Yummy Recipes

CREAMY WAFER COOKIES
or at our house "Hamburger Cookies"

1 C. real Butter...softened (I only use unsalted Land O' Lakes)
1/3 C. liquid whipping cream
2 C. all-purpose flour

PREHEAT OVEN 350

MIX thoroughly butter, cream and flour. (yes you read it right!)
COVER AND CHILL...30 minutes. Dough should not be soft.

Roll out dough a little at a time...1/4" thick, keeping the rest chilled.

Cut into small circles...as shown in photo (I use a plastic medicine cup..works PERFECT!) Transfer dough to wax paper sprinkled lightly with granulated sugar: turn each cookie over so that it has sugar on both sides...place cookies on baking sheet and then prick with fork making two-three rows (as seen in photo)

Did I mention to STUDY the photo...(visuals are always so helpful!)

BAKE 7-9 minutes until set and lightly golden..not brown!

Cool completely as these will then have a filling between two cookies...

CREAM FILLING
1/4 C. real butter
3/4 C. Confectioners sugar (Powdered)
1 tsp. Vanilla
Food Coloring ..your choice!

CREAM butter, sugar and vanilla until smooth and fluffy. Tint with choice of food coloring. Taking two cookies that hopefully match in size! place a small amount of "icing" in the middle and presto..you have a little cookie that resembles a "hamburger". These are especially nice for Bridal or Baby Showers.
I chose a light orange for Thanksgiving!

These are light and delicious..melt in your mouth cookies!
Very delicate so you have to put the entire cookie in your mouth!
Make sure they are small enough! or you will be embarrassed with a mouthful! but smiling!




CRANBERRY CHEESECAKE BARS

2 C. all-purpose flour
1 1/4 C. QUICK Oats
3/4 C. packed Brown sugar
1 C. real butter

PREHEAT OVEN 350

CRUST
In large bowl, stir together flour, Oats and brown sugar.
Cut in butter (slice in pieces for easier cutting in)
to resemble coarse crumbs. RESERVE 1 1/2 CUP..set aside in another bowl or measuring cup.

Press remaining crumbs into greased 13 X 9 X 2" baking dish.
BAKE 15 minutes...should be light colored...
you will continue baking this again after the filling is put in.

FILLING
12 ounces cream cheese (softened)
1/2 C. granulated sugar
2 eggs
2 tsp. lemon juice
1 tsp. Vanilla
1 16 ounce can Jellied Cranberry Sauce
2 tsp. cornstarch

BEAT the cream cheese and sugar on med. speed til light and fluffy.
Beat in eggs, lemon juice and vanilla.

Spread over the warm crust carefully making sure it is spread evenly.

Stir together gently, in a bowl the Cranberry and cornstarch.

Using a spoon, drop "dollops" of the cranberry on top of the filling.
Take a butter knife and lightly run the knife over the top of each dollop to make it swirl a bit. DO NOT CUT THROUGH THE CRUST!

BAKE 40 minutes until set. COOL-cut into bars ...

This is very good warm and served with vanilla ice cream.

or chill in the fridge and serve cold like cheesecake.

ENJOY!!!