Sunday, December 16, 2012

Moving towards Christmas

Here's my take on the kraft wrapping. I used tissue paper and an adhesive strip to make the ruffle.

























Yesterday, I finished the last of my cookie baking for gifts. These are Peanut Cookies (great-Aunt Peg's recipe) on the plate, and you can see Mocha Truffles cooling in the background.



















Peanut Cookies

1 ¼ c. brown sugar
1 c. sugar
½ tsp. salt
½ lb. soft  butter (2 sticks)
¾ c. crunchy peanut butter
2 eggs
½ tsp. baking soda
2 c. flour
1 c. chocolate chips
1 c. salted cocktail peanuts

Mix sugar, salt, butter & peanut butter together. Beat eggs into mixture until light & fluffy. Sift flour & baking soda together. Gradually blend into sugar mixture. Stir in chocolate chips & peanuts. Drop from spoon onto ungreased cookie sheet. Bake 12-15 min. in 350 oven until light brown. Cool on rack.

Our mini tree


And one last cookie recipe from the other side of the family. Grandma Louis's Molasses Krinkles.



Molasses Krinkles
(or Fork Cookies)

¾ c. vegetable shortening
1 c. brown sugar, packed
1 egg
4 Tbsp. molasses
Sift together:
2 ¼ c. flour
½ tsp. salt
2 tsp. baking soda
½ tsp. cloves
1 tsp. cinnamon
1 tsp. ginger

Cream shortening & sugar, then add egg & molasses. Sift dry ingredients together in separate bowl. Add gradually to wet ingredients . Chill for an hour. On ungreased cookie sheets: shape into balls, dip in granulated sugar, cross with fork. Bake 12-15 min. in 350 oven.



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