Spiced Tea

2 ts Cinnamon

1 t Ground cloves

2 c Sugar

1/2 c Instant tea w/twist of lemon

18 oz Jar of Tang Juice

Mix Mix together all the ingredients and store in air-tight container. ADD 2 HEAPING teaspoons for each mug of boiling water for tea.

Butter Cookies

1 c Soft butter (real butter -only)

2 tb Vanilla

3 c Flour

2/3 c Sugar

2 Eggs

1/2 ts Salt

Cream butter until light and fluffy. Add sugar. Gradually stir in vanilla. Add eggs one at a time, beating after each addition. Blend in flour and salt. Mix well. Wrap dough and chill for at least 2 hours. Lightly flour a pastry cloth and rolling pin. Roll dough to about 1/8" thickness. Cut into desired shape. Place 1" apart on cookie sheets. Bake at 350'F. for 10 minutes or until lightly brown. Cool, frost and decorate. Makes 5 dozen.

.6 c Flour

1 tb Baking soda

1 tb Ginger

1 ts Cloves

1 ts Cinnamon

1 ts Nutmeg

1/2 ts Salt

1 c Solid shortening; crisco

1 c Molasses

1 c Brown sugar; packed

1/2 c Water

1 lg Egg

1 ts Vanilla

Royal icing:

3 c Confectioners sugar

1/4 ts Cream of tartar

2 lg Egg whites Food colors Cookies:

Mix flour, soda, spices and salt. Beat shortening, molasses, sugar, water, egg and vanilla until well blended. Gradually beat in flour mixture. Will be soft.

Divide into fourths. Pat each 1/4 into 1" thick round. Wrap in plastic and refrigerate at least 3 hours or up to 1 week. Roll on lightly floured surface to 1/8" thick, cut with gingermen cutters and bake at 350 degrees for 10-12 minutes. Cool slightly on cookie sheet, then transfer to wire racks to cool completely. Decorate with Royal Icing: In large bowl, mix all ingredients until stiff. Color and use to decorate cookies.

Subscribe!

Select the newsletters you'd like to receive, then enter your email address below. It's free! 4 Single Parents Be Encouraged

Programs

Online Resources

Banner Exchange

Corporate Sponsorship

Wish List

Donate

Dusty's Kitchen

Meals for You