Mexican Sugar Cookies

INGREDIENTS

2 1/2 cups shortening
1 cup white sugar
1 teaspoon anise seed, ground
2 eggs
6 cups all-purpose flour
1 tablespoon baking powder
1/2 tablespoon cream of tartar
1/2 teaspoon salt
1/4 cup orange juice
3 tablespoons ground cinnamon
1 cup white sugar

DIRECTIONS

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

2.Beat shortening until light and fluffy. Add one cup sugar, and anise seed. Mix until creamy. Add eggs and mix well. Add flour, baking power, cream of tartar, salt and orange juice. Mix well.

3.Knead dough until smooth. On lightly floured surface, roll to 1/2 inch thick. Cut using cookie cutter into different shapes. Bake until light brown, 5 - 8 minutes. Roll cookies in mixture of 1 cup sugar and 3 tablespoons of cinnamon while still warm.

Chocolate Yummies

INGREDIENTS

7 Keebler® Grahams Original Crackers
2 1/2 cups miniature marshmallows
2 cups semi-sweet chocolate morsels
2/3 cup light corn syrup
3 tablespoons butter or margarine
1/2 cup crunchy peanut butter
3 cups Kellogg's® Rice Krispies® cereal

DIRECTIONS

1.Coat 13 x 9 x 2-inch microwave-safe dish with cooking spray. Arrange Keebler® Grahams Original crackers in a single layer over bottom of dish, breaking crackers as needed to fit. Sprinkle marshmallows evenly over crackers.

2.Microwave on HIGH 1 minute or until marshmallows are puffy. Remove from microwave. Cool completely.

3.In 2-quart microwave-safe mixing bowl, combine chocolate morsels, corn syrup and butter. Microwave at HIGH about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. Stir in peanut butter. Add Kellogg's® Rice Krispies® cereal, mixing until combined.

4.Spread evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut and store in airtight container in refrigerator.

Note
Each cracker sheet measures about 5 x 2 inches and is scored into 4 pieces.

CONVENTIONAL DIRECTIONS

Follow step 1 above, using 13 x 9 x 2-inch baking dish coated with cooking spray. Bake at 375 degrees F about 7 minutes or until marshmallows are puffy. Cool completely. In medium saucepan combine chocolate morsels, corn syrup and butter. Cook stirring constantly, over medium-low heat until melted. Remove from heat. Stir in peanut butter. Add cereal, mixing until combined. Complete as in step 4 above

Peppermint Meringues

INGREDIENTS

2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup white sugar
2 peppermint candy canes, crushed

DIRECTIONS

1.Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.

2.In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.

3.Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.