25 Days of Christmas Cookies
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A Season of Sweets for our favorite time of year.
There are few things in this world that bring pleasure to another more than a homemade treat, especially around the holidays. A gift from your kitchen is a gift from the heart. These are some of my favorite Christmas cookie recipes. Enjoy Lori~ 1. Fruitcake Squares 1 cups All-purpose flour ¼ teaspoon salt ½ teaspoon baking soda ½ teaspoon cinnamon (ground) ½ cup butter, softened ¾ cup granulated sugar 8 oz. pitted, chopped dates ¼ cup candied fruit ½ cup red candied cherries, quartered ¾ cup chopped nuts Red and green candied cherries reserved for garnish Frosting 1 ½ cup confectioners’ sugar 2 ½ tablespoons milk, more if necessary Preheat oven to 375 degrees F. Grease and flour a 13” x 9” x 2” pan. In a small bowl, blend flour with salt, soda, and cinnamon. In a large bowl, beat butter, sugar, and eggs on medium speed until light and fluffy. Stir in flour mixture, dates, candied fruits, quartered cherries, and nuts. Spread in prepared pan and bake 30 minutes until golden. In the meantime, prepare frosting by mixing together the confectioners’ sugar and milk. Stir until smooth, and then cover with a damp cloth until ready to use. Wait until cake has cooled, and cut into 2” x 1” bars. Frost the squares, using a butter knife or spatula, and decorate with red and green candied cherries. Store, wrapped in waxed paper, in a covered tin. Yield: 4 dozen squares 2. Pecan Triangles 1 1/3 cups all-purpose flour ½ cup brown sugar, packed, plus 2 tablespoons brown sugar, separated ½ cup butter softened 2 eggs ½ cup light corn syrup 1 cup chopped pecans 2 tablespoons butter, melted 1 teaspoon vanilla 1/8 teaspoon salt Confectioners’ sugar Preheat oven to 350 degrees F., and grease a 9-inch-square baking pan. In a small bowl, mix flour and the 2 tablespoons brown sugar. Work in ½ cup butter with fingers until dough begins to hold together. Press onto bottom of greased pan. Bake 12 to 15 minutes. Cool. In medium bowl, beat the ½ cup brown sugar and eggs until light and fluffy. Beat in corn syrup, pecans, melted butter, vanilla, and salt. Pour on crust. Bake 25 minutes or until edges are lightly browned. Cool for 2 hours. Sprinkle cake with confectioners’ sugar. Cut into 3-inch squares. Cut each square in half to make a triangle. Yield: 18 triangles 3. Pennsylvania Dutch Almond Cookies 1 cup butter 1 cup confectioners’ sugar 4 egg yolks 3 tablespoons cream 3 cups sifted flour 2 egg yolks 2 tablespoons water Confectioners’ sugar to thicken icing 2 cups finely chopped almonds Cream the butter and 1 cup of confectioners’ sugar, then add the 4 egg yolks and the cream and stir well. Add in sifted flour and mix. Roll out the dough on a surface lightly sprinkled with flour and confectioners’ sugar until the dough is about ¼ inch thick. Cut into diamond shapes with crinkle- edged pastry wheel and place on greased baking sheets. Bake at 350 degrees F for about 15 minutes, then allow them to cool on the sheets. While the cookies cool, you can prepare the icing. Beat the 2 remaining egg yolks with the water. Add in confectioners’ sugar a little at a time, stirring, until you have a moderately thick paste. Ice the cookies liberally and then sprinkle on the almonds thickly. Return to the oven for 3 to 4 minutes to crisp. Yield: 3 dozen cookies 4. Chocolate Cheesecake Chunks ½ cup butter 1 ¼ cups chocolate wafer crumbs (about 30 wafers) 1 cup chopped nuts 2 packages (3 oz. each) cream cheese, softened 1/3 cup granulated sugar 1/3 cup unsweetened cocoa powder 1 egg 1 teaspoon vanilla Preheat oven to 350 degrees F. Melt butter in a 9-inch-square baking pan. Stir in crumbs and ½ cup nuts. Press to cover bottom of pan. In a small bowl, beat cream cheese, sugar, cocoa, egg, and vanilla at medium speed until smooth. Pour over crust and sprinkle with remaining ½ cup nuts. Bake 20 minutes. Let stand at room temperature 2 hours. Cut into 1-inch squares with a sharp knife. Store, covered, in refrigerator. 5. Lemon Bars 1 cup plus 2 tablespoons flour ½ cup butter, softened ¼ cup plus 2 tablespoons confectioners’ sugar 2 eggs 1 cup sugar Finely grated rind of 1 lemon 3-4 tablespoons lemon juice ½ teaspoon baking powder Mix 2 cup flour, butter, and ¼ cup confectioners’ sugar into a soft dough, and press evenly into the bottom of a 9-inch-square greased and floured baking pan. Bake on the middle rack of a 350 degree F. oven for 20 minutes. As this bakes, mix eggs, sugar, lemon rind, lemon juice, and 2 tablespoons flour. When crust is done, quickly whisk baking powder into the lemon mixture. Pour on the lemon topping, and bake for 25 more minutes. Let cool and dust with remaining confectioners’ sugar. Yield: 25 bars approximately 2 inch square 6. Double Chocolate Balls 1 package semisweet chocolate bits (6 oz.) 3 tablespoons corn syrup ½ cup strong coffee 1 package (8 oz.) chocolate wafers, crushed 1 cup chopped nuts ½ cup confectioners’ sugar 1/3 cup chopped candied red cherries Granulated sugar Gently melt chocolate in a double boiler over low heat. Remove from heat and stir in syrup and coffee; cool to room temperature. Meanwhile, in a large bowl, mix wafers, nuts, confectioners’ sugar, and cherries. Add the chocolate mixture and stir to blend. Let stand for 30 minutes. Shape into 1 inch balls with fingers. Roll in granulated sugar, then refrigerate, covered, until ready to pack for gift-giving. 7. Peanut Butter Balls 1 cup peanut butter ½ cup honey 1 cup quick oats 1 cup chopped, mixed dried fruit 1 cup shredded sweetened coconut In a large bowl, combine all ingredients except coconut. Mix well with wooden spoon and shape into 1- inch balls. Roll balls in coconut. Serve immediately or chill Yield: 4 dozen balls 8. Snowmen 1 cup butter ½ cup granulated sugar 1 teaspoon vanilla Raisins, coarsely chopped Chocolate chips 3 tablespoons confectioners’ sugar Frosting 2 ½ cups confectioners’ sugar ½ teaspoon cream of tartar 2 egg whites 8 drops food coloring of choice Preheat oven to 325 degrees F. In a large bowl, beat butter, sugar, and vanilla until light and fluffy. Stir in flour to blend well. For each snowman, shape dough into 3 balls, measuring 1 inch, ¾ inch, and ½ inch in diameter. Place on ungreased cookie sheets with sides of balls touching and press together gently; space snowmen about 1 inch apart. Insert raisins for eyes, and buttons if desired. Bake 18 minutes. Cool on racks. To prepare frosting, in a medium bowl, beat confectioners’ sugar, cream of tartar, egg whites, and green food coloring at high speed until stiff. Fill pastry bag fitted with writing tip and about 1/3 full with frosting. Decorate cookies as desired. A thin line and bow for a scarf, and a dollop with a chocolate chip on top for a hat look nice. Sprinkle lightly with confectioners’ sugar. Yield: 2 dozen snowmen cookies 9. Thumbprint Cookies (Linzer Cookies) ½ cup butter 1/3 cup sugar 1 egg ½ teaspoon vanilla ¼ teaspoon grated lemon rind 1 cup flour ¼ teaspoon salt Granulated sugar ¼ cup jam of your choice (raspberry, apricot, blackberry, or strawberry work well) Cream together butter and sugar until light and fluffy, then add egg and vanilla. Stir rind, flour, and salt together, then add to the butter mixture. Wrap in waxed paper and chill 2 to 3 hours. Pinch off a piece of dough and roll into a ball about 1 inch in diameter. Roll in granulated sugar, and place it on a greased and floured cookie sheet. Continue with the remaining dough, placing balls 2 inches apart. Bake for 5 minutes at 375 degrees F. With the back of a spoon, make an indentation in the top of each ball. Place a small amount of jam into each indentation. Return to the oven and bake for 8 more minutes, or until the edges are slightly browned. Remove from the oven. Move to a wire rack and cool. Yield: 15 cookies 10. Chewy Peanut Butter Cookies 1 cup butter 1 cup smooth peanut butter ½ cup sugar 1 cup brown sugar 2 eggs 1 teaspoon vanilla 2 ¼ cups oat flour 2 teaspoons baking soda ¼ teaspoon salt 1 cup finely chopped peanuts Beat together butter, peanut butter, and sugars, then mix in eggs and vanilla. Combine oat flour, baking soda, and salt, and mix into peanut butter mixture well. Stir in nuts. Wrap dough in waxed paper and chill about 1 hour. Roll dough into 1 inch balls and place on ungreased baking sheets. Flatten each with the tines of a fork dipped in sugar to make a criss-cross pattern. Bake at 350 degrees F. for 10 minutes, until the edges are golden brown. Cool on sheets. If desired, as soon as the cookies come out of the oven and are still very warm, press a chocolate kiss into the center of each one, and allow to cool. Yield: 50 cookies 11. Peanut Butter Oatmeal Drops 2 cups granulated sugar ¼ cup unsweetened cocoa powder ½ cup milk ½ cup butter ½ cup vanilla 2 ½ cups quick oats Frosting 2 ½ cups confectioners’ sugar ½ teaspoon cream of tartar 2 egg whites Chocolate chips or chocolate kisses In a saucepan, bring sugar, cocoa, milk, and butter to a boil, stirring. Cook 1 minute, then remove from heat. Add peanut butter and vanilla and mix well. Pour over the oats in a large bowl. Mix again, and drop by teaspoonfuls onto a cookie sheet lined with wax paper. To prepare frosting, in a medium bowl, beat confectioners’ sugar, cream of tartar, and egg whites at high speed until stiff. Flatten warm cookies slightly with fingers and decorate with frosting and a chocolate kiss, or chocolate chips. Chill 1 hour. Serve immediately or store, covered, in the refrigerator. Yield: 4 dozen cookies 12. Chocolate Orange Cookies 2 ½ cups sifted flour 2 teaspoons baking powder ¼ teaspoon salt 1 cup margarine ½ cup sugar ¾ cup packed brown sugar 2 eggs, beaten 1 ½ tablespoon orange liqueur 1 ½ tablespoons orange peel 1 cup chopped, toasted hazelnuts 2 cups semisweet chocolate chips Glaze 1 cup semisweet chocolate chips ½ cup chopped, toasted hazelnuts Sift flour, baking powder, and salt together, and set aside. Cream margarine, sugar, and brown sugar until light and fluffy, then blend in eggs. Add sifted ingredients, liqueur, and peel, mixing thoroughly, then fold in nuts and chocolate chips. Drop by teaspoonfuls onto ungreased baking sheets and bake at 325 degrees F. for about 20 minutes. Transfer to wire racks and cool completely. While the cookies are cooling, make the glaze. Melt chocolate in the top of a double boiler over simmering water. Remove from heat and dip bottom of cookies in the chocolate glaze. Dip chocolate- coated bottoms in the chopped nuts and replace on baking sheets. Chill until chocolate is firm. Yield: 48 cookies 13. Kringles ¾ cup butter ½ cup granulated sugar 3 hard boiled egg yolks, sieved 1 raw egg ½ - ¾ teaspoons ground cardamom 2 cups all-purpose flour 1 egg white beaten with 1 tablespoon water ¼ cup coarse sugar, or colored sugar Preheat oven to 375 degrees F. and grease several cookie sheets. In a medium-size bowl with a wooden spoon or electric mixer, beat butter, sugar, egg yolks, raw egg, and cardamom until light and fluffy. Stir in flour, mixing with hands until dough is stiff. Divide into four parts. Refrigerate, wrapped in plastic, for several hours. On floured surface, working one part at a time, take a tablespoon of dough and roll into a 7 inch long thin rope. Shape into a pretzel shape and place on a greased cookie sheet. Continue to make pretzels until dough is used up, spacing 2 inches apart on cookie sheets. Brush with beaten egg white, then sprinkle with colored sugar. Bake 10 to 12 minutes until golden brown. Cool on racks and store in covered tin. Yield: About 2 ½ dozen 14. Candy Cane Cookies 2 ½ cups all-purpose flour ½ teaspoon salt 1 cup, butter, softened 1 cup confectioners’ sugar 1 egg 1 teaspoon peppermint extract 1 teaspoon vanilla Red food coloring Preheat oven to 350 degrees F. Blend flour and salt in a small bowl. In a large bowl, beat butter and sugar until light and fluffy. Beat in egg and extracts well, then stir in flour and salt. Divide dough in half and color one half with 8 drops red food coloring. Refrigerate, wrapped in plastic, for two hours. Working with 1 teaspoon of dough at a time, form 5 inch long cylinders of each color. Twist one cylinder of each color together and bend to look like a candy cane. Bake 12 to 15 minutes. Cool on racks. Yield: About 4 dozen 15. Polar Bear Claws (Butter Cookies) 1 cup butter, softened ¾ cup granulated sugar 2 ½ cups flour 4 oz. ground almonds ¼ teaspoon cloves Confectioners’ sugar Cream together butter and sugar, then stir in flour, almonds, and cloves. Wrap dough in waxed paper, and chill at least 1 hour. Butter 6 madeleine pans thoroughly. Press 2 tablespoons of dough into each form. Bake at 350 degrees F. for 15 to 20 minutes, until nicely browned. Turn out hot cookies onto a board sprinkled with confectioners’ sugar, and dust the tops as well. Cool on the board. Yield: 48 cookies 16. Pinwheels ½ cup butter, softened 1 cup granulated sugar 1 egg 1 teaspoon vanilla 1 ¼ cups all-purpose flour ¼ teaspoon salt 1 ½ teaspoon baking powder 1 ounce unsweetened chocolate, melted In a large bowl, beat butter at medium speed until light and fluffy. Gradually add sugar, egg, and vanilla while continuing to beat. Sift flour into a small bowl with salt and baking powder and add to butter mixture. Mix well. Divide dough in half and mix chocolate into one half. Wrap both halves in plastic and refrigerate for several hours. Roll out plain and chocolate dough separately into oblongs about 1/8 inch thick. Place dark dough on top of light dough and roll up layers together, jelly-roll fashion. Wrap and refrigerate again overnight. Preheat oven to 400 degrees F. and grease several cookie sheets. Cut roll into 1/8 inch thick slices and place on greased cookie sheets, spacing about 1 inch apart. Bake 8 minutes. Cool on racks. Yield: 3 dozen cookies 17. Raspberry Poinsettia Blossoms ¾ cup butter or margarine, softened ½ cup sugar 1 teaspoon vanilla 1 box (4-serving size) raspberry-flavored gelatin 1 egg 2 cups all-purpose flour 2 tablespoons yellow candy sprinkles In large bowl, beat butter, sugar, vanilla, gelatin and egg with electric mixer on medium speed, or mix with spoon. On low speed, beat in flour. Shape dough into 1 1/4-inch balls. Cover and refrigerate 1 hour. Heat oven to 375°F. On ungreased cookie sheets, place balls about 2 inches apart. With sharp knife, make 6 cuts in top of each ball about three-fourths of the way through to make 6 wedges. Spread wedges apart slightly to form flower petals (cookies will separate and flatten as they bake). Sprinkle about 1/8 teaspoon yellow candy sprinkles into center of each cookie. Bake 9 to 11 minutes or until set and edges begin to brown. Cool 2 to 3 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 15 minutes. Yield: 3 dozen cookies 18. Easy Santa Cookies 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies 2 cups powdered sugar 2 tablespoons butter or margarine, softened 2 to 3 tablespoons milk 2 to 3 drops red food color 68 semisweet chocolate chips (about 1/4 cup) 34 cinnamon candies 2/3 cup coconut 34 miniature marshmallows Freeze cookie dough at least 1 hour. Heat oven to 350°F. Cut chilled dough into 1/4-inch slices. (Return dough to freezer if it becomes too soft to cut.) On ungreased cookie sheet, place slices 3 inches apart. Bake 8 to 12 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 5 minutes. In small bowl, beat powdered sugar, butter and enough milk until smooth and desired spreading consistency. In small bowl, place half of frosting. Add red food color; stir until blended. Frost cooled cookies with red and white frosting. Use small amount of frosting to attach chocolate chips for eyes and cinnamon candy for nose. Gently press coconut into white frosting for beard. Press marshmallow into red frosting for tassel on cap. Let stand until frosting is set. Store between sheets of waxed paper in tightly covered container. Yield: 32 cookies 19. Cereal Holly Wreaths 2 cups Cheerios® Cereal 1 cup (6 1/2 oz.) green candy melts or coating wafers 1 tablespoon red cinnamon candies Line 1 cookie sheet with foil. Place cereal in large bowl. Melt candy melts as directed on package. Pour melted candy over cereal; toss to mix. For each wreath, drop about 3 tablespoons mixture onto foil-lined cookie sheet. With fingers, shape into 3-inch wreath with 1-inch center opening. Immediately decorate with cinnamon candies. Let stand about 5 minutes or until set. Yield: 12 wreaths 20. Christmas Ornament Cookies 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies 1 egg white, beaten 1 tablespoon red sugar 1 tablespoon green sugar 12 small gumdrops, cut in half Heat oven to 350°F. Cut cookie dough lengthwise into 3 long slices (see diagram). On work surface, separate slices with rounded sides down. Lightly brush all cut surfaces with beaten egg white. Sprinkle egg white area of 1 rounded slice with red sugar. Place middle slice on top; sprinkle with green sugar. Place remaining rounded slice, egg white side down, on top; press firmly and if necessary, reshape into roll. Wrap roll in plastic wrap; freeze 30 minutes. Cut roll into 24 slices; place 1 inch apart on ungreased cookie sheets. Bake 9 to 11 minutes or until edges are light golden brown. Immediately press gumdrop half onto outer edge of each cookie to resemble ornament hanger; remove from cookie sheets to cooling racks. Yield: 2 dozen cookies 21. Cranberry Orange Biscotti ½ cup sugar ½ cup firmly packed brown sugar ¼ cup butter or margarine, softened 2 teaspoons grated orange peel 3 eggs 3 cups all-purpose flour 3 teaspoons baking powder ¾ cup sweetened dried cranberries, chopped ¼ cup chopped almonds Glaze 8 oz white chocolate baking bar, chopped 1 cup dark chocolate chips 1 teaspoon grated orange peel Heat oven to 350°F. Spray 1 large or 2 small cookie sheets with cooking spray. In 4-quart bowl, beat sugar, brown sugar and butter with electric mixer on medium speed until well blended. Add 2 teaspoons orange peel and the eggs; beat well. Stir in flour and baking powder; mix well. Stir in cranberries and almonds. Shape dough into 3 rolls, each about 7 inches long. Place rolls at least 3 inches apart on cookie sheet; flatten each to form 3/4-inch-thick rectangle, about 3 inches wide and 7 inches long. Bake 20 to 25 minutes or until rectangles are light golden brown and centers are firm to the touch. Place rectangles on cooling racks; cool 5 minutes. Wipe cookie sheet clean. With serrated knife, cut each rectangle into 1/2-inch slices; place, cut side up, on cookie sheet. Bake 6 to 8 minutes or until top surface is slightly dry. Turn cookies over; bake 6 to 8 minutes longer or until top surface is slightly dry. Remove cookies from cookie sheets; cool completely on cooling racks. Melt white chocolate in 2-quart heavy saucepan over low heat, stirring until smooth. Remove from heat; dip 1 long side of each of 24 cookies into chocolate. Place on waxed paper until chocolate is set. In another 2-quart heavy saucepan, melt dark chocolate over low heat, stirring until smooth. Remove from heat; dip 1 long side of remaining 24 cookies into chocolate. Place on waxed paper until chocolate is set. Store tightly covered. Yield: 4 dozen cookies 22. Ginger Macaroons 3 egg whites 2/3 cup sugar 3 tablespoons all-purpose flour 1 teaspoon pumpkin pie spice 1/8 to 1/4 teaspoon ground ginger ¼ teaspoon salt ¼ cup finely chopped candied ginger 2 cups flaked coconut 1/3 cup semisweet chocolate chips 1 teaspoon shortening Heat oven to 325°F. Spray cookie sheets with baking spray with flour. In large bowl, beat egg whites with electric mixer on high speed until frothy. Gradually beat in sugar until stiff. In small bowl, stir together flour, pumpkin pie spice, ground ginger and salt; fold into beaten egg whites. Fold in candied ginger and coconut. Drop by tablespoonfuls 2 inches apart onto cookie sheets. Bake 15 to 20 minutes or until macaroons feel firm and are very lightly browned. Cool 10 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes. In small microwavable bowl, place chocolate chips and shortening. Microwave uncovered on High 30 seconds; stir until melted and smooth. Drizzle over cookies. Yield: 2 ½ dozen cookies 23. Christmas Tree Cookies Cookie Dough 2/3 cup sugar 2/3 cup butter, softened 1 teaspoon vanilla 1 egg 1 ¾ cups All-Purpose Flour 1 teaspoon baking powder ½ teaspoon salt Topping Dough ¼ cup powdered sugar ¼ cup butter, softened ¾ cup All-Purpose Flour 6 tablespoons milk Green, yellow and red food color In large bowl, combine sugar, 2/3 cup butter, vanilla and egg; beat until light and fluffy. Add 1 3/4 cups flour, baking powder and salt; mix until well blended. Cover with plastic wrap; refrigerate 1 hour for easier handling. Meanwhile, in small bowl, combine powdered sugar and 1/4 cup butter; mix well. Add 3/4 cup flour and milk; mix at low speed just until blended. Add additional flour if necessary to reduce stickiness. To half of topping dough, add green food color; mix well. Divide remaining topping dough in half. Add yellow food color to one half; mix well. Add red food color to other half; mix well. Place 3 topping doughs in separate decorating bags fitted with desired tips or resealable food storage plastic bags with small hole cut in one bottom corner of each. Heat oven to 375°F. On lightly flowered surface, roll out half of cookie dough at a time to 1/8-inch thickness. Keep remaining dough refrigerated. Cut with floured tree-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheets. Decorate cookies as desired with colored dough in bags. Bake at 375°F. for 6 to 9 minutes or until firm and edges are light golden brown. Immediately remove from cookie sheets. Cool completely. Yield: 4 dozen cookies 24. Christmas Confetti Cookies 1 roll (18 oz) Pillsbury® refrigerated sugar cookies 2 tablespoons all-purpose flour 2 tablespoons red, green and white decors or candy sprinkles 1 container (12 oz) fluffy white whipped ready-to-spread frosting Heat oven to 350°F. In large re-sealable food-storage plastic bag, place cookie dough, flour and decors. Seal bag; squeeze to mix. Shape dough into 32 (1-inch) balls; place 2 inches apart on ungreased cookie sheets. Bake 9 to 12 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Serve cookies with bowl of frosting for dipping. If desired, sprinkle on additional decors. Yield: 32 cookies 25. Holiday Sandwich Cookies 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies ½ cup miniature candy-coated semisweet chocolate baking bits ¾ cup white vanilla baking chips ¾ cup vanilla ready-to-spread frosting (from 16-oz container) Heat oven to 350ºF. In large bowl, break up cookie dough. Stir in chocolate baking bits. Shape dough into 3/4-inch balls; place 2 inches apart on ungreased cookie sheets. With glass dipped in sugar, flatten each ball slightly. Bake 8 to 10 minutes or until edges are golden brown. Immediately remove from cookie sheets; place on cooling racks. Cool completely, about 15 minutes. In medium microwavable bowl, microwave vanilla baking chips on High 20 to 30 seconds or until melted, stirring every 15 seconds. Stir in frosting until smooth. For each sandwich cookie, spread 1 to 2 teaspoons frosting mixture on bottom of 1 cookie. Top with second cookie, bottom side down; press gently. Yield: 30 sandwich cookies “ Merry Christmas to all, and to all a good night.” ~Santa Clause ‘Twas the Night Before Christmas Clement Clarke Moore For more fun recipes, join the blog community at Faith, Friendship, and Food www.faithfriendshipandfood.blogspot.com |
Certain information and recipes from Pillsbury.com, The Christmas Treasury: Christmas Cookies, and my own personal collection. Cited under United States copyright law, Chapter I, Section 107 Fair Use Limitations on Exclusive Rights, All Rights Reserved www.sinclairinkspot.com |
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