Featured Cookbook

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1. Apricot Foldovers

2. Cranberry Decadent Cookies

3. Emma Liebold's Date Pinwheels

4. Hazelnut Cappuccino Cookies

5. Loretta Painter's Soft Sugar Cookies

Book Description

From the original short story "The Giving Christmas Cookie," which shows a family brought together by a special cookie recipe at Christmas, to nearly 50 scrumptious recipes with mouth watering photos, to the timely, easy directions for making homemade "Gifts in a Jar," Christmas Cookies Are for Giving shows that old-fashioned Christmas gifts are an antidote to cynicism about Christmas. The secret to celebrating your family and friends may not be in the mall, but in your pantry where you’ll find the ingredients to make Butterball Santas, Cranberry Decadent Cookies, and Vanillekipferl—The Giving Christmas Cookie.

... (more)

Christmas Cookies Are for Giving: Recipes, Stories and Tips for Making Heartwarming Gifts

Authors: Kristin Johnson, Mimi Cummins

Date: October 2003

ISBN: 0972347399

Publisher: TYR Publishing

Hardcover

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This is another of my Grandma’s unusual but delicious recipes. This cookie with the light and flaky pastry provides the perfect balance of savory and sweet. For the best flavor make sure to use sharp cheddar cheese.

Makes about 30 cookies

• 1/2 cup (125 ml) butter, softened

• 1 cup (250 ml) sharp cheddar cheese, finely grated

• 1 cup (325 ml) sifted all-purpose flour

• 2 tablespoons (30 ml) water

• 1 cup (250 ml) apricot preserves

• 1 cup (250 ml) granulated sugar

1. Beat the butter and cheese until light and fluffy, then blend in the flour and water until just combined. Chill the dough for 4 to 5 hours.




2. Pre-heat the oven to 375 degrees F (190C). In a medium saucepan over medium heat, heat the preserves and sugar until the mixture boils and is smooth. Set aside to cool. Divide the dough in half. Roll each half into a 10-inch (25 cm) square, cut into 2 1/2-inch (6.5 cm) squares. Put 1 teaspoon (5 ml) of the preserves in the center of each square, fold over diagonally and seal the edges with the tines of a fork.




3. Bake on an ungreased baking sheet for 8 to 10 minutes or until edges are lightly browned. Allow to cool for 1 minute then transfer to wire racks to cool completely.

Store in airtight containers in the refrigerator for up to 1 week. These cookies should be hand-delivered.

More From This Book:

1. Apricot Foldovers

2. Cranberry Decadent Cookies

3. Emma Liebold's Date Pinwheels

4. Hazelnut Cappuccino Cookies

5. Loretta Painter's Soft Sugar Cookies

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