Cookie Recipes

1 1/4 c Flour

1 c Sugar

1 c Ground walnuts

2 Egg yolks

Grated rind of 1/2 lemon 1 ts Cinnamon

1/2 ts Ground cloves

10 tb Sweet butter

———————————–ICING———————————– 1 1/2 c Confectioners sugar

1 Egg white

2 tb Lemon juice

2 dr Yellow food coloring (opt.)

A must on your Christmas cookie tray. Despite the lemony frosting, the cinnamon flavor comes through. On a pastry board, mix flour, sugar and walnuts. Form a mound, make a well and add the egg yolks, lemon rind and spices. Cut the butter in small pieces and add to the flour mixture. Knead thoroughly to make a smooth dough. Let dough rest for 30 minutes in the refrigerator. Preheat oven to 350ø. Roll dough out with a rolling pin to 1/8- inch thick and cut into star shapes with a cookie cutter. Bake at 350ø until cookies are lightly browned, about 10 minutes. Let cool and decorate with the icing. To make icing, mix sugar, egg white, lemon juice and yellow food coloring (if using) in a bowl until very smooth. (Icing has to be thick enough so it will not run off stars.) Spread evenly with a pointed knife on the stars. Let icing dry overnight. Store in a cookie tin. Note: If you like a less sweet cookie, omit the icing. Yield: 6 dozen. Franziska Mayer, Washington, DC Randy Shearer

1/2 lb Raisins

1 1/2 c Brown sugar

1 c Shortening; scant

3 ea Eggs

1 c Walnuts; english

1 ts Baking powder

1 ts Baking soda

1 ts Vanilla

1 ts Cinnamon

3 tb Raisin juice

3 c Flour

1/2 ts Salt

Cook and cool raisins. Mix and drop by spoonful on baking sheet. Bake in moderately hot oven for 15 minutes. Source: Mrs. Flora Hall, Knox County, OH

1 c Margarine or butter,

-softened 1 c Firmly packed brown sugar

3/4 c Granulated sugar

2 Eggs

1 t Vanilla

1 3/4 c All-purpose flour

1 t Baking soda

1/2 t Baking powder

1/2 t Salt (opt)

2 c QUAKER Oats (quick or

-old-fashioned, uncooked) 2 c QUAKER 100% Natural Flavor,

-any flavor Whole blanched almonds Heat oven to 375′F. Beat margarine and sugars in large bowl until fluffy. Blend in eggs and vanilla. Combine flour, baking soda, baking powder and salt; add to margarine mixture and mix well. Stir in oats and cereal. Drop by rounded teaspoonfuls, 2″ apart, onto ungreased cookie sheet. Press 1 almond onto each cookie. Bake 8-10 minutes or until golden brown. Cool 2

minutes on cookie sheet; remove to wire rack. Cool completely. Store tightly covered. Makes 6 dozen cookies.

about 1 minute. With the mixer running, add the molasses, corn syrup, vanilla and eggs, one at a time, beating until the mixture is well combined. In anotherlarge bowl, combine the remaining ingredients with a whisk. 2. Add the flour mixture gradually to the creamed mixture (the dough

will be very stiff and you may have to use your hands to get all the flour worked in). Divide the dough into quarters and wrap each in plastic wrap. Chillovernight. 3. Cover the outside of a 1 1/2 quart ovenproof glass bowl with a

lipped edge with aluminum foil, bringing the foil over the edges to the inside. Make sure the foil is on very smoothly. Spray the entire bowl with vegetable cooking spray and set aside. 4. On a floured surface, roll one-fourth of the dough into a circle 1/4

inch thick. Immediately lift the dough and press it onto the outside of the bowl, molding it firmly to the shape of the bowl without stretching it. Trim the dough around the edge of the bowl with a sharp knife, then, using a small star-shaped cutter, cut out stars around the lipped edge of the bowl about 1 1/2 to 2 inches apart and about 1 1/2 inches up from the bottom of the inverted bowl. Refrigerate the bowl for 1 hour, this firms up the dough. 5. Preheat the over to 350 degrees. Place the inverted bowl on an

ungreased baking sheet and bake 20 to 30 minutes, or until lightly browned and firm to the touch. Allow the gingerbread to cool on the bowl. When cool, carefully loosen the foil and lift the foil and gingerbread shell off the bowl. Peel away the foil and discard; store the shell, uncovered, in a dry place away from the humidity of the kitchen. 6. Use the remaining dough to make 3 more bowls, or cut with decorative

Christmas cutters into cookies. Bake the cookies on a lightly greased baking sheet for 8 to 10 minutes, or until they are lightly browned. Formatted by Lynn Thomas. Source: Christmas in the Heartland by Marcia Adams. MAKES 4 GINGERBREAD BOWLS OR 1 BOWL AND 6 DOZEN SMALL COOKIES —–