Christmas

O-Mommy’s Coconut Surprises

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O-mommy lived in Quebec until the mid 70s. We eagerly anticipated the arrival of her Christmas package every year because it was sure to include a great big tin or two of Christmas cookies! This one was always one of my favourite! I liked the surprise of finding out what was in the middle but my own children are not so adventuresome and so I have come up with a way of identifying what is in the middle.

O-Mommy's Coconut Surprises
O-Mommy's Coconut Surprises

1 cup Butter, softened
1/2 cup Sugar
2 teaspoons Vanilla
2 cups Flour
1/4 teaspoon Salt
Walnuts, Pecans, Cherries, Dates, Almonds, Flaked Coconut

Preheat oven to 325F.

In large mixing bowl, cream butter, sugar and vanilla.
Add flour and salt; mix well.
Shape a teaspoon and a half of dough around a nut or piece of fruit to form a  1-inch ball. *I put a sliver of whatever I have concealed on top of the finished cookie in order to identify the filling later with the exception of Dates.
Dip in coconut.
Bake in preheated oven for approximately 20 minutes.

Yield: 3 dozen

Christmas

Snickerdoodles

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This is a recipe I have been making since I was in Grade 8 and was in Mrs. Schendel’s Home Ec class. I have to say, it was my absolute favourite class!

Snickerdoodles
A Christmas Favourite - Snickerdoodles

1 cup Shortening, slightly softened
1 1/2 cup Sugar
2 Eggs
1 1/2 teaspoons Vanilla
2 3/4 cup Flour
2 teaspoon Cream of Tartar
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/2 teaspoon Salt

1/2 cup Sugar
2 teaspoons Cinnamon

Preheat oven to 350F.

In small mixing bowl, combine flour, cream of tartar, baking soda, cinnamon and salt; set aside.

In small flat bowl combine 1/2 cup sugar and 2 teaspoons cinnamon; stir well to combine.

In large mixing bowl cream together shortening and sugar until light and fluffy.
Stir in eggs, one at a time, stirring well after each addition; add vanilla and mix until incorporated.

Slowly add flour mixture to creamed mixture stirring until well combined.

Using a 2 ounce scoop, scoop out dough, roll each scoop into a small ball.
Roll each ball in sugar/cinnamon mixture; place 2″ apart on ungreased cookie sheet.
Bake in preheated oven for 8 to 10 minutes or until lightly browned, but still soft.
These cookies puff up at first, then flatten out with crinkled tops.

Yield: About 5 dozen

 

Cookies

Coconut Macaroons

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Coconut Macaroons with Lemon
Coconut Macaroons with Lemon

 

2 Egg Whites
1/4 teaspoon Cream of Tartar
3/4 cup Berry Sugar (caster sugar in .au)
2 cups Flaked Coconut

 Optional Add ins:
Vanilla
Almond Flavouring
Lemon Juice

 Optional Toppings:
Strawberry, Raspberry or Cherry Jam
Lemon Danish Filling
Chocolate, melted for drizzling or dipping

Preheat oven to 325F (160C)
Line baking tray with baking paper.

In large CLEAN, absolutely no greasy residue, stainless steel or glass mixing bowl beat egg whites and cream of tartar to soft peaks.
Add sugar, a tablespoonful at a time, beating until thick and glossy. (this is the tedious bit but you know it is so worth it!)
Stir in Flavouring(s) of your choice; I use about 1 1/2 teaspoons of Vanilla and 1 teaspoon of Almond Extract
Fold in coconut.
Spoon large teaspoons of mixture onto prepared baking tray.

Bake for 12 to 15 minutes, until firm and showing a hint of colour.
Remove from oven and place on wire cooling rack.

Carefully slide a metal spatula under each macaroon; the macaroons will form a crisp outer shell as they cool so I like to loosen them from the baking paper before they set.

Variations:
After spooning out mixture, with slightly wet fingers, even out the surface of the macaroon and then make indent in the centre of each one
Place a scant amount of jam in each indentation.
Bake as directed.
Once cool, you can either drizzle each macaroon with a bit of melted chocolate
or
Dip 1/2 of the macaroon into melted chocolate; place on wire rack and allow chocolate to set.

Bet you can’t eat just one.

Coconut Macaroons with Strawberry Filling and Chocolate Drizzle
Coconut Macaroons with Strawberry Filling and Chocolate Drizzle
About, Cookies

Gingerbread Cookies

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Good old fashioned Gingerbread cookie dough perfect for making Gingerbread Men, Gingerbread Houses or delightful Ginger Snaps. When the kids were little we used to have Gingerbread House Parties every year. The kids are grown and have left home now but I still use this recipe to the delight of my students at Christmas!

Gingerbread Cookies
Gingerbread Cookies

1 cup packed Brown Sugar
1/3 cup Shortening
1 1/2 cups Dark Molasses
2/3 cup Cold Water
7 cups Flour
2 teaspoons Baking Soda
2 teaspoons Ground Ginger
1 teaspoon Ground Allspice
1 teaspoon Ground Cinnamon
1 teaspoon Ground Cloves
1/2 teaspoon Salt

Frosting and Decorations
4 cups Icing Sugar
1 teaspoon Vanilla
4 – 5 Tablespoons Milk
Food Colouring Paste, if desired

Combine icing sugar, vanilla and milk to right consistency in a large mixing bowl and stir until smooth and glossy.
Divide into smaller bowls and add food colouring, if desired.

Preheat oven to 350F.
Lightly spray baking sheet with vegetable oil spray.
In medium mixing bowl combine flour, spices and salt.
In large bowl, beat brown sugar, shortening, molasses and water with electric mixer, on medium speed.
With mixer on low speed, add flour mixture a cup at a time, mixing well after the first 3 additions.
Switch out paddle attachment for dough hook and add remaining flour mixture.
Stir on low speed until the dough comes together.

I scoop out about 1/3 of the dough, onto a lightly floured surface and gently knead it, form it into a disc then roll dough out to 1/4″ (6mm) thick.
Cut with floured gingerbread cutter or other shapes.
Place cookies on prepared baking sheet, 2″ (5cm) apart.
Bake 8 – 10 minutes or until no indentation remains when touched.
Immediately remove from cookie sheet to cooling rack.
Cool completely, about 30 minutes.

Frost or pipe borders around Gingerbread Men and decorate with raisins, chocolate chips and candies.

Yield: About 36 Cookies

 

 

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