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LEISURE 10 Walworth County Sunday Sunday, December 16, 2007 Place Your Ad Today!! Make Christmas cookie-baking a family activity If you haven’t already made a couple batches of Christmas cookies, it’s time to get baking! My family has always made a big deal out of the cookie-baking thing — one year, I believe we made 17 different kinds. While that might be excessive, it’s understandable, since everybody has their favorites. So, as we used to say, “You have to make those.” “Those” were whatever was popular that year. For some, Christmas cookies are only made once a year, so they really are special. For others, it’s a time to bake more of their favorites, whether those be chocolate-chip or oatmeal-raisin. It doesn’t really matter what you make, only that you include the whole family. That’s really the fun part. Oh, and be sure to save some for Santa! Bourbon balls 1 cup vanilla wafer crumbs 1 cup confectioners sugar 1/4 cup cocoa powder 3 Tbsps. corn syrup 1/4 cup bourbon 1 cup chopped pecans cocoa powder for coating Grind the vanilla wafers in a food processor until fine crumbs. Add the sugar, 1/4 cup cocoa powder, corn syrup and bourbon; combine well. Remove from processor and stir in the pecans. Take a teaspoonful and roll into a 1-inch ball. If the mixture is a little dry and doesn’t stick together, add a bit more corn syrup. Roll the balls in cocoa to coat, and store in single layers separated with wax paper in a tightly closed container. Gingerbread cookie cutouts Makes 6 dozen cookies 1 tsp. baking soda 1 cup molasses or sorghum 1 cup butter, softened 1 cup sugar 2 tsps. ground ginger 1/2 tsp. salt 1 large egg 5 cups all-purpose flour Measure the molasses and stir in the baking soda. Set aside until pale brown and frothy. In large bowl, combine butter with sugar, ginger and salt until creamy. Beat in molasses mixture and egg. Gradually add flour On a lightly floured surface, knead dough until thoroughly mixed, kneading in remaining 1/4 cup flour if necessary. Divide dough in two; wrap half of dough with plastic wrap and set aside. On a floured surface with a floured rolling pin, roll remaining half of dough slightly thinner than 1/4 inch. With floured 3- to 4-inch assorted cookie cutters, cut dough into as many cookies as possible; reserve trimmings. Place cookies, 1/2 inch apart, on ungreased large cookie sheet. Reroll trimmings and cut out more cookies. Bake cookies 8 to 10 minutes, until edges begin to brown. Transfer cookies to wire racks to cool. Repeat with remaining dough. When cookies are cool, frost with prepared icing. Let dry completely before storing cookies between layers of waxed paper. Buttery sugar cookies Makes 4 dozen cookies Cookies: 2 cups flour 1 tsp. baking powder 1/4 tsp. salt LYNN YNN GREENE REENE LYNN’S PLACE 1/2 cup butter, softened 3/4 cup sugar 1 large egg 1 tsp. vanilla 1/2 tsp. grated orange zest 4 tsps. milk Vanilla frosting: 3 cups powdered sugar 6 Tbsp. butter, softened 2 tsps. vanilla 3 to 4 Tbsps. milk In a medium bowl, combine flour, baking powder and salt. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg. Add vanilla and orange zest. Stir in milk. Gradually add flour mixture to wet ingredients; stir just until combined and a ball forms. Refrigerate 1 to 2 hours, or until firm enough to handle. Roll dough out on a floured surface to 1/8-inch thickness. Cut with 3-inch cookie cutter. Place 1-1/2 inches apart on lightly buttered cookie sheets. Bake at 375°F for 6 to 8 minutes or until a delicate golden color. Cool completely on racks. Glaze with vanilla frosting. Vanilla frosting: In a small mixing bowl, combine sugar, butter and vanilla. Gradually add milk; beat until smooth and creamy. Chocolate-covered cherry cookies Makes 4 dozen cookies 1 cup sugar 1/2 cup butter, softened 1 egg 1-1/2 tsps. vanilla 1-1/2 cups flour 1/4 cup cocoa 1/4 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 42 maraschino cherries, well-drained 1 package (6 ounces) semi-sweet chocolate pieces 1/2 cup sweetened condensed milk 4 to 5 tsps. maraschino cherry liquid Beat sugar and butter until light and See store for details. ATVs may be hazardous to operate. fluffy. Blend in egg and vanilla. Add combined dry ingredients; mix well. Shape dough into 1 inch balls; place on ungreased cookie sheet. Indent centers; fill each with one cherry. Combine chocolate pieces and sweetened condensed milk in small saucepan; stir over low heat until smooth. Blend in enough cherry juice to make nice spreading consistency. Drop 1 teaspoon chocolate mixture over each cherry, spreading to cover cherry. Bake at 350° F for 12 minutes or until set. Chunky butter Christmas cookies Makes 5 dozen cookies 1-1/4 cups butter, softened 1 cup packed brown sugar 1/2 cup Sour Cream 1 egg 2 tsps. vanilla 1 1/2 cups flour 1 tsp. baking soda 1 tsp. salt 1 1/2 cups old fashioned or quick oats, uncooked 1 package (10 oz.) white chocolate pieces 1 cup flaked coconut 1 jar (3-1/2 oz.) macadamia nuts, coarsely chopped Beat butter and sugar until light and fluffy. Blend in sour cream, egg and vanilla. Add combined flour, baking soda and salt; mix well. Stir in remaining ingredients. Drop rounded teaspoonfuls of dough, 2 inches apart, onto ungreased cookie sheet. Bake at 375°F for 10 to 12 minutes or until edges are lightly browned. Cool 1 minute; remove to cooling rack. Coco-nut cookies Makes 6 dozen cookies 3 cups flour 1 tsp. baking soda 1 cup butter 1 1/2 cups packed brown sugar 1/2 cup sugar 2 eggs 2 Tbsps. vanilla 1 cup flaked coconut 1 cup chopped nuts In a medium bowl, stir together the flour and baking soda. Set aside. In a large mixing bowl, beat butter for Gift Certificates 30 seconds. Add sugars; beat until fluffy. Beat in eggs and vanilla. Add the flour mixture; beat until well-combined. Stir in the coconut and chopped nuts. Shape dough into three 7-inch rolls. Wrap each roll in waxed paper or clear plastic wrap and chill several hours or until firm enough to slice. Taking one roll from the refrigerator at a time, unwrap roll and cut into 1/4 inch slices using a thin-bladed knife. (Rotate the roll as you slice to avoid flattening one side.) Place on ungreased cookie sheets. Bake at 375°F for 8 to 10 minutes or until cookies are lightly browned. Chocolate clusters Makes 5 dozen cookies Cookies: 1 cup granulated sugar 1/2 cup butter, softened 1 large egg 1/4 cup (2 oz.) unsweetened chocolate, melted, cooled 1/3 cup buttermilk 1 tsp. pure vanilla extract 1 3/4 cups flour 1/2 tsp. baking soda 1/2 tsp. salt 1 cup coarsely chopped macadamia nuts or hazelnuts Chocolate frosting: 2 oz. unsweetened chocolate 2 Tbsps. butter 3 Tbsps. buttermilk 2 cups powdered sugar Preheat oven to 400°F. In a mixing bowl with electric beaters, cream together sugar, butter and egg. Mix in cooled chocolate, buttermilk and vanilla until blended. Combine flour, baking soda, salt and nuts in a separate bowl; add to chocolate mixture. Drop rounded teaspoonfuls about 1 inch apart onto buttered baking sheets. Bake for 8 to 10 minutes or until almost no imprint remains when cookie is touched lightly in center. Remove at once from baking sheet to wire rack to cool. Chocolate frosting: Melt chocolate and butter together over low heat or in the microwave. Stir in buttermilk and powdered sugar until smooth. Frost cookies. Lynn Greene is senior editor for Community Shoppers Inc., which publishes Walworth County Sunday. Contact her at lgreene@ communityshoppers.com. 64968
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