A 1955 book, Holiday Gifts from the Kitchen, is a bit smudged in places, but that means the recipes contained inside are family favourites during the Christmas season.
Items in this book are suggested as homemade gifts for friends and neighbours, with packing instructions offered for various items such as cookies, loaves, jams and jellies.
One of the gift hint says: “Any rolled cookie can be made into a Christmas tree ornament. Cut a piece of string or thread for each cookie. Place the string on the top of the cookie on the sheet and press into the dough. Bake as usual.”
This week’s recipes are for three cookies, suitable for giving — or being enjoyed at home.
• • •
Chocolate Raisin Crinkles
1/2 cup butter, softened
1 2/3 cups sugar
1 tbsp. vanilla
2 oz. unsweetened chocolate squares, melted
2 cups flour
2 tsps. baking powder
1/4 tsp. salt
1/3 cup milk
1 cup raisins
powdered sugar
In a large bowl, cream butter with sugar until light and fluffy. Add vanilla. Blend in melted chocolate. Set aside.
In a small bowl, sift together flour, baking powder and salt. Add to chocolate mixture alternately with milk, stirring after each addition. Stir in raisins.
Cover and refrigerate until firm.
Preheat oven to 350 degrees F. Shape dough into 1 inch balls and roll in powdered sugar. Place 2 inches apart on greased cookie sheets. Bake 12-15 minutes.
Makes about 3 1/2 dozen cookies.
• • •
Raisin Molasses Gems
3 cups flour
2 tsps. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/4 tsp. salt
3/4 cup butter
1 cup sugar
1/4 cup cooking molasses
1 egg
1 cup raisins
sugar
In a small bowl, sift together flour, baking soda, cinnamon, cloves, ginger and salt. Set aside.
In a large bowl, cream butter with sugar until light and fluffy. Add molasses and egg and blend well.
Gradually said flour mixture to molasses mixture, mixing well. Stir in raisins. Cover and refrigerate until firm.
Preheat oven to 350 degrees F. Shape dough into 1 inch balls and roll in sugar. Place 2 inches apart on lightly greased cookie sheets. Bake 10-12 minutes or until edges are firm. Cool 1 minute. Remove to wire racks. Makes about 3 dozen cookies. Note: 1/4 cup dark corn syrup may be substituted for 1/4 cup molasses.
• • •
Butterscotch Crisps
1 cup flour
1 tsp. baking soda
1/4 tsp. salt
1-12 oz. pkg. butterscotch chips, divided
3/4 cup butter
3/4 cup sugar
1 egg
2 cups rolled oats
1 cup chopped walnuts
Preheat oven to 350 degrees F.
In a small bowl, sift together flour, baking soda and salt. Set aside.
In a small saucepan, combine 1 cup of the butterscotch chips with butter. Stir over low heat until melted and smooth. Remove from heat and cool 5 minutes.
Transfer mixture to a large bowl. Add sugar and egg and beat until creamy. Gradually stir in oats and flour mixture and mix well.
Fold in remaining butterscotch chips and walnuts. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 10-12 minutes or until edges are golden.
Cool on wire racks. Makes about 3 1/2 cookies.
Joyce Walter can be reached at ronjoy@sasktel.net
