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Discussion Starter #1
List some of your all time favorite holiday baking/candy recipes!!!<br><br>
Russian Tea Cookies (aka Mexican Wedding Cakes)<br><br>
1 Cup Butter<br>
1/2 cup Powdered Sugar<br>
1 tsp Vanilla<br>
2 1/4 cups flour<br>
1/2 tsp salt<br>
3/4 cup finely chopped nuts (omitted for MWC)<br><br>
Mix butter, sugar & vanilla thoroughly. Measure flour by sifting. Stir flour & salt together & blend. Chill dough.<br>
Heat oven to 400. Roll dough into 1" round ball & place on non-greased cookie sheet. (Cookies will stay in balls when baking) Bake 10-12 min until set but not brown. While warm roll in powdered sugar, when cool roll again.<br><br>
YUMMY!!!!
 

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Do you melt the butter first? (I feel so silly asking that, but you never know!)<br><br>
Those sound fabulous!
 

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I just got back from a cookie exchange party and ate soooo many cookies... yum, but this is me now: <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/sick.gif" style="border:0px solid;" title="sick"><br><br>
I made chocolate brownie cookes, bourbon balls <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/drink.gif" style="border:0px solid;" title="drink">, and these (wouldn't say they were to-die-for, but they were pretty darn good):<br><br><b>To-Die-For Cranberry Coconut Squares<br><br>
Recipe By : One Smart Cookie, pg. 106<br>
Crust:<br>
1/4 cup butter -- softened<br>
1/4 cup sugar<br>
1 cup flour<br>
1 pinch salt<br>
Topping:<br>
1 cup sugar<br>
2 T. flour<br>
1/2 t. baking powder<br>
1 pinch salt<br>
1 large egg<br>
1 large egg white<br>
1/4 cup fresh lemon juice<br>
1 1/2 cups fresh or frozen (unthawed) cranberries<br>
1/2 cup shredded coconut<br>
powdered sugar for sprinkling -- optional<br><br>
Preheat oven to 350 deg.<br><br>
In a medium bowl, beat butter and sugar until creamy. On low, beat in flour and salt and mix until well combined and crumbly.<br><br>
Press into bottom of an 8 inch square pan that has been sprayed with Pam. Bake for 12 minutes, until just barely golden around the edges (mine didn't brown and I just took it out at 12 min.).<br><br>
In the same bowl (no need to wash it), combine sugar, flour, baking powder and salt. Add egg, egg white, and lemon juice and stir until well blended and smooth (I used the mixer).<br><br>
Sprinkle cranberries and coconut evenly over the crust. Pour lemon filling over the top. Bake for 40-45 minutes until golden and set. Cool completely in the pan on a wire rack. Store in fridge.<br><br>
Sprinkle with powdered sugar, if using, before cutting into squares (I omitted).</b>
 

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Discussion Starter #5
<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>Nicole!</strong> <a href="/community/forum/post/6783135"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Do you melt the butter first? (I feel so silly asking that, but you never know!)<br><br>
Those sound fabulous!</div>
</td>
</tr></table></div>
No, I just use soften room temp butter.
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>Nicole!</strong> <a href="/community/forum/post/6783135"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Do you melt the butter first? (I feel so silly asking that, but you never know!)<br><br>
Those sound fabulous!</div>
</td>
</tr></table></div>
My Nona used shortening - said you HAVE to use vegetable shortening. Like with crust, I put a little of both in, because I like the flavor of butter, but the shortening just seems to make a better crumbly texture.
 

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Discussion Starter #7
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