Whipping up some edible magic!

Christmas Cookies of all sorts

You cannot help but feel nostalgic around the holidays. Certain scents,
songs, and sights evoke powerful memories. Here at Sunset Foods, we
naturally have strong connections to the feasts of the season, and the
act of creating them.

For many of us, holidays growing up meant spending quality time in the
kitchen with Grandma and/or Mom, baking and decorating delicious cookies
to celebrate that magical time of year. Sure, more batter may have ended
up in our mouths or on the floors than it did in the oven, but that too
was magical.

So we’re feeling rather nostalgic this first week in December, and have
decided to honor our Grandmothers and Mothers by sharing some of our
favorite holiday cookie recipes with you. May they inspire you to pop in
the kitchen and make holiday memories with your kids, grandkids, or
nieces and nephews. And if you have a favorite holiday cookie recipe, or
memory you’d care to share, we’d love to hear about it!

Happy baking and Happy Holidays from all of us at Sunset Foods!

 

Santa’s Whiskers

What you need:
¾ c. margarine
2 c. all-purpose flour
¾ c. sugar
1 Tbs milk
1 tsp vanilla
¾ c. finely chopped candied cherries
1/3 c. chopped pecans
¾ c. coconut

What you do:
Beat margarine in bowl of standing mixer with paddle attachment for 30
seconds. Add half the flour, and all of the sugar, milk, and vanilla.
Beat until combined. Fold in remaining flour, and the cherries and
pecans by hand. Divide dough in half and shape into two logs. Roll each
log in coconut, wrap in wax paper or plastic wrap, and refrigerate
overnight.

Preheat oven to 375°. Cut dough into ¼-inch-thick slices. Arrange
staggered, one inch apart, on ungreased cookie sheets. Bake for 10
minutes. Cool on wire rack.

Yield: About 56 cookies

Ann’s Snowballs

What you need:
2 sticks butter, softened
¾ c. sugar
2 c. sifted flour
1 c. finely chopped walnuts
8 oz chocolate kisses
powdered sugar, for dusting

What you do:
Cream butter and sugar in standing mixer with paddle attachment until
smooth. Add flour, then walnuts. Gather dough together, wrap in plastic
wrap, and form into disc shape. Refrigerate for at least 30 minutes.

Preheat oven to 350°. Remove foil wrappers from kisses. Pull 1-inch
pieces of dough from disc and roll into balls. Insert one chocolate kiss
into the center of each dough ball, making sure the kiss is completely
surrounded by cookie dough. Arrange staggered on ungreased cookie
sheets. Bake for about 12 minutes – until just cooked through. Transfer
to wire racks, and sift powdered sugar over cookies while still warm.

Yield: About 30 cookies

Sylvia’s Toffee Squares

What you need:
32 saltine crackers
1 c. butter
1 c. dark brown sugar
12 oz. semi-sweet chocolate chips
1 c. chopped pecans

What you do:
Line a cookie sheet with parchment paper and spray with non-stick
cooking spray. Arrange saltines on parchment-lined cookie sheet,
end-to-end. Combine brown sugar and butter in a small pan and bring to a
boil over medium heat. Pour over the saltines and bake at 400° for 10
minutes.

Remove pan from oven and sprinkle chocolate chips over the top. Let
melt, then spread with a butter knife or small offset spatula. Sprinkle
chopped pecans over the top of the chocolate, lightly pressing into
place with your hands. Place cookie sheet in the freezer for at least 10
minutes.

Remove from freezer. Lift out of pan by the parchment paper and break
toffee into pieces.

Jillian’s Luscious Lemon Bars

What you need:
1 c. all-purpose flour
¼ c. powdered sugar
1 stick margarine

2 eggs
2 Tbs lemon juice
½ tsp baking powder
1 c. sugar

What you do:
Prepare the crust first. Blend flour, powdered sugar, and margarine with
a fork until crumbly. Press into an 8-or-9-inch square baking pan and
bake for 15 minutes at 350°. Remove from oven.

Prepare the lemon filling. Beat the eggs in a standing mixer with the
whisk attachment. Add the remaining ingredients and mix well. Pour over
the top of the crust and bake another 20-30 minutes, or until slightly
browned. Allow to cool; dust with powdered sugar; cut into bars and serve.

Yield: About 16 bar cookies

Nancy’s Nutter Butters

What you need:
13 Tbs unsalted butter, divided
½ vanilla bean
1 c. quick cooking oats
1 tsp baking soda
1 tsp kosher salt
3/8 c. granulated sugar
3/8 c. light brown sugar
3/8 c. chunky-style peanut butter
1 1/8 c all-purpose flour
2 Tbs heavy cream

3 Tbs unsalted butter
¾ tsp kosher salt
1/8 c. + 1 Tbs powdered sugar
½ c. + 1 Tbs chunky-style peanut butter

What you do:
In a medium skillet, melt 1/2 stick of the butter over medium heat.
Using a small paring knife, split the vanilla bean in half and
lengthwise. Set half aside for future use. With the back of the knife,
scrape out the pulp and the seeds, and add the scrapings and the pod to
the butter. Add the oats, and cook for 5-7 minutes, stirring constantly,
until the oats are lightly toasted and a golden-brown color. Transfer to
a bowl, discard vanilla pod, and chill the mixture.
In the bowl of an electric mixer fitted with the paddle attachment,
cream the rest of the butter, the baking soda, and the salt on low speed
for 2-3 minutes, until the butter is softened. Add the sugars, and mix
on medium until the mixture is light and fluffy, scrapping down the
sides of the bowl as needed. Add the peanut butter and mix to combine.
Turn the mixer off, and add the oats and flour. Turn the mixer on low
speed, and mix for another minute until the ingredients are incorporated
and the dough pulls away from the sides of the bowl.
Using your hands, roll the dough into 1-inch balls. If you find at this
stage that the dough balls are still extremely crumbly, add another
tablespoon of butter.
Place the balls on a parchment-lined baking sheet, 2-inches apart. Use
the heel of your hand to flatten the balls into disks (about 1/4-inch
tall). Using a fork or sharp knife, mark diagonal crisscross patterns
over the surface of each cookie. Chill for about 15 minutes until firm.
Preheat the oven to 350°. Bake cookies for 16-18 minutes, until lightly
browned and slightly firm to the touch, rotating sheets halfway through.
Allow them to cool.
Make the filling. In the bowl of an electric mixer fitted with the
paddle attachment, cream the second amount of butter and salt on medium
speed for about 1 minute, until the butter is softened. Add the sugar
and peanut butter, and mix for another minute to combine them.
Make into sandwiches, and enjoy!
Yield: Approximately 20 sandwich cookies

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