“Kitchen Krafts,” Friend, Dec. 1979, 26
Kitchen Krafts
Cookies for Your Tree
1 cup butter or margarine
1 (8-ounce) can almond paste
3/4 cup sugar
1 egg
3 cups flour
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With electric mixer or wooden spoon, beat together butter, almond paste, and sugar until creamy.
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Beat in egg and gradually blend in unsifted flour.
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Keep dough tightly covered while shaping cookies. Work with two tablespoons of dough.
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To make ornaments, flatten and shape of single lump of dough (see illustration). Other figures can be made by shaping different parts separately before combining. A fork can be used to make markings on figure. Use whole cloves for pear stems, animals eyes, and accents on cookies. A hole for hanging can also be made in cookie before baking.
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Bake cookies on ungreased cookie sheet at 325° for 20 minutes or until light brown on bottom. Cool and paint with egg-white glaze.
Beat 1 egg white until frothy. Then beat in 1/2 cup sifted powdered sugar. Part of glaze can be tinted with food coloring.
No-Bake Cookies
1/2 cup butter or margarine
1/2 cup firmly packed brown sugar
1 teaspoon grated orange rind
1/2 cup orange juice
2 cups quick-cooking rolled oats
1/2 cup chopped walnuts
flaked coconut (optional)
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Melt butter in medium-size saucepan. Add brown sugar, orange rind, and orange juice, stirring until sugar is dissolved. Remove from heat.
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Stir in oats and nuts. Spread into 2″ x 8″ x 8″ pan. Freeze, then cut into 1″ x 2″ bars; or refrigerate 1 hour, then shape into ball and roll in coconut.
Almond Crunch Candy
1/3 cup butter
1/4 cup honey
3/4 cup silvered almonds
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Butter a 2″ x 8″ x 8″ baking pan. Melt butter in heavy skillet; then stir in honey and almonds. Cook over medium heat, stirring constantly, until mixture turns golden brown (about 5 minutes).
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Spread in pan, working quickly. Cut into squares with sharp buttered knife. When cool, cover and store in refrigerator.
Cookies by Melissa and Todd Mooney