Tahlequah Daily Press

December 6, 2013

Holiday cookie recipes


staff

TAHLEQUAH — Strawberries

1/2 c. butter

2 eggs

1 c. granulated sugar

1c. (8oz.) chopped dates

2 c. crispy rice cereal

1/2 c. finely chopped pecans

1 tsp. vanilla

Melt butter in large saucepan. Beat eggs with sugar, then add to the butter. Stir in the dates. Cook, stirring constantly until thickened (5- 10 minutes) over medium-low heat. Do not boil. Remove from heat, then stir in the cereal, nuts, and vanilla. Allow to cool just enough to handle. I recommend rubbing a bit of butter on your hands before handling, as this mixture is very sticky. Form mixture into 1- to 2-inch balls. Pinch the ball into a strawberry shape. Roll the berry into red sugar, leaving the flat top exposed, then dip the top into green sugar.

Note: It’s best to use packaged sweetened, chopped dates rather than hand-chopped whole dates.

Recipe courtesy of Renee LaCombe



Snickerdoodles

1/2 cup butter, softened

1 cup plus 2 tablespoons sugar, divided

1 egg

1/2 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon cream of tartar

1 teaspoon ground cinnamon

In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. In a small bowl, combine cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in cinnamon-sugar. Place 2 inches apart on ungreased baking sheets. Bake at 375 degrees for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 2-1/2 dozen.



Nice n Soft sugar cookies

1 cup butter, softened

1-1/2 cups confectioners’ sugar

1 egg

1-1/2 teaspoons vanilla extract

2-1/2 cups self-rising flour

FROSTING

2-1/2 cups confectioners’ sugar

1/4 cup water

4 teaspoons meringue powder

1/4 cup light corn syrup

Green, red and yellow food coloring

In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in egg and vanilla. Gradually add flour. Divide    dough in half. Cover and refrigerate for 2 hours or until easy to    handle. On a lightly floured surface, roll out one portion of dough to 3/16-in. thickness. Cut with floured cookie cutters. Place 2 in. apart on ungreased baking sheets. Bake at 375 degrees for 5-7 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely. Repeat with remaining dough.

For frosting, in a small bowl, beat the confectioners’ sugar, water and meringue powder on low speed just until combined. Beat on high for 4 minutes or until soft peaks form. Add corn syrup; beat 1 minute longer. Tint with food coloring of your choice. Cover frosting with damp paper towels or plastic wrap between uses. Spread and/or pipe frosting on cookies. Let stand until set. Yield: 3-1/2 dozen.



Peppermint Stick cookies

1 cup unsalted butter, softened

1 cup sugar

1 egg

2 teaspoons mint extract

1/2 teaspoon vanilla extract

2-3/4 cups all-purpose flour

1/2 teaspoon salt

12 drops red food coloring

12 drops green food coloring

1-1/2 cups white baking chips

Crushed mint candies

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; gradually add to the creamed mixture and mix well. Set aside half of the dough. Divide remaining dough in half; add green food coloring to one portion and red food coloring to the other. Wrap dough separately in plastic wrap. Refrigerate for 1-2 hours or until easy to handle.

    Divide green and red dough into 24 portions each. Divide plain dough into 48 portions. Roll each into a 4-in. rope. Place each green rope next to a white rope; press together gently and twist. Repeat with red ropes and remaining white ropes. Place 2 in. apart on ungreased baking sheets.

    Bake at 350° for 10-12 minutes or until set. Cool for 2 minutes before carefully removing from pans to wire racks to cool completely. In a microwave, melt white chips; stir until smooth. Dip cookie ends into melted chips; allow excess to drip off. Sprinkle with crushed candies and place on waxed paper. Let stand until set. Store in an airtight container. Yield: 4 dozen.