Cherry Christmas Slices

325°F 10-12min   YIELD: 11 dozen cookies         REFRIGERATE

http://www.tasteofhome.com/recipes/cherry-christmas-slices

1 cup butter, softened

1 cup confectioners’ sugar

1 egg

1 tsp. Vanilla

4 eggs

2-1/4 cups all-purpose flour

2 cups red and green candied cherries, halved

1 cup pecan halves

·        In a bowl, cream the butter and sugar. Add egg and vanilla; beat until fluffy. Add flour; mix well. Stir in cherries and pecans. Chill for 1 hour

·        Shape dough into three 10 inch rolls; wrap in plastic wrap and place in a freezer bag. Freeze up to 2 months or until ready to bake. To bake, cut frozen rolls into 1/8 inch slices.

·        Place on ungreased (parchment lined) baking sheets. Bake at 325 for 10-12 minutes or until edges are golden brown. Cool on wire racks.

 

Banana Whoopie Goldberg Pies

www.marthastewart.com/339333/banana-whoopie-pies

350°F 10-12 min. YIELD: 3 dozen cookies                                  

2 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup mashed banana (from 1 large ripe banana)

½ cup sour cream

4 oz. (1 stick) unsalted butter, softened

½ cup granulated sugar

½ cup packed light-brown sugar

1 large egg

1 teaspoon pure vanilla extract

16 oz. cream cheese, softened

1 cup confectioner’s sugar + more for dusting

·    Preheat oven to 350 degrees. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.

·    Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.

·    Transfer batter to a pastry bag fitted with a 1/4-inch plain tip. Pipe batter into 1 1/4-inch rounds on baking sheets, spacing rounds 1 1/2 inches apart.

·    Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. by Ashley 2013 cool. (Unfilled cookies can be stored for up to 1 day.)

·    Beat cream cheese, confectioners' sugar, and remaining 1/2 teaspoon vanilla with a mixer on medium speed until smooth, about 2 minutes.

·    Pipe or spoon 1 tablespoon cream cheese mixture onto the flat sides of half the cookies. Sandwich with remaining cookies. Dust with confectioners' sugar, and serve immediately.

First baked by Ashley Brooks 2013         

Frosted Pineapple Cookies

Read more: http://www.tasteofhome.com/recipes/frosted-pineapple-cookies#ixzz3LELYWJzN

325°F 17-20 min. YIELD: 3-4 dozen cookies                                

    1 can (8 ounces) crushed pineapple

    1/2 cup shortening

    1 cup packed brown sugar

    1 egg

    1 teaspoon vanilla extract

    2 cups all-purpose flour

    1-1/2 teaspoons baking powder

    1/4 teaspoon baking soda

    1/4 teaspoon salt

    1-1/2 cups confectioners' sugar

Directions

·   Drain pineapple, reserving 3 tablespoons juice. Set pineapple aside; set juice aside for frosting.

·   In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg. Add pineapple and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture.

·   Drop by tablespoonful 1.5 in. apart onto parchment lined baking sheets. Bake at 325° for 15-20 minutes or until golden brown. Remove to wire racks to cool.

·   For frosting, in a small bowl, combine confectioners' sugar with enough of the reserved pineapple juice to achieve a smooth spreading consistency. Frost cooled cookies. Yield: 3 dozen.

© Taste of Home 2014

Nutritional Facts: 1 serving (1 each) equals 98 calories, 3 g fat (1 g saturated fat), 6 mg cholesterol, 46 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.