New Castle News

Lugene Hudson

December 1, 2012

Culinary Conversation: There’s no such thing as too many Christmas cookies


NEW CASTLE — Mount Shasta


  • 1⁄2 cup shortening
  • 1 tsp. vanilla extract
  • 1⁄2 cup sugar
  • 1⁄2 cup firmly packed brown sugar
  • 1 egg yolk
  • 11⁄2 cups sifted all-purpose flour
  • 3⁄4 tsp. salt
  • 3 tbsps. milk
  • 1 cup walnuts, chopped
  • 1 egg white
  • 1⁄2 cup sugar
  • 1 cup flaked coconut

Cream shortening with extract; add 1⁄2 cup sugar and brown sugar gradually, beating until fluffy. Add egg yolk; beat thoroughly.

Blend flour and salt; add to creamed mixture alternately with milk, mixing until blended after each addition. Stir in walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets; flatten slightly. Set aside.

Beat egg white until frothy; add 1⁄2 cup sugar gradually, beating constantly until stiff peaks are formed. Blend in coconut.

Top each cookie round with a teaspoonful of coconut meringue, shaping into a peak.

Bake at 375 for 10 to 12 minutes.



  • 1 cup butter
  • 1⁄2 cup powdered sugar
  • 1 tsp. vanilla extract
  • 21⁄2 cups sifted all-purpose flour
  • 1⁄2 cup finely chopped pecans

In a heavy saucepan over low heat, melt and heat butter until light brown in color. Pour into a small mixing bowl; chill until firm.

Cream butter with powdered sugar and extract until light and fluffy. Gradually add flour, mixing until blended. Stir in pecans. Chill several hours for ease in handling.

Shape into 1-inch balls. Place on ungreased cookie sheets.

Bake at 350 for 20 minutes.

Remove to wire racks. While still hot, dust with powdered sugar.

Edinburgh Squares

  • 11⁄2 cups sifted all-purpose flour
  • 1⁄4 cup sugar
  • 1⁄2 cup butter, chilled
  • 3⁄4 cup unblanched almonds, grated (2 cups)
  • 2 egg yolks, well beaten
  • 11⁄2 tbsps. currant jelly or apricot preserves
  • 1 egg white
  • 1⁄8 tsp. cream of tartar
  • 1⁄4 cup sugar
  • 11⁄2 oz. sweet chocolate, melted and cooled

Blend flour and 1⁄4 cup sugar. Cut in butter until pieces are the size of small peas. Blend in 11⁄2 cups of the grated almonds. Add egg yolks and mix thoroughly.

Shape dough into a ball, kneading lightly with fingertips; put onto an ungreased cookie sheet; roll into a 101⁄2x71⁄2-inch rectangle. Spread evenly with jelly; set aside.

Beat egg whites and cream of tartar until frothy; gradually add 1⁄4 cup sugar, continuing to beat until stiff peaks are formed.

Gently fold in cooled chocolate remaining grated almonds; spread evenly over jelly-topped dough.

Bake at 300 for 25 to 30 minutes.

When cool, cut into squares.

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Lugene Hudson
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