Holiday Herb Crescent Tree

http://www.tablespoon.com/recipes/holiday-herb-crescent-trees-recipe/1/

Chocolate Chip Orange Shortbread

INGREDIENTS
COOKIES:-
1 cup powdered sugar
1 cup margarine  - softened
1 tbls grated orange peel
1 3/4 cups all-purpose flour
1/4 cup cornstarch
3/4 cup semi-sweet mini chocolate chips
.
GLAZE:-*
1/2 cup semi-sweet mini chocolate chips
1 tsp shortening

*(I don't do this. I use a portion of dark chocolate bark, melted
over a double boiler)


Pre-heat oven to 325 degrees
Sift or stir flour & cornstarch together - set aside
In a large bowl, beat powdered sugar & margarine until light & fluffy
Add orange peel & blend well
Stir in flour mixture - mix well
Stir in chocolate chips
Divide dough into 6 equal parts & shape each part into a smooth round ball
On ungreased cookie sheets, press or roll each ball of dough into a  circle 1/4" thick
With a long knife or pizza cutter, cut circle into 8 wedges
Leave in place on parchment-lined cookie sheet & prick each wedge about 3 times with a fork
Bake for about 17 - 27 mins til the edges are very lightly browned.
Take care that they don't get dark on the bottoms
Place on wire racks to cool completely
*GLAZE:-
In a small saucepan over low heat, melt chocolate chips & shortening, stirring constantly.

Dip rounded end  of cooled shortbread wedges into chocolate.
Place on wax paper. Let stand to set.

Cathedral Cookies

2 Cups Chocolate Chips
1/4 Cup Margarine
1 pkg. mini Colored Marshmallows
3/4 Cups chopped Walnuts

Microwave chips and margarine in 30 second increments to melt.  Stir.  Pour over marshmallows in a bowl.  Mix to coat.  Cool a bit.  Form logs on waxed paper (about 2"-3" in diameter).    Roll in or sprinkle with nuts. Wrap in waxed paper.  Chill overnight.  Cut into thin slices.

2006 WE Energies Cookie Book

http://www.we-energies.com/recipes/2006CookieBook.pdf

2007 WE Energies Cookie Book

http://www.we-energies.com/recipes/2007CookieBook.pdf

2010 WE Energies Cookie Book

http://www.we-energies.com/recipes/CookieBook2010.pdf

2011 WE Energies Cookie Book

http://www.we-energies.com/recipes/cookiebook2011.pdf

2009 WE Energies Cookie Book

http://www.we-energies.com/recipes/CookieBook2009.pdf

2008 WE Energies Cookie Book

http://www.we-energies.com/recipes/2008cookiebook.pdf

Chocolate-Dipped Creams

1 Cup  Butter
1/2 Cup Powdered Sugar
1 Tsp Vanilla
1 Cup Cornstarch
1 Cup Flour
1/8 Tsp Salt
------
Powdered Sugar
Melted Chocolate
Chopped Nuts
Sprinkles/Jimmies

Cream butter.  Add sugar.  Add vanilla.  Add salt, cornstarch and flour.  Chill 2-3 hours.  Shape into 1" balls.  Bake 375 F on parchment-lined baking sheet for 12 minutes or until very light brown.  Cool.  Roll in powdered sugar.  I use a squeeze bottle filled with melted chocolate to make a nickel size drop on top of cookie.  Sprinkle with nuts or jimmies.  Let harden.  These freeze well.

Homemade Black Bean Veggie Burgers

 Ingredients

• 1 (16 ounce) can black beans, drained and rinsed
•   1/2 green bell pepper, cut into 2 inch pieces (or any combo of red, green, yellow peppers)
• 1/2 onion, cut into wedges
• 3 cloves garlic, peeled
• 1 egg
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon Thai chili sauce or hot sauce
• 1/2 cup bread crumbs

Directions

1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork until thick and pasty.
3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side. 

Before baking

After baking

      
 
 

Steve & Sue's EWW Tofu? Yummy Stir Fry

My first thought when Steve gave me a helping of this was Eww, Tofu?  Hence the name.  But I gave it a try, and it was Yummy!  It took some begging and pleading and chasing but I dragged the ingredient list, kind of, out of Steve and examined the dish and believe I came up with something that is close to the original.  So here it is:

12 oz Firm Tofu , cubed (I had a 16 oz. package and used it all)
1 Eggplant, diced into 1/2" cubes
1/2 Onion, diced
about 1 T.bls of any of these:  Butter, Margarine, Olive Oil*
some Soy Sauce
about 1/2 tsp Red Pepper Flakes
some Mrs. Dash (I don't know what kind, I just used what I had in my cupboard)

6 Eggs

Make some Brown Rice

Melt butter in large skillet. Add Onion, then Eggplant.  Do not overcook or eggplant will get mushy. (It will still taste great, though).  Remove from skillet and keep warm.  Add diced tofu to skillet and brown. Add back in the onion/eggplant  mixture. At some point, either with the Onion/eggplant or when you are cooking the Tofu, you can add the  Mrs. Dash and Red Pepper flakes.  I didn't know when, but I don't think it matters too much because it all gets mixed together in the end.

In a separate skillet, make scrambled eggs.  Add  scrambled eggs to tofu mixture, sprinkle with soy sauce to suit your taste, heat, and serve over the brown rice.

 *I sprinkled Sesame oil on the tofu before I browned it so it got a different taste but I liked it.  You might want to do that too if you have some.

Crunchy Corn Bran Snack Mix

Melt:
1/3 C. Honey
1/4 C. Brown Sugar
1/2 C. Butter or Margarine

Add:
1 C. Oatmeal
3 C. Crunchy Corn Bran cereal
1 C. nuts (optional)

Stir.  Put on cookie sheet that has 1" high sides. (also called a jelly roll pan).  Bake 1 hr @ 200F-225F.  Stir every 15 minutes.  Cool. Store in airtight container.

Milky Way Caramel Crispy Bars

http://www.food.com/recipe/milky-way-caramel-crispy-bars-113061

Cinnamon Monkey Bread

4 tubes (7 1/2 ounces each) refrigerated Buttermilk Biscuits
1/2 C. Sugar
2 Tsp ground Cinnamon
1/2 C. Butter or Margarine, melted
1/2 C. packed Brown Sugar

Cut each biscuit into four pieces.  In a small bowl, combine sugar and cinnamon.  Roll dough pieces in cinnamon-sugar.  Arrange evenly in a greased 10-inch tube pan.  Sprinkle with remaining cinnamon-sugar. Combine  melted butter and brown sugar (a wire whisk works well).  Pour over the top.  You can gently stir to coat the pieces.  Bake at 350 for 35-40 minutes or until golden brown.  Cool for 5 minutes before inverting bread onto a serving platter.

Traditional Lasagna

http://www.tasteofhome.com/Recipes/Traditional-Lasagna

Potato & Ham Bake

1 pkg Betty Crocker Hash Brown mix (6 ounces)
4 C. hot water
1 tsp Salt
1 can corn, drained
chopped green pepper
chopped onion
1 C. cooked ham, diced or shredded in food processor
1 1/2 C. shredded Cheddar cheese
1 Cup warm milk
1/4 C. melted margarine
1 egg
1/3 C. Bisquick
1 Tbls. Sugar
1/4 tsp Pepper
1/4 tsp Curry Powder

Heat oven to 350.  Cover potatoes with water.  Stir in salt.  Let stand uncovered 15 minutes.  Drain.  Combine potatoes, corn, peppers, onion, ham and cheese in baking dish.  Mix milk, margarine and egg.  Beat in baking mix, sugar, pepper and curry powder with  whisk until smooth.  Pour over mixture in pan.  Bake 50-60 minutes or until top is golden brown and center is set.

Cashew Chicken Stir fry

http://www.tasteofhome.com/Recipes/Cashew-Chicken-Stir-Fry

Saucy Stir Fried Pork

http://www.kraftrecipes.com/recipes/saucy-stir-fried-pork-104510.aspx

Salsa Ranch Chicken Wraps

http://www.tasteofhome.com/Recipes/Salsa-Ranch-Chicken-Wraps


I use italian herb "Flat Out" wraps

Hot Colby Ham Sandwiches

http://www.tasteofhome.com/Recipes/Hot-Colby-Ham-Sandwiches

Mexican Stuffed Shells

about 20 pasta stuffing shells, cooked , drained and rinsed
1 pound of ground beef
1 24 ounce jar salsa or picante sauce, mild or medium
1/2 C. water
1 8 ounce can tomato sauce
1 can (4 ounces) chopped green chilies, drained
1 cup or more shredded Monterey Jack Cheese
1 large can Durkee French Fried Onions

Brown ground beef, drain.  Combine salsa, water and tomato sauce, stir 3/4 Cup into ground beef along with chilies, 1/2 Cup or more cheese and 1 cup fried onions.  Mix well.  Pour half of remaining sauce mixture on bottom of 9 x 12 baking dish.  Stuff cooked shells with ground beef mixture.  Arrange shells in baking dish.  Pour remaining sauce over shells.  Bake, covered, at 350 for 30 minutes.  Top with 1 cup or more remaining cheese and onions.  Baked, uncovered, 5 minutes longer.  

Mom's Belgium Waffles

1 1/2 C. Flour
1 1/2 tsp. Baking Powder
1/3 C. Melted Butter
1/2 tsp Salt
1 Tbls. Sugar
2 Eggs
1 C. Milk

Grease waffle iron before heating.  Stir, using a whisk, Flour, Baking Powder, Salt and Sugar.  Add Eggs.  Add Milk and melted Butter.  Pour into waffle iron.  Makes 4-5 Belgium Waffles or you can use a regular waffle iron.

Jeanne's Chili

Brown 1+ pound ground beef with some chopped onion and celery.  Add 2 (16 ounce-ish) cans any brand BBQ style baked beans (I use Chili Starter), 2 (16 ounce) cans any brand tomato sauce. Add 1/2 can water for each can. (this  gets the last bits out of the cans), 1 beef bouillon cube.  Bring to a boil.  Simmer 15 minutes.
Add 1 cup frozen mixed vegetables, pinch of marjoram and thyme.  Add 1/2 tsp (more or less) red pepper flakes.  Simmer 15 minutes more.  This recipe is very forgiving. Measurements need not be perfect. Can add more or less.  Can top bowl of chili with shredded cheddar cheese or, my favorite, some Mac n' Cheese.

Cheddar Macaroni Beef Casserole

http://www.kraftrecipes.com/recipes/cheddar-macaroni-beef-casserole-105219.aspx

Cheesy Vegetable Chowder

 3 1/4 Cups Milk
1(10 1/2 ounce) can condensed cream of potato soup
1(10 1/2 ounce) can condensed cream osf celery soup
1 package frozen Green Giant Pasta, Broccoli, Carrots & Cheese Sauce

In a large saucepan, combine milk and soups; mix well.  Cook over medium heat until thoroughly heated.  Meanwhile, prepare frozen vegetables with pasta as directed on package.  Stir into soup mixture.   Heat just to boiling, stirring occasionally. Makes 5  1 1/2 Cups serving.

Broccoli Wild Rice Soup

1 package (6 ounces) Uncle Ben's Chicken and Wild Rice mix
5 Cups water
1 package (10 ounces) frozen broccoli, thawed and chopped (I use any steamer bag kind)
1 medium carrot, chopped
2 Tsp dried, minced onion
1 1/2 Cups milk
1 can (10 3/4 ounces) condensed cream of chicken soup
1 package (8 ounces) cream cheese, cubed

In a large saucepan, combine rice, contents of seasoning packet, chopped carrot and water; bring to a boil.  Reduce heat; cover and simmer for 10 minutes, stirring once.  Stir in the broccoli and onion.  cover and simmer for 5 minutes.  Stir in soup, milk and cream cheese.  Cook and stir until cheese is melted. (A wire whisk works well for breaking up the cheese hunks).  Yield: 10 1-cup servings.  Goes great with Copy Cat Beer Bread.

While searching for a picture to go along with this recipe, I discovered that I had been making this recipe without the milk.  I used to wonder why it was so thick and now I know.

Creamy Chicken Enchiladas

http://www.tasteofhome.com/Recipes/Creamy-Chicken-Enchiladas-3

Lemon Chicken with Pasta

http://www.tasteofhome.com/Recipes/Lemon-Chicken-with-Pasta

Creamy Celery Beef Stroganoff

http://www.tasteofhome.com/Recipes/Creamy-Celery-Beef-Stroganoff

Tastefully Simple Copycat Beer Bread

3 Cups self-rising Flour*
1/2 Cup Granulated Sugar
12 ounces Beer
2 Tablespoons melted butter

*for each cup of self-rising flour, measure 1-1/2 tsp Baking Powder and 1/4 tsp Salt. Add all-purpose flour to equal 1 Cup.  Repeat for each cup.

1.  Preheat oven to 350 F.
2. Mix first 3 ingredients together-stirring just until moistened.  Batter will be lumpy.
3. Pour into greased bread loaf pan.
4. Pour melted butter over the top of the bread.
5. Bake at 350 F for about 1 hour.

Cuts easier when cooled.  Great with soups!

Orange Scones

Orange Scones
Yields 16 scones


1 3/4 cup flour
4 teaspoons baking powder
1/4 cup white sugar
Zest of 1 orange *
Pinch of salt
5 tablespoons cold unsalted butter, cut into small chunks
1/2 cup freshly squeezed orange juice **
1/4 cup sour cream

To brush on:
1 egg
1 tablespoon milk

Preheat oven to 400 degrees F.
In a large mixing bowl, whisk flour, baking powder, sugar, orange zest, and salt. Add the butter using a pastry tool (or your hands) and mix until the mixture is crumbly with pea-sized chunks. Stir in the orange juice and sour cream until just blended. Do not overmix or it will result in tough scones.

Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Divide in  half; gently pat or roll each portion into an 7-in. circle. Beat egg and milk together and brush on each scone.
Cut each circle into eight wedges. (I use my pizza wheel).  Separate wedges and place on a
parchment-lined  baking sheet.  Let scones rest for 10 minutes before baking.

Bake at 400° for 10-15 minutes or until lightly browned.  Cool until room temperature before glazing.

Orange Glaze
1/2 cup powdered sugar
1 tablespoon orange juice
In a small bowl, combine powdered sugar and orange juice until smooth. If too thick, add more orange juice until it is smooth. Spoon over scones.

*if you use Cuties or Clementine oranges, use the zest of 2 of them.  I found out that the peel comes off  the orange when zesting them and it was very hard to do.  If you don't know what zest is, just rub the orange on the fine cut side of a cheese grater.  It leaves behind a fine mess of orange stuff.

**I did not want to use freshly squeezed orange juice so I just used the OJ from the fridge.  I decided to use the Simply Orange brand with Pineapple  for both the scone and the glaze and they turned  out great!  Enjoy!

Sweet Poppy Seed Bread

3 C. Flour
2 1/4 C Sugar (that's right)
4 1/2 tsp Poppy Seeds
1 1/2 tsp Baking Powder
1/2 tsp Salt
3 Eggs
1 1/2 C. Milk
1 C. Oil
1 1/2 tsp Vanilla
1 tsp Almond Extract

Almond Glaze:
1 C Powdered Sugar
1/3 C Orange Juice
1/2 tsp Almond Extract
1/2 tsp Vanilla

Combine milk, oil, eggs and extracts.  Add dry ingredients.  Mix until moistened.  Grease 2 loaf pans.  Bake 350 for  about 1 1/4 hours.  May need to cover edges with foil last 15 minutes to prevent overbrowning. 

Cool for 10 minutes.  Pour glaze on top of loaves and remove from pans.

Overnight Caramel Pecan Rolls

Ingredients:

1 cup milk 1 (.25 ounce) package active dry yeast 1/4 cup warm water 2 tablespoons and 2 teaspoons white sugar 2 tablespoons and 2 teaspoons vegetable oil 1-1/2 teaspoons baking powder 1 teaspoon salt 1/2 egg

3-1/2 cups all-purpose flour Caramel Topping 1 cup packed brown sugar 1/2 cup butter 2 tablespoon light corn syrup 1 cup pecan halves  Filling 2 tablespoons butter, softened 1/4 cup white sugar 2-1/4 teaspoons ground cinnamon (these amounts do not have to be exact)

Directions:

1.	Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2.	In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg and 2 cups flour. Beat until smooth. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 4 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3.	Heat brown sugar and  butter until melted. ( Use whisk) Remove from heat; stir in corn syrup. Spread in  9x13 inch baking pan. Sprinkle pecans on top.
4.	When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls.( ( use fishing line or dental floss)  Place the rolls slightly apart in pan. Wrap pan with aluminum foil and refrigerate at least 12 hours but no longer than 48.
5.	Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees.  Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls.   Helpful hints:  When inverting, I laid a piece of parchment paper on a jellyroll pan.  No mess.  Place 9x13 dish in soapy water to make clean-up a breeze.  To use fishing line/floss to cut the dough, lay perpendicular under log of dough. Holding both ends of string, cross over and pull..  Enjoy.  These are fantabulous!	I

Lemon Poppy Seed Scones

 

 

Ingredients

• 3 cups all-purpose flour
• 1 cup sugar
• 1 tablespoon sugar
• 3 tablespoons poppy seeds
• 1 tablespoon baking powder
• 2 teaspoons grated lemons, rind of
• 1 teaspoon salt
• 10 tablespoons chilled unsalted butter, cut into small pieces
• 1 large eggs
• 2 tablespoons fresh lemon juice
• 1/3 cup whole milk (2% worked fine)

Directions

1. Preheat oven to 375F degrees.
2. Position rack in middle of oven.
3. Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel and salt in food processor.
4. Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
5. Whisk egg, and lemon juice in medium bowl to blend.
6. Add flour mixture.
7. Using on/off turns, process until moist clumps form.
8. Add 1/3 cup milk.
9. Using on/off turns, process just until dough comes together, adding more milk if dough seems dry.
10. Using floured hands, gather dough into ball. Split into 2 equal halves.
11. Flatten each to 8" round.
12. Cut round into 8 wedges.

13. Transfer scones to large baking sheet lines with parchment paper; brush with milk.
14. Sprinkle with remaining 1 tbs sugar.
15. Bake until scones are golden brown , about 25 minutes.
16. Transfer to rack and cool.

When cooled, I made a mixture of powdered sugar, lemon juice and water and brushed it on each scone.

These were a bit crispy on the outside and soft on the inside.  Very Good! 

Turtle Shells

1 pkg Azteca Salad Shells (in the refrigerator section)
1 pkg (12 oz) Caramels
1/2 Cup canned  Sweetened Condensed Milk
1 cup Milk Chocolate Chips (not semi-sweet)
1 Cup (6 0z) Pecan pieces

Preheat oven to 350.  Cut each shell into 8 pie-shaped wedges.  (I use a pizza cutter)  Bake on parchment paper for 7-9 minutes or until golden brown.  Remove shells and place on waxed paper.  Place caramels and Sweetened Condensed Milk in a microwave safe bowl.  Microwave on medium for 3 minutes: stir and repeat for 3 minutes, stirring often.  Spread caramel onto cooled shells; top with pecans.  Microwave chocolate  on medium for 30 seconds; stir and repeat until melted.  Drizzle chocolate over caramel and pecans.  Makes 32

Make sure when you melt your chocolate chips that the microwave, bowl and stirring instrument are completely dry and void of moisture.

I personally prefer to use a hunk of milk chocolate. (not from a candy bar).  I would imagine that you could use those Wilton chocolate wafer disks for melting also.

These are one of the yummiest treats I've ever made.

Orange- Glazed Tropical Fruit Scones

Cranberry Walnut Scones

 

Hazelnut Chip Scones

24 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

• 4 cups all-purpose flour
• 3 tablespoons sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cream of tartar
• 3/4 cup cold butter
• 1 egg, separated
• 1-1/2 cups refrigerated hazelnut nondairy creamer *
• 1-1/2 cups  Semi-Sweet Chocolate Chips
• Additional sugar
• 
  SPICED BUTTER:   (Optional)
• 1/2 cup butter, softened
• 3 tablespoons brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg

Directions

• In a bowl, combine the first five ingredients; cut in butter until
• crumbly. In a bowl, whisk egg yolk and creamer; add to dry
• ingredients just until moistened. Stir in the chocolate chips.
• Turn onto a floured surface; knead 10 times. Divide dough in thirds.
• Pat each portion into a 8-in. circle; cut into eight wedges.

• Separate wedges and place on parchment-lined baking sheets.
• Beat egg white; brush over dough. (< I skip this step) Sprinkle with additional sugar.
• Bake at 425° for 15-18 minutes or until golden brown.
• Meanwhile, in a small bowl, combine the spiced butter ingredients;
• beat until smooth. Serve with warm scones. Yield: 24 scones. 

*I have vowed to try all the different flavors of creamers out there.  I've tried many so far and the flavor of the scone does not change much.  I am leary of trying something like the gingerbread creamer though.  I must say that I prefer these scones room temperature.

Cinnamon Chip Scones

24 ServingsPrep: 25 min. Bake: 10 min.

Ingredients

• 3-1/4 cups all-purpose flour
• 1/3 cup plus 2 tablespoons sugar, divided
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup cold butter, cubed
• 1 cup buttermilk
• 1 package (10 ounces) HERSHEY®’S Cinnamon Chips
• 2 tablespoons butter, melted
• Cinnamon Sugar mixture

Directions

• In a large bowl, combine the flour, 1/3 cup sugar, baking powder,
• baking soda and salt. Cut in butter until mixture resembles coarse
• crumbs. Stir in buttermilk just until moistened. Fold in chips.
• 
  
• Turn onto a lightly floured surface; knead gently 10-12 times or
• until dough is no longer sticky. Divide in 3rds; gently pat or roll
• each portion into an 7-in. circle. Brush with butter and sprinkle
• with cinnamon sugar mixture.
• 
  
• Cut each circle into eight wedges. (I use my pizza wheel) Separate wedges and place on a
• parchment-lined  baking sheet. Bake at 425° for 10-13 minutes or until
• lightly browned. Serve warm. Yield: 24

Equivalent Measures

Recipe Substitutions

http://www.squidoo.com/recipesubstitutions

Dusen Confecto

2 1/3 cups sifted all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup butter or real margarine ( not that spread stuff)
3/4 cup grated unblanched almonds
1 1/2 teaspoons vanilla extract
1/2 cup  raspberry jelly
Granulated sugar for coating

Preheat oven to 350 degrees F. Combine flour, sugar and salt together into bowl;
cut in butter with pastry blender until mixture resembles coarse meal. Blend
in almonds and vanilla; work mixture with fingers until a ball of dough is
formed. Roll dough thin on floured surface; cut with small cutter. Place on
cookie sheets line with parchment paper.  Bake at 350 degrees F. for 8 to 10 minutes.
While hot, spread  half of the cookies with jelly; place another cookie on top to
form sandwich. Coat cookies with granulated sugar. Cool. Makes about 7 dozen.

Cinnamon Disks

1 1/4 Cups Flour
1 Tsp Baking Powder
1/4 Tsp Salt
1/2 Cup Softened Margarine
1 Cup Sugar
1 Egg, beaten
1 Tsp Vanilla

Chill 1 hour.  Roll in 1" balls. Roll in mixture of colored sugars, nuts and cinnamon.  Press top with glass or cup to flatten.  Bake 350 F for 15 minutes on parchment-lined cookie sheets.

Mexican Wedding Cakes

1 cup butter, softened (or margarine but not spread)
1/2 cup powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups sifted all-purpose flour
Powdered sugar for coating

Preheat oven to 400 degrees F. Cream butter; add sugar gradually. Blend in
salt, vanilla and flour (mixture will be stiff). Use small cookie dough baller. Shape into logs.
place on parchment-lined cookie sheets. Bake at 400 degrees F.  10-12 minutes.
While hot, roll in powdered sugar. Makes about 3 dozen.

Glazed Toffee Bonbons

	1/2   cup butter or margarine, softened 1/2   cup packed brown sugar 1/2   teaspoon vanilla 1      egg 1 3/4   cups Gold Medal® all-purpose flour 1/4   teaspoon baking soda 1/4   teaspoon salt 3   bars (1.4 oz each) chocolate-covered English toffee candy, finely chopped ( I bought an 8 oz bag of Heath milk chocolate toffee bits from the baking aisle and used about a cup and saved the rest for garnish). Glaze 1/4        cup butter or margarine 1/2        cup packed brown sugar 3           tablespoons milk 1 1/3     cups powdered sugar  1/3       cup semisweet chocolate chips* 1/3       cup white vanilla baking chips * Heat oven to 325°F. In large bowl, beat 1/2 cup butter, 1/2 cup brown sugar, the vanilla and egg with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, baking soda and salt. Reserve 1/3 of the chopped candy for garnish. Stir remaining chopped candy into dough. Shape dough into 1-inch balls. On parchment-lined cookie sheets, place balls 1 inch apart. Bake 11 to 14 minutes or until edges start to brown and tops of cookies feel set when tapped. Place cooling racks on waxed paper. Immediately remove cookies from cookie sheets to cooling racks. Meanwhile, in 1-quart saucepan, heat 1/4 cup butter, 1/2 cup brown sugar and 2 tablespoons of the milk over medium-low heat, stirring frequently, until mixture just comes to a boil and sugar is dissolved. Stir in powdered sugar; beat with wire whisk if necessary to remove lumps. Immediately dip tops of cookies into glaze, or spread glaze on tops of cookies. (Cookies don’t need to be completely cooled, just firm and set.) Place on rack; let stand about 10 minutes until glaze is set. If glaze starts to set in saucepan, reheat over medium-low heat and beat with whisk until softened. Place chocolate chips and vanilla chips in separate small microwavable bowls. Microwave each on High 1 1/2 to 2 minutes, stirring every 30 seconds, until melted and smooth. Using tip of spoon, drizzle each flavor generously over cookies. Sprinkle with remaining candy. Refrigerate 20 minutes to set quickly. Makes About 4 dozen cookies *instead of chips, I melted block chocolate and white chocolate and put them each in their own squeeze bottle and drizzled this way.  You could also put in  plastic sandwich bags and snip the end off and drizzle that way.