‘Tis the season for baking homemade cookies and other festive treats in your Long Island home’s kitchen. Some of our homes have propane fueled ranges and kitchen appliances. There are many benefits to gas stoves, including immediate heat impact and even distribution. Many professional chefs favor gas for cooking.

While many people use this highly effective fuel, it does have some built-in dangers that anyone using propane equipment should be aware of. It is very possible to sustain a severe injury from using propane gas improperly. Being aware of potential dangers associated with the volatile gas could save lives.

If your range is fueled by propane, here are a few facts and safety tips to help keep you safe this holiday season:

• Propane smells like rotten eggs. If you suspect a leak, evacuate your household and contact 911 or your local fire department immediately. Do not return to your home until the fire department or qualified service technician determines the area is safe.
• Propane burns with a bluish hue. Any other color flame should be assessed by a professional technician to ensure your equipment is working properly.
• During power outages, your range should not be used as a source of heat.
• If your propane range or appliance is not working properly, schedule a maintenance call and have a trained technician service your system. This is not a job for the household handyman.

Now, for the fun stuff! In honor of the holiday season, here are some delicious and fun cookie recipes for you to make with your family.

Classic Sugar Cookies (recipe courtesy of Betty Crocker)

Ingredients

• 1 ½ cups powdered sugar
• 1 cup butter or margarine, softened
• 1 teaspoon vanilla
• ½ teaspoon almond extract
• 1 egg
• 2 ½ cups Gold Medal™ all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• Granulated sugar or colored sugar

Directions

1. Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours.
2. Heat oven to 375ºF. Lightly grease cookie sheet.
3. Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. Sprinkle with granulated sugar. Place on cookie sheet.
4. Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet. Cool on wire rack.

Cake Mix Peanut Butter Cookies (recipe courtesy of Betty Crocker)

Ingredients

• 1 box Betty Crocker™ SuperMoist™ yellow cake mix
• ¼ cup packed brown sugar
• 2 tablespoons water
• 1 cup creamy peanut butter
• ¼ cup shortening or vegetable oil
• 2 eggs
• Granulated sugar

Directions

1. Heat oven to 375°F (350°F for dark or nonstick pans). In large bowl, beat cake mix, brown sugar, water, peanut butter, shortening and eggs with electric mixer on medium speed until smooth.
2. Shape dough into 1-inch balls. Roll in granulated sugar and, on un-greased cookie sheet, place 2 inches apart. Flatten in crisscross pattern with fork dipped in sugar.
3. Bake 10 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Store covered.

Molasses Chewies (recipe courtesy of Betty Crocker) 

Ingredients

• 2 cups Gold Medal™ all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons pumpkin pie spice
• ½ teaspoon salt
• ¾ cup butter or margarine, softened
• 1 cup granulated sugar
• ¼ cup molasses
• 1 egg
• 1/3 cup turbinado sugar (raw sugar) or coarse sugar

Directions

1. Heat oven to 350°F. Spray cookie sheet with cooking spray.
2. In medium bowl, mix flour, baking soda, pumpkin pie spice and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add molasses and egg, beating until combined. On low speed, beat in flour mixture until blended. Shape dough into 1-inch balls; roll in turbinado sugar. On cookie sheet, place balls 2 inches apart.
3. Bake 12 minutes or until edges are set. Cool 5 minutes; remove from cookie sheet to cooling rack. 

Easy Russian Tea Cakes (recipe courtesy of Betty Crocker)

Ingredients

• 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
• ½ cup Gold Medal™ all-purpose flour
• ½ cup butter, melted
• 1 egg
• ¾ cup finely chopped pecans
• 1 ½ cups powdered sugar

Directions

1. Heat oven to 350°F. 
2. In large bowl, mix cookie mix, flour, melted butter and egg with spoon until soft dough forms. Stir in pecans. Press firmly to shape dough into 1 1/4-inch balls. Place 1 inch apart on ungreased cookie sheets.
3. Bake 10 to 12 minutes or until set but not brown. Cool 2 minutes on cookie sheet; remove to cooling rack. Cool 5 minutes. In small bowl, place powdered sugar. Roll each warm cookie in powdered sugar, and place on cooling rack. Cool completely, at least 20 minutes.
4. Roll cookies again in powdered sugar to coat. Store covered at room temperature.

Enjoy these yummy treats! Happy Holidays from all of us at Dole Fuel Oil.