Hello dear friends in blogland,
Tuesday tea...how about some Christmas cookies? It's that time of year again and you may be going to a cookie exchange or church gatherings or just baking cookies for gifts (or for yourself!) Cookies are my favorite treat. Since we're on a vintage theme, how about some traditional cookies and cookies I remember from my childhood. I think of them as "oldies but goodies". After all, some things just don't need improving. :-) Let's get baking!
Enjoy your day!
Pictures and Recipes from: BHG.COM
BUTTER COOKIES
Ingredients:1 cup butter, softened
1-1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour
1-1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour
Directions:1. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator for 30 to 60 minutes or until dough is easy to handle.
2. Preheat oven to 300F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60 cookies.
3. Tip: For a colorful platter of cookies, roll the dough balls in different colored sugars instead of the white granulated sugar.
To store:
Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.2. Preheat oven to 300F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60 cookies.
3. Tip: For a colorful platter of cookies, roll the dough balls in different colored sugars instead of the white granulated sugar.
To store:
COCONUT MACAROONS
Ingredients:4 egg whites
1 tsp. vanilla
1/4 tsp. cream of tartar
1/8 tsp. salt
1-1/3 cups sugar
1 14-oz. pkg. flaked coconut
Directions:1. Preheat oven to 325F. Line two large cookie sheets with parchment paper. In
large mixing bowl beat egg whites, vanilla, cream of tartar, and salt with electric
mixer on high speed until soft peaks form (tips curl). Add sugar, 1 tablespoon at a
time, beating until stiff peaks form (tips stand straight). Fold in coconut.
2. Using an ice cream scoop with 2-inch bowl (or scant 1/4-cup measure), drop coconut mixture in mounds on prepared cookie sheets. Place on separate racks in oven. Bake 20 minutes. Turn off oven; let cookies dry in oven 30 minutes. Transfer to wire rack to cool. Makes 28 cookies.
3. For small cookies drop dough by teaspoons. Bake 20 to 25 minutes. Let stand and cool as above.
Makes 60 cookies.
To store:Store in airtight container in single layer at room temperature up to 3 days. Freeze up to 3 months.
BUTTER MINT COOKIES
Ingredients:1 cup butter, softened
3/4 cup finely crushed butter mints (about 1 cup mints)
1/4 cup powdered sugar
1 tablespoon water
1 teaspoon vanilla
2 cups all-purpose flour
Directions:1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1/4 cup of the crushed mints and the powdered sugar. Beat until combined, scraping side of bowl occasionally. Beat in the water and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. If necessary, cover and chill about 1 hour or until dough is easy to handle.
2. Preheat oven to 325 degrees F. Shape dough into 1-inch balls. Place 1 inch apart on an ungreased cookie sheet. Bake in the preheated oven about 15 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack.
3. Place the remaining crushed mints in a plastic bag. Add warm cookies, a few at a time, shaking gently to coat. Cool completely on wire rack.
Makes about 36 cookies.
To Store:Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
PEANUT BUTTER KISSES
Ingredients:1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1/8 teaspoon baking soda
1 egg
2 tablespoons milk
1 teaspoon vanilla
1-3/4 cups all-purpose flour
1/4 cup granulated sugar
Milk chocolate kisses
Directions:1. Preheat oven to 350 degrees F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
2. Shape dough into 1-inch balls. Roll balls in the 1/4 cup granulated sugar. Place 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are firm and bottoms are lightly browned. Immediately press a chocolate kiss into each cookie's center. Transfer to a wire rack and let cool.
Makes 54.
To store:Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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