Show A Kg Wi K h BY ANGIE MARTIN Almost everyone loves cookies cupcakes and arad candy Almost all cookies freeze well and you can make them when youre you're in the mood and always have them on hand They're perfect whatever the occasion If you are sen din ding cookies by mail choose those that will stay fresh for tor at least a week Make sure they are thick and firm h so that they wont won't easl easil break or r 1 m In sealed aea or s sturdy urt dy bOxes separ layer with waxed paper and fm fill in the spaces with shredded newspaper crumpled tissue paper or popcorn so they wont won't shake all over your box Mark the package fragile and send it In the fastest way possible Give cookies in pretty canisters in glass cookie Jars in a large ceramic mixing bowl a souffle dish a mold or a tall apothecary jar Children will willbe willbe be delighted with cookies that come packed in a lunch box or a plastic pall pail Cupcakes can be given right In a new cupcake pan squares or bars in inthe inthe the proper sized baking pan If you wish add a wooden spoon some cookie cutters a pastry brush or a bunch of cinnamon sticks or vanilla beans to your gift A written hand recipe for the cookies or cakes is always a nice touch especially when you are giving ingredients or baking utensils along with the gift PacK small cookies into plastic berry baskets woven with bright ribbon or lined with tissue paper Or put them in plastic bags tied with yarn or orlace orlace lace or on a pretty paper plate covered with clear clear plastic wrap Candies look cheerful wrapped individually in colored foil or plastic or poured directly into little foil cups made for this purpose You can also pack candies in clear plastic bags and tie them with heavy yarn or use an in container container-a candy dish a flowerpot a vase a large brandy snifter or two a pretty canister cannister or a glass apothecary jar Young children will be thrilled to find candy In the back of a toy dump truck or In a little girls girl's straw basket You can make your own containers by saving nicely shaped boxes or cof cof- cof coffee fee tins and painting them or covering them with self adhesive paper Foil pans or the plastic baskets in which berries and cherry tomatoes are cold make good containers for candy line them with pink or purple tissue paper ml fill them with candies then wrap them in more tissue paper in a contrasting color If you wish give a new candy thermometer along with your gift or in in- in elude clude some of the ingredients that were used in the nuts candy dried fruit or coconut for example You can also attach the candy recipe Charming old candy boxes can sometimes be found in antique stores or at garage sales You can also make your own by decorating a tin or box with lace hearts doilies old photos or pressed flowers and leaves The Themore Themore more thought that goes into the packaging pac ging the more special the gift will be rl r r l 11 i These cookies from Germany keep well and are excellent for Christmas i mailing 3 C sifted flour I a 4 tsp salt s 4 tsp baking powder t 4 3 tsp allspice s 4 tsp mace macei i a 4 tsp cardamon cardamoni 4 1 tsp black pepper i II J f inu 1 i i I j J i i 4 baking soda I I 4 h hI I 01 I III InI Et t ui I 8 1 8 ts tsp P ground d aniseed an I see d ti I 1 C honey 3 Tb shortening i il l 1 egg C i Frosting J I Ii i 1 egg white i 2 tsp honey 4 1 4 tsp ground aniseed i z lh C sifted confectioners sugar Sift together the flour salt baking powder allspice mace cardamon pepper baking soda and aniseed and set aside Heat the honey but do not i let it boll boil add the shortening and cool Beat In the egg Stir In the sifted i i dry Ingredients until just blended Let the dough stand 10 minutes to stif- stif stiffen stiffen fen enough to handle easily i i While the dough is standing preheat the oven to i Shape the dough into inch 1 balls Place on lightly greased cookie sheets i Bake 13 to 15 minutes Cool i i While the cookies are baking prepare the Frosting Combine the egg i iwhite white honey and aniseed then gradually add the confectioners sugar i beating until smooth i Put 12 to 14 cooled cookies In a bowl add 2 tablespoons of the frosting i and stir to frost all sides of the cookies Lift out with a fork onto a rack Repeat until they are all frosted Store these cookies In an airtight container for a week before giving i Makes approximately 60 cookies i L Continued on Page 5 r w r Continued Con n from Paso 4 I I THIMBLE COOKIES i I 1 1 C butter butter or margarine softened I 12 4 C granulated or confectioners sugar I 4 egg yolks 1 tsp vanilla extract I 2 C purpose all flour flourI Jelly or Jam JamI I Preheat the oven to I I Cream the butter and sugar Add the egg yolks and vanilla and beat un I ItU tU tit to light handle and fluffy Stir in the flour and if necessary chill until firm enough I With floured hands roll Into l inch balls Put 1 inches apart on cookie I sheets Using a lightly floured thimble make a small Indentation In the center of each cookie Fill with jam Bake about 25 minutes Coolon Cool on racks Makes about 4 dozen 4 COCONUT CUPCAKES 3 C shredded coconut 3 egg whites C sugar va 3 C cake flour 2 tsp baking powder 8 1 tsp salt 4 C finely chopped pecans Candled Candied cherries halved Preheat the oven to Chop the coconut l 1 cup at a time in a blender until fine or force through the fine blade of a food grinder i set aside Beat the egg whites until foamy gradually add the sugar and continue to beat until stiff peaks form Fold in the coconut sifted dry ingredients and nuts Using about about 1 tablespoon of batter for each spoon Into 2 2 inch paper lined foil baking cups and top each with a cherry half bake 25 minutes or until J lightly browned Store in an airtight container Makes 2 dozen r r w-rr w www r MELT MELT-IN THE COOKIES I z C butter softened f 1 C packed light brown sugar 1 tsp vanilla f 1 egg a 4 C flour 1 1 tsp baking powder z C finely chopped nuts Preheat the oven to Cream the butter Add the sugar vanilla and egg and beat until light Mix together the flour baking powder and salt Add to the butter mixture and mix thoroughly then stir in the nuts Drop by level teaspoonfuls onto cookie sheets Bake 5 minutes f Remove from the oven and let set exactly 1 minute then with a broad spatula pressing down firmly remove quickly from cookie sheet Coolon Cool on wire racks Store in airtight containers Makes about 8 6 dozen w t NUT BARS BARS h C margarine melted and cooled C 2 C light brown sugar lightly packed 1 C sifted flour f TOPPING t f 2 eggs 4 14 tsp salt 1 1 C light brown sugar lightly packed t rr 1 tsp vanilla 1 tbs purpose all flour 1 C finely chopped nuts 1 can oz flaked coconut Preheat the oven to Combine the margarine and sugar and cream until fluffy Stir in the flour flourI f until blended Spread on the bottom of a well greased 13 by inch bak bak- bak baking I ing pan and bake 10 minutes I 1 While the cake is in the oven prepare the topping by combining all the II topping Ingredients Spread the topping on the partially baked cake and bake 20 minutes longer II Coolon Cool on rack Cut into 2 Inch by Inch I-Inch bars Store In an airtight container f in a cool place Makes about s 3 dozen J I Ir I- I r r r s r r r-r r r r r CHRISTMAS BRITTLE I 1 lib 1 Ib shelled pecans f 3 egg whites f fI Dash salt I 1 C granulated sugar 1 C butter Spread the pecan meats on a cookie sheet and toast In a preheated oven until lightly browned In a size medium mixing bowl beat the egg whites and salt until the mixture Is foamy Gradually add the sugar and continue to beat until soft peaks form Fold the toasted nut meats cool cool- cooled cooled ed Into the egg white mixture Melt the butter on a large shallow baking sheet cookie sheet or jellyroll pan Spread the egg white nut mixture over the melted butter Bake in oven for about 30 minutes or until lightly browned Let cool then break Into pieces I GRANOLA APRICOT CANDY I I 2 tbs butter margarine softened II I f 4 14 C light corn syrup 1 tbs water I 1 1 tsp vanilla I 1 C finely chopped dried apricots I Natural cereal with raisins granola type I Combine the butter corn syrup water and vanilla and blend well Add I f Ithe the apricots and 2 cups of cereal and knead until well mixed Moisten your I hands with cold water and shape mixture Into inch I-inch balls Rollin t 2 cup I of crushed cere cereal l Store In airtight container In a cool place Makes about I 3 dozen r I CHOCOLATE RAISIN CLUSTErS I I 12 ounces semisweet chocolate pieces or squares Ph 1 cups golden raisins Plumped golden raisins see note Melt the chocolate In the top of a double boiler over hot not boiling water stirring until smooth Remove from heat add plumped un-plumped raisins and stir I to coat with chocolate With a small spoon carefully make clusters In candy papers If if not available put on a lightly greased baking sheet Decorate each with a plumped raisin Let harden In a cool place not the refrigerator Note to plump raisins cover with hot water and let stand a few minutes or until plumped Drain and dry r rr r rI I DIPPED CHOCOLATE ALMONDS I I 2 C whole almonds I 2 ounces semisweet chocolate I I Preheat the oven to I Blanch the almonds In boiling water until the skins loosen Remove the II skins and toast the almonds on a cookie sheet in the oven for 10 to 15 minutes I or until golden brown stirring occasionally Cool I II Melt the chocolate In the top of a double boiler over hot water Hold each II almond by the tip and dip the rounded end in the chocolate Put on waxed I paper on a tray Chill until chocolate Is firm Store In a cool dry place I r I- I DRIED FRUIT BALLS S l r 1 C dried apricots 1 C pitted dates I 1 C seedless raisins 1 C flaked coconut C confectioners sugar SUllar 2 tbs orange juice or sherry Colored sugar Chop the apricots dates raisins and coconut and mix together Add the I confectioners sugar and the orange juice or sherry Mix well and chill I Shape Into inch I-inch balls using confectioners sugar on your hands if necessary Roll in colored sugar Store In a cool place in a tightly covered container putting waxed paper f between the layers Makes about 50 L i CANDIED WALNUTS For 3 cups candied walnuts you will need 1 C brown sugar packed I fie 12 C granulated sugar sugart t C sour cream Dash salt 1 tsp vanilla 2 2 C walnut halves Combine brown sugar granulated sugar and sour cream In a small saucepan Cook over medium high heat stirring until It bolls boils Continue f to boil until mixture reaches soft ball stage 2300 or until It forms a soft softball softball ball when dropped into cold water Stir in salt and vanilla Pour hot candy f mixture over walnuts In a mixing bowl Mix until walnuts are evenly coated Spoon out onto waxed paper Separate walnuts Allow to cool and set When dry store in airtight container J rr |