Cowboy Christmas Cookies

Cowpoke Chocolate Macaroons

1890

As it was written:

Put a quater of a pound of grated chocolate, of the very best quality, into a basin with an equal quantity of sifted, white sugar and three ounces of almonds which have been blanched and pounded; mix well, form into a rather soft, light paste with beaten egg, then drop the preparation, in tiny morsals of equal size, upon a baking tin which has previously been covered with a sheet of thickly buttered paper. Bake in moderate oven for about twenty minutes, then remove the tin from the oven, turn the sheet of paper over so that the cakes may rest lightly on the table , and brush the paper over with cold water in order to loosen the cakes and cause them to seperate from it. Serve cold and crisp, arranged according to taste on a pretty dish paper. 

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Buck Stoppin', Bronc Bustin', Trail Blazin'  Bon Bons
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If you have a liking for peanut butter cups, you'll love these! So simple, only a rustler wouldn't make um'. Produces plenty fer eatin... and plenty fer given', too! 

1 1/2 pounds powdered sugar 
1 pound smooth peanut butter 
1/2 pound margarine (not butter)
2 bags semi sweet chocolate chips for coating 

Mix sugar, peanut butter and margerine. Form into 1 inch ball Melt Chocolate Dip peanut butter balls into the melted chocolate Chill or air dry on waxed paper. 

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Lawman's Star Cinnamon Cookies'width' is a duplicate attribute name. Line 1, position 37.

8 oz whole almonds 
1 1/2 cups confectioners sugar
1 1/2 teaspoons cinnamon
1 teaspoon water
1 teaspoon fresh grated lemon rind 
1/4 cup egg whites granulated sugar for dusting work surface

Line baking sheets with parchment paper or foil. In food processor grind almonds fine. Add cinnamon and lemon rind to almonds pulse until combined. In a bowl using an electric mixer beat egg whites with a pinch of salt until they hold stiff peaks, then slowly beat in the confectioners sugar. Reserve 1/3 of this mixture in a covered bowl. Add the remaining egg white mixture to almond and pulse in food processor until mixturee forms a stiff dough. On work surface sprinkle granulated sugar press out and roll dough to 1/4 inch thickness. Dip 2 inch star cookie cutter in water, cut out cookies and place on lined baking sheets. Stir 1 teaspoon of water into the reserved egg mixture to soften it, then brush onto cookie tops. Let cookies stand uncovered at room temp. for 1 hour. 
Preheat oven to 325 Put cookies in oven and immediately reduce temp to 300. Bake cookies for 15 minutes until firm but still moist, switching the position of the sheets in oven halfway through baking. Do not over bake. Let cool on sheets on racks.

Makes about 36

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3 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp cream of tartar
1 tsp nutmeg
1 1/3 cup sugar
1 cup butter at room temp.
1 1/2 tsp vanilla
2 eggs 
COATING; Combine 1/4 cup sugar & 3/4 cup cinnamon 
Preheat oven to 375 Lightly grease cookie sheets Sift together flour, baking soda, salt, nutmeg, and cream of tartar. Set aside. With Mixer, cream butter, sugar and vanilla until fluffy and light as a springtime cloud over a Wyoming sky. Add eggs one at a time beating until combined. Add flour mixture, blend well. Drop by rounded tablespoon onto cookie sheets (do not confuse with camp Cookie's sheets). Sprinkle with coating, bake 12 to 13 minutes until tops are slightly crackled.
Makes approx. 30 cookies 
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1 cup butter 
2 cups all purpose flour 
1 cup sifted powdered sugar
1/2 cup finely chopped toasted pecans 
1/4 teaspoon ground cinnamon 
1 cup sifted powdered sugar
2 teaspoons water 1 teaspoon vanilla 

Preheat oven to 325 Beat butter in large mixing bowl with electric mixer until softened. Add the 1/2 cup powered sugar and 1/4 teaspoon cinnamon beat until combined. Beat in water and vanilla. Stir in flour and toasted pecans with a wooden spoon. Shape dough into 1 inch balls. Place on ungreased cookie sheet bake for 20 minutes or till lightly browned on the bottom, transfer to wire rack to cool. Place the 1 cup powered sugar in plastic bag. Add a few cookies at a time to bag, shake gently to coat. Repeat for a double coating of sugar. 

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3/4 cup shortening
1 cup brown sugar
3/4 cup molasses 
1 egg
2 1/4 cup flour 
2 teaspoons baking soda 
1/2 teaspoon salt 
1 teaspoon ground ginger 
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves 

Granulated sugar for coating Preheat oven to 375 Beat shortning, sugar, molasses and egg together until creamy. Sift the remaining ingredients together then add to the shortning mixture. Form into balls, rool in granulated sugar, and place 2 inches apart on greased cookie sheets. Bake for about 10 minutes, let cool slightly on sheets before removing to cooling rack. 
Makes about 48 

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Billy the Kid Honey Bars'width' is a duplicate attribute name. Line 1, position 37.
Almost cake-like and plenty good

3 eggs 
1/3 cup butter softened
1 cup honey 
1/2 cup milk 
3 1/2 cups all purpose flour
2 teaspoons baking powder 
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon 
1/2 teaspoon ground nutmeg 
1 cup raisins

Preheat oven 375 Beat eggs, stir in honey and butter, add raisins Stir together dry ingredients then add to egg/honey mixture Spoon into lightly greased 9x13 pan Bake 30 min or until done Let cool on rack, cut into bars.
 Makes approx 1 dozen bars