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EDIBLE COOKIES to HANG on the
TREE
MAGIC COOKIE BARS
SAND TARTS
CHRISTMAS COOKIES
POINSETTIA PETAL COOKIES
BOURBON BALLS
GINGERBREAD HOUSE COOKIES
WINTER BIRCH TREE COOKIES
MORE CHRISTMAS COOKIES
EDIBLE COOKIES to HANG on the TREE
1 cup butter, softened
1 cup sugar
3 eggs, beaten
2 tablespoons rum or your favourite flavouring
1 teaspoon ground mace
4 cups sifted flour
colored sugar sprinkles
2 egg whites, beaten with 2 tablespoons water
Cream butter and sugar until fluffy and pale in color. Beat in eggs, rum, and mace. Gradually beat in 1 cup flour, and then work in the remainder until dough is smooth. Form into a ball and wrap in plastic wrap, and place in refrigerator overnight.
When dough is thoroughly chilled, roll out 1/16 inch thick and cut into
desired shapes with cookie cutters. Place cookies on ungreased baking sheets
and brush with egg white mixture. Top with sugar sprinkles. Pierce each
cookie near the top with toothpick so that a string for hanging can
be inserted after baking (remember that holes tend to shrink during baking).
Bake in a 375 ° oven until pale gold. Cool on racks. Yields about four
dozen cookies.
1/2 c. margarine or butter
1 1/2 c. graham cracker crumbs
1 (14 oz.) can sweetened condensed milk
1 (6 oz.) pkg. semi-sweet chocolate morsels
1 1/3 cups flaked coconut
1 c. chopped, salted peanuts.
Preheat oven to 350 degrees. In 13 x 9 inch baking pan, melt margarine
in oven. Sprinkle crumbs over margarine; mix together and press into pan.
Pour sweetened condensed milk evenly over crumbs. Top evenly with remaining
ingredients; press down firmly. Bake 25 to 30 minutes or until lightly
browned. Cool thoroughly before cutting. Store loosely covered at room
temperature.
8 tablespoons soft butter
1 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 egg
2 cups sifted flour
1/2 teaspoon vanilla extract
Topping:
2 egg whites
2 tablespoons sugar
1/2 teaspoon ground cinnamon
Beat the butter in a bowl until creamy and fluffy, then beat in the
sugar, salt cinnamon and egg. Continue to beat until very light, fluffy
and pale. Beat in the sifted flour and the vanilla until thoroughly combined.
When the dough is well blended, form it into a ball, wrap in waxed paper,
and chill in the refrigerator for at least 3 hours. Roll out the
dough between sheets of waxed paper until very thin, less than 1/4 inch,
and cut into 3 - or 3 1/2 inch rounds with a plain or fluted cookie cutter.
After cutting out the cookies, preheat the oven to 375° F. Butter
3 cookie sheets. Arrange the cookies on the sheets, lifting them from the
waxed paper with a flexible, thin bladed metal spatula. Beat the
egg whites lightly with a fork, and using a pastry brush, brush the tops
of the cookies with the beaten egg white. Sprinkle the tops with the sugar
and cinnamon, to taste. Do not overdo either the sugar or the cinnamon.
Bake the cookies until they turn a deep yellow around the edges, about
10 to 12 minutes. Remove from the oven and cool slightly, then remove from
the pans with a metal spatula and put on wire racks to cool. Makes
about 2 1/2 dozen. These cookies are better used within a week, but they
will stay crisp for 3 or 4 weeks if stored in an airtight tin in a cool
place.
3 eggs
1 cup granulated sugar
3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon ground cinnamon
1/4 teaspoon ginger
1/2 cup chopped candied fruit peel
1/4 cup ground blanched almonds
1/2 cup confectioners sugar
2 apple slices
Beat eggs and granulated sugar in a large mixer bowl with electric mixer
at medium speed. Add flour, baking powder, salt, white pepper, cinnamon
and cloves and continue to beat until well mixed, scraping bowl occasionally.
Beat in the fruit peel and almonds until well combined. Wrap in waxed paper
and chill dough for 1 hour.
Preheat oven to 350° F. Grease 2 large cookie sheets. Roll dough
out onto lightly floured surface to approximately 1/4 inch thickness. Cut
out circles with 1 -inch round cookie cutter. Place on cookie sheets. Bake
for 15 minutes or until lightly browned. Cool on wire racks. Reroll scraps,
bake and cool. Place confectioners' sugar in a bag, add the cookies
and shake until well coated. Because these cookies are very hard,
place them in a tightly covered container with the apple slices, cover,
and allow to ripen for 2 to 3 weeks (they'll soften). Makes about 9 dozen.
3/2 cup shortening
3/4 cup brown sugar
1 egg yolk
1 tablespoon lemon juice
1/2 teaspoon vanilla
1 cup sifted all purpose flour
1/2 teaspoon salt
1 slightly beaten egg white
1/2 cup finely chopped California walnuts
Candied cherries, cut in eighths
Cream shortening and sugar. Beat in egg yolk, lemon juice, and vanilla. Sift flour and salt together; stir into mixture; chill 1 hour. Form into 1 inch balls; dip in egg white and roll in nuts. Place on cookie sheet and top each with 3 cherry pieces arranged as petals. Bake at 350° for 18 minutes. Let stand a few minutes before removing from cookie sheet. If desired, wrap tightly and freeze. Makes 20 cookies.
1 cup crushed vanilla wafers
1 cup confectioners' sugar
1 cup finely chopped pecans
2 tablespoons unsweetened cocoa
2 tablespoons light corn syrup
1/4 cup bourbon
1/2 cup granulated sugar
Mix together all ingredients except granulated sugar. Roll mixture into
1 - inch balls. Roll balls in the granulated sugar. Place in a covered
container and refrigerate for a few days before serving for maximum flavor.
Continue to store in refrigerator or freezer until used up.
Makes 2 doz.
1 ½ oz. margarine
4 ½ oz. granulated sugar
3 oz. Molasses
3 tbsp. water
10 oz. plain flour
1 tsp. cinnamon
1 tsp. ground ginger
1 tsp. ground cloves
1 tsp. baking soda
Mix the margarine, sugar and syrup in a bowl with a wooden spoon. Blend together the water, three spices and baking soda, then put that into the bowl. Mix well and add the flour, working it all into a dough. Cover this with a damp cloth for at least half a day.
Preheat the oven to 425°F. Roll out the dough on a floured
board to about 1/4 in. thick. Then cut into shapes of houses Roll up and
re-use left-overs.
Lift your houses on to a greased baking tray with a spatula, then bake
them for 5-10 minutes, until they turn brown. Leave them to
set for a few minutes, then cool on a wire rack. You
can draw windows and doors on your cold cookies with icing, made from 1
oz. confectioner's sugar beaten with a little egg white. You will
need an icing bag and nozzle for this. Or you can make one by twisting
some strong brown paper into a cone. Snip a tiny hole at the pointed end,
fill the cone with icing and let it drip out to form the design.
Christmas Baking (1997 Pillsbury Classic Cookbook)
3/4 cup sugar
½ cup butter, softened
1 tablespoon milk
2 teaspoons vanilla
1 egg
2 cups Pillsbury BEST All Purpose Flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 package (12 oz) vanilla flavored candy coating or Almond Bark, melted
2 ounces bittersweet chocolate, melted
Heat oven to 400 degrees. Grease cookie sheets. In large bowl, combine
sugar and butter; beat until well blended. Add milk, vanilla and egg; beat
well. Lightly spoon flour into measuring cup; level off. Add flour, baking
powder and cinnamon; mix well. Shape dough into 1 inch balls. On lightly
floured surface, roll balls into logs, 6 inches long. Place on greased
cookie sheets. Bake at 400 degrees F. for 5 to 8 minutes or until light
golden brown. Immediately remove from cookie sheets. Cool completely. Place
melted candy coating in pie pan. Dip logs into candy coating; place on
waxed paper to cool. Drizzle melted bittersweet chocolate over logs to
resemble birch trees.
3 ½ dozen cookies.