Christmas Ice Box Cookies
1 c. butter
1/2 c. brown sugar
3/4 c. honey
3 1/2 c. flour
1 t. baking powder
1 t. salt
1 t. baking powder
1 t. soda
1/2 t. salt
1 t. cinnamon
1/2 t. nutmeg
1 t. mace
1/4 c. sour cream
1 c. chopped nuts
1 c. currants, chopped
1 c. white rasins, chopped
1/2 c. diced candied pineapple
1/2 c. diced candied red cherries
1/2 c. diced candied green cherries
Cream butter until light, add sugar and honey, beat well for several minutes. Sift dry ingredients together, add to butter mixture alternately with sour cream. Fold in nuts and fruit. Form into rolls about 1 1/2 inched in diameter or pack in Hi-V orange juice cans. Wrap rolls in wax paper. Store in freezer or a freezing compartment overnight. When ready to use, slice in 1/4 inch slices and bake at 350 degrees for 12 to 15 minutes. Makes 3 dozen.
Note: Ice box cookie dough may be prepared months in advance and kept unbaked in freezer until you are ready to bake cookies. They will keep at least 3 weeks after baking if stored in tight covered containers.
Filbert Meringue Bars
(This is a delicious rich two-layer cookie with a jelly filling.)
1/2 c. butter
1/2 c. confectioners sugar
1 c. flour
1/2 c. softened jelly (currant or raspberry)
2 egg whites
1/2 gran. sugar
1/4 t. cinnamon
1 c. ground filberts
Cream butter and confectioners sugar together. Mix in flour. Press and flatten with hands to cover bottom of 13 x 9 inch pan. Bake 10 minutes at 350 degrees. Remove from oven, spread with jelly. Beat egg whites until stiff but not dry, beat sugar in gradually, beating until sugar is dissolved and meringue is stiff. Fold in ground filberts and cinnamon and spread mixture over jelly layer. Return to oven and bake 25 minutes at 350 degrees, or until lightly brown. Cool, cut into 30 bars.
Wonder Cookies
1 c. butter or margarine
1/2 c. powdered sugar (fine granulated)
2 c. flour
2/3 c. almond paste or finely ground almonds
1 1/2 t. vanilla
Blend all ingredients together well, first cream butter and sugar, then add remaining ingredients. Mold cookies in your hands. They are fine using candied whole cherry for center covering with cookie dough, dipping in egg and rolling in nuts. They make beautiful little wreaths, decorated with tiny leaves and berries of red and green gumdrops. They can be rolled into balls, sticks as big as the little finger and no longer, they also make pretty half-moons. To make the half moons make small balls, then roll them between the hands until they are thick in the middle and dwindle to very thin. Shape like half moon, brush with egg and decorate, or leave plain. They may be sprinkled with sugar before or after baking. Temperature 350 degrees 15 to 25 minutes depending upon size and shape of cookies. Makes about 5 dozen.
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