Peppermint Candy Canes

2 1/2 Cups flour
1 tsp Salt
1/2 cup shortening, softened
1/2 cup butter or margarine, softened
1 cup powdered sugar
1 egg
1 tsp vanilla
1 tsp peppermint extract
1/2 tsp red food coloring

Preheat oven to 375 degrees
Cookie sheet ungreased

1. In a medium bowl, mix together flour and salt.
2. In a large bowl, beat shortening , butter or margarine, and powdered sugar until smooth. Stir in vanilla and peppermint extract and mix well. Gradually add flour until a dough forms.
3. On a lightly floured surface, divide dough into two portions. Knead red food coloring into one portion until well blended. eave other portion as is.
4. Shape 1 tsp. from each half into a rope about 4 inches long. Place plain rope and red rope side by side, twist together to make a candy cane. repeat with remaining dough.
4. Place canes on cookie sheet and, using you hand, curve the top of each to form the handle of the cane. Bake in preheated oven for 8 to 10 minutes of until firm and lightly brown. Immediately transfer to wire racks to cool.

Snickerdoodles

3 Cups all purpose flour

2 tsp cream of tarter

1 tsp baking soda

1 cup butter or margerine

1 1/3 cups plus 1/4 cup sugar

2 large eggs

1 tsp vanilla extract

1 1/2 tsp ground cinnamon

1. Preheat oven to 375 degrees. In a large bowl stir together flour, cream of tarter and baking soda.

2. In a second large bowl, with a mixer at medium speed, beat butter an 1 1/13 cup sugar until light and fluffy. Beat in eggs and vanilla

3. In small bowl combine cinnamon and remaining sugar. With hands shape dough into 1 inch balls. Roll in cinnamon and sugar until coated. Place balls 1 inch apart on ungreased cookie sheet.
Bake until set and lightly golden and slightly crinkly on top. 12 minutes approx.

4. Cool on wire rack 1 minute.

Stained Glass Wreath Cookies

Parchment Paper or Foil

1 16oz tube of sugar cookie dough

1 bag assorted round hard candies (lifesavers recommended)

Optional 1 tube of white decorating icing

Preheat oven to 350 degrees. Line 2 cookies sheets with parchment paper or foil. Slice dough at 1/4 inch intervals; place 1 inch apart on cookie sheets. Press a 1 inch round cookie cutter into the center of each cookie. (a water bottle top works well also.) Remove the smaller circle of dough and replace it with a hard candy. Bake for 8 to 10 minutes. Place baking sheet on the cooling rack . When cookies have cooled, use icing to decorate. Allow icing to harden then serve, of give a plateful as gifts.

Stained Glass Wreath Cookies

Pineapple Cookies

1 2/3 c. sugar
2/3 c. fat
2 eggs
2 t. lemon juice
1 c. crushed pineapple
3 c. flour
1/4 t. baking soda

Mix together all ingredients, roll in balls? Place on ungreased cookie sheet and Bake for 13 minutes at 375 degrees.