CHRISTMAS HOLIDAY RECIPES

CHRISTMAS COOKIES

GRANDMA BUCKLEY'S SUGAR COOKIES

1 C sugar, 1 C shortening, 2 eggs, 3 1/2 Cups flour, 1 C sour cream and add 1 tsp soda to the sour cream, 1 tsp nutmeg, 1 tsp vanilla, 1 tsp baking powder,

Cream butter, sugar and eggs, beat until fluffy, add sour cream and soda mixture. Add flour sifted with baking powder, nutmeg, pinch of salt. Add vanilla and beat until well mixed. Chill in refridgerator. Roll out thin. Sprinkle with sugar and bake 375 oven. Chill the dough over night. Roll out a small portion at a time and roll out thin. Sprinkle top with colored sugar. Bake in a 375 F oven.  Frost with Christmas colored Frosting.

KRIS KINGLES

1/2 C shortening, 1/4 C sugar, 1 beaten egg yolk, 1  tsp grated orange peel,  1 tsp lemon juice, 1 C sifted cake flour, 1 slightly beaten egg white, 1/2 C chopped nuts, candied cherries. 

Cream shortening, sugar, add egg yolk, orange and lemon peel, & juices. Beat thoroughly, form into small balls. Dip in egg white and roll in nuts. Place on a greased cookie sheet and press half cherry in center. Bake in 375 F oven. Bake 20 minutes. Makes 1 1/2 dozen. 

BUTTER COOKIES

1 pound butter, 5 T sugar, 1 tsp vanilla, 1 C chopped nuts, 4 C flour,

Mix very thoroughly. Roll in long roll. Chill in refrigerator over night. Slice and bake 12-15 minutes at 375 F. Cool then roll in powdered sugar.

CHOCOLATE CHIP BARS

1/2 C shortening, 1 1/2 C brown sugar ( packed in the Cup), 2 eggs, 1 1/4 Cups all-purpose flour, 1/4 tsp salt, 1  1/4 tsp double-action baking powder, 1/2 C semi sweet chocolate pieces , 1/2 C coarsely broken walnut meats.

Mix shortening, brown sugar and eggs together thoroughly. Mix and stir in flour, baking powder &  salt. Stir in chocolate pieces and walnuts. Spread into a greased 9x9 x 2 inch pan. Bake 30-35 minutes in a moderate 350 F degree oven. When almost cool, cut into bars.

COOKIES FROM A MIX

BASIC COOKIE MIX

8 C all-purpose flour, 2 1/2 C granulated sugar,  2 cups brown sugar, firmly packed, 4 tsp salt, 1 1/2 baking soda, 3 C vegetable shortening

In a large bowl, combine flour, granulated sugar, brown sugar, salt and baking soda until well blended with a pastry blender, cut in shortening  until evenly distributed. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10 weeks. Makes about 16 cups of Basic Cookie Mix.

CHOCOLATE CHIP COOKIES

3 C basic cookie mix, 3 T milk, 1 tsp vanilla, 1 egg, 1/2 cups nuts, 1 C  chocolate chips

In a large bowl, combine basic cookie mix, vanilla and egg. Blend well. Stir in nuts or coconut and chocolate chips or candies. Drop by  teaspoonfuls onto the prepared baking sheets. Bake 10-15 minutes, until golden brown.

DATE-FILLED DROP COOKIES

4 C basic cookie mix, 1/4 tsp cinnamon, 2 eggs (beaten), 1 tsp vanilla, 1/4 C water or buttermilk.


DATE FILLING: 1  C  CHOPPED DATES, 3 t SUGAR, 3 T water or buttermilk, 1/4 chopped nuts.

Prepare date filling and set aside to cool. In a large bowl, combine basic cookie mix, cinnamon, eggs, vanilla and water or buttermilk, blend well. Drop by tsp onto the prepared baking sheets. Spoon  1/2 tsp date filling on top of each cookie, depressing dough slightly. Cover each with another tsp of dough. Bake at 375 F for 10-15 minutes, until browned.

DATE FILLING: In a small saucepan , combine dates, sugar and water. Cook over medium heat about 5-10 minutes, stirring, until thick. Remove from heat. Cool slightly. Stir in chopped nuts.