Can't quilt when cookies are in oven!

Listening to Rolling Stones Wild Horses

I love Christmas cookies! I must have eaten three dozen cookies since yesterday afternoon! Maybe that's why I never make them too much in advance anymore, if I bake early in December we'll go through hundreds of cookies, thawed and frozen, and have none for Christmas. So yesterday was cookie day! I knew I needed to get moving because as my son Gene said, "Christmas cookies made after the holiday become just cookies, which still taste good but they're not Christmas cookies!"

So, what did I make?

Holiday Icebox Cookies
Serves/Makes: 4 dozen
Difficulty Level: 3
Ready In: 2-5 hrs

Ingredients:
1 cup butter, softened
3/4 cup sugar
1 teaspoon vanilla
2 eggs
2 1/2 cups flour
1/2 cup red and green cherries, chopped
1 cup walnuts or pecans, toasted, chopped

Directions:Heat oven to 375. Cream butter and sugar until fluffy. Add vanilla. Stir in flour and mix well. Add cherries and nuts and mix until blended. Shape into 4 rolls measuring about 6" X 1-1/2". Wrap well in heavy plastic wrap, and refrigerate until firm. When ready to bake, remove from fridge and cut into 1/4" slices. Bake on parchment lined cookie sheets for 10 minutes or until lightly golden


Ginger Snaps

3/4 cup Crisco
1 egg
2 cups flour
2 teaspoons baking soda
1 teaspoon ginger
1 cup sugar
1/4 cup molasses
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves

Refrigerate 1 hour before rolling into 1 inch balls.
Roll balls in 1 cup sugar before baking.
Bake at 375 degrees 8-10 minutes.
Use ungreased baking sheet.



Oatmeal Chocolate Chip Cookies

1 1/2 cups margarine, softened
4 large eggs
3 cups brown sugar, firmly packed
2 teaspoons vanilla
5 cups rolled oats
3 cups whole wheat flour
1/2 cup flour
4 teaspoons baking soda
2 teaspoons salt
1 1/2 cups semi-sweet chocolate chips

Beat together the butter or margarine, eggs, brown sugar and vanilla.
Add oats, flours, baking soda, salt and chocolate chips.
Bake at 325°F (170°C) for 10-12 minutes.


Pizzelles

6 eggs
1 1/2 cups sugar
1 cup margarine, melted (do not use more or substitute oil)
2 tablespoons vanilla or anise or lemon or almond extract
3 1/2 cups flour
4 teaspoons baking powder

Beat eggs, adding sugar gradually.
Beat until smooth.
Add cooled margarine and vanilla or anise.
Sift flour and baking powder.
Blend into egg mixture until smooth.
Dough will be sticky enough to be dropped by spoon (use standard kitchen teaspoon, not a measuring spoon).
Bake in a Pizzelle baker, 20-30 seconds; baking time will vary depending on consistency of dough, size of pizzelles and your preference for browning.