Holiday Cookie Collection / CM
HOLIDAY COOKIE COLLECTION — From the COOKS.COM Culinary Archive.
HOLIDAY COOKIE COLLECTION
CONTENTS
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HOLIDAY COOKIE COLLECTION
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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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.
— – —
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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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.
— – —
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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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.
— – —
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.
— – —
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).
— – —
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.
— – —
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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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.
— – —
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.
— – —
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.
— – —
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.
— – —
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.
— – —
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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