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Fairy Drops

4 1/2 C flour
1 t baking soda
1 t cream of tartar
1 t salt
1 C butter
1 C sifted powdered sugar
1 C sugar
1 C cooking oil
2 eggs
2 t almond extract
Colored or plain sugar (optional)

In a medium mixing bowl stir together flour, baking soda, cream of tartar, and salt; set aside.

In a large mixing bowl beat butter with an electric mixer on medium-low speed till smooth. Add powdered sugar and the 1 C sugar; beat on medium-high speed till fluffy. Add oil, eggs, and almond extract; beat just till combined. Gradually add dry ingredients, beating on medium speed just till combined. Cover; chill dough about 30 minutes or till needed.

To shape cookies, roll rounded teaspoonfuls of dough into balls. (The dough will be soft.) Arrange balls on ungreased cookie sheets. With the palm of your hand, the bottom of a glass, or a swirled or patterned cookie stamp, gently flatten the balls to about 1/4 inch thickness. Sprinkle with sugar or leave plain, if planning to frost.

Bake in 350 degree oven for 10 to 12 minutes or till edges are light brown. Transfer to a wire rack; cool completely. If desired, frost with Almond frosting.

Makes 55 to 60 cookies

Almond frosting:
In a small mixing bowl beat 1/2 C butter with an electric mixer on medium speed till fluffy. Beat in 1/2 t almond extract and 1/2 t vanilla. Alternately add 2 1/2 to 3 1/2 C sifted powdered sugar and 3 T light cream or milk, beating till smooth and of spreading consistency. To tint, stir in a few drops food coloring, if desired.

To make ahead: Place unfrosted cookies in a freezer container, seal, label, and freeze for up to 12 months. Frost after thawing.

Chocolate Covered Pretzels

 

• 24 tiny twist pretzels
• 24 milk chocolate candy kisses (Hershey's Kisses, unwrapped work best)
• 1 (1.69 ounce) package mini candy-coated chocolates

Just melt Hershey’s kisses onto tiny twist pretzels (275 degrees, 3 minutes), remove, and immediately press a single m&m; on each. Refrigerate until eating to make sure they are deliciously solid!