Heat oven to 375°. Combine butter and sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2-3 minutes). Add egg, vanilla, and peppermint extract; continue beating until well mixed (1-2 minutes). Reduce speed to low; add flour and baking powder. Beat until well mixed (1-2 minutes).

Fit cookie press with ribbon template; fill with dough. Press dough into 12-inch long strips onto ungreased cookie sheets. Cut strips with knife, flouring knife if necessary, every 1 ½ to 2 inches. DO NOT SEPARATE. Sprinkle with decorator sugar. Bake for 5 to 8 minutes or until edges are lightly browned. Cool completely. Break apart.

Melt chocolate and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (2 to 4 minutes). Drizzle over cooled cookies. Let stand until set.

One batch of dough should make at least 8 dozen cookies using this method.  Fewer if you use it for cut out cookies or slices right off the cylinder.  Any way you make them, they are certain to be a huge hit and disappear very quickly.

Joe and Becky Jessen

Thanks to our visitors for 2007.  We truly enjoy our part in the B&B tour in the Port Clinton Area.  Have an outstanding Holiday Season and enjoy this year's cookie recipe!

- 1 c + 3 T sifted, unbleached flour

- Pinch of salt

- ¼ c packed light brown sugar

- 4 oz (1 stick) unsalted butter

Preheat oven to 350^o

Use an 8" square baking pan. Line the pan with a piece of foil (smooth it out and up the sides).

Melt a piece of butter (extra to what is called for above) in the pan; spread the butter all over the foil.

Place the pan in the freezer.

Place the flour, salt, and sugar in a food processor with the chopping blade. Pulse to mix. Add the butter in 6 pieces and process 30 seconds, until it holds together. (I used a pastry cutter to cut in the butter in a regular bowl and it turned out fine)

Flour the frozen prepared pan.

Press the dough into the bottom of the pan. Try to even out the depth

Bake for 25 minutes until golden brown.

4 oz (1 loosely packed cup) of pitted dates

¼ c + 1t sifted, unbleached flour

½ t baking powder

1/8 t salt

2 large eggs

1c sugar

1/3 c fresh lemon juice (grate the rinds before squeezing – fresh lemons & juice are the key to this recipe

Finely grated rind of 2 lemons

Confectioners sugar (to sprinkle on before serving)

Reduce oven temp to 325^o (after crust is finished)

Chop dates

Sift together flour, baking soda, and salt

In another bowl beat together eggs, sugar, and lemon juice. Add dry ingredients and mix well. Stir in lemon rind.

Spray sides and corners of the pan of crust with nonstick spray (this is a must)

Place the dates all over the crust

Pour lemon mixture all over the dates and crust. Press down on any dates that stick out just to get them wet.

Bake for 35 minutes. The top will look pale and feel a little crusty.

Remove from oven and cool completely.

Cover pan with small cutting board or cookie sheet and turn it all upside down.

Gently peel away the foil. Put a piece of parchment or waxed paper on top and turn it right side up. Freeze for at least an hour. Cut with a sharp, long knife and serve.

These are great served frozen and, if you wrap them properly for storage, they will keep for some time in the freezer. Be careful, they are a little very addictive.

Enjoy!

Joe and Becky

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