Christmas Recipes

Christmas Cookies, Black Walnut Christmas Cake, Chocolate Christmas Candies, Christmas Butter Cookies, Christmas Shortbread, No-Bake Fruitcake, Vegetarian Mince Pies, Candy Cane Bread, and German Honey Cakes, plus links to more christmas recipes.

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Title: Christmas Cookies

      2 c  Granulated sugar
      1 c  Butter, softened
      2    Eggs
      1 ts Vanilla
      5 c  All-purpose flour
      1 ts Baking soda
      1 c  Sour cream

Coffee Frosting:
      1 tb Instant coffee granules
      1 tb Hot water
      6 tb Butter, softened
      1 ts Vanilla
      3 c  Sifted powdered sugar
    1/3 c  Whipping cream

Beat granulated sugar and 1 cup butter in large bowl until light and fluffy. Blend in eggs and 1 teaspoon vanilla.

Combine flour and baking soda; add alternately with sour cream, mixing well after each addition.

Refrigerate 6 hours or overnight.

Divide dough into 4 pieces. Roll out 1 piece on lightly floured surface to 1/8" thickness (keep remaining dough refrigerated).

Cut into desired shapes; place on ungreased cookie sheets.

Bake at 375 for 10-12 minutes or until bottoms are golden brown.

Repeat with remaining dough.

Cool completely. Frost with Coffee Frosting.

Makes 6 dozen cookies.
 
Coffee Frosting:

Dissolve coffee granules in hot water.

Beat 6 tablespoons butter in medium bowl until soft.

Stir in coffee mixture and 1 teaspoon vanilla.

Add powdered sugar; mix until well combined.
 
Gradually add cream until good spreading consistency.

Title: Black Walnut Christmas Cake

    1/2 c  Butter
      1 c  Sugar
      4    Eggs; separated
      1 ts Vanilla
      2 c  Flour; sifted
    3/4 ts Salt
      2 ts Baking powder
    1/2 c  Milk
      1 c  Black walnuts; fine chopped

Cream butter and sugar until light and fluffy.

Beat in egg yolks all at once. Add vanilla.

Sift the flour, salt and baking powder together. Set aside 1 cup of the dry ingredients.

Add the remaining flour mixture and the milk in small portions, alternately, mixing well with each addition, starting and ending with an addition of the dry ingredients.

Mix together the reserved flour and the nuts, and stir into the batter, mixing just until blended.

Beat the egg whites until stiff, but not dry. Fold them into the batter.

Bake in a 9x5" greased and floured loaf pan, or 3 quart mold at 350 degrees for about 50-60 minutes, or until done.

Frost using your favorite frosting.

Title: Chocolate Christmas Candies

      1 c  Butter
    1/2 c  Peanut Butter; Cream Style
  2 1/3 c  Graham Cracker Crumbs
      2 c  Confectioners' Sugar; Sifted
      2 c  Flaked Coconut
      1 c  Walnuts; Chopped
      6 oz Chocolate Chips; Semi-Sweet
      1    Paraffin Piece; 2 1/2", CutUp

Combine the butter and peanut butter in a 2-quart saucepan. Cook, over medium heat, stirring constantly, until melted. Remove from the heat.

Combine the graham cracker crumbs, confectioners' sugar, coconut, and walnuts in a bowl.


Pour the peanut butter mixture over all then toss until well blended.

Shape the mixture into 1/2-inch balls.

Place on waxed paper lined baking sheets. Cover with aluminum foil. Chill in the refrigerator.

Combine the chocolate chips and paraffin in the top of a double boiler. Place over hot water and stir until melted.

Dip the balls in the chocolate.

Place on waxed paper lined baking sheets and let stand until the chocolate is set.

Cover with aluminum foil and store in the refrigerator.

Makes about 2 lbs of candy.

Title: Christmas Butter Cookies

      1 c  Soft butter
    2/3 c  Sugar
      2 tb Vanilla
      2    Eggs
      3 c  Flour
     1/2 ts Salt

Cream butter until light and fluffy. Add sugar. Gradually stir in vanilla.

Add eggs one at a time, beating after each addition.

Blend in flour and salt. Mix well.

Wrap dough and chill for at least 2 hours.

Lightly flour a pastry cloth and rolling pin. Roll dough to about 1/8" thickness.

Cut into desired shape. Place 1" apart on cookie sheets.

Bake at 350 degrees F. for 10 minutes or until lightly brown.

Cool, frost and decorate. Makes 5 dozen.

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Christmas Shortbread

      2 c  flour
      1 c  margarine
    1/2 c  icing sugar

Mix together the flour, margarine, and icing sugar; knead like bread for a MINIMUM of 15-20 minutes.

Chill for 1 hour.

Roll out and cut into bars, poke fork holes into the cookie for design, and bake in a 300F oven for 15-20 minutes.

It has to be kneaded or it doesn't turn out flaky. If these are done right, you can take a bite out of them, and it will just melt in your mouth.

Note: I don't roll out the dough into bars, I just pick off dough and roll into balls. I then use a fork that has been dipped in icing (confectioner's) sugar to flatten them slightly before baking.

Watch these carefully, you don't want them browned (no color to them at all). They are perfect if the bottoms are just starting to change color a little bit.

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No-Bake Fruitcake

    1/2 ts Salt
    1/2 ts Ground cloves
    1/2 ts Allspice
  1 1/2 c  Chopped dates
      1 c  Mixed candied fruit
    1/2 c  Candied cherries
      1 ts Cinnamon
    1/2 ts Nutmeg
      2 c  Chopped nuts
      1 c  Glazed pineapple, chopped
    1/2 c  Raisins
      2 c  Miniature marshmallows
      2 c  Whipping cream (unwhipped)
      1 lb Graham crackers, rolled fine

Using a large mixing bowl, mix together well the salt, cloves, allspice, dates, candied fruit, cherries, cinnamon, nutmeg, nuts, pineapple, raisins, and marshmallows

Whip the cream; add fruit mixture to the whipped cream.

Add the graham cracker crumbs, gradually, mixing with hands.

Chill, covered in regrigerator.

Vegetarian Mince Pies

MINCEMEAT:
      4 oz Currants
      4 oz Raisins
      4 oz Sultanas
      2 oz Cooking dates
      2 oz Candied peel
      2 oz Glace cherries
      2 oz Flaked almonds
      1 ea Ripe banana, peeled
      4 tb Brandy or whisky
    1/2 ts Ground ginger
    1/2 ts Grated nutmeg
    1/2 ts Mixed spice
PASTRY:
      8 oz Flour
      4 oz Shortening
      6 tb Cold water

MINCEMEAT:
Mix everything together either by hand or, if you desire a smoother texture, in a food processor.

PASTRY:
Rub shortening into the flour until the mixture resembles fine breadcrumbs. Add enough flour to enable the pastry to hold together.

Roll out pastry & cut into 12 cm circles.

Press circles into the bottom of lightly oiled baking tins.

Fill with mincemeat & cover with another pastry circle. Press down at the edges & make a small steam hole in the top.

Bake for 10 minutes at 400F

These pies can be frozen before baking either in the tin or remove from tin once they are solid.

Mincemeat will keep for 1 week covered in the fridge.

Makes 36 pies

Candy Cane Bread

      2 c  Flour
    1/4 c  Packed brown sugar
      2 ts Baking powder
    1/2 ts Salt
    1/2 c  Margarine
    1/4 c  Chopped nuts
      1    Egg, beaten
    1/2 c  Milk
           Powdered Sugar Icing (see below)
           Red and Green Decorator Icing (optional)

Grease a cookie sheet and set aside.

Stir together flour, brown sugar, baking powder and salt. Cut in margarine until mixture resembles coarse crumbs. Add the nuts.

Combine the egg and milk. Stir into the flour mixture just til moistened.

On a lightly floured surface, pat dough into a 10 x 7" rectangle. Cut crosswise into 1" wide strips. Twist each strip by holding both ends. Bend 1 end to form candy cane shape.

Place candy canes several inches apart on cookie sheet. Bake in a 425F oven for 10 minutes or til light brown.

Carefully remove to a wire rack to cool.

Frost with Powdered Sugar Icing.(or Decorator Icing, if using).

For Powdered Sugar Icing
In a small bowl combine 2 cups powdered sugar and enough milk to make of drizzling consistency (about 3 tb)

Drizzle over cooled candy canes.

German Honey Cakes

      1 c  Honey
    3/4 c  Light brown sugar
      1 ea Lemon; juice and rind
      2 ea Eggs; beaten
  2 1/2 c  Flour; sifted
      1 ts Baking soda
    1/2 ts Nutmeg
    1/2 ts Cloves
      1 ts Cinnamon
    1/4 c  Citron; chopped
    1/4 c  Almonds; shredded

Combine honey, brown sugar, lemon juice and rind from the lemon. Beat in egg.

Sift dry ingredients and add to egg mixture.

Add citron and almonds and let stand one day (covered).

Roll out dough 1/2 inch thick and cut into fancy shapes.

Bake on buttered cookie sheet in 400 degree oven until browned.

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