Nothing seems to evoke fond holiday memories like the smell of freshly baked cookies on a cold December day.

As a gift to our treasured readers, below are seven outstanding recipes. My personal favorite is, of course,
the beautiful and delicious Twisted Candy Cane Cookie that my Mom made every year for the Sunday
School Christmas party.

To gather even more great recipes, consider starting a cookie swap in your neighborhood. Ask participants to bring enough cookies so each person can have at least one, and copies of the recipe. It’s a great way to make new friends and pick up several secret family recipes all at once! Happy Holidays – and enjoy our gift to you!

A special thanks to all who submitted recipes!

ANISE COOKIES
by Sandra Scalise Juneau

2 large eggs
1 cup granulated sugar
1 cup flour-sifted
3 drops anise oil
non-pareil sprinkles

With electric mixer, beat eggs until doubled in volume and light lemon colored. Gradually add sugar while continually beating. Gradually fold in flour. Add anise oil, blending thoroughly. Mixture should be the texture of whipped cream, coating and` holding to a wooden spoon.

Drop cookie mixture by teaspoons onto a greased baking sheet, spreading at least 1 inch apart. Top each cookie with a pinch of non-pareil sprinkles. Allow cookies to sit for several hours or overnight.

Bake in a pre-heated 375º oven for 15 minutes. Cookies will puff & bottoms will be slightly browned. Remove from pan & allow to cool thoroughly.

TWISTED CANDY CANE COOKIES
by Elaine Morgan

1 C white sugar
1/2 C crushed peppermint candies
1/2 tsp salt
21/2 C all-purpose flour
1 tsp vanilla extract
1/2 tsp peppermint extract
1 egg
1/2 C sifted powdered sugar
1 C butter
Red food coloring

Mix thoroughly butter, 1/2 C of the white sugar, powdered sugar, egg, vanilla and peppermint extract. Add the flour and salt and mix well. Cover dough and chill for at least 1 hour. Divide the dough into equal portions and dye half of the mixture red. Roll out into 2-to-4 inch strips, then twist red and white strips together, pressing the ends together lightly. Crook the end to form a candy cane shape and place on a greased cookie sheet. Bake for 9 minutes and finish by sprinkling warm cookies with a mixture of the remaining white sugar and peppermint candies.

SESAME SEED COOKIES
by Madlyn Scalise

41/2 C plain flour
1 tsp baking powder
1/2 tsp salt
1 C white Crisco shortening
11/2 C granulated sugar
3 large eggs
1/2 C milk
2 T vanilla extract
2 C sesame seeds
2 T granulated sugar

Rinse and drain seeds. Spread on a baking sheet and sprinkle with 2 tablespoons of sugar. Toast in a pre-heated 350º oven, stirring to toast seeds evenly. Set aside
Sift together flour, baking powder and salt. Add Crisco to flour and mix to a cornmeal texture. Set aside.
In a separate bowl, beat eggs until foamy and gradually add in sugar. Making a well in the center of flour mixture, fold in beaten eggs/sugar. Add milk and vanilla to egg/sugar bowl to loosen residue. Pour into batter and mix until thoroughly incorporated. If dough is too sticky to knead, gradually add more flour until dough is workable.
Spread a line of seeds on pastry board. Roll out pencil like strips of dough, approximately 3/4 inch thick and 12 inches long. Roll dough strip in to seeds, coating thoroughly. Cut on an angleinto pieces approximately 2 inches long. Place on an ungreased baking sheet and bake in a pre-heated 350º oven for 20 minutes. Cookies should be slightly browned.
Cool thoroughly before storing.

FILLED FIG COOKIES
by Cynthia Prevost

For cookie dough:

3/4 C shortening
1 C sugar
2 eggs
11/2 tsp vanilla
21/2 C flour
1 tsp baking powder
1 tsp salt

For filling:

1 C fig preserves
1/4 C orange juice
1/4 C pecans, chopped fine
1/4 C miniature chocolate chips

For glaze:

1 C confectioner’s sugar
2 T milk

For dough, mix all ingredients and chill for 1 hour. For filling, put figs in food processor and purée. Stir in orange juice, nuts and chocolate chips. To make cookies, roll cookie dough on floured surface to a depth of about 1/16 of an inch. Cut in circles. Place about a teaspoonful of fig mixture on top. Place another dough circle on top of this. Seal edges by pressing them closed with the tines of a fork. Pierce top of cookie with fork to release steam while baking. Bake at 400º for 6 minutes, or until browned. Remove from oven and cool on rack. For glaze, in small bowl mix confectioner’s sugar and milk. Spoon over cooled cookies. Cookies may be garnished with nonpareils.

CRANBERRY BISCOTTI GIFT JAR
by Stacy Robertson

2/3 C sugar
2 tsp baking powder
1/2 tsp cinnamon
2 C flour
3/4 C chopped pecans
3/4 C dried cranberries
(Recipient will add butter and eggs)

In a clean 1-quart jar, layer ingredients starting with sugar and ending with cranberries and nuts. Decorate jar with holiday accents and attach a label or tag with these directions:

Preheat oven to 375º. Beat 1/3 cup butter for 30 seconds on medium. Add 2 eggs and continue to beat until thoroughly combined. Stir in contents of jar until just mixed. Divide dough into 2 loaves (9 inches long x 2 inches wide) and place on cookie sheet. Bake for 25-30 minutes, and then cool on sheet for 1 hour. Cut loaves into 1/2 inch-thick slices with serrated knife, and return to cookie sheet. Bake at 325º for 8 minutes on each side, or until crisp and dry. Let cool. Enjoy!

AMARETTI
by Therese Juneau Fury

2 egg whites
7 oz blanched whole almonds
6 oz granulated sugar
1/4 tsp cream of tartar
1/4 tsp almond extract
1 oz flaked almonds

Let the egg whites stand at room temperature for 30 minutes in a large mixing bowl. Line 2 baking sheets with parchment paper or grease proof paper. Set aside. In a food processor bowl or blender container process or blend the whole almonds with 2 oz of the sugar till almonds are finely ground. Don’t over-grind, or the nuts will turn to paste. Set aside.

Add the cream of tartar and almond extract to the egg whites. Beat with an electric mixer on medium speed till soft peaks form (tips curl). Gradually add the remaining 4 oz of sugar, one tablespoon at a time, beating on high speed till very stiff peaks form (tips stand straight) and sugar is almost dissolved. Fold in ground almonds.

Drop meringue mixture by rounded teaspoons 1 1/2 inches apart onto the prepared baking sheets. Sprinkle a few flaked almonds over each cookie. Bake in a preheated 300º oven for 12 to 15 minutes, or till cookies just begin to brown (centers will be soft). Turn oven off. Let cookies dry in oven with the door closed for 30 minutes. Peel cookies from paper. Store in airtight container in a cool, dry place for up to 1 week.

CRÈME DE MENTHE SQUARES
by Barbara Kochick

11/4 C butter or margarine
1/2 C unsweetened cocoa powder
31/2 C sifted powdered sugar
1 egg, beaten
1 tsp vanilla
11/2 C semisweet chocolate pieces
2 C graham cracker crumbs
1/3 C green crème de menthe

Bottom layer: In saucepan combine 1/2 cup butter or margarine and cocoa. Heat and stir till well blended. Remove from heat; add 1/2 cup powdered sugar, egg and vanilla. Stir in graham cracker crumbs. Mix well. Press into bottom of ungreased 12x9x2 pan. 

Middle layer: Melt 1/2 cup butter. In mixing bowl combine melted butter, crème de menthe. Beat in remaining 3 cups powdered sugar until smooth. Spread over chocolate layer. Chill one hour.

Top layer: In small saucepan combine 1/4 cup butter and chocolate pieces. Cook and stir over low heat till melted. Spread over mint layer. Chill one to two hours. Store in refrigerator.

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