CHRISTMAS RECIPES!!!

GINGERBREAD COOKIES


Ingredients

• 6 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 cup shortening, melted and cooled slightly
• 1 cup molasses
• 1 cup packed brown sugar
• 1/2 cup water
• 1 egg
• 1 teaspoon vanilla extract

Directions

1. Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.
2. In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.
3. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.
4. Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.

POWDERED SUGAR ICING

• This recipe makes about three cups of icing, enough to decorate all the gingerbread and sugar cookies in the preceding recipes.
• 6 tablespoons fresh lemon juice
• 1/4 cup milk
• 6 to 8 cups powdered sugar
• Assorted food colorings (such as blue, red, yellow and green)
• Combine lemon juice and milk in large bowl. Whisk in 5 cups powdered sugar. Gradually whisk in enough remaining sugar by 1/2 cupfuls to form icing stiff enough to pipe (mixture will resemble stirred sour cream). Transfer 2/3 cup icing to small bowl to use as white icing; set aside. Divide remaining icing equally among 2 or more small bowls; mix food coloring by drops into each bowl, tinting icing to desired shade. If necessary, stir more sugar into icing to thicken.

CHRISTMAS JEWEL COOKIES 1 cup butter (margarine softened) 112 cups brown sugar 2 eggs 12 cup buttermilk 1 tsp vanilla extract 1512 ozs flour (3 12 cups) 1 tsp baking soda 1 tsp salt

1 tsp nutmeg 1 cup walnuts (large chop) 8 ozs cherries (candied red, halved) 8 ozs cherries (candied green, halved) 8 ozs candied pineapple (pieces cut in half) 1 cup dates (large chop) Use raisins instead.

1	Set butter aside in a large bowl to soften.
2	In another bowl mix together flour, baking soda, salt and nutmeg.
3	Set aside enough cherry halves so that there is enough to top each cookie with one.
4	Add remaining fruit and walnuts to a third bowl. Add 1/2 cup of the flour mixture to the fruit and stir until it is coated with flour and mixed well. (This helps separate the fruit and keep it from sticking together.).
5	After butter has softened, beat butter, sugar and eggs until creamy. Mix in buttermilk and vanilla.
6	Add half of flour mixture and mix well. Add remaining flour and mix.
7	Note: At this point, make sure everything is mixed well because the mixture will be very stiff and hard to stir after adding the fruit.
8	Stir in half of the fruit mixture into the cookie dough. Add remaining fruit and mix.
9	Refrigerate dough for an hour or more (may be refrigerated overnight).
10	Preheat oven to 350.
11	Drop dough by rounded teaspoonfuls on non-stick or lightly greased cookie sheet. Top each cookie with one reserved cherry half.
12	Bake 12-15 minutes, until almost no imprint remains when touched lightly with finger.
13	Remove and cool.

Magic Cookie Bar (YUMMY!!!) One of my favorites!

Ingredients

• 1/2 cup butter or margarine, melted
• 1 1/2 cups graham cracker crumbs (I use "Bolacha Maria" crumbs)
• 1 can Sweetened Condensed Milk
• 2 cups semisweet chocolate morsels / chips
• 1 1/3 cups flaked coconut
• 1 cup chopped nuts (I use walnuts)

Directions

1. Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray or use butter.
2. Combine crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
3. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.               

 HOPE YOU ENJOY THEM!