1/2 c. butter
1 c. granulated sugar
1c. (8oz.) chopped dates
2 c. crispy rice cereal
1/2 c. finely chopped pecans
1 tsp. vanilla
Melt butter in large saucepan. Beat eggs with sugar, then add to the butter. Stir in the dates. Cook, stirring constantly until thickened (5- 10 minutes) over medium-low heat. Do not boil. Remove from heat, then stir in the cereal, nuts, and vanilla. Allow to cool just enough to handle. I recommend rubbing a bit of butter on your hands before handling, as this mixture is very sticky. Form mixture into 1- to 2-inch balls. Pinch the ball into a strawberry shape. Roll the berry into red sugar, leaving the flat top exposed, then dip the top into green sugar.
Note: It’s best to use packaged sweetened, chopped dates rather than hand-chopped whole dates.
Recipe courtesy of Renee LaCombe
1/2 cup butter, softened
1 cup plus 2 tablespoons sugar, divided
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 teaspoon ground cinnamon
In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. In a small bowl, combine cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in cinnamon-sugar. Place 2 inches apart on ungreased baking sheets. Bake at 375 degrees for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 2-1/2 dozen.
Nice n Soft sugar cookies
1 cup butter, softened
1-1/2 cups confectioners’ sugar
1-1/2 teaspoons vanilla extract
2-1/2 cups self-rising flour
2-1/2 cups confectioners’ sugar
1/4 cup water
4 teaspoons meringue powder
1/4 cup light corn syrup
Green, red and yellow food coloring
In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in egg and vanilla. Gradually add flour. Divide dough in half. Cover and refrigerate for 2 hours or until easy to handle. On a lightly floured surface, roll out one portion of dough to 3/16-in. thickness. Cut with floured cookie cutters. Place 2 in. apart on ungreased baking sheets. Bake at 375 degrees for 5-7 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely. Repeat with remaining dough.
For frosting, in a small bowl, beat the confectioners’ sugar, water and meringue powder on low speed just until combined. Beat on high for 4 minutes or until soft peaks form. Add corn syrup; beat 1 minute longer. Tint with food coloring of your choice. Cover frosting with damp paper towels or plastic wrap between uses. Spread and/or pipe frosting on cookies. Let stand until set. Yield: 3-1/2 dozen.
Peppermint Stick cookies
1 cup unsalted butter, softened
1 cup sugar
2 teaspoons mint extract
1/2 teaspoon vanilla extract
2-3/4 cups all-purpose flour
1/2 teaspoon salt
12 drops red food coloring
12 drops green food coloring
1-1/2 cups white baking chips
Crushed mint candies
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; gradually add to the creamed mixture and mix well. Set aside half of the dough. Divide remaining dough in half; add green food coloring to one portion and red food coloring to the other. Wrap dough separately in plastic wrap. Refrigerate for 1-2 hours or until easy to handle.
Divide green and red dough into 24 portions each. Divide plain dough into 48 portions. Roll each into a 4-in. rope. Place each green rope next to a white rope; press together gently and twist. Repeat with red ropes and remaining white ropes. Place 2 in. apart on ungreased baking sheets.
Bake at 350° for 10-12 minutes or until set. Cool for 2 minutes before carefully removing from pans to wire racks to cool completely. In a microwave, melt white chips; stir until smooth. Dip cookie ends into melted chips; allow excess to drip off. Sprinkle with crushed candies and place on waxed paper. Let stand until set. Store in an airtight container. Yield: 4 dozen.
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- Cherokee National Prison Museum Cherokee National Prison Museum timeline The Cherokee National Prison opened in 1975, though efforts to establish the facility began decades before. The Cherokee National Prison Museum includes a timeline of the prison’s history. 1851 - The Cherokee National Council allocated $1,879 to build a prison, but funding was insufficient to begin immediately. 1873 - The council appropriates $6,000 from Cherokee Outlet lease fees to build the prison. 1874 - A call for contractors is published in the Cherokee Advocate. 1875 - Construction is completed. 1875 - The Cherokee Advocate moves operations to the prison for a year after the Cherokee National Supreme Court building is damaged by fire. 1876 - High Sheriff Samuel Sixkiller orders the construction of a 10-foot high fence, a garden and mechanical shops. 1900 - The Cherokee Nation pardons all convicted in its courts and all incarcerated prisoners after passage of the Curtis Act of 1898, which essentially abolished tribal courts in Indian Territory. 1903 - After fire razed the Cherokee Orphan and Insane Asylum, the prison’s facilities are adjusted to allow housing of displaced persons. 1904 - Cherokee County buys the prison to serve as its jail. 1925 - The third floor of the prison is removed during a renovation after the building was condemned. 1974 - The facility is included on the National Register of Historic Places. 1979 - Cherokee County sells the building back to the Cherokee Nation. 1986 - The Cherokee Nation Library and Adult Learning Center is housed in the building. 2010 - The Cherokee Nation begins a renovation of the building. 2011- The Cherokee National Prison Museum opens.
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Wines of Winter list
During Wines of Winter on Thursday, shoppers were able to taste different wines as they visited different stores. The event, organized by the Tahlequah Main Street Association, drew hundreds of people downtown.
Below is the list of wines and the correlating shop where it was available for tasting. The wines can be bought at Rum Runners Discount Liquor and Tomcat Liquors.
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