Christmas Cookies

<ul type="disc">[*]2 cups sugar[*]1/4 cup lt brown sugar[*]1/2 tsp salt[*]1 cup margarine[*]2 eggs[*]6 Tbsp milk[*]2 tsp vanilla[*]4 cups flour[*]2 tsp baking powder[/list]
Cream margarine and sugar; add eggs, milk and vanilla, beat well. Sift dry ingredients, add to margarine mixture beating until well blended. Chill; roll and cut. Bake at 350* for 10 - 12 minutes. Frost or decorate as desired. Makes 5 dozen.

Ginger Snaps



1/4 cup plus 2 tablespoons margarine, softened

2/3 cup plus 3 tablespoons sugar, divided

1/3 cup molasses

1 egg

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground mace or cloves

Vegetable cooking spray



Directions: Cream margarine; gradually add 2/3 cup sugar, beating at medium speed of an electric mixer until light and fluffy. Add molasses and egg; beat well.



Combine flour and next 4 ingredients; gradually add to creamed mixture, stirring until well blended. Divide dough in half; wrap each portion in plastic wrap, and freeze for 30 minutes.



Shape each portion of dough into 26 (1-inch) balls, and roll in remaining 3 tablespoons sugar. Place 2 inches apart on cookie sheets coated with cooking spray. Bake at 350 degrees for 12 minutes or until lightly browned. Remove from sheets; cool on wire racks. Store in an airtight container. Yield: 52 cookies

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These are chewy and very sweet! [img]images/smiley_icons/1luvu.gif[/img]



Honey Cookies





1 quart Honey

2 c sugar

1 lb pecans

1/2 lb citron

2 T cinnamon

2 t ground cloves

2 t ground allspice

1 1/2 t baking powder

1 c brandy

juice &amp; peel of 1 lemon, coarsley grated

7 c all purpose flour



In large pot, boil honey &amp; sugar, until sugar is dissolved. Measure the rest of the ingredients and mix into the honey sugar mixture. Refrigerate for 3 days.



Divide dough into thirds. With floured hands, press onto greased cookie sheet to 1/4&quot; thick. Press to within 1&quot; of edge of sheet. Bake on middle rack of preheated 350F oven for 20-22 minutes or until edges begin to brown and center springs back from light tough.



Upon removing, invert onto a cutting board, and cut in 1&quot;x 2&quot; strips. Drizzle glaze over cookies.



For glaze, combine 2 cups powdered sugar with enough milk to make drizzling consistency (about 4-6 tablespoons) and a dash of lemon, orange or almond extract, or all three.

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BAR COOKIES:

http://www.christmas-cookies.com/recipes/category. php?catid=6



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