Those empty cookie containers are crying out for attention, and holiday guests will soon be hoping for samples of the homemade cookies that have been prepared in anticipation of the Christmas season.
This week's recipes come from the family recipe box.
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Soft Molasses Cookies
- 3/4 cup butter
- 2 eggs
- 3/4 cup light brown sugar
- 1/2 cup molasses
- 3-4 cups flour
- 1 tsp. salt
- 2 tsps. ginger
- 3/4 tsp. baking soda
- 1 tsp. baking powder
- 3/4 cup sour cream
Cream butter and sugar then add eggs, one at a time, and mix well.
Sift dry ingredients and then add alternately with cream and molasses.
Form into small balls and place on a greased cookie sheet. Press each ball down with a fork that has been dipped in granulated sugar.
Bake at 350 degrees F for 10 minutes or longer. Cool on racks.
• • •
Ice Box Cookies
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 3/4 cups flour
- 1/2 cup chopped walnuts
- 1/2 tsp. vanilla
Cream butter and sugars. Add beaten egg and beat until mixture is light and fluffy.
Sift flour, salt and soda and mix in walnuts. Add to butter mixture and mix well.
On pieces of waxed paper or parchment paper form mixture into two logs. Wrap each one tightly and store overnight in an ice box or other cold place.
Remove from ice box and using a warm knife, slice the logs into thin slices and place on cookie sheets covered with parchment paper.
Bake at 350 degrees F until edges are beginning to crisp slightly. Do not over bake. Cool on racks. Store in cool place. May be frozen.
• • •
Apple Cookies
- 1/2 cup butter, softened
- 2/3 cup sugar
- 2/3 cup packed brown sugar
- 1 tsp. cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. nutmeg
- 1/8 tsp. cloves
- 1 egg
- 1/4 cup apple juice
- 2 cups all-purpose flour
- 1 cup finely chopped, peeled MacIntosh apples
Beat butter on high for 30 seconds. Add sugars, spices and baking soda and combine.
Beat in egg and apple juice.
Add flour and diced apples and mix until combined. Do not over mix.
Drop dough onto lightly greased cookie sheets, about 2 inches apart.
Bake at 375 degrees F for 10-12 minutes until tops spring back. Cool one minute on sheets and then transfer to racks to cool.
If desired, frost with a caramel icing. Store in an airtight container.
Joyce Walter can be reached at ronjoy@sasktel.net
