Coconut Jam Thumbprints
3/4 c. butter
34 c. brown sugar
1 egg, unbeaten
1 t. vanilla extract
1-1/2 c. flour
1 t. baking soda
1/2 t. salt1-1/2 c. oatmeal
Flaked coconut
Jam (Your choice of strawberry, raspberry, apricot, other)
Preheat oven to 350 degrees. Cream sugar and butter, then add egg and vanilla, cream again, beating until light and fluffy. Beat in flour, soda, salt mixture, then oats. Form into balls, then roll in coconut. Place on ungreased cookie sheet. Make a depression in the top of the cookies with your thumb. Fill with jam and bake 10-15 minutes. Makes about 3 dozen.
Showing posts with label Old-Fashioned Christmas Cookies. Show all posts
Showing posts with label Old-Fashioned Christmas Cookies. Show all posts
Monday, November 5, 2007
German Christmas Cookies - Cinnamon Stars
(Cinnamon Stars) Zimtsterne
2 c. blanched almonds (grated finely)
4 egg whites
5-1/2 c. powdered sugar
Grated lemon rind
Juice of 1/2 lemon
2 T. ground cinnamon
Beat egg whites until stiff. Add lemon rind and juice and 2 cups of powdered sugar. Beat with electric mixer until very stiff. This will take awhile (about 20-30 minutes). Take out 1 cup and set aside. Add nuts and cinnamon to the remaining egg mixture and chill 2-3 hours. Roll out very thinly (using powdered sugar on rolling surface and rolling pin)and cut into star shapes. Place on cookie sheets covered with parchment paper and let sit overnight. When ready to bake set oven for 250 degrees and brush cookies with reserve egg white mixture. Bake for about 30 minutes. Remove cookies on paper and set on dampened dish cloth for about one minute. Remove stars carefully. Makes about 4-5 dozen.
2 c. blanched almonds (grated finely)
4 egg whites
5-1/2 c. powdered sugar
Grated lemon rind
Juice of 1/2 lemon
2 T. ground cinnamon
Beat egg whites until stiff. Add lemon rind and juice and 2 cups of powdered sugar. Beat with electric mixer until very stiff. This will take awhile (about 20-30 minutes). Take out 1 cup and set aside. Add nuts and cinnamon to the remaining egg mixture and chill 2-3 hours. Roll out very thinly (using powdered sugar on rolling surface and rolling pin)and cut into star shapes. Place on cookie sheets covered with parchment paper and let sit overnight. When ready to bake set oven for 250 degrees and brush cookies with reserve egg white mixture. Bake for about 30 minutes. Remove cookies on paper and set on dampened dish cloth for about one minute. Remove stars carefully. Makes about 4-5 dozen.
Christmas Cookies-Pecan Butter Balls
Pecan Butter Balls
2 c. flour
1/4 c. sugar
1/2 t. salt
1 c. butter (softened)
2 t. vanilla extract
2 c. very finely chopped pecans
1 c. coarsely chopped pecans for rolling
Preheat oven to 325 degrees.
Sift flour, sugar and salt. Add butter and flavoring and blend well. Mix in finely chopped pecans and mix again. Shape dough in balls about 1-1/2 inches in diameter. Roll in pecans and place on ungreased cookie sheets. Bake 25 min. or until very lightly browned.
2 c. flour
1/4 c. sugar
1/2 t. salt
1 c. butter (softened)
2 t. vanilla extract
2 c. very finely chopped pecans
1 c. coarsely chopped pecans for rolling
Preheat oven to 325 degrees.
Sift flour, sugar and salt. Add butter and flavoring and blend well. Mix in finely chopped pecans and mix again. Shape dough in balls about 1-1/2 inches in diameter. Roll in pecans and place on ungreased cookie sheets. Bake 25 min. or until very lightly browned.
Christmas Gingerbread
Christmas Gingerbread (w/optional peppermint or butterscotch cream)
1/2 c. butter
1/2 c. molasses
1/2 c. brown or white sugar
2 t. ginger
1 t. cinnamon
1/4 t. nutmeg
1/4 t. salt
1/2 t. solda
1 egg, well beaten
1/2 c. sour cream or buttermilk
2 c. flour
1 good jigger of rum or brandy (optional)
Preheat oven to 350 degrees. Heat butter, molasses, sugar, salt and spices over double boiler. Sift flour and soda together. When molases mixture is thoroughly warm, beat until light and creamy. Add beaten egg, mix in sour cream or buttermilk and gradually add flour beating well . For a New Year’s bread, add a little rum or brandy for some nice undertones. Pour into grfeased loaf or square pan. Bake about 50-60 min. until center is done. Serve with whipped cream. (For variation, you may coarsely grind a few butterscotch or peppermint candies to add to cream. Don’t overdo it, though. These should add a hint of flavor without being obvious.
1/2 c. butter
1/2 c. molasses
1/2 c. brown or white sugar
2 t. ginger
1 t. cinnamon
1/4 t. nutmeg
1/4 t. salt
1/2 t. solda
1 egg, well beaten
1/2 c. sour cream or buttermilk
2 c. flour
1 good jigger of rum or brandy (optional)
Preheat oven to 350 degrees. Heat butter, molasses, sugar, salt and spices over double boiler. Sift flour and soda together. When molases mixture is thoroughly warm, beat until light and creamy. Add beaten egg, mix in sour cream or buttermilk and gradually add flour beating well . For a New Year’s bread, add a little rum or brandy for some nice undertones. Pour into grfeased loaf or square pan. Bake about 50-60 min. until center is done. Serve with whipped cream. (For variation, you may coarsely grind a few butterscotch or peppermint candies to add to cream. Don’t overdo it, though. These should add a hint of flavor without being obvious.
Tuesday, October 30, 2007
Christmas Cookies--Cranberry Drops
Cranberry Drops
1/2 c. butter
1 c. sugar
3/4 c. brown sugar
1/4 c. milk
2. T. orange juice
1 egg
3 c. flour
1 t. baking powder
1/2 t. salt
1/4 t. soda
1 c. chopped nuts
2-1/2 c. chopped cranberries
Preheat oven to 375 degrees. Cream butter and sugar. Stir in milk, orange juice, and egg. Stir in dry ingredients (flour, salt and leavening). Blend well with sguar mixture. Add nuts and cranberries, and stir. Drop dough onto greased cookie sheet. Bake 10-15 minute. Makes about 10 dozen cookies.
1/2 c. butter
1 c. sugar
3/4 c. brown sugar
1/4 c. milk
2. T. orange juice
1 egg
3 c. flour
1 t. baking powder
1/2 t. salt
1/4 t. soda
1 c. chopped nuts
2-1/2 c. chopped cranberries
Preheat oven to 375 degrees. Cream butter and sugar. Stir in milk, orange juice, and egg. Stir in dry ingredients (flour, salt and leavening). Blend well with sguar mixture. Add nuts and cranberries, and stir. Drop dough onto greased cookie sheet. Bake 10-15 minute. Makes about 10 dozen cookies.
Christmas Cookies--Toffee Squares
1 c. butter
1 c. brown sugar
1 egg yolk
1 t. vanilla
2 c. flour
1/4 t. salt
3-4 chocolate bars
1/2 c. chopped pecans or walnuts
Preheat oven to 350 degrees. Cream butter and sugar, mix in egg yolk and flavoring. Mix in flour and salt. Spread on a greased cookie sheet leaving a 1-inch border between the dough and the edge of the pan. Bake 20-25 minutes until lightly browned. Crust will still be soft. Remove from oven and set chocolate on the top of the hot cookie. When chocolate is soft, spread over cookies and sprinkle with nuts. Cut into squares while warm. Makes about 6 dozen.
1 c. brown sugar
1 egg yolk
1 t. vanilla
2 c. flour
1/4 t. salt
3-4 chocolate bars
1/2 c. chopped pecans or walnuts
Preheat oven to 350 degrees. Cream butter and sugar, mix in egg yolk and flavoring. Mix in flour and salt. Spread on a greased cookie sheet leaving a 1-inch border between the dough and the edge of the pan. Bake 20-25 minutes until lightly browned. Crust will still be soft. Remove from oven and set chocolate on the top of the hot cookie. When chocolate is soft, spread over cookies and sprinkle with nuts. Cut into squares while warm. Makes about 6 dozen.
Monday, October 29, 2007
German Christmas Cookies - Chocolate Pretzels
Chocolate Pretzels (Schokoladenpretzel)
1/2 c. butter
1/4 c. sugar
1lg. egg, Beaten
1 t. vanilla extract
1/4 c. milk
1/4 c cocoa
2 c. flour
Frosting
2 T. cocoa
1 1/4 c . powdered sugar
2 T. butter , melted
1/2 t. vanilla extract
Preheat oven to 350 degrees. To make dough: Cream butter and sugar until light and fluffy. Beat in the egg, vanilla, and milk. Sift cocoa and flour and stir into the butter mixture until thoroughly blended. Chill dough until firm enough to handle (about 30 minutes). Take a ball of dough about 2 tablespoons and roll a rope approx. 10 to 12 inches long with your hands. Form into a pretzel shape leaving a small overlapped tail. Flip Press firmly into place. Put pretzels on greased baking sheets. Bake for about 10 minutes.
Frosting: Mix cocoa and confectioners' sugar. Gradually stir in butter, vanilla and a tiny bit of milk if frosting is too thick. Spread frosting on cooled pretzels. Makes 2 dozen.
1/2 c. butter
1/4 c. sugar
1lg. egg, Beaten
1 t. vanilla extract
1/4 c. milk
1/4 c cocoa
2 c. flour
Frosting
2 T. cocoa
1 1/4 c . powdered sugar
2 T. butter , melted
1/2 t. vanilla extract
Preheat oven to 350 degrees. To make dough: Cream butter and sugar until light and fluffy. Beat in the egg, vanilla, and milk. Sift cocoa and flour and stir into the butter mixture until thoroughly blended. Chill dough until firm enough to handle (about 30 minutes). Take a ball of dough about 2 tablespoons and roll a rope approx. 10 to 12 inches long with your hands. Form into a pretzel shape leaving a small overlapped tail. Flip Press firmly into place. Put pretzels on greased baking sheets. Bake for about 10 minutes.
Frosting: Mix cocoa and confectioners' sugar. Gradually stir in butter, vanilla and a tiny bit of milk if frosting is too thick. Spread frosting on cooled pretzels. Makes 2 dozen.
German Christmas Cookies - Springerle
German Christmas Cookies - Springerle
4 lg. eggs
1 t. anise flavoring
4-1/2 c. cake flour; sifted
Beat eggs until very light and fluffy. Gradually add sugar and beat for 15 minutes. Do not skip or shorten this item. Fold in anise flavoring and flour. Roll dough to a thickness of 3/8-inch. Flour springerle cookie molds or figural rolling pin very well. Press molds firmly to dough. Cut cookies apart and set on greased and floured cookie sheet. Cover with paper or a clean dishcloth and let dry overnight at room temperture.
Preheat oven to 375 degrees. Place cookies in oven and lower temperature to 300 degrees F. Bake about 12-15 minutes. Do not let cookies get browned. They should still be pale in color. Store cookies 2 to 3 weeks to allow flavor to ripen before eating. Makes 6 dozen.
4 lg. eggs
1 t. anise flavoring
4-1/2 c. cake flour; sifted
Beat eggs until very light and fluffy. Gradually add sugar and beat for 15 minutes. Do not skip or shorten this item. Fold in anise flavoring and flour. Roll dough to a thickness of 3/8-inch. Flour springerle cookie molds or figural rolling pin very well. Press molds firmly to dough. Cut cookies apart and set on greased and floured cookie sheet. Cover with paper or a clean dishcloth and let dry overnight at room temperture.
Preheat oven to 375 degrees. Place cookies in oven and lower temperature to 300 degrees F. Bake about 12-15 minutes. Do not let cookies get browned. They should still be pale in color. Store cookies 2 to 3 weeks to allow flavor to ripen before eating. Makes 6 dozen.
German Christmas Cookies - Butter Spritz Cookies
Spritzgeback (Spritz Cookies)
1 c. butter
2/3 c. powdered sugar
1 lg. egg
1 lg. egg yolk
1 t. almond or lemon extract
2-1/4 c flour
1/4 t. salt
1/2 t. baking powder
Preheat oven to 400 degrees. Cream butter (real butter, no substitutes) with sugar, add eggs and flavoring. Sift dry ingredients and add gradually to eggs.
Chill dough for half an hour, then put into a cookie press. Return remaining dough to refrigerator to stay cool. Press cookies onto greased baking sheet and bake for 7-10 minutes until done. Do not overbake. Cool Makes 5- 6 dozen cookies.
1 c. butter
2/3 c. powdered sugar
1 lg. egg
1 lg. egg yolk
1 t. almond or lemon extract
2-1/4 c flour
1/4 t. salt
1/2 t. baking powder
Preheat oven to 400 degrees. Cream butter (real butter, no substitutes) with sugar, add eggs and flavoring. Sift dry ingredients and add gradually to eggs.
Chill dough for half an hour, then put into a cookie press. Return remaining dough to refrigerator to stay cool. Press cookies onto greased baking sheet and bake for 7-10 minutes until done. Do not overbake. Cool Makes 5- 6 dozen cookies.
German Christmas Cookies - Lebkuchen 2
Christmas Lebkuchen
2 lg. whole eggs
4 egg yolks
2 to 2-1/2 sugar
1/3 lb butter
1/2 lb almonds
8 oz. citron chopped thin
4-6 c. flour
1/2 oz cinnamon
1 tsp ground cloves
1/2 tsp nutmeg
2 and 1/2 tsp baking powder
1 tsp grated lemon rind
Melt butter over low heat. Stir melted butter into sugar, adding spices, chopped almonds,
and well beaten eggs and yolks. Mix flour and baking powder together. Add flour mixture slowly. Roll the dough thinly and cut into Christmas shapes. Place half of one almond in the center of each cookie and brush top of each cookie with egg white. Bake in a moderate oven (350F) until brown.
2 lg. whole eggs
4 egg yolks
2 to 2-1/2 sugar
1/3 lb butter
1/2 lb almonds
8 oz. citron chopped thin
4-6 c. flour
1/2 oz cinnamon
1 tsp ground cloves
1/2 tsp nutmeg
2 and 1/2 tsp baking powder
1 tsp grated lemon rind
Melt butter over low heat. Stir melted butter into sugar, adding spices, chopped almonds,
and well beaten eggs and yolks. Mix flour and baking powder together. Add flour mixture slowly. Roll the dough thinly and cut into Christmas shapes. Place half of one almond in the center of each cookie and brush top of each cookie with egg white. Bake in a moderate oven (350F) until brown.
German Christmas Cookies - Lebkuchen
German Christmas Cookies
Lebkuchen (Honey Spice Cookies)
2/3 C. honey
2/3 C. brown sugar
1 egg
1 T. lemon juice
1/2 t. lemon rind
2 2/3 C. flour
1/2 t. baking soda
1/2 t. each: ginger, cinnamon, allspice, anise, mace, cloves, cardamom
1/2 C. chopped citron
1/2 C. chopped almonds
Glaze:
1 C. sugar
1/4 C. powdered sugar
1/2 C. water
whole blanched almonds or candied cherries (for decoration)
Makes about 3 dozen cookies
Heat honey to boiling, cool. Add brown sugar, egg, lemon juice andrind, flour, soda, and spices. Mix well. Stir in citron and almonds.
Chill several hours. Roll 1/4 inch thick and cut into shapes (diamonds or
circles are traditional). Decorate with either half an almond or half a cherry. Bake on a lightly
greased cookie sheet and bake at 400 degrees for 10-12 minutes.
Glaze: (Make this while you are baking the cookies)
Put sugar and water into a small saucepan and bring to a boil. Let boil for about 3 minutes and stir in powdered sugar. Brush hot cookies with hot glaze, cool on wire racks. Store in a tightly covered container. The cookies improve over time.
Lebkuchen (Honey Spice Cookies)
2/3 C. honey
2/3 C. brown sugar
1 egg
1 T. lemon juice
1/2 t. lemon rind
2 2/3 C. flour
1/2 t. baking soda
1/2 t. each: ginger, cinnamon, allspice, anise, mace, cloves, cardamom
1/2 C. chopped citron
1/2 C. chopped almonds
Glaze:
1 C. sugar
1/4 C. powdered sugar
1/2 C. water
whole blanched almonds or candied cherries (for decoration)
Makes about 3 dozen cookies
Heat honey to boiling, cool. Add brown sugar, egg, lemon juice andrind, flour, soda, and spices. Mix well. Stir in citron and almonds.
Chill several hours. Roll 1/4 inch thick and cut into shapes (diamonds or
circles are traditional). Decorate with either half an almond or half a cherry. Bake on a lightly
greased cookie sheet and bake at 400 degrees for 10-12 minutes.
Glaze: (Make this while you are baking the cookies)
Put sugar and water into a small saucepan and bring to a boil. Let boil for about 3 minutes and stir in powdered sugar. Brush hot cookies with hot glaze, cool on wire racks. Store in a tightly covered container. The cookies improve over time.
Christmas Cookies--Chocolate Pinwheels
Old-Fashioned Christmas Cookies
Chocolate Pinwheel Cookies
1-1/2 c. flour
3/4 t. baking powder
1/4 t. salt
1/2 c. soft butter
3/4 c. sugar
1 t. vanilla extract
1 egg
Melt 1 oz. square of unsweetened chocolate over double boiler. Set aside (keeping warm) Sift first three ingredients together. Cream butter, add sugar cream again, add egg and vanilla. MIx. Ad flour mixture and blend until mixed. Divide this mixture in half. To one half add melted chocolate and mix in. Chill dough until firm enough to roll.
Roll white dough between two pieces of waxed paper (or plastic wrap) to form a 16” x 6” rectangle. Roll the chocolate dough to the same size And lifting with aid of the paper, turn over onto the white dough. Gently roll the top layer to adhere to bottom without squishing it. Roll up into jelly roll shape (making sure that center is tight) so the log is the length of the long side. Wrap in clean dish cloth or plastic wrap and chill overnight.
Slice cookies to 1/8 inch thickness and bake on ungreased cookie sheet in preheated 350 degree ove for 10-12 minutes or until lightly browned. Remove right away from sheets and cool. Makes about 3 dozen.
Chocolate Pinwheel Cookies
1-1/2 c. flour
3/4 t. baking powder
1/4 t. salt
1/2 c. soft butter
3/4 c. sugar
1 t. vanilla extract
1 egg
Melt 1 oz. square of unsweetened chocolate over double boiler. Set aside (keeping warm) Sift first three ingredients together. Cream butter, add sugar cream again, add egg and vanilla. MIx. Ad flour mixture and blend until mixed. Divide this mixture in half. To one half add melted chocolate and mix in. Chill dough until firm enough to roll.
Roll white dough between two pieces of waxed paper (or plastic wrap) to form a 16” x 6” rectangle. Roll the chocolate dough to the same size And lifting with aid of the paper, turn over onto the white dough. Gently roll the top layer to adhere to bottom without squishing it. Roll up into jelly roll shape (making sure that center is tight) so the log is the length of the long side. Wrap in clean dish cloth or plastic wrap and chill overnight.
Slice cookies to 1/8 inch thickness and bake on ungreased cookie sheet in preheated 350 degree ove for 10-12 minutes or until lightly browned. Remove right away from sheets and cool. Makes about 3 dozen.
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