Yuletime Cookies Evoke Memories of Holidays Past

Does just the mention of baking Christmas cookies evoke fond memories--going all the way back to early childhood? It’s almost possible to smell the wonderful aromas, hear the laughter and taste the freshly baked pastries.

Typically this was a project involving the whole family. Small children began by helping with the decorating, then progressed to forming the cookies and finally preparing the dough. Such traditions remain as young adults leave to establish homes and families.

So do some of the favorite recipes. But also add new ones coming from friends, cookbooks, newspapers or magazines. It’s part of the fun to add a new variety or two of cookies each year.

The rich dough of Walnut Dessert Cookies bakes to a crispy shortbread. Enjoy the cookies plain or in a sandwich with a filling of ground walnuts and raspberry or apricot jam. Cocoa Glaze adds a delicious finishing touch.

Lime Wreath Cookies, with festive color and the tang of fresh lime juice, are equally ideal for home entertaining or gift giving. The dough is rolled, then formed into the Yuletide shape. Lime Sugar and red cinnamon candies garnish the wreaths.

“Better Home and Gardens Cookies for Christmas” (Meredith Corp., 1985: $6.95) is the source for Candy Window Sugar Cookies. This cookbook has a myriad of other recipes, as well as suggestions for gift giving, mailing and baking tips.

Two additional recipes to enhance this year’s collection of holiday cookies include Almond-Fruit Slices and Crandy Canes. Almonds, candied fruits, raisins and spices add up to a rich but not-too-sweet version of the ever-popular icebox cookies. Cranberries, raisins, nuts and honey become the filling for the cane-shaped confections.

WALNUT DESSERT COOKIES

Walnuts

1/2 cup butter or margarine

1/3 cup sugar

1 teaspoon vanilla

1 cup sifted flour

Walnut Filling

Cocoa Glaze

Finely grind 1 cup walnuts in food processor or blender and set aside. Cream butter with sugar and vanilla. Gradually blend in flour, then walnuts. Chill dough for easier rolling.

Roll out onto floured board to about 1/4-inch thickness and cut with 2 1/2-inch cutter. Place on ungreased baking sheets. Bake at 350 degrees about 15 minutes, until edges brown very lightly.

Using broad spatula, remove to wire rack to cool. When cold, place cookies together in pairs, using about 2 teaspoons Walnut Filling for each. Spread cooled glaze over half of top cookie. Garnish with large piece of walnut. Makes 1 dozen filled cookies.

Variation: Serve cookies plain or dip halfway in Cocoa Glaze.

Walnut Filling

1/2 cup walnuts

1/4 cup raspberry or apricot jam

Finely grind walnuts in food processor or blender. Combine with jam.

Cocoa Glaze

1 tablespoon melted butter or margarine

1 tablespoon unsweetened cocoa powder

1 tablespoon boiling water

1 1/2 tablespoons light corn syrup

3/4 cup sifted powdered sugar

Stir together butter, cocoa and water. Blend in corn syrup, then powdered sugar.

LIME WREATH COOKIES

3/4 cup butter or margarine

1 cup sugar

2 eggs

3 tablespoons lime juice

1 teaspoon grated lime zest

2 1/2 cups flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Lime Sugar

Red cinnamon candies

Cream butter, then gradually add sugar. Separate 1 egg, reserving white. Beat whole egg, egg yolk, lime juice and zest into creamed mixture.

Combine flour, baking powder and salt. Add to butter mixture, beating well. Wrap dough in plastic wrap and refrigerate at least 4 hours or freeze 1 hour.

Divide dough in quarters. Work with 1/4 at time, refrigerating remaining dough. Cut each quarter into 16 equal pieces. Roll each on lightly floured surface into 6-inch rope. Place on greased baking sheet forming wreath with ends extending 1/2 inch from loop.

Brush with reserved egg white. Sprinkle with Lime Sugar and place red cinnamon candy at intersection of each loop. Bake at 350 degrees 10 to 12 minutes. Makes about 5 dozen.

Lime Sugar

1/3 cup sugar

2 to 3 teaspoons grated lime zest

Green food coloring, optional

Combine sugar, lime zest and few drops of green food coloring.

CANDY WINDOW SUGAR COOKIES

Rolled Sugar Cookies

3 ounces clear hard candy of various colors

Prepare dough for Rolled Sugar Cookies. Roll out and cut into desired shapes. Place on foil-lined baking sheet. Cut out one or more small shapes in middle of each cookie using tiny hors d’oeuvre cutters, thimble or sharp knife.

Finely crush candy into pieces by placing in plastic bag and pounding with rolling pin, flat edge of meat mallet or hammer. Spoon enough candy into each cutout to fill to level of dough. If using more than one color per hole, mix colors as little as possible.

Bake as directed for Rolled Sugar Cookies. Peel off foil and cool.

Note: To make cookies into tree ornaments, use drinking straw to make hole in cookie before baking. If holes close during baking, repeat process while cookies are still soft. After cooling, run ribbon, yarn or thread through holes to form hanger.

Rolled Sugar Cookies

2 cups flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

6 tablespoons butter or margarine

1/3 cup shortening

3/4 cup sugar

1 egg

1 tablespoon milk

1 teaspoon vanilla

Stir together flour, baking powder and salt. In large mixer bowl beat butter and shortening until softened. Add sugar and beat until fluffy. Add egg, milk and vanilla and beat well.

Add flour mixture and beat until well mixed. Divide dough in half. Cover and chill at least 3 hours or until easy to handle.

Roll dough 1/8-inch thick. Cut with cookie cutters. Place on ungreased baking sheet. Bake at 375 degrees 7 to 8 minutes or until done. Remove and cool. Makes 36 to 48 cookies.

ALMOND-FRUIT SLICES

1 cup slivered or whole blanched almonds

1 cup mixed candied fruits

1/2 cup candied cherries

1/2 cup raisins

1 cup butter or margarine

1 cup sifted powdered sugar

1 teaspoon salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1 egg

2 1/2 cups sifted flour

Finely chop almonds, candied fruit, cherries and raisins and set aside. Cream butter well with powdered sugar. Add salt, nutmeg, ginger and cinnamon. Beat in egg. Add flour and mix to stiff dough. Stir in chopped nuts, fruits and raisins.

Divide dough in half and shape each portion into 9-inch roll, 2 inches in diameter. Wrap in wax paper and chill thoroughly.

Using sharp, thin-bladed knife, cut dough in 1/4-inch slices. Place on lightly greased baking sheets about 1 inch apart. Bake at 375 degrees 10 minutes or until firm but not browned. Remove to wire racks to cool. Makes about 6 1/2 dozen cookies.

CRAN-DY CANES

1 1/2 cups cranberries, finely chopped

3/4 cup granulated sugar

1/2 cup chopped raisins or currants

1/3 cup chopped pecans

1/3 cup honey

1 teaspoon grated orange zest

5 cups flour

1 package dry yeast

1 teaspoon salt

1 cup milk

1 cup butter or margarine

2 eggs

Powdered sugar

Combine cranberries, 1/2 cup sugar, raisins, pecans, honey and orange zest in saucepan. Bring to boil over medium heat and simmer 5 minutes or until thick. Cool.

Mix 1 cup flour, remaining 1/4 granulated cup sugar, yeast and salt in large bowl. Heat milk and butter in saucepan until milk is warm (butter does not need to melt). Add to flour mixture, along with eggs. Blend at low speed with electric mixer until moist, then beat 3 minutes at medium speed.

Stir in remaining flour by hand to make stiff dough. Turn out on floured board and knead until smooth and elastic. Place in greased bowl. Cover. Let rise in warm place until doubled.

Turn out on board and knead again. Divide into 2 equal pieces. Roll each piece into 18x15-inch rectangle and spread each piece with half filling. Starting at 15 inch side, fold dough over filling 1/3 way up. Fold dough down 1/3 over first fold, to yield 2 strips 15x6 inches.

Cut each strip into 15 (1-inch) strips. Twist each strip and pinch ends to seal. Place on ungreased baking sheet and bend top of each strip into cane shape. Bake at 400 degrees 10 to 15 minutes or until golden brown. Cool on wire racks. Sprinkle with powdered sugar. Makes 30 canes.