PASTA WITH GARLIC SPINACH

CHOCOLATE CREAM PUFFS

CANDIED ORANGE PEEL

by Katy ~ at Food For a Hungry Soul
Thank you Katy!

DINNER TONIGHT - CHEESE RAVIOLI WITH MEATBALLS AND PEAS

CHINESE FOOD - DINNER -

MRS.CLAUS'S FAVORITE EGGNOG

SANTA'S FAVORITE EGGNOG

CHICKEN CARROT STEW AND BASMATI RICE

HOLIDAY COOKIES - CHRISTMAS 2009 -

BASIC COOKIE DOUGH:
1 1/2 cup powder sugar;
1 cup butter, room temp.;
1 egg,
1/2 teaspoon almond extract,
2 1/2 cups flour,
1 teaspoon cream of tartar,
1 teaspoon baking soda;
DIRECTIONS:
Preheat oven to 375 F.
In a large mixing bowl beat sugar and butter until creamy. Add egg and almond extract. Continue beating until well mixed, 1 to 2 minutes. Add flour, cream of tartar and baking soda. Continue beating until well mixed 1 to 2 minutes. Shape dough the way you like it; bake for 10 to 12 minutes. Cookies do not brown.

CHERRY ALMOND COCONUT COOKIES

INGREDIENTS:
1 1/3 cup coconut flakes,
1/3 cup sugar,
3 tablespoons flour,
1/8 teaspoon salt,
1/2 teaspoon almond extract,
1/2 teaspoon vanilla extract,
2 egg whites,
12 - 15 candied cherry, cut in half;
DIRECTIONS:
Preheat oven to 325 F.
Combine coconut, sugar, flour and salt in a mixing bowl. Stir in egg whites, almond and vanilla extract.; mix well. Drop from teaspoon onto lightly greased baking sheet; garnish with candied cherry halves. Bake for 20 to 25 minutes, or until edges of cookies are golden brown. Remove from baking sheet immediately. Makes about 24 cookies.