lmajidi@pyrnova.pyramid.com (Lynn Majidimehr) (11/17/90)
In article <1990Nov12.211354.8887@mthvax.cs.miami.edu>, keb@cs.brown.edu (Kristin E. Brown) writes: > Hi y'all. Would anyone be willing to post recipes for Christmas > cookies?? Also, does anyone have the recipe for butter cookies (which > may or may not be Christmas cookies) Thanks!! keb The following recipes are from my family (mostly grandmother and greatgrandmother): Butter Cookies 1 c. butter 1 1/2 c. Sifted Confectioner's Sugar (powdered sugar) 1 egg 1 t. vanilla 1 1/2 c. sifted flour 1 t. baking soda 1 t. cream of tartar 1/4 t. salt Cream butter; add sugar gradually. Cream until fluffy. Add unbeated egg and vanilla. Beat well. Sift dry ingredients. Blend into creamed mixture. Shape into 3/4-1" balls. Bake at 400 degrees for ~10 min. Variations: 1) Butter crispies (rolled) - chill dough, roll 1/8" thick, cut out shapes. Bake about 6 min. 2) Snow Balls - to 1/2 dough add 3/4 c. walnuts. chill dough. roll into marble size balls. Bake 8-10 min. Cool and then roll in powdered sugar. 3) Butterfingers - to 1/2 of dough add 1/2 c. chopped nuts, 1/4 c. candied cherries. Chill. Shape into logs. Bake 8-10 min. Sprinkle with regular granulated sugar. ---------------------------------- Pecan Logs 1/2 lb. butter 3 T. sugar 1/2 T. water 1 t. vanilla 1 c. chopped pecans pinch of salt 2 c. flour (unsifted) Powdered Sugar (Confectioner's Sugar) Mix all ingredients together except powdered sugar. Form into logs (about the 2" long and 1/2" dia.). Bake at 325-350 degrees for 12-15 min., or just until beginning to brown around edges (you don't want them brown). Remove from baking sheet and cool. Roll in powdered sugar. ---------------------------------- Sugar Cookies (crispy) 3/4 c. shortening (ex. crisco) 1 c. sugar 2 eggs 1/2 t. vanilla 2 1/2 c. flour 1 t. baking powder 1 t. salt additional egg whites (for brushing cookies) colored or plain sugar(s) for decoration Mix all ingredients. Chill. Roll out thin (~1/8 " or as thin as you can handle - thinner makes them crispy). Cut into shapes and transfer to cookie sheet. Brush with egg whites then sprinkle with colored or plain sugars to decorate. Bake at 400 degrees or 6-8 minutes or till edges begin to brown. ---------------------------------- Coconut Cookies (crispy type) 2 c. sugar 1 c. butter 1 c. ground coconut (chop well in blender or food processor) 2 t. baking powder 4 c. flour (unsifted) 2 large eggs (or 3 small) Mix all ingredients together. If too stiff add another egg (it does need to be stiff enough to roll out after chilling). Chill dough in freezer or refrigerator. Roll thin (~1/8 inch), cut out cookies. Bake at 400 degrees 5-7 minutes. ---------------------------------- Thumbprint Cookies 1/2 c. shortening (part butter or marg) 1/4 c. brown sugar 1 egg, separated 1/2 t. vanilla 1 c. flour 1/4 t. salt 3/4 c. finely chopped nuts tinted confectioner's icing Heat oven to 350 degrees. Mix shortening, sugar, egg yolk, and vanilla thoroughly. Blend together flour and salt; stir in. roll dough in balls (~3/4"). Beat egg white slightly with fork. Dip balls in egg white, then roll in nuts. Place about 1" apart on ungreased baking sheet; press thumb (or end of wooden spoon) into center or each (you want an indentation). Bake 10-12 min, or until set. Cool. Fill with tinted icing. Makes ~ 3 dozen cookies. Tinted Confectioner's Icing: Mix powdered sugar with enough milk to make spreadable icing. Color with food coloring or icing tint.