Can't have a party without more cookies
Chewy Ginger Cookies:
3/4 cup butter (or shortening)
1-1/4 cups sugar, divided
1 egg
1/4 cup molasses
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves (optional)
In a mixing bowl, cream butter (or shortening) and 1 cup sugar. Add the egg, molasses, and vanilla; mix well.
Combine dry ingredients; add to creamed mixture and mix well.
Roll into 1 inch balls; roll in remaining sugar. Place 1-1/2 inch apart on ungreased baking sheets.
Bake at 375 degrees Fahrenheit for 10 min. or until lightly browned. Cool on wire racks. Store in an air-tight container.
Yield: about 4 dozen.
Pine-Nut Cookies
Makes about 4 dozen
4 eggs
1½ cups granulated sugar
½ t. grated lemon rind
Few drops of oil of anise
2 ½ cups all-purpose flour
¼ t. salt
Confectioner’s sugar
Pine nuts
Put eggs and granulated sugar in the top part of a double boiler over hot water (removed from heat). Beat with a blender until the mixture is lukewarm. Remove from water; beat mixture until foaming and cool. Add flavorings and then fold in flour and salt.
Drop by teaspoons onto grease and floured cookie sheet. Sprinkle with confectioner’s sugar and nuts. Let stand for about ten minutes.
Bake in preheated (375 degree F) oven for about ten minutes.
Makes about 4 dozen
Russian Tea Cakes
1 cup butter
1 cup confectioner’s sugar
1 t. vanilla
¼ t. salt
2 cups flour
1 cup finely chopped nuts
Confectionary’s sugar/cocoa powder – optional
In a large bowl cream butter and sugar together until fluffy. Blend in vanilla and salt. With a wooden spoon, carefully stir in flour and nuts. Divide dough into five portions, shape into a 12” x 1” roll, wrap in plastic wrap and chill thoroughly. When ready to bake, slice in 3” lengths and then in half, roll each into a ball and place on a ungreased cookie sheet. Bake in a 375 oven 12-14 minutes or until light brown in color. Cool on racks – just before they are completely cool, roll in sugar or cocoa powder.
Makes about 40
3/4 cup butter (or shortening)
1-1/4 cups sugar, divided
1 egg
1/4 cup molasses
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves (optional)
In a mixing bowl, cream butter (or shortening) and 1 cup sugar. Add the egg, molasses, and vanilla; mix well.
Combine dry ingredients; add to creamed mixture and mix well.
Roll into 1 inch balls; roll in remaining sugar. Place 1-1/2 inch apart on ungreased baking sheets.
Bake at 375 degrees Fahrenheit for 10 min. or until lightly browned. Cool on wire racks. Store in an air-tight container.
Yield: about 4 dozen.
Pine-Nut Cookies
Makes about 4 dozen
4 eggs
1½ cups granulated sugar
½ t. grated lemon rind
Few drops of oil of anise
2 ½ cups all-purpose flour
¼ t. salt
Confectioner’s sugar
Pine nuts
Put eggs and granulated sugar in the top part of a double boiler over hot water (removed from heat). Beat with a blender until the mixture is lukewarm. Remove from water; beat mixture until foaming and cool. Add flavorings and then fold in flour and salt.
Drop by teaspoons onto grease and floured cookie sheet. Sprinkle with confectioner’s sugar and nuts. Let stand for about ten minutes.
Bake in preheated (375 degree F) oven for about ten minutes.
Makes about 4 dozen
Russian Tea Cakes
1 cup butter
1 cup confectioner’s sugar
1 t. vanilla
¼ t. salt
2 cups flour
1 cup finely chopped nuts
Confectionary’s sugar/cocoa powder – optional
In a large bowl cream butter and sugar together until fluffy. Blend in vanilla and salt. With a wooden spoon, carefully stir in flour and nuts. Divide dough into five portions, shape into a 12” x 1” roll, wrap in plastic wrap and chill thoroughly. When ready to bake, slice in 3” lengths and then in half, roll each into a ball and place on a ungreased cookie sheet. Bake in a 375 oven 12-14 minutes or until light brown in color. Cool on racks – just before they are completely cool, roll in sugar or cocoa powder.
Makes about 40