Recipe: Christmas Cookies (5)

Christmas Cookies (5)
rec.food.recipes/Lynn Majidimehr

The following recipes are from my family (mostly grandmother and great grandmother):

Butter Cookies

1 cup butter
1 1/2 cups Sifted Confectioner's Sugar (powdered sugar)
1 egg
1 tsp. vanilla
1 1/2 cups sifted flour
1 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt

Cream butter; add sugar gradually. Cream until fluffy. Add unbeaten egg and vanilla. Beat well. Sift dry ingredients. Blend into creamed mixture. Shape into 3/4-1-inch balls. Bake at 400 degrees for about 10 min.

Variations:

1) Butter crispies (rolled) - chill dough, roll 1/8" thick, cut out shapes. Bake about 6 min.

2) Snow Balls - to 1/2 dough add 3/4 c. walnuts. Chill dough. Roll into marble size balls. Bake 8-10 min. Cool and then roll in powdered sugar.

3) Butterfingers - to 1/2 of dough add 1/2 c. chopped nuts, 1/4 cup candied cherries. Chill. Shape into logs. Bake 8-10 min. Sprinkle with regular granulated sugar.

----------------------------------

Pecan Logs

1/2 lb. butter
3 Tbsp. sugar
1/2 Tbsp. water
1 tsp. vanilla
1 cup chopped pecans
pinch of salt
2 cups flour (unsifted)
Powdered Sugar (Confectioner's Sugar)

Mix all ingredients together except powdered sugar. Form into logs (about 2-inches long and 1/2-inches in diameter). Bake at 325-350 degrees for 12-15 min., or just until beginning to brown around edges (you don't want them brown). Remove from baking sheet and cool. Roll in powdered sugar.

----------------------------------

Sugar Cookies (crispy)

3/4 cup shortening (ex. Crisco)
1 cup sugar
2 eggs
1/2 tsp. vanilla
2 1/2 cups flour
1 tsp. baking powder
1 tsp. salt
additional egg whites (for brushing cookies)
colored or plain sugar(s) for decoration

Mix all ingredients. Chill. Roll out thin (about 1/8-inch or as thin as you can handle - thinner makes them crispy). Cut into shapes and transfer to cookie sheet. Brush with egg whites then sprinkle with colored or plain sugars to decorate.

Bake at 400 degrees or 6-8 minutes or till edges begin to brown.

----------------------------------

Coconut Cookies (crispy type)

2 cups sugar
1 cup butter
1 cup ground coconut (chop well in blender or food processor)
2 tsp. baking powder
4 cups flour (unsifted)
2 large eggs (or 3 small)

Mix all ingredients together. If too stiff add another egg (it does need to be stiff enough to roll out after chilling).

Chill dough in freezer or refrigerator.

Roll thin (about 1/8 inch), cut out cookies.

Bake at 400 degrees 5-7 minutes.

----------------------------------

Thumbprint Cookies

1/2 cup shortening (part butter or margarine)
1/4 cup brown sugar
1 egg, separated
1/2 tsp. vanilla
1 cup flour
1/4 tsp. salt
3/4 cup finely chopped nuts
tinted confectioner's icing

Heat oven to 350 degrees.

Mix shortening, sugar, egg yolk, and vanilla thoroughly. Blend together flour and salt; stir in. roll dough in balls (about 3/4-inch). Beat egg white slightly with fork. Dip balls in egg white, then roll in nuts. Place about 1" apart on ungreased baking sheet; press thumb (or end of wooden spoon) into center or each (you want an indentation). Bake 10-12 min, or until set. Cool. Fill with tinted icing.

Makes about 3 dozen cookies.

Tinted Confectioner's Icing:
Mix powdered sugar with enough milk to make spreadable icing. Color with food coloring or icing tint.