Cookies – Butter (Rolled as in Christmas)

Cookies – Butter (Rolled as in Christmas)                                                             NCC

Butter (Filled)

 

2 cups Butter (4 sticks)

2 cups Sugar (white)       Cream together

 

2 Eggs

3 Tbsp Milk

2 tsp Baking Powder

1 tsp Baking Soda

1 tsp Salt

2 tsp Lemon juice             add and mix

 

6 cups all-purpose flour – add gradually as you mix

 

Chill if necessary

 

Roll to 1/8” thick on floured surface

Cut out cookies

Place on ungreased cookie sheets

 

Bake at 375 for 7 min. – until edges just barely show slight browning

 

Makes about 120 (10 doz.) cookies

 

 

For filled cookies, cut 2 to 3 inch disks for bottoms, and same-size donut circles for tops

 

Date filling –

1 ½ cup Dates chopped

½ cup chopped Walnuts

½ cup Water

1/3 cup Sugar

 

Cook until thick, stirring constantly

Place 1 tsp filling in center of bottom disk

Place a ring on top, and seal edges

 

CookiesButter

Herbs

Today I picked some herbs from the garden to dry the winter. I cleaned them up and picked out any blemishes, I tied them into small bunches and strung ribbon through them and then I hung them upside down to dry.

Basil, thyme, rosemary and oregano hang from my light fixture in my kitchen to dry for use though out the winter.

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This is thyme hanging from a hook in my kitchen window to dry.

After a few weeks I took them down and crumbled them in to baby food jars.

Cheese Cake

Cheese Cake                                                                                                      TWC

 

2   8 oz pkgs Cream Cheese – softened per pkg.

½ cup Sugar

1/8 cup Flour

½ tsp Vanilla extract

 

½ cup Milk

1 tsp Lemon juice

1 tsp Lemon peel powder

 

2 medium Eggs

 

Beat first group in mixer

Add next group and mix well

Add eggs one at a time and mix lightly

 

Pour and level in 10” Graham pie crust

Bake at 325 for 60 min.

Cool completely

Refrigerate 4 hours before serving