CS—Lancaster Farminc, Saturday, December 6,1980
<#> Borne On The Hand #ll
Christmas
Cookie time
Modem, beautifully shaped and decorated springerle
and spntz are the descendants of those early cookies. So
are the cookie cutters that are used for roll-and-cut
cookies.
The word cookie comes to us from the Dutch, “koekje,”
a form of “kock,” meaning cake. So cookies are small,
sweet, flat or only slightly raised “little cakes.”
Throughout the years, cookies have taken on what could
be called national characteristics. Those from France are
fancy and dainty; Spanish cookies are thin and spicy
German cookies may be thin and dainty or large and
hearty with plenty of fruits and nuts Scandinavian
cookies are rich and buttery, with emphasis on shape.
Abundance is the theme nf the season, so it’s only
natural that this extend to the cookie tradition. It’s im
portant to have not only a lot of cookies but also a variety.
Aren’t some of your best childhood memories those of
mom’s many, many Christmas cookies set out in various
places throughout the kitchen? Remember all the shapes,
colors and tastes’ Why not give another child that won
derful feeling at Christmas? That present will last longer
than any you could buy.
Cookies are probably one of the oldest traditions of the
holidays. It’s said that pagans in northern Europe started
it by imprinting small pieces of dough with animal shapes
that had been carved in wooden blocks and molds.
Plan to bake as many as you possibly can, considering
your time, energy and storage space. Some can go in the
freezer while others do well in airtight tins on a cool
cupboard or pantry shelf. You’ll need them for en
tertaining, snacks and gifts.
Like homemakers of other times and places, this year’s
bakers will save for butter and sugar so they’ll have
enough for a generous supply. And, when cookies are
made with butter, even m advance, they’ll only develop
their flavor fully as they wait to wish everyone a Merry,
Merry Christmas.
Cook’S 1r \
Question V'/
Comer ?
Ladies, if you have any questions on cooking or
household tasks, or any answers to other
questions posed by our readers, please send them
in. It you would like to contribute recipes for Home
on the Range, we will be glad to print them. Please
have all recipes in two Friday’s before the receipt
topics is to be used. Send all recipes to Home on
the Range, Lancaster Farming, , Box 366, Lititz,
PA 17543.
Answers This week we have two recipes in
response to a request for mayonnaise
Recipe Topics
December
January
3
Christmas Cookie Time
Christmas Candy and
other sweet favorites
Traditional Christmas
delights
New Year's Day
Sauerkraut and Other
traditional favorites
Microwave, an easy
meal
Butter cookies, because they have a distinctive
flavor all their own, are a delicious Christmas treat.
These are certain to be your favorite cookies
because they can be made in so many ways to add a
MANY WAY BUTTER COOKIES
1 cup (2 sticks) butter
IVz cups confectioners’ sugar
legg
1 teaspoon vanilla extract
Vh cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
V* teaspoon salt
Cream butter in large mixing bowl; gradually add
sugar and beat until light and fluffy. Beat in egg and
vanilla. Mix flour, baking soda, cream of tartar and salt;
gradually add to creamed mixture. Shape dough ac
cording to variations and bake in 400*F. oven on un
buttered baking sheets.
Variations:
Batter Thins: Chill dough. Form mto rolls 2 inches in
diameter on lightly floured surface Wrap in waxed paper
and chill several hours or overnight. Cut mto 1/8-mch
slices and place on baking sheet. Sprinkle with chopped
nuts. Bake 6to 8 minutes. Remove to wire rack. Yield: sto
6 dozen.
Snowballs: Add 1 cup finely chopped walnuts and cup
all-purpose flour to basic dough. Chill. Shape mto balls
about % inch m diameter. Place on baking sheet. Bake 8 to
10 minutes. Roll in confectioners’ sugar. Place on wire
rack. Sprinkle with additional confectioners’ sugar when
cool. Yield; 9 to 10 dozen
Snicker Doodles: Chill dough. Shape into balls about 1
inch in diameter; roll in mixture of V* cup sugar and 1
teaspoon cinnamon. Place on baking sheet. Bake 10 to 12
minutes. Remove to wire rack. Yield: 6 to 7 dozen.
Rolled Butte*' Crispies; Chill dough. Roll dough on
lightly floured surface to 1/8-mch thickness Cut into
desired shapes with floured cookie cutters. Transfer to
baking sheet using spatula. Sprinkle with colored sugar
Bake 6 to 8 minutes. Remove to wire rack. Decorate if
desired. Yield: about6dozen
SNOWDROPS
7/8 cup butter oi margarine
4 tablespoons lOx sugar
2 cups flour
1 cup finely chopped walnuts
2 teaspoons vanilla
1 teaspoon water
Beat shortening until creamy. Add sugar. Stir m flour
and blend well. Add nuts, flavoring and water. Chill until
firm enough to shape into small date siiaped pieces Bake
at 400° 10-12 mm Makes 60 cookies. Roll in lOx sugar after
baked.
Debbie Myers, Lititz
Mrs. Aaron B. Martin, New Holland
decorative note to the cookie platter. ,ake thesv
cookies on several days, not all at once, as the
butter flavor improves during storage.
CANDY CANE AND WREATH COOKIES
IV4 cup (2% sticks) butter
1 cup confectioners’ sugar
legg
1 teaspoon vanilla extract
Vz teaspoon almond extract
3% cups all-purpose flour
1 teaspoon salt
Red and green food color
1 egg white
Red and green decoratmg sugar
Cinnamon candies
Cream butter in large mixing bowl; gradually add
sugar and beat until light and fluffy. Beat in egg and
flavorings. Mix flour and salt; gradually add to creamed
mixture. Set aside half of dough. Divide the other half in
two parts. Tint one part light green and the other light red
with food color. Keep dough chilled for ease in handling.
Preheat oven to 350°F. For candy canes, roll with hands 1
teaspoonful of white dough and one of red mto strips
4 mches long. Place strips side by side and twist togethe™
lightly Carefully put on unbuttered baking sheets and
curve the top down to form a handle. Brush with egg white
and sprinkle with red sugar. Bake 10 to 12 minutes. For
wreaths, use 1 teaspoonfui of white dough and one of
green Aiter twisting them together. Form a circle on the
baking sheet. Brush with egg white and sprinkle with
green sugar. Use cinnamon candies for garnish and bake
the same as the candy canes.
PEANUT BUTTER COOKIES
1 cup packed brown sugar
% cup peanut butter
cup shortening
legg
1H cups sifted all-purpose flour
1 teaspoon baking soda
l k teaspoon salt
Cream together brown sugar, peanut butter and
shortening, beat in egg. Stir together flour, baking soda,
and salt, add to creamed mixture. Beat until well mixed.
Shape into 1-inch balls. Place 2 inches apart on ungreased
cookie sheet. Flatten with a criss-cross pattern with tines
of a fork. Bake in 375° oven for 10 to 12 minutes or till
lightly browned. Makes 4 doz. cookies
L.M. Kramer, Reinhold^P
Mrs. Romaine Smith, Leesport
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