A Holiday Cookie Collection - Recipe

Ebony, Nov, 1999 by Charlotte Lyons

Bountiful batches of cookies are synonymous with the holiday season, and they are favorites among children and adults alike. Whether it's Traditional Sugar Cookies, Butter Spritz Cookies or a not-so-common creation like Sweet Potato Nut Cookies, the sweet treats are as much a part of the festive season as the turkey and stuffing.

The following recipes are designed to help you create some holiday cookies that will satisfy the Grinch himself. So collect the necessary ingredients and get ready to put some smiles on the faces of your family and friends.

Sweet Potato Nut Cookies

1/2 cup butter or margarine
1 cup packed light brown sugar
2 eggs, beaten
1 cup sweet potato puree
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons grated orange rind
1 1/2 cups chopped pecans

ORANGE GLAZE:

1 cup powdered sugar
1 teaspoon grated orange rind
1 to 2 tablespoons fresh orange juice,
  or more as needed

Cream butter in large mixer bowl until light and fluffy. Gradually beat in sugar. Beat in eggs and sweet potatoes until well-blended. Sift together flour, baking soda, baking powder, salt, cinnamon and nutmeg in separate bowl. Add to sweet potato mixture; mix well. Stir in orange rind and nuts until combined. Drop by heaping tablespoons onto greased cookie sheet. Flatten slightly with the back of a spoon. Bake in 350-degree oven for 12 to 15 minutes.

Meanwhile, to make Orange Glaze, combine sugar, 1 teaspoon orange rind and enough orange juice to make desired spread consistency. Place cookie sheets on racks to cool cookies slightly. While still warm, spread on icing. Remove cookies from cookie sheets, and cool completely on racks. Garnish with red and green cherries if desired.

Yields about 4 dozen

Chocolate Snowflake Cookies

3/4 cup sugar
2/3 cup butter, softened
1/4 cup light corn syrup
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda

FROSTING:

1/3 cup all-purpose flour
1/3 cup butter, very soft
2 tablespoons powdered sugar
1 1/2 teaspoons hot water
  Sugar

Combine sugar, butter, corn syrup, egg and vanilla in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy, about 1 to 2 minutes. Reduce speed to low; add all remaining cookie ingredients. Beat until well-mixed, about 1 to 2 minutes. Refrigerate at least 1 hour or up to 2 days. Heat oven to 375 degrees. Stir together all frosting ingredients until smooth. Place frosting in resealable food bag. (For best results place only half of the frosting in the bag at a time.) Cut very small tip from one corner or fill pastry bag with number 3 writing tip. Roll out dough on lightly floured surface, one half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 1/2-inch cookie cutter (for example, snowflake, circle, diamond, etc.). Place 1-inch apart on ungreased cookie sheets. Decorate cookies with frosting to create snowflake designs. Sprinkle with sugars. Bake for 5 to 8 minutes or until set. Sprinkle with additional sugar while cookies are still warm if desired. Cool 1 minute before removing from cookie sheet. Cool completely.

Yields about 7 dozen

Grandmother's Jelly Cookies

1 cup butter or margarine
3/4 cup sugar
1 egg
3 cups all-purpose flour
1/2 teaspoon salt
1 egg white, slightly beaten
1/2 cup finely chopped blanched
  almonds
  Sugar
1/4 to 1/2 cup currant jelly

Cream butter and the 3/4 cup sugar until light and fluffy; beat in egg. Sift together flour and salt; add to creamed mixture, mixing thoroughly. Divide dough in half. On lightly floured surface, roll one half of dough 1/8-inch thick; cut into 2 1/2-inch circles. Roll remaining dough 1/8-inch thick; cut with 2-inch scalloped cookie cutter. Using a thimble, cut a circle out of center of the scalloped rounds (roll scraps of dough to finish cutting cookies). Brush scalloped rounds with egg whites; sprinkle with almonds and sugar. Place cookies on ungreased baking sheet. Bake in 375-degree oven for 10 to 12 minutes. Cool. When ready to serve, place small amount of jelly in center of larger cookies. Place smaller scalloped cookies on top and press together.

Yields about 2 1/2 dozen

Candy Cane Cookies

1 cup powdered sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
1 egg
1 1/2 teaspoons almond or peppermint
  extract
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon red food coloring
1/2 cup crushed peppermint candy
1/2 cup granulated sugar

Heat oven to 375 degrees. Mix powdered sugar, butter, shortening, egg, almond extract and vanilla. Stir in flour and salt. Divide dough into halves. Tint one half with red food coloring. For each candy cane, shape 1 teaspoon of dough from each part into 4-inch rope. For smooth, even strips, roll back and forth on lightly floured board. Place 1 red rope and 1 white rope side-by-side; press together lightly and twist. Place on ungreased cookie sheet. Curve top down to form handle of cane. Bake until set and very light brown, about 9 minutes. Mix candy and granulated sugar; sprinkle over cookies.