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Here's my Christmas cookie supply so far. In front are spritz cookies, made with ground almonds. The tiny ones in the bag are shortbread and the other two bags are sugar cookies. I'm a bit pressed for time, so I made the sugar cookies all into snowflakes. That way they only needed a sprinkle of sanding sugar to make them glitter.
Colin wanted something to take to work with him today. So I made my Grandma Rees' famous butter tarts. It's been a while since I made them. I had forgotten how yummy they are -especially if you have one that is still slightly warm :)
Butter Tarts
makes 22
3 c flour 1 t salt
1/2 lb shortening 1/2c water
Cut shortening into flour and salt. Add water and make pastry. Line 22 muffin cups.
filling:
1/2 lb butter, melted 4 eggs, beaten
2 c raisins 1 c brown sugar
I usually divide the raisins among the muffin cups. It's easier than keeping the filling stirred, so that everyone gets the right amount of raisins. Mix the other 3 ingredients together (I use a whisk). Pour into the pastry lined muffin cups, don't over fill.
Bake 350F for 30 minutes. Let cool in pan and they will pop right out. If you have any over spill, run a knife around the rim before the filling hardens.
Shortbread
makes 100
1/2 c cornstarch 1/2 c icing sugar
2 c flour 1/2 t salt
Sift these ingredients 4 times. I know, I know, we don't need to sift flour anymore (unlike when this recipe was made) but do it anyway! It really will make a difference to the finished product.
Cream 1 cup butter. Add in dry ingredients and combine. Turn out onto the table and knead a few times until the dough cracks. Roll out 1/3 inch thick and cut out with tiny cutters. Use a lined cookie sheet.
Bake 325F for 20 minutes
I use ones that are about an inch. I find if you make them too big, the cookies don't have the delicate, sandy quality they should. These cookies keep well and actually get better if they have time to sit before being eaten. That's not to say they aren't yummy still warm from the oven :)
Sugar Cookies
makes 10 dozen2 c butter 2 eggs
1 T vanilla 2 c white sugar
5 c flour 1 t baking soda dissolved in 3 T milk
Cream butter and sugar. Beat in eggs and vanilla. Then add dissolved baking soda. Add flour. Chill dough for at least an hour. Roll out 1/4 inch think and cut with your favourite cutters. Put onto a lined cookie sheet.
Bake 350F for 10-12 minutes.
These are another great make ahead cookie. Well wrapped and kept in a cool place and they will keep a month or more.
6 comments:
I made your choc. chip cookies yesterday- everyone loves them. We call the recipe "Paula's Big Batch Cookies"!!!
Oh my gosh Paula, you have my mouth watering at all those delicious looking cookies! Yum! I'm on my way to your house, LOL ;)
I'm so flattered! I'm glad you guys enjoy them. You're like me, why make a batch of cookies so small that you have to make more the next day :)
Come on up Diann, the chocolate penguins are warm from the oven and I'm starting Moravian cookies after lunch.
How do you keep all your various cookies for Christmas projects? The shortbreads, the moravians, etc. Do they freeze well or keep well in air-tight containers for several days? I'm reworking my game plan for the cookie plates this year and gleaning ideas from others who go all out with LOTS of cookies!
Most of the cookies I make will keep well for weeks. But I often freeze everything but the Moravians and the shortbread. A helpful thing I found was to make the dough ahead of time and freeze it. Then thaw and bake closer to Christmas. Yesterday I made a batch of sugar cookies, 2 gingerbread and Moravian dough. This way I don't have to remember to make it the night before so it can chill. I just pull the dough from the freezer before bed and it's ready for Ella and me in the morning.
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