Arden
birdsanct@optonline.net |
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German Anise cut out cookies
3 1/3 cups self rising flour
1 1.8 cups sugar
1/4 cup milk
1 1/2 sticks butter
2 eggs, lightly beaten
2 TB. anise seed
Cream butter, add sugar and mix well. Add eggs and milk and beat well. Add anise seed, mix well. Gradually mix in the flour until you have a fairly stiff dough. Roll out on a lightly floured cutting board and cut with your favorite cookie cutters. Bake in a preheated 350 degree oven until lightly browned on the edges, about 9 minutes. Transfer to cooling racks. This recipe was brought from Germany by my great grandmother in 1860 |
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I would love to share the recipe! It is from an old edition of Joy of Cooking that my mom and grandma used to use with the Aunt Chick's Christmas cutters.
Sand Tarts
1/2 cup shortening
1/2 cup butter
1 1/2 cups granulated sugar
3 eggs
1 tsp vanilla extract
1/4 tsp almond extract
4 1/2 cups all purpose flour
1/2 tsp salt
1 tsp baking soda
Cream shortening, butter and sugar. Add eggs and extract. Add dry ingredients and mix only till blended. You want to handle it as little as possible once the flour is added to keep it tender. Make disks and wrap them in wax paper and refrigerate for at least an hour before rolling. A double recipe makes 42 Santa’s and 42 trees or stars. One third of a recipe makes 10 Santa’s and 10 trees or stars. Press scraps together and pop them back in the refrigerator to chill again. Cut dough and add eyes to Santa’s and bake at 350 degrees till lightly golden around the edges, about 8-12 minutes. This makes a crispy, buttery and sweet cookie that holds its shape well with the Christmas cutters. |
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Here is the recipe that I use for my Santa cutter. As I told you on the phone, it is a recipe that came with a large Santa Cookie Mold that the Longaberger Company sold years ago. It is called, “Father Christmas Sugar Cookies.”
3 ˝ cups sugar
2 cups butter
4 large eggs
7 ˝ cups flour
1 t. flavoring (optional)
˝ T. salt
Preheat oven to 365 degrees. Cream the sugar, butter and flavoring. Add eggs, one at a time mixing well after each.
Gradually add flour and work dough until firm. If necessary, knead additional ˝ cup flour to mixture to form the right consistency.
(NOTE: the recipe called for margarine, but I use real butter)
This recipe does not call for the dough to be chilled, and honestly, I think it’s because of the butter that I use, that my Santa Molds (from you) don’t have to be spayed or floured. I’ve made MANY cookies with this recipe and after I press the dough into the mold, I simply use a sharp knife to get it started from either the top or the bottom and it falls right out into my hand to place on my stone that I use for baking.
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Cocoa Drop Cookies
These are my favorite anytime cookies... yum!!!
1/2 cup soft shortening
1 cup sugar
1 egg
3/4 cup buttermilk or sour milk
1 tsp vanilla
1 3/4 cups flour
1/2 tsp soda
1/2 tsp salt
1/2 cup cocoa
1 cup chopped nuts or raisins (optional)
Cream together shortening, sugar and egg. Stir in buttermilk and vanilla. Sift dry ingredients together and stir in. Add nuts or raisins (optional) . Chill at least 1 hour. Drop rounded teaspoonfuls on lightly greased baking sheet. Bake at 375 degrees for 8-10 minutes (just until, when touched lightly with finger there is almost no imprint remaining) . Frost the cookies when hot with a mixture of confectionery sugar and milk.
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Kevin Kilcher
kevin@binarian.com |
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Cookie Mold Sugar Cookies
INGREDIENTS
* 1 cup white sugar
* 3 cups all-purpose flour
* 1 cup butter, softened
* 1 tablespoon vanilla extract
* 2 eggs
* 1 teaspoon salt
DIRECTIONS
1. Beat the butter for 1 minute add the sugar and beat for another 3 minutes. Beat in the vanilla and eggs and mix for 1 minute. Add the flour and salt an beat for 1 minute, scraping the sides of the bowl. Refrigerate dough for 1 to 2 hours.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Oil mold with vegetable oil or spray. Dust mold with flour, then tap mold on side to remove any excess flour. Press dough into mold, scraping excess off with a knife so that dough is flush with the edge of the mold. Loosen edges and let dough fall onto an ungreased cookie sheet.
4. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes or until lightly browned. Let cool for a few minutes before removing from sheet. |
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