For many of our readers, making cookies during the holiday season is more than just another checklist chore: it is a great way to make good memories with friends and family.
This is the sixth year that we asked Eat readers to recall the holiday biscuit making. As always, we were overwhelmed by wonderful stories, photos and recipes.
We picked some of our favorite items from the stack-but there was no room to run them.
But please keep your memories in mind, you must take a lot of photos when making cookies this year.This is the official pioneer holiday tradition.
Since I can remember, I like to make Christmas cookies.On Thanksgiving weekend, my mother will take out special cookie recipes for Christmas from her recipe box.My children and I, now my grandchildren, continue this tradition.
In the next few weeks, double batches of more than a dozen biscuits will be made, so we have enough time to share with family, friends and neighbors.
Today’s recipe includes favorites of my husband, children and grandchildren, two of which are rosette and krumkake.My granddaughter Audrey likes to bake and makes krumkake for me.
Beat the eggs and sugar until bright yellow.Add the cooled melted butter and vanilla.Sift the flour and cornstarch and add to the egg mixture.The batter will have a dough-like consistency.Place 1 teaspoon of batter on the grid.Bake for about 50-60 seconds.Take out the krumkake from the grid and immediately shape it with a wooden cone.
Family memories and grandma’s iconic spray biscuits can be traced back to the 1940s, when my stoic Norwegian mother Alice Feldwick started her annual Christmas baking.
Her generosity and frugal nature means careful distribution of precious candied cherries (you can get 6 biscuits for each cherry!), allowing her to fill up more cans to share in the church on a tight budget.
Her handwritten recipe card reflects her pragmatic personality, and her only comment on this holiday recipe is “good”.
Five generations later, her granddaughter still uses her recipes and star molds to make those spray garland biscuits, continuing her generous sharing.
Preheat the oven to 375 degrees.Creamy butter and sugar.Add the egg yolk and then the flour.Press the dough through a biscuit press onto the unoiled biscuit slices.Bake for 10 minutes.
My mother makes frying pan cookies every Christmas, always in her large cast iron frying pan.She would roll the cooled date palm mixture into balls, and we were allowed to roll the balls into the coconut.They are well preserved in our various Christmas jars and boxes lined with wax paper.
Apart from helping to make Russian tea cakes and other delicious things, my mother and I had a special time.She died in 2010 at the age of 95, and I often think of her, especially when making cookies for the holidays.
Combine the first seven ingredients (butter and dates) in a frying pan and cook slowly.Add a cup of chopped nuts.Turn off the heat and add 4 cups of rice crackers.After cooling slightly, roll into a ball, and then roll the ball into a flaky coconut.
I am a Lebanese woman who loves family and likes to cook.For many years, I have been organizing the baking of Lebanese biscuits for my family at home.It is never small.My niece and nephew asked me to show them how to make different traditional Lebanese Christmas cookies and Butlaywa (baklava).It became a party.We will mix the dough on Saturday and bake all the cookies on Sunday.Everyone got their snacks to take home.
We made as many as 188 dozen biscuits in one weekend.25 people helped solve this problem.We have different sites for launching, filling nuts, baking, frying, cooling and packaging.It was a very intimate and loving time.
I bought all the ingredients, no matter how many people are baking cookies, separate the cookies from the cost.It has never exceeded 10-12 dollars.Everyone is happy.
Manually mix the first six ingredients.This should be a moist, viable dough, just like pie dough.Divide into 3/4 ounce balls-this will give you four dozen cookies.After rolling them into balls, use a small rolling pin to roll each ball into a round biscuit.
Mix the fillings, then put 1/2 to 1 teaspoon of fillings on each cookie.Fold into a half moon shape and roll or press the edges to seal.
My grandma makes these cookies every Christmas.When I was a teenager, I asked her for a recipe.She didn’t have any!Grandma is a good baker, I guess she doesn’t need a recipe, but I do.We worked out the appropriate number together, and I will do it every Christmas since then.Grandma has been away for many years, and I always think of her when I make these.I definitely miss her.As an adult, I was diagnosed with celiac disease, so now I also make a gluten-free version.By the way, my grandma told me that her mother had brought this recipe from Norway.
Preheat the oven to 350 degrees.Mix all the ingredients.Roll out, cut and bake for 10 minutes.Let cool, then frost with your favorite frosting or icing recipe.
Let the dough cool for at least one hour.Preheat the oven to 350 degrees.Dust the rolling surface with a mixture of gluten-free flour and cornstarch, then roll-cut biscuits.Bake for 10 minutes, cool and frost with your favorite frosting or icing.
One of my favorite cookies that all my brothers and sisters like to eat at Christmas is my grandma Ann’s pinwheel date cookies.She will bring a few ice cream buckets filled with this dating favorite.We have never seen her make them, but they always have Christmas dinner there.When Grandma Ann passed away, I was lucky to get the recipe she wrote by herself.Over the years, I have mastered the making of these biscuits to maintain the tradition.It has become a favorite of my own grandchildren.
In a saucepan, mix dates, sugar, and water.Cook over medium heat, stirring constantly, until thickened, about 8 minutes.Cool.
Cream butter and sugar, and then add eggs one at a time, beating well after each addition.Mix flour, salt, soda water and cinnamon.Gradually add to the butter mixture.Cool it down so it’s easier to handle.Divide the dough in half and roll it into a 1/4 inch thick rectangle on a lightly floured surface.Coat half of the jujube filling, then roll in a jelly roll style.Wrap in plastic wrap or parchment paper.Repeat with the remaining dough and filling.Let the dough rolls cool overnight.
Preheat the oven to 375 degrees.Before baking, cut the dough into 1/3 inch slices.Place on greased biscuit slices 2 inches apart.Bake for 12 minutes.Cool on a metal rack.Made four dozen biscuits.
Swedish bar cookies are thin, crunchy, and creamy, making them perfect for soaking in milk or coffee.Credit for this recipe goes to my husband’s great-grandmother Minnie Nyman.Minnie’s father immigrated from Sweden in 1869; Minnie married Axel Nyman who immigrated from Sweden in 1907.Although I am not sure which branch of the Swedish family this recipe comes from, making Swedish bar cookies has become a Christmas tradition for at least five generations of Nyman, and family members gather for a baking ceremony every year.
I joined the fun after I got married with my family in the 1980s and acquired the gift of Granny Nieman’s cookie press many years later.My daughter and I are honored to make dozens of these biscuits for family and friends every year. Just like the other Niman cousins across the country, we can continue the custom of Niman Christmas every year.
Preheat the oven to 375 degrees.In a large bowl, coat both sugar and butter with cream.Add eggs and vanilla.Stir well.Combine flour, salt, baking powder and baking soda in a medium bowl.Slowly add to the wet mixture.Using a biscuit press with a stick plate, make 5 rows of biscuits on an ungreased metal biscuit board.Bake for 8-10 minutes.Cut the sticks into quarters and remove them from the baking sheet immediately.Rinse the cookie chips with cold water before adding the next batch of dough.
In 1994, my best friend Connie and I decided to make Christmas cookies.Her son is 2 years old and we think we can make a few batches during his nap.That was our salad era.She has a kitchen with a small oven.Her washing machine and dryer served as our countertops.The mixer is a free gift from the bank, if we turn it up, it will smoke.
We do not have Tupperware, only paper plates and ordinary plastic packaging.There is also no timer, so more than one batch burned a little.Apart from the pandemic, we have not missed a year.Today, we use her Kitchenaid mixer on her granite countertop kitchen island.Baking cookies with Con is like entering a time machine.We are now 57 years old, but we feel as if we are 30 years old, and I doubt that we will always be on biscuit baking day.
The following recipe is one of our favorite recipes, and I believe my mother first found it in Pioneer Publishing in the 70s.
Divide in half.Shape each half into a roll with a diameter of 1 1/2 inches.Coat each roll with chocolate pellets.Wrap it in tin foil and refrigerate for an hour or more.Slice 1/4 inch thick.Put it on ungreased biscuit paper.
Mom’s Happy Gingerbread Boy is one of the sweetest vacation memories for our family.A tradition started about 65 years ago and was interrupted only once by COVID.It started with a 98-year-old mother who put on an apron, picked up a rolling pin, spices, icing, raisins and red peppers, and went to work every December, turning the hand-cut Christmas figures into a joyous candy group, and gave it to her Of seven children.
But it’s not just her gesture of love that makes this tradition so special.Every year, after midnight mass, we return to our mother’s house to eat delicious food.And, unsurprisingly, the number of gingerbread cookies increases as families increase with engagements, marriages, and grandchildren.There is no doubt that year after year, no matter how old we are-Mom makes sure that a gingerbread man with our name is always waiting for us.Some dance, some jump, some wear hats, some wear gloves.Yes, there is always one reserved for Santa Claus.
Wrap and cool the dough until it hardens.It rolls out very thick.(1/2 inch).Cut out the boy with the pattern you prepared (or cookie cutter).
Preheat the oven to 350 degrees.Put the boy on a lightly greased baking pan.Bake for 15-18 minutes.(Hint: To make sure it’s done, please touch lightly with your fingertips. If there are no marks left, they are ready to cool.) Cool completely and decorate.Store and freeze in an airtight container.
In 2020, Christmas cookies are a way of expressing our love to our family-we have been living in London before and could not give the usual cookie gifts.Now returning to my home in São Paulo, I think it is wise to hide the prepared biscuits in the garage.What shocked me was that on December 22nd, when I was about to pack them, I found that my hiding place had been searched.
A jar of biscuits is completely empty.My son came home from St Olaf for the holidays and he admitted that he had a midnight snack of sugar cane crackers, which gave Ole’s carol a new meaning, “Well, yeah!”
As part of his confession, he was chosen to make biscuit baking.He and I spent a few hours together, mixing, shaping, sprinkling and baking back to our hearts.This is our best batch of cookies!
Mix powdered sugar, butter, vanilla, almond extract and eggs.Stir the remaining ingredients.Divide the dough in half; add red food coloring to half of the dough.Mix well so that the dough has a consistent deep pink/red color.Refrigerate the dough for 2 hours.
While waiting for the dough to harden, crush the candy canes.Put them in a zip lock and crush them with a rolling pin until they are fine/suitable for sprinkling.(Mini lollipops are the easiest to crush)
When the dough is firm enough, take 1/2-1 teaspoon of each color of dough and roll each dough into a 3-4 inch long rope.You may need to sprinkle a little flour on the work surface to prevent the dough from sticking.Press the white rope and the red rope into the crushed candy cane, and then twist the rope together into the shape of a candy cane.(The string will better maintain its shape when baking, so adjust the amount of dough accordingly).
Place on parchment paper and bake at 375 degrees for 7-8 minutes.When the edges of the biscuit are slightly brown, the biscuit is complete.
As far as I can remember, baking holiday cookies has always been a tradition in our family.My grandma will come to our house every Christmas to make it with my mother.They spend a whole day making about 10 types of cookies, including the most popular cookies in Italy and many cookies from Betty Crocker’s “Holiday Cookie Book”.My favorite is the snowball or what we call the pecan ball.We also made Sprite, Pecan Pie, Candy Cane, Fingerprints with Frosting, Gingerbread and Sugar Cookies.Today I made them with my mother and daughter-we passed this tradition down.
Preheat the oven to 325 degrees.Mix all the ingredients.Grease the cookie sheet or use parchment paper.Roll the dough into a ball.Bake for 8-10 minutes.They will turn slightly brown and crack.Prepare 2 bowls of powdered sugar when baking.
After taking it out of the oven, gently roll the hot biscuits into each bowl of powdered sugar and let cool.Dip the ball a third time and let it cool on a rack.
When it comes to tradition, nothing is more powerful than our annual Cookie Day, which started before I can remember.As the years passed, many traditions gradually collapsed, but our tradition has evolved into an all-day baking event.The love for baking passed from my grandmother Carmella to my mother and me.Hope that in the near future we will pass it on to my future children.
Post time: Dec-24-2021