All three cookie recipes can be seen here.
Candy Cane Cookies/Spritz Cookies
1/2 cup butter
1/2 cup shortening
1 cup powdered sugar
1 egg
1 1/2 tsp. almond extract
1 tsp. vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp. salt
food coloring
Cream butter, shortening and powdered sugar. Blend in egg and extracts. Stir in flour and salt. Blend in food coloring, fill cookie press and press onto ungreased cookie sheet. Bake at 375 degrees for 6-8 minutes. Dark pans go less, light colored pans go a little longer. Allow to cool 1 minute on pan and then cool completely on cookie rack or foil.
Butter Cookies
3/4 cup sugar
1/2 cup butter
1/2 cup shortening
1 beaten egg
2 cups flour
1/2 tsp. baking soda
1 tsp. cream of tartar
1 tsp. vanilla
Mix as usual for cookies - fat, sugar, egg, vanilla, dry ingredients.
Roll into small balls. Roll in colored sugar, place on ungreased cookie sheet and flatten slightly. Bake at 375 for 6-8 minutes. Dark pans go less, light pans go longer. Cool for 1-2 minutes on pan.
Mixed Nut Bars
(Although I didn't have enough butterscotch chips these still turned out well and they were so delicious. Everybody loved these. Warren loved the edges where the butterscotch sauce cooked up a little firmer. I liked the gooey centers better. They were all around winners.
1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1/4 tsp. salt
1/2 cup + 2 T. cold butter (divided)
1 can (11.5 ounce) mixed nuts - I've used salted and unsalted with good results
1 cup butterscotch chips
1/2 light corn syrup
Combine dry ingredients and 1/2 cup butter in food processor until crumbly. Press into a greased 13x9x2 pan. Bake at 350 degrees for 10 minutes. Sprinkle with nuts. Melt butterscotcch chips in microwave in 30 second blasts stirring well until melted. Stir in corn syrup and 2 T. butter and throughly mixed. Pour over nuts. Bake for 10 minutes. Cool and cut into 1 x 2 inch bars.
