Microwave No-Bake Cookies
1 cup sugar
2 Tbsp. cocoa
1/4 cup margarine
1/3 cup milk
1-1/2 cup quick oats*
1/4 cup peanut butter
1/2 tsp. of vanilla
In a large microwave-safe bowl melt Margarine. Stir in cocoa, sugar, and milk until blended well, Microwave on high for 2 minutes (mixture should boil). Remove from Microwave and stir in vanilla and peanut butter until blended. Stir in oats. Place by rounded Tbsp. on waxed paper until set. Make about 16 cookies
NOTE: *Since microwave oven vary you may need to stir in an extra handful of oats if mixture seem to be too loose. Cookies set if mixture is thicker.
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Mint Meltaways
1 cup butter or margarine, softened
1 cup crushed butter mints (about 5 oz.)
2 cups all purpose flour
1 Tbsp. sugar
In small mixer bowl, cream butter till light and fluffy. Add mints; mix well. Add flour; blend well at low speed. Cover; chill for 1 hour. On waxed paper, roll or pat chilled dough to a 9" square. Sprinkle with sugar. Cut into 1/2" squares. Place on ungreased cookie sheet. Using small cookie cutter or floured thimble, lightly press a design on surface of each square. Bake at 325ºF.til pale golden brown, 15-18 minutes. Do not overbake. Makes 3 dozen.
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Minted Spritz Cookies
3/4 cup butter (NOT margarine)
1/2 cup sugar
1 Tbsp. finely snipped fresh mint or 1 tsp. dried mint, crushed
1/2 tsp. baking powder
1 egg yolk
1 tsp. vanilla
1-3/4 cups flour
6 oz. (1 cup) semisweet chocolate chips, optional
2 Tbsp. shortening, optional
In large bowl, beat butter with electric mixer on medium speed 30 seconds. Add sugar, mint and baking powder; beat until combined. Add egg yolk and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer, the use wooden spoon to stir in remaining flour. Do NOT chill dough. Pack dough into cookie press. Force dough through press onto ungreased cookie sheet. Bake 8-10 minutes at 375ºF. or until edges are firm but not browned. Remove cookies to wire rack to cool. If desired, in small heavy saucepan, heat chocolate and shortening over low heat just until melted, stirring occasionally; remove from heat. Dip one end of each cookie in chocolate mixture. Let excess drip off. Transfer to waxed-paper-lined cookie sheet. Let stand until chocolate is set .Makes 4 dozen.
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Moravian Ginger Cookies
3 Tbsp. shortening
2 Tbsp. brown sugar
1/3 cup molasses
1-1/4 cups all-purpose flour
1/4 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1 pinch ground nutmeg
1 dash ground allspice
In a medium bowl, cream together the shortening, brown sugar and molasses until smooth. Sift together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg and allspice; blend into the creamed mixture. Work dough with hands until well blended. Cover and chill for about 4 hours. Dough must be thoroughly chilled to hold together. Preheat oven to 375ºF. Roll out dough paper thin a little at a time. Cut into desired shapes using cookie cutters. Place on greased baking sheets. Bake 5 to 6 minutes in the preheated oven, or until lightly browned. Makes 5 dozen
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No-Bake Apple Walnut Goodies
3 cups quick oatmeal
1 cup walnuts, chopped
1/2 tsp. almond extract
1/2 tsp. vanilla extract
1 cup applesauce
1-1/2 cups granulated sugar
1/2 cup butter or margarine
1/4 cup cocoa powder
1/4 tsp. salt
In a large bowl, combine oatmeal, walnuts, and extracts. Set aside for use later. Heat applesauce in a saucepan over medium heat for about 5 minutes until thoroughly warmed. Add sugar, butter, cocoa, and salt. Bring the mixture to a boil, stirring constantly for about 1 minute. Remove the mixture from heat source and immediately add it to the reserved mixture of dry ingredients. Thoroughly combine all ingredients with a wooden spoon. Drop by the teaspoonfuls onto waxed paper. When cooled and a bit firm, roll in confectioner's sugar, if desired. Store in an air-tight container or refrigerate. Makes 3 dozen.
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No-Bake Oatmeal & Coconut Drops
1/2 cup butter
1/2 cup milk
2 cups sugar
3 cups rolled oats (not instant)
1 cup shredded coconut
1/2 cup unsweetened cocoa
1 tsp. salt
1 tsp. vanilla
In medium-sized saucepan, heat butter, milk and sugar over medium heat till butter melts. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally. Add remaining ingredients except vanilla and simmer 2 more minutes, stirring frequently. Remove from heat, stir in vanilla. Allow to cool slightly. Drop by heaping teaspoonfuls onto cookie sheet that has been lined with waxed paper. Allow to cool and set. Store in airtight container. Makes 4 dozen.
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Norwegian Crowns
These are my son's favorite cookies; he eats them as fast as I can bake them! Even my picky-eater DH likes these :) As with many traditional Scandinavian cookies, almond is the predominant flavor in these.
1/2 cup softened butter (margarine does NOT work!)
1 egg
1-1/2 cup sifted flour
1/4 cup sugar
1/2 tsp. almond extract
Cream butter and sugar together until fluffy. Stir in egg and almond extract; blend well. Mix in flour. If desired, tint dough with a few drops of food coloring. Fit desired plate into cookie press, then fill press with dough. Press out cookies onto cold, clean ungreased cookie sheet. (If you re-use the same sheets to bake cookies to finish this recipe, wash and dry them well between batches.) If desired, decorate cookies with cinnamon redhots, colored sugar, nonparalleils, etc. before baking. Bake at 375ºF for 9-11 minutes. Cool completely on wire racks. Makes 3 dozen.
NOTE: If you don't have a cookie press, you can use a pastry bag, or even a zippered plastic bag with just a tiny bit cut off one corner. I've even just rolled the dough into small balls, or dropped teaspoonsful onto a cookie sheet and baked them that way, so don't let not having a cookie press stop you!
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Nut-Filled Horns
2 cups butter or margarine, softened
16 ounces cream cheese, softened
2 egg yolks
4-1/2 cup all-purpose flour
2 tsp. baking powder
Filling:
4 cups finely chopped walnuts
1-1/2 cup sugar
6 Tbsp. evaporated milk
1-1/2 tsp. vanilla extract
In a large mixing bowl, cream the butter and cream cheese. Add egg yolks. Combine flour and baking powder. Gradually add to the creamed mixture. Cover and chill overnight. combine filling ingredients in a bowl (mixture will be thick). Divide dough into fourths (dough will be sticky). On a well-floured surface, roll out each portion into a 12x10" rectangle. Cut into 2" squares. Place about 1 tsp. filling in the center of each square. Fold over two opposite corners; seal tightly. Place 2" apart on greased baking sheets. Bake at 350ºF. for 15-18 minutes or until lightly browned. Remove to wire racks to cool.
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Old-Fashioned Pepparkakor Cookies
These are one of my favorite Christmas cookies! They're very much like gingerbread cookies, but the cardamom gives them a different flavor than most gingerbreads.
3-1/2 cups sifted flour
1 tsp. baking soda
1-1/2 tsp. ginger
1-1/2 tsp. cinnamon
1 tsp. ground cloves
1/4 tsp. ground cardamom
1/2 cup butter, softened
3/4 cup granulated sugar
1 egg
3/4 cup light molasses
2 tsp. grated orange rind
Blend together flour, baking soda, ginger, cinnamon, cloves and cardamom. In separate bowl, cream butter. Gradually blend in sugar, then cream well. Stir in egg, molasses and orange rind; beat well. Stir in dry ingredients and mix until well blended. (Mixture will be relatively stiff.) Cover and chill overnight (batter will keep for up to 1 week in the refrigerator). On well-floured surface, roll out dough to 1/8" thickness and cut into desired shapes with cookie cutters. (I usually try to brush off any extremely large amounts of flour that may be on the backs of the cookies.) Bake on ungreased cookie sheets at 375ºF for 8-10 minutes. Remove to wire racks to cool. Makes 7-8 dozen cookies.
NOTE: Cookies may be eaten plain (our favorite way!) or you may decorate them with icing and candies, etc. just like gingerbread cookies. Store in an airtight container or they become extremely hard!
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Old-Fashioned Refrigerator Cookies
1 cup packed brown sugar
1 cup butter, melted
1 egg
1 tsp. vanilla
3 cups flour
1/3 cup chopped nuts
1/2 tsp. baking soda
1/2 tsp. salt
1-1/2 tsp. ground cinnamon
Glaze, below
Mix brown sugar, butter, egg and vanilla. Stir in flour, nuts, baking soda, salt and cinnamon. Shape into two 5x3" rectangles. Wrap and refrigerate about 2 hours or until firm. Heat oven to 375ºF. Cut dough into 1/8" slices. Place about 2" apart on ungreased cookie sheet. Bake 6-8 minutes or until light brown; cool. Drizzle with Glaze. Makes 5 dozen.
Glaze: Mix 2 cups powdered sugar and about 1/4 cup milk until smooth and thin enough to drizzle.
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Old-Fashioned Sugar Cookies
4-1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground nutmeg
1-1/4 cups shortening
2 cups sugar
2 eggs
1 tsp. vanilla
1/2 tsp. lemon extract
1 cup buttermilk or sour milk *
Stir together flour, baking powder, baking soda, salt and nutmeg. In large mixer bowl beat shortening for 30 seconds. Add sugar; beat until fluffy. Add eggs, vanilla and lemon extract; beat well. Add flour mixture and buttermilk alternately to shortening mixture, beating until well mixed. Divide in half. Cover and chill at least 3 hours. For large cookies, roll dough 1/2" thick. Cut into rounds with 3" cookie cutter. For small cookies, roll dough 3/8" thick and cut into 2" rounds. Place 1-1/2" apart on ungreased cookie sheet. Sprinkle with additional sugar. Bake at 375ºF for 10-12 minutes or until done. Remove and cool. Makes 2 dozen large or 4 dozen small cookies.
NOTE: To make sour milk, combine 1 Tbsp. lemon juice or vinegar and enough milk to make 1 cup. Let stand 5 minutes.
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Old-Fashioned Tea Cakes
1-1/2 cups sugar
1 cup butter or margarine
2 eggs (beaten)
4 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. vanilla
Unsalted butter or margarine (melted)
Preheat oven to 350ºF. Cream butter and sugar. Add beaten eggs. Beat well. Combine and sift flour, soda and baking powder. Fold into batter. Add vanilla. Chill dough for 30 minutes. Roll out dough on floured board to your desired thickness, cut out and place on cookie sheet. Bake 10 to 12 minutes or until done. As soon as cakes are removed from oven, immediately brush with unsalted butter and cool.
NOTE: If spices are preferred, omit vanilla and add 1 tsp. cinnamon and 1/2 tsp. nutmeg to dry ingredients.
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Orange Pinwheel Cookies
1 cup butter
1 cup sugar
1 cup brown sugar
1 tsp. vanilla
3 eggs
4 cup flour
1 tsp. soda
1/2 tsp. salt
Filling:
1 lb. ground raisins
1/2 cup orange juice
1 cup nut meats
1/2 cup sugar
Cook filling ingredients 10 minutes; cool. Mix in usual manner. Roll 1/4" in thickness. Cover with raisin mixture. Cut into 4 even sections. Roll each section up and cover with wax paper. Let set overnight. (May be either frozen or refrigerated.) Slice and bake at 375ºF. for 10 minutes (approximate).
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Orange Shortbread Fingers
1/2 cup butter
4 Tbsp. sugar
finely grated rind of 2 oranges
1-1/2 cups flour
Preheat oven to 375ºF. Grease large baking sheet. Beat together the butter and sugar until soft and creamy. Beat in orange rind. Gradually add flour and gently pull dough together to form a soft ball. Roll our dough onto lightly floured surface to about 1/2" thick. Cut into fingers. Sprinkle a little extra sugar on top and put on baking sheet. Prick fingers with fork and bake about 20 minutes, until light golden color. Makes 18.
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Orange Spiced Gingerbread Cookies
2/3 cup light molasses
1/3 cup packed brown sugar
1/3 cup butter, softened
1 egg
2 tsp. grated orange peel
2-3/4 cups flour
1 tsp. ground ginger
1/4 tsp. baking soda
1/4 tsp. salt
4 cups powdered sugar
1/4 cup butter, softened
2 tsp. vanilla
3-4 Tbsp. milk
In large mixer bowl combine molasses, brown sugar, 1/3 cup butter, egg and orange peel. Beat at medium speed until smooth and creamy. Reduce speed to low. Add flour, ginger, baking soda and salt; beat until well mixed. Cover; refrigerate until firm, at least 2 hours. Heat oven to 375ºF. On well-floured surface roll out dough, half at a time to 1/4" thickness (keep remaining dough refrigerated). Cut with 3-4" cookie cutters. Place 1" apart on greased baking sheets. Bake 6-8 minutes or until no indentation remains when touched. Cool completely. In small mixer bowl combine powdered sugar, 1/4 cup butter and vanilla. Beat at low speed, adding enough milk for desired spreading consistency. If desired, tint frosting with food coloring. Decorate cooled cookies with frosting. Makes 4 dozen cookies
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Orange Spritz Cookies
1/2 cup butter (no substitutes), softened
3 oz. cream cheese, softened
1/2 cup packed brown sugar
2 tsp. grated orange peel (zest)
1/2 tsp. orange or vanilla extract
1-1/2 cup flour
1/4 tsp. salt
Colored sugar
Usual mixing methods. Bake at 375ºF. for 6-9 minutes. Cool for 2 minutes before removing to wire rack.
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Orange Sugar Cookie Cut-Outs
2/3 cup shortening
1-1/4 cup sugar
2 eggs
3 cup flour
1/2 tsp. salt
2 tsp. baking powder
grated rind of orange
1 tsp. fresh orange juice
Cream shortening, sugar and eggs. Sift flour, salt and baking powder. add together sugars and flour Until mixed add orange juice and rind; mix. Chill in fridge at least an hour. Bake at 350ºF. for 12 -15 minutes.
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Orange Sugar Rounds
2-1/4 cups flour
2 tsp. baking powder
1 tsp. salt
3/4 cup butter
1-1/4 cups sugar
2 eggs
1 Tbsp. grated orange rind
Measure flour, baking powder and salt into sifter. In large bowl, beat butter with 1 cup of the sugar until light and fluffy. Beat in eggs and orange rind. Sift in flour mixture, one third at a time, blending well. Chill dough until firm. Roll out dough to 1/4" thickness on lightly floured surface; sprinkle with remaining 1/4 cup sugar. Cut into rounds with floured 3" round cookie cutter. Place cookies 1" apart on large cookie sheet. Bake at 400ºF for 8 minutes or until firm. Remove cookies to wire racks to cool. Leave plain or drizzle with your favorite orange frosting. Makes sixteen 3" cookies.
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Ornamental Spice Cookies
NOTE: These are NOT edible!!
1/2 cup butter
2-3/4 cups all-purpose flour
2/3 cup packed brown sugar
1 egg
1 tsp. baking soda
1/3 cup molasses
2-1/2 Tsp. ground cinnamon
1 Tsp. ground ginger
1/2 Tsp. ground nutmeg
1/3 cup butter
2 cups sifted powdered sugar
1 Tbsp. milk
1 Tsp. tsp. vanilla extract
Preheat oven to 375ºF. Cream 1/2 cup of butter, brown sugar and beat. Then beat in molasses and egg. In a separate bowl, combine 2-3/4 cups of flour, soda and spices. Add to butter mixture. Blend well. Roll dough out 1/8" thick on floured surface. Cut into any holiday shapes desired! Be sure to poke a straw through cookie BEFORE baking. Bake for 6-8 minutes.
Optional Frosting: Cream 1/3 cup butter. Then blend in 2 cups sifted powdered sugar, 1/2 tsp. vanilla and 1 Tbsp. milk. Beat until smooth. Smooth over cookies or put in a pastry bag with a small tip and decorate cookies.
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Pastel Cream Wafers
6 Tbsp. cold water
1 cup flour
3-4 Tbsp. light cream
sugar
1 cup sifted powdered sugar
1 Tbsp. softened butter
1/4 tsp. vanilla
1 drop food coloring
about 1 Tbsp. light cream
In medium mixing bowl, cut 6 Tbsp. butter into flour until pieces are the size of small peas. Sprinkle 1 Tbsp. cream over part of mixture. Gently toss with fork and push to side of bowl. Repeat until all is moistened. Form into ball. Roll dough slightly less than 1/8" thick. Cut into rounds with 1-1/4" cookie cutter. Dip one side of each round into sugar. Place, sugar side up, on ungreased cookie sheet. With fork, prick each in four parallel rows. Bake at 375ºF for 8-10 minutes, or until edges just begin to brown. Remove from oven; cool completely. For filling, in small bowl, stir together powdered sugar, 1 Tbsp. softened butter, vanilla, food coloring and enough of the 1 Tbsp. cream to make it spreadable. Spread 1/4 tsp. filling on the flat side of half of the cookies. Top with remaining cookies, flat side down. Makes 2 dozen.
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Pat Nixon's White House Christmas Cookies
1 cup sugar
2 cups butter, at room temperature
1 tsp. pure vanilla extract
1/2 tbsp. lemon rind, grated
2 eggs
6-7 cups cake flour
Cream together sugar and butter in an electric mixer. When fluffy, add vanilla and lemon rind, blending well. Add eggs, one at a time, mixing well. Remove from mixer and add cake flour, blending with a heavy mixing spoon. Chill dough in refrigerator for 1 hour or overnight. Roll out dough to 1/8" thickness and cut out with favorite Christmas cookie cutters. Bake in preheated 375ºF. oven until brown, approximately 7- 8 minutes. Makes 10 dozen cookies.
NOTE: If colored granulated sugar is to be used for decoration, prepare an egg wash (1 well beaten egg with 1 tsp. milk added) and brush over the cut out dough. Sprinkle with sugar before baking.
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Pattie's Fat & Fluffy Gingerbread Men
from Ann
1/3 cup shortening
1 cup brown sugar, packed
1-1/2 cup dark molasses
2/3 cup cold water
7 cups flour
2 tsp. baking soda
1 tsp. salt
1 tsp. allspice
1 tsp. ginger
1 tsp. cloves
1 tsp. cinnamon
Preheat oven to 350ºF. Mix shortening, sugar and molasses thoroughly in a large mixing bowl. Stir in the cold water (this will look like a funky mess). Add all remaining dry ingredients and mix well. Cover and chill dough for about 1 hour. Roll dough to 1/4" thickness on a lightly floured surface. Cut using a gingerbread man cutter or your favorite shaped cutter. This recipe also works well with cookie stamps. Place on a lightly greased cookie sheet, be sure to leave a good bit of space between them because they puff up more then you think. Bake 10-12 minutes. Don't overbake!!! .
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Peanut Butter Balls (aka Buckeyes)
1 cup butter, melted
1/2 lb. graham cracker crumbs
14 oz. crunchy peanut butter
1 cup chopped nuts, optional
1 cup coconut
1 lb. powdered sugar
1 Tbsp. vanilla
Mix all together and form into 1" balls on wax paper. Melt 3/4 cup shredded paraffin and 12 oz. chocolate chips. Dip the balls into the chocolate mixture with toothpicks and set back onto the wax paper. You can dip them all the way or leave a little dough at the top to make them look like buckeyes. Chill.
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Peanut Butter Cut-Out Cookies
3/4 tsp. vanilla extract
1-1/3 cups all-purpose flour
1 cup peanut butter chips
1/2 cup finely chopped pecans
1/2 cup butter or margarine
2/3 cup packed light brown sugar
1 egg
3/4 tsp. baking soda
Chocolate Chip Glaze or Peanut Butter Chip Glaze, below
Combine butter and peanut butter chips in saucepan; cook over low heat, stirring constantly, until melted. Pour into large bowl; add brown sugar, egg and vanilla. Beat well. Stir in flour, baking soda and pecans; blend well. Refrigerate 15 to 20 minutes or until firm enough to roll. Heat oven to 350ºF. Roll out dough, a small portion at a time, on lightly floured board or between 2 pieces of wax paper, to 1/4" thickness. (Keep remaining dough in refrigerator.) With cookie cutters, cut into desired shapes; place on ungreased cookie sheet. Bake 7 to 8 minutes or until almost set (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Drizzle glaze onto each cookie; garnish as desired. About 3 dozen cookies.
Chocolate Chip Glaze: Place 1 cup semisweet chocolate chips and 1 Tbsp. shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at high (100%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth.
Peanut Butter Chip Glaze: Place 2/3 cup peanut butter chips and 1 Tbsp. shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at high (100%) 30 seconds; stir. Microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth. About 1/3 cup glaze.
VARIATION:
Slice And Bake Peanut Butter Cookies: Prepare dough as directed above. Refrigerate 15 to 20 minutes or until firm enough to handle. Shape dough into two 6" rolls. Wrap rolls in wax paper or plastic wrap; freeze 1 to 2 hours or until firm enough to cut. Cut dough into 1/4" thick slices. Proceed as directed for baking and cooling.
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Peanut Butter Fudge Rolls
3/4 cup butter
2 cups flour
1/4 cup sour cream
6 oz (1 cup) peanut butter chips
1/4 cup peanut butter
1/4 cup sifted powdered sugar
1/4 cup semisweet chocolate pieces
1 Tbsp. shortening
For dough, in a large mixing bowl cut butter into flour until mixture resembles coarse crumbs. Stir in sour cream until mixture forms a ball. For filling, in a medium saucepan melt peanut butter chips over low heat, stirring constantly. Stir in peanut butter. Remove from heat; stir in sugar. Halve dough. On a surface sprinkled lightly with additional powdered sugar, roll each dough half into a 23x9" rectangle. Spread half of the filling on each rectangle. Roll up from the long side. Wrap and chill 1-2 hours or till firm. To bake, cut into 1/4" slices. Place on an ungreased cookie sheet. Bake at 350ºF about 30 minutes or till edges are slightly brown. Remove and cool completely on wire racks. In a small saucepan cook and stir chocolate chips and shortening over low heat till melted. Drizzle over cooled cookies. Makes 3 dozen.
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Peanut Butter No-Bake Cookies
1/2 cup chunky peanut butter
1/4 cup butter
15 large marshmallows or 1-1/2 cups miniature marshmallows
1 cup quick-cooking oats
1/2 cup flaked coconut
additional flaked coconut, optional
In 2-quart saucepan, combine peanut butter, butter and marshmallows. Cook over medium heat, stirring constantly, until marshmallows are melted, 4-7 minutes. Remove from heat; stir in oats and coconut. Quickly drop mixture by rounded teaspoonfuls onto waxed paper. Cool completely. Cover; store refrigerated. If desired, while cookies are warm, roll in additional coconut. Makes 2 dozen.
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Peanut Butter Snowballs
from Taste of Home magazine
1 cup confectioners' sugar
1/2 cup creamy peanut butter
3 Tbsp. butter, softened
1 pound white confectionery coating
In a mixing bowl, combine sugar, peanut butter and butter; mix well. Shape into 1" balls and place on a waxed paper-lined cookie sheet. Chill for 30 minutes or until firm. Meanwhile, melt the white coating in a double boiler or microwave-safe bowl. Dip balls to cover in white chocolate and place on waxed paper to harden. Yield: 2 dozen.
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Pennsylvania Dutch Light Ginger Snowflake Cookies
Jen loves to paint designs on these cookies!
1 cup softened butter
1 cup powdered sugar
1 Tbsp. vinegar
2-1/4 cups flour
1/4 tsp. salt
1 tsp. ginger
3/4 tsp. baking soda
Heat oven to 400ºF. Combine all ingredients in large bowl. Blend on lowest speed of electric mixer (or by hand). If dough is too dry to handle easily, work in milk, a teaspoon at a time, until it sticks together. On lightly floured surface, roll dough out to 1/8" thickness. Cut into 3-5" rounds and place on ungreased cookie sheets. Bake for 6-8 minutes or until very lightly browned around the edges. Cool slightly, then carefully remove from cookie sheets. Makes 2-3 dozen. When completely cool, decorate cookies in a snowflake pattern this way: Using a small paintbrush brush desired pattern on cooled cookie with white corn syrup. Sprinkle colored sugar over the syrup. Shake off excess sugar. Sugar will cling on to areas you have "painted" with corn syrup.
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Pennsylvania Walnut Cookies
3-1/2 cups flour
1 tsp. baking soda
1 Tbsp. cinnamon
1/4 tsp. salt
1 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 cup chopped walnuts
Mix all ingredients. Roll and shape into 1-1/2" logs. Wrap in waxed paper and refrigerate overnight. Slice thin. Bake at 350ºF for 10-20 minutes.
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Pepparkakors
6 Tbsp. butter, softened
1 Tbsp. corn oil
3/4 cup packed brown sugar
1 Tbsp. cinnamon
2 tsp. ground ginger
1-1/2 tsp. ground cloves
1 tsp. baking soda
2-1/2 cups flour
3 Tbsp. dark molasses
1/4 - 1/3 cup water
Royal Icing, optional
Preheat oven to 375ºF. Cover 2 cookie sheets with parchment paper or coat with nonstick spray. Cream butter and oil with brown sugar. Combine cinnamon, ginger, cloves, baking soda and flour; blend in. Stir molasses into 2 Tbsp. water. Mix in until stiff dough forms. Add more water as necessary to form a stiff but smooth cookie dough. Wrap and chill 10-30 minutes. Divide dough into quarters. Roll out to 1/16" thickness. Cut out cookies and place 1" apart on cookie sheets. Bake 7-10 minutes or until lightly browned. Decorate with Royal Icing, if desired.
Royal Icing: Beat 1 egg white and gradually add 3 cups powdered sugar and 1 tsp. vanilla. Add water if necessary to make a smooth icing that can be drizzled or piped over the cookies. Makes 5 dozen.
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Peppermint Pinwheel Cookies
2 cups flour
1/2 tsp. salt
3/4 cup sugar
1 egg yolk
3/4 cup butter or margarine
1 tsp. vanilla
Beat all together and divide dough in half. In one of the bowls, add 1/2 tsp. mint extract and a few drops of red food coloring. Roll out each color (white and red) on separate sheets of wax paper. Lay one piece of dough on top of the other and roll together jelly roll style. Chill, cut into 1/8 to 1/4" slices and place on ungreased cookie sheet. Bake at 350ºF. for about 10 minutes.
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Peppermint Shortbread
3/4 cup softened unsalted butter
9 Tbsp. sugar
1-1/2 Tbsp. light-brown sugar
1 large egg
1/4 tsp. vanilla extract
3/4 tsp. peppermint extract
2 cups unbleached flour
1 Tbsp. minced peppermint leaves
1/8 tsp. salt, or to taste
In a bowl, using an electric mixer, cream the butter with the sugars until light and fluffy. Beat in the egg and flavorings. Add the flour in batches, beating well after each addition, then add the peppermint leaves and salt and beat the mixture until it forms a soft dough. Divide the dough into 3 portions and roll each into a 1-1/2" cylinder, using plastic wrap to shape the dough. Chill for 1 to 2 hours. Preheat the oven to 350ºF. Cut the dough into 1/4" thick rounds and transfer to ungreased cookie sheets. Bake for 12 to 14 minutes or until lightly browned. Transfer cookies to racks to cool. Store in airtight containers.
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Perfect Sugar Cut-Outs
from Kath
1-1/2 cup sifted powdered sugar
1 cup butter
1 egg
1 tsp. vanilla
1/2 tsp almond extract
2-1/2 cup flour
1 tsp. soda
1 tsp. cream of tartar
Cream sugar and butter. Mix in eggs and extracts. Blend in dry ingredients and mix with sugar mixture. Refrigerate 2-3 hours. Roll out an cutout with cookie cutters. Thin is better! Bake on lightly greased sheet at 375ºF. till just barely browned.
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Pineapple Cookies
1 cup butter (NOT margarine)
3 oz. cream cheese
3/4 cup granulated sugar
1 tsp. baking powder
1 egg
1 cup pineapple preserves or apricot-pineapple preserves
3-1/2 cup flour
powdered sugar, optional
In large bowl, beat butter and cream cheese with electric mixer on medium to high speed 30 seconds or until softened. Add sugar and baking powder; beat until combined. Beat in egg and preserves until combined. Beat in as much of the flour as you can with the mixer. Use wooden spoon to stir in any remaining flour. Divide dough in half. On lightly floured surface, roll each portion of dough to 1/8” thickness. Using 2-2-1/2” cookie cutters dipped in flour, cut into desired shapes. Place 1” apart on ungreased cookie sheet. Bake 7-8 minutes at 375ºF. or until edges are firm and cookies are lightly browned. Cool on cookie sheet 1 minute, then remove to wire rack to cool completely. If desired, sprinkle with powdered sugar. Makes 7 dozen.
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Pink Peppermint Cookies
1/2 cup shortening
3/4 cup sugar
1 egg
1/4 tsp. essence of peppermint
12 drops red food coloring
1-1/4 cups sifted flour
1/2 cup instant nonfat dry milk
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup chopped nuts
Cream shortening and sugar together in bowl until light and fluffy. Add egg, peppermint and enough food coloring to give a peppermint pink shade; beat until well blended. Sift flour; milk, baking powder and salt together into separate bowl; add to shortening mixture and blend thoroughly. Refrigerate dough for 30 minutes. Preheat oven to 350ºF. Roll out half the dough between two sheets of waxed paper to 1/8" thickness. Cut with 2" cookie cutter. Place on ungreased cookie sheet; top with chopped nuts. Bake for 8-10 minutes or until edges are lightly browned. Makes 4 dozen.
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Pistachio Cookies
3 large eggs
1/4 tsp. salt
granulated sugar
peanut oil
1 cup milk
4 1/4 cups flour
2 cups confectioners' sugar
1 tsp. ground cardamom
2/3 cup pistachios, finely ground
Beat eggs in large bowl. Add salt, 1 Tbsp. granulated sugar, 2 Tbsp. oil and milk. Beat to mix well. Gradually add flour, beating after each addition, until a slightly sticky dough is formed. Turn onto floured board. Knead about 10 minutes. Cover and let rest 10 minutes. Divide dough into 8 parts. On floured board, roll out each part as thin as possible. Gradually pull and stretch dough until it is strudel thin. Cut into 12 rounds about 3 1/2" across; flute one side. Heat 4 cups peanut oil in large deep skillet to 350ºF. Fry cookies, about 4 at a time, until golden brown on both sides. Drain on paper towels. Combine confectioners' sugar, cardamom and pistachios in bowl. Place 2 cups granulated sugar and 1 cup water in saucepan. Heat, stirring, until sugar dissolves. Simmer 5 minutes. Dip drained cookies in syrup, then in pistachio mixture. Allow to cool before serving.
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Pistachio Sticks
1-1/4 cups all-purpose flour
3 Tbsp. sugar
1/4 tsp. ground cardamom
1/2 cup butter (not margarine)
1/4 finely chopped pistachio nuts
1/2 cup semisweet chocolate pieces
1 tsp. shortening
In a medium mixing bowl stir together the flour, sugar and cardamom. Using a pastry blender, cut in the butter till mixture resembles fine crumbs. Stir in the pistachio nuts. Form the mixture into a ball and knead till smooth. On a lightly floured surface, pat or roll the dough into a 10x6" rectangle. Bake in a 325ºF oven for 25-30 minutes or just till the edges are lightly browned. While still warm, cut rectangle into 3x1" sticks. Remove cookies and cool on wire racks. In a small heavy saucepan melt the chocolate and shortening over low heat, stirring occasionally. Drizzle over cooled cookies. Makes 20.
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Rainbow Christmas Stars
4-1/2 cups flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1-1/2 cups butter, room temperature
1-1/2 cups sugar
2 eggs
2 tsp. vanilla
food coloring, gel or paste
In large bowl, stir together flour, baking powder and salt. In another large bowl, cream butter and sugar. Add eggs and vanilla; beat again. Gradually add flour mixture, blending well after each addition. Divide dough into six approximately equal pieces. Put one piece of dough in each of five small bowls. To each, add a different coloring and blend well to make five different colors. Leave the last piece of dough uncolored. Divide each piece of dough into thirds, wrap each in plastic and refrigerate 2 hours or until firm. Preheat oven to 375ºF. Grease 1-2 baking sheets. Dust work surface and rolling pin with flour. To make first batch of cookies, take out 1 package of each color and 1 package of uncolored dough. Break off marble sized pieces of dough and arrange them, touching each other!, on the floured surface, in a colorful random pattern. Gently press dough flat, dust with flour, and then carefully roll out to 1/8" thick multicolored sheet of dough. Cut with 2-1/2-3" star cookie cutter. Excess dough cannot be rerolled, so be sure to cut as many cookies as possible. Use spatula or pancake turner to place cookies 1" apart on baking sheets. Discard excess dough. Repeat this process using remaining dough. Bake 9-10 minutes, until edges are golden. Be careful not to overbake or the colors will become too brown. Let cool 1-2 minutes on the baking sheet, then transfer to wire racks to finish cooling. Makes 4 dozen.
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Rainbow Cookies
2/3 cup shortening
2 eggs
1-1/2 cup sugar
1 tsp. vanilla
3-1/2 cup flour
2-1/2 tsp. baking powder
1 tsp. salt
1 tbsp. milk
In a bowl mix first 4 ingredients until very fluffy. Combine flour, baking powder and salt. Then add to bowl. Add milk. Mix well and form into ball of dough. Divide and color whole ball of dough as follows: 1/3 pink, 1/3 yellow; and then divide the last 1/3 in half and color 1 blue and 1 green. Knead in color well. Roll blue into a thick log about 8" long. Roll green into a thick log about 8" long. Flatten slightly and place over green log in an arch. Roll yellow into a thick log and flatten. Place in an arch over green. Roll pink into a thick log and flatten. Place over yellow. Wrap in plastic wrap and chill 1-1/2-2 hours. Slice in 1/4" pieces. Bake at 400ºF. for 9 minutes.
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Raspberry-Filled Hearts
1/2 cup butter (NOT margarine)
1 cup sugar
1 tsp. baking powder
1/4 tsp. baking soda
dash salt
1/2 cup dairy sour cream
1 egg
1 tsp. vanilla
2-1/2 cup flour
1 slightly beaten egg white
pearl sugar, red colored sugar, or granulated sugar
seedless red raspberry jam
In large bowl, beat butter with electric mixer on medium speed for 30 seconds to soften. Add sugar, baking powder, baking soda and salt; beat until combined. Beat in sour cream, whole egg and vanilla until combined. Beat in as much of the flour as you can with mixer, then stir in remaining flour with wooden spoon. Divide dough in half. Cover and chill 2-3 hours or until dough is easy to handle. On well-floured surface, roll half of the dough to a 1/8” thickness. Using 2-1/2-3” heart-shaped cookie cutter dipped in flour, cut dough into hearts. Place on ungreased cookie sheet. Bake 7-8 minutes at 375ºF. or until edges are firm and bottoms are lightly browned. Remove from cookie sheet; cool on wire rack. Roll out remaining dough. Cut hearts as directed above. Place on cookie sheet. Using 1/2-3/4” circle or heart-shaped cutter, cut out and remove center from each larger heart. Brush cookies with egg white; carefully sprinkle with desired sugar. Bake and cool as directed. Before serving, spoon 1/2 tsp. jam on each whole cookie. Top with cookie with cut-out. Makes 2-1/2 dozen.
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Raspberry-Nut Pinwheels
From Gooseberry Patch: A Pinch of This, A Dash of That
Pat Habiger, Spearville, KS
2 cups flour
1 tsp. baking powder
1/2 cup margarine, softened
1 cup sugar
1 egg
1 tsp. vanilla
1/4 cup seedless raspberry jam
1 cup walnuts, finely chopped
Sift together flour and baking powder. Beat together margarine, sugar and egg in large bowl until fluffy. Stir in vanilla. Gradually add flour mixture, stirring until well combined. Roll out dough between two pieces of waxed paper to 12x10” rectangle. Remove top piece of waxed paper. Spread jam evenly over entire surface of dough. Sprinkle with nuts. Firmly roll up dough from the long side, removing waxed paper. Refrigerate several hours or overnight. When ready to make cookies, preheat oven to 375ºF. Cut roll into generous 1/4” slices with a sharp knife. Transfer slices to ungreased cookie sheet, spacing 2” apart. Bake 9 minutes or until golden around edges. Cool on wire racks.
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Raspberry Shortbread Cookies
3/4 pound unsalted butter at room temperature
1 cup granulated sugar
1 tsp. pure vanilla
3-1/2 cup all purpose flour
1/4 tsp. salt
3/4 cup GOOD raspberry preserves
confectioners sugar for dusting
Heat oven to 350ºF. In a bowl beat butter and sugar, add vanilla. In medium bowl, sift together flour, and salt. Add to creamed mixture. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes. Roll the dough 1/4” thick and cut into 2-3/4” rounds with fluted edges. With half the rounds cut a circle out of the middle with 1” cutter. Place all cookies on ungreased cookie sheet and chill for 15 minutes. Bake for 20 min., until edges begin to brown. All to cool to room temperature. Spread with preserves top with cookie with cut out and sprinkle with powdered sugar.
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Raspberry Sour Cream Squares
2-3/4 cups flour
1 cup butter, softened
8 oz. (1 cup) dairy sour cream
2 Tbsp. grated lemon peel
1 cup raspberry (or any flavor) preserves
powdered sugar
Heat oven to 400ºF. In large mixer bowl combine 1 cup of the flour, the butter, sour cream and lemon peel. Beat at medium speed, scraping bowl often, until well mixed, 2-3 minutes. By hand, stir in remaining flour until well mixed. On well floured surface, roll out dough, half at a time, to 1/8" thickness. With sharp knife, cut into 3" squares. Place squares on cookie sheets. Place 1 tsp. preserves in center of each square. Bring together 4 corners of each square;" tightly to hold together. Bake 11-14 minutes or until lightly browned. Cool completely; sprinkle with powdered sugar. Makes 3 dozen.
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Ravioli Cookies
2/3 cup butter (NOT margarine)
1/2 cup granulated sugar
1 tsp. baking powder
1/2 tsp. finely shredded orange peel
1 egg
1 tsp. vanilla
2 cups flour
1/4 cup raspberry or strawberry preserves
powdered sugar
Beat butter with electric mixer on medium to high speed 30 seconds or until softened. Add sugar, baking powder and orange peel. Beat until combined. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half; cover and chill 3 hours or until easy to handle. Grease cookie sheet; set aside. On lightly floured surface, roll each portion of dough into 12x8” rectangle. Using fluted pastry wheel, cut each half into twenty-four 2” squares. Place half of the squares 1” apart on prepared cookie sheet. Spoon level 1/2 tsp. jam onto center of each square. Top each with a second square of dough. To seal, press edges together with tines of fork, dipped in flour, if necessary, to prevent sticking. Bake 9-11 minutes at 375ºF. or until lightly browned. Remove from cookie sheet and cool on wire rack. Sprinkle with powdered sugar. Makes 2 dozen.
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Root Beer Cookies
1 cup margarine
1-1/2 cup powdered sugar
1 egg
1 tsp vanilla
1/4 tsp root beer flavored oil
2-1/2 cup flour
1/2 tsp baking soda
1/4 tsp cream of tartar
Cream margarine and powdered sugar, beat in egg, add vanilla and root beer extract. Add dry ingredients which have been sifted together. Wrap in plastic wrap and chill dough, 3 hours. Roll out 1/8" thick in shape of root beer float mugs. Bake at 375ºF for 5-7 minutes.
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