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Christmas Snowball Cookies
2 c. flour
1/2 tsp. salt

Mix and set aside above ingredients. Blend:

3/4 c. butter
1/2 c. sugar
2 tsp. vanilla

Beat in 1 egg. Stir in dry ingredients. Add:
1 (8 oz.) pkg. semi sweet chocolate bits
1 c. chopped nuts

Shape in 1" balls. Bake 15 to 20 minutes at 350 degrees on an ungreased cookie sheet. Cool and roll in powdered sugar. Freeze well.

Christmas Fruitcake Cookies
1 c. margarine
1 1/2 c. sugar
2 eggs
2 1/2 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 (8 oz.) pkg. each candied red & green cherries, cut in quarters
1 (8 oz.) pkg. pitted dates, chopped
2 c. pecans, chopped

Cream butter; gradually add sugar, beating until light and fluffy. Add eggs and beat well. Combine flour, salt, baking soda, and cinnamon; gradually add to creamed mixture, beating well after each addition. Stir in remaining ingredients. Batter will be stiff. Drop dough by heaping teaspoonfuls onto lightly greased cookie sheet. Bake at 350 degrees for 13 minutes or until lightly browned. Cool for 1 minute; remove cookies to wire racks and cool completely. Yield: 7 dozen.

Christmas Cinnamon Cookies
1 c. butter
1 c. sugar
1 egg, separated
2 c. flour
1 tbsp. cinnamon
1 c. pecans (finely chopped)

Cream butter and sugar. Add beaten egg yolk. Mix flour and cinnamon. Lightly butter 10x15 inch baking pan. Spread on mixture covering pan. Brush slightly beaten egg white over batter. Sprinkle with pecans, pat lightly. Bake for 30 minutes at 325 degrees. Cut into bars when warm. Do not remove from pan until cool. For a crisper cookie, use the same recipe, but only use 1 cup flour and 3 teaspoon cinnamon.

Christmas Peppermint Cookies
1 c. margarine
1 c. brown sugar
1 egg
2 c. sifted flour
1 tsp. baking soda
1/2 tsp. salt
2 c. quick cooking oatmeal
1/2 c. crushed peppermint candy

Beat in bowl the margarine and brown sugar until light and fluffy. Blend in egg. Sift together flour, baking soda and salt and add to creamed mixture. Stir in oatmeal and peppermint candy and mix well. Roll in 1" balls and bake on greased cookie sheet at 350 degrees for 8 to 10 minutes. Cool completely and glaze.

GLAZE
1-1/2 c. sifted powdered sugar
3 tbsp. milk
1 drop food color (opt.)
3 tbsp. crushed peppermint candy

Combine powdered sugar, milk and food color and mix well. Drizzle on cookies and sprinkle on candy.

Christmas Spice Cookies
1 c. molasses
1/2 c. safflower oil
3/4 tsp. ginger
3/4 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. mace
1 c. milk powder
3 tbsp. yeast
4 1/2 c. whole wheat flour

Blend molasses, safflower oil and spices. Add milk powder, yeast and flour. Mix into a stiff dough and chill for several hours. Roll dough very thin, cut into shapes and bake at 375 degrees for 6-8 minutes. Makes 5 dozen.

Old Fashioned Brown Christmas Cookies
1 c. sugar
1 c. shortening
1 egg
1 c. molasses
1/2 c. boiling water
1 tsp. ginger
1 tsp. cinnamon
2 tsp. soda
Flour to roll

Mix all ingredients. Roll in flour. Bake at 350 degrees for 12 to 15 minutes.

Christmas Chocolate Cookies
1 can condensed milk
12 oz. pkg. chocolate chips
3/4 stick butter
Vanilla

Melt above over boiling water.

Add:
1 1/4 c. flour
1/2 tsp. baking powder
1/ tsp. salt

Stir well. Add 1 cup chopped pecans. Drop by tablespoons onto cookie sheet. Bake at 350 degrees for 10 minutes.

Christmas Candy Cane Cookies
1 c. shortening (softened)
1 c. powdered sugar
1 1/2 tsp. almond extract
1 egg
1 tsp. vanilla
2 1/2 c. flour
1 tsp. salt

Stir into above mixture; mix well. Divide dough into 2 equal parts. Add color to one half (either red or green can be used). Roll each color into strips about 4 inches long. Twist together like a rope; shape the top. Place on cookie sheet. Bake at 375 degrees for 15 minutes. You can add 1 teaspoon peppermint extract if you like (to the green half).

Christmas Thumbprint Cookies
3/4 c. sugar
1 tsp. salt
3/4 c. butter
2 egg yolks (save whites)
1 tsp. vanilla
2 c. flour
2 egg whites, beaten
1-1 1/2 c. finely chopped nuts
1/2 c. red & green jelly

In large bowl combine first 5 ingredients on medium speed of mixer about 1 minute. Gradually add flour and blend at low speed until well mixed. Roll dough into 1 inch balls. Dip dough balls into egg whites then nuts. Place on greased cookie sheet 2 inches apart. Make a deep impression in center of each cookie with fingertip. Bake at 350 degrees for 10-12 minutes. Immediately remove cookies from sheet. While still warm, fill centers with jelly. Allow jelly to set before storing cookies. Yield 3-4 dozen.

Christmas Vanilla Rolled Cookies
3 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 c. shortening
1 1/2 c. sugar
2 eggs, well beaten
1 1/2 tsp. vanilla

Sift flour and measure. Add baking powder and sift again. Cream shortening. Add sugar gradually and beat until light. Add well beaten eggs and blend. Add vanilla. Combine dry ingredients with creamed mixture thoroughly and chill. Roll as thin as possible and cut with cookie cutter or form in small balls and flatten with bottom of glass. Sprinkle with sugar, chopped nuts, coconut. Bake in 400 degree oven 6 to 10 minutes. Makes 6 dozen cookies.

Meringue Cookies
3 Egg whites
1/4 teaspoon Cream of tartar
3/4 cup Sugar
3 tablespoons Cocoa

Beat egg whites with cream of tartar in large mixing bowl until foamy.

Add sugar, 1 T. at a time. Beat at highest speed until stiff and glossy. Do NOT underbeat. Remove 3/4 c. meringue to small mixing bowl; set aside.

Stir cocoa into meringue in large mixing bowl until thoroughly combined. Drop cocoa flavored meringue by level measuring tablespoon, about 1 1/2 inches apart, onto aluminum foil lined baking sheets. Make small indentation in center of each with top of teaspoon.

Spoon 1/2 teaspoon reserved plain meringue into each indentation. Bake at 275 degrees for 25 minutes. Turn off oven; leave meringues in oven with door closed for 1 hour. Remove from oven. Cool completely. Makes about 3 dozen cookies.

ROLLED CHRISTMAS COOKIES
1 c. powdered sugar
1 tsp. cream of tartar
1 tsp. soda
1 c. butter (margarine may be used)
2 c. flour

Work like pie crust.

Add:
1 egg, well beaten
1 tsp. vanilla

1 tsp. almond extract, if desired

This dough can be rolled and rerolled as often as necessary for cutting desired shapes. Will not get tough. Frost with favorite powdered sugar icing and decorate. *Also may be rolled in balls and pressed flat to 1/4 inch. Bake at 300 to 350 degrees for 8 minutes.

CHRISTMAS CAKE MIX  COOKIES
1 pkg. cake mix (chocolate, cherry, lemon) of your choice
2 eggs
1/2 c. shortening
1 tbsp. water
1/2 c. nuts

Mix all together. Shape in 1" balls and roll in powdered sugar. You may want to chill dough before rolling. Bake 10 to 12 minutes at 375 degrees.

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