October 25, 2014

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Holiday cookie variety

Dec. 22, 2010

By Ginger Isham

Here’s a new thought that daughter No. 2 shared with me: there should be 13 desserts on Christmas to represent Christ and the 12 apostles. I never heard this before, but you could display a variety of cookies on a tray and add wrapped Christmas candies to make 13 desserts. Add some of the following cookies.

Ting-a-Lings

(These were made during the Depression years by an Iowa woman)

1 pound German Sweet Chocolate

2 squares of bittersweet chocolate

Melt over hot water or in microwave. Stir in the following:

2 cups Rice Krispies

2 cups Corn Flakes

1 cup coconut (unsweetened)

1 cup nuts, chopped

Drop by teaspoon onto a greased cookie sheet and put in the fridge to cool. Store in tight container in cool place.

Chocolate Caramel Graham Crackers

12 double graham crackers (each 4 1/4-by-2 1/2 inches)

1 1/2 sticks of unsalted butter (I use 2 tablespoons less)

1/2 cup light brown sugar

pinch of salt

1 1/2 cups chocolate chips

1 cup nuts, chopped

Line a 15-by-10-by-1-inch baking pan with foil. Place graham crackers on pan (may be tight fit). Melt butter and add brown sugar and cook until smooth, approximately 1 minute. Pour evenly over crackers. Bake at 375 degrees for approximately 10 minutes until bubbling and golden brown. Remove from oven and sprinkle chocolate chips evenly over the crackers. Put back in oven and bake about 1 minute to soften chips. Remove from oven and carefully spread chocolate over crackers with spatula. Sprinkle nuts evenly over all and cool in pan on rack for 30 minutes. Freeze until chocolate is firm, approximately 10 to 15 minutes. Carefully remove foil from back of crackers. Break into serving pieces. Can store in airtight container, with wax paper between cookies, in a cool place for up to 2 weeks.

Vanilla Cookies

(These are buttery rich and melt in your mouth)

1/4 cup granulated sugar

1/4 cup confectioners sugar

1 1/4 cups butter, softened

1 teaspoon vanilla

2 1/2 cups flour

Beat together sugars and butter until light and fluffy. Beat in vanilla and gradually beat in flour until dough forms. Turn dough out onto lightly floured surface and knead lightly until dough is smooth. Divide dough in half and roll each half into a log shape, 1 1/2 inches thick. Roll logs in granulated sugar. Wrap in plastic wrap and chill for at least 2 hours. Slice each log evenly into slices about 1/4 inch thick. Bake on ungreased cookie sheets at 275 degrees for about 30 to 40 minutes until just colored (you can add few drops of food coloring to the granulated sugar before rolling logs in sugar). You can decorate slices before or after they are baked using candies or icing — or make sandwich cookies with a jam or icing.

Merry Christmas! Happy New Year!

Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.

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