Some more recipes

Because I always like to have my recipes on my own blog, I thought I'd include some that I'm doing for Christmas.

Martha Washington Candy

1 can (14 oz) sweetened condensed milk
2 lbs. powdered sugar
1 stick (1/2 cup) butter, melted
1 tsp. vanilla
1 lb. pecans, finely chopped
1/4 lb. paraffin wax
1 giant package semi-sweet chocolate chips


Mix together all ingredients except wax and chocolate.  Roll into 3/4 inch-size balls and place on a wax paper-lined baking sheet.  Allow to chill in freezer for 5-15 minutes. 

Melt wax and chocolate chips in drouble boiler and dip candy balls with a toothpick in chocolate.  Allow to rest on waxed paper until hardened.  Drizzle with additional melted chocolate, using a straw, to cover toothpick hole.

Ultimate Chocolate Chip Cookie (from Butter Flavor Crisco)

3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening OR 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening

1 1/4 cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups Pillsbury BEST® All Purpose Flour
1 teaspoon salt
3/4 teaspoon baking soda
1 (6 oz.) package semi-sweet chocolate chips (1 cup)
1 cup coarsely chopped pecans (optional)

HEAT oven to 375ºF.  Combine shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.

Drop by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.

 
Russian Tea Cakes
 
1 cup butter

1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup finely chopped pecans
Additional powdered sugar
Preheat oven to 350°.  Cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped pecans. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.

Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. Wait 15-30 minutes, then roll them in the powdered sugar a second time.