JUNE DUNHAM’S POINSETTIA COOKIES(5 dozen)
Ingredients:
1 cup butter or margarine, softened
1 cup confectioner's sugar
1 egg
l ½ teaspoon almond extract
1 teaspoon vanilla extract
2 ½ cups flour
1 teaspoon salt
red decorating sugar for garnish
Directions:
Cream butter in large bowl with an electric mixer. Add confectioner's sugar; beat well. Beat in the egg & extracts. Blend in the flour & salt.
Form the dough into 2 disks & wrap in plastic. Chill the dough well.
Remove 1 disk from refrigerator. Roll dough out on a lightly floured surface to ⅛ inch thickness. Cut into 1½ inch squares, then cut from each corner of the square almost to the center. Turn over every other cut point to the center press gently, forming a pinwheel (or poinsettia). Sprinkle the center of each with red sugar.
Repeat with the 2nd disk of dough.
Preheat oven to 350° F. Place the cookies on greased baking sheet and bake until very lightly golden, about 8 to 10 minutes.
ANN BRAY’S PECAN TASSIES(makes 2 dozen)
Dough
1 cup all-purpose flour
3 oz. cream cheese
¼ cup plus 3 Tablespoon of margarine (softened)
Blend the ingredients together. Roll into 24 balls and chill.
(I like to make the dough the evening before.)
Filling
¾ cup firmly packed light brown sugar
¾ cup chopped pecans
1 egg
1 Tablespoon of margarine (softened)
1 teaspoon vanilla
dash of salt
Combine ingredients in a small bowl.
Putting It All Together
Grease mini-muffin pans (I like to use soft margarine for this.)
Place a chilled ball of dough into each muffin shell. With fingers shape the dough to conform to the bottom and sides of the muffin shell. Then fill ¾ of each shell with pecan filling.
Bake at 350° F for 20 minutes or until the dough is slightly brown. Cool and remove from muffin pans.
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MARLENE McKONE’S CINNAMON SANDIES
Ingredients:
1 cup butter or margarine, softened
1 ½ cups confectioners sugar, divided
2 teaspoons pure vanilla extract
1 tablespoon water
2 cups sifted all-purpose flour
1 cup finely chopped nuts
2 teaspoons ground cinnamon
Directions:
Preheat oven to 300° F.
Place butter and ½ cup sugar in large mixer bowl and cream until light and fluffy. Stir in vanilla and water. Gradually add flour and mix well. Stir in nuts.
Shape teaspoonfuls of dough into crescents and place 1 inch apart on ungreased cookie sheets.
Bake in preheated 300° F oven for 20 minutes or until very lightly browned.
Sift remaining 1 cup sugar with cinnamon and roll hot cookies in mixture.
Place on wire racks to cool. When cool, roll again in sugar mixture.
PAT MEIERE’S LEBKUCHEN(makes 2½ dozen)
Ingredients:
2 ¼ cups sifted all-purpose flour
½ teaspoon salt
1 teaspoon double-acting baking powder
½ teaspoon ground cloves
1 teaspoon cinnamon
1 cup coarsely broken walnuts
2 4-ounce jars of diced mixed preserved fruits
3 eggs
1 egg yolk
1 ½ cups dark-brown sugar, packed
½ cup sherryor strong coffee
Directions:
Start heating oven to 375° F. Sift flour, salt, baking powder, cloves, cinnamon; mix with nuts, fruits.
Grease 15½” x 10½” x 1” jelly-roll pan.
With electric mixer at high speed, beat eggs and egg yolk until thick and lemon-colored; gradually beat in the sugar. With a spoon, thoroughly blend in sherry (or coffee) and flour mixture. Turn into pan.
Bake 25 minutes or until cake tester comes out clean at several points. Cool in pan on cake rack.
Cut into 2” x 2½” bars when dry. Store in tight container with an apple to keep bars soft.
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EILEEN BROOKS’ GRAHAM CRACKER COOKIES
Ingredients:
1 cup brown sugar
2 sticks of butter
lots of Graham Crackers
1 cup of finely chopped walnuts
Directions:
Line a cookie sheet with Graham Crackers.
Heat butter and brown sugar in a sauce pan and stir consistently for 2 minutes.
Pour mixture of butter and brown sugar over top of crackers.
Sprinkle walnuts over crackers.
Preheat oven to 350°. Bake cookies for 10 minutes.
BARBARA LaMARCA’SPEANUT BUTTER COOKIES
Ingredients:
1¾ cup flour
1 teaspoon baking soda
½ teaspoon. of salt
½ cup sugar
½ cup brown sugar
½ cup shortening
½ cup peanut butter
1 egg
2 Tablespoons milk
1 teaspoon vanilla extract
Directions:
Combine all ingredients and shape into 48 balls. Roll balls in sugar. Bake on ungreased cookie sheet for 10 min. at 375° F.
Take kiss and put in middle of cookie until the cookie cracks around edges.
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DONNA SCHEELER’S NC BOURBON BALLS
Ingredients:
1 six ounce package (1 cup) semi sweet real chocolate morsels.
3 Tablespoons corn syrup
½ cup bourbon
2 ½ cups vanilla wafer crumbs (approximately 1 box)
½ cup sifted confectionary sugar
1 cup chopped nuts (almonds)
granulated sugar
Directions:
Melt the chocolate chips in a double boiler over hot (not boiling) water.
Remove from heat --- add corn syrup and bourbon.
In large bowl, combine wafer crumbs, confectionary sugar, and nuts.
Add chocolate mixture and mix well. Let stand 30 minutes. Form into 1" balls. Roll in granulated sugar. Let season in covered container for several days. Makes 4 ½ dozen candies.
DONNA SCHEELER’S HOLLY
Ingredients:
20 large marshmallows
1 stick of butter
2 teaspoon green food coloring
½ teaspoon of vanilla extract
5 cups of corn flakes
Directions:
Melt the marshmallows and butter in double boiler, add food coloring and vanilla and mix.
Put corn flakes in large bowl and pour mixture over them and mix well till all flakes are covered.
With spoon, drop small amount onto wax paper and put 2 little red cinnamons on each. Let them sit a few hours before you put them into a container, using wax paper between layers.
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ELEONOR CHALK’S PFEFFERNUESSE(4½ dozen)
Ingredients:
¾ cup light molasses
½ cup butter
2 beaten eggs
4¼ cups sifted all purpose flour
½ cup granulated sugar
1¼ teaspoons soda
1½ teaspoons cinnamon
½ teaspoon cloves
½ teaspoon nutmeg
Dash pepper
Directions:
In saucepan, combine molasses and butter. Cook and stir till butter melts. Cool to room temperature. Stir in eggs. Sift together flour, sugar, soda, cinnamon, cloves, nutmeg, and pepper. Add molasses mixture and mix well. Chill several hours or overnight.
Shape chilled dough into 1-inch balls. Bake on greased cookie sheet in 375° oven for 12 minutes. Cool. Roll in confectioners sugar. Makes about 4½ dozen cookies.
KATHY LENHART’S PRALINE THUMBPRINTS
Ingredients:
1 cup butter or margarine, softened
2 cups all-purpose flour
1 cup sifted powdered sugar
1 cup finely chopped pecans
1 tablespoon vanilla extract
Directions:
Cream butter; gradually add powdered sugar, beating well at medium speed of an electric mixer. Add flour, mixing well. Stir in pecans and vanilla. Shape dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets. Press thumb (or a melon-ball scoop) in center of each cookie to make an indentation. Bake at 375° F for 15-17 minutes; do not brown. Cool on wire racks. Spoon about ½ teaspoon Praline Filling into each cookie indentation. Yield: about 3 dozen.
Praline Filling: (I prefer to cut the filling below in half)
½ cup butter or margarine
1 cup firmly packed brown sugar
2 cups sifted powdered sugar
½ cup evaporated milk
½ teaspoon vanilla extract
Dash of salt
Melt butter in a medium saucepan. Add brown sugar and salt; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; stir in milk. Bring mixture to a boil, and let boil 2 minutes or until 232° F. Remove praline mixture from heat. Cool to lukewarm. Stir in powdered sugar and vanilla; beat with a wooden spoon until mixture is smooth. Yield: about 1 ½ cups
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NANCY SANDER & VIRGINIA BENTLEY
SNICKERDOODLES(6 dozen)
Ingredients:
1 ½ cups sugar
½ cup butter, softened
½ cup shortening
2 eggs
2 ¾ cup all-purpose flour
2 teaspoon cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
2 Tablespoon sugar
2 teaspoon ground cinnamon
Directions:
Heat oven to 400° F. Mix sugar, butter, shortening and eggs. Stir in flour, cream of tartar, baking soda and salt.
Shape dough by rounded teaspoonfuls into balls. Mix 2 tablespoons sugar and cinnamon; roll balls in mixture to coat. Place about 2 inches apart on ungreased cookie sheet.
Bake until set, 8 to 10 minutes. Immediately remove from cookie sheet.
NANCY SANDER & VIRGINIA BENTLEY
OATMEAL LACE COOKIES(2-4 dozen)
Ingredients:
1 ½ cups Quick Quaker Oats (the one with the Quaker on it).
1 cup sugar
1 stick butter melted
1 T vanilla
½ cup chopped walnuts
1 egg
Directions:
Heat oven to 375° F. Mix all in one bowl (very easy).
Grease cookie sheet (easier to put foil on cookie sheet and grease that). Place about 3-4 inches apart on cookie sheet (they really spread) with a teaspoon. Bake for 8 to 10 minutes.
These are very thin, crispy and delicious. If you use foil, remove immediately from cookie sheet after taking out of oven. When cookie cools, just peel from the foil. No mess no fuss, but it does take long because only 6 will fit on sheet at one time.
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BARBARA TANNLER’S NUT HORNS
Ingredients:
¼ pound butter (1 stick)
¼ pound margarine (1 stick)
1 ½ cups grated walnuts
2/3 cup sugar
2 cups flour
1 egg yolk
Directions:
Cream butter and margarine with sugar. Mix well. Add egg yolk and continue beating until sugar is well dissolved.
Add flour and nuts.
Roll small piece of dough in your palm (like a worm). Shape like a crescent, and lay on an ungreased cookie sheet.
Bake at 350° F in a preheated oven for 10 to 15 minutes.
Roll in confectioner’s sugar when cool.
JILL BURGER’S ORANGE BALLS
Ingredients:
1 - 12 ounce. box vanilla wafers (crushed fine)
½ cup orange juice concentrate
1 cup powdered sugar
1 cup chopped pecans
1 Tablespoon vanilla
¼cup butter or margarine
(a little water)
Directions:
Mix ingredients; roll into bite-sized balls. Shake individually until coated in a half-full ziplock bag of powdered sugar.
Refrigerate uncovered overnight. Place in a tight container to store.
(You can also substitute coconut for the pecans or do half coconut and half pecans). Voila!
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PENNY ATWELL’S(3½ dozen)
RASBERRY SHORTBREADTHUMBPRINTS
Ingredients (Cookie part):
1 cup butter (no substitute), softened
⅔ cup sugar
½ teaspoon almond extract
2 cups all-purpose flour
½ cup raspberry jam
Ingredients (Glaze):
1 cup powdered sugar
1 ½ teaspoons almond extract
2 to 3 teaspoons water
Directions:
Combine butter, sugar and ½ teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often until creamy. Reduce speed to low and add flour. beat until well mixed. Cover and refrigerate until firm ... at least 1 hour.
Heat over to 350° F. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Make indentation in center of cookie with thumb (edges may crack). Fill indentation with about ¼ teaspoon of jam.
Bake for 14-18 minutes or until edges are lightly browned. Let stand 1 minute and remove from pans. Cool completely.
Combine powdered sugar, 1½ teaspoons almond extract and enough water to make glazing consistency in small bowl with wire whisk until smooth. Drizzle over cooled cookies.
DEBBIE MEADE’S MELT AWAY COOKIES
Ingredients:
1 cup butter
½ cup confectioners sugar
1 teaspoon vanilla
2¼ cups sifted cake flour (such as soft-as-silk or downy)
¼ teaspoon salt
Directions:
Mix butter, sugar and vanilla until light and fluffy. Stir in the flour and salt. Drop by rounded teaspoons full onto ungreased cookie sheet. These cookies do not spread.
Bake at 400° F for 8 minutes. Take cookies out of oven at 8 minutes or they will burn. They will not be brown and should not be. Roll cookies in confectioners sugar while still warm. Enjoy!
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SELMA PIVER’S FORGOTTEN PEPPERMINT KISS
Ingredients:
2 egg whites
¾ cup sugar
6 ounces semi-sweet chocolate chips
½ to 1 cup crushed peppermint candies
Directions:
Beat together egg whites and sugar until stiff. Stir in chocolate chips and crushed peppermint candies.
Drop by teaspoonfuls onto a cookie sheet covered in brown paper. Place in preheated 350° F oven and then turn the oven OFF. Leave until cool (overnight is fine). Enjoy!
DEBBIE HEARN’S PECAN DREAMS
Ingredients:
½ pound butter
6 teaspoons powdered sugar (rounded is best)
2 cup flour
2 cup broken pecans
2 teaspoons vanilla (I use the real not extract)
2 teaspoons water.
Directions:
Cream the sugar and butter until well mixed. Add the vanilla, water and flour - mix well. Add pecans and shape into balls.
Put onto ungreased cookie sheet (they will stay in balls)
Bake at 250° F for 45 - 60 minutes. Don't let them get too brown. Roll in powdered sugar while still warm.
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NORMA CAMPBELL’S
GRAMMA’S OATMEAL COOKIES(makes 4 dozen)
Ingredients:
1 cup butter, softened
1 ½ cups all purpose flour
1 cup firmly packed brown sugar
1 teaspoon baking soda
½ cup granulated sugar
1 teaspoon cinnamon
2 eggs
½ teaspoon salt
1 teaspoon vanilla
3 cups Quaker Oats (uncooked)
1cup white chocolate chips
1 cup chopped walnuts
1 cup craisins
Directions:
Heat oven to 350° F. Beat together butter, sugars until creamy. Add eggs and vanilla, beat well. Add combined flour, baking soda, salt, cinnamon, mix well. Stir in oatmeal, white chocolate chips, walnuts, craisins, mix well.
Drop by rounded teaspoons onto ungreased cookie sheet.
Bake 10-12 minutes until golden brown.
Cool 1 minute on cookie sheet, remove to wire rack.
WANDA HALL’S TOFFEE CHIP COOKIES(12 dozen)
Ingredients:
1 cup butter or margarine, softened
½ cup vegetable oil
1 cup sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
3 ½ cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon salt
3 cups crisp rice cereal
1 cup quick-cooking oats
1 cup flaked coconut
1 cup chopped pecans
1 cup English toffee bits or almond brickle chips
Directions:
In a large mixing bowl, cream butter, oil, sugars, and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, cream of tartar, baking soda and salt; add to creamed mixture. Stir in remaining ingredients.
Drop by tablespoonfuls, 2 inches apart, onto ungreased baking sheets. Bake at 350° F for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
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BARBARA MUIRHEAD’S
SWEDISH BUTTER COOKIES
Ingredients:
½ pound butter
1 cup sugar
2⅓ cups flour
1 egg
½ teaspoon almond or vanilla extract
Directions:
Cream butter & sugar. Add egg, flavoring and flour.
Form in about 2" thick roll and roll in colored sugar. Refrigerate over night. Cut into thin slices.
Bake at 350° F until light golden brown.
PATOU McISAAC’S PEANUT BLOSSOMS(4 dozen)
Ingredients:
1¾ cup of flour
1 teaspoon baking soda
½ tsp salt
½ cup butter
½ cup peanut butter
½ cup sugar
½ cup brown sugar
1 egg
2 Tablespoons milk
1 teaspoon vanilla
48 chocolate kisses
Directions:
Combine and mix all ingredients (except chocolate kisses). Place on ungreased cookie sheet.
Bake at 350° F for 5-10 minutes. Top the cookies, after finished baking, with the chocolate kisses.
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Thanks to the organizers of this
Christmas Cookie Exchange.
Penny Atwell and Marlene McKone
They had a few helpers:
Laura Kniffin, Forrest Meiere, June Dunham,
Barb LaMarca, Debbie Mead
Of course the real heroines are
everyone who baked cookies.
Merry Christmas! Enjoy
A CHRISTMAS COOKIE POEM
Ingredients:
2 cups flour
1 Tablespoon butter
1 cup sugar
1 Christmas bell
1 Brown teddy bear
Directions:
Sift the flour, mix the butter,
Roll the dough for the cookie cutter.
A white sugar star, a red Christmas bell,
A brown teddy bear with a gingery smell.
Christmas cookies taste so sweet.
They're fun to bake and good to eat.
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