Host a cookie exchange
An assortment of homemade cookies is great to serve at gatherings or to give as gifts. To make the baking task easier, invite friends to come over with one batch of cookie dough already made, some of their favorite recipes, extra baking sheets, and various ingredients. Start in the morning, and by early afternoon you could be dividing up dozens of holiday cookies.
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Finnish Christmas Cookies
2 cups butter, softened
1 cup granulated sugar
4 cups all-purpose flour
1 egg, beaten
2/3 cup finely chopped almonds
Colored sugar, optional
In a mixing bowl, cream butter and sugar until fluffy. Beat in flour. Cover and refrigerate for 1 hour.
Preheat oven to 350 degrees. Roll out onto a well-floured surface to 1/4-inch thickness. Brush lightly with egg. Sprinkle with almonds and sugar if desired. Using a fluted pastry cutter or knife, cut into 2x1-inch strips. Place 1 inch apart on ungreased baking sheets. Bake until lightly browned, about 10 to 12 minutes. Cool on wire racks. Makes about 6 dozen.
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Fresh Ginger Cookies
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons grated fresh ginger
12 tablespoons butter, softened
1 cup granulated sugar
1/4 cup molasses
1 egg
1 cup granulated sugar
Preheat oven to 350 degrees. In a large mixing bowl, combine flour, soda, and salt. In a separate bowl, beat ginger, butter, and 1 cup sugar until light and fluffy. Beat in molasses and egg. Gently fold in flour mixture until just combined. Chill for 1 hour.
Roll dough into 1-1/2 inch balls and then roll them in sugar. Place 2 inches apart on ungreased baking sheets.
Bake until edges start to brown, about 15 minutes. Centers will be slightly soft. Let stand on cookie sheets 1 minute and remove to racks to cool completely.
Makes 30 cookies.
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No-Bake Rum Balls
2-1/2 cups crushed vanilla wafers
1 cup confectioners’ sugar
2 tablespoons cocoa powder
1 cup chopped walnuts
3 tablespoons dark corn syrup
1/4 cup rum
In a medium sized bowl, mix together the vanilla wafers, cocoa and sugar. Stir in chopped walnuts, corn syrup and rum. Mix until well blended. Form dough into 2 inch balls and roll in confectioners’ sugar. Store in covered tin. Makes 3 dozen.
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Pantry Pointers
Always cool the cookie sheet before it for the next batch. If you are in a hurry, run cold water over it and dry it to speed things up.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
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