Page 24 - News On 7 November 2021

HOLIDAY COOKIES

SNICKERDOODLES
Ingredients Directions
½ cup butter, softened Preheat oven to 400 degrees F (200 degrees C).
½ cup shortening Cream together butter, shortening, 1 1/2 cups sugar, eggs, and vanilla. Blend in flour,
1 ½ cups white sugar cream of tartar, soda, and salt. Shape dough by rounded spoonfuls into balls.
2 eggs
2 teaspoons vanilla extract Mix 2 tablespoons sugar and cinnamon together. Roll balls of
2 ¾ cups all-purpose flour dough in mixture. Place 2 inches apart on ungreased baking
2 teaspoons cream of tartar sheets.
1 teaspoon baking soda Bake 8 to 10 minutes, or until set but not too hard. Remove
¼ teaspoon salt immediately from baking sheets.
2 tablespoons white sugar
2 teaspoons ground cinnamon

BIG SOFT GINGER COOKIES
Ingredients ¼ teaspoon salt
2 ¼ cups all-purpose flour ¾ cup margarine, softened
2 teaspoons ground ginger 1 cup white sugar
1 teaspoon baking soda 1 egg
¾ teaspoon ground cinnamon 1 tablespoon water
½ teaspoon ground cloves ¼ cup molasses
2 tablespoons white sugar

Directions
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt.
Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the
water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls,
and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet,
and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to
a wire rack to cool completely. Store in an airtight container.

BUCKEYE BALLS
Ingredients
1 ½ cups creamy peanut butter
½ cup butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
6 ounces semi-sweet chocolate chips
2 tablespoons shortening

Directions
Line a baking sheet with waxed paper; set aside.
In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough.
Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until
smooth, and remove from heat.
Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax
paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.