Christmas with Irene

MINI CHEESE CAKES
Irene Van Moorleghem
(1970)

3 8 oz. pkg. cream cheese 5 eggs
1/2 tsp. lemon juice 1 cup sugar

Mix and place in tea size cupcake pans with paper liners.
Bake at 350 degrees for 20 minutes on second oven shelf.
Remove from oven and wait until cracks fall and then put
on topping.

1 pint sour cream 4 Tbl. sugar
1 tsp. vanilla maraschino cherries

Place sour cream mixture on top (about 1/2 tsp.) and bake
5 more minutes at 350 degrees. Cut maraschino cherries in
quarters and put on top as soon as they are removed from
the oven.


GUMDROP COOKIES
Irene Van Moorleghem
(1947)

1/2 cup oleo margarine 1/2 cup brown sugar
1/2 cup white sugar 1 tsp. vanilla

Cream thoroughly and add one egg. Cream more.
Sift together and add:
1 cup flour 1/2 tsp. baking powder
1/2 tsp. baking soda 1/4 tsp. salt

Combine and add:
1/2 cup grated coconut
1/2 cup chopped nuts
1 cup quick cooking oatmeal
1/2 cup red and green spice drops (mix with a little flour
so they won't stick together before adding them to the
above mixture)

Roll in one inch balls and bake at 350 degrees for 10
minutes. Can be flattened before baking if desired.


CUT OUT COOKIES
Irene Van Moorleghem
(1959)

1 pound oleo margarine 5 cups flour
1 cup sugar 1 tsp. vanilla
1 egg and 2 egg yokes

Cream sugar, egg and egg yokes. Add rest of ingredients.
Cut out desired shapes and bake at 375 degrees about 5 to
8 minutes. This is like a shortbread cookie and doesn't
need browning. Roll dough to 1/4 inch thickness; not too
thin! Frost with colored powdered sugar icing.


SNOWBALLS
Irene Van Moorleghem
(1953)

1 cup margarine 2 cups flour
1/2 cup sugar 1/2 tsp. salt
2 tsp. vanilla 2 cups chopped pecans

Cream margarine, sugar and vanilla. Add rest of
ingredients, putting in nuts last. Roll in small balls
and bake at 375 degrees for 15 to 20 minutes. Remove from
oven and roll in powdered sugar at once.


SPRITZ COOKIES
Irene Van Moorleghem
(1962)

1/2 pound butter 1 egg
1/2 pound margarine 1 tsp. vanilla or almond
1 cup sugar 4 cups flour

Cream first 5 ingredients; add flour. Chill at least two
hours or overnight. Put through cookie press, decorate and
bake at 375 degrees for 8 or more minutes.


MINT SURPRISE COOKIES
Irene Van Moorleghem
(1957)

Sift together and set aside:
3 cups flour
1 tsp. baking soda
1/2 tsp. salt

Cream together:
1 cup butter or margarine 1 cup sugar
1/2 cup brown sugar 2 eggs
2 Tbl. water 1 tsp. vanilla
Add dry ingredients, mix thoroughly and chill at least two
hours or overnight.

Roll out dough to about 1/16 of an inch in round shape,
allowing 2 rounds per cookie sheet. Place 1 round on
cookie sheet, place chocolate mint wafer in center of each
and cover or top with second round. Top with 1/2 of walnut
or a piece of maraschino cherry. Bake at 375 degrees for
10 to 12 minutes.


RITZ PEANUT BUTTER COOKIES
Irene Van Moorleghem
(1984)

Spread peanut butter on a large ritz cracker and top with
a second cracker to make a sandwich. Dip in melted almond
bark, either white or dark. Set on wax paper to cool.

NOTE: You can use Ritz bite-size peanut butter sandwich
crackers if you want bite size. ALWAYS use Ritz!


BLARNEY STONES
Irene Van Moorleghem
(1951)

Bake white cup cakes; cut in half and frost on all sides
with:
1 pound oleo
1 1/2 lbs. powdered sugar
1 1/2 tsp. vanilla

Roll in ground dry roasted peanuts. Cup cakes are easier
to frost if you do them the next day after baking. Makes 52


PEANUT BUTTER BALLS
Irene Van Moorleghem

Mix together:
2 cups peanut butter
1 stick soft oleo
1 pound powdered sugar

Add:
3 cups Rice Krispies

Mix together above ingredients. Shape into small balls and
freeze. Melt together over low heat or double boiler:
12 oz. chocolate chips
1/2 stick paraffin wax

Drop peanut butter balls in chocolate and place on wax
paper when removed from chocolate. Chocolate mixture
should be hot enough to be smooth. Don't let chocolate
mixture get too hot or it will turn bitter.

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