Nutmeg Cookie Logs

This recipe has become my only definite annual Christmas cookie. A dear friend baked me a few years and years ago, and I never forgot them. They have such a distinct egg nog flavor! I love them! They are also easy to make and freeze very well. You can make them ahead of time and always be prepared with sweet treats for the holidays!

3/4 cup sugar
1 cup butter, softened
2 tsp vanilla
2 tsp rum extract
1 egg
3 cups flour
1 tsp nutmeg

Frosting:
2-1/2 cups icing sugar
3 Tbsp butter
2-3 Tbsp half & half or milk
1 tsp rum extract
1/2 tsp vanilla

Heat oven to 350*F. In a large bowl, combine all ingredients for cookie except flour and nutmeg. Beat on medium speed until light and fluffy. Lightly spoon flour into measuring cup. Level off. Stir in flour and nutmeg. Mix will. Divide dough into 6 parts. On lightly floured surface, shape each part into long rope, 1/2-inch in diameter. Cut into 3-inch lengths. Place on ungreased cookie sheet. Bake for 12-15 minutes or until lightly golden. Cool. In small bowl, combine frosting ingredients. Spread on cooled cookies. If desired, mark frosting with tines of fork to resemble bark. Sprinkle with nutmeg (very lightly). Makes 42-48 cookies.

Peppermint Bark

A super-simple recipe that's quick to make. You can freeze this and have it on hand for the entire holiday season. I also like to put it into decorative cellophane bags to give as gifts. White chocolate is not cheap, but if you plan ahead and watch for sales, and if you consider it a part of your holiday/specialty/gift budget, maybe you can manage it! Be sure to look for it in the bulk section of your local grocery store. Last year, I bought mine at Superstore. BE CAREFUL WITH THE CANDY CANES. Last year I bought mine at the dollar store because they were so much cheaper, but they were gross! They were not crunchy. So either they were not fresh, or they were just poor quality. This year, I'm going to try buying the mini candy canes and see if that makes a difference. Those always seem to be super crunchy and hard.

4 cups white chocolate
1 cup candy canes
2 tsp or more peppermint extract (optional)

Melt chocolate in double boiler. Mix with crushed candy canes. Pour into a cookie sheet lined with parchment paper. Refrigerate for 45 minutes. Break apart. You're done!

Whipped Shortbread

My favorite shortbread cookie. Also one of the simplest things you can make for holiday baking!

1 cup butter, softened (Do not use margarine!)
1/2 cup sugar
1-1/2 cups flour
1/4 cup cornstarch

Cream butter and sugar in medium bowl. Beat until light and fluffy. Add flour and cornstarch gradually while beating continuously. Beat until light. Drop by teaspoonfuls onto ungreased cookie sheet. Bake in 375*F oven for 12 to 14 minutes. Makes 2-1/2 dozen.

Option: You can add chopped pieces of candied fruit in the top to add a festive touch.

Sunny Lemon Bars

This is definitely in my list of Top 5 desserts to make. I find it addicting (unfortunately). I love it frozen, too! Tastes like summer or spring.
 
1 1/2 cups plus 3 Tbsp all-purpose flour, divided
2/3 cup powdered sugar
3/4 butter, softened
3 eggs, beaten
1 1/2 cups sugar
1/4 cup lemon juice
Garnish: powdered sugar

Combine 1 1/2 cups flour, powdered sugar and butter; mix well. Pat into a greased 13x9" baking pan; bake at 350 degrees for 20 minutes. Whisk remaining flour, eggs, sugar, and lemon juice together until frothy. Pour over hot crust. Bake until golden, about 20 additional minutes. Cool on a wire rack. Dust with powdered sugar. Cut into bars and serve. Makes 2 1/2 dozen.

Soft Jam Cookies

Simple and quick.
 
1 1/2 cups all-purpose flour
1/2 tsp salt
1/4 tsp baking soda
1/2 cup oil
1 egg
1 tsp vanilla
1/2 cup sugar
jam

Combine flour, salt and baking soda in a medium mixing bowl; set aside. Blend oil, egg, vanilla and sugar together in a large mixing bowl; mix in flour mixture. Drop by teaspoonfuls 1/2-inch apart on an ungreased baking sheet; make an indentation with the back of a small spoon (or with your thumb or finger) in teh center of each cookie. Place 1/2 teaspoon jam in the depressions; bake at 375 degrees for 8-10 minutes. Cool one to two minutes. Remove to wire racks to cool completely. Makes 2 dozen.

Hearty Peanut Butter Raisin Cookies

2 cups packed brown sugar
1 cup creamy peanut butter
1/2 cup butter
1/2 cup shortening (or butter)
2 eggs
2 tsp vanilla
2 cups uncooked old-fashioned rolled oats
1-2/4 cups flour
1/2 cup whole wheat flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup raisins
1/2 cup sunflower seeds

Combine sugar, peanut butter, butter, shortening, eggs and vanilla. Beat until well blended. Add oats, flours, baking soda, baking powder, and salt. Beat until soft dough forms. Stir in raisins and seeds. Drop by heaping teaspoons onto ungreased cookie sheets. Bake at 350*F for 10-12 minutes or until golden brown. Let cool for 1 minute before removing from cookie sheets.

Granola Bars

1 2/3 cups quick rolled oats
1/2 cup brown sugar
scant 1/3 cup wheat flour
1/2 teaspoon salt
approximately 1/3 cup each raisins, coconut, chocolate chips, wheat germ, sesame seeds, ground flax seed
1/3 cup peanut butter or another nut butter
1 teaspoon vanilla extract
6 tablespoons melted butter
1/4 cup + 2 Tablespoons honey
1 tablespoon water

Grease a 8×8 pan and preheat oven to 350*F. Put the honey and butter on the stove to slowly melt. Mix all the dry ingredients together, then add the melted mixture and the vanilla and water. Mix that well, then mix in the peanut butter. Bake it for about 25 minutes and let it cool completely before cutting into bars.  

These hold together very well, but are still nice and chewy. Until my grocery budget gives me room for more healthful sugar substitutes, or more dried fruits and nuts so that I can make a completely healthy bar, I will be using this recipe. It is our new staple!

Best Ever Snickerdoodles

1/2 cup softened butter
1/2 cup sifted soy flour
1/2 cup all-purpose flour
1 cup sugar
1 egg
1/2 tsp vanilla
1/4 tsp baking soda
1/2 tsp baking powder
1/2 cup whole wheat flour
2 Tbsp sugar
1 tsp cinnamon

Place butter into your blender and blend until creamed. Add sugar, egg, and vanilla. Process until well mixed. In a bowl, whisk together flours, baking soda and baking powder. Empty blender contents into bowl with dry ingredients. Mix together. Chill dough for 1 hour. Shape into small balls and roll in sugar/cinnamon mixture. Place on greased cookie sheet and bake at 375*F for 10 minutes. Cool on wire rack.