Cathy's Christmas
Cookie Jar

There are plenty of cookies for everyone, don't be shy just help yourself!  And of course you may have a glass of milk.  Just get it out of the fridge but please don't spill it on the carpet.

Christmas Shortbread

  • 1/4 pound of butter (margarine won't do here)
  • 1/4 cup of sugar
  • 1 cup of flour

Mix all ingredients together (go ahead, wash your hands good and mix!)  You can either roll into a log and slice to bake, or put through a cookie press for prettier cookies.  Bake at 350 degrees until slightly golden brown.

Honeymoon Squares
(from the kitchen of my mother! and one of my favorites!!!)

Preheat over to 350 degrees - use ungreased 9 x 13 pan

  • Crust:
    Cream together
    ~ 1/2 lb. butter (again don't use margerine)
    ~ 2 Tbsp. sugar
    ~ 1 cup flour
    Bake at 350 for 5 minutes

  • Filling:
    ~ 2 well beaten eggs
    ~ 1 1/4 cup brown sugar
    ~ 2 Tbsp. flour
    ~ 1 tsp. baking powder
    ~ 1 tsp. vanilla extract
    ~ 1/2 cup coconut
    ~ 1/2 cup chopped nuts
    Pour on top of crust and bake 'til firm, about 25 minutes

  • Icing:
    ~ 2 cups sifted powdered sugar
    ~ 1/2 cup orange juice
    ~ 1 Tbsp. melted butter
    ~ 1 Tbsp. orange rind
    Cook in double boiled for 10 minutes, beat until cool and spread on top of previous mixtures.

    Cool and cut into squares

Mexican Biscochitas
(from the kitchen of Cindy Johosky ~
Cindy's husband, Tom is a Missionary in Mexico so you know this is an authentic Mexican recipe)

Preheat over to 350 degrees

  • 3 cups all purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup vegetable shortening
  • 1 egg
  • 1 Tbsp. anise seed
  • 1/4 cup brandy or brandy extract
    (you can also use vanilla extract)
  • 1 tsp.ground cinnamon

In medium bowl, combine flour, baking powder and salt.  Set aside.

In a large bowl, combine 3/4 c. sugar, shortening, egg and anise seed.  Beat at medium speed of electric mixer until light and fluppy.  Gradually add flour mixture, alternating with the brandy extract, beating at low speed until soft dough forms.

On a lightly floured surface, roll dough to 1/4" to 1/2" thickness.  Using a 2 1/2" flower shaped or round cookie cutter, cut dough into shapes.  Place 2" apart on ungreased cookie sheets and set aside.

In a small bowl combine the remaining 1/4 cup sugar and the cinnamon.  Sprinkle cookies evenly with sugar/cinnamon mixture.  Bake 9 to 11 minutes or until golden brown.
Yield: about 4 dozen cookies

Cool completely before storing

Apricot Bars
(from the kitchen of my paternal grandmother)

Preheat over to 350 degrees - grease a 9 x 13 pan

Mix together:
~ 1 1/2 cups flour
~ 1 tsp. baking powder
~ 1 cup brown sugar
~ 1 1/2 cups quick-cooking rolled oats

Cut in 3/4 cup of butter
Pat 2/3 of mixture into pan (pat HARD ... they cut better)
Spread 1 cup of apricot jam on top of patted crumb mixture.
Sprinkle remaing crumb mixture on top of jam.
Bake at 350 degrees about 35 minutes.

Let cool and cut into bars

Lemon Squares
(from the kitchen of my sister, Vicki)

  • Cream together and press into 8" square pan:
    ~ 1/2 cup butter
    ~ 1 cup flour
    ~ 1/4 cup powdered sugar
    Bake at 350 degrees for 10 minutes

  • Beat together:
    ~ 2 eggs
    ~ 2 Tbsp. lemon juice
    ~ 1 cup sugar
    ~ 1 tsp. baking powder
    ~ grated rind of 1 lemon
    Spread over first mixture and continue baking 25 minutes.

  • Mix together:
    ~ 1 cup powered sugar
    ~ 1 tsp. vanilla
    ~ 2 Tbsp. melted butter
    ~ cream or lemon juice (as needed for spreading) Spread over previous mixture
Cool and cut into squares

O'Henry Bars
(this is a favorite of my family and yes it does taste like the candy bar, O'Henry)

  • 6 cups of Special K cereal
  • 1 cup of sugar
  • 1 cup of white Karo syrup
  • 1 cup of peanut butter (I prefer the crunchy)
  • 1 small package chocolate chips
  • 1 small package butterscotch chips

Bring the sugar and syrup to a boil.  Add the peanut butter and cereal.  Pat into a large greased cookie sheet (one with edges) or use a 9 x 13 pan.

Melt the chocolate and butterscotch chips together - use a double boiler to keep from burning.  Spread the melted chips over the cereal mixture.

Cool and cut into squares

Pfferneuse
A Traditional German Christmas Cookie

  • 2 cups brown sugar
  • 2 cups white sugar
  • 1 cup shortening, margarine or butter
  • 1 can condensed milk
  • 2 eggs
  • 1 tsp. vanilla extract
  • 3 tsp. baking powder
  • 3-5 cups flour
  • 1/2 to 1 tsp.Allspice or 1/4 teaspoon of each:
    • cloves
    • nutmeg
    • mace
    • ginger
    • cinnamon
  • 1 tsp. anise.

Mix the brown sugar, white sugar, shortening and condensed milk thoroughly.  Use a heavy wooden spoon or your hands as the dough is always very thick and stiff.

Beat the 2 eggs slightly and add.

Add all of the spices, vanilla and baking powder.

Add 3 cups flour and mix thoroughly. Continue adding more flour until dough is stiff.  Usually one more cup will do but, practice makes perfect.  It's best to start with three and add at least one more as the dough is worked.

Make long rolls on a cookie sheet about 1/2 in thick.  Slice into disks about 1/4 inch thick.  Be careful that the disks remain standing on edge and do not fall over and that there is adequate space between them so they will cook evenly.  They will expand sideways but if they touch, they will break apart later.  If they fall over, you'll have a bunch of tiny pancakes so try and not let that happen.

Cover with wax paper or damp towel and put into refrigerator for half day or over night.

Bake for approximately 10 minutes at 375 degrees F.

Carmel Turtle Brownies
(a brownie version of the candy Turtles)

  • 14 ounces caramels
  • 1 (12 fluid oz) can evaporated milk
  • 1 package chocolate cake mix
  • 6 Tbsp butter, melted
  • 1 cup semisweet chocolate chips
  • 1/4 pound whole pecans

Preheat oven to 350 degrees F.  Grease a 9x13 inch pan.  Set aside.

Unwrap caramels and place in saucepan with 2 Tbsp evaporated milk.  Melt over medium to low heat, stirring constantly.

In a mixing bowl, combine the remaining evaporated milk, dry cake mix, and melted butter.  Stir until well blended.

Spread half the mixture in prepared pan.  Bake for 10 minutes.

Remove brownies from oven.  Sprinkle chocolate chips and drizzle melted caramels over the top.  Drop remaining cake mixture by teaspoonfuls over all.

Return to oven for 20 minutes.

Garnish with whole pecans.

 

 

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