Ingredients

• 1 Cup Sugar
• 1/2 Cup Crisco
• 1/2 Cup Molasses
• 1/2 Cup Milk
• 3 Cups Sifted Flour
• 1 Tsp Cinnamon
• 1 Tsp Baking Soda
• 1/2 Tsp Nutmeg
• 1/2 Tsp Salt
• 1/4 Tsp Ground Cloves
• 1 Cup Raisins, soaked to soften
• 1 Egg, room temperature

Directions

• Cream sugar and shortening until light and fluffy
• Add molasses and milk.
• In a separate bowl, mix flour, spices and salt together with a whisk.
• Add flour mixture to shortening mixture
• Add egg and raisins.
• Spread on parchment lined cookie sheet
• Bake 20 minutes at 375 degrees
• Cut into squares and serve

Optional

• Mix milk and powdered sugar then drizzle over the tops of the hermits.
• Let bars sit until the glaze has dried and become hard.

Ingredients

• 2 Eggs, room temperature
  
• 1 Cup sugar
  
• 3/4 cup Shortening, melted and cooled
  
• 2 to 4 Tbs Milk
  
• 1 tsp Vanilla
  
• 2 Tbs Anise Extract
  
• 3 tsp Baking Powder
  
• 3 Cups Flour
  
• 1/4 tsp salt
  

Directions
  

• In a large bowl mix flour, baking powder and salt together with a whisk then set aside.

• In a separate bowl, cream shortening and sugar together until well blended.
  
• Add one egg at a time to the shortening mixture, beat on medium speed until fluffy.
• Add vanilla and anise extract.
• Add flour mixture to the shortening mixture one large spoonful at a time until the entire amount is blended.
• If mixture seems very dry, add 2 to 4 Tbs of milk.
• Let the batter set for a while to make it easier to handle.
• Once batter has rested, make balls from it roughly the size of a walnut and place them on a parchment lined cookie sheet.
• Bake at 350 degrees for 10 to 15 minutes or until the top just starts to crack and they are lightly browned on the bottom.  Cookies should be pale and even colored on the top.
• 
  

Frosting Directions

• In a small bowl, mix powdered sugar and milk together to form a thick, slow moving glaze. 
• Dip each cookie into the glaze.
• Hold glazed cookie over another bowl and sprinkle the top with candy ball decorations in Christmas colors.
• Place on a rack to let the glaze dry and harden.  

INGREDIENTS

• 1 egg
• 1 cup (2 sticks) butter, softened
• 1 cup powdered sugar
• 2 cups all-purpose flour
• 2 teaspoons vanilla

INSTRUCTIONS

1. Preheat oven to 375 degrees.
2. Cream butter and sugar together until smooth, add egg and vanilla.
3. Using a large spoon, add flour to the mixture until everything is well blended.
4. Using a cookie press or pastry bag, pipe the dough onto the cookie sheet forming a circle (or whatever shape you prefer).
5. Bake for 8-10 minutes or until the edges are turning golden brown.

Creme De Menthe Chocolate Cookies
These cookies were an amazing accident that you have to try.  We picked up a bag of Andes candy bits and couldn't figure out what we wanted to do with them.  Jason asked for something chocolate so this was the result and if you love Andes candies as much as we do, these are like biting into heaven.

Prep Time:
15 Minutes
Cook Time:
12 Minutes
Servings:
36 Medium Cookies
Submitted by:
Jacqui



Ingredients
1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour


2/3 cup Hershey's Special Dark cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 packages Andes Candy Bits (10 oz)

Directions

Preheat oven to 350 degrees F (175 degrees C).

2.In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the Andes candy bits. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

3.Bake for 10 to 12 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Banana Bread Brownies
These are unbelievable and come with a delicious brown butter frosting.

Prep Time:
15 Minutes
Cook Time:

Servings:
15 X 10 Inch Pan
Submitted by:
Jacqui



Ingredients
Banana Bread Bars:
1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)
Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk

Directions
1. Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.

2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.

3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.

4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm). 
Notes
This is the best recipe to use those banana's that have turned brown but you can use fresh ones as long as the peel is yellow and not green.