Surprise Packages Recipes

Steps:

• Cream butter and sugars until light and fluffy. Beat in vanilla and eggs, one at a time. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, until dough is firm enough to shape, about 2 hours. , Preheat oven to 375°. With floured hands, wrap tablespoonfuls of dough around mints (about 42) to form rectangular cookies, covering completely with dough. Place 2 in. apart on greased baking sheets., Bake until edges are golden brown, 10-12 minutes. Remove from pans to wire racks; cool completely., In a microwave or saucepan, melt remaining mints; drizzle over cookies.

Steps:

• Preheat oven to 425 degrees F. In small bowl, stir together the pie filling, almonds, lemon juice, and cinnamon.
• Place 1 of the crusts on an ungreased large baking sheet. Spoon half of the cherry mixture on half of this crust, then fold crust over the mixture, forming a semicircle. Using back of fork, crimp the edge. Repeat with the remaining crust and remaining cherry mixture.
• Cut slits in the tops of the crusts. Brush with a little milk and sprinkle with a little sugar if you like.
• Bake for 20 minutes or until crusts are golden. If the edges seem to be browning too quickly, cover with foil.
• Serve warm.

Steps:

• In a mixing bowl, cream butter and sugars. Add eggs one at a time, beating well. Beat in vanilla.
• Combine the flour, baking powder and salt, and gradually add to creamed mixture. Cover and refrigerate dough for 2 hours or until easy to handle.
• With floured hands, shape tablespoons of dough around 42 candies (you will have rectangular cookies).
• Place cookies 2 inches apart on greased baking sheets. Bake at 375 for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.
• In a saucepan or microwave, melt remaining candies and drizzle over tops of cookies.

Steps:

• Heat oven to 325 degrees. Have ready ungreased baking sheets.
• Beat butter in large bowl of electric mixer until light and fluffy.
• Beat in half of the flour, all of the sugar, the vanilla and water until thoroughly combined. Beat in remaining flour.
• Use a scant 1 tablespoon of dough and press it thin and flat with your hands. Put a chocolate wafer in the center and fold the dough over to completely cover each chocolate to form a neat, rectangular package. Pinch edges to seal.
• Place 1 inch apart on the ungreased cookie sheets.
• Bake until bottoms are lightly browned, about 15 to 20 minutes. Cool 2 minutes on the baking sheets, then remove to wire racks to completely cool.
• After cooling, cookies can be glazed or decorated to resemble Christmas packages.