Tuesday, December 23, 2008

Two cookie recipes and one for cranberry relish

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Holiday’s are always a time for preparing favorite dishes and festive treats.  I have several recipes that get dusted off at this time of year, and I spent most of the day with the daughter making cookies and cranberries.  The cookies are simply family favorites: the cranberry recipe comes form an out-of-print HP microwave cookbook, but has always been ‘can’t miss’ for jelling into relish at Thanksgiving and Christmas.

I managed to fill the kitchen with smoke making Dutch Speculaas cookies, baking at 375 instead of 350 <sigh>.  Part of the problem is that I mistook the Speculaas dough for the Molasses dough, making balls and rolling them in sugar.  In the end, I had golf-ball sized round windmill cookies.  I dipped them in frosting and turned them into festive little spice buttons…people are talking about making them a tradition now.  I think I’m just losing my touch in the kitchen…’glad I got a daughter to help!

Rugelach

  • 1 cup butter
  • 2 cups of all-purpose flour
  • 1 egg yolk
  • ¾ cup sour cream
  • ¾ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup chopped walnuts (optional)
  • ¼ cup butter, melted

Cut butter into flour using two knives as if making a pie crust. In a separate bowl, beat egg yolk and sour cream well, then add to flour mixture. Mix until blended. Divide dough into three parts. Cover with plastic and refrigerate at least 3 hours.

Prepare filling by combining sugar, cinnamon, and (optional ) walnuts. Pre-heat oven to 375 deg F.

Working with one portion at a time, roll dough into circle 1/8” thick.  Brush each circle lightly with melted butter and spread one third of the filling on each.  Cut each circle into 16 wedges, like a pizza. Starting from the large end of each wedge, roll up toward point, jelly-roll fashion.  Place cookies on ungreased cookie sheets and bake 15 minutes or until lightly browned.  Cool on racks and store in covered tins.

Yield: About 4 dozen.

Cranberry Sauce

  • 1 cup sugar
  • ½ cup water
  • ½ cup cranberry liqueur, brandy, or mixture
  • 2 cups cranberries

In a deep 2-qt casserole dish, combine sugar, water, and liqueur.  Microwave, uncovered, at full power for 4 to 5 minutes, until boiling, stirring once or twice to dissolve sugar.  Syrup should be clear.  Stir in cranberries and cover loosely with waxed paper.  Microwave at full power for 5 minutes or until the skins on the cranberries pop, stirring once.  Uncover and microwave at 30% for 15 minutes or until thickened to the desired consistency, stirring once.  Cover and refrigerate.

Yield: 2 cups

Molasses Cookies

  • ¾ cup shortening
  • 1 cup sugar
  • ¼ cup molasses

  • 1 egg
  • 2 tsp baking soda
  • 2 cups all-purpose flour
  • ½ tsp cloves
  • ½ tsp ginger
  • 1 tsp cinnamon
  • ½ tsp salt

Melt shortening in a 3-4 quart bowl.  Add sugar, molasses, and egg, beat well.  Sift together the dry ingredients and add to the liquid.  Mix well, chill for 1 ½ hour.  Roll into 1” balls, and roll each in sugar.  Pre-heat over to 375 degrees F.  Bake on a greased cookie sheet, 2” apart (do not flatten the dough) for 5-6 minutes.

2 comments:

A Touch of Dutch said...

Great recipes! Thanks for sharing these ;-) I've got them copied+pasted to my notepad to try soon.

Dave Hampton said...

Nobody in our family could get cranberries to set...this recipe has been adopted pretty widely among the relatives. Somewhere I've got a good 'Christmas Cookie' recipe from my grandmother that I'll push up once I find it. I lost her fruitcake recipe and I'm still kicking myself...it was great.

Have a wonderful Christmas Eve (don't forget the egg-nog...and not the eierpunsch substitute...)