Homeplate Homestyle for the Holidays White Chocolate Cranberry Sugar Cookie Recipe by Nichole George Nothing says the holidays like a simple sugar cookie. Cake flour makes these cookies light and fluffy! White chocolate and cranberries are optional but make the cookie a extra special. 1 stick unsalted butter, softened ¾ cup granulated sugar 1 egg 2 tablespoons milk 2 cups cake flour (Soft as Silk or King Arthur cake flour are available at any grocery store)* ½ cup bread flour* 1¼ teaspoons baking soda ¼ cup white chocolate pieces, extra to melt and drizzle if you desire (optional) ¼ cups dried cranberries (optional) * If you don’t have bread or cake flour, you can use 2½ cups all-purpose flour. The cookies will taste just as delicious even if they aren’t as fluffy. Preheat oven to 350°F and line a cookie sheet with parchment paper. Cream the butter and sugar until fluffy. Add the egg and milk. Beat until combined, being sure to scrape down the sides as needed.
ELECTRONIC IMAGE VIA WEDDINGBEE.COM
Vanilla Lipferl dusted with vanillin sugar. You can also drizzle or dip half of the cookie in melted chocolate
Vanilla Kipferl (German Christmas cookie) PHOTO COURTESY OF ELIZABETH GLASGOW
On the set of Marjorie Mariner’s cooking program, ‘Kitchen Corner,’ which was broadcast on WFMJ (Channel 21). The photo dates from the 1960s. Mariner is seated on the rear left. Her great niece, Elizabeth Glasgow, is seated in front of her (looking toward the camera). Elizabeth has a recipe on page 19.
Marjorie Mariner’s Pumpkin Cookies Submitted by Louise Vett and Joan Yanchick
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Slowly add dry ingredients to the wet ingredients, mixing until combined in between each addition. Once combined, add white chocolate and cranberries (optional).
ouise Vett transcribed Marjorie Mariner’s Pumpkin Cookie recipe after it was published in the Youngstown Vindicator in 1967. In Mariner’s original recipe, preparation information was scant, so we asked Louise for input. Her notations appear in parentheses. Louise said she made the cookie three weeks ago and added that it‘s one of her favorites. P.S.: fire = stove.
Roll dough into 1-inch balls and flatten on the cookie sheet with the palm of your hand.
INGREDIENTS
In a separate bowl, whisk the flours and baking soda together.
Bake for 12 minutes, turning the cookie sheet halfway through. White chocolate drizzle: While cookies are cooling, melt extra chips in a microwave, stirring every 15 seconds until melted. Use a fork to drizzle the melted chocolate over the cookies as they cool.
1 cup butter 1 cup sugar 1 cup pumpkin 1 egg 2 cups flour 1 teaspoon soda (baking) 1 teaspoon cinnamon 1 cup raisins or nuts
PREPARATION • Mix together ingredients (until combined). • (Scoop individual teaspoons of dough and arrange on a parchment-covered baking sheet) • Bake 10-12 minutes at 350°F FROSTING 3 tablespoons butter 4 teaspoons milk ½ cup brown sugar 1 teaspoon vanilla 1 cup powdered sugar • Blend butter, milk and brown sugar and stir over fire until melted and smooth. • Remove from fire, let cool. • Add vanilla and powdered sugar.
Hungarian Cookies Nut Crescents Marjorie Mariner’s ‘Kitchen Corner’ Recipe for the Day. Guest: Margaret Hertok. Undated.
PHOTO BY NICHOLE GEORGE
INGREDIENTS 2 cups flour ½ cup sugar ½ pound butter ½ pound ground nuts 1 teaspoon vanilla
White Chocolate Cranberry Sugar Cookie
18 DECEMBER/JANUARY 2021 METRO MONTHLY
PREPARATION • Cream sugar and butter. Add flour slowly. Add nuts and vanilla. Roll out on floured board and cut to 2-inch squares. • Roll from the corner down and make into crescent form. • Bake for 15 minutes in a 400°F oven. Roll in powdered sugar. – Submitted by Elizabeth Glasgow
Recipe by Helga Wengler 2 cups all-purpose flour 1/3 cup white sugar ¾ cup blanched ground almonds 1 cup unsalted butter ¼ cup vanillin sugar (Dr. Oetker Vanillin Zucker is available at grocery stores) ¼ cup confectioner’s sugar Preheat oven to 325°F Line a baking sheet with parchment paper. Combine flour, 1/3 cup sugar, and ground almonds. Cut in butter with fork, then knead into a dough. Shape dough into logs and cut in ½-inch pieces. Shape each piece into a crescent and place on baking sheet. Bake 8-10 minutes until edges are golden. Cool one minute and carefully roll in vanillin-sugar mixture. If you don’t have vanillin sugar, drizzle melted chocolate over the cookie or dip half of the cookie in melted chocolate.
“Have fun baking!” – Helga the Kitchen Witch ABOUT HELGA WENGLER – Homeplate’s
Helga Wengler is a native of Frankfurt, Germany. She learned to cook from her mother and loves to share her knowledge and expertise. She and her husband, Wolfgang, are very active in the community and also enjoy spending time with their three daughters and grandchildren. She can be seen cooking on “Valley Spotlight” (4 p.m., Sunday on WBCB). Visit metromonthly.net for this holiday recipe and more!
