Reindeer Cookies

Aren't these cute! You can use your favorite peanut butter cookie recipe or here's mine:

1/2 cup butter
1/2 cup peanut butter
1 cup sugar
1 egg well beaten
1 1/4 cups flour
3/4 tsp soda
1/2 tsp baking powder
1/4 tsp salt.

Cream together the first three ingredients. Add well-beaten egg. Sift and add the rest of the ingredients. Shape into balls and flatten with fork dipped in sugar. Nuts are optional. Bake at 350 for 10-12 min.

For the reindeer cookies -- shape into a 7 1/2 in. roll; wrap in plastic wrap. Refrigerate for 1 hour. Unwrap and cut into 1/4 in. slices. Place on ungreased baking sheets. Using thumb and forefinger, make a slight indention one third of the way down the sides of each slice. Press in mini pretzels for antlers, chocolate chips for eyes, and a red hot for the nose. Bake at 350 for 10-12 minutes or until light brown. Remove to wire racks to cool.

Grandma Great's English Toffee

Yum! This is my first batch of Grandma Great's english toffee this Christmas. I love to remember the afternoon Jen and I spent in her kitchen learning directly from the master how to make this delicious treat, a favorite of mine for years. Probably since Ruth married Ryan 47 years ago! 1/2 cup water

1/2 cup karo syrup

2 1/2 cups sugar

2 cups almonds, slivered

1 lb. butter -- cut it into the pan

Boil these ingredients until the almonds are about the color of a paper bag!

Spread on a large cookie sheet.

Break a large hershey bar on top and let it melt, then smooth it all over the toffee.

Cover with chopped walnuts.

Score into squares with a pizza wheel. Let it cool overnight. Enjoy!

Christmas Candycane Oreo's

1. Melt a bag of white chocolate chips (in the microwave)
2. Dip half of the new Candycane Oreo's in the chocolate
3. Sprinkle with the soft baking candycane bits

4. Enjoy but leave some for Santa