‘Cookies’

Ginny’s Pepparkakka

Ginny_Cookies

 

 

Oven 375 F

 

1 c butter

1 ½ c sugar

1 Tbsp corn syrup

1 egg

 

Cream together.

2 tsp baking soda

3 c flour

3 tsp cinnamon

2 tsp ginger

2 tsp cloves

Add and mix well, scrape sides and bottom of the bowl to incorporate all ingredients. Form into two logs, approximately 1 ½ inches thick. Wrap with wax paper and refrigerate for at least one hour.

 

 

Cut into thin (a little less than ¼ inch) slices and place on an ungreased cookie sheet. Bake in a preheated oven 7-9 minutes.

 

Delicious Swedish gingersnaps! This is one of my favorite memories of baking Christmas cookies with my dear friend, Ginny, while Brittany and Sampson patrolled the kitchen for crumbs.

Sugar Cookie Cut-outs

  Sugar_Cutouts

  Oven 375 F
Yields: 8 dozen cookies
3 cups powdered sugar
2 cups (4 sticks) butter
2 eggs
2 tsp vanilla
1 tsp almond extract
 

Beat together on high speed.

1 cup flour
2 tsp baking powder
2 tsp cream of tartar
 

Sift together, add and mix.

4 cups flour Add the rest of the flour and mix gently. 

 

1-2 cups additional flour for rolling Sprinkle ¼ cup flour on the counter. Place half of the cookie dough, sprinkle with flour and knead a few times, sprinkling flour until dough is not sticky.  Dust the rolling pin with flour and roll out to about 3/16” thickness. Rub the cutters in flour and cut out the cookies. Gather up the scraps to re-roll. Place on a cool, lightly greased sheet. Bake 7-9 minutes until edges are light brown. 

 

Frosting:
¼ cup (1/2 stick) butter
4 cups Domino’s powdered sugar
1 tsp vanilla
2 Tbsp milk
 
Beat together on high.
Additional powdered sugar and milk
Food coloring
Add milk or sugar as needed to spreading consistency. Separate into separate bowls and add 2 drops of food coloring to each bowl.Frost the cookies when they are cool. Be sure to leave a blue pony for Santa, that is his favorite cut-out! 

 

Oatmeal Dark Chocolate Chunk Cookies (for Dad)

Oven: 375 F

1½ cups (2½ sticks) margarine

¾ cup sugar

¾ cup brown sugar

Beat well until fluffy.

2 eggs

2 tsp vanilla

Add and beat well.

2 cups whole wheat flour

1 tsp salt

1 tsp baking soda

2 cups oatmeal

3/4 cup flaxseed meal

½ tsp cinnamon

¼ tsp nutmeg

I recommend a finely ground whole wheat flour, such as Bob’s Red Mill brand. Sift the flour, salt and soda together. Add and mix all.

Dark chocolate bar (3 oz)

1 cup walnuts

Chop chocolate and walnuts into ¼ inch bits. Mix in gently by hand. Lightly spray or grease the cookie sheets. Drop the batter by teaspoons. Don’t handle the dough too much, it makes the cookies tough. Bake 8-10 minutes. Cool on a wire rack.


Fred’s favorite cookies contain four superfoods: oatmeal, flaxseed, walnuts and dark chocolate!

Oatmeal Cookies

 

 

Oven: 375 F

1 ¼ cups margarine (2 ½ sticks)

¾ cup sugar

¾ cup brown sugar

 

Beat well until fluffy.

2 eggs

2 tsp vanilla

 

Add and beat well.

2 cups flour

1 tsp salt

1 tsp baking soda

 

2 cups oatmeal

1 tsp cinnamon

½ tsp nutmeg

 

Optional:

1 cup chopped walnuts

 

Sift the flour, salt and soda together. Mix in all ingredients gently by hand.

 

Lightly spray or grease the cookie sheets. Drop the batter by teaspoons. Don’t handle the dough too much, it makes the cookies tough. Bake 8-10 minutes. Cool on a wire rack.

Walnut Cookies

Walnut Cookies

 

Oven 350 F

Yields 4 dozen cookies

1 cup (2 sticks) butter

¾ cup sugar

 

Beat well until fluffy.

2 eggs

1 tsp vanilla

 

Add and beat well.

3 cups flour

2 tsp baking powder

Pinch of salt

 

Sift together. Mix in gently by hand.

2 cups finely chopped walnuts

Mix in the walnuts. Roll into 1 “ balls and place on an ungreased cookie sheet. If you like, flatten the cookies with the bottomof a drinking glass. Bake 7 to 8 minutes until they start to turn golden.

1 cup powdered sugar

Pour the sugar into a plastic bag. Turn the hot cookies into the powdered sugar to coat and remove to a wire rack to cool.

 

Jenny’s Apple Pie Cookies

 

apple_pie_cookies.jpg

 

 

Oven 350 F

1 ¼ cups (2 ½ sticks) margarine

¾ cup sugar

¾ cup brown sugar

 

Beat well until fluffy.

2 eggs

2 tsp vanilla

 

Add and beat well.

2 ½ cups flour, sifted

2 cups quick oats

1 tsp salt

1 tsp baking soda

1 tsp cinnamon

½ tsp nutmeg

 

Add and keep mixing.

4 apples, Granny Smith or other tart variety

Peel and quarter the apples. Chop into ¼ “ bits. Add to the cookie dough and mix well.

Lightly spray or grease the cookie sheets. Drop the dough by teaspoons. Bake 8-10 minutes at 350 F. Cool on a wire rack.

Jenny and her friends love the apple cookies served at UCSD, so she experimented with this variation of oatmeal cookies.

Lois’ Lemon Bars

 

 

Oven 350 F

1 3/4  cups flour

½ cup butter

½  cup powdered sugar

 

Soften the butter slightly in the microwave, but don’t let it melt. Mix everything together until crumbly with a pastry blender or fork. Press the mixture into the bottom and sides of a 9×13 pan. Bake 10-12 minutes at 350 F.

 

2 cups sugar

4 Tbsp flour

1 tsp baking powder

¼ tsp salt

4 eggs

Juice of 2 lemons (1/3 cup)

 

Beat together with a wire whisk until well blended. Pour into hot crust. Return to the oven and bake 12-15 minutes at 350 F. Cool.

¼ cup powdered sugar

 

 

 

Pour the powdered sugar into a small strainer and sprinkle evenly over the top.

Lemon Bars were a staple food in Ree Heights during the 60’s and 70’s; they probably still are!

Peanut Butter Treasure Cookies

Peanut Butter Treasure Cookies

 

Oven 375 F

½ cup sugar

½ cup packed brown sugar

½ cup shortening

½ cup peanut butter

1 egg

Blend together.

1 ¼ cup flour

¾ tsp baking soda

½ tsp baking powder

¼ tsp salt

Stir in dry ingredients. Roll dough into ¾ inch balls and place on an ungreased cookie sheet.  Bake until set, but not hard, about 5-6 minutes.

 

5 Hershey chocolate  candy bars

Break the candy bars into the rectangular pieces. Press a rectangle “treasure” into each cookie while it is still warm.

 

Laura and I first made these cookies for Christmas 2007. The chocolate reminded us of little treasure chests stuck in the sand. They will definitely be part of our holiday traditions in the future!

Granny’s Vanilla Kranze

Cut Out Cookies 

 

Oven: 375 F

1 ¾ cups Crisco

1 cup sugar

 

Beat well until fluffy.

2 egg yolks

1 whole egg

2 tsp vanilla

1 shot brandy

 

Separate the eggs and save the whites for later. Add and beat well.

4 cups flour, sifted

Mix in gently by hand. Wrap in wax paper and chill in the refrigerator for 30 minutes.

½ cup walnuts, ground fine

¼ cup sugar

To grind the walnuts, place them in a plastic bag and crush them with a rolling pin. Remove the larger pieces if any remain. Mix with the sugar and pour onto a plate.

2 egg whites

Flour

Cooking oil spray

Generously sprinkle the countertop with flour and roll out the dough with a rolling pin to about ¼” thickness. If the dough is too soft to roll and cut, roll out the dough between the two sheets of wax paper as follows: Sprinkle a 2’ sheet of wax paper with flour; divide the dough in half and place it on the wax paper, pat it down to 1-2 inches thick. Sprinkle with more flour and cover with another sheet of wax paper. Gently roll on the top sheet with the rolling pin. Cut with a circle or wreath shape. Brush the cut-outs with egg white and turn them over into the plate of walnuts and sugar. Lightly spray or grease the cookie sheets. Place the cut-outs sugar side up on the pans.  Bake 8-10 minutes until golden. Cool.

Apricot or raspberry jam

Fill the cookies with jam. Store the cookies in a tin.

 Granny and Pop Hehn were bakers in a German bakery in Philadelphia. Granny taught me how to bake these cookies one Christmas in her kitchen.

Chocolate Chip Cookies

Chocolate Chip Cookies

 

Oven: 375 F

1 ¼ cups margarine

¾ cup sugar

¾ cup brown sugar

 

Beat well until fluffy.

2 eggs

2 tsp vanilla

 

Add and beat well.

2 ½ cups flour, sifted

1 tsp salt

1 tsp baking soda

1 pkg Nestle chocolate chips

 

Mix in gently by hand. Lightly spray or grease the cookie sheets. Drop the batter by teaspoons. Don’t handle the dough too much, it makes the cookies tough. Bake 8-10 minutes. Cool on a wire rack.

This is Granny Hehn’s recipe. She made them bite size for a light and delicate version of the chocolate chip cookie. Jenny prefers to make them big, and they come out soft and cakey.