From: Johansson
1/2 cup oleo (not butter) melted
1 box yellow cake mix (no pudding)
3 eggs
1 (8 oz) pkg cream cheese (softened)
1 lb box powdered sugar
1/2 cup flaked coconut
1/2 cup chopped walnuts
Combine oleo, cake mix and 1 egg. Stir together until dry ingredients are moistened. Pat mixture into bottom of well-greased 15 x 10 jellyroll pan. Beat remaining 2 eggs lightly, then beat in cream cheese and powdered suger. Stir in coconut and nuts. Pour over mixture in jellyroll pan, spreading evenly. Bake at 325 degrees for 45-50 minutes or until golden brown. Cool pan on wire rack to room temperature. Makes 4 dozen bars. (note: do not use pudding cake or whipped oleo)
3/4 cup Blu Bonnet
2 cups flour
1 cup sugar
1/2 ground cloves
1/4 cup molasses
1/2 ground ginger
1 egg
1 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
Melt Blue Bonnet in 3 or 4 qt sauce pan over low heat (on stove top) Remove from heat and let cool a few minutes. Add sugar, molasses egg and beat well. Sift together flour, soda, ginger, cinnamon, and salt. Add to first mixture in sauce pan. Mix well and chill in fridge 2 - 3 hours. Form into 1 inch balls, roll in granulated sugar and place on greased (or parchment lined) cookie sheet. 2 inches apart. Bake in 350 degree oven 8-10 min. Makes 4 1/2 doz. (They spread flat while baking) Cool on cookie racks.
1 cup butter
1/2 cup powdered sugar
1 cup walnuts, chopped fine
1 1/2 c sifted flour
1 tsp vanilla
Mix in order given. Roll out like a pie crust and cut out with a round cookie cutter. Bake 325 degree oven for 15-20 min (until lightly browned.) Take off cookie sheet while still warm and dip in granulated sugar. You could add red and green sprinkles, if you wish. I discovered Parchment Paper helps as you don't grease cookie sheet with this recipe.
1/2 (1 cube Blue Bonnet)
1 pkg (3 oz) cream cheese
1 cup sifted flour
1 cup apricot/pinapple jam
Powdered sugar
Cream Blue Bonnet with cream cheese. Work in flour. Roll out thin and cut with round cookie cutter Put scant tsp of jam in center and fold over sides to center of cookie. Jam will squish out some. Bake at 325 degrees 15 min on greased cookie sheet ( or use parchment paper is best) When light brown and while warm, take off cookie sheet and cool on racks. Sifted powdered sugar over all. (Doesn't make very many so double the recipe for 2 doz.)
2 egg whites (room temperature)
3/4 cup granulated sugar
1 cup mini choc bits
Beat egg whites until stiff. Add sugar gradually, beat until stiff peaks form. Add choc bits, folding in carefully. Drop by tsp on foil lined cookie sheet. Put in _Pre Heated_ 325 oven. TURN OFF OVEN. Let cookies sit in over 4 hours or overnight. Take off cookie sheet and put in cookie jar.