Holiday Sugar Cookies
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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.
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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.)
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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.
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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
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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.