Recipes: Christmas cookies

Here's the recipes that I'm making for this year. I've included points
and notes where possible. I believe there's a recipe in there somewhere
with a grevious error in it - something like having put "cups" instead
of "teaspoons" for a spice or baking soda or something like that. If
you see an outrageous amount of one of those listed for a recipe, that's
the one I couldn't find to corrent. The numbers in parenthesis by the
serving size are the actual yield I got from the recipe. The points and
nutritional info are based on the actual yield as opposed to what the
recipe is supposed to make. And I've just figured out that I've baked
over 1100 cookies/treats in the last week!

The only ones I haven't baked yet:
Christmas Lemon Cookies
Date Pinwheels
Mexican Chocolate Cookies
Molasses Crinkles
Stained Glass Cookies

Those will have to get baked the week of the 8th.


Amberle3

Apple Spice Cookies

Serving Size : 84 (106) Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup vegetable shortening
2 ½ cups sugar
1 cup dark molasses
4 ½ cups flour, all-purpose
2 tablespoons baking soda
2 teaspoons salt
1 ½ teaspoons cinnamon
1 teaspoon cloves, ground
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup skim milk
1 cup apple jelly
1/4 cup sugar -- for rolling

Preheat oven to 350F. Cream shortening and sugar until fluffy. Add
molasses and blend well. In a medium bowl, combine flour, baking soda,
salt, cinnamon, cloves, ginger and nutmeg. Alternately stir dry
ingredients and milk into creamed mixture, blending well after each
addition. Shape dough into 1-inch balls.

Roll balls in sugar and place on ungreased baking sheets. Make a small
indentation with thumb in the top of each ball. Use a teaspoon to place
a
small amount of apple jelly in each indentation. Bake 8 to 10 minutes.
Cookies will be very soft, but will harden as they cool. Remove from
sheets and cool on wire racks.

Per Serving (excluding unknown items): 73 Calories; 2g Fat; trace
Dietary Fiber
1.6 points
- - - - - - - - - - - - - - - - - - -

Bizcochitos

Serving Size : 96 (66) Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter or margarine
1 cup sugar -- divided
1 egg yolk
1 tablespoon skim milk
2 1/2 cups flour, all-purpose
4 1/2 teaspoons cinnamon -- divided
2 teaspoons anise seed
1/2 cup white wine

In a large mixing bowl, cream butter, 1/2 cup sugar, egg yolk and milk.
In a medium bowl, combine flour, 1 1/2 cup cinnamon and anise seed.
Add flour mixture to creamed mixture, stirring until combined. Stir in
wine. Wrap dough in plastic wrap and chill 2 hours.

Preheat oven to 350F. On a lightly floured surface use a floured
rolling
pin to roll out dough to 1/8" thickness. Cut into desired shapes using
a 2"
cookie cutter. Transfer cookies to lightly greased baking sheets and
bake
10 to 12 minutes or until edges are very lightly browned.

In a small bowl, combine remaining half cup sugar and remaining 3
teaspoons of cinnamon. Coat warm cookies with sugar mixture. Store in
airtight container.

Description:
"Mexican cookies with a milk licorice flavour"

Per Serving (excluding unknown items): 56 Calories; 3g Fat , trace
Dietary Fiber
1.4 points
- - - - - - - - - - - - - - - - - - -

Cappuccino Fudge

Serving Size : 48 Preparation Time :0:00
Categories : Holiday slices and bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon boiling water
1 tablespoon instant coffee
1 teaspoon cinnamon
2 1/2 cups sugar
1/2 cup margarine
5 ounces evaporated skim milk
7 ounces marshmallow cream
12 ounces semisweet chocolate chips
1 teaspoon vanilla

Line 13x9 inch pan with foil so that foil extends over sides of pan;
butter
foil. In small bowl, combine boiling water, instant coffee and
cinnamon;
set aside. In large saucepan, combine sugar, margarine and evaporated
milk. Bring to a boil over medium -high heat, stirring constantly.
Continue boiling 5 minutes over medium heat, stirring constantly.
Remove from heat. Add marshmallow cream, chocolate chips,
coffee-cinnamon mixture and vanilla; blend until smooth. Pour into
foil-lined, buttered pan. Cool to room temperature. Score fudge into
48
squares. store in refrigerator, makes about 3 pounds.

Description:
"Coffee and cinnamon add a special flavour to this creamy fudge"

Per Serving (excluding unknown items): 107 Calories; 4g Fat , trace
Dietary Fiber
2.5 points
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Chocolate Glazed Peppermint Cookies

Serving Size : 36 (66) Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 ounces refrigerated sugar cookie dough
3 tablespoons peppermint mints -- crushed
GLAZE
½ cup semisweet chocolate chips
1 ½ teaspoons shortening

Heat oven to 350. Slice well-chilled dough into 1/4 inch-thick slices.
Place slices 2 inches apart on ungreased cookie sheets. Sprinkle 1/4
teaspoon peppermint candy in centre of each slice.

Bake for 7 to 11 minutes or until light golden brown. Cool slightly,
remove from cookie sheets. Cool completely.

In small saucepan, melt chocolate chips and shortening over low heat.
Drizzle over cooled cookies. Let stand until set.


Per Serving (excluding unknown items): 47 Calories; 2g Fat , trace
Dietary Fiber
1.1 points
- - - - - - - - - - - - - - - - - - -

Christmas Cookie Slices

Serving Size : 84 (137) Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1 cup margarine
1 ½ teaspoons vanilla
2 eggs
3 cups flour, all-purpose
1 teaspoon salt
½ teaspoon baking soda

Mix sugar, margarine, vanilla and eggs in large bowl. Stir in remaining

ingredients. Divide into 3 equal parts. Shape each part into a roll,
about
1.5 inches in diameter. Coat rolls in coloured sugar or sprinkles
before
chilling. Wrap and refrigerate at least 4 hours.

Heat oven to 400. Cut rolls into 1/8 inch slices. Place about 1 inch
apart
on ungreased cookie sheets. Bake 8 to 10 minutes or just until golden
brown around edges. Immediately remove from cookie sheets. Cool on
wire rack.


Per Serving (excluding unknown items): 29 Calories; 1g Fat; trace
Dietary Fiber
0.7 points
- - - - - - - - - - - - - - - - - - -

Christmas Lemon Cookies

Serving Size : 36 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
COOKIES
1 cup butter or margarine
½ cup sugar
1 teaspoon lemon peel -- grated & dried
2 ½ cups flour, all-purpose
ICING
2 1/4 cups confectioner's sugar
5 tablespoons skim milk
red and green food colouring
dragees to decorate

For cookies: cream butter, sugar and lemon peel in a large bowl until
fluffy. stir in flour; kneed dough until a soft ball forms. Cover and
chill
20 minutes.

Preheat over to 300F. On a lightly floured surface, use a floured
rolling
pin to roll out dough to 1/4 inch thickness. Use a tree shaped cookie
cutter to cut out dough. Transfer cookies to a greased baking sheet.
Bake 20 to 25 minutes or until cookies are light brown. Cool on wire
rack.

For icing: mix confectioners sugar and milk together in medium bowl
(icing will be thin). Divide icing evenly into 2 small bowls. Tint 1
bowl
red, 1 green and leave 1 bowl white. Pour icing over tops of cookies,
smoothing with a spatula. Decorate with Dragees. Allow icing to
harden. Store in an air-tight container.

Per Serving (excluding unknown items): 117 Calories; 5g Fat; trace
Dietary Fiber
2.8 points
- - - - - - - - - - - - - - - - - - -

Cookie Tartlets

Serving Size : 72 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Tartlet Shells
20 ounces refrigerated sugar cookie dough
Lemon Pistachio Filling
1 cup lemon pie filling
1/4 cup pistachio nuts -- chopped
Chocolate Orange Filling
2 cups confectioner's sugar
1/4 cup unsweetened cocoa
2 tablespoons margarine
2 tablespoons grated orange peel
3 tablespoons orange juice -- or up to 4 tablespoons
Raspberry Cream Filling
3 ounces cream cheese -- softened
1 cup confectioner's sugar
2 tablespoons raspberry jam -- seedless

Heat oven to 350. Lightly grease and sugar 24 miniature muffin cups or
small tart
pans. Cut 1/3 of dough into 12 (1/4) slices. Cute each of these in
half. Roll each half
into a ball; gently press in bottom and up sides of muffin cup, using
floured fingers if
dough is sticky. Using fork, prick dough several times. Bake at 350
for 7 to 9 minutes
or until light golden brown. Cool; remove from pans. Repeat with
remaining dough
to make 72 tart cups. Fill 24 cups with chocolate orange filling, 24
with lemon
pistachio and 24 with raspberry cream filling. Cover and store in
refrigerator.

Lemon Pistachio Filling:
Spoon or decoratively pipe 2 teaspoons pie filling into each tart cup;
sprinkle ½
teaspoon pistachios over top of each tart.
Chocolate Orange Filling:
In small mixer bowl, combine powdered sugar, cocoa, margarine, orange
peel and 2
tablespoons of the orange juice; mix well. Add remaining orange juice 1
tablespoon at
a time beathing until filling is smooth and fluffy. Spoon or
decoratively pipe 2
teaspoons filling into each tart cup.

Raspberry Cream Filling:
In small bowl, combine all raspberry filling ingredients; mix until
light and fluffy.
Spoon or decoratively pipe into each tart cup.

Per Serving (excluding unknown items): 81 Calories; 3g Fat; trace
Dietary Fiber
NOTES: I cheated on these. I used powdered chocolate mousse mix and
lemon pie filling for the tarts! Turned out great.
- - - - - - - - - - - - - - - - - - -

Date Pinwheels

Serving Size : 60 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
½ cup butter or margarine
1 cup brown sugar, packed
1 egg
1 ½ teaspoons vanilla
2 cups flour, all-purpose
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1/4 teaspoon nutmeg
8 ounces chopped dates
½ cup water
1/4 cup sugar
1/4 teaspoon cinnamon

In a large bowl, cream butter, brown sugar, egg and vanilla. In a
separate bowl,
combine flour, baking soda, salt, ½ teaspoon cinnamon, and nutmeg. Stir
flour
mixture into creamed mixture. Cover and refrigerate dough at least 2
hours or
until well chilled.

In a saucepan, combine dates, water, sugar and 1/4 teaspoon cinnamon
over low
heat. Cook, stirring constantly, until thickened; cool.

Preheat oven to 350F. Divide dough into three equal parts. Roll each
third of
dough into a rectangle 8 x 10 inches and 1/4 inch thick. Spread 1/3 of
date
mixture over each rectangle. Starting with one long end, roll up
sough. Cut into
½ inch thick slices. Place on lightly greased baking sheets. Bake 14
to 16
minutes or until lightly browned. Cool on wire racks.

Description:
"Easy-to-make refrigerator cookies that have all the good, spicy
flavour or
Grandma's traditional version"

Per Serving (excluding unknown items): 58 Calories; 2g Fat; trace
Dietary Fiber
1.3 points
- - - - - - - - - - - - - - - - - - -

Festive Cherry Nut Topped Cookies

Serving Size : 48 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup margarine
2/3 cup sugar
2 teaspoons vanilla
½ teaspoon almond extract
1 egg
2 cups flour, all-purpose
½ teaspoon baking powder
1/3 cup candied cherries -- red, chopped
1/4 cup pecans -- chopped
1/4 cup cherry preserves
½ teaspoon confectioner's sugar

Heat oven to 350. In large bowl, beat margarine and sugar until light
and
fluffy. Add vanilla, almond extract, and egg; blend well. Lightly
spoon
flour into measuring cup, level off. Stir in flour and baking powder,
mix
well.

Divide dough into 4 equal parts. on lightly floured surface, shape each

part into 12x3/4 inch roll, place on ungreased cookie cheets. Using
handle of wooden spoon or finger, make an indentation about 1/2 inch
wide and 1/4 inch deep lengthwise down centre of each roll.

In small bowl, combine cherries, pecans and preserves. Fill each dough
indentation with 2 tablespoons of the cherry mixture.

Bake for 15 to 20 minutes or until light golden brown. Cool 10 minutes.

Cut each log diagonally into 12 equal pieces. Dust lightly with
powdered
sugar. Cool on wire racks.

Per Serving (excluding unknown items): 67 Calories; 3g Fat; trace
Dietary Fiber
1.6 points
- - - - - - - - - - - - - - - - - - -

Fruitcake Christmas Cookies

Serving Size : 36 (60) Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine
1 cup sugar
1 egg -- beaten
1/2 teaspoon baking soda
1/4 cup milk -- soured
1 3/4 cups flour, all-purpose
1/2 teaspoon salt
3/4 cup candied cherries
3/4 cup chopped dates
3/4 cup chopped pecans

Cream butter and sugar. Stir in egg. Stir together baking soda and
sour
milk. Gradually add to creamed mixture. (NOTE: Milk may be soured
by stirring 1 tablespoon lemon juice or vinegar into scant 1/4 cup whole

milk). Combine flour and salt. Gradually add to creamed mixture. Stir
in
fruit and pecans until well blended. Drop teaspoons of dough onto
greased baking sheets. Bake in preheated 305F oven 10-12 minutes.
Cool cookes on wire racks.

Frost with buttercream frosting if desired.

Per Serving (excluding unknown items): 61Calories; 3g Fat; 1g Dietary
Fiber
1.5 points
- - - - - - - - - - - - - - - - - - -

German Honey Bars

Serving Size : 72 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups flour, all-purpose
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 cup honey
1/2 cup molasses, blackstrap
3/4 cup brown sugar, packed
3 tablespoons butter -- melted
1 large egg
1/2 cup chopped almonds -- toasted, optional
GLAZE
1 1/4 cups confectioner's sugar
3 tablespoons lemon juice
1 teaspoon lemon peel -- grated

Preheat oven to 350. Grease 15x10 inch jelly-roll pan; set aside.

Combine flour, cinnamon, baking powder, baking soda, salt, cardamom and
ginger in
medium bowl. Combine honey and molasses in medium saucepan; bring to a
boil over
medium heat. Remove from heat; cool 10 minutes.

Stir brown sugar, butter and egg into honey mixture. Place brown sugar
mixture in
large bowl. Gradually add flour mixture. Beat at low speed with
electric mixer until
dough forms. Stir in almonds with spoon, if desired. (dough will be
slightly sticky).

Spread dough evenly into prepared pan. Bake 20 to 22 minutes or until
golden brown
and set. Remove pan to wire rack; cool completely.

Prepare glaze. Spread over cooled cookie base. Let stand until set,
about 30 minutes.
Cut into 2x1 inch bars. Store tightly covered at room temperature or
freeze up to 3
months.

GLAZE INSTRUCTIONS: Place all ingredients in medium bowl; stir with
spoon until
smooth.

Per Serving (excluding unknown items): 58 Calories; 1g Fat; trace
Dietary Fiber
1.2 points
- - - - - - - - - - - - - - - - - - -

Iced Monster Cookies

Serving Size : 48 (60) Preparation Time :0:00 - Categories :
Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter or margarine -- softened
1 cup sugar
3 eggs
1 teaspoon vanilla
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Monster Cookie Icing
1/2 cup vegetable shortening
1/2 cup butter or margarine
1 teaspoon vanilla
4 cups confectioner's sugar -- sifted
2 tablespoons skim milk

In a large bowl with an electric mixer, blend together the butter and
sugar. Add the eggs,
vanilla, and 1 cup flour and mix well. By hand, fold the remaining
flour, the baking soda, and
the baking powder. Refrigerate for at least 2 hours.

Preheat oven to 375 degrees. Lightly grease a large baking sheet.
On a lightly floured board, roll out the dough until it is 1/4 inch
thick. Cut out the cookies with
the cookie cutters and place them on the baking sheet. Bake for 8 to 10
minutes, until lightly
browned. Remove from the oven and let cool. Turn the oven down to about
200 degrees.

Cream butter and shortening with electric mixer. Add vanilla. Gradually
add sugar, one cup at a
time, beating well on medium speed. Scrape sides and bottom of bowl
often. When all sugar has
been mixed in, icing will appear dry. Add milk and beat at medium speed
until light and fluffy.
Keep icing covered with a damp cloth until ready to use. For best
results, keep icing bowl in
refrigerator when not in use. Refrigerated in an airtight container,
this icing can be stored 2
weeks. Re-whip before using.

To color:
Use regular food coloring, adding one drop at a time to a portion of the
icing and whipping until
desired color is reached. Remember the icing will get darker when melted
over the cookies, so
don't use too much coloring. Want black icing? You may notice that no
matter how much black
food coloring you use, that the icing never gets beyond a silver color.
Don't worry! When the
icing is heated, it will turn jet-black. So don't overdo the black
coloring. Silver is the color to
shoot for!

Frost the cookies Now here's the trick: put them back in the oven, and
watch them carefully.
Don't go away! This only takes about 30 seconds to one minute, depending
on how hot the oven
is. What you want is for the icing to darken, that means the sugar has
melted. Remove from
oven and allow to cool thoroughly.

Per Serving (excluding unknown items): 127 Calories; 7g Fat; trace
Dietary Fiber
3.1 points
- - - - - - - - - - - - - - - - - - -

Mexican Chocolate Cookies

Serving Size : 36 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups butter -- softened
1 3/4 cups sugar
2 eggs -- slightly beaten
3 cups flour, all-purpose
1 1/2 cups cocoa
1 teaspoon ginger
1/2 teaspoon black pepper
1/4 teaspoon salt
5 ounces semisweet chocolate squares -- melted

Cream butter and sugar. Add eggs and beat until fluffy. Sift dry
ingredients together and gradually add to creamed mixture. Beat until
well blended adding more flour if dough seems too soft. Divide dough
into thirds and wrap in plastic wrap. Chill at least 1 hour.

On a lightly floured surface use a floured rolling pin to roll out dough
to
1/8" thickness. Cut with desired cookie cutters. Place on greased
baking
sheets. Bake in preheated 375F oven 8-10 minutes until crisp but not
darkened. Cool on wire racks, drizzle melted chocolate on cookie tops.


Per Serving (excluding unknown items): 174 Calories; 10g Fat; 2g Dietary
Fiber
3.9 points
- - - - - - - - - - - - - - - - - - -

Molasses Crinkles

Serving Size : 36 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup brown sugar, packed
1/2 cup margarine
1/4 cup shortening
1/4 cup molasses
1 egg
2 cups flour, all-purpose
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
granulated sugar

Mix brown sugar, margarine, shortening, molasses and egg in medium
bowl. Site in remaining ingredients except granulated sugar. Cover and

refrigerate at least 1 hour but no longer than 24 hours.

Heat oven to 375. Shape dough into 1 1/4 inch balls; roll in granulated

sugar. Place about 2 inches apart on ungreased cookie sheet. Bake 10
to
11 minutes or just until set. Cool slightly, remove from cookie sheet.


Per Serving (excluding unknown items): 92 Calories; 4g Fat; trace
Dietary Fiber
2.2 points
- - - - - - - - - - - - - - - - - - -

Oatmeal Scotchies

Serving Size : 48 (81) Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups flour, all-purpose
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup margarine -- or butter
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 eggs
1 teaspoon vanilla
3 cups oats
2 cups butterscotch chips

Preheat oven to 375.

Combine flour, bakind soda, salt and cinnamon in small bowl. Beat
butter, granulated sugar, brown sugar, eggs and vanilla in large bowl
until
creamy. Gradually beat in flour mixture. Stir in oats and butterscotch

chips. Drop by rounded tablespoons onto ungreased cookie sheets.

Bake for 7 to 8 minutes for chewy cookies, 9 to 10 for crisp cookies.
Let
stand for 2 minutes, remove to wire racks to cool completely.


Per Serving (excluding unknown items): 80 Calories; 3g Fat; 1g Dietary
Fiber
1.8 points
- - - - - - - - - - - - - - - - - - -

Spicy pumpkin cookies

Serving Size : 84 (117) Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups shortening
2 cups sugar
16 ounces pumpkin -- solid pack
2 eggs
2 teaspoons vanilla
4 cups flour, all-purpose
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
2 cups raisins
1 cup chopped nuts

Preheat oven to 350

Combine shortening, sugar, pumpkin, eggs, and vanilla in large bowl,
beat
well.

Combine flour, baking powder, cinnamon, and allspice in medium bowl.
Add to pumpkin mixture; mix well. Stir in raisins and nuts. Drop
rounded teaspoons of dough 2 inches apart onto greased cookie sheets.

Bake for 12 to 15 minutes. Cool on wire rack. If desired, frost with
vanilla frosting.

Per Serving (excluding unknown items): 77 Calories; 4g Fat; 1g Dietary
Fiber
1.9 points
- - - - - - - - - - - - - - - - - - -

Stained Glass Cookies

Serving Size : 48 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces lifesavers candy
20 ounces refrigerated sugar cookie dough


Heat oven to 350. Line cookie sheets with parchment paper. Place same
coloured lifesavers in small bag and seal. With hammer or smooth side
of
meat mallet gently pound to crush candy. Repeat with remaining candies.

Cut dough into 1/8 slices, or roll to that thickness. If rolling, cut
dough
with floured 2-inch cookie cutters. With smaller cookie cutters or
sharp
knife, cut out centre of each cookie leaving at least 1/2 inch frame.
Place
small centres on separate ungreased cookie sheet and bake for 4 to 6
minutes.

Place cutout cookies on parchment lined sheets. Place 1/4 to 1/2
teaspoon crushed candy in centre of each cutout, making sure candy
touches the edges of cookie (do not mound candy in centres of cookies).

Bake for 5-9 minutes or until edges of cookies are light golden brown
and
candy is melted and fills centre of cookies. Cool 5 to 7 minutes on
cookie
sheets or until candy is hardened. Remove from cookie sheets and cool
completely.

Per Serving (excluding unknown items): 65 Calories; 2g Fat; trace
Dietary Fiber
1.5 points

NOTES : Cookies can be made as ornaments by making hole in the tops of
cookies
with a straw. Reshape holes after baking and thread with ribbon once
cool.
- - - - - - - - - - - - - - - - - - -

Swiss Mocha Treats

Serving Size : 48 (43) Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces bittersweet chocolate -- broken
1/2 cup butter -- plus 2 tablespoons
1 tablespoon instant cappuccino-flavored coffee mix
1 teaspoon vanilla
1 3/4 cups flour, all-purpose
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1 large egg
3 ounces white chocolate -- broken

Melt bittersweet chocolate and 2 tablespoons butter in small, heavy
saucepan over low
heat, stirring often. Add coffee mix; stir until dissolved. Remove
from heat, stir in
vanilla. Let cool to room temperature.

Combine flour, baking soda, and salt in medium bowl.

Beat remaining 1/2 cup butter and sugar in large bowl with mixer at
medium speed
until fluffy. Beat in bittersweet chocolate mixture and egg. Gradually
add flour
mixture. Beat at low speed until well blended. Cover, refrigerate 30
minutes or until
firm.

Preheat oven to 375. Roll tablespoonfuls of dough into 1 inch balls,
place 3 inches
apart on ungreased cookie sheets. Flatten each ball to 1/2 inch thick
with fork dipped
in sugar.

Bake 9 to 10 minutes or until set (do not overbake or cookies will
become dry).
Immediately remove cookies to wire racks; cool completely.

Place white chocolate in small resealable plastic freezer bag; seal
bag. Microwave at
medium 1 minute or until melted. Knead until chocolate is smooth. Cut
off tiny
corner of bag; pipe or drizzle white chocolate onto cooled cookies. Let
stand 30
minutes or until set. Store tightly covered at room temperature or
freeze up to 3
months.

Per Serving (excluding unknown items): 71 Calories; 4g Fat; trace
Dietary Fiber
1.8 points

- - - - - - - - - - - - - - - - - - -

Cherry Hazelnut Balls

Serving Size : 24 (40) Preparation Time :0:00
Categories : Cookies and Bars Dundee Hazelnuts
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter or margarine -- softened
1 cup confectioners' sugar
2 cups sifted all-purpose flour
1/4 teaspoon salt
1/2 cup roasted and finely chopped Oregon hazelnuts
1 8-ounce jar red maraschino cherries -- drained and chopped
1/2 teaspoon vanilla

Cream butter and sugar until light and fluffy. Add flour and salt; blend

thoroughly. Stir in hazelnuts, cherries and vanilla; chill. Shape into
small
balls and place on ungreased baking sheets. Bake in a 275º oven for 30
minutes, or until cookies are lightly browned.

Per Serving (excluding unknown items): 91 Calories; 6g Fat; 1g Dietary
Fiber
2.3 points

- - - - - - - - - - - - - - - - - - -

Shortbread Bites

Serving Size : 160 Preparation Time :0:30
Categories : Cookies and Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cup flour, all purpose
3 tbsp sugar
½ cup cold butter, cut up
1 tbsp red and green sprinkles

Preheat oven to 325?F

In food processor with knife blade attached, pulse flour and sugar until

combined. Add butter and pulse until dough begins to come together.
Place dough in medium bowl. With hand, gently knead in sprinkles until
evenly blended and dough forms a ball.

On lightly floured waxed paper, pat dough into 8" x 5" rectangle; freeze

15 minutes. Cut dough into ½ inch squares. Place squares, ½ inch
apart,
on ungreased large cookie sheet.

Bake cookies 18 to 20 minutes or until light browned on bottom.
Transfer cookies to wire rack to cool. Repeat with remaining dough.
Store cookies in tightly covered container at room temperature up to 1
week or in freezer up to 3 months.

- - - - - - - - - - - - - - - - - - -



Toffee Cornflake Drops

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
200 g toffee
3 cup cornflakes
1 tbsp butter
1 tbsp milk

Melt toffee, butter and milk in microwave until bubbly. Pour over
cornflakes. Mix well, drop by spoonful onto wax paper. Refrigerate
until
set.

--
Amberle3
249/221/220-minigoal/150?
Renewed my commitment to me 3/30/03

Happy Healthy Holidays Exercise Challenge:
http://www.angelfire.com/me4/travelgirl/hhh.htm

New Year, New You Weight Loss Challenge:
http://www.angelfire.com/me4/travelgirl/nyny.htm

Holy smokes! Aren't you the busy one! I'll print these off and maybe try a
few, but won't be trying them all, that's for sure. At least not this year!
Are you giving most of the cookies away Amberle?

--
Brenda
209/174/150
NYNY goal 160

"Amberle3" wrote in message
...
Here's the recipes that I'm making for this year. I've included points
and notes where possible. I believe there's a recipe in there somewhere
with a grevious error in it - something like having put "cups" instead
of "teaspoons" for a spice or baking soda or something like that. If
you see an outrageous amount of one of those listed for a recipe, that's
the one I couldn't find to corrent. The numbers in parenthesis by the
serving size are the actual yield I got from the recipe. The points and
nutritional info are based on the actual yield as opposed to what the
recipe is supposed to make. And I've just figured out that I've baked
over 1100 cookies/treats in the last week!

The only ones I haven't baked yet:
Christmas Lemon Cookies
Date Pinwheels
Mexican Chocolate Cookies
Molasses Crinkles
Stained Glass Cookies

Those will have to get baked the week of the 8th.


Amberle3

Apple Spice Cookies

Serving Size : 84 (106) Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup vegetable shortening
2 ½ cups sugar
1 cup dark molasses
4 ½ cups flour, all-purpose
2 tablespoons baking soda
2 teaspoons salt
1 ½ teaspoons cinnamon
1 teaspoon cloves, ground
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup skim milk
1 cup apple jelly
1/4 cup sugar -- for rolling

Preheat oven to 350F. Cream shortening and sugar until fluffy. Add
molasses and blend well. In a medium bowl, combine flour, baking soda,
salt, cinnamon, cloves, ginger and nutmeg. Alternately stir dry
ingredients and milk into creamed mixture, blending well after each
addition. Shape dough into 1-inch balls.

Roll balls in sugar and place on ungreased baking sheets. Make a small
indentation with thumb in the top of each ball. Use a teaspoon to place
a
small amount of apple jelly in each indentation. Bake 8 to 10 minutes.
Cookies will be very soft, but will harden as they cool. Remove from
sheets and cool on wire racks.

Per Serving (excluding unknown items): 73 Calories; 2g Fat; trace
Dietary Fiber
1.6 points
- - - - - - - - - - - - - - - - - - -

Bizcochitos

Serving Size : 96 (66) Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter or margarine
1 cup sugar -- divided
1 egg yolk
1 tablespoon skim milk
2 1/2 cups flour, all-purpose
4 1/2 teaspoons cinnamon -- divided
2 teaspoons anise seed
1/2 cup white wine

In a large mixing bowl, cream butter, 1/2 cup sugar, egg yolk and milk.
In a medium bowl, combine flour, 1 1/2 cup cinnamon and anise seed.
Add flour mixture to creamed mixture, stirring until combined. Stir in
wine. Wrap dough in plastic wrap and chill 2 hours.

Preheat oven to 350F. On a lightly floured surface use a floured
rolling
pin to roll out dough to 1/8" thickness. Cut into desired shapes using
a 2"
cookie cutter. Transfer cookies to lightly greased baking sheets and
bake
10 to 12 minutes or until edges are very lightly browned.

In a small bowl, combine remaining half cup sugar and remaining 3
teaspoons of cinnamon. Coat warm cookies with sugar mixture. Store in
airtight container.

Description:
"Mexican cookies with a milk licorice flavour"

Per Serving (excluding unknown items): 56 Calories; 3g Fat , trace
Dietary Fiber
1.4 points
- - - - - - - - - - - - - - - - - - -

Cappuccino Fudge

Serving Size : 48 Preparation Time :0:00
Categories : Holiday slices and bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon boiling water
1 tablespoon instant coffee
1 teaspoon cinnamon
2 1/2 cups sugar
1/2 cup margarine
5 ounces evaporated skim milk
7 ounces marshmallow cream
12 ounces semisweet chocolate chips
1 teaspoon vanilla

Line 13x9 inch pan with foil so that foil extends over sides of pan;
butter
foil. In small bowl, combine boiling water, instant coffee and
cinnamon;
set aside. In large saucepan, combine sugar, margarine and evaporated
milk. Bring to a boil over medium -high heat, stirring constantly.
Continue boiling 5 minutes over medium heat, stirring constantly.
Remove from heat. Add marshmallow cream, chocolate chips,
coffee-cinnamon mixture and vanilla; blend until smooth. Pour into
foil-lined, buttered pan. Cool to room temperature. Score fudge into
48
squares. store in refrigerator, makes about 3 pounds.

Description:
"Coffee and cinnamon add a special flavour to this creamy fudge"

Per Serving (excluding unknown items): 107 Calories; 4g Fat , trace
Dietary Fiber
2.5 points
- - - - - - - - - - - - - - - - - - -



Chocolate Glazed Peppermint Cookies

Serving Size : 36 (66) Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 ounces refrigerated sugar cookie dough
3 tablespoons peppermint mints -- crushed
GLAZE
½ cup semisweet chocolate chips
1 ½ teaspoons shortening

Heat oven to 350. Slice well-chilled dough into 1/4 inch-thick slices.
Place slices 2 inches apart on ungreased cookie sheets. Sprinkle 1/4
teaspoon peppermint candy in centre of each slice.

Bake for 7 to 11 minutes or until light golden brown. Cool slightly,
remove from cookie sheets. Cool completely.

In small saucepan, melt chocolate chips and shortening over low heat.
Drizzle over cooled cookies. Let stand until set.


Per Serving (excluding unknown items): 47 Calories; 2g Fat , trace
Dietary Fiber
1.1 points
- - - - - - - - - - - - - - - - - - -

Christmas Cookie Slices

Serving Size : 84 (137) Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1 cup margarine
1 ½ teaspoons vanilla
2 eggs
3 cups flour, all-purpose
1 teaspoon salt
½ teaspoon baking soda

Mix sugar, margarine, vanilla and eggs in large bowl. Stir in remaining

ingredients. Divide into 3 equal parts. Shape each part into a roll,
about
1.5 inches in diameter. Coat rolls in coloured sugar or sprinkles
before
chilling. Wrap and refrigerate at least 4 hours.

Heat oven to 400. Cut rolls into 1/8 inch slices. Place about 1 inch
apart
on ungreased cookie sheets. Bake 8 to 10 minutes or just until golden
brown around edges. Immediately remove from cookie sheets. Cool on
wire rack.


Per Serving (excluding unknown items): 29 Calories; 1g Fat; trace
Dietary Fiber
0.7 points
- - - - - - - - - - - - - - - - - - -

Christmas Lemon Cookies

Serving Size : 36 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
COOKIES
1 cup butter or margarine
½ cup sugar
1 teaspoon lemon peel -- grated & dried
2 ½ cups flour, all-purpose
ICING
2 1/4 cups confectioner's sugar
5 tablespoons skim milk
red and green food colouring
dragees to decorate

For cookies: cream butter, sugar and lemon peel in a large bowl until
fluffy. stir in flour; kneed dough until a soft ball forms. Cover and
chill
20 minutes.

Preheat over to 300F. On a lightly floured surface, use a floured
rolling
pin to roll out dough to 1/4 inch thickness. Use a tree shaped cookie
cutter to cut out dough. Transfer cookies to a greased baking sheet.
Bake 20 to 25 minutes or until cookies are light brown. Cool on wire
rack.

For icing: mix confectioners sugar and milk together in medium bowl
(icing will be thin). Divide icing evenly into 2 small bowls. Tint 1
bowl
red, 1 green and leave 1 bowl white. Pour icing over tops of cookies,
smoothing with a spatula. Decorate with Dragees. Allow icing to
harden. Store in an air-tight container.

Per Serving (excluding unknown items): 117 Calories; 5g Fat; trace
Dietary Fiber
2.8 points
- - - - - - - - - - - - - - - - - - -

Cookie Tartlets

Serving Size : 72 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Tartlet Shells
20 ounces refrigerated sugar cookie dough
Lemon Pistachio Filling
1 cup lemon pie filling
1/4 cup pistachio nuts -- chopped
Chocolate Orange Filling
2 cups confectioner's sugar
1/4 cup unsweetened cocoa
2 tablespoons margarine
2 tablespoons grated orange peel
3 tablespoons orange juice -- or up to 4 tablespoons
Raspberry Cream Filling
3 ounces cream cheese -- softened
1 cup confectioner's sugar
2 tablespoons raspberry jam -- seedless

Heat oven to 350. Lightly grease and sugar 24 miniature muffin cups or
small tart
pans. Cut 1/3 of dough into 12 (1/4) slices. Cute each of these in
half. Roll each half
into a ball; gently press in bottom and up sides of muffin cup, using
floured fingers if
dough is sticky. Using fork, prick dough several times. Bake at 350
for 7 to 9 minutes
or until light golden brown. Cool; remove from pans. Repeat with
remaining dough
to make 72 tart cups. Fill 24 cups with chocolate orange filling, 24
with lemon
pistachio and 24 with raspberry cream filling. Cover and store in
refrigerator.

Lemon Pistachio Filling:
Spoon or decoratively pipe 2 teaspoons pie filling into each tart cup;
sprinkle ½
teaspoon pistachios over top of each tart.
Chocolate Orange Filling:
In small mixer bowl, combine powdered sugar, cocoa, margarine, orange
peel and 2
tablespoons of the orange juice; mix well. Add remaining orange juice 1
tablespoon at
a time beathing until filling is smooth and fluffy. Spoon or
decoratively pipe 2
teaspoons filling into each tart cup.

Raspberry Cream Filling:
In small bowl, combine all raspberry filling ingredients; mix until
light and fluffy.
Spoon or decoratively pipe into each tart cup.

Per Serving (excluding unknown items): 81 Calories; 3g Fat; trace
Dietary Fiber
NOTES: I cheated on these. I used powdered chocolate mousse mix and
lemon pie filling for the tarts! Turned out great.
- - - - - - - - - - - - - - - - - - -

Date Pinwheels

Serving Size : 60 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
½ cup butter or margarine
1 cup brown sugar, packed
1 egg
1 ½ teaspoons vanilla
2 cups flour, all-purpose
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1/4 teaspoon nutmeg
8 ounces chopped dates
½ cup water
1/4 cup sugar
1/4 teaspoon cinnamon

In a large bowl, cream butter, brown sugar, egg and vanilla. In a
separate bowl,
combine flour, baking soda, salt, ½ teaspoon cinnamon, and nutmeg. Stir
flour
mixture into creamed mixture. Cover and refrigerate dough at least 2
hours or
until well chilled.

In a saucepan, combine dates, water, sugar and 1/4 teaspoon cinnamon
over low
heat. Cook, stirring constantly, until thickened; cool.

Preheat oven to 350F. Divide dough into three equal parts. Roll each
third of
dough into a rectangle 8 x 10 inches and 1/4 inch thick. Spread 1/3 of
date
mixture over each rectangle. Starting with one long end, roll up
sough. Cut into
½ inch thick slices. Place on lightly greased baking sheets. Bake 14
to 16
minutes or until lightly browned. Cool on wire racks.

Description:
"Easy-to-make refrigerator cookies that have all the good, spicy
flavour or
Grandma's traditional version"

Per Serving (excluding unknown items): 58 Calories; 2g Fat; trace
Dietary Fiber
1.3 points
- - - - - - - - - - - - - - - - - - -

Festive Cherry Nut Topped Cookies

Serving Size : 48 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup margarine
2/3 cup sugar
2 teaspoons vanilla
½ teaspoon almond extract
1 egg
2 cups flour, all-purpose
½ teaspoon baking powder
1/3 cup candied cherries -- red, chopped
1/4 cup pecans -- chopped
1/4 cup cherry preserves
½ teaspoon confectioner's sugar

Heat oven to 350. In large bowl, beat margarine and sugar until light
and
fluffy. Add vanilla, almond extract, and egg; blend well. Lightly
spoon
flour into measuring cup, level off. Stir in flour and baking powder,
mix
well.

Divide dough into 4 equal parts. on lightly floured surface, shape each

part into 12x3/4 inch roll, place on ungreased cookie cheets. Using
handle of wooden spoon or finger, make an indentation about 1/2 inch
wide and 1/4 inch deep lengthwise down centre of each roll.

In small bowl, combine cherries, pecans and preserves. Fill each dough
indentation with 2 tablespoons of the cherry mixture.

Bake for 15 to 20 minutes or until light golden brown. Cool 10 minutes.

Cut each log diagonally into 12 equal pieces. Dust lightly with
powdered
sugar. Cool on wire racks.

Per Serving (excluding unknown items): 67 Calories; 3g Fat; trace
Dietary Fiber
1.6 points
- - - - - - - - - - - - - - - - - - -

Fruitcake Christmas Cookies

Serving Size : 36 (60) Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine
1 cup sugar
1 egg -- beaten
1/2 teaspoon baking soda
1/4 cup milk -- soured
1 3/4 cups flour, all-purpose
1/2 teaspoon salt
3/4 cup candied cherries
3/4 cup chopped dates
3/4 cup chopped pecans

Cream butter and sugar. Stir in egg. Stir together baking soda and
sour
milk. Gradually add to creamed mixture. (NOTE: Milk may be soured
by stirring 1 tablespoon lemon juice or vinegar into scant 1/4 cup whole

milk). Combine flour and salt. Gradually add to creamed mixture. Stir
in
fruit and pecans until well blended. Drop teaspoons of dough onto
greased baking sheets. Bake in preheated 305F oven 10-12 minutes.
Cool cookes on wire racks.

Frost with buttercream frosting if desired.

Per Serving (excluding unknown items): 61Calories; 3g Fat; 1g Dietary
Fiber
1.5 points
- - - - - - - - - - - - - - - - - - -

German Honey Bars

Serving Size : 72 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups flour, all-purpose
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 cup honey
1/2 cup molasses, blackstrap
3/4 cup brown sugar, packed
3 tablespoons butter -- melted
1 large egg
1/2 cup chopped almonds -- toasted, optional
GLAZE
1 1/4 cups confectioner's sugar
3 tablespoons lemon juice
1 teaspoon lemon peel -- grated

Preheat oven to 350. Grease 15x10 inch jelly-roll pan; set aside.

Combine flour, cinnamon, baking powder, baking soda, salt, cardamom and
ginger in
medium bowl. Combine honey and molasses in medium saucepan; bring to a
boil over
medium heat. Remove from heat; cool 10 minutes.

Stir brown sugar, butter and egg into honey mixture. Place brown sugar
mixture in
large bowl. Gradually add flour mixture. Beat at low speed with
electric mixer until
dough forms. Stir in almonds with spoon, if desired. (dough will be
slightly sticky).

Spread dough evenly into prepared pan. Bake 20 to 22 minutes or until
golden brown
and set. Remove pan to wire rack; cool completely.

Prepare glaze. Spread over cooled cookie base. Let stand until set,
about 30 minutes.
Cut into 2x1 inch bars. Store tightly covered at room temperature or
freeze up to 3
months.

GLAZE INSTRUCTIONS: Place all ingredients in medium bowl; stir with
spoon until
smooth.

Per Serving (excluding unknown items): 58 Calories; 1g Fat; trace
Dietary Fiber
1.2 points
- - - - - - - - - - - - - - - - - - -

Iced Monster Cookies

Serving Size : 48 (60) Preparation Time :0:00 - Categories :
Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter or margarine -- softened
1 cup sugar
3 eggs
1 teaspoon vanilla
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Monster Cookie Icing
1/2 cup vegetable shortening
1/2 cup butter or margarine
1 teaspoon vanilla
4 cups confectioner's sugar -- sifted
2 tablespoons skim milk

In a large bowl with an electric mixer, blend together the butter and
sugar. Add the eggs,
vanilla, and 1 cup flour and mix well. By hand, fold the remaining
flour, the baking soda, and
the baking powder. Refrigerate for at least 2 hours.

Preheat oven to 375 degrees. Lightly grease a large baking sheet.
On a lightly floured board, roll out the dough until it is 1/4 inch
thick. Cut out the cookies with
the cookie cutters and place them on the baking sheet. Bake for 8 to 10
minutes, until lightly
browned. Remove from the oven and let cool. Turn the oven down to about
200 degrees.

Cream butter and shortening with electric mixer. Add vanilla. Gradually
add sugar, one cup at a
time, beating well on medium speed. Scrape sides and bottom of bowl
often. When all sugar has
been mixed in, icing will appear dry. Add milk and beat at medium speed
until light and fluffy.
Keep icing covered with a damp cloth until ready to use. For best
results, keep icing bowl in
refrigerator when not in use. Refrigerated in an airtight container,
this icing can be stored 2
weeks. Re-whip before using.

To color:
Use regular food coloring, adding one drop at a time to a portion of the
icing and whipping until
desired color is reached. Remember the icing will get darker when melted
over the cookies, so
don't use too much coloring. Want black icing? You may notice that no
matter how much black
food coloring you use, that the icing never gets beyond a silver color.
Don't worry! When the
icing is heated, it will turn jet-black. So don't overdo the black
coloring. Silver is the color to
shoot for!

Frost the cookies Now here's the trick: put them back in the oven, and
watch them carefully.
Don't go away! This only takes about 30 seconds to one minute, depending
on how hot the oven
is. What you want is for the icing to darken, that means the sugar has
melted. Remove from
oven and allow to cool thoroughly.

Per Serving (excluding unknown items): 127 Calories; 7g Fat; trace
Dietary Fiber
3.1 points
- - - - - - - - - - - - - - - - - - -

Mexican Chocolate Cookies

Serving Size : 36 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups butter -- softened
1 3/4 cups sugar
2 eggs -- slightly beaten
3 cups flour, all-purpose
1 1/2 cups cocoa
1 teaspoon ginger
1/2 teaspoon black pepper
1/4 teaspoon salt
5 ounces semisweet chocolate squares -- melted

Cream butter and sugar. Add eggs and beat until fluffy. Sift dry
ingredients together and gradually add to creamed mixture. Beat until
well blended adding more flour if dough seems too soft. Divide dough
into thirds and wrap in plastic wrap. Chill at least 1 hour.

On a lightly floured surface use a floured rolling pin to roll out dough
to
1/8" thickness. Cut with desired cookie cutters. Place on greased
baking
sheets. Bake in preheated 375F oven 8-10 minutes until crisp but not
darkened. Cool on wire racks, drizzle melted chocolate on cookie tops.


Per Serving (excluding unknown items): 174 Calories; 10g Fat; 2g Dietary
Fiber
3.9 points
- - - - - - - - - - - - - - - - - - -

Molasses Crinkles

Serving Size : 36 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup brown sugar, packed
1/2 cup margarine
1/4 cup shortening
1/4 cup molasses
1 egg
2 cups flour, all-purpose
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
granulated sugar

Mix brown sugar, margarine, shortening, molasses and egg in medium
bowl. Site in remaining ingredients except granulated sugar. Cover and

refrigerate at least 1 hour but no longer than 24 hours.

Heat oven to 375. Shape dough into 1 1/4 inch balls; roll in granulated

sugar. Place about 2 inches apart on ungreased cookie sheet. Bake 10
to
11 minutes or just until set. Cool slightly, remove from cookie sheet.


Per Serving (excluding unknown items): 92 Calories; 4g Fat; trace
Dietary Fiber
2.2 points
- - - - - - - - - - - - - - - - - - -

Oatmeal Scotchies

Serving Size : 48 (81) Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups flour, all-purpose
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup margarine -- or butter
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 eggs
1 teaspoon vanilla
3 cups oats
2 cups butterscotch chips

Preheat oven to 375.

Combine flour, bakind soda, salt and cinnamon in small bowl. Beat
butter, granulated sugar, brown sugar, eggs and vanilla in large bowl
until
creamy. Gradually beat in flour mixture. Stir in oats and butterscotch

chips. Drop by rounded tablespoons onto ungreased cookie sheets.

Bake for 7 to 8 minutes for chewy cookies, 9 to 10 for crisp cookies.
Let
stand for 2 minutes, remove to wire racks to cool completely.


Per Serving (excluding unknown items): 80 Calories; 3g Fat; 1g Dietary
Fiber
1.8 points
- - - - - - - - - - - - - - - - - - -

Spicy pumpkin cookies

Serving Size : 84 (117) Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups shortening
2 cups sugar
16 ounces pumpkin -- solid pack
2 eggs
2 teaspoons vanilla
4 cups flour, all-purpose
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
2 cups raisins
1 cup chopped nuts

Preheat oven to 350

Combine shortening, sugar, pumpkin, eggs, and vanilla in large bowl,
beat
well.

Combine flour, baking powder, cinnamon, and allspice in medium bowl.
Add to pumpkin mixture; mix well. Stir in raisins and nuts. Drop
rounded teaspoons of dough 2 inches apart onto greased cookie sheets.

Bake for 12 to 15 minutes. Cool on wire rack. If desired, frost with
vanilla frosting.

Per Serving (excluding unknown items): 77 Calories; 4g Fat; 1g Dietary
Fiber
1.9 points
- - - - - - - - - - - - - - - - - - -

Stained Glass Cookies

Serving Size : 48 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces lifesavers candy
20 ounces refrigerated sugar cookie dough


Heat oven to 350. Line cookie sheets with parchment paper. Place same
coloured lifesavers in small bag and seal. With hammer or smooth side
of
meat mallet gently pound to crush candy. Repeat with remaining candies.

Cut dough into 1/8 slices, or roll to that thickness. If rolling, cut
dough
with floured 2-inch cookie cutters. With smaller cookie cutters or
sharp
knife, cut out centre of each cookie leaving at least 1/2 inch frame.
Place
small centres on separate ungreased cookie sheet and bake for 4 to 6
minutes.

Place cutout cookies on parchment lined sheets. Place 1/4 to 1/2
teaspoon crushed candy in centre of each cutout, making sure candy
touches the edges of cookie (do not mound candy in centres of cookies).

Bake for 5-9 minutes or until edges of cookies are light golden brown
and
candy is melted and fills centre of cookies. Cool 5 to 7 minutes on
cookie
sheets or until candy is hardened. Remove from cookie sheets and cool
completely.

Per Serving (excluding unknown items): 65 Calories; 2g Fat; trace
Dietary Fiber
1.5 points

NOTES : Cookies can be made as ornaments by making hole in the tops of
cookies
with a straw. Reshape holes after baking and thread with ribbon once
cool.
- - - - - - - - - - - - - - - - - - -

Swiss Mocha Treats

Serving Size : 48 (43) Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces bittersweet chocolate -- broken
1/2 cup butter -- plus 2 tablespoons
1 tablespoon instant cappuccino-flavored coffee mix
1 teaspoon vanilla
1 3/4 cups flour, all-purpose
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1 large egg
3 ounces white chocolate -- broken

Melt bittersweet chocolate and 2 tablespoons butter in small, heavy
saucepan over low
heat, stirring often. Add coffee mix; stir until dissolved. Remove
from heat, stir in
vanilla. Let cool to room temperature.

Combine flour, baking soda, and salt in medium bowl.

Beat remaining 1/2 cup butter and sugar in large bowl with mixer at
medium speed
until fluffy. Beat in bittersweet chocolate mixture and egg. Gradually
add flour
mixture. Beat at low speed until well blended. Cover, refrigerate 30
minutes or until
firm.

Preheat oven to 375. Roll tablespoonfuls of dough into 1 inch balls,
place 3 inches
apart on ungreased cookie sheets. Flatten each ball to 1/2 inch thick
with fork dipped
in sugar.

Bake 9 to 10 minutes or until set (do not overbake or cookies will
become dry).
Immediately remove cookies to wire racks; cool completely.

Place white chocolate in small resealable plastic freezer bag; seal
bag. Microwave at
medium 1 minute or until melted. Knead until chocolate is smooth. Cut
off tiny
corner of bag; pipe or drizzle white chocolate onto cooled cookies. Let
stand 30
minutes or until set. Store tightly covered at room temperature or
freeze up to 3
months.

Per Serving (excluding unknown items): 71 Calories; 4g Fat; trace
Dietary Fiber
1.8 points

- - - - - - - - - - - - - - - - - - -

Cherry Hazelnut Balls

Serving Size : 24 (40) Preparation Time :0:00
Categories : Cookies and Bars Dundee Hazelnuts
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter or margarine -- softened
1 cup confectioners' sugar
2 cups sifted all-purpose flour
1/4 teaspoon salt
1/2 cup roasted and finely chopped Oregon hazelnuts
1 8-ounce jar red maraschino cherries -- drained and chopped
1/2 teaspoon vanilla

Cream butter and sugar until light and fluffy. Add flour and salt; blend

thoroughly. Stir in hazelnuts, cherries and vanilla; chill. Shape into
small
balls and place on ungreased baking sheets. Bake in a 275º oven for 30
minutes, or until cookies are lightly browned.

Per Serving (excluding unknown items): 91 Calories; 6g Fat; 1g Dietary
Fiber
2.3 points

- - - - - - - - - - - - - - - - - - -

Shortbread Bites

Serving Size : 160 Preparation Time :0:30
Categories : Cookies and Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cup flour, all purpose
3 tbsp sugar
½ cup cold butter, cut up
1 tbsp red and green sprinkles

Preheat oven to 325?F

In food processor with knife blade attached, pulse flour and sugar until

combined. Add butter and pulse until dough begins to come together.
Place dough in medium bowl. With hand, gently knead in sprinkles until
evenly blended and dough forms a ball.

On lightly floured waxed paper, pat dough into 8" x 5" rectangle; freeze

15 minutes. Cut dough into ½ inch squares. Place squares, ½ inch
apart,
on ungreased large cookie sheet.

Bake cookies 18 to 20 minutes or until light browned on bottom.
Transfer cookies to wire rack to cool. Repeat with remaining dough.
Store cookies in tightly covered container at room temperature up to 1
week or in freezer up to 3 months.

- - - - - - - - - - - - - - - - - - -



Toffee Cornflake Drops

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
200 g toffee
3 cup cornflakes
1 tbsp butter
1 tbsp milk

Melt toffee, butter and milk in microwave until bubbly. Pour over
cornflakes. Mix well, drop by spoonful onto wax paper. Refrigerate
until
set.

--
Amberle3
249/221/220-minigoal/150?
Renewed my commitment to me 3/30/03

Happy Healthy Holidays Exercise Challenge:
http://www.angelfire.com/me4/travelgirl/hhh.htm

New Year, New You Weight Loss Challenge:
http://www.angelfire.com/me4/travelgirl/nyny.htm

Thanks for the recipies. I might just try some of these out to take to the
office.

"Amberle3" wrote in message
...
Here's the recipes that I'm making for this year. I've included points
and notes where possible. I believe there's a recipe in there somewhere
with a grevious error in it - something like having put "cups" instead
of "teaspoons" for a spice or baking soda or something like that. If
you see an outrageous amount of one of those listed for a recipe, that's
the one I couldn't find to corrent. The numbers in parenthesis by the
serving size are the actual yield I got from the recipe. The points and
nutritional info are based on the actual yield as opposed to what the
recipe is supposed to make. And I've just figured out that I've baked
over 1100 cookies/treats in the last week!

The only ones I haven't baked yet:
Christmas Lemon Cookies
Date Pinwheels
Mexican Chocolate Cookies
Molasses Crinkles
Stained Glass Cookies

Those will have to get baked the week of the 8th.


Amberle3
snip

Oh yes, almost all of them are going away! I've got 50+ people on the trip next
week (4 day trip, we provide a hospitality room which will be stocked with
cookies and soft drinks) and then another 30-40 on a Christmas Lights 3-hr tour
the following week where we provide sacks of cookies and hot chocolate.

Sure gets that itch to bake taken care of!

Amberle3

Brenda Hammond wrote:

Holy smokes! Aren't you the busy one! I'll print these off and maybe try a
few, but won't be trying them all, that's for sure. At least not this year!
Are you giving most of the cookies away Amberle?

--
Brenda
209/174/150
NYNY goal 160


--
Amberle3
249/221/220-minigoal/150?
Renewed my commitment to me 3/30/03

Happy Healthy Holidays Exercise Challenge:
http://www.angelfire.com/me4/travelgirl/hhh.htm

New Year, New You Weight Loss Challenge:
http://www.angelfire.com/me4/travelgirl/nyny.htm

thanks, I love recipes, Lee
Amberle3 wrote in message
...
Here's the recipes that I'm making for this year. I've included points
and notes where possible. I believe there's a recipe in there somewhere
with a grevious error in it - something like having put "cups" instead
of "teaspoons" for a spice or baking soda or something like that. If
you see an outrageous amount of one of those listed for a recipe, that's
the one I couldn't find to corrent. The numbers in parenthesis by the
serving size are the actual yield I got from the recipe. The points and
nutritional info are based on the actual yield as opposed to what the
recipe is supposed to make. And I've just figured out that I've baked
over 1100 cookies/treats in the last week!

The only ones I haven't baked yet:
Christmas Lemon Cookies
Date Pinwheels
Mexican Chocolate Cookies
Molasses Crinkles
Stained Glass Cookies

Those will have to get baked the week of the 8th.


Amberle3

Apple Spice Cookies

Serving Size : 84 (106) Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup vegetable shortening
2 ½ cups sugar
1 cup dark molasses
4 ½ cups flour, all-purpose
2 tablespoons baking soda
2 teaspoons salt
1 ½ teaspoons cinnamon
1 teaspoon cloves, ground
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup skim milk
1 cup apple jelly
1/4 cup sugar -- for rolling

Preheat oven to 350F. Cream shortening and sugar until fluffy. Add
molasses and blend well. In a medium bowl, combine flour, baking soda,
salt, cinnamon, cloves, ginger and nutmeg. Alternately stir dry
ingredients and milk into creamed mixture, blending well after each
addition. Shape dough into 1-inch balls.

Roll balls in sugar and place on ungreased baking sheets. Make a small
indentation with thumb in the top of each ball. Use a teaspoon to place
a
small amount of apple jelly in each indentation. Bake 8 to 10 minutes.
Cookies will be very soft, but will harden as they cool. Remove from
sheets and cool on wire racks.

Per Serving (excluding unknown items): 73 Calories; 2g Fat; trace
Dietary Fiber
1.6 points
- - - - - - - - - - - - - - - - - - -

Bizcochitos

Serving Size : 96 (66) Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter or margarine
1 cup sugar -- divided
1 egg yolk
1 tablespoon skim milk
2 1/2 cups flour, all-purpose
4 1/2 teaspoons cinnamon -- divided
2 teaspoons anise seed
1/2 cup white wine

In a large mixing bowl, cream butter, 1/2 cup sugar, egg yolk and milk.
In a medium bowl, combine flour, 1 1/2 cup cinnamon and anise seed.
Add flour mixture to creamed mixture, stirring until combined. Stir in
wine. Wrap dough in plastic wrap and chill 2 hours.

Preheat oven to 350F. On a lightly floured surface use a floured
rolling
pin to roll out dough to 1/8" thickness. Cut into desired shapes using
a 2"
cookie cutter. Transfer cookies to lightly greased baking sheets and
bake
10 to 12 minutes or until edges are very lightly browned.

In a small bowl, combine remaining half cup sugar and remaining 3
teaspoons of cinnamon. Coat warm cookies with sugar mixture. Store in
airtight container.

Description:
"Mexican cookies with a milk licorice flavour"

Per Serving (excluding unknown items): 56 Calories; 3g Fat , trace
Dietary Fiber
1.4 points
- - - - - - - - - - - - - - - - - - -

Cappuccino Fudge

Serving Size : 48 Preparation Time :0:00
Categories : Holiday slices and bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon boiling water
1 tablespoon instant coffee
1 teaspoon cinnamon
2 1/2 cups sugar
1/2 cup margarine
5 ounces evaporated skim milk
7 ounces marshmallow cream
12 ounces semisweet chocolate chips
1 teaspoon vanilla

Line 13x9 inch pan with foil so that foil extends over sides of pan;
butter
foil. In small bowl, combine boiling water, instant coffee and
cinnamon;
set aside. In large saucepan, combine sugar, margarine and evaporated
milk. Bring to a boil over medium -high heat, stirring constantly.
Continue boiling 5 minutes over medium heat, stirring constantly.
Remove from heat. Add marshmallow cream, chocolate chips,
coffee-cinnamon mixture and vanilla; blend until smooth. Pour into
foil-lined, buttered pan. Cool to room temperature. Score fudge into
48
squares. store in refrigerator, makes about 3 pounds.

Description:
"Coffee and cinnamon add a special flavour to this creamy fudge"

Per Serving (excluding unknown items): 107 Calories; 4g Fat , trace
Dietary Fiber
2.5 points
- - - - - - - - - - - - - - - - - - -



Chocolate Glazed Peppermint Cookies

Serving Size : 36 (66) Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 ounces refrigerated sugar cookie dough
3 tablespoons peppermint mints -- crushed
GLAZE
½ cup semisweet chocolate chips
1 ½ teaspoons shortening

Heat oven to 350. Slice well-chilled dough into 1/4 inch-thick slices.
Place slices 2 inches apart on ungreased cookie sheets. Sprinkle 1/4
teaspoon peppermint candy in centre of each slice.

Bake for 7 to 11 minutes or until light golden brown. Cool slightly,
remove from cookie sheets. Cool completely.

In small saucepan, melt chocolate chips and shortening over low heat.
Drizzle over cooled cookies. Let stand until set.


Per Serving (excluding unknown items): 47 Calories; 2g Fat , trace
Dietary Fiber
1.1 points
- - - - - - - - - - - - - - - - - - -

Christmas Cookie Slices

Serving Size : 84 (137) Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1 cup margarine
1 ½ teaspoons vanilla
2 eggs
3 cups flour, all-purpose
1 teaspoon salt
½ teaspoon baking soda

Mix sugar, margarine, vanilla and eggs in large bowl. Stir in remaining

ingredients. Divide into 3 equal parts. Shape each part into a roll,
about
1.5 inches in diameter. Coat rolls in coloured sugar or sprinkles
before
chilling. Wrap and refrigerate at least 4 hours.

Heat oven to 400. Cut rolls into 1/8 inch slices. Place about 1 inch
apart
on ungreased cookie sheets. Bake 8 to 10 minutes or just until golden
brown around edges. Immediately remove from cookie sheets. Cool on
wire rack.


Per Serving (excluding unknown items): 29 Calories; 1g Fat; trace
Dietary Fiber
0.7 points
- - - - - - - - - - - - - - - - - - -

Christmas Lemon Cookies

Serving Size : 36 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
COOKIES
1 cup butter or margarine
½ cup sugar
1 teaspoon lemon peel -- grated & dried
2 ½ cups flour, all-purpose
ICING
2 1/4 cups confectioner's sugar
5 tablespoons skim milk
red and green food colouring
dragees to decorate

For cookies: cream butter, sugar and lemon peel in a large bowl until
fluffy. stir in flour; kneed dough until a soft ball forms. Cover and
chill
20 minutes.

Preheat over to 300F. On a lightly floured surface, use a floured
rolling
pin to roll out dough to 1/4 inch thickness. Use a tree shaped cookie
cutter to cut out dough. Transfer cookies to a greased baking sheet.
Bake 20 to 25 minutes or until cookies are light brown. Cool on wire
rack.

For icing: mix confectioners sugar and milk together in medium bowl
(icing will be thin). Divide icing evenly into 2 small bowls. Tint 1
bowl
red, 1 green and leave 1 bowl white. Pour icing over tops of cookies,
smoothing with a spatula. Decorate with Dragees. Allow icing to
harden. Store in an air-tight container.

Per Serving (excluding unknown items): 117 Calories; 5g Fat; trace
Dietary Fiber
2.8 points
- - - - - - - - - - - - - - - - - - -

Cookie Tartlets

Serving Size : 72 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Tartlet Shells
20 ounces refrigerated sugar cookie dough
Lemon Pistachio Filling
1 cup lemon pie filling
1/4 cup pistachio nuts -- chopped
Chocolate Orange Filling
2 cups confectioner's sugar
1/4 cup unsweetened cocoa
2 tablespoons margarine
2 tablespoons grated orange peel
3 tablespoons orange juice -- or up to 4 tablespoons
Raspberry Cream Filling
3 ounces cream cheese -- softened
1 cup confectioner's sugar
2 tablespoons raspberry jam -- seedless

Heat oven to 350. Lightly grease and sugar 24 miniature muffin cups or
small tart
pans. Cut 1/3 of dough into 12 (1/4) slices. Cute each of these in
half. Roll each half
into a ball; gently press in bottom and up sides of muffin cup, using
floured fingers if
dough is sticky. Using fork, prick dough several times. Bake at 350
for 7 to 9 minutes
or until light golden brown. Cool; remove from pans. Repeat with
remaining dough
to make 72 tart cups. Fill 24 cups with chocolate orange filling, 24
with lemon
pistachio and 24 with raspberry cream filling. Cover and store in
refrigerator.

Lemon Pistachio Filling:
Spoon or decoratively pipe 2 teaspoons pie filling into each tart cup;
sprinkle ½
teaspoon pistachios over top of each tart.
Chocolate Orange Filling:
In small mixer bowl, combine powdered sugar, cocoa, margarine, orange
peel and 2
tablespoons of the orange juice; mix well. Add remaining orange juice 1
tablespoon at
a time beathing until filling is smooth and fluffy. Spoon or
decoratively pipe 2
teaspoons filling into each tart cup.

Raspberry Cream Filling:
In small bowl, combine all raspberry filling ingredients; mix until
light and fluffy.
Spoon or decoratively pipe into each tart cup.

Per Serving (excluding unknown items): 81 Calories; 3g Fat; trace
Dietary Fiber
NOTES: I cheated on these. I used powdered chocolate mousse mix and
lemon pie filling for the tarts! Turned out great.
- - - - - - - - - - - - - - - - - - -

Date Pinwheels

Serving Size : 60 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
½ cup butter or margarine
1 cup brown sugar, packed
1 egg
1 ½ teaspoons vanilla
2 cups flour, all-purpose
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1/4 teaspoon nutmeg
8 ounces chopped dates
½ cup water
1/4 cup sugar
1/4 teaspoon cinnamon

In a large bowl, cream butter, brown sugar, egg and vanilla. In a
separate bowl,
combine flour, baking soda, salt, ½ teaspoon cinnamon, and nutmeg. Stir
flour
mixture into creamed mixture. Cover and refrigerate dough at least 2
hours or
until well chilled.

In a saucepan, combine dates, water, sugar and 1/4 teaspoon cinnamon
over low
heat. Cook, stirring constantly, until thickened; cool.

Preheat oven to 350F. Divide dough into three equal parts. Roll each
third of
dough into a rectangle 8 x 10 inches and 1/4 inch thick. Spread 1/3 of
date
mixture over each rectangle. Starting with one long end, roll up
sough. Cut into
½ inch thick slices. Place on lightly greased baking sheets. Bake 14
to 16
minutes or until lightly browned. Cool on wire racks.

Description:
"Easy-to-make refrigerator cookies that have all the good, spicy
flavour or
Grandma's traditional version"

Per Serving (excluding unknown items): 58 Calories; 2g Fat; trace
Dietary Fiber
1.3 points
- - - - - - - - - - - - - - - - - - -

Festive Cherry Nut Topped Cookies

Serving Size : 48 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup margarine
2/3 cup sugar
2 teaspoons vanilla
½ teaspoon almond extract
1 egg
2 cups flour, all-purpose
½ teaspoon baking powder
1/3 cup candied cherries -- red, chopped
1/4 cup pecans -- chopped
1/4 cup cherry preserves
½ teaspoon confectioner's sugar

Heat oven to 350. In large bowl, beat margarine and sugar until light
and
fluffy. Add vanilla, almond extract, and egg; blend well. Lightly
spoon
flour into measuring cup, level off. Stir in flour and baking powder,
mix
well.

Divide dough into 4 equal parts. on lightly floured surface, shape each

part into 12x3/4 inch roll, place on ungreased cookie cheets. Using
handle of wooden spoon or finger, make an indentation about 1/2 inch
wide and 1/4 inch deep lengthwise down centre of each roll.

In small bowl, combine cherries, pecans and preserves. Fill each dough
indentation with 2 tablespoons of the cherry mixture.

Bake for 15 to 20 minutes or until light golden brown. Cool 10 minutes.

Cut each log diagonally into 12 equal pieces. Dust lightly with
powdered
sugar. Cool on wire racks.

Per Serving (excluding unknown items): 67 Calories; 3g Fat; trace
Dietary Fiber
1.6 points
- - - - - - - - - - - - - - - - - - -

Fruitcake Christmas Cookies

Serving Size : 36 (60) Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine
1 cup sugar
1 egg -- beaten
1/2 teaspoon baking soda
1/4 cup milk -- soured
1 3/4 cups flour, all-purpose
1/2 teaspoon salt
3/4 cup candied cherries
3/4 cup chopped dates
3/4 cup chopped pecans

Cream butter and sugar. Stir in egg. Stir together baking soda and
sour
milk. Gradually add to creamed mixture. (NOTE: Milk may be soured
by stirring 1 tablespoon lemon juice or vinegar into scant 1/4 cup whole

milk). Combine flour and salt. Gradually add to creamed mixture. Stir
in
fruit and pecans until well blended. Drop teaspoons of dough onto
greased baking sheets. Bake in preheated 305F oven 10-12 minutes.
Cool cookes on wire racks.

Frost with buttercream frosting if desired.

Per Serving (excluding unknown items): 61Calories; 3g Fat; 1g Dietary
Fiber
1.5 points
- - - - - - - - - - - - - - - - - - -

German Honey Bars

Serving Size : 72 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups flour, all-purpose
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 cup honey
1/2 cup molasses, blackstrap
3/4 cup brown sugar, packed
3 tablespoons butter -- melted
1 large egg
1/2 cup chopped almonds -- toasted, optional
GLAZE
1 1/4 cups confectioner's sugar
3 tablespoons lemon juice
1 teaspoon lemon peel -- grated

Preheat oven to 350. Grease 15x10 inch jelly-roll pan; set aside.

Combine flour, cinnamon, baking powder, baking soda, salt, cardamom and
ginger in
medium bowl. Combine honey and molasses in medium saucepan; bring to a
boil over
medium heat. Remove from heat; cool 10 minutes.

Stir brown sugar, butter and egg into honey mixture. Place brown sugar
mixture in
large bowl. Gradually add flour mixture. Beat at low speed with
electric mixer until
dough forms. Stir in almonds with spoon, if desired. (dough will be
slightly sticky).

Spread dough evenly into prepared pan. Bake 20 to 22 minutes or until
golden brown
and set. Remove pan to wire rack; cool completely.

Prepare glaze. Spread over cooled cookie base. Let stand until set,
about 30 minutes.
Cut into 2x1 inch bars. Store tightly covered at room temperature or
freeze up to 3
months.

GLAZE INSTRUCTIONS: Place all ingredients in medium bowl; stir with
spoon until
smooth.

Per Serving (excluding unknown items): 58 Calories; 1g Fat; trace
Dietary Fiber
1.2 points
- - - - - - - - - - - - - - - - - - -

Iced Monster Cookies

Serving Size : 48 (60) Preparation Time :0:00 - Categories :
Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter or margarine -- softened
1 cup sugar
3 eggs
1 teaspoon vanilla
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Monster Cookie Icing
1/2 cup vegetable shortening
1/2 cup butter or margarine
1 teaspoon vanilla
4 cups confectioner's sugar -- sifted
2 tablespoons skim milk

In a large bowl with an electric mixer, blend together the butter and
sugar. Add the eggs,
vanilla, and 1 cup flour and mix well. By hand, fold the remaining
flour, the baking soda, and
the baking powder. Refrigerate for at least 2 hours.

Preheat oven to 375 degrees. Lightly grease a large baking sheet.
On a lightly floured board, roll out the dough until it is 1/4 inch
thick. Cut out the cookies with
the cookie cutters and place them on the baking sheet. Bake for 8 to 10
minutes, until lightly
browned. Remove from the oven and let cool. Turn the oven down to about
200 degrees.

Cream butter and shortening with electric mixer. Add vanilla. Gradually
add sugar, one cup at a
time, beating well on medium speed. Scrape sides and bottom of bowl
often. When all sugar has
been mixed in, icing will appear dry. Add milk and beat at medium speed
until light and fluffy.
Keep icing covered with a damp cloth until ready to use. For best
results, keep icing bowl in
refrigerator when not in use. Refrigerated in an airtight container,
this icing can be stored 2
weeks. Re-whip before using.

To color:
Use regular food coloring, adding one drop at a time to a portion of the
icing and whipping until
desired color is reached. Remember the icing will get darker when melted
over the cookies, so
don't use too much coloring. Want black icing? You may notice that no
matter how much black
food coloring you use, that the icing never gets beyond a silver color.
Don't worry! When the
icing is heated, it will turn jet-black. So don't overdo the black
coloring. Silver is the color to
shoot for!

Frost the cookies Now here's the trick: put them back in the oven, and
watch them carefully.
Don't go away! This only takes about 30 seconds to one minute, depending
on how hot the oven
is. What you want is for the icing to darken, that means the sugar has
melted. Remove from
oven and allow to cool thoroughly.

Per Serving (excluding unknown items): 127 Calories; 7g Fat; trace
Dietary Fiber
3.1 points
- - - - - - - - - - - - - - - - - - -

Mexican Chocolate Cookies

Serving Size : 36 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups butter -- softened
1 3/4 cups sugar
2 eggs -- slightly beaten
3 cups flour, all-purpose
1 1/2 cups cocoa
1 teaspoon ginger
1/2 teaspoon black pepper
1/4 teaspoon salt
5 ounces semisweet chocolate squares -- melted

Cream butter and sugar. Add eggs and beat until fluffy. Sift dry
ingredients together and gradually add to creamed mixture. Beat until
well blended adding more flour if dough seems too soft. Divide dough
into thirds and wrap in plastic wrap. Chill at least 1 hour.

On a lightly floured surface use a floured rolling pin to roll out dough
to
1/8" thickness. Cut with desired cookie cutters. Place on greased
baking
sheets. Bake in preheated 375F oven 8-10 minutes until crisp but not
darkened. Cool on wire racks, drizzle melted chocolate on cookie tops.


Per Serving (excluding unknown items): 174 Calories; 10g Fat; 2g Dietary
Fiber
3.9 points
- - - - - - - - - - - - - - - - - - -

Molasses Crinkles

Serving Size : 36 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup brown sugar, packed
1/2 cup margarine
1/4 cup shortening
1/4 cup molasses
1 egg
2 cups flour, all-purpose
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
granulated sugar

Mix brown sugar, margarine, shortening, molasses and egg in medium
bowl. Site in remaining ingredients except granulated sugar. Cover and

refrigerate at least 1 hour but no longer than 24 hours.

Heat oven to 375. Shape dough into 1 1/4 inch balls; roll in granulated

sugar. Place about 2 inches apart on ungreased cookie sheet. Bake 10
to
11 minutes or just until set. Cool slightly, remove from cookie sheet.


Per Serving (excluding unknown items): 92 Calories; 4g Fat; trace
Dietary Fiber
2.2 points
- - - - - - - - - - - - - - - - - - -

Oatmeal Scotchies

Serving Size : 48 (81) Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups flour, all-purpose
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup margarine -- or butter
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 eggs
1 teaspoon vanilla
3 cups oats
2 cups butterscotch chips

Preheat oven to 375.

Combine flour, bakind soda, salt and cinnamon in small bowl. Beat
butter, granulated sugar, brown sugar, eggs and vanilla in large bowl
until
creamy. Gradually beat in flour mixture. Stir in oats and butterscotch

chips. Drop by rounded tablespoons onto ungreased cookie sheets.

Bake for 7 to 8 minutes for chewy cookies, 9 to 10 for crisp cookies.
Let
stand for 2 minutes, remove to wire racks to cool completely.


Per Serving (excluding unknown items): 80 Calories; 3g Fat; 1g Dietary
Fiber
1.8 points
- - - - - - - - - - - - - - - - - - -

Spicy pumpkin cookies

Serving Size : 84 (117) Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups shortening
2 cups sugar
16 ounces pumpkin -- solid pack
2 eggs
2 teaspoons vanilla
4 cups flour, all-purpose
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
2 cups raisins
1 cup chopped nuts

Preheat oven to 350

Combine shortening, sugar, pumpkin, eggs, and vanilla in large bowl,
beat
well.

Combine flour, baking powder, cinnamon, and allspice in medium bowl.
Add to pumpkin mixture; mix well. Stir in raisins and nuts. Drop
rounded teaspoons of dough 2 inches apart onto greased cookie sheets.

Bake for 12 to 15 minutes. Cool on wire rack. If desired, frost with
vanilla frosting.

Per Serving (excluding unknown items): 77 Calories; 4g Fat; 1g Dietary
Fiber
1.9 points
- - - - - - - - - - - - - - - - - - -

Stained Glass Cookies

Serving Size : 48 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces lifesavers candy
20 ounces refrigerated sugar cookie dough


Heat oven to 350. Line cookie sheets with parchment paper. Place same
coloured lifesavers in small bag and seal. With hammer or smooth side
of
meat mallet gently pound to crush candy. Repeat with remaining candies.

Cut dough into 1/8 slices, or roll to that thickness. If rolling, cut
dough
with floured 2-inch cookie cutters. With smaller cookie cutters or
sharp
knife, cut out centre of each cookie leaving at least 1/2 inch frame.
Place
small centres on separate ungreased cookie sheet and bake for 4 to 6
minutes.

Place cutout cookies on parchment lined sheets. Place 1/4 to 1/2
teaspoon crushed candy in centre of each cutout, making sure candy
touches the edges of cookie (do not mound candy in centres of cookies).

Bake for 5-9 minutes or until edges of cookies are light golden brown
and
candy is melted and fills centre of cookies. Cool 5 to 7 minutes on
cookie
sheets or until candy is hardened. Remove from cookie sheets and cool
completely.

Per Serving (excluding unknown items): 65 Calories; 2g Fat; trace
Dietary Fiber
1.5 points

NOTES : Cookies can be made as ornaments by making hole in the tops of
cookies
with a straw. Reshape holes after baking and thread with ribbon once
cool.
- - - - - - - - - - - - - - - - - - -

Swiss Mocha Treats

Serving Size : 48 (43) Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces bittersweet chocolate -- broken
1/2 cup butter -- plus 2 tablespoons
1 tablespoon instant cappuccino-flavored coffee mix
1 teaspoon vanilla
1 3/4 cups flour, all-purpose
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1 large egg
3 ounces white chocolate -- broken

Melt bittersweet chocolate and 2 tablespoons butter in small, heavy
saucepan over low
heat, stirring often. Add coffee mix; stir until dissolved. Remove
from heat, stir in
vanilla. Let cool to room temperature.

Combine flour, baking soda, and salt in medium bowl.

Beat remaining 1/2 cup butter and sugar in large bowl with mixer at
medium speed
until fluffy. Beat in bittersweet chocolate mixture and egg. Gradually
add flour
mixture. Beat at low speed until well blended. Cover, refrigerate 30
minutes or until
firm.

Preheat oven to 375. Roll tablespoonfuls of dough into 1 inch balls,
place 3 inches
apart on ungreased cookie sheets. Flatten each ball to 1/2 inch thick
with fork dipped
in sugar.

Bake 9 to 10 minutes or until set (do not overbake or cookies will
become dry).
Immediately remove cookies to wire racks; cool completely.

Place white chocolate in small resealable plastic freezer bag; seal
bag. Microwave at
medium 1 minute or until melted. Knead until chocolate is smooth. Cut
off tiny
corner of bag; pipe or drizzle white chocolate onto cooled cookies. Let
stand 30
minutes or until set. Store tightly covered at room temperature or
freeze up to 3
months.

Per Serving (excluding unknown items): 71 Calories; 4g Fat; trace
Dietary Fiber
1.8 points

- - - - - - - - - - - - - - - - - - -

Cherry Hazelnut Balls

Serving Size : 24 (40) Preparation Time :0:00
Categories : Cookies and Bars Dundee Hazelnuts
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter or margarine -- softened
1 cup confectioners' sugar
2 cups sifted all-purpose flour
1/4 teaspoon salt
1/2 cup roasted and finely chopped Oregon hazelnuts
1 8-ounce jar red maraschino cherries -- drained and chopped
1/2 teaspoon vanilla

Cream butter and sugar until light and fluffy. Add flour and salt; blend

thoroughly. Stir in hazelnuts, cherries and vanilla; chill. Shape into
small
balls and place on ungreased baking sheets. Bake in a 275º oven for 30
minutes, or until cookies are lightly browned.

Per Serving (excluding unknown items): 91 Calories; 6g Fat; 1g Dietary
Fiber
2.3 points

- - - - - - - - - - - - - - - - - - -

Shortbread Bites

Serving Size : 160 Preparation Time :0:30
Categories : Cookies and Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cup flour, all purpose
3 tbsp sugar
½ cup cold butter, cut up
1 tbsp red and green sprinkles

Preheat oven to 325?F

In food processor with knife blade attached, pulse flour and sugar until

combined. Add butter and pulse until dough begins to come together.
Place dough in medium bowl. With hand, gently knead in sprinkles until
evenly blended and dough forms a ball.

On lightly floured waxed paper, pat dough into 8" x 5" rectangle; freeze

15 minutes. Cut dough into ½ inch squares. Place squares, ½ inch
apart,
on ungreased large cookie sheet.

Bake cookies 18 to 20 minutes or until light browned on bottom.
Transfer cookies to wire rack to cool. Repeat with remaining dough.
Store cookies in tightly covered container at room temperature up to 1
week or in freezer up to 3 months.

- - - - - - - - - - - - - - - - - - -



Toffee Cornflake Drops

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
200 g toffee
3 cup cornflakes
1 tbsp butter
1 tbsp milk

Melt toffee, butter and milk in microwave until bubbly. Pour over
cornflakes. Mix well, drop by spoonful onto wax paper. Refrigerate
until
set.

--
Amberle3
249/221/220-minigoal/150?
Renewed my commitment to me 3/30/03

Happy Healthy Holidays Exercise Challenge:
http://www.angelfire.com/me4/travelgirl/hhh.htm

New Year, New You Weight Loss Challenge:
http://www.angelfire.com/me4/travelgirl/nyny.htm

I guess it would take care of that itch! Fortunately my itch to bake hasn't
arrived, hopefully it stays away until next year :-) I'm still debating
whether or not I'll make stollen this year. I think I probably will, but
most likely will give it away. Will have to make some gingerbread men with
DS and the two of us have a gingerbread house kit to do.

--
Brenda
209/174/150
NYNY goal 160

"Amberle3" wrote in message
...
Oh yes, almost all of them are going away! I've got 50+ people on the
trip next
week (4 day trip, we provide a hospitality room which will be stocked with
cookies and soft drinks) and then another 30-40 on a Christmas Lights 3-hr
tour
the following week where we provide sacks of cookies and hot chocolate.

Sure gets that itch to bake taken care of!

Amberle3

Brenda Hammond wrote:

Holy smokes! Aren't you the busy one! I'll print these off and maybe
try a
few, but won't be trying them all, that's for sure. At least not this
year!
Are you giving most of the cookies away Amberle?

--
Brenda
209/174/150
NYNY goal 160


--
Amberle3
249/221/220-minigoal/150?
Renewed my commitment to me 3/30/03

Happy Healthy Holidays Exercise Challenge:
http://www.angelfire.com/me4/travelgirl/hhh.htm

New Year, New You Weight Loss Challenge:
http://www.angelfire.com/me4/travelgirl/nyny.htm

Wow, these look GREAT. Thanks a million, Amberle! I love recipes,
especially for sweets.

--

~Kristin O~
272/238/172

Here's our FAQ: http://www.didian.com/asdww/ and welcome notice:
http://www.geocities.com/welcomenotice/index.html



"Amberle3" wrote in message
...
Here's the recipes that I'm making for this year. I've included points
and notes where possible. I believe there's a recipe in there somewhere
with a grevious error in it - something like having put "cups" instead
of "teaspoons" for a spice or baking soda or something like that. If
you see an outrageous amount of one of those listed for a recipe, that's
the one I couldn't find to corrent. The numbers in parenthesis by the
serving size are the actual yield I got from the recipe. The points and
nutritional info are based on the actual yield as opposed to what the
recipe is supposed to make. And I've just figured out that I've baked
over 1100 cookies/treats in the last week!

The only ones I haven't baked yet:
Christmas Lemon Cookies
Date Pinwheels
Mexican Chocolate Cookies
Molasses Crinkles
Stained Glass Cookies

Those will have to get baked the week of the 8th.


Amberle3

Apple Spice Cookies

Serving Size : 84 (106) Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup vegetable shortening
2 ½ cups sugar
1 cup dark molasses
4 ½ cups flour, all-purpose
2 tablespoons baking soda
2 teaspoons salt
1 ½ teaspoons cinnamon
1 teaspoon cloves, ground
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup skim milk
1 cup apple jelly
1/4 cup sugar -- for rolling

Preheat oven to 350F. Cream shortening and sugar until fluffy. Add
molasses and blend well. In a medium bowl, combine flour, baking soda,
salt, cinnamon, cloves, ginger and nutmeg. Alternately stir dry
ingredients and milk into creamed mixture, blending well after each
addition. Shape dough into 1-inch balls.

Roll balls in sugar and place on ungreased baking sheets. Make a small
indentation with thumb in the top of each ball. Use a teaspoon to place
a
small amount of apple jelly in each indentation. Bake 8 to 10 minutes.
Cookies will be very soft, but will harden as they cool. Remove from
sheets and cool on wire racks.

Per Serving (excluding unknown items): 73 Calories; 2g Fat; trace
Dietary Fiber
1.6 points
- - - - - - - - - - - - - - - - - - -

Bizcochitos

Serving Size : 96 (66) Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter or margarine
1 cup sugar -- divided
1 egg yolk
1 tablespoon skim milk
2 1/2 cups flour, all-purpose
4 1/2 teaspoons cinnamon -- divided
2 teaspoons anise seed
1/2 cup white wine

In a large mixing bowl, cream butter, 1/2 cup sugar, egg yolk and milk.
In a medium bowl, combine flour, 1 1/2 cup cinnamon and anise seed.
Add flour mixture to creamed mixture, stirring until combined. Stir in
wine. Wrap dough in plastic wrap and chill 2 hours.

Preheat oven to 350F. On a lightly floured surface use a floured
rolling
pin to roll out dough to 1/8" thickness. Cut into desired shapes using
a 2"
cookie cutter. Transfer cookies to lightly greased baking sheets and
bake
10 to 12 minutes or until edges are very lightly browned.

In a small bowl, combine remaining half cup sugar and remaining 3
teaspoons of cinnamon. Coat warm cookies with sugar mixture. Store in
airtight container.

Description:
"Mexican cookies with a milk licorice flavour"

Per Serving (excluding unknown items): 56 Calories; 3g Fat , trace
Dietary Fiber
1.4 points
- - - - - - - - - - - - - - - - - - -

Cappuccino Fudge

Serving Size : 48 Preparation Time :0:00
Categories : Holiday slices and bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon boiling water
1 tablespoon instant coffee
1 teaspoon cinnamon
2 1/2 cups sugar
1/2 cup margarine
5 ounces evaporated skim milk
7 ounces marshmallow cream
12 ounces semisweet chocolate chips
1 teaspoon vanilla

Line 13x9 inch pan with foil so that foil extends over sides of pan;
butter
foil. In small bowl, combine boiling water, instant coffee and
cinnamon;
set aside. In large saucepan, combine sugar, margarine and evaporated
milk. Bring to a boil over medium -high heat, stirring constantly.
Continue boiling 5 minutes over medium heat, stirring constantly.
Remove from heat. Add marshmallow cream, chocolate chips,
coffee-cinnamon mixture and vanilla; blend until smooth. Pour into
foil-lined, buttered pan. Cool to room temperature. Score fudge into
48
squares. store in refrigerator, makes about 3 pounds.

Description:
"Coffee and cinnamon add a special flavour to this creamy fudge"

Per Serving (excluding unknown items): 107 Calories; 4g Fat , trace
Dietary Fiber
2.5 points
- - - - - - - - - - - - - - - - - - -



Chocolate Glazed Peppermint Cookies

Serving Size : 36 (66) Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 ounces refrigerated sugar cookie dough
3 tablespoons peppermint mints -- crushed
GLAZE
½ cup semisweet chocolate chips
1 ½ teaspoons shortening

Heat oven to 350. Slice well-chilled dough into 1/4 inch-thick slices.
Place slices 2 inches apart on ungreased cookie sheets. Sprinkle 1/4
teaspoon peppermint candy in centre of each slice.

Bake for 7 to 11 minutes or until light golden brown. Cool slightly,
remove from cookie sheets. Cool completely.

In small saucepan, melt chocolate chips and shortening over low heat.
Drizzle over cooled cookies. Let stand until set.


Per Serving (excluding unknown items): 47 Calories; 2g Fat , trace
Dietary Fiber
1.1 points
- - - - - - - - - - - - - - - - - - -

Christmas Cookie Slices

Serving Size : 84 (137) Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1 cup margarine
1 ½ teaspoons vanilla
2 eggs
3 cups flour, all-purpose
1 teaspoon salt
½ teaspoon baking soda

Mix sugar, margarine, vanilla and eggs in large bowl. Stir in remaining

ingredients. Divide into 3 equal parts. Shape each part into a roll,
about
1.5 inches in diameter. Coat rolls in coloured sugar or sprinkles
before
chilling. Wrap and refrigerate at least 4 hours.

Heat oven to 400. Cut rolls into 1/8 inch slices. Place about 1 inch
apart
on ungreased cookie sheets. Bake 8 to 10 minutes or just until golden
brown around edges. Immediately remove from cookie sheets. Cool on
wire rack.


Per Serving (excluding unknown items): 29 Calories; 1g Fat; trace
Dietary Fiber
0.7 points
- - - - - - - - - - - - - - - - - - -

Christmas Lemon Cookies

Serving Size : 36 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
COOKIES
1 cup butter or margarine
½ cup sugar
1 teaspoon lemon peel -- grated & dried
2 ½ cups flour, all-purpose
ICING
2 1/4 cups confectioner's sugar
5 tablespoons skim milk
red and green food colouring
dragees to decorate

For cookies: cream butter, sugar and lemon peel in a large bowl until
fluffy. stir in flour; kneed dough until a soft ball forms. Cover and
chill
20 minutes.

Preheat over to 300F. On a lightly floured surface, use a floured
rolling
pin to roll out dough to 1/4 inch thickness. Use a tree shaped cookie
cutter to cut out dough. Transfer cookies to a greased baking sheet.
Bake 20 to 25 minutes or until cookies are light brown. Cool on wire
rack.

For icing: mix confectioners sugar and milk together in medium bowl
(icing will be thin). Divide icing evenly into 2 small bowls. Tint 1
bowl
red, 1 green and leave 1 bowl white. Pour icing over tops of cookies,
smoothing with a spatula. Decorate with Dragees. Allow icing to
harden. Store in an air-tight container.

Per Serving (excluding unknown items): 117 Calories; 5g Fat; trace
Dietary Fiber
2.8 points
- - - - - - - - - - - - - - - - - - -

Cookie Tartlets

Serving Size : 72 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Tartlet Shells
20 ounces refrigerated sugar cookie dough
Lemon Pistachio Filling
1 cup lemon pie filling
1/4 cup pistachio nuts -- chopped
Chocolate Orange Filling
2 cups confectioner's sugar
1/4 cup unsweetened cocoa
2 tablespoons margarine
2 tablespoons grated orange peel
3 tablespoons orange juice -- or up to 4 tablespoons
Raspberry Cream Filling
3 ounces cream cheese -- softened
1 cup confectioner's sugar
2 tablespoons raspberry jam -- seedless

Heat oven to 350. Lightly grease and sugar 24 miniature muffin cups or
small tart
pans. Cut 1/3 of dough into 12 (1/4) slices. Cute each of these in
half. Roll each half
into a ball; gently press in bottom and up sides of muffin cup, using
floured fingers if
dough is sticky. Using fork, prick dough several times. Bake at 350
for 7 to 9 minutes
or until light golden brown. Cool; remove from pans. Repeat with
remaining dough
to make 72 tart cups. Fill 24 cups with chocolate orange filling, 24
with lemon
pistachio and 24 with raspberry cream filling. Cover and store in
refrigerator.

Lemon Pistachio Filling:
Spoon or decoratively pipe 2 teaspoons pie filling into each tart cup;
sprinkle ½
teaspoon pistachios over top of each tart.
Chocolate Orange Filling:
In small mixer bowl, combine powdered sugar, cocoa, margarine, orange
peel and 2
tablespoons of the orange juice; mix well. Add remaining orange juice 1
tablespoon at
a time beathing until filling is smooth and fluffy. Spoon or
decoratively pipe 2
teaspoons filling into each tart cup.

Raspberry Cream Filling:
In small bowl, combine all raspberry filling ingredients; mix until
light and fluffy.
Spoon or decoratively pipe into each tart cup.

Per Serving (excluding unknown items): 81 Calories; 3g Fat; trace
Dietary Fiber
NOTES: I cheated on these. I used powdered chocolate mousse mix and
lemon pie filling for the tarts! Turned out great.
- - - - - - - - - - - - - - - - - - -

Date Pinwheels

Serving Size : 60 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
½ cup butter or margarine
1 cup brown sugar, packed
1 egg
1 ½ teaspoons vanilla
2 cups flour, all-purpose
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1/4 teaspoon nutmeg
8 ounces chopped dates
½ cup water
1/4 cup sugar
1/4 teaspoon cinnamon

In a large bowl, cream butter, brown sugar, egg and vanilla. In a
separate bowl,
combine flour, baking soda, salt, ½ teaspoon cinnamon, and nutmeg. Stir
flour
mixture into creamed mixture. Cover and refrigerate dough at least 2
hours or
until well chilled.

In a saucepan, combine dates, water, sugar and 1/4 teaspoon cinnamon
over low
heat. Cook, stirring constantly, until thickened; cool.

Preheat oven to 350F. Divide dough into three equal parts. Roll each
third of
dough into a rectangle 8 x 10 inches and 1/4 inch thick. Spread 1/3 of
date
mixture over each rectangle. Starting with one long end, roll up
sough. Cut into
½ inch thick slices. Place on lightly greased baking sheets. Bake 14
to 16
minutes or until lightly browned. Cool on wire racks.

Description:
"Easy-to-make refrigerator cookies that have all the good, spicy
flavour or
Grandma's traditional version"

Per Serving (excluding unknown items): 58 Calories; 2g Fat; trace
Dietary Fiber
1.3 points
- - - - - - - - - - - - - - - - - - -

Festive Cherry Nut Topped Cookies

Serving Size : 48 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup margarine
2/3 cup sugar
2 teaspoons vanilla
½ teaspoon almond extract
1 egg
2 cups flour, all-purpose
½ teaspoon baking powder
1/3 cup candied cherries -- red, chopped
1/4 cup pecans -- chopped
1/4 cup cherry preserves
½ teaspoon confectioner's sugar

Heat oven to 350. In large bowl, beat margarine and sugar until light
and
fluffy. Add vanilla, almond extract, and egg; blend well. Lightly
spoon
flour into measuring cup, level off. Stir in flour and baking powder,
mix
well.

Divide dough into 4 equal parts. on lightly floured surface, shape each

part into 12x3/4 inch roll, place on ungreased cookie cheets. Using
handle of wooden spoon or finger, make an indentation about 1/2 inch
wide and 1/4 inch deep lengthwise down centre of each roll.

In small bowl, combine cherries, pecans and preserves. Fill each dough
indentation with 2 tablespoons of the cherry mixture.

Bake for 15 to 20 minutes or until light golden brown. Cool 10 minutes.

Cut each log diagonally into 12 equal pieces. Dust lightly with
powdered
sugar. Cool on wire racks.

Per Serving (excluding unknown items): 67 Calories; 3g Fat; trace
Dietary Fiber
1.6 points
- - - - - - - - - - - - - - - - - - -

Fruitcake Christmas Cookies

Serving Size : 36 (60) Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine
1 cup sugar
1 egg -- beaten
1/2 teaspoon baking soda
1/4 cup milk -- soured
1 3/4 cups flour, all-purpose
1/2 teaspoon salt
3/4 cup candied cherries
3/4 cup chopped dates
3/4 cup chopped pecans

Cream butter and sugar. Stir in egg. Stir together baking soda and
sour
milk. Gradually add to creamed mixture. (NOTE: Milk may be soured
by stirring 1 tablespoon lemon juice or vinegar into scant 1/4 cup whole

milk). Combine flour and salt. Gradually add to creamed mixture. Stir
in
fruit and pecans until well blended. Drop teaspoons of dough onto
greased baking sheets. Bake in preheated 305F oven 10-12 minutes.
Cool cookes on wire racks.

Frost with buttercream frosting if desired.

Per Serving (excluding unknown items): 61Calories; 3g Fat; 1g Dietary
Fiber
1.5 points
- - - - - - - - - - - - - - - - - - -

German Honey Bars

Serving Size : 72 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups flour, all-purpose
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 cup honey
1/2 cup molasses, blackstrap
3/4 cup brown sugar, packed
3 tablespoons butter -- melted
1 large egg
1/2 cup chopped almonds -- toasted, optional
GLAZE
1 1/4 cups confectioner's sugar
3 tablespoons lemon juice
1 teaspoon lemon peel -- grated

Preheat oven to 350. Grease 15x10 inch jelly-roll pan; set aside.

Combine flour, cinnamon, baking powder, baking soda, salt, cardamom and
ginger in
medium bowl. Combine honey and molasses in medium saucepan; bring to a
boil over
medium heat. Remove from heat; cool 10 minutes.

Stir brown sugar, butter and egg into honey mixture. Place brown sugar
mixture in
large bowl. Gradually add flour mixture. Beat at low speed with
electric mixer until
dough forms. Stir in almonds with spoon, if desired. (dough will be
slightly sticky).

Spread dough evenly into prepared pan. Bake 20 to 22 minutes or until
golden brown
and set. Remove pan to wire rack; cool completely.

Prepare glaze. Spread over cooled cookie base. Let stand until set,
about 30 minutes.
Cut into 2x1 inch bars. Store tightly covered at room temperature or
freeze up to 3
months.

GLAZE INSTRUCTIONS: Place all ingredients in medium bowl; stir with
spoon until
smooth.

Per Serving (excluding unknown items): 58 Calories; 1g Fat; trace
Dietary Fiber
1.2 points
- - - - - - - - - - - - - - - - - - -

Iced Monster Cookies

Serving Size : 48 (60) Preparation Time :0:00 - Categories :
Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter or margarine -- softened
1 cup sugar
3 eggs
1 teaspoon vanilla
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Monster Cookie Icing
1/2 cup vegetable shortening
1/2 cup butter or margarine
1 teaspoon vanilla
4 cups confectioner's sugar -- sifted
2 tablespoons skim milk

In a large bowl with an electric mixer, blend together the butter and
sugar. Add the eggs,
vanilla, and 1 cup flour and mix well. By hand, fold the remaining
flour, the baking soda, and
the baking powder. Refrigerate for at least 2 hours.

Preheat oven to 375 degrees. Lightly grease a large baking sheet.
On a lightly floured board, roll out the dough until it is 1/4 inch
thick. Cut out the cookies with
the cookie cutters and place them on the baking sheet. Bake for 8 to 10
minutes, until lightly
browned. Remove from the oven and let cool. Turn the oven down to about
200 degrees.

Cream butter and shortening with electric mixer. Add vanilla. Gradually
add sugar, one cup at a
time, beating well on medium speed. Scrape sides and bottom of bowl
often. When all sugar has
been mixed in, icing will appear dry. Add milk and beat at medium speed
until light and fluffy.
Keep icing covered with a damp cloth until ready to use. For best
results, keep icing bowl in
refrigerator when not in use. Refrigerated in an airtight container,
this icing can be stored 2
weeks. Re-whip before using.

To color:
Use regular food coloring, adding one drop at a time to a portion of the
icing and whipping until
desired color is reached. Remember the icing will get darker when melted
over the cookies, so
don't use too much coloring. Want black icing? You may notice that no
matter how much black
food coloring you use, that the icing never gets beyond a silver color.
Don't worry! When the
icing is heated, it will turn jet-black. So don't overdo the black
coloring. Silver is the color to
shoot for!

Frost the cookies Now here's the trick: put them back in the oven, and
watch them carefully.
Don't go away! This only takes about 30 seconds to one minute, depending
on how hot the oven
is. What you want is for the icing to darken, that means the sugar has
melted. Remove from
oven and allow to cool thoroughly.

Per Serving (excluding unknown items): 127 Calories; 7g Fat; trace
Dietary Fiber
3.1 points
- - - - - - - - - - - - - - - - - - -

Mexican Chocolate Cookies

Serving Size : 36 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups butter -- softened
1 3/4 cups sugar
2 eggs -- slightly beaten
3 cups flour, all-purpose
1 1/2 cups cocoa
1 teaspoon ginger
1/2 teaspoon black pepper
1/4 teaspoon salt
5 ounces semisweet chocolate squares -- melted

Cream butter and sugar. Add eggs and beat until fluffy. Sift dry
ingredients together and gradually add to creamed mixture. Beat until
well blended adding more flour if dough seems too soft. Divide dough
into thirds and wrap in plastic wrap. Chill at least 1 hour.

On a lightly floured surface use a floured rolling pin to roll out dough
to
1/8" thickness. Cut with desired cookie cutters. Place on greased
baking
sheets. Bake in preheated 375F oven 8-10 minutes until crisp but not
darkened. Cool on wire racks, drizzle melted chocolate on cookie tops.


Per Serving (excluding unknown items): 174 Calories; 10g Fat; 2g Dietary
Fiber
3.9 points
- - - - - - - - - - - - - - - - - - -

Molasses Crinkles

Serving Size : 36 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup brown sugar, packed
1/2 cup margarine
1/4 cup shortening
1/4 cup molasses
1 egg
2 cups flour, all-purpose
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
granulated sugar

Mix brown sugar, margarine, shortening, molasses and egg in medium
bowl. Site in remaining ingredients except granulated sugar. Cover and

refrigerate at least 1 hour but no longer than 24 hours.

Heat oven to 375. Shape dough into 1 1/4 inch balls; roll in granulated

sugar. Place about 2 inches apart on ungreased cookie sheet. Bake 10
to
11 minutes or just until set. Cool slightly, remove from cookie sheet.


Per Serving (excluding unknown items): 92 Calories; 4g Fat; trace
Dietary Fiber
2.2 points
- - - - - - - - - - - - - - - - - - -

Oatmeal Scotchies

Serving Size : 48 (81) Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups flour, all-purpose
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup margarine -- or butter
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 eggs
1 teaspoon vanilla
3 cups oats
2 cups butterscotch chips

Preheat oven to 375.

Combine flour, bakind soda, salt and cinnamon in small bowl. Beat
butter, granulated sugar, brown sugar, eggs and vanilla in large bowl
until
creamy. Gradually beat in flour mixture. Stir in oats and butterscotch

chips. Drop by rounded tablespoons onto ungreased cookie sheets.

Bake for 7 to 8 minutes for chewy cookies, 9 to 10 for crisp cookies.
Let
stand for 2 minutes, remove to wire racks to cool completely.


Per Serving (excluding unknown items): 80 Calories; 3g Fat; 1g Dietary
Fiber
1.8 points
- - - - - - - - - - - - - - - - - - -

Spicy pumpkin cookies

Serving Size : 84 (117) Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups shortening
2 cups sugar
16 ounces pumpkin -- solid pack
2 eggs
2 teaspoons vanilla
4 cups flour, all-purpose
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
2 cups raisins
1 cup chopped nuts

Preheat oven to 350

Combine shortening, sugar, pumpkin, eggs, and vanilla in large bowl,
beat
well.

Combine flour, baking powder, cinnamon, and allspice in medium bowl.
Add to pumpkin mixture; mix well. Stir in raisins and nuts. Drop
rounded teaspoons of dough 2 inches apart onto greased cookie sheets.

Bake for 12 to 15 minutes. Cool on wire rack. If desired, frost with
vanilla frosting.

Per Serving (excluding unknown items): 77 Calories; 4g Fat; 1g Dietary
Fiber
1.9 points
- - - - - - - - - - - - - - - - - - -

Stained Glass Cookies

Serving Size : 48 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces lifesavers candy
20 ounces refrigerated sugar cookie dough


Heat oven to 350. Line cookie sheets with parchment paper. Place same
coloured lifesavers in small bag and seal. With hammer or smooth side
of
meat mallet gently pound to crush candy. Repeat with remaining candies.

Cut dough into 1/8 slices, or roll to that thickness. If rolling, cut
dough
with floured 2-inch cookie cutters. With smaller cookie cutters or
sharp
knife, cut out centre of each cookie leaving at least 1/2 inch frame.
Place
small centres on separate ungreased cookie sheet and bake for 4 to 6
minutes.

Place cutout cookies on parchment lined sheets. Place 1/4 to 1/2
teaspoon crushed candy in centre of each cutout, making sure candy
touches the edges of cookie (do not mound candy in centres of cookies).

Bake for 5-9 minutes or until edges of cookies are light golden brown
and
candy is melted and fills centre of cookies. Cool 5 to 7 minutes on
cookie
sheets or until candy is hardened. Remove from cookie sheets and cool
completely.

Per Serving (excluding unknown items): 65 Calories; 2g Fat; trace
Dietary Fiber
1.5 points

NOTES : Cookies can be made as ornaments by making hole in the tops of
cookies
with a straw. Reshape holes after baking and thread with ribbon once
cool.
- - - - - - - - - - - - - - - - - - -

Swiss Mocha Treats

Serving Size : 48 (43) Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces bittersweet chocolate -- broken
1/2 cup butter -- plus 2 tablespoons
1 tablespoon instant cappuccino-flavored coffee mix
1 teaspoon vanilla
1 3/4 cups flour, all-purpose
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1 large egg
3 ounces white chocolate -- broken

Melt bittersweet chocolate and 2 tablespoons butter in small, heavy
saucepan over low
heat, stirring often. Add coffee mix; stir until dissolved. Remove
from heat, stir in
vanilla. Let cool to room temperature.

Combine flour, baking soda, and salt in medium bowl.

Beat remaining 1/2 cup butter and sugar in large bowl with mixer at
medium speed
until fluffy. Beat in bittersweet chocolate mixture and egg. Gradually
add flour
mixture. Beat at low speed until well blended. Cover, refrigerate 30
minutes or until
firm.

Preheat oven to 375. Roll tablespoonfuls of dough into 1 inch balls,
place 3 inches
apart on ungreased cookie sheets. Flatten each ball to 1/2 inch thick
with fork dipped
in sugar.

Bake 9 to 10 minutes or until set (do not overbake or cookies will
become dry).
Immediately remove cookies to wire racks; cool completely.

Place white chocolate in small resealable plastic freezer bag; seal
bag. Microwave at
medium 1 minute or until melted. Knead until chocolate is smooth. Cut
off tiny
corner of bag; pipe or drizzle white chocolate onto cooled cookies. Let
stand 30
minutes or until set. Store tightly covered at room temperature or
freeze up to 3
months.

Per Serving (excluding unknown items): 71 Calories; 4g Fat; trace
Dietary Fiber
1.8 points

- - - - - - - - - - - - - - - - - - -

Cherry Hazelnut Balls

Serving Size : 24 (40) Preparation Time :0:00
Categories : Cookies and Bars Dundee Hazelnuts
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter or margarine -- softened
1 cup confectioners' sugar
2 cups sifted all-purpose flour
1/4 teaspoon salt
1/2 cup roasted and finely chopped Oregon hazelnuts
1 8-ounce jar red maraschino cherries -- drained and chopped
1/2 teaspoon vanilla

Cream butter and sugar until light and fluffy. Add flour and salt; blend

thoroughly. Stir in hazelnuts, cherries and vanilla; chill. Shape into
small
balls and place on ungreased baking sheets. Bake in a 275º oven for 30
minutes, or until cookies are lightly browned.

Per Serving (excluding unknown items): 91 Calories; 6g Fat; 1g Dietary
Fiber
2.3 points

- - - - - - - - - - - - - - - - - - -

Shortbread Bites

Serving Size : 160 Preparation Time :0:30
Categories : Cookies and Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cup flour, all purpose
3 tbsp sugar
½ cup cold butter, cut up
1 tbsp red and green sprinkles

Preheat oven to 325?F

In food processor with knife blade attached, pulse flour and sugar until

combined. Add butter and pulse until dough begins to come together.
Place dough in medium bowl. With hand, gently knead in sprinkles until
evenly blended and dough forms a ball.

On lightly floured waxed paper, pat dough into 8" x 5" rectangle; freeze

15 minutes. Cut dough into ½ inch squares. Place squares, ½ inch
apart,
on ungreased large cookie sheet.

Bake cookies 18 to 20 minutes or until light browned on bottom.
Transfer cookies to wire rack to cool. Repeat with remaining dough.
Store cookies in tightly covered container at room temperature up to 1
week or in freezer up to 3 months.

- - - - - - - - - - - - - - - - - - -



Toffee Cornflake Drops

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
200 g toffee
3 cup cornflakes
1 tbsp butter
1 tbsp milk

Melt toffee, butter and milk in microwave until bubbly. Pour over
cornflakes. Mix well, drop by spoonful onto wax paper. Refrigerate
until
set.

--
Amberle3
249/221/220-minigoal/150?
Renewed my commitment to me 3/30/03

Happy Healthy Holidays Exercise Challenge:
http://www.angelfire.com/me4/travelgirl/hhh.htm

New Year, New You Weight Loss Challenge:
http://www.angelfire.com/me4/travelgirl/nyny.htm