Mom's Biscochitos

Another "It's just not christmas without these" recipe. This recipe came from my dad's side of the family. Grandma Sanchez always made them. The original recipe called for "lard", but mom  switched up to crisco after it became available. The recipe says to Refrigerate at least 1 hour or overnight. Mom would refrigerate overnight.

Cookies:
1 1/4 cup granulated white sugar
1 stick crisco
2 egss
1/4 cup light corn syrup, or regular pancake syrup (mom used corn syrup)
1 tbl vanilla
1 tbl grated orange peel
2 tsp anise seeds
3 cups all-purpose flour (plus 4 tbl , divided)
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Topping:
1/3 cup granulated white sugar
1 tlb cinnamon
milk


For the cookies: Combine white sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup, vanilla, orange peel and anise seed. Beat until well blended and fluffy. Combine flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Wrap dough in plastic wrap. Refrigerate at least 1 hour or overnight.

Heat oven to 375. Place sheets of foil on countertop for cooling cookies. Spread 1 tbl or more of flour on large sheet of waxed paper. Place one quarter of dough on floured paper. Flatten slightly with hands. Turn dough over and cover with another large sheet of waxed paper. Roll dough to 1/4 inch thickness. Remove top sheet of waxed paper. Cut out with floured cookie cutter. Place 2 inches apart on ungreased baking sheet, using large pancake turner. Roll out remaining dough and repeat process.

For the topping: 
Combine sugar and cinnamon. Brush cookies with milk. Sprinkle with cinnamon-sugar mixture. Bake 7-9 minutes, or until lightly set. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes 4-5 dozen cookies.

* for an alternative method, divide dough in half. Chill one hour. Roll each half on lightly-floured surface to 1/4 inch thick. Cut into decorative shapes with cookie cutters.

Mom's Peanut Blossoms

It's just not Christmas without these cookies in the house

Sift together and set aside:
1 3/4 cups sifted all purpose flour
1 tsp baking soda
1/2 tsp salt.

Cream together:
1/2 cup shortening (crisco)
1/2 cup peanut butter. Gradually add in 1/2 cup white sugar, and 1/2 cup packed brown sugar. Creaming well. Add in:
1 unbeaten egg
2 tbl milk
1 tsp vanilla. Beat well. Gradually blend in the dry ingredients you set aside earlier. Mix thoroughly. Shape by rounded teaspoonfuls into balls. Roll in white sugar; place on ungreased cookie sheet. Bake at 375 degrees for 8 minutes. Remove from oven and place on a Hershey's Chocolate Candy Kiss on top of each cookie pressing down so that  cookie cracks around the edge. Return to oven; bake 2-5 minutes longer.

Palmiers

Some people call them Elephant ears, some people call them Palmiers. Whatever you call them they are crisp, buttery, flaky and sweet! Especially good with a warm cup of hot chocolate, or a cup of hot tea..these are so easy, but you can go from perfect to burnt to a crisp in a matter of seconds. Believe me I speak from experience!

• granulated sugar
• puff pastry sheets, thawed according to box instructions
• parchment paper

Preheat oven to 400. Sprinkle about 1/4 cup sugar where you will be working with the puff pastry. Roll out the puff pastry with a rolling pin to about 10x12 inches. Sprinkle the puff pastry with another 1/4 cup of sugar. Lightly press sugar into pastry sheet with a rolling pin. Arrange the pastry sheet vertically , with the 10 inch side closest to you. Beginning at the bottom edge , fold over 2 inches of pastry once, then again. Repeat with the top edge so that both edges, doubly folded (folding is the hardest part for me!) meet in the middle with a small gap in between. Gently push down on the pastry with a rolling pin. Then fold the other side over, the folded edges on top of each other like a book. Wrap in plastic wrap and chill for 20 minutes. Remove from refrigerator and cut into 1/4 inch wide pieces. Place on parchment paper on baking sheet allowing enough room in between for cookies to expand while baking. When the bottoms of the cookies begin to brown, about 10 minutes, flip cookies over then cook for about 8 more minutes but watch carefully because they can go from perfect to burnt in a matter of a minute.

No Bake Cookies

• 2 cups sugar
• 1/3 cup cocoa
• 1/2 cup milk
• 1 stick butter
• 3 1/2 cups oats
• 1 cup flaked coconut
• 1/2 cup walnuts
• 1/2 tsp vanilla
• pinch salt

In 2 quart saucepan bring sugar, cocoa, milk and butter to a boil. Remove from heat. Stir in remaining ingredients. Drop by heaping teaspoons onto waxed paper. Allow to cool before removing from paper. You may cool haystacks quickly by placing in refrigerator.