Christmas Cookies Christmas cookies as we know them today, trace their roots to Medieval European recipes. Neolithic farmers would bake confections composed of grain and water paste on hot stones. It is believed that the modern day cookie derives from this creation. Dutch and German settlers introduced cookie cutters, decorative molds, and festive holiday decorations to America. Dutch New Year’s cookies were sometimes molded into fancy shapes. German lebkuchen (gingerbread) was probably the first cake/cookie traditionally associated with Christmas. Sugar cookie type recipes descended from English traditions. Whatever the history is behind the delicious Christmas cookie, it is a treat I look forward to every holiday season. I love baking and packing up our family traditional favorites and sending them to family and friends. These are a few of my favorites.
BASIC COOKIE DOUGH I love this recipe because you can use it as a base to make up to eight different cookies. I am sharing two of my favorites. INGREDIENTS 1/2 cup vegetable shortening 1/2 cup softened butter 1 cup sugar 2 eggs 1 teaspoon vanilla extract �������������� 2 teaspoons baking powder 1 teaspoon salt DIRECTIONS In a large bowl with mixer at medium speed, cream shortening, butter and sugar until light and fluffy. Beat in eggs and vanilla extract until well mixed. Add flour, baking powder, and salt. Continue to beat at low speed until well combined, scraping bowl occasionally. Wrap and refrigerate dough until well chilled. Skip this step if you are using this basic dough for the following cookie recipes. 14 | 50+ Living | December 2020
By Debi Manfre
PINWHEEL COOKIES Makes about 5 dozen cookies
INGREDIENTS 1 recipe of the Basic Cookie Dough 1 teaspoon grated orange peel 2 squares semi sweet chocolate, melted and cooled DIRECTIONS Prepare Basic Cookie Dough as directed stirring in orange peel with vanilla. Do not refrigerate. Cut dough in half. Stir cooled melted chocolate into one half of the dough until well blended. Wrap and chill both doughs for about 2 hours. On a sheet of wax paper, roll out vanilla dough into a 14x6 inch rectangle and set aside. On another sheet of wax paper, roll out the chocolate dough into the same size rectangle. Invert chocolate dough onto the vanilla dough and peel off the wax paper. Lightly press the doughs together. Roll jelly-roll fashion from the 14-inch side, peeling off the wax paper as you roll. Wrap up the roll in plastic wrap and chill until firm, about 2 hours. Preheat oven to 350 degrees. Grease 2 large cookie sheets. Remove the chilled cookie dough roll from refrigerator. Cut dough into 1/4 inch slices. Lay slices onto prepared cookie sheet. Bake 8 to 10 minutes until lightly browned. Cool on wire racks.
