Very Good Sugar Cookie Cut-Outs

Every Christmas like clockwork, a tin or two of these yummy, very minty, frosted sugar cookies would show up at our house from my Mother in Law. The cookies became such a loved tradition that we soon began calling my Mother in Law "Grandma Cookie".

This weekend my dear grown son was feeling nostalgic and requested this oldie recipe from his childhood, so now I am sharing it here with you too.


Very Good Sugar Cookie Cut-Outs
-From Grandma Trudy Andre

1 1/3 cups shortening
1 1/2 cups sugar
1 tsp. grated orange peel
1 tsp. vanilla
2 eggs
8 tsps. milk
4 cups sifted flour
3 tsps. baking powder
1/2 tsp. salt
*if desired: 1/2 tsp. orange flavor, 1/2 tsp. peppermint flavor as well as the vanilla (Grandma Trudy always used the extra flavoring).

Cream shortening and sugar, add orange peel and vanilla, (and other flavoring).
Add eggs, beat until light.  Add milk and dry ingredients, mix well.  Divide dough.  Chill 1 hour.  Roll out on lightly floured board.  Cut in desired shapes with cookie cutters.  Sprinkle some with colored sugar before baking.  Bake in 350 degree oven, 8-10 minutes.  Makes 4 dozen per batch.

Grandma Trudy's note: "Instead of sprinkling sugar on top before baking, I wait until cookies are baked to ice with confectioner's sugar and butter icing when cool.  (I generally make a double batch and use extra grated orange peel and use peppermint in the icing also)".

Cherry Pie Cookies

 Now through January 16, 2017, please vote for my Easy Pie Cookie recipe on Instructables, I sure would love a robot apron! Also, hurry on over to my facebook page for a chance to win a free pro membership to Instructables.

http://www.instructables.com/id/Easy-Pie-Cookies/

Oh my goodness, get out of town, these cookies are delish!

There weren't any notable dishes or recipes in the cooking magazine we just got in the mail until the very last pages, when hubby spotted the ad for Lucky Leaf Cherry Pie filling.  The ad featured a plateful of delicious looking cookies and a recipe for Cherry Pie Cookies.

We all love cherries, so I tried the recipe right away, and then made them again for Thanksgiving.  The cookies were a big hit and now they are a new family favorite.

The easy to bake cookies are almost magical...their disappearing act is amazing.

Cherry Pie Cookies
by Lucky Leaf

Makes 2 dozen cookies
Preheat oven to 325 degrees F.

Ingredients:
1/2 cup butter, softened
1/2 cup margarine, softened
2 cups flour
3/4 cup powdered sugar
1 tsp vanilla
1 (21 oz) can of cherry pie filling
1/2 cup white chocolate chips or milk chocolate chips (I used Wilton candy melts)

Mix butter and margarine until fluffy.  Add flour, powdered sugar and vanilla just until combined and soft dough is formed.

Roll the dough into two-inch balls.  Place on greased baking sheet or baking sheet lined with parchment paper.  Press thumb into center of cookie to make a well.  Place cherries into each cookie.

Bake for 12-15 minutes.  Allow cookies to cool.

Melt chocolate according to package directions.  Drizzle over cookies.  Let chocolate set and serve immediately or store in an airtight container.

Notes:  I made my balls a little smaller than the recipe calls for, about 1 1/2 in., and did not push down the center too hard, so the cookie does not get thin in the center and break.  I placed 3 cherries in each cookie, and came up a bit short on cherries.  Drizzling the chocolate didn't work for me , so I used a small ziplock bag, snipped a corner then piped the chocolate on.

Baklava

There is a Greek Festival held every summer in Columbus, Ohio, where we got our first taste of  yummy Baklava.  We liked it so much, that when this recipe appeared in Taste of Home Magazine in 2001, I gave it a try and haven't stopped making it since!  Whenever I make this delicious, savory dessert laden with honey, someone always asks for the recipe. 
  

From Taste of Home Magazine April/May 2001, submitted by Judy Losecco, Buffalo

1 ½ pounds finely chopped walnuts

½ cup sugar

½ teaspoon ground cinnamon

1/8 teaspoon ground cloves

2 packages (16 oz. each) phyllo dough

1 pound butter (no substitutes) melted, divided

Syrup

2 cups sugar

2 cups water

1 cup honey

1 tablespoon grated lemon or orange peel

In a bowl, combine walnuts, sugar, cinnamon and cloves; set aside.  Brush a 15in. x 10in. x 1in. baking pan with some of the butter.  Unroll each package of phyllo sheets; trim each stack to fit into pan.  Cover dough with plastic wrap and a damp cloth while assembling.

Place one sheet of phyllo into pan; brush with butter.  Repeat 14 times.  Spread with 2 cups walnut mixture.  Layer with five sheets of phyllo, brushing with butter between each.  Spread with remaining walnut mixture.  Top with one sheet of phyllo; brush with butter.  Repeat 14 times.  Cut into 2-1/2 in. squares; cut each square in half diagonally.  Brush remaining butter over top.  Bake at 350 degrees for 40-45 minutes or until golden brown.

Meanwhile, in a saucepan, bring the syrup ingredients to a boil.  Reduce heat; simmer for 10 minutes.  Strain and discard peel; cool to lukewarm.  Pour syrup over warm baklava.

Notes: I like to use pecans or a mix of pecans and walnuts.  I also use extra pecans to make a third layer of nuts.  This recipe is still good if you do not have lemon or orange to add. I usually have dough leftover, so you might get by with one pack of phyllo dough, depending on the size pan you use. Baklava makes a nice gift and can be used for Christmas cookie trays. Enjoy!