June 16, 2019

RECIPE CORNER: Christmas cookies

By Ginger Isham

The following recipe is about 30 years old. I made these cookies for my children and now for my grandchildren. My daughters made them in grade school as Valentines for their friends in place of paper valentines. They would cut out large hearts and small hearts and put a small heart in the corner of a large one and use pink icing as glue, sometimes adding small cinnamon candies and sprinkles. I made them recently to tell the story of our farm using maple leaf, evergreen tree, chicken, cow and heart cookie cutters.


Sugar cookie cutouts (seven ingredients)

1 cup sugar (I use little less)

2 eggs

1 teaspoon vanilla or almond flavoring

pinch of salt

3/4 cup soft butter

2 and 1/2 cups flour

1 teaspoon baking powder


Cream the butter, sugar, eggs and vanilla. Beat in and/or stir in 2 and 1/4 cups flour. I sprinkle the other 1/4 cup on counter when rolling out the dough. Chill for 1-2 hours or overnight. Let set a few minutes at room temperature when taken out of refrigerator. Roll out 1/3 of dough at a time on a floured surface to 1/4-inch thickness. Cut out cookies. Place on ungreased cookie sheet. Sprinkle leaves and trees with green sugar sprinkles, use natural sugar for cows and chicks and colored sprinkles for hearts. Bake in 350-degree oven for 10 minutes until cookies are just little brown on edges.


Mandarin Marmalade Cookies (seven ingredients)

1 large egg

1 cup sugar (I use 3/4 cup)

1 cup soft butter

1/2 cup orange marmalade

One 10-ounce can mandarin oranges, drained and chopped

2 and 3/4 cup flour

1 teaspoon baking powder


Cream the butter, sugar and egg. Stir in marmalade and oranges until batter is smooth. Add flour and baking powder. Drop onto ungreased cookie sheet and bake in 300-degree oven for 20-22 minutes until bottom begins to brown. Before baking, you can add part of candied cherry or nut on top.

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

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