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Antique Cookie Cutters Vary Traditional Christmas Cookie ShapesNot every cookie baker is lucky enough to have inherited antique cookie cutters. But un-* usually shaped cutters may still be found in antique stores, at church bazaars and fldb markets—or you might consider making your own from lightweight metal.Round, fluted or heart-shapedcookie cutters can vary the traditional star, tree and bell shapes. Since many antique cutters are found in animal shapes, it is thought cookies may have been ritual offerings to pagan gods from people who baked their offerings in the shapes of animals.But whether you use antique**TINY FRUIT TARTS1 cup butter6 oz. cream cheese2 cups flourBlend butter and cream cheese. Add flour. Mix well. Roll into balls, place on ungreased cookie sheet. Press down middle with thumb. Bake 425 degrees for 12 to 15 minutes. When cool, fill with favorite filling or Jelly.S. Kerr 25 Harding St.Hamden DELECTABLE DATE DROPS1 cup finely chopped pitted dates Vz cup water1 eggVz cup brown sugar Vz cup butter or margarine V4 cup milkIVz cup all purpose flour Vz tsp. salt Vz tsp. baking powder V\ tsp. baking soda Vz cup chopped nuts Combine dates and water, bring to boil. Simmer for 5 minutes. Cool. Set aside 2 tablespoons date mixture for frosting. Beat in egg, sugar, butter or margarine and milk. Stir togethter flour, salt, baking powder and soda. Add to egg mixture. Stir in nuts. Drop from teaspoon onto ungreased cookie sheet. Bake in 375 degree oven for 10 to 12 minutes. Cool.Frost with Date Frosting: Beat together 3 tbsp. softened butter, 1 Vz cups sifted powdered sugar, Vz tsp. vanilla and reserved dates. Add enough milk to make spreadable. 3 doz.Mrs. M. Fusco 25 Fitch St. No. HavenANISE COOKIES 4 cups flour 4 eggs4 tsp. baking powder4 tablespoons flavoring (at least 2 of anise) two-thirds cup oil, fill cup with milk Vz tsp. salt % cup sugar Combine dry ingredients. Make well in center. Put liquid ingredients in and beat up with fork until mixed.Knead dough on board with Crisco on fingers until like elastic. Take small piece, roll into ropelike shape and make round coil on ungreased baking sheet. Bake in 425 degree oven for 10 minutes until slightly brown. When cool, frost with tinted frosting.Mrs. M. Fusco 25 Fitch St.North Haven BUTTERSCOTCH BALLS Melt 1 stick butter and 3 small or 1 large packages of butterscotch bits.When cool add: 1 can chow mein noodles, crushed, 1 small can peanuts, crushed.Form into balls and refrigerate for one to two hours. Ready to eat.S. Kerr 25 Harding St.HamdenWINDOW PANE CANDY1 stick of butter 116-oz. package choc, chips Melt in double boiler and cool.' Add:12 oz. package miniature colored marshmallows Vz cup chopped nuts Vz cup coconut Shape. Put into wax paper and shape like a log. Twist ends tightly. Wrap in foil and put in freezer for 2 hours. Then refrigerate. Cut in slices.S. Kerr 25 Harding St.Hamdencookie rfutters, traditional, or modern ones, Domino® Sugar has made Christmas cookie baking simple. Their consumer consultant Glenna McGinnis, former food editor of “Woman’s Day” magazine, has come up with a quick and easy cookie mix recipe to help you bake your cookie favorites easier and faster.The mix, which can be prepared weeks in advance and stored in an airtight container, forms the base for an unlimited variety of cookies to make at Christmastime—or anytime.Use your antique or homemade cookie cutters when cutting out Chocolate Refrigerator Cookie shapes. Whatever the shapes, your family will love this delicious cookie recipe made from the 1001 Cookie Mix.DOMINO 1001 COOKIE MIX RECIPEAll purpose flour full batch: 10 cups half batch: 5 cups Domino® Granulated Sugar full batch: 716 cups half batch: 33A cups Double acting baking powderfull batch: 4 tbls. half batch: 2 tbls.Saltfull batch: 4% tsps. half batch: 2Va tsps. Vegetable shortening, margarine* or butter* full batch: 3^3 cups half batch: VA cups plus 2 tbls.YIELD:full batch: about 21 cups half batch: about 10 cupsSpoon flour into measuring cup and level with side of spatula. Put in large bowl or other utensil with at least aneight quart capacity, for full batch. Measure sugar, baking powder and salt into flour. Stir until mixture is thoroughly blended. Add margarine, butter or shortening. Use hands and work into dry ingredients until mixture resembles coarse corn-meal. Put into airtight containers. Do not press down.♦Store in refrigerator or freezer if margarine or butter is used. If shortening is used, store at room temperature.CHOCOLATE REFRIGERATOR COOKIES4 cups Domino 1001 Cookie Mix 1 eggVs cup cocoaVA teaspoons vanilla extract1 cup Domino® Confectioners10-X Powdered Sugar2 tablespoons milk, lemon or orange juiceIn bowl, combine cookie mix, egg, cocoa and vanilla. Blend well. Roll between 2 pieces of waxed paper to ^inch thickness. Refrigerate until firm.Divide dough into 4 parts. Roll out each part on lightly flouredbrown. Cool on wire racks. Decorate as desired with pow dered sugar frosting (see below). YIELD: about 60 cookies.Powdered Sugar Frosting:Combine 1 cup Domino Confectioners 10-X Powdered Sugar with 1-2 tablespoons either milk, lemon or orange juice... blend to desired consistency.*♦ * * * *Domino Sugar is offering a free recipe booklet containing 20 of America’s Cookie Favorites, as well as a 10-cent • off coupon for their new product, Domino® Liquid BrownSugar.. j u i e For your free recipe booklet,board or between pieces of . ‘ “tt vn„r na*wavpd mnpr tn 1 /ft-inrh thirk- Just send your name, address,waxea paper to i/8-mch thick- and zip code to: America’sCookie Favorites, Domino Sugar, P.O. Box 738 W, New * York, New York 10036.ness. Cut out desired shapes. Place on greased baking sheet 1 inch apart. Bake at 375° F. for 8 to 10 minutes. Do not***CANDY CANE COOKIES Vz cup butter or margarine,softened*% cup shortening 1 cup confectioners sugar1 egg1 Vz tsp. almond extract 1 tsp. vanilla 2Vz cups flour 1 tsp. saltVz tsp. red food coloring Heat oven to 375 degrees. Mix thoroughly butter, shortening, confectioners sugar, egg and flavorings. Blend in flour and salt. Divide dough in half; blend food color into one half.Cookie lovers of all ages will be thrilled to receive a present of home baked cookies, especially when they are Cheery Chocolate Drops and Chocolate Covered Cherries.Both holiday creations have been developed in the test* kitchens of Meadow Gold Dairies, and are made from buttery rich doughs flavored with a seasonal favorite, glace cherries.Pack the chocolaty treats in holiday cartons for an extra special way to say Merry Christmas.CHEERY CHOCOLATE DROPSabout 5 dozenVz cup (1 stick) Meadow Gold Butter V/2 squares (11/2 oz.) unsweetened chocolate 1 cup firmly packed brown sugar Vz cup Meadow Goid buttermilk 1 egg1 teaspoon vanilla 21/2 cups all-purpose flour V2 teaspoon baking soda Va teaspoon salt1 package (6 oz.) semi-sweet chocolate pieces 1A cup Liberty Red Glace Cherries, chopped*c, . , iaVi - . In small saucepan over low heat, melt together butter and unsweet-•J?1* lilT nS} ened chocolate. Beat in sugar, buttermilk, egg and vanilla. Stir togethermudure mto 4-inch ray .Roll fi„ur, soda and sa|,. Gradua„y mlx int0 choeolate mixlure. Stir inbvaide- Dress chocolate pi0ces and cherries. Drop by rounded teespoonsful onto,L n^r.^!. 1; nlri ...tin ’ greased cookie sheets. Bake In preheated 375’F. oven until done, together lightly and twist. 10 ,2 m. Remove from sheets to cool.Complete cookies one at a time.Place on ungreased baking sheet, curve top of cookie down to form handle of cane. Bake about 9 minutes or until set and very light brown.If you wish, mix Vz cup crushed peppermint candy and Vz cupImmediately sprinkle om warmcookies. Remove from baking ln small saucepan over low heat, melt together butter and chocolate, sheet, about 4 dozen. 0631 in su9ar and vanilla. Gradually mix in flour. Cover and chill 1Mrs. M. Fusco hour- Using rounded teaspoonsfu! of dough, wrap dough around cherry 25 Fitch St.t0 form a balllt; Place on ungreased cookie sheets. Bake in preheated No. Haven 375°F- oven until done, 15 to 18 minutes. Remove from sheets to cool.CHOCOLATE COVERED CHERRIESabout 4 dozen1 cup (2 sticks) Meadow Gold Butter2 squares (2 oz.) unsweetened chocolate 1 cup confectioners’ sugar1 teaspoon vaniiia2 cups all-purpose flour granulated sugar. ^ who)e Ubefty Red GIac^ cherYies*
Newspaper Details
North Haven Post
North Haven, Connecticut, US
Wed, Dec 14, 1977
Page 8
Full Page
Clipped by
Cecelia Y.
USA 11 Nov 2020
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North Haven Post
