Here’s What’s Cooking

By BETTY BIVINS COOK

This week we are baking Christmas cookies. These are recipes I have saved through the years. They will be great for cookie exchanges. The first is Chocolate Shortbread Cookies, one of my favorites.  They can be cut with your favorite cookie cutters.

CHOCOLATE SHORTBREAD COOKIES

1 cup butter, softened

1 cup confectioners’ sugar

1 tsp. vanilla extract

1-2/3 cups all-purpose flour

1/4 cup baking cocoa

Assorted nonpareils, optional

In a large bowl, beat butter and confectioners’ sugar until blended. Beat in the vanilla. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture.

Divide the dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate for 1 hour or until firm enough to roll.

Preheat oven to 350 degrees. On a lightly floured surface, roll each portion of dough to 1/4-inch thickness. Cut with a floured 3-1/4-inch tree-shaped cookie cutter. Place 1 inch apart on greased baking sheets. If desired, sprinkle with nonpareils.

Bake for 8 to 10 minutes or until set. Cool in pans for 5 minutes. Remove from pans to wire racks to cool.

BROWN SUGAR COOKIES

3 cups butter, softened

2 cups packed dark brown sugar

3 large eggs

6 tbsp. cold water

3 tbsp. canola oil

1 tsp. vanilla extract

6 cups all-purpose flour

1 tsp. cream of tartar

1 tsp. baking soda

1/2 tsp. salt

ICING

1 cup butter, softened

4 tsp. meringue powder

3 tsp. cream of tartar

1/3 tsp. salt

4 cups confectioners’ sugar

4 to 6 tbsp. water

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs, water, oil and vanilla. In another bowl, whisk the flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture

Divide dough into four portions. Shape each into a disk; wrap in plastic scrap. Refrigerate 2 hours or until firm enough to roll.

Preheat oven to 350 degrees. On a lightly floured surface, roll each portion of dough to 1/8 inch thickness. Cut with a floured 2-/1/4 inch fluted square cookie cutter. Place 1 inch apart on greased baking sheet.

Bake 7 to 9 minutes or until bottoms are light brown. Remove frompans to wire racks to cool completely.

For icing, in a small bowl, beat the butter, meringue powder, cream of tartar and salt until blended. Beat tin confectioners’ sugar alternately with enough water to reach a spreading consistency. Spread over cookies. Let stand until set.

CHOCOLATE PEANUT BUTTER COOKIES

1 pkg. devil’s food cake mix (regular size)

2 large eggs

1/3 cup canola oil

1 pkg. (10 oz.)  peanut butter chips

In a bowl, beat cake mix, eggs, and oil (batter will be very stiff). Stir in chips.

Roll into 1-inch balls. Place on lightly greased baking sheets; flatten slightly. Bake at 350 degrees for 10 minutes or until a slight indentation remains when lightly touched. Cool for 2 minutes before removing to a wire rack.

OLD FASHIONED OATMEAL RAISIIN COOKIES

3/4 cup canola oil

1/4 cup packed brown sugar

2 large eggs

1/ 2 cup milk

1 pkg. Spice cake mix (regular size)

2 cups old-fashioned oats

2-1/2 cups raisins

1 cu chopped pecans

In a large bowl, beat the oil and brown sugar until blended. Beat in eggs, then milk. Combine cake mix and oats; gradually add to brown sugar mixture and mix well. Fold in raisins and pecans.

Drop by tablespoonfuls 2 inches apart onto greased baking sheets.

Bake at 350 degrees for 10-12 minutes or until golden brown. Cool cookies for 1 minute before removing to wire racks.

FROSTED CRANBERRY DROP COOKIES

1/2 cup butter, softened

1 cup sugar

1/4 cup packed brown sugar

1/4 cup milk

1 large egg

2 tbsp. orange juice

3 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

2-1/2 cups chopped fresh or frozen cranberries

1 cup chopped walnuts

FROSTING

1/3 cup butter

2 cups confectioners’ sugar

1-1/2 tsp. vanilla extract

2 to 4 tbsp. hot water

In a bowl, cream butter and sugars. Add milk, egg and orange juice; mix well. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture and mix well. Stir in cranberries and nuts.

Drop by tablespoonfuls, 2 inches apart onto greased baking sheets. Bake at 350 degrees for 12 to 15 minutes or until golden brown. Cool on wire racks.

For frosting, beat the butter in a saucepan over low heat until golden brown, about 5 minutes. Cool for 2 minutes; transfer to a small bowl.

Add sugar and vanilla. Beat in water, 1 tablespoon at a time, until frosting reaches desired consistency. Frost the cookies.