A taste of the holidays baked into cookies

I baked several cookies last week for our church's annual cookie sale and it really got me in the mood for more baking. I pulled a cookbook off of my shelf, started thumbing through it and found these recipes that I had marked from making them in previous years. I hope you can find the time to try them this Christmas.

Orange Slice Cookies

1 (12-ounce) box vanilla wafer cookies

1 can sweetened condensed milk

2 cups coconut

2 cup pecans, chopped

15 orange slice candies, cut up fine

Crush wafers and mix with nuts, coconut and orange pieces. Add milk and mix. Form rolls; wrap in waxed paper and then plastic wrap. Refrigerate until well chilled. Makes 2 rolls. Slice and serve when cold.

Molasses Spice Cookies

1 box spice cake mix

1/2 teaspoon cinnamon

1/4 teaspoon baking soda

1/4 cup water

1/4 cup molasses

6 teaspoons vanilla extract

In a bowl, combine cake mix, cinnamon and baking soda. Stir in water, molasses and vanilla, mixing well. With floured hands, shape into balls, about the size of walnuts. Place 3 inches apart on greased baking sheets; flatten slightly. Bake at 375 degrees for 13 to 15 minutes. Remove from baking sheets to cool.

One Cup Cookies

1 cup sugar

1 cup brown sugar

1 cup vegetable oil

1 cup butter or margarine

1 egg

1 cup Rice Krispies cereal

1 cup coconut

1 cup quick cooking oats

1 cup chopped pecans

1 cup chocolate or butterscotch chips

3 1/2 cup flour

1 teaspoon vanilla

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cream of tartar

Beat sugars, oil, butter and egg. Add remaining ingredients, mixing well. Drop small balls onto ungreased baking sheet. Bake at 350 degrees for eight to 10 minutes. Makes about 100 cookies.

Extra Special Sugar Cookies

1 cup powdered sugar

1 cup granulated sugar

1 cup oil

1 cup real butter

2 eggs

1 teaspoon vanilla

4 cups plus 4 heaping tablespoons flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon salt

Cream sugars, butter and oil. Add eggs and vanilla. Gradually add the dry ingredients. Roll into small balls and flatten with bottom of a small juice glass that has been rubbed lightly with water and dipped in sugar. Cookie sheet should be ungreased. Bake at 350 degrees for about 10 minutes. Makes about 9 dozen.

Hermit Cookies

2 cups white sugar

1 cup brown sugar

2 cups butter

2 cups raisins

5 eggs, beaten

1 teaspoon baking soda

2 teaspoons nutmeg

2 teaspoon cloves

2 teaspoons cinnamon

1 teaspoon salt

About 7 cups flour or enough to roll out dough

Cream sugars and butter; add eggs. Add baking soda, salt and spices. Gradually add flour until you have the dough at the consistency you want to roll out. Bake at 350 degrees for 12 to 15 minutes. Makes a large batch of dough.

Gumdrop Cookies

1 cup gumdrops, cut into small pieces

2 cups flour

1 cup brown sugar

1 cup white sugar

1 cup shortening

2 eggs

1 cup coconut

1 cup chopped pecans

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla

1 cup oats

Cream shortening and sugars; add eggs and vanilla. Mix all dry ingredients together and add to the sugar-egg mixture. Then add oats, coconut, pecans, and gumdrops. Drop by spoonfuls onto greased cookie sheet. Bake in 350 degrees oven for about 12 minutes. Makes about 130 cookies.

Cherry Winks

2 1/4 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup shortening

1 cup sugar

2 eggs

2 tablespoons milk

1 teaspoons vanilla

1 cup chopped pecans

1 cup chopped dates

1/2 cup chopped cherries, plus additional for top

2 1/2 cups corn flakes

Sift flour, baking powder, baking soda and salt together. Combine the shortening and sugar; mix well. Blend in the eggs. Add milk and vanilla. Blend in the sifted dry ingredients. Mix well. Add pecans, dates and cherries. Shape into balls, using a level tablespoon of dough for each cookie. Crush the corn flakes and roll each ball of dough into the corn flakes. Place on greased baking sheet. Top each ball with a half of cherry. Bake at 375 degrees for 12 minutes.

Boston Cr?me Bonbons

1 (2 pound) package powdered sugar

1 can sweetened condensed milk

1 (8 ounce package cream cheese

1/2 cup (1 stick) butter

1 cup pecans

1 can flaked coconut

1 tablespoon vanilla

Chopped candied cherries, if desired

1 brick chocolate almond bark

Mix all ingredients well; cover and chill overnight or several days. Roll into balls and then dip each ball in the chocolate almond bark that has been slowly melted in a double boiler or in the microwave.

I hope these sweet treat recipes can find their way to your gift packages or on your buffet table. They are sure to add great culinary joy to your Christmas.

Have a wonderful week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701.