Share
September 23 04:27 AM
Email/Username:
Password:

It's time to bake Christmas cookies



shadow
shadow
December 02, 2009
Thanksgiving Day is now history and now for the Christmas rush. It saddened me on Black Friday to see on TV the lines of shoppers in the pre-dawn hours awaiting the opening of stores. Not one word about the Reason for the Season.

My Thanksgiving Day was spent with Alan, Pauline and family. Scott surprised us by coming from Garden City, Kansas where he is director of the Middle School band. Friday Carol and granddaughters Jordan and Taylor came and decorated my little Christmas tree which they brought with them. They also brought and baked Christmas cookies and made hot chocolate. Later, Alan came for me to have leftovers from Thanksgiving dinner with them.

Now it is time for baking Christmas cookies. I have made one batch and they are tucked in a Tupperware container in the refrigerator. It is different from my usual recipe as my dear ol' Better Homes and Gardens cookbook succumbed to the flood of August 9. This recipe I found in my American Home recipe book.

Snowdrops

2 cups sifted all-purpose flour

1/4 teaspoon salt

1 cup butter

1/2 cup sifted

confectioners' sugar

1 teaspoon vanilla

Confectioners' sugar

Heat oven to 350 F. Sift flour and salt together. Beat butter, sugar, and vanilla in bowl until light and fluffy. Work in sifted dry ingredients gradually until mixture is smooth. Pinch off small pieces of dough; roll gently between palms of hands to form balls about 1 inch in diameter. Place about 1 inch apart on ungreased cookie sheets. Bake 12 to 15 minutes or until edges are light golden brown. I like to transfer them to a brown paper bag I have torn apart. Cool and roll in confectioners' sugar. This recipe is similar to my Mexican Wedding Cake recipe, which also sailed down the Clinton River. I think I like it better, the cookie doesn't crumble as easily.

Christmas Cookies

1 cup butter

2 eggs

1 cup sugar

1 teaspoon vanilla

2-1/2 cups flour

2 teaspoons baking powder

Cream butter and sugar, then well beaten eggs, add vanilla. Sift flour and baking powder and mix thoroughly. Roll on floured board. Cut in fancy shapes. Bake on greased pan at 375 for 10 minutes. Cool. Frost and decorate.

I think I have shared this recipe with you before...oh well, chalk it up to 'you know what.'

Happy baking! I love the smell of my kitchen when in a baking frenzy (not the cleaning up part).

— Country Cousin

Gertie Brooks is a lifelong Almont area resident. A 'farm girl,' Gertie is the premier historian for the Almont area, and frequently offers her memories and first-hand accounts in her 'Country Cousin' columns.
Castle Creek
09 - 23 - 18
04:27
Site Search


September
arrow
S M T W T F S
1
2345678
9101112131415
16171819202122
23242526272829
30
Thanks for visiting Tri City Times
Chemical Bank