<MMMessecarRecipes>

Cathy Messecar Recipes
Taken from A Scrapbook of Christmas Firsts by Cathy Messecar

Orange Sour Cream Cookies

2 1/2 cups flour 1 tsp. soda 1/2 tsp. salt 1/2 cup butter 1 1/2 cups brown sugar	2 eggs 1 tsp. vanilla 1 tsp. grated orange rind 1 cup sour cream	Frosting (prepare before baking cookies) 1 1/2 Tbs. soft butter 1 1/2 Tbs. grated orange rind 3 Tbs. orange juice 3 cups confectioner's sugar

Sift dry ingredients, cream butter and sugar, add eggs, vanilla, orange rind, and sour cream. Stir in dry ingredients, add nuts. Drop by tsp. onto greased cookie sheets. Bake at 350 degrees, 10-12 minutes. Top each warm cookie with 1/2 tsp. frosting. Yield: 4 dozen

Easy Coconut Macaroons

3 egg whites 1 cup sugar 2 Tbs. flour	1/8 tsp. salt 1/2 tsp. almond flavoring 1 1/2 cups shredded sweetened coconut

Combine egg whites and sugar. Stir until sugar is dissolved. Mix in remaining ingredients. Line baking pan with greased brown paper or baking parchment. Drop by teaspoonfuls onto paper. Optional: press almonds or candied cherries into top of macaroons before baking. Bake at 350 degrees for about 20 minutes. Yield: 2 dozen.

Yummy Squares

This recipe passed from my mother-in-law, Nancy, to me. They are very light, scrumptious bars. The frothy egg white, brown sugar, and pecan top layer is a delicate praline-like topping.

1/2 cup shortening 1 cup sugar 2 eggs (well beaten)	1/2 tsp. salt 1 tsp. baking powder 1 egg white	1/2 cup chopped pecans 1 1/2 cups flour 1 cup brown sugar 1 tsp. vanilla

Cream shortening and sugar, add eggs and vanilla, and then add dry ingredients. Mix well. Grease and flour a 13 x 9 x 2 glass dish. Spread batter in pan. Beat egg white until moist peaks form. Add brown sugar to egg whites and fold in nuts. Spread over batter. Bake at 375 degrees for 25 minutes until golden brown on top. Cut into squares. Sprinkle with confectioner's sugar. For moist, chewy consistency, store in airtight container.


Big-Big Chocolate Chip Cookies

These cookies are large saucer-size, resembling in flavor those sold in shopping malls. Wrap in colored cellophane for gifts. Recipe makes 2 large cookies or it can be doubled to make 4.

2/3 cup shortening or butter 1/2 cup sugar 1/2 cup dark brown sugar 1 large egg	1/2 tsp. salt 1/2 tsp. soda 1 6-oz. bag semi-sweet chocolate chips	1/2 to 1 cup chopped nuts (optional 1 1/2 cups flour

Cream shortening, sugars, and egg. Stir in dry ingredients. Add chips and nuts. Divide dough in half. On a lightly oiled cookie sheet or baking stone, pat one portion (1/2 dough) into 8-inch circle, with 1/2 - inch thick edges (to avoid crumbling). Bake at 375 degrees for 12-15 minutes. Completely cool on cookie sheet. Remove with wide spatula.