Red Velvet Snowballs

350F Oven Bake 15 to 18 minutes    Refrigerate

 Yields: 2 dozen

Prep Time: 0 hours 20 mins

Total Time: 1 hour 40 mins 

Ingredients

2 1/2 c. all-purpose flour, spooned and leveled

1/4 c. cocoa powder

2 tsp. baking powder

1/4 tsp. Kosher salt

3/4 c. unsalted butter (1 1/2 sticks), at room temperature

3 c. confectioners' sugar

1 tbsp. red food coloring

1 tsp. pure vanilla extract

1 tsp. white vinegar

Directions

1. Preheat oven to 350°F with racks in the upper and lower thirds. Line two baking sheets with parchment paper. Whisk together flour, cocoa, baking powder, and salt in a bowl.
2. Beat butter and 1 ½ cups confectioners' sugar on medium speed with an electric mixer until smooth, 1 to 2 minutes. Reduce mixer speed to low and gradually add flour mixture, beating just until incorporated, 1 to 2 minutes. Add food coloring, vanilla, and vinegar; increase mixer speed to medium, and beat just until dough is crumbly and holds together when squeezed, 15 to 20 seconds.
3. Squeeze dough into balls (about 2 tablespoons each). Place balls, 1 inch apart, on prepared baking sheets; freeze 10 minutes. Bake, rotating sheets halfway through, until dry around the edges, 15 to 18 minutes. Cool on baking sheets on wire racks 5 minutes.
4. Place remaining 1 ½ cups confectioners' sugar in a bowl. Working one at a time, gently toss warm cookies in sugar to coat. Return cookies to baking sheets to cool completely; reserve remaining sugar. Once cool, toss again, in batches, in remaining sugar.

 https://www.countryliving.com/food-drinks/recipes/a36895/red-velvet-snowballs/

Orange Delight Cookies

 First made in 2011 by Kaitlin

We clipped it out of a newspaper somehow, some when.  When searching to add to blog (in 2019) I found at this website. It even has the same photo as in the newspaper cut out .

Jo Ryman Scott’s Orange Delight Cookies

In 1961, these light, fresh-orange-and-sugar-glazed, tea cookies won Scott the first-ever bake-off at Fairbanks, Alaska’s Tanana Valley State Fair, making her Grand Champion. Scott brought the family recipe–for which she credits Pauline Angerhofer—to Alaska with her from South Dakota in 1953. I visited her there to talk about the cookies and her other Tanana Valley fair exploits. She says the flavorful secret to these deceptively plain-looking little delights, is dipping the fresh-baked cookies while still hot-from-the-oven into a mixture of fresh-squeezed orange juice and sugar

Makes 6 dozen

Cookie Ingredients

• 1 1/2 cup brown sugar
• 3/4 cup butter, softened
• 2 eggs
• 1 tsp. vanilla
• 3 cups flour
• 1 tsp. salt
• 1 1/2 tsp. baking powder
• 1/2 tsp soda
• 1/2 cup milk
• 1 tsp vinegar

Orange Glaze Ingredients

• 1 cup fresh-squeezed orange juice (about three oranges)
• 3 cups sugar
• 2 tsp finely-grated orange zest

Instructions

1. Cream butter and sugar. Add eggs, beating after each addition. Add vanilla. Sift flour, salt and baking powder together. In a cup, add vinegar to milk and stir to sour. Dissolve soda in sour milk. Alternate adding flour and milk to the butter/sugar/eggs mixture. Beat until smooth. Refrigerate dough for 3 hours. When ready to bake, preheat oven to 350. Roll small balls of dough, or drop by the rounded teaspoon-ful onto parchment-lined cookie sheet. Bake for 12 minutes.
2. While baking, make glaze. Whisk together orange juice, sugar and orange zest. When cookies finish baking, immediately dunk in glaze and set on waxed paper to dry 1 1/2 hours. Flip over and let dry another 1 1/2 hours.

Black Bottoms

I've made these in Mini Muffin pans, check after 20 min (toothpick) and use liners
30-35 min 350F

8 ounces Cream Cheese
1 egg
1/3 cup sugar
1/8 teaspoon salt

1 cup chocolate chips

1 ½ cups flour
1 cup sugar
¼ cup cocoa
½ teaspoon salt
1 teaspoon baking soda

1 cup water
1/3 cup oil
1 teaspoon white vinegar
1 teaspoon vanilla

Sugar
Chopped almonds

Mix cream cheese and egg in bowl. Add 1/3 cup sugar and 1/8 teaspoon salt. Beat well. Stir in chocolate chips and set aside. Sift together flour, 1 cup sugar, cocoa, salt and baking soda. Add water, oil, vinegar, and vanilla and beat until well blended. Fill greased or lined muffin cups 1/3 full with the flour-cocoa batter. Top each with a heaping teaspoonful of cheese mixture. Sprinkle with sugar and chopped almonds. Bake at 350F for 30 to 35 minutes. Makes 12.