* Exported from MasterCook *
BH&G Uppakrakakor
Recipe By : BH&G Homemade Cookies Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup butter or margarine -- softened
3/4 cup sifted powdered sugar
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 cup cornstarch
1 egg -- slightly beaten
1/2 cup almonds -- finely chopped
2 teaspoons granulated sugar
Cream butter, powdered sugar and vanilla. Stir flour with cornstarch;
add to creamed mixture. Blend well. Cover; chill 30 minutes. Divide
dough in fourths. Keep remaining chilled until ready to use. On floured
surface, roll each portion to 1/8" thickness; cut into 2" rounds with
cookie cutter. Cut each round in half, slightly off center. Stack smaller
part atop larger part, cut sides together. Place on ungreased cookie sheet.
Brush with egg; sprinkle with nuts and granulated sugar. Bake at 350F until
golden, about 10 minutes. Makes 4 1/2 dozen.
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* Exported from MasterCook *
BH&G Yuletide Drops
Recipe By : BH&G Homemade Cookies Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 cup butter or margarine -- softened
1 cup sugar
2 eggs
1/4 cup sour cream
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 cup quick-cooking oats
1 cup chopped pecans
1 cup pitted dates -- finely chopped
1/2 cup raisins
1/2 cup candied cherries -- chopped
candied cherries -- halved for garnish
Cream together butter, sugar and eggs until fluffy; blend in sour cream.
Stir together flour, baking soda, cinnamon, salt and cloves; stir into
creamed mixture. Stir in oats, chopped pecans, chopped dates, raisins and
chopped candied cherries. Drop rounded teaspoonfuls 2" apart on lightly
greased cookie sheet. Top each cookie with a candied cherry half. Bake
at 350F for 10 to 12 minutes. Remove cookies from pan; cool on rack.
Makes 5 dozen.
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* Exported from MasterCook *
Carol's Christmas Wreath Cookies
Recipe By : Helping Hands Cookbook -- Pal-Mac HS, NY
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup butter -- softened
1 1/3 cups granulated sugar
4 eggs -- separated
1 teaspoon vanilla
1 teaspoon almond extract
6 cups flour
1 1/2 cups chopped walnuts
1 cup strawberry jam
With electric mixer at medium speed, beat butter until creamy; beat in
sugar, egg yolks, extracts, then flour (sifted with salt). Form into
balls, using about 1 teaspoon of dough for each. Dip in slightly beaten
egg whites, then roll lightly in nuts. Arrange cookies on greased cookie
sheets. With fingertip, make a depression in the center of each. Bake at
325F for 15 to 20 minutes. Then remove to wire rack and fill centers with
small amount of jam. Store tightly covered. Makes about 7 dozen cookies.
Recipe Source: Carol Campbell
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NOTES : If freezing cookies, do not fill with the jam. Do this after
cookies are removed from the freezer.
* Exported from MasterCook *
Toni's New Year's Cookies
Recipe By : The Best in Cooking (Hermon, NY) Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 3/4 cups sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 pound butter
3/4 cup water
6 1/2 cups flour -- sifted
caraway seeds -- to taste
colored sugar sprinkles -- for decorating
Combine all ingredients. Chill in refrigerator; then roll to 1/8" thick
on floured board. Add caraway seeds to taste and colored sugar sprinkles
for decorations. Bake at 375F for 10 minutes. Makes about 130 cookies.
Recipe Source: Toni Lewis
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