Variation continued… 6. MERRY CHERRY CRESCENTS: Stir two 3-ounce containers candied
cherries, chopped, into dough. After chilling, shape into 1 1/2-inch crescents. Bake 10 to 12 minutes. When cool, sprinkle with confectioners’ sugar. Makes about 4 dozen. 7. GRANDMA’S ALMOND-JAM BARS: Heat oven to 325~F. Increase butter to
1 cup and baking powder to 1 tsp.; reduce flour to 1 1/4 cups. In small
bowl using fork, mix 1/2 cup batter, 1 cup coarsely chopped sliced almonds and 1/4 cup all-purpose flour until crumbly; spread remaining batter in two greased 8-inch square baking pans. Spread 1/4 cup apricot preserved over surface of each; sprinkle almond-crumb mixture over jam. Bake 45 minutes until firm and topping is browned. Cool in pan; cut into 2-inch-wide diamonds. Makes about 2 1/2 dozen. 8. LEMONY CONFETTI CRISP: Increase eggs to 2; stir 1 tbsp. each
freshly squeeze lemon juice and grated lemon peel into dough. Drop unchilled dough by teaspoonfuls, spacing 2 inches apart; using back of spoon, smooth out to 2 1/2-inch circles. Top each circle with 1 tsp. chopped mixed candied fruits from 8-ounce container; bake, one sheet at a time, 8 to 10 minutes until edges of cookies are brown. Remove immediately from cookie sheet; quickly drape over rolling pin to set curved shape. Makes about 6 dozen. 9. SWEET MINCE MINI PIES: In small bowl combine 1/2 cup prepared
mincement and 1/2 tsp. grated lemon peel. After chilling, roll out dough to 1/8-inch thickness; cut into 2-inch scalloped rounds. Using sharp knife,
cut small X in center of half of rounds. Place 1/2 tsp. mincemeat mixture in center of uncut rounds; top with cutout rounds. Using tines of fork, press edges of “pie” to seal. Bake 10 to 12 minutes. When cool, sprinkle with confectioners’ sugar. Makes about 2 1/2 dozen. —–