COOK OF THE WEEK - CHRISTMAS RECIPES

Our town is busy with the hustle and bustle of Christmas shoppers going here and there. Perhaps that is the reason NO ONE has time to be my Cook of the Week. Christmas and baking go together like cookies and eating them. You can’t have one without the other. So today you will be reading some of my favorite Christmas cookie recipes through the years.Cream Cheese Sugar Cookies1 cup sugar1 cup butter, softened3 ounce package cream cheese1/4 teaspoon salt1/2 teaspoon almond extract1/2 teaspoon vanilla extract1 egg yolk (save the white but don’t put in the dough)2 cups flour Blend together sugar, margarine, cream cheese, salt, almond extract, vanilla and egg yolk with mixer. Mix in flour until well blended. Roll into a ball and wrap in plastic wrap. Refrigerate for at least two hours. Heat your oven to 375 degrees. Roll out dough, one third at a time, on a lightly floured board. Using a cookie cutter dipped in flour, cut out cookie shapes as close together as possible. Place the cookies an inch apart on ungreased cookie sheets. To prevent breaking, move cookies to and from baking sheets with a wide spatula or pancake turner. Leave cookies plain to frost later, or, if desired, brush with slightly beaten egg white and sprinkle with colored sugar. Bake for 7 to 10 minutes or until bottoms of cookies are a light golden brown. Cool completely. May use the following Almond Glaze to frost these cookies.Almond Glaze1 cup powdered sugar1/4 teaspoon almond extract2 tablespoons water4 drops of food coloring Stir all ingredients until smooth. Pour 1 teaspoon of glaze on each sugar cookie. Use the back of the spoon to spread glaze evenly over the cookie. Let glaze dry.Chocolate Orange Drops1/2 cup shortening (can use part or all butter)3 ounce package cream cheese1/2 cup sugar1 egg1 teaspoon grated orange peel1 teaspoon vanilla1 cup flour1/2 teaspoon salt6 ounce package chocolate chips Preheat oven to 350 degrees. Mix shortening, cheese, sugar, egg, orange peel and vanilla thoroughly. Add flour and salt. Blend well. Add chips. Stir until blended. Drop by small amounts on cookie sheet. Bake 15 minutes.Molasses CookiesCream together:3/4 cup shortening, oleo or butter1 cup sugar1 unbeaten egg1/4 cup molassesAdd:1/2 teaspoon salt2 teaspoons soda1/2 teaspoon cloves1/2 teaspoon ginger1 teaspoon cinnamon2 cups flour Mix thoroughly. Chill dough. Roll into balls and roll in sugar. Bake 10 minutes in a preheated 350 degree oven.White Swedish Brownies2 cups flour2 cups sugar1 cup oleo1 tablespoon almond flavoring4 eggs Mix all ingredients together. Pour into a greased and floured 9x13 inch pan. Bake at 350 degrees for 25 to 30 minutes. When cooled, sprinkle with powdered sugar and cut into bars.Drop Sugar CookiesCream together:1 cup soft butter1 cup oil2 cups sugar2 eggsAdd:4 cups flour1 teaspoon cream of tartar1 teaspoon soda1/2 teaspoon salt1 teaspoon vanilla1/2 teaspoon almond extract Mix well. Chill for several hours. Roll in small balls and press with the bottom of a glass that has been dipped in water, then sugar. Bake in a 350 degree oven for 6 minutes. These store well.Pepparkakor(Swedish Spice Cookies)1 cup butter1-1/2 cups sugar1 tablespoon molasses1 egg3-1/4 cups flour3 teaspoons cinnamon2 teaspoons cloves3 teaspoons ginger2 teaspoons soda (dissolved in 1 tablespoon hot water) Cream first 4 ingredients. Sift dry ingredients and add to creamed mixture. Blend well. Batter will be stiff. Roll out very thin and cut with cookie cutters. Bake in a 375 degree oven for 10 to 12 minutes. Watch carefully so they don’t burn. This dough may be frozen. Makes a large batch of cookies.Seven Layer Cookies Melt 1/2 cup butter in a 9x13 inch pan. Sprinkle 1 heaping cup graham cracker crumbs in pan, pressing firmly. Sprinkle 1 cup coconut. Sprinkle over top 1 small package each of chocolate chips and butterscotch chips. Over all, pour 1 can Eagle Brand sweetened condensed milk. Top with 1 cup chopped pecans. Bake in a 350 degree preheated oven for 20 to 30 minutes (if using a metal pan). If using a glass baking dish preheat oven to 325 degrees. Cool, slice and refrigerate.Sinful Bars14 ounce bag caramels (49)1/3 cup evaporated milk Melt above in double boiler. Cool.17-1/2 ounce package German chocolate cake mix3/4 cup melted butter1/3 cup evaporated milk1 cup chopped nuts Mix remaining ingredients in bowl by hand until dough holds together (creamy). Pat half of dough into a 9x13 inch pan. Bake 6 minutes at 350 degrees. Sprinkle 1 package chocolate chips over crust. Spread caramel mixture over chocolate chips. Cover with remaining cake dough. Bake 15 to 18 minutes. Cool and refrigerate for 30 minutes to set the caramel layer. Cut into 36 rich and yummy bars.Peanut Butter BlossomsSift together:1-3/4 cups flour1 teaspoon soda1/2 teaspoon saltCream together:1/2 cup shortening1/2 cup peanut butterGradually add:1/2 cup sugar1/2 cup brown sugarCream well. Add:1 egg2 tablespoons milk1 teaspoon vanilla Beat well. Blend in the dry ingredients gradually and mix well. Shape by rounded teaspoons into balls and roll in sugar and place on ungreased cookie sheet. Bake at 375 degrees for 8 minutes. Remove from the oven and place a chocolate candy star on top of each cookie. Press down so cookies grab around the edge. Return to oven for 2 to 5 minutes longer.Ginger Snaps orGingerbread Men3/4 cup shortening1 cup sugar1/4 cup molasses1 egg2 cups sifted flour1/4 teaspoon salt2 teaspoons soda1/2 teaspoon cinnamon1/2 teaspoon cloves1/2 teaspoon ginger Cream shortening and sugar. Stir in unbeaten egg and molasses. Beat well. Add sifted dry ingredients. Make into balls the size of walnuts and dip in sugar, do not press down. Bake in a 350 degree oven until done. If used for rolled cookies as for gingerbread men, chill overnight before rolling.Melting Moments1 cup soft butter1 cup sifted flour5-1/2 tablespoons powdered sugar3/4 cup cornstarch1/2 cup finely chopped nuts, optional Cream butter. Add dry ingredients and mix well. Drop by teaspoons on cookie sheet. Bake in a 375 degree oven for 14 to 17 minutes. Frost while still warm.Frosting:2 tablespoons melted butter1 tablespoon orange juice1 teaspoon lemon juice1 cup powdered sugar Mix and drizzle over warm cookies on cooling racks over waxed paper. You may reuse frosting that drips onto the waxed paper.Thumbprint Cookies1/2 cup shortening (part butter or margarine)1/4 cup brown sugar (packed)1 egg, separated1/2 teaspoon vanilla1 cup flour1/4 teaspoon salt3/4 cup finely chopped nutsjelly or tinted powdered sugar icing Heat oven to 350 degrees. Mix shortening, sugar, egg yolk, and vanilla thoroughly. Measure flour by sifting or dipping loosely. Blend together flour and salt; stir well. Beat egg white slightly with fork. Roll dough into balls (1 teaspoon per ball), then dip in egg white, roll in nuts. Place about 1 inch apart on ungreased baking sheet; press thumb gently in center of each. Bake 10 to 12 minutes, or until set. Cool. Fill thumbprints with jelly or tinted icing. Makes about 3 dozen cookies.Pecan TassiesPastry:1 cup flour1 tablespoon sugardash of salt1/4 cup (2 ounces) cream cheese, softened2 tablespoons butter, softened2 tablespoons milkcooking sprayFilling:1/3 cup finely chopped pecans1/2 cup packed brown sugar1/3 cup light corn syrup1 teaspoon vanilla extract1/8 teaspoon salt1 large egg1 large egg white Preheat oven to 350 degrees. To prepare pastry, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar and salt in a small bowl. Combine cream cheese, butter, and milk in a large bowl; beat with a mixer at medium speed until well-blended. Add flour mixture; beat at low speed just until blended (mixture will be crumbly). Press flour mixture into a ball. Turn dough out onto a lightly floured surface, and knead lightly 3 to 4 times. Divide dough into 24 portions. Place 1 dough portion into each of 24 miniature muffin cups coated with cooking spray. Press dough into bottom and up sides of cups, using lightly floured fingers. To prepare filling, divide pecans evenly among muffin cups. Combine brown sugar and remaining ingredients; spoon about 2 teaspoons filling over pecans in each muffin cup. Bake at 350 degrees for 20 minutes or until pastry is lightly browned and filling is puffy. Cool in cups for 10 minutes on a wire rack. Run a knife around outside edge of each tassie; remove from pan. Cool completely on a wire rack. One pecan tassie is only 77 calories. But can you really stop with only one? That is the question!! If you are reading this, then you probably enjoy new recipes. If you would like to share some of your recipes with the community YOU could be Cook of the Week. Please contact me, Sally Cuthbertson, if you would like to be in this column some week. I can be reached by phone at 515-373-6346 or email me at sacuthbe@msn.com. I will be happy to email or send you my short questionnaire and set up a time to come and visit you at your convenience. I’m always looking for NEW Cook’s of the Week. Also, if you are new in town, this is a good way to introduce yourself to the Humboldt community and surrounding communities. I look forward to visiting with you. The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.