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Nancy Morgan...

Tasty goodies for the holidays
By Nancy Morgan, Nancy's Kitchen
Columns
Dec 03, 2008
Start collecting recipes now for baking your Christmas goodies. Here's a few of my favourites that have graced my cookie tins over the years.

MARSHMALLOW ICEBOX ROLLS

(a no-bake oldie but goodie)

Melt 1 pkg of chocolate chips, then add:

  • 2 tbsp butter or margarine

  • 1 beaten egg

  • 1 cup icing sugar

  • 1/2 cup chopped nuts

  • 1 pkg colored small marshmallows

  • coconut for rolling

    Mix and let stand for 15 minutes. Divide mixture into 3 parts and roll each into a log in coconut. Wrap in wax paper and chill. Keep refrigerated until ready to slice and add to your cookie trays.

    CHINESE CHEWS

    (my mother's famous squares)

  • 2 eggs

  • 2/3 cup granulated sugar

  • 2/3 cup sugar

  • 1 tsp baking powder

  • 1/3 tsp salt

  • 1/2 cup chopped dates

  • 1/2 cup raisins

  • 3/4 cup chopped walnuts

    Beat eggs until frothy and light in color. Add sugar gradually, beating until light and fluffy. Beat in flour, baking powder, salt, then add dates, raisins and walnuts. Spread into a greased 9x9" pan and bake at 350 until lightly golden and set. Cool and dust top with icing sugar.

    SUGAR COOKIES

    (like a shortbread cookie)

  • 1 cup butter

  • 1 cup icing sugar

  • 1 tsp vanilla

  • 1 egg

  • 2-1/2 cups flour

  • 1/2 tsp baking soda

  • 1/2 tsp salt

    Cream butter well, adding sugar, until very light and fluffy. Add egg and vanilla. Combine dry ingredients and mix well. Chill dough for 1 hour if too soft. Roll out on lightly floured board and cut into desired shapes with cookie cutters. Decorate if desired and bake at 350 for 8-10 minutes.

    CARAMEL SQUARES

    Cream together:

  • 1 cup butter or margarine

  • 2 egg yolks, save whites for topping

  • 1 tsp vanilla

  • 1 cup white sugar

  • 1/2 tsp salt

    Add:

  • 2-1/4 cups flour

  • 2 tsp baking powder

  • 1/3 to 1/2 cup milk

    Spread on ungreased cookie sheet right to edges.

    Topping:

    Beat 2 egg whites until stiff, beat in 1-1/2cups brown sugar and add 1-1/4cup chopped walnuts or pecans. Spread on crust and bake at 350 until golden browned. Cut into squares when cooled.

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