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10-11-99 Christmas Cookie Recipe Swap Part 3 of 3

Susannahoh (03:42:40) : RUM OR BOURBON BALLS

Delicious presents and should be made a couple weeks ahead of Christmas so they can ripen nicely. This recipe will make about 6 dozen balls.

1 cup vanilla wafer crumbs
1 cup pecans, chopped fine
1 cup powdered sugar
2 tbsp cocoa
1 1/2 tbsp white Karo
1/4 cup or more rum or bourbon

Mix all ingredients together. Form in small balls, using about 1 rounded teaspoonful of the mixture for each ball. Roll in more powdered sugar and store in a tightly covered container. A variation substitutes gingersnaps or crushed chocolate wafers; if chocolate wafers are used, omit cocoa. For another variation, use almonds or other nuts. Or roll the balls in cocoa or chopped nuts instead of sugar.

Shelby,.IA (03:33:52) : Grandpa's Cookies

2 cups butter or margarine, softened
4 cups packed brown sugar
4 eggs
1/2 cup water
1 tsp vanilla extract
7 cups all-purpose flour
1 Tbsp cream of tartar
1 Tbsp baking soda

In a mixing bowl, cream butter and brown sugar. Add eggs, water and vanilla; mix well. Combine remaining ingredients; add to the creamed mixture and mix well. Shape into three rolls; wrap with plastic wrap. Chill 4 hours or overnight. Cut rolls into 1/4-in. slices; place 2-in. apart on greased baking sheets. Bake at 375 for 8-10 minutes or until lightly browned. Yield: about 10 dozen.

Susannahoh (03:19:14) : Another "oral tradition" recipe. We observe St. Lucia Day (December 13) in our family with these gingersnaps, and sweet raisin yeast buns.

ST LUCIA GINGERSNAPS

1 batch gingerbread cookie dough (use your favorite)

Roll out dough very thin. Use heart cookie cutters, and if you have one, a pig cookie cutter (pigs are good luck in Sweden, according to a roommate who lived in Sweden).
Bake according to recipe.

CGBratMomx2~VA (03:11:28) : Nana's Snickerdoodles

1 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon

Mix shortening, 1 1/2 cups sugar and eggs. Add flour, cream of tartar, soda and salt. Add to butter. Form into small balls and chill. Combine 2 tbsp sugar and cinnamon. Roll balls in this mixture. Place on ungreased cookie sheets. Bake 400º 8-10 minutes or until lightly brown. These brown easily.

Susannahoh (03:09:35) : This is a Christmas favorite; sort of an oral tradition in our family

YULE MINTWICHES

1 batch sugar cookie dough (use your favorite recipe)
Chocolate mint candies (Andes work best, but ones with cream mint in the center work OK too)
Green-tinted granulated sugar

Roll sugar cookie dough into balls, then roll in sugar and place on cookie sheet.
Bake according to recipe. After they are baked, remove from baking sheet, place a chocolate candy on top of one cookie and top it with another.

CGBratMomx2~VA (03:09:12) : Cinnamon Snowballs

1 cup butter
1 1/4 cups confectioners sugar
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup oats
1 tablespoon vanilla
3/4 cup walnuts -- chopped

Heat oven to 300º. Beat butter until creamy. Sift together 3/4 cup sugar, flour, salt, cinnamon and nutmeg. Gradually add to butter. Blend well. Stir in oats. Blend in vanilla and nuts. Mix well about 5 minutes.
Shape to form small balls. Place on ungreased cookie sheets. Bake 25 minutes. Remove from sheets. While hot sprinkle with 1/2 remaining sugar. Cool and sprinkle again. Make 4 dozen.

Dawn(NY) (11:30:24) : BLACK FOREST COOKIES
Categories: Cookies, Desserts
Yield: 3 dozen

1/2 cup butter, softened
2/3 cup lightly packed brown sugar
1 egg
1 cup all-purpose flour
1 1/4 cups granola cereal
1/2 cup flaked coconut
1/2 cup maraschino cherries, chopped
1/4 cup chopped nuts
1/2 tsp baking powder
1/2 tsp grated orange rind, optional
1 pkg milk chocolate chips

Cream butter with sugar and add egg until light. Stir in remaining ingredients. Mix well. Drop by tablespoon onto ungreased baking sheet. Bake at 350F (180C) for 10-12 minutes or until golden brown. Cool.

Dawn(NY) (10:48:06) : Raspberry Almond (Thumbprint) Cookies

1/2 cup soft butter
1/3 cup sugar
1/4 tsp. salt
1/2 tsp. vanilla
1 egg separated
1 cup flour
3/4 cup chopped almonds
seedless raspberry jam

Cream butter. Add sugar, salt, vanilla, and egg yolk. Beat until light. Add flour and stir well. Roll into logs about 1 inch thick. Wrap in wax paper and chill (usually overnight).

Slice logs. Dip pieces into egg and chopped almond. Place on greased cookie sheet. Make indent with thumb for jam and fill. Bake about 20 minutes at 300 degrees.

Dawn(NY) (10:47:43) : Coconut Macaroons

2 7-oz packages sweetened flaked coconut
2/3 cup packed powdered sugar
1/4 cup canned cream of coconut
1 oz cream cheese, room temperature
3 tbsp all purpose flour
1 large egg white
1/2 tsp vanilla extract
pinch of salt
1 lb bittersweet (not unsweetened) chocolate, chopped

Preheat oven to 325 degrees F. Line heavy large baking sheet with heavy duty foil. Butter foil and dust with flour; shake off excess. Finely chop one 7- oz package coconut and 2/3 cup powdered sugar in processor until mixture feels moist. Add 1/4 cup cream of coconut, 1 oz cream cheese, 3 tbsp flour, egg white, 1/2 tsp vanilla, and salt. Process until well blended, scraping down sides of work bowl occasionally. Dough will be soft. Transfer dough to medium bowl.

Place remaining 7 oz package flaked coconut in pie plate. Drop rounded tablespoonful of dough into coconut and roll to coat completely. Using palms of hands, gently roll dough into ball (about 1 1/2 inches in diameter). Place on prepared baking sheet. Repeat with remaining dough and coconut, spacing macaroons evenly on prepared sheet.

Bake macaroons until golden brown and just firm to touch, about 35 minutes. Cool cookies completely on sheet on rack.

Line another large baking sheet with waxed paper. Melt 1 pound of chopped bittersweet chocolate in top of double boiler set over simmering water, stirring until candy thermometer registers 115 F. Remove double boiler from heat. Dip bottom of 1 cookie into melted chocolate. brush cookie against side of pan to remove excess chocolate. Place cookie, dipped side down, on prepared sheet. Repeat with remaining cookies and melted chocolate. Refrigerate cookies until chocolate sets, about 30 minutes.

Remove cookies from sheet. Macaroons can be prepared ahead. Cover tightly and refrigerate up to 3 days or freeze up to 3 weeks. Bring macaroons to room temperature before serving.

Dawn(NY) (10:47:04) : English Toffee Cookies

1 Cup Brown Sugar
1 Cup Butter
1 Egg Yolk
1 1/2 Cups of Sifted Flour
1 tsp Vanilla
1 1/2 Cups of Chopped Nuts
2 Hershey Bars

Mix ingredients and spread very thinly on a greased jelly-roll pan. Bake at 350 for 20 to 25 minutes or until barely brown. When done and still hot, lay the Hershey bars on top and spread as frosting. Cut into squares while still warm.

Dawn(NY) (10:46:46) : Tootsie Rolls

2 1/4 cup of flour
3/4 teaspoon baking soda
1/2 teaspoon of salt
1 cup (2 sticks) butter or margarine
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
2-3 teaspoons grated orange peel
2 cups (12 oz) milk chocolate chips
spray or oil for baking sheet

Heat oven to 350 degrees. Combine flour, baking soda and salt in a small bowl. Beat butter and sugars in a large bowl till creamy. Beat in egg and orange peel. Gradually add flour mixture. Stir in chocolate morsels. Drop dough by rounded tablespoonfuls onto greased baking sheets.

Bake for 10-12 minutes or till edges are light golden. Let stand 2 minutes then remove from cookie sheet to wire rack.

Danw(NY) (09:32:00) : Mrs. Field’s Party Time Cookies (1992)

3/4 cup salted butter, softened
1/3 cup granulated sugar
1 tsp vanilla
1/4 tsp almond extract
1 cup flour
1 cup semisweet chocolate chips
1 cup slivered almonds (4oz)

Preheat oven to 350F. Cream butter and sugar together using an electric mixer at medium speed. Add extracts and beat well. Scrape bowl. Add flour, chocolate chips, and almonds, and blend on low speed until just mixed. Do not overbeat.

Shape rounded tablespoons full into 1 1/2 inch balls and place on ungreased cookie sheet 2 inches apart. Press balls with palm of your hand or bottom of a drinking glass into 1/2" thick cookies. Bake 15-17 minutes of until just beginning to brown. Cool on a flat surface.

Danw(NY) (09:31:15) : Peppermints Swirls

1 cup butter, (softened)
1 cup sugar
1 egg
2 tbsp milk
1 tsp vanilla
3 cup flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp peppermint extract
4 -5 drops red food color
1/4 cup pink sugar

In a large bowl, combine margarine, sugar, egg, milk, and vanilla; mix until light and fluffy. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, baking soda and salt. Add flour mixture to
butter mixture; mix well. Place half of dough into a plastic bag or wrap in plastic. To remaining half of dough, add peppermint extract and red food color; mix well. Place in plastic bag or wrap. Refrigerate both portions about 1 hour.

Divide each portion of dough in half. Roll 1 part white dough into a 10x8-inch rectangle between 2 pieces of plastic wrap. Set aside. Repeat with 1 part pink dough. Remove top sheet of plastic wrap from both the
pink and the white dough. Place pink dough over white dough; remove plastic wrap from pink dough. Trim edges, if desired. Starting at the 10-inch edge, roll up dough jelly-roll fashion, removing plastic wrap from
bottom as dough is rolled. Repeat with remaining dough to form second roll. Place 2 tablespoons of the pink sugar on separate sheet of plastic wrap. Roll 1 roll of dough in pink sugar, pressing gently into dough. Repeat with second roll. Wrap in plastic wrap; refrigerate 8 hours or up
to 1 week.

Heat oven to 375 degrees F. Slice cookies 1/8 inch thick. Place 1 inch apart on ungreased cookie sheets. Bake for 5 to 7 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely.

Makes about 10 dozen cookies