Cherry Kiss Cookies1 cup real butter, softened (NO margarine, 1 cup powdered sugar, 1/8 tsp salt, Around 5 oz of maraschino cherry liquid (until batter is easy to mix and tasty), 1/2 tsp almond extract, 2 1/4 cups flour, 1/2 cup chopped maraschino cherries 50 kisses
Beat butter for 30 seconds. Add powdered sugar and salt. Beat until combined. Beat in cherry liquid and almond extract until combined. Beat in flour. Stir in chopped cherries. Refrigerate at least 1/2 hour. Shape into balls. Drop on baking sheet (DO NOT PRESS). Bake in preheated 325 oven for 7-10 minutes. Remove from oven, add kiss in center, then bake 2-3 minutes more. Cool on wire rack.
1-18 oz pkg Oreo cookies 1-8 oz pkg cream cheese 1/2 pkg almond bark
Crush the oreo cookies. Mix with cream cheese (a food processor works best; I crush with rolling pin, then cut up cream cheese and mix with spoon). Roll mixture into small balls. Refrigerate until hard. Dip balls into almond bark using toothpick. Place on waxed paper (on cookie sheet).
Hot Buttered Rum (Makes 25 servings)1/4 pound butter 1/4 pound brown sugar 1/4 pound confectioners' sugar 1 cup vanilla ice cream, softened 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg *1 fluid ounce of rum
Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners' sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze.
In a coffee mug, measure 1 (or 2) tablespoon(s) Hot Buttered Rum Batter and *1 fluid ounce of rum, then fill cup with boiling water. Stir, and sprinkle top of drink with nutmeg and a dab of whipped cream.
*Note: Can also add to coffee, hot tea, hot cider or hot chocolate instead of rum and boiling water (and probably many other things).
Chocolate Chip CookiesChocolate Chip Cookies (Makes 36) 2 1/4 cups all purpose flour; 2 eggs (room temperature); 1 tsp baking soda; 1 tsp vanilla extract; 2 tsp baking powder; 1 tsp almond extract; 1/2 tsp salt; 1 1/3 & 2 T chopped walnuts; 3/4 cup packed brown sugar; 1 cup butterscotch chips; 1/4 cup white sugar; 1 cup milk chocolate chips; 1 cup butter, softened; 1 cup white chocolate chips; 1-3.4 oz pkg instant vanilla pudding mix 1. Sift together flour, baking soda, baking powder, and salt. Set aside. 2. In large bowl, cream together butter, brown and white sugars until light and fluffy. Beat in pudding mix until blended. Stir in eggs and extracts. Blend in flour mix. Stir in chips and nuts. 3. Chill dough for at least one hour to prevent spreading. 4. Drop by rounded spoonfuls onto ungreased cookie sheets. 5. Bake for 10-12 minutes until edges are golden brown.