The Best of Betty Crocker’s Christmas Cookies
by Betty Crocker’s Cookbooks
Rich, delicious cookies… and most attractive.
1/2 cup shortening (part butter or margarine)
1/2 cup sugar
1 tsp. vanilla
1 1/2 cups Gold Medal Flour
1/4 tsp. soda
1/2 tsp. salt
Mix shortening, sugar, egg, and vanilla thoroughly. Measure flour by dipping method or by sifting. Stir flour, soda, and salt together; blend in. Color 2/3 of the dough red or green. Mold into 10x1 1/2 " roll. Mold this roll into a bell shape by squeezing the top together and leaving the lower half flared and curving; chill. Save 1/4 cup white dough for clappers. Roll out rest of dough on waxed paper into rectangle large enough to cover colored roll, about 10x4"; trim edges. Wrap around roll; chill again.
Heat oven to 375 degrees (quick mod.). Cut 1/8" thick slices. Place 1/2" apart on ungreased baking sheet. Press tiny ball of dough at bottom for clapper. Bake 8 to 10 minutes. Makes 5 doz. cookies.
Note: If you use Gold Medal Self-Rising Flour, omit soda and salt.
CANDY CANE COOKIES
1 cup shortening (half butter or margarine)
1 cup sifted confectioners' sugar
1 1/2 tsp. almond extract
1 tsp. vanilla
2 1/2 cups Gold Medal Flour
1 tsp. salt
1/2 tsp. red food coloring
1/2 cup crushed peppermint candy
1/2 cup granulated sugar
Heat oven to 375 degrees (quick mod.). Mix shortening, sugar, egg, and flavorings thoroughly. Measure flour by dipping method or by sifting. Mix flour and salt; stir into shortening mixture. Divide dough in half. Blend food coloring into one half.
Roll a 4" strip (using 1 tsp. dough) from each color. For smooth, even strips, roll them back and forth on lightly floured board. Place strips side by side, press lightly together and twist like rope. For best results, complete cookies one at a time—if all the dough of one color is shaped first, strips become too dry to twist. Place on ungreased baking sheet. Curve top down to form handle of cane.
Bake about 9 min., until lightly browned. While still warm, remove from baking sheet with spatula and sprinkle with mixture of candy and sugar. Makes about 4 doz. canes.
Note: If you use Gold Medal Self-Rising Flour, omit salt.
A crispy, spicy cooky with a shiny glazed top. A favorite in Switzerland.
3 tbsp. butter or margarine
1 1/2 cups sugar
2 whole eggs
1 egg, separated
1 tsp. lemon juice
2 1/3 cups Gold Medal Flour
1 1/2 tsp. baking powder
1 1/4 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. nutmeg
1/2 cup finely chopped walnuts
Heat oven to 375 degrees (quick mod.). Mix butter, sugar, 2 whole eggs, 1 egg yolk, and lemon juice until fluffy. Measure flour by dipping method or by sifting. Stir dry ingredients together; blend into sugar mixture. Stir in nuts. Roll dough, 1/3 at a time, to 1/16' thick on lightly floured board. Cut with star cutter. Brush tops of cookies with remaining egg white, beaten until frothy. Bake on lightly greased baking sheet 6 to 8 min. Makes 6 to 9 doz. cookies, depending on size of cutter.
Note: If you use Gold Medal Self-Rising Flour, omit baking powder and salt.
From Betty Crocker’s Cooky Book. Copyright © 1963 by General Mills. Excerpted by arrangement with Wiley Publishing. $24.95. Available in local bookstores or click here.