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CANDY CANE COOKIES

    * 3 1/2 cups all-purpose flour
    * 1 1/4 cups (10 ounces) butter, softened
    * 1 cup confectioners' sugar
    * 1 teaspoon vanilla extract
    * 1/4 teaspoon salt
    * 1 egg
    * 1/2 teaspoon red food coloring or enough for desired color
    * 1/4 teaspoon peppermint extract
Preheat oven to 375°.
1) In a mixing bowl, measure flour, butter, confectioners' sugar, vanilla, salt, and egg. Beat with hand-held electric mixer at low speed until mixture is well blended, scraping bowl a few times.
Set aside half of the cookie dough.
2) Into remaining dough in bowl, knead in red food coloring and peppermint extract until well blended.
3) On a lightly floured surface, using hands, take 1 teaspoonful of plain dough and roll into a 4-inch rope. Repeat, using tinted dough.
4) Place the ropes side-by-side and gently twist together. Pinch ends lightly to seal. Curve one end to form candy cane.
Move cookie to ungreased baking sheets with a spatula. Repeat with remaining dough.
Bake cookies at 375° for 10 minutes, or until lightly browned around edges.
Remove to racks with a spatula; let cool. Store in tightly covered container for up to 1 week.
Makes about 4 dozen candy cane cookies.

OLD WORLD SESAME SEED COOKIES

1 stick (4 ounces) unsalted butter, at room temperature
3/4 cup granulated sugar
2 cups all-purpose flour
3 teaspoons baking powder
1/2 cup water
1/2 cup sesame seeds
Set racks in middle and upper part of oven. Preheat oven to 350°F.
1) Cream butter and sugar together. Mix flour and baking powder together. Add to butter mixture, mix well.
2) Stir in 1/2 cup water and mix to form dough.
3) Roll on floured board to about one inch thick.
4) Cut in pieces about 2 inches by 1 inch.
5) Roll each piece in sesame seed. Arrange pieces on a greased baking sheet.
Bake until golden brown, about 30 minutes. Cool on wire rack.
Store at room temperature in airtight tin or plastic container.
About 3 dozen cookies.

Here is definitely a Chick Cookie.. :)

BUTTER RUM COOKIES

1 cup butter, soft
1 cup sugar, divided
3 egg yolks
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons plus 1 1/2 teaspoons rum
2 1/2 cups unsifted flour
1 1/2 tablespoons finely chopped orange peel
Preheat Oven at 350°
1) Cream butter with 3/4 cup sugar until light. Beat in egg yolks, flavorings, and rum. Gradually add flour, using hands to knead in last of it.
2) When dough is smooth, shape into rolls about 1 1/2 inches in diameter, wrap in waxed paper and place in the refrigerator.
Chill for at least 6 hours, or overnight.
3) Cut into 1/4-inch slices and roll each slice with hands, to form a ball. Roll balls in a mixture of the remaining 1/4 cup sugar and orange peel.
4) Place on cookie sheet and flatten with a flat bottom glass dipped in the sugar-orange mixture.
Bake on lightly greased and floured baking sheets at 350° for 10 to 12 minutes.
Store cookies in an airtight container for at least 1 day before serving for best flavor.
Makes about 4 to 5 dozen cookies.

I'm sending this agian to you privately because your thread is already so long that I figured that you would never see my note otherwise.

Carlo! What a beautiful essay. Do you mind if I post it on catholic_republicans (a Yahoo group)? I'm sure that it will touch the hearts of many members of that group.

You truly have a gift for writing that is just as well developed as the one you have for cooking. Take care!

BTW, my pathetic attempts at cooking enjoyed a small success at Thanksgiving this year -- a diet pumpkin pie. It was nothing more than substituting skimmed evaporated milk, eggbeaters, and Splenda for the crucial ingredients listed on the can of pumpkin, keeping the spices the same, and giving the pie crust to the dog, who loved it.

I don't know how many calories this change removed from this required dessert, but I enjoyed my pie and lost a pound too! I actually think the pie was better than usual -- somewhat lighter and fluffier and just as delicious.

I just wanted to share this trick with others because the cook always wonders when making these substitutions if the recipe will still "work", especially when removing something as crucial as sugar. Have no fear! Your guests will never know the difference and will compliment you on the magnificent pie!