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1
Chocolate Snowflake Cookies: Combine sugar, oil and melted chocolate and beat until blended.
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2
Add eggs and vanilla.
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3
Combine together: flour, baking powder and salt.
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4
Add dry ingredients to creamed mixture.
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5
Wrap in plastic wrap and refrigerate a minimum of 2 hours.
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6
To bake, shape into 1-inch balls and roll in powdered sugar.
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7
Place the balls 2 inches apart on a lightly greased baking sheet.
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8
Bake at 350 for 10-12 minutes.
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9
Cream Cheese Frills: Combine butter and vanilla.
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10
Add flour, salt and oats and mix well.
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11
Add cream cheese and mix until smooth.
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12
Wrap in plastic wrap and chill a minimum of 2 hours.
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13
To bake, roll dough out on a lightly floured board to 1/4-inch thickness.
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14
Cut into 3-inch circles using a cookie or biscuit cutter.
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15
Spoon about 1/2 teaspoon apricot preserves into the center of each circle.
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Using your finger, slightly moisten the edge of the circle.
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Fold over and press edges to seal.
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Bake at 425 on an ungreased baking sheet for 10 to 12 minutes.
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19
Crescents: Cream butter.
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20
Gradually add powdered sugar, beating well.
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21
Gradually add flour mixing well.
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22
Add water and vanilla.
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23
Stir in chopped pecans.
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24
Chill dough a minimum of 2 hours.
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25
To bake: Break of dough by heaping teaspoonfuls and shape into 2-inch crescent shapes.
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26
Place cookies on a lightly greased cookie sheet.
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27
Bake at 325 for 17 to 18 minutes.
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28
Dust with powdered sugar after cooling.
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29
Pecan Tassies: Combine flour, cream cheese and 1/2 plus 6 T butter, cutting cream cheese and butter into flour.
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30
Wrap in plastic wrap and chill a minimum of two hours.
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31
To bake, break off pieces of dough and press into miniature tart pans.
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32
Filling: Combine light brown sugar, chopped pecans, eggs, 2 T butter, vanilla and salt, mixing well.
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Fill tart shells 3/4 full.
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34
Bake at 350 for 20 minutes.
