Rice Krispie Treats, always popular and easy

 Grease 13x9 pan

Premeasure in separate bowl

• 6 c. rice krispies

Melt in giant microwave safe bowl

• 3 T. butter in microwave

Add, coat with melted butter, and melt in microwave. Stir in between 30" microwave until nice fluid consistency

• 40 marshmallows

Then stir in premeasured rice krispies and mix quickly but thoroughly, then tip into greased 13x9 pan.

Pat with greased hands to spread out. If your house is cold it will set up quickly.

Easy 3 ingredient peanut butter cookies, naturally gluten free

 Learned how to make these as a kid from up north neighbor. I think her name was Mrs. Weisman

15' @350F

Stir together

• 1 egg lightly beaten
• 1 c. peanut butter
• 1 c. sugar

Then put flattened rounds on cookie sheet and make press with fork tines to make cross fork design if desired before baking

Coconut Macaroons

 from: https://www.allrecipes.com/recipe/25787/coconut-macaroons-iii/

15' @ 350F

Blend together

• 2/3 c. flour
• 5.5 c. flaked coconut ( >7oz>14oz)
• 1/4 t. salt

Then stir in and mix well

• 1 (14oz) can sweetened condensed milk
• 2 t. vanilla extract

Press between 2 spoons and drop onto cookie sheet to bake

Chocolate Snow Drops

Very delicious but original recipe didn't work well. Do not double recipe. Dough climbs up mixer blades. Here's my modification to try next year. Added 1/4 c. flour to make it run less.

20' @ 325F

Blend together, then set aside

• 1.25 c. flour
• 1/2 c. unsweetened baking cocoa
• 3/4 t. salt

Cream till smooth and fluffy

• 1 c. butter softened
• 1/2 c. sugar

Beat in

• 2 t. vanilla extract

Add flour mixture to creamed mixture and mix well.

Roll into small balls, place on parchment lined cookie sheet 2" apart, then bake.

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original recipe from Our Wisconsin magazine Dec/Jan 2023

Pfeffernusse, German Peppernuts cookies

Here is a modified recipe to try again next year. I added pepper because it's supposed to have pepper. Increased flour by 1/4 c and decreased ground walnuts by 1/4 c. Dough was too sticky and ran flat when baked in oven.

About 10-15' @ 350F, on parchment paper lined pan. Cookies may be fragile when hot.

Blend together

• 2.25 c. flour
• 1 t. anise seed (ground)
• 2 t. cinnamon
• 1/2 t. baking soda
• 1/2 t. ground cloves
• 1/4 t. ground ginger
• 1/4 t. ground nutmeg
• 1/8 t. black pepper

Then add and put aside

• 1.25 c ground walnuts

Beat until well blended

• 1/2 c. butter melted
• 1/2 c. sugar
• 1/4 c. + 2 T. brown sugar
• 2 T. molasses

Beat in

• 2 eggs

Beat in

• 1 t. grated lemon peel
• 2 t. lemon juice

Gradually add flour mixture, beating well after each addition.

Roll into four 1" in diameter logs, Refrigerate 2 days for flavors to blend. Then put flattened rounds on cookie sheet and bake.

Optional Glaze (can dip cookies in it?)

• 2.5 c powdered sugar
• 3-4 T. hot water
• 1/4 t. cardamon 

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I got this recipe from Our Wisconsin Magazine Dec/Jan 2023. It tastes very good but didn't work very well.

I'd like to make these again. I've substituted almond flour for toasted ground blanched almonds since it is now available.

This recipe is from The Complete Spanish Cookbook by Jacki Passmore. My book is getting a little beat up.

Blend in bowl

• 2 c. flour
• 2 t. cinnamon
• 1/4 t. salt
• 1 c. almond flour

In separate bowl cream together

• 1 1/3 c. butter or lard
• 1/2 c. sugar

Then blend in 

• 1/4 c. Cointreau or Grand Marnier (I may have used a tsp. of vanilla extract in the past or any good tasting liquor. I don't remember adding this ingredient.)
• 1 egg

Work in flour mixture to make crumbly dough. 

At this point the recipe says to roll out to 3/4" and cut into oval shapes. I think it would be easier just to chill dough slightly, roll into ball and pat into rounds.

Bake 20' @ 325F, let cool then dust with confectioners sugar.

Italian Lemon Cookies

 ref: https://anitalianinmykitchen.com/lemon-cookies/

These are super lemony and good. Their texture reminds me of polvorones. I've rewritten the recipe with notes.

About 10-15' @ 350F until lightly browned. 

Use parchment paper! Let cookies cool before gently moving off parchment paper lined cookie sheet. Cookies are very delicate and crumble easily. (This is the first time I used parchment paper and it works very well.)

Blend together

• 1.25 c flour
• 1/4 c + 2 T cornstarch
• pinch of salt
• 1 T lemon zest (about 1/2 lemon) ( I generally used peelings cut very fine.)

In large bowl beat on medium speed until fluffy

• 3/4 c + 2T butter (softened)
• 1/2 c powdered sugar

Then add and mix with strong spoon to form dough

• 2 T lemon juice (about 1/2 lemon)
• flour mixture, half at a time

Dough is sticky, can add 1-2 T of flour but I didn't.

Now this is where I change directions.

Roll dough into 3-4 logs about 1" in diameter using plastic wrap and fridge for about 1 hour. If you let them sit in fridge overnight like I did they will have to warm up before you can form them into flattened rounds on parchment paper lined cookie sheet. I used plastic to keep the dough from sticking to my hands.

Then I didn't bother changing oven temperature. I just baked about 15' at 350F until lightly browned.

Once cool, top with lemon glaze

Lemon Glaze

• 3 T fresh lemon juice (strained)
• 1.5 c powdered sugar
• lemon zest (I didn't use)

I put the lemon glaze on so they would be less crumbly. It added a very nice flavor. Might not have needed it for that reason because by the next day cookies were less crumbly.