Holiday Melting Moments

HOLIDAY MELTING MOMENTS - Betty Crocker's Best Christmas Cookbook

1 cup butter, softened (do not use margarine)
1 egg yolk
1 cup plus 2 tbsp. all-purpose flour
1/2 cup cornstarch
1/2 cup powdered sugar
2 tbsp. baking cocoa
1/8 tsp salt
Vanilla Frosting (recipe below)
2 candy canes, about 6 inches long, finely crushed (time to take your frustrations out!)

Beat butter and egg yolk in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cornstarch, powdered sugar, cocoa and salt. Cover and refrigerate about 1 hour or until firm.

Heat oven to 375. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet.

Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet to wire rack: cool completely. Frost with Vanilla Frosting. Sprinkle with crushed candy canes. Makes about 3 1/2 dozen.

Vanilla Frosting

1 cup powdered sugar
2 tbsp butter or margarine, softened
2 to 3 tsp milk
1 tsp vanilla

Mix all ingredients until smooth and spreadable.

Nutchos

NUTCHOS - Best of Bridge Series cookbook

2 - 10oz pkgs. semisweet chocolate chips
10 oz. pkg peanut butter chips
2 cups salted peanuts
7 oz. box ripple potato chips, coarsely crumbled

In a double boiler, melt chocolate and peanut butter chips. Stir in peanuts and crumbled chips. Drop on cookie sheet and leave to cool. Store in refrigerator. You can also freeze these and eat them when you're doing the laundry!! Makes about 48.