Recipe of the Day Categories:
 Recipe Home
Recipe Index
Recipe Search
Appetizers
Beef
Beverage
Bread
Breakfast
Cake
Chocolate
Cookies
Fish
Fruit
Main Dish
Pasta
Pies
Pork
Poultry
Salad
Seafood
Side Dish
Soup
Vegetable
Surprise!
Father Christmas
Jose Ortiz
Buy This at Allposters.com
 
Star Biscuits with Chopped Pistachios
Photographic Print
Skowronek, Julia
Buy at AllPosters.com
Assorted Christmas Biscuits
Buy This at Allposters.com
 
The Gourmet
Cookie Book:
The Single Best
Recipe from Each
Year 1941-2009
The Christmas Tree
Giclee Print
Forbes, Elizabeth...
Buy at AllPosters.com
Father Christmas...
Buy This at Allposters.com
Merry Christmas,
Santa with Bag
Art Print
Buy at AllPosters.com
Believe
Kim Lewis
Buy This at Allposters.com
 
|
|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Christmas Cookies
Photographic Print
Clineff, Kindra
Buy at AllPosters.com
La Belle Cuisine
German Butter Cookies
(Buttergebaeck)
Saveur Archives
Saveur - One Year Subscription
6 cups flour
1 1/2 tablespoons ground cinnamon
1/4 teaspoon salt
1 pound butter, softened
2 1/4 cups sugar
3 eggs, lightly beaten
1/2 cup fruity white wine, such as Riesling
Sift flour, cinnamon and salt together into a large bowl. Beat
butter with electric mixer, then gradually add 2 cups sugar and beat until light and
fluffy. Beat in 2 eggs, one at a time, then alternately beat in the dry ingredients and
wine, about a third at a time. Dough will be very soft.
Divide the dough into 5 equal parts, flatten, wrap in plastic, and
refrigerate overnight.
Preheat oven to 350 degrees F. Roll out dough about 1/4 inch thick on a
lightly floured surface. Cut with cookie cutters, transfer to greased cookie sheets.
Scraps may be gathered, rechilled, and rolled one additional time. Brush cookies with
lightly beaten egg, sprinkle with a little of the remaining sugar. Bake in batches until
golden, about 20 minutes. Transfer cookies to a wire rack and cool completely. Decorate or
glaze as desired. Cookies taste best after sitting 1 week.
Pecan Rum Balls
Gourmet  Archives
1 cup toasted pecans
1 cup sifted flour
1/2 cup soft unsalted butter
2 tablespoons sugar
1 teaspoon dark rum
Pinch of salt
Sifted confectioner’s sugar
In food processor fitted with steel blade, process the toasted
pecans until finely chopped. In a bowl combine pecans with flour, butter, sugar, rum
and
salt. Work with hands until mixture holds together well. Roll small
portions
of dough into
balls about 1 inch in diameter. Put on ungreased
baking sheet and bake at 375
degrees F. for 18
to 20 minutes. While still warm, dust generously with sifted confectioner's sugar. Makes
about 20.
Gigi’s Bourbon Yummies
1 cup (2 sticks) butter
1 cup sugar
1 egg
3 cups sifted flour
1 tablespoon bourbon
1 cup finely chopped pecans
Cream butter and sugar. Add egg, flour and bourbon. Mix well; dough
will
be stiff. Form small balls; place on cookie sheet. Press down with fork.
Bake 12 to
15 minutes at 350 degrees F. Remove immediately. 6 dozen.
Gigi's Chocolate Almond Balls
1/2 cup (1 stick) butter
2 tablespoons brown sugar
2 tablespoons granulated sugar
1 teaspoon vanilla
1 cup flour
1/2 cup finely chopped toasted almonds
1/2 cup finely chopped semisweet chocolate
Confectioner's sugar
Cream butter in a small mixing bowl; gradually add sugars beating
until
light and fluffy. Add vanilla. Blend in flour. Fold in almonds and chocolate. Chill
for 20 to 30 minutes. Shape into 1-inch balls and place on ungreased baking sheet. Bake in
a preheated 350 degrees F. 15 minutes. Roll in sifted confectioner's sugar. Cool on wire racks.
After 10 minutes lightly sift additional confectioner's sugar over cookies. Yield: 3
dozen.
Alsatian Christmas Cookies
Larousse Treasury of Country Cooking
 
1/2 pound unsalted butter, room temperature
1 cup sugar
1 3/4 cups flour
8 ounces almonds, ground
4 1/2 ounces candied orange zest, finely minced
4 teaspoons ground cinnamon
1 egg
1/2 teaspoon rose water or lemon juice
1/2 teaspoon salt
1 egg yolk, beaten, for glazing
Sugar and ground almonds for garnish
1. In a bowl, cream the butter with the sugar. Blend until fully
integrated. Gradually beat in the flour, then add the rest of the ingredients. Mix
thoroughly.
2. Knead the dough well, then cover with a damp cloth and
refrigerate overnight.
3. Set oven at 400 degrees F. Place the chilled dough on waxed paper and
roll out to 1/4-inch thickness. Using cookie cutters or a knife, cut the
dough into various
Christmas-shaped cookies. Brush the tops with
beaten egg, and sprinkle with sugar and
ground almonds.
4. Arrange the cookies on buttered and floured baking sheets and
bake
them for 10 minutes. Yields about 60 cookies.
Apricot Walnut
Rugelach
Gourmet Archives
Dough:
2 3/4 cups flour
1/2 cup sugar
1/2 teaspoon salt
1 cup unsalted butter, softened
8 ounces cream cheese, softened
1/2 teaspoon vanilla extract
2 large egg yolks
Filling:
1/2 cup walnuts
1/4 cup sugar
1/2 teaspoon cinnamon
1 cup apricot jam
1 egg, lightly beaten, for brushing rugelach
Make the dough: In a bowl whisk together flour, sugar and
salt. In a
large bowl with electric mixer beat together butter and cream cheese until
light and fluffy and beat in vanilla and yolks. Gradually beat in flour mixture until just
combined. Transfer dough to a lightly floured surface and knead gently until flour is
incorporated and dough is smooth. Halve dough and form each piece into a disk. Wrap disks
separately in wax paper and chill 2 hours.
Make filling: In food processor pulse walnuts, sugar and
cinnamon until walnuts are chopped fine and transfer to a small bowl. In food processor
purée jam until smooth. Preheat oven to 350 degrees F. On a lightly floured surface roll out 1
dough disk into a 14-inch round. Spread half of jam over dough and sprinkle evenly with
half of walnut mixture. Using a pizza wheel or large knife cut dough into 16 wedges and,
starting at wide end, roll up each wedge, jelly-roll fashion, ending with pointed edge of
wedge. Make
16 more rugelach in same manner with remaining dough and filling.
Arrange
rugelach, pointed edges down, on lightly greased baking sheets,
2 inches apart, and brush
lightly with egg. Bake rugelach in middle of
oven until
crisp and golden, 30
to 35 minutes
and transfer to racks to
cool.
Makes 32 rugelach.
Martha's Vineyard Hermits
 
Maida Heatter's Brand-New
Book of Great Cookies
by Maida Heatter, 1995, Random House
"Recipes for hermits are very
old. They probably came with the first settlers.
Some are baked in a pan like brownies and
then cut into bars. Some are drop
cookies
like these. Whatever shape they take, they don't
get any better than
these. Delicious. Loaded with raisins and toasted pecans and flavored
with
an exotic but mild combination of spices. As soon as these come out of the
oven they
are brushed with a thin, white glaze that melts and becomes shiny
and dry. My friends Jan
Cowles and Betty and Joe Fleming say these are
the best cookies I ever made."
6 ounces (1 1/2 cups) pecans or walnuts, toasted
1 3/4 cups sifted unbleached flour
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
6 ounces (1 1/2 sticks) unsalted butter
1 packed cup light brown sugar
2 large eggs
3 tablespoons sour cream
1/4 teaspoon baking soda
5 ounces (1 cup) raisins
Adjust two racks to divide the oven into thirds and preheat oven to
350 degrees F. Line cookie sheets with baking parchment or aluminum foil, shiny side up, and set
aside. First, toast the pecans in a shallow pan in the oven for 10 to 13 minutes, stirring
once or twice, until they are very hot to the touch but not darker in color. Cool and then
break into large pieces; set aside.
Sift together the flour, cinnamon, ginger, nutmeg, cloves and salt;
set aside. In the large bowl of an electric mixer beat the butter until soft. Add the
sugar and beat until well mixed. Beat in the eggs, one at a time. In a small cup, stir the
sour cream and baking soda to mix well, then beat it into the butter mixture. Add the
sifted dry ingredients and beat on low speed only until incorporated. Remove the bowl from
the mixer. Stir in the raisins
and the nuts. Use a rounded tablespoon of the dough for
each cookie.
Place the mounds at least 2 inches apart on the lined cookie sheets. First,
place only one sheet of cookies in the oven on the lower rack. While that
first sheet of
cookies is baking, prepare the glaze.
Glaze:
3/4 cup sifted confectioner's sugar
1 tablespoon soft butter
1 1/2 tablespoons (or a bit more) cream
1 teaspoon vanilla extract
Pinch of salt
In a small bowl beat the above ingredients until smooth; the glaze
should
be the consistency of mayonnaise. Add a bit more cream if necessary.
Cover
the
glaze when you are not using it.
Each sheet of cookies should bake for 10 to 15 minutes, until lightly
browned and
until they spring back when gently pressed with a fingertip.
When the first sheet is half
baked, move it to the top rack, and reverse it back to front. At the same time, place
another sheet of cookies on the
lower rack. As soon as a sheet of cookies is baked, remove
it from the
oven and place a generous dab (maybe 1/2 teaspoon) of the glaze on top
of each
cookie. As the heat melts the glaze, use a pastry brush to spread
it over the cookie.
Then, with
a metal spatula transfer the cookies to a
rack to cool. When the glaze has
dried (it takes only a few minutes) the
cookies can be stored in an airtight container. 36
cookies.
Pecan Diamonds
 
The Lutece Cookbook
by Andre Soltner with Seymour Britchky,
1995, Alfred A. Knopf
"At Christmas time every year, we
make these diamonds for around three
weeks during the holiday period, and we serve them
with the regular petits
four
at dinner. The recipe comes from the Culinary Institute of
America,
and we follow their recipe exactly."
The Cookie Dough:
10 tablespoons (1 1/4 sticks) unsalted
butter, softened
1/2 cup plus 1 tablespoon sugar
6 tablespoons solid shortening
1 egg
1/2 teaspoon vanilla extract
3 cups all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
The Filling:
1 pound (4 sticks) unsalted butter
1 1/8 cups honey
1/2 cup sugar
1 pound (2 1/4 cups) light brown sugar
8 cups chopped pecans
1/2 cup heavy cream
The Cookie Dough:
1. In a bowl with a wooden spoon, make a paste of the butter,
sugar,
shortening, egg and vanilla extract. Sift together the flour, baking
powder, and
salt. Add them to the pate, mixing to form a smooth
dough. Wrap the dough in plastic wrap.
Refrigerate overnight.
2. The next day, divide the cold dough into 3 equal parts. (While
working with the first part, leave the other two parts in the
refrigerator.)
3. Put the first 1/3 of the dough between 2 sheets of plastic wrap,
and
roll
it out into a 5-by-12-inch rectangle, 1/8 inch thick. Remove the
top
sheet
of
plastic, and invert the dough onto a 12-by-16-inch
baking
sheet. (If
the
dough crumbles,
push it together to patch it.)
4. Preheat oven to 350 degrees F.
5. Repeat Step 3 with each of the remaining portions of the dough.
When
all the dough is on the cookie sheet, prick it all over with a
fork. Put the
cookie
sheet in the preheated oven and bake for 10
minutes. Remove
from the oven and let cool.
(Leave the oven on.)
The Filling:
6. In a large saucepan, over medium heat, combine the butter,
honey,
sugar and brown sugar. Bring to the boil, and boil for
exactly 3
minutes.
Remove
from the heat. Let cool.
7. When the filling has cooled, fold in the pecans. Then fold in
the
heavy cream. Mix well.
The Final Assembly and Baking:
8. Immediately spread the filling on the baked pastry. Return the
cookie
sheet to the oven, and bake for 35 minutes. Cool com-
pletely. Cut the
sheet of
filling-topped dough into mall diamond-
shaped cookies.
Yield: about 200 diamonds.
Featured
Archive Recipes:
Christmas Cookies, Big Boy (Emeril)
Christmas
Cookies (Frank Brigtsen)
Christmas Cookies (Maida Heatter)
Christmas Cookies,
New Orleans
Cranberry
Pistachio Biscotti
Dutch
Spice Cookies (Speculaas)
German Spice
Icebox Cookies
Gingerbread Biscotti
Gingerbread
Cookie Cutouts (Keegan & Lisa)
Gingerbread Cookies
Gingerbread,
How to Make (Laurie Colwin)
Holiday Date Nut
Cookies
Pfeffernuesse
Shortbread, Classic (Laurie Colwin)
Souvaroffs (Jam-filled Butter
Cookies)
Spice Balls
Sugar Cookies (Chef Keegan)
Christmas Cookie Collection
Holiday Central!
Index - Cookie Recipe Archives
Index - Classic German Recipes!
Index - Favorite Recipes
Daily Recipe Index
Recipe Archives Index
Recipe Search
|
