Over a Cup of Coffee: Christmas cookies
By the time you read this column, it will be just eight days until Christmas. Unbelievable! I’m busy; you’re busy, and that’s all that’s left to say—except that this week’s column features two more cookie recipes that you can bake for Christmas. Both recipes are taken from my old cookbook that has lost its cover and some other pages, too. Enjoy the cookies!
Lemon Slice CookiesLemon Slice Cookies
Lemon Slice Cookies
1 cup soft butter
1 cup sifted confectioners’ sugar
¼ teaspoon salt
1/4 teaspoon yellow food coloring
1 to 2 tablespoons grated lemon rind
2 1/2 cups sifted flour
Yellow crystals sugars
Heat oven to 375 degrees. Mix butter, sugar, salt, food coloring, and lemon rind thoroughly. Add flour and blend well. Roll 1/4-inch thick on a floured, cloth-covered board. Cut into two-inch circles, then in half. Sprinkle with crystal sugars. Place on ungreased baking sheet. Bake for six to eight minutes, or until set but not brown. Cool. For effect of outside rind, roll rounded edge in mixture of one egg white and one teaspoon water, then in crystal sugars. Add a thin line of icing (below). Makes six dozen cookies that look like lemon slices.
Icing:Icing: Blend one cup sifted confectioners’ sugar, ¼ teaspoon salt, and one tablespoon lemon juice. Fill a pastry tube or paper funnel and squeeze icing onto the cookies. If icing is too thick, add more juice or a little water. Blend one cup sifted confectioners’ sugar, ¼ teaspoon salt, and one tablespoon lemon juice. Fill a pastry tube or paper funnel and squeeze icing onto the cookies. If icing is too thick, add more juice or a little water.
Icing: Blend one cup sifted confectioners’ sugar, ¼ teaspoon salt, and one tablespoon lemon juice. Fill a pastry tube or paper funnel and squeeze icing onto the cookies. If icing is too thick, add more juice or a little water.
Toffee SquaresToffee Squares
1 cup butter
1 cup brown sugar, packed
1 egg yolk
1 teaspoon vanilla
2 cups sifted flour
1/4 teaspoon salt
3 to 4 milk chocolate bars (7/8 oz. each)
1/2 cup chopped nuts
Preheat the oven to 350 degrees. Grease a cookie sheet. Cream butter, sugar, egg yolk, and vanilla. Stir in flour and salt until the dough ingredients are well-blended. Spread the dough into a rectangle about 13-by-10-inch on the cookie sheet. (Leave about one inch all around the edge to of the baking sheet.) Bake about 20 to 25 minutes, or until nicely browned. Remove from the oven. Immediately place separated chocolate squares on top. Let stand until soft. Spread evenly over the entire surface. Sprinkle with nuts. Cut into small squares while still warm. Makes six to seven cookies. For a softer, cake-like cookie, spread dough onto an oblong pan that is about 13-by-9 1/2-by 2 inches. Bake 25 to 30 minutes.
If you have recipes that you would like to share with readers, please send them to me at PO Box 415, Craig 81626 or call me at 970-824-8809. Evenings are best.
Support Local Journalism
Support Local Journalism
Readers around Craig and Moffat County make the Craig Press’ work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.
Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.
Each donation will be used exclusively for the development and creation of increased news coverage.
Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.
User Legend: Moderator Trusted User
If ever there were a question about the severity and speed with which heat of this caliber and a drought of this magnitude can multiply together to equal destruction, the present experience of the wild…