FAMILY FAVORITES

SPRITZ COOKIES
This is the one we absolutely have to do each year!

1 cup butter -softened
1/2 cup sugar
1 egg
1/2 tsp salt
1 tsp vanilla
2 1/4 cups flour

SPRITZ COOKIE GUN Also needed
***Refridgerate cookie sheets before using.***

Plain white dough looks best but color variations may be added using food dyes.
Place dough into tube and practice with one good cookie form before placing on sheet. Cookie dough should be firm yet easily coming out of gun.
Place cookies on sheet and top with assorted goodies:
{choc chip, cinnamon hots, cherries, diced gumdrops etc...}
Bake at 400   for 8-10 mins  on middle rack
**Be sure to cool sheet by placing in refridgerator before using again**

CANDY CANE COOKIES

1 cup butter or margarine
1 cup powdered sugar
1 egg
2 teaspoons vanilla
2-1/2 cups flour
1 teaspoon salt
1/2 cup finely crushed candy cane mixed with 1/2 cup sugar
1/2 teaspoon red food coloring

Mix all ingredients. Split dough into equal portions.
Color one portion of the dough red.
Refrigerate the dough long enough to be able to easily work with it.
Break off one piece (approx. one teaspoon of each color) and roll by hand into four to five inch tubes.
Twist the two pieces together and bend forming a candy cane.
Sprinkle the top with the candy cane/sugar mixture.
Be careful when removing from the cookie sheet, they will break easily.
Bake at 350 degrees for 6-9 minutes.

VELVEETA FUDGE

1/2 pd butter
1/2 pound Velveeta Brand process cheese only
-diced and sliced into smaller peices-

Melt these together in a double boiler or microwave stirring constantly.

Mix in seperate bowl meanwhile:
1/2 cup baking cocoa
1 TBSP vanilla
2 lbs.powdered sugar
chopped nuts

ADD Melted mixture into the dry mixture and form in 9x13 cake pan to make bars.  When cooled cut into 1x2 squares and ENJOY!

The Velveeta takes most of the rich sweetness out of FUDGE for thsoe of us who do not have that big of a sweet tooth.

NUT MELLOW BARS

1  12 oz pkg Chocolate chips
1  12 ounce pkg Butterscotch chips
Melted in microwave or on double boiler:
then stir in
1 cup Peanut Butter

When well defined Add in:
1 pkg mini marshmellows
and 1 pound salted shelled peanuts

Press into cookie sheet with buttered hands and cool.

PINK SLUSH
afterall we need something to wash all those goodies down with

**MIX in a 5 quart freezeable container**

1 46 oz. can Pineapple Juice [unsweetened]
1 6 oz. can Frozen Lemonade
1 small jar Merrichino Cherries

Now for the little bit af alcohol :
1 1/2 cups Sloe Gin
1/2 cup Vodka

{altering these amounts will not give you the slush variation that is aquired for this drink.}

Mix and Freeze in container stirring accasionally until slush is formed.
Serve with a few tblsp in a glass and some Ginger Ale or 7-up added to it .
I like this one because it has little alcohol content and enjoy a festive drink for the holidays wiht others .

I hope you have enjoyed these tasty little tidbits of Holiday Traditions from the homefront of the  LAZ. 
Enjoy the season to the fullest.

See some of Mrs.Claus's Recipes

See The 'Christmas Cookie Recipe Countdown'

Created by the 'LAZ'  
CHRISTMAS 1999