These are some of our favourite cookies because they not only taste yummy, they look good on a plate. The round balls are Chocolate Carousels, a peanut butter ball full of fruit and nuts topped with chocolate. No baking and simple enough for kids to make. The white looking Lemon Squares are a shortbread base with a lemon topping that can be thrown in the blender whirred and poured over the crust. I keep a bottle of lemon juice on hand so I can whip these up whenever necessary. The pretty mincemeat poinsettias, are a twist on the usual mincemeat tarts that make a festive addition to a cookie plate.
1 cup peanut butter
1 tablespoon soft butter
I cup icing sugar
1/2 cup (scant) chopped dates
1/2 cup chopped pecans or filberts (filberts were used)
1/2 cup drained maraschino cherries chopped
Cream together the peanut butter, butter and icing
sugar and fruit and nuts and form into 1 inch balls.
Melt 4oz of semi sweet chocolate and drip over balls.
1 cup butter or margarine
1/2 cup powdered icing sugar
2 cups all purpose flour
Cream butter and sugar together then add flour until
thoroughly mixed and press into a 13x9 inch pan.
Bake at 350 F 20-25 minutes until just starting to
brown as it will be returned to the oven when the
topping is added.
2 cups granulated sugar
1/3 cup lemon juice (fresh or bottled), if using fresh
add the grated lemon zest for extra flavour.
1/2 tsp baking powder
1/4 cup all purpose flour
I do the topping in the blender adding the ingredients
one at a time as it's running, finishing with the lemon
juice as the blender starts to have difficulty working.
Return to the over for another 25 minutes or more
until the top is set. I time it for 25 minutes and start
watching until the centre is set and firm to the touch.
Sprinkle with icing sugar, cool and cut.
1 cup margarine
1 8 oz pkg cream cheese
2 Tablespoons granulated sugar
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
bottle of mincemeat
maraschino cherry pieces
Cream together butter and cheese. Beat in eggs and
vanilla. Combine flour and baking powder. Stir into
mixture. Form a stiff dough. cover and chill. Roll out
half of mixture into 1/8 thick rectangle. Cut into 3 inch
squares, slit from corners. Put a dollop of mincemeat
in centre, and fold down alternate corners and press
a cherry in centre. Return excess dough to
refrigerator. Repeat with second half.
Bake at 375 for 12-14 minutes.
Guaranteed to add on pounds, but it's a celebration and now and then, we're allowed to splurge. By the way, the holly in the corner of the placemat is a larger variation of the pattern for the skates done in size 10 thread.