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?
- 31⁄2 cups flour
- 11⁄2 cups sugar
- 1 cup margarine, melted
- 4 teaspoons baking powder
- 2 teaspoons vanilla or anise
- 6 large eggs
- 5 tablespoons flour
- 1 cup milk
- 1⁄2 cup margarine
- 1⁄2 cup shortening
- 1 cup sugar
- 1 teaspoon vanilla
- 1⁄2 cup maraschino cherries
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.