Time To Make The Cookies

Published 2:33 pm Tuesday, December 6, 2011

Christmas will soon be here.

What – no time to cook?

Don't despair. Today's recipes offer a quicker version to many holiday favorites.

Today's recipes include: Lemon Snowflakes, Holiday Macaroons, Fruitcake Squares, Chocolate Clusters, Date Delights, Crisp Butter Cookies, Holiday Truffles.

LEMON SNOWFLAKES

1 lemon cake mix, 2-1/2 c. Cool Whip, 1 egg, confectioners' sugar

In a mixing bowl, combine cake mix, thawed whipped topping, and egg. Beat with electric mixer on medium speed until blended. Batter will be very sticky. Drop by teaspoonfuls into confectioners' sugar; roll lightly to coat. Place on ungreased cookie sheets. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Makes 5 to 6 dozen.

HOLIDAY MACAROONS

4 eggs, 1-1/2 c. sugar, 2/3 c. sugar, 1/2 tsp. baking powder, 1/4 tsp. salt, 2 T. butter, melted, 1 tsp. vanilla, 5 c. flaked coconut, 10-oz. maraschino cherries

In mixing bowl beat the eggs and 2/3 c. sugar until foamy. Gradually add sugar, beating constantly until thick and pale yellow. Stir together dry ingredients; fold into egg mixture. Stir in butter, vanilla, and coconut. Drop by teaspoonfuls onto greased and floured cookie sheets. Top with drained and halved cherries. Bake at 325 degrees for 10 to 13 minutes. Makes six dozen.

FRUITCAKE SQUARES

6 T. butter or margarine, 4 c. vanilla wafer crumbs, 3/4 c. candied cherries (red) halved, 3/4 c. candied cherries (green) halved, 1/2 c. candied pineapple, 3/4 c. dates, chopped, 1 c. pecan halves, 14-oz. Eagle brand milk, 1 tsp. vanilla

Pour melted butter in a 15 by 10-inch baking pan. sprinkle evenly with wafer crumbs. Arrange cherries, pineapple, dates and pecans evenly over the crumbs; press down gently. Combine milk and vanilla; pour over fruit. Bake at 350 degrees for 20 to 25 minutes. Makes six dozen.

CHOCOLATE CLUSTERS

2 lb. white chocolate, 1 c. peanut butter, 2 c. dry roasted peanuts, 3 c. mini marshmallows, 4 c. rice cereal

Melt white chocolate and peanut butter in microwave or double boiler, stirring often to mix well. Add all remaining ingredients; stir with wooden spoon to coat evenly. Drop by teaspoonfuls onto waxed paper. Makes 11 dozen.

DATE DELIGHTS

1 c. sugar, 1/2 c. butter or margarine, 1 egg, 3/4 c. chopped dates, 3/4 c. pecans, chopped, 2 c. rice cereal, confectioners' sugar

Combine sugar, butter, egg, dates and pecans in heavy saucepan; bring to a boil stirring thoroughly. Cook over medium heat until well blended, about 5 minutes. Remove from heat and stir in cereal. Cool. With buttered hands roll into one-inch balls; roll in confectioners' sugar. Makes four dozen.

CRISP BUTTER COOKIES

1/2 c. butter or margarine softened, 1 c. sugar, 5 egg yolks, 2 c. flour, colored sugar

In mixing bowl cream butter and sugar. Blend in egg yolks. Add flour, one cup at a time, beating well after each addition. Dough will be very stiff. On well-floured board or pastry cloth, roll out dough to a 1/8 inch thickness. Using a pastry wheel or knife, cut into 2-1/2 inch squares, rectangles or diamonds. Place 1/2 inch apart on ungreased cookie sheets. Sprinkle with colored sugar. Bake in 375 degrees for 7 to 8 minutes or until lightly browned. Makes six dozen.

HOLIDAY TRUFFLES

2 c. chocolate chips, 1/4 c. orange liqueur or 1 tsp. orange extract, 1 can chocolate frosting, 1 c. coconut

Melt chocolate chips in medium saucepan over low heat, stirring constantly; remove from heat. Stir in orange liqueur and frosting; blend well. Refrigerate one to two hours or until firm. Place coconut in pie pan. Scoop mixture into one-inch balls; drop onto coconut. (Mixture will be sticky.) Roll to coat. Place in foil candy cups, if desired. Store in refrigerator. Makes six dozen.