Tag Archive | baking

Yule cookie – chocolate nuggets

Chocolate Nuggets

¾ cup butter
1 cup sugar
1 egg
¼ teaspoon salt
2 1oz squares of unsweetened chocolate melted
2 Tbsp milk (whole)
½ Teaspoon vanilla
2 ½ cups of sifted flour
Chocolate shots, ants, jimmies, sprinkles or whatever you call them

Cream butter; gradually add sugar and cream until fluffy
Add egg, salt, chocolate, milk and vanilla
Mix well
Mix in flour
Chill dough thoroughly
Shape into 1 inch balls
Roll in the chocolate sprinkles

Place in oven on a greased cookie sheet
Bake at 375 degrees for 10-12 minutes

Makes 4 dozen

Our family’s favourite Samhain cookie

Owl Cookies
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter ( 1 1/2 sticks), room temperature
1 cup light brown sugar, firmly packed
1 egg
1 teaspoon vanilla extract
1 1/2 ounces unsweetened chocolate, melted and cooled
chocolate chips, about 3 to 4 dozen (or use other candies for eyes)
cashews, about 3 to 4 dozen
Sift together the flour, baking powder, baking soda, and salt.
In a mixing bowl, cream butter and sugar; beat in egg and vanilla, beating until smooth and creamy.

Gradually blend in dry ingredients. Remove about 2/3 of the cookie dough to a floured surface. To the remaining dough, add the cooled melted chocolate, blending well.
Roll out half of the vanilla dough to a 10- x 4 1/2-inch rectangle. Shape half of the chocolate dough into a roll 10 inches long; place on the vanilla dough portion. Wrap the vanilla dough around chocolate dough; wrap in foil. Repeat with remaining vanilla and chocolate dough; chill rolls for about 2 to 3 hours.

Cut rolls of dough into slices about 1/4-inch thick. Place two slices together on a greased cookie sheet; pinch upper edge of each cookie to make ear tufts and place a chocolate chip in the center of each chocolate dough eye section. Place a cashew at the bottom connection of the two cookies to make the beak. Repeat with remaining cookies.

Bake owl cookies at 350° 8 to 12 minutes, until lightly browned. Remove from baking sheet and let cool on racks. Store between layers of waxed paper or foil in tightly covered containers.

Yule cookie – Springerli

Springerli

5 whole eggs
1 lb of powdered sugar
½ tsp lump powdered ammonia (Also called Baker’s Ammonia)

2 drops oil of anise
Flour to make stiff enough to knead

Beat eggs well
Add other ingredients
Roll ¼ inch thick
Print with mold
Let stand overnight
Bake at 350 degrees until straw coloured

If you cannot find Baker’s Ammonia you can substitute an equal amount of baking powder. Baker’s Ammonia was used in Northern European recipes pre-baking powder. If you do use the Baker’s Ammonia, do not sample the dough! It’s a leavening agent that is harmless after cooking but your kitchen may stink a bit during baking.

Yule treat – Fudge Pie

1 cup sugar
1 stick butter (1/4 pound) melted
2 whole eggs
1 square (1 oz) bitter chocolate
1/2 cup all purpose flour
1 Tsp vanilla

Mix together sugar and butter
Beat in the 2 eggs
Melt over hot water 1 square chocolate, cool slightly and beat in butter mixture.
Sift before measuring and beat into the butter mixture the flour.
Add vanilla

Bake the batter in a greased 8 1/2 inch pie plate in a slow (325) degree oven for 30 minutes.

The pie will look and feel moist and gooey but don’t on that account bake it longer. It’s supposed to look and feel that way.

Cool in pan, cut into 6 pieces and dish each piece into individual dessert plates. Top each serving with a scoop of vanilla ice cream.

Yule – cookies – Moravian Christmas cookies

Moravian Christmas Cookie

3 ¾ cups sifted cake flour
¾ teaspoon ginger
¾ teaspoon cloves
¾ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
1/8 teaspoon salt
¾ Teaspoon baking soda
½ cup butter or other shortening melted
1 cup molasses, heated
½ cup brown sugar

Sift flour once, measure and sift together with spices, soda and salt 3 times
Combine butter & molasses, add the sugar and the flour mixture and let stand in cold place for a week or two.

Roll out paper thin and cut with fancy cookie cutters and bake in a moderate oven (375) degrees) 6 minutes on a greased cookie sheet.

Remove at once from sheet, cool and store indefinitely in a closed tin
Makes about 200 cookies.

As you can tell this recipe is old. It’s pre-refrigerator and temperatures on ovens.

This used to be my favourite dough to sneak pieces to eat while we were cutting them out.

Yuletide treat – Toffee bars

Toffee Bars

2 cups all purpose flour
¼ teaspoon salt
1 cup butter or ½ cup butter and ½ cup shortening
1 cup brown sugar, firmly packed
1 egg
1 teaspoon vanilla
6 oz of milk chocolate
½ cup chopped walnuts

Cream butter and sugar
Add egg and vanilla
Mix well
Add sifted dry ingredients mixing just enough to combine
Spread in shallow 10×15 greased pan
Bake in 350 degree oven for about 25 minutes.

Remove from oven and cover with 6 oz of melted milk chocolate
(Grate on sheet immediately)
Then sprinkle with nuts
Cut into bars immediately and remove to wire racks

Makes 50 1×3 bars

Yuletide treat – Pecan Pie

Pecan Pie

Make a pie crust or use one of the ones available at your grocer

Filling for a 9″ pie
Beat together with a rotary beater:

3 eggs
2/3 cup sugar
1/3 Tsp salt
1/3 cup butter
melted 1 cup dark corn syrup

Filling for an 8″ pie shell:

2 Large eggs
1/2 cup sugar
1/4 tsp salt
1/4 cup butter
3/4 cups dark corn syrup

Mix in 1 cup pecan halves / 3/4 cup pecan halves

Pour into pastry lined pie pan

Bake until set and the pastry is slightly browned in a 375 degree oven for 40 to 50 minutes
Cool
Serve cold or slightly warm

This from Mom’s really old Betty Crocker Cookbook from the 1950’s with the cool photos.

Yuletide cookies – Melt in the Mouth cookies

Melt in the Mouth

½ cup butter
1 cup brown sugar
1Teaspoon vanilla
1 egg
¾ cup sifted flour
1 Teaspoon baking powder
½ Teaspoon salt
½ cup finely chopped nuts

Cream butter, add sugar, vanilla & egg
Beat until light
Add sifted dry ingredients and nuts
Drop by scant teaspoons onto cookie sheets
Bake in hot oven

400 degrees for about 5 minutes Cool for ½ minute
Remove to wire rack

Yuletide cookie – Makroner

Makroner –

Another of the Swedish ones. Just a little late for St. Lucy Day

1 lb butter
1 lb sugar
4 eggs
1 tsp vanilla
1 ¼ lb flour

Cream butter and sugar
Add eggs and mix well
Add vanilla
Add flour to make smooth paste

Put in cookie press with die of your choice
Bake 8-12 minutes at 400 degrees

Yuletide cookie – Pecan Cookies

Pecan Cookies

½ pound of butter
2 cups of flour, sifted
1 Teaspoon of vanilla
3 heaping kitchen tablespoons of powdered sugar
1 cup chopped pecans

Additional powdered sugar for rolling

Cover cookie sheets with foil or grease lightly
Mix thoroughly all ingredients except the nuts with electric mixer
Add pecans and shape into teaspoon size ovals
Bake at 325 degrees for 25 minutes or until set

Do not over bake! They should not be brown!

Roll in powdered sugar immediately when removed from oven. (And some of you wonder where I got my asbestos hands?)

Roll again when cool

Makes 3-5 dozen

Mom got this from her first voice teacher and you can use Chocolate chips instead of pecans.
When she packed them in the cookie tins she packed them in more powdered sugar under and between the layers.