Christmas Cookies

A gardener has down time come winter and this gives me time for another of my passions...baking.  Christmas is the time that I get out the old family favorites and the Electric Company cookbooks and go to town!  I haven't picked up a copy of this year's book, but the miracle of the internet makes it possible to share with anyone with a connection.  Go to http://www.we-energies.com/recipes/index.htm to see this years book as well as past year's on file. 

Clock wise from top: Pecan/sesame wafers, caramel cookies, cherry winks, sandbakkels, Oreo balls, cream cheese pillows, poppy seed rugelach, currant surprises, date-pinwheels, coconut balls, pecan/chocolate wafer cookies. Center: nutty fingers, pfernusse, cathedral cookies

I am going to share a few of the recipes that I did not get from the Electric Co Book (1969 and 1966).

Cherry Winks                                                                5 dozen

4 C corn flakes crushed                                     ¾ C  butter or margarine

2 ¼  C flour                                                         1 C  sugar

1 t  baking powder                                              2 eggs

½ t  baking soda                                                 2 T  milk

½ t  salt                                                                1 t  vanilla

1 C  chopped nuts

1 C finely chopped dates

1/3 C  finely cut maraschino cherries

18 maraschino cherries cut to 1/4's

Beat butter and sugar until light and fluffy.  Add eggs and beat well.  Stir in milk and vanilla.  Sift together flour, b powder, b soda, salt, nuts, dates, and finely chopped cherries.  Mix into creamed butter slowly until mixed well.

Shape 1 T dough into ball.  Roll in crushed corn flakes.  Place on greased baking sheet and top with ¼ cherry.  Bake 375 degrees about 12 minutes or until lightly browned.  Remove immediately from pans and cool on racks.

Cathedral Cookies                                                       5 dozen

2 C  semi-sweet chips

¼ C  butter

2 eggs

1   10 oz package colored mini marshmallows

¾ C chopped nuts

Melt chocolate and butter over heat, stir to blend.  Stir in eggs until smooth.  Pour over marshmallows, mix until coated.  Chill bowl about 1 hour, stirring occasionally.  Form into 3 rolls about 11” long on waxed paper.  Chill about 30 minutes.  Roll in nuts.  Wrap in waxed paper and chill overnight.  Cut into slices about 1/3” thick.  Keep refrigerated.      

Chocolate-Pecan Cookies (formerly Starlite Mint Surprises)   6 dozen

1 C butter                     2 eggs                             3 C sifted flour                    

1C sugar                       1 T water                        1 t baking soda          

½ C brown sugar         1 t vanilla                         ½ t salt

½ # chocolate wafer (candy making type)

6 dozen pecan halves

Cream butter & sugar together; add eggs, water, & vanilla.  Sift together flour, soda & salt in separate bowl.  Slowly add to butter mixture.  Cover & chill dough for 2 hours.

Use 1 T dough (smallest cookie scoop) to form around one chocolate wafer.  Place on ungreased cookie about 2” apart.  Put pecan on top of each cookie. 

Bake 375 degrees for 10-12 minutes.  Cool on rack.

Coconut-Date Balls  (we like to double this one)

¾ C white sugar

2 eggs well beaten

1 C chopped dates

2 C rice krispies cereal

1 C chopped nuts

1 t vanilla

coconut

Cook sugar, eggs & dates over low heat until it turns darker.   Add vanilla.  Add rice krispies and nuts.  Stir until well coated.  Shape into balls while still warm and roll in a plate of coconut to cover.

Nutty Fingers

7 T  margarine or butter (softened)

2 T powdered sugar

1 t  vanilla

½ t  water

1 ¼ C  flour

2/3 C  pecan halves

Cream margarine, sugar, water, & vanilla.  Add flour & mix well to a smooth dough.  Place about 1 t  of dough in palm of hand; press out flat; place pecan in center and form dough around nut to cover.  Place on greased cookie sheet and bake 350 degrees for 20 minutes or until light brown.  While warm roll in additional powdered sugar or colored sugar.

Sesame-Pecan Wafers                            Better Homes & Gardens   5 dozen

1 C  butter                                        ½ C  sesame seeds

2/3 C  sugar                                     ½ C  ground pecans or almonds

1 t vanilla                                          2 oz semisweet chocolate

1 ¾  C flour                                      ½ t  shortening

Beat butter high speed for 30 seconds.  Add sugar and vanilla, beat until combined.  Slowly add flour, sesame seed, nuts.  Dough will be crumbly.  If dough is sticky wrap and chill for 1 hour.  Roll out on floured surface to 1/8” .  I prefer to cut in strips with pizza cutter into 1”-2” pieces.  Place 1” apart on ungreased sheet.  Bake 375 degrees 7-8 minutes.  Transfer to brown paper to cool.  When all coolies are baked and cooled drizzle with chocolate that has been melted with shortening.  Let cookies stand until chocolate sets.

Do not try to double this recipe.

Rugelach                                                             4 dozen

2 C  flour                                                    1 large egg separated

½ C  butter                                                 sugar

4 oz cream cheese, softened                  ½ t ground cinnamon

1 cup canned poppy seed filling (or other flavor)

In large bowl measure flour, butter, cream cheese, egg yolk and 3 T sugar.  Knead ingredients together.  Shape dough into ball.  Wrap and refrigerate dough if too sticky to work with.

Roll out ¼ dough to 1/8” thick and about 10” round.  Spread dough round with ¼ C poppy seed filling.  Cut into 12 equal wedges.  Roll from wide edge to middle point to form crescent.  Place on greased cookie sheets.  Brush with egg white beaten with 2 t water.  Mix 2 T sugar with ½ t cinnamon.  Sprinkle on top lightly.  Repeat with remaining dough.

Bake cookies 350 degrees for 23-25 minutes or until golden.  Cool on racks.  Store in airtight container.

Making a batch and a half will use one can of poppy seed filling and also is a good amount for Christmas giving.

Oreo balls

1 package Double Stuff Oreos

1 8oz package cream cheese softened

White chocolate about 1 pound

Crush Oreos and blend with cream cheese in food processor until blended well.  Make into 1" balls and chill in freezer for 20 minutes. Melt chocolate and dip chilled balls to coat.  Re-chill and double dip if desired.

Merry Christmas and happy baking!