Since the holiday season is here, I decided to share some recipes. These were shared with me and my daughters by readers over the 19 years of my writing. So, as you do your holiday baking you might enjoy incorporating a new recipe!

Christmas Cookies

1 cup butter
1 1/2 cup sugar
2 eggs
1 teaspoon vanilla
4 cups flour, sifted
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon soda
1/4 cup milk

Cream butter, add sugar and beat until fluffy. Add eggs and vanilla and mix well. Combine dry ingredients. To the creamed mixture, add the dry ingredients alternating with the milk. Chill the dough. On a floured board, roll out dough to 1/4 inch thickness. Using cookie cutters, cut out shapes and place on greased cookie sheets. Bake at 375 degrees for 10 to 12 minutes or until light brown. Cool and frost with your favorite icing.

 

Chocolate Delight Dip

12 ounces evaporated milk
1/2 cup peanut butter
1 small box instant chocolate pudding

In a bowl, combine all ingredients until creamy. This is good served with apples or vanilla wafers.

 

No-Bake Orange Balls

7 ounces vanilla wafers, crushed
3/4 cup coconut, grated
3/4 cup powdered sugar
1/2 cup frozen orange juice concentrate
1/2 cup nuts, optional
1/2 teaspoon rum flavoring, optional

Mix wafer crumbs, coconut, and powdered sugar. Add orange juice concentrate as it comes from the can and mix well. Form into balls (makes about 25) and roll in powdered sugar. No refrigeration needed.

 

Peanut Butter Kiss Cookies

1 cup peanut butter
1 cup sugar
1 egg
1 teaspoon vanilla extract
24 unwrapped milk chocolate kisses

In mixing bowl, cream peanut butter and sugar together. Add the egg and vanilla; beat until blended. If dough is too sticky to shape, chill for several hours. Roll into 1 1/4-inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until tops are slightly cracked. Immediately after removing baking sheets from oven, press one kiss into the center of each cookie. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen

 

Chocolate Drops

1 3/4 cups flour
3/4 teaspoon salt
1/2 teaspoon soda
2 tablespoons cocoa powder
1/2 cup butter or shortening
3/4 cup brown sugar
1/2 cup milk
1 egg
1 teaspoon vanilla
1/2 cup chopped pecans, optional

Frosting:

1/3 cup shortening
1 teaspoon vanilla
4 cups powdered sugar
1/2 cup milk

Sift together flour, salt, soda, and cocoa. Cream butter, adding sugar gradually, until fluffy. Add egg and vanilla, beating well. Blend in dry ingredients and milk alternately. Stir in nuts (if desired). Drop by teaspoons on greased cookie sheet. Bake at 350 degrees for 10 to 15 minutes. Allow cookies to cool before icing. Makes 4 dozen.

For frosting, cream the shortening with the vanilla and 1 cup powdered sugar. Gradually add milk and the rest of the powdered sugar, beating constantly. More powdered sugar can be added to your desired thickness.

 

Haystacks

2/3 cup white sugar
2/3 cup light corn syrup
1 12-ounce container creamy peanut butter
5 cups Rice Krispies cereal

Boil sugar and syrup in 2-quart pan until sugar is dissolved. Remove from heat. Add peanut butter, mixing until smooth. Add Rice Krispies cereal and mix well. Drop by tablespoons onto wax paper.

 

I want to thank all of you readers for being patient with me as we experienced a year of grief. God is above all, and without His help it would be hard to go on. The support from all of you has meant more than you know. God be with each of you as this year is coming to an end.

 

Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife, and mother of eight. Her newest cookbook, Amish Family Recipes, is available wherever books are sold. Readers can write to Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply); or email LovinasAmishKitchen@MennoMedia.org and your message will be passed on to her to read. She does not personally respond to emails.