It's time to moke
Christmas cookies!
December is here and that
means it’s time to fire up the oven
and start making Christmas
cookies those delightful treats
that everyone enjoys.
Make sure you’re prepared with
plates of cookies for family and
friends who will surely visit during
the holiday season. And don’t
forget Santa likes cookies too!
Make some simple drop cookies
and then get a little more ad
venturous and try something just a
bit more difficult. A few colorful
sprinkles or a bit of icing makes
tasty cookies even harder to resist.
COWBOY COOKIES
1 cup granulated sugar
1 cup brown sugar
1 cup vegetable shortening
2 eggs
2 cups sifted flour
Vz teaspoon salt
Vi teaspoon baking powder
1 teaspoon baking soda
2 cups oatmeal
% cup chocolate chips
Coconut, as much as desired
1 teaspoon vanilla
Mix all ingredients together and
drop by teaspoonfuls onto cookie
sheet. Dough is very stiff. Bake 15
minutes at 350°F. Makes 8 dozen
cookies.
Luella Sensenig
East Earl
CHOCOLATE MARSHMALLOW
COOKIES
2 cups cake flour
Vi teaspoon each soda and salt
Vz cup cocoa
% cup shortening
1 cupsugar
legg
% cup milk
1 teaspoon vanilla
Vfe cup black walnuts
36 large marshmallows, cut in half
Bake at 350°F. for 8 minutes. Top
with marshmallow halves. Bake 2
minutes more. Cool and frost with
2 cups confectioner’s sugar
5 tablespoons cocoa
3 tablespoons melted butter
4 tablespoons light cream
Vz teaspoon vanilla
Dash of salt
Decorate with a bit of nut on top.
Lydia Ana King
Drumore
FRUIT BALLS
1 pound graham crackers rolled
fine
1 large bag miniature mar
shmallows
Vfe pound seedless raisins
2 cans flaked coconut
2 cups walnuts, chopped fine
1 pound dates, chopped fine
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. You can send your recipes to Sue
Keene at Lancaster Farming, P.O. Box 366, Lititz, PA
17543.
December
Home On The Range
1 medium jar maraschino
cherries, cut fine
2 cans Eagle Brand Condensed
milk
Mix in order given in large bowl
(dishpan). Form into balls, size of
walnuts. Roll in coconut or ground
nuts. No baking is required. Let
stand a couple of hours before
serving. Freezes very well.
CHOCOLATE CHIP BARS
% cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
% cup flour
% teaspoon baking powder
Pinch of salt
16-ounce package chocolate bits
Vi cup chopped nuts
Cream first two ingredients;
blend in remaining ingredients.
Bake at 350°F. for about V 2 hour in
8-inch square pan.
LUNCHBOX COOKIES
Ms cup butter or margarine
x h cup vegetable shortening
cups sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
Ms teaspoon salt
3 cups P and Q crispy rice cereal
Preheat oven to 400°F. Cream
shortening, beat in sugar. Add
eggs and vanilla and beat until
fluffy. Stir together flour, baking
soda and salt. Add to creamed
mixture. Add crispy rice. Drop by
tablespoons on ungreased cookie
sheets 2 inches apart. Bake 9 to 11
minutes or until browned. Let cool
1 minute on cookie sheet before
removing. Crisp and crunchy.
Mary Ella Oberholtzer
New Holland
BACHELOR BUTTONS
% cup shortening
1 cup brown sugar
legg
Vz cup chopped nuts
Vz cup candied cherries, cut up
1 teaspoon vanilla
2 cups flour
Vz cup coconut
1 teaspoon soda
Cream shortening and sugar.
Add egg and mix well. Mix flour
and soda and add alternately with
other ingredients. Bake 8 to 10
minutes at 350°F.
Fireside Treats
Holiday Favorites
Beverages
Sara Jane Fulmer
West Newton
Betty Biehl
Mertztown
SOUR CREAM SOFTIES
3 cups flour
1 teaspoon salt
teaspoon baking soda
yz teaspoon baking powder
Vz cup margarine
1% cups sugar
2 eggs
1 teaspoon vanilla
1 cup sour cream
% cup cinnamon and sugar mix
ture, optional
Cream margarine, sugar, eggs
and vanilla. Sift dry ingredients.
Add dry ingredients alternately
with sour cream. Drop onto
greased sheet four inches apart.
Sprinkle with cinnamon-sugar
mixture. Bake at 400°F. about 12
minutes or until lightly golden
around edges. Watch carefully.
Sprinkle again with cinnamon
sugar mixture after removing
from oven. I often omit the cin
namon-sugar mixture on some of
them and frost them with colored
icing when they’re cool. Then I
sprinkle with with coconut or
colored sugar, etc.
ORANGE COOKIES
1 cup shortening
1% cups sugar
2 eggs
ZVi to 4 cups flour
Vfe teaspoons salt
1 teaspoon soda
1 teaspoon baking powder
1 cup sour milk or buttermilk
Nancy Kramer
Newmans town
Juice and grated rind of one
orange
Cream shortening and sugar
together. Add eggs and beat until
fluffy. Add rind and juice of
orange. Sift flour, adding soda and
baking powder and salt. Add sifted
dry ingredients alternately with
sour milk to creamed mixture.
Drop by teaspoonfuls onto greased
baking sheet two inches apart.
Bake at 375°F. for about 12
minutes. Makes 6 dozen cookies.
Spread with frosting while still
warm.
Set out a plate (or sleigh) full of tasty cookies for Santa or holiday guests. This sleigh is
loaded with Peppermint Chocolate Cookies and Cheesecake Cookies.
Norma Burkholder
Ephrata
Mrs. Daniel Weaver
Boiling Springs
CHEESECAKE COOKIES
CRUST:
y* cup (M: stick) butter
cup firmly packed brown sugar
1 cup all-purpose flour
cup chopped pecans
V 4 cup currant jelly
FILLING:
18-ounce package cream cheese
1 4 cup sugar
legg
2 tablespoons milk
2 tablespoons fresh lemon juice
l/ z teaspoon vanilla extract
Preheat oven to 350°F. For crust,
Featured Recipe
This week’s featured recipe comes from the American
Dairy Association, which urges homemakers to use real
butter when preparing your Christmas cookies and other
goodies. Butter gives cookies long-lasting freshness,
tenderness and flavor that comes only from the real
product.
The Dairy Council is also offering a free leaflet that
includes 13 recipes for “Best Ever Butter Cookies.” To
receive your pamphlet write to “Best Ever Butter
Cookies,” 472 South Salina Street, Syracuse, New York,
13202, and include a self-addressed, stamped business
envelope. The recipe below comes from the council’s
pamphlet.
Candy Cane and Wreath Cookies
1V« cups butter 1 teaspoon salt
1 cup confectioner’s sugar Red and green food color
1 egg 1 egg white
1 teaspoon vanilla extract Red or green decorating
V 2 teaspoon almond extract sugar
3% cups all-purpose flour Cinnamon candies
Cream butter in large mixing bowl. Gradually add sugar
and beat until light and fluffy. Beat in egg and flavorings.
Combine flour and salt; gradually add to creamed mix
ture. 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 into strips about 4 inches long. Place
strips side by side and twist together 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, roll 1 teaspoonful of white dough and one of
green. After twisting them together form into 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.
cream butter in small mixing
bowl. Add sugar and flour. Blend
until mixture resembles commeal.
Stir in pecans. Reserve 1 cup of
mixture for topping. Press
remainder onto bottom of 8-inch
square baking pan. Bake IS
minutes. Cool. Spread jelly over
crust. For filling, beat cream
cheese and sugar in small mixing
bowl. Beat in egg and milk. Add
lemon juice and vanilla. Turn into
pan; sprinkle with reserved crumb
mixture. Bake 30 minutes. Cool on
wire rack; cut into bars or
squares.
(Turn to Page B 8)