Holiday Baking II---Cookie Swap

[Mamasue]

Poll: Holiday Baking was a great thread. So I thought how about a virtual cookie swap where everyone could post one of their favorite Christmas cookie recipes. http://www.cookinglight.com/bbs/smile.gif

emilycat....I would love to see your ooey gooey Swedish Oatmeal cookies.

Here is my italian cookie recipe that our family has been using for years. They are very moist and versatile. Enjoy!

* Exported from MasterCook *

Sue's Queen Italian Cookies

Recipe By : Mamasue
Serving Size : 0 Preparation Time :0:00
Categories : Cookies/Bars Holiday
Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups flour
1 cup sugar
1 tablespoon baking powder -- heaping
1 cup shortening
2 eggs
1/2 cup milk
1 tablespoon anise extract*


Preheat oven for 350 degrees. Mix dry ingredients together. Add shortening and cut in like pie crust. Beat eggs; add milk and extract. Add egg mixture to flour mixture and mix well. Roll into balls (about the size of walnut). Bake for 12 to 15 minutes or until bottoms are light brown. Cool and frost with confectioner's sugar glaze. Add colored non-parils or topping of your choice.

Sue's Notes: I have found that this recipe does not double well. Can add chopped candied fruit, nuts, or coconut to dough. If I add one of the ingredients into the dough, I will also compliment it with topping of same.

* I use anise oil that can be purchased at local drug store or fine gourmet stores. If using the oil, which is very strong, cut amount down to one teaspoon.

[emilycat]

Mamasue,
Certainly I will share the recipe! I love these cookies; my mom has made them for us as long as I can remember, but she doesn't like to bake, so I make them now! http://www.cookinglight.com/bbs/smile.gif The cookies themselves aren't exactly gooey, just the topping, but they're sooo yummy.

Swedish Oatmeal Cookies

Sift together:
3/4 c. all purpose flour
1/2 t. baking soda
1/2 t. salt.
Set aside

Cream together:
1/2 c. margarine or butter
1/2 c. sugar
1/2 c. brown sugar.
Add 1 egg and 1/2 t. vanilla

Add dry mixture to creamed mixture, then add 1 1/2 c. oatmeal, mix well.

Drop by teaspoonful on ungreased cookie sheet.
Bake for 7 minutes at 350.

Remove from oven, place a scant 1/2 t. of pecan topping in center of each cookie, pressing slightly. Bake 6-8 minutes until golden brown.

Cool 1 minute before removing from sheet.

Topping: Combine in small heavy saucepan 1/3 c. sugar, 1/4 c. margarine or butter, 1 T. light corn syrup. Bring to a boil. Remove from heat and stir in 1/3 c. chopped pecans and 1/8 t. almond extract.

These directions may be annoying looking, but the cookies really aren't that much trouble. I love them! Enjoy! http://www.cookinglight.com/bbs/smile.gif

Emily


[This message has been edited by emilycat (edited 11-17-2000).]

[sneezles]

This is by far the favorite family cookie, I always have to make double batches so there is enough to eat after I'm done baking! It's from Southern Living Nov. 1984

CookWare(tm) from Cooking Light(r)

Old-Fashioned Teacakes

SOURCE: Southern Living YEAR:1984, November PAGE: 15tx

INGREDIENTS FOR 48 cookies:
1 cup butter
2 cups sugar
2 tbs buttermilk
3 eggs
5 cups all-purpose flour
1 tsp baking soda
1 tsp vanilla extract
additional sugar

INSTRUCTIONS:
Cream butter; gradually add sugar, beating well. Add eggs, one at a time,
beating well after each addition. Add buttermilk, and beat well. Combine flour
adn soda; gradually stir into creamed mixture. Stir in vanilla. Chill dough
several hours or overnight.

Roll dough to 1/4" thickness on a lightly floured surface; cut into rounds
with a
3 1/2" cookie cutter. Place 1 inch apart on lightly greased cookie sheet;
sprinkle with sugar. Bake at 400º for 7-8 minutes or until edges are lightly
browned. Remove cookies to wire rack and let cool completely. Yield: 4 dozen.

[This message has been edited by sneezles (edited 11-17-2000).]

[This message has been edited by sneezles (edited 11-17-2000).]

[SHERRY]

These are a family favorite, if we don't eat the dough first!

Sugar Cookie
2c. sugar
1c. oleo
1c. oil
2 eggs
2t. vanilla
5 1/2c. flour
2t. baking powder
2t. baking soda
3/4t. salt

Cream oleo and sugar. Add oil, eggs, and vanilla. Beat well. Mix flour, baking powder, baking soda, and salt together. Add to sugar mixture one cup at a time, mixing well after each addition. Refrigerate dough 1 to 2 hours. Roll into 1 inch balls and flatten with a glass dipped in sugar. Sprinkle cookie with plain or colored sugar and bake at 350° for 10 minutes.

[Mamasue]

These cookies are smelling and sounding great.....keep them coming! Thanks ladies

Just finished making 10 dozen of Pizelles and a huge batch of Greek Cookies. Three kinds down and more to go....... http://www.cookinglight.com/bbs/biggrin.gif

[This message has been edited by Mamasue (edited 11-17-2000).]

[SandyM]

I think this is a great idea!

I pulled this recipe out of a magazine (BHG or LHJ, I can't remember) a few years ago and it's been a holiday favorite ever since. I make them just for the holidays because they're a little time consuming, but definitely worth it!

Chocolate Chip Shortbread Sticks

1 cup butter, soft (no substitutions)
1/2 cup confectioners sugar
1 tsp. vanilla extract
2 cups all purpose flour
1/2 cup mini semi-sweet chocolate chips

Glaze:
3/4 cup mini semi-sweet chocolate chips
2 tsp. vegetable shortening

Beat butter, sugar, and vanilla in large mixer bowl at medium high speed until light and fluffy. With mixer on low speed, gradually beat in flower just until blended. Stir in chips. Divide dough in half and flatten into disks. Wrap and refrigerate 2 hours or overnight until firm.

Heat oven to 350. Spray 2 large cookie sheets with non-stick spray. Roll rounded teaspoonfuls of dough into 2-1/2" long sticks (about the width of a finger - these actually look like my fingers! Sometimes the dough tends to break or crumble, just keep trying.) Arrange sticks 2" apart on prepared cookie sheet. Freeze 10 minutes.

Bake 12 minutes until edges are just golden. Let cookies cool on pans 2 minutes, then ransfer to wore racks to cool completely. Repeat process with remaining dough.

To make glaze: Melt chips in small microwave proof bowl on high 1-2 minutes; stir until smooth. Stir in shortening until melted. Dip one or both ends of cookies in chocolate. Place cookies on waxed paper until chocolate sets, about 30 minutes.

Makes 4-1/2 dozen.

[SandyM]

Mamasue, would you mind sharing your recipe for pizelles? I put mine away a few years ago because they were turning out soft, like pancakes. I used the recipe that came with the pizelle maker. I want them crispy!! What am I doing wrong??? Thanks!!!!

[BeckyM]

Here's one of my favorite holiday cookie recipes. I got it from one of my college roommates. Her mother would send a care package of these cookies, and the four of us roommates would finish them off in no time! They're like gingersnaps, but they're chewy, and with raisins or dried cranberries. I usually make them with the cranberries, because I like them best that way. To me that seems more "holiday-ish". Enjoy!


COUNTRY RAISIN GINGERSNAPS

1½ cup raisins or dried cranberries
¾ cup shortening
1 cup plus 3 Tablespoons sugar
1 egg
¼ cup molasses
2¼ cup flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ginger
½ teaspoon cinnamon
¼ teaspoon cloves

Chop raisins – set aside. Beat shortening with 1 cup sugar. Add egg – beat until blended. Blend in molasses. Sift flour with soda & spices. Gradually beat flour mixture into shortening mixture. Mix in raisins. Let dough gel 1-2 hours. Grease cookie sheets (unless yours are non-stick). Shape dough into 1 ¼ inch balls and roll in sugar. Place 2 inches apart on cookie sheets. Bake 10-12 minutes at 375º until surface is cracked. Let cool 2 minutes on sheets before removing to cooling racks.

[AndreaU]

I tried these on a whim one year and they flew off the plate!

Cinnamon Maple Rings
(from Mrs. Fields Cookie Book)

Pastry:
2 cups flour
1/4 cup sugar
1 cup salted butter, chilled, cut in 8 pieces
1/4 cup PURE maple syrup, chilled (no Mrs. Butterworth's or Log Cabin!)
2-4 T. ice water

Filling:
1/4 cup sugar
4 t. ground cinnamon

Topping:
1/4 cup PURE maple syrup

1. Combine flour & sugar in a medium bowl at medium speed. Add butter & mix until the dough forms small pea-sized pellets. Add chilled syrup & 2 T. of water; mix on low speed until dough can be formed into a ball. Do not overmix or dough will be tough.
2. Separate dough into 2 balls and flatten into disks. Wrap dough tightly in plastic wrap or place in plastic bags. Refrigerate for 2 hours or until firm.
3. Prepare filling by combining sugar & cinnamon in small bowl. Preheat oven to 325 degrees.
4. Using a floured rolling pin on a floured surface, roll one piece of dough into a rough rectangle 10x15x1/8" thick. Sprinkle dough with half of the filling. Starting with smaller edge, roll dough up tightly into a cylinder. Dampen edge with water and seal. Repeat with remaining dough. Wrap each roll in plastic wrap and refrigerate for 1 hour.
5. Using a thin, sharp knife, cut 1/4" slices from each roll. Place slices on ungreased baking sheets, 1 inch apart. Brush tops lightly with maple syrup. Bake for 16-17 minutes or until light golden brown. Immediately transfer cookies to a cool, flat surface with spatula.
(Makes about 4 dozen)

[This message has been edited by AndreaU (edited 11-17-2000).]

[Natasha]

Hi Gail,

Here is the Nutmeg Logs recipe. I just took a batch out of the oven! Terri, thanks for starting that Holiday Baking poll and getting me thinking about Christmas cookies good and early.

Nutmeg Logs

Makes 40
Logs:
2 1/2 cups all-purpose flour
1 tsp freshly grated nutmeg [or to taste]
1/4 tsp salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
1 egg
2 tsp vanilla

Frosting:
1 1/4 cups icing sugar
2 tbsp unsalted butter, softened
2 to 3 tb dark rum
extra nutmeg

Logs: In medium bowl, sift together flour, nutmeg and salt. In large bowl using electric mixer, cream together butter and sugar until light and fluffy. Beat in egg and vanilla until well combined. Gradually stir flour mixture into butter mixture, stirring well after each addition, until all flour is incorporated. On lightly floured surface, form pieces of dough into long 1/2 inch thick ropes. Cut ropes into 3 inch pieces; place 1 inch apart on ungreased baking sheets. Bake in 350 F oven 12 to 15 minutes or until logs are lightly browned on bottom. Let cool 5 minutes on baking sheets; transfer to wire racks to cool completely.
Frosting: In medium bowl, cream together icing sugar and butter until smooth. Stir in enough rum to give a creamy spreading consistency. Spread cooled logs with frosting. Drag tines of a fork through frosting to resemble tree bark; sprinkle with a little nutmeg if desired.

[Gail]

Natasha,

You caught my interest with the words "freshly grated nutmeg." I began nodding in agreement with I saw the word "icing." And by the time I got to "rum" I nearly knocked myself out! Thanks much. Sounds REALLY good! http://cgi.tripod.com/smilecwm/cgi-bin/s/sally/liplick.gif

[This message has been edited by Gail (edited 11-17-2000).]

[Terri-Lynn2]

Hi,

I want to contribute too!! I have been savoring reading the holiday baking thread. Both the kids are finally asleep! SHHHHH...and mom has a bit of time to herself. I was surprised that peanut butter cookies were such a big hit over the holidays, so on that theme here is a recipe that my grandmother always made and my mom and I make too!


Chocolate Peanut Whirls

1/2 cup margarine or butter
1/2 cup peanut butter
1 cup sugar
1 egg
1 tsp vanilla
1 1/4 cups all purpose flour
1/2 tsp salt
1/2 tsp soda
2 tbsp milk
1 (6 oz) pkg chocolate chips

Cream shortening, peanut butter, sugar, egg, and vanilla.
Measure flour, salt and soda onto waxed paper. Stir thoroughly to blend.
Add dry ingredients alternately with milk to the creamed mixture. Blend well.
Roll out cookie dough on a floured board to a rectangle 1/4 inch thickness.
Melt chocoate chips. Spread on rolled cookie dough.
Roll up lengthwise, jelly roll fashion, and chill for 1/2 (dont let dough chill longer then 1/2 hour)
Slice with a sharp knife into thin slices (1/8 inch thick)
Place on ungreased cookie sheets.
Bake at 350 degrees for 8-10 minutes.
Yields: 5-6 dozen

CAUTION: Mom made a double batch of these when we arrived at Thanksgiving (Canadian) and we ate the whole thing. She intended on giving my sister and I 1/2 a batch to take home but we demolished the whole thing.

I cant wait to print this thread out once it is complete.

Enjoy

Terri


My fingers were faster then my brain (what else is new).

Mamasue could you PLEASE post your frostings for your gingerbread men and your sugar cookies.

Thanks

Terri

[This message has been edited by Terri-Lynn (edited 11-17-2000).]

[Natasha]

Originally posted by Gail:
http://cgi.tripod.com/smilecwm/cgi-bin/s/sally/liplick.gif


Gail,
How cute! I guess maybe that s one of Mamasue s newbies? All I can say is ...

http://64.204.32.17/netfu/tmp10020/coollogo_com.32136429.gif



[This message has been edited by Natasha (edited 11-17-2000).]

[Gail]

OF COURSE it's one of Sue's. I'd be utterly inept were it not for our graphics guru! http://www.cookinglight.com/bbs/biggrin.gif

[Natasha]

Originally posted by Gail:
OF COURSE it's one of Sue's. I'd be utterly inept were it not for our graphics guru! http://www.cookinglight.com/bbs/biggrin.gif

Me too. Thanks to Mamasue and her clear instructions I feel almost like a real techie, instead of like a technidiot http://www.cookinglight.com/bbs/biggrin.gif Hmmm ... I think I m making up words here!

Okay, let me add something cookie related. Sounds like lots of us make nut crescents or cookies of some type, or Mexican wedding cakes. What my family and friends call nut crescents and devour by the batchful is very similar to other nut cookie and Mexican wedding cake recipes I ve seen here and there. I was just wondering if we re all really making very similar recipes going under different names. Anyone care to share their recipe for nut cookies (you know, the ones with lots of butter and ground nuts of some type)? I will post mine if anyone is interested too.



[This message has been edited by Natasha (edited 11-17-2000).]

[chefandi]

I was just looking through one of my Holiday magazines and saw a recipe for these cookies that looked amazing! They were called Death by Chocolate, I'm sure someone has tried these and so I am looking for your opinions about these! Thanks

[Mamasue]

Natasha and Gail.....I am no Guru by any means but thanks.....NUTMEG....love my grinder! http://www.cookinglight.com/bbs/biggrin.gif I think you too have been "sipping" too much! http://www.cookinglight.com/bbs/biggrin.gif

Here is a Mexican Wedding Cookie that I have saved and can't remember where I got it but will be making these for my Christmas collection.



* Exported from MasterCook *

MEXICAN WEDDING COOKIES

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies/Bars Ethnic
Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup pecans
1 3/4 cups confectioners' (powdered) sugar
1 cup butter (2 sticks) cut into 16 pieces -- softened (do not
use margarine)
1 teaspoon vanilla extract
2 cups all-purpose flour

1 Preheat oven to 325 degrees.

2 In food processor with knife blade attached, process pecans and 1/4 c confectioners' sugar until nuts are finely chopped. Add butter and vanilla and process until smooth, scraping down sides of processor with rubber spatula. Add flour and process until combined and dough holds together.

3 With floured hands, shape dough by heaping teaspoons into 1-inch balls. Place balls, 1 1/2 inches apart, on ungreased large cookie sheet. Bake 20 to 22 minutes, until bottoms are lightly browned and cookies are very light golden brown. With wide spatula, transfer to wire rack to cool.

4 Place remaining 1 1/2 c sugar in pie plate . While cookies are still warm, roll in sugar until coated completely. When cool, reroll cookies in sugar until thoroughly coated.

5 Repeat process with remaining dough and sugar. Makes about 4 doz cookies.

NOTES : These two-bite "pastelitas de boda" may be made wih almonds, walnuts, or toasted, skinned hazelnuts instead of pecans. The cookies should be rolled in confectioners' sugar twice; once while they're still slightly warm (so the sugar sticks) and again after they've cooled, for a pristine, snowy finish.

Now I am on a hunt looking for a graphic for a couple of winos........

[Mamasue]

SandyM,

Here is my recipe that I have been making for years. It came with my Pizzelle machine. I dread the day when my machine breaks down because I think the newer models are different. The plates don't seem to have deeper design (grooves) like mine. This recipe makes a sticky thick dough.


* Exported from MasterCook *

Pizzelle Recipe

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies/Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup shortening
2/3 cup sugar
3 large eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon anise
pinch of salt

Beat shortening until smooth. Gradually add sugar and beat well. Add eggs and anise and beat. Sift flour, baking powder and salt into egg mix. Dough will be sticky soft.

Yield:
"5 dozen"

- - - - - - - - - - - - - - - - - - -

Per serving: 2531 Calories (kcal); 118g Total Fat; (41% calories from fat); 42g Protein; 327g Carbohydrate; 561mg Cholesterol; 660mg Sodium
Food Exchanges: 12 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 22 Fat; 9 Other Carbohydrates

NOTES : If using anise oil make sure to cut measurement to half. You can substitute anise for any flavor of your choice. This recipe can be double, tripled, etc. with excellent success.

[emilycat]

Oh my gosh! http://www.cookinglight.com/bbs/eek.gif Please tell us that "per serving" calorie amount is really for the whole batch!

[AndreaU]

chefandi,
Do you mean the cookies in the Bakers chocolate ad? If so, I have made those quite a few times and they are as decadent as they appear to be. Any chocolate lover would truly appreciate these cookies. I could eat the whole batch, but that would be bad... http://www.cookinglight.com/bbs/eek.gif In case anyone doesn't know what we're talking about, here's the recipe (and they're so simple!):

DEATH BY CHOCOLATE COOKIES

2 pkgs (8 oz. each) semi-sweet baking chocolate such as Bakers, divided
3/4 cup firmly packed brown sugar
1/4 cup butter
2 eggs
1 t. vanilla
1/2 cup flour
1/4 t. baking powder

Heat oven to 350 degrees. Coarsely chop 8 squares (1 pkg.) of the chocolate; set aside. Microwave remaining 8 squares of chocolate in large microwavable bowl on HIGH 1-2 minutes. Stir until chocolate is melted and smooth.
Stir sugar, butter, eggs & vanilla into melted chocolate. Stir in flour and baking powder. Stir in reserved chopped chocolate. Drop by 1/4 cupfuls onto ungreased cookie sheets. Bake 12-14 minutes or until cookies are puffed and feel set to the touch. Cool on cookie sheet 1 minute. Transfer to wire rack to cool completely. (About 1 1/2 dozen)

[emilycat]

Actually, holiday cookie calories do count...but only if you eat them whole. My aunt taught me that pieces and crumbs don't have calories http://www.cookinglight.com/bbs/biggrin.gif
My grandmother, on the other hand, says, "why don't you just get a big piece to start with, because you know you're gonna go back for more."

[Natasha]

Mamasue - Sipping? Who? Us? http://www.cookinglight.com/bbs/biggrin.gif
Oh, yeah, love that part about dispensation from our changing lifestyles, too - you should be in sales - or maybe you are... http://www.cookinglight.com/bbs/wink.gif

I know there are a gazillion cookie recipes on the Net, but just wanted to pass on some info about a good recipe finder. I realized earlier this afternoon that we had thrown out years of holiday magazines mostly gotten from my mother http://www.cookinglight.com/bbs/eek.gif , including the one with the recipe for Coconut Buttons. (As you can see, I don t use cooking software for my recipes...) Well, I went on to http://www.goodhousekeeping.com , used the recipe search function, and lo and behold - there was the recipe! What a relief! The recipe search function also allows you to streamline your search to look for, say, holiday desserts or holiday appetizers.

Saved the day for me!


[This message has been edited by Natasha (edited 11-18-2000).]

[SusieO]

This is a recipe I got from a Cooking Light cookbook (maybe 1995?) that I had checked out of the library. They are very easy to make and positively addictive.

Vanilla Slice-and-Bake Cookies

1/3 cup margarine, softened
2/3 cup sugar
1 egg
2 teaspoons vanilla
2 cups plus 1 tablespoon flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup crisp rice cereal (Rice Krispies)

Cream margarine; gradually add sugar, beating until light and fluffy. Add egg and vanilla; beat well.
Combine flour, soda and salt. Gradually add flour mixture to creamed mixture; mix well. Stir in cereal.
Divide dough into 2 equal portions; place each on a sheet of plastic wrap, and shape into an 8 x 1 1/2-inch log. Wrap logs in plastic wrap and freeze until firm.
Unwrap logs and cut into 1/4-inch slices. Place 1 inch apart on cookie sheets coated with cooking spray. Bake at 350 degrees for 6-8 minutes or until lightly browned.

Natasha- my mother used to make those nut crescent cookies; she called them "sand tarts."

[JJeannette]

This is such a great thread! Hope no one minds, I dug out some old family favorites to add---.

Maple Nut Cookies (refrigerator cookies)

1/2 cup shortening(margerine or butter)
1 cup brown sugar
1egg
1 3/4 cup flour
1/4 teaspoon salt
2/3 teaspoon baking soda(this is an old recipe--3/4 teaspoon soda will work)
1 cup dates, chopped
1/2 cup walnuts, chopped
1/2 teaspoon maple flavoring
Cream shortening and sugar. Add egg; mix in rest of ingredients. Shape into 2 logs; wrap in waxed paper or plastic wrap and chill for several hours or overnight. Slice thin, place on greased baking sheet and bake at 350 degrees about 8 minutes or until lightly brown on edges.

Orange Pecan Cookies

3/4 cup shortening
1/2 cup brown sugar
1/2 cup white sugar
1 egg
2 1/3 cup flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/2 tablespoons orange juice and rind
1/2 cup pecans, chopped
Cream shortening and sugars. Add egg and beat well. Mix in rest of the ingredients. Shape into 2 logs, wrap in waxed paper or plastic wrap and chill. Slice thin; place on greased cookie sheet and bake at 350 degrees for 8-10 minutes or until the edges are lightly browned.

Refrigerator Oatmeal Cookies

1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups flour
1 1/2 cups coconut
2 cups oatmeal
1 1/2 cups pecan halves or chopped pecans

Cream butter and sugars. Add eggs; mix in other ingredients(will take some work to get all the coconut, oatmeal and pecans in). Form into 2 logs; wrap in waxed paper or plastic wrap and chill for at least 1 hour or up to two days. Slice 1/2" to 1" thick. Bake on greased sheet, at 350 degrees until golden on edges but will look very pale in the middle. These are best if not overbaked.

[Mamasue]

Originally posted by emilycat:
Oh my gosh! http://www.cookinglight.com/bbs/eek.gif Please tell us that "per serving" calorie amount is really for the whole batch!

Hehe http://www.cookinglight.com/bbs/biggrin.gif If you want it to be...yes

If you don't want it to be.....no

When it comes to the nutrional stuff, I am not a Guru, as the two girls would say. http://www.cookinglight.com/bbs/biggrin.gif Hehe. All the ingredients are normal as listed....so maybe the total is for 5 dozen. ?????? http://www.cookinglight.com/bbs/smile.gif http://www.cookinglight.com/bbs/smile.gif

No matter what the calories/fat are when it comes to the holidays I make all my cookies and don't worry about it, because we get
dispinsation from our changing life styles! *talking to myself that this answer sounds REAL good*

[AndreaU]

In my opinion, you don't skimp or go low-fat when it comes to Christmas cookies. Besides, holiday calories don't count. Right!?

[JLS]

DEATH BY CHOCOLATE COOKIES.....

I made these for my sisters birthday... and with 2 boxes of Chocolate they were something !

[Gina O]

Okay, so these are a cross between cookies and candy. But, they are super simple, and you really won't believe how delicious they are! http://www.cookinglight.com/bbs/smile.gif

Chow Mein Cookies

1/2 C. peanut butter
1 bag butterscotch chips
2 c. peanuts
1 can chow mein noodles

Melt chips and peanut butter (in microwave or double boiler). Gently stir in peanuts and noodles until well mixed. Drop onto cookie sheets. Chill until firm. It is not necessary to store in fridge.

[SoCal]

Gina O - Those Chow Mein 'Cookies' are great. If anyone makes them (they are soooo easy) use salted peanuts. I made the mistake of buying unsalted peanuts one time and couldn't figure out why they weren't very good; until I REALLY read the label on the jar of peanuts! I made these along with the fudge I always make for my co-workers last Christmas and they were a hit. Although, if I hadn't made the fudge I may have been fired!

[MaryH]

Mamasue,

A variation on the mexican weeding cookies is to make them as indicated, then roll in granulated sugar BEFORE cooking. Bake as indicated. It gives the cookies an added sweetness and outside "crunch".

GinaO,

My mom started making the chow mein cookies about three years ago. They are addictive!!

[Mamasue]

Good Afternoon CL's,

Just wanted to say thank you for participating in our cookie swap. They all look great and I for one will be making a copy of each and every one. Taking a day off from cookie baking today and going to make gumdrop people with my niece. I mount a wall mounted Christmas tree in my kitchen. Last year I made tiny gingerbread men (made from applesauce, glue and cinnamon) and hung them on the tree with some little fruits. The gumdrop people are in the Christmas with Martha Stewart, volume #4. http://www.cookinglight.com/bbs/smile.gif

[Gina O]

After looking up the recipe for the Chow Mein Cooking last night, I had a hard time resisting running to the store then making them!!!! It inspired me to make sure I have some time to make them and try a bunch of these recipies before Christmas. Gina

[Kerri]

Hello! I want to share my family's favorite cookie. They are called Almond Cressents. Pretty much chopped almonds, butter, and sugar, shapped into a cressent. They are so good and just melt in your mouth! However, I don't have the recipe right now, but I will get it in the next couple of days if anyone is interested.

I tried EmilyCat's swedish oatmeal cookies this weekend and although they taste very good, I had some problems. I did put the cookies to close together on one pan so they all mushed together, but on both pans, after I added the topping, it just kind of ran through the cookie and made holes. I was able to save them by scraping them off the pan and smooshing them together (note: beware the corn syrup!! very sticky). I have no idea what went wrong. From re-reading the recipe, I might have added too much toping because after adding my 1/2t I still had some left over. Would that had done it? I would love to hear your thoughts!

[Gail]

Originally posted by Mamasue:
Now I am on a hunt looking for a graphic for a couple of winos........



...graphic with two winos? Well, whoever can you mean? (hic!)

BTW, I dug out my Pastelitos de boda recipe. Other than the amount of powdered sugar (I'm thinking I probably copied it down wrong, since it says 1/2 cup and this recipe dates back probably thirty years.) Of course, it could've been the wine...


[This message has been edited by Gail (edited 11-20-2000).]

[emilycat]

Kerri,

I'm so sorry you had problems with the recipe...I should have mentioned that they're a little tough to master at first, if you don't have someone (like my mom) to watch first.
You may not have left the cookies in the oven long enough in the first baking time; if they're too soft, the topping does seep through.
Then again, that's happened to me many times, and I just let them cool on the pan after the second time in the oven, and then use a spatula to lift them off. The bottom of the cookie may be partly topping, but if they've cooled, that shouldn't be a problem.
Don't give up on them! These are great gift cookies once you've gotten the knack of making them. I hope you have better luck next time, but if you have anymore questions, don't hesitate to ask http://www.cookinglight.com/bbs/smile.gif
Emily

[Ed]

Hi,

I thought you might like to see my Shortbread cookie recipe, and the recipe for Cornmeal Crisp Cookies for Holiday Baking.

I'm not sure these recipes could be called Christmas Cookies by a Christmas Cookie purist, but to me they are because I make them Primarily at Holiday time. And the Cornmeal Cookie is truly different.

BTW I typed these recipes on my old computer for my own recipe information. That was before I heard about computer etiquite, and I didn't know then about all capitals representing shouting.

SHORTBREAD COOKIES

1 1/4 CUPS ALL PURPOSE FLOUR
3 TABLESPOONS SUGAR
1/2 CUP BUTTER

IN A MEDIUM MIXING BOWL COMBINE FLOUR AND SUGAR. USING A
PASTRY CUTTER, CUT IN BUTTER TILL MIXTURE RESEMBLES FINE
CRUMBS AND STARTS TO CLING. FORM THE MIXTURE INTO A BALL AND
KNEAD TILL SMOOTH.

TO MAKE WEDGES; ON AN UNGREASED COOKIE SHEET PAT OR ROLL THE
DOUGH INTO AN 8 INCH CIRCLE. USING YOUR FINGERS PRESS TO MAKE
A SCALLOPED EDGE. CUT CIRCLE TO MAKE 16 WEDGES.
BAKE AT 325` FOR 25 TO 30 MINUETS.OR TILL BOTTOM JUST STARTS
TO BROWN AND CENTER IS SET.
CUT CIRCLE INTO WEDGES AGAIN WHILE WARM. COOL ON THE COOKIE
SHEET FOR 5 MINUTES TRANSFER TO WIRE RACK AND LET COOL.

TO MAKE ROUNDS; ON A LIGHTLY FLOURED SURFACE ROLL DOUGH TO
1/2 INCH THICK. USE A 1 1/2 INCH COOKIE CUTTER TO MAKE 24
ROUNDS. PLACE THEM 1 INCH APART ON AN UNGREASED COOKIE SHEET
AND BAKE FOR 20 TO 25 MINEUTS.

@TO MAKE STRIPS; ON A LIGHTLY FLOURED SURFACE ROLL DOUGH TO
1/2 INCH THICK INTO A RECTANGLE 6 BY 8 INCHES. USING A KNIFE
OR PIZZA CUTTER, CUT INTO 24 2 BY 1 INCH STRIPS. PLACE 1 INCH
APART ON AN UNGREASED COOKIE SHEET. BAKE 20 TO 25 MINEUTS.

92 CAL, 6g TOT.FAT [4g SAT. FAT], 15mg CHOL., 58mg SODIUM, 0g
FIBER, 1gPROTEIN.

Here's another cookie recipe I like.

CORNMEAL CRISP COOKIES

YIELD: ABOUT 5 DOZEN COOKIES


3/4 CUPS SUGAR
1 CUP BUTTER OR MARGARINE, SOFTENED
1 EGG
1 1/4 CUPS ALL PURPOSE FLOUR
1 CUP YELLOW CORNMEAL
1 TEASPOON BAKING POWDER
1/2 TEASPOON SALT

HEAT OVEN TO 350`, BEAT SUGAR, BUTTER, AND EGG IN LARGE BOWL
WITH ELECTRIC MIXER ON MEDIUM SPEED, OR MIX WITH SPOON. STIR
IN REMAINING INGREDIENTS.

DROP DOUGH BY ROUNDED TEASPOONFULS ABOUT 2 INCHES APART ONTO
UNGREASED COOKIE SHEET. BAKE 10 TO 12 MINUETS OT UNTIL EDGES
ARE LIGHT BROWN. COOL 1 TO 2 MINUTES; REMOVE FROM COOKIE
SHEET TO WIRE RACK.

I COOKIE 55 CALORIES, [25 FROM FAT] FAT 3g [ SATURATED 1g]
CHOLESTEROL 5mg SODIUM 65mg CARBOHYDRATE 6g [DIETARY FIBER
0g] PROTEIN 1g

ED'S NOTES:
I'M REALLY PLEASED WITH THESE COOKIES. YOU CAN ADD 1 TEASPOON
OF GRATED LEMON PEEL TO GIVE THEM A LEMON FLAVOR, BUT I TEND
NOT TO DO THAT. I USE A SMALL SCOUP TO PUT DOUGH ON COOKIE
SHEET, THAT WAY I GET THE COOKIE SIZE CONSISTENT.
IF USING INSULATED COOKIE SHEETS AND PARCHMENT PAPER; BAKE 15
TO 16 MINUETS OR UNTIL EDGES A TURNING LIGHT BROWN. BUT I
RECOMMEND COOKING THE 10 TO 12 MINEUTS AND THEN CHECKING
THEM, THEN ADD ADITTIONAL TIME IF NEEDED.

So there you are, I hope you like the recipes.

Ed

[shoyski]

Bumped, per request.

[lorilei]

Hey, thanks!
I must admit I was lazy and didn't want to search for it http://www.cookinglight.com/bbs/smile.gif

Now that I've looked over the recipes, I've got to thank everyone for their great submissions...

Natasha -- I am going to run out to buy a nutmeg grater, I'm telling you. I asked for one for Christmas, but I might end up with one early http://www.cookinglight.com/bbs/smile.gif

And Ed -- your cornmeal crisps sound just like a DELICIOUS recipe my mother acquired from a school lunchline chef. They're so simple, yet amazingly good. I always drop a bit of colored sugar atop mine for the holidays!

[This message has been edited by lorilei (edited 11-29-2000).]

[Ed]

Hi Lorilei,

I made a batch of these today. Thanks for the tip, I will be making another batch soon and will try your idea.

They are easy to make, and a batch makes a decent amount as well, and I like the taste.

Ed

[lindrusso]

Okay, we just did our MOMS Club cookie swap and I made Chocolate Crackle cookies. They are so good - they're almost like little brownie cookies! I used Ghiradelli's bittersweet chocolate and I think that Dutch-process cocoa is key too - much more chocolate flavor and richness! The dough is quite soft, so chill it well - also it can be frozen - you don't even have to really wait for it to thaw. Also, I skipped the whole process of rolling into logs - just didn't seem necessary!

CHOCOLATE-CRACKLE COOKIES
(from Martha Stewart)

8 ounces bittersweet chocolate, melted and cooled
1 1/4 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter (1 stick) room
temperature
1 1/3 cup light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup milk
1 cup confectioners' sugar, plus more for
rolling

1. Heat oven to 350 degrees. Chop chocolate into small bits. On top of the stove, set a heatproof bowl, or the top of a double boiler, over a pan of simmering water. Melt the chocolate over medium heat. Set aside to cool. Sift together the flour, cocoa, baking powder, and salt.

2. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat the butter and light-brown sugar until light and fluffy. Add the eggs and vanilla, and beat until well combined. Add the melted chocolate. Add the dry ingredients alternately with milk. Mix on a low speed until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.

3. On a clean countertop, roll each portion of dough into a log 16 inches in length and about 1 inch in diameter, using confectioners' sugar to prevent sticking. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes. Cut each log into 1-inch pieces, and toss pieces in confectioners' sugar, a few at a time. Using your hands, roll the pieces into balls. If any of the cocoa-colored dough is visible, roll dough in confectioners' sugar again to coat completely. Place the cookies on a Silpat-lined baking sheet (or use parchment paper) two inches apart. Bake until the cookies have flattened and the sugar splits, 12 to15 minutes.

4. Transfer from oven to a wire rack, and let cool completely. Store in an airtight container for up to one week.

[hsvaughan]

I know this is a question that has probably been answered before, but I am still really nervous about freezing cookies. What is the best way to do so? Will they still be fresh by Christmas? I just have never done this before and I want to make sure hours of baking does not go to waste!

Thank You!

[Natasha]

December 6 - the day to make Dutch Butter Cake! Whoo hoo! Anyone else make this?

[HARRYET]

I'm intrigued, what is dutch butter cake? sounds like chocolate--my favorite.. http://www.cookinglight.com/bbs/smile.gif
Ann

[lindrusso]

Originally posted by hsvaughan:
What is the best way to do so? Will they still be fresh by Christmas? I just have never done this before and I want to make sure hours of baking does not go to waste!
Thank You!

Hi there. Mostly I freeze the dough, not the cookies themselves. I think that the sturdier, undecorated cookies freeze best. If you wrap the cookies and/or dough very tightly, they should be fine. Dough would last in the freezer 1-3 months. Some cookies taste better with age, like shortbread. Even without freezing, stored airtight, shortbread will keep for weeks.

To freeze the dough, you can just roll the dough into logs and then just slice and bake - it's so easy. I froze the crackle cookies listed above about a month ago and just baked them Sunday night - they tasted just the same as when I baked them right away. I've done this with several types of cookie dough with great success. I just wrap it tightly in plastic wrap and then put it in a heavy-duty plastic freezer bag.

Try it with a batch to see how you like it - I think you'll be pleased! Happy Baking!

[lindrusso]

I also wanted to mention that there was a no-bake cookie from our swap that was very tasty! You take Ritz crackers and make peanut butter sandwiches out of them. Then you dip them in a chocolate-paraffin combo and voila - a very tasty cookie! I think my kids would love them, but they didn't get to taste any - my dh and I ate them!

[mightyh]

Am I too late to share? I hope some of your are still planning to do some holiday baking this weekend. These Almond Fudge bars are excellent--they look very pretty on a cookie plate, but never stay there long. Seriously one of my favorite cookies of all time. Enjoy!

Almond Fudge Bars

1 c. butter or marg.
3 squares (1 oz each) unsweetened chocolate
2 c. granulated sugar
3 eggs
1 tsp. vanilla
1 1/2 c. flour
1 c. semisweet chocolate pieces
1 can (8 oz) almond paste
1/4 butter or marg., softened
1/2 c. confectioners sugar
2 eggs
2 Tbsp. milk
1/2 tsp. almond extract
1 square (1 oz) semi-sweet chocolate
1/2 tsp. vegetable shortening

In a medium saucepan, melt 1 c. butter and unsweetened chocolate over low heat, stirring often. Remove from heat. Stir in sugar. Add 3 eggs, one at a time, beating after each egg. Stir in vanilla. Add flour. Mix well. Stir in chocolate pieces. Spread batter in a greased 9 by 13 baking pan. Bake at 350 for 20 minutes.

Meanwhile, in a small bowl, crumble almond paste. Add 1/4 c. softened butter and confectioners sugar, 2 eggs, milk, and almond extract. Beat well with electric mixer till smooth. Gently, but quickly, spread over hot chocolate layer.

Melt semisweet chocolate square with shortening (or place chocolate and shortening in plastic bag, seal, and let warm/hot water run over it in a little bowl to melt. Keep in bowl of hot water until ready to use then snip a corner off with scissors and squeeze). Drizzle melted chocolate in lines across almond layer. Use a small wooden toothpick to marble surface (draw toothpick opposite lines). Continue baking at 350 for 25 more minutes or till bars begin to turn slightly brown around edges. Cool on wire rack. Cut into bars. makes 48 bars.

[hsvaughan]

Thank you very much for the cookie freezing advice! http://www.cookinglight.com/bbs/smile.gif

[Natasha]

Originally posted by HARRYET:
I'm intrigued, what is dutch butter cake? sounds like chocolate--my favorite.. http://www.cookinglight.com/bbs/smile.gif
Ann

Hi Ann,

No chocolate in this, unfortunately - just butter, sugar, something to give it almond flavor, and a couple more ingredients. Simple but good - if you want the recipe, let me know. It wouldn t be St. Nicholas Day without them around here... http://www.cookinglight.com/bbs/smile.gif

[Beth]

Originally posted by Natasha:
Hi Ann,

No chocolate in this, unfortunately - just butter, sugar, something to give it almond flavor, and a couple more ingredients. Simple but good - if you want the recipe, let me know. It wouldn t be St. Nicholas Day without them around here... http://www.cookinglight.com/bbs/smile.gif



Natasha, would you mind posting the recipe. I take it Dec 6th is a traditional day for this? I might not make it on time this year, but my father's family came from Holland. All I have of holiday traditions are 2 cookie recipes, Jan Hagel and Santa Claus cookies. I had a hair dresser who talk about fried apples for New Year's. I think these are what I ate on the streets in Amsterdam. I haven't tried making them but I hope to someday (don't fry often)...and to add some more traditional Dutch recipes.

Oh, I have a non-Christmas cookie some folks on this board might enjoy. It's called Aggression Cookies. It is very simple, makes a huge batch, and the instructions are basically to mix all the ingredients by hand (knead, mash, push, etc.) until you feel better, then bake. They are in the simple oatmeal family. I'll find it and post if anyone's interested.

Good thing I can still bake better than I type!
[This message has been edited by Beth (edited 12-06-2000).]

[This message has been edited by Beth (edited 12-06-2000).]

[This message has been edited by Beth (edited 12-06-2000).]

[Beth]

Natasha, I wanted to tell you about a site with some other Dutch recipes if you are interested. I went to www.dutchnsuch.com (http://www.dutchnsuch.com) and went to their Sinterklaas link in the left column. They have the story and history of Sinterklaas and some recipes. I didn't see a St. Nicholas cake though, so I'd still like to get that from you when you have a chance.

[Mamasue]

Beth,

I went to www.google.com (http://www.google.com) and typed in Dutch Butter Cake and many sites with recipes came up. Check it out!

[Natasha]

Hi Beth,

Thanks for the web link!

Here is the recipe I use, and judging from the others on the web, it seems pretty typical. This cake is funny: some years I m much happier with the result than other years, though I don t know why (and everyone else insists it s the same every year)! http://www.cookinglight.com/bbs/confused.gif But I have to make it because it s such a tradition...I should mention that I never make 6 servings out of this: I just cut it into triangles, bars or squares like shortbread and serve with cookies. Enjoy!

Dutch Butter Cake (Butterkoek)

Yield: 6 servings

2/3 c Butter
1 c Sugar
1 ts Almond extract
1 Egg, beaten
1 1/2 c All purpose flour
1/2 ts Baking powder
TOPPING:
1 Egg
1 tb Milk

sliced almonds

In bowl, cream butter and sugar. Add almond extract; blend in egg. Mix
flour and baking powder; add to butter mixture. Stir dough with fork until
smooth. Spread dough in greased 8 inch square cake pan.

TOPPING: In bowl, beat egg and milk; brush over dough. Top with almonds.
Bake in 350F oven for 30 minutes or until golden brown.

[Beth]

Natasha, thanks for the Dutch Butter Cake recipe. I will have to make it for my dad this year.

This is one of my most requested recipes; it was Dutch grandmother's Santa Claus Cookie recipe. My mother says you have to have Dutch blood to make them just right, but I think that's just her way of making sure I make them each year. I usually bake some right away and keep some in the freezer for instant warm cookies later.

Santa Claus Cookies

Combine in mixing bowl:
1 C firmly packed brown sugar
1 C granulated sugar
1 C melted unsalted butter (do not substitute)

Stir in:
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves

Add and mix well:
2 lightly beaten eggs
1 tsp vanilla extract

Sift and add:
3 ½ cups all purpose flour
1 tsp baking powder
½ tsp baking soda

Mix well, then stir in:
1 C blanched and sliced or slivered almonds

Form dough into small narrow rolls on waxed paper. Wrap to seal and chill or freeze.

To bake: slice very thin and place on ungreased cookie sheets. Bake at 350 degrees until light golden brown. Cool on wire racks and store in airtight container.

[Natasha]

Beth, thank you so much for the recipe! I ve always loved these cookies and never had a recipe for them. I can t wait to try them.

BTW, I forgot to mention that I would also be interested in your Aggression Cookie recipe. They sound good; I m a fan of any and all oatmeal cookies. Oh, and you gotta love the name! I think a lot of people might enjoy making this one when they get stressed out this holiday season ... http://www.cookinglight.com/bbs/wink.gif

[Beth]

Natasha, I've posted the recipe on a new thread so it wouldn't get lost here.

[This message has been edited by Beth (edited 12-10-2000).]

[Linda I LIght]

ED,

Just had to tell you that I made the "COrnmeal Crisp" cookies yesterday and love them. The texture and taste are great. Thanks again, Linda
P.S. I followed Lorileis advice and put colored sprinkles on them. Thanks Lorilei