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CHRISTMAS DELIGHTS
GUMDROP COOKIES
ANGEL COOKIES
BUTTER COOKIE WREATHS
THE ULTIMATE SUGAR COOKIE
APRICOT FOLDOVERS
CATHEDRAL WINDOWS
HALF WAYS
MOLASSES CRINKLES
LEMON MACAROONS
1 1-lb. box of brown sugar
3 eggs
2 cups flour
1 cup chopped, unpeeled orange slices
1 cup chopped pecans
Empty brown sugar in bowl. Add eggs and beat well. Add flour, orange
slices slightly dredged with flour and pecans. Line a jelly roll
pan with wax paper and butter lightly. Spread batter in pan. Bake at 350
degrees until done. Ice while hot with very thin icing of orange juice,
powdered sugar and grated orange peel. When dry, cut into squares. Enjoy!
(Editor's Note: The thick batter will need to be patted out; also
be sure wax paper is covered with butter.)
1 cup brown sugar
1 cup white sugar
1 cup butter
2 eggs
2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon soda
1 teaspoon baking powder
2 cups oatmeal
1 cup gumdrops, cut in pieces
1 cup coconut
Cream sugars and butter. Add eggs. Mix. Add dry ingredients and oatmeal.
Mix. Stir in gumdrops and coconut. Drop by teaspoonful on greased cookie
sheet. Bake at 375 degrees for 12 minutes. Cool on wire baking racks.
Store in airtight containers. (To keep cookies from drying out, put a slice
of bread at the bottom of each container before putting the cookies in.)
1/2 cup shortening
1/2 cup cream cheese, softened
1 cup light brown sugar, firmly packed
1/2 cup granulated sugar
2 eggs
3 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups chopped mixed candied fruit
2 cups chopped pecans
Preheat oven to 350 degrees.
In a large bowl, cream shortening and cream cheese until smooth and
fluffy. Add sugars and eggs, mixing well. In a separate 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 greased cookie sheets and bake for 10-12 minutes.
The cookies will be just browned at the edges. Hint: You may have to mix
the candied fruit and nuts in with your hands; if so, a little shortening
on your fingers will keep the mixture from sticking.
8 oz. white or chocolate flavored candy coating
1 teaspoon vegetable shortening
36 butter cookies or sugar cookies (2 inch/5 cm) with hole in center
Red or green colored sugar
Red cinnamon candies
36 pieces shoestring licorice (4 inch/10 cm lengths)
Line cookie sheets with wax paper. Set aside. In 1 quart saucepan,
combine candy coating and shortening. Melt over low heat, stirring constantly.
Dip top of each cookie into coating. Place cookies dipped-sides-up on prepared
cookie sheets. Decorate each cookie with colored sugar and cinnamon candies.
Tie licorice into bows. Use coating to attach bows to each cookie. Let
dry completely before
storing.
Christmas Jewel Kiss: Omit cinnamon candies and shoestring licorice. Place chocolate kiss in center of each dipped cookie. Continue as directed.
Microwave tip: In small mixing bowl, melt candy coating and shortening at 50% (Medium) for 2 1/2 to 5 minutes, stirring after every minute. Continue as directed.
NOTE: Following sugar cookie recipe works well. I cut the cookies
into a circle with a glass and put a hole in the centre with an empty pill
bottle, well washed of course.
3/4 cup Golden Crisco or Butter flavored Crisco (shortening)
1 cup granulated sugar
2 eggs
1 tsp. vanilla
2-1/4 cups all-purpose flour
1-1/2 tsp. baking powder
1/4 tsp. salt
Coloured decorations or icing
Cream Crisco, sugar, eggs and vanilla in large mixer bowl at medium
speed of electric mixer until light and creamy. Combine flour, baking powder
and salt. Add to creamed mixture, mixing on low speed until well blended.
Cover dough and chill 1 hour, if desired, for easy rolling. Preheat oven
to 375 degrees F. Roll half of dough at a time. Roll out dough on lightly
floured surface to 1/4 inch thickness. Using a cookie cutter, cut in desired
shapes. Place on ungreased baking sheets. Roll leftover pieces. Sprinkle
with coloured decorations or leave plain to decorate when cool. Bake at
375 degrees F for 8 to 10 minutes, or until edges are light brown.
(Time will vary with cookie size.) Cool slightly, then remove to cooling
rack. Makes: About 3 dozen cookies.
1/2 margarine, softened
1 cup grated sharp cheddar cheese
1 1/3 cup sifted flour
2 tablespoons water
1 cup apricot preserves
1 cup sugar
Cream the margarine and cheese, then blend in the flour and water. Chill
the dough for 4 to 5 hours.
Preheat the oven to 370F. In a medium saucepan over medium heat, heat
the preserves and sugar until the mixture boils and is smooth. Set aside.
Divide the dough in half. Roll each half into a 10 inch square, cut into
2 1/2 inch squares. Put 1 teaspoon of the preserves in the center of each
square, fold over and seal the edges. Bake on an ungreased cookie sheet
for 8 to 10 minutes. Makes about 2 1/2 dozen.
1/4 pound margarine
12 ounces chocolate chips
1 cup chopped walnuts
12 ounces colored mini marshmallows
7 ounces grated coconut
Heat margarine and chocolate chips in the top pan of a double boiler
over low heat, stirring occasionally,
until melted and smooth. Cool slightly. Put marshmallows and nuts in
a large bowl; stir in chocolate. Tear
five 9 inch sheets of waxed paper and sprinkle each generously with
coconut. Divide dough into fifths and place each fifth on a sheet of waxed
paper. Roll tightly into 2 inch diameter logs and refrigerate overnight.
Before serving, unwrap from waxed paper and cut into 1/2" slices.
3/4 cup shortening
1/2 cup sugar
1 1/2 cups brown sugar -- divided
2 eggs -- separated
1/4 teaspoon baking soda in 1 tablespoon water
1 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
6 ounces chocolate chips
Preheat oven to 350 F. Mix shortening, sugar, 1/2 cup of brown sugar,
egg yolks, baking soda, vanilla, flour, salt, and baking powder until it
forms a stiff dough. Pat into the bottom of a greased and floured 9 x 13
inch baking pan. Spread chocolate chips over the dough. Beat the egg whites
until stiff, then add 1 cup of brown sugar and beat well. Spread over the
chips. Bake 20 minutes. Cool and cut into squares.
3/4 cup shortening
1 cup brown sugar
1 beaten egg
1/4 cup molasses
2 1/4 cups flour
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 cup granulated sugar
Mix together all ingredients except granulated sugar. Chill 4 hours
or overnight. Preheat oven to 350F. Shape in balls the size of walnuts
and dip one side in granulated sugar. Place sugared side up on ungreased
cookie sheet 2 to 3 inches apart. Bake 15 minutes.
LEMON CURD:
3 eggs
3/4 cup sugar
1/2 cup lemon juice
2 tablespoons zest of lemon
3/4 cup unsalted butter, cut into chunks
MACAROONS:
1 cup powdered almonds
2 cups powdered sugar
1 tablespoon grated lemon rind
4 egg whites
2 tablespoons sugar
To make the lemon curd, in a saucepan, whisk together the eggs, sugar,
lemon juice, and zest. Bring the mixture to a boil over moderate
heat, stirring, then simmer for 3 minutes, whisking. Transfer the mixture
into a bowl and whisk in the butter, one chunk at a time. To make the macaroons,
preheat oven to 275F. In a bowl, using an electric mixer, beat the egg
whites until they form soft peaks. Add the sugar, then beat the egg whites
until firm. Gently but thoroughly fold the almond mixture into the egg
whites. Line baking sheets with oiled parchment paper. Either pipe or spoon
mixture into 1 1/2 inch mounds that are 2 inches apart on the parchment.
Bake for 30 minutes or until firm. Turn off oven and let cookies dry with
door ajar. To assemble, remove cookies from baking sheets and sandwich
with lemon curd.