Fruitcake Cookies, Coconut Macaroons, Snickerdoodles, Peanut Butter Blossoms

Fruitcake Cookies

  • 1 ½ cups chopped candied fruit
  • 1 cup chopped nuts
  • 1 cup raisins
  • 1 egg
  • 3/4 cup sugar
  • ½ cup softened butter or margarine
  • 1 ¼ cup flour
  • 1 teas. vanilla extract
  • ½ teas. baking soda
  • ½ teas. salt
  • ½ teas. almond extract
  • ½ teas. ground ginger

Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Combine the fruit and nuts in a bowl and sprinkle with 2-3 teaspoons of the flour. Stir this mixture to coat the fruit lightly. In a mixing bowl cream the butter or margarine and sugar together. Add the egg, vanilla and almond extract and mix until light and creamy. Mix together the flour, baking soda, ginger and salt and add this combination to the creamed mixture. Blend well. Stir in the fruit and nut mix. Cookie batter will be very stiff. Drop the cookie dough by heaping teaspoons onto the prepared baking sheets. Slightly flatten the cookies with the spoon. Bake in preheated oven until golden brown, about 10-12 minutes.

Coconut Macaroons

  • 5  ½ cups flaked coconut
  • 2/3 cups flour
  • 1 14 oz. can sweetened condensed milk
  • ¼ teas. salt
  • 2 teas. vanilla extract

Preheat oven to 350 degrees. Line baking sheets with parchment paper. In a large mixing bowl combine the flour, coconut and salt. Stir in the condensed milk and vanilla. Use your hands to mix this combination until it is well blended. Use an ice cream scoop to drop the dough onto the prepared baking sheet. Bake in preheated oven until the coconut is toasted, about 12-15 minutes.

Snickerdoodles

  • 1 cup softened butter or margarine
  • 1 ½ cups sugar
  • 2 eggs
  • 2 teas. vanilla extract
  • 2 ¾ cups flour
  • 2 teas, cream of tarter
  • 1 teas. baking soda
  • ¼ teas. salt
  • 2 Tbsp. sugar
  • 2 teas. ground cinnamon

Preheat oven to 400 degrees F. In a small shallow bowl combine the 2 tablespoons of sugar and the 2 teaspoons of ground cinnamon and set aside. In a mixing bowl combine the butter or margarine, sugar, eggs and vanilla and cream these ingredients together. Bland in the flour, soda, salt and cream of tartar. Shape heaping teaspoons of dough into balls and roll the balls in the prepared cinnamon and sugar. Place on ungreased baking sheet about 2 inches apart. Bake until cookies are set, but not too firm, about 8-10 minutes. Remove immediately from baking sheet.

Peanut Butter Blossoms

  • 1 cup peanut butter
  • 1 cup butter or margarine
  • 1 cup packed brown sugar
  • 1 ½ cups sugar
  • 3 ½ cups flour
  • 2 eggs
  • ¼ cup milk
  • 2 teas. vanilla extract
  • 2 teas baking soda
  • 1 teas salt
  • 2 9 oz. bags milk chocolate candy kisses

Unwrap the candy kisses. Preheat oven to 375 degrees F. Spray baking sheets with cooking spray. In a large mixing bowl cream together the butter or margarine, brown sugar, peanut butter and 1 cup of white sugar until smooth. Beat the eggs into this mixture, one at a time. Stir in the milk and vanilla. Combine the flour, baking soda and salt and stir these ingredients into the peanut butter mixture until everything is well blended. Shape dough into balls about 1 inch and roll in the remaining one-half cup of sugar.

Place cookies on prepared baking sheet two inches apart. Bake in preheated oven for 9-10 minutes. Remove from oven and place a candy kiss into the center of each cookie. Cookies will crack around edges when candy is inserted. Allow cookies to cook.