Lime Spritz Cookies

Lime Spritz Cookies

1 1/2 cups butter, softened
1 cup sugar
1 pkg. (3 ounces) lime gelatin
1 egg
1 tsp vanilla
4 cups flour
1 tsp baking powder
Red and Green colored sugar, optional

In a large bowl, cream the butter, sugar, and gelatin. Beat in the egg and
vanilla. Combine the flour and baking powder. Gradually add to the creamed
mixture. Using a cookie press fitted with the disk of your choice, press the
dough into the desired shapes 2 inches apart on ungreased cookie sheets.
Sprinkle with colored sugars if desired. Bake at 350 F for 8-10 minutes or
until set. Temove to wire racks to cool. Makes 14 dozen

Peanut Butter Cup Cookies

Peanut Butter Cup Cookies

1 cup butter, softened
2/3 cup peanut butter
1 cup sugar
1 cup packed brown sugar
2 eggs
2 tsp vanilla
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
2 cups (12 ounces) semisweet
chocolate chips
2 cups chopped peanut butter cups
(about six 1.6 ounce packages)

In a large bowl, cream the butter, peanut butter, and both sugars until light
and fluffy. Beat in the eggs and vanilla. Combine the flour, baking soda, and
salt. Gradually add to the creamed mixture. Mix well. Stir in the chocolate
chips and peanut butter cups. Drop
by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at
350 for
10-12 minutes or until the edges are lightly browned. Cool for 2 minutes before
removing to wire racks to cool completely. Makes 7 1/2 dozen

Rocky Road Shortbread

1 1/4 cups flour



1/3 cups walnuts, finely chopped


1/4 tsp salt


1/2 cup butter, softened


1/3 cup sugar


1 tsp vanilla


3/4 cup mini marshmallows


1/2 cup coarsely chopped walnuts


1/2 cup semisweet chocolate chips



Heat the oven to 350 F. Coat a large baking sheet with nonstick cooking spray.

Set aside. Blend the flour, walnuts, and salt in a bowl. In a second bowl,

beat together the butter, sugar, and vanilla for 2 minutes or until creamy and

smooth. Stir in the flour mixture. Roll 1 tablespoon of the dough into a

ball. Place on the prepared baking sheet. Repeat with the remaining dough.

Gently flatten each ball to a 1/2 inch thickness. Smooth the edges. Bake at

350 F for 16 minutes or until lightly browned at the edges. Meanwhile, stir

together the marshmallows and the coarsely chopped walnuts in a small bowl.

Melt the semiswwet chocolate chips in another small bowl in the microwave oven

for 1 minute. Stir halfway through. Remove the cookies from the oven. Spread

each with 1 teaspoon of the chocolate, then sprinkle with the marshmallow

mixture. Return to the oven for 1 to 2 minutes or until the marshmallows

soften. Let cool

on the baking sheet on wire racks for 2 minutes before transferring to wire

racks to cool completely.

Makes 16 cookies