Monday, December 16, 2013
JEAN'S POST AND SPRITZ COOKIES RECIPE
The Christmas Season is upon us and we are baking cookies, making candy and more. Some of the goodies that we make will be given to friends and those that are unable to make their own. Of course, lots of it will stay here and be eaten. Some of the recipes, we only use for Christmas time.
My next post will be on how we spend Christmas. Marilyn and I were talking about not having a post the week of December 30th, but Elmer said he would like to do one that day, so Elmer will be on.
We asked Katie's great-grandparents to come to our home for Christmas dinner but, as yet, we do not know if they will come. They are more than welcome. So we will see what happens.
Michael and Edward would be joining the other young folks by going caroling. They will be giving gifts of goodies to the people they go caroling too. When they are done, they will end at Martha and Joseph's house where they will have refreshments and do more singing. If there is enough snow, Bishop Joseph said he would take them caroling in their sleigh. If not, they will go in buggies.
Well, I better get back with those cookies and candy making.
Be With God,
1 cup margarine or butter, softened
1/2 cup sugar
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon almond extract or vanilla
Heat oven to 400 degrees. Mix margarine and sugar. Mix in remaining ingredients. Place dough in cookies press; form desired shapes on ungreased cookie sheet. Bake until set but not brown, 6 to 9 minutes. Immediately remove from cookie sheet.
Bow Tie Cookies: Stir 2 ounces melted unsweetened chocolate (cool) into margarine mixture. Place dough in cookie press with star plate; for 2 1/2-inch bow ties on ungreased cookie sheet. Place cinnamon candy in center. Bake 9 to 10 minutes.
Chocolate Spritz: Stir 2 ounces melted unsweetened chocolate (cool) into margarine mixture.
Christmas Decorated Spritz: Before baking, top cookies with currants, raisins, candies, nuts, slices of candied fruits or candied fruit peels arranged in attractive patterns. Or after baking, decorated with colored sugars, nonpareils, red cinnamon candies and finely chopped nuts. Use drop of corn syrup to hold decorations on baked cookies.
I have used this recipe for years. It is a recipe I got from Betty Crocker's Cookbook many years ago. Jean