CUBS IN THE KITCHEN/04-12
1 cup applesauce
1 1/2 cups cinnamon
1/3 cup white glue
Combine all ingredients in a medium
bowl, mix well. Refrigerate at least
30 minutes or overnight. Sprinkle
cinnamon on board. Roll out dough to
¼” thick. Use cookie cutters to cut
shapes. Using a straw, punch a hole
at the top center of each ornament.
Place the shapes on a cooling rack and
let dry for 2 days. They are dry when
the color changes from dark brown to
light brown. Thread ribbon through the
hole. Makes about 30 medium shapes.
8 oz. white baking chocolate
1 tsp. shortening
24 regular size pretzel twists
Cover cookie sheet with wax paper.
Melt white chocolate and shortening
together. Drop pretzels into coating
one at a time. Remove pretzels with a
fork. Place pretzels on the wax paper
sprinkle with edible glitter. Let stand
until hard, about 30 minutes.
Dip pretzels in melted Dove's
milk chocolate. Arrange pretzels
on wax paper to resemble antlers.
Decorate with M&Ms.
Cookies in a Jar
3/4 cup flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 cup chopped walnuts
1 cup M&Ms
1/2 cup raisins
3/4 cup brown sugar
1 1/4 cup uncooked quick oats
In medium bowl combine
flour, baking soda, salt and
cinnamon. In 1 quart clear
glass jar with tight fitting
lid, layer flour mixture,
walnuts, 1/2 M&Ms and 1/2
oats. Add raisins and brown
sugar and then the rest of the
M&Ms and oats. Seal the
jar. Wrap decorative ribbon
around the neck of the jar.
Give away with these
Preheat oven to 375 degrees.
Cream 3/4 cup of margarine, beat
in 1 egg and 1 tsp. vanilla. Stir in
cookie mix. Spoon out 2" apart on
a ungreased cookie sheets.
Bake for 12 - 14 minutes.
Great Salt Lake Council