Mom’s Bon Bons
1 cup sugar
2 cups butter
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.
1 cup sugar
2 cups Butter (never ever ever use margarine in any cookie calling for butter unless you want a nasty tasting mess)
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 mom’s indentured servants)
Cream Butter and sugar together until light and delicate
Add egg and gradually work in flour and almonds
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.
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
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 if 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.
¾ cup butter
1 cup sugar
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 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
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.
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.