Honey Almond Cranberry Crostatas

1/3 cup water

1/3 cup honey
1 ¼ cups fresh or frozen whole cranberries
1 Pillsbury® refrigerated pie crust, softened as directed on box
3 tablespoons almond paste, softened (from 3 1/2-oz tube)
1 ½ teaspoons sliced almonds
8 teaspoons honey

Heat oven to 425°F. Place cooking parchment paper on cookie sheet. In 1-quart saucepan, heat water and honey to boiling. Stir in cranberries; reduce heat to medium-low. Cook 10 to 12 minutes, stirring frequently, until berries have popped and mixture is thickened. Cool slightly, about 15 minutes.

Meanwhile, unroll crust on work surface. Roll crust out slightly; cut into 8 (4-inch) rounds. Reroll scraps and cut remaining rounds if necessary. Place rounds on parchment-lined cookie sheet. Discard scraps.

Gently press 1 heaping teaspoon almond paste in center of each crust round. Divide cranberry mixture evenly over almond paste. Fold 1/2 inch of each crust round over filling, pinching slightly so crust lays flat on cranberry mixture. Sprinkle each with almonds.

Bake 14 to 16 minutes or until crust is golden brown. Drizzle 1 teaspoon honey over each crostata. If desired, serve warm with ice cream.

No Bake Cookies / Candy - Buckeyes

These were a holiday tradition when my kids were growing up.

Buckeyes


Commonly known as Peanut Butter Balls. Recipe can easily be halved or quartered. Paraffin wax can be omitted but it will be a little more difficult to dip the balls without it.

2 lbs. Peanut butter
1 pound butter
3 pounds powdered sugar
two 12-ounce packages of semi-sweet chocolate chips. Use a high quality chocolate.
1/2 of one bar of paraffin wax
toothpicks for dipping

waxed paper


Place wax paper onto cookie sheets and set aside. Cream peanut butter and butter until combined. Add sugar a little at a time. Make sure it is mixed well. Roll peanut butter mixture into approximately 400 1-inch diameter balls. Insert one tooth pick into each small peanut butter ball. Set all of them aside. Melt chocolate and paraffin (parafin helps the chocolate become shiny when it cools) in a double boiler. Be careful not to over-heat the chocolate. Dip the ball into the chocolate so as to ALMOST cover the entire ball. Leave small portion of ball uncoated. Let cool on waxed paper. Store in a cool place.


Note: This recipe makes 400 cookies. Halve or quarter the recipe if you can't eat that many!

American Flag Cookies

1 cup butter, softened
1/2 cup cream cheese, softened
2 cups sugar
4 eggs
1-1/2 teaspoons vanilla extract
1 teaspoon lemon extract
5 cups all-purpose flour
2 teaspoons baking powder

1 teaspoon salt
Decorating icing and/or colored sugars

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in eggs and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.

On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with floured 2- to 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Sprinkle with colored sugars as desired.

Bake at 350° for 9-11 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely. Decorate with icing and additional sugars if desired. Makes 120 Cookies - Prep: 1-1/4 hours + chilling Bake: 10 min./batch + cooling

Lemon Sugar Cookies

2 3/4 c flour
2 tsp baking powder
1/4 tsp salt
1 cup butter
2 c sugar
2 eggs
2 tsp lemon flavoring
3 Tbls lemon juice
1 c quick oats

Sift together flour, baking powder and salt. In large bowl, cream butter and sugar, add eggs, beating well. Beat in lemon flavoring and juice. Gradually add flour mixture and then stir in oats. Chill for about 2 hours.

Make balls with approximatly 1 T of dough at a time. Place on lightly greased cookie sheet, about 2 inches apart. Flatten with a glass (grease bottom of glass with butter and dip into sugar).

Bake at 375 degrees for about 8-10 min. Makes 4 dozen

Sugar Cookies (crisp)

1 c white sugar
1 c shortening (white, not butter flavored)
2 eggs - beaten
2 T milk
3 cups flour
2 tsp vanilla
2 tsp cream of tartar
1 tsp soda

cream sugar & shortening, add eggs and mix well. Add milk and vanilla. Sift together the flour, cream of tartar and soda and add to creamed mixture. Beat well.

You can chill this and roll them out and use cookie cutters, or you can make a round log, chill well and slice. Bake at 350 degrees for about 8 - 10 min each. Be sure you watch them close so you do not overbake them.