The sweet taste of the Holidays

 

Christmas and Hanukkah are almost here. The gifts are bought, the decorations are up, the cards are almost addressed, (ok not really… but I have thought about them) and now it is cookie time. Whether you are mixing up a family tradition, made every year or introducing a new family favorite, nothing says the holidays have arrived like baking and sharing cookies.  Our cookie assortment is the product of many generations of families blended together to create one sweet collection of memories.  As our families and friends blend and grow, I look forward to discovering more fabulous sweet traditions.

———-Gramma’s Sour Cream Sugar Cookies———-

A Curtiss family favorite, the Sour Cream Sugar Cookies first made famous by my Dad’s mother Maye Curtiss. She would make them to sell at the Hospital Guild Bake Sale held once a month at the Winn Shopping Center. Her cookies were not fancy, just big round soft cookies with a sprinkle of sugar on top. Friends, family and neighbors would be lined up waiting for her to set up her table at the bake sale, she always sold out in the first hour. She stored the ones not for sale perfectly stacked in a Saltine cracker tin, for the grand kids to enjoy. Those were special treats for us, to be eaten outside! Lord help you if you dropped a crumb on her spotless checkerboard kitchen floor. Later my mom, Marian Curtiss perfected the art of decorating these cookies with holiday shapes and colorful frosting. She made dozens at a time and would freeze them, sometimes she would find a batch hidden in the freezer and we would have Christmas cookies for Easter! I am happy to say my brother Doug is now a master at this recipe.

Gramma’s Sour Cream Sugar Cookies
Depending on size of cookies could be 5 -10 dozen
3 eggs (room temperature) lightly beaten
1 1/2 cups sugar
1 cup lard (crisco works)
mix together in large bowl
1 cup sour cream
1 teaspoon baking soda
mixed together in small bowl
I teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon salt
Mix all together in large bowl until somewhat fluffy
gradually mix in flour about 3 1/2 cups
will need to knead in the last of the flour to roll the dough out 1/2 inch thick or less
Cut with cookie cutter shapes
Bake at 350 on an ungreased cookie sheet for 10 mins

This year, I garnished some of the sugar cookies with melted marshmallows to make festive snowmen. They are incredibly cute and easy to do.
Cover a round cookie with white royal icing.
Put enough large marshmallows in the microwave for about 12 seconds or until puffy DON’T over cook. Put them on Parchment paper for ease of cleaning.
With buttered fingers, pick up the marshmallows and place on the cookie.
Then decorate, as you like to make faces, arms, buttons and scarves, just like you would a real snowman!!

Personally, I still prefer the original plain soft cookie with a sprinkling of sugar.

———-Santa’s Monogram Palmiers———-

This year I found a new favorite addition to the cookie file. They are beyond easy to make and they look elegant, not to mention they taste wonderful. There is no messy measuring or mixing. To make the dough just go to your local freezer section and purchase puff pastry!  I explain how to make the cookies look like the letter S but if you are rolling challenged you can just make them in a simple swirl. But why?

Santa’s Monogram Palmiers
Ingredients
Lots of granulated sugar about 1.5 cups
1 teaspoon cinnamon (if you like, but good with just sugar)
Puff pastry (two sheets of the frozen puff pastry thawed)
Parchment Paper

Preparation
1 Preheat the oven to 375 F
2 Sprinkle about 1/4 cup of sugar (and cinnamon if using) over your workstation. 3 Roll out the thawed puff pastry to about 10X12 inches.
4 Sprinkle another 1/4 cup of sugar (and cinnamon if using) over ½ the dough the long way.
5 Roll up the sugared side inward, stopping in the middle of the dough.
6 Flip the roll and ½ flat side over.
7 Sprinkle more sugar on the flat side of dough.
8 Roll this side to the middle to meet the other roll.
9 The two rolls should be meeting at the middle and touching, it will form an S.
10 Press the two sides together and gently roll in wax or parchment paper.
11 Put in freezer for about 15 mins to chill do not freeze.
12 Starting at one end, cut in to slices about 1/2 inch thick. Lightly sprinkle sugar onto each side.
13 Place on large parchment lined baking sheets.
14 They will increase in size dramatically, so leave plenty of room between each cookie and only bake a dozen at a time.
15 Set the tray in the middle of the oven.
16 Bake until deep golden on underside, 12 minutes.
17 Carefully flip each cookie with a metal spatula and bake until crisp, about 5 minutes more.

Allow them to cool on a rack for 10 minutes. Serve and enjoy.
You can drizzle cookies with chocolate to dress them up
Best to make these the day of your party.

 

———-Rosa’s Italian Christmas Cookies———-

For several years I had the good fortune to witness and participate in the Kozak cookie weekend. Everyone(Aunts, sisters, sons, daughters, daughter in laws and grandchildren) would gather in one house with recipes in hand to make Christmas cookies. Those were fun weekends filled with spices, sugar, flour, nuts, some brandy and lots of laughter. On Sunday evening everyone left Eve’s house with dozens of assorted cookies to share thru the Holidays.
This recipe is one of my favorites from those crazy Kozak cookie weekends and they bring back fond memories every time the girls and I make them.  Notice that it makes 12 dozens so be prepared to share!

Rosa’s Italian Christmas Cookies Yummy from Aunt Joyce
Makes about 12 dozen small cookies!
INGREDIENTS for the Dough
6 eggs
1 cup vegetable oil (can use butter)
2 tablespoons Vanilla
1 1/2 cups sugar
2 tablespoons baking powder
1/2 teaspoon salt
Mix well in large bowl
10 cups flour (approximately)
Add flour gradually 1 cup at a time
You will have to knead it by hand at the end.
Then separate the dough into 8 balls and refrigerate for 2 hours or for several days. (If you like smaller cookies make the dough balls smaller)

INGREDIENTS for Filling
2 cups crushed walnuts really crushed
4 cups sugar
5 teaspoons Cinnamon
Role out the dough very thin like pie crust only thinner, brush with melted butter, sprinkle with the filling, roll the dough and filling up like a Cinnamon roll and slice in 3/4 inch slices (smaller if you make little rolls)
Chill the role for 15 mins to make slicing easier.
Place on ungreased cookie sheet, bake at 350 for 10-12 mins
These are very dry cookies once they cool,  very good with a glass of cold milk.

 

———Aunt Colleen’s Hugs———

Here is a recipe that is easy, tasty and fun for the kids to make.  My sister in law Colleen always had these delightfully yummy treats ready for the family and not just at Christmas.  Ella used this recipe as her show and tell project in elementary school, needless to say she got a smiley face!

 

Aunt Colleen’s Hugs

Melt together until smooth over low heat in medium saucepan

12 oz package of Nestlé’s semi sweet chocolate chips
1/4 cup butter
slowly add
1 can 14oz sweetened and condensed milk mix well.
in medium size bowl combine
2 cups flour (shifted to remove lumps)
1/2 cup chopped nuts (optional)
1 teaspoon vanilla
Stir in the Chocolate mixture

Measure out 1 level tablespoon of dough, USE a measuring spoon.

Wrap the dough around an unwrapped “Hershey’s HUGS”  (You will need 60 of these unwrapped this is a good task for the smaller kids.)
Cover the ”Hershey’s Hug” completely and shape into a Kiss, it will like a small volcano.
Place on an ungreased cookie sheet or on Parchment paper

Bake at 350 for 6-8 mins DO NOT over bake.

They will be shinny soft and then harden when cooled

To decorate: melt 3oz of white chocolate in small sauce pan with 1 teaspoon oil stir well and drizzle over baked cookies.  You could even add raspberry or mint extract to the white chocolate to make them different.

 

 

———-Nutmeg Melt-Aways———-

The following cookie is from a very old recipe card I found in a box with a bunch of old family photos and things my Mom put away for me. The card is so old it may have belonged to my Grandmother Ella Crowley. I don’t remember making them as a kid so maybe Mom just thought they sounded good and saved the recipe card.  I tried them last year and they are really yummy bursting with the flavor of almond and nutmeg. I love this recipe because you can easily make dozens of bite sized cookies to share.

Nutmeg Melt-Aways
Makes about 5 dozen cookies
Preheat oven to 350 F
Ingredients
1 cup butter softened (no substitutes)
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
2 cups flour
3/4 cup ground almonds toasted
Topping for cookies
1 cup confectioners’ sugar
1 tablespoon ground nutmeg
In a mixing bowl stir together butter, sugar, vanilla and almond extract until light and creamy. Gradually stir in flour: mix well. Stir in crushed Almonds. The dough will be dry and crumbly.
Shape into small 1- inch balls: place on ungreased baking sheet.
Bake for 18-20 mins or until bottoms are lightly browned.
Combine confectioners sugar and nutmeg in a small bowl. When cookies have cooled gently roll them in the sugar mixture.

 

———-Fruit-N-Nut Jumbles———-

If you like soft cookies this next recipe is a nice change from all the crisp sugar coated cookies.

Fruit–N-Nut Jumbles
Makes 3 dozen soft cake like cookies
Preheat Oven to 400 F

Combine and mix together until well blended:
½ cup shortening
1 tsp salt
1 cup sugar
1 tsp vanilla
1 unbeaten egg

Sift together:
1 ¾ cups Flour
1 tsp baking powder
Stir the flour into the creamy mixture with
½ cup milk

Stir in
½ cup dried cranberries
½ cup chopped nuts
Drop a teaspoon of batter onto a lightly greased baking sheet.
Bake 10-14 mins

As an alternative my Mom would cut back the sugar to ½ cup and add a ½ cup maple syrup she also used seedless raisins instead of cranberries. You can also add chocolate chips!

 

 

———Santa’s Thumbprint Tarts———-

This last recipe is another more recent favorite.  I suggest making two batches! It is hard to go wrong with tarts! The combination of nuts and fruit jam, make these a nice change from frosting and sugar.

Santa’s Thumbprint Tarts
about 30 small cookies
Preheat oven to 350 degrees
line baking sheet with parchment or lightly grease and flour the cookie sheet
2/3 cup unsalted butter at room temperature
1/3 cup sugar
In a large bowl beat together butter and sugar until light and fluffy
2 large egg yolks (save the whites, you use them later)
1 teaspoon vanilla
1/2 teaspoon salt
Beat in yolks, vanilla and salt.
1 1/2 cups flour
Gradually stir in flour, roll dough into 1 inch balls or smaller for small cookies
2 large egg whites (told you) lightly beaten
1 cup finely chopped nuts of your choice; I like to combine almonds and walnuts
Dip the dough balls in the egg whites and then roll in the nuts
Place on prepared cookie sheet and press your thumb into the center of each one to make a well.
1/3 cup of Jam or marmalade any flavor
Fill the centers with 1/2 teaspoon of jam
Bake for 16-18 mins or until golden brown. Cool on baking sheet for 5 mins then remove.

 

I hope you are all enjoying a wonderful holiday. Happy Hanukkah, Merry Christmas and may the New Year bring you many joys.  Feel free to share your favorite recipe!!