ANN COX EASTES / KROGER
CHRISTMAS COOKIES
1 c sugar
½ c butter
1 egg
1 t vanilla
1 ¾ c plain flour
½ t baking powder
¼ t salt
¼ lb candied red and green cherries
1 c chopped pecans, optional
Cream together sugar and butter; beat in egg and vanilla. Add flour, baking powder and salt; mix thoroughly. Stir in cherries and nuts. Roll dough into two or three rolls. Wrap in waxed paper and freezer wrap. Freeze until read to bake. Slice cookies ¼-inch thick and place on baking sheet. Bake at 350F for 8-10 minutes or until lightly browned. Watch closely during baking. Yield: about 3 dozen cookies
CASHEW SNOWBALLS
1 c butter, softened
1 ½ c powdered sugar, divided
2 t vanilla
2 c plain flour
1 ½ c finely chopped cashews (7.5-oz can of cashew pieces)
Cream together butter and ½ cup sugar; add vanilla and beat. Add flour and beat until blended. Stir in cashews. Chill dough in refrigerator until cold. Shape dough into 1-inch balls. Place on ungreased cookie sheets and bake at 350F for 15-18 minutes. Cool cookies slightly on wire
rack and then roll in powdered sugar. Yield: about 4 dozen
GLAZED LEMON-COCONUT SQUARES
Crust
½ c butter
½ c firmly packed brown sugar
11/2 c plain flour
Cream butter and sugar; stir in flour and blend well. Press mixture into bottom of a 13 X 9 X 2-inch baking pan. Bake at 350F for 10-12 minutes, but do not brown. Remove from oven and top with filling.
Filling
2 eggs
1 c firmly packed brown sugar
2 T plain flour
¾ t salt
½ t baking powder
1 ½ c flaked or shredded, sweetened coconut
1 c chopped nuts
½ t vanilla
Beat together eggs and brown sugar. Add flour, salt and baking powder; mix completely.
Stir in coconut, nuts and vanilla. Spread filling on top of crust. Bake at 350F for 12-15 minutes.
Glaze
1 c powdered sugar
1 T butter, melted
2 T fresh lemon juice
Combine sugar, butter and lemon juice; beat until creamy smooth. Spread evenly over top of warm baked filling. Cool and cut into squares. Yield: 24 two-inch squares
