Passover Hermit Cookies by Rhona Altomari

Makes: 12 Servings

• 12 oz Pkg Honey Cake mix
• 1 tb Instant coffee
• 1 large egg
• 2 tb peanut oil(any KP oil)
• 1 cup walnuts, chopped
• 1 cup raisins
• Water (or orange juice)

Stir coffee into cake mix.
Break egg into measuring cup.
Add oil and liquid to measure 1/2 Cup Mix as directed on pkg.
Fold in raisins and nuts. Chill in fridge for at least 1 hour.
Place onto greased cookie sheet.

Bake 15 minutes @ 300F.

Crisscross Peanut Butter Cookies by Meg Antczak

Makes: About 48 cookies

• 1 1/2 cup Unbleached All-Purpose Flour
• 3/4 ts Baking Soda
• 1/4 ts Salt
• 1/2 cup Butter Or Margarine
• 1 cup Peanut Butter
• 1/2 cup Granulated Sugar
• 2/3 cup Brown Sugar, Packed
• 1 lg Egg
• 1 ts Vanilla Extract

Stir the flour, baking soda, and salt together and set aside.
In a large mixing bowl, beat the butter and peanut butter together for 30 seconds.
Add the sugars and beat until fluffy.
Add the egg and vanilla, beating well.
Add the dry ingredients and blend well.
Shape the dough into 1-inch balls and place on ungreased cookie sheets.
Press in a crisscross pattern using a fork and flattening the balls.
Bake in a preheated 375F oven for about 10 minutes.

Jelly Sugar Cookies

Makes: 40 Cookies

• 2/3 cup Butter
• 6 oz gelatine
• 1 ts vanilla extract
• 1 Egg
• 1/4 cup Milk
• 1 1/2 cup Flour
• 1 1/2 ts Baking powder
• 1/4 ts Salt

Preheat oven to 375 F.
Cream butter with gelatin mix and vanilla.
Add egg and milk, and beat until light and fluffy.
Add flour, baking powder, and salt, and blend well.
Drop from spoon onto greased cookie sheet.
Bake for 8-10 minutes, just until edges are brown.
Remove carefully to towel or wire rack to cool. Don't let them sit - they stick badly!!

Monkey Munch Cookies

Makes: 20 Cookies

• 1/2 cup butter, softened
• 1 cup Sugar
• 1 lg Egg
• 1 ts Grated lemon rind
• 1 tb Fresh lemon juice
• 2 cups plain flour
• 2 ts Baking powder
• 1/4 ts Salt
• 1(12 oz.) container ready-to-spread vanilla icing
• Coloured sugar sprinkles

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
Add egg, lemon rind, and juice, beating well.
Combine flour, baking powder, and salt; gradually add to butter mixture, beating well.
Shape into a ball, wrap in plastic wrap.
Chill for at least 1 hour.
Divide dough into 3 equal portions.
Roll 1 dough portion to 1/8 inch thickness on a lightly floured surface. (Chill remaining dough.)
Cut with 2 inch animal-shaped cookie cutters, place 2 inches apart on lightly greased baking sheets.
Repeat procedure with remaining dough.
Bake at 375øF for 10 minutes or until edges are lightly browned.
Remove to wire racks to cool.
Microwave frosting in a microwave-safe bowl for 1 minute, stir until melted.
Dip cookies in frosting, top with sugar sprinkles.
Let dry.

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