New Castle News

December 14, 2013

Culinary Conversation: Reader offers Christmas cookie recipes

Lugene Hudson
New Castle News

NEW CASTLE — If there’s anything as good as a batch of Christmas cookies, it’s a batch of recipes for Christmas cookies.

And Susan Cavallo obliged.

A fat envelope arrived with nine recipes and I was thrilled.

The New Castle resident submitted a wide variety — some of which I wasn’t familiar with, and it’s always great to add new recipes to the repertoire.

When I talked to Susan on the phone, she told me she has hundreds and hundreds of cookie recipes and plans to make many of the ones she contributed. Susan also makes an elaborate gingerbread house each year and even once entered one in the Lawrence County Fair.

“I try to make all of these cookies,” she told me. “I have been collecting all kinds of recipes for 50 years.”

I selected six of Susan’s recipes and even though I am finished with my holiday baking, her miniature cheesecake cookies sure look tempting.

It was interesting to see that coffee is an ingredient in Susan’s chocolate cookies.

My favorite Food Network cook is Ina Garten and she always suggests that adding coffee to chocolate enhances the flavor.

Now it’s your turn to be a guest contributor at Culinary Conversation. Please include a phone number and “the story” behind your recipes.

Susan’s final comment was, “Why not share?

I agree.



Cream-Filled Pizzelles

Beat eggs, sugar and margarine. Add vanilla. Sift together flour and baking powder. Add to egg mixture. Dough will be sticky. Drop on electric pizzelle iron 45 to 60 seconds. Take off iron. Roll onto a wooden dowel. When cool, fill with cream filling.

For filling, in a double boiler, cook flour and milk until thick; then cool thoroughly. Mix margarine, shortening; add sugar, a little at a time. Add flour mixture and vanilla. Beat until fluffy. Blend in cherries. Fill pizzelle shells.



Chocolate Cookies

Cream butter, sugar, eggs and vanilla in bowl until light and foamy. Add cocoa and coffee, and stir. In separate bowl, sift flour, 11⁄2 teaspoons salt and baking powder and add to first mixture. Mix until smooth.

Roll into ball and wrap in wax paper or plastic wrap. Refrigerate for at least one hour.

When ready to bake, preheat oven to 350. Roll to 1⁄4-inch thickness on slightly floured board. Cut with cookie cutter. Sprinkle with sugar and bake for 12 to 15 minutes.

Yields: 60 cookies.



Crystal’s Miniature Cheese Cookies

Mix together. Put in paper cups in muffin pans.

Bake at 300 for 20 to 25 minutes. Then cool on racks.

Make topping by beating 1 cup sour cream, 1⁄4 cup sugar and 1⁄2 teaspoons sugar. Put a spoonful of topping on each one. Then add 1⁄4 teaspoon of strawberry or pineapple preserves for topping.



Biscotti With

Apricots

Beat until mixed well. Then add 2 cups plus 2 tablespoons of flour, 1 teaspoon baking powder, 1⁄4 teaspoon salt and 1 bag chopped-up dried apricots.

 Make into two, 2-inch logs. Place on ungreased cookie sheet. Bake 30 minutes at 375 until brown. Let cool on baking sheet for 15 minutes.

Transfer to a cutting board.

Cut in 1-inch slices. Bake 9 minutes more on each side.

Slice at an angle.



John Ralph Anthony’s

Pumpkin Cookies

Mic sugar, oleo and eggs. Add remaining ingredients.

Bake at 400 for 12 to 15 minutes.

*Before adding raisins to batter, dust with flour so they won’t bunch up in the batter.



Fig Cookies

Cream butter, brown sugar, eggs and vanilla in bowl until light and foamy. In separate bowl, sift flour, 11⁄2 teaspoons salt and baking powder, and add to first mixture. Mix until smooth.

Add figs and mix well. Roll into ball and wrap in wax paper or plastic wrap. Refrigerate for at least one hour.

When ready to bake, preheat oven to 350. Roll to 1⁄4-inch thickness on slightly floured board. Cut with cookie cutter. Sprinkle with sugar and bake for 12 to 15 minutes.

Yields: 60 cookies.