Cookies for the Holidays

When it comes to finding recipes for special occasions the fun part is trying to decide what people have or don't have. Sometimes it can be overwhelming. Most of us have the traditional cookies--those that have passed to us from mom and grandma. This year I was looking for cookies that I really want to try, but don't have a recipe for.

That is when I turn to my computer and the internet. The amount of information is gargantuan and when I start a search, I usually go to the first couple websites that "pop up". I feel the best information is there. That is what I did for this article. I typed in "christmas cookies" and linked up with www.christmas-cookies.com. A lovely site and I will definitely return for a visit. The next website was www.allrecipes.com. I have been at that website many, many times. I love the "down hominess" of their recipes. And, finally www.southernfood.about.com. This website is a new one for me. I don't live in the south, therefore, my brain stays in the north. I will definitely be looking at southern food again.

Spice Sugar Cookies: 2 cups sifted flour, less if possible; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 teaspoon cinnamon; 1/4 teaspoon allspice; 1/4 teaspoon cloves; 1/2 cup butter; 1 cup granulated sugar; 1 egg; 1 teaspoon vanilla extract; 1 tablespoon cream; extra granulated sugar, for decorating. Directions: Blend 1 cup flour, baking powder, salt, and spices. Cream butter, beat in sugar. Beat in egg, vanilla, and cream. Stir in flour, then add enough of the remaining 1 cup flour to make the dough stiff enough to roll. Wrap in plastic wrap and chill several hours. Preheat oven to 375F. Place on a lightly floured cutting board and roll to 1/8" thickness. Use floured cookie cutters to cut into shapes. Place on an ungreased baking sheet, sprinkle with granulated sugar. Bake 8 minutes. (courtesy of christmas-cookies.com)

Pistachio Christmas Ribbon Bars: 1/2 pound unsalted butter or margarine, softened; 1 cup granulated sugar ; 1 large egg; 2 cups all-purpose flour; 1/8 teaspoon salt (omit this if your pistachios are salted); 1/2-2/3 cup raspberry or strawberry jam; 2/3 cup pistachios, chopped. Directions: Preheat oven to 325 F. Combine butter, sugar and egg; beat until thoroughly blended. Stir in flour and salt. Spread one-half of dough into 9 inch square pan. Bake 10 minutes; remove from oven. Spread jam to within 1/2 inch of edge. Add pistachios to remaining dough. Drop by spoonfuls over jam to cover. Bake 35 minutes until top is golden brown; cool. Cut into squares. Note: Recipe courtesy of the California Pistachio Commission (courtesy of christmas-cookies.com)

From France: Madeleines: 2 lemons; 5 eggs; 1 cup superfine (caster) sugar; 2 cups flour; 2 teaspoons baking powder; salt; 1 cup melted butter. Directions: Preheat the oven to 450 degrees. Finely grate the zest from the lemons. Beat the eggs, with the sugar, then stir in the flour. Add the baking powder, a pinch of salt, and the lemon rind and mix well. Add the butter and stir until well blended. Butter 2 or 3 madeleine trays. Sprinkle with flour and shake out any excess. Fill each madeleine mold with the batter and leave to stand for 10 minutes. Bake for 10 minutes. Remove the trays from the oven and unmold the madeleines immediately. (courtesy of christmas-cookies.com)

Caramel Almond Wafers: Traditional cookie from the city of Bremen, Germany. Ingredients: 1/2 cup butter, softened; 1 cup sugar; 1 teaspoon vanilla; 1 egg; 1 2/3 cups all-purpose flour; 2 teaspoons baking powder; sugar; 2/3 cup whipping cream; 2 teaspoons sugar; 1 cup sliced almonds. Directions: In large bowl with an electric mixer, beat butter and the 1 cup sugar until creamy; add vanilla and egg and beat until smooth. In another bowl, stir together flour and baking powder; add to butter mixture, blending thoroughly. Wrap dough in plastic wrap and refrigerate for at least 2 hours or until next day. Preheat oven to 325F. Roll dough into 1-inch balls and place 3 inches apart on greased baking sheets. Grease bottom of a glass, dip in sugar, and flatten each ball to a thickness of about 1/4 inch. In a 2-quart pan, bring cream and the 2 teaspoons sugar to a boil; continue to boil until reduced by half. Remove from heat and stir in almonds. Spread 1 teaspoon of the almond mixture on top of each cookie. Bake in a 325° oven for 12 to 15 minutes or until golden brown. Transfer cookies to racks and let cool. Store airtight. (courtesy of christmas-cookies.com)

Lebkuchen Spice Spritz: Ingredients--2/3 cup sugar; 1 cup butter -- softened; 1 egg; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1 teaspoon nutmeg; 1/2 teaspoon allspice; 1/4 teaspoon ground cloves; 2 teaspoons vanilla; 2 1/4 cups all-purpose flour; For Glaze: 1 cup powdered sugar; 2 tablespoons milk; 1/2 teaspoon vanilla. Directions: Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, spices, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. If dough is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned. For Glaze, in small bowl stir together powdered sugar, milk, and vanilla until smooth. Drizzle or pipe over warm cookies. (courtesy of christmas-cookies.com)

Caramel Date Bars with Walnuts and Cranberries: 1 cup cranberries; 2 tablespoons PLUS 1/2 cup sugar, divided; 2-1/3 cups flour, divided; 2 cups rolled oats; 1/2 cup packed light brown sugar; 1/2 teaspoon baking soda; 1 cup butter or margarine, melted; 1-1/2 cups chopped dates; 1/3 cup chopped walnuts, toasted; 1 cup caramel ice cream topping. Directions: Preheat oven to 350 F. In small bowl, combine cranberries and 2 tablespoons sugar; set aside. In medium bowl stir together 2 cups flour, oats, 1/2 cup sugar, brown sugar, and baking soda. Stir in melted butter, blend well. Reserve 1 cup crumb mixture. Press remaining crumbs in
bottom of 9x13-inch baking pan. Bake 15 minutes. Sprinkle dates, walnuts and cranberry mixture evenly over crust. Stir together caramel topping and remaining 1/3 cup flour; drizzle over fruits and nuts. Sprinkle with reserved crumb mixture. Return to oven for 20 minutes or until lightly browned. Cool in pan on wire rack. Cut into bars. (courtesy of christmas-cookies.com)

Santa's Whiskers: 1 cup butter flavored or Golden Crisco (shortening)-- softened; 1 cup granulated sugar; 2 tablespoons milk; 1 teaspoon vanilla extract; 2-1/2 cups all-purpose flour; 3/4 cup red candied cherries -- finely chopped; 1/2 cup pecans -- finely chopped; 3/4 cup flaked coconut. Directions: In mixing bowl cream together Crisco and sugar; blend in milk and vanilla. Stir in flour, cherries and pecans. Form dough into two 8-inch rolls. Roll in flaked coconut to coat outside. Wrap in waxed paper or clear plastic wrap; chill thoroughly. Cut into 1/4-inch slices. Place on ungreased cookie sheet. Bake at 375F until edges are golden, about 12 minutes. (courtesy of christmas-cookies.com)

Orange Cranberry Drops: 1/2 cup white sugar; 1/2 cup packed brown sugar; 1/4 cup butter, softened; 1 egg; 3 tablespoons orange juice; 1/2 teaspoon orange extract; 1 teaspoon grated orange zest; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 cup dried cranberries.
Directions: Preheat oven to 375 degrees. Lightly grease cookie sheets, or line with parchment paper. In a medium bowl, cream together the white sugar, brown sugar, and butter. Stir in the egg, orange juice, orange extract, and orange zest. Sift together the flour, baking powder, baking soda, and salt; mix into the orange mixture. Stir in the dried cranberries. Drop cookie dough by heaping teaspoonfuls, 2 inches apart, on the prepared cookie sheets. Bake for 10 to 12 minutes, or until edges are starting to brown. Cool on baking sheets for 5 minutes, then remove to a wire rack to cool completely. (courtesy of allrecipes.com)

Fruitcake Cookies: Ingredients--1 cup granulated sugar; 1/2 cup shortening; 1 egg; 1 3/4 cup sifted all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon soda; 1/4 cup buttermilk; 3/4 cup chopped pecans; 1 cup candied cherries;
1 cup chopped dates; 1/2 cup mixed candied fruits and peels. Directions: Cream shortening and sugar until light. Add egg and beat until well blended. Reserving a little of the flour to toss with the fruit. Combine remaining flour with the salt and soda. Add the dry ingredients alternately with buttermilk. Toss fruits with the reserved flour. Fold in the floured fruits and chopped pecans. Drop by spoonfuls onto greased baking sheets, leaving 1 1/2 to 2 inches between cookies. Bake at 400° for 8 to 13 minutes, depending on size of cookies. Makes from 3 to 5 dozen fruit cake cookies. Store in an airtight container. (courtesy of southernfood.about.com)