Guest guest Posted December 12, 2001 Report Share Posted December 12, 2001 Yummy .. cookie time ..... *Smile* Chris (list mom) P.S. I left these recipes as is, but I never use margerine or shortening ... http://www.alittleolfactory.com ~~~~~~~~~~~~~~~~~~~~~~~ Old World And Popular Recipes For Christmas Goodies http://www.flinthills.com/~hughesp/xmasrec.htm Victorian Sugar Cookies 1 cup sugar 1 cup powdered sugar 1 cup butter 1 cup oil 2 eggs 1 tsp vanilla 1 tsp salt 1 tsp cream of tartar 1 tsp baking soda 4 1/2 cups flour Mix well. Blend all ingredients together, chill. With floured hands, shape into balls and place on cookie sheet, flatten with bottom of chilled glass dipped in sugar. Sprinkle with colored sugar. Bake 350F until edges are golden. Lebkuchen 60g (2 oz) butter 2/3 cup golden syrup 1 3/4 cups plain flour 1 teaspoon bicarbonate of soda 1/2 teaspoon ground ginger 1/2 teaspoon cardamom 1/2 teaspoon cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon cocoa 1 tablespoon milk 30g (1 oz) mixed peel 2 tablespoons plain flour, extra raspberry jam 125g (4 oz) dark chocolate Melt butter over low heat in medium-sized saucepan, add golden syrup, bring to boil, remove from heat; stand ten minutes. Add sifted dry ingredients, milk and finely chopped peel, stir with a wooden spoon until smooth, cover, stand at room temperature for 1 1/2 hours. Mixture will become thicker. Turn the mixture onto surface which has been dusted with extra flour. Knead lightly, working in only enough of this flour until the mixture loses its stickiness. Roll out to 8mm (about 1/2 in) thickness. Cut out with a heart shaped or any other cutter, about 5cm (2 in) diameter. Place on lightly greased oven trays. Using the end of a wooden spoon, gently push indentation into centre of biscuit; don't push right through. Fill with about 1/2 teaspoon of jam. Bake in moderate oven 8 to 10 minutes or until golden. Leave on trays until completely cold. Melt chocolate in top of double saucepan over simmering water. Spoon on to saucer for easier handling. Dip bases of biscuits into chocolate; smooth excess chocolate off with a knife. Place jam-side down on foil lined trays, refrigerate until chocolate is firm. Makes about 40. Spritz Cookies 2 c Sifted all-purpose flour 3/4 c Sugar 2 Egg yolks 1 c Butter 1 ts Almond extract Sift together flour and sugar onto bread board. Make a well in center and into this drop egg yolks, butter and extract. Mix into a smooth dough with finger tips. Force through cookie press onto ungreased cookie sheets in O and S shapes. Bake at 375 degrees for about 10 minutes. (Makes 8 dozen spritz) (Note: Store cookies in air-tight container. Let them sit a day to enhance the almond flavor.) Gingerbread Men 1 cup shortening 1 cup granulated sugar 1/2 teaspoon salt 1 egg 1 cup molasses 2 tablespoon vinegar 5 cups all-purpose flour 1 1/2 ts Soda 1 teaspoon ground ginger 1 teaspoon cinnamon 1 teaspoon ground cloves raisins Thoroughly cream shortening, sugar and salt. Stir in egg, molasses and vinegar. Beat well. Stir together the rest of the dry ingredients. Stir into molasses mixture. Chill about 2 hrs. On lightly floured surface roll to 1/8 thickness. Cut with cookie cutter. Place cookies 1 inch apart on greased cookie sheet. Make eyes and buttons with raisins. Bake at 375 degrees for about 6 minutes. Cool slightly and remove from sheet. Allow to finish cooling on wire racks. Store in tightly covered tin. Keeps well for 3-4 weeks. NOTE: Use a 4-in. cutter. For smaller men, reduce the baking time by a minute or more. Sneeballe (A Rottenburg Treat) Sneeballe is a treat originating in the Medieval city of Rottenburg, Germany. Bakers began taking pie scraps of all kinds, slicing them into thin strips and rolling them together into Softball size balls. Bake the strips until just brown, brush lightly with melted butter and roll in powdered sugar. You may also dip them in melted chocolate and roll them in nuts. Gluhwein (Hot Spiced Wine) 1 Bottle Red Wine (Preferrably German) 2 Cloves 2 Cinnamon Sticks 1/2 Cup Sugar 1 Orange (Thin Sliced) 1 Lemon (Thin Sliced) 1 Small Box Raisins (Optional) 4 oz. Rum (Make Sure It's Good Rum) Combine wine, cloves, cinnamon sticks, and sugar, and bring to a boil. Lower heat and add fruit and rum. Simmer 1 hour, strain, and serve. Pfeffernuesse 4 cups all-purpose flour 1/2 cup granulated sugar 1 1/4 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 3/4 cup light molasses 1/2 cup butter or margarine 2 beaten eggs Sifted powdered sugar Combine flour, sugar , baking soda, spices, and a dash of pepper. In a saucepan combine molasses and butter. Heat and stir molasses mixture until the butter melts. Cool to room temperature. Stir in eggs. Add dry ingredients to molasses mixture and mix well. Cover and chill overnight. Grease a cookie sheet. Shape the dough into 1 inch balls. Place balls on a greased cookie sheet. Bake in a 350 degree oven for 12 to 14 minutes. Cool on a wire rack. Roll in powdered sugar. (Makes about 5 dozen) Berliner Kranser 1 cup butter or margarine 1/2 cup sifted powdered sugar 1 hard cooked egg yolk, sieved 1 raw egg yolk 1 teaspoon vanilla 2 1/4 cups all-purpose flour 1 slightly beaten egg white 1/3 cup (14) sugar cubes, crushed Beat butter for 30 seconds. Add powdered sugar and beat until fluffy. Beat in egg yolks and vanilla. Stir in flour. Cover and chill one hour. Work with a small amount of dough at a time, keeping the rest chilled until needed. Using about one tablespoon of dough for each cookie, roll into six inch ropes. Shape each rope into a wreath, overlapping (form a cross) about 1 inch from the ends. Brush with egg white. Sprinkle with crushed sugar cubes. Place on an ungreased cookie sheet. Bake in a 325 degree oven for 15 - 17 minutes or until golden. Cool about one minute before removing to a wire rack. (Makes about 3 dozen) Ginger Krinkles 2 1/4 cups all-purpose flour 2 tablespoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 teaspoon ground ginger 1 cup packed brown sugar (packed) 3/4 cup shortening 1/4 cup molasses 1 egg Stir together the first five ingredients and 1/4 teaspoon salt. Combine the remaining ingredients and beat well. Add dry ingredients to beaten mixture and beat well. Form 1 inch balls. Roll in granulated sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree oven for about 10 minutes. (makes about 4 dozen) Christmas Stollen 1/2 cup raisins 1/2 cup mixed candied fruit, chopped 2 tablespoon brandy 3 1/2 cups all-purpose flour 3/4 cup granulated sugar 3/4 cup ground almonds 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cardamon 1/4 teaspoon ground nutmeg 1/2 cup butter or margarine 1 cup cottage cheese 2 eggs, slightly beaten 1/2 teaspoon vanilla extract 1/2 cup finely chopped walnuts 2 tablespoon melted butter 1 1/2 cups powdered sugar 2 tablespoons milk whole candied cherries whole almonds Combine first three ingredients and let stand at room temperature for 1 hour. Combine next 8 ingredients. Cut in butter with food processor or mixer until mixture resembles coarse meal. Process cottage cheese in food processor or blender until smooth. Add cottage cheese, eggs, vanilla, raisin mixture, and walnuts to dry ingredients. Stir until moistened. Shape dough into big ball. Turn dough out on floured surface and knead until smooth (2 minutes), adding more flour if necessary. Roll dough to form oval about 12 x 8 1/2-inches. Brush dough with 1 tablespoon melted butter. Fold long side of dough over to within about 1 1/2 inches of the opposite side. Place on parchment-paper-lined baking sheet. Bake at 350 degees for about 45 minutes or until lightly browned. Brush with remaining melted butter. Transfer stollen to wire rack to cool. Combine powdered sugar and milk. Stir until smooth. Drizzle over cooled bread. Garnish with candied cherries and almonds. (Makes 1 loaf) ---------- [DEFAULT] BASEURL=http://www.flinthills.com/~hughesp/xmasrec.htm [internetShortcut] URL=http://www.flinthills.com/~hughesp/xmasrec.htm Modified=10C239C6B582C101CA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2001 Report Share Posted December 12, 2001 Sounds yummy! Do you have any low sugar/sugar free recipes? Or is that an oxymoron when it comes to cookies -- Chris Ziegler <chrisziggy1 Tue, 11 Dec 2001 19:39:30 -0700 Christmas Recipes Yummy .. cookie time ..... *Smile* Chris (list mom) P.S. I left these recipes as is, but I never use margerine or shortening ... http://www.alittleolfactory.com ~~~~~~~~~~~~~~~~~~~~~~~ Old World And Popular Recipes For Christmas Goodies http://www.flinthills.com/~hughesp/xmasrec.htm Victorian Sugar Cookies 1 cup sugar 1 cup powdered sugar 1 cup butter 1 cup oil 2 eggs 1 tsp vanilla 1 tsp salt 1 tsp cream of tartar 1 tsp baking soda 4 1/2 cups flour Mix well. Blend all ingredients together, chill. With floured hands, shape into balls and place on cookie sheet, flatten with bottom of chilled glass dipped in sugar. Sprinkle with colored sugar. Bake 350F until edges are golden. Lebkuchen 60g (2 oz) butter 2/3 cup golden syrup 1 3/4 cups plain flour 1 teaspoon bicarbonate of soda 1/2 teaspoon ground ginger 1/2 teaspoon cardamom 1/2 teaspoon cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon cocoa 1 tablespoon milk 30g (1 oz) mixed peel 2 tablespoons plain flour, extra raspberry jam 125g (4 oz) dark chocolate Melt butter over low heat in medium-sized saucepan, add golden syrup, bring to boil, remove from heat; stand ten minutes. Add sifted dry ingredients, milk and finely chopped peel, stir with a wooden spoon until smooth, cover, stand at room temperature for 1 1/2 hours. Mixture will become thicker. Turn the mixture onto surface which has been dusted with extra flour. Knead lightly, working in only enough of this flour until the mixture loses its stickiness. Roll out to 8mm (about 1/2 in) thickness. Cut out with a heart shaped or any other cutter, about 5cm (2 in) diameter. Place on lightly greased oven trays. Using the end of a wooden spoon, gently push indentation into centre of biscuit; don't push right through. Fill with about 1/2 teaspoon of jam. Bake in moderate oven 8 to 10 minutes or until golden. Leave on trays until completely cold. Melt chocolate in top of double saucepan over simmering water. Spoon on to saucer for easier handling. Dip bases of biscuits into chocolate; smooth excess chocolate off with a knife. Place jam-side down on foil lined trays, refrigerate until chocolate is firm. Makes about 40. Spritz Cookies 2 c Sifted all-purpose flour 3/4 c Sugar 2 Egg yolks 1 c Butter 1 ts Almond extract Sift together flour and sugar onto bread board. Make a well in center and into this drop egg yolks, butter and extract. Mix into a smooth dough with finger tips. Force through cookie press onto ungreased cookie sheets in O and S shapes. Bake at 375 degrees for about 10 minutes. (Makes 8 dozen spritz) (Note: Store cookies in air-tight container. Let them sit a day to enhance the almond flavor.) Gingerbread Men 1 cup shortening 1 cup granulated sugar 1/2 teaspoon salt 1 egg 1 cup molasses 2 tablespoon vinegar 5 cups all-purpose flour 1 1/2 ts Soda 1 teaspoon ground ginger 1 teaspoon cinnamon 1 teaspoon ground cloves raisins Thoroughly cream shortening, sugar and salt. Stir in egg, molasses and vinegar. Beat well. Stir together the rest of the dry ingredients. Stir into molasses mixture. Chill about 2 hrs. On lightly floured surface roll to 1/8 thickness. Cut with cookie cutter. Place cookies 1 inch apart on greased cookie sheet. Make eyes and buttons with raisins. Bake at 375 degrees for about 6 minutes. Cool slightly and remove from sheet. Allow to finish cooling on wire racks. Store in tightly covered tin. Keeps well for 3-4 weeks. NOTE: Use a 4-in. cutter. For smaller men, reduce the baking time by a minute or more. Sneeballe (A Rottenburg Treat) Sneeballe is a treat originating in the Medieval city of Rottenburg, Germany. Bakers began taking pie scraps of all kinds, slicing them into thin strips and rolling them together into Softball size balls. Bake the strips until just brown, brush lightly with melted butter and roll in powdered sugar. You may also dip them in melted chocolate and roll them in nuts. Gluhwein (Hot Spiced Wine) 1 Bottle Red Wine (Preferrably German) 2 Cloves 2 Cinnamon Sticks 1/2 Cup Sugar 1 Orange (Thin Sliced) 1 Lemon (Thin Sliced) 1 Small Box Raisins (Optional) 4 oz. Rum (Make Sure It's Good Rum) Combine wine, cloves, cinnamon sticks, and sugar, and bring to a boil. Lower heat and add fruit and rum. Simmer 1 hour, strain, and serve. Pfeffernuesse 4 cups all-purpose flour 1/2 cup granulated sugar 1 1/4 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 3/4 cup light molasses 1/2 cup butter or margarine 2 beaten eggs Sifted powdered sugar Combine flour, sugar , baking soda, spices, and a dash of pepper. In a saucepan combine molasses and butter. Heat and stir molasses mixture until the butter melts. Cool to room temperature. Stir in eggs. Add dry ingredients to molasses mixture and mix well. Cover and chill overnight. Grease a cookie sheet. Shape the dough into 1 inch balls. Place balls on a greased cookie sheet. Bake in a 350 degree oven for 12 to 14 minutes. Cool on a wire rack. Roll in powdered sugar. (Makes about 5 dozen) Berliner Kranser 1 cup butter or margarine 1/2 cup sifted powdered sugar 1 hard cooked egg yolk, sieved 1 raw egg yolk 1 teaspoon vanilla 2 1/4 cups all-purpose flour 1 slightly beaten egg white 1/3 cup (14) sugar cubes, crushed Beat butter for 30 seconds. Add powdered sugar and beat until fluffy. Beat in egg yolks and vanilla. Stir in flour. Cover and chill one hour. Work with a small amount of dough at a time, keeping the rest chilled until needed. Using about one tablespoon of dough for each cookie, roll into six inch ropes. Shape each rope into a wreath, overlapping (form a cross) about 1 inch from the ends. Brush with egg white. Sprinkle with crushed sugar cubes. Place on an ungreased cookie sheet. Bake in a 325 degree oven for 15 - 17 minutes or until golden. Cool about one minute before removing to a wire rack. (Makes about 3 dozen) Ginger Krinkles 2 1/4 cups all-purpose flour 2 tablespoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 teaspoon ground ginger 1 cup packed brown sugar (packed) 3/4 cup shortening 1/4 cup molasses 1 egg Stir together the first five ingredients and 1/4 teaspoon salt. Combine the remaining ingredients and beat well. Add dry ingredients to beaten mixture and beat well. Form 1 inch balls. Roll in granulated sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree oven for about 10 minutes. (makes about 4 dozen) Christmas Stollen 1/2 cup raisins 1/2 cup mixed candied fruit, chopped 2 tablespoon brandy 3 1/2 cups all-purpose flour 3/4 cup granulated sugar 3/4 cup ground almonds 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cardamon 1/4 teaspoon ground nutmeg 1/2 cup butter or margarine 1 cup cottage cheese 2 eggs, slightly beaten 1/2 teaspoon vanilla extract 1/2 cup finely chopped walnuts 2 tablespoon melted butter 1 1/2 cups powdered sugar 2 tablespoons milk whole candied cherries whole almonds Combine first three ingredients and let stand at room temperature for 1 hour. Combine next 8 ingredients. Cut in butter with food processor or mixer until mixture resembles coarse meal. Process cottage cheese in food processor or blender until smooth. Add cottage cheese, eggs, vanilla, raisin mixture, and walnuts to dry ingredients. Stir until moistened. Shape dough into big ball. Turn dough out on floured surface and knead until smooth (2 minutes), adding more flour if necessary. Roll dough to form oval about 12 x 8 1/2-inches. Brush dough with 1 tablespoon melted butter. Fold long side of dough over to within about 1 1/2 inches of the opposite side. Place on parchment-paper-lined baking sheet. Bake at 350 degees for about 45 minutes or until lightly browned. Brush with remaining melted butter. Transfer stollen to wire rack to cool. Combine powdered sugar and milk. Stir until smooth. Drizzle over cooled bread. Garnish with candied cherries and almonds. (Makes 1 loaf) ---------- [DEFAULT] BASEURL=http://www.flinthills.com/~hughesp/xmasrec.htm [internetShortcut] URL=http://www.flinthills.com/~hughesp/xmasrec.htm Modified=10C239C6B582C101CA Quote Link to comment Share on other sites More sharing options...
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