Friday, November 21, 2008

Old Fashioned Cookie Recipes

Let us remember that, as much has been given us, much will be expected from us,and that true homage comes from the heart as well as from the lips, and shows itself in deeds. ~Theodore Roosevelt

One can never have too many cookie recipes! Today I have some good ones to try this holiday season.

White Chocolate Cranberry Macadamia Cookies

1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate
3/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter or margarine, softened
2 eggs
1 tsp. vanilla
1/2 cup flour
1/4 tsp. CALUMET Baking Powder
1 pkg. (6 squares) BAKER'S White Baking Chocolate, chopped
or 1 cup BAKER'S White Chocolate Chunks
2 cups chopped PLANTERS Macadamias or Slivered Almonds
1 cup dried cranberries

MICROWAVE semi-sweet chocolate in large microwavable bowl on HIGH 2 minutes. Stir until chocolate is melted and smooth. Stir in sugar, butter, eggs and vanilla with wooden spoon until well blended. Stir in flour and baking powder. Stir in white chocolate, cranberries and nuts. Drop by scant 1/4 cupfuls onto ungreased cookie sheets. BAKE at 350 degrees F. for 13 to 14 minutes or until cookies are puffed and feel set to the touch. Cool 1 minute; remove from cookie sheets. Cool completely on wire racks. Note: If omitting the nuts, increase flour to 3/4 cup to prevent spreading. Makes about 15 large cookies.

White Pfeffernuesse Cookies
From: McCall's Holiday Baking and Entertaining

4 cups sifted all-purpose flour (sift before
2 tablespoons baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeat
1/2 teaspoon ground cloves
4 eggs
2 cups granulated sugar
1/4 cup chopped candied citron
1 tablespoon grated lemon peel
Confectioner's sugar

Preheat oven to 350 F. Grease several cookie sheets. Sift flour with baking powder, cinnamon, nutmeat and cloves. Set aside. In a large bowl, with electric mixer at high speed, beat eggs and granulated sugar until light and fluffy. Add citron and lemon peel, beat with wooden spoon until well blended. Add flour mixture, beating with wooden spoon until smooth. Refrigerate several hours or overnight. Shape cookies; form dough into 1-inch balls. Place 2 inches apart on prepared cookie sheets. Bake 12 to 15 minutes or until set but not brown. Remove and cool completely on racks. Sprinkle with confectioner's sugar. Makes 4 dozen.

Mcgill, one of our long time forum members, found this recipe years ago in the newspaper:

Almond Crescents

3/4 cup icing sugar (confectioners')
1 cup margarine or butter
2 tsp. vanilla extract
1 cup ground almonds
2 1/2 cups flour
1 tsp. ground cinnamon
granulated sugar

Sift the icing sugar and cream gradually with the margarine. Add vanilla, cinnamon and almonds. Sift the flour and knead by hand into the creamed mixture. Chill the dough, them roll it to a thickness of 1/4 inch. Cut or form into crescent shapes and bake for about 25 minutes in a preheated oven (350 F). Makes 5 dozen. When they come out of the oven, sprinkle lightly with white sugar.

This recipe was the hit of our holiday season last year.

Soft Molasses Ginger Cookies

3 1/2 cups all-purpose flour
2 tsp. baking soda
2 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground cloves
1 cup butter
1 cup sugar
1/2 cup molasses
2 eggs
Extra sugar

Combine all dry ingredients. Cream the butter and 1 cup sugar; add the eggs and molasses and blend well. Add dry ingredients to the creamed mixture and blend well. Shape into 1-inch balls and roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes at 350 degrees.

MORE spicy cookie recipes for the cookie jar on OFL:

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