Mormors Julkakor

Ingredients

• 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

Instructions

Combine oleo, cake mix and 1 egg. Stir together until dry ingredients are moistened. Pat mixture into the bottom of a well-greased 15 x 10 jellyroll pan. Beat the remaining 2 eggs lightly, then beat in cream cheese and powdered sugar. Stir in coconut and nuts. Pour over the mixture in the jellyroll pan, spreading evenly. Bake at 325°F for 45–50 minutes, or until golden brown. Cool the pan on a wire rack to room temperature. Makes 4 dozen bars.

Do not use pudding cake mix or whipped oleo.

Ingredients

• 3/4 cup Blue Bonnet
• 2 cups flour
• 1 cup sugar
• 1/2 tsp ground cloves
• 1/4 cup molasses
• 1/2 tsp ground ginger
• 1 egg
• 1 tsp cinnamon
• 2 tsp baking soda
• 1/2 tsp salt

Instructions

Melt Blue Bonnet in a 3–4 qt sauce pan over low heat on the stove top. Remove from heat and let cool a few minutes. Add sugar, molasses, and egg, and beat well. Sift together flour, soda, ginger, cinnamon, and salt. Add to the first mixture in the sauce pan. Mix well and chill in the fridge 2–3 hours. Form into 1 inch balls, roll in granulated sugar, and place on a greased (or parchment-lined) cookie sheet, 2 inches apart. Bake in a 350°F oven 8–10 minutes. Makes about 4 1/2 dozen. Cool on cookie racks.

They spread flat while baking — that's normal.

Ingredients

• 1 cup butter
• 1/2 cup powdered sugar
• 1 cup walnuts, chopped fine
• 1 1/2 cups sifted flour
• 1 tsp vanilla

Instructions

Mix in the order given. Roll out like a pie crust and cut out with a round cookie cutter. Bake in a 325°F oven for 15–20 minutes, until lightly browned. Take off the cookie sheet while still warm and dip in granulated sugar.

You can add red and green sprinkles if you wish. Parchment paper helps, since you don't need to grease the cookie sheet with this recipe.

Ingredients

• 1/2 cup (1 cube) Blue Bonnet
• 1 pkg (3 oz) cream cheese
• 1 cup sifted flour
• 1 cup apricot or pineapple jam
• Powdered sugar, for dusting

Instructions

Cream Blue Bonnet with cream cheese. Work in flour. Roll out thin and cut with a round cookie cutter. Put a scant teaspoon of jam in the center of each and fold the sides over toward the center — the jam will squish out a little, and that's fine. Bake at 325°F for 15 minutes on a greased cookie sheet (or parchment paper, which is best). When light brown and while still warm, take off the cookie sheet and cool on racks. Sift powdered sugar over all.

This doesn't make very many — double the recipe for about 2 dozen.

Ingredients

• 2 egg whites, room temperature
• 3/4 cup granulated sugar
• 1 cup mini chocolate chips

Instructions

Beat egg whites until stiff. Add sugar gradually, beating until stiff peaks form. Fold in chocolate chips carefully. Drop by teaspoon onto a foil-lined cookie sheet. Put into a preheated 325°F oven, then turn off the oven. Let the cookies sit in the oven 4 hours or overnight. Take off the cookie sheet and store in a cookie jar.