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Scotch Shortbread

Scotch Shortbread

Always use real butter for this recipe!

Ingredients:
1 c. sweet (unsalted) butter
½ c. confectioner’s sugar
2 c. sifted All-purpose flour

Directions:
Cream butter and beat in sugar gradually.

Mix in flour well.

Turn dough out on a baking sheet and pat in to a circle (round) about ¾” thick and 7” in diameter.

Pinch the edge of the shortbread all the way around and prick all over with a fork.

Chill in the refrigerator for at least a ½ hour.

Bake in a moderate oven (375°) for 5 minutes.
Then reduce the heat to 300° and bake about 45 minutes.

The shortbread should be gold, not brown, when done.
While still warm, cut in wedges. Small wedges. This is very rich!

Yields 16 small wedges.

Rolled and Cut Out Sugar Cookies

Very tender and delicious cookie dough, from my great aunt’s (Annie Oschman Youch) favorite cookie recipes.

Ingredients:
1 c shortening (Crisco)
2 c sugar
2 eggs
1 T. vanilla
2 t. baking soda
4 t. baking powder
1 c. buttermilk, you can make a substitute by adding 1 t. lemon juice to milk. Let stand a few minutes and stir before adding.
6 c. flour
1 t. salt

Directions:
Cream shortening with sugar, eggs and vanilla.

Dissolve baking soda and baking powder in buttermilk, and add to shortening mixture.

Sift flour with salt and add to the batter a scoop at a time. Mixing until well blended.

Add more flour if necessary.

Divide dough in to 2-3 portions and roll out each to desired thickness.
Place on a greased cookie sheet.
Decorate with colored sugars, sprinkles, etc as desired.

Bake in a 400° oven until golden brown.

Pepparkakor
Gingersnaps
Swedish Spiced Cut Out Cookies

These are our special Christmas tree and gift cookies. I use this recipe for our Gingerbread men, Gingerbread women and Gingerbread animals and shapes Cookies.

When our girls were young, we used to make these for on our Christmas tree and then in later years for a separate Gingerbread Christmas tree.

To hang on the tree, make a small hole in each before baking. A nail works well for making the hole. Make sure that you do not put the hole too close to the edge. After the cookies have cooled, use yarn or wide string for hanging.

This recipe makes 25 dozen small cookies or approximately 11 dozen large cookies.

The dough can be kept, covered, in the refrigerator for up to two weeks. So, you do not have to make all of these cookies at once.

Put in tins or plastic tubs (air tight) and store in a cool, dry place.

These are a historic Swedish Christmas Cookie.

Decorating:
Can be decorated with icing. We tend not to do that. We decorate with currants, or small pieces of cut-up raisins for eyes, ears, and buttons or silver balls. We do not usually sprinkle toppings on these, but you certainly could. I say ‘usually’ because depending on the age of my baking helpers, we do interesting ideas for decorating.

These are a crisp cookie. I have a great recipe for soft Gingerbread, but this is not a soft cookie.

Ingredients:
10 c. all-purpose flour (spoon tightly in to cups, but not packed down)
1 lb. butter, or margarine, softened
3 c. sugar
1 ½ c. water
2 T. Ground cloves (or to suit your taste)
2 T. Ground ginger (or to suit your taste)
2 T. Ground cinnamon (or to suit your taste)
1 T Ground cardamom (optional – I do not use)
Note: I use a lesser amount of cloves, about the same ginger, and more cinnamon.
1 T. Baking soda
2 T. dark corn syrup

Icing – see later note.

Directions:
Put flour in a mixing bowl.
Combine butter and sugar in a large mixing bowl.
In a small saucepan mix 1 ½ cups water and remaining ingredients (NOT icing), Bring to a boil and pour over butter and sugar. Stir until sugar is dissolved.
Add flour about a cup at a time, blending well after each addition.

Store, well covered, overnight in the refrigerator. Dough will be quite soft, but will stiffen overnight.

Roll a small amount at a time, on lightly floured surface, to 1/8” thickness.
Hint: Pastry cloth and a stockinet rolling pin cover rubbed with flour and excess shaken off are a useful help; but not necessary. I use waxed paper and a lightly floured wooden rolling pin.

Cut with cookie cutter(s).
Hint: Use about the same size cookie cutters for each cookie sheet for even baking.

Decorate with currants (Note: Baking Currants are actually usually Zante raisins, a tiny very flavorful raisin) or cut bits of raisins for eyes, etc.

Bake on ungreased cookie sheets in moderate (375°) oven 6 minutes, or until well browned. Let cool on the cookie sheet.

Decorate with Icing (Optional)
Icing
Ingredients:
2 c. confectioner’s sugar
1 egg white
1 t. lemon juice
Hint: use fresh squeezed lemon juice without pulp.

Directions:
Blend ingredients.

Let cookies stand until icing is firm prior to putting the cookies in containers.

Molasses Cookies
John’s Grandmother (Mary Ann James Davis’) Recipe
Often requested

Ingredients:
1 ½ c brown sugar
1 c. shortening
2 eggs
1 c. Molasses. She used Brer Rabbit. Grandma’s is an ok substitute.
1 c. boiling water
5 c. flour
1 level t. baking soda
1 t. cinnamon
1 t. salt

Directions:
Cream brown sugar and shortening, and add eggs.
Add 1 c. Molasses and beat well.
Add 1 c. boiling water to blend.
Sift together flour, baking soda, cinnamon and salt.
Add to the other ingredients a scoop or so at a time.
Drop by teaspoonfuls on to greased cookie sheets.
Bake in a moderate oven (375°) about 10 minutes.

To make this recipe as cupcakes use 4 cups flour.

Cranberry Drop Cookies

Cranberry Drop Cookies

Ingredients:
½ c. butter or margarine
1 c. granulated sugar
¾ c packed brown sugar
¼ c. milk
2 T orange juice
1 egg
2 1/3 c. All-purpose flour
1 t. baking powder
1 t. baking soda
½ t. salt
1 c. chopped nuts (optional) Suggestions: Walnuts, Pecans, or Almonds.
2 1/2 c. coarsely chopped cranberries

Directions:
Cream butter and sugars together.
Beat in the milk, orange juice and egg.
Mix together the next four (dry) ingredients.
Add dry ingredients to the creamed mixture a cup or so at a time, and mix well.
Stir in nuts (if using) and cranberries.
Drop by teaspoonfuls on to greased baking sheet.
Bake in a moderate oven (375°) about 12 minutes, until lightly browned on bottom and edges.
Makes about 6 ½ dozen.

Other than the cut out cookies, these say Winter holidays to me. If I only made one cookie this would be it.

Very moist. Definitely store in one layer, or separated in layers by waxed paper or aluminum foil in plastic container or tin. They will stick together if not layered separately.

Colorful and a bit tart. These are great with a cup of coffee, tea or hot cocoa or a glass of milk.

Sour Cream Cutout Cookies

Ingredients:
2 cups sugar
2 eggs
1 c sour cream
2 cups Crisco – the solid, NOT the oil
1 t. salt
1 t. baking soda
1 t. baking powder
6 ½ – 7 cups flour
1 t. vanilla

Directions:
Cream sugar and Crisco.
Add eggs, sour cream and vanilla.
Add salt, baking soda, and baking powder to flour, stir lightly to mix together.
Add dry mixture a cup or so at a time to creamed together mixture.
Refrigerate for several hours.
Roll about ½” thick. Cut with cookie cutters.
Put approximately same size cookies on to ungreased cookie sheets. Do NOT put very large and very small cookies on to the same sheet, in order for the cookies to evenly bake.
Decorate with toppings or leave plain to frost and decorate later.
Bake at 375° for 8 to 10 minutes.
Makes 4 dozen cookies.
This is a fairly large amount of batter. The recipe can be divided in half to make approximately 2 dozen cookies.

Sour Cream Drop Cookies

Ingredients:
¼ c soft butter
1 c sugar
1 egg
2 c sifted all purpose flour
½ t salt
½ t baking soda
1 c dairy sour cream – I use Light, or sometimes Fat Free
Colored sugars, cinnamon sugar, or sprinkles for topping

Directions:
Cream Butter and sugar until light.
Beat in egg.
Add in sifted dry ingredients alternately with sour cream and beat until smooth.
Drop by rounded teaspoonfuls on to greased cookie sheets.
Sprinkle with toppings. Almost any type of sprinkles and colored sugars can be used…easy and fun for whatever age the “bakers” are.
Try not to get too many toppings on the cookie sheet to avoid burnt sugar for harder cleanup.

Bake in moderate oven (350°) about 15 minutes.
Makes approximately 5 dozen 2” cookies.
Don’t be put off by the “sour cream”. The cookies do not taste “sour”. It makes them light and puffy. 

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