Family Christmas Recipies

My family bakes.  We always have.  I don't actually remember not knowing how to bake.  My mom started my younger sister and I on Christmas cookies when were 3 years old - or maybe younger!  It was a wonderful intro to the art of baking.  Mom remembers baking her first pie at nine - and I remember putting colored sugar and red hots on cut out sugar cookies practically from the cradle.  (Red Hots are small candy buttons that are flavored with cinnamon and are probably the best thing about Christmas cookies...ever!)  The other strange item we had for decorating was a small ball, kind of like a tiny pearl except it was silver.  I rarely see them these days in stores, but when I do I get excited and extremely nostalgic.  They were perfect for buttons down the front of gingerbread men and women and beautiful as reindeer eyes.

Mom has a wonderful collection of cookie cutters for the sugar cookies: bell, stars, snowman, holly leaf, Christmas tree, reindeer, two different angels, a gingerbread boy and girl, and  more I'm sure I've forgotten.

The point is that this was not just a festive holiday confection - it was a creative art!  I am a creative person by nature and this was probably on of the first outlets for this dominating aspect of my personality.

Other traditional cookies in our household include Russian Tea Cakes, Chocolate Spice Bars, and Buckeyes.

In 1993, my family hosted a Russian exchange student for almost a year.  She said she had never heard of the Russian Tea cakes or seen anything like them at home; file the cookie's name away with french fries and English muffins.  Oh, well.  They are ridiculously delicious regardless of their unknown origin.  Some say they are very similar to the Mexican Wedding Cake.  They are simple, crisp, walnutty goodness - where ever the come from.

The Chocolate Spice bar is traditionally the first Christmas treat to be baked in our home.  Not because is an out-n-out favorite, for who could choose a winner among so many amazing pastries, but because it is dead easy.  It's very much like a brownie, but with the Christmas spices cinnamon, cloves and allspice.

The Buckeye seems to be peculiar to this part of the world.  Perhaps because we are the buckeye state?  My sister lives in Wisconsin and seems to be the only one in her circle of friends and acquaintances that makes this chocolate and peanut butter delight.  Needless to say she and they are very popular and well received each holiday season.

So pick one, or two recipes and try them at your house - or be brave and try them all!  Every year I make Christmas cookies and remember the wonder of childhood.

From my family to yours - Merry Christmas!

(Btw, I will be getting around to making some of these very soon!  Check back for pictures!)

CHRISTMAS  CUT-OUT  COOKIES

Cream:   ½ c. butter

                 ½ c. shortening

                 1 ½ c. sugar

Add:        2 eggs (add one at a time, beating well after each)

                 1 t. vanilla

BEAT UNTIL  LIGHT

Dissolve: ½ t. baking soda in

                       1T. milk (use a few drops of vinegar to sour the milk)

Sift:         4 c. flour

                 ½ t. salt

Add:        cream & flour to egg mixture.

BLEND  WELL

Chill:      until very cold.

Roll:        ¼”  thick on a floured board

Cut:         into desired shapes (dip cookie cutters in flour occasionally)

Bake:      350  for 8 min.

DON’T  BROWN  THESE  COOKIES!!

CHOCOLATE  SPICE  BARS

Ingredients:

¾ c. shortening                            

1 ½ c. brown sugar                      

¾ c. flour

3 eggs                                            

1 ½ t. cinnamon

½ t. allspice

½ t. cloves

2 t. vanilla                                    

3 sq. unsweetened chocolate

(substitute: 3T. cocoa powder &1t. oil for each choc. Square)

dash salt                                             

Optional: 1c. chopped walnuts

Directions:

1.    Grease a square pan.

2.    Work shortening until soft & light (I do it all with the mixer)

3.    Add sugar gradually & continue working till creamy.

4.    Add unbeaten eggs and beat hard.

5.    Dump in vanilla, spices, salt & flour.

6.    Mix well

7.    Stir in melted chocolate & nuts.

8.    Pour into pan

9.    Bake at 375  for 25-30 min.

10. Sprinkle with a little  powdered sugar.

11. Cut while still warm.

RUSSIAN TEA CAKES

Mix:

1 c. butter

½ c. powdered sugar

1 t. vanilla

Add:

1/4 t. salt

¾ c. chopped walnuts

2 ½ c. flour.

Chill:

Roll into walnut size balls.

Bake:

At 375 for 12-14 min.

Roll in powdered sugar while still warm and again when cool.

BUCKEYES

1 ¼ lbs. powdered sugar (4 ¼ c.)

½ lbs. butter (2 sticks) (melted)

1 /12 c. peanut butter

6 oz. chocolate chips

¼ cake paraffin or shortening

  

1. Mix sugar, melted butter & peanut butter.

2. Shape into balls the size of walnuts.

3. Melt in double boiler chocolate chips & paraffin.

4. Dip balls in chocolate using a toothpick & leaving a dime size area undipped.

5. Put on waxed paper.

6. When cooled, use your finger to fill in the hole.  Sometime a drop of water helps work the peanut butter better when filling over the toothpick mark.