I have, once again this year, asked some of my friends to share their favorite holiday cookie recipes. I am sharing them as they were sent to me. There is still time to send me your favorite….I can do 2021 PART 2!
My Mom, Ruthy, and I made Christmas cookies for many, many years and I have saved recipes since I was a child…many clipped from magazines and now from the Internet using my New York Times Food App…love it! In addition, I collect cookbooks and have amassed a great variety…I am as eclectic in my book collections as I am in the objects in my home! Here is one from the 1950’s that has many of the cookies we included each year
We did dozens of cookies each Christmas for our holiday entertaining, trays for parties at work and tins full for gift giving. We looked forward to this tradition each year and added new ones to our tried and true favorites.
I’ll start with one of my most favorites….LIZZIES….I still make these each year along with RUSSIAN TEA CAKES….both last a long time if you can resist stuffing them into your mouth!!!!
When we lived in Old Town, we hosted yearly Christmas parties. My neighbor Stefani Turken, made these cookies and when she brought them in, I fainted they were so cute! They were darn tasty too but it was hard for me to eat these little works of art. Anyway, if I had a favorite cookie, this would be the one!
Preparation Time–1 hr
Cooking Time -27 min
- 2 sticks (1 cup) butter, softened
- 1 teaspoon vanilla extract
- ½ cup confectioners’ sugar, plus more for dusting
- 2 cups flour
- 1 cup finely ground pecans
- ¼ teaspoon salt
- Chow mein noodles
- Mini-chocolate chips
- Sliced almonds
- Heat oven to 350 degrees. Beat butter and vanilla in bowl of electric mixer until light and fluffy. Add sugar; beat until combined. Mix in flour, pecans and salt.
- Shape dough into 1-inch ovals, tapering one end. Bake 15 minutes. Remove from oven; insert noodle at tail end and 2 almonds about 1/3 of the way from pointed end for ears. Return to oven; bake until slightly browned, about 12 minutes.
- Remove from oven; immediately place 2 chocolate chips in front of ears for eyes. (Chocolate will melt slightly and stick to cookie.) Dust mice bodies with confectioners’ sugar. Cool on wire rack.
PAMELLA CAPITANINI Italian Cannoli Cookies ! makes 2 dozen
- 1 cup chopped pistachios
- 1 10 ounce bag mini chocolate chips divided
- 1 cup unsalted butter softened
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon fresh orange zest – optional
- 1/2 cup ricotta cheese
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 2 cups all purpose flour
- Number One, In a large mixing bowl cream the butter and sugar together with an electric mixer until light and fluffy. Mix in the eggs then ricotta cheese until well combined then mix in the vanilla extract, cinnamon, and fresh orange zest.
- Number Two, Next, mix in the baking powder, baking soda, and salt until well combined. Mix in the flour. Stir in 1 cup of chocolate chips and the pistachios. Cover and refrigerate the dough for at least one hour.
- Number Three, Preheat oven to 375 degrees F. Line baking sheets with parchment paper or lightly grease.
- Number Four, Using a medium cookie scoop or spoon, drop about 1 1/2 tablespoons of cookie dough for each cookie leaving about 2 inches between each cookie.
- Number Five, Bake cookies at 375 degrees F for about 8-11 minutes or until golden brown around the edges. Cool slightly then move to wire racks to cool completely.
- Number Six, Microwave remaining chocolate chips on high in a small microwave safe bowl in 20 second intervals, stirring after each interval until melted and smooth. Spoon melted chocolate into a small resealable bag, clip one corner slightly, then drizzle melted chocolate over cookies. Let cool for chocolate to set.
AMY AND CLODAGH LAWLESS OF THE DEARBORN….FROM JULIANNA WESTGOR, THE DEARBORN PASTRY CHEF DE CUISINE
BARBARA VARRO FROM THE CHICAGO TRIBUNE
I don’t know about you but I need to get my supplies and get baking…..ENJOY!