Tag Archive | cookie

Yule cookie – Melt in the Mouth

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

Yule Cookie – English Matrimonials

English Matrimonials

1 ½ cups sifted flour
1 cup brown sugar, firmly packed
1 ¼ cup rolled oats
½ teaspoon of salt
¾ cup of butter
3/4 cup of raspberry jam (Mom used Mary Ellen but use the good stuff)

Measure flour, sugar, oats, salt and butter into bowl.
Mix with hands to a crumb-like consistency
Place half of mixture in an ungreased 6×10 Pyrex pan and press firmly
Cover with jam and top with remaining half of mixture
Press firmly
Bake in a preheated 325 degree oven for 40-45 minutes

Should be slightly candied around the edges and not too moist in center
Cut when cool
Makes 3-5 dozen

The recipe can be used as a dessert by substituting 1 can of whole berry cranberry sauce or cherry or apple pie filling for the jam. Serve warm with ice cream.

Yule cookie – Grandpa’s Shortbread

For anyone’s holiday pleasure that wants to make it, here is my great-grandfather’s Scottish Shortbread recipe.

1 lb of flour, preferably unbleached, this equals 4 cups

1 lb of butter and don’t you dare use margarine! That would be a crime!

¼ lb of brown sugar but I cheat and use a loosely packed cup which is more than a ¼ lb.

Cut a large rectangle of brown paper out of a paper bag and put it aside.

Combine all 3 ingredients by hand, no cheating with a mixer! Until it is a smooth, well mixed ball of dough.

Pat out flat on the brown paper about ½ inch thick. Prick with fork to break apart later or don’t and just break it into bits when done.

Place in 350 degree oven for around 15 minutes or until light tan. Do not slip a pan underneath. Just put the paper in the oven. The grease from the butter will prevent the paper from burning.

Remove from oven. Let cool a bit and serve with a nice cup of tea. I prefer Twining’s Prince of Wales.

Our great- grandfather was a professional baker and all our family bakes. So this is required for holidays.

Yule Cookie – Walnut crispies

2 Squares bitter chocolate
1/2 cup shortening
2 eggs
1/2 tsp vanilla
1 cup sugar
1/2 cup sifted flour
1/2 cup finely chopped walnuts

Melt chocolate in heavy saucepan
Add all other ingredients except nuts
Beat well by hand
Spread mixture in greased jelly roll pan or 3 (8×8 inch pans)
Sprinkle with nuts

Bake in  400 degree oven for 15 minutes
While warm cut with cutter into bars or squares
Break apart when cool.

Makes 4 dozen

Yule cookie – 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 Blogging Festival – Chocolate stars/hearts etc

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Chocolate Hearts

These are my all time favourites and they really aren’t a cookie. They are a confection because they have no flour.

3 oz of bitter chocolate
1 lb powdered sugar
2 or 3 unbeaten egg whites
1 teaspoon of vanilla

Melt 3 oz of chocolate
Add 1lb of powdered sugar
And mix thoroughly
Work to a stiff yet pliable paste with the unbeaten egg whites
Add 1 tsp of vanilla
Roll ¼ inch thick and cut with cookie cutter
Sprinkle the board with powdered sugar instead of flour
Place on oiled or foiled pan
And bake until firm at 325 degrees
Remove from pan after standing a minute to cool

Yuletide Blogging Festival – Melt in the Mouth cookies

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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 Blogging Festival – Twin Nut Wonders

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Twin Nut Wonders

½ cup butter
1 cup ground almonds
3 Tbsp powdered sugar
1 cup sifted flour
1 sq /oz of semi sweet chocolate
Finely chopped pistachios

Cream butter with sugar in bowl by hand or with mixer
Gradually sift in flour blending well
Stir in the ground almonds
Chill one hour or until the dough is firm enough to handle
Form tablespoons of dough into 2 inch fingers by rolling lightly on pastry cloth or board.
No flour needed
Cut in half lengthwise
Place cut side down on greased or foiled cookie sheet
Bake at 325 (slow oven) 15 minutes or until pale golden brown.  Carefully remove with spatula.   Cool on wire rack. 
Melt chocolate in metal cup over hot water
Remove from heat
Dip end of cookie into the melted chocolates and then dip in the chopped pistachios
Put on waxed paper until chocolate has set.
Makes 3 dozen

Another old recipe from before calibrated ovens. I remember making these before pistachios were grown in the US, when they still came from Iran dyed with bright red dye or covered in a white coating of salt. I used to end up with bright red fingers from shelling the pistachios and sneaking them to eat because I loved them so much. Used to suck the salt off the shells too of the white ones if Mom didn’t catch me. Now I’m allergic to almonds so I could probably only eat one before it caught up to me but these are really good and one of my sister’s favourites.

Mom’s Bon Bons

Mom’s Bon Bon Cookies

1 cup sugar
2 cups butter
1 egg
4 cups sifted flour
½ teaspoon of lemon extract
Or a few drops of oil of lemon
1 small jar of S&W chopped fruit

Bag of chopped pecans or walnuts
Mix creaming butter and sugar, adding rest of ingredients
Make into 2 rolls then roll in chopped pecans or walnuts
Put in refrigerator
Slice thin and bake at 400 degrees

The chopped fruit was a jar of mixed maraschino cherries and other coloured fruit. When in the cookie makes it look like a stained glass window. The mom in Mom’s is my grandmother and she did this pre any magazine article for stained glass cookies as this was her way of modifying the spritz dough sans the almonds. The Mom in the title is my grandmother.

How about another family cookie recipe? Spritz Bakelser

Spritz Bakelser

1 cup sugar
2 cups Butter (never ever ever use margarine in any cookie calling for butter unless you want a nasty tasting mess)
1 egg
½ cup finely chopped almonds
4 cups Soft as Silk cake flour

Chop nuts in blender or food processor. (this used to be done by hand by her indentured servants)
Cream Butter and sugar together until light and delicate
Add egg and gradually work in flour and almonds
Chill dough
Squeeze through pastry tube with small star tip on to foil lined cookie sheets
(Mom used a cookie press with the star opening, much easier and more fun)
Bake in a preheated oven 400 degrees for about 12 minutes or until tinged with pale tan
Remove carefully when set

Makes 3-5 dozen

This recipe is from my Swedish great-grandmother and was transcribed my grandmother. It began as a little of this and just enough of that.