My Favorite Christmas Cookies!

Mexican Wedding Rings

1 c. butter or margarine

2 c. flour
1 tsp. vanilla
pinch of salt
3/4 c. chopped nuts (pecans are our favorite, but walnuts are good, too!)
1/2 c. confectioner's sugar

Heat oven to 375 degrees F. Mix ingredients with hands. Form into small balls and flatten to size of a quarter. Place on an ungreased cookie sheet and bake for about 15 minutes. Shake in powdered sugar.

Makes about 6 dozen.

Gingerbread Cookies (taken from the Farm Journal Christmas Book)
1 cup shortening (can use margarine, but they won't retain the shape as well and it is not good for hanging on the tree)
3/4 c. sugar
3/4 c. molasses
4 1/2 c. flour
1 1/2 eggs
3/4 tsp. salt
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground cloves
1 1/2 tsp. ground ginger
3/4 tsp. ground nutmeg

• cream shortening, sugar and molasses. Add eggs and mix well.
• sift together dry ingredients and blend into creamed mixture. Chill a few hours or overnight.
• heat oven to 350 degrees fahrenheit.
  
• roll dough 1/4" thick on floured board and cut with shaped cutters.
• carefully place on greased baking sheets. Place cinnamon candies for eyes and buttons. Bake fir 8-10 minutes. Decorate with confectioner's sugar icing.
• store in airtight container. Makes about 3 dozen.

Icing: To 1 c. confectioner's sugar, add about 4 tsp. water. Stir till smooth and thick enough to spread. Use to paint features on cookies with toothpick.

Praline Cookies (taken from the Farm Journal Christmas Book)
24 graham crackers
1 c. light brown sugar, firmly packed
1/2 c. butter or margarine
1 c. chopped pecans

• heat oven to 350 degrees F.
• grease a 15.5 x 10.5 x 1 " jelly roll pan. Line bottom of pan with whole graham crackers.
• place brown sugar and butter in small saucepan. Bring to a rolling boil over medium heat and cook for 1.5 minutes. Remove from heat. When it stops bubbling, add nuts. Spread on graham crackers.
• bake 10 minutes.
• cool and cut into 48 cookies.
  

YUM!!!