When the Christmas season hits, it seems like our bodies
instinctively start craving the delicious treats of the
season. The foods traditionally enjoyed around this time of
year vary depending on your family's traditions, but I
think it's safe to say that there are at least three types
of cookie that most people go out of the way to enjoy at
Christmas time: sugar cookies, gingerbread men, and coconut
macaroons. In honor of these three Christmas cookie
"kings," I've found a recipe for each that sticks as close
to the "old ways" as possible, and have compiled them in
this article. I hope you and your family enjoy these
recipes as much as I do!
Old-Fashioned Sugar Cookies
3 cups flour
2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons milk
1 cup butter
2 eggs, well beaten
1 teaspoon vanilla extract
granulated sugar
Cream butter, then blend the sugar in. Add vanilla extract,
eggs, milk, and, stirring well. In a separate bowl, combine
the flour, baking powder, and salt. Add the dry ingredients
to the moist and mix well. Cover and keep refrigerated for
at least 4 hours. Roll the dough between your palms to form
3/4-inch balls, or cut with holiday cutters. Place two
inches apart on greased cookie sheet. Sprinkle with sugar,
then bake at 375 degrees F for 8 - 10 minutes or until they
become golden brown. Allow the cookies to cool on a wire
rack.
Gingerbread Men
2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon ginger
1/2 cup molasses
1/2 cup margarine
1 egg yolk
In a large mixing bowl, cream the sugar and margarine. Add
the molasses and egg yolk and mix well. In a separate bowl,
mix together the dry ingredients (flour, baking powder and
soda, salt, cloves, cinnamon, nutmeg, and ginger). Add to
the molasses mixture and stir until thoroughly mixed. Cover
with a towel and place in the fridge for an hour. Flour a
countertop or other surface and roll out the dough to 1/4
inch thickness. Use a cookie cutter or shape manually into
the desired form. Place at least two inches apart on a
cookie sheet (ungreased). Bake for about 10 minutes at 350
degrees F. When done, place on wire racks to cool, then
decorate.
Chocolate Coconut Macaroons
1 can sweetened condensed milk
8 oz shredded coconut
3 oz unsweetened chocolate
1 tsp vanilla extract
1/4 tsp salt
Mix together the condensed milk, salt, and chocolate in a
double boiler, stirring frequently. When chocolate has
melted, remove from heat and add coconut and vanilla. Mix
well. Grease baking sheets. Drop coconut mixture by the
spoonful (try to round them as best as you can) about an
inch apart on the baking sheets. Bake for 10 - 20 minutes
at 350 degrees F. Place on a wire rack to cool.
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