Touchdown Cookies

Ingredients

1 cup butter (no

  substitutes), softened

1 cup sugar

2 eggs

1 tsp vanilla extract

3 cups all-purpose

  flour

2 tsp cream of tartar

1 tsp baking soda

GLAZE:  

2 cups confectioners'

  sugar

4 to 5 tbsp hot water

3 to 4 tsp baking soda

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after addition. Beat in vanilla. Combine the flour, cream of tartar and baking soda; gradually add to creamed mixture. Cover and refrigerate for 3 hours or until easy to handle. On a lightly floured surface, fool out dough to 1/8-in. thickness. Cut with a football shaped cookie cutter. Place 2-in. apart on ungreased baking sheet. Bake at 350 degrees for 8-10 minutes. or until lightly browned. Remove to wire racks to cool. In a mixing bowl, combine confectioners' sugar and enough hot water to achieve spreading consistency beat until smooth. Place 3 tbsp glaze in small bowl; set aside. Add cocoa to remaining glaze; stir until smooth. Spread brown glaze over cookies. and white to make the laces of the football. Makes: 4-1/2 dozen.  

Orange Sprits Cookies

In a mixing bowl, cream the butter, cream cheese, and brown sugar.  Beat in orange peel and extract.  Combine flour and salt; gradually add to creamed mixture. Using A cookie press fitted with the disk of choice, press cookies 1 in. apart onto ungreased baking sheet. Sprinkle with colored sugar. Bake at 375 degrees for 6-9 minutes or until lightly brown. Cool for 2 minutes before removing to wire racks.

Makes: 5-1/2 dozen. 

Ingredients

1/2 cup butter (no

  substitutes), softened

1 package (3oz) cream

  cheese, softened

1/2 cup packed brown 

  sugar

2 teaspoons grated

  orange peel 

1/2 teaspoon orange

  or vanilla extract

1-1/2 cups 

  all-purpose flour 

1/4 teaspoon salt

Colored sugar      

South Seas Sugar Cookies

Ingredients

1/3 cup butter-

  flavored shorting

1/3 cup sugar

2/3 cup honey

1 egg 

1 tsp lemon extract

2-2/3 cups all-

  purpose flour 

1 tsp salt

1 tsp backing soda

FROSTING:

1/2 cup butter,

  softened

1/4 cup butter

  flavored shortening

1/2 tsp almond or 

  lemon extract

1/8 tsp salt

3-3/4 cups 

  confectioners' sugar

2 to 3 tbsp milk

yellow, brown and

  green food coloring

chocolate chips

In a mixing bowl, cream shortening and sugar. Beat in honey , egg and extract. Combine the flour, salt and backing soda; gradually add to creamed mixture. Cover and refrigerate for 4 hours or until easy to handle. On a lightly floured surface, roll out dough to 1/4-in. thickness; cut with pineapple and palm tree cookie cutters dipped in flour. Place 1 in. apart on greased baking sheets. Bake at 375 degrees for 7-8 minutes or until set. Remove to wire racks to cool. For frosting, in a mixing bowl, combine butter, shortening, extract, salt, confectioners' sugar, and enough milk to achieve spreading consistency. Tint 1 cup frosting yellow, 1/2 cup brown and 2-1/2 cups green. Frost pineapple yellow and tree trunks brown. With a toothpick, draw lines on pineapple; sprinkle with colored sugar. With green frosting, put it on palm leaves and pineapple. Add chocolate chips to palm trees for coconuts. Makes 2 dozen.   

MR. B WOULD LOVE THESE!!

Gingerbread People

Mix molasses, brown sugar, water and shortening. Mix in remaining ingredients except frosting. Cover and refrigerate for at least 2 hours. Heat oven to 350 degrees. Roll dough 1/4 inch thick on floured bored. Cut with floured gingerbread cutter or other favorite shapes. Place about 2 inches apart on lightly greased cookie sheet. Bake until no indentation remains when touched, 10 -12 minutes; cool. Decorate with frosting. Makes: 2-1/2 dozen. 

Ingredients

1-1/2 cups dark molasses

1 cup packed brown

  sugar

2/3 cup cold water

1/3 cup shortening

7 cups all-purpose flour

2 tsp baking soda

1 tsp ground allspice

2 tsp ground ginger

1 tsp ground cloves

1 tsp ground cinnamon

Frosting

Pumpkin Cookies

Ingredients

1 cup sugar 

1 canned pumpkin

1/2 cup shortening

1 tbsp grated orange peel

2 cups all-purpose flour

1 tsp backing powder

1 tsp baking soda

1 tsp ground cinnamon

1/4 tsp salt

1/2 cup raisins

1/2 chopped nuts 

Light Brown Glaze

Heat oven to 375 degrees. Mix sugar, pumpkin,  shortening, and orange peel. Stir in flour, backing powder, backing soda, cinnamon, salt. Stir in raisins and nutmeg. Drop dough by teaspoonfuls onto ungreased cookies sheet. Bake until lightly brown, 8 -10 minutes. Immediately remove from cookie sheet; cool. Spread with Light Brown Glaze.