Monday, December 20, 2010

Holiday Entertaining: Christmas Cookies

Christmas is not as much about opening our presents as opening our hearts. ~Janice Maeditere

Today I wanted to share cookie recipes from some of my older cookbooks. The first two are from The Christmas Cookie Book by Virgina Pasley. My husband's grandmother gave me this book years ago. It was published in 1949.

Nut Kisses

6 egg whites
1 pound confectioners' sugar
pinch of salt
1 pound nuts, finely grated or ground
(almonds, pecans or walnuts)

Beat egg whites until stiff, add sugar gradually, beating all the while, salt, then grated nuts. Drop from teaspoon on tins lined with letter paper (parchment) and bake in a slow oven for about 15 minutes. (300 degree F.)

Garnish with a piece of whatever type of nut you used for the cookies.

Cinnamon Almond Stars

4 egg whites
1 pound granulated sugar
1 pound (3 cups) ground almonds
1 tsp. cinnamon

Beat egg whites until stiff but not dry. Add sugar gradually beating all the while and continue beating for 10 minutes. Stir in almonds and cinnamon and let mixture stand for several hours. Roll out on a board sprinkled with confectioners' sugar or flour to about a half-inch thickness and cut with a star shaped cutter. Bake on a lightly greased cookie sheet or one lined with paper in a moderate oven (350 degrees F.) for about 15 minutes.

This next recipe is from The Good Housekeeping Cook Book, published in 1944.

Chocolate Coconut Kisses

3 egg whites
1 1/2 sifted confectioners' sugar
1 tbsp. sifted all purpose flour
1/2 cup shredded coconut
1 tsp. vanilla extract
7 ounces semi sweet chocolate chips

Beat the egg whites until they are stiff but not dry. Gradually beat in the sugar and flour, which have been sifted together. Fold in coconut, vanilla, and chocolate, mixing thoroughly. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F. for about 12 minutes or until lightly browned and firm. Allow cookies to cool before removing with a spatula. Makes about 4 dozen.

I love gingersnaps and this recipe is a simple basic one from the Modern Priscilla Cook Book, published in 1924.

Ginger Snaps

1 cup molasses
1/2 cup sugar
1/2 cup shortening
1 tsp. baking soda
1 1/2 tsp. ground ginger
1 egg, beaten

Beat all the ingredients together, using enough flour to make a soft (not stiff) dough. Roll thin, cut, and bake in a moderate oven (350 degrees F.) for 12 minutes. Makes 40.

Looking for more holiday cookie recipes? Try these:


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