Orange Pecan Ice Box Cookies
Yield: 3 dozen

2 sticks butter
1/4 c. plus 2 T. each white granulated and brown sugar
1 egg
2 T. orange juice
1 T. orange zest
2 3/4 c. flour
1 t. baking soda
1/2 c. chopped pecans

Beat butter with white sugar til light. Add brown sugar, egg, OJ and zest. Stir in flour and soda. Stir in nuts. Shape into 2 9″ x 2″ x 1/2 ” bars, wrap and refrigerate 8 hours. Heat oven to 375 degrees, cut bars in thin slices (about 1/4 inch), bake til edges turn brown, about 10 minutes. Cool on wire racks.

I like to drizzle a little chocolate icing over the tops of these using a small tip on the icing bag.

Mainly, watch for them to brown so they don’t over bake. Easy. Great in the mix of holiday cookies.

Also, these are easy, a tiny bit fussy to shape, but worth it.

Sesame Seed Cookies
1 c. butter
3/4 c. powdered sugar
2 1/2 c. flour
1/4 t. salt
1 t. vanilla
3/4 c. sesame seeds

Cream butter and powdered sugar together well.
Sift flour and salt together. Add vanilla to seeds, then mix all ingredients together. Chill 20 minutes. Pinch into crescents or finger shapes. Bake 325 degrees until brown, 10 to 12 minutes.

A few years ago I got into Royal Icing. That is a lot of fun, and kids love to decorate, and add a lot of googaws. Of course on gingerbread, this season.

Hi Lea – that’s a good idea. I might try that this year instead of trays. I suppose it depends on how many types of cookies I make!

Coconut Macaroons

1/3 cup flour
3/4 cup sweetened condensed milk
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
3 cups (about 8-1/2 ounces) shredded coconut

Preheat oven to 350 degrees. Line baking sheets with baking parchment. In a large bowl, use wooden spoon to combine flour, sweetened condensed milk, vanilla, cinnamon, & salt. Sir in coconut, coating it well.

Drop rounded teaspooonfuls (or use a 1-1/4 inch scoop) 2 inches apart on baking sheet. Bake in the center of the oven for about 15 minutes, or until nicely browned at the edges. Let cookies cool on the baking sheets for a few minutes, than transfer to a wire rack to cool completely. Store in an airtight container.

Makes about 2-1/2 dozen cookies.

My favorite recipe from last year was Rice Krispie treats, but with roasted pumpkin seeds and dried cranberries thrown in. I cut them out in the shape of snowmen and then used sprayable food dye and the stencil that came with the cutter to add features and a scarf.

Chocolate Dipped Coconut Macaroons

1 14-ounce package of flake coconut (5-1/3 cups)
2/3 cup of sugar
6 tablespoons of flour (I used rice flour to make the gluten free but regular works fine)
1/4 teaspoon salt
4 egg whites
1 teaspoon almond extract
1 package, 8 squares, of Baker’s semi-sweet baking chocolate, melted

Mix coconut, sugar, flour, & salt in a large bowl. Stir in egg whites & almond extract until well blended. Drop by tablespoonfuls onto greased & floured cookie sheets. Bake at 325 degrees for 20 minutes until edges of cookies are golden brown. Immediately remove from cookie sheets to wire racks. Cool completely.

Dip cookies halfway into melted chocolate. Let stand at room temperature or refrigerate on wax paper-lined tray 30 minutes or until chocolate is firm. Makes about 3 dozen.

Store in tightly covered container up to 1 week.

BTW – I only made 5 kinds of things last year & most of them were really easy so I think that’s what made it fun for me. I had the pleasure of creating without any of the stress of all the rolling, cutting, or decorating that I used to do.

Chocolate Dipped Marshmallows
(note: I used storebought but you could certainly try LHP’s homemade recipe – yum!)

1 or 2 bars of bittersweet chocolate (I used Baker’s brand but any good bar works fine)

Chop or break bar into smaller pieces & place in heatproof bowl over a pan of gently simmering water; stir just until melted. Dip marshmallows in melted chocolate (I dipped on end in) & place on tray lined with wax or parchment paper. For faster setting, refrigerate for about 20 minutes, then keep at room temperature until ready to serve, up to several days.

These are great to eat on their own or plopped into mugs of cocoa.

Bush has destabilized the entire Middle East and Pakistan. He’s done more to increase Russian and Iranian influence than anyone could imagine, but the New York (@#$%^&*) Times wants to put a story on the front page above the fold about “progress” in Baghdad. Even today, after the latest bombing, on the web site, they have another story about the Democrats pulling back because of “progress.” As long as the Vichy Democrats allow Bush to talk about Iraq as though it’s not a part of the larger disaster he precipitated in the ME, the price of a barrel of oil will continue to rise and the blood will fertilize more who hate us for very understandable reasons.

Chocolate Chip Meringues (these were a HUGE hit)

3 egg whites
1/8 teaspoon cream of tartar
1/2 teaspoon raspberry liqueur or vanilla (I used vanilla)
2/3 cup sugar
1 tablespoon cocoa powder
1/3 cup semisweet mini chocolate chips

Heat oven to 300 degrees. Line two baking sheets with waxed paper; in a medium bowl, combine egg whites, cream of tartar, & vanilla. Beat until soft peaks form. Continue beating while gradually adding sugar until whites are stiff & glossy.

Sift cocoa powder over meringue & beat until just combined. With a rubber spatula, fold in chocolate chips. Drop heaping tablespoons of meringue onto backing sheets (or spoon meringue into a reclosable plastic bag, seal, snip off a corner & “pipe” into desired shape).

Bake 30 minutes, then turn off oven heat & leave meringues in the oven for at least an hour (or overnight).

SadieSue,

You’re not late. Pull Up A Chair is open all day. More dessert recipes = good.

Well, good! Because I have quite a few other cookie recipes to share. =)

I do love collecting & sharing recipes.

Yuletide Toffee Squares
from Nestle via my friend Cindy (who’s husband was instrumental in writing the original FISA bill – see? everything ties into politics!)

4 1/2 cups of Quick oats
1 cup firmly packed brown sugar
3/4 cup (1 1/2 sticks) margarine or butter, melted
1/2 cup corn syrup
1 tablespoon vanilla
1/2 teaspoon salt (optional)
1 12-ounce package semi-sweet chocolate chips (2 cups)
2/3 cup chopped nuts (optional)

Heat oven to 400 degrees; grease 15×10 inch jelly roll pan. Combine oats, brown sugar, corn syrup, vanilla, & salt. Mix then add butter & mix well. Press mixture firmly into prepared pan. Bake 13-18 minutes or until mixture is brown & bubbly. Remove from oven.

Immediately sprinkle chocolate chips evenly over toffee. Let stand 10 minutes; spread melted chocolate over toffee. Sprinkle with nuts, if desired. Cool completely & cut into squares.
Makes about 6 dozen.

My notes: the nuts look nice for giving but they don’t really add any flavor to the cookies so I usually leave them off. Watch the edges of the toffee while baking until you know how fast they will take in your oven – it’s easy to burn them until you know how long to bake them.