Ribbon Cookies
3 packages (15 oz each) unroll and bake pie crusts
2 packages (7 oz each) almond paste
2 large eggs
1/4 cup granulated sugar
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ground clovess
1 large egg white slightly beaten
2 tsp each red and green decorators sugar crystals
1) Bring dough to room temperature about 15 minutes and unroll onto waxed paper
2) Preheat oven to 350 degrees
3) In a food processor combine almond paste, 2 eggs, granulated sugar, cinamon, nutmeg, and cloves: pulse to form a smooth paste, scraping sides of bowl as necessary.
4) Spread almond mixture on three pie crusts. Top with remaining pie crusts.; brush with egg. Cut each round into half and then cut into strips approximately 3/4 in wide. It is better to cut too thin than to cut too wide. Sprinkle with red and green crystals then twist each strip and lay onto parchment paper lined baking sheets. Bake until golden brown approximately 22 minutes.

Yummy Peanut Brittle
1 ½ tsp soda
1 tsp water
1 tsp vanilla
1 ½ c sugar
1/2 c water
1 c light corn syrup
3 tbl butter or margarine
1 lb shelled unroasted peanuts
Butter two baking sheets, keep warm. Combine soda, water and vanilla; set aside. Combine sugar, water and syrup in large saucepan. Cook over medium heat, stirring occasionally, to 240° on candy thermometer (or until small amount of syrup dropped into very cold water forms a soft ball which flattens when removed from water). Stir in butter and peanuts. Cook, stirring constantly, to 300° (or until a small amount of mixture dropped into very cold water separates into threads which are hard and brittle). Watch carefully so mixture does not burn. Immediately remove from heat; Stir in soda mixture thoroughly. Pour half the candy mixture onto each warm baking sheet and quickly spread evenly about ¼ inch thick. Cool; break candy into pieces.