Hi, everyone,
I tried these cookies today and they are great! I made them both with and without nuts (recipe doesn't call for nuts). I'll be making these every Christmas from now on.
Hugs, Lisa

Thumbprint cookie recipe
1 1/2 cups unsalted butter, softened
1 cup sugar
1 tsp vanilla extract
1/2 tsp salt
3 1/2 cups all-purpose flour
seedless strawberry jelly

Preheat oven to 350. In large bowl, cream the butter and sugar and stir in vanilla extract. In medium bowl mix salt and flour. Add flour mixture to butter mixture until dough is crumbly, but holds together when pinched.

Take a walnut sized piece of dough in one hand. With thumb of of other hand gently knead it three of four times. Roll piece into a ball and place on ungreased cookie sheet.

With knuckle or fingertip, press a well into center and fill with 1/2 tsp of jelly.

Bake for 10-15 minutes.

Cool and store in airtight container.

My notes: I didn't make walnut sized, but smaller then that. I also added the nuts straight into the batter (after I made the ones I needed to nut free). I probably used about 1/3 - 1/2 cup of pecans in this.

In the Saturday's Dec 6. letter Florence in Indiana is looking for a pineapple cookie recipe the web cite below has several cookie recipes.
Don Burleson, Tx.

http://www.northpole.com/Kitchen/Cookbook/cat0001.html

For Athena in DE. When and where did you teach in Plymouth Meeting? I live 1/2 mile from the high school.
Anne E from Pa.

to Wendy, Ontario Canada (Dec. 6th) requesting a recipe for shortbread. Here is a recipe I make all year long and is a great hit at bake sales.

I am originally from Scotland and think I have it down to where it is very simple to make.

Shortbread
1lb Butter (I use land O'lakes salted and slightly softened)
4 cups all purpose flour (Pillsbury)
1 cup sugar
pinch of salt.

Put the flour, sugar and salt in an electric mixing bowl. Cut the butter sticks in pieces and add to the flour Use the slow speed on the mixer until you have your dough. Put on a floured board and divide into eight pieces and roll each piece into a six inch round.

(I have a shortbread mold just that size). Put the rounds on ungreased baking sheets and put in a COLD oven then setting the temp at 320 degrees for approximately 40 minutes until lightly browned (could take longer but just keep checking). Let cool slightly and remove to a paper covered cooling rack.
Keeps very well in the refrigerator and also can be frozen if wrapped in foil or even an airtight container.
Nan in Florida

Hi Nancy, got to see the vast state of Texas over Thanksgiving. My, is Dallas huge! Happy Holidays everyone.
This is for GrandMAH:

Rice Cooker Shrimp Pilaf
Turn on cooker, add 1 T vegetable oil. Combine 1 medium, chopped onion, 1 chopped cubanelle pepper and sauté in cooker for about 5 to 7 minutes. Add 1 1/2 c uncooked rice and sauté for 5 minutes. Then add 1/2 c sliced mushrooms, 1 can beef broth, 1/2 stick of butter, salt and pepper to taste. Cover and cook for 15 minutes after it starts to boil. Add 1 lb. shrimp, cover and cook for 5 additional minutes.
Hudson Valley Kathleen

Rice Cooker Cabbage Casserole
Combine 1 can diced Rotel tomatoes,
1/2 can tomato sauce, 1 c raw rice, 1 c water, 1 medium, chopped onion, and 1 medium cabbage in wedges in rice cooker. Let sit; do not turn on yet. Cut 1 lb. sausage into bite size pieces, brown and drain. Brown and drain 1 lb. ground beef. Add sausage and ground meat to rice cooker. Turn rice cooker on and let cook until cabbage is tender and rice is cooked.
Hudson Valley Kathleen

Rice Cooker Shrimp Surprise
Combine 1 lb. shrimp, 1 can of Rotel tomatoes and juice, seasonings to taste, 1 stick of butter in pieces and 2 c uncooked rice in rice cooker. Turn rice cooker on. When rice is usually done in twenty minutes (40 minutes for brown, black or wild rice) it's done!
Hudson Valley Kathleen

Rice Cooker Creamy Ham and Broccoli
In rice 3 c chopped, cooked ham, 16 oz. cut-up frozen broccoli, 1 10-oz. can of condensed cream of mushroom soup, 1 8-oz. jar of pasteurized process cheese spread, 1 drained can of water chestnuts, 1 c uncooked regular rice, 1 c milk, 1/2 c chopped celery and 1/2 t paprika in cooker. Stir until blended. Smooth top, pushing rice into mixture. Cover and cook for 20 minutes, then cooker should go on warm cycle.
Hudson Valley Kathleen

Rice Cooker Aromatic Asian Rice-GoodHousekeeping
Heat 1 c chicken broth and 3/4 c water to boiling over high heat. Stir in 1 c rice and 1/4 t salt; heat to boiling. Reduce heat; cover and simmer, without stirring or lifting lid, until rice is tender and all liquid has been absorbed, 18 to 20 minutes. Remove from heat and let stand 5 minutes. Fluff rice with fork, and stir in 2 sliced green onions, 2 t soy sauce, and 1/4 t sesame oil.
Hudson Valley Kathleen

Nancy, I was looking to see if I had posted my husbands Pressure cooker fruitcake recipe. I am sure I did, but do not know where to go to find it. I need to copy it. My house is in a mess, and I can't get to my cookbooks. I would appreciate if you could help me find it.
Betty T Ga.

Note to Athena in DE from the Dec. 6 newsletter. The recipe that you posted sounds good. I am going to try my hand at it. My husband was born in Bethlehem, PA, graduated from Liberty high school and lived most of his adult life in Allentown until he moved to North Carolina, where we met nine years ago.We both have descendants from Germany, him more so than me. We are now in Levittown, PA. He is retired military and works at Fort Dix. My e-mail addy is jhmayo53@comcast.net if you would like to e-mail me.
Judy in PA

Here is my recipe for

Pineapple Cookies
1/2 cup shortening
1&1/2 cup sugar
2 eggs
2 3/4 cup flour
1 tsp salt
1 tsp baking soda
1 cup crushed pineapple
1 tsp vanilla

I have no directions as it was my Aunts old recipe I just cream shortening and sugar add eggs and mix add dry ing and then pineapple and vanilla drop on cookie sheet Bake at 375 10-12 minutes.
Mary Ann Upstate N Y

Yup!! It is definitely a Southern thang! My mom came from Tennessee and she always sliced hard boiled eggs and chopped up the giblets for our giblet gravy. Most of the Texans I know do the same. My husband was in the military and we traveled around the country a lot. It was quiet interesting seeing (and tasting) the different cultures. I can remember asking for ice tea in the winter up north and they looked at me like I was crazy. Finally I got a cup of hot tea and a glass of ice. As a kid I can remember being teased by my cousin who lived in Colorado because we called any soft drink soda water and they called it pop. It can be a lot of fun learning about the differences in food from different areas of the country. Of course my mom coming from Tennessee to Texas she threw in a few things that our cousins who were raised in Texas hadn’t tried. Like the first time she cooked possum and the poke salad we use to eat.
Jo, Killeen, TX

Good morning Nancy, Hope you are staying warm and not getting any snow!

Sue, in the 12/6 newsletter is looking how to convert her hot chocolate mix into low calorie. Sue, you can substitute Splenda cup for cup with sugar. Why not also substitute low fat powdered milk, too, and fat-free ½ & ½? Just type in www.splenda.com and you will find lots of recipes using the sugar derivative. I won’t post any of their recipes, because we are not allowed to post recipes from the allrecipes.com web site and this is part of that site. However, here is one from Nancy’s message board that is great! I have made it before while my kids were home and they loved it!

Rich Hot Chocolate Mix
8 c. non fat powdered milk
1 pound instant chocolate milk mix
1 c. plain non fat powdered creamer
4 heaping tbsps. powdered confectioners sugar

Use 5, 1 quart, wide-mouth canning jars. Combine all the ingredients together and mix well. Pour evenly into the 5 jars. Seal and decorate and attach the recipe tags.

Rich Hot Chocolate
Place 1/2 c. of the mix into a mug Add 1 cup boiling water. Stir well and enjoy! Chris in NM

Florence in Indiana, I make these cookies about once a year. They are so good! I use crushed pecans in mine. This is a soft cake-like cookie and has a great flavor!

Pineapple Cookies
1 cup brown sugar, packed
1 cup white sugar
1 cup butter
2 eggs
2 teaspoons vanilla
4 cups flour, sifted
1 teaspoon baking soda
1 #2 can crushed pineapple, drained
1 cup chopped nuts

Cream butter, sugars, eggs & vanilla. Add flour, baking soda & pineapple alternately. Add nuts. Mix well. Drop by teaspoon on greased cookie sheet. Bake @ 350 degrees for 10-12 minutes. Makes 5 dozen Linda W. In Michigan in the 9/8/08 newsletter. Chris in NM

Becky in New Paris, OH wanting to know how to use her dried cherries. Becky, use them in drop cookies and in fudge! Yum! Nancy has a great recipe for Cherry Wink Cookies in the 12/6 newsletter that you could substitute your dried cherries for the maraschino ones.
Chris in NM

Top 100 Recipe Sites

I like to print more than one recipe per page. Is there any way to cut and paste the recipes?
Thanks, Ann

Comment
Go to http://whatscookin.proboards4.com
There is a section on cutting and pasting recipes.
Nancy Rogers

Spicy Maple-Pecan Pie with Cheddar Cheese Crust

1 1/2 cups sweet & spicy pecans (found at Trader Joe’s or look in a nut shop)
1 cup light brown sugar, not packed
2/3 cup maple syrup
2 tablespoon bourbon (optional, but makes all the difference)
3/4 stick of unsalted butter
3 large eggs, lightly beaten (I used 2 whole eggs, plus 1 egg yolk)
1/4 cup heavy cream
1 teaspoon vanilla
1 teaspoon salt
(I used a pinch of cayenne-optional)
2 pie crusts (chilling in the fridge until used)
1/4 - 1/2 cup shredded sharp cheddar cheese (optional, just use plain crust if you want)

Take 2 pre-made pie crusts of your own homemade pie crusts shaped into 2 circles for a regular sized pie plate.

Take one of the pie crusts and place on floured surface, place the shredded sharp cheddar cheese on top of the pie crust and gently push the shredded cheddar into the pie crust. You can use a rolling pin to push it in there. It's ok if some of the cheddar sticks out.

Take the other pie crust and put on top of bottom pie crust. Seal the crusts together and place into pie pan and form into a regular pie crust, crimping edges as you would any other pie crust. Once formed place ready pie crust into fridge to stay chilled.

Heat the sugar, syrup, bourbon and butter in a la rge saucepan until it boils, stirring constantly. Remove from heat and let cool.

In a separate bowl beat in the eggs, cream, vanilla and salt (and cayenne if using). When sugar mixture is cooled add in the egg mixture, combine well. Spread the spicy pecans over the bottom of the pie crust. Pour the liquid mixture into the pie crust.

Bake in a preheated 350F until a toothpick inserted into the center comes out clean, about 40-50 minutes.

For Pictures of the pie please go to: http://vanillakitchen.blogspot.com
Dawn - cape cod, ma

Homemade Candy Recipes
Holiday Recipes 

In your December 6th newsletter Florence from Indiana requested a pineapple cookie recipe. This one is really good.
Diana from Mattydale, NY

Pineapple Drop Cookies
1 c.sugar
1/2 c. butter
1 egg, beaten
1 t. vanilla
2 c. all purpose flour
1 t. baking powder
1/4 t. salt
1/4 t. baking soda
1/2c. chopped walnuts
1 (8oz) can crushed pineapple in its own juice, drained

Heat oven to 375. Cream sugar, butter, egg, vanilla. Sift together flour, baking powder, salt, and baking soda. Stir into creamed mixture to make a soft dough. Stir in nuts and pineapple. Drop by teaspoonfuls onto a greased cookie sheet and bake 12 to 15 min.
Sincerely, Diana from Mattydale, NY

Thanks Jeanne. I knew someone out there must have tried the oven roasting bags, in the crockpot. I will give it a try.
Sue R

Hi Nancy and all the great cooks in Nancyland! I am sure many of us have heard of Paula Deen’s Gooey Butter Cake recipes. I make them for holidays! But this is a gooey butter COOKIE recipe! They are so yummy! I have made them with the yellow cake mix, chocolate cake mix, spice cake mix and red velvet cake mix. I also sometimes add a 12 oz bag of chocolate or butterscotch chips. It’s a easy and basic recipe that can have things added – this year I am going to try adding raisins to the gooey butter cookies made with the spice cake mix! Thanks for all your hard work, Nancy
~Jen in WV

Gooey Butter Cookies
8 ounces cream cheese, softened
1/2 cup butter, softened
1 egg
1/4 teaspoon vanilla extract
1 package yellow cake mix (or any flavor cake mix)
1/4 cup confectioners' sugar

Preheat oven to 350F. In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended. Roll into 1 inch balls and roll the balls in the confectioners' sugar. Place 1 inch apart onto an ungreased cookie sheet. Bake for 10 to 13 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
Jen

Wendy, Ontario, Canada Dec. 6th newsletter.
Wendy, I also love the "Walkers" type shortbread and this is my favorite recipe. they are delicious!

Scottish Shortbread
8 oz. Butter
4 oz superfine sugar
4 oz cornstarch
8 oz all purpose flour
pinch salt

cream butter and sugar, mix flour, salt and corn starch together, gradually add to butter mixture until well blended. knead until smooth. shape as desired (can use shortbread mold, or pat out into a circle and score into petticoat tails or shape in fingers, etc. bake at 300 degrees until golden brown around edges.

Peanut Butter Brownie Cookies

1 (19 oz) package any brownie mix
1/4 cup butter or margarine, melted
4 ounces cream cheese, softened
1 large egg
Dough will be sticky. Drop by tbsp on ungreased cookie sheet. Try to keep sides round. Leave 2" between cookies. Make a dent on top of each cookie wide enough to fit the following.

Mix together:
1 cup powdered sugar
1 cup Peanut Butter
Make into small balls and place in center of above cookie and press down a little.

Bake 350 oven 10-14 minutes. Cool on cookie sheet at least 30 minutes.

After cooling frost with chocolate frosting.
Judy/Buffalo

Sue, Splenda will work perfectly in your hot chocolate mix or you could use a small package of sugar-free instant pudding.
grannym IL

For Joan
Whenever a cookie recipe calls for salt I only use a pinch. I am sure that if u choose to u can leave it out. I have done this on many occasions and the flavor of the cookie was fine.

In my house my salt of choice is coarse Sicilian Sea Salt for everything. It has a much more mellowed taste than regular table salt.
Judy/Buffalo

For Dee in W. Lafayette who uses webtv and receives recipes that have "one recipe that has another one printed over it." I also use webtv and although I have not experienced this problem with recipes, it does happen when I use google and click on "html version."
.
While viewing the problem recipe, If you click Cmd and A simultaneously the entire page will highlight.
.
Then Cmd and C simultaneously to copy the page.
.
Then go to the body of your e-mail "write" page and click Cmd and V simultaneously. The two recipes should appear separately rather than
superimposed and you can delete the one you don't want.
Leah

Rusty, I also couldn't open Dec. 5th, it said page cannot be found. I went to newsletter archive and clicked on Dec. 5 and got the newsletter. Hope this helps you. Nancy, what a terrific job you do, miss your newsletter when I can't receive it for some reason. The world needs more wonderful and caring people like. Give Ditto a cat hug.
Sher in Pa

Hello Nancy,
I was able to assess the Dec. 5th newsletter by clicking on Dec 5th, on the Dec. 6th newsletter. Thanks. I don't like to miss anything.
Shirley in Sask.

In the 12/6/08 newsletter Becky in New Paris, OH wanted suggestions for using the dried cherries that she was recently given. Here is a great cookie recipe that is always popular. I also have substituted dried cherries in cookie or muffin recipes that call for dried cranberries.
Robbie In

Cherry-Chocolate Studded Snickerdoodles
Prep Time: 15 minutes
Bake Time: 12 minutes

(Makes about 4 dozen cookies)

2 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter or margarine, softened
1 1/2 cups plus 3 tablespoons granulated sugar, divided
1 teaspoon vanilla extract
2 large eggs
1 cup Semi-Sweet Chocolate Morsels
2/3 cup white chocolate morsels
1 cup (6 oz.) dried cherries, coarsely chopped
1 1/2 teaspoons ground cinnamon

PREHEAT oven to 350º F.

COMBINE flour, cream of tartar, baking soda and salt in medium bowl. Beat butter, 1 1/2 cups sugar and vanilla extract in large mixer bowl until creamy.

Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and cherries.

COMBINE remaining sugar and cinnamon in small bowl. Roll dough into 1 1/4-inch balls and roll in cinnamon-sugar mixture until coated. Place on ungreased baking sheets.

BAKE for 12 to 14 minutes or just until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Note: you can use the semi-sweet chocolate and white swirl morsels if they are available in your area.
Robbie IN

Thanks to everyone who sent in hints for thinning the chocolate for the chocolate spoons.

They just look pretty all wrapped and ready to go. For gifts for my club gals, etc we are making a wonderful Pumpkin Cranberry Bread from a good friend and then will put a small cup of Brandied Cheese (yum) into a homespun bag. My thought is to put two spoons in each bag as well.
So thanks everyone.

Two years ago the recipe for The World's Easiest Fudge was printed by Nancy. I had just broken both my shoulders and was not allowed to lift my arms at all. Asked my husband if he'd be willing to try it cuz it sounded so good. He is NOT a cook - but he is a good sport and did make 2 batches. Now it is a tradition - fun shopping for the different companion chips and frosting and then making it. Today he made 6 batches and I get to do all the decorating on top, etc. So thank you so much for that - it is really fun and really impresses everyone. Hence, the 6 batches.

Nancy - you are just so good to us all.
Rosemarie in rural Kansas City

Here's another recipe for Becky in New Paris, Ohio that has lots of dried cherries & wondering what to do with them.

Dried Cherry & Walnut Bars
This recipe makes: 15 bars
Preparation time: 15 minutes
Cooking time: 20 minutes

2/3 cup dried tart cherries, chopped
3/4 cup flour
1/3 cup golden raisins
1 cup walnuts, chopped
3 eggs
1 1/2 cups firmly packed brown sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semisweet chocolate chips

Preheat the oven to 350°F and spray a 10-inch by 10-inch pan with nonstick spray. Toss the dried cherries with 1 tablespoon of flour. Add the raisins and walnuts and set aside. Place the eggs in a mixing bowl and whip them with an electric mixer until frothy. Gradually add the brown sugar and continue whipping until the mixture is thick, about 5 minutes.

Combine the flour, baking powder and salt in a separate bowl and fold it into the egg mixture. Fold in the fruit and nut mixture. Spread the batter into the prepared pan and bake until golden brown and springy to the touch, about 20 minutes. Let cool.

Melt the chocolate in the microwave on low power so that it does not burn for about 30 seconds. Stir until the chocolate is pourable. Cut the cherry and walnut mixture into bars, drizzle each one with chocolate and refrigerate until the chocolate is set. Store in an airtight container for up to 5 days
Linda W. Caro, Michigan

Here is a different type of recipe for oatmeal cookies. Very good!

This is for Becky in New Paris, Ohio wanting a recipe to use for her dried cherries. I originally sent this in on Sept. 23, 2008. These cookies are so good. I hope you enjoy them. They are one of my absolute favorites!

Oatmeal Cookies
1 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
1&1/2 teaspoons vanilla
1&1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3&1/2 cups quick cooking oats
1/2 cup chopped pecans, toasted
To toast pecans; place in oven @350 for 8-10 minutes, stirring every 2 minutes
1/2 cup flaked coconut
1 cup dried cherries
rum, enough to cover cherries while simmering

Measure dried cherries into small saucepan. Pour rum over cherries till covered; simmer 15-20 minutes until rum is mostly absorbed. Beat butter with brown sugar & white sugar till fluffy. Beat in eggs & vanilla. Sift flour, baking soda, salt, cinnamon & nutmeg. Mix well with butter mixture. Stir together oatmeal, pecans, coconut & cherries; fold into batter.

Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 minutes @350 degrees. Cool 1 minute then remove from cookie sheet to a wire rack to cool.
Makes 4 dozen
Linda W. Caro, Michigan

For Florence in Indiana who requested a pineapple cookie recipe in the 12-6-08 newsletter: I'm not much of a cookie baker, but I have made these and my children really liked them

Pineapple Cookies
1 cup white sugar
1 cup brown sugar
1 cup shortening
2 eggs
1 #2 can crushed pineapple
1 teaspoon vanilla
4 cups flour
1 teaspoon soda
pinch salt

Cream sugars and shortening. Add eggs and mix well. Add rest of ingredients. Drop by teaspoonfuls onto cookie sheet and bake at 375º until lightly browned.

Hope you enjoy.
jackiets from louisiana

Nancy,
I would appreciate some good made from scratch layer cake recipes for Red Velvet and German Chocolate cakes and icing. I want to makes these this week for different functions that I'm going to attend. I would rather make them from scratch and not use a mix. Can anyone please help me with some moist recipes.
Thanks from Sue in NC.

This is for Sue who was looking for a sugar-free hot chocolate mix. You might want to cup the Splenda to 3/4 c. or leave out the pudding mix because this is pretty sweet to me.
Enjoy! Connie in TX

Fat Free Sugar Free Hot Chocolate Mix
This is a good mix that has no fat or sugar.

3 cups nonfat dry milk powder
1 cup Splenda granular
1/2 cup baking cocoa
1 (1 ounce) package fat and sugar-free instant vanilla pudding mix

Mix all ingredients together. Store in airtight container.
To make a cup of hot chocolate use 1/4 cup of this mix and 1 cup hot water.
Connie in TX

This is for Wendy, Ontario, Canada. (December 6) who asked for a recipe for a hard shortbread. I got this from Nancyland a short while back, and it was submitted by Judy/Buffalo. I made it recently and I think it's what Wendy is looking for. It's really easy to make and as you can see, has only 3 ingredients. I can vouch that it's delicious. My hubby loved it too.

Brown Sugar Shortbread
1 cup soft butter (ONLY)
1/2 Cup Brown Sugar
2 Cups Flour

In bowl, beat butter until fluffy. Add brown sugar and mix well. Then add flour and mix just until a dough forms. Divide dough into 2 balls and pat each into a 1/2" thick 7" round on an ungreased cookie sheet. Prick each with fork. Bake at 300 oven for 40-45 minutes or until golden brown.

Carefully remove to a cooling rack. Cut each round into eight wedges to serve.
Judy/Buffalo

Next time I make it, I'm going to double the recipe. It disappeared fast!
Cheryl Gerding North Olmsted, Ohio

For Muriel, Naples, Fl---I would like to make your Italian Cream Cake (Nov. 29th newsletter)but, I was woundering do you have to put it in a spring form pan or can you just pour into shells and bake as I don't have a spring form pan.
Thanks, Dawn/IL

Mr. Myron Drinkwater, I have a question about your cheese ball. Would leaving out the green peppers affect the taste much? I just can't eat green peppers, but I like the sound of the other ingredients together. I am a big fan of cheese balls.

I made the Baked Potato Casserole, sent in by Paige in the March 2, 2008 Newsletter and just want to tell her that I really like it. I doubled the recipe and cooked the potatoes in the microwave instead of baking them, since I was in a rush, but it all worked fine. I will be making that for carry in dinners.

Recently we had a grand opening for our newly built Schnucks grocery, a very nice store. When shopping there I sampled a cracker and cream cheese thing they had. Well, I am known as being a tightwad, although I prefer "frugal", LOL but after tasting it I paid $8 for a 15 oz. jar of this stuff. It's pomegranate & mango chipotle sauce. It's just poured over a brick of cream cheese or brie. oh my! I really wanted to just stand there and sample! LOL

The sauce is made by Fischer and Wieser in Fredericksburg, TX, so Texans may already know about it. It's new to me and will be a treat for New Year's Eve. Doris, S. Indiana