Virtual Holiday Cookie Swap!

[healthyfoodie]

mystery solved :) thanks everyone!

mexican wedding cookies, also called russian tea cakes as someone mentioned.

i would post a photo, but i don't know how. here's a link to a photo. They are the second photo down, the puffy cookies.

[Uncle Bob]

FRUIT CAKE COOKIES.....

1 CUP SUGAR
3 EGGS
3/4 CUP BUTTER
2 CUPS UNSIFTED FLOUR
1 TB. OF CINNAMON
1 t. NUTMEG
1 t. ALLSPICE
1 t. SODA
1 t. BAKING POWDER
1 LB. CHOPPED PECANS
1 OR 2 JIGGERS BOURBON
4 SLICES CANDIED PINEAPPLE
12 OZ. CANDIED CHERRIES
1 CUP RAISINS (OPTIONAL)

CREAM SUGAR AND BUTTER. ADD EGGS ONE AT A TIME. BLEND WELL. SIFT ALL DRY INGREDIENTS TOGETHER AND ADD SLOWLY TO BUTTER, SUGAR AND EGGS MIXTURE. DICE PECANS, PINEAPPLE AND CHERRIES AND ADD THE BOURBON. HAND MIX THE FRUIT TO THE BATTER. PLACE BY TEASPOONFUL ON A COOKIE SHEET AND BAKE AT 300 DEGREES UNTIL EDGES LOOK SLIGHTLY BROWN. (ABOUT 10-12 MINUTES) Yield: 4-5 dozen.

[texasgirl]

Does it have to be just cookies? We have our annual christmas candy day and we do several that we have to have each year that my mom used to make us.

These are really the only cookies that I like.

[ChefJune]

We could have a candy thread, too, TG.... That would be a great resource, too!

[GotGarlic]

I'm not much of a baker, but I make these (almost) every year:

Christmas Biscotti

1/2 cup butter
3 cups all-purpose flour
1 cup sugar
2 eggs
1 egg yolk (egg white used below)
2 1/2 tsp. baking powder
1 tsp. anise or almond extract
1 tbsp. finely shredded orange peel
1/2 cup chopped candied red cherries
1/2 cup chopped mixed candied fruit
1 egg white
1 tsp. water
1 tbsp. sugar

In a large mixing bowl, beat the butter with an electric mixer on medium to high speed about 30 seconds or till softened. Add 1 cup flour, then add the 1 cup sugar, whole eggs, egg yolk, baking powder, and extract. Beat till thoroughly combined, scraping the sides of the bowl occasionally. Beat or stir in the remaining flour and orange peel. Stir in candied fruits. Divide dough in half.

Shape each portion into an 11x2x1-inch loaf. Place on an ungreased cookie sheet. Combine egg white and water. Brush mixture over loaves. Sprinkle with the 1 tbsp. sugar. Bake in a 375-degree oven for 20 to 25 minutes or till lightly browned. Cool loaves on cookie sheet for 1 hour.

Cut each loaf diagonally into 1/2-inch thick slices. Lay slices, cut side down, on the ungreased cooked sheet. Bake in a 325-degree oven for 10 minutes. Turn slices over and bake for 10 to 15 minutes more till dry and crisp. Remove cookies and cool on wire racks. Makes about 36.

[Loprraine]

Maple Sugar Cookies

3 cups unbleached white flour
1 tsp baking soda
1/2 teaspoon salt
1/2 stick ( 4 Tbsps) unsalted butter at room temperature
1 pound maple sugar, crushed ( 2 cups )
2 large eggs
1 teaspoon vanilla
1 cup sour cream

1. In a small bowl, stir the flour, baking soda, and salt to combine.

2. In the bowl of an electric mixer, cream the butter and maple sugar together at medium speed until smooth. Beat in the eggs, one at a time, add the vanilla and beat until light and fluffy.

3. Add the sour cream, and beat on low spead until well blended. Gradually beat in the flour mixture to make a smooth, medium soft dough. Remove the dough to a sheet of plastic wrap and press the dough into a flat round disk. Wrap well, and chill in the refrigerator for 2 hours.

4. Preheat oven to 375. Line cookie sheets with parchment paper.

5. Turn the dough out onto a lightly floured surface and roll it out to a thickness of 1/2 inch. Cut into rounds with a 2 inch round cookie cutter and set on prepared baking sheets, about 1 inch apart.

6. Bake for 10 to 12 minutes, until cookies are golden brown. Remove from oven and transfer cookies to wire racks to cool. Let cool completely, then store in airtight containers where they will keep for up to 2 weels.

[ChefJune]

hmmmmmmmmm I can make these, Lorraine!

[ChefJune]

Uncle Bob suggested I post this recipe in here, even tho it's not really a Christmas Cookie, so everyone would find it. Here 'tis!

If you like your Oatmeal Cookies to be soft, these are the best ever. Unfortunately, I don't like raisins any more, so I haven't made these lately, but you won't be disappointed!

from the Feastivals Files:
BARBARA COOPER'S OATMEAL COOKIES

makes 6-7 dozen

Preheat oven to 400 degrees F.

1 cup raisins
1 cup water

Simmer over low heat until raisins are plump (about 20-30 minutes). Drain liquid into measuring cup. Add water (or rum) to make 1/2 cup of liquid.

3/4 cup unsalted butter
1 1/4 cups (cane) sugar
2 extra large eggs
1 teaspoon vanilla extract

Mix together. Stir in the raisin liquid.

2 1/2 cups unbleached flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon each: ground cloves, mace, nutmeg

Stir together and add to butter mixture:

2 cups rolled oats
the previously prepared raisins
1/2 cup chopped nuts (optional)

Add dry ingredients to dough.

Drop rounded teaspoons of dough about 2 inches apart on ungreased cookie sheets. Bake in the preheated oven for 8 - 10 minutes.

These cookies will stay soft because of the soft raisins, and the raisins will stay soft because of the liquid they’ve imbibed.


* Barbara Cooper was a friend of mine when I lived in Milwaukee, WI. She met an untimely death in 1972. These cookies are part of her gift to posterity. Rest in peace, dear friend.

[Alix]

Originally Posted by Loprraine

Maple Sugar Cookies...


6. Bake for 10 to 12 minutes, until cookies are golden brown. Remove from oven and transfer cookies to wire racks to cool. Let cool completely, then store in airtight containers where they will keep for up to 2 weels.

I don't know about YOUR house, but in mine these wouldn't make it 2 DAYS! Thanks for the recipe. I'm drooling! Copied and pasted.

[Loprraine]

If you can manage to get them into the freezer, they freeze well.