ROLLED SUGAR COOKIES

1 recipe basic cookie mix 1 large egg 1 tsp vanilla extract

Preheat oven to 350F. Lightly grease 2 baking sheets.

In large bowl of electric mixer, combine ingredients; at low speed, beat until mixture forms a dough.

Divide dough into thirds. Working with one third at a time, on lightly floured work surface, roll out dough to 1/8″ thick; cut out with 3″ cookie cutters. Transfer to prepared baking sheets. Bake 8 min or until golden. Transfer cookies to wire rack to cool; if desired, decorate with icing, candies and colored sugars.

Makes 3 dozen.

CANDY CANE COOKIES

1 recipe basic cookie mix 1 large egg 1 tsp vanilla extract red paste food color 1/2 c (2 1/2 oz) crushed peppermint candy red edible glitter

Preheat oven to 350F. Lightly grease 2 baking sheets.

In large bowl of electric mixer, comibine cookie mix, egg and
vanilla. At low speed, beat until mixture forms a dough. Divide dough in half; remove one half from bowl. With food paste, tint dough in bowl red; add candy. Mix well.

On work surface, divide each half dough into 20 equal pieces; working with one piece at a time, roll dough into 8″ rope. Place a plain and red rope side by side; press together lightly and twist. Place twist on prepared baking sheet; curve top to form cane. Repeat with remaining dough.

Bake cookies 10 to 12 min or until golden.

Sprinkle with glitter; transfer to wire rack to cool.

GINGERBREAD PEOPLE

1 recipe basic cookie mix
1/3 c molasses
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp grated nutmeg
white icing
red cinnamon candies

Preheat oven to 350F. Lightly grease 2 baking sheets.

In large bowl of electric mixer, combine cookie ingredients; at low speed, beat until mixture forms a dough.

Divide dough into thirds. Working with one third at a time, on lightly floured surface, roll out dough 1/8″ thick; cut out with 3″ cookie cutter.

Transfer to prepared baking sheets.

Bake 8 min or until just beginning to brown.

Transfer to wire rack to cool.

Decorate with icing and candies.

Makes 3 dozen cookies.

CHOCOLATE-DIPPED PEANUT-BRITTLE FINGERS

Preheat oven to 350F. Grease 15 1/2×10 1/2×1″ jelly-roll pan; line bottom and sides with sheet of aluminum foil. Grease foil.

In large bowl of electric mixer, combine cookie mix, egg yolks and the water. At low speed, beat just until mixture forms a crumbly dough.

Pat mixture over foil on bottom of prepared pan; bake 20 min or until dough is golden brown. Remove pan from oven.

Make peanut-brittle topping: In heavy med saucepan, combine brown sugar, corn syrup, butter and heavy cream; over med heat, bring to boiling, stirring. Cook, stirring constantly, until butter melts and mixture is smooth. Stir in peanuts.

Spread peanut-brittle topping mixture over cookies in pan; bake 15 min or until topping is brown and bubbly.

Remove pan from oven. Cool cookies slightly. Using ends of aluminum foil, lift cookies from pan, cut crosswise into thirds. Cut lengthwise into 14 strips; remove cookies from aluminum foil. Cool cookie “fingers” completely on rack.

Line another wire rack with waxed paper. In top of double boiler over hot, not boiling, water, combine chocolate and shortening. Over low heat, cook mixture, stirring, until chocolate and shortening are melted and mixture is smooth. Dip each cookie finger into chocolate mixture to cover halfway; place cookie on prepared rack to dry.

Makes 42 cookies.

LEMON LINZER COOKIES

1 recipe basic cookie mix 1 lg egg
1 tsp grated lemon zest (colored part of peel)
1 tsp fresh lemon juice
1/2 c seedless raspberry jam

Confectioners’ sugar for dusting

Preheat oven to 350F. Lightly grease two baking sheets.

In large bowl of electric mixer, combine cookie mix, egg, lemon zest and lemon juice. At low speed, beat until mixture forms a dough.

Divide dough in half. Working one half at a time, on lightly floured surface, with lightly floured rolling pin, roll out dough 1/8″ thick; cut out with 3″ round cookie cutter, cut out centers of half of the cookies. If desired, reroll dough centers for additional cookies.

Transfer dough rounds and rings to prepared baking sheets. Bake 8 min or until cookies are golden; transfer to wire rack to cool completely.

With 1 tsp jam each, cover flat sides of rounds. Place a cookie ring, flat side down, on top of each filling-topped round. Dust tops of cookies with confectioners’ sugar.

Christmas Fruit Cookies

72 Servings

1/2 c Shortening
1/2 c Brown sugar,firmly packed
2 Eggs
1/2 t Vanilla
1/2 t Soda
1 1/2 T Buttermilk
1 c Flour
1/4 t Allspice
1/4 t Nutmeg
1/4 t Cinnamon
1/4 c Bourbon
1/2 lb White raisins
1/2 lb Candied cherries
1/2 lb Candied pineapple
1/2 c Flour
1 1/2 c Pecans,chopped

Cream shortening and sugar; beat in eggs and add vanilla. Dissolve soda in buttermilk. Combine 1 c. flour and spices; add to creamed mixture alternately with buttermilk and bourbon. Beat well after each addition.

Coat fruit with 1/2 c. flour; stir fruit and nuts into batter. Drop by teaspoonfuls onto greased baking sheets and bake at 350 deg. For 10-15 min.

Makes 6 doz. cookies

Christmas Oyster Soup (Soupe Aux Huitres De Noel)

4 Servings

2 Carrots,mediun
-peeled & in long,Grated
-thin shreds
1/2 c Celery,finely diced
1/4 c Butter,melted
4 c Milk,or 1/2 milk, 1/2 cream
4 c Oysters
-salt and pepper,To Taste

Peel and grate in long thin shreads, the carrots and add finely diced celery. Melt butter in saucepan and add the vegetables. Stir.

Cover and simmer over very low heat for 20 minutes, without browning the vegetables. Add milk (or use 1/2 milk, 1/2 cream); bring to a boil.

Heat oysters in enamelled cast iron pan over medium heat; do not boil. Pour into milk and serve. Uase salt and pepper to taste.

The soup should be served as soon as ready, otherwise it tend to curdle. The milk and vegetables can be be prepared ahead of time and the oysters heated and served at the last minute.

Christmas Pasta Sauce

6 Servings

1/4 c Extra-virgin olive oil
Small carrot,*
Small onion,*
Small celery stk,*
Large garlic clove*
1 lb Italian sausage
1/3 lb beef,Ground
6 1/2 oz Pancetta,diced
1/2 t Salt
1/2 t pepper,Freshly Ground
1/4 t nutmeg,Freshly Grated
1/2 c Dry red wine
1/2 c Tomato paste
1 c Italian tomatoes,chopped
2 T Parsely *

1. Soak the porcini in warm water for at least 1/2 hour. Remove from the water, squeeze dry and chop.

2. Meanwhile, in a large saucepan or flameproof casserole, heat the olive oil over moderate heat. Add the carrot, onion and celery and saute until the onion is golden, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute.

3. Add the sausage, ground beef and pancetta to the pan. Cook over moderate heat, stirring to break up the meat, until the beef and sausage are no longer pink. Drain off any fat. Season with the salt, pepper and nutmeg.

4. Pour in the red wine and cook, stirring occasionally, until it evaporates, about 5 minutes. Add the tomato paste, tomatoes, porcini and 1/2 cup of warm water. Simmer for 30 minutes. If the sauce gets too thick, add a little more water.

Add the parsley just before serving.

Christmas Stollen

6 Servings

1 1/8 lb Flour
7 oz Sugar
1 pn Salt
1 t Vanilla
1 t Lemon juice
4 T Rum
1 pn Cardomom (generous)
1 pn Mace (generous)
2 Eggs
4 1/2 oz Butter
4 1/2 oz Currants well,Drained
9 oz Sultanas
9 oz Almonds,finely chopped
3 1/2 oz Candied lemon peel
1 3/4 oz Butter for brushing
2 T Powdered sugar for dusting
1 3/4 oz Beef drippings
9 oz Cottage cheese,well drained

Mix and sieve together the flour and baking powder onto a pastry board or cool slab. Make a well in the center and pour in the sugar, vanilla, rum, lemon juice, and the eggs. Draw in some flour from the sides of the well to mix with these and form a thick paste. Add the cold butter, cut into small pieces, the finely chopped beef drippings, cottage cheese, currants, sultanas, nuts and candied peel.

Cover the fruits with more of the flour, and then starting from the middle, work all of it together quickly with your hands into a firm, smooth paste. If it should stick, add a little more flour. Form the mix into a long, oval shape, and then fold it over lengthwise to give it the traditional “stollen” shape.

Line a baking dish with greased waxed paper and place stollen on this.

Preheat the oven for 5 minutes at 500F. Then bake at a moderately hot over (375F) for 50-60 minutes. As soon as the stollen comes out of the oven, brush with melted butter and dust thickly with powdered sugar.

Christmas Surprises

24 Servings

3/4 c Shortening
3/4 c Light brown sugar
1 Egg
1 3/4 c Flour
1 t Baking soda
1/2 t Salt
1/2 t Vanilla
3/4 c Coconut
2 t Cream of tartar
Any flavor jam (or jelly)

Cream shortening and sugar together. Add egg and mix well. Sift dry ingredients together and add. Add vanilla, and drop by teaspoons-full onto ungreased cookie sheet. With your finger or a spoon, make an indentation in the center of the cookie ball and fill with jam or jelly. Sprinkle coconut over all and bake at 375F for 10-12 min.