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Open House

We're having an open house the first Saturday of Advent, which believe it or not is happening pretty quickly.  Last year we served pies, pumpkin, cherry, berry, chocolate, lemon meringue, apple.  This year, we've decided to go with cookies.  Our guests are being invited to bring their favorite holiday cookie.  In preparation, I thought that I would share with you the three cookies that we've picked.

Hannah has chosen Scotch Short Bread.  We have a pan that we normally make them in and she likes the one with the peacock on it.  It is one of Joel's favorite cookies to make as a child, too.

Scotch Short Bread

1 cup unsalted butter
1/2 cup brown sugar
1/4 cup sugar
2 1/4 cup flour
1 teaspoon salt

Mix ingredients.  Roll out and cut into cookies or press dough into 8x8 pan.  Bake at 300 degrees Fahrenheit on a non greased cookie sheet for 20-25 minutes.

May be decorated using springler cookie presses.


Joel has decided on Russian Teacakes.  We got this recipe from someone we used to go to church with.  She gave us two, one her grandmother made and the other was from Betty Crocker.  We prefer the recipe from Betty

Russian Teacakes

1 cup butter
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups flour
1/4 teaspoon salt
3/4 cup finely chopped pecans

Mix and make 1 inch balls.  Place on ungreased baking sheet.  Bake at 350 degrees Fahrenheit for 10-14 minutes.  Roll in powdered sugar while warm.  Makes about 3 dozen.


I have chosen Raspberry Almond Shortbread Thumbprints from Land of Lakes, a cookie that I can't stand to eat, but everyone else I've ever met loves them.  I think they are beautiful and fun to make, just don't like to eat them

Raspberry Almond Shortbread Thumbprints

Cookies:
2/3 cup sugar
1 cup butter, softened
1/2 teaspoon almond extract
2 cups all purpose flour
1/2 cup jam

Glaze:
1 cup powdered sugar
1 1/2 teaspoon almond extract
2-3 teaspoons water

Heat oven to 350 degrees Fahrenheit.  Combine sugar, butter and extract.  Beat at medium speed, scrape bowl, until creamy (1-2 minutes). Reduce speed to low; add flour.  Beat until well mixed (1-2 minutes).  Shape dough into 1 inch balls.  Place 2 inches apart on cookie sheet.  With thumb, make indentation in center of each cookie.  Fill each with 1/4 teaspoon of jam.  Bake for 14-18 minutes or until edges are lightly browned.  Let stand 1 minute; remove from cookie sheet.
In a small bowl stir together powdered sugar and 1 1/2 teaspoon extract.  Stir in enough water to thin glaze. Drizzle over cooled cookies.  Makes 3 1/2 dozen cookies.  Dough can be chilled if it is spreading too much or stir in 1-2 tablespoons of flour.


So far, those are the three cookies that we've chosen.  I feel sure that there will be some more joining the party, like chocolate chip and oreos!

What's your favorite holiday cookie?




Comments

  1. Recipes sound good. I have a sweet tooth--in fact several. I've been looking for a raspberry cookie recipe and yours sounds like it might be it.

    There is a lady up here in Harrison (I call her "my pie lady" although she also bakes cookies) who makes these. Before she closed for the winter I bought a couple of dozen and froze them to last me until spring when she reopens. If your recipe is as good (or better) than hers, then I don't have to ration them. Thanks!

    ReplyDelete
  2. Marty - once you try the raspberry cookies you won't go back. I don't know why Tina doesn't like them - but they are so good!

    ReplyDelete
  3. As I was typing them up, I realized that they are all pretty much the same cookie, with slight variations. I think I would like the Raspberry cookies more with something other than almond extract, but the almond extract is part of what makes them so good. Let me know if you like them, Marty!

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