Christmas Baking

I'm a little behind this year, as every year, and finally this evening I sorted thru all the cookie recipes to make a bill of materials (once a nerd, always a nerd) concentrating on butter, nuts, brown and powdered sugars, chocolate, dried fruits. The flour and sugar I bought weeks ago. Of course you use real butter? God, I hope so. I have my favorite recipes that I make every year and from time to time I try new ones.

So my gift to my blog readers this year is two decent cookie recipes. One is super simple and no-bake and the only catch is the cookies need to age at least a week, which will be no problem if I get cracking tomorrow.

The second recipe is to make with kids. It was my mother's original recipe, and the cookies are very crisp and tasty and can be frosted and decorated with a simple powdered sugar and milk frosting using various food colorings and holiday shapes. My favorite was Santa Claus iced in red and white with a chocolate frosting on his pack and his boots. My mom was the greatest.

Brandy Ball Cookies: this was also my mother's recipe.

3 cups finely crushed vanilla wafers
1 1/2 cups chopped nuts (walnuts are on special this week)
1/2 cup brandy (doesn't need to be the finest Cognac, either)
3 tablespoons white corn syrup

Crush vanilla wafers and mix with powdered sugar. Add corn syrup and brandy. Mix thoroughly then add chopped nuts. Roll into small balls.
Store in an airtight container for a week or longer.

Old Tyme Sugar Cookies
1/2 cup Crisco (get the new one without trans fats)
1/2 t. salt
1/2 t. grated lemon rind
1/2 t. cinnamon or nutmeg
1 cup sugar
2 eggs, beaten
1 T orange juice
1 T. lemon juice
2 cups sifted four
1 t. baking powder
1/2 t. baking soda



Blend Crisco, salt, lemon rind and cinnamon. Add sugar gradually and cream well. Add eggs and orange and lemon juice and mix. Sift flour with baking powder and soda. Add to creamed mixture blending well. Chill dough in refrigerator. Chill cookie sheets to keep cookies from spreading. Roll thin and cut with cookie cutters. Make in a moderate oven from 350 to 375 degrees F. for ten minutes. Watch carefully and don't get too brown. Don't roll out too much dough at a time. Makes about 8 dozen.