INGREDIENTS

INSTRUCTIONS

Beat cream cheese, butter and sugar in large mixing bowl at medium speed
with electric mixer until well blended. Add flour and soda; mix well. 3
cups dough
Chocolate Mint Cutouts:
Preheat oven to 325 degrees. Add 1/4 teaspoon mint extract and few drops
green food coloring to 1 1/2 cups Cookie Dough; mix well. Chill 30 minutes.
On lightly floured surface, roll dough to 1/4-inch thickness; Cut with
assorted 3-inch cookie cutters. Place on ungreased cookie sheet. Bake 10 to
12 minutes or until edges begin to brown. Cool on wire rack.
Melt 'A cup mint flavored semisweet chocolate chips in small saucepan over
low heat, stirring until smooth. Drizzle over cookies. Approximately 3
dozen
Prep time: 20 minutes plus chilling Cooking time: ~2 minutes per batch
Variation: Sprinkle cookies with nonpareils before baking.
Snowmen:
Preheat oven to 325'. Add 1/4 teaspoon vanilla to 1 1/2 cups Cookie Dough;
mix well. Chill 30 minutes. For each snowman, shape dough into two small
balls, one slightly larger than the other. Place balls, slightly
overlapping, on ungreased cookie sheet; flatten with bottom of glass.
Repeat with remaining dough. Bake 18 to 20 minutes or until light golden
brown. Cool on wire rack. Sprinkle each snowman with sifted powdered sugar.
Decorate with icing as desired. Cut miniature peanut butter cups in half
for hats. Approximately 2 dozen
Prep time: 15 minutes plus chilling and decorating Cooking time: 20 minutes
per batch
Coco Orange Slices:
Preheat oven to 325". Add 1 1/2 teaspoons grated orange peel to 1 1/2 cups
Cookie Dough; mix well. Shape into 8 x 1 1/2" log. Chill 30 minutes. Cut
log into 1/4-inch slices. Place on ungreased cookie sheet. Bake 15 to 18
minutes or until edges begin to brown. Cool on wire rack. Melt 1/3 cup
BAKER'S Semi-Sweet Real Chocolate Chips with 1 tablespoon orange juice and
1 tablespoon orange flavored liqueur in small saucepan over low heat,
stirring until smooth. Dip cookies into chocolate mixture. Approximately 2
1/2    dozen
Preserve Thumbprints:
Preheat oven to 325 degrees. Add 1/2 cup chopped pecans and 1/2 teaspoon
vanilla to 1 1/2 cups Cookie Dough; mix well. Chill 30 minutes. Shape dough
into 1-inch balls. Place on ungreased cookie sheet. Indent centers; fill
each with 1 teaspoon Kraft Preserves. Bake 14 to 16 minutes or until light
golden brown. Cool on wire rack. 3 1/2 dozen
Prep time: 15 minutes plus chilling Cooking time: 16 minutes per batch
Chocolate Candy Thumbprints:
Preheat oven to 325 degrees. Add 1/2 cup chopped pecans and 1/2 teaspoon
vanilla to 1 1/2 cups Cookie Dough; mix well. Chill 30 minutes. Shape dough
into 1-inch balls. Place on ungreased cookie sheet. Indent centers. Bake 14
to 16 minutes or until light golden brown. Immediately place milk chocolate
candy kiss in center of each cookie. let stand 1 to 2 minutes or until
chocolate is slightly softened; spread over top of cookies. Cool on wire
rack. 3 1/2 dozen
Prep time: 15 minutes plus chilling Cooking time: 16 minutes per hatch
Posted to recipelu-digest Volume 01 Number 220 by "Diane Geary"
<diane@keyway.net> on Nov 8, 1997

A Message from our Provider:

“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”