Description
I've been doing my cookie/candy marathon for years. I prepare my chilled doughs the first day then work on items that require no baking on the second day. On the third day, i bake everything. When i have everything prepared and the plates of finished cookies and candies are sitting on my dining room table, i take my containers and go around the table filling each container with an assortment of each item. Prep time and cook time are very rough estimates. As far as servings, i make a lot but i don't have the quantity for each recipe on my preparation sheets. I usually prepare 12 to 15 gift boxes from the assortment and then keep the rest for me!
Ingredients
- Sugar
- Oil
- Unsweetened Chocolate
- Eggs
- Vanilla
- All-purpose Flour
- Baking Powder
- Salt
- Powdered Sugar
- Butter
- Oatmeal
- Cream Cheese
- Apricot Preserves
- Cold Water
- Pecans
- Light Brown Sugar
Instructions
- Chocolate snowflake cookies: combine sugar, oil and melted chocolate and beat until blended
- Add eggs and vanilla
- Combine together: flour, baking powder and salt
- Add dry ingredients to creamed mixture
- Wrap in plastic wrap and refrigerate a minimum of 2 hours
- To bake, shape into 1-inch balls and roll in powdered sugar
- Place the balls 2 inches apart on a lightly greased baking sheet
- Bake at 350 for 10-12 minutes
- Cream cheese frills: combine butter and vanilla
- Add flour, salt and oats and mix well
- Add cream cheese and mix until smooth
- Wrap in plastic wrap and chill a minimum of 2 hours
- To bake, roll dough out on a lightly floured board to 1 / 4-inch thickness
- Cut into 3-inch circles using a cookie or biscuit cutter
- Spoon about 1 / 2 teaspoon apricot preserves into the center of each circle
- Using your finger, slightly moisten the edge of the circle
- Fold over and press edges to seal
- Bake at 425 on an ungreased baking sheet for 10 to 12 minutes
- Crescents: cream butter
- Gradually add powdered sugar, beating well
- Gradually add flour mixing well
- Add water and vanilla
- Stir in chopped pecans
- Chill dough a minimum of 2 hours
- To bake: break of dough by heaping teaspoonfuls and shape into 2-inch crescent shapes
- Place cookies on a lightly greased cookie sheet
- Bake at 325 for 17 to 18 minutes
- Dust with powdered sugar after cooling
- Pecan tassies: combine flour, cream cheese and 1 / 2 plus 6 t butter, cutting cream cheese and butter into flour
- Wrap in plastic wrap and chill a minimum of two hours
- To bake, break off pieces of dough and press into miniature tart pans
- Filling: combine light brown sugar, chopped pecans, eggs, 2 t butter, vanilla and salt, mixing well
- Fill tart shells 3 / 4 full
- Bake at 350 for 20 minutes