Holiday Best - Cookies

* German Sour Cream Twists

Submitted by Margaret Puchbauer of Jackson

3 1/2 cups sifted Gold Medal flour

1 teaspoon salt

1 cup shortening (part butter)

1 package active dry yeast

1/4 cup warm water

3/4 cup thick sour cream (20 percent)

1 whole egg and 2 egg yolks, well beaten

1 teaspoon vanilla

1 cup sugar

Sift flour, salt into mixing bowl. Cut in shortening. Dissolve yeast in water. Stir into flour mixture with sour cream, eggs, vanilla. Mix well with hand. Cover with damp cloth and refrigerate 2 hours.

Roll half of dough on sugared board into an oblong 8-by-16-inch log. Fold ends toward center, ends overlapping. Sprinkle with sugar, roll again to same size. Repeat a third time. Roll about 1/4-inch thick. Cut into strips 1-inch-by-4 inches. Twist ends in opposite directions - stretching dough slightly. Put in shape of horseshoe on ungreased baking sheet -- pressing ends to keep shape. Repeat with rest of dough.

Heat oven to 375 degrees (quick, moderate heat).

Bake about 15 minutes or until delicately browned. Take from baking sheet immediately. Makes about 5 dozen.

Pfeffernuese Fruit Cookies

Submitted by Verona Wilder of Marble Hill

Preheat oven to 350 degrees

Combine in 3-quart saucepan: 1/2 cup sugar; 1/2 cup butter; 1/2 cup dark corn syrup and 1/2 cup coffee; simmer five minutes. Cool.

Sift together: 3 1/4 cups all-purpose flour; 1 1/2 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1/4 teaspoon nutmeg.

Grind 1/2 cup candied cherries; 1 cup seedless raisins and 1/2 cup walnuts. Set aside.

Add 2 unbeaten eggs and 1 teaspoon anise seed and 1/2 teaspoon anise extract to sugar-butter mixture; mix well.

Stir in dry ingredients then fruit mixture. Chill 4 hours or overnight. Shape into 1-inch balls with floured hands. Place on greased cookie sheets.

Bake at 350 degrees for 15 to 18 minutes. Dip warm cookies into glaze. Cool.

Glaze:

Combine 1/2 cup sugar, 1/2 cup water and 1/4 teaspoon cream of tartar in small pan. Boil until clear; cool. Stir in 1/2 cup powdered sugar.

Makes about six dozen cookies.

* Mom's Raisin-filled Sugar Cookies

Submitted by Carolyn Pickens of Jackson

3/4 cup Crisco

1 cup sugar

2 eggs

1/2 teaspoon vanilla

2 1/2 cups flour

1 teaspoon baking powder

1 teaspoon salt

Mix Crisco with sugar until creamy. Add eggs and vanilla. Sift together flour, baking powder and salt and stir into above mixture.

Raisin filling (makes enough to fill a double batch of dough):

1/2 cup sugar

2 1/2 cups raisins

2 tablespoons flour

2 cups water

In saucepan, combine sugar, raisins, flour and water and boil until thick. Stir continually.

Place cut out cookies on cookie sheet, top with 1 tablespoon of raisin mixture. Put another cut out cookie on top and crimp around the edges.

Bake about 8 to 10 minutes on 400 degrees.

Mexican Wedding Cookies

Submitted by Victoria Scherer of Jackson

Cream 1 cup soft butter; 1/2 cup powdered sugar; 1 teaspoon vanilla.

Add 2 cups all-purpose flour; 1/4 teaspoon salt; 3/4 cup finely chopped nuts. Chill dough. Roll into 1-inch balls. Place on ungreased cookie sheet. Bake in 350 degree oven for 10 to 12 minutes. Bake until set, but not brown. While warm, roll in powdered sugar. Cool. Roll into powdered sugar again.

Butter Cookies

Submitted by Shannon Nelson of Cape Girardeau

3 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, softened

3/4 cup sugar

1 egg

2 tablespoons milk

1 1/2 teaspoons vanilla

In a small bowl, mix together first three ingredients and set aside. In a large bowl, cream together butter and sugar. Add egg, milk and vanilla. Gradually add dry ingredients until stiff dough forms. May have to finish mixing by hand. Bake on ungreased cookie sheet at 350 degrees until edges are just slightly golden (approximately 10 minutes). These cookies are to be firm but not crisp. Cool completely, then ice and decorate.

Icing for butter cookies

2 pounds powdered sugar

1 1/2 cup Crisco

1/2 cup cold water

1 teaspoon vanilla

Put powdered sugar in a large bowl. Cut Crisco into chunks and add to bowl. Add water and vanilla. Mix on low-medium speed until consistent. May add any food coloring desired. Wilson's cake decorating food color works best, rather than liquid types.

Holiday Fruit Drops

Submitted by Thelma C. Beasley of Tamms, Ill.

1 cup shortening

2 cups brown sugar (packed)

2 eggs

1/2 cup soured milk, buttermilk or water

3 1/2 cups Gold Medal flour

1 teaspoon soda

1 teaspoon salt

1 1/2 cups broken pecans

2 cups candied cherries, halved

2 cups cut-up dates

Mix shortening, sugar and eggs well. Stir in soured milk. Measure flour by dipping method or by sifting. Blend dry ingredients; stir in. Stir in pecans, cherries and dates. Chill at least 1 hour.

Heat oven to 400 degrees. Drop rounded teaspoonfuls of dough about 2 inches apart on lightly greased baking sheet. Place a pecan half on each cookie, if desired. Bake 8 to 10 minutes until almost no imprint remains when touched lightly. Makes about 8 dozen cookies.

Note: If you use Gold Medal self-rising flour, omit soda and salt.

* Persimmon Cookies

Submitted by Mary Ann Cruse of Cape Girardeau

1 teaspoon baking soda

1 cup persimmon pulp

2 cups sifted flour

1/2 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/2 cup shortening

1 cup sugar

1 egg, beaten

1 cup chopped nuts (I prefer pecans)

1 cup raisins

Dissolve soda in persimmon pulp and set aside. Sift together flour, cinnamon, nutmeg and salt and set aside. Cream together shortening and sugar until fluffy then beat in egg. Stir dry ingredients and persimmon mixture into creamed mixture; stir in nuts and raisins. Drop by teaspoonful onto well-greased cookie sheet.

Bake at 350 degrees, 10 to 12 minutes. Makes six dozen.

Irresistible Brownies

Submitted by Kirk Williams of Jackson

3/4 cup butter (use only real butter; do not use margarine or any type of butter substitute)

2 cups sugar

1 1/2 cups all-purpose flour

1/2 cup cocoa

1/2 teaspoon baking powder

1/4 teaspoon salt

4 eggs

2 tablespoons vanilla

1 cup semi-sweet chocolate chips

1 cup milk chocolate chips

1/2 cup nuts (optional)

Preheat oven to 350 degrees. Melt butter. Mix together melted butter, sugar, flour, cocoa, baking powder, salt, eggs and vanilla. Beat until smooth. Mix together the two types of chocolate chips. Stir into the batter 1 1/2 cups of the mixed chocolate chips and nuts. Spread batter into a greased 9-by-13-inch pan. Sprinkle the remaining 1/2 cup of the mixed chocolate chips on top. Bake 30 to 35 minutes in the 350-degree oven until the brownies are set. Watch baking closely, do not overbake. Cool, cut into 2-inch squares. Makes approximately 24 brownies.

* Raspberry Snow Bars

Submitted by Carol Bierschwal of Cape Girardeau

Crust:

3/4 cup Crisco

1/4 cup sugar

1/4 teaspoon salt

Beat until fluffy.

Blend in 1/4 teaspoon almond extract, 2 egg yolks and 1 1/2 cups flour. Mix well. Pat dough into ungreased 9-by-13-inch pan. Bake for 15 minutes at 350 degrees.

Filling:

1 cup raspberry preserves

1/2 cup coconut

2 egg whites

1/2 cup sugar

Spread hot crust with 1 cup raspberry preserves, top with 1/2 cup coconut. Beat egg whites until foamy; gradually beat in 1/2 cup sugar until stiff peaks form. Spread over coconut and bake at 350 for 15 minutes or until meringue is brown. Cool completely.

Oreo Snowmen Face Cookies

Submitted by Joyce Burley of Jackson

Take a "white" almond bark dipped Oreo cookie. (You can actually buy them like that) and put mini chocolate chips for the eyes. Use orange Tic-Tacs for the nose and then split a gum drop in half for the earmuffs. Use pipe gel icing (red) for his smiling mouth. This you can let the kids help with and have fun doing it.

Nut Balls

Submitted by Clara Broadhacker of Cape Girardeau

2/3 cup softened margarine

1 cup flour

1 cup well-ground pecans

3 tablespoons sugar

1/2 teaspoon vanilla

Powdered sugar

Cream margarine and next four ingredients. Mix until well blended. Roll into balls the size of marbles. Bake on lightly greased cookie sheet in 375 degree oven for about 10 minutes. While hot, roll in powdered sugar.

Yields 24 balls.

* Ring-a-Round a Cookie

Submitted by Shelley Childs of Jackson

This cookie recipe had its start as a Christmas cookie. Now by selecting a different color, shape or kind of sugar/candies, you can meet all your holiday needs. This quick and easy cookie, not to mention a family favorite is always "the go to" when we're in a hurry and need to bring cookies to a function, party or family gathering. My four children love these.

Preheat oven to 375 degrees.

Cream together in large bowl using an electric mixer:

1 cup Crisco butter-flavored shortening

1 cup confectioner's sugar

2 teaspoons natural vanilla

Blend by hand in separate bowl:

1 1/2 cups Gold Medal flour

1 cup rolled oats or quick oats

1/2 teaspoon salt

1 to 4 bottles varying sugar sprinkles

Sprinkle colored sugar, candies or nonpareils into a loaf pan set aside until ready to roll logs to cover giving the outer edge color.

Mix dry ingredients into the sugar/shortening. With your hands, mold into 10- or 12- inch logs (diameter 1 to 1 1/2 inches).

Roll molded logs (one at a time) in sprinkles until completely coated.

Wrap in Cling Wrap, place in refrigerator 1 hour or until slightly chilled/firm. Cut into 1/2-inch slices. Place on ungreased cookie sheet.

Bake at 375 for 8 to 10 minutes convection. Adjust time to suit oven type or temperature/altitude.

Holiday ideas (use whatever you have):

Christmas -- red, green, holly, multicolored sugars/nonpareils.

Valentine's Day -- pink, red, heart-shaped sprinkles, nonpareils.

July 4th -- red and white sugars.

Halloween -- Wilton sprinkles: orange, black and purple sugars, bats, pumpkins and spider nonpareils.

Birthdays -- Betty Crocker's parlor perfect ice cream and dessert toppings: ice cream critters.

* Citrus Rosemary Cookies

Submitted by Kathryn Panagos of Jackson

1/2 cup butter softened (no substitutes)

1/2 cup sugar

1 egg white, lightly beaten

2 tablespoons minced fresh rosemary

2 tablespoons grated lime, lemon or orange peel

1/2 teaspoon vanilla

1 cup all-purpose flour

Beat butter and sugar until creamy. Beat in egg white, rosemary, citrus peel and vanilla. Add flour until combined. Shape dough into log. Wrap well. Refrigerate overnight. Slice log into 1/4-inch thick slices. Bake on ungreased cookie sheets in 350 oven until golden. Cool; enjoy.

These cookies smell so good while baking.

* Bon Bon Cookies

Submitted by Tracey Tripp of Cape Girardeau

Cookie ingredients:

1/2 cup softened butter

1 tablespoon vanilla

1/8 teaspoon salt

3/4 cup powdered sugar

1 1/2 cups flour

1 or 2 tablespoon cream or milk

Fillings:

Maraschino cherries -- cut in half and allowed to drain well on a paper towel.

Milk chocolate chips

Nut halves

(These are our favorite fillings, but you could be creative and use other things as well.)

Heat oven to 350 degrees.

Combine butter and powdered sugar. Add vanilla; mix well. Add flour and salt. Add the milk a little at a time, until the dough is smooth and not crumbly.

Take a scant 1 tablespoon of dough at a time. Flatten it slightly between your hands. Wrap around 1/2 of a cherry or 2 chocolate chips or 1/2 of a nut. Place on an ungreased cookie sheets and bake for 12 to 15 minutes just until set and bottom is lightly browned. When cool, you may ice or decorate as desired. Dough may also be tinted to make it more festive.

Ultimate Chocolate Chip Cookies

Submitted by Hazel Sticht of Jackson

3/4 cup butter-flavored Crisco

1 1/4 cups firmly packed light brown sugar

2 tablespoons milk

1 tablespoon vanilla

1 egg

1 3/4 cups all-purpose flour

1 teaspoon salt

3/4 teaspoon baking soda

1 cup semi-sweet chocolate chips

1 cup pecans (optional)

Heat oven to 375 degrees.

Combine butter-flavored Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Beat egg into creamed mixture. Combine flour, salt and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecans.

Drop rounded tablespoons of dough 3 inches apart on ungreased baking sheet.

Bake for 8 to 10 minutes for chewy or about 11 or 13 minutes for crisp cookies. Do not overbake. Cool for about 2 or 3 minutes. Remove cookies to foil to completely cool. Makes about three dozen.

Christmas Butter Cookie Swirls

Submitted by Brenda Webb of McClure, Ill.

Mix thoroughly: 1 cup soft butter, 1/2 cup granulated sugar and 1 egg.

Stir in 1 teaspoon flavoring -- almond, lemon, vanilla or peppermint.

Sift together and stir in 3 cups sifted flour and 1/2 teaspoon baking powder.

Divide dough in half, mix in several drops red food color to one half, and several drops of green to the other half to achieve a nice shade. Chill dough. Shape a log of red dough and place alongside a log of green dough in a cookie press, using swirl patter. (Or leave half of dough plain, and use with red dough for a peppermint look.) Press out onto ungreased cookie sheet. Bake 5-7 minutes or until set in 400 degree oven.

Sugar Cut Out Cookies

Submitted by Flossie Leggett of Cape Girardeau

I have been using this recipe since 1975 when the Cape Jaycee Wives compiled a bicentennial cookbook. The original recipe came from Mrs. Wendy Rust and I have used it every holiday at the request of my husband and sons.

3 cups flour

1 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup butter

1 egg

3 tablespoons milk

1 teaspoon vanilla

Preheat oven to 400 degrees. Sift flour, sugar, baking powder and salt. Cut in butter. Hand whip egg, milk and vanilla together.

Add to dry ingredients. Stir and squeeze to blend. Roll thin on a lightly floured surface. Cut in shapes and place on greased cookie sheets. Bake at 400 degrees for 5-8 minutes. Cool on wire racks. Ice with the following colored icing.

Icing for cut out cookies

1 box powdered sugar

2 eggs

1 1/2 teaspoons almond extract

Mix these ingredients together in a medium-sized bowl. Add food coloring to desired shade (I usually use several little bowls for different colors.) Ice cookies and decorate and allow to dry on waxed paper. This icing will dry smooth, shiny and firm so that the cookies are easily stored with layers of waxed paper between layers of cookies.

H Cinnamon Bars

Submitted by Lisa Curtis of Jackson

Crust:

2 cups flour

1/2 cup powdered sugar

2 sticks margarine

Mix to crumbs and pat into cookie sheet. Bake 20 minutes at 325 degrees.

Filling:

2 cups sugar

4 tablespoons flour

4 eggs, lightly beaten

6 tablespoons cinnamon

1/2 teaspoon salt

1 stick butter or margarine, melted

Mix all ingredients and pour over baked crust. Bake 25 minutes at 325 degrees.

Topping: Sprinkle with powdered sugar over the top while still warm.

Note: This recipe freezes well. The cinnamon bars have a gooey texture the first day.

* Candy Cane Cookies

Submitted by Jill Peters of Cape Girardeau

2 cups powdered sugar

1 cup margarine, softened

1 cup shortening

2 eggs

1 teaspoon vanilla

1 teaspoon almond extract

1 teaspoon red food color

3 cups flour

1/2 teaspoon salt

1 cup sugar

1 cup crushed peppermint candy canes

Combine first six ingredients. Blend well. Add flour and salt and mix. Chill dough overnight. Divide into two portions, mix red food color into one portion. Shape by teaspoonfuls into 4-inch ropes. Twist one red and one white together. Shape into cane onto cookie sheet. Bake 375 degrees for 9 minutes or until lightly browned. Sprinkle hot cookies with a mixture of sugar and candy canes. Cool on a wire rack.

Chunky Chip Cookies

Submitted by Susie Chapman of Cape Girardeau

3/4 cup white sugar

3/4 cup brown sugar

1 cup butter or Parkay oleo (melted and cooled)

1/4 teaspoon salt

1 teaspoon baking soda dissolved in 2 teaspoons hot water

3 1/2 cups flour

2 eggs, beaten

1 teaspoon vanilla

1 cup nuts (pecans or with white chips use macadamia nuts)

1 12-ounce package chocolate chips or white chips

Put sugars and all ingredients in bowl except for flour. Mix and then add flour.

Place by tablespoonful on cookie sheet, bake 12 minutes at 325-350 degrees. (I use an ice cream scoop with the flip-out handle. Size will determine how many cookies.) Makes about 3 dozen 2-inch cookies. They will be thick and do not run out on the cookie sheet.

You will probably have to make a batch and try your oven as they vary some, but I usually use 350 degree and watch them the last couple of minutes to see that they do not overbrown.

This recipe works well using white chocolate chips and macadamia nuts.

Note: I rarely use butter, just a good grade of oleo -- Parkay or Blue Bonnet, not the soft kind, just the stick kind. Melt it over low heat and be sure it is not warm or it will melt the chips.

Crisp Pastel Cookies

Submitted by Lavern Batz of Cape Girardeau

1/4 cup shortening, part margarine

1/2 cup sugar

1 package 3-ounce fruit flavored gelatin

2 eggs

1 teaspoon vanilla

2 1/2 cups flour

1 teaspoon baking powder

1 teaspoon salt

Heat oven to 400 degrees. Mix thoroughly shortening, sugar, gelatin, eggs and vanilla.

Blend in dry ingredients. Roll dough into 3/4-inch balls. Place 3 inches apart on ungreased cookie; flatten each with bottom of a drinking glass dipped in sugar. Bake 6-8 minutes. Makes about 4 dozen.

Jumbo Raisin Cookies

Submitted by Cordelia Peters of Cape Girardeau

1 cup water

2 cups sugar

1 cup nuts

1 teaspoon soda

1/4 teaspoon allspice

2 cups raisins

3 eggs

4 cups flour

1/2 teaspoon salt

1 cup shortening

1 teaspoon vanilla

1 teaspoon baking powder

1 teaspoon cinnamon

Boil raisins and water for five minutes. Let cool. When cool, mix with remaining ingredients. Bake at 400 degrees.

Date Pinwheels

Submitted by Dorothy Hemman of Brazeau, Mo.

1/2 cup soft butter

1/2 cup brown sugar

1/2 cup granulated sugar

1/2 teaspoon vanilla

1 egg

2 cups sifted flour

1/8 teaspoon salt

1/4 teaspoon soda

Cream butter. Add sugars, vanilla and egg. Beat until light. Add sifted dry ingredients and mix well. Chill until firm enough to roll. Halve dough, roll each half on floured wax paper into 12-by-9 inch rectangle. Spread with filling and roll up tightly. Wrap in wax paper and chill overnight. Slice 1/8 inch thick. Bake on lightly greased cookie sheet 375 degrees for 10 minutes.

Filling:

Bring to boil: 1 package (7 1/4 ounce) chopped dates; 1/4 cup sugar; dash of salt and 1/3 cup water. Simmer five minutes, stirring often. Add 1/2 cup chopped nuts and cool.

Russian Teacakes

Submitted by Eunice Jahn of Jackson

Mix thoroughly: 1 cup soft butter, 1/2 cup sifted powdered sugar and 1 teaspoon vanilla.

Add: 2 1/4 cups sifted flour, 1/4 teaspoon salt, 3/4 cup finely chopped pecans, which was previously mixed together.

Chill dough.

Roll dough into 1-inch balls. Place on ungreased baking sheet. Cookies do not spread. Bake 10 to 12 minutes at 350 degrees or until set but not brown.

While still warm, roll the cookies in a bowl of powdered sugar. Cool on rack. Roll in powdered sugar again.

Melt in your mouth goodness. Can be frozen.