Cookies, Cookies, Cookies, Cookies, Cookies, Cookies, Cookies, Cookies!

(Ms. Bell is vacationing. This week and next she offers you her favorite Christmas baking…including cookies, fruitcake and other holiday desserts).

My husband loves cookies! He especially loves Christmas cookies of all manner and shape. This is not to say he doesn’t have his favorites that I will share with you today. It is simply that he probably hasn’t met a cookie he didn’t like.

A few years ago I did a marathon cookie-baking season and made 13 different kinds of cookies for a cookie buffet that is etched in our family’s memory.

I’m thinking about doing this again this year for friends and neighbors. The difference now is that he’s become a bit of a cookie baker himself so now we could do it together.

So, whether you’ll make just a couple of kinds of cookies or a baker’s dozen, here are some of our family favorites for you to enjoy.

Thumbprint Cookies are a delight to make and eat. Make them small enough that you can eat them in one bite…and not get the jelly or filling on your fingers.

Another idea for the filling would be to use a white or vanilla-flavored packaged prepared frosting mix for the indentations. Then, sprinkle the tops with green or red holiday sprinkles.

Traditional Thumbprint Cookies

¼ cup shortening

¼ cup butter

¼ cup light brown sugar, packed

1 egg, separated

½ tsp. vanilla

1 cup flour

¼ tsp. salt

¾ cup finely chopped nuts (walnut, pecans, etc.)

Jelly or tinted confectioners’ sugar icing

Beat shortening, butter and brown sugar until blended. Beat in egg yolk and vanilla. Whisk flour with salt and blend into butter mixture.

Shape dough into small balls.

Beat egg white with a fork.

Dip balls of dough into egg white and then into finely chopped nuts. Place about 1 inch apart on ungreased or nonstick cookie sheets. Press each with thumb to make indentation.

Bake in a 350-degree oven about 10 minutes or until set. Remove to cooling racks. When cool, fill centers with jelly, tinted confectioners’ sugar icing or packaged vanilla icing. Decorate, as desired, with red and/or green sprinkles.

Makes about 36 cookies.

This style of cookie has been dubbed Russian Tea Cake or Mexican Wedding Cake. And, a variation of the cookie made without nuts is called Melting Moments.

What’s the secret? Using cornstarch for part of the flour gives these cookies a silk-like feel in your mouth. They do seem just to melt away!

Whatever you call them, you will call them delicious!

Russian Tea Cakes/Mexican Wedding Cakes

1 cup unsalted butter

½ cup sifted confectioners’ sugar

1 tsp. vanilla

2 ¼ cups flour

Pinch of salt

¾ cup finely chopped nuts

Confectioners’ sugar

Beat butter, sugar and vanilla until well blended. Whisk flour with salt and blend into butter mixture. Mix in nuts. Chill well (at least 2 hours).

Shape into 1-inch balls. Place on ungreased or nonstick cookie sheet. Bake in a 400-degree oven about 10 minutes or until set but not brown.

Remove from oven to cooling rack. While still warm (but not hot), roll in confectioners’ sugar.

Variation

Melting Moments: omit nuts. Shape into balls and bake in a 400-degree oven about 8 minutes. While warm (but not hot) roll in confectioners’ sugar.

This recipe for Chocolate Cookies is old! As best I can tell it dates from 1917. It is also credited to a Jeanne Borden. Wonder if she was of the Borden dairy family?

Take care not to overbake…the cookies only need be set, not firm, when they are done.

Old-Fashioned Chocolate Cookies

1 cup sugar

½ cup butter

2 eggs

⅔ cup flour

¼ tsp. salt

½ tsp. vanilla

1 cup finely chopped nuts

2 squares chocolate, melted

Confectioners’ sugar

Cream sugar and butter. Add eggs, one at a time, blending well.

Whisk flour with salt. Add to butter-sugar mixture with vanilla. Blend in melted chocolate.

Drop dough onto greased or nonstick cookie sheets. Bake in a 350-degree oven 8 minutes or just until set. Remove to racks to cool. Dust, if desired, with sifting of confectioner’s sugar.

Crisp and chewy….these are a nice change of pace for a dessert table. With help with measuring, this would be a cookie easy enough for young children to make.

Crispies

¼ cup brown sugar

¾ cup sugar

1 cup butter

1 tsp. vanilla

1 tsp. baking soda

1 tsp. cream of tartar

1 ½ cups flour

¼ tsp. salt

2 cups Rice Krispies

Cream together brown sugar, sugar and butter. Add vanilla.

Whisk together baking soda, cream of tartar, flour and salt. Blend into butter mixture.

Drop by teaspoonful onto greased or nonstick cookie sheet. Flatten with a glass dipped in flour. Bake in a 350-degree oven about 10 minutes or until set. Remove to rack to cool.

Makes about 48 cookies.

Some family members like fruitcake and others don’t. In my family, I am the fruitcake-lover.

I can satisfy my desire for fruitcake with this drop cookie adapted “Betty Crocker’s Cooky Book,” an excellent source of well-tested cookie recipes for any occasion. It makes a large batch of cookies…and the recipe can easily be halved.

Betty Crocker’s Holiday Fruit Drops (adapted)

1 cup butter

1 cup brown sugar

2 eggs

½ cup water

3 ½ cups flour

1 tsp. baking soda

½ tsp. salt

1 ½ cups coarsely chopped walnuts or pecans

3 cups candied fruit, cut up

1 cup chopped dates (or other dried fruit)

Blend butter, sugar and eggs well. Add water. Whisk flour, baking soda and salt. Stir into butter mixture. Add nuts, candied fruit and dried fruit. Chill well, at least 2 hours.

Drop dough by rounded teaspoonfuls about 2 inches apart onto greased or nonstick cookie sheets. Bake in a 400-degree oven about 8 to 10 minutes or until lightly set (no imprint remains when touched lightly).

Makes about 6-8 dozen cookies.