Spreading holiday cheer and fat hips everywhere. Have
fun jogging. And for the love of god, don't ever let
me catch anyone using imitation almond or vanilla
flavoring.
If you're in a hurry like I usually am, you can chill
doughs in the freezer in a third of the time normally
required.
This is the Pillsbury Recipe my mom has had forever.
MAKE-AHEAD COOKIE MIX
1 1/2 cups Butter, softened
1 Tblspn Salt
2 tsp Baking Powder
6 cups All Purpose Flour
In very large bowl, combine butter, salt and baking
powder; using electric mixer, blend well. Lightly
spoon flour into measuring cup; level off. (Do NOT
scoop or sift flour.) Add flour to butter mixture;
blend until fine crumbs form, scraping bowl often.
Store tightly covered in refrigerator up to 4 weeks.
YIELD: 8 CUPS MIX.
There are about 10 different cookies you can make out
of this, but we always made the almond butter sticks
and peanut blossoms since they were the most popular.
ALMOND BUTTER STICKS
3/4 cup Sugar
2 tsp Almond Extract
1/3 cup + 1 Tblspn Butter, softened
6 oz cream cheese
2 cups MIX
1 egg, separated (reserve white for glazing)
1/4 cup sliced Almonds (I typically use more)
Preheat oven to 375F. Grease a cookie sheet (long
rectangle works best). In small bowl, stir together
sugar and almond flaoring; cover and set aside. In
medium bowl, combine 1/3 cup butter, cream cheese, and
egg yolk; blend until smooth. (Dip measuring cup into
cookie mix; level off.) Stir in mix. Knead on floured
surface about 25 strokes until pliable. Roll or press
out to a 12x12 inch square. Spread with 1 tablespoon
butter. Cut dough in half*; place one half on greased
cookie sheet. Spoon sugar mixture to within 1/2 inch
of dough edges. Place remaining dough half, buttered
side down, over sugar. Press edges tightly to seal.
Brush with slightly beaten egg white; sprinkle with
almonds.
Bake 22 - 30 minutes until golden brown. Cool at least
30 minutes, remove from cookie sheet.
Cut pastry in half lengthwise and in 1/2 inch strips
crosswise. 48 cookies.
* My mom and I never cut the dough in half. We just
make sure to cover half with sugar, then fold the
unsugared half over and seal down: similar to calzone
or empanada. Less to fuss with this way.
PEANUT BUTTER (and PEANUT BLOSSOM)
2 cups Mix
1 cup firmly packed Brown Sugar
1/3 cup Solid Shortening
1/2 cup Peanut Butter
1/2 tsp Vanilla extract
1 Egg
Preheat oven to 375F. (Dip measuring cup into cookie
mix; level off.) In large bowl, combine all
ingredients; blend until smooth. Shape dough into 1
inch balls; place on ungreased cookie sheets and
flatten with fork crisscross fashion. Bake 7-11
minutes until edges are golden brown. Cool slightly;
remove from cookie sheet. About 4 dozen.
PEANUT BLOSSOMS: Roll balls in sugar; place on
ungreased cookie sheet. Bake 9-12 minutes until light
golden brown. Remove from oven; immediately top each
cookie with a HERSHEY'S KISS, pressing down firmly so
cookie cracks around edge. About 4 dozen, which will
disappear quickly...
*****end of Pilsbury Mix*****
SUGAR COOKIES
1 Cup Butter, softened
1 1/2 cups Confectioners Sugar
1 egg
1 tsp vanilla extract
1/2 tsp almond extract
2 1/2 cup flour
1 tsp baking soda
1 tsp cream of tartar
Mix thoroughly butter, egg, sugar and flavorings.
Blend in flour, soda and cream of tartar. Refrigerate
2-3 hours. Heat oven to 375F. Roll dough to 1/8 inch
thick and cut into desired shapes. Bake on ungreased
cookie sheets for 7-8 minutes or until golden brown at
edges.
I like to eat the raw dough. My mom said it would kill
me. I'm still alive, so there.
CANDY CANES (for Tania)
These are a pain to make. MAKE SURE THE DOUGH IS
CHILLED or forget it. Work very quickly with the dough
or your hands will warm it too much (run your hands
under cold water and then pat dry to keep them cool).
Also, I have never been able to make just one teaspoon
stretch into a four inch rope without it ripping.
1 cup butter
1 cup sifted powdered sugar
1 egg
1/2 tsp vanilla extract
1/2 tsp peppermint extract
dash salt
2 1/2 cups flour
1/2 tsp red food coloring
peppermint glaze (optional, recipe follows)
In a large mixer bowl beat butter till softened. Add
powdered sugar and beat till fluffy. Add egg, vanilla,
peppermint extract and salt. Beat well. Add flour and
beat till well mixed. Divide dough in half. Stir food
coloring into one half. Cover each half and chill
about 30 minutes or till easy to handle.
For each cookie, on a lightly floured surface shape a
teaspoonful of plain dough into a 4 inch rope. Repeat
with a teaspoonful of red dough. Place ropes side by
side and twist together. Pinch ends to seal. Form
twisted ropes into a cane. Place canes 2 inches apart
on an ungreased cookie sheet.
Bake in a 375F oven for 8-10 minutes or till done.
Remove and cool. If desired, brush with Peppermint
Glaze. Makes 48.
PEPPERMINT GLAZE: Stir together 1 cup sifted powdered
sugar, 1/4 tsp peppermint extract, and enough water
(4-5 tsp) to make of brushing consistency.
GINGERBREAD TEDDY BEARS
Good for stress relief. Pretend they're someone who's
ticking you off: bite off their heads. I think using
molasses gives a more interesting flavor.
1 cup butter
2/3 cup packed brown sugar
2/3 cup dark corn syrup, light corn syrup OR molasses
4 cups all purpose flour
1 1/2 tsp ground cinnamon
1 tsp ground ginger
3/4 tsp baking soda
1/2 tsp ground cloves
1 beaten egg
1 1/2 tsp vanilla extract
miniature chocolate chip pieces
decorating icing (optional)
In a saucepan combine butter, brown sugar, and corn
syrup or molasses. Cook and stir over medium heat till
butter is melted and sugar is dissolved. Pour into a
large mixing bowl and cool 5 minutes. Meanwhile,
combine flour, cinnamon, ginger, soda and cloves.
Add egg and vanilla to butter mixture and mix well.
Add the flour mixture and beat till well mixed. Divide
the dough in half. Cover and chill at least two hours
or overnight.
To make each teddy bear, shape dough into one 1 inch
ball, one 3/4 inch ball, six 1/2 inch balls, and five
1/4 inch balls. On an ungreased cookie sheet, flatten
the 1 inch ball to 1/2 inch for body. Attach the 3/4
inch ball for head and flatten to 1/2 inch. Attach the
1/2 inch balls for arms, legs and ears. Place one of
the 1/4 inch balls on head for nose. Arrange remaining
1/4 inch balls atop ends of arms and legs for paws.
Use miniature chocolate pieces for eyes and navel.
Bake in a 350F oven for 8-10 minutes or till done.
Carefully remove and cool. If desired, pipe on bow
ties with Decorating icing. Makes 16.
DECORATING ICING: Combine 1/2 cup sifted powdered
sugar and enough milk or light cream (about 2 tsp) to
make of piping consistency. Tint with one or two drops
food coloring.
MERINGUE TURTLEDOVES
People with think you're a freaking genius, but it's
easy. If your store has them, buy a jar of just egg
whites. Better and easier than cracking a whole bunch
of eggs and not knowing what to do with the yolks.
2 egg whites
1/2 tsp vanilla
1/4 tsp cream of tartar
1/2 cup sugar
miniature semisweet chocolate pieces
Line a large cookie sheet with brown paper, parchment,
or foil. In a small mixer bowl beat egg whites,
vanilla and cream of tartar until soft peaks form.
Gradually add sugar, beating until stiff peaks form.
Put egg white mixture in a decorating bag fitted with
a 1/2 inch round tip, filling bag half full. Beginning
at head end, squeeze bag gently, moving tip in a
clockwise direction to form a question mark with egg
white mixture. For lower body/wing, continue squeezing
as you move tip about 2 1/2 inches to the right, back
left, then right again, releasing pressure as you pull
up tip. Repeat with remaining mixture. Place miniature
chocolate pieces on head for eye and beak.
Bake in a 300F oven about 15 minutes or till done -
EDGES SHOULD BARELY BE BROWN. Turn off oven and let
cookies dry in the oven with the door closed about 30
minutes. Makes about 24.
Sick of making doves? Just pipe big rounds and bake as
usual. Better: Pipe a bit, stick in some chocolate
pieces, pipe over. Chocolate meringue surprise.
