Ingredients

• 4 eggs
• 4 cups confectioners' sugar
• 2 teaspoons lemon zest
• 4 1/2 cups cake flour
• 1 teaspoon baking powder
• 4 drops anise oil

Instructions

1. Beat together sugar and eggs until very fluffy.
2. Add anise oil and lemon zest.
3. Gradually mix in the baking powder and flour blending well as you go.
4. Chill this dough for at least 4 hours or overnight, if you wish.
5. Flour a dough rolling area and roll out the chilled dough to roughly 1/8th to 1/4th inch thick.
6. Use a springerle rolling pin or a pressboard to make the designs these cookies are so well known for.
7. Cut into desired shapes.
8. Let these sit out overnight, uncovered.
9. The next day bake them for 15 minutes at 350 degrees F.
10. Cool on a wire rack then store in an airtight container.

Notes

Ingredients

• 2 2/3 C sugar
• 2/3 C light corn syrup
• 1/2 C water
• 2 egg whites
• 1 t vanilla extract
• 2/3 C nuts, chopped

Instructions

1. Place the sugar into a medium heavy saucepan.
2. Add the corn syrup and water.
3. Place the pan over low heat and stirring continuously cook the mixture until all the sugar has dissolved.
4. Once the sugar has dissolved allow the mixture to cook until the candy thermometer reaches 260 degree, being sure not to stir.
5. Remove the pan from the heat.
6. Place the egg whites into a large mixing bowl.
7. Beat with an electric mixture until soft peaks begin to from when the beaters are lifted up.
8. Continue beating the mixture as you pour the hot syrup in a steady stream into the egg whites.
9. When all the syrup mixture has been added pour in the vanilla extract and continue beating until the mixture holds uniform shape.
10. Fold in the nuts with a rubber spatula.
11. Place wax paper on a large cookie sheet being sure to cover it completely.
12. Butter the end of a wooden spoon.
13. Drop the mixture with the wooden spoon onto the prepared baking sheet.
14. Allow the candy to cool before placing in a sealed container.

Notes

Ingredients

• 6 C powdered sugar
• 2 sticks butter, room temperature
• 2 C peanut butter
• 1 (12 oz) pkg. semi sweet chocolate chips

Instructions

1. Place the powdered sugar into a large mixing bowl.
2. Cut the butter into small pieces and place in the bowl.
3. Add the peanut butter.
4. Use a pastry blender to cut the ingredients together.
5. Mixture should be crumbly.
6. Roll the mixture with your hands into 1 in. balls.
7. Place the chocolate chips into a microwave safe bowl.
8. Microwave the chocolate on high for 1 minute then stir.
9. Continue microwaving at 30 second intervals until the chocolate is completely melted and smooth being sure to stir each time.
10. Place waxed paper over a large cookie sheet.
11. Use a toothpick inserted into each ball to dip them into the melted chocolate.
12. Be sure to cover the ball completely with the chocolate.
13. Place the dipped balls onto the prepared baking sheet.
14. Allow the buckeyes to cool completely.

Ingredients

• 3 T butter
• 3 T milk
• 1 pkg. dry white frosting mix
• 1 1/2 T instant coffee
• 1 1/2 C coconut, toasted

Instructions

1. Place the butter in the top of a double boiler.
2. Pour the milk in with the butter and cook just until the butter has melted.
3. Stir in the dry frosting mix and the instant coffee until the mixture becomes smooth.
4. Heat until the water in the bottom of the double boiler boils rapidly.
5. Continue to cook the mixture 5 minutes after the water begins to boil being sure to stir occasionally.
6. Remove the double boiler from the heat but leave the upper pan over the hot water.
7. Carefully fold in the toasted coconut.
8. Cover a baking sheet with wax paper or aluminum foil.
9. Drop the mixture by a teaspoon onto the prepared baking sheet.
10. Cool at room temperature until firm.

Notes

Ingredients

• 1 (8 sq) pkg. semi sweet baking chocolate
• 1 (6 sq) pkg. white baking chocolate
• 10 chocolate and cream sandwich cookies, coarsely crushed

Instructions

1. Place the 2 chocolates in separate microwave safe bowls.
2. Microwave each bowl on high 1 minute then stir.
3. Continue microwaving on high at 15 second intervals until the chocolate has completely melted and is smooth.
4. Stir in 1/2 of the crushed cookies into each of the bowls of chocolate being sure to stir well.
5. Completely cover a cookie sheet with wax paper.
6. Drop spoonfuls of the chocolate onto the wax paper, alternating between each type.
7. Use a butter knife to swirl through the chocolate making a marble effect.
8. Refrigerate at least 2 hours or until the candy becomes very firm.
9. Remove and break apart the pieces into chunks.
10. Place the pieces into an airtight container and store in the refrigerator for up to 2 weeks.

Notes

Ingredients

• 1 (4 oz.) pkg. vanilla pudding and pie filling mix (not instant)
• 1/2 C light corn syrup
• 1/3 C peanut butter, crunchy
• 4 C Cheerio cereal

Instructions

1. Place the dry pudding mix into a large heavy saucepan.
2. Stir in the corn syrup.
3. Place the pan over medium and stirring continuously bring the mixture to a steady boil.
4. Still stirring let the mixture boil for 1 minute.
5. Remove the pan from the heat.
6. Fold in the peanut butter with a rubber spatula.
7. Pour in the cereal and mix to completely cover.
8. Butter a square baking pan on the bottom and up the sides.
9. Spread the mixture evenly into the pan.
10. Cool to room temperature before cutting into bite size squares.

Notes

Ingredients

• 4 1/2 C confectioner’s sugar
• 2/3 C sweetened condensed milk
• 1 t vanilla
• 1 teaspoon almond extract
• Red and green food coloring

Instructions

1. Place the sugar into a large mixing bowl.
2. Pour in the milk, vanilla and almond extract.
3. Blend the mixture together well.
4. Separate the mixture into 2 separate bowls.
5. Add the red food coloring to one bowl and the green food coloring to the other bowl.
6. Knead the mixtures with your hands until smooth and creamy.
7. Cover both bowls with a damp kitchen towel.
8. Refrigerate both for 24 hours.
9. Remove the bowls and form both mixtures into balls.
10. Place the balls on wax paper and keep refrigerated until ready to eat.

Ingredients

• 4 squares semi sweet baking chocolate
• 2 C honey and oats cereal

Instructions

1. Place the chocolate squares in a microwave safe bowl.
2. Microwave on high at 30 second intervals, being sure to stir after each one, until the chocolate completely melts and is very smooth.
3. Stir the cereal into the chocolate.
4. Cover a large baking sheet with a piece of waxed paper.
5. Drop the candy by spoonfuls onto the waxed paper.
6. Refrigerate 30 minutes or until the candy becomes firm.

Ingredients

• 2 (1 oz.) squares unsweetened chocolate
• 1 (15 oz.) can sweetened condensed milk
• 2 C coconut, flaked
• 1/2 C walnuts, chopped

Instructions

1. Line a baking sheet with aluminum foil.
2. Set the oven temperature to 350 degrees and allow to heat while making the candy.
3. Place the chocolate in a small heavy saucepan over low heat.
4. Stirring constantly, cook the chocolate until completely melted and smooth, about 3 minutes.
5. Remove the pan from the heat.
6. Pour the milk into the chocolate and stir to combine.
7. Stir in the coconut and the walnuts until completely combined.
8. Drop the mixture onto the prepared baking sheet about 1 in. apart.
9. Place the candy into the oven.
10. Turn the oven heat off.
11. Let the candy set in the oven for 15 minutes or until it begins to look glazed.
12. Remove the pan from the oven and transfer the candy onto wax paper while still warm.

Notes

Ingredients

• 1 pkg. white frosting mix
• 1/3 C light corn syrup
• 1 t peppermint extract
• 1/2 C boiling water
• 1 (1 lb.) pkg. confectioners' sugar
• 1 C peppermint candy, chopped

Instructions

1. Place the frosting mix (dry) into a large mixing bowl.
2. Add the corn syrup and peppermint extract.
3. Pour in the boiling water.
4. Beat the mixture with an electric mixer on medium speed 5 minutes until soft peaks begin to form when beaters are lifted out.
5. With the electric mixer on low speed gradually beat in the sugar.
6. Fold in the chopped candy with a wooden spoon.
7. Place wax paper on a large cookie sheet.
8. Press mixture into patties and place in a single layer on the prepared sheet.
9. Allow the outside of the candy to firm, about 1 hour.
10. When the outside is firm turn the candy over and let the candy dry for 12 hours.

Notes