SANTAS WHISKERS
Ingredients;
1 cup butter flavored or Golden Crisco (shortening)-- softened
1 cup granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 cup dried cranberries
1/2 cup pecans -- finely chopped
3/4 cup flaked coconut
Preparation;
In mixing bowl cream together Crisco and sugar; blend in milk and vanilla. Stir in flour, dried cranberries and pecans. Form dough into two 8-inch rolls. Roll in flaked coconut to coat outside. Wrap in waxed paper or clear plastic wrap; chill thoroughly. Cut into 1/4-inch slices. Place on ungreased cookie sheet. Bake at 375F until edges are golden, about 12 minutes.
SLICE AND BAKE CHOCOLATE FRUITCAKE ROUNDS
Ingredients;
1/2 cup butter, softened
1 cup granulated sugar
1 egg, beaten
1 teaspoon almond extract
1-1/2 cups cake flour
1/2 teaspoons baking soda
1 ounce unsweetened chocolate
1 cup mixed candied fruit, finely chopped
1 egg white, beaten
Preparation;
In a mixing bowl, beat together butter and sugar until light and fluffy. Beat in egg and vanilla extract. In a separate bowl, sift together flour, baking soda and salt. Stir into butter mixture until well blended. Set aside 1/3 of dough and place in another mixing bowl. In the top of a double boiler over hot (not boiling) water, melt chocolate. Stir melted chocolate into 1/3 of dough. Stir candied fruit into remaining 2/3 dough and form into a 2" thick roll. Refrigerate about 2 hours.
On a lightly floured surface or between two sheets of waxed paper, roll chocolate dough into an 1/8"-thick square. Brush lightly with beaten egg white. Place roll of white dough at one end of the chocolate dough and roll up so that the chocolate dough covers the white dough. Refrigerate the double roll about 2 hours.
Pre-heat oven to 375*F. Remove dough from the refrigerator and slice into 1/4" slices with a sharp knife. Place on ungreased cookie sheets and bake about 10 minutes. Allow to cool for 1 minute on the baking sheet and remove to wire racks to cool completely. Store in airtight containers at room temperature for about 2 weeks.
BUTTERSCOTCH HAYSTACKS
Ingredients;
1 cup peanut butter
1/2 package or 6 oz butterscotch morsels
1 large can chow mein noodles
Preparation;
Melt peanut butter and butterscotch together. Can be done on the stove top or in a microwave. Pour over noodles; mix well. Drop by tablespoon on wax paper; freeze for a couple of hours. May be stored in a loose fitting topped cookie jar.
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