Batches Of Favorite Christmas Cookies
Christinas memories are made
of many things, but cookie baking
is probably one of the oldest holi
day traditions that young and old
enjoy.
Each year, dedicated homemak
ers fill their cookie jars and air
tight containers with a large varie
ty of holiday goodies. Their
guests’ every whim is satisfied
with taste tempting arrays of fan
cy, dainty cookies and plump ones
filled with fruits and nuts inters
persed with small, thin ones and
spicy, rich, buttery cookies in nos
talgic shapes and familiar round
sizes that are either decorated or
plain, but always special because
they were baked with love.
Like homemakers everywhere,
you will want to bake batches of
cookies using traditional recipes
and a few new ones. What better
place to find good recipes than
from those submitted by our
readers—the best cooks around.
ICE CREAM WAFERS
cup granulated sugar
cup butter
2 eggs, beaten
1 teaspoon vanilla
l'/i cup flour
Cream butter and sugar. Add
beaten eggs and remainder of
ingredients. Drop by teaspoonfuls
on greased and floured cookie
sheets. Bake at 3SO degrees for 10
minutes or until edges are lightly
browned. Cookies may be decor
ated with a raisin or nut meat
before baking.
Dot Weiland
Bath
OATMEAL SCOTCffIES
1 cup flour
1 teaspoon baking soda
'A teaspoon salt
'A teaspoon cinnamon
1 cup butter, softened
V* cup sugar
V* cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
3 cups oatmeal, uncooked
1 12-ounce package of butters
cotch chips
Preheat oven to 375 degrees.
Combine flour, baking soda, salt
and cinnamon, set aside. Beat but
ter, sugar, brown sugar, eggs and
vanilla until creamy. Combine the
2 mixtures. Drop by teaspoonfuls
on ungreased cookie sheets. Bake
at 375 for 7-8 minutes for chewier
cookies or 9-10 minutes for crisper
cookies.
Linda Zimmerman
Lititz
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask
that you include accurate measurements, a complete
list of ingredients and clear instructions with each recipe
you submit. Send your recipes to Lou Ann Good, Lan
caster Farming, P.O. Box 366, Lititz, PA 17543
Dec.
12-
19-
26-
Home On The Range
DATE PINWHEEL COOKIES
5 cups flour
1 teaspoon salt
'A teaspoon soda
'A teaspoon cinnamon
3 eggs
1 cup shortening
2 cups brown sugar
'A tablespoon vanilla
Mix sugar, salt, soda, cinnamon,
shortening and eggs. Beat well and
add remaining ingredients. Divide
dough in half and roll like pie
dough.
Filling;
1 cup water
1 cup sugar
1 tablespoon butter
2 cups dates
'/< cup nuts, optional
Spoon 'A of filling over top of
each dough and roll like a jelly roll.
Put in refrigerator for 2 hours, then
slice and bake on cookie sheet in
350 degree oven for 12-15
minutes.
HALF PENNY COOKIES
l'/i cups butter or lard
4 cups brown sugar
l'/i cups milk
1 egg
1 tablespoon soda
1 teaspoon cream of tartar
1 teaspoon vanilla
Flour
Combine ingredients and add
enough flour to make a stiff non
sticky dough. Roll out to thickness
desired. Cut with cookie cutters
and sprinkle with sugar. Bake at
375 degrees until slightly brown.
Rachel Stoltzfus
Honey Brook
CUT OUT
MOLASSES COOKIES
1 cup dark molasses
1 cup brown sugar
V* cup shortening
1 cup buttermilk
1 tablespoon baking soda
5 cups flour
'A teaspoon cinnamon
A teaspoon allspice
'A teaspoon cloves
Mix molasses, sugar and shor
tening. Dissolve baking soda in
buttermilk and add to mixture.
Add spices to flour and gradually
add dry ingredients to molasses
mixture. If dough is too sticky to
roll out, add more flour. Chill
dough overnight Roll on floured
board and cut with deep cutters.
Sprinkle with sugar. Bake 15
minutes at 375 degrees on
ungreased cookie sheets.
Holiday Snacks
Christmas Favorites ,
The Best of Lancaster Farming
Recipes
Joseph Harman
Halifax
LEMON LUSHIES
1 cup margarine
A cup powdered sugar
1 teaspoon lemon extract
2 cups flour
'/< teaspoon salt
Mix margarine, sugar, and
lemon extract. Blend in flour and
salt Shape into small balls. Place
1-inch apart on cookie sheets and
flatten slightly. Bake 8:10 minutes
at 400 degrees.
Topping;
'A cup sugar
2 tablespoons cornstarch
'A cup water
Mix sugar and cornstarch
together in small saucepan. Slowly
add water. Cook until mixture
thickens. Boil one minute.
Remove from heat and stir in the
following;
2 tablespoons margarine
3 tablespoons lemon juice
3 drops yellow food color
Cook and drizzle over cooled
cookies.
CHOCOLATE
MARSHMALLOW DROPS
VA cups flour
'/> teaspoon baking soda
'/i cup cocoa
'A cup soft shortening
1 cup sugar
1 egg
1 teaspoon vanilla
Vi cup milk
Mix all ingredients. Drop
spoonfuls of dough on cookie
sheet. Bake 6 minutes. Remove
from oven and place Vi large
marshmallow on top (cut side up).
Return to oven and finish baking
about 3 minutes. Remove from
oven and glaze when cooled.
Cocoa glaze:
Sift 2 cups confectioner’s sugar
and VI -cup cocoa. Gradually stir in
4 to 6 tablespoons hot milk.
Verna Zimmerman
Danville
Despite all the talk about low-calorie foods, people still like to Indulge and treat
themselves to sweets and rich foods. And cookies offer taste tempting variety, you
can’t resist.
Eileen Stahl
Lititz
PEANUT BUTTER
CHIP COOKIES
1 cup shortening or % cup sof
tened butter or margarine
1 cup sugar
f cup packed light brown sugar
teaspoon vanilla
2 eggs
2 cups unsifted flour
1 teaspoon baking soda
1 cup peanut butter chips
Cream shortening, sugar, brown
sugar and vanilla until light and
fluffy. Add eggs; beat well. Com
bine flour and soda and blend into
creamed misture. Stir in chocolate
and peanut butter chips. Drop by
teaspoonfuls on greased cookie
sheet. Bake at 350 degrees for
10-12 minutes. Yield; S dozen.
Linda Zimmerman
Lititz
Featured Recipe
Our featured recipe comes from the American Dairy Associa
tion. They distribute recipes using real dairy products so consumers
can taste the difference.
Real dairy products, butter in particular, make baked goods so
delicious, and add to their keeping quality.
Scotch Shortbread is noted for its tender texture and purity of fla
vor which comes from butter. Be sure to let shortbread ripen so the
butter develops fully. Jhis is a rolled cookie, for the sake of con
trast, cut in triangles, sprinkled festively with colored sugars and
almonds.
SCOTCH SHORTBREAD TRIANGLES
1 cup (2 sticks) butter
'A cup sugar
'A teaspoon vanilla extract
'A teaspoon almond extract
2'A cups all purpose flour
'A teaspoon salt
1 egg, beaten
Red and green colored sugar crystals
Sliced almonds
Cream butter; gradually add sugar and beat until light and fluffy.
Add extracts. Combine flour and salt, blend into creamed mixture.
Roll out dough to 'A -inch thickness on lightly floured surface to
form a 14 x 8-inch rectangle. Cut Into 2-inch squares. Cut each
square in half diagonally. Brush lightly with beaten egg; sprinkle
half of cookies with red sugar crystals and half with green sugar
crystals. Sprinkle with almonds, pressing lightly into dough. Bake
on cookie sheet in preheated 300’Foven 25 to 30 minutes. Yield: 56
SOFT SUGAR COOKIES
2 cups sugar
3 eggs
1 cup shortening
Vi teaspoon vanilla
4 cups flour
1 teaspoon baking soda
4 teaspoon baking powder
IV4 cup milk
Cream sugar, eggs, and shorten
ing. Sift flour, soda and baking
powder. Mix vanilla and milk.
Alternately add flour mixture and
milk and stir by hand. Drop by
tablespoonfuls on cookie sheet
Bake at 375 degrees for 12-15
minutes.
Joseph Harman
Halifax
(Turn to Pag* B 12)