Recipes from Cooking with Doyle Moore on Focus 580

December 1, 2004:  Holiday Cookies

COOKIE ORNAMENTS (1)

• Flour

• Salt

• Water

Knead until salt dissolves.  Bake; turn occasionally, on 225° for 2-3 hours.

COOKIE ORNAMENTS (2)

• 1 C Apple Sauce

• ¼ C Elmer’s Glue

• 1 ½ C ground cinnamon

Let stand for a few days or until dry.

STAINED GLASS COOKIES (3)

• 1/3 C shortening

• 1/3 C sugar

• 1½ tsp lemon extract

• 1 egg

• 2/3 C Molasses or corn syrup

• 3 C flour

• 1 tsp baking soda

• 1 ¼ tsp salt

• 2 bags hard candies; crushed

Mix together first 5 ingredients.  Sift together and add flour, soda and salt.  Makes a stiff dough.  Form into ropes ¼ inch think.  Place on wax paper and form into shapes.  Crush hard candies (different colors) and place within outline of dough.  Bake 8-10 minutes at 375.  Let cool then remove wax paper. Make hole with hot needle or use ribbon for hanging.

SWEET SUGARPLUMS

• Raisins

• Apricots

• Dates

• Walnuts

• Almonds

• Orange Juice or orange liquor

• Sugar

Chop up raisins, apricots, dates, and almonds. Mix in blender until course then, add either juice or liquor.  Roll in sugar.

SCOTTISH SHORTBREAD

• 4 C all-purpose flour

• 1 C cornstarch

• 1 C sugar

• 1 LB butter cut into pieces

• Vanilla (optional)

Mix first four ingredients together.  Press into jellyroll pan and poke holes with fork.  Bake 300 degrees for 1 hour.

PFEFFERNUESSE

• ½ C butter

• ¾ C granulated sugar

• ¾ C brown sugar

• 1 egg

• ½ C sweet cream or whole milk

• 2 TBSP honey

• 1/3 C white syrup

• 1 tsp anise oil

• ½ tsp vanilla

• 1 ½ tsp cinnamon

• 1 tsp cloves

• ½ tsp nutmeg

• ½ tsp pepper

• 2 tsp allspice

• ½ tsp salt

• ½ tsp soda

• ½ tsp cream of tartar

• ¼ baking powder

• 4-5 C flour

Cream butter and sugar and mix liquids.  In separate bowl mix dry ingredients.  Add to liquids.  Make into stiff dough and roll into ropes 3/8 inch long.  Cut crosswise and bake at 375 for 10 minutes.