McClellan: Oldie however goodie cookie recipes | Barbara Mcclellan

McClellan: Oldie however goodie cookie recipes | Barbara Mcclellan

This competitors might need occurred earlier than, however I don’t keep in mind it. No, this was not a recreation utilizing any kind of ball, pompoms or costly tickets. That is merely the glory of the autumn colours competing with the brilliant, someday flamboyant colours of Christmas lights.

Sure, I like seeing all of them however should admit that it was stunning to see them come out on the identical day. The autumn leaves have been later, and the Christmas decorations appear to be sooner than typical.

It bothers me slightly that Christmas décor intrudes on Halloween and Thanksgiving only a bit. Once I regarded on the date as I used to be penning this column, I noticed that we’re just a bit greater than two weeks away from Christmas, I knew I wanted to get into excessive gear with preparations for celebrations.

A number of years in the past when Mary Corridor — my expensive catering companion, life-long good friend and one of many nation’s most interesting organists — undertook a number of catering jobs that, had we been older with extra widespread sense, we’d not have tried.

We needed to make and furnish greater than a thousand cookies for some occasion. As I recall, we known as in all of the forces we might muster — primarily our daughters. All of us declared at the moment that we’d by no means make greater than a dozen cookies at a time, After all we didn’t persist with that promise.

Since cookie baking and sharing is part of the vacation season, I’m going to share some oldie recipes that is likely to be new to you.

The primary is Martha Rutherford’s cookie recipe that has turn out to be a practice for her grandchildren make every Christmas. Every cookie baker has his/her monogramed apron.

There’s a great-grandson now, and I’m betting there’s a 1-year previous baker together with his personal apron on the baking session.

Martha’s Tea Cookies

2 sticks butter, softened

2 cups granulated sugar

3 eggs

4 cups all-purpose flour

2 1/2  teaspoons baking powder

2 teaspoons flavoring, akin to vanilla, lemon, almond, and many others.

Pre-heat oven to 350 levels.

Cream butter and sugar and add eggs. Stir in flour with baking powder. Add flavoring. Combine nicely and chill for a minimum of three hours. Roll out on evenly floured board, and lower out with floured cookie cutters. Place on evenly greased (or sprayed) cookie sheets. Bake for 10-Quarter-hour, relying on dimension and thickness of cookies. Don’t let cookies brown, however solely golden. Preserve dough refrigerated that’s not being rolled and lower in the mean time. Makes about 48-60 cookies, relying on the dimensions of cutters.

Lillian Etheredge despatched this recipe a number of years in the past. It continues to be my selection of virtually all cookies. Now take a look at the recipe rigorously. Should you don’t like an ingredient in it, simply go on to a different recipe as a result of this one is nice like it’s.

Lillian’s Russian Rocks

Preheat oven to 350 levels.

1 1/2 cups darkish brown sugar

1 cup butter, softened

2 eggs

1 ½ teaspoons vanilla

1/2 cup honey

3 cups all-purpose flour

2 teaspoons cinnamon

1 teaspoon floor allspice

1 teaspoon floor cloves

1/2 teaspoon soda

1 teaspoon baking powder

!/4 teaspoon salt

2 cups chopped walnuts

1 cup chopped dates

1 cup chopped raisins

Cream butter and sugar. Stir in eggs and beat nicely. Add honey and blend nicely. Stir in dry components. Add nuts, dates and raisins. Drop by heaping teaspoon on greased cookie sheets. Bake 12-Quarter-hour till agency, not arduous. Makes about 6 dozen cookies.

Notice from final week: Sprinkle the cheese on prime of the Breakfast Casserole earlier than baking.

— Barbara Richardson McClellan is a longtime meals columnist. Write her at or in care of the Longview Information-Journal, P.O. Field 1792, Longview, TX 75606.

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