Mineral Wells Index (Mineral Wells, Tex.), Vol. 85, No. 181, Ed. 1 Wednesday, December 4, 1985 Page: 5 of 12
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Christmas cookie baking: a nice custom
Christmas cookie baking is one of
the nicest customs of the holiday
season. Though time consuming, you
can still fit It into a busy scheduled
with a little planning.
These quick-and-easy recipes from
Kraft Kitchens will provide an at-
tractive array of cookies that make
wonderful homemade gifts or go well
with any kind of holiday entertaining
Made with margarine, many are the
“do-ahead" kind. Mix the dough one
night, store in the refrigerator or
freezer for several days and then
bake at your convenience.
The follolwng recipes keep mixing
time to a minimum.
'Carolers' Cookies are rolled, cut in-
to festive holiday shapes, baked and
frosted with a tinted powdered sugar
icing. Decorate them any way you
please — It’s part of the fun that
everyone can enjoy.
•Cherry Charms, a refrigerator
dough, are made with green and red
candied cherries. Rolled in pecans,
then wrapped and chilled, the cookies
are sliced Just before baking.
•Date Swirls, another easy rolled
cookie dough, have a brown sugar,
cinnamon and date filling. The dough
freezes well and makes It easy to
slice and bake.
•Mincemeat Oatmeal Drops — one of
the easiest cookies to make — are
quick to mix with ready-to-use
mincemeat, old-fashioned oats,
brown sugar and margarine.
To be sure that all your cookies say
"this season is special and so are
your guests." here are some helpful
cookie basics from the Kraft Kit-
chens.
Ingredients:
•Don't substitute other shortening for
HOLIDAY COOKIES — Christmas cookie baking Is a
tradition and these are recipes you will want to share
with those on your gift list. Homemade goodies are
special for Christmas gifts and holiday entertaining.
Your guests will love these tempting treats from Kraft
Kitchens. From left to right are traditional frost *n
decorate Carolers' Cookies, do-ahead Cherry Charms,
decidedly different Date Swirls and easy, chewy
Mincemeat Oatmeal Drops,
___ I
Fragrance of bread comforting
There's nothing quite like the smell
of fragrant bread wafting through
the house to make us feel comforted
and "at home.” And, the holidays are
a wonderful excuse for staying home
on a cold wintery weekend to bake up
some special breads and be com-
forted at the same time
If this all sounds wonderful and
romantic, but the thought of actually
baking the bread brings to mind a
complicated, arduous task, don't
despair. New rapid-rise yeasts which
rise twice as quickly as the conven-
tional type, combined with some
time-saving techniques, can reduce
the time It takes to bake bread to less
than an hour
Perhaps one reason that we
associate bread with comfort and
home has to do with Its history Over
the years, bread has incurred a groat
deal of symbolism, not the least of it
religious
In Catholic teachings, broad Is
referred to as spiritual nourishment
and Is considered a symbol of Jesus
Christ in the sacrament of Holy Com-
munion. The Jewish religion also
uses bread in the form of matsoh as a
spiritual offering to God
In both Greek and Roman times,
broad was a barometer of class
White bread made from refined flour
wm considered superior to the whole
grain brown broads and was consum-
ed by the educated, well-to-do class,
while brown brood was reserved for
the peasant or working class
Batter Bread and Spiced Orange
Muffins, from "The 60 Minute Bread
Book" (B. P. Putnam's Sons), by
Nancy Baggett and Linda's
Christmas Crescents from
"America's Bread Book" (William
Morrow and Company. Inc.), by
Mary Gubser, will satisfy the long-
ings of both body and spirit.
LINDA'S CHRISTMAS CRESCENTS
<
4 c. flour
1 tap. salt
I c. milk
1 T sugar
4 lb. (2 sticks) butter, st room
temperature
I pkg. active dry yeast
3 egg yolks, at room temperature
. walnuts
and
Add the
. Boat
salt in a
a small
igar and
d bowl,
secure
divide into three portions Roll one
portion (keep other two covered with
plastic wrap) into an I8xl2-inch rec-
tangle Spread one third of the filling
over the dough to within 1 inch of
edges Roll up from the long side and
seals seam and ends Place on baking
sheet and curve into a crescent
Repeat directions with remaining
portions of dough Cover and let rise 2
hours
Preheat the oven to 375 degrees
Bake the crescents 20 minutes. Frost
lightly with Confectioner's Icing
while warm
Confectioner's Icing
Combine I cup of confectioner's
sugar with 2 teaspoons of lemon Juice
and enough water to make a creamy
frosting Beat thoroughly with a
whisk or fork until frosting is smooth
and has reached the consistency
desired For moat breads the frosting
should pour easily enough so that It
drips down the sides of the broad
Variations are limitless Substitute
for the lemon Juice any of the follow-
ing lime or orange juice, liqueurs
such as Curacao. Grand Marnier.
Amaretto, light or dark rum;
vanilla. and even Just milk or water
Do not frost a bread that you are
going to freese Use the icing only
after the bread has defrosted
SPICED ORANGE MUFFINS
Start to finish 40 minutes
1 c all purpose white or unbleached
flour or pastry flour
1 c whole-wheat flour
14 tap baking powder
4 tap baking soda
14 tap ground mace
1 tap ground cinnamon
4 tap ground ginger
4 tap salt
4 c coM buttar er margarine, cut In-
to 4 or I pieces
Half a medium si sod. well washed,
thin skinned (|gco) orange, seeded
and coarsely cboppe<i
Scant 4 * milk
5 C. granulated sugar
Stop vanilla extract
(Continued on Pago •)
margarine...the flavor and texture
will be modified.
•Use large eggs for baking.
•Don’t substitute granulated sugar
when a recipe calls for powdered
sugar.
•Only use synthetic sweeteners in
recipes specifically developed for
them.
•If unsure about a substitution, the
rule is don't do it.
•It's important to beat margarine
and sugar until well creamed to help
sugar start to dissolve and to incor-
porate air into the dough for a light
cookie Be sure stick margarine is
softened before beating or for conve-
nience use soft margarine.
Baking:
•Preheat the oven so cookies are
assured of uniform baking
temperature.
•Use flat cookie sheets with low or no
sides. High-sided pans prevent pro-
per browning.
•Shiny baking sheets yield the most
evenly baked and browned cookies. If
using dark pans, reduce the oven
temperature 25 degrees to reduce the
risk of burning.
•Use baking pans that fit your oven
properly — allow two inches from
their edge to each side of the oven
Substitute the back of any large pan
for a cookie sheet.
Storage:
•Cool cookies thoroughly on a rack in
single layers before storing.
•To keep cookies soft or chewy, store
in an airtight container. To keep
crunchy cookies from becoming
limp, keep in a loosely covered con-
tainer in a cool, dry place To crisp
softened cookies, heat them in a 300
degree oven for five minutes
•Baked cookies can be stored in the
refrigerator for up to two weeks or
the freezer for 9-12 months if wrap-
ped in moisture and vaporproof
plastic bags or containers.
•Many cookie doughs freeze nicely —
refrigerator doughs as well as rolled
and drop cookie doughs Store in
freezer containers up to two months.
Thaw 3-6 hours in refrigerator. Bake
within 24 hours.
CAROLERS' COOKIES
1 g-oz. container (1 cup) soft
margarine
1 c. granulated sugar
2 eggs
4 top vanilla
34 c. flour
4 tsp. baking powder
4 tsp baking soda
4 tsp salt
2 c. sifted powdered sugar
2 T. milk
Food coloring
Beat margarine and granulated
sugar until light and fluffy. Blend In
4 c. chopped red candied cherries
1 c. finely chopped pecans
Beat margarine and sugar until
light and fluffy Blend in milk and
vanilla. Add combined flour, salt and
cherries; mix well. Shape dough into
two 12-lnch rolls; roll In pecans.
Wrap securely; chill several hours or
overnight. Cut rolls into 4-lnch
slices; place on ungreased cookie
sheet. Bake at 375 degrees 10 to 12
minutes or until edges are lightly
browned Makes about 7 dozen
DATE SWIRL COOKIES
1 8-oz. pkg. chopped pitted dates
c. granulated sugar
4 c. water
4 c. soft margarine
■ 4 c. granulated sugar
4 c. packed brown sugar
1 egg
2 c. flour
4 tsp. baking soda
4 top. cinnamon
4 tsp. salt
Combine dates, sugar and water in
saucepan. Cook, stirring occasional-
ly, over low heat until dates are
softened. Cool.
Beat margarine and sugars until
light and fluffy. Blend in egg. Add
combined dry ingredients; mix well.
On lightly floured surface, roll dough
to 10xl4-inch rectangle. Spread date
mixture on dough. Roll up from long
end. Wrap securely; chill. Cut roll in-
to 4-inch slices; place on ungreased
cookie sheet. Bake at 350 degrees for
12 to 14 minutes or until lightly
browned. Makes approximately 3
dozen.
Tip: For easy slicing, freeze dough
for several hours or overnight. Slice
frozen dough; bake as directed.
MINCEMEAT OATMEAL DROPS
4 c. soft margarine
4 c. packed brown sugar
4 c. granulated sugar
1 egg
1 c ready-to-use mincemeat
1 tsp vanilla
14 c. flour
1 tsp. baking powder
4 tsp salt
2 c. old-fashioned or quick oats, un-
cooked
Beat margarine and sugars until
light and fluffy. Blend in egg,
mincemeat and vanilla. Add combin-
ed flour, baking powder and salt;
mix well. Stir In oats Drop rounded
teaspoonfuls of dough onto ungreased
cookie sheet Bake at 375 degrees for
10 to 12 minutes or until golden
brown. Makes approxlmstely 44
dozen
Set the table for this year's
Christmas party with platters of
cookies colorful as the season Itself
cent fruit Juice and contain no added
sugar or preservatives.
Small and firm, the Spiced Apple
a cookies can easily become part
table decor. They can be piled
In miniature sleighs, set around
greenery and Christmas tree balls,
or stacked in large china bowls. The
daintier Cherry Walnut Crush
cookies are beet served on a plate or
platter.
CHERRY WALNUT CRUSH
COOKIES
Filling:
1 envelope unflavored gelatin
4 c. sugar
1 c. water
1 c. fruit n’ cherry concentrated, used
frozen or thawed
In a medium saucepan, mix
unflavored gelatin and sugar. Blend
In water concentrate. Stir over low
heat until gelatin is completely
dissolved Bring to a boll one minute
longer; let cool. Refrigerate to set up
approximately 14 hours or until fill-
ing is consistency of Jelly. Makes 2
cups.
Cookie shell:
4 c. butter or margarine
4 c. shortening
4 c. brown sugar, firmly packed
2 eggs, separated
2 top. almond extract
2 c. flour
4 top. salt
1 c. nuts, finely chopped
Filling:
Mix butter, shortening, sugar, egg
yolks and almond extract
thoroughly. Sift flour. Blend together
flour and salt; site in. Roll dough into
balls (1 top. per ball). Beat egg white
slightly with fork. Dip balls in egg
whites. Roll in nuts Place about
1-inch apart on ungreased baking
sheet; press thumb gently in center
of each. Bake in a pre-heated
350-dgree oven 10 to 12 minutes, or
until set Cool. Fill centers with
cherry filling, 1 to 2 top. per cookie.
Yield: 4 dozen cookies.
HPICED APPLE DROP COOKIES
4 c. soft butter or margarine
14 c brown sugar, firmly packed
2 eggs, unbeaten
4 tsp. salt
1 tsp. cinnamon
4 top. nutmeg
4 top. cloves
24 c flour, sifted
1 tsp. baking soda
4 C. apple Juice, bottled or
reconstituted
1 tsp vanilla
1 c raisins
1 c nut meats, finely chopped
Apple Frosting
Wslnut halves
Mix butter, sugar, eggs, salt and
COLORFUL COOKIES - Platters ef these cooktoe are gelaito Spiced Apple Drop Cookies with aaew-whito
aa cotoful as the aeaare Itself Al mead-flavored Cherry frosting eape aad walnut halves are fsettve doeerettous
Walnut Crash cookies brighten aay sotting with to ibemeolveo. Mode with apple jatee aad apices, they
burgundy -colored coaters fall of a fruity gel made with have the oM-faehieaod taele of homemade apple cake,
fruit and cherry juice tear antra to aad aaflaverod
eggs and vanilla Add combined <ir>
ingredients, mix well Chill On light
ly floured surface, roil dough to
1 S-inch thickness. cut with assorted
three-inch cutters Place on ungreas
sd cookie sheet Bako at 400 degrees
for J to • minutes or until edges are
lightly browned Cool
Combine powdered sugar and
milk; mix well Tint as desired with
food coloring Frost cookies
Decorate aa desired Makes approx-
imately 4 dozen
CHERRY CHARMS
I e. margarine
Delicate almond-flavored Cherry
Walnut Crush cookies brighten any
sotting with their glistening
burgundy-colored centers. The
buttor-rich sheila are filled with a
fruity gel made of froson fruit
n'cherry juice concentrate and
unflavored gelatin The gel stays
firm, even when kept at room
temperature
Spiced Apple Drop cookies, with
their snow-white frosting caps and
walnut halves, are festive decore-
U(MV Tnrm«eivRi Ano wwy lAtw M
good as they look
ft is apple juice and a trio of
favorite kitchen spices that give the
cookies the moist, flavorful taste of
spices Beat until blended and fluffy.
Add flour, soda, apple juice, vanilla,
raisins and nuts gtir until all ingre-
dients are well mixed. (If dough io
soft, cover and refrigerate ) Drop
dough by rounded taaapoonfule about
2 Inches apart onto ungreased cookie
shoot. Bako In a preheated
37»-degroe oven 10 to 12 minutes
Cool; spread with Apple FrootlM
Top each cookie with a walnut half.
Yield: 44 doaon
I
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Bennie, Bill. Mineral Wells Index (Mineral Wells, Tex.), Vol. 85, No. 181, Ed. 1 Wednesday, December 4, 1985, newspaper, December 4, 1985; (https://texashistory.unt.edu/ark:/67531/metapth1170427/m1/5/: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Boyce Ditto Public Library.