As promised, here are the recipes for the EASY, YUMMY Christmas goodies I made last week. They would be good for a New Year's party or any time of the year! Enjoy!
Italian Lemon Drop Cookies (Recipe from Crisco)
No-stick cooking spray
2 cups flour
1/2 cup sugar
1 Tbsp. baking powder
1/4 stick Crisco baking sticks OR 1/4 cup Crisco shortening
1/2 cup milk
1 large egg, beaten
2 tsp. lemon extract
2 cups powdered sugar
1/3 stick Crisco baking sticks OR 1/3 cup Crisco shortening
1/4 cup warm milk, divided
1 tsp. lemon extract
Heat oven to 375. Spray baking sheet lightly with no-stick spray.
Combine flour, sugar and baking powder in large bowl. Beat in shortening with electric mixer on low speed until completely blended into flour mixture.
Add milk, egg and lemon extract, mixing until just blended.
Roll dough into 1-ince balls. Place 1 inch apart on prepared baking sheet.
Bake 10 to 12 mins. or until lightly browned. Cool completely on baking sheet on wire rack.
Beat powdered sugar, shortening, 2 Tbsp. warm milk and lemon extract in medium bowl with electric mixer on low speed until blended. Gradually beat in additional warm milk (I didn't use much more than the 2 Tbsp.) until desired consistency. Spread on top of cookies.
Place pretzels on baking sheet with one Rolo on top of each.
Heat at 250 for 4-5 minutes (candy will be shiny, but not melted)
Place 1 pecan half on each Rolo and gently push down.
Cool to room temperature, then cool completely in fridge or freezer.
"Thin Mint" Cookies
(Recipe from Food.com)
1 (18.25 oz.) package fudge cake mix
3 Tbsp. shortening, melted
1/2 cup flour, measured then sifted
3 Tbsp. water
No-stick cooking spray
(I modified this & just used one package melted Andes mint chips) BUT, here's the original recipe:
3 (12 oz) bags semi-sweet chocolate chips
3/4 tsp. peppermint extract
6 Tbsp shortening
Combine cookie ingredients in large bowl, adding the water a little at a time until dough forms.
Cover and chill 2 hours.
Preheat oven to 350.
On lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick.
To cut, use a lid from a spice container with a 1 1/2 inch diameter.
Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating of no-stick spray.
Bake for 10 minutes.
Remove wafers from the oven and cool completely.
Combine chocolate chips, peppermint extract & shortening (or Andes mints only) in large microwave-safe bowl.
Heat for 1 minute and stir gently. Continue to heat at 15-second intervals if necessary until melted.
Use fork to dip each wafer in melted chocolate. Tap the fork on the edge of bowl to drain excess chocolate.
Place cookies on wax paper lined baking sheet & refrigerate until firm.