Christmas Sandwich Creme Cookies

These cookies are wonderful, and not just perfect for Christmas, but any time of the year. Just change the color of the food coloring in the filling and they are ready for any occasion. I have also been known to put ice cream between the sandwich cookies in lieu of the filling in the summer months. I then wrap them in plastic wrap or waxed paper, place in a freezer bag, and have a great treat any time we fancy one.

Ingredients:
1 cup butter (no substitutes) softened
1/3 cup whipping cream
2 cups all purpose flour
sugar

Filling:
1/2 cup butter (no substitutes) softened
1-1/2 cups powdered sugar
2 teaspoons real vanilla
food coloring

In a mixing bowl, combine butter, cream and flour; mix well.
Cover and refrigerate for 2 hours or until dough is easy to handle. Divide into thirds; let one portion stand at room temperature for 15 minutes (keep remaining dough refrigerated until ready to roll out). On a floured surface, roll out dough to 1/8" thickness. Cut with 1-1/2" round cookie cutter. Place cut outs in a shallow dish filled with sugar; turn to coat. Place on ungreased cookie sheet. Prick with a fork several times. Bake at 375 for 7-9 minutes or until set. Cool on wire racks.

For filling:
In a mixing bowl cream the butter, powdered sugar and vanilla. Tint with food coloring of your choice. Spread about 1 teaspoon filling on half of a cookie, top with remaining cookie.

Makes about 36-40 cookies.

Maple Oat Nut Scones

If you like the Maple Scones at a certain coffee house, you will LOVE these!! They freeze well so I always double the recipe.







Ingredients:

For The Scones

1 cup oats (quick or old-fashioned)

1 1/2 cups flour

2 tablespoons sugar

1/2 teaspoon salt

1 tablespoon baking powder

2 tablespoons maple syrup

2 1/2 tablespoons cold butter (small pieces)

1 large egg

1/2 cup half-and-half or heavy cream

1/2-3/4 teaspoon maple extract

2/3 cup coarsely chopped pecans



Maple Glaze

1 1/2 cups powdered sugar

1/2 teaspoon maple extract

5 teaspoons water



Directions:

Preheat oven to 425°F.

Using a food processor or blender, finely grind oats.

In a mixer, mix flour, oats, sugar, salt and baking powder.

Add maple syrup and butter and mix well.

In a small bowl, beat the egg with the cream and maple extract.

Pour the egg mixture into the flour mixture and mix well.

Add pecans and mix just to incorporate.

Place dough on a floured surface. Knead and pat dough into a 8 to 10 inch circle and cut into 8 wedges.

Spray a baking sheet with cooking spray. Place wedges on top and bake for 13 to 15 minutes, or until light brown.

Remove scones from oven to wire rack. Let cool about 3 to 5 minutes.



Mix glaze ingredients until smooth. Adjust the amount of water to get to the desired consistency. I find it works best when the glaze is thick. Spread lots of glaze over each scone and dry about 15 minutes before serving.