Courier Cookbook: Cookies Only at Christmas

TOP OF STOVE COOKIES

Submitted by Alyson Varvel Bell

My great grandmother used to make these and gift them inside the small General Mills Quaker quick oats round container with a bow on top. They are super quick and easy to make and my kids love them. My grandmother, her daughter-in-law, wrote the recipe down for me when I was in my early twenties.

Ingredients:

1 stick of butter

2 cups sugar

½ cup milk

2 level tablespoons peanut butter

3 cups quick oats (quick is important)

2 Tbsp. cocoa

1 tsp. vanilla

Directions:

Melt butter in a heavy saucepan. Add sugar, milk, and peanut butter. Bring to a rolling boil. Boil for 1 minute stirring all the time. Remove from the stove, add oats, 2 tablespoons cocoa, 1 teaspoon vanilla. Mix well.

Drop a teaspoon sized dough on a greased cookie sheet, parchment paper, or waxed paper.

Refrigerate.

Makes 2 1/2 dozen.

ITALIAN CHRISTMAS COOKIES

Submitted by Elise Marylander

My Aunt Albina shared this recipe with me a long time ago and said, "These are the best cookies for parties or special occasions." She always got straight to the point.

Ingredients:

6 eggs, beaten

2 cups sugar

1 cup vegetable oil (Crisco preferred but not required)

3 tsp. Baking powder

4+ cups flour

1 tsp. vanilla

Directions:

Preheat oven to 400 degrees.

Mix in the order above.

Batter should be moist and tacky but you should be able to roll the dough without too much stickiness. Put a little oil on your hands before rolling them.

Roll into walnut-sized balls.

Place on a cookie sheet lined with parchment paper or sprayed with Pam. They should be 2 inches apart.

Bake for 8-10 minutes or until lightly browned on the bottom.

Cool and ice with vanilla icing and sprinkle with or roll in colored sugar.

BOURBON BALLS

Submitted by Karen Sherlock

Ingredients:

2 ½ cups chocolate cookie crumbs (such as Nabisco Famous Chocolate Wafers or chocolate graham crackers)

1 ¼ cups pecans, whole, halved or pieces

½ cup good bourbon

1 cup confectioners' sugar, plus more for rolling

3 Tbsp. unsweetened cocoa powder

1 Tbsp. honey

Directions:

In the bowl of a food processor, pulse together the cookie crumbs and pecans until the nuts are finely ground.

In a separate bowl, stir together the bourbon, 1 cup confectioners' sugar, cocoa powder and honey. Add the mixture to the food processor and pulse until just combined. Let the dough rest overnight, uncovered and at room temperature.

Roll the dough into 1 inch balls about, then toss the balls in confectioners' sugar. Store them in an airtight container if you want them moist, or uncovered if you like them to develop a crunchy sugar crust on the outside. Sprinkle with more confectioners' sugar just before serving.