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Robin Dreyer's recipes
Top right: a sugar cookie Christmas tree. In the basket, clockwise from top, are Vanilla Fudge, chocolate dipped pretzels, Tutti Frutti Candy, and Fantasy Fudge.

Cook's Profile

Tutti-Frutti Candy
1 pkg. (3 oz.) cream cheese 
2 1/2 cups confectioners' sugar
Dash of salt
1/2 cup chopped mixed candied fruit
1/2 cup chopped pecans or walnuts

Cream the cheese until soft and smooth; gradually blend in the sugar. Add salt and candied fruit; mix well. Stir in chopped nuts. Press into a well-greased shallow pan that is about 8 inches square. Refrigerate about 20 minutes or until candy is set. Cut into squares.

Vanilla Fudge
2 cups sugar 
1/2 cup butter 
1 can (15 oz.) condensed milk
Few drops of vanilla

Put all ingredients in large saucepan. Heat until sugar dissolves and butter is melted. Boil 10 to 15 minutes. Stir constantly until mixture thickens and turns golden brown. Turn off heat. Line 8-by-8-inch pan with wax paper. Pour mixture into pan and smooth with knife. Mark fudge before cooling. Cool completely before removing from pan and cutting fudge into squares.

Fantasy Fudge
1/4 pound butter or margarine 
2/3 cup evaporated milk 
3 cups sugar
1 pkg. (12 oz.) semi-sweet chocolate bits
1 jar (7 oz.) marshmallow creme
1 cup chopped nuts (optional)

Melt butter in a heavy 2 quart saucepan. Stir in milk and sugar. Bring to a full rolling boil, stirring constantly, until mixture reaches the medium soft ball stage (238 F on a candy thermometer). Once this temperature is reached, continue boiling for a minimum of 5 minutes, stirring constantly. Remove from heat and stir in chocolate bits until melted. Add marshmallow creme and nuts, stirring until well-blended. Pour into a greased 13-by-9-inch pan. Cool at room temperature. Cut into squares. Makes about 3 pounds.

Aunt Bobbie's Sugar Cookies
(Her bakery cut-out cookies)

1 1/2 cups confectioners' sugar
1 cup butter
1 egg
1 t. vanilla
1/2 t. almond flavoring
2 1/2 cups all-purpose flour
1 t. cream of tartar
1 t. soda

Cream sugar and butter; add egg and flavorings. Mix thoroughly. Sift dry ingredients together and stir in. Refrigerate 2 to 3 hours. Heat oven to 350 F. Divide dough and roll out on a surface lightly covered with confectioners' sugar. Cut into shapes with cookie cutters. Place cookies on ungreased cookie sheet and bake for 10 to 12 minutes. Let cool. Top with glaze.

Glaze
1 cup confectioners' sugar 
Water
Few drops of food coloring

Mix sugar and enough water to make a glaze. Add a food coloring and mix well. Brush over the top of the cookies with a small painter's brush. (Not an art brush.)

(To make the cookie tree, you'll need to purchase a gradated star cookie cutter set available at some hobby/craft or discount stores. Make 3 or 4 cookies of each size. After the cookies are baked, stack them on a plate from the largest to the smallest, rotating the cookies slightly to resemble the look of a pine tree. Between each cookie, spread a thin coat of glaze so the cookies will adhere to each other. Spread glaze on the uppermost cookie as well. Decorate with sprinkles of your choice.)

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