Big Grammeys Sand Tarts
| 1 1/2 cups sweet butter | | 1/4 tsp. salt |
| 2 cups superfine sugar | | 1 tsp. baking powder |
| 1 egg plus 1 yolk | | 1 egg white |
| 1 Tbsp. cream or milk | | Sugar and cinnamon |
| 1/2 tsp. vanilla | | Blanched almonds |
| 2 1/2 cups flour |
Cream butter well. Beat in sugar, eggs, cream and vanilla. Sift together 2 cups flour with the salt and baking powder and add to creamed mixture. Add remaining flour, not to exceed 1/2 cup, just enough to make stiff dough. Force dough into small frozen orange juice cans and chill for several hours, until ready to bake. Then push dough from bottom of can and slice onto chilled board. Brush with egg white, sprinkle with cinnamon and sugar, top with blanched almond, and bake 5-8 minutes at 375 degrees.
Brown-Eyed Susans
| 3/4 cup butter | | 1/4 tsp. salt |
| 1/2 cup sugar | | 1 3/4 cups sifted flour |
1 egg
1 tsp. vanilla | | 17-oz. pkg. chocolate-mint
wafers (Non Pareils) |
Heat oven to 400 degrees. Cream together butter, sugar, egg, vanilla, and salt; add flour and stir. Chill about 1 hour. Shape into 3/4-inch balls (or smaller) and place 2 inches apart on an ungreased cookie sheet. Flatten each by pressing a wafer into the center. Bake 8-10 minutes and remove immediately.
Yield: 4 dozen.
Chocolate Iced Cookies
1/4 cup butter
1 cup light brown sugar
2 squares unsweetened chocolate,
melted
1 tsp. vanilla
1 1/2 cups sifted flour |
|
1/2 tsp. baking soda
1 tsp. baking powder
1/2 cup milk
1 egg
2/3 cup walnut meats
|
Cream butter; add sugar. Add melted chocolate and egg; set aside. Sift together flour, baking soda, and baking powder. Combine milk with vanilla; then add flour mixture to chocolate mixture alternately with milk-vanilla combination. Blend well. Add nut meats and refrigerate batter 1/2 hour. Drop by the teaspoonful onto an ungreased baking sheet, 1 1/2 inches apart. Bake 8-10 minutes at 375 degrees. Cool cookies and frost with chocolate icing.
Chocolate Coconut Drops
2 cans moist coconut
2 squares bitter chocolate |
|
1 14-oz. can sweetened
condensed milk |
Melt chocolate in milk in double boiler. Add coconut to chocolate-milk mixture. Drop by teaspoon onto greased cookie sheet. Bake 10 minutes at 325 degrees.
Chocolate Sponge Drops
| 3 eggs |
|
2 Tbsp. cocoa |
| 1/2 cup confectioner's sugar |
|
1/8 tsp. salt |
| 1/3 cup flour |
|
1/2 tsp. vanilla |
Beat whites of eggs until stiff, then beat in sugar gradually. Beat egg yolks until thick and add to first mixture. Sift together flour, cocoa, and salt, and fold into first mixture. Add vanilla. Drop by teaspoonfuls on a greased baking sheet. Decorate with nut meats or a bit of candied fruit. Bake 20 minutes at 325 degrees.
Servings, 24.
Crunchy Almond Cookies
| 1 1/4 cups flour |
|
1/2 cup sugar |
| 1/4 tsp. baking powder |
|
1 egg, beaten |
| Dash salt |
|
1/4 tsp. vanilla extract |
| 1/2 cup shortening |
|
1/2 cup finely chopped almonds |
| 1/2 cup sugar |
|
|
Sift flour. Measure and add baking powder and salt; sift again. Cream shortening with sugar, beating until light. Add beaten egg and the vanilla extract. Combine dry ingredients with creamed mixture; add finely chopped almonds and chill in refrigerator. Roll out cookie dough on a floured board. Roll to 1/8-inch thickness and cut with floured cookie cutter. Place on a greased baking sheet and bake at 425 degrees for 8-10 minutes.
Yield: about 48.
Ginger Snaps
| 1 cup molasses | | 1 1/2 teaspoons ginger |
| 1/2 cup sugar | | 1 egg (beaten) |
| 1/2 cup shortening | | Flour |
| 1 tsp. baking soda |
Beat all ingredients together, using enough flour to make a soft dough. Roll thin, cut, and bake in a moderate oven. Bake for 12 minutes at 350 degrees.
Servings, 40.
Honey Drop Cookies
| 3/4 cup honey | | 1 egg
|
| 1/4 cup shortening | | 1 1/2 to 2 cups flour
|
| 1/2 tsp. cinnamon | | 1 tsp. baking powder |
| 1/8 tsp. cloves | | 1/4 tsp. baking soda |
| 2 Tbsp. water | | 1 cup raisins, cut fine |
Warm the honey and shortening until melted. While the mixture is warm add the spices. When cold add the water, the beaten egg, and one-and-one-half cups of flour sifted with the baking powder and soda. Finally stir in the raisins. Sufficient flour must be added to make a dough stiff enough to drop from a spoon. Bake 15 minutes at 375 degrees.
Servings, 24.
Kahlua Bonbons
1 cup vanilla wafer crumbs
finely rolled
1/2 cup confectioners' sugar
3/4 cup finely chopped walnuts
|
|
1 Tbsp. instant coffee
2 Tbsp. melted butter
1 1/2 Tbsp. light corn syrup
1/4 cup Kahlua or Tia Maria
|
Blend all ingredients well. Roll into small balls. Dust with additional confectioners' sugar. Let stand several days in covered wax papered tin.
Oatmeal Cookies
1 cup brown or white sugar
1 cup shortening
2 eggs
1/2 cup sweet milk
3/4 tsp. soda
2 cups flour
|
|
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. baking powder
2 cups rolled oats
1 tsp. vanilla
|
Cream sugar and shortening together and add alternately beaten eggs and milk, and dry ingredients sifted together. Add vanilla and drop by teaspoonfuls on greased tins. Bake 10 minutes at 375 degrees.
Servings, 48.
Orange Strips
| 1/4 cup soft butter |
|
1 cup brown sugar |
| 1 cup sifted flour |
|
1 tsp. baking powder |
| 1 Tbsp. brown sugar |
|
1 cup shredded coconut |
| 2 eggs, beaten |
|
1/2 cup chopped walnuts |
| Frosting: |
|
|
| 2 Tbsp. melted butter |
|
1 grated orange rind |
| 1 cup confectioners' sugar |
|
Dash of orange juice |
Preheat oven to 350 degrees. Mix together first 3 ingredients and pat into a well greased 9-inch square pan. Bake 12 minutes. Mix together remaining ingredients and spread over first layer. Bake 30 minutes; cool.
Combine frosting ingredients, using just enough orange juice to attain spreading consistency. Frost, and cut into 1 1/2 x 3-inch strips.
Praline Kisses
| 1 cup pecan meats |
|
1 cup medium brown sugar |
| 1/2 tsp. salt |
|
1 egg white |
Beat egg white until stiff, add salt, stir in sugar well. Add nuts. Drop mixture from tip of spoon into small amounts, 1/2 inch apart on greased tin. Bake in 225 degrees oven for 1/2 to 3/4 hour. Remove from pan when still warm.
Sour Cream Cookies
| 1 cup (stick) soft oleo |
|
1 tsp. lemon extract |
| 2 cups white sugar |
|
3 1/2 cups flour |
| 1 cup lite sour cream (or regular) |
|
1 tsp. baking soda |
| 2 eggs |
|
|
Cream oleo or shortening. Add sugar. Beat. Add 2 eggs. Beat. Add lemon extract and sour cream. Beat well. Add 2 cups flour and baking soda. Beat. Add in rest of flour and mix with spoon. Chill well.
Roll out 1/2-inch thick. Use only enough flour to keep from sticking. Do not use too much or cookies will be tough.
Sprinkle with cinnamon and sugar. Bake 10-12 minutes at 400 degrees until lightly brown.
Yield: about 50 cookies.
-Helen M. Giroux
Vermont Spice Cookies
| 1 cup sugar |
|
2 tsp. baking soda |
| 1 cup butter |
|
1/2 tsp. salt |
| 1 egg |
|
1 tsp. cinnamon |
| 4 Tbsp. molasses |
|
1 tsp. ginger |
| 2 cups flour |
|
1/2 tsp. ground cloves |
Cream butter and sugar together. Add egg and molasses. Sift flour, soda, salt, and spices together. Add to mixture. Mix well. Put dough in refrigerator until firm. Pinch off small amount; roll in ball; dip ball in granulated sugar and place on ungreased cookie sheet 2 inches apart. Bake at 325 degrees for 8-10 minutes.
Walnut Cookies
1 lb. walnuts, shelled and
broken, or
1 8-ounce can walnuts
2 eggs
1 heaping cup light brown sugar |
|
1 Tbsp. molasses
1/2 cup flour
1/4 tsp. baking powder
Pinch salt |
Heat oven to 350 degrees. Beat eggs and add sugar and molasses. Add flour and baking powder, beating slightly until blended. Add nuts. Drop 1/2 teaspoon at a time onto greased and floured pans. Bake 9 minutes. Cookies should be chewy and soft when removed from the oven. They will harden slightly when cooled.
Holiday Cookie Collection