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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Dec. 22, 1957)
Holiday Sugar Cookies wr miiimo 2 cups lifted flour V2 teaspoon baking powder V4 teaspoon salt V4 teaspoon ground nutmeg J3 cup butter or margarine 1 Va teaspoons vanilla extract 1 cup sugar 2 eggs, well beaten (until thick and piled softly) Sugar 1. Sift together flour, baking powder, salt, and nutmeg. Set aside. 2. Cream together, butter and vanilla ex tract until butter is softened. Add sugar gradually, creaming until fluffy after each addition. 3. Add beaten eggs in thirds, beating thoroughly after each addition. Mixing until well blended after each addition, add dry ingredients in thirds to creamed mixture. Chill dough in refrigerator about 1 hr., or until thoroughly chilled. 4. Lightly grease cookie sheets. Put one third of the dough on a lightly floured surface. Roll dough about Mn in. thick. Cut with lightly floured cookie cutter into star, tree, or any desired shape. Or with a knife cut around cardboard pat terns in decorative shapes. Transfer cookies to cookie sheets. Sprinkle with sugar. Repeat, using remaining dough. 5. Bake at 375F 8 to 10 min. Remove immediately to cooling racks to cool. 6. Decorate cookies with a tinted or white butter-type frosting, silver shot, red or green candies or sugar. For Christmas tree ornaments, make a small hole in top end of each cookie before baking. To hang on tree, run colored yarn or string through hole. About 3 doz. cookies Variation Follow recipe for Holiday Sugar Cookies. Add Vi teaspoon baking soda to dry in gredients. Omit nutmeg and 1 egg. Add dry ingredients alternately with cup thick sour cream to creamed mixture. U U v? ; Si oil en 0000 roaJriinmo Vi lb. blanched almonds, chopped (about 2 cups, chopped) 1 cup (about 5 ox.) golden raisins Vj cup (about 3 ox.) currants 1 cup (about 7 ox.) chopped citron 1 tablespoon grated lemon peel (grated through colored part only; white part Is bitter) 1 cup milk 2 pkgs. active dry yeast Vi cup warm water, 1 10'F to 1 1 5' F (Or If using compressed yeast, soften 2 cakes in 'j cup lukewarm water, 60 f to 85F.) 1 cf) M9 or I cap btfr, itlHMl 9 tea am salt 1 cap sift 4 flowr to 7 (msm sifted tlawr 3 etfls, wed boot (vtt Mick m4 O 8 KHnlv VrrMVi December 23, 1957 o o CO Melted butter 2 cups sifted confectioners' sugar 1 teaspoon vanilla extract 2 to 3 tablespoons milk or cream 1. Reserve V4 cup of the almonds for topping. Mix the remaining 1 cups al monds with the raisins, currants, citron, and lemon peel. Set aside. 2. Scald the milk over simmering water (just until a thin film appears). 3. Soften yeast in water. Let stand 5 to 10 min. 4. Put into a large bowl tho sugar, but ter, and salt. Pour scalded milk over in gredients in bowl and stir mixture until butter is completely melted. When luke warm, blend in, beating until smooth, a mixture of the 1 cup (lour and nutmeg. Stir softened yeast and add, mixing well. 5. Add about one-half of the flour to the dough and beat until very smooth. Add beaten eggs in thirds, beating well after each addition. Mix in the reserved fruit nut mixture. Mix in enough of the re- -mainitig flour to make a soft dough. O Turn dough onto a lightly floured sur face and allow it to rest 5 to 10 min. 6. Knead dough until smooth and elastic, 5 to 8 min. Form dough into a ball and place it in a lightly greased deep bowl; turn to bring greased surface to top. Cover bowl with waxed paper and towel and let stand in warm place (about 80F) until dough is doubled (about IV2 to 2 hrs.). 7. Punch down dough with fist; pull edges to center and turn dough com pletely over in bowl. Cover bowl as be fore and let dough rise again until nearly doubled (about 1 to lVz hrs.). 8. Again punch down dough and turn out onto a lightly floured surface. Divide into two portions and shape each into a smooth ball. Allow dough to rest 5 to 10 min. 9. Roll or pat out each ball of dough into an oval 13 in. long and about 1 in. thick. With rolling pin, flatten and press one lengthwise half of oval about in. thick. Turn unflattened half of dough over flattened half; lightly press edges O o together. Press the fold down firmly with palm of hand; this helps to prevent dough from springing open during rising. Repeat to shape second oval. 10. Lightly grease two 15xl2-in. bak ing sheets. Place one Stollen on each baking sheet. Brush tops with melted butter. Cover with waxed paper and towel and let rise in warm place' until doubled (about lVi hrs.) . 11. Bake at 350F 35 to 40 min., or until golden brown. 12. While Stollen are baking, prepare the frosting by combining the confec tioners' sugar and vanilla extract. Add milk or cream gradually, blending after each addition. (Add just enough milk or cream to make frosting of spreading con sistency.) 13. Remove baked Stollen to cooling racks. Immediately spread frosting over tops. Sprinkle reserved almonds over frosting. 2 large Stollen Note: The addition of a few finely cut candled cherries to the fruit-nut mixture adds a touch of color.
