December 10, 1954 Christmas Cookies Part 5 Christmas Ice Box Cookies, Filbert Meringue Bars, Wonder Cookies

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.

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.

December 8, 1954 Christmas Cookies Part 3 Children's Christmas Cookies, Easy Basic Home-Made Mix, Easy Date-Nut Bars, Crisp Molasses Balls, Fudge Drops, Pecan Puffs

Children's Christmas Cookies

Sweet but not too rich. Perfect to decorate.

1 c. shortening

2 c. sugar

6 T. milk

2 t. vanilla

3 eggs, beaten

5 1/2 c. cake flour

1 t. salt

3 t. baking powder

Cream shortening, add sugar gradually and cream well. Add milk and vanilla to beaten eggs. Sift all dry ingredients together, add alternately with liquids to creamed mixture. Chill dough. Roll out small portions at a time to 1/4 inch thickness, on floured pastry cloth. Cut with fancy cookie cutters. Bake at 375 degrees for 15 minutes. Cool, decorate.

Easy Basic Home-Made Mix

for 4 different type of cookies

5 c. flour

1 pound shortening

1 T. salt

Combine flour, salt in a large bowl. Cut in shortening until mixture resembles fine meal and some of the pieces of fat are the size of small peas. Store in a covered container.

Easy Date-Nut Bars

1/2 c. basic mix

1/2 c. brown sugar

1/4 t. baking powder

1 egg

1 T. milk

1 t. vanilla

1 c. chopped dates

1 c. chopped nuts

Sift together basic mix, brown sugar, baking powder. Combine, milk, egg and vanilla. Add to first mixture. Add dates and nuts. Pour into well greased 8 x 8 pan. Bake at 375 degrees for 20 to 25 minutes. Sprinkle with confectioners sugar or ice with orange butter icing. Cool slightly before cutting into strips. Makes 1 1/2 dozen.

Crisp Molasses Balls

2 c. basic mix

3/4 c. brown sugar

1 1/2 t. soda

1 t. cinnamon
1/2 t. cloves
1/2 t. ginger
1 egg well beaten
3 T molasses

Stir together basic mix, brown sugar, soda, and spices. Combine egg and molasses. Mix well. Chill dough. Mold into 1 inch balls. Brush tops with water; dip in sugar. Place balls 3 inches apart on a lightly greased cookie sheet. Bake 375 degrees for 8 to 10 minutes. Makes 3 1/2 dozen cookies.

Fudge Drops

 2 c. basic mix
1/2 c. sugar
1/4 t. soda
1 egg
1 1/2 squares chocloate
1/2 c. milk
1 t. vanilla
1/2 c. chopped nuts

Stir together basic mix, sugar, and soda. Add remaining ingredients and mix well. Drop by teaspoon on lightly greased cookie sheet. Bake at 375 degrees for 10 to 12 minutes. Cool. Ice if desired with your favorite chocolate icing. Makes 3 1/2 dozen.

Pecan Puffs

2 c. basic mix
1/2 c. confectioners sugar
1 t. vanilla
3/4 c. chopped nuts

Stir together basic mix and confectioners sugar. Add vanilla and chopped pecans. Blend well. Dough will be somewhat crumbly. If necessary, add a few drops of water to blend. Mold into 1-inch balls. Place on cookie sheet which has been lightly greased. Bake 375 degrees for 12-15 minutes. Roll in confectioners sugar immediately after baking. Makes 2 dozen puffs.

December 7, 1954 Christmas Cookies Part 2 Snowflakes, Holly Wreaths, Scotch Shortbread,

Snowflakes

1 c. Shortening 

1 3 oz. package of cream cheese

1 c. Sugar

1 egg yolk

1 t. Vanilla

1 t. Finely grated orange rind

2 1/2 c. Flour

1/2 t. Salt

1/4 t. Cinnamon 

Cream shortening and cheese well, add sugar gradually and continue creaming. Beat in egg yolk, vanilla and orange rind. Sift flour with salt and cinnamon. Add to creamed mixture. Fill a Mirro cookie press. Form fancy cookies on ungreased cookie sheet. Decorate with colored sugar, cinnamon or chopped almonds. Bake at 350 degrees for 12 to 15 minutes. Yield: 6-7 dozen.

Holly Wreaths

1/2 c. Butter

1/2 of a 3 oz. pkg of cream cheese

1/4 c. Sugar

1/2 t. Vanilla

1 c. Flour

Cream butter and cheese; add sugar and cream well, add vanilla. Add flour, mix well. Put through a Mirro cookie press using the star plate. Bake at 400 degrees for 8 to 10 minutes. Makes 2 dozen.

Scotch Shortbread

1 pound soft butter

1 c. Brown sugar

1/8 t. Baking powder

4-4 1/2 c. Flour

Dash of salt

Cream butter and sugar until fluffy. Sift flour with baking powder and salt, add gradually to sugar mixture. Work in remaining flour with hands as mixture becomes very stiff. Divide dough in thirds and shape dough inti 3 square logs about 1 1/4" in diameter. Wrap in wax paper and refrigerate overnight. Slice about 1/4 inch thick and bake at 375 degrees about 12-15 minutes until the edges are slightly browned. Yield: 100.

Note: Dough may be colored for added variety, just add vegetable coloring to dough before shaping into rolls. Green and red coloring are very pretty. Paste colorings available from Atlantic Supply are best.

Editor's notes: Trudy was not afraid to endorse brands and local businesses.  Atlantic Supply is gone, but paste food coloring is available at specialty retailers and online. Mirro cookie presses can be found online. There are several other brands available for purchase new.

December 6, 1954 Christmas Cookies Part 1 Ye Old-Fashioned Pfeffernusse, Springerle, Hermit Drop Cookies

Ye Old-Fashioned Pfeffernusse

4c. Flour

1t. Cloves

1T. Cinnamon

1/4 t. Black pepper

1t. Nutmeg

1/2 t. Salt

1t. Soda

1t. Anise seed

1T. Cardamom seed

2T Shortning 

2 1/2 c. Powdered sugar

5 Eggs, separated

Grated rind of 1lemon

1/4 pound of finely chopped candied orange peel

1/2 pound finely chopped citron

Sift flour, measure; add salt, soda, sift again. Add anise seed and cardamom seed. Cream shortening; add sugar gradually and continue to beat until light. Add egg yolks and blend well. Add dry ingredients, then lemon rind and fruit. Beat egg whites until stiff but not dry; fold in.  Chill in refrigerator for 1 hour; shape into small balls and place on a linen cloth. Let stand UNCOVERED over night. In the morning brush with a thin confectioners frosting and place on an ungreased  baking sheet.  Bake at 350 degrees for 15 to 20 minutes. Makes 9 dozen.

These cookies keep a long time.  They are better for aging which makes them soft. Keep in an airtight tin.  A piece of apple in the tin helps to soften these cookies. These cookies can be made now for Christmas.

Springerle

A German Christmas Cookie -- a relative of sponge cake

4 c. Flour

2 t. Baking powder

4 eggs, well beaten

2 c. Sugar

2t. Boiling water

2 T. Anise seed

Grated rind 1 lemon

Sift flour, measure, resift with baking powder. To well beaten eggs add sugar, beat until very thick. Pour boiling water over anise seed, add to the egg mixture. Stir in flour, chill.  Rollin a lightly floured pastry cloth or board to 1/4 inch thickness; roll again with springerle roller to make designs. Cut cookies at marked outlines, place on an ungreased cookie sheet.  Let stand 6 to 8 hours at room temperature. Bake at 375 degrees for 12 to 15 minutes. These cookies should be watched carefully so they do not brown, just a hint of yellow is all that should be allowed. Makes 4 dozen cookies.

Note:  Christmas wouldn't be Christmas in many homes without Springerle. This snow-white cookie with its cameo like embossed designs is fascinating to those who have never seen it. It is inexpensive to make and improves with age. The name means to spring--to rise up--and it certainly does, as high in proportion as does sponge cake to which it is related. Traditionalists say that Springerle should never be soft in side since they are meant to be dunked. I like them soft and mellow inside, store them as for Pfeffernusse.

Springerdale boards or rolling pins are available at most department stores.

Hermit Drop Cookies

(A "good keeper" 3 to 4 weeks)

1 c. Butter

2 c. Brown sugar

3 eggs
3 1/2 c. Flour
1 t. Baking powder
1 t. Soda
1 t. Cinnamon
1/2 t. Cloves
1/2 t. Nutmeg
1/2 t. Allspice
1/4 c. Brer Rabbit molasses
1 t. Lemon juice
1 t. Vanilla
1 c. Chopped dates
1/2 c. Quartered red candied cherries
1/2 c. Quartered green candied cherries
1/2 c. Candied pineapple
1/4 c. Citron
2 c. Chopped nuts

Cream butter until light and fluffy, add eggs one at a time, beat for 3 to 4 minutes.  Sift together dry ingredients. Combine honey, lemon juice  and vanilla. Add alternately with dry ingredients to first mixture. Fold in fruits and nuts. Drop  by teaspoonfuls onto a greased cookie sheet. Bake 350 degrees for 15 minutes. Makes 10 dozen.

Editor's notes:

Springerdale boards or rolling pins are available online and in specialty cooking stores.  The major department stores Trudy was referring to no longer exist.  The ingredient error in Hermit Drop Cookies is Trudy's.  I don't know which, honey or molasses, should be used.