An Ideals book, Christmas Gifts From the Kitchen, has been part of my Christmas cookbook treasure trove since it was published in 1976.
The magazine-style book offers dozens of recipes to be enjoyed at home or shared in person or via mail delivery to friends and family members at a distance. In addition to the recipes, the authors explain how to package the home-baked cookies, candies and loaves for safe arrival.
A special section also explains how to turn cookies into Christmas tree decorations.
This week’s recipes come from this Ideals magazine.
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Chocolate Melt-a-Ways
1 cup butter
1 1/4 cups icing sugar
1 tsp. vanilla
1 1/4 cups all-purpose flour
1/4 tsp. salt
2-4 oz. pkgs. sweet baking chocolate, melted
2 oz. unsweetened baking chocolate, melted
1 1/2 cups ground pecans
Cream butter then gradually add sugar and cream well. Stir flour and salt together and add to butter mixture.
Blend in melted chocolate. Mix in ground pecans.
Pinch off small pieces of dough, about 1 tsp. and shape into balls. (If dough is too soft, chill before shaping.) Place on a greased cookie sheet and bake at 250 degrees F for about 40 minutes. Cool on racks.
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Peppermint Delights
1 cup butter or margarine
1 cup sifted icing sugar
2 tsps. vanilla
1 1/2 cups sifted all-purpose flour
1/4 tsp. salt
1 cup quick cooking rolled oats
1/4 cup crushed peppermint candy
Cream butter then add sugar and vanilla and cream until fluffy.
Sift flour and salt then add to butter mixture. Fold in rolled oats and candy, mixing until dough holds together.
Roll out to 1/8 inch thickness on a board sprinkled with icing sugar. Cut out cookies in various shapes or rounds, sprinkle lightly with icing sugar and coloured granulated sugar and place on ungreased sheets.
Bake at 325 degrees F for 15 minutes. Do not overbake. Makes about 36 cookies.
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Vanilla Refrigerator Wafers
1/2 cup butter
1/2 cup margarine
1 1/4 cups icing sugar
1 egg
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. cream of tartar
1/8 tsp. salt
Cream butter and margarine together and then cream in sugar. Beat in egg and vanilla.
Combine dry ingredients and add to creamed mixture. Mix well.
Divide dough in half and form each half into a roll two inches in diameter. Wrap in waxed paper and chill in refrigerator until firm.
Slice cookies off roll with a sharp and hot knife to about 3/8 inches thick. Bake on an ungreased cookie sheet in a 350 degrees F oven for 8-10 minutes. Cool on rack. Makes about seven dozen.
Joyce Walter can be reached at [email protected]
