Every Holiday Season we can’t wait to head over the river and through the woods to Grandma’s house for a taste of her home made luscious sweet sensational cookies. My Grandma was the same way, she can’t bake like she used to, so she’s handed down alot of recipes to me that she has randomly collected over the years from old cook books, new cook books, from family and friends. Here are what I believe to be Grandma’s top ten recipes for cookies during the Holiday Season.
1. Spicy Gingerbread Cookies
You will need:
1 cup unsalted butter
1 cup dark-brown sugar, packed
2 large eggs
1 cup molasses
6 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1-1/2 teaspoons ground cloves
1/2 teaspoon finely ground black pepper
1-1/2 teaspoons salt
In a large bowl, beat together butter and sugar until light and fluffy then beat in eggs and molasses. In another bowl, sift together flour, baking soda, baking powder, spices and salt then stir flour mixture into butter mixture. Divide dough into thirds and wrap each third in plastic wrap and chill for about 1 hour. Preheat oven to 350 degrees and then roll dough 1/8 inch thick between two pieces of waxed paper. Cut into shapes with cookie cutters. Transfer shapes to ungreased cookie sheets. If desired, decorate with raisins, dragées, and/or red hot candies. Refrigerate about 15 minutes. Bake for 8-10 minutes or until crisp but not dark. Allow to cool on the cookie sheet for 1 minute, and then remove to wire racks to cool completely.
2. Lemon Bars
You will need:
3/4 cup butter
1 1/2 cups flour
1/3 cup powdered sugar
4 eggs
2 cups sugar
4 tablespoons flour
1 teaspoon baking powder
dash salt
6 tablespoons lemon juice
Cream together butter, 1 1/2 cup flour, and powdered sugar. Pat in a 13x9x2 inch baking pan. Bake 18 minutes at 350 F or 325 F if using a glass pan. Beat together the rest of the ingredients and pour over crust. Bake an additional 25 minutes. Sprinkle with powdered sugar.
3. Pecan Pie Bars
You will need:
18 1/4 ounces (1 box) chocolate cake mix
(set aside 1 cup of cake mix from package)
1/4 cup butter, softened
1 egg, slightly beaten
3 eggs
3/4 cup packed brown sugar
3/4 cup dark corn syrup
1 teaspoon vanilla
1 1/4 cups coarsely chopped pecans
Preheat oven to 350°F. Lightly grease a 9×13-inch baking pan; set aside. Set aside second measure of the cake mix for the filling. For the crust, in a large mixing bowl combine remaining cake mix, butter, and slightly beaten egg. Stir with a fork until crumbly. Turn into prepared pan. With lightly floured hands, press evenly onto the bottom to form a crust. Bake for 12 minutes. Meanwhile, for filling, in a medium bowl combine the second measure of eggs, brown sugar, corn syrup and vanilla. Add the reserved cake mix; stir with a fork just until blended. Some tiny cake clumps will remain. Spread filling evenly over baked crust; sprinkle with pecans. Bake for 25 – 30 minutes or until filling appears set when pan is gently shaken. Cool completely on wire rack. Cut into bars. Cover and chill to store.
4. Macadamia Nut Cookies
You will need:
1/2 cup shortening
1/2 cup butter
1 1/2 cups sugar
1 egg, separated
3 cups flour
1 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup milk
3/4 cup chopped macadamia nuts
Cream shortening and butter; add sugar and egg yolk, beating until light. Sift together flour, baking powder, cinnamon, salt, and nutmeg; add to creamed mixture with milk, blending well. Chill for 2 hours. Roll out to about 1/8-inch thickness on a floured surface. Cut dough into 3 x 1-inch strips. Brush cookie dough strips with a little egg white then sprinkle with chopped macadamia nuts; roll lightly with a rolling pin to embed the macadamia nuts.
Bake Macadamia Nut Cookies on greased baking sheets at 400° for 10 to 12 minutes.
5. Sugar Cookies
You will need:
1 cup butter or margarine
2 cups sugar
2 eggs, well beaten
2 tablespoons milk
1 teaspoon vanilla extract
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
sugar
Cream butter; beat in sugar gradually. Add eggs, milk, and vanilla extract; stir to blend. Combine and sift flour, baking powder, and salt; add gradually to creamed mixture, mixing thoroughly. Cover and refrigerate for 4 hours or overnight. Shape dough into 3/4-inch balls. Place 2″ apart on greased baking sheet. Flatten with bottom of glass that’s been greased and dipped in granulated sugar. Bake at 375° for 8-10 minutes or until edges are lightly browned. Remove to racks immediately to cool.
Makes about 3 dozen.
6. Snickerdoodles
You will need:
1 cup unsalted butter
3/4 cup brown sugar
3/4 cup sugar
2 eggs
1 teaspoon pure vanilla extract
1 3/4 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 cups old fashioned oats
2 teaspoons sugar
1 teaspoon cinnamon
Preheat the oven to 375 degrees and lightly grease cookie sheets. Cream together the butter, brown sugar and 3/4 cup sugar until light and fluffy. In a small bowl beat together the eggs and vanilla, then mix into the butter mixture. In a medium bowl whisk together the flour, two teaspoons cinnamon, baking soda, and salt. Blend the flour mixture into the butter mixture and stir in the oats. Drop by the teaspoonfuls onto the prepared sheets. In a small bowl mix together the two teaspoons sugar with the teaspoon cinnamon and sprinkle over the cookies. Bake for 7 to 10 minutes. Cool for 2 minutes on the cookie sheets, and then remove to wire racks to finish cooling. Store in airtight containers or freeze.
7. Gumdrop Cookies
You will need:
1 cup sifted all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup shredded green and red gumdrops
1/2 cup each: chopped walnuts and semisweet chocolate pieces
2 eggs, well-beaten
1 cup packed brown sugar
1 tablespoon cold water
Preheat oven to 325 degrees. Grease an 11-by-7-by-1-inch pan. Sift flour with salt and cinnamon. Combine with gumdrops, walnuts and chocolate pieces. With spoon, mix eggs, sugar and water until creamy. Beat in candy mixture just until mixed. Spread in pan. Bake 30 to 35 minutes. Cut into bars or squares.
8. Coconut macaroons
You will need:
1 1/3 cups flaked coconut
1/3 cup sugar
2 tablespoons flour
1/8 teaspoon salt
1/2 teaspoon almond extract
2 egg whites, lightly beaten
Preheat oven to 325 degrees. Mix coconut, sugar, flour, salt, extract and egg whites well. Drop by the teaspoonful onto greased cookie sheet. Bake 20 minutes. Makes 1 1/2 dozen. If desired, tint one batch red and another batch green with food coloring.
9. Chocolate Chip Cookies
You will need:
1/2 cup butter
1/2 cup butter flavored shortening
1 cup brown sugar
1/2 cup sugar
2 eggs
1 Tbsp. vanilla
2-1/4 cups flour
1 tsp. baking soda
2 cups semisweet chocolate chips
1 cup chopped walnuts, if desired
In large bowl, combine shortening and butter and beat until fluffy. Add sugars and beat until well blended. Add eggs and vanilla and mix well. Stir in flour and baking soda until a dough forms. Add chocolate chips and nuts. Chill dough, covered, for 1 hour in refrigerator. Preheat oven to 350 degrees F. When ready to bake, drop dough by tablespoons onto ungreased cookie sheets. Bake at 350 degrees F for 8-11 minutes until light golden brown and set. Let stand on cookie sheet for 2-3 minutes, then remove to wire rack to cool. Makes 48 cookies.
10. Fudge Cookies
You will need:
1 cup white sugar
3/4 cup butter, softened
1 egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 (1 ounce) squares unsweetened chocolate, melted
Cream sugar and butter in mixer till creamy. Add eggs and vanilla, beat till well-mixed. Blend in flour, baking powder, and salt. Continue beating until well mixed. Beat in melted chocolate on low speed just until mixed. Shape into slightly flattened balls (rounded teaspoonfuls). Bake on ungreased cookie sheets at 375 degrees F for 7-8 minutes or until set. Cool for about a minute, then remove to wire racks to cool.
Happy Holidays!
