December 9, 1954 Christmas Cookies Part 4 Coconut Acorns, Coconut Patties, Snowballs, Macaroon Tea Cookies, Sand Tarts

"Some fancy cookies to add variety"

Coconut Acorns

3/4 c. sugar
3 T. light corn syrup
3/4 c. egg whites
2 c. macaroon coconut
1/4 c. flour
3/4 t. vanilla
melted sweet chocolate

Combine sugar, corn syrup, egg whites, macaroon coconut, flour and vanilla. Cook over medium heat, stirring constantly until mixture is quite hot. Let stand in refrigerator until cold. Pick up about 1 T of the mixture at a time, shape to simulate acorns. If mixture is sticky, dip hands in cold water. Bake on brown or white paper on a baking sheet at 400 degrees for about 15 minutes until very lightly colored. When cold, brush back of paper with a wet cloth and release cookies. Dip large end into cool melted sweet chocolate. Place on wax paper in a cool place until chocolate is set.

Editor's note: If you can not find macaroon coconut, try substituting sweetened shredded coconut.

Coconut Patties

Use 1 T. of cookie mixture and form balls, then flatten slightly. Bake on paper at 400 degrees for 15 minutes. When cold, decorate tops with a swirl of cool melted chocolate.

Snowballs

1/2 c. soft butter
1 1/2 c. sifted confectioners sugar
1 t. vanilla
2 1/4 c. flour
1/4 t. salt
3/4 c. finely chopped nuts

Cream butter and sugar together, add vanilla. Sift together flour and salt and stir into first mixture. Add nuts. Chill dough. Roll into 1" balls. Place 2 inches apart on ungreased baking sheet. Bake at 400 degrees for 10 minutes until set but not brown. While still warm roll in confectioners sugar. Makes 4 dozen.

Editor's note: The quantity of butter is not present, due to paper damage.  Based on other recipes using the creaming method, I have guessed on the quantity.  Your comments are welcome.

Macaroon Tea Cookies

1 c. butter
1/2 c sugar
1 egg
1 t.. vanilla
2 c. flour
2 eggs
1/2 c. sugar
1 1/4 c. finely ground almonds
1/2 t. almond extract

Cream butter and sugar together, beat in egg and vanilla. Stir in flour. Drop a teaspoon of batter into greased muffin cup, pressing batter over bottom and up around sides, a coating about 1/4" thick, leaving center hollow. Chill. Fill each hollow with the following filling:

Beat the 2 eggs until light and foamy. Gradually beat in sugar, then ground almonds and almond extract. Fill hollow of cookies with this mixture. Bake until delicately browned at 325 degrees for about 25 minutes. Yield: 2 dozen.

Sand Tarts

1/2 c. shortening (part butter)
1 c. sugar
1 T. water
1 egg
2 c. flour
2 t. baking powder
1/2 t. vanilla

Cream shortening and sugar. Add water and egg and beat well. Sift flour and baking powder. Mix well. Add vanilla. Roll about 1/8 inch think. Cut into desired shapes. Bake 350 degrees for 10 minutes. Use lightly greased cookie sheet.

Note: Cookies may be brushed with slightly beaten egg white to give them a nice glaze, sprinkle if desired with colored sugar and top with a whole pecan or almond. This is one of my favorite cookies.They should be stored in a tightly covered tin can. They stay crisp almost indefinitely.