Cut-Out Cookies

COOKIES, COOKIES, COOKIES – CUT-OUTS

Posted on November 24, 2011. Filed under: Amish, Chanukah, Chanukah Cookies, Chocolate, Christmas, Christmas Cookies, Comfort Foods, Cookies, Cut-Out Cookies, Dairy, Desserts, Ethnic Recipe, German, Jewish, Kosher Recipe, Oranges, Paerve, Parve, Rainy Day Foods, Recipes | Tags: , , , , , , , , , , , , , |


Good morning…well it’s 4:49 AM EST as I begin this post.  I was going to do a 30 Day Cookie Countdown for Chanukah and Christmas, but with my upcoming surgery and going to my Mom’s for the 6 week recuperation period, I don’t know how often I will be able to post.  But, hopefully I’ll be back home faster than I anticipate and I’ll catch up with all of you.  If I can, I will do a Chanukah article and a Christmas article before things get crazier than they already are.  In light of the “no can do” countdown, I thought I would do a cookie category of the day, and since they take the longest to do, I thought I would begin with cut-out cookies, which are my favorite cookies during the holidays.  I tend not to make them any other time of the year; unless there is a special event like a shower or someone requests that I make them.  So let’s get baking!

My first offering is a Chanukah cut-out cookie from my dbase.  I must try to make these this year, if I am up to it.  If not, I may make it for Purim.  I love poppy seed cookies like this following recipe.  They remind me of my beloved maternal grandmother.

Chanukah Poppy Seed Cookies

===========================

Ingredients

3 eggs

1 cup sugar

3/4 cup oil

Juice and rind of 1 orange

4 cups flour

1/4 cup poppy seeds

2 teaspoons baking powder

Salt

Directions:

Beat eggs.  Add sugar, oil, orange rind, and juice.  Stir in dry ingredients.

Roll out thin and cut into desired shapes.

Bake at 350 degrees. Check after 10 minutes. Remove when browned.

SOFTA123’S AKA MARILYN’S NOTE:  Don’t frost these cookies.  They taste good plain!

The following recipe is for Chanukah chocolate star cookies.  I have never tasted a chocolate cut-out cookie, but what’s not to like?  It’s CHOCOLATE!

DISCLAIMER:   The above picture does not go along with the following recipe, but  looks to be similar.  ~SOFTA123

CHANUKAH CHOCOLATE STARS

====================================

Yield: About 4 dozen

1/2 cup butter or margarine, softened

1 cup sugar

2 eggs

2 cups flour

1/2 cup cocoa

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Powdered sugar, to decorate

Cream butter, sugar, and eggs until light and fluffy. In another bowl, stir together dry ingredients (except powdered sugar); beat into creamed mixture until well blended. Cover, and chill until firm enough to handle.

On lightly floured surface, roll dough to 1/8″ thick, cut with a Star of David-shaped cookie cutter.

Bake at 350°F, 5 to 7 minutes, or until no imprint remains when touched  ightly. Cool for 1 minute before removing from pan. When completely cooled, sprinkle with powdered  sugar.

Posted by Judith Sobel

I think that these Amish cut-out cookies must be devine!  I love cookies that are fragrantly laced with spices.  I would frost half of the batch with a thin confectioner’s sugar glaze (mix ¼ cup of confectioner’s sugar with a few drops of water, whisk or stir until smooth.  Keep adding water, a drop at a time and mixing till smooth until it is the consistency  you desire.  Don’t make it too thin, but if you find you have, then just add more confectioner’s sugar.  Brush the glaze onto the cookies using a pastry brush.

Amish Christmas Cookies

=======================

1/2 cup butter

1 cup brown sugar

1 cup light molasses

1 egg, beaten

4 cups flour

1/4 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon ground clove

1/2 teaspoon nutmeg

1. Preheat oven to 350 degrees F. Grease cookie sheets.

2. Cream butter and sugar. Blend in molasses and eggs.

3. Sift dry ingredients together and stir into molasses-egg mixture. Roll out dough on lightly floured board and cut into shapes with cookie utters.

4. Bake for 10 to 12 minutes.

The next recipe calls for Hartshorne and is a recipe my husband has asked me to make for years.  Maybe this will be his lucky year!  Start calling pharmacies to see who can get the Hartshorne for you!

Hartshorne German Christmas Cookies

==================================

2 cups Sugar

1/2 teaspoon Salt

1-1/4 cups Shortening

2 Eggs

1 cup Milk

1 tablespoon Hartshorn ***

1/2 cup Boiling water

2 teaspoons Vanilla

Flour to stiffen

1 ounce Anise seeds

*** Hartshorne can be obtained at your pharmacy. It is ammonium crystals

1. Mix sugar, salt, shortening, eggs, and milk.

2. In a separate bowl, dissolve the Hartshorne in the boiling water. Make sure it is completely dissolved.

3. Add vanilla and anise seeds to the sugar mixture. 4. Add Hartshorne

mixture to sugar mixture.

5. Add enough flour to the sugar mixture to stiffen and not to be sticky. It may require 4-5 pounds! 6. Roll out dough on floured surface, and cut with cookie cutters.

7. Bake immediately after mixing in a moderate oven (325-350F) for 10-15 minutes.

“This entire recipe will make between 180-220 cookies. One half the recipe is suggested (up to 100 cookies). But, they are great!”

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THANKSGIVING – #6

Posted on November 18, 2011. Filed under: Chocolate-Mint, Coconut, Comfort Foods, Cookies, Cut-Out Cookies, Dairy, Desserts, Kids, Kosher Recipe, Marshmallows, Nuts, Oranges, Paerve, Parve, Peanut Butter, Poetry, Rainy Day Foods, Recipes, Refrigerator Cookies, Rochester, Snacks, THANKSGIVING, Thanksgiving Recipes | Tags: , , , , , , , , , , , , |


Baking Cookies
I was warned that this would happen as I stirred the cookie dough.
“Now, if you eat too much of it, a pain inside will grow.”
I didn’t really listen as the ingredients swirled around.
I took a nip to try it; a better taste could not be found!I couldn’t stop! I ate and ate… a spoonful here then there.
Before I knew it, most was gone; the bowl was almost bare.
I looked down at my belly. It stuck out beneath my shirt.
And that is when the pain began, the ache – the awful hurt.“It hurts!” I clutched my tummy as I sat down on the floor.
“Too much!” I cried to everyone. “The cookie dough… no more!”
I moaned as I regretted having taken every bite.
“I should not have eaten all that dough! I know now – you were right!”

There was nothing I could do but wait, the ache would go away.
I knew it must eventually. It couldn’t stay all day.
I sat and waited patiently, and pouted; rubbed my tum.
Then I heard the ding-dong ring… the cookies! They were done!

Well, cookie dough and cookies are two very different things,
For my tummy feels much better once the oven timer rings.
It knows the fix for too much dough is cookies. I am sure.
It doesn’t really make much sense, but b’lieve me it’s the cure!

By Carrie Heyes

Today we are going to begin our holiday baking with a nice selection of cookie recipes.  Make two or three of these to have on hand for those of you who don’t like pies.  It is especially necessary to have cookies on hand if there are children or if you eat your Thanksgiving meal early in the day and then have people stay through for games, movies, or just plain chatting.  What I suggest is make enough to put out a dozen of each cookie and freeze the rest for Christmas, Chanukah, Kawanza or the Winter Solstice.  If you decide to make cut-out cookies, which I recommend, cut some in Thanksgiving shapes and some in other shapes.  Make all the cookies on one day and decorate the next day.  Don’t forget to figure in drying time for decorated cookies.  Do not freeze frosted/decorated cookies.  It is better to freeze cookies unfrosted and frost them two days before you need them.  Let the kids do the frosting and decorating.  It fosters pride in  themselves and relieves you for the more tedious tasks.

DISCLAIMER:  The above photo is not the photo for the following recipe, but looks like the ones that Fran’s cookie recipe makes. ~Softa123

FRAN SCARMANACH’S KRIS KRINGLE COOKIES

======================================

1 cup Butter

2 cups Granulated Sugar

3 Eggs

5 cups All-Purpose Flour

1-1/2 teaspoons Cream of Tartar

1-1/2 teaspoons Baking Soda

1/4 teaspoon Salt

2 tablespoons Milk

1 teaspoon Vanilla Extract

Cream butter.  Add sugar.  Cream well together.  Add eggs, one at a time.  Add flour , cream of tartar, boaking soda, salt, milk and vanilla extract.

Divide dough in half.  Roll out one ball of dough.  Cut with cookie cutters of your choice.  Bake at 450° Fahrenheit for about 7 minutes.

Frost and decorate as desired.

This recipe is for my second favorite cut-out cookies.  Thankfully, I gave this recipe to my step-daughter-in-law, Lisa, who makes them for me every Chanukah/Christmas season.  I always look forward to these cookies, as well as all the others Lisa bakes.  I will post my favorite cut-out cookie recipe when I do the Winter holiday cookie post(s). ~Softa123 aka Marilyn

REAL ORANGE COOKIES

===================

2-1/2 cups SIFTED Cake Flour

1/2 teaspoon Salt

1/2 teaspoon Baking Soda

1/2 cup soft Shortening

1/2 cup Granulated Sugar

2 Eggs

1 tablespoon GRATED Orange Rind

1/2 cup Orange Juice

1/2 cup chopped Filberts, Walnuts or Flaked Coconut (SOFTA123’S aka MARILYN’S NOTE: I use walnuts for this recipe.)

Start heating oven to 400° Fahrenheit.

Sift together flour, salt and baking soda.

Mix shortening with sugar, eggs and orange rind until creamy.  Mix in flour mixture ALTERNATELY with orange juice, then mix in nuts or coconut.

Drop by teaspoonfuls, 2″ apart, onto GREASED cookie sheet.  Bake 10-12 minutes OR until golden.

Makes 4 dozen cookies.

This recipe comes from my Good Housekeeping’s Book of Cookies, published in 1958.  I can remember buying this book at Senzel’s Drug Store on Monroe Avenue, Rochester, New York way back when.

These cookies are really good!  ~Softa123 aka Marilyn

Andes Mint Cookies

==================

1 cup granulated sugar

1/2 cup packed brown sugar

3/4 cup butter or margarine

2 large eggs

1 teaspoon vanilla extract

2 tablespoons water

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

6 ounces Andes mints

Pecan halves

1. Preheat oven to 375 degrees. In a large bowl, cream sugars and butter or margarine.

2. Add eggs and water. Beat well. Mix flour, baking soda and salt well.  Add gradually to egg mixture. Chill dough overnight (it is important that the dough be well chilled).

3. Wrap each mint completely in cookie dough. Place 2″ apart on lightly greased cookie sheets and put a nut half on top of each cookie.

4. Bake 7-9 minutes until golden brown. Allow to cool thoroughly on wire racks.

Foodgeeks.Com: Fruit And Nut Refrigerator Cookies

=================================================

Source:  Recipe and Photo by Foodgeek: dorel

Servings: 96 servings

Prep. Time::20

Total Time::30

Ingredients:

2-1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup shortening

1/2 cup margarine or butter

1 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup chopped walnuts or pecans

1 cup chopped candied cherries or mixed candied fruit

Directions:

Combine flour, baking powder, baking soda and salt. Set aside. Cream shortening, butter or margarine and sugar until creamy, add eggs and vanilla and mix thoroughly (I use my electric mixture usually on high power to really whip it up good). Stir flour mixture into creamed mixture. Mix well. Add fruit and nuts. Chill for at least 1/2 hour for easier handling.

Shape dough into smooth rolls about 1-1/2 inches in diameter. Wrap in waxed paper or clear wrap and chill overnight or until firm.

When ready to bake:  Slice with sharp knife in 1/4 inch slices. Place on ungreased cookie sheet. Bake at 375°F for 8-10 minutes or until golden.

Comments from dorel :

“This is a great looking cookie on a tray of mixed cookies. Good at Christmas or for bazaars or church fellowships. Or just for cookie lovers everywhere. Don’t know where the recipe came from. I’ve had it for years.”

Nutritional Facts for Fruit and Nut Refrigerator Cookies

Serving Size: 1 (841 g)

Servings Per Recipe: 1

Amount Per Serving

% Daily Value

Calories 43.4

Calories from Fat 22

52%

Total Fat 2.5 g

3%

Saturated Fat 0.5 g

2%

Cholesterol 4.4 mg

1%

Sodium 29.0 mg

1%

Total Carbohydrate 4.6 g

1%

Dietary Fiber 0.1 g

0%

Sugars 2.1 g

8%

Protein 0.5 g

1%

Softa123’s Comment:  Most refrigerator cookie dough can be frozen up to 4 or 6 weeks. Use these tips for freezing:

  • Double-wrap dough in plastic wrap to prevent freezer burn and absorption of odors from your freezer
  • Write the type of cookie dough and the date it was frozen on the outside of the package.
  • When you are ready to bake, simply let the dough defrost in the refrigerator. This will take several hours, so plan ahead.

Mace And Chain Cookies Recipe

=============================

“A friend’s family favorite recipe with a new name…” ~Frisiangirl

Prep:15m Cook:11m Servings:4

Source:  Frisiangirl

* old fashioned cookie

Ingredients:

* 1 C Butter

* 1 C Brown sugar

* 1/2 C sugar

* 1 T. milk

* 1 1/2 tsp. vanilla

* 2 eggs

* 1 C. cornflakes

* 3 C. oats

* 1 C. walnuts

* 1 1/2 C. flour

* 1 1/4 tsp. baking soda

* 1 1/2 tsp. mace

* 1 1/2 tsp. cinnamon

* 1/4 tsp. nutmeg

* 1/8 tsp. cloves

* 4 oz. coconut

* 12 oz. milk chocolate chips

Directions:

1. Cream butter and sugar. Add milk, vanilla and eggs; beat until creamy and smooth.

2. Stir flour, soda and spices together; add to egg mixture.

3. Gently stir in cornflakes, oats, walnuts, coconut and chocolate chips.

4. Drop by tablespoonfuls onto cookie sheet.

5. Bake at 350 11 minutes. Remove from cookie sheet immediately.

Oatmeal Chocolate Chip Cookies

==============================

1 cup Shortening

2 Eggs

1 cup chocolate chips

1 cup White sugar

1/2 cup Brown sugar

2 cups White flour

1 teaspoon Baking soda

1 teaspoon Baking powder

1/2 teaspoon Salt

2 cups Oatmeal

1. Cream shortening.

2. Add sugars and mix.

3. Add rest of ingredients except chocolate chips and oatmeal and mix.

4. Add oatmeal and chocolate chips and mix.

5. Spoon onto greased cookie sheet.

6. Bake for 10-12 minutes at Bake [at]350

Posted to JEWISH-FOOD digest V97 #310 by BNLImp[at]aol.com (Iara Lewin)

Yellow Cake Mix Cookies

=======================

1 cup Crunchy peanut butter

2 Eggs

1/4 cup Oil

1/3 cup Water

1 package Yellow cake mix

1 package chocolate chips (12 ounce)

Mix all ingredients together then drop by teaspoon on ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.

Source:  Randy

 

 

One-Bowl Brownies

=================

4 squares unsweetened chocolate

3/4 cup Margarine

2 cups Sugar

3 Eggs

1 teaspoon Vanilla

1 cup Flour

1 cup coarsely chopped nuts (optional)

ROCKY ROAD VERSION-

2 cups Miniature marshmallows

1 cup Semi-sweet real chocolate chips

1 cup Coarsely chopped walnuts

PEANUT BUTTER SWIRL VERSION-

 

2/3 cup Peanut butter

Source:  Date: Tue, 11 Jun 1996 21:11:14 -0400 From: Linda Robinson

Heat oven to 350x F.

Microwave chocolate and margarine in large microwavable bowl on high 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into melted chocolate mixture. Add eggs and vanilla; stir until completely mixed.

Stir in flour until well blended. Stir in nuts. Spread in greased 13″ x 9″ pan.

Bake 30-35 minutes or until wooden pick inserted in center comes out with fudgy crumbs.

Do not overbake.

Cool in pan; cut into squares.

Makes 24 brownies.

ROCKY ROAD ONE-BOWL BROWNIES: Prepare basic one-bowl brownie recipe above. Bake 35 minutes or until wooden pick inserted in center comes out with fudgy crumbs. Immediately sprinkle with marshmallows, chocolate chips and walnuts. Continue baking 3-5 minutes until topping begins to melt together. Cool in pan; cut into squares.

PEANUT BUTTER SWIRL ONE-BOWL BROWNIES: Prepare basic one-bowl brownie recipe above, reserving 1 Tbs. of the margarine and 2 Tbs. of the sugar from the original recipe. Prepare as directed. Mix reserved margarine and sugar into 2/3 cup peanut butter. Spoon over uncooked brownie mixture and swirl with knife to marbleize. Bake 30-35 minutes or until wooden pick inserted in center comes out with fudgy crumbs. Cool in pan and cut into squares.

SOURCE:

EAT-L DIGEST 10 JUNE 1996

From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,

One cookie baking hint from Softa123:  Don’t eat all the cookies up by yourself!  Remember to share with friends and family; they taste better that way!

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