INGREDIENTS:

1 lb. white chocolate
1 lb. peanuts
2 c. Rice Krispies

DIRECTIONS:

Melt candy in double boiler. Add nuts and Rice Krispies (or use large bowl for all three ingredients). Mix well while stirring gently. Spoon onto wax prepared cookie sheets in heaping teaspoons. Refrigerate until firm. Place in cookie cans.

INGREDIENTS:

2/3 c. cinnamon
1 tbsp. allspice
2 tbsp. cloves
1 tbsp. nutmeg
1 c. applesauce

DIRECTIONS:

NOT EDIBLE. Combine first 4 ingredients; blend well. Stir in applesauce, mix well (stiff batter). Roll out 1/4″ thick on ungreased cookie sheet. Using cookie cutter, cut down. Poke holes. Let dry, uncovered 4 to 5 days. To hang, cut ribbon into 10″ lengths. Store in sealed plastic bags until ready to use. Make 18 large or 25 small ornaments.

INGREDIENTS AND DIRECTIONS:

The more colorfully frosted, the better. Will keep 2 weeks, packed airtight. 2/3 c. sugar 2 eggs 1 tsp. salt 1 tsp. vanilla extract 1 tsp. almond extract 2 3/4 c. sifted flour Colored Vanilla Frosting (see below)

Cream together shortening and sugar. Beat in eggs, salt and flavorings. Stir in flour and blend thoroughly. Chill. Roll small portions of dough on floured board to 1/8 inch or 1/4 inch thickness. Cut stars or other shapes.

Place on ungreased cookie sheets about 1 inch apart. Bake in moderate oven (375 degrees) 8-10 minutes, or until golden brown. Decorate with Colored Frosting. Makes 2-4 dozen cookies, depending on size.

VANILLA FROSTING:

Beat until smooth: 2 tbsp. cream 1 1/2 tsp. vanilla extract

To color, add a few drops of vegetable food coloring.