Hi all! I just wanted to share a couple of cookie recipes I tried this week
and thought were great.I got these out of a holiday magazine, one of the many
out right now, called Christmas Cookies by Better Homes and Garden Special Interest Publications.
Lemon-Almond Cookie Brittle
3/4 cup butter ( no substitutes )
3/4 cup sugar
1/8 tsp. salt
1 tsp. vanilla
1 1/2 cups all-purpose flour
1 1/2 tsps.finely shredded lemon peel
3/4 cup coarsely chopped toasted sliced almonds
sifted powdered sugar ( optional)
Beat butter on medium-high speed for 30 seconds. Add sugar, salt and vanilla;
beat till combined, scraping sides of bowl often.Beat in as much of the flour
as you can with the mixer.Stir in any remaining flour,lemon peel, and HALF
of the almonds with a wooden spoon.
Press dough evenly into the bottom of an ungreased 9"x13"x2" pan.( I line mine with foil and spray with PAM,easier to get out later).Sprinkle remaining
almonds over top ; press lightly into surface.
Bake in a preheated 350 F. oven for about 20 minutes or until top is golden.
Cool in pan on a wire rack. If desired, sprinkle with powdered sugar.
Break cooled cookies into chunks or cut into bars for neater appearance.
Makes about 36 pieces.
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Greek Honey-Nut Wedges

1-8 oz. package cream cheese,softened
1/2 cup butter ( no substitutes), softened
2 TBSP. sugar
2 TBSP. milk
2 cups all-purpose flour
2/3 cup sugar
1 1/2 tsp. ground cinnamon
1/3 cup honey
2 TBSP. lemon juice
2 cups finely chopped walnuts
milk
1 TBSP. sugar
1/8 tsp. ground cinnamon

Beat cream cheese and butter on medium-high speed for 30 seconds. Beat in 2 TBSP.sugar and 2 TBSP. milk till combined well. Beat in as much of the flour
as you can with the mixer. Stir or knead in any remaining flour.Divide dough
into four portions. If necessary, cover and chill for 1-2 hours or till
easy to handle.
Meanwhile...combine 2/3 cup sugar ,1 1/2 tsp. cinnamon,the honey and lemon juice
in a mixing bowl. Stir in chopped walnuts ; set aside.

Roll one portion of dough on a lightly floured surface into an 8" circle.
Carefully transfer to a cookie sheet to an ungreased cookie sheet. Spread half
of nut mixture on top to within 1/2" of edged of circle.
Roll another portion of dough into an 8" circle. Place this one over the top
of the nut covered circle.Seal edges with a fork. Brush the top with milk
and sprinkle with the combined 1 TBSP. sugar & 1/8 tsp. cinnamon.
Repeat with remaining dough and filling.
Bake in a preheated 350 F.oven for 15-20 minutes or till edges start to
brown. Cool on cookie sheet for 10 minutes. Cut each round into into 12 wedges.
( a pizza cutter is great for this ) Transfer to wire racks to cool completely.
Makes 24 pieces.

Happy holidays! :0)