Last updated on December 2nd, 2011
I SUSPECT THERE ARE CERTAIN COOKIES we like to bake (or at least eat) in December. Care to list yours — and a recipe, if you have it — in this Christmas Cookie Forum?
Simply tell us about your “Desert Island” Christmas cookie in the comments field below.
And while we’re at it, can someone identify the cookie my paternal grandmother (of German descent) used to make? She dipped a flower-shaped, cast-iron mold first into batter, then into hot fat. What emerged was a light, crisp cookie that she sprinkled with confectioner’s sugar. I’d ask her for the recipe now, but I don’t possess a reliable Ouija board.
If you have friends or family members who are into baking, perhaps you can send them this way. I’m looking forward to reading about…and quite possibly baking…some of the cookies you describe.
Here’s one to get us started: Mildred Gleason’s Brown Sugar Cookies (submitted by reader Brenda). I made these cookies last year…they are heavenly.
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Adele says
I think those cookies your grandmother made were called “rosettes.” They are melt-in-your-mouth delicious!
Terry says
Here is a recipe for the rosettes. It says they are Scandinavian, I thought they were Polish because all the Polish ladies in my hometown always made them with many others that I have not had in many years. They are truly a delight!
http://www.sugarmamabakingcompany.com/?tag=christmas-cookies
Kevin Lee Jacobs says
Adele – yes — Rosettes! And I guess they are more of a pastry than a cookie.
Terry – You thought Rosettes were Polish, I thought they were German, but it does appear they are Scaninavian! Thanks for the link…there are several versions of the recipe there. Now I need one of those nifty iron molds!
I suspect you are baking cookies this month…have a recipe to share?
Terry says
I do not recall either of my grandmothers, or my mother doing much in the way of baking (sad I know, I had to rely on all those Polish baba's in the church for my cookie fix till I taught myself how to bake) but I have been making these for about 45+ years, will that qualify?
If my oven were working this is what I would be making:
Russian(?) Tea Cakes
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar
1. Heat oven to 350ºF.
2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
4. Bake 12 to 15 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
Makes 4 dozen cookies
Note: watch the bottoms closely because they tend to burn easily.
Kevin Lee Jacobs says
Terry – These tea cakes sound wonderful, and 45 + years certainly gives them heirloom status! One question: what kind of nuts do you recommend for the recipe?
Terry says
I use walnuts, but pecans or hazelnuts would be good too. These are very good, like a shortbread.
Sheila says
Well, I can't live without frosted sugar cookies!
1 cup butter, softened
1 cup sugar
1 egg
2 tsp pure vanilla extract
3 cups flour mixed with 1 1/4 tsp. baking powder
In an electric mixer, cream butter and sugar. Add egg and vanilla, and mix until well blended. Add flour/baking powder mix little by little. Keep mixing until all is combined.
Divide dough into 4 equal parts, wrap in plastic wrap, and refrigerate for at least one hour.
Roll out dough (about 1/4 inch thick) between sheets of wax paper. Cut into shapes.
In a preheated, 375 F. oven, bake the shapes on a parchment lined cookie sheet for 7-8 minutes, or until edges just start to brown. Cool on a wire rack, then frost. (Or just sprinkle them with sugar.)
Brigid O'Brien says
Thumb Print Cookies
Cook Time: 10 minutes
Total Time: 10 minutesIngredients:
•1/2 cup light brown sugar, firmly packed
•1/2 cup butter, room temperature
•1/2 cup shortening
•2 large eggs, separated
•1 teaspoon vanilla
•2 cups all-purpose flour
•1/4 teaspoon baking soda
•1/2 teaspoon salt
•jam or preserves (I use raspberry)
Preparation:
Cream together brown sugar, butter and shortening; beat in egg yolks and vanilla. Stir in flour, baking soda, and salt. Shape dough into 1-inch balls. Beat egg white slightly; dip balls into egg white. Place cookies about 1 inch apart on ungreased baking sheet; press thumb deeply in center of each. Bake until light brown, about 10 minutes. Immediately remove from cookie sheet; cool thoroughly. Fill thumbprints with jam or preserves.
Makes 5 to 6 dozen thumbprint cookies.
Kevin Lee Jacobs says
Sheila – my maternal grandmother made sugar cookies (not frosted, but sugared) every year at this time. Even after I moved to NYC she would ship them to me. Thanks for the recipe…and the reminder!
Brigid – I love thumb print cookies, and the fact that you can use whatever jam happens to appeal. I have not made these before, but not that the recipe is right here at A Garden for the House, I certainly shall.
Debbie P. says
Hi Kevin!
It was a pleasure meeting you recently at Brigid's home! Below is an old recipe that my mom used to make every year. If you don't mind the crisco (it's only once a year), they're delicious cookies. I halved the recipe because I remember my mom having trays and trays of these – giving them out to everyone!
Oh, on a sidenote, I remembered the piano song I was working on last year: Cristifori's Dream by David Lanz – it's an absolutely beautiful song.
Happy baking,
Debbie P.
Italian Christmas Cookies
1 cup melted Crisco
6 small eggs
1 cup sugar
pinch of salt
1/4 cup freshly squeezed Orange juice & rind
1/4 cup freshly squeezed Lemon juice & rind
½ tbsp. vanilla extract
4 cups flour (alternate with crisco)
7 tsp. baking powder
Beat eggs first, then add sugar and salt. Beat well.
Add fresh orange juice, rind, lemon juice, and rind. Mix well.
Add vanilla extract, then flour. Alternate adding flour, then crisco.
Add baking powder.
Will be soupy at first – can mix with hands. Set aside for 2-4 hours.
Do not cover.
Roll with greased hands into small balls and put onto ungreased cookie
sheet about 1 inch apart.
Bake at 400º for 10 minutes. Check after 5 minutes – they should be
lightly brown on bottom but not on top.
After cookies have cooled, frost with buttercream (or vanilla) frosting. Enjoy!
Kevin Lee Jacobs says
Debbie P. – Who can complain about a cup of Crisco once a year? Not me! These cookies sound delightful…orange, lemon, and vanilla…triple yum!
Katreader says
My maternal grandmother made lots of Christmas cookies. At the moment, the only recipe I have is for her pineapple squares. Whenever she was asked to bring something-this is what she made. Although it's not a cookie, I hope you like it. The recipe is a bit vague-but I guess we're lucky to have anything written down!
Lucy's Pineapple Squares
Crust:
3 cups sifted flour
1 tsp. salt
1 1/4 cup butter
1/2 cup cold milk
Work dough as for pie. Use 1/2 portion for bottom of sided cookie sheet.
Filling:
2 medium size cans crushed pineapple
7 Tblsp tapioca
1 cup sugar
Mix and spoon into pie crust. Top with remaining rolled out dough. Bake at 350 degrees for 45 minutes.
Topping: Cream Cheese Frosting:
small package of cream cheese
2Tblsp softened butter
1 1/2 cups confectioner's sugar
vanilla (no amount written, but probably 1 tsp)
a little milk (to get the frosting to a spreadable consistency)
Cool and frost. Sprinkle frosting with crushed walnuts if desired.
My mom said her mom made this from the 1950's, if not before. She may have gotten the recipe from a neighbor or a newspaper clipping-but we don't know for sure.
Kevin Lee Jacobs says
Katreader — I will definitely try this recipe! Thanks for sending it along!
Anonymous says
Kevin, I found this recipe in “The Best Food Writing of 2000” I think. I absolutely LOVE these cookies:
Grandma Cora Kelly’s Salty Oatmeal Cookies
Makes 2 dozen large cookies
1 C butter
¾ C sugar
1 ½ t vanilla
1 ₂⁄₃ C flour
1 t soda
½ t salt
2 C quick oats
Kosher salt
Cream butter, sugar, and vanilla extract together. In a separate bowl, stir together flour, soda, and salt. Add the flour mixture to the butter mixture and stir just until blended. Stir in oats and chill for about an hour or until very firm. Preheat oven to 350̊̊⁰, and grease and flour cookie sheets, or line them with bakers parchment paper. Shape walnut sized balls from the chilled dough on the cookie sheets. Cover the bottom of a glass with cheesecloth and dip it in flour. Use this cloth-covered glass to flatten the cookies into very thin rounds about 4 or 5 inches in diameter and about ⅛” thick, the thinner the better. The glass will need to be re-dipped in flour between each cookie. Just before baking, sprinkle the cookies with a light coat of salt. Bake 8-10 minutes (depending on thickness) or until the cookies become aromatic and begin to brown.
Written by: Greg Atkinson, 2000. From Seattle Times Pacific Northwest Magazine; The object of our culinary affections. Found in “Best Food Writing of 2000.”
Merry Christmas! Robin
Kevin Lee Jacobs says
Robin – These sound wonderful…and so easy. I'll put the recipe on my “to-do” list. Thanks for sending it on, and a Merry Christmas to you, too!
Katreader says
Better late than never-here are Nana's Pillow Cookies:
Raspberry Rollups
1 cup butter or margarine
½ cup (8 oz. package) cream cheese
2 cups sifted flour
1 teaspoon salt
Red raspberry jam
Combine butter and cream cheese and blend until smooth. Combine flour and salt and blend into butter mixture. Chill about half an hour. Roll about ¼ inch thick. Cut into 2 ½ inch squares. Spread each square with one teaspoon raspberry jam to within ¼ inch of edge. Roll up firmly. Place rolled edge down on ungreased baking sheet. Bake at 420 degrees about 12 minutes or until golden brown.
My mom remembers these as pillow cookies. Instead of rolling the squares up, her mom folded them like a ravioli. She also used other jams in addition to the raspberry-apricot was another one.
Kevin Lee Jacobs says
Thanks, Katreader! Because I love anything will jam, I will definitely be making your Nana's pillow-cookies!
Rita McDonnell says
Hey it is nice that some recipes are on video now – so here are a few links.
For the Rosettes, be sure to only let the batter go 1/3 way up the iron. I usually pry them off while baking and let them float around so they get nice and crispy. Easiest things in the world to make really – and always made eyes pop when taken to events, schools etc.
Scandanavian Rosette Cookies video vvvhttp://www.youtube.com/watch?v=3eUEOS-jlB0
Scandanavian Klejner Cookies video vvvhttp://www.youtube.com/watch?v=uPC42mS_UrI
Scandanavian Pastry Cream for filling cream puffs etc vvvhttp://www.youtube.com/watch?v=D7pyA2gmzz4
Scandanavian Danish Medal Cookies using cream filling
http://www.youtube.com/watch?v=jsTeU4K-gP0
I haven’t tried the Medal Cookies but I think I would not join together – they’d serve more and more is always better! Love the idea of that pastry cream and whipped cream – it is sheer decadence! Going to try the pastry cream in cream puffs and also to fill meringues.
Ramona says
Robin, thank you for posting this recipe! I have family in Washington, this was my uncles favorite cookie growing up. I’ve been searching for the recipe online but have not been able to find the version attributed to Cora Kelly until now. Thank you!!!