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SNOW CAPS IN A JAR RECIPE

 

Snow caps

1 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 c. sugar
Combine flour and baking powder. Mix in sugar. Pour in jar.

Attach to the jar:
1 (3 oz.) pkg. light cream cheese
1/4 tsp. lemon flavoring
1 c. powdered sugar
1/2 c. margarine
Beat margarine and cream cheese together with mixer; add flavoring and beat until fluffy. Add flour mixture from
jar and beat until well mixed. Chill overnight. Shape into 1 inch balls; place on an ungreased cookie sheet. Bake in
a 350 degree oven for 12-15 minutes. Remove and cool slightly. In a plastic bag pour powdered sugar and shake
a few cookies at a time. Makes about 36. Recipe can be doubled.

SPECIAL BUTTERSCOTCH CHIP COOKIES

1 1/8 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup packed brown sugar
1/2 cup white sugar
1 cup flaked coconut
1 cup high protein crisp rice and wheat cereal
3/4 cup butterscotch chips
1/2 cup chopped pecans
Layer the ingredients in the order given in a one quart wide mouth canning jar.
Firmly pack each ingredient in place. It will be a tight fit, but all ingredients
will fit in the jar. Use pinking shears to cut an 8 or 9 inch circle from gingham,
calico, or a seasonal fabric. Place the fabric over the wide mouth lid and rim and
secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band.
Attach a card to the ribbon or raffia with the following mixing and baking
directions: Empty jar of cookie mix into a large mixing bowl. Add 1/2 cup of butter
or margarine, 1 egg, and 1/2 teaspoon of vanilla. Use hands to mix the wet and dry
ingredients together. When completely blended, roll into large walnut sized balls.
Place on unprepared cookie sheets and use the palm of your hand to flatten each
cookie ball. Bake at 350 in a preheated oven for 8-10 minutes. Makes 2 dozen.


 

 

 

 

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