Spear Family Cooking: Christmas Cookies
This past weekend, Kristin and I joined friends and their children in making Christmas Cookies. I love to cook but do not claim any status as a baker so cookies are not my forte.
Thankfully, I did not have to be in charge; however, I did get to experience the thrill of a Saturday morning of baking and fun with friends/family. It was a throwback to family gatherings at my aunt and uncle’s house, Tim & Laura Powers, where everyone would gather to make homemade hard candy in their kitchen. The house would be full of people visiting, kids playing, and it just felt like Christmas.
The tradition of Christmas Cookies dates back to Medieval Europe and was a food item at that time which could be more easily shared with neighbors. I’m sure our cookies now are much sweeter and vary wildly from days of yore; yet baking and sharing confections with friends and neighbors remains a holiday tradition to this day. While it’s nice to give or receive cookies, I think the time together baking with family and friends, laughing and playing captures the spirit of Christmas.
The two recipes we have to share are: Sugar Cookies with Peppermint Kisses and Pecan Sandies
Merry Christmas! Will Spear
Sugar Cookies with Peppermint Kisses
Flour 3 cups
Shortening 1 cup
Sugar 1 cup
Eggs 2 large
Cream of Tartar 2 tsp.
Vanilla 1 tsp.
Baking Soda 1 tsp.
Salt ½ tsp.
Bag of Peppermint Kisses (unwrapped)
Sift dry ingredients into a large mixing bowl. Add shortening and mix on low speed until cut into flour mixture. Add eggs, sugar and vanilla.
Roll into 1 inch balls. Put on a greased cookie sheet and bake at 375 for 10-12 minutes or until edges are lightly browned.
When you remove the pan from the oven, immediately press a Peppermint Kiss into the top of the cookie and let them cool.
Flour 2 cups
Butter 1 cup
Pecans, chopped 1 cup
Sugar 1/3 cup
Water 2 tsp.
Vanilla 2 tsp.
Powdered Sugar (for rolling finished cookies)
Cream the butter and sugar then add the water and vanilla. Mix well.
Add the remaining ingredients (with the exception of the powdered sugar).
Shape the dough into balls and place on an ungreased baking sheet. Bake at 325 for 20 minutes.
Let the cookies cool after removing them from the oven. Once cool, roll them in powdered sugar to finish.
Find more Holiday recipes below from our Spear family cooking recipes: