Grandmother’s German Holiday Cookies
By Anna Saclolo
2 3/4 cup of brown sugar
1 cup Molasses
1 cup warm water
1 1/2 tsp. soda dissolved in warm water and molasses
Rind of 2 lemons
1/2 tsp. cloves
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 lb. ground citron
2 cups walnuts chopped
5 cups flour
2 eggs beaten well
Mix above well and roll balls of dough the size of a walnut.
Put on greased tin and flatten slightly with the bottom of a floured glass.
Put on cookie sheet about 2 inches apart.
Bake at 350 degrees until firm on top.
Cool on waxed sheets and then ice with a mixture of lemon juice and powdered sugar, spread very thin.
Granny’s Sugar Cookies
Courtesy of Granny Gammon
1 cup of powdered sugar
1 cup margarine or butter
2 eggs
1 cup white sugar
1 cup of vegetable oil
1 teaspoon vanilla
5 3/4 cups of flour, 1 teaspoon salt, 1 teaspoon soda, 1 teaspoon of cream of tartar. Mix well.
Make into small balls- press down with the bottom of a sugared glass on cookie sheet.
Bake at 350 degrees for 10 min. Do not let cookies brown.
Holiday Bread
more from Granny Gammon
Mix- 1 (1/4 oz) active yeast and 1/4 cup of warm water- let rise.
Add- 3/4 cup of milk, 2 cups flour, 1/2 cup of golden raisins, 1/3 cup of slivered almonds, 1/3 cup of chopped mixed fruit, 1/4 cup of sugar, 1/2 a stick of margarine, melted, 1 egg, 1/2 teaspoon salt, 1/2 teaspoon cardamom, 1/2 teaspoon grated lemon rind.
Beat- at medium speed for 2 min. or stir well for several min.
Add- Enough flour- 3 1/4 to 3 3/4 to make dough easy to handle. Turn onto floured board and knead for 5 min. Place in a greased bowl and let rise to double, about 1 1/2 hours. Punch down and make into round loaves. Brush with melted butter and let rise until double, about 1 hour.
Bake- 350 degrees-365 degrees for 40 min.
Glaze- when baked: 1 cup of powdered sugar, 3-4 teaspoons milk.
Christmas Jewels
40 saltine crackers, rolled
3/4 c. chopped walnuts
1/3 c. coconut
6 egg whites, room temperature
1 1/2 c. sugar
18 candied chewies, halved
Combine first three ingredients and set aside, beat egg whites till soft peaks form, gradually add sugar beating until stiff. Fold in reserved ingredients. Drop 1 y tsp on brown paper lined cookie sheet and top with chewy half. Bake at 350 degrees for 20 min. Cool for 5 min. before removing from sheet. Store in air tight container.
Dutch St. Nicholas Cookies
1/3 c. butter or margarine
1/3 c. brown sugar
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 ground clove
1/8 tsp. nutmeg
1/8 tsp. salt
1/8 tsp. pepper
1/8 tsp. baking powder
2 or 3 tbsp. milk
1 c. flour
package choc. fudge frosting
whole almonds
Beat butter or margarine with sugar until creamy. Beat in spices, salt, pepper and baking powder. Beat in 2 tbs. milk and gradually beat in flour. Fill some dough into cookies press or a fitted cup a rosette plate. Press out on greased cookie sheet. If dough is too stiff add another tbsp. of milk. Bake cookies at 350 degrees for 15 min. Cool. Prepare frosting mix. Spoon a little into center of each cookie. Press almond into frosting.
Makes two dozen.
Crunchy Peanut Butter Bars
Cookies:
1/2 c. butter
1/2 c. crunchy peanut b.
1 1/4 c. brown sugar
2 eggs
1 tsp.vanilla extract
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
Glaze:
3/4 c. conflection sugar
1 tbsp. light cream
1/4 tsp vanilla extract
chocolate ribbon
1/4 c. choc. pieces
1 tbsp. butter
Cream butter, peanut butter and brown sugar. Beat in eggs and vanilla. Combine flour, baking powder and salt, blend into mixture. Spread into buttered 13′ by 9′ dish and bake at 350 degrees for 30 min. Glaze, mix ingredients and spread over warm cookies. Cool. Melt chocolate pieces and butter. Drizzle over cookies. Cool. Cut into bars.