Every year during the Christmas season, we have our annual cookie exchange ritual at my sister’s house. At our cookie exchange, we actually make the cookies together. We have so much fun baking and critiquing the cookies.
It is a time for us to remember our mother, as most of the cookie recipes are from her. She would bake dozens of batches of different cookies for about a week and store them in very large airtight plastic containers. The cookies still tasted good after New Year’s. Here are a few cookie recipes that have been handed down from Mom.
Frosted Pecan Dainties
- 1 cup unsalted butter
- 1 cup sugar
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 2 cups flour
- 1/2 teaspoon salt
- 1/2 cup finely chopped pecans, plus extra just chopped for topping
- Browned Butter Frosting (see recipe below)
In bowl, cream butter; mix in sugars, and vanilla. In separate bowl, combine flour and salt; blend into butter mixture. Stir in pecans.
Shape dough into a roll 1 1/2 inches in diameter. Cover and refrigerate several hours or overnight.
Preheat oven to 350 degrees.
Cut dough into 1/4-inch slices; place on ungreased cookie sheets. Bake in preheated oven 15 minutes. Remove to wire racks to cool.
Prepare frosting and spread on cookies. Sprinkle with pecans.
Browned Butter Frosting:
- 2 tablespoons butter
- 1 1/2 cups powdered sugar
- 1 tablespoon hot water
- 2 tablespoons cream
In saucepan, lightly brown butter. In medium bowl, combine powdered sugar, water, and butter. Beat in 2 tablespoons cream. If needed, add more cream for spreading consistency.
Crispy Sugar Cookies
Preheat oven 350 degrees F.
- 1/2 cup unsalted butter
- 1/2 cup powdered sugar
- 1/2 cup sugar, plus 1/4 cup
- 1 egg
- 1/2 vegetable oil
- 1/2 teaspoon vanilla
- 2 1/3 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
In a large bowl, combine butter, sugars, egg, oil, and vanilla. With an electric mixer cream items together. In another bowl, add flour, soda, salt, and cream of tartar. Slowly beat in flour mixture to butter mix.
Roll into small balls and toss into a bowl of sugar* until fully coated. Use the bottom of a glass or cup to flatten. Bake for 10 minutes. Let stand in pan for 2 minutes before removing to wire rack to cool.
* For a more colorful version, add green and red decorating sugar in bowl of sugar.
Toffee Bars
- 1/2 cup butter
- 1/2 cup margarine
- 1 cup packed brown sugar
- 1 egg yolk
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 8 ounces semisweet chocolate morsels
- 1 cup chopped walnuts or pecans
Preheat oven 350 degree F.
Beat butter and margarine, add sugar, and beat till fluffy. Add egg yolk and vanilla; beat well. Gradually add flour to mixture, constantly mixing.
Press evenly into an ungreased 15x10x1-inch cookie sheet. Bake for 15–18 minutes. Remove from oven and immediately sprinkle chocolate morsels over the top. When chocolate is softened, spread it evenly with a rubber spatula. Top with chopped nuts. Cut bars while warm into 2x2-inch squares.
