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Chocolate or Santa’s Whiskers Pinwheels Peanut Butter-and-Jelly Cookies Makes 20 to 25 cookies Bake them like cookies. Eat them like candies. Created by a true westerner, Mrs. Joseph J. Wallace, high in her Rocky Mountain home near Whitehall, Montana. 1/2 cup soft butter 3/4 cup sifted confectioners’ sugar 1 Tbs. vanilla Food coloring, if desired 1-1/2 cups all-purpose flour 1/8 tsp. salt Heat oven to 350 degrees F. Mix butter, sugar, vanilla, and food coloring thoroughly. Blend in flour and salt. If dough is dry, add 1 to 2 tsp. cream. Wrap level tablespoon dough around filling (a candied or well-drained maraschino cherry, pitted date, nut, or chocolate pieces). Place 1-inch apart on ungreased baking sheet. Bake 12 to 15 minutes. Cool. Dip tops of cookies in icing. Decorate. Chocolate Dough: Omit food coloring; blend in 1 sq. unsweetened chocolate (1 oz.) melted. Penuche Dough: Use 1/2 cup brown sugar (packed) in place of confectioners’ sugar. Omit food coloring. Icing: Mix 1 cup sifted confectioners’ sugar, 2 Tbsp. cream, 1 tsp. vanilla, and food coloring, if desired. Chocolate Icing: Add 1 sq. (1 oz.) melted unsweetened chocolate, and 1/4 cup cream. Submitted by Rosemary Fifield, Betty Crocker Cookbook, (1961) Makes 16 bars A lemon-y, creamy, and slightly crunchy cookie all in one! This recipe doubles easily, (and is recommended.) A nice break from all the chocolate offerings. 5 Tbs. butter or margarine, softened 1/3 cup brown sugar 1 cup sifted all-purpose flour 1/4 cup chopped nuts 8 oz. cream cheese, softened 1/2 cup granulated sugar 1 egg 2 Tbs. milk 2 Tbs. lemon juice 1/2 tsp. vanilla Preheat oven to 350 degrees F. In a bowl, cream butter or margarine and brown sugar. Add flour and chopped nuts. Reserve one cup of this mixture for topping, and press the remaining amount into the bottom of an 8x8-inch pan. Bake 12 to 15 minutes. Meanwhile, in a bowl, beat cream cheese and sugar. Add egg, milk, lemon juice, and vanilla. Beat well. Pour into baked crust. Sprinkle with reserved topping. Bake 25 minutes. Chill well. Cut on the diagonal to create diamond-shaped cookies. — Submitted by Paula Gray Chocolate or Santa’s Whiskers Pinwheels Makes about 8 dozen cookies Allow enough time for the dough to chill overnight. 1-1/2 cups powdered sugar 1-1/4 cups margarine or butter, softened 1 egg 3 cups all-purpose flour 1/4 tsp. salt 1/4 cup cocoa 1-1/2 cups finely chopped pecans In a large bowl, mix powdered sugar, margarine or butter, and egg. Mix in flour and salt. Divide dough into halves. Add cocoa to one half of dough. Wrap dough and chill one hour. On a lightly floured surface, roll plain dough half into a 16x9-inch rectangle. Roll chocolate dough the same size, and place on top of the plain dough. Roll doughs to 3/16-inch thickness. Roll up tightly beginning at the wide side. Roll dough in pecans, wrap and refrigerate at least 8 hours. Preheat oven to 400 degrees F. Cut rolls into 1/8-inch slices and place 1-inch apart on an ungreased cookie sheet. Bake until set, about 8 minutes. Immediately remove from cookie sheet and cool. Santa’s Whiskers: Instead of cocoa, add red food coloring to one half of dough, so that pinwheel will be pink and white. The pecans become the "whiskers." —Betty Crocker’s Cookbook Makes about 5 dozen This is a delicious sugar cookie that I have made for years. I like to add green food coloring and cut out cookies using my collection of tree-shaped cutters. 1-1/4 cups sifted confectioners’ sugar 1 cup butter 1 egg 1 tsp. vanilla 1/2 tsp. almond flavoring 2-1/2 cups sifted all-purpose flour 1 tsp. baking soda 1 tsp. cream of tartar Sugar for sprinkling In a large bowl, mix sugar and butter. Add egg and flavorings and mix thoroughly. Sift dry ingredients together and stir in. Divide dough in half, and wrap in plastic. Chill at least two hours. Heat oven to 325 degrees F. Divide dough in half, and roll out on a lightly floured pastry cloth to 3/16-inch thickness. (Roll very thin for crisp cookies.) Cut as many cookies from each rolling as possible. Sprinkle with sugar. Place on a lightly greased cookie sheet and bake 7 to 8 minutes until delicately golden. Submitted by Barbara Kulzyck Makes 48 cookies 1/2 cup butter or margarine, softened 1/2 cup packed brown sugar 1/4 cup sugar 1 egg 1-1/2 tsp. vanilla 1-1/4 cups all-purpose flour 1/2 tsp. baking soda 6 - 1.45 oz. bars milk chocolate, broken into small pieces Preheat oven to 375 degrees F. In a large bowl, cream butter and sugars. Add egg and vanilla. Beat for 1 minute until well mixed. In another bowl, combine flour and baking soda. Pour half the flour mixture into the wet ingredients. Mix well, then add remaining flour and mix to combine. Add chocolate pieces and mix again. Drop dough by teaspoonfuls, about two inches apart, onto cookie sheet. Bake 8 to 10 minutes, until cookies are golden brown. Cool cookies on a rack. — Submitted by Alison Hopkins. Better Homes and Gardens Step-By-Step Kid's Cook Book Makes about 48 2-1/4 cups flour 1 cup brown sugar, packed 3/4 cup shortening or cooking oil 1/4 cup molasses 1 egg 1 tsp. baking soda 1 tsp. ground ginger 1 tsp. ground cinnamon 1/2 tsp. ground cloves 1/4 cup sugar Preheat oven to 375 degrees F. In a large bowl place about half of flour. Add the brown sugar, oil or shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves. Beat with an electric mixer on medium to high speed until thoroughly combined, scraping sides of bowl occasionally. Then beat or stir in the remaining flour. Shape the dough into 1-inch balls. Roll the balls in sugar to coat. Place 2 inches apart on ungreased cookie sheet. Bake in 375 degrees oven for 8 to 10 minutes or until edges are set and tops are crackled. Cool on cookie sheet for 1 minute. Remove cookies from the cookie sheet and cool on wire rack. —Submitted by Lisa Kendall 1/2 cup margarine or butter 1-1/2 cups graham cracker crumbs 1 (14 oz.) can sweetened condensed milk (not evaporated milk) 1 (6 oz.) pkg. semi-sweet chocolate morsels 1-1/3 cups flaked coconut 1 cup chopped nuts Preheat oven to 350 degrees F. (325 degrees for glass dish) In a 13 x 9-inch baking pan, melt margarine or butter in oven. Sprinkle cracker crumbs over margarine; mix together and press into pan. Pour sweetened condensed milk evenly over crumbs. Top evenly with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting. Store loosely covered at room temperature. —Submitted by Holly Taylor Peanut Butter-and-Jelly Cookies Makes 24 1/2 cup packed brown sugar 1/4 cup creamy peanut butter 3 Tbs. butter or stick margarine, softened 1 large egg 2 tsp. vanilla extract 1-1/3 cups all-purpose flour 2 Tbs. cornstarch 1/2 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt To roll cookies in: 1/4 cup granulated sugar To fill cookies with: In a large bowl, beat brown sugar, peanut butter, and butter or margarine at medium speed until well blended. Add egg and vanilla; beat well. In a separate
medium-sized bowl, whisk together flour, cornstarch, baking powder,
baking soda, and salt. Add flour mixture to sugar mixture; beat
well. Cover; freeze 30 minutes until firm. —Submitted by Mary Choate About 4 dozen The holiday cookie tray is incomplete without these. 1 cup margarine or butter, softened 1/2 cup powdered sugar 1 tsp. vanilla 2-1/4 cups all-purpose or whole wheat flour 1/4 tsp. salt 3/4 cups finely chopped nuts Powdered sugar Heat oven to 400 degrees F. Mix margarine, 1/2 cup powdered sugar and the vanilla. Mix in flour, salt and nuts until dough holds together. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake until set but not brown, 10 to 12 minutes. Roll in powdered sugar while cookies are still warm. Let cookies cool. Roll in powdered sugar again. —Betty Crocker’s Cookbook Makes about 3 dozen These large, crinkly-topped sugar cookies are probably German in origin. The name may be a corruption of the word Schneckennudlen, which translates roughly as "crinkly noodles." 2 cups all-purpose flour 2 tsp. cream of tartar 1 tsp. baking soda 1/4 tsp. salt 1/2 lb. (2 sticks) unsalted butter, softened 1-1/2 cups sugar 2 large eggs 1/2 cup sugar 4 tsp. ground cinnamon Preheat the oven to 350 degrees F. Grease cookie sheets. In a bowl, sift together flour, cream of tartar, baking soda, and salt. Set aside. In a large bowl cream butter and sugar until fluffy. Add eggs and beat until well combined. Stir the flour mixture into the butter mixture until well blended and smooth. Pull off pieces of the dough and roll between your palms to form generous 1-1/4-inch balls. Roll in a mixture of sugar and ground cinnamon. Space about 3 inches apart on the cookie sheets. Bake one sheet at a time, until the cookies are light golden brown at the edges, 8 to 11 minutes. Remove the sheet to a rack and let stand until the cookies firm slightly. Transfer the cookies to racks to cool completely. Let the cookie sheets cool between batches or the cookies will spread too much. —Joy of Cooking, by Rombauer, Becker, and Becker About 6 dozen 1/2 cup packed brown sugar 1/2 cup shortening 1/2 cup margarine or butter, softened 2 egg yolks 1 tsp. vanilla 2 cups all-purpose or whole wheat flour 1/2 tsp. salt 1-1/2 cups finely chopped nuts 2 egg whites Jelly or fruit preserves Heat oven to 350 degrees . In a large bowl, mix brown sugar, shortening, margarine, egg yolks, and vanilla. Mix in flour and salt until dough holds together. Shape dough into 1-inch balls. Beat egg whites slightly. Dip each ball into egg white; then roll in nuts. Place about 1 inch apart on ungreased cookie sheet. Press your thumb deeply in center of each. Bake cookies until light brown, about 10 minutes. Immediately remove from cookie sheet to a rack to cool. Fill thumbprints with jelly or fruit preserves. —Submitted by Paula Gray |
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