Wishing cookies

Wishing Cookies
1 cup butter or margarine, softened
1 1/2 cups sugar
1 egg
2 tablespoons light or dark molasses
1 tablespoon water
1/2 to 1 teaspoon grated orange peel
3 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Icing:
1 cup powdered sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk
In a mixing bowl, cream together butter and sugar. Add egg, molasses, water and orange peel; mix well. Combine flour, baking soda, cinnamon, ginger and nutmeg; gradually add to creamed mixture. Cover and chill for at least 2 hours. On a lightly floured surface, roll dough to 1/8 inch thickness. Cut into stars or desired shapes with a 2 1/2 inch cookie cutter dipped in flour. Place 1 inch apart on ungreased baking sheets. Bake at 375 degrees for 6 to 8 minutes, or until edges are lightly browned. Remove to wire racks to cool. For Icing, combine powdered sugar, vanilla and enough milk to achieve a drizzling consistency. Use ising to decorate cookies as desired.
Makes about 6 dozen.

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Sugar cookies

Sugar Cookies
3/4 cup butter or margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 to 3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Additional sugar, optional
Powdered Sugar Cookie Frosting (see below)
In a mixing bowl, cream together butter and sugar. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture. Chill dough for 1 hour, or until easy to handle. On a lightly floured surface, roll the dough to 1/4 inch thickness. Cut with 2 1/2 inch cookie cutters dipped in flour. Using a floured spatula, place cookies 1 inch apart on greased baking sheets. Sprinkle with sugar if desired. Bake at 375 degrees for 8 to 10 minutes, or until lightly browned. Remove to wire racks to cool. Frost cookies if desired.
Note:
If you are in a hurry, simply sprinkle with granulated sugar or colored sugar before baking rather than frosting the baked cookies.
Makes 6 to 7 dozen.

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Molasses Spice Cut Outs

Molasses Spice Cut Outs
1 cup butter or margarine, softened
1 1/2 cups sugar
1 cup light or dark molasses
1/2 cup cold coffee
6 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Icing:
1 envelope unflavored gelatin
3/4 cup cold water
3/4 cup sugar
3/4 cup powdered sugar
3/4 teaspoon baking powder
1/2 teaspoon vanilla extract
In a mixing bowl, cream together butter and sugar; beat in molasses and coffee. Combine the flour, baking soda, salt and spices; gradually add to molasses mixture; mix well. Chill dough for 1 to 2 hours, or until easy to handle. If needed, add additional flour before rolling. On a lightly floured surface, roll dough to 1/4 inch thickness. Cut with 2 1/2 inch cookie cutters dipped in flour. Place 1 inch apart on ungreased baking sheets. Bake at 350 degrees for 12 to 15 minutes, or until edges are firm and bottoms are lightly browned. Remove to wire racks to cool. For traditional gingerbread men, use icing to add features as desired. To prepare icing, combine gelatin and water in a small saucepan; let stand for 5 minutes to soften. Add sugar. Heat and stir over very low heat until the gelatin and sugar dissolve. Transfer to a mixing bowl. Add powdered sugar; beat until foamy. Add baking powder and vanilla; beat until very thick, about 10 minutes.
Makes 7 to 8 dozen.

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Old fashioned gingersnaps

Old Fashioned Gingersnaps
3/4 cup butter or margarine
1 cup sugar
1 egg
1/4 cup light or dark molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1/4 teaspoon salt
Additional sugar
In a mixing bowl, cream together butter and sugar. Add egg and molasses; beat well. Combine flour, baking soda, cinnamon, cloves, ginger and salt; gradually add to the creamed mixture; mix well. Chill dough until easy to handle. Roll into 1 1/4 inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 375 degrees for about 10 minutes, or until edges are firm and the surface cracks. Remove to wire racks to cool.
Makes about 4 dozen.

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Oatmeal raisin cookies

Oatmeal Raisin Cookies
1 cup shortening
1 cup sugar
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups old-fashioned or quick-cooking oats
1 cup raisins
1 cup coarsely chopped pecans, optional
In a mixing bowl, cream together shortening and sugars. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Combine flour, baking soda, salt and cinnamon; gradually add to creamed mixture. Stir in oats, raisins and pecans. Shape into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 10 to 11 minutes, or until golden brown. Do not overbake. Remove to wire racks to cool.
Makes 3 1/2 dozen.

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Frozen grass hopper torte

Frozen GrasshopperTorte
4 cups crushed cream-filled chocolate cookies (about 40)
1/4 cup butter or margarine, melted
1 pint vanilla ice cream, softened
1 jar (7 ounces) marshmallow creme
1/4 cup milk
1/4 to 1/2 teaspoon peppermint extract
Few drops green food coloring, optional
2 cups whipping cream, whipped
Combine cookie crumbs and butter. Reserve 1/4 cup; press remaining crumbs onto the bottom of a 9 inch springform pan, 2 (9 inch) pie plates or a 13 by 9 by 2 inch baking dish. Chill for 30 minutes. Spread ice cream over crust. Freeze. Meanwhile, in a bowl, combine marshmallow creme and milk; stir until well blended. Add extract and food coloring, if desired. Fold in whipped cream. Spoon over ice cream and sprinkle with reserved crumbs. Cover and freeze until firm.
Makes 12 to 16 servings.

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Fresh Raspberry pie

Fresh Raspberry Pie
1/4 cup sugar
1 tablespoon cornstarch
1 cup water
1 package (3 ounces) raspberry gelatin
4 cups fresh raspberries
1 graham cracker pie crust (9 inches), baked
Whipped cream, optional
In a saucepan, combine sugar and cornstarch. Stir in water until smooth; bring to a boil, stirring constantly. Cook and stir for 2 minutes. Remove from the heat; stir in gelatin until dissolved. Cool for 15 minutes. Place raspberries in the crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hours. Garnish with whipped cream, if desired.
Makes 6 to 8 servings.

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