by Lynn Greene
Make Christmas cookie-baking a family activity
If
you haven’t already made a couple batches of Christmas
cookies, it’s time to get baking! My family has always
made a big deal out of the cookie-baking thing — one year,
I believe we made 17 different kinds. While that might
be excessive, it’s understandable, since everybody has
their favorites. So, as we used to say, “You have to make
those.”
“Those” were whatever was popular that year. For some,
Christmas cookies are only made once a year, so they really
are special. For others, it’s a time to bake more of their
favorites, whether those be chocolate-chip or oatmeal-raisin.
It doesn’t really matter what you make, only that you include
the whole family. That’s really the fun part. Oh, and be
sure to save some for Santa!
Bourbon balls
1 cup vanilla wafer crumbs
1 cup confectioners sugar
1/4 cup cocoa powder
3 Tbsps. corn syrup
1/4 cup bourbon
1 cup chopped pecans
cocoa powder for coating
Grind the vanilla wafers in a food processor until fine
crumbs. Add the sugar, 1/4 cup cocoa powder, corn syrup
and bourbon; combine well. Remove from processor and stir
in the pecans. Take a teaspoonful and roll into a 1-inch
ball. If the mixture is a little dry and doesn’t stick
together, add a bit more corn syrup. Roll the balls in
cocoa to coat, and store in single layers separated with
wax paper in a tightly closed container.
Gingerbread cookie cutouts
Makes 6 dozen cookies
1 tsp. baking soda
1 cup molasses or sorghum
1 cup butter, softened
1 cup sugar
2 tsps. ground ginger
1/2 tsp. salt
1 large egg
5 cups all-purpose flour
Measure the molasses and stir in the baking soda. Set
aside until pale brown and frothy.
In large bowl, combine butter with sugar, ginger and salt
until creamy. Beat in molasses mixture and egg. Gradually
add flour
On a lightly floured surface, knead dough until thoroughly
mixed, kneading in remaining 1/4 cup flour if necessary.
Divide dough in two; wrap half of dough with plastic wrap
and set aside.
On a floured surface with a floured rolling pin, roll
remaining half of dough slightly thinner than 1/4 inch.
With floured 3- to 4-inch assorted cookie cutters, cut
dough into as many cookies as possible; reserve trimmings.
Place cookies, 1/2 inch apart, on ungreased large cookie
sheet. Reroll trimmings and cut out more cookies.
Bake cookies 8 to 10 minutes, until edges begin to brown.
Transfer cookies to wire racks to cool. Repeat with remaining
dough.
When cookies are cool, frost with prepared icing. Let
dry completely before storing cookies between layers of
waxed paper.
Buttery sugar cookies
Makes 4 dozen cookies
Cookies:
2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup butter, softened
3/4 cup sugar
1 large egg
1 tsp. vanilla
1/2 tsp. grated orange zest
4 tsps. milk
Vanilla frosting:
3 cups powdered sugar
6 Tbsp. butter, softened
2 tsps. vanilla
3 to 4 Tbsps. milk
In a medium bowl, combine flour, baking powder and salt.
In a large mixing bowl, cream butter and sugar until light
and fluffy. Beat in egg. Add vanilla and orange zest. Stir
in milk. Gradually add flour mixture to wet ingredients;
stir just until combined and a ball forms. Refrigerate
1 to 2 hours, or until firm enough to handle.
Roll dough out on a floured surface to 1/8-inch thickness.
Cut with 3-inch cookie cutter. Place 1-1/2 inches apart
on lightly buttered cookie sheets. Bake at 375°F for 6
to 8 minutes or until a delicate golden color. Cool completely
on racks. Glaze with vanilla frosting.
Vanilla frosting: In a small mixing bowl, combine sugar,
butter and vanilla. Gradually add milk; beat until smooth
and creamy.
Chocolate-covered cherry cookies
Makes 4 dozen cookies
1 cup sugar
1/2 cup butter, softened
1 egg
1-1/2 tsps. vanilla
1-1/2 cups flour
1/4 cup cocoa
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
42 maraschino cherries, well-drained
1 package (6 ounces) semi-sweet chocolate pieces
1/2 cup sweetened condensed milk
4 to 5 tsps. maraschino cherry liquid
Beat sugar and butter until light and fluffy. Blend in
egg and vanilla. Add combined dry ingredients; mix well.
Shape dough into 1 inch balls; place on ungreased cookie
sheet. Indent centers; fill each with one cherry. Combine
chocolate pieces and sweetened condensed milk in small
saucepan; stir over low heat until smooth. Blend in enough
cherry juice to make nice spreading consistency. Drop 1
teaspoon chocolate mixture over each cherry, spreading
to cover cherry. Bake at 350° F for 12 minutes or until
set.
Chunky butter Christmas cookies
Makes 5 dozen cookies
1-1/4 cups butter, softened
1 cup packed brown sugar
1/2 cup Sour Cream
1 egg
2 tsps. vanilla
1 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1 1/2 cups old fashioned or quick oats, uncooked
1 package (10 oz.) white chocolate pieces
1 cup flaked coconut
1 jar (3-1/2 oz.) macadamia nuts, coarsely chopped
Beat butter and sugar until light and fluffy. Blend in
sour cream, egg and vanilla. Add combined flour, baking
soda and salt; mix well. Stir in remaining ingredients.
Drop rounded teaspoonfuls of dough, 2 inches apart, onto
ungreased cookie sheet. Bake at 375°F for 10 to 12 minutes
or until edges are lightly browned. Cool 1 minute; remove
to cooling rack.
Coco-nut cookies
Makes 6 dozen cookies
3 cups flour
1 tsp. baking soda
1 cup butter
1 1/2 cups packed brown sugar
1/2 cup sugar
2 eggs
2 Tbsps. vanilla
1 cup flaked coconut
1 cup chopped nuts
In a medium bowl, stir together the flour and baking soda.
Set aside.
In a large mixing bowl, beat butter for 30 seconds. Add
sugars; beat until fluffy. Beat in eggs and vanilla. Add
the flour mixture; beat until well-combined. Stir in the
coconut and chopped nuts. Shape dough into three 7-inch
rolls. Wrap each roll in waxed paper or clear plastic wrap
and chill several hours or until firm enough to slice.
Taking one roll from the refrigerator at a time, unwrap
roll and cut into 1/4 inch slices using a thin-bladed knife.
(Rotate the roll as you slice to avoid flattening one side.)
Place on ungreased cookie sheets. Bake at 375°F for 8 to
10 minutes or until cookies are lightly browned.
Chocolate clusters
Makes 5 dozen cookies
Cookies:
1 cup granulated sugar
1/2 cup butter, softened
1 large egg
1/4 cup (2 oz.) unsweetened chocolate, melted, cooled
1/3 cup buttermilk
1 tsp. pure vanilla extract
1 3/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup coarsely chopped macadamia nuts or hazelnuts
Chocolate frosting:
2 oz. unsweetened chocolate
2 Tbsps. butter
3 Tbsps. buttermilk
2 cups powdered sugar
Preheat oven to 400°F. In a mixing bowl with electric
beaters, cream together sugar, butter and egg. Mix in cooled
chocolate, buttermilk and vanilla until blended. Combine
flour, baking soda, salt and nuts in a separate bowl; add
to chocolate mixture.
Drop rounded teaspoonfuls about 1 inch apart onto buttered
baking sheets.
Bake for 8 to 10 minutes or until almost no imprint remains
when cookie is touched lightly in center. Remove at once
from baking sheet to wire rack to cool.
Chocolate frosting: Melt chocolate and butter together
over low heat or in the microwave. Stir in buttermilk and
powdered sugar until smooth. Frost cookies.
Lynn Greene is senior editor for Community Shoppers Inc., which publishes the Stateline News. Contact her at lgreene@communityshoppers.com. |
