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> Christmas Cookies!, You know it had to be done!
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stoirmeil 
Posted: 12-Dec-2007, 12:40 PM
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QUOTE (maggiemahone1 @ 12-Dec-2007, 10:52 AM)
at this time of year it's so hard not to be tempted!!! biggrin.gif

maggiemahone1

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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. rolleyes.gif
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Sekhmet 
Posted: 13-Dec-2007, 11:16 PM
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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...


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Sekhmet 
Posted: 13-Dec-2007, 11:16 PM
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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
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Sekhmet 
Posted: 13-Dec-2007, 11:17 PM
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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
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Sekhmet 
Posted: 13-Dec-2007, 11:18 PM
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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
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stoirmeil 
Posted: 14-Dec-2007, 06:43 PM
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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. biggrin.gif
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Sekhmet 
Posted: 19-Dec-2007, 12:03 PM
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Here's the whole page on the gingerbread...it's a really good read.

http://godecookery.com/ginger/ginger.htm
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Shadows 
Posted: 12-Nov-2008, 05:21 PM
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bump


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I support the separation of church and hate!

IMAGINATION - the freest and largest nation in the world!


One can not profess to be of "GOD" and show intolerence and prejudice towards the beliefs of others.

Am fear nach gleidh na h–airm san t–sith, cha bhi iad aige ’n am a’ chogaidh.
He that keeps not his arms in time of peace will have none in time of war.

"We're all in this together , in the parking lot between faith and fear" ... O.C.M.S.

“Beasts feed; man eats; only the man of intellect knows how to eat well.”

"Without food we are nothing, without history we are lost." - SHADOWS


Is iomadh duine laghach a mhill an Creideamh.
Religion has spoiled many a good man.

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Sekhmet 
Posted: 28-Nov-2008, 09:49 PM
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Time for this to make its appearance at the top again!
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Shadows 
Posted: 28-Nov-2012, 01:53 PM
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Back to the top it goes!
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Séreméla 
Posted: 29-Nov-2012, 06:42 PM
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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.


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