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April 2007 Recipe Exchange
Cherry Snowballs
|  | 1 cup butter, softened
1/2 cup confectioners' sugar
2 cup all-purpose flour
1 jar (6 oz) maraschino cherries without stems, drained and halved
Additional confectioners' sugar
| In a mixing bowl, cream butter and confectioners' sugar; gradually add flour. Shape a tablespoonful of dough around each cherry, forming a ball. Place 1 in. apart on ungreased baking sheets. Bake at 325°F for 18-20 minutes or until the bottoms are browned. Roll warm cookies in confectioners' sugar. Cool on wire racks. Makes about 2-1/2 dozen.
| | | | Pumpkin Roll
|  | 2/3 cup of pumpkin
3/4 cup of flour
1 cup sugar
3 eggs
1 tsp. of baking soda
1 tsp. of cinnamon
Tea Towel
Filling, recipe to follow: 8 oz of cream cheese (Philadelphia)
4 tbsp. of butter
1 tsp. of Vanilla (not imitation)
1 cup of 10X sugar
| Mix pumpkin, flour, sugar, eggs, baking soda, and cinnamon in a large bowl. Grease and flour a cookie sheet very heavily. Spread the cake mixture over the entire cookie sheet. Bake at 350˚F for 10-15 minutes. After baking, remove the cake from the cookie sheet and immediately flip onto a towel. Roll the cake and towel up. Place in the refrigerator until cooled. Mix cream cheese, butter, vanilla, and 10X sugar in a large bowl. Pull cake out of the refrigerator and unroll (carefully). Spread the filling over the entire inside of the cake evenly. Roll the cake back up without the towel.
| | | | Peanut Blossoms
|  | 1 3/4 cup flour
1 tsp. soda
1 tsp. salt
2 Tbsp. milk
1/2 tsp. vanilla
1/2 cup shortening
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
Candy Kisses
| Cream shortening, peanut butter, sugar. Add egg, milk, vanilla and beat well. Sift dry ingredients and soda, salt. Drop by teaspoon and roll in sugar. Bake 8 minutes at 350˚F. Remove from oven and put candy kiss in middle of each cookie. Return to oven for another 2 minutes.
| | | | Chocolate Cookies with Toffee and Almond Bits
|  | 2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
8-oz. pkg. toffee bits
1/2 cup slivered almonds
| Preheat oven to 325° F. Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 cup toffee bits and nuts. Drop by well-rounded teaspoon onto ungreased baking sheets. Top with remaining morsels. Bake for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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