Pecan  Tassies






4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened

1/2 cup (1 stick) butter or margarine, softened

1 cup all-purpose flour

1 egg  

3/4 cup firmly packed brown sugar

1 teaspoon vanilla extract

3/4 cup finely chopped pecans 


3 squares Semi-Sweet Chocolate, melted






Preheat oven to 350 degrees.  


Beat cream cheese and butter in large bowl with electric mixer on medium speed

until well blended.

Add flour; mix well.

Cover and refrigerate at least 1 hour or until chilled.


Divide dough into 24 balls.

Place one ball in each of 24 miniature muffin pan cups.

Press on to bottoms and up sides of cups to form shells.

Set aside.


Beat egg lightly in small bowl.

Add sugar and vanilla; mix well.

Stir in pecans.


Spoon evenly into pastry shells, filling each shell 3/4 full.


Bake for 25 minutes or until lightly browned.


Let stand 5 minutes in pans; remove to wire racks.

Cool completely.


Drizzle with melted chocolate.


Let stand until set.



Yields 2 Dozen






Chocolate  Sugar  Cookies






2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

4 squares Unsweetened Chocolate

1 cup (2 sticks) butter or margarine

1 1/2 cups granulated sugar (divided)

1 egg

1 teaspoon vanilla extract






Preheat oven to 375 degrees.  


 Mix flour, baking soda and salt; set aside.





Microwave chocolate and butter in large microwaveable bowl on HIGH 2 minutes

or until butter is melted.

Stir until chocolate is completely melted.


In a separate bowl, combine 1 cup granulated sugar, egg and vanilla.

Add to chocolate mixture and mix well.

Stir in flour mixture until well blended.

Refrigerate 15 minutes or until dough is easy to handle.


Shape dough into 1 inch balls; roll in remaining sugar.

Place 2 inches apart, on baking sheets.

 (If thinner, crisper cookies are desired, flatten balls with bottom of clean glass.)


Bake 8 to 10 minutes or until set.


Cool on baking sheets 1 minute.


Remove to wire racks; cool completely.



Yields  3 1/2 Dozen






Gingerbread  Men






3 1/2 cups all-purpose flour

1 1/2 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

1/4 teaspoon salt

1/2 cup granulated sugar

1/2 cup vegetable shortening

1 egg

1 cup molasses

1 teaspoon baking soda

1 1/2 teaspoons warm water




Preheat oven to 350 degrees.  

In large bowl, cream shortening, sugar, egg and warmed molasses.


Dissolve baking soda in warm water and add to egg mixture.

Beat until smooth.


Mix in flour, spices and salt until well blended.

Cover and chill for 24 hours.


Grease cookie sheets.


Roll out dough to a thickness of 1/4 inch on a floured surface.

Cut out gingerbread men using cookie cutters and place 2 inches apart on cookie sheets.


Bake 10 to 12 minutes in the preheated oven, or until firm.


Let cool on wire racks until crisp.






1/2 box confectioners sugar

1 teaspoon vanilla extract

milk for desired consistency



In a bowl mix confectioners sugar and vanilla extract

with enough milk to make a smooth flowing icing.


(A drop food coloring may be added if so desired.)


Shape a cone using wax paper. 

Pour icing mixture into cone.

Fold top over to close cone and squeeze slowly.

Snip a small portion off the bottom of cone to allow icing to flow.

Decorate as desired.




Yields:  Depends on cookie size.







 Salem's Den  Salem 2004 and Beyond

Created by Salem of