Sugar Cookies

Today's Christmas cookie recipe is not an heirloom. It's just a sugar cookie recipe that I found online. Rather than just make plain old sugar cookies though, I added a twist. And then some.

The recipe was pretty straightforward. Almost boring. Cream butter and sugar. Add eggs. Then vanilla. But wait. I substituted peppermint extract for the vanilla, and also added some green food coloring. Back to the recipe. Then the salt and flour. Chill dough for an hour.

I selected the Christmas tree template for my cookie press and dug out all the different sprinkles we have in the cupboard. Not just Christmas trees, but decorated Christmas trees.

And then everything changed. I was struggling with the cookie press, so Susie stepped up to the plate. Then we found that the trees were too small to decorate beyond simple sprinkles. And then the cookie press broke. Riggin' friggin' cheap plastic. Well, we got a bunch of cookies made. And Susie is checking on a new cookie press tomorrow. A metal one. The remainder of the dough is wrapped tightly in the refrigerator.

And, by the way, the cookies are quite tasty.


Bon appétit!

Jelly Balls

Also called Thumbprints. More so than they are called Jelly Balls. In fact, my mom is the one who called them Jelly Balls. Since it is her recipe, I will call them Jelly Balls as well.

Cream butter and sugar. Then add, in succession, egg yolks, salt and flour. That's it. Then comes the tedious part. Form one-inch balls and flatten them slightly. These cookies don't spread out so I manage to fit 20 on each cookie sheet. Press a thumb into the center of each to create a small crater. Place a small amount of jam (I use raspberry or blackberry) into the crater. Bake for 20 minutes. That's all there is to it. And they are so tasty!

Bon appétit!

Nana's Oatmeal Cookies

Back on the Christmas Cookie production line. Nana's Oatmeal Cookies were always one of my favorites. If I had to pick just one cookie, this would be the one. The recipe comes from my paternal great-grandmother from the 19th century. The real allure of this cookie lies in the frosting.

I never had the cookies that Nana made. She was too old by that time. But her daughter-in-law, my grandmother, made them every year. She would mix the dough, form it into rolls wrapped in waxed paper and chill them. She would then slice the cookies from the chilled rolls and bake them. I did away with the rolls and the chilling and the slicing. I mix up the dough, form it into one-inch balls and gently flatten them with my hand. So much simpler! And, I triple the recipe. I even had to buy an extra large mixing bowl just for this amount of this recipe.

Tripling the cookie recipe means sextupling (Is that even a word?) the frosting recipe. I have written of this frosting before. A mixture of powdered sugar, butter, cinnamon and coffee. I make so much because I like to have some extra. I love peanut butter and frosting sandwiches.

Bon appétit!

Potato Latkes

I bought yet another new cookbook. Joan Nathan's Jewish Holiday Cookbook. I had my eye on latkes. I found them in the chapter devoted to Hanukkah. They looked pretty easy to make, especially when I read that a food processor with a grater attachment would work. Instead of grating potatoes and onions by hand. My knuckles would be spared.

I grated a medium onion and three russet potatoes in a jiffy. At this point I should have squeezed any excess liquid from the mixture. But alas... I added a couple eggs and some flour. Salt and pepper to taste. And that was it!

I then heated about an inch of vegetable oil in a pan on the stove. As I grabbed a small handful of the mixture, I squeezed liquid from it and formed a patty. I gently laid them in the oil and let them cook for a couple minutes, until golden brown. The latkes were then turned and cooked on the other side.

They were drained on paper towels and then served with a dollop of plain yogurt. And they were absolutely delicious. Really really tasty. I was very pleased with the way they turned out. Crispy on the outside and tender on the inside. Next time, and there will be a next time, I will squeeze out the liquid from the grated potatoes and onion before adding the eggs and flour.

Bon appétit!

Chocolate Crackles

From my paternal grandmother comes the recipe for Chocolate Crackles. A powdered sugar-coated chocolate cookie. I'd tell you they are a favorite of mine, but that wouldn't be fair. All my grandmother's cookies are my favorites. As with all the Christmas cookie recipes I undertake, I double this. At least.

Chocolate is melted then mixed with brown sugar and salad oil. Eggs and vanilla are then mixed in, followed by the dry ingredients flour, baking powder and salt. The nuts, which she lists as optional, finish the dough. Nuts optional? Not in my kitchen. The dough is fairly thin so it is chilled for about an hour or until firm.

I roll the dough into one-inch balls and roll them through powdered sugar, then onto an ungreased cookie sheet. (Silpat, I do love you!) Carefully, so as to avoid them rolling around on the pan, they go into a 350° oven for 10-12 minutes.

Just a personal note: while the dough is chilling, I clean up the dishes. There really is nothing quite like warm cookies from the oven with but a mixing bowl yet to be cleaned.


Bon appétit!

Melting Moments

Today's Christmas cookie recipe is for Melting Moments. I just love these light cookies. They do melt in your mouth. As long as you're patient and don't just wolf them down. It is a challenge.

The recipe calls for flour, corn starch, confectioners sugar, butter and vanilla. I substituted lemon extract for the vanilla. Just a little twist. Beat the butter until smooth then add the lemon extract and, gradually, the dry ingredients. (They should be stirred together before adding to the butter). Here is where I encountered a problem. I doubled the recipe so I would get a yield of about 6 dozen cookies. After I was done mixing, the dough seemed pretty thin. I checked the recipe again and realized I had quadrupled the amount of butter instead of just doubling it. Ooops. So I quickly stirred another double recipe of the dry ingredients and incorporated them into the dough. Whew! So I'd end up with a dozen dozens. But who's counting? The dough is then refrigerated for an hour.

After the dough has firmed up in the refrigerator, it is formed into one-inch balls and placed on an ungreased cookie sheet. (I use a Silpat, which I absolutely love!) I have some ceramic stamps for pressing the cookies flat. I used the snowflake for this batch. I press the stamp into granulated sugar before flatting the cookies. This helps keep the dough from sticking to the stamp. Twelve minutes at 375° or until the edges start to turn golden.

It's a little difficult to make out the snowflake pattern in the picture, but who cares? They are ever so tasty!


Bon appétit!

Chinese Almond Cookies

There is a section in my recipe binder labeled "Heirlooms." This particular group of recipes sees the light of day primarily in December. Here is where the cookie recipes from my mom, both grandmothers and my great-grandmother Nana are found. I am the official holiday cookie baker in the family and I declare it officially to be Christmas Cookie season.

I am starting with Chinese Almond Cookies, one of my mom's recipes. I usually start with this recipe because they hold up well in the freezer while I get the other cookies made over the course of the month. That, and they are pretty easy to make. Sift together the dry ingredients, cut in the butter, add egg and almond extract, roll into balls and place an almond on top while pressing down gently to flatten. Then bake. I did say it was a pretty easy recipe, didn't I? I have even simplified step one a bit. Instead of sifting the dry ingredients together, I just use a wire whisk and accomplish the say thing.


Bon appétit!