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Candy Cane Cookies - Rum Balls - Butter Balls - Spice Cookies - Cutout Cookies - Viennese Rounds 1 cup shortening 1 ½ tsp almond extract 1 cup sugar 1 tsp vanilla 1 egg 2 ½ cups flour 1/4 cup peppermint extract ½ tsp red food color
Mix shortening, sugar, egg and flavorings. Add flour and divide dough in half. Add the red food color to one of the dough halves. Roll 4” strips from each color. Twist together like rope. Place on ungreased baking sheet. Curve top down to form a candy cane. Bake at 350 degrees for 9 minutes. Store in airtight container.
Rum Balls¼ cups amber rum 1 ½ cups vanilla wafer crumbs ¼ cup honey 2 cups ground walnuts Confectioner’s sugar or coconut
Combine all ingredients except sugar or coconut. Shape into 1” balls. Roll in sugar or coconut. Store in airtight container. Makes about 2 ½ dozen.
Butter Balls
1 cup butter 1 tsp. mace 1 ½ tsp. vanilla extract 2 ½ cups flour
Mix butter and flour until creamy. Blend in mace and vanilla. Chill dough 2 hours or until firm to handle. Shape into 1” balls. Bake at 350 degrees for 15 minutes. Store in airtight container.
Spice Cookies1 ½ sticks softened butter 1 cup sugar 1 egg ¼ cup molasses 2 cups flour 2 tsp. baking soda 1 tsp. cinnamon 1 tsp. cloves ½ tsp. nutmeg ½ tsp. ginger
Combine the butter and sugar with an electric mixer for about 3-4 minutes. Beat in the egg and molasses. Mix together the flour, baking soda, cinnamon, and spices. Add to the butter mixture in 2 batches, beating until combined. Cover and chill for 2-3 hours.
Preheat oven to 350 degrees. Shape the dough into ½” balls. Place 2” apart (dough will spread out) on greased cookie sheets and bake until cracked and dry but still soft, generally 8-10 minutes. Cool on baking sheets for 5 minutes before placing on wire racks to cool. Store in airtight container.
Cutout Cookies3 cups flour 1 ½ tsp. baking powder ¼ tsp. ginger ¼ tsp. nutmeg ¾ cup honey 1/3 cup brown sugar 1/3 cup butter or margarine ¼ cup finely chopped candied citron 1 tsp. grated lemon rind
Mix together flour, baking powder, ginger and nutmeg in a bowl.. Heat honey and brown sugar to boiling in a small saucepan. Pour over butter or margarine in a large bowl; stir under butter melts; cool to lukewarm. Stir in citron and lemon rind. Sift in flour mixture, one-third at a time, blending well to make a stiff dough. Turn out onto a lightly floured pastry board. Knead for 2-3 minutes. Wrap in wax paper and chill several hours or until firm enough to roll. (Overnight is best).
Roll out dough, half at a time, 1/8” thick on a lightly floured pastry board. Cut into fancy shapes with floured cookie cutter. Place cookies, 1” apart on greased cookie sheet. Reroll all trimmed off dough and cut out again.
Bake in 350 degree oven for 7 minutes or until firm. Remove from cookie sheets to wire racks; cool completely.
Store, loosely covered, 1 week to mellow and soften; then decorate if desired. Makes about 2 dozen 4” cookies.
Viennese Rounds2 sticks butter or margarine ½ cup confectioners’ sugar 1 ½ cups flour 1 tsp. vanilla ½ filberts or hazelnuts, ground 1 cups raspberry preserves
Cream butter or margarine and sugar in a large bowl until well blended; stir in flour, vanilla and ground nuts.
Roll dough, 1 level teaspoonful at a time, into balls between palms of hands. Place 2” apart on greased cookie sheets. Lightly grease the bottom a measuring cup and dip in confectioners’ sugar; press over each ball to flatten to about a 1” round. Bake in a 350 degree oven for about 10 minutes, or until golden around edges. Remove from cookie sheets to wire racks and cool.
Spread half of the cookies with raspberry preserves; top with remaining cookies, sandwich style, flat side down. Makes 3 dozen double cookies.
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Last modified: August 07, 2007 |
