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1/2 cup white sugar
2 teaspoons vanilla extract
blue food coloring
1 teaspoon butter flavoring?
1/2 teaspoon almond extract?
1/4 teaspoon salt?
2 teaspoons water
2 cups all-purpose flour
1 cup chopped almonds
1/2 cup confectioners sugar
1 tablespoon blue sugar crystals
Cream the shortening and sugar. Stir in water, color, and flavorings. Blend in the flour. Gently mix in almonds. (So they don't get blue) Cover and chill 3 hours.
Preheat oven to 325 degrees.
Shape dough into balls. Place on ungreased cookie sheet and bake for 15 to 20 minutes. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners sugar. Store at room temp in airtight container.
Makes 3 dozen.
4 ounces cream cheese
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon orange or lemon extract
1 teaspoon butter flavoring?
1/4 teaspoon almond extract?
blue food color
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Preheat oven to 350 degrees. Cream together shortening, cream cheese, and sugar. Add flavorings and color. Continue creaming untill light and fluffy. Gradually stir in flour, salt, and cinnamon. Fill the cookie press, and form cookies on to an ungreased cookie sheet. Bake in preheated oven for 12 - 15 minutes. Remove from baking sheet to cool on wire racks.
Makes 6 Dozen.
(sorry, I haven’t had time to convert into metric for UK & Aussie bakers—ask your mothers!)
3/4 cup shortening (hard to get in Australia, according to BB!)
1/2 cup sugar
3 oz (small) package Berry Blue jello (aka jelly crystals)
2 eggs
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking powder
2-1/2 cups flour
Preheat oven to 350°. Mix shortening, sugar, jello, beaten eggs, vanilla. Sift together the dry ingredients. Stir together the mixed and dry ingredients (No chronite shavings–this will not explode!). Roll the dough into balls about 1 inche around (kids love this part!). Put on cookie sheet. Press thumbprint lightly into the dough ball. Bake for 12 minutes. Makes a dozen or more.
Variation: If you prefer Liko’s look, try cherry, strawberry, or raspberry jello. Lemon’s my personal favorite.
I'll be gone for the next week, so you'll have to enjoy these without me!
(I think I got these 3 cookie recipes from aughra off the bboard, but I’m not sure if they were all from her. At least one of them is though.)
1 (3 oz.) package cream cheese, softened
1 cup sugar
1 egg yolk
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
Blue Food Coloring
1. Preheat oven to 375F. Grease 2 baking sheets. Combine, butter, cream cheese, sugar, egg yolk, and vanilla in a bowl. Beat with an electric mixer at medium speed until fluffy, about 2 minutes.
2. Add flour to bowl. Beat well. Add food coloring (mixture can be divided into 2 or 3 parts so you can make different color cookies all at once). Mix well. Refrigerate 1 portion while you work with the other, if necessary.
3. Roll 1 tablespoon portions of dough into balls. Place on prepared baking sheets. Flatten slightly.
4. Bake cookies until edges are golden, about 10 minutes. Remove and cool. Repeat with remaining dough.
Makes 60 cookies.
Note, this cookie dough freezes and keeps well. To freeze, roll dough into a log and wrap well. Store in freezer. Slice off a few or a whole batch of cookies as needed.
2 boxes Cocoa Krispies
3 1/4 sticks of butter
9 packages large marshmallows
1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until
completely melted. Remove from heat.
2. Add cereal. Stir until well coated.
3. Using buttered spatula or waxed paper (or gloved hands), press mixture into the shape of Moya on a large baking sheet. Best if served the same day.
Original Recipe
3 tablespoons margarine or butter
1 package (10 oz., about 40) regular marshmallows or 4 cups miniature marshmallows
3 cups Rice Krispies Cereal
3 cups Cocoa Krispies Cereal
1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until
completely melted. Remove from heat.
2. Add cereal. Stir until well coated.
3. Using buttered spatula or waxed paper (or gloved hands), press mixture into the shape of Moya on a large baking sheet (or 9” x 13” x 2” baking pan, cut into 2” squares). Best if served the same day.