Cream Wafers
Cream Wafers are a little more work than most cookies, but they are worth it. They are the most requested cookies of all the ones I make. The secret is the dough, which contains no sugar. It is made from only three ingredients- flour, butter and heavy whipping cream.
When baked, they turn into flaky layers that melt in your mouth. Seriously, if you want to really impress this holiday season, show up at a party with these cookies.
Cream wafers are coated in sugar before baking. You can use tinted sugar, if you like. Once baked and cooled, they are made into little sandwich cookies, using a buttercream frosting. You can also tint the frosting if you like.
Because they puff when baking and become thicker, and you are using two of them to make the sandwich cookie, be sure to roll them out pretty thin.
Here is the recipe. Hope you enjoy!!
Cream Wafers
1 c. butter
1/3 c. heavy whipping cream
2 c. flour
extra fine or granulated sugar
Frosting:
¼ c. butter, softened
¾ c. powdered sugar
1 T. milk
1 t. vanilla
food coloring, if desired
Mix butter, cream and flour well. Wrap and chill at least an hour. Roll chilled dough 1/8 inch thick on lightly floured board. Cut out into 1½ inch rounds or even little hearts or stars. Transfer cookies to a sheet of wax paper heavily coated with extra fine or granulated sugar and coat both sides. Place on an ungreased baking sheet and prick each cookie 4 times with a fork. Bake at 375-degrees 7-9 minutes until lightly browned and puffy. Cool on rack. Mix frosting ingredients. Put 2 cookies together with frosting to make “sandwiches”.
Cookie “Candies”
There are so many cookies I bake this time of year, I could never pick a favorite. There are some cookies that are a MUST bake, however.
These cookie-candies are one of them. They get their name because, once decorated, they look like little pieces of candy.
Under the sprinkles are rich and tasty oatmeal shortbread cookies. Shortbread cookies are always a favorite of mine. I think I make half a dozen varieties of shortbread.
The dough is easy to handle. You just shape small amounts into shapes like circles, squares and ovals. They hold their shape. Like most shortbread, they bake at a lower temperature than other cookies. They also bake a bit longer. They should be a little golden on the bottom when done.
After they are baked and cooled, the cookies are dipped in melted chocolate and then in assorted toppings. You can dip them in sprinkles, finely chopped nuts and coconut. Pretty and tasty.
Cookie-Candies
1 c. butter
¾ c. powdered sugar
1 T. vanilla
2 c. flour
½ c. rolled oats
½ c. chocolate chips
¼ c. milk
finely chopped nuts
assorted sprinkles
shredded coconut
Cream together butter, sugar and vanilla. Stir in flour and oats. Shape teaspoonfuls of the dough into different shapes like rounds, ovals, cones cubes etc. Try to make them look like little candies. They will hold their shape very well while baking. Bake in a 325- degree oven for 20-25 minutes on an ungreased baking sheet. Cool. In microwave safe dish combine chocolate and milk and melt. Dip tops of cookies in chocolate mixture and then in one of the toppings you have. Chocolate topping will harden up after a while. Makes about 4 dozen.
Soft Butter Cookies
If you are looking for a truly tender cookie, this may be it. These cookies are so delicate, they just melt in your mouth!!
The secret ingredient might surprise you. It is oil. Yes, I know I said butter cookies – they also contain butter. But the combination of oil and butter makes them soft and delicate, even days after baking.
They also contain both granulated and powdered sugar. Not your typical cookie recipe, for sure. This just may be my “go to” butter cookie recipe from now on.
You don’t have to chill the dough and they roll very easily, without sticking to your fingers. You could chill the dough, but let it warm up a little before rolling. The dough can also be made ahead and frozen- I tested it.
In class last night we pressed the tops in colored sugars, nonpareils or sprinkles before baking. You can also bake them plain, then dip in melted chocolate and sprinkles or nuts after baking,
Soft Butter Cookies
1 c. butter
1 c. oil, I used avocado oil
1 c. sugar
1 c. powdered sugar
2 eggs
1 T. vanilla
1 t. baking soda
1 t. cream of tartar
½ t. salt
4 ½ c. flour
In mixing bowl, beat together butter, oil, sugars and vanilla. Once well blended, beat in eggs. Stir in the baking soda, cream of tartar and salt, then add the flour, mixing until well combined. Heat oven to 350 degrees. Roll dough into one inch balls and press tops of cookies in sprinkles or colored sugar, if desired. Place one inch apart on ungreased baking sheets. Bake for 12 minutes, or until light golden on bottom. Leave cookies on baking sheets 3 minutes before placing on cooling rack. Makes about 6 dozen cookies.
Spritz Cookies
Spritz Cookies
Some cookies are really about the memories for me. I remember making pressed cookies when I was a kid. I loved using the machine to press out dough in all sorts of magical shapes. My mother was so kind- she let me make whatever I wanted. We had one Christmas with a whole plateful of camels. The machine we had required turning a handle- watching carefully, and turning the handle backwards to stop the flow of the dough. There are much easier versions of cookie presses today. Mine has a ratchet which pushes out the right amount of dough with one click. I decided to make some little green trees and red flowers this year. These cookies are light and very crisp. Great for having with coffee. They are also fast to make, once you get used to the cookie press. The fun thing about using a cookie press is that you can crank out a high volume of pretty cookies in no time flat. They taste good, too. I used vanilla extract in the little trees. In the flowers, I added some sweet cherry flavor, which paired well with the vanilla.
Spritz Cookies
1 c. butter
1 c. sugar
1 egg
1 T. vanilla*
½ t. salt
2½ c. flour
In mixing bowl beat together butter and sugar until fluffy. Beat in egg. Stir in vanilla and salt. Tint dough, is desired. Add flour and stir until smooth. Using a cookie press with desired shape press cookies on to ungreased baking sheet. Leave about 1-inch between cookies. Bake in a preheated 375-degree oven for about 10 minutes- cookies should be a light golden color around the edges. Cool on a wire rack. Makes about 3 dozen.
Chocolate Butter Cookie
Chocolate Butter Cookies
These delicate little cookies are crispy on the outside and tender in the middle. They have a nice chocolate flavor and are not overly sweet. As an added bonus, they are also easy to make. This recipe was an experiment. I was so happy with how the cookies turned out, I wanted to share the recipe with you. I rolled the cookies in demerara sugar when they were raw and then baked them. Demerara is a less refined sugar and looks like coarse brown sugar. It gave the cookies a nice sparkly appearance. You can roll the dough in granulated sugar, if you like. You could also bake them plain and decorate with a drizzle of chocolate when cooled.
Chocolate Butter Cookies
1 c. sugar
1½ c. butter, room temp.
1 egg
2 t. vanilla
3 c. flour
¾ c. cocoa
Combine all ingredients, except flour and cocoa, and beat until light and fluffy, about 3 minutes. Stir in flour and cocoa and blend well. Shape rounded teaspoonfuls of dough into balls. Place 1-inch apart on ungreased baking sheet and bake in a preheated 375-degree oven for 7-9 minutes or until set. Cool. Makes about 5 dozen.
Decorate with drizzles of melted chocolate or frosting, powdered sugar, sprinkles (apply before baking) or whatever you have on hand. You can also bake the cookies in rounds with an indent in the middle and add a cherry later. I rolled the raw cookies in demerara sugar. It’s a less refined sugar at looks little coarse brown sugar. Gave the cookies a pretty sparkle.
Lemons in the Snow
Lemons in the Snow Cookies
The funny name for these cookies is really easy to explain. The cookies are flavored with both lemon juice and lemon zest in the dough. When nearly cooled, they are rolled in powdered sugar. They end up looking like little snowballs. Yummy, lemon flavored snowballs. The dough also contains finely ground almonds, for extra texture. They are a delicate, cake like cookie, with a slightly crisp outside. You could also add a little grated lemon peel to the powdered sugar, before rolling the cookies in it, for a more intense lemon flavor.
Lemons in the Snow Cookies
1/2 cup butter (no substitutes), softened
2/3 cup sugar
1 egg
1/4 cup lemon juice
1 tablespoon grated lemon peel -or more if you like
1 3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup finely chopped almonds
confectioners’ sugar
In a mixing bowl, cream butter, sugar and egg until well blended. Add lemon juice and peel. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add almonds. Cover and refrigerate the dough for at least 1 hour or overnight. Roll into 1-in. balls. Place on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until bottoms are lightly browned (cookies will not brown on top). Remove immediately to wire racks; cool for 5 minutes, then roll in confectioners’ sugar. Makes 36.
Mint Butter Cookies
Mint Butter Cookies
These cookies can be made with fresh or dried mint. You could use frozen mint as well. They have a delicate, almost cake-like texture. The mint adds a subtle flavor. I used a little vanilla extract- lemon works nicely, too.
I did a talk on herbs yesterday for the Richmond Heights Garden Club. As part of the program, I wanted to bake something for them with herbs. When I scheduled this program month ago, I never anticipated have fresh mint in the garden in mid-November. The big stand of mint inspired me to make these cookies. The ladies loved them, and I promised to share the recipe.
Mint Butter Cookies
1 c. butter
½ c. sugar
½ c. brown sugar
1 egg
1-t. vanilla extract- you could also use lemon
2 ¼ c. flour
¼ c. dried mint leaves or ¾ c. loosely packed fresh mint leaves, chopped fine
1 t. baking powder
1 t. cream of tartar
¼ t. salt
Cream together butter and sugar. Beat in egg and extract. Stir in dry ingredients until well mixed. Chill dough 30 minutes. Drop by rounded teaspoonfuls on ungreased baking sheet 2- inches apart. Bake at 375 for 7-9 minutes. Makes about 6 dozen.
Lemon Meltaway Cookies
Lemon Meltaway Cookies
These cookies have a great lemon flavor and delicate texture. They are also easy to make. These are a slice and bake cookie. That means you make the dough, form into a roll, and chill. Now you can just slice and bake when you have the time. I sometimes make a batch and freeze them- so I can make fresh cookies whenever I like.
Lemon Meltaways
Dough:
1 ¼ c. flour
¾ c. butter, softened
½ c. cornstarch
1/3 c. powdered sugar
1 T. lemon juice
1 t. grated lemon peel
Frosting:
¾ c. powdered sugar
¼ c. butter, softened
1 t. lemon juice
1 t. grated lemon peel
In large bowl combine all dough ingredients and mix well. Divide dough in half and roll each half into an 8- inch roll. Wrap in plastic wrap and chill until firm, 1-2 hours. Slice chilled dough into ¼ inch slices and place 2 inches apart on a cookie sheet. Bake in a 350 degree oven for 8-12 minutes, or until cookies are set, but not brown. Cool completely on a rack. Combine frosting ingredients and beat until light and fluffy. Frost cooled cookies. Makes 4 dozen.
Vanilla Spritz Cookies
Vanilla Spritz Cookies
I remember making pressed cookies when I was a kid. I loved using the machine to press out dough in all sorts of magical shapes. My mother was so kind- she let me make whatever I wanted. We had one Christmas with a whole plateful of camels. The machine we had required turning a handle- watching carefully, and turning the handle backwards to stop the flow of the dough. There are much easier versions of cookie presses today. Mine has a ratchet which pushes out the right amount of dough with one click. I decided to make some little green trees and red flowers this year. These cookies are light and very crisp. Great for having with coffee. They are also fast to make, once you get used to the cookie press. The fun thing about using a cookie press is that you can crank out a high volume of pretty cookies in no time flat. They taste good, too.
Vanilla Spritz Cookies
1 c. butter
1 c. sugar
1 egg
1 T. vanilla
½ t. salt
2½ c. flour
In mixing bowl beat together butter and sugar until fluffy. Beat in egg. Stir in vanilla and salt. Tint dough, is desired. Add flour and stir until smooth. Using a cookie press with desired shape press cookies on to ungreased baking sheet. Leave about 1-inch between cookies. Bake in a preheated 375-degree oven for about 10 minutes- cookies should be a light golden color around the edges. Cool on a wire rack. Makes about 3 dozen.
Russian Teacakes
Russian Teacakes
I had a conversation with a childhood friend recently about these cookies. She remembered that my Mom used to make them and she wondered if I still did. I still do make them. Wouldn’t seem like Christmas without them. Russian Teacakes, also known as Mexican Wedding Cakes are a delicate nut filled shortbread cookie coated in powdered sugar. The magic is created when the cookies, hot from the oven, are rolled in powdered sugar. Once cooled they are dusted with more powdered sugar. Whether you call them Russian Teacakes, Mexican Wedding Cakes, or as another friend always refers to them, butter balls, these cookies are a must for your holiday cookie baking.
Russian Teacakes
1 c. butter
½ c. powdered sugar, plus extra for coating
1 t. vanilla
2 ¼ c. flour
¼ t. salt
¾ c. finely chopped nuts, nearly ground
Mix butter, ½ cup sugar and vanilla well. Stir flour and salt together and then add to butter mixture. Mix well and stir in nuts. Wrap dough and chill. Heat oven to 375 degrees. Roll dough into 1-inch balls and place 1 inch apart on ungreased baking sheet. Bake 10-12 minutes. Cookies should be lightly browned on the bottom. While still warm, roll cookies in powdered sugar. Dust again with sugar once cooled. Makes about 4 dozen.
