These little powdered sugar covered cookies work well for any occasion. We traditionally make them at Christmas but they are a favorite anytime they are made.

Cocoons


1 c butter                                         2 1/4 c flour
1/3 c powdered sugar                      1 c chopped nuts
1 Tbsp cold water                            1 tsp vanilla

Cream butter and sugar. Add nuts, then water and vanilla. Beat then add flour a little at a time. Add more flour if needed – dough should not stick to your hands. Roll dough into 1 to 1-1/2 inch balls and place on ungreased cookie sheets. Bake at 250F for 45 minutes. Cool then roll in powdered sugar.

One of my favorite cookies is the Angel Wings. Unfortunately, we usually make them only at Christmas time. Unfortunate, as they taste so good but fortunate, for my waistline! I have a hard time controlling myself when it come to these!

Angel Wings


Preheat oven to 350F.

Pastry Crust:

Cream together until fluffy:
1/2 c butter
1/4 c sugar
Beat in:
1 egg
1/2 tsp vanilla
Combine and add:
1 1/4 c all-purpose flour
1/8 tsp salt
Blend very well.
Pat dough into a greased 13 x 9 inch pan.
Bake 15 minutes until firm.

Spread with the following mixture:

2 eggs – beaten
1 1/2 c brown sugar
1 1/2 c chopped pecans
2 Tbsp all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla

Bake for 25 minutes.

When cool, ice with the following:
1 1/2 c powdered sugar – thin with lemon juice until a good spreading consistency is achieved.
Cut into diamond shapes.

This is a recipe from my mother-in-law which we make every Christmas. They are traditionally a very hard cookie and delicious when enjoyed with a cup of coffee.

Sand Tarts                                                                                                                                       


4 c flour                                   1/2 tsp baking powder
2 c sugar                                  1/2 c whiskey
3 eggs                                      1 tsp nutmeg

Combine all ingredients and refrigerate to chill overnight.

Have ready:
1/2 c cinnamon sugar
egg whites

I am sure most people have a favored sugar cookie recipe but in case you do not – here is our families recipe.

Rolled Sugar Cookies

Cream together until light and fluffy:
1 c butter (Butter makes richer cookies but margarine works well.)
2/3 c sugar

Add and beat:
1 egg
1 tsp vanilla (almond or lemon favoring may also be substituted)

Combine and add:
2 1/2 c all purpose flour
1/2 tsp salt

Chill the dough for 3 – 4 hours before rolling it out. We usually refrigerate it overnight.
Preheat oven to 350F.
Flour area to be used for rolling out the cookies. Use as little flour as possible to prevent dry cookies. Place dough on floured area and roll to 1/4 inch thickness. Again, use flour to prevent sticking during rolling, but as little as possible. Cut into desired shapes. Decorate with colored sugar or as desired.
Place cookies on greased cookie sheet and bake at 350F for 10 -12 minutes or until firm.