So, I am in full-bore, pedal to the floor, “I can’t take it anymore” Christmas Cookie mode. Seriously. The list of cookies I am making this year has been referred to as “obnoxiously overacheiving”, “disgusting” and “insane”.
But I LOVE making Christmas Cookies, so everyone else can just cram it with sugared walnuts.
In that happy spirit, I bring you some tried and true holiday cookie recipes that were submitted by You, the Marvelous Readers, last year. And even one that was featured in the Mid-Century Menu and was a total winner. For a change! So, enjoy the recipes!
“Once, in an elevator en route to my office, I was eating some spice cookies which I had made from a recipe in my big fat cookbook.
I gave one to the Elevator Lady, and she tasted it.
‘My,’ she said reflectively, ‘I can sure make a better spice cooky than that.’ So she brought me her recipe, and she was quite right. This is a short, rich, ginger-snap sort of a cooky, and the recipe makes plenty.”
From Peg Bracken’s I Hate to Cook Book
¾ cup shortening
1 cup sugar
1 egg, unbeaten
¼ cup molasses
Then sift together and stir in:
2 cups flour
2 tsp soda
¼ tsp salt
1 tsp cinnamon
¾ tsp powdered cloves
¾ tsp powdered ginger
Now mix it all together, and form it into walnut-sized balls.
Put them two inches apart on a greased cooky sheet
and bake at 375 degrees for ten to twelve minutes.
For the Mirro Cookie Press
1 cup shortening
3/4 cup granulated sugar
1 beaten egg
2 1/4 cups sifted all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon almond extract
Cream the shortening and add sugar gradually. Add the egg and beat well. Gradually add sifted flour, salt and baking powder and mix well.
Fill the cookie press and press cookies onto ungreased cookie sheets.
Bake at 375 degrees F for 10-12 minutes.
And finally, my family’s favorite cookie! This one was made by my mother one Christmas when she was stuck at home, 8 months pregant with my older sister and bored out of her mind. She made a TON of cookies that year, but this was my Dad’s favorite. It is so good and fun, and we make it every year!
Coconut Top Hats
1/2 cup butter
1/2 cup brown sugar, packed
1 egg yolk
1/2 tsp vanilla
1 1/2 cups flour
1/4 tsp salt
Cream butter, add sugar gradually and then beat in yolk and vanilla. Blend in flour and salt. Shape dough in 1o inch roll and wrap in wax paper. Chill overnight.
2 cups chopped coconut
1/2 cup powdered sugar
1 egg white
1 Tablespoon water
Combine above ingredients. Chill.
Cut chilled cookie dough into 1/8 inch slices. Shape 1 tsp coconut mixture to fit cookie. Baked 375 degrees for 10 minutes. Cool.
1 cup chocolate chips, melted
Marachino cherries, cut in half
Remove cookies from pan. Place 1 tsp melted chocolate on top of cooled cookie. Decorate with cherry half.
And now, from the Mid-Century Menu last Christmas…Jim Dandies!
This cookie was a total winner. In fact, I am making it again this year!