Holiday and Christmas Recipes:
Holiday Cookie Gift Tray

Santa’s Whiskers
Spritz
Gingersnaps
Pecan Pie Bars
Lemon Pie Cookies
Double Dairy Bars
Candy Cane Cookies
Chocolate Revel Bars
Chocolate Carmel Chews
Miniature Nut-filled Pastries
Buttered Rum Cookies
Maple Macadamia Bars
Chocolate Puffs
Sandies

Santa’s Whiskers

Yield: 5 Dozen

Ingredients:

1 cup butter or margarine
1 cup sugar
2 tablespoons milk
1 teaspoon vanilla or rum extract
2 1/2 cups sifted all-purpose flour
3/4 cup finely chopped red and green candied cherries
1/2 cup finely chopped pecans
3/4 cup flaked coconut

Preparation:

In mixer bowl, cream together butter or margarine and sugar; blend in milk and vanilla. Stir in flour, candied cherries, and nuts.

Form into 2 rolls, each 2 inches in diameter and 8 inches long. Roll in coconut. Wrap and chill several hours or overnight. Slice 1/4 inch thick; place on ungreased cookie sheet. Bake in 375 degree oven for 12 minutes or until edges are golden.

Spritz

Yield: Approximately 12 dozen

Ingredients:

1 pound butter
2 cups sugar
1 egg
1 teaspoon vanilla
1 teaspoon baking powder
1/4 teaspoon salt
4 1/2 cup flour

Preparation:

Cream butter and sugar together. Beat egg into butter mixture. Add vanilla. Sift salt and baking powder with flour and work into the mix.

Put dough into cookie press and force through onto ungreased baking sheet. Bake in 375 degree oven 8 to 10 minutes until done but not brown on top.

Gingersnaps

Yield: Approx. 5 dozen

3/4 cup shortening
1 cup brown sugar
1/4 cup molasses
1 egg
2 1/4 cups sifted all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Preparation:

Cream shortening, brown sugar, molasses and egg till fluffy. Sift together dry ingredients and stir into molasses mixture.

Form into small balls. Roll in granulated sugar, place 2 inches apart on greased cookie sheet. Bake in 375 degree oven for 10 minutes.

Pecan Pie Bars

Yield: Approx. 48 bars

Ingredients:

Cookie Crust (recipe below)
4 eggs
1 1/2 cups Karo Light or Dark corn syrup
1 1/2 cups sugar
3 tablespoons butter or margarine, melted
1 1/2 teaspoons vanilla
2 1/2 cups pecan halves or coarsely chopped pecans

Preparation:

Preheat oven to 350 degrees. Prepare and bake cookie crust. Meanwhile, in large bowl beat eggs, corn syrup, sugar, butter and vanilla until well blended.

Stir in pecans. Immediately pour over hot crust, spread evenly.

Bake 25 minutes or until filling if firm around edges and slightly firm in center. Cool completely. Cut into 2 x 1 1/2 inch bars.

COOKIE CRUST: Preheat oven to 350. Spray 15 x 10 x 1-inch baking pan with nonstick cooking spray. In large bowl, with mixer at medium speed, beat 2 1/2 cups flour, 1 cup cold butter or margarine (cut into pieces), 1/2 cup sugar and 1/2 teaspoon salt until mixture resembles fine crumbs; press firmly into prepared pan.

Bake 20 – 23 minutes or until golden brown. Top with filling; finish baking as directed above.

Lemon Pie Cookies

Ingredients:

1 cup flour
1/2 cup butter
1/4 cup powdered sugar
2 eggs, slightly beaten
3 – 4 tablespoons lemon juice
1/2 teaspoon baking powder
1 cup sugar
2 tablespoons flour
1/4 teaspoon salt

Preparation:

Blend together 1 cup flour, butter and powdered sugar. Press into bottom of 9 x 9-inch pan. Bake for 15 minutes in 350 degree oven. Cool. Mix together the remaining ingredients and pour over the cooled, partially baked crust.

Bake 25 minutes. Sprinkle with powdered sugar while still warm. Cut into bars when cool.

Double Dairy Bars

Yield: Approx. 4 dozen bars

Ingredients:

Crust:
1 cup butter
2 cups firmly packed brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups quick oatmeal

Cream together butter and brown sugar, blend in eggs and vanilla. Incorporate all dry ingredients and spread in the bottom of an ungreased 15 x 10 x 1-inch jelly roll pan.

Filling:
1 can sweetened condensed milk
1 8 ounce package cream cheese, softened
1 teaspoon vanilla

Beat cream cheese until fluffy, add sweetened condensed milk and vanilla, beating well.

Set aside 1/3 cup of this mixture and spread remainder on top of the crust.

Bake in a 350 degree oven for 25 minutes or until lightly browned and springs back to the touch.

Frosting:
2/3 cups chocolate chips, melted
1/3 cup reserved cream cheese filling
Milk to spreading consistency

Combine above ingredients and spread on bars while still warm. Sprinkle with 3/4 cup of chopped walnuts. Keep refrigerated

Candy Cane Cookies

Yield: Approx. 2 dozen

Ingredients:

1/2 cup margarine or butter, softened
1/2 cup shortening
1 cup confectioners sugar
1 egg
1 1/2 teaspoon almond extract
1 teaspoon vanilla
2 1/2 cup flour
1 teaspoon salt
1/2 teaspoon red food color
1/2 cup crushed peppermint candy
1/2 cup granulated sugar

Preparation:

Cream together butter or margarine and shortening, blend in confectioners sugar. Mix in egg, almond and vanilla extracts. Work in flour and salt. Divide dough in half and mix red food color into one half.

Chill overnight. Taking approx. 1 teaspoon full of each color, roll into 3 inch long ropes, about 1/4 inch in diameter.

Wrap ropes around each other in candy cane pattern, place on an ungreased cookie sheet in the shape of a candy cane. (These will spread some so leave some room between cookies.)

Bake in a 375 degree oven for 9 minutes. Combine the crushed peppermint candy with the granulated sugar and sprinkle over cookies warm from the oven.

Chocolate Revel Bars

Ingredients:

1 cup butter
2 cups brown sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
3 cups quick oatmeal

Preparation:

Cream butter and sugar until light and fluffy. Mix in eggs and vanilla. Sift together the flour, soda and salt. Mix quick oats with flour mixture. Add dry ingredients to the creamed mixture.

Spread 2/3 of the oatmeal mixture in the bottom of a 15 x 10 x 1-inch jelly roll pan. Cover with the following chocolate mixture. Dot with remaining oatmeal. Bake in 350 degree oven for 25 to 30 minutes.

Filling:
12 ounce package semi-sweet chocolate chips
15 ounce can sweetened condensed milk
2 tablespoons butter
1/2 teaspoon salt
1 cup chopped walnuts
2 teaspoons vanilla

Mix chocolate chips, sweetened condensed milk, butter and salt together in the top of a double boiler and melt. When smooth, add the nuts and vanilla.

Chocolate Carmel Chews

Yield: Approx. 32 bars

Ingredients:

Caramel Topping:
1 cup sugar
1/2 cup corn syrup (use a greased liquid measuring cup)
1 1/2 tablespoons unsalted butter
3/4 cup heavy cream
1 teaspoon vanilla

Preparation:

Have a long-handled ladle and a greased 2 cup heatproof measure ready near the range. In a heavy, medium size saucepan, preferably with a nonstick lining, combine the sugar and corn syrup and cook over medium-low heat, stirring constantly, until boiling.

Stop stirring and continue boiling until the mixture caramelized to a deep amber (a candy thermometer will read 370 degrees).

Immediately remove the pan from the heat and add the butter and cream, using the ladle to pour in the cream gradually to avoid spattering.

Return the caramel to the range and continue boiling on medium-high heat for about 1 1/2 minutes or until a candy thermometer reads 240 degrees or the caramel is reduced to 1 1/2 cups.

Immediately pour the caramel into the prepared cup and allow it to cool for a least 10 minutes or up to 1 hour (the caramel should still be pourable). Stir in the vanilla extract after 10 minutes.

Cookie Base:
1 cup flour
1 cup quick oats
3/4 cup firmly packed light brown sugar
1/2 teaspoon baking soda
1/8 teaspoon salt
12 tablespoons unsalted butter, melted
2 (3-ounce) bars bittersweet or semi-sweet chocolate, chopped into 1/2 inch pieces
1 cup coarsely chopped walnuts

Preparation:

Butter or grease only the sides of a 13 x 9-inch pan and set aside.

In a large mixing bowl, at medium speed, beat together the flour, oats, brown sugar, baking soda, and salt for about 3 minutes or until well mixed. At low speed, beat in the melted butter.

Scrape the mixture into the prepared pan and pat it in to coat the bottom evenly.

Bake for 10 minutes in a 350 degree oven. Remove the pan from the oven and evenly sprinkle on the chocolate pieces and walnuts.

Drizzle the caramel mixture evenly on top and return the pan to the oven for 20 minutes more, or until bubbling. (The caramel will bubble, coating most of the surface.)

Allow the chews to cool completely in the pan on a wire rack. Use a small metal spatula or pancake turner to dislodge the sides and invert the chews onto a plastic wrap covered cookie sheet.

Reinvert it onto a cutting surface and cut it lengthwise into 4 strips (each about 2 inches wide) and then crosswise into 8 strips (about 1 1/2 inches wide).

Place on paper towels for at least 15 minutes to absorb the excess butter.

Miniature Nut-filled Pastries

Yield: 8 dozen

Ingredients:

2 1/2 cups unsifted flour
1 cup margarine
2 egg yolks, slightly beaten
1/2 cup sour cream
2 cups ground pecans or walnuts
2/3 cup dark corn syrup
Confectioner’s sugar

Preparation:

Place flour in large bowl. With pastry blender or two knives cut in margarine until coarse crumbs form. Stir in egg yolks and sour cream until well mixed.

Turn onto floured surface, knead until smooth. Chill dough 20 minutes.

Stir together nuts and corn syrup, set aside. Divide dough in half. Roll out half of dough to 1/8-inch thickness. Cut dough into 2-inch squares. Put 1/2 teaspoon nut filling diagonally across square.

Bring up unfilled corners of pastry to meet in center over filling. Pinch corners together firmly to secure. Place on greased cookie sheet.

Bake at 400 degrees for 12 minutes or until edges are lightly browned. Cool. Sprinkle with confectioner’s sugar.

Buttered Rum Cookies

Yield: Approx. 32 2-inch sandwiches

Ingredients:

Cookie Base:

1/2 cup powdered sugar
1/3 cup blanched sliced almonds
1 cup unsalted butter
1/2 teaspoon pure almond extract
2 tablespoons light rum
1 2/3 cups flour
1/4 teaspoon salt

Preparation:

Soften the butter. Grate the almonds finely. In a medium bowl, whisk together the flour, grated nuts, and salt. In a mixing bowl, cream the sugar and butter until light and fluffy. Beat in the almond extract and rum until well blended.

Scrape the sides of the bowl. On low speed, beat in the flour mixture until incorporated. Scrape the dough into a bowl and refrigerate it for at least 2 hours or overnight.

Working with a small amount of the dough at a time, briefly knead it until it is malleable but still well chilled, and roll it on the floured cloth to a 1/8-inch thickness.

Cut out the cookies, using a small metal spatula to transfer them to the cookie sheets, 1 inch apart. Re-roll the scraps, chilling the dough as necessary.

For a decorative effect, if desired, use the pastry tube to cut out 1/2-inch holes in the center of half the cookies.

These cookies with holes in the center will serve as the top portions of the sandwich cookies.

Bake for 8 to 10 minutes in a 375 degree oven, or until just beginning to become golden. Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.

Butter Rum Cream Filling:

3 tablespoons unsalted butter
1 cup powdered sugar
3/4 teaspoon light rum
2 teaspoons heavy cream

Preparation:

Soften the butter. In a mixing bowl, with the mixer at low speed, cream the butter and sugar until well mixed. Still at low speed, beat in the rum and heavy cream.

To fill the cookies, use a small metal spatula to spread a rounded 1/2 measuring teaspoon of the buttercream on the underside of 1 of the whole cookie bottoms.

Place a second cookie (if desired, one with a hole in it), bottom side against the buttercream, and press the 2 cookies together.

Maple Macadamia Bars

Yield: 32 2-inch by 1 1/2-inch bars

Ingredients:

1/2 cup sugar
8 tablespoons unsalted butter
2 large egg yolks (cold)
1 teaspoon vanilla extract
1 1/2 cups flour

Preparation:

Soften the butter. In a mixing bowl, cream the sugar and butter until light and fluffy. Beat in the egg yolks and vanilla extract and scrape the sides of the bowl. At low speed, gradually beat in the flour just until incorporated.

Scrape the dough onto a piece of plastic wrap and use the wrap, not your fingers, to press the dough together to form a ball.

Flatten the ball into a thick disc and roll it out into a 10-inch by 14-inch rectangle between 2 sheets of plastic wrap or wax paper.

Slip it onto a cookie sheet and refrigerate for 15 minutes or until firm but still flexible.

Prepare a 9-inch by 13-inch baking pan by lining entirely with aluminum foil and then buttered or greased.

Peel of the top piece of plastic wrap from the dough and invert the dough into the prepared baking pan. Peel off the bottom piece of plastic wrap.

Don’t worry if the pastry breaks. Simply press it evenly into the bottom of the pan. Press the edges of the dough up the sides of the pan, forming a 1/2-inch border.

Tear off a piece of aluminum foil a little larger than the size of the pan and lay it on top of the dough. Place enough copper pennies or dried beans on top of the foil to hold it down and keep the crust from rising.

Bake for 15 minutes. Remove the foil and weights and bake for another 5 to 7 minutes or just until lightly golden.

While the crust is baking, make the filling.

Filling:

1 1/2 cups unsalted macadamia nuts, very coarsely chopped
1 cup dark brown sugar
5 tablespoons unsalted butter
3 tablespoons heavy cream
3 tablespoons corn syrup
2 tablespoons pure maple syrup

Preparation:

If your macadamia nuts are salted, rinse them in a strainer under hot tap water and re-crisp them in a 350 degree oven for 5 to 10 minutes.

Spread the macadamia nuts over the baked crust.

In a heavy, medium-size saucepan, preferably with a nonstick lining, combine the brown sugar, butter, heavy cream, corn syrup and maple syrup.

Bring the mixture to a boil over medium heat, stirring constantly. Stop stirring and allow the mixture to boil for 1 minute to dissolve the sugar.

Pour the mixture evenly over the nuts. Bake for 10 minutes. The filling will be bubbling.

Cool completely in the pan on a wire rack.

Remove the cookie from the pan by lifting out the aluminum foil. Invert onto a cookie sheet and peel off the foil. Re-invert onto a cutting surface and cut the cookie lengthwise into 4 strips (each about 2 inches wide) and then crosswise into 8 strips (about 1 1/2 inches wide).

Chocolate Puffs

Ingredients:

1/2 cup shortening
4 ounces unsweetened chocolate
2 cups sugar
2 teaspoons vanilla
4 eggs
2 cups flour
2 teaspoons baking powder
Powdered sugar

Preparation:

Melt shortening and chocolate together. Remove from heat and add sugar, blending thoroughly. Add vanilla and the eggs, one at a time, beating between each addition.

Sift flour with baking powder and stir into the chocolate mixture.

Chill overnight. Form into balls and roll in powdered sugar. Bake on an ungreased cookie sheet at 350 degrees for 12 minutes.

Sandies

Yield: Approx. 3 dozen cookies

Ingredients:

1 cup butter or margarine
1/3 cup sugar
2 teaspoons water
2 teaspoons vanilla
2 cups flour
1 cups chopped pecans

Preparation:

Cream butter and sugar, add 2 teaspoons water and vanilla, mix well. Blend in flour and nuts, chill 4 hours. Shape into balls or fingers.

Bake on ungreased cookie sheet at 325 degrees about 20 minutes. Remove from pan, cool slightly, roll in powdered sugar.

Sugar Cookies

1 cup butter
1 1/2 cups sugar
1 teaspoon vanilla
2 well beaten eggs
3 tablespoons sour milk
1 scant teaspoon baking soda dissolved in milk
1/2 teaspoon salt
2 3/4 cup flour (or enough to roll well)

Preparation:

Thoroughly cream sugar, butter and vanilla. Add eggs, beat well. Add milk and baking soda. Blend flour and salt into creamed mixture. Chill dough for 1 hour.

Roll out on lightly floured surface to 1/8-inch thickness. Cut in desired shapes with cutters. Bake on greased cookie sheet at 375 degrees about 6 to 8 minutes.

Sprinkle with sugar while warm or decorate otherwise once cooled. Cool slightly before removing from pan.