Monday, November 19, 2012

Cookie Baking 2012 (Segment #1)

Well, here we go!  I've already started so hopefully you all can catch up.  I've decided that this year I am limiting my baking to 10-11 different kinds of Christmas cookies.  In years past, I have made up to 30 different kinds, blessing everyone I knew with tins of goodies, but with the recent writings of unhealthy fats within the past 5-6 years or so, even my kids won't eat my cookies now until Easter.

First, let me fill you in on a secret.  Buy yourself some of this:

It will save you a ton of work.  Using parchment paper means you don't have to wash your cookie sheets in between batches and if you are making lots of the same kinds of cookie, you can even use the same paper.  I wouldn't bake without it!!

For some reason, I always start with an old favorite.  My mother (gone for over 25 years already) passed this simple, easy and yummy recipe down to me and it's been a family delight ever since.  It's called...............(and even though you know how I love to name dear mother must have started my craziness because wait until you hear the name of these cookies):


1 cup butter
1/2 cup sugar
2 cups flour
red and green sugar

Mix the butter and sugar together, add the flour.  Form into logs and roll in red or green sugar.  Refrigerate overnight.  Cut into slices and bake in a 400 degree oven 8-9 minutes.

Those were my logs.........and this is a double recipe so don't be worried that you didn't get as many rolls.  I think mine were about 1 inch or maybe a teeny bit under one inch in diameter.

 And here they are cooling on the countertop on aluminum foil.  I always cool cookies that way.  Then, when I pack them away in bins or plastic containers to freeze, I pack from the left to right getting the coolest ones on the bottom first.  (Simple, huh??)  I'm telling you, with the parchment paper, you can probably do 5-6 different kinds of cookies in only 1 day!

Next, I made another favorite that I've been making forever, it seems, and they're pretty too.  I think the recipe has been around for years:


3/4 cup butter
1 3/4 cup flour
1/2 cup sugar
1 egg yolk
1/2 teaspoon vanilla
1/4 teaspoon baking powder
1/4 teaspoon almond extract

1 egg white (beaten)
1 1/2 cups crushed nuts
candied cherries (halved)

Mix all the top ingredients together and form into balls, dip into beaten egg white and roll in crushed nuts.  Top with half a cherry.  Bake 325 degrees 15-17 minutes  Makes 42

So, here I am forming away.  Note to the far right, my parchment paper on top of my cookie sheet just waiting for those first balls to be placed.

And here they are all done, cooling on the countertop waiting to be packed up for the freezer.

So, there you have it!  The first 2 of probably 10 or so recipes.  I hope you are enjoying this sewing break because it has to be done and there's no time like the present!  Back to sewing next week!


waggonswest said...

Thanks for sharing the recipes. Even more thanks for including the pictures. That makes it so much easier to see how to assemble them and to see what they are supposed to look like.

Cindy Sharp said...

Red and Green sound like short bread. Yum!

Cindy Sharp said...

...and they kind of look like buttons. No wonder you like them.

Anonymous said...

Thanks for sharing the recipes! I swear by parchment paper. If I had to scrape and clean cookie sheets I would never bake a single cookie!

Coffeebean's Dailies said...

This is great thanks!!

Annie said...

Good thing you are way over there and me and my diet are way over here. Why do those first ones look similar to a pretty sushi? I'll betcha they taste a whole lot better! LOL I know your second cookie as a Thumb Print cookie. My all time fave! But not the cherry part. I bake them first then add a small dollup of a favorite jelly. My granny taught me that. Yummy!

Jean(ie) said...

Love me some parchment. It's the boom-diggity. Thanks for posting the cookie recipes!

beachiesews said...

I'm coming to your house! These look delish! I stopped making cookies years ago to give away because I make really good caramel corn, and most people said...just make extra caramel corn, we get cookies from other people. So that is what I this case I guess I would not use WWCD!!! LOL...but those look fab!

otterdaughter said...

I too can sing the praises of parchment paper, and you can re-use it over and over if the stuff you're baking isn't too messy!

I hadn't heard of cooling on aluminum foil, though. We always use cut open and flattened paper bags or builder's paper to absorb any extra oiliness.

Susan said...

What a terrible post to read before breakfast - now I'm even hungrier!! Thanks Carol - this is going to be a fun series.

Anonymous said...

Thanks for doing the cookie posts. I make the Cherry Nest cookies every year but fill them with jam once baked. I think the Red Green cookies look really cute so I will have to give them a try.


Nancy B said...

Thanks for the recipes...

Happy Baking!

Suzie P. said...

So luv this blog... I luv Christmas Cookies and have never seen these ones before... have to ask, do you colour the suger yourself or do you buy it that way... never seen it used or done this way before, so sorry just had to ask... cant wait for your next entry on your blog.. so very yummy...

Mary said...

yum! red and green look so easy. I wonder if soy margarine would work, I have a dairy allergy grandson. thanks

tammy s. said...

Torture... pure torture... mmmm!