This Offbeat Life
New Economy Cooking
Backpacking by Bus

If you're looking for another sugarless item to add to the cookie buffet, check out the cheese wafers recipes in the October issue.

IT'S THE HOLIDAY SEASON!
HAVE FRIENDS OVER FOR A BITE-SIZE COOKIE BUFFET

Martha Strom gives you all the directions to make this work so easily they'll be wondering where you stashed Martha Stewart.

It's fun and easy - really. All the ingredients are available in any grocery store - no exotic imports required- and you'll impress all your friends with your skill and daring. Add some toasted almonds or pecans, a simple vegetable tray and dip for those avoiding the calories and the sugar overload, a bit of cheese and some really good, thinly sliced, ready made fruit cake plus drinks or punch of your choosing to round out the menu.

Here are three recipes from my collection of many. They're all "make ahead and freeze" so make them early in the month. Set one evening aside and make all three recipes. Freeze them - after sampling of course - and you'll impress your friends and maybe even your family who had no inkling you could cook ANYTHING beyond Stouffer's.

BEFORE YOU BEGIN -

1. Read the recipes all the way through.

2. Shop at least one day ahead.

3. Assemble all the ingredients and equipment.

4. Use a kitchen timer - and

5. REMEMBER TO CLEAN AS YOU GO.

EQUIPMENT YOU'LL NEED for these three recipes is pretty simple. You're not going to have to spend a small fortune on special cooking utensils. These are things you probably already own. Here's what you'll need:

Measuring cups and spoons

Mixing bowls

Chopping board

Mixing spoon

Rubber scraper

Small (1 1/2") star cookie cutter

Citrus grater and juicer

Chef's knife

Paring knife

A 9 inch square baking pan

A 10 x 15 inch jelly roll pan

Wire cooling racks

Zip-Lock Freezer Bags

Paper Towels

Kitchen Sponge.

INGREDIENTS FOR THE 3 COOKIE RECIPES - Check and see what you have already, then take this list to the grocery store and do this all at once:

All-purpose Flour

Granulated Sugar

Brown Sugar

Powdered Sugar

Cornstarch

Butter

Cream

Eggs

Cinnamon

Vanilla

Coconut Flakes

Maraschino Cherries

Pecans

Lemons

Salt

DANISH CHERRY BALLS

These little covered cherries are one of my favorites adapted from a 1960's Danish cookbook. The "handles" are fun but you can make them with stemless cherries, too. Look for cherries with stems in the liquor store.

1/2 cup butter, softened

1/8 tsp. salt

1/4 cup powdered sugar

1 tsp. vanilla

1 1/2 cups flour, sifted

1 10 oz. jar Maraschino Cherries

1. Preheat oven to 350 degrees.

2. Drain cherries well on a paper towel.

3. Mix butter and sugar to a creamy consistency and add flour, salt and vanilla. Mix with fingers.

4. Place cherry in center of small flattened portion of dough and fold dough around cherry making into a smooth ball. Do not make dough cover too thick. Do not cover the cherry stem. It's a great little handle.

5. Put cherries on an ungreased cookie sheet and bake 12 - 15 minutes. Cool and dip in icing. You can add red sugar sprinkles on the icing if you'd like. Makes 24.

ICING

1 cup powdered sugar, sifted

1 tsp. vanilla

2 Tab. cream

Blend all icing ingredients well and dip cookies in the mixture.

COCONUT LEMON SQUARES

Here's a version of a classic recipe that I think is better than the original. I found it on the Bakers Flake Coconut bag several years ago when I was in a hurry to bake and take cookies to a meeting one night. I got so many complements on the cookies that they've become part of my permanent collection.

Preheat oven to 350 degrees. Mix together -

1 cup flour

1/3 cup butter, softened

2 Tab. sugar

1/2 tsp. salt

Cut softened butter into flour mixed with sugar and salt. Press into the bottom of a 9 inch square baking pan. Bake 15 minutes at 350 degrees. Remove from oven.

Mix together -

1 cup brown sugar

2 beaten eggs

1 Tab. lemon juice

1 cup coconut

1 tsp. grated lemon peel

1/2 cup chopped pecans

Spread on first mixture and bake an additional 30 minutes

GLAZE
Glaze with 2/3 cup powdered sugar mixed with 1 Tab. lemon juice and 1 tsp. grated lemon peel.

Cut into 36 bite size squares.

CINNAMON STARS

The original of this recipe was called ìStinaís Cigarsî because of the cylindrical shape of the original cookie (dough rolled in a long 1 1/2 inch diameter cylinder and cut in 1 1/2 inch lengths). I changed to the tiny star shape for any holiday where a star is appropriate. I have been using the recipe for years, changing the flavorings, additions and shapes for greater variety with one easy recipe. The Orange Pecan Cookie recipe in last months letter was an adaptation of the original from a 1947 Swedish cookbook.

Preheat oven to 300 degrees F.

1/2 cup butter, softened

1/2 cup confectioner's sugar (do not substitute)

1/2 cup unbleached white flour

1/2 cup cornstarch

1/2 tsp. vanilla

1. Cream together softened butter and confectioner's sugar.

2. Mix in flour and cornstarch. Add vanilla. You'll probably find this is easier to mix with your hands.

3. Pat out or roll dough about 1/4 inch thick on a lightly floured board.

4. Using a small (1 1/2î) star cookie cutter cut out cookies.

Bake for 20 minutes on cookie sheet. Do not brown. Cool on rack. When almost
cool roll in cinnamon-sugar mixture. Store in zip-lock bags or air tight canister. These freeze very well either baked or unbaked.

CINNAMON-SUGAR MIX

1/2 cup granulated sugar

1 Tab. cinnamon

If you should decide to add toasted nuts and the Dill Dip for raw vegetables to your party plans here's how.

TOASTED WHOLE ALMONDS OR PECANS

Preheat oven to 350 degrees F. On a cookie sheet spread out 2 cups of nuts. Toss with 2 tablespoons butter or oil. Roast for about 10 minutes, stirring at least once. Remove from oven, drain on paper towel and salt. Can be kept in the freezer in a Zip-Lock bag.

Note: I buy my nuts at Costco in 2 pound bags.

DILL DIP

For those watching their calories this dip is a must. I usually include it no matter what else I do. Slice celery and raw zucchini on the diagonal and red bell peppers in long strips. Arrange in a wreath shape on a round serving plate for holiday color. Put the bowl of dill dip in the center of the wreath.

1/2 cup plain yogurt (drain in a sieve for a few hours if you want it thicker)

1/2 cup low calorie mayonnaise

1 Tab. crushed dehydrated onions

1 Tab. parsley flakes (3 Tab. if fresh)

1 tsp. dill weed (3 tsp. if fresh)

1 tsp. Spice Islands Beau Monde seasoning - do not omit.

Mix all ingredients and chill.

HAPPY HOLIDAYS, EVERYONE!
Leslie's Mom