Crisp Lemon Cookies
1-1/3 cups butter, softened
2 cups confectioners’ sugar
2 tablespoons lemon juice
2 teaspoons grated lemon peel
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/4 cup sugar
3/4 cup vanilla or white chips, melted
In large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in the lemon juice, peel and vanilla. Gradually add flour and mix well.
Shape dough into 1-in. balls. Place 2 inches apart on ungreased baking sheets. Coat the bottom of a with glass with cooking spray; dip in sugar. Flatten cookies with glass, re-dipping in sugar as needed.
Bake at 325º for 11-13 minutes or until edges are lightly browned. Remove to wire racks to cool. Drizzle with melted vanilla chips.
Yield: about 4 1/2 dozen.
Happy Cooking!
Peanut Butter Fudge
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
18-oz. jar creamy peanut butter
13 oz. jar marshmallow creme
1 cup crushed nuts
1 teaspoon vanilla extract
Bring sugar, margarine and milk to a boil in a saucepan; boil 5 minutes, stirring constantly. Place peanut butter and marshmallow creme in a large bowl; pour sugar mixture over top, mixing well. Stir in nuts and vanilla. Quickly pour mixture into an ungreased 13”x 9” pan; chill until set. Cut into squares. Makes 3 pounds.
Peppermint Meltaways
1 cup butter, softened
1/2 cup confectioners’ sugar
1/2 teaspoon peppermint extract
1 1/4 cups all-purpose flour
1/2 cup cornstarch
Frosting:
2 tablespoons butter, softened
1 1/4 cup confectioners’ sugar
2 tablespoons 2% milk
1/4 teaspoon peppermint extract
2 to 3 drops red food coloring, optional
1/2 cup crushed peppermint candies
Preheat oven to 350º. In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well.
Shape into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Bake 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
In a small bowl, beat butter until fluffy. Add confectioners’ sugar, milk, extract and, if desired, food coloring; beat until smooth. spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container. Makes 3 1/2 dozen.
