’Tis the Season to be Baking

A sampling of the varieties of cookies at a recent Cookie Walk

You can tell the Cookie Walk hasn't opened yet, because there are still cookies left.

By the time many of you receive this the elections will be over, the temperature will have dropped, and so it’s time to get down to the serious business of Cookie Walk, the central ingredient of which is, of course, cookies.

Being firmly anchored here in the front of the sanctuary, I don’t get around much so I have to rely on others for baking advice. The two featured recipes this week have been a Christmas tradition in the Ruthig family for over 50 years. I guess that means they’re “kitchen tested.”

Remember, we have a lofty goal (and who knows about “lofty” better than an eagle?) of 1,000 pounds of cookies—that’s ten pounds from each parish family. Last year we had the best selection yet. So break out the sugar and flour, soften the butter, heat up the oven, and BAKE!

Cookies may be dropped off at the church from Tuesday, November 27th onwards.

Nut Butter Balls

Ingredients

1 Cup Soft Butter
½ Cup Sugar
½ teaspoon Salt
1 teaspoon Almond Extract or 2 teaspoon Vanilla
2 teaspoon Sifted Flour
1½ Cups Finely Chopped Walnuts, Pecans, Almonds, Brazil Nuts or Filberts

Directions

Mix the butter with the sugar until creamy. Add salt, extract, flour, and nuts. Mix Well. Chill the dough. Shape into 1 inch balls and bake in a 350° F oven for 12 to 15 minutes. When the cookies are cool, dust them with confectioner’s sugar. Makes 4 to 5 dozen cookies. Nut Butter Balls keep well and can be made ahead.

Sand Tarts

Ingredients

½ Cup Butter
1 Egg Well Beaten
1 Cup Sugar
1¾ Cups
Sifted Flour
2 teaspoons Baking Powder

For the Topping:

1 tablespoon Sugar
1 Egg White
¼ teaspoon Cinnamon
Blanched Almond Halves

Directions

Cream the butter and sugar. Add the egg, flour, and baking powder. Chill the dough. Roll the dough until it is ⅛ inch thick and cut into 3 inch circles with a cookie cutter. Mix 1 tablespoon sugar with ¼ teaspoon cinnamon. Brush the top of each cookie with egg white, sprinkle with the cinnamon mixture, and place one half of a blanched almond in the center. Bake in a 325° F oven for about 8 minutes.

Comments are closed.