Ingredients

• 2-1/2 cups boiling water
• 1 pkg (8 serving size) or 2 pkg
• (4 serving size) JELL-O Brand (4 serving size) JELL-O Brand or any red flavor
• 1 cup cold orange juice or cranberry juice cocktail
• 1 can (8 oz) pineapple chunks, drained
• 1 can (11 oz) mandarin orange segments, drained

Directions

Stir boiling water into gelatin in large bowl at least 3 minutes until completely dissolved. Stir in cold juice. Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).

Stir in fruit. Spoon into 6-cup mold sprayed with no stick cooking spray.

Refrigerate 4 hours or until firm. Unmold. Garnish as desired.

Makes 10 servings

Note: do not use fresh or frozen pineapple, kiwi, papaya or guava juice. Gelatin will not set.

Ingredients

• 2 cups Basic Cookie Dough*
• Assorted jellies or jams

Directions

These are beautiful cookies to serve:)

On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. round cookie cutter. using a 1-1/2-in. cookie cutter of your choice, cut out the center of half of the cookies (discard centers).

Place whole cookies 2 in. apart on greased baking sheets. spread with 1 teaspoon jelly or jam; top with cutout cookies. Pinch edges with a fork to seal. Bake at 375° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.

Yield: about 2 dozen.

*Basic Cookie Dough

2-1/2 cups butter (no substitutes), softened
2 cups sugar
2 eggs
1/4 cup milk
2 teaspoons vanilla extract
8 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt

In a large mixing bowl, cream butter and sugar. Add the eggs, milk and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture, beating just until combined. Divide dough into four 2-cup portions. Cover and refrigerate.

Yield: 8 cups.

Ingredients

• ~Cookies:
• 1 cup butter
• 1/3 cup powdered sugar
• 2/3 cup cornstarch
• 1 cup flour
• ~Frosting:
• 3 T. lemon juice
• 3 cups powdered sugar
• 1/3 cup butter, softened

Directions

Makes 5 doz.

Cream butter and sugar. Sift together cornstarch and flour. Add flour and cornstarch to butter and sugar and blend well. Drop dough by teaspoonfuls onto an ungreased cookie sheet about 1 inch apart. Bake at 350(F) for 10 minutes. Do not brown. Cookies should be white and baked to a melt-in-your-mouth point, not crisp. Carefully remove from cookie sheet and cool. The cookies are VERY FRAGILE.

~Frosting:

Combine all ingredients. Beat until creamy. GENEROUSLY top each cookie.

Ingredients

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 1/2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 1/2 cup prepared mincemeat
• 2 egg whites for wash

Directions

With electric beater, cream butter and sugar until fluffy, then beat in the eggs and vanilla.

In a separate bowl, sift together the flour, salt and baking powder. Stir this into the butter mixture only enough to blend. Chill the dough 30 minutes or overnight. Remove one-quarter at a time; keep rest refrigerated. On a lightly floured surface, roll out the dough to 1/8-inch thickness.

Preheat oven to 375 degrees.

Cut the dough into rounds with a floured cookie cutter. Depending on how large you want to make each cookie, spoon between 1/4 and 1 teaspoon of mincemeat onto the center of each round. Place a second round on top and press the edges together with a fork. Prick the center of each cookie to allow steam to escape during baking. Whisk egg whites and brush on cookies.

Bake 10 minutes, depending on the thickness and diameter of the cookies. Remove the cookies from the pan while warm and cool on wire rack.

Makes 2 to 3 dozen cookies.

Ingredients

• 1/4 cup butter
• 1/4 cup onion, chopped
• 1/2 cup celery, chopped
• 3 cups dry bread cubes
• 1/4 cup chicken broth
• 1/2 teaspoon ground sage
• 1/2 teaspoon garlic salt
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

In a skillet, melt butter and sauté onion until tender. Add celery and sauté until softened. Stir in bread cubes, chicken broth, sage, garlic salt, salt and pepper; mix well. Use as a poultry stuffing or bake in a casserole dish at 350 degrees for 25 to 30 minutes.

Makes 6 servings.