Amanda's Christmas Cookie Recipes

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Amanda's Christmas Cookie Recipes Powered By Docstoc

Sharing good food has always been a pleasure of mine. These recipes have been
in my family’s repertoire of cooking for many years and I pleased to share them.

My father’s family was from Pennsylvania and the Kiffles and Sandtarts are from
my Great-Grammy Plattenburg and known as regional Pennsylvania-Dutch
recipes. The other recipes have been compiled over the years by my mother.

Admittedly, these cookies are decadent, time-consuming, tricky, and may take a
few tries to get the hang of them. But once you do, the results will be worth it! I
have included tips in each recipe that should help. I have found it easier over the
years to do a few things that make the whole cookie-baking process go a bit

             Use a shopping list (page 7) of ingredients and buy everything you
              need in one trip.
             Take 1 day to prepare the dough for each recipe, and store them
              all in plastic zipper bags in the refrigerator overnight. (Remember
              to label the bags!)
             Allow butter to reach room temperature before blending.
             Spread out your baking times: Plan to make 1 or 2 kinds of cookies
              in one day.
             Invite friends to help. As John Haywood once said, “Many hands
              make light work.” And of course you can all enjoy the Quality
              Control part of the job!
             If you have many people to bake for, or many cooks sampling the
              goods, the recipes can always be doubled. (All except the
              Sandtarts. They are my dad’s favorite and I suspect the amounts
              were copiously doubled by my mother for this reason!)
             For extra variety, I tend to add a basic chocolate-chip cookie recipe
              to the mix.

If you decide to make one or all of these recipes, it is my hope that you will
share them with those who are important to you.



                      Compiled December 2005 by Amanda Banko
                                    Page 1 of 7
Make in conjunction with Sandtar ts


1   Package Cream Cheese (8 Oz.)
1   Cup Butter
3   Egg Yolks (use leftover egg whites for Sandtart and Sugar Cookie recipes)
2   Cups Flour
1   Cup (approx.) Confectioner’s Sugar

Traditional Fillings:

Finely Chopped Walnuts or
Shredded Coconut or
Chopped Dates

Alternative Fillings:

Chocolate Chips
Dried Cherries
Dried Apricot
Dried Cranberries & Orange Zest


Cream together cream cheese and butter. Add egg and mix thoroughly. Mix in
flour. Cut into 8 balls of equal size. Cover and chill until firm - 4 hours or
overnight. (Note: this dough must be worked quickly and while cold. A chilled
counter surface and/or rolling pin help considerably. If dough becomes too warm
to work with, simply cover & re-chill.)

Roll out each ball very thin (about 1/8 an inch) in a liberal amount of
confectioner’s sugar. Cut as you would a pizza into 8 equal-sized wedges. Place a
large pinch of filling of your choice on the wide end of each wedge. Roll up until
the filling is covered, fold in the sides to seal in the filling completely. Be sure to
place each cookie with the point side down, and press gently onto ungreased
cookie sheet, otherwise they will unfurl while baking. Bake at 350º until golden
brown (watch closely), about 9 minutes.

Yield: 64

                          Compiled December 2005 by Amanda Banko
                                        Page 2 of 7
Sand Tarts
Make in conjunction with Kiffles.


2 ½ Cups Sugar
2 Cups Butter
2 Eggs
4 Cups Flour
1 Egg White, beaten until frothy
Cinnamon Sugar (Mix 1 Cup Sugar with ½ tsp. Ground Cinnamon)
Halved Pecans


In a large mixing bowl, cream together butter and sugar. Add whole eggs and
then flour gradually, mixing thoroughly after each addition. Cover and chill until
firm - 8 hours or overnight. (Note: this dough should be worked quickly and
while cold. A chilled counter surface and/or rolling pin help considerably. If
dough becomes too warm to work with, simply cover & re-chill.)

Roll out tennis-ball-sized chunks ball very thin (about 1/8 of an inch) on a lightly
floured surface. Cut with a 3-inch round or fluted-edged cookie cutter and place
1 inch apart on an ungreased cookie sheet. Brush each cookie with egg whites,
sprinkle with cinnamon sugar, and gently press a pecan half into the center of
each cookie. Bake at 350º until golden brown, about 5-6 minutes. Watch
closely, they can burn easily.

See Sugar Cookie recipe for leftover egg whites.

                           Compiled December 2005 by Amanda Banko
                                         Page 3 of 7
Old-Fashioned Sugar Cookies

5   Cups Sifted Flour (sift twice or use cake flour)
2   tsp. Baking Powder
1   tsp. Baking Soda
1   ¼ tsp. Salt

1   Cup Butter
1   Cup Sugar
2   Eggs
1   Cup Sour Cream
1   tsp. Lemon Zest
2   tsp. Vanilla Extract


1-2 Beaten Egg whites
Sugar Decorations of Choice


Sift flour, baking powder, baking soda and salt together, set aside. In separate
large bowl, beat butter, sugar, egg, and lemon zest at high speed for 3 minutes.
Stir in by hand the sour cream and vanilla. Stir in flour mixture gradually, beating
after each addition to make a stiff dough. Wrap/cover dough tightly (a plastic
zipper bag also works well) and chill for 4 hours, or overnight.

Roll out dough, one fourth at a time to a ¼-inch thickness on a lightly sugared
pastry board. Cut with sugared cookie cutter(s) of choice. Space cookies 1 inch
apart on ungreased cookie sheets; Brush cookies lightly with beaten egg whites
and sprinkle with granulated sugar or decorate as desired. Bake in moderate
oven at 375º for 10 minutes or until cookies are lightly golden; remove cookies
from sheets with a wide spatula & cool on wire racks.

                           Compiled December 2005 by Amanda Banko
                                         Page 4 of 7
Orange-Painted Ladies

1 Cup Butter (room temperature)
8 oz. of Cream Cheese (room temperature)
½ tsp. Pure Vanilla Extract
1 Cup sugar
2 Tbsp. Grated Orange Zest
2 ½ Cups Flour
½ tsp. Salt
1 Cup Finely Chopped Almonds (or Almond Flour)

Chocolate Glaze/Topping:

4 Oz. Semi-Sweet Baker’s Chocolate
¼ Cup Butter
¼ Cup Sliced Almonds


Sift together flour, salt, and almonds and set aside. Cream together butter and
cream cheese. Add sugar, vanilla, and orange zest and beat until light and fluffy.
Add flour mixture (by hand if mixer is too small or not powerful enough). This is
very thick dough.

Shape dough into 1-inch balls and place on ungreased cookie sheet. Flatten balls
with a flat glass bottom dipped in granulated sugar. Bake at 325º for 15 minutes.
While cookies are cooling, (carefully in microwave or in a double boiler) melt
together baker’s chocolate and butter. Stir chocolate mixture thoroughly and
spoon ½ tsp of the glaze onto the center of each cookie; spread slightly with the
back of spoon. Sprinkle with remaining almonds. Allow to cool completely before

Yield: 6 dozen (72)

                      Compiled December 2005 by Amanda Banko
                                    Page 5 of 7
Bourbon/Rum Balls

2 ½ Cups Crushed Vanilla Wafers (1 box, 12 oz.)
1 Cup Confectioner’s Sugar
2 Tbsp. Cocoa Powder
1 Cup Finely Chopped Walnuts
1 Cup Moist Shredded Coconut
¼ - ½ Cup (or to taste) Bourbon/Jack Daniels or Rum of choice
½ Can of Condensed Milk


Mix dry ingredients together, add condensed milk and bourbon. Roll into 1 -inch
balls in additional confectioner’s sugar. Wrap tightly in 4”x4” squares of
aluminum foil and store in sealed container or plastic zipper bag.

Yield: Approx. 90

                     Compiled December 2005 by Amanda Banko
                                   Page 6 of 7
Cookie Shopping Checklist for All Recipes
1 Large Lemon
2 Oranges
4 packages of butter
2 packages of cream cheese (8 oz. each)
8 Oz. Sour Cream (1 Cup)
1 Dozen Eggs
Granulated Sugar
Confectioner’s Sugar
All-Purpose Unbleached Flour
Package of Shredded Coconut
Dates (and or other dried fruit for Kiffles)
Finely chopped walnuts
Halved Pecans
Almond Flour (found @ Trader Joe’s)
Sliced Almonds (¼ Cup)
1 Box of Vanilla Wafers
1 Can of Condensed Milk
Cocoa Powder
Semi-Sweet Baker’s Chocolate
Bourbon / Rum
Tin Foil
Large Plastic Storage Zipper Bags

                       Compiled December 2005 by Amanda Banko
                                     Page 7 of 7

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