Favourite maple cookies

Favorite Maple Cookies
1/2 cup margarine, melted
1/4 cup shortening
3/4 cup brown sugar
1 egg
1 teaspoon maple flavoring
1 1/2 cups all-purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
Mix together melted margarine, shortening, brown sugar, egg and maple flavoring. Mix together flour, cream of tartar and baking soda. Gradually add dry ingredients to first mixture; mix well. Drop by teaspoonfuls onto lightly greased cookie sheets. Press each cookie with bottom of wet glass. Bake at 350 degrees for 8 to 10 minutes. For a special treat, spread cookie with your favorite icing or frosting and top with a second cookie.
Makes 4 dozen.

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White chocolate chip cashew cookies

White Chocolate Chip Cashew Cookies
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 cup unsalted butter, room temperature
1 cup sugar
1/4 cup unsulfured molasses
2 eggs
1 teaspoon vanilla
1 1/2 cups roasted, unsalted cashews, chopped (about 7 1/2 ounces)
1/2 cup white chocolate chips
Sift flour, baking soda, salt and nutmeg into medium bowl. Using electric mixer, cream butter, sugar and molasses in large bowl until fluffy. Beat in eggs and vanilla. Mix in dry ingredients. Add cashews and chocolate chips. Refrigerate for 1 hour, or overnight. Preheat oven to 350 degrees. Drop dough by rounded teaspoonfuls onto greased cookie sheets, spacing 2 inches apart. Bake until golden brown, about 12 minutes. Cool on pans for 2 minutes. Transfer to wire rack and cool completely. Store in an airtight container.
Makes 3 dozen.

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Lemon fluff bars

Lemon Fluff Bars
1/3 cup butter
1/4 cup powdered sugar
1 cup flour
1/4 cup butter or margarine
1 cup sugar
1/4 cup flour
2 eggs, separated
1 tablespoon grated lemon peel
1/4 cup fresh lemon juice
1 cup milk
Mix 1/3 cup butter with powdered sugar; mix in 1 cup flour and press mixture into bottom of an ungreased 9 inch square pan. Bake at 350 degrees for 12 minutes. Cream together 1/4 cup butter, 1 cup sugar and 1/4 cup flour. Beat in egg yolks, lemon peel and juice. Blend in milk. Beat egg whites until they stand in peaks. Fold into filling mixture and pour into baked crust. Bake at 350 degrees for about 40 minutes, or until deep golden brown. Cool in pan and cut into bars.

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The best butter cookies

The Best Butter Cookies
4 sticks butter
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Cream butter in large mixer bowl. Gradually add sugar and beat until light and fluffy. Blend in eggs and vanilla. Combine flour, baking powder and salt. Gradually add to creamed mixture; mix well. Divide dough into 4 equal portions. Mix and shape dough for each variety as follows:
Cut Outs:
Preheat oven to 375 degrees. Roll one-fourth portion of dough on lightly floured surface to 1/8 inch thickness. Cut into desired shapes with floured cookie cutters. Place on unbuttered cookie sheets. Bake for 6 to 8 minutes. Cool completely on wire racks; decorate as desired.
Peppermint Balls:
Preheat oven to 375 degrees. Beat 1/4 cup crushed peppermint candy and 1/4 teaspoon peppermint extract into one-fourth portion of dough. Shape into 1 inch balls. Place on unbuttered cookie sheet. Sprinkle with red colored sugar. Bake for 8 to 10 minutes. Cool completely on wire racks.
Spicy Fruit Balls:
Preheat oven to 375 degrees. Beat 1/2 cup currants, 1/2 cup chopped mixed candied fruit and 1/2 teaspoon cinnamon into one-fourth portion of dough. Shape into 1 inch balls. Place on unbuttered cookie sheets. Bake for 8 to 10 minutes. While still warm, roll in powdered sugar. Cool completely on wire racks.
Chocolate Slices:
Beat 1 (1 square) ounce melted unsweetened chocolate into one-fourth portion of dough. Shape into log approximately 1 1/2 inches in diameter. Roll in chopped nuts. Wrap in plastic wrap and refrigerate several hours or overnight. Preheat oven to 375 degrees. Cut dough into 1/8 inch thick slices. Place on unbuttered cookie sheets. Bake for 6 to 8 minutes. Cool completely on wire racks.

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chocolate pixies

Chocolate Pixies
1/2 stick butter
2 (1 ounce) squares unsweetened chocolate
2 eggs
1 cup sugar
1 1/2 cups all-ppurpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chopped walnuts
Powdered sugar
Melt butter and chocolate in a heavy saucepan over low heat. Beat egg and sugar in large mixer bowl. Gradually mix in chocolate mixture. Combine flour, baking powder and salt; gradually add to chocolate mixture. Stir in nuts. Chill dough for at least 1 hour. Preheat oven to 350 degrees. Shape dough into 1 inch balls. Roll in powdered sugar. Place on buttered cookie sheets. Bake for 15 to 18 minutes. Cool completely on wire racks.
Makes 3 dozen.

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Coffee pecan crescents

Coffee Pecan Crescents
2 sticks butter
1/3 cup sugar
1 1/2 teaspoons instant coffee
1 1/2 teaspoons water
1/2 teaspoon vanilla extract
2 cups all-purpose flour
2 cups finely chopped pecans
1/4 teaspoon salt
Powdered sugar
Sugar
Cream butter in large mixer bowl. Gradually add sugar and beat until light and fluffy. Dissolve coffee in water. Add to creamed mixture with vanilla. Combine flour, nuts and salt. Gradually stir into creamed mixture. Press dough into a ball. Wrap in plastic wrap and refrigerate at least 1 hour for ease in handling. Preheat oven to 325 degrees. Shape teaspoonfuls of dough into crescents. Place 1 inch apart on unbuttered cookie sheets. Bake about 20 minutes, or until set, but not brown. While still warm, roll cookies first in powdered sugar, then in sugar and again in powdered sugar. Cool completely on wire racks.
Note:
Coffee and water may be omitted and dough shaped into 1 inch balls and flattened slightly; bake as directed above.
Makes 5 dozen.

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Peanut butter pieces

Peanut Butter Pieces
2 sticks butter
1 pound powdered sugar
1 cup graham cracker crumbs
1 cup peanut butter
2 cups chocolate chips
Place butter in large bowl and microwave on high for 2 to 3 minutes. When butter is melted, add powdered sugar, graham cracker crumbs and peanut butter; mix until smooth. Press into 8 by 8 inch square dish. Microwave on high for 2 minutes. Place chocolate chips in large bowl and microwave on 50% power for 3 to 4 minutes; stir several times while melting. When melted, spread over peanut butter layer; chill. Cut into squares and store in an airtight container.

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