Momma J's Eye Cookies

My husband likes these cookies. They are good all year round.

Ingredients

2/3 cup butter

2/3 cup sugar

2 eggs

1 teaspoon vanilla

2 cup flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt
Raspberry jam

Mix butter sugar and eggs

Add flour, baking powder and salt

Mix until knead until forms. It will be sticky.
Refrigerate overnight.

Sprinkle flour on flat surface and get part of the dough.

Roll flat. Not too thin. You might need to put flour on your
rolling pin or on the dough to prevent sticking.

Cut out shapes. 2 of the same. Cut out in on shape a small whole.

Spread Raspberry jam on the whole shape and place the one with
the hole on top.

Bake at 375 degrees for 8 to 10 minutes or until golden brown.

Remove from cookie sheet and sprinkle with powdered sugar.

Bon Appetite!!!

Kay

Baileys Truffel Fudge

Fudge for adults :)

Ingredients
Fudge

3 cups semisweet chocolate chips
1 cup white chocolate chips
3 cups powdered sugar
1/4 cup butter
1 cup Baileys ( I substituted Godiva)
1 12 cup nuts (optional)
Truffle Topping
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
1 Tablespoon Baileys
2 Tablespoon butter

Combine powdered sugar with Baileys

Melt chocolate chips with butter until smooth.
This will be a thick mixture.Do not overheat.

Coat casserole pan with cooking spray or grease.

Add chocolate mixture to powdered sugar mixture.

Mix until everything is well blended.

Pour into greased casserole dish.

Put waxed paper on top to smooth  it out.

Remove waxed paper.

Make the topping. Melt chocolate chips until soft

Combine Baileys with cut put butter.

Add to melted chocolate and stir until smooth.

Pour on top of fudge.






Spread out evenly and let cool until firm.

Cut fudge into strips, remove from pan.

Cut strips into pieces.







Bon Appetite!!!

Kay

Peanut Butter Truffles

For the peanut lover.

Ingredients

1 cup heavy cream
3/4 cup creamy peanut butter
24oz chocolate chips
1 Teaspoon vanilla
1/4 cup baking cocoa powder
14 cup powdered sugar
1/2 cup finely crushed nuts

Heat cream  with penut butter in sauce pan.

When cream and penut butter are blended add chocolate

chips

Mix until well blended. Add vanilla and mix.
Cool in refridgerator until chocolate is firm enough
to shape into balls.

Mix cocoa powder and powdered sugar.

Roll chocolate balls in nuts or cocoa powder mixture
Put in refridgerator and let get firmer.






Bon Appetite!!!

Kay

Snickerdoodles

Very easy to make snickerdooles.

Ingredients

1 package white cake mix
1/4 cup vegetable oil
2 eggs
2 Tablespoon sugar
1 teaspoon ground cinnamon

Combine cake mix, eggs and oil.

Mix until well blended and dough is formed.

Combine sugar and cinnamon

get little pieces of dough. put into sugar/cinnamon mix.
coat well.

Place coated dough onto cookie sheet. Place cookies
about 2 inches apart. ( you want to
put parchment paper on cookie sheet for easy baking.)

Bake at 350 degrees for 10 to 12 minutes. Let cool.

Bon Appetite!!!

Kay

Easy Fudge

My daughter does not like fudge but she does eat this one :)

Ingredients

3 cups sugar
1 can (12oz) evaporated Milk
1/4 cup butter (1/2 stick)
1/2 teaspoon slat
4 cups mini marshmallows
4 cups semi-sweet cocolate chips
1 cup pecans or walnuts (optional)
2 teaspoons vanilla extract

Combine evaporated milk, sugar and butter in pan.

Line a 9x13 casserole pan with aluminum foil.

Bring butter, sugar and milk to a boil.

Add chocolate chips, marshmellows and vanilla. Stir constantly
until smooth.

Fill into aluminium lined pan and let cool until firm.

Remove from pan. All you have to do is lift out

the aluminium foil. Put the fudge upside down and

pell the foil off. Real Easy.
Cut into pieces and enjoy.




Bon Appetite!!!

Kay

Omas Nussecken

I love this Christmas cookie. I suppose you can make it all year round.

Ingredients
Dough:

150gr flour
1/2 teaspoon baking powder
65 gr sugar
1 package vanilla sugar
3 egg yolks
65 gr butter
Apricot jam
Topping
3 egg whites
1 pinch of salt
200gr sugar
250gr. finely crushed Hazelnuts
Chocolate chips

Separate egg yolks form egg whites. Save both.

Add butter, sugar and Vanilla  sugar to egg yolks. Mix until well
blended

Add flour and baking powder. Mix until dough forms

Grease cookie sheet and press dough into cookie sheet.
This will be very thin.

Beat egg whites until stiff.

Add sugar and mix well.

Fold hazelnuts into egg white mixture until well blended.

Spread Apricot jam over all of dough and top
with hazelnut mixture.

Bake at 375 degrees until top is browned.

Melt chocolate chips. You might want to add about
2 tablespoons shortening to make chocolate a little thinner

Stir until all is melted and chocolate is smooth.







Cut cookies into pieces. Dip each end in chocolate and let

cool.

Bon Appetite!!!

Kay