Alcy's Christmas Luncheon

ALCY’S ROLLED SUGAR COOKIES

1 ½ cup sugar

1 cup shortening or butter or margarine

2 eggs

2 teaspoons vanilla

Cream, sugar, butter, and vanilla well

Add eggs and beat.

Then add and mix well

3 cups flour

1 teaspoon baking powder

½ teaspoon salt

Roll into logs on waxed paper, and then chill

At least one hour before slicing.

Bake at 350◦ and serve with love.

ALCY’S COCONUT CRUST LEMON TARTLETS

This recipe makes 8 servings

Process in the food processor:

2 cups sweetened, shredded coconut

½ cup sugar

Blend in:

2 egg whites

Fill crust with:

Lemon curd or lemon pudding, or lemon pie filling

your own recipe.

Process coconut and sugar until coconut is minced.

This has to be done in a processor.
Blend in egg whites. Press mixture into well greased 4 inch

tartlet pans with removable bottoms. Bake at 325 degrees for

25 to 30 minutes or until golden brown. Remove from pans.

Fill each crust with lemon filling.

HINTS: Place 3 Tablespoons of coconut mixture into each heavily greased pan

Press into pan, and halfway through baking press crust down with a spoon and

then return to oven until golden brown. Bake tartlets in the lower third of the

oven at 325 degrees. Unmold crust while hot, before adding any filling. The

Crust gets thicker as it cools. First loosen the sides with a knife, then carefully

Push down the base plate to release the rim. Place crust on waxed paper to cool.

Alcy said this would be just as good for a lemon pie, make the coconut crust, and then

add your lemon mixture to it. It would be much easier than making all those little

tartlets. She also said to mix lemon yogurt and cool whip for topping.

PECAN CUPS

¾ cup butter, softened

2 packages (3oz. each) cream cheese softened.

2 cups all-purpose flour

Filling

1 & ½ cups packed brown sugar

2 eggs

1 tablespoon butter, melted

48 pecan halves

In a large bowl, beat butter and cream cheese until light and fluffy.

Gradually add flour, beating until mixture forms a ball. Cover and

refrigerated for 15 minutes. For filling, in a small bowl, combine

the brown sugar, eggs and butter.

Roll dough into 1- inch balls. Press onto the bottoms and up the

sides of greased miniature muffin cups. Spoon filling into cups; top each

with a pecan half.

Bake at 350◦ for 20 to 25 minutes or until golden brown. Cool

2 to 3 minutes before removing from pans to wire racks.

WALNUT THORNE COOKIES

1 cup plus 1 teaspoon butter, softened, divided

1 package (8oz) cream cheese, softened

3 cups all-purpose flour

4 cups ground walnuts

1 ¼ cups sugar, divided

½ cup 2% milk

1 teaspoon vanilla extract

1/8 teaspoon salt

In a large bowl, beat 1 cup butter and the cream cheese until

light and fluffy. Gradually add flour, beating until mixture forms a ball.

Divide dough into four portions; roll each into a 12 inch circle.

Melt the remaining butter. In a large bowl, combine the walnuts, ¾ cup

sugar, milk, vanilla, salt and melted butter. Spread over circles.

Cut each into 12 wedges. Roll up wedges, starting from the wide ends.

Place pointing side down on greased baking sheets. Curve ends to form crescents.

Bake at 325◦ for 35-40 minutes or until lightly browned. Remove to

wire racks. Place remaining sugar in a small shallow bowl. Roll warm cookies

in the sugar. This recipe makes about 3 dozen.

Alcy got the walnut right outside her door, as they are walnut farmers.