Christmas Cookies

The 12 Days of Christmas are upon us, so in celebration I wanted to post another favorite Christmas recipe.  Here's another email from Cindy...

Happy to send you the Choc. Mint sticks recipe:  (It's the one my mom made every year, so it's really special!) 

Cream together until light and fluffy: 

1/2 c. butter

1 c. sugar

Beat in: 

2 eggs

1 t. vanilla

Blend in: 

2 - 1 oz. squares unsweetened chocolate, melted

1/2 c. flour

Pour into greased and floured 8 x 8 or 9 x 9 pan.  Bake @ 350, 25-35 min.  Cool, spread with mint frosting and choc.

Mint Frosting: 

Combine 1 c. sifted powdered sugar, 1 T. light cream, and 1/2 t. peppermint extract;  Beat well. (tint with 1 -2 drops green food coloring). 

Chocolate glaze: 

Melt 1 1/2 1-oz. squares unsweetened chocolate with 1 T. butter.  Spread over frosting by pouring onto the frosting then tilting the pan so the chocolate evenly disperses.  Chill until firm.



Pepparkaker: the yummy ginger crisp cookies they sell at IKEA, you can make them yourself!
From the kitchen of Linda Engdahl, a good family friend and true Scandinavian.

1 C. butter at room temp.
1 1/2 C. Granulated Sugar
2 T. Dark Karo Syrup
1 egg
3C. Flour
2 t. baking soda
2 t. cinnamon
2 t. ground/dry ginger
2 t. ground cloves

Cream the butter and sugar, add the Karo Syrup and egg and slowly add the dry ingredient, mix all ingredients well. (do not chill)
Roll to 1/8 to 1/4 in. thickness, cut with cookie cutters and place on baking sheet. Bake at 350 for 5-7 minutes until edges are slightly brown.

Sour Cream Cut-Out Sugar Cookies with Almond Frosting...The BEST!
From the Kitchen of Cindy Calvin, my Mom

1 C butter
1/2 C. Crisco or vegetable shortening
1 1/2 C. Granulated Sugar
3 C. Flour
1/4 t. salt
1/2 t. baking soda
2 eggs
3 t. sour cream
1 t. vanilla
 2 C. powdered sugar
2 t. almond flavoring
food coloring

Cream 1/2 C. butter with 1/2 C. Crisco. Add 1 1/2 C. granulated sugar.  In a separate bowl whisk 3 C. white, all purpose flour, 1/4 t. salt, and 1/2 t. baking soda. In a small bowl beat 2 eggs with 3 t. sour cream and 1 t. vanilla.  Add the egg mixture to the dry ingredients, then add to the creamed sugar.

Cover tightly with Seran Wrap and refrigerate overnight.  The next day, roll the dough to 1/8 in. thickness and cut into shapes with cookie cutters.  Bake at 350 for 7-8 minutes, but do not brown.

After the cookies have cooled completely, they are ready for frosting. 1/2 C. soft butter, 2 C. powdered sugar, 2 t. almond flavoring and 1-2 T. milk depending on your desire for thickness.  Tint with 1-2 drops of food coloring and frost.

In my experience, the cookies are best after being frozen and thawed, but are good fresh too.   

Happy Baking!