Lorna’s Eskimo Snowballs

Saima’s Oatmeal UN-RAISIN Cookies No-Bake Cookie

1 1/4 c. butter Makes about 30
1 cup butter or margarine, softened
3/4 c. brown sugar
4 tablespoons water
1/2 c. sugar 1 teaspoon vanilla extract
1 egg 6 tablespoons cocoa powder
1 tsp. vanilla 1-1/2 cup granulated sugar
1 1/2 c. flour 4 cups quick-cooking oats
1 tsp. baking soda powdered sugar
flaked coconut
2 tsp. cinnamon chopped nuts
2 to 3 c. oats
1 cup Craisins, dried Blueberries, etc. Anything EXCEPT Raisins! Cream butter with water and vanilla. Add sugar, cocoa, and oatmeal, mix
Beat together butter, sugars, egg and vanilla. Mix together flour, baking well. Roll into 1-inch balls. Add more water if necessary to make the dough
soda and cinnamon in small bowl. Add dry ingredients to sugar mixture. stick together. Divide the balls in half. Roll half the balls in confectioners
sugar and coconut, then roll the other half in the chopped nuts. Refrigerate
Add oats and mix well. Bake in 375 degree oven for 8-9 minutes.
until serving.

Lorna’s Chocolate Peanut Butter Crispy Balls 
Maija’s Sugar Cookies No-Bake Cookie 
3 cups flour  
1 1/2 tsp baking powder 1 (18 ounce size) jar of peanut butter  
1/2 tsp salt
2 cups Rice Krispies cereal  
1 cup sugar
1 cup butter 1 1/2 cups powdered sugar  
1 egg 1/4 teaspoon vanilla extract  
3 to 4 tbsp Carnation milk 1 cup chocolate chips 
Preheat oven to 400.
Mix the dry ingredients together. Using your hands cut in but- In a double boiler over low heat, melt chocolate and set aside. 
ter. Mix wet ingredients together. Add to dry and mix using
In a medium sized bowl, combine all other ingredients. Blend 
hands until dough forms {you may need to add a little more
milk if too dry} No need to chill this dough but you can if you well until mixture forms a dough. Roll into 1-inch balls. Using a 
want to. Roll out on floured surfaced to desired thickness. Cut toothpick or fork, dip the balls into the chocolate until well 
into your shapes. Bake for 5-8 minutes {do not over bake}. coated. Place onto a cookie sheet lined with wax paper. Refrig-
You are NOT looking for golden edges. Let cool and then erate for 30 minutes. 
decorate.
 Lucy Mae’s Mint Crinkles Maija’s Hot Cocoa Mix Johnson Girls Russian Tea
3/4 cup finely chopped layered chocolate-mint candies
4 C Powdered Milk
1/3 cup shortening
1 cup sugar 2 1/2 C Powdered Nesquik Chocolate 3/4 C Sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 C Powdered Non-Dairy Creamer 2 C Tang
2 eggs Mix everything in a large bowl. Store 1 C Lemonade Mix
2 teaspoons vanilla
1-1/2 cups all-purpose flour
in an airtight container. 1/2 C Plain Instant Tea
To use: Mix 3-4 TBS into a cup of hot 1 tsp. Cinnamon
1. In a heavy small saucepan, heat and stir the 3/4 cup chopped candies water. Top with plenty of Marsh- 1/2 tsp. Ground Cloves
until melted and smooth. Remove from heat. Cool about 15 minutes. mallows or Whipped Cream!
2. In a large bowl, beat shortening with an electric mixer on medium to
high speed for 30 seconds. Add sugar, baking powder, and salt; beat until Mix everything in a large bowl with a
well combined. Beat in cooled chocolate, eggs, and vanilla. Beat or stir in
flour. Cover and chill 3 hours or until dough is easy to handle. whisk. Store in an airtight container.
3. Preheat oven to 350 degrees F. Using about 1 tablespoon of dough per
ball, shape dough into 1-1/4-inch balls. Place balls 2 inches apart on an
ungreased cookie sheet. Bake in the preheated oven for 10 minutes or un-
To use: Mix 2-3 TBS into a cup of
til edges are set (tops should crackle). Sprinkle a few candy pieces on top hot (or cold) water or apple juice.
of each cookie; do not press candies into cookies. Bake 1 minute more.
Cool on wire racks. Makes about 36 cookies.

Lucy Mae’s Elves Snickerdoodles Shay’s Crunch Snowballs

2-1/4 cups flour 2 tablespoons soft butter 1 1/2 cups (3 sticks) butter, softened
1/2 teaspoon baking powder 1 cup sugar 3/4 cup powdered sugar
1/2 teaspoon baking soda 1 large egg 1/2 teaspoon salt
1/2 teaspoon salt 1/3 cup sour cream 1 tablespoon vanilla extract
1/4 teaspoon ground nutmeg 1 teaspoon vanilla extract 3 cups all-purpose flour
1/2 cup vegetable shortening 1 teaspoon grated lemon zest 5 NESTLÉ CRUNCH Candy Bars, chopped
Colored Sugar 1/4 cup powdered sugar
Sift the flour, baking powder,
baking soda, salt, and nutmeg into a large mixing bowl. In a separate bowl, using an electric PREHEAT oven to 375° F.
mixer, cream the shortening and butter. Gradually mix in the sugar. Beat in the egg until BEAT butter, 3/4 cup powdered sugar and salt in large mixer bowl until
blended, then the sour cream, vanilla extract, and lemon zest. With a wooden spoon, stir the dry creamy. Beat in vanilla extract; gradually beat in flour. Stir in chopped Crunch
ingredients into the creamed mixture half at a time, until evenly mixed. Cover the dough with bars. Shape dough into 1 1/4-inch balls. Place on ungreased baking sheets.
plastic wrap and refrigerate it for 30 to 60 minutes. Shortly before baking heat the oven to BAKE for 10 to 12 minutes or until cookies are set and bottoms are lightly
350 degrees. Lightly grease one or two large cookie sheets, or line them with parchment paper. browned.
Put the decorative sugar into small bowls. With lightly floured hands, shape the dough into 1-1/2 SIFT 1/4 cup powdered sugar over hot cookies on baking sheet; cool on baking
-inch-thick balls. Roll the balls in the colored sugar and place them on the prepared baking sheets for 10 minutes. Carefully remove to wire racks to cool completely.
sheets spaced about 3 inches apart. Bake the cookies on the center oven rack for 15 to 18 min- Sprinkle with additional powdered sugar if desired. Store in airtight contain-
utes, until they're a light golden brown. Cool the cookies on the sheet for 2 to 3 minutes. Then ers.
use a spatula to transfer them to a wire rack to finish cooling. Makes about 24 cookies.