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| Celtic Radio Community > From Your Kitchen to My Plate > Christmas Cookies! |
| Posted by: Sekhmet 07-Dec-2004, 10:20 AM |
Yes, I'm in a manic Christmas/Yule mood...  I'm slowly slipping into a baking coma, but that's ok. We're still not done. And I'm open for suggestions! So...who has a recipe that they make every year? Who cares if it's basic or mundane? Post it! I'll be digging out mine just as soon as I can pry the cookbook away from my mother. |
| Posted by: freekenny 08-Dec-2004, 12:14 AM |
| O'siyo, It just isn't the Holidays if I don't make Potato Candy..  The great thing about potato candy is one can add any flavoring to it, example Chocolate or Mint to add a bit of 'zing' to it  Mashed Potato Candy: 3/4 cup Mashed potato -- cold 4 Cup Coconut -- shredded 4 Cup Confectioners sugar 1 1/2 Teaspoon Vanilla 1/2 Teaspoon Salt 4 Ounce Baking chocolate Mix potatoes plain mashed (no butter, milk or salt added) and confectioners sugar. Stir in coconut, vanilla and salt. Blend well. Press into one large or two small pans, so that candy is about 1/2 inch thick. Melt chocolate in double boiler, on low heat, do not allow water to boil. Pour over top of candy and cool in refrigerator. Cut in Bite size squares. For variation you can roll in balls, or shape in 1 inch high cones and dip base in Chocolate. ~~ Sty-U  |
| Posted by: Sekhmet 08-Dec-2004, 04:54 AM |
| Gah! Potato candy! I haven't had that in forever. My "adopted" Mama makes something similar, only she uses peanut butter and then rolls it and cuts it into slices. My husband just made very happy noises over my shoulder here. |
| Posted by: Rindy1202 08-Dec-2004, 08:53 AM |
| Sugar Cookies "these melt in your mouth" 1 Cup Powdered sugar 1 Cup vegetable oil 1 Cup Butter 1 teaspoon Vanilla 2 eggs 1 teaspoon Almond extract 1 Cup Cream above together and add 4 1/2 C. flour, 1 tsp cream of tartar, 1 tsp salt, 1 tsp soda Roll into balls or cut with cookie cutters. If crumbly add a little more oil Place on ungreased cookie sheet at 350 degrees 10 minutes or until golden Frosting "makes all the difference in the world 1/4 stick of butter melted 1 Cup powered sugar 1/2 teaspoon "tsp" vanilla 1/2 tsp Almond extract Add milk to desired consistancy |
| Posted by: susieq76 08-Dec-2004, 03:40 PM |
| *goes digging for her brown-eyed susan cookie recipe* |
| Posted by: susieq76 08-Dec-2004, 04:15 PM |
| Brown Eyed Susans Yield: 3 Dozen --------------------------COOKIE-------------------------- 1 c Butter 3 tb Sugar 1 ts Almond extract 2 c Flour 1/2 ts Salt -------------------------FROSTING------------------------- 1 c Confectioner's sugar 2 tb Cocoa 2 tb Hot water 1/2 ts Vanilla Preheat oven to 375°. Cream butter and sugar until light and fluffy. Blend in almond extract. Add flour and salt; mix well. Shape rounded tablespoons of dough into balls. Place on greased cookie sheet. Flatten middle of dough ball with thumb print. Bake 8 - 10 minutes or until golden brown around edges. Let cool. To make Frosting: combine sugar and cocoa. Add water and vanilla and mix well. Place chocolate frosting into thumb print of cooled cookies. OOOHHHH MAMA - I could eat these until the day I die! |
| Posted by: Shadows 08-Dec-2004, 10:35 PM |
| Recipe Name: BISCUITS AU CHOCOLAT Category: 18TH CENTURY Serves: 6 SOURCE FARMER & FARMER 2 oz unsweetened chocolate (2 squares) grated (I use Mexican chocolate) 8 egg whites stiffly beaten 1 cup sugar 4 egg yolks 1/2 Cup flour This recipe dates to 1750 (Farmer & Farmer). If you wish to be authentic, try this recipe with the chocolate available from period sutlers ; the chocolate is mixed with cinnamon and pepper similar to the chocolate of the eighteenth century. Beat chocolate, sugar, & yolks together until thick & creamy. Fold in egg whites. Sift flour over mixture and fold in. Grease muffin tins. Fill half full with mixture. Bake at 325º F for 15-20 minutes or until tops are just firm. Cool before serving. |
| Posted by: Shadows 08-Dec-2004, 10:37 PM |
| Recipe Name: RUM BALLS Category: CANDY Serves: 10 SOURCE FANNIE FARMER COOKBOOK 1 Cup vanilla wafer crumbs, rolled fine 1 Cup finely chopped coconut or pecan meats 1 Cup confectioners' sugar 2 Tblsp cocoa 2 Tblsp white corn syrup 1/3 Cup rum, brandy, or whiskey Prepare vanilla wafer crumbs. Add the remaining ingredients. Mix well. Shape by teaspoons into firm balls. Roll in confectioners' sugar, instant coffee, or dry cocoa. Store tightly covered. Makes about 50 balls. Store at least a week to develop the best flavor. |
| Posted by: Shadows 08-Dec-2004, 10:37 PM |
| Recipe Name: TINA'S NUT COOKIES Category: COOKIES Serves: 48 SOURCE TINA RIDDLE (FRIEND FROM GERMANTOWN, MD.) 5 CUP FLOUR 5 / Tsp. BAKING POWDER 1/2 Tsp. SALT 1 CUP BUTTER (SOFTENED) 6 EGGS 1 1/2 Tblsp VANILLA 3/4 CUP NUTS-WALNUTS,ALMONDS,OR PECANS (CHOPPED) 1 1/2 CUP SUGAR HEAT OVEN TO 350 MIX TOGETHER DRY INGREDIENTS AND SET ASIDE. CREAM BUTTER AND SUGAR. ADD EGGS AND VANILLA. THEN ADD DRY INDREDIENTS AND NUTS. SHAPE BY HAND TO FORM 4 LOAVES. IF BATTER IS TOO STICKY TO HANDLE, ADD A LITTLE MORE FLOUR. BAKE ON GREASED COOKIE SHEETS FOR 30 MINUTES.(2 LOAVES PER SHEET) SLICE WHILE STILL WARM. I DUST MINE WITH POWDERED SUGAR (USE A SIFTER TO DO THIS) |
| Posted by: Shadows 08-Dec-2004, 10:38 PM |
| Recipe Name: NO BAKE PEANUT BUTTER COOKIES Category: COOKIES Serves: 12 SOURCE MRS. (GRANDMA) HINKSTON 2 Cup Sugar 1/2 Cup Butter or margarine 1/2 Cup Milk 1 Tsp. Vanilla 1 Cup Peanut butter 3 Cup Oatmeal (Quick oats) Place first 3 ingredients in saucepan and boil for 3 minutes. Stir in peanut butter until dissolved. Stir in oatmeal and mix well. Drop by teaspoon on cookie sheet to cool. If mixture gets too stiff add more milk. |
| Posted by: Sekhmet 14-Dec-2004, 01:18 PM |
| All I've gotta say is...you people have kept me busily baking for days now. My deep freeze is stuffed, I'm doling out trays of cookies like there's no tomorrow, and I've still got 20 pounds of flour to tear through. Me? Manic? Nahhh. Ok, now that I've ripped the cookbook from my mother's clutches, here's a couple of mine. This one isn't strictly a cookie, but...they're *good*. And if you're like me, after Faire season you get a screaming craving for these. Cinnamon & Sugar Nuts: 1/2 tsp. minced orange peel (lemon's good too) 1/2 tsp. cinnamon 1/3 cup water 2 c. nuts (pecans, almonds, walnuts, whatever strikes your fancy) 3/4 c. sugar If your peel is dried, rehydrate in 2 tsp. water for at least 15 minutes or so. Then combine peel, sugar, cinnamon and water in a sauce pan (make sure to give yourself stirring room), and boil at med/high heat, stirring constantly. Add the nuts and reduce heat to let nuts simmer. Keep stirring till the water cooks off. Once all the water is evaporated, remove from heat (keep stirring!), then spread them out onto a cookie sheet to cool. They should be cooled all the way off inside an hour or so. I stick mine in the pantry to cool 'em even quicker. Store in an airtight container; eat or give away inside two weeks. |
| Posted by: Sekhmet 14-Dec-2004, 01:29 PM |
| Another not-a-cookie-but-we-make-it-for-Christmas recipie: Microwave Caramel Corn 16 cups popped popcorn, in a clean paper grocery bag (trust me on this) 1 stick butter/margarine 1/4 cup corn syrup 1 c. brown sugar, packed 1/2 tsp. salt 1/2 tsp. baking soda Microwave sugar, butter, syrup and salt till boiling (WATCH it...it'll boil sooner than you think). Once you hit the boil, set microwave for 3 minutes and continue boiling. Add baking soda, still till foamy (and it foam..it grows on ya!). Pour mixture over popcorn in the bag, roll top closed, microwave again for one minute. Remove, shake vigorously. Back in for another minute, shake again till all the popcorn's covered. Back in the microwave for another 30 seconds. Remove from bag, spread out on cookie sheet to allow sugar to set up. Store in airtight container. |
| Posted by: freekenny 14-Dec-2004, 01:30 PM | ||
O'siyo Sekhmet, ~  well, anytyme that one of our loved ones make 'strange', happy noises over what we bake then we must be doing something right!! I have used peanut butter while making these and I honestly don't think one can go wrong with any ingredient mixed with potato candy!! ~~ You sound like me with all the baking you are doing! Don't you just love it!! Well, if you run out of things to bake at your home, you are more than welcome to come to my home and help me do some more baking! ~~ I am going to bake some wonderful Gingerbread People Cookies, I suppose someone decided to be 'politically correct' when publishing this recipe! Gingerbread People Cookies (retrieved from AOL. Living) These classic cookies make great holiday ornaments: Prior to baking, make a hole in the top of each using a wooden pick; string baked, cooled cookies with yarn, and hang them on the tree or mantel. 2 1/4 cups all-purpose flour 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 6 tablespoons granulated sugar 1/4 cup butter or stick margarine, softened 1/2 cup molasses 1 large egg white Cooking spray 2 tablespoons dried currants 1 1/4 cups powdered sugar 2 tablespoons lemon juice 1/4 teaspoon vanilla extract Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour and next 7 ingredients (flour through cloves) in a bowl, and set aside. Combine granulated sugar and butter in a large bowl; beat at medium speed of a mixer 5 minutes. Add molasses and egg white; beat well. Add flour mixture to sugar mixture; beat at low speed until well-blended. Divide dough in half, and shape each half into a ball, and wrap in plastic wrap. Chill 1 hour. Preheat oven to 350°. Working with 1 half of dough at a time (keep remaining half chilled until ready to use), roll the dough to a 1/8-inch thickness on a heavily floured surface; cut with a 2 1/2-inch boy or girl cookie cutter. Place gingerbread cookies 1 inch apart on baking sheets coated with cooking spray. Arrange currants on cookies as buttons. Bake at 350° for 8 minutes. Remove from pans; cool on wire racks. Combine the powdered sugar, lemon juice, and vanilla in a small bowl. Spoon into a decorating bag or a heavy-duty zip-top plastic bag with a tiny hole snipped in 1 corner of bag, and decorate as desired. ~~Sty-U |
| Posted by: freekenny 14-Dec-2004, 01:40 PM |
| O'siyo, ~ Well, again, not a cookie recipe but, I am going to make these! They sound divine!! Instead of all of them with marshmallow filling I am going to try my hand at filling them with custard ~ I got this recipe from AOL. Living/Food Devil's Food Cupcakes with Marshmallow Filling 3/4 cup (3/8 lb.) butter, at room temperature 1 1/2 cups sugar 2 large eggs 2 cups all-purpose flour 1/2 cup Dutch-process unsweetened cocoa 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1 jar (7 oz.) marshmallow cream Chocolate Cream Cheese Frosting 1. In a bowl, with a mixer on medium speed, beat butter and sugar until smooth. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed. 2. In another bowl, mix flour, cocoa, baking powder, and salt. Stir in half the flour mixture into butter mixture. Stir in milk just until blended. Add remaining flour mixture and stir just until incorporated. Spoon batter equally into 16 muffin cups (1/3-cup capacity; cups should be almost full) lined with paper baking cups. 3. Bake in a 350º regular or convection oven until tops spring back when lightly pressed in the center or a wooden skewer inserted into the center comes out clean, about 20 minutes. Let cool in pans on racks for 5 minutes; remove cupcakes from pans and set on racks to cool completely, at least 30 minutes. 4. With a small, sharp knife, cut a cylinder about 3/4 inch wide and 1 inch deep from the center of the top of each cupcake. Trim off and discard about 1/2 inch from bottom of each cylinder. With a knife, hollow out a small cavity inside each cupcake. 5. Spoon marshmallow cream into pastry bag fitted with a 1/2-inch plain tip. Twist end of bag tightly to secure. Place tip in cavity of one cupcake; without moving tip, squeeze filling into cavity, to 1/4 inch from top. Repeat to fill remaining cupcakes. Insert cake cylinders into holes. 6. Spoon chocolate cream cheese frosting into another pastry bag, fitted with a 3/4-inch star tip, and pipe onto tops of cupcakes, or spread on cupcakes with knife. ~~ Diet? What diet?? ~Sty-U |
| Posted by: Sekhmet 14-Dec-2004, 01:58 PM |
| There is NO such thing as a diet over the holidays. None. ::rummaging for her ginger snap recipe:: |
| Posted by: Shadows 14-Dec-2004, 02:09 PM |
| Recipe Name: BISCOTTI Category: ITALIAN Serves: 12 3 cups Flour 1 1/2 teaspo Baking powder 1 1/2 teaspo Orange zest 3 ounce Butter 3/4 cup Sugar 3 Eggs 3/4 cup Walnuts chopped 1/2 teaspo Anise extract The secret to this popular Italian cookie is the double baking process. Makes 3 dozen Pre-heat oven to 350. Lightly spray oil onto a large cookie sheet. Combine the flour, baking powder, and zest. Set aside. Cream the butter and sugar in a mixer. With the mixer running, add 1 egg at a time. Add the flour mixture and blend well. Add the anise extract and walnuts and blend well. Place the dough on a floured board and form 2 12" logs. Place on the cookie sheet and bake for 15 minutes. Allow to cool 15 minutes. Reduce the oven to 300. Cut the logs into 1/2 slices, cutting diagonally. Place on cookie sheet and bake for 15 minutes, turning once. Cool. Store in an airtight container. |
| Posted by: Shadows 14-Dec-2004, 02:11 PM |
| Recipe Name: ENGLISH TOFFEE BARS Category: COOKIES Serves: 36 1/2 Cup Butter 2 Cup All-purpose flour 1 Cup Packed light brown sugar 1 Cup Pecan halves TOFFEE TOPPING: 1 Cup Milk Chocolate Chips - (Hershey's) Heat oven to 350 degrees Fahrenheit. In large bowl, combine butter, flour and brown sugar. With pastry blender or fork, cut in butter until fine crumbs form (a few large crumbs may remain). Press into ungreased 13x9x2-inch baking pan. Sprinkle pecans over crust. Prepare Toffee Topping; drizzle evenly over pecans and crust. Bake 20 to 22 minutes or until topping is bubbly and golden; remove from oven. Immediately sprinkle milk chocolate chips over top; press gently onto surface. Cool completely in pan on wire rack. Cut into bars. About 36 bars. Toffee Topping: In small saucepan, combine 2/3 cup butter and 1/3 cup packed light brown sugar; cook over medium heat, stirring constantly, until mixture comes to a boil. Continue boiling, stirring constantly, 30 seconds. Use immediately. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master compatible format |
| Posted by: Shadows 14-Dec-2004, 02:13 PM |
| Recipe Name: HERSHEY'S CLASSIC CHOCOLATE CHIP COOKIES Category: COOKIES Serves: 60 2 1/4 Cup All-purpose flour 1 ts Baking soda 1/2 ts Salt 1 Cup Butter; softened 3/4 Cup Granulated sugar 3/4 Cup Packed light brown sugar 1 ts Vanilla extract 2 Each Eggs 12 Ounces Semi-Sweet Chocolate Chips Each - (Hershey's) 1 Cup Chopped nuts (optional) Heat oven to 375 degrees Fahrenheit. Stir together flour, baking soda and salt. In large bowl, beat butter, granulated sugar, brown sugar and vanilla with electric mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies. Classic Chocolate Chocolate Chip Cookies: Add 1/3 cup Hershey's Cocoa to flour mixture. Pan Recipe: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 375 degrees Fahrenheit 20 minutes or until lightly browned. Cool completely; cut into bars. About 4 dozen bars. Skor & Chocolate Chip Cookies: Use 1 cup finely chopped Skor bars and 1 cup Hershey's Semi-Sweet Chocolate Chips in place of 2 cups chocolate chips; omit nuts. Drop and bake as directed. Ice Cream Sandwich: Press one small scoop of vanilla ice cream between two cookies. High Altitude Directions Increase flour to 2-2/3 cups. Decrease baking soda to 3/4 teaspoon. Decrease granulated sugar to 2/3 cup. Decrease packed light brown sugar to 2/3 cup. Add 1/2 teaspoon water with flour. Bake at 375 degrees Fahrenheit, 5 to 7 minutes or until top is light golden with golden brown edges. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master compatible format |
| Posted by: Shadows 14-Dec-2004, 02:15 PM |
| last one for today... I promise: Recipe Name: DOUBLE-DECKER FUDGE Category: CANDIES Serves: 2 1 Cup Reese's Peanut Butter Chips 1 Cup Hershey's Chocolate Chips Each - (Semi Sweet or Hershey's Each - Mini Chips Semi-Sweet Each - Chocolate) 2 1/4 Cup Sugar 7 Ounces Marshmallow creme 3/4 Cup Evaporated milk 1/4 Cup Butter 1 ts Vanilla extract Line 8-inch square pan with foil, extending foil over edges of pan. Measure peanut butter chips into one medium bowl and chocolate chips into second medium bowl. In heavy 3-quart saucepan, combine sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 5 minutes. Remove from heat; stir in vanilla. Immediately stir one-half hot mixture (1-1/2 cups) into peanut butter chips until chips are completely melted; quickly pour into prepared pan. Stir remaining one-half hot mixture into chocolate chips until chips are completely melted. Quickly spread over top of peanut butter layer. Cool completely. Remove from pan; place on cutting board. Peel off foil; cut into 1-inch squares. Store tightly covered. About 5 dozen pieces or about 2 pounds candy. Variations: Peanut Butter Fudge: Omit chocolate chips; place 1-2/3 cups (10-oz. pkg.) Reese's Peanut Butter Chips in large bowl. Cook fudge mixture as directed above; add to chips, stirring until chips are completely melted. Pour into prepared pan; cool to room temperature. Chocolate Fudge Omit peanut butter chips; place 2 cups (12-oz. pkg.) Hershey's Semi-Sweet Chocolate Chips or Hershey's Mini Chips Semi-Sweet Chocolate in large bowl. Cook fudge mixture as directed above; add to chips, stirring until completely melted. Pour into prepared pan; cool to room temperature. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master compatible format |
| Posted by: freekenny 14-Dec-2004, 02:22 PM | ||
O'siyo Sekhmet, ~ You are my new best O'ginalli (friend)!! ~~ Dear Shadows, you are going to diet with me after the Holidays correct? I mean, you are posting some pretty fantastic recipes and I can only hold You responsible for any major weight gain!!  ~Sekhmet, I would be most thankful if you find that ginger snap recipe!! I made one from an old recipe from an O'ginalli of mine and although they turned out tasty, I am not used to that particular recipe...I think the molasses in it was too much..so would love to try out your recipe! ~~Sty-U |
| Posted by: Sekhmet 14-Dec-2004, 02:24 PM |
| Gingersnaps 2c. flour 2tsp. baking soda 1/4 tsp. salt 3/4 c. crisco 1 c. sugar 1 egg 1/4 c. molasses 1tsp. each of ginger, cinnamon and cloves 1/3 c. sugar (in a separate cup to roll the dough balls in) Combine dry goods in a separate bowl, put to the side. Beat sugar and shortening together, then add egg, molasses and spices. Divide the dry ingredients in two parts and blend in slowly. Emphasis on *slowly*. Roll the dough into a big ball, cover and chill overnight. Preheat oven to 350. Roll little balls about an inch and a half wide onto an ungreased (I like non-stick) cookie sheet. Roll the balls in the sugar set aside for this purpose. Bake 13-15 minutes. Remove from oven, let them cool a couple of minutes, then remove to a cooling rack. If you like your snaps crunchy, put them in an airtight container. If you like 'em chewy, put them in something like a cookie tin or jar. I do half and half.  |
| Posted by: Rindy1202 20-Dec-2004, 08:02 PM | ||
Sekmhet I made up the dough for your gingersnaps I will make them tomorrow. Looks like a excellent recipe. YUM> Slainte Rindy |
| Posted by: Sekhmet 20-Dec-2004, 11:40 PM |
| I'm gonna have to do another batch of these. They've been sacrificed to lunches and my little sawed off cookie monsters. LOL They're popular around here...I bring home a bag of store-bought ones and I get dirty looks anymore. |
| Posted by: freekenny 21-Dec-2004, 01:37 PM |
| O'siyo, ~ Sekhmet, your Gingersnap Recipe turned out fantastic! I went on a baking frenzy Sunday and made your recipe as well as a few others in this forum! ~Made Shadows recipe he posted for Biscotti, turned out great! Made the Devil's Food Cake Cupcakes..lets just say a couple of my god-children helped with those and more were eaten than stuffed with Marshmallow Creme Made a couple of the Apple Cinnamon Cakes that I passed out to neighbours and well no one complained so guess they turned out alright! Going to work on some brownies tonite..After the brownies cool I put them out on a cutting board..I slice them in half and carefully remove the top layer..I ice the bottom layer with Creme Cheese Frosting and add some mandarin oranges (drained), some peaches and kiwi..I place the top layer back on and sprinkle with powdered sugar! Talk about Yummy!  Yikes, I just know I am going to OD on sweets this season! ~~Sty-U |
| Posted by: Rindy1202 21-Dec-2004, 07:21 PM |
| Sekhmet, The gingerbread cookies turnned out fantastic. I will be making another batch myself thank you for sharing...  |
| Posted by: Sekhmet 21-Dec-2004, 09:11 PM |
| Woohoo! Glad you liked them! I am DONE with baking. No more. That's it. The freezer is FULL and then some. Of course if the kids look at me with properly huge eyes that goes right out the window, but... |
| Posted by: Shadows 14-Oct-2005, 04:21 PM |
| It is getting to be that time of year again and I thought I would bring this topic to the top, there are some real good sweets here... Anyone want to add more ? |
| Posted by: Shadows 14-Oct-2005, 04:41 PM |
| Recipe Name: PECAN PIES Category: DESSERTS Serves: 24 3 Ounce Package Cream cheese 1/2 Cup Margarine 1 Cup Sifted flour 1 Cup Salt FILLING: 1 Cup Pecans, finely ground 1 Egg 1 Tsp. Margarine 3/4 Cup Brown sugar 1 Tsp. Vanilla Cream together the first 4 ingredients to make dough. Shape in 24 balls and press into small (mini) muffin pans to make the small pie shells. FILLING: Mix all the filling ingredients together. Put 1 teaspoon of filling in each shell. Bake in 350 degree oven for 18 minutes. |
| Posted by: Eventide 15-Oct-2005, 02:45 AM |
| haha! Hallowe'en isn't here yet and today I saw just that, the front covers of recipie magazines splashed with pictures of Christmas cookies! Sugar Plums Yield: 48 pieces 4 ounces whole blanched almonds 4 ounces walnuts 1 cup cooked millet Zest of orange, finely minced 6 ounces currants 4 ounces pitted dates 4 ounces golden raisins 4 ounces dried apricots 1/2 cup of bourbon 6 ounces coarsely chopped walnuts 1.Chop the almonds and walnuts together in a food processor until fine; transfer to a mixing bowl. Combine the chopped nuts with the millet and orange zest. 2.Lightly spray or wipe the food processor blades with vegetable oil. Add the currants, dates, raisins, and apricots; pulse until finely chopped. Add the bourbon and the nut-and-millet-mixture. Process until the mixture comes together in a ball. 3.Shape the mixture into walnut-sized balls. Roll in the coarsely chopped walnuts. Store in an airtight container for 3 days at room temperature to allow the flavours to blend, then store for several months in the refrigerator. |
| Posted by: Sekhmet 01-Dec-2006, 12:36 AM |
| Massive BUMP...tis the season boys and girls! Out with the recipes! Who's baking what? I think I went a little manic this year...heh... |
| Posted by: Sekhmet 01-Dec-2006, 12:50 AM |
| Hokay, I'll get the ball rolling. Cinnamon Stars! They're simple in their ingredients, but zomg, they're so good. This is one of the recipes my family guards with their collective lives... 1 1/2 c. butter 3 tsp. cinnamon (you may want to go up or down with this, depending on your taste) 1 egg 3 c. flour 1 c. granulated sugar 1 c. ground almonds 1/4 tsp. salt Instructions Preheat the oven to 275 degrees F. Grease and flour your cookie sheet. Pam for Bakers is wonderful. I've been told the flour needs sifted but truthfully, I've never done it and nobody's died. Your choice. Put in the rest of your ingredients. Roll the dough into a ball and chill in the fridge for at least two hours, overnight is better. Flour your work area, roll out the dough to about 1/8" (standard rollout cookie thickness). Cut out with star cookie cutter (again, whatever strikes your fancy), *carefully* lift these with a spatula and place on your baking sheet. Bake 15 minutes, watch for the bottoms to be brown. While still on the sheet, give them a dusting of powdered sugar before removal. |
| Posted by: dragonsfly 01-Dec-2006, 03:07 AM |
| Oh... Me next jumpin' up ~ n ~ down . This one was made by my grammy & sent afew years back to my as a special day treat. The recipe is from the Sabbathday Lake Shaker Village,New Gloucester, Me. They do have a mail order cat. on the I~net if you want to order their Rose Water. The cookie is a rich, light, velvety texture cookie with a hint of hint of Roses. It's one of my favorites at any time of the year. 1 cup butter 1/2 tsp. cream of tartar 1 cup sugar 2 tbsp. Rose Water 2 eggs beaten light & fluffy 1/2 cup chopped orange or lemon zest 1 tsp. baking soda 1/2 cup raisins 2 3/4 cup flour pinch o' salt Add additional raisins for decorations Cream butter & sugar, add beaten eggs. Add flour, baking soda, cream o' tartar. Mix well. Add Rose Water, fruit zest, salt & raisins. Blend well into mixture. Drop onto greased cookie sheet. Dot with a raisin. Bake in oven at 375* for 20min. being extremely careful not to burn them. Best Wishes Throughout This Holiday Season & ENJOY  !!!!!!!!!!!!!! |
| Posted by: Sekhmet 01-Dec-2006, 03:57 PM |
| Oh those sound so good! I'm going to have to break down and get that jumbo jar of cream of tartar I see...now, where'd I stick that bottle of rosewater... |
| Posted by: Shadows 02-Dec-2006, 12:34 PM |
| Don't know if this will work ... it is the Allrecipes countdown to Christmas cookie recipe calander... new cookie recipe every day until Christmas: http://allrecipes.com/howto/2006-christmas-cookie-countdown/detail.aspx |
| Posted by: gaberlunzie 02-Dec-2006, 12:42 PM |
| VANILLEKIPERL - Vanilla Crescents These crescent-shaped cookies are a traditional German holiday specialty. I have to bake the double recipe twice at least because we all love them very much. Ingredients: 1 1/2 cups flour 2/3 cup butter 1/2 cup powdered sugar plus 1/3 cup for dusting 3 Tbsp. vanilla sugar** 1/2 cup ground hazelnuts, walnuts, or almonds 1 egg Preparation: Sift the flour into a large bowl.Cut the cold butter into the flour. Add the 1/2 cup of powdered sugar, ground nuts, and egg. Dampen hands with ocold water and knead mixture into a dough. Chill for 1/2 hour I chill it in the fridge over night for bettr results in baking the crescents). Roll chunks of the chilled dough between your palms to form 1/2-inch thick ropes. Cut and form crescents and place on baking sheet. Bake at 325° F for 10 to 15 minutes or until the tops are lightly golden brown. Roll the crescents in powdered sugar while still hot. Mix the 1/3 cup of powdered sugar together with the vanilla sugar. Roll the crescents in this mixture while they are still hot. When they have cooled, store in a tin box. ** If vanilla sugar is unavailable where you live, you can make your own by placing a vanilla bean and 1 lb. of granulated sugar in an airtight container for 1 week. |
| Posted by: gaberlunzie 02-Dec-2006, 12:45 PM |
| LEBKUCHEN The sweet, spiced dough has a centuries-long history in German-speaking Europe. German Lebkuchen is different from the gingerbread known in the English-speaking world. First of all, it may or may not contain ginger. It also has a somewhat different consistency, both because it is chewier and contains nuts and fruits. And the German confection has a lemon glaze or icing on the top and is sometimes dipped in chocolate. Ingredients: 3 cups flour 1 1/4 tsp. nutmeg 1 1/4 tsp. cinnamon 1/2 tsp. baking soda 1/2 tsp. cloves 1/2 tsp. allspice 1 egg 3/4 cup packed brown sugar 1/2 cup honey 1 cup dark molasses 1/2 cup slivered almonds 1/2 cup mixed chopped candied fruits & peels Lemon glaze: 1 slightly beaten egg white 1 1/2 cups powdered sugar 1/2 tsp. finely shredded lemon peel 1 Tbsp. lemon juice dash salt Preparation: Stir together dry ingredients. In a separate bowl, beat the egg. Add the brown sugar and beat until fluffy. Stir in honey and molasses and beat until well mixed. Add dry ingredients to the mixture, stirring well until combined. Stir in nuts and fruits. Chill overnight. Roll chilled dough on a floured surface into a 14-inch square. Cut into 3 1/2 x 2-inch rectangles or use cookie cutters to form the desired shapes. Place 2 inches apart on greased cookie sheet and bake at 375°F for 12 to 14 minutes. Let cool 1 minute before moving to wire rack. While Lebkuchen is baking, make the lemon glaze. Combine all ingredients and mix well. Brush onto the cookies while they are still warm. |
| Posted by: Sekhmet 05-Dec-2006, 11:13 AM |
| Before I locate my cookie recipes, I figured I'd throw in some of my it's-not-strictly-cookies-but-we-make-it-for-Christmas things...most of these are *really* easy. Peanut Butter Fudge 3 c. sugar 1 1/2 c. milk 1/3 c. baking cocoa Boil above ingredients approximately 1/2 hour, or until mixture goes to hard ball stage (drop a tiny bit in a cup of water...if it forms a hard ball of sugar, you're ready). Let the mix cool, add 3T. of butter and 1 c. peanut butter. Pour onto a greased baking sheet (with sides!) or one or two 9x 13" baking pans, I like to both grease them and lay down a sheet of waxed paper. Allow it to set up firm, cut into serving-size blocks. |
| Posted by: Sekhmet 05-Dec-2006, 11:17 AM |
| Popcorn Balls 3 quarts popped corn 1 c. sugar 1/3 c. white corn syrup 1 c. water 1/4 tsp. salt 1 tsp lemon or vanilla extract Place popped corn into a large pan. Cook sugar, syrup and water to 280F. (Gonna need a candy thermometer for this one) Add flavoring and salt. Pour over the corn, stirring with a spoon so that all kernels will be evenly coated. Shape into balls ( I suggest spraying your hands with non-stick cooking spray), lay on waxed paper to harden. |
| Posted by: Sekhmet 05-Dec-2006, 11:23 AM |
| Peppermint Bark 1 bag starlite mints, or several candy canes 1 bag white baking chips, or about 3/4 lb. of confectioner's chocolate discs (or chocolate chips, whatever suits your fancy) Take your peppermint candy and put it in a strong zip-top storage bag. Purge the air and seal. Fold it over, wrap with a dishtowel, and get a hammer. Beat the holy bejeezus out of it till you have candy dust and chips. Wasn't that therapeutic? Set aside for now. In a microwave safe bowl, or in a double boiler on the stove, melt chocolate. Lay down waxed paper onto a cookie sheet that has sides, or two 9x13" baking pans. Pour the chocolate into the pan(s). Move it around or level it as best you can with a spatula. Liberally coat the melted chocolate with your peppermints, gently pushing in the larger pieces, and set it aside in a cool place to set up (I have an unheated pantry that works wonders). Break into pieces, place in storage containers for serving or gift-giving. Keeps about three weeks. |
| Posted by: Sekhmet 05-Dec-2006, 11:35 AM |
| Ridiculously Easy Shortbread ...so darned easy, I make this by the job lot. 1 lb. butter 1 c. sugar 1 T. vanilla extract 4 c. flour Cream butter and sugar. Add vanilla. Slowly add flour, mix until dough forms a ball. Spoon up spoonsfull of the dough, form into balls. Press molds into them if you have them, if not toss into a 350 oven for 15 minutes. |
| Posted by: Sekhmet 05-Dec-2006, 11:48 AM |
| Nother candy one...this one the kids can do with a little supervision. Chocolate Pretzel Bites 1 bag mini pretzels (looks really cool with the Christmas shaped ones) 1 bag Rollo (those candies that are chocolate with caramel inside) 1 can/bag fancy cashew halves Peel your Rollo, if they came that way (some are packaged without foil). On a cookie sheet or two lined with waxed paper, place pretzels neatly in rows. Top with one Rollo. Put into a preheated oven (say about 275) and WATCH THEM. Just when the chocolate melts over the pretzels, remove. Gently press half a cashew on top. Allow to cool the rest of the way. That's it! |
| Posted by: stoirmeil 05-Dec-2006, 11:49 AM | ||
How thoroughly cool. I could so easily branch out to dark chocolate and coffee-drops . . . or orange sourballs with some Altoids tangereenies in there. Gaberlunzie put in the lebkuchen! Ohohohohohohohohohohhoh!! |
| Posted by: stoirmeil 05-Oct-2007, 12:26 PM |
| OK, so this is Christmas cookies, and it's only October 5th and 82 degrees outside. But I just found this recipe on Yahoo! food -- for an oatmeal chocolate chip cookie, but check out the odd ingredient for making the fat content healthier, and I wonder what it does for the flavor? Going to try it, as soon as the weather finally cools down. 2 cups rolled oats (not quick-cooking) 1/2 cup all-purpose flour 1/2 cup whole-wheat pastry flour 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 CUP TAHINI (!) 4 tablespoons cold unsalted butter, cut into pieces 2/3 cup granulated sugar 2/3 cup packed light brown sugar 1 large egg 1 large egg white 1 tablespoon vanilla extract 1 cup semisweet or bittersweet chocolate chips 1/2 cup chopped walnuts 1. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. 2. Whisk oats, all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a medium bowl. Beat tahini and butter in a large bowl with an electric mixer until blended into a paste. Add granulated sugar (or Splenda) and brown sugar; continue beating until well combined-the mixture will still be a little grainy. Beat in egg, then egg white, then vanilla. Stir in the oat mixture with a wooden spoon until just moistened. Stir in chocolate chips and walnuts. 3. With damp hands, roll 1 tablespoon of the batter into a ball, place it on a prepared baking sheet and flatten it until squat, but don't let the sides crack. Continue with the remaining batter, spacing the flattened balls 2 inches apart. 4. Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through. Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely. Let the pans cool for a few minutes before baking another batch. Yield: 45 servings Always thinking of the variations -- think I might leave out the walnuts and put in orange peel and chopped almonds for one batch, to check it out. |
| Posted by: Sekhmet 08-Oct-2007, 02:25 PM |
| ...tahini?! Dammit now I'm curious... |
| Posted by: Rindy 08-Oct-2007, 07:56 PM |
| Tahini "whats that?" lol..Sekhmet glad you posted first.... Slainte |
| Posted by: Sekhmet 08-Oct-2007, 08:14 PM |
| Tahini is sesame seed paste. The curiosity's killing me now. |
| Posted by: Rindy 09-Oct-2007, 08:17 AM |
| Thanks Sekhmet. Stoirmeil let us know if you make them and how they taste....I have been craving oatmeal cookies since the weather turned cool.... Slainte |
| Posted by: stoirmeil 09-Oct-2007, 10:41 AM |
| It's still too hot here to bake, but the weather's breaking this week. I keep thinking it would have more of the texture of an oatmeal peanut butter cookie, and a mild, nutty, different flavor (very fond of sesame brittle, which is made like peanut brittle but with sesame seeds). Got to try these cookies. With the whole-wheat flour they could be a little crumbly . . . The idea I imagine is that the nut oil is healthier than butter or the trans-fat margarines that most people use in cookies. |
| Posted by: Rindy 15-Oct-2007, 10:39 PM |
| I want to find a basic oatmeal/ raisin cookie.. can some one direct me to the recipie? I would sure appreciate it. There got to be a good recipe amongst all of you chefs out there.... Do you soak the raisins? Slainte |
| Posted by: stoirmeil 16-Oct-2007, 11:42 AM |
| This is how I do them. I use lightly salted butter (no margarine -- you can try a diet substitute if you like) and no extra salt. I also don't use baking soda -- I just beat the hell out of the egg and butter mix til it is beautiful and fluffy, then I fold in the dry ingredients as quickly and gently as I can. They come out denser and chewier that way, and seem to stay moister. This mixture freezes very well -- nice to have some ahead. OATMEAL COOKIES 1 1/4 c. lightly salted butter, softened to room temp (not melted! Don't try to soften it quickly under a lamp.) 1 c. packed dark brown sugar, softened (can soften in microwave or under a lamp) 1/2 cup granulated sugar 2 eggs 1 tsp. pure vanilla extract 1 1/2 c. all-purpose flour (you could use 1 cup regular, 1/2 cup whole wheat) 2 tsp. pumpkin pie spice mix (Penzey's is amazing; Durkee's is just fine) 3 c. rolled oats Preheat oven to 350. Beat butter and sugars together until creamy. In a separate bowl, beat eggs and vanilla til frothy; then beat this into the butter mixture til the whole thing is very fluffy. Sift or mix flour and spices together. Mix gently into butter and egg mixture; then fold in oatmeal and any add-ins (raisins, nuts, choc chips, M&Ms, Reese's Pieces, etc.) Drop by round tablespoons on nonstick or greased cookie sheets, leaving some space between (they flatten out.) If you want big huge cookies, drop three tablespoons' worth and flatten the ball of dough a little with the bottom of a wet drinking glass. Leave a lot of space between them. Bake 8 or 9 minutes (10 for big huge ones). Take out and let cool a couple minutes; remove to wire racks or a clean window screen propped over two bowls. Get some milk and have some cookies still warm, with vanilla ice cream or home made applesauce. You could soak the raisins if there is some flavor you want (brandy or rum? ) but you don't need to, unless for some reason they got very dried out and hard. (The Irish soak the raisins for barmbrack bread in strong tea, and it's delicious.) Dried cherries or cranberries are wonderful instead of raisins. My favorite variation is with chopped almonds, golden raisins and grated orange peel added in. I am known to be very generous with my add-ins -- at least a cup of raisins for this batch size, maybe a cup and a half. |
| Posted by: Rindy 17-Oct-2007, 11:39 AM |
Thank you so much Stoirmeil. This has to be the ultimate oatmeal cookie recipe. Lots of varations and it freezes well. Thanks again.  Slainte |
| Posted by: stoirmeil 18-Oct-2007, 07:46 PM |
| Enjoy them. They smell heavenly baking, especially when it gets really cold out. |
| Posted by: Sekhmet 19-Nov-2007, 09:25 PM |
| Time to smack this to the top! Those of you with recipes for holiday baking to share, roll 'em on out! I've got a few around here somewhere...I need to rummage and get 'em. |
| Posted by: sisterknight 20-Nov-2007, 08:17 AM |
| would a good shortbread recipe help anyone out?? guess it's time to dig out the mincemeat that's been soaking..... |
| Posted by: Sekhmet 21-Nov-2007, 11:36 AM |
| Course it would! Let us have it! ...you make your own mincemeat?! How cool! |
| Posted by: stoirmeil 25-Nov-2007, 10:17 AM |
| OK, I found this on the net and it's awfully cute: Peanut butter and jelly cookies 1. 1/2 cup all-purpose flour 2. 1/2 teaspoon baking powder 3. 1 cup creamy peanut butter 4. 1/4 cup unsalted butter, at room temperature 5. 3/4 cup granulated sugar 6. 1/4 cup brown sugar 7. 1 large egg 8. 3 tablespoons strawberry jelly, plus 9. 1 teaspoon strawberry jelly 10. 6 tablespoons confectioners' sugar 11. 1 1/2 tablespoons whole milk 2. Cooking Directions 1. Preheat the oven to 350 degrees F. In a small bowl, stir together the flour and baking powder. Set aside. 2. In the bowl of a mixer, blend 3/4 cup of the peanut butter with the butter on medium speed. Add the granulated sugar and brown sugar and beat until smooth, about 5 minutes. Beat in the egg until incorporated. Stir in the reserved flour mixture until just combined. 3. Using a small (1 1/2-inch) ice cream scoop or a tablespoon, drop the dough 2 inches apart on 2 ungreased baking sheets. Using the back of a melon baller or your thumb, gently dent the center of each cookie. Spoon about 1/2 teaspoon of jelly into each center. Bake until lightly golden, about 12 minutes. Remove to a rack and cool. 4. In a small bowl, beat together the remaining 1/4 cup of peanut butter and the confectioners' sugar. Whisk in the milk, a little at a time, until the frosting reaches a good consistency for piping. Using a resealable sandwich bag with a tiny corner snipped off, pipe the frosting over the cookies. Yield: 20 servings Here is the link. The way they did the piping was nice, but there's other thngs you could do, including coloring the icing with red and green. It would almost look like tartan, criss-crossed. You could also color the piping a brighter golden color and make simple celtic traceries -- I imagine the whole cookie would look like one of those big shoulder brooches with the stone in the center.http://food.yahoo.com/recipes/rachael-ray/26275/penny-s-pb-j-cookies |
| Posted by: Sekhmet 04-Dec-2007, 02:35 PM |
| C'mon gang...you mean to tell me NOBODY has recipes they always bake every year? I know better! C'mon now, dish! |
| Posted by: maggiemahone1 04-Dec-2007, 09:03 PM |
| This is one of the best chocolate chip cookie recipe I've ever came across and I got it off of a bag of Hershey's Dark Chocolate Chips. 2-1/4 cups all purpose flour 1 tsp baking soda 1/2 tsp salt 1 cup (2 sticks) butter, softened...I only used 1-1/2 sticks 3/4 cup granulated sugar 3/4 cup packed light brown sugar 1 tsp vanilla 2 eggs 2 cups (12 oz. pkg) Hershey's Special Dark Choco Chips 1 cup nuts (optional) 1. Heat oven to 375 degree F. 2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in lg. bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in Choco chips and nuts, if desired. 3. Drop by rounded tsps onto ungreased cookie sheet. Bake 8-10 mins or until lightly brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. My one and only grandson who is 5 years old is a very finicky eater. The only cookie he'll eat is choco chip cookies. He loved these, even with the dark chocolate. maggiemahone1 maggiemahone1 |
| Posted by: Rindy 11-Dec-2007, 09:22 PM |
| maggie, those sound wonderful. I am planning on baking those next week. Caramel Apple Cookies For the cookies: 1/2 cup solid vegetable shortening 1-1/4 cup packed light brown sugar 1 large egg 1/2 apple juice, divided 2-1/4 cup all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 cup apples, peeled and shredded For the Caramel Frosting: 2 to 3 tablespoons margarine, softened 1/3 cup packed light brown sugar 2 tablespoons water 1-1/2 cup powdered sugar 2 to 4 tablespoons milk 5 tablespoons finely crushed walnuts To make the cookies: Pre-heat oven to 350 F. Grease baking sheet(s). In a large mixing bowl, beat shortening and brown sugar in medium bowl until blended; beat in egg and apple juice. In another mixing bowl, stir together flour, baking soda, salt, cinnamon and cloves. Stir flour mixture into shortening mixture. Stir in the remaining 1/4 cup apple juice and the apples. Drop by teaspoonfuls 2 inches apart onto prepared baking sheets. Bake a 10 to 12 minutes. Cool on wire racks. To make the Caramel Frosting: Heat margarine, brown sugar, and water over medium high heat in saucepan, stirring until sugar dissolves. Remove from heat; beat in powdered sugar and enough milk to make spreadable consistency; use immediately. If frosting begins to harden, return to low heat and stir in more milk. Spread frosting on each cookie and sprinkle with crushed walnuts. |
| Posted by: maggiemahone1 12-Dec-2007, 09:52 AM |
| at this time of year it's so hard not to be tempted!!! maggiemahone1 |
| Posted by: stoirmeil 12-Dec-2007, 11:40 AM | ||
 Oh, I know -- every school and office is a carb deathtrap. Best just to go with it. Smiles on the faces are hard to resist! Need a good, old fashioned molasses gingersnap recipe. Anybody have one? (I have a friend who puts fresh grated ginger in hers. WOW!) There is never enough ginger in the diet in winter.  |
| Posted by: Sekhmet 13-Dec-2007, 10:16 PM |
| Roll further back in the posting, I think there was one there. I know I posted the gingersnap one. I have Master Huen's medieval one that requires breadcrumbs if you wanna go really archaic... |
| Posted by: Sekhmet 13-Dec-2007, 10:16 PM |
| Black Walnut Cookies 1 cup butter 1 teaspoon vanilla extract 2 cups firmly packed brown sugar 2 eggs, well beaten ¾ cup black walnuts, finely chopped 2 ½ cups flour 1 teaspoon baking soda 1 teaspoon salt Cream butter and vanilla extract together until butter is softened. Add sugar gradually, creaming until fluffy after each addition. Add the eggs in thirds, beating well after each addition. Mix in the black walnuts. Blend the flour, baking soda, and salt. Add in fourths to creamed mixture, mixing until blended after each addition. Shape dough into rolls about 1 ½ inch in diameter. Wrap dough in waxed paper and chill several hours or over night. Remove one roll of dough from refrigerator and cut into thin slices. Place slices 1 ½ inch apart on un-greased cookie sheets. Bake at 350 degrees for 8 minutes. Repeat for remaining dough. Makes: 12 to 14 dozen cookies |
| Posted by: Sekhmet 13-Dec-2007, 10:17 PM |
| Anise Drops 1 ½ cups, sifted flour ¼ teaspoon baking powder ½ cup eggs (about 2) 1 cup sugar ¼ teaspoon anise flavoring Sift flour and baking powder together. Put into a mixing bowl the eggs, sugar, and anise flavoring; beat until very thick and piled softly. Fold in the dry ingredients, sifting in about one-fourth at a time. Drop by teaspoons onto generously greased cookie sheets, about 2 inches apart. Set cookie sheets aside in a cool place (not in refrigerator) 8 to 10 hours, or overnight. Do not cover cookies and do not disturb. Bake at 350 degrees 5 to 6 minutes. Remove to cooling racks to cool completely. Cookies form a cake-like layer on the bottom with a crisp “frosting” on the top. Makes: about 4 dozen cookies |
| Posted by: Sekhmet 13-Dec-2007, 10:18 PM |
| Currant Cakes (Old-fashioned Christmas Drop cookies) 2 cups butter 2 teaspoons grated lemon peel 2 tablespoons lemon juice 2 ¼ cups sugar 6 eggs, well beaten 3 ¼ cups sifted flour ¼ teaspoon salt ½ lb. (1 ½ cups) currants Cream butter, lemon peel, and lemon juice together until butter is softened. Add sugar gradually, creaming until fluffy. Add the eggs in thirds, beating well after each addition. Sift the flour and salt together. Add in thirds to creamed mixture, mixing until blended after each addition. Mix in the currants. Drop by spoonfuls onto large well-buttered cookie sheets, spreading batter for each cookie very thinly. Bake at 350 degrees for about 10 minutes. Makes about 7 ½ dozen cookies |
| Posted by: stoirmeil 14-Dec-2007, 05:43 PM |
| I'll search back for the ginger snaps, Sekhmet. If they're yours, they're good good good. Sure, I'd love to see an old recipe with breadcrumbs. About the anise drops -- so THAT'S how they get that finish on top! Almost like a chemistry experiment. Don't all these recipes remind you that back in the day, they worked a lot harder and lived with less heating in winter? Still, how I hate to put that fluffed-up, reduced-fat shortening in cookies . . . especially at Christmas. Santa wouldn't touch them, for one thing. |
| Posted by: Sekhmet 19-Dec-2007, 11:03 AM |
| Here's the whole page on the gingerbread...it's a really good read. http://godecookery.com/ginger/ginger.htm |
| Posted by: Shadows 12-Nov-2008, 04:21 PM |
| bump |
| Posted by: Sekhmet 28-Nov-2008, 08:49 PM |
| Time for this to make its appearance at the top again! |
| Posted by: Shadows 28-Nov-2012, 12:53 PM |
| Back to the top it goes! |
| Posted by: Cattee 29-Nov-2012, 05:42 PM |
| CREAM CHEESE SPRITZ COOKIES 1 cup (2 sticks) butter, softened 3 oz. pkg. cream cheese, softened 1-1/4 cups sugar 1 egg yolk 1 tsp. pure vanilla extract 1 tsp. pure almond extract 1/2 tsp. butter flavoring (optional) 1 tbsp. butterscotch schnapps 2-1/2 cups flour 1/2 tsp. salt Preheat oven to 350°F. Cream together butter and cream cheese; add sugar. Cream mixture until light and fluffy. Add egg yolk, beat well; stir in flavorings. On low speed, gradually add flour and salt. Cookie dough will be soft and somewhat sticky; adjust consistency if dough seems too sticky, adding a tablespoon of flour at a time; if dough seems too stiff for a cookie press, add a tablespoon of milk at a time. Shape dough into 3-inch balls and drop into the barrel of a cookie press. Push dough in to eliminate spaces. Press cookies onto an ungreased cookie sheet. Sprinkle with colored sugars or color dough with a few drops of red or green food coloring to make festively colored cookies. Bake for 8-10 minutes or until lightly browned. Store in airtight container. Freeze if keeping for more than 2 weeks. Makes about 4 dozen cookies. |