Holiday Cookie Collection

Holiday Cookie Collection / CM

HOLIDAY COOKIE COLLECTION — From the COOKS.COM Culinary Archive.

SOME PRACTICAL COOKIE MAKING TIPS

1. When making cookies, use as little flour as possible to make the proper consistency for the cookie type you're preparing. For example, when making drop cookies, only add enough flour to make a dough which is sticky and is intended to be dropped from a spoon or ice-cream scoop. If you're making rolled cookies, you will usually need to add more flour to make a stiff dough which is capable of being rolled out. Keeping this in mind, you will want to add as little flour as you can manage, since the more flour you add, the less sweet, tender and light your cookies are likely to turn out.

Knowing the variability factors concerning flour quantities, many older recipes and cookbooks did not stipulate how much flour to add to baking recipes, instead relying on the cook's experienced judgement. Many factors dictate the appropriate flour quantity to add in any given recipe. The quality, mill, protein content, humidity (weather), moisture content within the flour, and the age of the flour used are all important considerations.

2. Use the least amount of mixing required to combine ingredients once the flour has been added in order to prevent toughness in the finished product.

3. Make substitutions at your own risk! You may sometimes substitute one shortening for another successfully, but in many cases, substituting butter for Crisco (for example) will cause your cookies to spread more quickly and you will need to adjust the baking temperature to a higher temperature in order to "set" your cookies before they spread too much. Substituting non-caloric sweeteners such as Splenda for sugar is NOT recommended.

Sugar provides structure, flavor, and browning to baked goods, and without it you may end up with burned cookie crumbs instead of cookies.

In all cases, substitutions will alter the finished product. In some cases, this will be an acceptable result, but not always. Caveat emptor!

4. Use only light colored, shiny cookie sheets. Dark colored pans will cause cookies to burn on the bottom. When greasing cookie sheets, use oil or shortening in preference to butter. An excessive amount of shortening will cause cookies to spread on pan. If your recipe contains a high ratio of butter, bake cookies on ungreased sheets. Choose cookie sheets that allow approximately 2 inches of space from the edges of the pan to the oven wall. Bake only one cookie sheet at a time for best results. Use a rack that is slightly below the center of the oven.

Do not place cookie dough on warm cookie sheets to prevent spreading.

5. Decorate unbaked cookie dough with colored sprinkles, grated coconut, crushed hard candy such as lollipops or peppermint canes, lifesavers, crushed toffees, or orange and lemon drops. Dried or candied fruits, or well drained canned fruits, jams and preserves make great fillings. Or simply dip plain cookies in chocolate dip (see below) and sprinkle with chopped nuts or coconut.

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ALMOND CUT OUT COOKIES

2 sticks butter
1 1/4 c. sugar
1 egg
1/4 tsp. almond extract
1 1/4 c. almonds with skins
1 3/4 c. of flour
Pinch of salt

Grate or process almonds in a blender or food processor until they reach a sandy consistency. The almonds will be granular. Do not over process or they will become almond butter. Cream together the butter and sugar, add egg and extract. Beat until light. Beat in the flour, nuts, and salt.

Flatten dough to disk shape, cover with waxed paper or place in a zip lock bag and refrigerate at least one hour.

Roll dough out thinly and cut into shapes. In a preheated 325 degree Fahrenheit oven bake on ungreased cookie sheets 8 to 10 minutes or until browned lightly.

Make a glaze with 1 c. of confectioners' sugar, 3 tablespoons of milk, and 1/2 teaspoon of vanilla extract or almond extract. Glaze the cookies with a pastry brush. Store or freeze when dried.

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ANISE CRISPS

2 c. flour
1 c. butter
1 egg
1 c. sugar
2 tbsp. anisette liqueur
1/2 tsp. ground anise, or 1 tbsp. crushed aniseed
1/2 tsp. salt
1/2 tsp. baking powder
1/2 c. rolled oats, old fashioned

Cream the butter until very soft, stirring in the sugar gradually. Add egg, anise flavorings and combine. Sift together the flour, salt and baking powder, and add alternately with the rolled oats, making a stiff dough.

Form into cylinders or rolls. Wrap in waxed paper or plastic wrap and chill 3 hours or overnight. Slice 1/4 inch thick. Bake on on greased cookie sheets at 400 degrees for about 10 minutes.

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BANANA OATMEAL COOKIES

1/2 c. flour, sifted
1 c. sugar
1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. nutmeg
3/4 tsp. cinnamon
3/4 c. shortening
1 egg, well beaten
1 c. mashed ripe bananas (2 to 3)
1 1/4 c. rolled oats
1/2 c. chopped nuts
Whole nut meats

Preheat oven to 400 degrees. Sift together flour and next 5 ingredients: sugar-free, baking soda and, salt, and spices. Cut in shortening with pastry blender until mixture resembles coarse corn meal. Add nutmeg, bananas, rolled oats and chopped nuts, and blend together well. Drop dough by rounded teaspoonfuls onto on greased baking sheets, 2 inches apart. Top each cookie with a whole nut meat pushed into center. Bake 15 minutes or until light brown. Remove from sheets at once.

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BOSTON DROP COOKIES

1 c. butter
1/2 c. sugar
3 eggs
1 tsp. soda
1 1/2 tsp. hot water
1 1/4 c. flour
1/2 tsp. salt
1 tsp. cinnamon
1 c. currants

Combine all ingredients in mixing bowl using a wooden spoon.

Drop by teaspoonfuls onto buttered tins and bake in 375 degree preheated oven until done.

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BRANDY SNAPS

1/2 c. molasses
1 c. flour, scant
2 tbsp. brandy
1/2 c. butter
2/3 c. sugar
1 tbsp. ginger

Heat molasses to boiling point, add butter and stir. Sift together the flour, ginger and sugar. Add to mixture and then stir in the brandy. Drop by teaspoonfuls onto greased cookie sheets. Bake in 350 degree pre-heated oven 10 to 12 minutes.

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BUTTER COOKIES

1 lb. of butter
1 1/2 lbs. of flour
2 egg yolks
1 tbsp. Brandy
1/2 lb. sugar
1/4 lb. blanched and ground
1/8 c. chopped citron

In a mixing bowl, combine butter, flour and sugar, egg yolks, brandy and almonds. Roll the cookies out on a lightly floured board to 1/4 inch thickness.

Cut out with cookie cutters and bake in a 350 degree Fahrenheit oven until they reach a light yellow color. You can brush these with the whites of eggs or heavy cream and dust them with plain or colored sugar, cinnamon or almonds before baking.

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CARROT COOKIES

1/2 c. butter
1 c. brown sugar
1/2 c. white sugar
2 c. flour
2 eggs
2 tsp. baking power
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
2 c. oatmeal
1 c. raisins
1 c. raw carrots, grated
1 c. nuts, chopped

Cream together the shortening and sugars well. Add beaten eggs. Sift together the dry ingredients and combine with creamed mixture. Stir in the raisins, grated carrots, and nuts. Drop by large rounded tablespoonfuls onto lightly greased cookie sheets. Flatten slightly with the tines of a fork, creating crosshatches.

Bake in a preheated 350 degree oven 25 to 30 minutes or until browned along edges.

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CREAM CHEESE SPRITZ COOKIES

2 1/2 c. sifted flour
1/2 tsp. salt
1/4 tsp. cinnamon
1 c. softened butter
1 3 oz package cream cheese
1 c. sugar
1 egg yolk, and beaten
1 tsp. or vanilla or other liqueur or flavoring

Preheat oven to 350 degrees. Grease baking sheets. Sift and combine flour, salt, and cinnamon. Beat butter and cream cheese together until well combined. Add sugar, while let a time, beating after each addition until well blended. Beat in 8 yolk and vanilla. Sift and add dry ingredients to butter mixture and blend all together well. Packed dough into cookie press. Press onto cold cookie sheets. Bake 15 minutes or until edges are light brown.

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DATE DROPS

2 c. finely chopped dates
1/2 c. water
1/2 c. dark rum
1/2 c. sugar
1 c. dark brown sugar
1 c. butter
3 eggs, beaten
1 tsp. vanilla
4 c. flour
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 c. nuts, chopped

Boil chopped dates with 1/2 cup of water and 1/2 cup of white sugar until thick. Cool, and add the dark rum.

Cream butter and remaining sugar. And eggs and vanilla. Sift together dry ingredients and combine all, adding the flour and nuts last.

Drop onto greased cookie sheets. Bake in a preheated 375 degree oven 12 to 15 minutes.

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FAVORITE COOKIES

2 c. sugar
1 c. butter
2 eggs, well beaten
Nutmeg or other flavoring
1 c. milk
3 c. flour
2 tsp. baking powder, rounded

Cream together in a large bowl sugar and butter. Add the eggs well beaten. Grate in a little nutmeg or use any other flavoring preferred. Gradually pour in the milk and flour which has been sifted 3 times with the baking powder.

Roll out very thinly and use a small cutter.

Bake in a 375 degree preheated oven and let the cookies become cold and hard before putting them away. These will keep well and remain crisp almost indefinitely, and are good to make up in large batches.

Variation: Add the rind and juice of one lemon and 1 teaspoon of lemon, omitting all other flavorings

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FIRST PRIZE SUGAR COOKIES

2 c. sugar
1 c. butter
3 eggs
1/2 c. milk
1 tsp. soda
2 tsp. cream of tartar
pinch salt

Cream together butter and sugar, then add in eggs and milk. Stir the remaining ingredients into a cupful of flour and mix in well. Add to creamed butter mixture. Add in sufficient additional flour to make a dough that can be rolled out. Do not add too much flour - just add enough to prevent the dough from being sticky. Do not overmix.

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GINGERBREAD

1 1/2 c. molasses
1 c. dark brown sugar, firmly packed
2/3 c. cold water
1/3 c. Crisco
7 c. flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. cloves
2 tsp. ginger
1 tsp. allspice
1 tsp. salt

Combine molasses, brown sugar, Crisco and water. Add remaining ingredients to combine. Refrigerate several hours or overnight.

Roll dough 1/4 inch thick on a lightly floured board. Cut into gingerbread boy or girl shapes with floured cookie cutters. Place shapes 1 1/2 to 2 inches apart on lightly greased cookie sheets and bake in a 350 degree preheated oven. remove from cookie sheets and cool on wire racks. When thoroughly cooled, decorate with vanilla frosting.

Vanilla frosting:

4 c. confectioners sugar
1 tsp. vanilla
6 tbsp. cream

Beat together till smooth and add food coloring to tint to desired color or use plain.

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GRAN'S MOLASSES COOKIES

2 c. dark brown sugar
1/2 lb. lard
1 tsp. salt
2 eggs, beaten
1 c. sour cream
1 tsp. soda mixed with a little water
1 c. molasses
1/2 tsp. ginger
7 c. flour (approximately)

Cream together the dark brown sugar and lard. Use only enough flour to make a soft dough. If you add too much flour the cookies will be tough and bitter. After mixing all the ingredients together using a wooden spoon, place in refrigerator to rest over night.

The next day, roll about half an inch thick and cut with a jar ring or large sharp edged tumbler. For topping, beat an egg, brush over the top of each cookie and sprinkle with white sugar.

Put the cookies on buttered baking sheets and bake in a 350 degree preheated oven about 12 to 15 minutes, watching very carefully as they brown fast. These cookies are best made large.

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HAZELNUT COOKIES

3 1/4 lb. sugar
4 eggs
1 lb. flour
1 1/2 tsp. vanilla extract
1/2 lb. ground hazelnuts

Combine all ingredients until you obtain a smooth batter. Roll dough out thinly on a lightly floured board. Use cookie cutters to cut out various designs and bake at 350 degrees to a nice yellow color. Spread with vanilla frosting.

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HERMIT CAKES

1 1/2 c. brown sugar
1 c. butter
3 eggs
1 c. ground nuts
1 c. finely chopped raisins
1 tsp. cloves
1 tsp. cinnamon
1 tsp. baking soda
1 tbsp. of molasses
3 c. flour
1 c. finely chopped dates

Stir together butter, sugar, and eggs. Dissolve the soda in the molasses, and mix in. Add in remaining ingredients, adding the flour last. Make little cakes the size of a walnut and drop onto greased cookie sheets. Bake in a preheated 325 degree oven until done.

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LEBKUCHEN

1 c. brown sugar
1/2 c. butter
4 1/2 c. flour
1 tsp. cardamom seeds, ground
2 tsp. baking soda
Grated rind of one orange and 1 lemon
Lemon juice or cream
1/2 c. honey
4 eggs
1 tsp. cinnamon
1/2 tsp. salt
Hot water
1 c. confectioners' sugar
Almond or anisette flavoring

Melt butter, sugar and honey together over slow heat. Remove and add eggs, flour, spices, fruits and soda dissolved in water. Chill overnight. Roll out and cut or pat thin on cookie sheet. Bake in 350 degree oven 10 to 15 minutes.

Frost while still warm with vanilla icing made from confectioners' sugar made with lemon juice or cream and almond flavoring. Roll out on lightly floured board and cut in diamond shapes or put in a buttered pan and make into bars. Frost cookies, placing an almond on top.

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LEMON SQUARES

1 c. flour
1/2 c. butter
1/4 c. confectioners sugar
2 eggs
1 c. granulated sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 tbsp. freshly squeezed lemon juice

Combine flour, butter and confectioners sugar until they reach the consistency of fine crumbs. Press evenly into a greased 9 by 9 inch square pan. Bake about 20 minutes in a 350 degree oven. Beat the remaining ingredients until light and fluffy. Pour over crust and bake an additional 25 minutes. Refrigerate before serving.

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LUCKY WIENER KIPPETS

1/2 lb. butter
1/4 c. sugar
1 c. almonds, ground (skins on)
2 c. flour
2 tsp. vanilla

Cream butter, add sugar, ground almonds, vanilla and flour, beating together well. Place covered, in refrigerator one hour or overnight. When dough is stiff enough to handle, cut off a portion of time. Roll out on a lightly floured board to pencil thick diameter. Cut off in 2 1/2 inch pieces and bend to the shape of a horseshoe. Place on buttered cookie sheets. Bake in 300 degree preheated oven.

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OATMEAL COCONUT CRANBERRY CRISPS

3/4 c. butter
1 1/2 c. brown sugar, packed
2 eggs
1 c. flaked coconut
3/4 c. rolled oats
1/2 c. pecans, finely chopped
1/2 c. craisins, finely chopped
1/2 c. golden raisins, finely chopped
1 tsp. vanilla
2 tbsp. rum or butterscotch liqueur
1 c. flour
1/2 tsp. baking soda
1/2 tsp. salt

Cream together butter and sugar until light and fluffy. Add eggs, coconut, craisins, golden raisins, rolled oats, pecans, vanilla and rum or liqueur. Blend well. Sift together dry ingredients and add to mixture.

Drop onto lightly greased cookie sheets. Bake in preheated 325 degree oven approximately 10 minutes or according to size of cookies.

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PEANUT BUTTER COOKIES

1 1/2 c. sifted flour
1/4 tsp. salt
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 c. shortening
1 c. sugar
1/2 c. peanut butter
2 eggs, well beaten
1/4 c. milk
1 tsp. vanilla
3/4 c. seedless raisins
3/4 c. rolled oats

And sift together the salt, baking soda, cinnamon and set aside. Beat the shortening until creamy, adding the sugar slowly. Stir in peanut butter and blend well. Add the eggs, milk, and vanilla and mix well. Add sifted dry ingredients. Fold in raisins and oats.

Chill the dough for one hour in refrigerator.

Preheat your oven to 350 degrees Fahrenheit. Drop dough by teaspoonfuls onto greased sheets, 2 inches apart. Bake 15 minutes or until lightly browned on edges.

Cool on wire racks.

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PEANUT COOKIES

1 c. peanuts (chopped not too fine)
2 tbsp. butter
1 c. sugar
3 eggs
2 tbsp. milk
1/4 tsp. salt
2 tsp. baking powder
Sufficient flour to roll

Combine all ingredients, adding flour last. Add only enough flour to make a dough stiff enough to roll well. Cut into shapes, brush with the white of an egg sprinkle with additional chopped nuts and cinnamon sugar if desired, and bake at 350 degrees until lightly browned on edges.

Variation: you can substitute almonds, walnuts, pecans, or macadamia nuts for the peanuts.

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PLAIN OLD FASHIONED BUTTER COOKIES

3/4 c. butter
2 c. sugar
4 eggs
1 tsp. baking soda
4 to 5 c. flour
5 tbsp. sour cream, yogurt, or buttermilk
1/2 tsp. nutmeg, grated

Combine buttered and sugar stirring to make a smooth batter. Add cream, baking soda, nutmeg, and lastly the flour. Roll out the dough, cut shapes with cookie cutters, and bake at 325 degrees until golden.

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PLANTATION COOKIES

1 c. brown sugar
1/2 c. shortening
1 egg
1/2 tsp. salt
1 c. of pecans, broken
1/2 c. flour
1 tsp. vanilla

Combine all ingredients. Bake on parchment paper in 325 degree oven until lightly browned (about 15 minutes).

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POTATO SPICE DROPS

1 c. molasses or honey
1/2 c. butter
1 c. mashed potatoes, cold
2 c. flour
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
1 c. golden raisins
1/2 c. nuts, chopped

Heat the molasses or honey and butter until the butter melts. Blend in the mashed potatoes. Mix together the dry ingredients, add the raisins and nuts, and combine all. Drop by rounded tablespoonfuls onto greased sheets. Bake in a preheated 375 degree oven 10-12 minutes.

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REFRIGERATOR COOKIES

1 c. dark brown sugar, packed
1 c. buttered, softened
1 egg
1 tsp. vanilla
3 c. flour
1 1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/3 c. nuts, chopped

Combine brown sugar, butter, egg, salt and vanilla. Add flour, cinnamon, baking soda, and finally nuts. Form dough into cylinders, 5 by 3 by 2 inch. Refrigerate one hour or overnight.

Preheat oven to 375 degrees. Cut dough into 1/8 inch thick slices. Place on ungreased cookie sheets 1-1/2 to 2 inches apart. Bake until lightly golden, about 6-8 minutes. Cool and glaze with confectioner's sugar icing.

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ROLLED COOKIES FOR DECORATING (LARGE BATCH)

2 c. butter
3 c. sugar
4 eggs
1/4 c. milk
4 tsp. vanilla
5 c. flour
1 tsp. baking powder
1 tsp. salt

Cream the butter well gradually stirring in the sugar. Add the eggs, one at a time and then the milk. Sift together the dry ingredients then add to the creamed mixture. Stir in the vanilla. Combine well but do not overmix.

Chill dough 2 hours or overnight. Roll out thinly on a lightly floured board and use floured cookie cutters to cut into desired shapes.

Bake on ungreased cookie sheets in a preheated 375 degree oven 8-10 minutes.

Makes approximately 15 dozen small cookies.

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SESAME BROWN SUGAR DROPS

3/4 c. flour
1 egg
1 c. sesame seeds
1/4 c. water
1 c. brown sugar
1/4 c. butter, melted
1/4 tsp. salt
1 tbsp. molasses
1 tbsp. dark rum

Simmer the sesame seeds in water, molasses, and rum over low heat until water is nearly absorbed. Do not burn. Stir in the brown sugar and melted butter. Add flour, beaten egg, and salt.

Drop onto ungreased cookie sheets and bake in a preheated 350 degree oven 10 to 12 minutes.

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SWEDISH MAPLE COOKIES

1/2 lb. butter
2 c. flour
1 c. walnuts, chopped
1/2 c. sugar (or maple sugar)
1 tsp. vanilla
1 tsp. of Mapleine or maple flavoring

Cream together the butter and sugar. Add flavorings and mix. Stir in flour and nuts. Mixture will be crumbly. Roll into balls. Bake on lightly greased cookie sheet 1 1/2 hours at 250 degrees Fahrenheit. Roll in powdered sugar 1 time while still warm and again once the cookies have cooled off.

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VIENNESE SHORTBREAD

1 c. butter, softened
1/2 c. confectioners sugar
1/2 tsp. vanilla
2 c. flour
1/4 tsp. baking powder

Preheat oven to 375 degrees. Cream butter, sugar and vanilla. Stir in flour and baking powder. Put dough into cookie press. Form 3 in strips of dough on ungreased cookie sheet using the star plate.

Bake until edges are lightly golden brown, remove from sheets and cool. Dip in chocolate, or fill with chocolate or mocha filling by pressing two cookies together and filling the center.

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CHOCOLATE DIP FOR COOKIES

1 c. semisweet chocolate morsels
1 tbsp. butter
2 tbsp. milk

Melt chocolate in a double boiler or over very low heat, stirring constantly to blend in butter and milk. Set over pan of hot water and do not allow to cool.

Dip baked cookies into mixture. Set on wire rack or parchment paper until chocolate sets.

Do not store dipped cookies in high humidity or heat.

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DECORATORS ICING

2 egg whites
1/8 tsp. cream of tartar
2 tsp. water
2 1/2 to 3 c. sifted confectioners' sugar

Combine egg whites, cream of tartar and water and beat until frothy, gradually adding in confectioners sugar. Continue to beat until the mixture holds soft peaks. Coat with food coloring or concentrated fruit juices (such as beet juice).

This can be used as a paste or cement for gingerbread houses, or to make decorations adhere to cookies which have been previously baked. Or use this mixture to spread with a spatula as icing, or to pipe through decorator tubes.

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HOLIDAY COOKIE COLLECTION

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HOLIDAY COOKIE COLLECTION