Holiday Cookie Collection II

Holiday Cookie Collection II / CM

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

ANISEED DROP COOKIES

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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BISCOTTI

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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BUTTERSCOTCH BUTTERS

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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CHOCOLATE CHUNK COOKIES

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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COCONUT DATE SCRAMBLES

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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DATE COOKIES

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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DROP FUDGE BROWNIES

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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FIG HONEY COOKIES

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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FRUITCAKE COOKIES

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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FUDGE SQUARES

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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ITALIAN FRIED BOW WING COOKIES (Farfellette)

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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MACADAMIA WAFERS

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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MOLASSES DOUBLE-DECKERS

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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NEIMAN MARCUS SIGNATURE CHOCOLATE CHIP COOKIES

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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NUT COOKIES

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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NUTTY LOGS

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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PECAN BALLS

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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PUMPKIN COOKIES

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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RAISIN SPICE COOKIES

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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SCANDINAVIAN ALMOND COOKIES

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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SOUR CREAM COOKIES

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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HOLIDAY COOKIE COLLECTION II

CONTENTS

HOLIDAY COOKIE COLLECTION II