Holiday Cookies, Butter Cookies, Pinwheel Cookies, Rum Balls

Butter Cookies

  • 1 cup butter
  • 2 ½ cups sifted flour
  • ½ cup sugar
  • ½ teas. vanilla extract
  • 1 egg

In a mixing bowl, cream the butter until it is light. Slowly beat in the sugar until mixture is light and fluffy. Next add the egg and vanilla and beat. Slowly stir in the flour. Cover the bowl and chill the dough until it is firm. Preheat oven to 350 degrees F. Lightly grease cookie baking sheets. Remove dough from refrigerator and roll the dough on a floured surface, using a lightly floured rolling pin, to ¼ to 1/8-inch thickness. Cut the dough with your favorite cookie cutters or stamps. Bake cookies in the preheated oven for 8-12 minutes. Remove to wire rack and cool.

Pinwheel Cookies

  • ½ cup butter or margarine
  • 1 cup sugar
  • ½ cup peanut butter (either smooth or crunchy)
  • 1 ¼ cups flour
  • 2 Tbsp. milk
  • 1 egg
  • ½ teas. salt
  • ½ teas. baking soda
  • 1 cup semi-sweet chocolate chips

In a mixing bowl cream together the butter or margarine and sugar until the mixture is light and fluffy. Beat in the peanut butter, egg and milk. In another bowl sift together the flour, salt and baking soda. Stir the flour mixture into the butter and sugar mixture. Mix well. Place the dough on a sheet of floured wax paper and pat the dough out to about a 15×18 inch rectangle.

Melt the chocolate chips in the top of a double boiler. Allow the chips to cool slightly and then spread the cooled chocolate chips over the rectangle cookie dough. Roll the dough up like a jelly roll, rolling the long side. Lift the wax paper off with each turn. Chill the rolled dough for 20-25 minutes. Preheat oven to 375 degrees F. Remove dough from refrigerator. Chocolate should be hard. Slice the roll into cookies approximately ¼ inch thick. Place cookies on ungreased cookie baking sheet and bake in preheated oven for 8-10 minutes. Remove cookies to wire rack for cooling.

Rum Balls

  • 1 12 oz. box vanilla wafer cookies
  • ¼ cup light corn syrup
  • ¾ cup dark rum
  • 1 cup semi-sweet chocolate chips
  • 1 cup confectioners’ sugar, more for extra dusting

Place vanilla cookies in a food processor and process into fine crumbs. (You can also place cookies in a plastic bag and use a rolling pin to process the cookies into fine crumbs.) Place a saucepan over low heat and heat the chocolate chips and corn syrup together. Cook and stirthe chocolate chips and corn syrup often until the chocolate is melted and smooth, about 5 minutes. Remove saucepan from heat and stir in the rum and 1 cup of the confectioners’ sugar and stir until smooth. Fold the cookie crumbs into this mixture. (The dough will be sticky) Place the saucepan with the dough in the refrigerator and chill until dough is firm and easy to roll, about 15 minutes.

Cover 2 plates with waxed paper and dust the waxed paper with confectioners’ sugar. Roll the chilled dough into 1-inch balls and place on the prepared plates. Dust the rum balls with confectioners’ sugar. Place the plates with the rum balls in the refrigerator and chill for 30-40 minutes. Remove the rum balls from the refrigerator and place in a plastic zip bag, a few at a time, together with some confectioner’s sugar. Seal the bag and shake to coat the rum balls completely with sugar. Remove coated rum balls from bag and place in an air-tight container in the refrigerator until serving time. Rum balls are best when served two or three days after they are made.