Holiday cookies - 50 creative receptions.pdf - Książki kucharskie-Po angielsku - P.Kuba-47

It’s time for

holiday baking

Orange Cookies

MAKES 4 TO 5 DOZEN

A grated orange adds texture to these cakelike cookies.

Whether sweet and simple or elegant and sophisti-

cated, such treats are a year-end tradition.

To help us compile this collection of cookie recipes,

we asked you, our readers, to send us your favorites. You

responded with more than 250 suggestions.

We narrowed those recommendations to 25, which we tested

and share today in this special section. Included are some

recipes we’d never heard of (Ishki Kishki, Page 8) as well as many

familiar types prepared with a twist (Cream Stars, below).

In addition, the section boasts 25 Dispatch classics — gems

we’ve published in the Food section.

Whether you’re young or old, a novice or an experienced baker,

there’s surely something for everyone here.

Happy experimenting.

Cookies:

1 cup butter, softened

2 cups sugar

2 eggs, beaten to blend

1 teaspoon baking soda

mixed with a small

amount of water

1 cup sour milk (see Note)

1 whole orange, ground

in a food processor

6 cups sifted flour

2 teaspoons baking powder

1 ⁄ 2 teaspoon salt

Frosting:

2 cups confectioners’ sugar

2 tablespoons butter, melted

Juice of 1 ⁄ 2 a lemon

Juice of 1 ⁄ 2 an orange

To make cookies: Preheat oven to 350 degrees. Grease baking sheets.

Cream together butter and sugar. Add all remaining ingredients.

Drop batter by large spoonfuls onto prepared sheets. Bake 10 minutes. Transfer

cookies to cooling racks.

To make frosting: Combine frosting ingredients. Drizzle over cookies while still warm.

Note: To make sour milk, add 1 tablespoon vinegar to 1 cup milk. Let stand 5 minutes.

— Jennifer Ward, Columbus

Additional recipes can be found at DispatchKitchen.com.

Editor’s note: Thanks to all who sent in similar recipes.

Cream Stars

MAKES 3 DOZEN

These cookies have been a must at Christmas since the first time I tried

them. I found the recipe in Country Living magazine in the early ’90s. It is

worth the time and effort.

Lemon-Ricotta Cookies

with Lemon Glaze

MAKES 3 1 ⁄ 2 TO 4 DOZEN

Cookies:

1 cup butter, softened

(do not substitute)

1 ⁄ 3 cup heavy cream

1 teaspoon almond extract

2 cups sifted flour

Granulated sugar

Pastel Butter Filling:

1 ⁄ 4 cup butter, softened

3 ⁄ 4 cup confectioners’ sugar

1 egg yolk (see Note)

1 ⁄ 8 to 1 ⁄ 4 teaspoon almond

extract

Food coloring

Cookies:

2 1 ⁄ 2 cups flour

1 teaspoon baking powder

1 teaspoon salt

1 ⁄ 2 cup (1 stick)

unsalted butter, softened

2 cups sugar

2 large eggs

1 container (15 ounces)

whole-milk ricotta cheese

3 tablespoons fresh lemon juice

Grated zest of 1 lemon

Glaze:

1 1 ⁄ 2 cups confectioners’ sugar

3 tablespoons fresh lemon juice

Grated zest of 1 lemon

To make cookies: Preheat oven to 375 degrees.

Mix butter, cream, almond extract and flour in a large bowl until creamy.

Shape into a disk. Wrap in plastic. Refrigerate 1 hour.

Cover a plate thickly with granulated sugar.

Roll out dough on lightly floured pastry cloth with a floured stockinette-

covered rolling pin to 1 ⁄ 8 -inch thickness. Cut into stars using a 2-inch cookie

cutter. Transfer stars to plate with sugar. Turn to coat both sides.

Transfer cookies to baking sheet. Prick cookies in 3 places with a fork. Bake

6 minutes or until lightly puffed. Cool cookies on wire racks.

To make Pastel Butter Filling: Beat butter, confectioners’ sugar, yolk and

extract until smooth. Divide filling into thirds, placing each in a small bowl.

Tint yellow, green and pink with food coloring.

Sandwich the cookies together with filling.

Note: This recipe contains raw eggs. There is a slight chance of salmonella

poisoning when consuming raw eggs.

Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.

To make cookies: In a medium bowl, combine the flour, baking powder and salt.

In a large bowl, combine the butter and sugar using an electric mixer, beating until light

and fluffy, about 3 minutes. Add eggs 1 at a time, beating until incorporated after each

addition. Add cheese, lemon juice and zest. Beat to combine. Stir in dry ingredients.

Spoon about 2 tablespoons of dough for each cookie onto prepared sheets. Bake until

cookies are golden at the edges, about 15 minutes. Cool slightly then transfer to racks to

cool 20 minutes.

To make glaze: Combine all glaze ingredients. Spoon about 1 ⁄ 2 teaspoon onto each

cookie.

— Loretta Berrigan, Circleville

— Cindy R. Sams, Canal Winchester

Editor’s note: Thanks to all who sent in similar recipes.

N othing says holiday season quite like cookies.

Vanilla-Chip Maple Cookies

MAKES ABOUT 6 DOZEN

Vanilla Snowflakes

MAKES 4 TO 5 DOZEN

These cookies, a delicate vanilla cake, are a family favorite. We sometimes

slice them in half horizontally and fill them with vanilla icing, but they’re just as

good without. These cookies freeze well.

Cookies:

1 cup vegetable shortening

1 ⁄ 2 cup butter or margarine,

softened

2 cups packed brown sugar

2 eggs

1 teaspoon vanilla

1 teaspoon maple flavoring

3 cups flour

2 teaspoons baking soda

2 cups white chocolate chips

1 ⁄ 2 cup chopped macadamia or

pecans

1 ⁄ 2 cup margarine

1 ⁄ 4 cup vegetable shortening

2 cups granulated sugar

2 eggs

1 cup milk

4 1 ⁄ 2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 ⁄ 2 teaspoon salt

2 tablespoons vanilla

Confectioners’ sugar for

coating

Frosting:

1 ⁄ 4 cup butter or margarine,

softened

4 cups confectioners’ sugar

1 teaspoon maple flavoring

4 to 6 tablespoons milk

Preheat oven to 375 degrees. Line baking sheets with parchment paper or

silicone mats.

Cream margarine, shortening and sugar. Blend in eggs and milk.

Combine flour, baking powder, soda and salt. Add to margarine mixture.

Beat until well-blended. Stir in vanilla. (Batter will be very soft.)

Drop dough by round teaspoonfuls into confectioners’ sugar. Roll to coat.

Arrange on prepared sheets.

Bake 10 minutes. Cool.

To make cookies: Preheat oven to 350 degrees.

In a mixing bowl, cream shortening, butter and brown sugar. Add eggs, one

at time, beating well after each addition. Beat in vanilla and maple flavoring.

Combine flour and baking soda. Gradually add to creamed mixture. Stir in

chips and nuts.

Drop dough by rounded tablespoonfuls 2 inches apart on baking sheets.

Bake until golden brown, about 8 to 10 minutes. Cool on pans 2 minutes then

transfer to racks to cool completely.

To make frosting: Cream butter and sugar. Beat in maple flavoring and

enough milk to make a spreadable consistency.

Frost cooled cookies.

— Shari Davey, Newark

— Sue Deeds, Westerville

Lemon-Blackberry Dainties

MAKES 1 1 ⁄ 2 DOZEN

This is one of my favorite cookies ever. It’s a pastrylike sandwich cookie

with lemon curd and blackberry preserves.

Chocolate-Mint Sandwiches

MAKES 1 1 ⁄ 2 TO 2 DOZEN

1 cup unsalted butter,

softened

1 ⁄ 4 cup granulated sugar plus

additional for pressing

1 ⁄ 2 teaspoon salt

1 tablespoon finely shredded

lemon peel

1 teaspoon vanilla

2 cups flour

1 ⁄ 3 cup seedless blackberry

preserves

(I use Dickinson’s)

3 tablespoons purchased

lemon curd

(I use Dickinson’s)

Confectioners’ sugar

(optional)

6 ounces semisweet

chocolate, melted, cooled

2 cups flour

10 tablespoons butter,

softened

1 ⁄ 4 cup light or dark

corn syrup

2 teaspoons baking soda

1 ⁄ 4 teaspoon salt

1 egg

1 ⁄ 2 cup plus 1 ⁄ 3 cup sugar

1 bag (13 ounces)

chocolate-covered mint

patties (such as peppermint

patties)

In a large bowl with an electric mixer on medium speed, beat butter for

30 seconds. Add granulated sugar and salt. Beat until well-combined, scrap-

ing the sides of the bowl as necessary. Beat in lemon peel and vanilla. Beat in

as much flour as you can, then stir in any remaining flour by hand.

Cover and refrigerate until easy to handle, about 1 hour.

Preheat oven to 400 degrees.

Shape dough into 1-inch balls (you’ll need to get an even number). Arrange

2 inches apart on cookie sheets. Press the bottom of a glass (preferably with

a pretty pattern on the bottom) into the additional sugar and press balls to

flatten to 1 ⁄ 4 -inch.

Bake 9 to 11 minutes or until the edges start to brown. Transfer cookies to

wire racks. Cool.

Spread 1 teaspoon of preserves on the flat side of half the cookies. Spread

1 ⁄ 2 teaspoon curd on the flat side of the remaining cookies. Make cookie sand-

wiches by pressing together the jam sides and curd sides of the cookies.

Sprinkle tops with confectioners’ sugar if desired.

— Teri Ralston, New Albany

Preheat oven to 350 degrees.

In a large bowl with a mixer on low speed, beat the chocolate, flour, butter,

corn syrup, soda, salt, egg and 1 ⁄ 2 cup sugar until blended. Increase speed to

medium. Beat until well-mixed, scraping the bowl often with a spatula.

Shape dough by rounded teaspoonfuls into balls. Roll in remaining 1 ⁄ 3 cup

sugar. Place balls 2 inches apart on cookie sheets.

Bake 12 to 14 minutes until set. Immediately turn half the cookies over on

the cookie sheet. Place a chocolate-covered mint patty on each inverted

cookie. Quickly top with remaining cookies, top side up. Transfer the

sandwiches to racks to cool 1 minute. Gently press cookies together so mint

patty spreads to the cookie edges as it melts. — Christine Arnold, Columbus

Editor’s note: Thanks to all who sent in similar recipes.

Lime Zingers

MAKES ABOUT 6 DOZEN

This recipe is a nice change from a traditional sugar cookie, featuring a little nuttiness

and a touch of lime.

Cookies:

1 cup butter, softened

1 ⁄ 2 cup granulated sugar

2 teaspoons finely

shredded lime peel

1 ⁄ 4 cup lime juice

1 teaspoon vanilla

2 1 ⁄ 4 cups flour

3 ⁄ 4 cup finely ground hazelnuts

Frosting:

4 ounces cream cheese (do not

use low-fat or nonfat)

1 cup sifted confectioners’ sugar

1 ⁄ 2 tablespoon lime juice

1 teaspoon vanilla

Food coloring

Cherry Balls

MAKES ABOUT 2 DOZEN

1 ⁄ 2 cup butter

1 1 ⁄ 2 cups confectioners’

sugar

1 1 ⁄ 2 cups sweetened flaked

coconut

Dash of vanilla

1 small jar maraschino

cherries, drained

Graham cracker crumbs

Mix butter, sugar, coconut and vanilla together.

Place a small amount in your hand, pressing it flat. Put a cherry in the center.

Roll the coconut mixture around the cherry to form a ball. Roll in graham cracker

crumbs.

Store in the refrigerator.

To make cookies: Preheat oven to 350 degrees.

In a large bowl, beat butter with an electric mixer on medium speed for 30 seconds.

Beat in granulated sugar until combined. Beat in lime peel, lime juice and vanilla, then

flour. Stir in nuts. Divide dough in half.

On a lightly floured surface, roll each half of dough to 1 ⁄ 4 -inch thick. Cut into 1 1 ⁄ 2 -inch

squares. Transfer to baking sheets. Bake 8 to 10 minutes or until the edges are light

brown. Transfer cookies to racks to cool.

To make frosting: Beat frosting ingredients with an electric mixer on medium speed

until smooth. Tint as desired with food coloring. Frost cookies. If desired, pipe bows in

alternate colors to make the cookies look like packages. Alternately, cut the cookies into

any shapes and decorate as desired.

— Joanne Wiggins, Marble Cliff

— Jane Damschroder, Lewis Center

Peppernuts

Honey Cookies

MAKES ABOUT 4 DOZEN

This is a German cookie recipe. I make it Christmas-y by sprinkling with red, green and

white sugar. I use large sugar crystals, which can be found at specialty food stores.

These cookies are part of a tradition brought to American from Russia by

Mennonites in the 1800s. I admit, I don’t make these every year because they are

so labor intensive. There are whole books about peppernuts, but I always come

back to this recipe, originally from my sister who lives in Kansas. Baking

peppernuts is a great family activity. Several people can keep busy filling the

cookie sheets. The recipe makes a couple of quarts of cookies.

1 large egg

1 1 ⁄ 2 cups sugar

1 cup margarine or butter

2 tablespoons light corn syrup

1 ⁄ 2 to 1 teaspoon anise oil

(see Editor’s note)

1 ⁄ 2 teaspoon ground pepper

1 teaspoon cinnamon

1 ⁄ 2 teaspoon ground cloves

1 ⁄ 2 teaspoon ground ginger

2 teaspoons baking soda

3 3 ⁄ 4 cups flour

⁄ 2 cup honey

1 teaspoon cinnamon

⁄ 2 cup milk

1 teaspoon baking soda

1 cup sugar

⁄ 2 teaspoon nutmeg

⁄ 2 teaspoon ground cloves

1 teaspoon salt

1 teaspoon baking powder

1 egg white

1 tablespoon water

Colored sugar

Beat egg, sugar, margarine and corn syrup until creamy. Add spices and soda

to creamed mixture. Mix well. Add flour. Mix well. (Dough will be fairly stiff.)

Refrigerate dough at least 2 hours or overnight.

Working with about 1 ⁄ 2 cup at a time, roll the dough into a long rope, no more

than 1 ⁄ 2 -inch in diameter. Place the rope on a cookie sheet. Repeat with remaining

dough until all has been made into ropes. Refrigerate at least 2 hours.

Preheat oven to 350 degrees. Grease cookie sheets.

Using a sharp knife, cut 1 ⁄ 4 -inch slices from the rope. Arrange on cookie sheets.

Bake 5 to 6 minutes.

Alternatively, instead of making ropes, you can pinch off small amounts of

dough and form into small balls, no more than 1 ⁄ 2 -inch in diameter. This method

results in rounder, more perfectly shaped peppernuts.

— Susan Ortman Goering, Columbus

⁄ 2 cup (1 stick) margarine

2 eggs

4 cups flour

1 teaspoon ground cardamom

Heat the honey and milk in a small saucepan, stirring until honey dissolves. Stir in

baking soda. Cool.

Cream sugar and margarine on medium speed until light and fluffy. Beat in eggs. Add

flour, spices, salt, baking powder and honey mixture. Refrigerate until firm.

Preheat oven to 350 degrees. Grease baking sheets or line with parchment paper or

silicone mats.

Beat egg white and water in a small bowl.

Using 1 tablespoon for each cookie, roll dough into balls. Place on cookie sheets.

Brush with egg white mixture. Sprinkle with sugar. Bake 10 to 12 minutes.

— Brenda Kigar, Delaware

Editor’s note: Anise oil can be purchased at Italian markets and specialty foods stores.

We used 1 teaspoon anise extract which worked fine, though the anise flavor wasn’t as

strong. If using the extract, you can increase the amount.

Lebkuchen

MAKES 3 1 ⁄ 2 DOZEN

I have made these since 1960. A friend from East Germany shared this recipe. I mix them

on Thanksgiving night, then bake them the next morning and hide them until Christmas.

Chocolate Coffee Rounds

MAKES 4 TO 5 DOZEN

2 ounces unsweetened

chocolate

2 cups flour

1 teaspoon cinnamon

1 ⁄ 2 teaspoon salt

1 ⁄ 2 cup shortening

1 ⁄ 2 cup butter

1 ⁄ 2 cup granulated sugar

1 ⁄ 2 cup brown sugar

1 tablespoon instant coffee

1 teaspoon water

1 egg

1 1 ⁄ 2 cups chocolate chips

(semisweet, dark or white)

3 tablespoons shortening

Cookies:

1 ⁄ 2 cup honey

1 ⁄ 2 cup light molasses

1 ⁄ 2 cup light brown sugar

(not packed)

1 egg, beaten

1 teaspoon grated lemon peel

1 tablespoon orange juice

2 3 ⁄ 4 cups flour

1 ⁄ 2 teaspoon salt

1 ⁄ 2 teaspoon baking soda

1 tablespoon nutmeg

1 tablespoon ground cloves

1 tablespoon cinnamon

1 tablespoon allspice

3 ⁄ 4 cup candied mixed fruit

1 ⁄ 2 cup finely chopped nuts

Candied cherries, halved

Blanched almond slivers

Glaze:

1 ⁄ 3 cup light corn syrup

1 tablespoon lemon juice

1 tablespoon water

Melt chocolate. Cool slightly.

Stir together flour, cinnamon and salt.

Beat shortening and butter until soft. Add granulated sugar and brown sugar. Beat

until fluffy.

Dissolve coffee in water. Add to batter along with melted chocolate and egg. Beat

well. Add flour mixture. Beat well. Cover and chill 1 hour. Shape dough into 7-inch logs.

Wrap in plastic and chill overnight.

Preheat oven to 350 degrees.

Cut logs into 1 ⁄ 4 -inch-thick slices. Arrange on baking sheets. Bake 10 to 12 minutes.

Transfer cookies to racks to cool.

Melt chocolate chips and shortening together, stirring until smooth. Dip half of each

cookie in chocolate mixture. Place on waxed paper until cooled and set.

— Mindy Davis, Columbus

To make cookies: Combine honey, molasses and brown sugar in a large pot. Bring to a

boil, stirring until sugar dissolves. Remove from heat. Cool.

Stir egg, lemon peel and orange juice into molasses mixture. Mix all dry ingredients in a

bowl. Stir into molasses mixture. Stir in fruit and nuts, except cherry halves and almond

slivers. Refrigerate overnight.

Preheat oven to 400 degrees.

Roll out dough on a heavily floured surface. Cut into 3-inch rounds. Arrange on baking

sheets. Press one cherry half in the center of each cookie. Arrange 3 almond slivers around

cherry, like spokes.

Bake 8 to 10 minutes.

Meanwhile, make the glaze: Combine all ingredients in a small saucepan. Bring to a

boil. Cook until reduced to 1 ⁄ 3 cup.

Brush on cookies while still slightly warm. Let dry before storing.

— Nancy L. Stafford, Dayton

Editor’s note: Thanks to all who sent in similar recipes.

Kolachkes

MAKES ABOUT 3 TO 4 DOZEN

Saucepan Candied-Fruit Bars

MAKES ABOUT 6 DOZEN

Filling:

1 jar (12 ounces) apricot

preserves

1 ⁄ 2 cup finely chopped

walnuts or pecans

1 ⁄ 4 teaspoon cinnamon

1 ⁄ 4 teaspoon nutmeg

1 ⁄ 4 teaspoon ground cloves

Cookies:

1 cup butter, softened

1 package (8 ounces)

cream cheese, softened

2 tablespoons sugar

2 cups flour

1 large egg, lightly beaten

1 tablespoon water

Sifted confectioners’ sugar

Bars:

3 cups flour

⁄ 4 cup orange juice

2 cups chopped mixed candied fruit

⁄ 2 teaspoon baking soda

⁄ 2 teaspoon salt

1 cup butter

1 1 ⁄ 2 cups sugar

2 eggs

Glaze:

1 cup confectioners’ sugar

3 tablespoons orange juice

To make filling: Combine all filling ingredients in a bowl.

To make cookies: Preheat oven to 350 degrees. Lightly grease baking sheets.

Beat butter and cream cheese at medium speed with an electric mixer until creamy.

Add granulated sugar. Beat well. Add flour. Beat on low speed until well-blended.

Divide dough into thirds. Roll each portion to 1 ⁄ 8 -inch thickness on a lightly floured

surface. Cut out with 3-inch round cookie cutter. Arrange on prepared sheets.

Beat egg and water in a small bowl. Brush on edges of cookie. Spoon 1 ⁄ 2 teaspoon

filling in center of each cookie. Fold in half, forming half-moon shape. Pinch edges to

seal.

Bake until golden, about 12 to 15 minutes. Transfer cookies to racks. Cool completely.

Dust with confectioners’ sugar.

To make bars: Preheat oven to 350 degrees. Grease a 15-by-10-inch jelly roll pan.

In a medium bowl, mix the flour, soda and salt until well-blended.

In a saucepan over low heat, melt butter. Add sugar, eggs and vanilla. Mix well. Remove

from heat. Add flour mixture and orange juice. Mix well. Stir in candied fruit.

Spread in prepared pan. Bake until golden brown, about 25 minutes.

Meanwhile, make glaze: Combine orange juice and confectioners’ sugar in a bowl until

smooth.

Brush glaze over bars while still warm. Cool completely in pan. Cut into bars.

— Sally Powell, Upper Arlington

— Dan Batdorff, Grove City

2 teaspoons vanilla

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