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My Favorite Holiday Cookies
It doesn't seem like Christmas unless I bake some holiday cookies -- even if
it's only Gingerbread People. These are the recipes I like best, either
because of nostalgia, novelty, or because they ship well.
Gingerbread People
Gingerbread People
Makes about 5 dozen
If you have Gingerbread Man and Woman cookie cutters in different sizes,
you can make cookies that look like their recipients. Decorate them with
Royal Icing piped to outline and draw facial and clothing details. You
can hang them like ornaments if you use a cocktail straw to make a hole near
the top of each before you bake them.
1 cup shortening
Cream shortening and sugar. Beat in egg, molasses, and vinegar.
Sift together dry ingredients; blend in. Chill 3 hours.
Heat oven to 375°. Roll dough 1/8 inch thick (1/4 inch thick, if you
like soft cookies) on lightly floured surface. Cut in shapes. Place
1 inch apart on greased cookie sheet. Bake at 375° for 5 to 6
minutes. Cool slightly; remove to rack.
Nutcracker Cookies
Makes about 72 (3- to 4-inch) cookies
I got this recipe from the November 1996 issue of Better Homes and
Gardens. I tried it because (if you don't glaze the cookies) it really
cuts down on the deadly whites -- white flour and white sugar -- without
sacrificing taste. Not only were these a hit with my family, my
daughter's Girl Scout troop and her fourth grade class gobbled them up.
1-1/2 cups unbleached flour
In a medium mixing bowl stir together unbleached flour, whole wheat pastry
flour, baking soda, and cardamom or cinnamon.
In a large mixer bowl beat butter with an electric mixer on medium speed for 30
seconds. Add brown sugar; beat till fluffy. Add egg, honey, and
vanilla; beat well. Beat in as much of the flour mixture as you
can. Use a wooden spoon to stir in remaining flour mixture by
hand. Divide dough in half. Cover and chill at least 2 hours or
till easy to handle.
On a lightly floured surface, roll each portion of dough to between 1/8- and
1/4-inch thickness. Cut with assorted cutters, such as ballerina, toy
soldier, tree, star, sleigh, candy cane, heart, candle, rocking horse and bell
cutters. Place on a cookie sheet. Bake in a 375° oven for 5 to
6 minutes or till edges are light brown. Remove immediately and cool on
a wire rack.
Decorate cookies with Meringue Powder Glaze if you wish.
Meringue Powder Glaze: In a medium mixing bowl stir together 1/4 cup warm
water and 2 tablespoons meringue powder. Stir in 2 cups sifted powdered
sugar till combined. Gradually stir in about 1-1/2 cups of sifted
powdered sugar to make a smooth glaze that is spreadable but not runny.
(It should have a flowing consistency and be too thin to hold ridges when
spread.) Makes about 1 cup glaze.
Aunt Clare's Anise Seed Cookies
This is one of my favorite cookies from the boxfull that Aunt Clare would make
us every Christmas when I was a child. I'd pop one in my mouth and let
it melt, savoring the faint, sweet taste of anise. This was her
grandmother's recipe. Aunt Clare is sure this recipe was written for a
hand held rotary beater -- hence the long beating times.
2 cups sugar - 1 lb
With a hand beater, beat eggs for 15 minutes (or with an electric mixer until
foamy). Then slowly add sugar and beat for 15 minutes (or until firm
peaks appear). Add flour and anise seed. Mix well and drop by
small spoonfuls on lightly greased cookie sheets. Let stand in cold
place overnight.
Bake in the morning in 300° oven until tops are hard.
Paintbrush Cookies
The kids love to help with these cookies. Make your favorite rolled
sugar cookies. Before you bake them, let the kids use clean paintbrushes
to paint them with Edible Tempra Paint. Sprinkle them with sugar if you
wish. Then bake them as directed.
Edible Tempra Paint
2 egg yolks
Beat yolks in small dish; divide among 4 custard cups (1 1/4 teaspoons
each).
For blue and green colors, stir 1/4 teaspoon of coloring into each cup.
For all other colors, stir 1/2 teaspoon coloring into each cup. (To make
black, combine 1 whole egg yolk, 1 1/2 teaspoons green, 1 1/2
teaspoons red, 5 drops blue.)
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