New Castle News


December 14, 2013

Culinary Conversation: Reader offers Christmas cookie recipes


NEW CASTLE — Chocolate Cookies

  • 2⁄3 cup butter at room temperature
  • 11⁄4 cups sugar, plus more for sprinkling
  • 2 eggs
  • 1 teaspoon vanilla
  • 1⁄2 cup cocoa
  • 3 tablespoons coffee
  • 3 cups flour
  • 2 teaspoons baking powder

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

  • 11⁄2, 8-ounce packages cream cheese
  • 1⁄2 cup sugar
  • 2 eggs
  • 3⁄4 teaspoons vanilla

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


  • 1 cup ground walnuts
  • 1 stick butter, room temperature
  • 1 cup sugar
  • Finely grated rind of one lemon
  • 2 eggs
  • 1 teaspoon vanilla

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

  • 1⁄2 cup brown sugar
  • 1⁄2 cup softened oleo
  • 2 eggs
  • 13⁄4 cup pumpkin
  • 23⁄4 cups flour
  • 1 teaspoon cinnamon
  • 1⁄2 teaspoon nutmeg
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon sugar
  • 1 cup raisins (optional
  • 1 cup ground nuts (optional)

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.

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