. Mark comes over with his 13 and 15 year old to help with making Swedish hardtack. I know this tradition will continue in the Christmases ahead as this is one of the favorites of Anna and Adam and the rest of the family as well. Moving right along... the making of dozens of “perohi” (some call them perogi and can be purchased in the freezer section of the grocery store). These are an absolute must on Christmas days. The girls come to help with making them also and Bud watches and waits for the first batch to be ready to eat!

Today, it’s about cookies that perhaps you’ve not made before, baked and unbaked.

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EGGNOG
SNICKERDOODLES
1/2 c. each, butter and shortening, softened
1-3/4 c. sugar, divided
2 eggs
1/4 to 1/2 t. rum flavoring
2-3/4 c. flour
2 t. cream of tartar
1 t. baking soda
1/4 t. salt
2 t. nutmeg

In a mixing bowl, cream butter, shortening and 1-1/2 c. sugar. Beat in eggs and rum. In a separate bowl, combine next four ingredients, mixing well. Gradually add to the creamed mixture.

In a small dish, combine nutmeg and remaining sugar. Transfer to a shallow dish. I use a pie tin. Set mixture a side. Roll dough into one inch balls, but no larger. Roll balls in sugar mixture. Place two inches apart on ungreased cookie sheets. Bake at 400 degrees for 9-11 minutes or until lightly browned. Don’t let them get too brown. Remove to wire racks and cool.  Makes 6-1/2 dozen cookies.

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PECAN CHOCOLATE PUDDLES
1/2 c. butter, softened
1 c. packed brown sugar
1 egg
1 t. vanilla
1 c. flour
1/2 c. quick cooking oats
1/2 t. each, salt and baking powder
1 c. chopped pecans
1 c. mini chocolate chips

Filling:
1 c. chocolate chips
1/2 c. sweetened condensed milk
48 pecan halves

In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. In another bowl, combine next four ingredients; gradually add to creamed mixture. Stir in chopped pecans and mini chips.

Filling: In a saucepan, over medium heat, melt chocolate chips with milk; stirring until smooth. Roll dough into one inch balls. Place two inches apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball, don’t go all the way to the bottom. Fill with a rounded teaspoonful of chocolate mixture; top with a pecan half. Bake at 350 degrees for 14-16 minutes or until edges are lightly browned. Remove to wire racks to cool. Makes four dozen cookies.

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This next one is a yummy bar as well as pretty. A nice addition to your cookie plate.

HOLIDAY 
CHEESECAKE BARS
2 c. flour
2/3 c. each, packed brown sugar and cold butter
1 c. chopped walnuts

Filling:
2-8 oz. packages, cream cheese, softened
1/2 c. sugar
2 eggs
1/4 c. milk
2 T. lemon juice
1 t. vanilla
Red and green maraschino cherries, cut in halves, drained well - optional

In a bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts. Save out one cup mixture. Press remaining crumbs into the bottom of a 9x13 inch baking pan. Bake at 350 degrees for 12 minutes.

Meanwhile, in a mixing bowl, beat cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk, lemon juice and vanilla; pour over crust. Sprinkle with rest of crumbs. Bake 25-30 minutes longer or until edges are lightly browned and filling is almost set. Cool in pan on a wire rack. Cut into squares. Garnish with cherries if you wish. Store in the fridge. Makes two dozen bars. Note: I put the cherry halves on a paper towel to get more moisture out of them and put a red or green cherry half in the middle of each bar, pressing down just a tad.

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This next citrus flavored cookie is another pretty addition to your cookie plate.

LIME SPRITZ
COOKIES
3/4 c. butter, softened
1 c. sugar
1/2-3 oz. package lime gelatin*
1/2 large egg^
1/2 t. vanilla
2 c. flour
1/2 t. baking powder
Red and green colored sugar - optional

In a mixing bowl, cream butter, sugar and gelatin. Beat in egg and vanilla. Combine flour and baking powder; gradually add to the creamed mixture.
Using a cookie press fitted with the disc of your choice, press dough into desired shapes one inch apart onto ungreased cookie sheets. Sprinkle with colored sugar if you wish. Bake at 350 degrees for 8-10 minutes or until set. Let sit a minute before removing from cookie sheets. Makes about seven dozen cookies.

*For 1/2 of a three ounce package of gelatin, combine three 3 T. plus 2 t. plus 1/4 t. (You might want to jot these measurements down to refer to another time when it is called for in a recipe.

For 1/2 a beaten egg: Beat egg well, with a measuring spoon, measure out two tablespoons of egg.

Thought for the Day: The best things you can give children, next to good habits, are good memories.

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