Grandma's Cookies For Christmas
Yield: 6 dozen
2 c Granulated sugar
1 c Butter, softened
2 Eggs
1 ts Vanilla
5 c All-purpose flour
1 ts Baking soda
1 c Sour cream
COFFEE FROSTING
1 tb Instant coffee granules
1 tb Hot water
6 tb Butter, softened
1 ts Vanilla
3 c Sifted powdered sugar
1/3 c Whipping cream
Beat granulated sugar and 1 cup butter in large bowl until
light and fluffy. Blend in eggs and 1 teaspoon vanilla. Combine flour and
baking soda; add alternately with sour cream, mixing well after each addition.
Refrigerate 6 hours or overnight.
Divide dough into 4 pieces. Roll out 1 piece on lightly floured surface to
1/8" thickness (keep remaining dough refrigerated). Cut into desired
shapes; place on ungreased cookie sheets. Bake at 375F for 10-12 minutes or
until bottoms are golden brown. Repeat with remaining dough. Cool completely.
Frost with Coffee Frosting.
COFFEE FROSTING: Dissolve coffee granules in water. Beat 6 tablespoons
butter in medium bowl until soft. Stir in coffee mixture and 1 teaspoon
vanilla. Add powdered sugar; mix until well combined. Gradually add cream until
good spreading consistency.
Candy Cane
Cookies
Yield: 2 1/2 dozen
2 c Butter
1 1/2 c Sugar
4 Egg yolks
2 ts Vanilla
4 1/2 c Unbleached flour
1/2 ts Salt
3 tb Peppermint candy
Red food colouring
Preheat oven to 350F.
Cream together butter and sugar. Add egg yolks and vanilla and mix well. Sift
flour and salt together and beat into butter mixture until well mixed.
When ready, divide dough in half. To one half, add 1/2 ts. red food colouring.
Using about a tablespoon of dough, roll a 4" strip of each colour (no
fatter than a pencil). Take each tablespoon of cookie dough and roll in hands
to form rough cylinder. Then put on flat surface vertically. Using fingers and
palm in same direction, gently roll left and right until the size of a pencil.
Place the two coloured rolls side-by-side and press lightly together. Gently
twist like a rope and place on an ungreased cookie sheet 1" apart. Curve
the top like a candy cane and bake in a pre-heated oven for about 15 minutes;
do not brown.
Sprinkle with crushed peppermint candy before cool.
Candy Cane
Twists Recipe
Yield: 4 dozen
2 c All purpose flour
1/3 c Sugar
1/4 ts Baking powder
3/4 c Butter
5 To 7 Tbsp. ice water
1/2 ts Vanilla
1/4 c Seedless raspberry jam
Powdered Sugar Frosting
Stir together flour, sugar, baking powder, and 1/2 tsp. salt.
Cut in butter till mixture resembles coarse crumbs. Sprinkle 1 Tbsp. water and
the vanilla over part of the flour mixture. Gently toss with a fork; push to
side of bowl. Repeat with remaining water, a Tablespoon at a time, till all is
moistened. Form into a ball. Cover and chill 30 minutes or till easy to handle.
Divide dough into quarters. On a lightly floured surface, roll two of the
quarters into 12 x 4 inch rectangles. Spread each rectangle with jam. Roll
remaining quarters of dough into 12 x 4 inch rectangles. Carefully place a
plain rectangle over each rectangle spread with jam. Trim edges even. Cut each
rectangle into twenty four 4 x 1/2 inch strips. Twist each strip twice. Shape
each strip into a cane on a lightly greased cookie sheet. Bake in a 375F oven
for 10 to 12 minutes or till edges are firm and bottoms are light brown. Cool
on wire rack. Place powdered sugar frosting in decorating bag fitted with
writing tip. Pipe frosting on light portions of each cane.
Powdered Sugar Frosting: Stir together 1 cup
sifted powdered sugar and enough hot water ( 1 to 2 Tbsp.) to make of frosting
consistency.
Angel Cookie
Yield: 3 dozen
1/2 c Shortening
1/2 c Cream cheese, softened
1 c Light brown sugar
1/2 c Granulated sugar
2 Eggs
3 c Flour
1/2 ts Baking soda
1/2 ts Salt
1 tb Vanilla
2 c Candied fruit, mixed
2 c Broken pecans or almonds * firmly packed
Preheat oven to 350F. In a large bowl, cream shortening and cream cheese
until smooth and fluffy. Add sugars and eggs, mixing well. In a seperate bowl,
sift flour, baking soda and salt together. Add flour mixture to egg and sugar
mixture; add vanilla. Mix well. Add candied fruit and nuts. Drop by rounded
spoonfuls onto lightly oiled cookie sheet and bake at 350F for about 10-12
minutes.
The cookies will be just browned at the edges. Hint: You may have to mix
candied fruit and nuts in with your hands; a little shortening on your fingers
will keep the mixture from sticking.
Christmas
Slices
Yield: 7 dozen
1 c Sugar
1 c Margarine or butter, softened
2 Eggs
1 1/2 ts Vanilla
3 c All-purpose flour
1 ts Salt
1/2 ts Baking soda
Mix sugar, margarine, eggs, & vanilla. Stir in remaining
ingredients. Divide into 3 equal parts. Shape each part into a roll, about 1
1/2 inches in diameter. Wrap & refrigerate at least 4 hrs.
Heat oven to 400F. Cut rolls into 1/8 inch slices. Place about 1 inch apart on
ungreased cookie sheet/bake 8 to 10 min. Immediately remove from cookie sheet.
Fruit Cookie
Recipe
Yield: 6 dozen
1/2 c Shortening
1/2 c Brown sugar; firmly packed
2 Eggs
1/2 ts Vanilla
1/2 ts Baking Soda
1 1/2 tb Buttermilk
1 c Flour
1/4 ts Allspice
1/4 ts Nutmeg
1/4 ts Cinnamon
1/4 c Bourbon
1/2 lb White raisins
1/2 lb Candied cherries
1/2 lb Candied pineapple
1/2 c Flour
1 1/2 c Pecans; chopped
Cream shortening and sugar; beat in eggs and add vanilla. Dissolve soda in
buttermilk. Combine 1 c. flour and spices; add to creamed mixture alternately
with buttermilk and bourbon. Beat well after each addition. Coat fruit with 1/2
c. flour; stir fruit and nuts into batter. Drop by teaspoonfuls onto greased
baking sheets and bake at 350F for 10-15 min. Makes 6 doz. cookies.
Gingerbread
Cookies Recipe
Yield: 2 dozen
6 c Flour
1 tb Baking soda
1 tb Ginger
1 ts Clove
1 ts Cinnamon
1 ts Nutmeg
1/2 ts Salt
1 c Crisco
1 c Molasses
1 c Brown sugar
1/2 c Water
1 Egg
1 ts Vanilla
Mix flour, soda, spices and salt. Beat shortening, molasses,
sugar, water, egg and vanilla until well blended. Gradually beat in flour
mixture. Will be soft. Divide into fourths. Pat each 1/4 into 1" thick
round. Wrap in plastic and refrigerate at least 3 hours or up to 1 week.
Roll on lightly floured surface to 1/8" thick, cut with ginermen cutters
and bake at 350F for 10-12 minutes. Cool slightly on cookie sheet, then
transfer to wire racks to cool completely. Decorate with Royal Icing.
Shortbread
Cookies Recipe
Yield: 1 dozen
1 c Butter
1/2 c Sugar
1 ts Vanilla extract
2 c Flour
2 pn Salt
Preheat oven to 350F. Cream butter, sugar, and vanilla until light and
fluffy. Mix flour and salt, then beat into butter mixture until thoroughly
blended, to make a soft dough.
To make bars: on work surface dusted with flour, pat dough into rectangle
1/2" thick, 2" wide, and about 17" long. Use knife or fluted
pastry cutter to cut into 1" bars. Use spatula to transfer bars to
ungreased cookie sheet, leaving 1" between bars. Prick each bar with fork
several times. Bake for 20-25 minutes, until lightly colored. Do not overbake;
the bars should not brown. Let cool on cookie sheet for one minute, then
carefully transfer to wire racks to finish cooling.
To make wedges: Dust your hands and ungreased cookie sheet with flour. Pat
dough into ball. Pat ball into flat disk about 1/2" thick and 7" in
diameter on cookie sheet. With edge of plastic ruler dusted with flour, mark
disk in 8 wedges, cutting about halfway through dough, and prick dough all over
and crimp edges with fork. Bake for 30 minutes, then take cookie sheet out and
cut through shortbread on marked lines. Return shortbread to oven for five more
minutes. Let wedges cool on cookie sheet for one minute, then carefully
transfer to wire racks to finish cooling.
Rum Dainties
Recipe
Yield: 1 Dozen
1 c Powdered sugar
3 tb Karo syrup; white
2 1/3 tb Cocoa
3 c Vanilla wafers; crushed
1 c Pecans; chopped fine
3/4 oz Rum
To make crumbs, put wafers in plastic bag and roll with rolling pin. Pour
into bowl and mix above ingredients, adding rum last. Shape into balls about
1" in diameter. Roll in powdered sugar and chill.
This mixture is sticky, so keep finger and palms of hands dusted with sugar
while shaping cookies. Store in tin box between layers of wax paper.
Christmas
Ribbon Cookies
Yield: 6 dozen
2 1/2 c Flour
1 1/2 ts Baking powder
1/2 ts Salt
1 c Shortening; softened
1 1/4 c Sugar
1 Egg; unbeaten
1 ts Vanilla
1/4 c Candied cherries; snipped
1 oz (1 square) Unsweetened chocolate, melted
2 tb Poppy seeds
Mix flour, baking powder and salt. Cream shortening until
light and fluffy, gradually adding sugar. Stir in egg and vanilla; beat well.
Blend in flour mixture. Divide dough into 3 parts. Add cherries to one,
chocolate to second, and poppy seeds to third. Into bottom of waxed paper lined
9x5x3-inch pan, pack cherry mixture evenly, then chocolate, then poppy seed.
Refrigerate at least 24 hours. Remove dough from pan; cut in half lengthwise,
then crosswise into 1/4-inch slices. On ungreased cookie sheets, bake 8-10 mins
at 400F just to light brown.
Hazelnut
Balls
Yield: 1 1/2 dozen
1/2 c Shortening
1/4 c Sugar
1 Beaten egg yolk
1 ts Grated lemon peel
1 tb Grated orange peel
1 ts Lemon juice
1 c Cake flour
1/8 ts Salt
1 Slightly beaten egg white
1/2 c Finely diced hazelnuts
9 Candied cherries
Cream shortening with sugar. Add egg yolk, orange and lemon
peels, and lemon juice. Beat until fluffy. Add flour and salt. Chill dough for
approximately 1 hour. Form small balls with teaspoon. Dip in egg white and roll
in chopped nuts. Press half candied cherry in each cookie. Bake at 375F for 1
minute.
Poinsettia
Cookies
Yield: 2 dozen
1 c Butter
1 c Sugar
1 ts Vanilla
1 ts Almond extract
1/2 ts Salt
2 Eggs
3 c Flour; sifted
Preheat oven 325F. NOTE:Cookie
dough must pass easily through a cookie press. It may be necessary to add from
1/4 to 1/2 cup more flour to adjust consistency. Cream all ingredients on mixer
except flour. Work in flour by hand. TO MAKE
POINSETTIAS: Reserve 1/2 cup dough to color green for leaves. Using red
vegetable color, color dough to desired shade. Use sunburst plate of cookie
press for flower.
TO MAKE LEAVES: Using green vegetable color, color
dough to desired shade. Take a pinch of dough in palm of your hand. Roll with
finger of other hand in your palm to tapered shape. Lay on ungreased sheet.
Take a fork dipped in sugar and flatten green to make leaf. Space leaves four
to a row, making 3 rows of leaves. DO ALL LEAVES
FIRST. Then with press filled with red dough, drop out red flower at the
bottom of the leaf. With toothpick, indent center of flower and put silver
dragee in center. Bake at 325F for 10 minutes. Cool on racks. Store in tin box
between layer of wax paper.
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