PASTA

LOW CALORIE

Search Recipe INDEX

COCONUT OATMEAL COOKIES

1-cup butter or margarine
1 cup sugar
3 Tsp. vanilla
1-cup brown sugar (packed)
2 eggs

Blend these ingredients together then add:

2-cups stiffed flour
1 Tsp. salt
1 cup rolled oats
1 Tsp baking soda
1 Tsp. baking powder 2 cups of coconut.

Bake at 375 for 9 to 12 minutes.

CANDY CANE COOKIES (1)

(Approx. 54)

1 cup butter or margarine softened
1 cup icing sugar
1 egg
1 tsp. almond flavoring
1 tsp. vanilla flavoring
1/4 tsp. peppermint flavoring
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. red food coloring

Mix first 6 ingredients together well. Add flour, baking powder, and salt. Mix well, divide dough in 2 equal portions. Add food coloring to 1 portion. Blend well. Roll 1 tsp. of each color dough into ropes, about 5 1/2 inches long. Lay them side by side. Pinch ends toghether, twist to form a spiral. Lay on ungreased baking sheet. Start to form a cane, wreaths are easy to make also. Bake 350 oven for 10 minutes until pale gold. Cool on sheet 2 to 3 minutes then remove. Makes about 4 1/2 dozen.

CANDY CANE COOKIES (2)

1 cup margarine softened
1 cup crunchy peanut butter
1 lb. icing sugar
1 1/2 cups Graham wafer crumbs
6 oz. pkg. chocolate chips

Combine softened margarine with peanut butter in a large bowl. Work in icing sugar and graham wafer crumbs with a wooden spoon until thoroughly combined. Press mixture evenly into a 9 x 13 pan. Melt chocolate chips in top of double boiler, then spread quickly over top of mixture. Chill until firm and cut into small squares.

CHRISTMAS FRUIT COOKIES

Cream together butter & sugar until light. Add well beaten eggs. Dissolve soda in hot water and add to mixture. Sift flour and salt and add them, put in fruit and nuts and mix well. Drop with tablespoon on greased cookie sheet and press 1/2 cherry on each cookie. Bake at 400F until a delicate brown.

OATMEAL COOKIES

Cream together; then add:

Roll into balls the size of walnuts an depress with a fork on a lightly greased cookie sheet. Bake at 350.

CHOCOLATE THUMB PRINT COOKIES

2 cups quaker oats
1/4 cup sugar
2/3 stick of butter
2 eggs
1 tsp vanilla
1 small bag of semi sweet morsels
1/2 cup flour
1 tsp baking powder
1/4 tsp salt
2 bottles of 10 oz mar cherries (drained on towel)

Smooth together butter, sugar and vanilla. In separate bowl mix oats, flour, salt, baking powder. Melt chocolate in microwave. Save 1/3 of chocolate for drizzle effect. Mix together all ingredients, cover and chill 1 hr. Shape into balls and cook @ 350 on ungreased cookie sheet. After shaping into balls, put thumb into center and place one cherry.
When cooled drizzle chocolate on top. You can keep batter frozen up to 6 months.

HONEY SHORTBREAD

This recipe is appropriately finished with a thick spread of Honey Butter. To prepare the spread, simply combine one-half cup softened butter and one-quarter cup honey. In a small mixing bowl, cream the butter until fluffy; then continue to cream the mixture while pouring in a stream of honey. Cover and refrigerate to firm and store.
For Spiced Honey Butter, try adding 1 teaspoon grated orange peel and 1/2 teaspoon ground cinnamon. Prepare and refrigerate as directed above. Enjoy for weeks to come on toast, muffins, or today's recipe for honey short bread.

(Serves 6 to 8)

1 cup Almonds, toasted and crushed
1 cup Butter
1/3 cup Honey
1 tsp. Vanilla Extract2
1/2 cups All-purpose Flour

Preheat-oven the to 300-F Degrees. Toast, then crush the almonds on a baking sheet; reserve.
In a large mixing bowl, beat together the butter, honey, and vanilla until light and fluffy.
Slowly add the flour while continuing to blend the short bread batter. Add the toasted and crushed almonds, and blend again.
Pour the mixture into a 9-inch heavy skillet that has been covered with non-stick cooking spray, and bake for about 40 minutes.
Cool the short bread on a wire rack before removing from the skillet. Best when served warm, with honey butter.