INGREDIENTS: 2 eggs well beaten, 2 c. brown sugar, 1 c. butter, 2 tsp. ginger, 1 tsp. lemon juice, 2 tsp. baking soda, 2 tsp. cream of tartar, 4 c. flour, 1 c. coconut
DIRECTIONS: Mix all ingredients in bowl. Make small round balls-press with fork or glass dipped in sugar. Bake in 400 degree oven 8-11 minutes.
CRANBERRY NUT TRIANGLES
INGREDIENTS: ½ c. butter-softened, ½ c. powdered sugar, 1 egg yolk, 1-1/2 c. flour, 1-1/4 c. toasted chopped pecans, ¾ c. dried cranberries-chopped, 1 c. brown sugar, 5 Tbs. butter, 3 Tbs. heavy cream, 3 Tbs. corn syrup, 2 Tbs. maple syrup
DIRECTIONS: Preheat oven to 350 degrees. Line a 9x13” pan with aluminum foil. Spray lightly with non stick spray. In mixing bowl combine butter, p. sugar and egg yolk. Beat until well blended. Gradually beat in flour until mixture is crumbly. Press evenly over bottom and ½” up sides of the baking pan. Bake 15 minutes or until edges are lightly browned. In small bowl, combine pecans and cranberries; sprinkle evenly over crust. In small saucepan, combine butter, cream and syrups. Heat, stirring constantly, until mixture boils. Boil for 2 minutes, drizzle evenly over pecans and cranberries. Bake for 15 minutes or until bubbly. Cool in pan on wire rack. Cut into 1-1/2” squares. Cut squares in half to form triangles.
HOLIDAY SANDWICH COOKIE
INGREDIENTS: 2-1/2 c. flour, ¾ c. cocoa, 1 tsp. baking powder, ¼ tsp. salt, ¾ c. butter-softened, ½ c. brown sugar, ½ c. white sugar, 2 eggs, 2 tsp. vanilla FILLING: 2-1/4 c. powdered sugar, 1/3 c. shortening, ¾ tsp. orange peel, 3 Tbs. orange juice
DIRECTIONS: Heat oven to 375 degrees. Mix flour, cocoa, baking powder and salt in medium bowl. Beat butter and sugars in bowl until creamy. Beat in eggs, one at a time. Add vanilla. On low, beat in flour mixture. On floured surface, roll out half of dough to 1/8” thickness. Cut with 1-3/4” diamond or 2” round cookie cutter. Transfer to ungreased baking sheet. Bake in 375 degree oven 8-10 minutes. Transfer cookies to rack to cool. Roll, cut and bake remaining dough. FILLING: Beat sugar, shortening, peel and juice in bowl until smooth but thick. Spread 1 tsp. filling on each cookie. Sandwich with second same-shaped cookie.
CANDY CANE CRISPS
INGREDIENTS: 1 c. butter-softened, 1-1/4 c. powdered sugar-divided, 1-1/2 tsp. vanilla, 1-1/3 c. flour, 1 c. old-fashioned oats, ½ tsp. salt, ¾ c. coarsely crushed peppermint candy canes-divided
DIRECTIONS: Preheat oven to 325 degrees. In large bowl with electric mixer, beat butter and 1 c. powdered sugar until creamy; beat in vanilla. In another bowl, stir together flour, oats and salt; gradually add to butter mixture, blending thoroughly. Add ¼ cup crushed peppermint candies; mix until well-combined. Roll dough into ¾ inch balls, then roll in remaining ¼ c. powdered sugar to coat. Place balls about 2 inches apart on greased baking sheet. Flatten cookies with fork, making a crisscross pattern with fork tines. Sprinkle each with ½ tsp. crushed peppermint candies. Bake 18 to 20 minutes or until edges are lightly browned. Let cool on baking sheets 2-3 minutes; transfer to wire racks to cool completely. Store in airtight containers.
PEANUT BUTTER CUP COOKIES
INGREDIENTS: 1-3/4 c. flour, ½ tsp. salt, 1 tsp. baking soda, ½ c. butter-softened, ½ c. white sugar, ½ c. peanut butter, ½ c. brown sugar, 1 egg-beaten, 1 tsp. vanilla, 2 Tbs. milk, 40 miniature chocolate covered peanut butter cups-unwrapped
DIRECTIONS: Preheat oven to 375 degrees. Combine flour, salt and baking soda, set aside. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
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