I usually start my serious holiday baking this week, especially since my feline kitchen assistants are eager to pick up some odd jobs like diving after anything that falls on the floor and licking the bowls, of course. Just kidding, but really, I need a solid two weeks to get all my sweets and savories planned and prepared.
I won’t bore you with the typical chocolate chip and peanut butter cookie recipes. My treats are special, and will add a festive and delicious touch to your table.
This week it’s cookies. Next week I’ll branch out into the savory, and include a drink and an appetizer you can surprise everyone with this year.
Visit my blog, acooksjournalblog.wordpress.com, and follow me for many more holiday recipes, including two kinds of “no-bake” cookies, posted every Thursday.
Golden Cups
So delicious, these tiny little pies will melt in your mouth. If you prefer,
you can substitute chopped slivered almonds or pecans for the walnuts.
Ingredients
2 cups flour
Salt
1 cup butter
1 8-oz package cream cheese
2 eggs
1 1/2 cups light brown sugar
2 Tbs melted butter
1/2 tsp vanilla extract
1 1/2 cups chopped walnuts
Directions
1. On the day before (or within a week of baking), soften the cream cheese. Sift flour with 1/2 tsp regular salt.
2. Blend butter with cream cheese till streaks are gone; add flour. Shape dough into a ball, wrap in foil, and refrigerate.
3. Early on the day, preheat oven to 375 degrees.
4. Beat eggs in medium bowl on medium speed, add sugar, melted butter, and pinch of salt. Stir in nuts and vanilla.
5. Divide dough in 4 parts (each fourth will make 12 cups). Refrigerate all but one. Pinch off and form into 12 balls.
6. Press each ball into ungreased 1 1/2-inch muffin tins, forming slightly rolled edges at top. Fill half full with nut mixture (about 1 heaping teaspoon).
7. Bake 20 minutes till light golden and filling is set. Cool a minute or two before removing to wire rack.
Cool pan between batches. Makes 48 cups. Recipe can be doubled or halved according to your needs.
Aunt Olga’s Christmas Cookies
In Philadelphia, our neighbor across the street would send a platter of cookies over to our house every Christmas. She was descended from the Pennsylvania Dutch. “Deutsch” (pronounced doitch) means “German,” and they are famous for their amazing food. Anyway, these cookies don’t look like much, the ingredients are rather common, but they have that certain “umami,” an indescribable flavor that keeps you reaching for more. Follow directions to a tee for best results.
Ingredients
1 1/2 cups sugar
3/4 cups softened butter
3 eggs (divided)
1 tsp baking soda
1 tsp cream of tartar
3 1/4 cups flour
Directions
1. Cream butter and sugar, add 2 of the eggs. Mix well.
2. Stir soda and cream of tartar into the flour. Add to butter mixture. Dough will be stiff. Cover with wax paper and chill for at least an hour. Or overnight.
3. Preheat oven to 350 degrees. Pinch off dough and roll into small balls the size of a walnut. Arrange on an ungreased cookie sheet 3-4 inches apart.
4. Once arranged, cover a flat-bottom tumbler or jar with a flat lid with wax paper, Secure with a rubber band. Use to flatten each cookie as flat as possible.
5. Brush tops with beaten whole egg and decorate with colored sugar, confetti nonpareils, or cinnamon and sugar. Bake 10 minutes till lightly golden and egg is set.
6. Cool on wire racks. Store in tight-lidded cans or plastic bags. Crisp and amazing!
Connie has been creating in the kitchen and at the typewriter for over 40 years. Her philosophy is “moderation in everything, including moderation.” Connie lives with her husband, Jerry, and their cats, Pinky and Elvis, on Madawaska Lake.
