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Holiday Chocolate Butter Cookies
HOLIDAY CHOCOLATE BUTTER COOKIES
LAND O LAKES"
½ cup sugar 1 tsp. almond extract
3/4 c. butter, softened 1½ c. all-purpos
flour
1 egg yolk ¼ c. unsweetened cocoa
Heat oven to 375 degrees. In large bowl, com-
bine all ingredients except flour and cocoa.
Beat at medium speed until light and fluffy (2-3
minutes. Gradually add flour and cocoa until
well mixed (2-3 min.). Shape rounded teaspoon-
fuls as desired (1" balls, 2"-3" longs, balls
flattened, balls with indentations, etc,) or
use cookie press. Place 1" apart on cookie
sheets. Bake 7-9 min. or until set. Cool.
Card 1 Back:
Decorate with melted chocolate chips, melted
almond bark, nuts, colored sugars, candied
fruit, candies, maraschino cherries, etc.
YIELD: 3 dozen.
---
# Holiday Chocolate Butter Cookies
*Recipe by Land O Lakes*
*Yields 3 dozen*
## Ingredients
- 1/2 cup sugar
- 3/4 cup butter, softened
- 1 egg yolk
- 1 tsp almond extract
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa
### For Decoration (optional)
- Melted chocolate chips
- Melted almond bark
- Nuts
- Colored sugars
- Candied fruit
- Candies
- Maraschino cherries
## Instructions
1. Heat oven to 375°F.
2. In a large bowl, combine all ingredients except flour and cocoa.
3. Beat at medium speed until light and fluffy, 2–3 minutes.
4. Gradually add flour and cocoa until well mixed, 2–3 minutes.
5. Shape rounded teaspoonfuls as desired — 1" balls, 2"–3" logs, balls flattened, balls with indentations, etc. — or use a cookie press.
6. Place 1" apart on cookie sheets.
7. Bake 7–9 minutes or until set.
8. Cool.
9. Decorate as desired with melted chocolate chips, melted almond bark, nuts, colored sugars, candied fruit, candies, maraschino cherries, etc. -
Spritz Butter Cookies
SPRITZ BUTTER COOKIES
1 c. (2sticks) butter, softened
3/4 cup sugar
1 large egg
1 tsp. EACH: vanilla/almond extract
2 cups all-purpose flour
½ c. toasted sliced blanched almonds, finely
ground
Dash of salt
Glace cherries, sugar sprinkles or dragees
optinal
Preheat oven to 375 degrees. Cream butter in
large mixer bowl. Add sugar, beat until light
and fluffy. Beat in egg and extracts. Grad-
ually blend in flour, almonds, and salt. Using
Card 1 Back:
pastry bag and large star tip, pipe dough into
rosettes or stars about 1 3/4" in diameter
onto unbuttered cookie sheets. Decorate with
cherries, sprinkles, or dragees, if desired.
Bake 10-12 minutes or until pale golden. Re-
move from cookie sheets; cool completely on
wire racks.
Yield: about 3½ dozen cookies.
---
# Spritz Butter Cookies
*Yields about 3 1/2 dozen cookies*
## Ingredients
- 1 cup (2 sticks) butter, softened
- 3/4 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 cups all-purpose flour
- 1/2 cup toasted sliced blanched almonds, finely ground
- Dash of salt
- Glacé cherries, sugar sprinkles, or dragées (optional, for decoration)
## Instructions
1. Preheat oven to 375°F.
2. Cream butter in a large mixer bowl. Add sugar; beat until light and fluffy.
3. Beat in egg and extracts.
4. Gradually blend in flour, almonds, and salt.
5. Using a pastry bag and large star tip, pipe dough into rosettes or stars about 1 3/4" in diameter onto unbuttered cookie sheets.
6. Decorate with cherries, sprinkles, or dragées, if desired.
7. Bake 10–12 minutes or until pale golden.
8. Remove from cookie sheets; cool completely on wire racks. -
Cranberry Sauce
CRANBERRY SAUCE (Cooking Time: 8-9 min.)
1 pkg. (12 oz.) fresh cranberries, about 3 cups
½ cup sugar
1/3 cup water
1/8 tsp. almond extract
Combine all ingredients except almond extract in a
2 quart microproof bowl. Cover with plastic wrap.
Cook on High 8-9 min., or until berries pop. Stir
in almond extract. Let stand until cool. Cover
and refrigerate until ready to serve.
Yield: 2 cups
Card 1 Back: blank
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# Cranberry Sauce
*Yields 2 cups*
## Ingredients
- 1 pkg. (12 oz.) fresh cranberries, about 3 cups
- 1/2 cup sugar
- 1/3 cup water
- 1/8 tsp. almond extract
## Instructions
1. Combine all ingredients except almond extract in a 2-quart microwave-safe bowl.
2. Cover with plastic wrap.
3. Cook on High for 8–9 minutes, or until berries pop.
4. Stir in almond extract.
5. Let stand until cool.
6. Cover and refrigerate until ready to serve. -
Angel Food Supreme
Card 1 Front:
ANGEL FOOD SUPREME THE ORLANDO SENTINEL
1 cup Softasilk cake flour
¼ cup plus 2 TB. sugar
12 egg whit es (1½ cups)
1½ tsp. cream of tartar
¼ teaspoon salt
3/4 cup sugar
1½ teaspoons vanilla
½ teaspoon almond extract
Heat oven to 375 degrees. Stir together
flour and first amount of sugar. Set aside.
In large mixer bowl, beat egg whites, cream
of tartar and salt until foamy. Add second
amount of sugar, 2 TB. at a time, beating on
Card 1 Back:
high speed until meringue holds stiff peaks.
Gently fold in flavorings. Sprinkle four-sugar
mixture, ¼ cup at a time over meringue, folding
in gently just until flour mixture disappears.
Push batter into an ungreased 10x4" tube pan.
Gently cut through batter.
Bake 30-35 minutes or until top springs back
when touched lightly with finger. Invert tube
pan on funnel; let hang until cake is completely
cool.
Makes 16 servings.
TEST KITCHEN NOTES: If desired top cake with
favorite glaze, whipped cream, or most beautiful
berries. This recipe was included in a compre-
hensive but aging copy of Betty Crocker's Cook-
book. Calories-76; fat-0g; carbohydrates-15.9g;
cholesterol-0; sod ium 73-milligrams
---
# Angel Food Supreme
*The Orlando Sentinel*
*Makes 16 servings*
## Ingredients
- 1 cup Softasilk cake flour
- 1/4 cup plus 2 Tbsp sugar
- 12 egg whites (1 1/2 cups)
- 1 1/2 tsp cream of tartar
- 1/4 tsp salt
- 3/4 cup sugar
- 1 1/2 tsp vanilla
- 1/2 tsp almond extract
## Instructions
1. Heat oven to 375°F.
2. Stir together flour and first amount of sugar (1/4 cup plus 2 Tbsp). Set aside.
3. In large mixer bowl, beat egg whites, cream of tartar, and salt until foamy.
4. Add second amount of sugar (3/4 cup), 2 Tbsp at a time, beating on high speed until meringue holds stiff peaks.
5. Gently fold in flavorings (vanilla and almond extract).
6. Sprinkle flour-sugar mixture, 1/4 cup at a time, over meringue, folding in gently just until flour mixture disappears.
7. Push batter into an ungreased 10x4" tube pan. Gently cut through batter.
8. Bake 30–35 minutes or until top springs back when touched lightly with finger.
9. Invert tube pan on funnel; let hang until cake is completely cool. -
Spritz Cookies
Card 1 Front:
Spritz Cookies
2½ c. all-Purpose flour
½ t. baking powder
⅛ t. salt
1 c. butter or Margarine
¾ c. Sugar
1 t. almond extract
Sift together flour baking P. + salt.
Cream butter or margarine add
gradually add & sift dry ingredients
blending well then add extract.
Card 1 Back:
Force through cookie press onto
cookie sheet. Run from press in a
continuous ribbon untill sheets is
filled cut into 3 inch lengths. Bake
in hot oven 400°F. for 7 to 10 minutes
Run sheet under broiler sent about
½ minute to give darker color.
app. 6 dz. cookies
---
# Spritz Cookies
*Yields approximately 6 dozen cookies*
## Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1 cup butter or margarine
- 3/4 cup sugar
- 1 tsp almond extract
## Instructions
1. Sift together flour, baking powder, and salt.
2. Cream butter or margarine, then add sugar gradually.
3. Add and sift in dry ingredients, blending well.
4. Add almond extract and blend thoroughly.
5. Force dough through a cookie press onto an ungreased cookie sheet, running the press in a continuous ribbon until the sheet is filled.
6. Cut into 3-inch lengths.
7. Bake in a hot oven at 400°F for 7 to 10 minutes.
8. Run sheet under broiler for about 1/2 minute to give a darker color. -
Amaretti (Macaroons)
AMARETTI
(Macaroons)
(Third Place Winner, Italian Cookies)
2/3 cup blanched almonds
2 egg whites
1/2 cup superfine sugar
1/2 teaspoon almond extract
Grate almonds fine in food processor or
blender. Beat the egg whites until stiff
and add sugar gradually, beating con-
stantly. Add the almonds and the almond
extract. Drop by teaspoonsful onto a but-
tered baking sheet 1 1/2 inches apart. Bake
at 300 degrees for 12 to 15 minutes or
until cookies are brown. Yields 2 dozen.
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# Amaretti (Macaroons)
*Yields 2 dozen*
## Ingredients
- 2/3 cup blanched almonds
- 2 egg whites
- 1/2 cup superfine sugar
- 1/2 tsp almond extract
## Instructions
1. Grate almonds fine in a food processor or blender.
2. Beat the egg whites until stiff.
3. Add sugar gradually, beating constantly.
4. Add the ground almonds and the almond extract; mix to combine.
5. Drop by teaspoonsful onto a buttered baking sheet, spacing cookies 1 1/2 inches apart.
6. Bake at 300°F for 12 to 15 minutes, or until cookies are brown. -
Butterscotch Peach Pie
BUTTERSCOTCH PEACH PIE
Pastry for a 2-crust, 9-inch pie
3 pounds fresh peaches, peeled
and sliced (about 6 cups)
1/4 cup firmly packed brown sugar
2 tablespoons flour
2 teaspoons lemon juice
6 tablespoons melted butter or
margarine
1/2 teaspoon nutmeg
1/4 teaspoon almond extract
On a lightly floured board, roll out 2
circles of pastry. Fit one in bottom of a
9-inch pie pan. Arrange peaches in pie
shell.
In a small bowl, combine brown sugar,
flour, lemon juice, melted butter, nutmeg
and almond extract. Sprinkle over peach-
es. Top with remaining crust, crimp edges
and slash top for steam to escape. Bake in
a 450-degree oven 15 minutes; reduce heat
to 350 degrees and bake 35 to 40 minutes
more, or until golden. Serve warm or cold.
Yields 6 to 8 servings.
Back: blank
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# Butterscotch Peach Pie
## Ingredients
- Pastry for a 2-crust, 9-inch pie
- 3 pounds fresh peaches, peeled and sliced (about 6 cups)
- 1/4 cup firmly packed brown sugar
- 2 Tbsp flour
- 2 tsp lemon juice
- 6 Tbsp melted butter or margarine
- 1/2 tsp nutmeg
- 1/4 tsp almond extract
## Instructions
1. On a lightly floured board, roll out 2 circles of pastry. Fit one in the bottom of a 9-inch pie pan. Arrange peaches in pie shell.
2. In a small bowl, combine brown sugar, flour, lemon juice, melted butter, nutmeg, and almond extract. Sprinkle over peaches.
3. Top with remaining crust, crimp edges, and slash top for steam to escape.
4. Bake in a 450-degree oven for 15 minutes; reduce heat to 350 degrees and bake 35 to 40 minutes more, or until golden.
5. Serve warm or cold. Yields 6 to 8 servings. -
Harriet's Peach Pie
Harriet's Peach Pie
In a double boiler combine 1/4 C. of
each of sugar & light brown sugar,
2 tbsp. corn starch, 1/2 tsp salt, and
a pinch of cinnamon. Add 1 1/2 cups
sour cream, 1/4 C. honey, 1/8 tsp almond
extract, 2 egg yolks, beaten. Cook the
mixture, stirring constantly, over
hot but not boiling water, until its
thickened. Cool mixture thoroughly.
Line - 10 in pie plate with flaky
Back:
pastry, & bake in a hot oven. at
400° F. for 8 to 10 - min. Cool shell.
Slice enough washed & peeled
peaches to make 4 to 5 C. sliced
peaches & drain well. Add the peaches
to the cooled custard & turn mixture
in cooled pie shell. Cover pie with
lattice work crust & bake at 450°
for 15 mins. lower temperature to
350° & continue baking the pie until
crust is golden. Cool & top with 1/2 C. sour
sugar & little cinnamon cream & 2 TBsp. brown
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# Harriet's Peach Pie
## Ingredients
- 10-inch flaky pastry pie shell (unbaked)
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 2 Tbsp corn starch
- 1/2 tsp salt
- Pinch of cinnamon
- 1 1/2 cups sour cream
- 1/4 cup honey
- 1/8 tsp almond extract
- 2 egg yolks, beaten
- 4 to 5 cups fresh peaches, washed, peeled, sliced, and drained well
## Topping
- 1/2 cup sour cream
- 2 Tbsp brown sugar
- Little cinnamon
## Instructions
1. In a double boiler, combine sugar, light brown sugar, corn starch, salt, and a pinch of cinnamon.
2. Add sour cream, honey, almond extract, and beaten egg yolks.
3. Cook the mixture, stirring constantly, over hot but not boiling water, until thickened.
4. Cool mixture thoroughly.
5. Line a 10-inch pie plate with flaky pastry and bake in a hot oven at 400°F for 8 to 10 minutes. Cool shell.
6. Add the drained sliced peaches to the cooled custard and turn mixture into the cooled pie shell.
7. Cover pie with a lattice work crust and bake at 450°F for 15 minutes.
8. Lower temperature to 350°F and continue baking the pie until crust is golden.
9. Cool and top with sour cream mixed with brown sugar and a little cinnamon. -
Cherry Nut Bread
- Cherry Nut Bread - {Coral Weir}
1/2 lb. oleo Bake 350° - 40-60 min.
2 C. sugar 2 lrg. loaves or
2 eggs 4 small loaves.
1 lrg. can milk
1/2 tsp. vanilla or almond extract
1/2 tsp. salt
2 tsps. B. pwd.
3 C. flour
1 C. nuts (chopped walnuts).
1 lrg. jar maraschino cherries (chopped)
Back: blank
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# Cherry Nut Bread
*From Coral Weir*
## Ingredients
- 1/2 lb. oleo
- 2 cups sugar
- 2 eggs
- 1 large can milk
- 1/2 tsp vanilla or almond extract
- 1/2 tsp salt
- 2 tsp baking powder
- 3 cups flour
- 1 cup chopped walnuts
- 1 large jar maraschino cherries, chopped
## Instructions
1. Combine oleo, sugar, eggs, milk, and vanilla or almond extract.
2. Add salt, baking powder, and flour; mix well.
3. Stir in chopped walnuts and chopped maraschino cherries.
4. Pour into 2 large loaf pans or 4 small loaf pans.
5. Bake at 350° for 40–60 minutes. -
Almond Coffee Ring
Almond Coffee Ring
3 1/2 to 3 3/4 c flour Glaze
1 pkg active dry yeast 2-3 tblsp milk
1 c milk 1 tsp almond extract
1/3 c butter or margarine 1 3/4 c confec sugar
1/3 c sugar sliced almonds
1/2 tsp salt
1 egg Filling
1/4 c butter or margarine
1/2 c sugar
1/2 tsp almond extract (over)
Back:
Comb flour & yeast - In pan combine milk
butter, sugar & salt - 120 to 130° stir in
flour mixture add egg, beat for 3 min
Put in enough flour for soft dough.
Knead 4-6 min. Cover let rise 1 hr.
roll into 18 X 12 in rect Spread filling
over dough. Start at long end roll up
tight & seal edges. bake 375°
20-25 min.
glaze & almonds.
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# Almond Coffee Ring
## Ingredients
- 3 1/2 to 3 3/4 cups flour
- 1 pkg active dry yeast
- 1 cup milk
- 1/3 cup butter or margarine
- 1/3 cup sugar
- 1/2 tsp salt
- 1 egg
## Filling
- 1/4 cup butter or margarine
- 1/2 cup sugar
- 1/2 tsp almond extract
## Glaze
- 2–3 Tbsp milk
- 1 tsp almond extract
- 1 3/4 cups confectioners sugar
- Sliced almonds
## Instructions
1. Combine flour and yeast.
2. In a pan, combine milk, butter, sugar, and salt; heat to 120°–130°.
3. Stir in flour mixture; add egg and beat for 3 minutes.
4. Add enough flour for a soft dough.
5. Knead 4–6 minutes. Cover and let rise 1 hour.
6. Roll dough into an 18 x 12 inch rectangle. Spread filling over dough.
7. Starting at the long end, roll up tight and seal edges.
8. Bake at 375° for 20–25 minutes.
9. Top with glaze and sliced almonds. -
Almond Thins
ALMOND THINS
Almond Thins
PREP 30 minutes plus cooling
BAKE about 20 minutes
MAKES 4 dozen cookies
2 cups all-purpose flour
³⁄₄ cup cold butter or margarine
(1½ sticks), cut up
¹⁄₃ cup plus 2 tablespoons sugar
1 large egg, separated
1 teaspoon almond extract
¹⁄₈ teaspoon salt
³⁄₄ cup sliced natural almonds
1. Preheat oven to 375°F. In food
processor, with knife blade attached,
blend flour, butter, and ¹⁄₃ cup sug-
ar just until mixture forms coarse
crumbs. Add egg yolk, almond ex-
tract, and 2 tablespoons water, and
blend until mixture just begins to
form a ball (do not overmix).
2. With hand, press dough onto bot-
tom of 15½" by 10½" jelly-roll pan.
For easier spreading, place sheet of
plastic wrap over dough and smooth
dough evenly over bottom of pan. (To
help make an even layer, use bottom
of 8- or 9-inch square pan to press
dough.) Discard plastic wrap.
Back:
3. In cup, with fork, beat egg
white and salt; brush some over
dough. Top dough with almonds;
sprinkle with remaining 2 table-
spoons sugar.
4. With knife, gently cut dough
lengthwise into 6 strips, then cut
each strip crosswise into 8 bars.
5. Bake cookies about 20 minutes or
until golden. Transfer cookies in pan
to wire rack to cool 5 minutes. While
cookies are still warm, cut cookies
again following cut marks. Cool
cookies completely in pan.
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# Almond Thins
## Ingredients
- 2 cups all-purpose flour
- 3/4 cup cold butter or margarine (1 1/2 sticks), cut up
- 1/3 cup plus 2 tablespoons sugar
- 1 large egg, separated
- 1 tsp almond extract
- 1/8 tsp salt
- 3/4 cup sliced natural almonds
## Instructions
1. Preheat oven to 375°F. In food processor, with knife blade attached, blend flour, butter, and 1/3 cup sugar just until mixture forms coarse crumbs. Add egg yolk, almond extract, and 2 tablespoons water, and blend until mixture just begins to form a ball (do not overmix).
2. With hand, press dough onto bottom of 15 1/2" by 10 1/2" jelly-roll pan. For easier spreading, place sheet of plastic wrap over dough and smooth dough evenly over bottom of pan. (To help make an even layer, use bottom of 8- or 9-inch square pan to press dough.) Discard plastic wrap.
3. In cup, with fork, beat egg white and salt; brush some over dough. Top dough with almonds; sprinkle with remaining 2 tablespoons sugar.
4. With knife, gently cut dough lengthwise into 6 strips, then cut each strip crosswise into 8 bars.
5. Bake cookies about 20 minutes or until golden. Transfer cookies in pan to wire rack to cool 5 minutes. While cookies are still warm, cut cookies again following cut marks. Cool cookies completely in pan. -
Royal Icing
Royal Icing
3 egg whites (room temp)
4 cups (1 lb) confectioners sugar
1/2 tsp. Cream tartar
1/2 tsp almond extract
Place all ingredients in large bowl
of electric mixer and bet 7-10 min
This is a hard drying frosting so
keep covered with a damp cloth
at all times.
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# Royal Icing
## Ingredients
- 3 egg whites (room temperature)
- 4 cups (1 lb) confectioners sugar
- 1/2 tsp cream of tartar
- 1/2 tsp almond extract
## Instructions
1. Place all ingredients in large bowl of electric mixer and beat 7-10 minutes.
2. This is a hard drying frosting so keep covered with a damp cloth at all times.