I had these at a restaurant in Tucson, and was surprised when the waiter asked if I would like the recipe. Here it is! You will just love these. I was challenged by the chiltepin peppers, but I think jalapenos could be substituted. And brown sugar for the piloncillo sugar
Christmas Recipes
Copyright 2008 THE BLOCKLYN CORPORATION
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All rights reserved. Any part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying. That's why I wrote it!
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It is the policy of THE BLOCKLYN CORPORATION and its imprints and affiliates, while recognizing the importance of preserving these recipes, we don't have waterproof paper lying around, so this is printed on whatever was on sale at OfficeMax. If you are a sloppy cook then chances are the book will eventually have chocolate smears or grease spots. But don't worry, the recipes will still be good.
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Second Edition First Printing 1 2 3 4 5 6 7 8 9 10
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Produced by Blocklyn Books, Inc. New York Field tested by Philip, Tammy, David, Sam and Sara and Master Ty. Written, designed and edited by Jacqueline Blocklyn
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I grew up on a farm in Rothville, Missouri while my husband Philip grew up in Rose Valley, a suburb of Philadelphia. My father was a farmer and my mother worked at a savings and loan. Philip's father was a radiologist and his mother worked at home. I had two older sisters and a younger brother. Philip had one older brother and one younger sister. Though it is easiest for Philip to prove, we both consider ourselves the "Middle Child." We both have selective memories when it comes to our childhood. Philip had fabulous summer vacations in Maine and Cape Cod and I had wide open spaces, barns and horses. Philip had a structured private education and I had the best education that rural life can give you.
There are some similarities in our upbringing - like, we both survived! It sounds like the two of us were from different worlds, but both of us remember our Christmas holidays and the traditions that made them incredibly special. Philip always looked forward to his mom's chocolate Spritz Scotty Doggies. And my Christmas was not Christmas without Mimi Weber's Sugar Cookies. The tradition of baking cookies for family gatherings, for gifts, and for entertaining dates back many generations. While some people treat special recipes as treasured family secrets, we're bringing ours into the open, to be shared and enjoyed. But be careful - as soon as you try these treats on your family you may have to write your own cookbook.
Mimi Weber's Sugar Cookies
1978 Tammy talking to Mimi Weber
Preheat oven to 375. Into a large bowl shift 3 cups flour, 2 tsp. baking powder, 1 tsp. soda, 1/2 tsp. nutmeg. Cut into this 1 cup margarine or shortening until it is fine crumbs. In another bowl beat 2 eggs well. Add 1 cup sugar and beat until light and creamy. Add 4 T. milk and 1 tsp. vanilla beating again. Pour into flour mixture. Chill Roll, cut and put on greased cookie sheet. Bake until light brown.
Mimi Weber's Sugar Cookies Frosting In large bowl beat 2 C. sifted powdered sugar, 2 egg whites, 1/3 cup Crisco, and 2 T. cream or evaporated milk. Spread on cooled cookies and decorate with sprinkles, jimmies, et. Allow to dry before storing in air tight container. These cookies will keep for weeks.
Chocolate Doggie Spritz Cookies
1954 Mom and Pop Blocklyn
1 cup butter or margarine, softened 2/3 cup granualted sugar 2 squares unsweetened chocolate, melted 1 eggs 2 teaspoons vanilla 2 1/4 cups all-purpose flour 1/4 teaspoon cinnamon 1/4 teaspoon salt Preheat oven to 375o
Heat oven to 400 degrees. In large bowl combine butter, sugar, chocolate, eggs and vanilla. Mix on medium speed scraping bowl often, until mixture is creamy. Mix flour, cinnamon and salt in separate bowl, add gradually to butter mixture mixing well after each addition.
If dough is soft, cover and refrigerate until firm enough to form cookies. With Scotty Dog plate in press place dough in cookie press, forming dogs on cool ungreased cookie sheet. Bake 6-8 minutes. YIELD: 5 dozen doggies.
The Ultimate Chocolate Chip Cookie
3/4 cup (3/4 stick) Butter Flavor Crisco Shortening 1-1/4 cups firmly packed light brown sugar 2 T. milk 1 T. vanilla 1 egg 1-3/4 cups all-purpose flour 1 tsp. salt 1 tsp. cinnamon 3/4 tsp. baking soda 1 cup semi-sweet chocolate chips 1 cup coarsely chopped pecans (optional)*
1. Heat oven to 375o 2. Combine Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture. 3. Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces. 4. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet. Bake one baking sheet at a time, 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes about 3 dozen cookies * If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.
Spritz Cookies
1 cup butter or margarine, softened 2/3 cup granualted sugar 1 eggs 2 teaspoons vanilla 2 1/4 cups all-purpose flour 1/4 teaspoon cinnamon 1/4 teaspoon salt Preheat oven to 375o
Heat oven to 400 degrees. In large bowl combine butter, sugar, eggs and vanilla. Mix on medium speed scraping bowl often, until mixture is creamy. Mix flour, cinnamon and salt in separate bowl, add gradually to butter mixture mixing well after each addition.
If dough is soft, cover and refrigerate until firm enough to form cookies. With Scotty Dog plate in press place dough in cookie press, forming dogs on cool ungreased cookie sheet. Bake 6-8 minutes. YIELD: 5 dozen doggies.
Variations
Tinted Trees: Dough may be tinted for effect. Adding green food color to part of the dough makes nice Christmas trees. Red makes nice wreathes. Combine red and white dough for candy canes. Decorated Cookies: Cooled cookies can be brushed with corn syrup thinned with a little water; then decorated with colored sugar. Eggnog Spritz: Add 1 teaspoon nutmeg to dough.
Lace Cookies
1-1/2 cups uncooked old fashioned oatmeal 1-1/2 cups packed light-brown sugar 2 T. flour 1/2 tsp. salt 2/3 cup melted butter 1 egg, slightly beaten 1/2 tsp. vanilla
Preheat oven to 350o Mix the oatmeal, brown sugar, flour, and salt in a bowl. Stir in the melted butter, then add the egg and vanilla, stirring well. Arrange the batter by teaspoonfuls, about 2 inches apart, on ungreased cookie sheets. Bake until lightly browned, about 5 minutes. Cool slightly on the pan, removing the cookies from the sheet with a spatula as soon as they are firm enough to handle. Place them on wax or parchment paper so that they slightly overlap.
Melt 1 cup chocolate chips in double boiler over hot water. Drizzle warm chocolate over cookies. Allow chocolate to harden before storing in airtight container.
If you are making the chocolate covered pretzels and the lace cookies melt enough chocolate at the same time for both recipes. You can always reheat the chocolate
Chocolate Covered Pretzels
1 package of unsalted pretzels 6 ounces of semisweet chocolate chips 1 T. Crisco
Melt chips and Crisco in double boiler over hot water (or in microwave oven). Drop pretzels a few at a time into the chocolate. Make sure each one is coated well. Using tongs or chopsticks remove pretzel to wax paper or parchment paper. Allow to dry completely before storing in an airtight container.
Other items can be coated in the same way. You could try Tammy’s favorite - Oreos. Or candied fruit peel. For peanut clusters mix 1-1/2 cups shelled peanuts with the chocolate. Drop by tablespoonfuls onto wax or parchment paper. Or try raisins, dried cranberries, cherries or blueberries.