What could be better cookies on a wintry day? Each year I'm asked for my recipe for the Christmas cookies we serve at the garden center, so here it is. I make about 300 dozen of this recipie each year- that's a lot of cookies!   I'm also including one for Zucchini Squash Marmalade for those of you who STILL have zucchini in the freezer. It's an interesting and unusual gift.    Enjoy and don't worry about the extra calories- just bring us some to share!

 

 

Gail's Spritz Cookies 2 1/4 cups all purpose flour 3/4 cup sugar 1/4 t. baking powder 1/2 t. salt 1 cup shortening 1 egg - a large egg should measure 1/4 cup. If it doesn't, add water to the 1/4 cup line. 1 t. vanilla extract   Sift dry ingredients together in a bowl. Using a pastry blender, cut the shortening into the dry ingredients until it resembles pie crust or biscuit mix. Add the egg and vanilla and beat well. Note: this is a thick, heavy dough! I've burned up several good mixers trying to double and triple the recipe. Best made one batch at a time!   Put through a cookie press, decorate, and bake 10-12 minutes at 375 degrees.

Zucchini Squash Marmalade

5 cups zucchini squash, shredded 1 can (20 oz) crushed pineapple with juice 3/4 c. lemon juice 3/4 c. orange juice 4 cups sugar 1/4 c. maraschino cherries 1 package (3 oz) orange jello

Wash and peel squash. Shred 5 cups squash, add one can crushed pineapple wiht juice, and then the lemon and orange juices and the sugar. Mix in a large bowl and let set overnight.   The next day, add the cherries and cook about 35 minutes stirring frequently to prevent burning. When mixture begins to thicken, add the jello and stir until dissolved. Spoon into scalded jars and cover with paraffin or process.