Christmas Cookies

Early yesterday, as I was finishing up the hustle and bustle of wrapping presents and getting things ready for Christmas morning, I decided to write a blog post about some of the feelings I was having, feelings that I thought were tied to this particular Christmas.

As I was writing that post, I had the epiphany that many of my fondest memories (of Christmases past) were wrapped around the cooking, and baking, that my Mom (and Great-Grandmother) did to make the holidays a special treat. Over the years, I have asked my Mom to send me recipes for many of those special family treats, and I have the tattered remains of several printed out e-mails containing our family's "secret recipes". But I always have a hard time locating them when I really need them, so now that the kids have left to go to their mother's house, I thought I would take the opportunity to share some of the recipes in this blog (providing both an archive of the the recipe, and a chance to pass the recipes along to family and friends...).

So first up are three of Santa's (and, coincidentally, my) all-time favorite cookie recipes from Mom's kitchen:

Almond Crescents

This is a very basic tea cookie recipe, but I always associate them with my Mom's Christmas cookies. They're very buttery with a pronounced almond flavor, and they are a rich treat with a cup of eggnog, or your favorite tea...

1 lb butter
3/4 cup of confectioners sugar
2 tablespoons Kirsch or white rum
2 teaspoons vanilla
4 cups of flower
4 cups ground almonds

Preheat oven to 350°F

Cream butter until light and fluffy,
Add sugar, then vanilla and liqueur. Beat in flower and then almonds - the dough will be very stiff.

Pinch off 1 tablespoon of dough and form into crescent.
Roll in confectioners sugar, and place on cookie sheet.
Bake at 350°F for 20 minutes until golden brown.
Remove from cookie sheet while still hot and roll in confectioners sugar again.
Place on wax paper to cool, and use wax paper to separate layers while storing.

Toffee Squares

These are the perfect cookie for office cookie exchanges, they make great gifts for neighbors and staff, but in my experience, Santa really loves these!

1/2 lb butter (2 sticks)
1 cup brown sugar (firmly packed)
1 egg yolk
1 tsp vanilla
2 cups flour
2 large Hershey bars (1 lb size)
1 cup finely chopped pecans

Preheat oven to 350°F

Cream butter until fluffy. Add sugar a little at a time, creaming until sugar dissolves. Add egg yolk and vanilla to butter mixture, beating well. Then add flour a little at a time until well mixed.
Spread 1/2 the dough in the bottom of a lightly greased jelly roll pan.
Bake at 350°F for 15-20 minutes till golden -- do not over bake.

While crust bakes, melt 1/2 the chocolate in microwave.
Pour the melted chocolate onto hot crust as as it comes out of the oven.
Spread the chocolate evenly over crust, sprinkle with half the nuts.
Cut into bars immediately.
Repeat for second batch.

These cookies are very rich, so make the bars small.

Kolachky

This little pastry/cookie's name is pronounced koh-LAH-chkey by my family (but how ever you pronounce it, they are delicious). The recipe came over from the Old World (Slovakia/Bohemia) with my Great-Grandmother at the turn of the 20th Century. Our family couples the cookie with a fruit preserve filling--apricot and strawberry are St. Nick's favorites! Other Eastern European cultures use poppy seed, plum, and cream cheese fillings (but any sweet pie filling will work).

3 cups flour
3 tablespoons confectioners sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 1/8 cups butter
2, 8 ounce packages of cream cheese
3 medium egg yolks, well beaten
3/4 cup of fruit preserves

Preheat oven to 375°F

Mix flour, sugar, baking powder and salt, then set aside.
Cream butter and cream cheese until light and fluffy...the longer the better.  Add egg yolks and beat again until light and fluffy. Add flour mix slowly and beat until completely absorbed--chill the dough until firm.
Roll out one-quarter of the dough at a time into 1/4 inch thick round...use a small cookie cutters to cut dough into 1 3/4 inch shapes (round, stars, hearts, etc...).
Make a dent in the dough shape with finger and put a 1/4 teaspoon dollop of preserves into dent.
Place one inch apart and bake at 375° for 15 minutes or until golden... remove to racks for cooling.

If you have some extra time, you can use this "made from scratch" apricot filling to pair with the cookies:

Apricot Filling

1 cup dried apricots
1/3 cup sugar
1 tablespoon butter
dash of lemon zest
1/2 teaspoon vanilla extract

Put dried apricots into a saucepan with enough cold water to cover them.
Bring to a boil and simmer until the fruit is very soft (at least 15 minutes).
Drain off all the liquid in the pan.
Transfer plumped fruit to work bowl of food processor.
Add sugar, butter, and grated lemon zest. Process until quite smooth.
Stir in 1/2 teaspoon vanilla extract. Transfer fruit filling to a bowl and
let the mixture cool before you use it to fill the kolachky.