Holiday Cookie Collection II / CM
HOLIDAY COOKIE COLLECTION II — From the COOKS.COM Culinary Archive.
HOLIDAY COOKIE COLLECTION II
CONTENTS
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HOLIDAY COOKIE COLLECTION II
Like German Springerles, but more quickly prepared.
1 egg
1/2 c. sugar
1/4 tsp. lemon rind, grated
2/3 c. flour
1 tsp. anise seed
2 drops oil of anise
1/16 tsp. salt
Sift together sugar, salt and flour. Beat together egg until light and
fluffy and and add combined dry ingredients. Mix well. Drop by
large tablespoonfuls onto well greased cookie sheets. Allow
to stand overnight. The dough will separate into two layers. Bake
in a 300 degree oven until dough begins to turn golden and cookies begin to
set.
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3/4 c. butter
1 c. sugar
4 eggs
3 c. flour
3 tsp. baking powder
2 tbsp. anisette liquor
1/2 tsp. salt
1 tsp. anise seeds
1 c. sliced almonds or chopped hazelnuts
1/2 c. whole pistachios, shelled
Milk
Extra granulated sugar for dusting
Truly an Italian Original!
Cream together the butter and sugar until light and fluffy. Add eggs 1
at a time, beating well after each addition. Combine flour, baking
powder, salt and anise seed together and then combine all stirring in the
nuts last. Form the dough into 2 loaves 1 1/2 inches wide and the
length of your baking pan. Grease 2 pans lightly with oil and place 1
loaf on each pan.
Bake at 350 degrees for 25 to 30 minutes. When loaves are cool enough to
handle, cut each loaf diagonally into 3 quarter inch slices. Place each
slice on cookie sheet cut side down, brush with milk and sprinkle with a bit
of granulated sugar. Bake a second time in a preheated 375 degree oven
for 10 minutes until lightly toasted. (Note: the second baking may be
completed the following day.)
The "biscuit" crispy texture of these toasted cookies makes them a natural
for dipping in milk or espresso, as they are traditionally served.
Optional: You can use whole star anise instead of the pre-ground kind to
flavor your cookies. Store your whole star anise in a jar of granulated
sugar, and this will infuse the sugar with anise flavoring. Use this
sugar for sprinkling on the cookies. (You can also do this with your
vanilla beans!)
If you want to make your own anisette, place 1/4 cup star anise seeds in 1/2
cup of vodka. Store at least 3 weeks before using this as an extract
substitute. (Note: This also works with vanilla beans - use dark rum
instead of vodka.)
Cookies may also be flavored by omitting the anise and almond
extracts and flavoring with strega (Galliano liquor).
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1 c. Reeses butterscotch pieces
2 tbsp. Reeses peanut butter
2 c. puffed rice
1/2 c. chocolate for dipping
Combine the peanut butter and the butterscotch pieces in a double boiler,
stirring constantly over hot water until melted. Stir in the puffed
rice.
Drop by tablespoonfuls onto waxed paper and allow to cool. When
thoroughly cooled, dip each ball in tempered chocolate or chocolate which has
been prepared for dipping.
Variation: These also work well on their own without being dipped in
chocolate, so you may choose to skip the final step.
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1-3/4 c. flour
3/4 tsp. baking soda
1/8 c. cocoa
1/4 tsp. salt
3/4 c. (1-1/2 sticks) butter, softened
1/2 c. granulated sugar
1/2 c. firmly packed brown sugar
1 egg
2 tbsp. dark rum
1 tbsp. vanilla or chocolate extract
1 12 oz. pkg semi-sweet chocolate bits or chunks
1 c. macadamia nuts, chopped
Sift together the flour, cocoa, baking soda and salt. In mixing bowl,
cream together the butter, granulated sugar and then the brown sugar until
light and fluffy. Stir in the egg, then add the extracts and/or rum.
Stir in the flour, and next the nuts and chocolate bits, combining well, but
do not overmix.
Drop by large tablespoonfuls onto ungreased cookie sheets and bake in a 350
degree oven 10-12 minutes or until done.
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1 c. chopped dates
3/4 c. sugar
2 eggs, well beaten
1 c. chopped walnuts
1 tsp. vanilla extract
2 c. puffed wheat, sugar coated
1 1/3 c. flaked coconut
Combine dates, eggs, and sugar in a pan. Simmer over medium heat, until
the mixture begins to pull away from the sides of the pan, stirring constantly
for about 5 minutes. Remove from the burner and stir and the nuts and
vanilla extract. Next, stir in the puffed wheat. Allow to sit
until cool enough to handle, and and shape into small balls with moistened
hands. Roll the balls in flake coconut. Store in refrigerator
until 30 minutes before serving.
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3 egg whites
1 c. sugar
1 c. dates, chopped
2/3 c. walnuts, minced
1/2 c. citron, minced
Beat the egg whites until nearly stiff. Add 1/3 cup sugar gradually
continuing to beat until stiff. Fold in the remaining sugar and add the
chopped walnuts, citron, and dates. Form small cookies and place on a
greased baking sheet. Bake in a 200 degrees Fahrenheit oven 1 1/2 hours
or until they loosen from the sheet.
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1/2 c. butter
1 c. flour
1/2 tsp. baking powder
2 1 oz. squares unsweetened chocolate, melted
1 1/2 tsp. vanilla extract
2 eggs, well beaten
1 c. sugar
3/4 tsp. salt
3 c. pecans or walnuts, coarsely chopped
Cream together the butter and sugar until light and fluffy. Add cakes,
melted chocolate, vanilla and combine thoroughly.
Sift together the dry ingredients reserving 1/4 cup, add remaining
ingredients to the butter mixture. Stir in the pecans into the remaining
1/4 cup of flour mixture and then add this to the rest of the cookie
mixture. Drop by large tablespoonfuls onto lightly greased baking sheets.
Bake in a 350 degree preheated oven for 12 minutes or until done. Remove
to cooling rack at once.
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1 c. dried figs
3/4 c. sugar
1/2 c. honey
1/2 c. shortening
2 tbsp. milk
2 eggs, beaten
2-3/4 c. flour
1/2 tsp. salt
3 tsp. baking powder
1/2 c. coconut
1 tsp. lemon extract
3 tbsp. orange rind, chopped
1 tbsp. dark rum
Wash figs and place in a small saucepan. Cover with water and 1
tbsp. dark rum (you can also add a few tablespoons of additional
sugar and a pinch of salt to water, but since water will be discarded do
not take from sugar quantity listed in recipe ingredients).
Allow to soak 10 minutes, then bring to a boil and simmer for an additional
10 minutes. Drain and cool. Chop into small pieces.
Cream together the shortening and sugar until light and fluffy. Stir in
eggs, honey, milk, and mix thoroughly. Sift together the dry ingredients;
fig, baking powder, and salt. Combine all; stir in the figs last.
Drop by tablespoonfuls onto greased baking sheets. Bake in a preheated
425 degree oven for 12 to 14 minutes.
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1/4 c. butter
1/4 c. jelly
1/2 c. brown sugar
2 eggs
2 tsp. baking soda
1 1/2 tbsp. milk
1 1/2 c. flour
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 lb. raisins
1 lb. pecans, chopped
1/2 lb. candied cherries, chopped
1/2 lb. candied pineapple, chopped
Cream together the butter, sugar, eggs and jelly. Dissolve the baking
soda in milk and add it to the creamed butter mixture. Sift together
the flour and the spices, and stir half of this into the butter mixture.
Dredge the nuts and fruits in the remaining flour and combine all.
Drop by rounded tablespoonfuls onto greased cookie sheets and decorate tops
with sliced candied fruits and cherries, if desired. Bake in a
preheated 300 degree Fahrenheit oven for about 20 minutes. Note: if
cookies are sticking to sheet use a little flour to dust the sheet.
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4 eggs
2 c. brown sugar
2 c. flour
1/2 c. melted chocolate
1 c. nuts
1 tsp. vanilla extract
1 tsp. baking powder
Mix eggs, sugar, and melted chocolate together, then add flour and baking
powder sifted together, and then the vanilla and, lastly, nuts. Bake in
one sheet on a buttered pan, and cut in squares when almost cold.
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6 eggs
3 tbsp. granulated sugar
3 c. flour
1/2 tsp. orange extract
Frying oil
1 tsp. almond extract
1/2 c. confectioners sugar
1/4 tsp. salt
2 tbsp. butter, softened
Cut the butter into the flour as though you were making pie pastry or
biscuits. In a separate medium-size bowl, beat together the eggs, sugar,
extracts, and salt. Combine all and knead until you have a smooth
ball. If the dough is too sticky, gradually add in a little flour.
Divide the dough into 4 or 5 sections and work with a small bit at a time,
leaving the remainder covered. Roll each piece out on a lightly floured
board to 1/4 inch thickness. Cut with a wavy edged pastry cutter into 6
inch by 1 inch strips. Tie each one into a bow shaped loose knot.
Deep-fry bows until lightly golden brown, drain on paper
towels. Sprinkle well with confectioners sugar.
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2 sticks unsalted butter, softened slightly
1/2 c. sugar
2 egg whites
1/2 c. toasted macadamia nuts, ground
1 tsp. butterscotch schnapps or vanilla
1/2 c. flour
1/2 c. macadamia nuts, coarsely chopped
Cream together the butter and sugar and egg whites and combine well.
Stir in the flour, add the vanilla or butterscotch schnapps, and
finally the nuts. Drop by large rounded tablespoonfuls onto lightly
greased and floured cookie sheets and flatten slightly, crisscross fashion
with the tines of a fork dipped in water. Sprinkle each cookie with
chopped nuts.
Bake in preheated 350 degree oven 8 to 10 minutes or until edges are light
golden brown.
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1 c. sugar
2 eggs
1/2 c. shortening (not butter)
1/2 c. dark molasses
3 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. ginger
1/3 c. boiling water
1 tbsp. dark rum
Combine shortening and sugar. Stir in eggs and molasses. Dissolve
baking soda in hot water and add rum.
Sift together the remaining dry ingredients (flour, baking powder and
spices). Add dry ingredients to blended shortening mixture, alternating
with liquid (soda, water and, and rum) until all ingredients are combined.
Roll out on a lightly floured board into a thin sheet. Cut dough with a
fluted edge round cookie cutter.
Bake on lightly greased cookie sheets in a preheated 350 degree oven 8 to 10
minutes. Allow to cool.
Frosting:
1/2 c. confectioner's sugar
1/8 tsp. salt
1 tbsp. shortening
1/8 tsp. ginger or 1/2 tsp. vanilla
1 tbsp. cream
Frost the bottom side of each cookie with a mixture of 1/2 cup confectioners
sugar, 1/8 teaspoon salt, 1 tbsp. shortening, and 1/8 teaspoon
ginger. Beat into mixture 1 tbsp. of cream and use additional
confectioner's sugar if required to produce a spreading consistency.
After frosting the bottom side of 2 cookies, paste the frosted sides
together to create a sandwich, Oreo style. For a variation, use vanilla
flavoring instead of ginger in the frosting.
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1/2 c. unsalted butter, softened
1 c. brown sugar
3 tbsp. granulated sugar
1 egg
2 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1-3/4 c. flour
1-1/2 tsp. instant espresso powder, slightly crushed
8 oz. semisweet chocolate chips
1. Cream the butter with the sugars until fluffy.
2. Beat in the egg and the vanilla extract.
3. Combine the dry ingredients and beat into the butter mixture.
Stir in the chocolate chips.
4. Drop by large spoonfuls onto a greased cookie sheet. Bake at 375
degrees for 8 to 10 minutes, or 10 to 12 minutes for a crispier
cookie. Makes 12 to 15 large cookies.
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2 c. nuts, finely ground
1 c. sugar
4 egg whites
2 tbsp. jam or marmalade
Lemon icing
Additional nuts and candied fruit for topping
Beat together the egg whites and sugar until light and fluffy. Add nuts
and stir thoroughly. Using a pastry bag, pipe medium-sized cookies
onto well greased baking sheet. Bake in a 300 degree oven for about
10 minutes. Remove cookie sheet from oven. Loosen from sheet
while still soft. Turn upside down, and allow to cool. Spread
jam or marmalade on flat side. Cover with lemon icing. Decorate
each cookie with a bit of candied fruit, and a nut meat.
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4 sticks butter, softened
1/2 c. plus 2 tbsp. confectioner's sugar
5 c. flour
2 tsp. vanilla extract
Pinch of salt
2 c. pecans, finely chopped
Additional confectioner's sugar for rolling
Cream together of butter and sugar until light and fluffy, then gradually
adding in the flour, nuts, salt and vanilla extract.
Form dough into small log shapes and place on ungreased cookie sheet and
bake for about 25 to 30 minutes in a 340 degree oven or until lightly
golden. Allow to cool and roll in confectioners sugar.
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1 c. semisweet chocolate pieces
1 c. butterscotch pieces
3/4 c. confectioners sugar
1/2 c. sour cream or yogurt
1 tsp. grated lemon or orange peel
1/4 tsp. salt
1 tbsp. bourbon
1 3/4 c. crumbled vanilla wafers
3/4 c. pecans, chopped
In microwave or a double boiler over hot water melt together the semisweet
chocolate pieces and butterscotch. Remove from heat and stir in
confectioner's sugar, sour cream or yogurt, citrus peel, salt, bourbon, and
crumbled wafers. Place in refrigerator about 15 minutes before shaping
into 1 or 2 inch balls.
Roll each ball in chopped pecans.
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2-1/4 c. sifted cake flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. ginger, freshly grated
1/8 tsp. mace
2-1/4 tsp. baking powder
1/4 tsp. ground cloves
1-1/2 c. sugar
1/2 c. shortening
1 egg
1/2 c. chopped pecans
1-1/3 c. canned or mashed cooked pumpkin
1 c. golden raisins, chopped
2 tbsp. bourbon, divided
1/2 tsp. vanilla extract
In a small coffee cup, soak raisins in 1 tbsp. of bourbon. If you
don't have bourbon you may use rum.
Sift together the flour and the spices except for the ginger (note: you can
substitute dry ginger if you don't have fresh). In a mixing bowl cream
together the shortening and sugar until light and fluffy. Add eggs 1
and a time beating until smooth. Add the flour and spice mixture to the
egg mixture alternately with the pumpkin if you're using fresh ginger be sure
it's finely grated and add at this point) stir to combine. Mix in the
pecans and the raisins (drain raisins first), will blow the bourbon and the
vanilla extract last.
Drop by large teaspoon folds onto greased cookie sheets. Bake in
preheated 375 degree oven 15 minutes.
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1 c. flour
2 c. oatmeal
1/2 c. raisins
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 c. butter or shortening
1/2 c. dark brown sugar
1/4 c. granulated sugar
1 egg
2 tbsp. milk
1 tbsp. dark rum
Sift together in mixing bowl 1 c. flour, 1/2 teaspoon salt, 1/2 teaspoon
soda, 1 tsp. cinnamon, 1 tsp. nutmeg. Soak raisins in 1
tbsp. dark rum for 10 minutes prior to mixing.
Cream together the butter and sugar until smooth. Stir in the egg, add
the flour and spices, and mix in the oatmeal and raisins.
Drop by rounded teaspoonfuls onto greased baking sheets. Bake in a
preheated 375 degree oven 12 to 14 minutes.
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3/4 c. butter
1/4 c. sugar
1 tsp. almond extract
2 c. flour
1 egg white
1/3 c. grated almonds, combined with 1 tbsp. sugar
Cream together the butter and 1/4 cup of sugar in a mixing bowl until light
and fluffy. Stir in almond extract. Add flour gradually to form a
dough. Place in plastic bag and refrigerate for 30 minutes.
Roll dough out 1/8 inch thick on a lightly floured board. Brush with
lightly beaten egg white and sprinkle with the almond and sugar mixture.
Cut into 3/4 inch squares. Bake on lightly greased baking sheets in
pre-heated 350 degree oven for approximately 15 minutes or until lightly
golden.
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2 c. granulated sugar
1 c. butter, room temperature
3 eggs, well beaten
1 c. sour cream
1 tsp. baking soda
1 tsp. flavoring extract of your choice
1 1/2 to 2 c. flour or sufficient to make a dough that can be rolled
Cream together sugar and butter. Mix eggs and well until light and
fluffy. Stir soda as the the sour cream and add this along with the
eggs. Flavor to taste. Rollout then and bake in a 350 degree
preheated oven 10 to 12 minutes or until done.
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