Sweeties Recipes

PINK SWEETIES (PRETTY PINK ALMOND COOKIES)

Steps:

• Cream the butter and sugar, adding eggs, one at a time.
• Add the rest of the cookie ingredients.
• Add a few drops of red food coloring to the dough, and swirl through mixture.
• Thoroughly chill the dough, before rolling it into balls, and placing them on a greased cookie sheet.
• Flatten balls slightly, and bake for 14 minutes in a 350 degree oven.
• Mix glaze ingredients together, and pour over slightly warm cookies.
• Let dry, and store in a tightly sealed container.

SWEETIES

Steps:

• 1. Cream butter and sugar. Add eggs one at a time; add almond extract. Fold in dry ingredients. Sprinkle a small amount of food coloring into batter and gently swirl with a knife. Chill one hour.
• 2. Drop by spoonfuls on baking sheet. Bake at 325 degrees for 8 to 10 minutes. Note: They will not look done (do not over bake). Glaze while cookies are hot. Add colored sugar spinkles if desired.
• 3. Glaze: Mix together 1 cup of powdered sugar, 1 1/2 tbs. melted butter, 1 to 2 tbs. of milk, and 1/2 tsp. almond extract. Add more sugar or milk if needed for drizzling consistancy.

SWEETIE COOKIES

Steps:

• Preheat oven to 350 degrees. Cream margarine and sugar. Add eggs one at a time, mixing after each addition. Add almond extract, flour, baking powder, cream of tartar, and salt. Add a few drops of red food coloring to the dough and swirl through mixture. Do not over mix. Chill dough thoroughly.
• Roll chilled dough into balls and place on greased cookie sheet. Flatten balls slightly. Bake for exactly 10 minutes. While cookies are baking, mix together the glaze ingredients. Glaze cookies while warm.

CHOCOLATE PEANUT SWEETIES

Steps:

• In a small bowl, beat peanut butter and butter until smooth. Beat in confectioners' sugar until combined. Shape into 1-in. balls; press one on each pretzel. Place on waxed paper-lined baking sheets. Refrigerate until peanut butter mixture is set, about 1 hour. , In a microwave, melt chocolate chips and oil; stir until smooth. Dip the peanut butter ball into chocolate; allow excess to drip off. Return to baking sheet, pretzel side down. Refrigerate for at least 30 minutes before serving. Store in an airtight container in the refrigerator.

SWEETIE'S SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350°F. Butter a 13- x 9-inch baking dish, and set aside.
• Place sweet potato chunks in a large pot, and add water to cover. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer until potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain potatoes in a colander, and let cool 10 minutes.
• Meanwhile, stir together orange zest and juice in a small bowl. Stir in melted butter until combined.
• Stir together brown sugar, cinnamon, nutmeg, and salt in a separate small bowl.
• Arrange half of the sweet potato chunks in an even layer in prepared baking dish. Sprinkle with half of the brown sugar mixture, and drizzle with half of the butter mixture. Sprinkle with half of the toasted pecans. Repeat process with remaining sweet potatoes, brown sugar mixture, butter mixture, and toasted pecans. Top evenly with marshmallows.
• Bake in preheated oven until marshmallows are golden and casserole is bubbling around edges, 20 to 30 minutes. Serve hot.