Swedish Toast

Something I love to make at Christmastime - similar to Biscotti.

1 C. butter
2 C. sugar
2 eggs
3-1/2 C. flour
2 tsp. baking powder
1/2 tsp. salt
1 C. sour cream
1 C. slivered almonds

Mix like cake.  Bake in 9 x 13 inch pan at 350 degrees for 40-50 minutes.  When cool, cut into 3 strips the length of the pan.  Slice each strip 1/4" to 1/2" thick.  Lay on foil on cookie sheet.  Dry in slow oever, 275 degrees, until brown.  Turn occasionally.  Keep in covered container.

BEST Peanut Blossom Cookies

(Makes 5-1/2 dozen)

1 C. margarine

1 C. peanut butter

1 C. sugar

1 C. brown sugar

2 eggs

Blend above ingredients together well.

Add:

3-1/2 C. flour

2 tsp. soda

1 tsp. salt

2 tsp. vanilla

Roll in balls, then in sugar.  Bake 8 minutes at 375, remove from oven and put chocolate kiss (or peanut butter cup) in center of each cookie.  Return to oven and bake for another 3-4 minutes.  Let cool on sheet for a minute or two, and then remove to cooling rack.

Mint-Wiches Cookies

(Makes 4 dozen)

Cream together:
2/3 C. shortening
1/2 C. sugar
Add:
1 egg
1 (6 oz.) pkg mint choc. chips, melted
1/4 C. corn syrup
Blend well & add:
1-3/4 C. flour
2 tsp. baking soda
1/4 tsp. salt
Mix well and chill dough.

Need 48 thin mints - about 3 boxes - found in candy aisle in the grocery store.

Roll dough in small marble-sized balls (so cookies end up about the size of the mints). Bake at 350 for 10-15 minutes on ungreased sheet.

Let stand a few seconds and remove to cooling rack. Place mints between 2 cookies right away, and then press together as mints begin to melt to sandwich.

Coconut Washboard Cookies

1/2 C. butter, softened
1/2 C. shortening
2 C. packed brown sugar
2 eggs
1/4 C. water
1 tsp. vanilla extract
4 C. flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 C. flaked coconut

1.  In large mixing bowl, cream butter, shortening and brown sugar until light and fluffy.  Beat in eggs; gradually add water and vanilla.  Combine the flour, baking powder, baking soda and salt; add to the creamed mixture and mix well.  Fold in coconut.  Cover and refrigerate for 2-4 hours.

2.  Shape into 1-in. balls.  Place 2 in. apart on greased baking sheets; flatten with fingers into 2-1/2 in. x 1 in. rectangular shapes.  Press lengthwise with a floured fork.  Bake at 400 degrees for 8-10 minutes or until lightly browned.  Cool for 2 minutes before removing to a wire rack to cool completely.