1 3/4 cups flour 2/3 cup butter 1/2 cup powdered sugar 1/2 tsp salt
Soften the butter slightly in the microwave, but don’t let it melt. Mix everything together until crumbly with a pastry blender or fork. Line a 9×13 cake pan with parchment paper. Fold and crease the paper to fit the bottom, then cut the flaps so that the paper extends up the sides. Press the mixture flat into the bottom of the pan. Bake 12 minutes at 350 F.
2 cups sugar 4 Tbsp flour 1 tsp baking powder ¼ tsp salt 4 eggs 1/3 cup lemon or lime juice 1 Tbsp of grated zest and pulp of lemon or lime
Beat together with a wire whisk until well blended. Pour into hot crust. Return to the oven and bake 18 minutes at 350 F. Cool in the pan for 10 minutes, then slide out with the parchment paper onto a wire rack to cool. Loosen the paper from the edges while still warm. When completely cool, cut into ~2” squares.
¼ cup powdered sugar
Pour the powdered sugar into a small strainer and sift evenly over the top.
Aunt Lois’ Lemon Bars were a staple food in Ree Heights during the 60’s and 70’s; they probably still are!
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.
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.
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!
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!
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.
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.
Stir in dry ingredients. Roll dough into ¾ inch balls and place on an ungreased cookie sheet. Bake until set, but not hard, about 8-9 minutes. The cookie may still be in a ball shape, but will flatten as it cools.
Remove from the oven and keep on the cookie sheet.
5 Hershey chocolate candy bars
Break the candy bars into the rectangular pieces. While the cookies cool (still on the sheet), press a rectangle “treasure” into each cookie.
Laura and I first made these cookies for Christmas 2007, but they will definitely be part of our holiday traditions in the future!
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.
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.
