FRIDAY, NOVEMBER 29, 2013 ; SPECIAL SECTION F

HOLIDAY
HOLIDAY 5
COOKIES
HOLIDAY COOKIES
COOKIES
0
RECIPES
RECIPES

HOLIDAY
50
COOKIES
RECIPES

INSIDE
Readers share 50 recipes
for holiday baking: F2-5 and 8-12
Four area women
wouldn’t dream of celebrating
the season without their
favorite cookie recipes: F6- 7
; ; ;

DISPATCH PHOTO BY ERIC ALBRECHT

F2 THE COLUMBUS DISPATCH HOLIDAY COOKIES FRIDAY, NOVEMBER 29, 2013 n

Readers share
favorite recipes
for the holidays
RASPBERRY BARS CHEWY CHOCOLATE-
MAKES ABOUT 16 GINGERBREAD COOKIES
I made these at my grandma Karen Baker’s MAKES ABOUT 2 DOZEN
house in Hide-a-Way Hills this summer,
A combination of fresh and ground ginger, molasses
and everyone really liked them.
and chunks of semisweet chocolate makes
1 the cookies sophisticated enough for adults but
⁄2 cup butter or margarine 1
⁄2 teaspoon salt
chocolatey enough for children. This recipe
2 cups white-chocolate 1
⁄2 teaspoon vanilla
is featured in Martha Stewart’s Cookies.
chips, divided 1
⁄2 cup seedless raspberry
2 large eggs jam
1 7 ounces high-quality 1 tablespoon
⁄2 cup granulated sugar 1
⁄4 cup toasted sliced
semisweet chocolate unsweetened Dutch
1 cup all-purpose flour almonds
11⁄2 cups plus 1 tablespoon process cocoa powder
all-purpose flour 1 stick unsalted butter
Preheat oven to 325 degrees. Grease and sugar an
11⁄4 teaspoons ground 1 tablespoon freshly
8-inch-square baking pan.
ginger grated ginger
Melt butter in medium-size microwave-safe bowl on
1 teaspoon ground 1
⁄2 cup dark-brown sugar,
high for 1 minute; stir. Add 1 cup white-chocolate chips;
cinnamon packed
let stand. Do not stir. 1
⁄4 teaspoon ground cloves 1⁄2 cup unsulfured
In a large mixing bowl, beat eggs until foamy. Add 1
⁄4 teaspoon ground nutmeg molasses
granulated sugar and beat until light lemon color, about 5
1 teaspoon baking soda
minutes. Stir in chip/butter mixture. Add flour, salt and 1
By Becky Kover ⁄2 cup granulated sugar
vanilla and mix at low speed until combined. Spread
THE COLUMBUS DISPATCH two-thirds of batter into prepared pan.

T
Preheat oven to 325 degrees. Line two baking sheets
Bake 15 to 17 minutes or until light-golden brown
here’s been a whole lot of with parchment paper.
around edges. Remove from oven to wire rack.
baking going on. Chop chocolate into 1⁄4-inch chunks; set aside.
Heat jam in small microwave-safe bowl for 30 seconds,
In preparation for our In a medium-size bowl, sift together flour, ground
stir. Spread jam over warm crust. Stir remaining 1 cup of
fifth annual Holiday ginger, cinnamon, cloves, nutmeg and cocoa.
white chips into remaining batter. Drop spoonfuls of batter
Cookies special section, The In the bowl of an electric mixer fitted with the paddle
over jam and sprinkle with almonds.
Dispatch in late September began
attachment, beat butter and grated ginger until whitened,
Bake 25 to 30 minutes or until edges are brown. Cool
about 4 minutes. Add brown sugar and beat until com-
inviting readers to share their completely in pan on wire rack. Cut into bars.
bined. Add molasses and beat until combined.
favorite recipes. — Audrey Selley, 11, Greensboro, N.C. In a small bowl, dissolve baking soda in 11⁄2 teaspoons
And share they did: We received
boiling water. Beat half of flour mixture into butter mixture.
more than 130 sweet suggestions. Beat in baking soda mixture, then remaining half of flour
From there, we narrowed the mixture. Mix in chocolate and turn out onto a piece of
field to 50 — then turned to some plastic wrap.
Dispatch staff members (and even Pat dough out about 1 inch thick; seal with wrap and
some of their relatives and friends) refrigerate until firm, 2 hours or more.
for help in testing the recipes. Roll dough into 11⁄2-inch balls and place 2 inches apart
The whole staff, in turn, enjoyed on prepared baking sheets.
the fruits — or treats, rather — of Refrigerate 20 minutes. Roll in granulated sugar.
our testers’ labor. Bake until the surfaces crack slightly, 10 to 12 minutes.
The section boasts an array of Let cool 5 minutes then transer to a wire rack to cool
recipes, from ANZAC cookies to completely.
walnut crescents and many varie-
ties in between.
— Suzanne Kull, Columbus
As part of the section, we spot-
light four home bakers who’ve
been making their favorite holiday
cookie recipes for 50 years or NO-COOK
longer (see Pages 6-7). CHOCOLATE-PEANUT
The most enduring of the
quartet: a 97-year-old Mount BUTTER YUMS
Vernon resident who has been MAKES ABOUT 35
preparing her holiday sugar 3
⁄4 cup brown sugar, firmly 1 jar (28 ounces) chunky
cookies for 75-plus years.
packed peanut butter
Amazing, isn’t it?
16 ounces confectioners’ 1 package (12 ounces)
Take some time to peruse the
recipes in the section. Then start
sugar semisweet chocolate GERMAN CHOCOLATE
COOKIES
1
⁄2 cup plus 1 tablespoon morsels
building a baking list. butter, divided
[email protected] MAKES ABOUT 31⁄2 DOZEN
Combine brown sugar, confectioners’ sugar, ⁄2 cup
1
1 package (181⁄4 ounces) 2 eggs
butter and peanut butter and mix well. Pat mixture into an German chocolate 16-ounce bag chocolate
ungreased 15-by-10-by-1-inch jelly roll pan. Smooth top cake mix chips
Special thanks to our bakers: Julie Albert, of mixture. 1
⁄2 cup melted butter 1
⁄2 cup raisins
Joe and Deborah Blundo, Charlie Boss, Melt chocolate morsels and remaining 1 tablespoon 1
⁄2 cup quick-cooking oats
Julia Brinksneader, Mary Chory, Misti Crane, butter in top of double boiler or microwave. Spread
Cindy Decker, Vicki Elliston, Lyndsey Elliston, melted chocolate on top of peanut-butter mixture.
Lisa Fry, Susan Grote, Brooke LaValley,
Preheat oven to 350 degrees.
Refrigerate for 30 minutes to set chocolate. Before In a large bowl, combine cake mix, butter, eggs and
Kelly Lecker, Michele Lemmon, Ellen cutting into squares or triangles, allow to come to room
Marrison, Mollie McConnell, Jenny Mikesell, oats until well-blended. Stir in chips and raisins. Drop by
temperature so chocolate will not crack. Makes about 35 heaping tablespoonful 2 inches apart on an ungreased
Bev Miller, Alan and Kris Miller, Mary Nguyen,
2-inch squares or 70 triangles if cut in half diagonally. baking sheet. Bake 9 to 11 minutes or until edges are
Andy Sterling, Ben and Julia Sutherly,
Store in refrigerator. firm. Cool 5 minutes before moving to a wire rack to cool
Jim and Amelia Weiker, and Colleen Wright.
Note: These can be frozen. completely.
— Ruth Fishero, Westerville — Betty Jean Twyman, Vinton
 n THE COLUMBUS DISPATCH HOLIDAY COOKIES FRIDAY, NOVEMBER 29, 2013 F3

PFEFFERNUSSE COOKIES SPUMONI BARS ANZAC COOKIES

MAKES ABOUT 125 MAKES ABOUT 4 DOZEN MAKES ABOUT 5 DOZEN
I obtained this recipe from allrecipes.com. 3
⁄4 cup butter 12 maraschino cherries, 2 cups flour 1 cup butter
2
⁄3 cup sugar well-drained and 2 cups sugar 1
⁄3 cup light corn syrup
1
⁄2 cup molasses 1 teaspoon ground cloves 3 egg yolks chopped 2 cups old-fashioned oats 1
⁄4 cup water
1
⁄4 cup honey 1 teaspoon ground ginger 1 teaspoon vanilla 1
⁄4 cup chopped walnuts 2 cups flaked coconut 2 teaspoons baking soda
1
⁄4 cup shortening 1 teaspoon anise extract 1
⁄4 teaspoon baking powder 1
⁄4 cup mini semisweet 2 cups chopped walnuts
1
⁄4 cup margarine 2 teaspoons ground 1
⁄2 teaspoon salt chocolate chips
2 eggs cinnamon 2 cups all-purpose flour 2 teaspoons water, Preheat oven to 350 degrees. Line baking sheets with
4 cups all-purpose flour 11⁄2 teaspoons baking divided parchment paper.
3
⁄4 cup granulated sugar soda In a very large bowl, combine flour, sugar, oats, coco-
1
⁄2 cup brown sugar 1 teaspoon ground black Preheat oven to 350 degrees. nut and walnuts.
1 teaspoon ground pepper In a large bowl, cream butter and sugar until blended. In a large saucepan, melt butter; add corn syrup and
cardamom 1
⁄2 teaspoon salt Beat in egg yolks, vanilla, baking powder and salt until bring to a boil.
1 teaspoon ground nutmeg 1 cup confectioners’ light. Microwave water until hot and add baking soda.
sugar for dusting Stir in flour to make stiff dough. Divide dough into three Add the water/baking soda mix to the butter/syrup
equal parts; place each part in a small bowl. mix. This will rise in the saucepan.
Preheat oven to 325 degrees. Add cherries and walnuts to one part, blending well. Pour this mixture into the large bowl of dry ingredients
In a saucepan over medium heat, stir together molas- Melt chocolate chips in a small bowl over hot water. and mix together well.
ses, honey, shortening and margarine. Cook and stir until Stir until smooth. Using a 2-inch cookie scoop, shape into balls. Bake on
creamy. Remove from heat and allow to cool to room Add melted chocolate and 1 teaspoon of the water to prepared baking sheets until golden brown, about 10 to
temperature. Stir in the eggs. second part, blending well. 12 minutes.
In a large bowl, combine the flour, sugars, cardamom, Stir remaining 1 teaspoon water into third part (if Note: ANZAC stands for Australian and New Zealand
nutmeg, cloves, ginger, anise extract, cinnamon, baking dough is soft, refrigerate 10 minutes). Army Corps.
soda, pepper and salt. Divide each color dough into four equal parts. Shape — Barbara Bradley, Worthington
Add the molasses mixture and stir until thoroughly each part into a 6-inch rope by rolling on lightly floured
combined. surface. Place one rope of each color side by side on
Refrigerate for at least two hours. Roll the dough into ungreased baking sheet. Flatten ropes so they attach
acorn-size balls. together making one strip of three colors.
Arrange on baking sheets, spacing at least 1 inch With rolling pin, roll strip directly on baking sheet until
apart. Bake 10 to 15 minutes. Move to rack to cool. it measures 12 by 3 inches. With straight edge of knife,
Dust cookies with confectioners’ sugar. score strip crosswise at 1-inch intervals. Repeat with
— Linda Fair, Howard remaining ropes to make a total of four tri-colored strips
of dough.
Bake 12 to 13 minutes, or until set, but not completely
browned. Remove from oven.
While cookies are still warm, trim length-wise edges to
make them even and cut into individual cookies along
score marks. Cookies will bake together but are easy to
cut apart while still warm. Cool on baking sheet.
BUTTER-PECAN COOKIES
— Mary Lou Casanta, Columbus
MAKES ABOUT 3 DOZEN

Each year, my daughters and I get together to make

cookie trays for our offices, family and friends. We always
make sure that we have a wide variety of flavors to satisfy
everyone’s sweet tooth. Last year, we wanted one more
“something a little different” and looked around at the
remaining supplies. We came up with this recipe, which is
quick and easy. Anyone who likes butter-pecan ice cream
WALNUT CRESCENTS should try it.
MAKES ABOUT 4 DOZEN
1 package butter-pecan 1 cup toffee chips
This recipe is a family favorite. cake mix 1
⁄2 cup chopped pecans
1
1
⁄3 cup oil Pecan halves for tops
⁄2 cup butter, softened 2 teaspoons water 2 eggs
1
⁄2 cup shortening 2 teaspoons vanilla
1
⁄3 cup granulated sugar extract
2 cups all-purpose flour RAISIN PUFFS Preheat oven to 375 degrees.
1
Combine cake mix, oil, and eggs; stir until thoroughly
⁄2 cup chopped walnuts MAKES ABOUT 3 DOZEN moistened. Stir in toffee chips and chopped pecans.
1 ⁄2 cups raisins
1
2 eggs Shape dough into 1-inch balls; place 2 inches apart on
Preheat oven to 325 degrees. an ungreased baking sheet. Flatten with the bottom of a
1 cup water 11⁄2 cups sugar
Cream butter, shortening and sugar until smooth. Add glass dipped in flour. Place a pecan half on top.
1 cup butter 31⁄4 cups flour
water and vanilla. Mix well. Add the flour and nuts. Bake 6 to 8 minutes until edges are light-golden brown.
1 teaspoon baking soda 1
⁄2 teaspoon salt
Chill for 3 to 4 hours or overnight. Cool 1 minute; remove from baking sheet.
1 teaspoon vanilla Cinnamon-sugar mixture
Form dough into rolls 3 inches long and about 1⁄2-inch
wide. Shape into crescents on an ungreased baking — Judy Walls, Columbus
Preheat oven to 350 degrees. Line baking sheets with
sheet. The cookies can be placed fairly close together
parchment paper.
because they don’t spread much during baking.
In a small pot on stove, boil raisins in water until water
Bake about 15 minutes; do not brown. Dust with con-
is gone. Transfer to large bowl and add butter and baking
fectioners’ sugar while still warm on the baking sheet.
soda.
Gently remove to a plate or covered storage container.
In a small bowl, beat together vanilla, eggs and sugar.
— Christine Kirsch, Pickerington Add to raisin mixture and mix well.
Add flour and salt to raisin mixture and mix well.
Roll dough into 1-inch balls and coat with cinnamon-
sugar mixture. Place on baking sheets a few inches apart.
Bake about 10 minutes.
— Gloria Curry, Patriot
F4 THE COLUMBUS DISPATCH HOLIDAY COOKIES FRIDAY, NOVEMBER 29, 2013 n

APPLE KUCHEN BARS MINCEMEAT COOKIES MARSHMALLOW SQUARES

MAKES ABOUT 2 DOZEN MAKES ABOUT 5 DOZEN MAKES ABOUT 36
3 cups flour, divided 8 cups thinly sliced tart 1 cup shortening 1
⁄2 teaspoon salt 11⁄2 cups flour 3
⁄4 cup confectioners’
1
⁄4 teaspoon salt apples, peeled 11⁄2 cups sugar 1 package (9 ounces) 1
⁄3 cup brown sugar, packed sugar
11⁄2 cups butter, divided 2 cups sugar, divided 3 eggs None Such condensed 3
⁄4 cup butter 3
⁄4 teaspoon baking
4 to 5 tablespoons ice 2 teaspoons cinnamon 3 cups unsifted flour mincemeat, crumbled 3
⁄4 cup cold water powder
water 1 teaspoon baking soda (see Note) 11⁄4 ounces unflavored 1
⁄2 teaspoon vanilla
gelatin powder 1
⁄2 teaspoon almond
Preheat oven to 350 degrees. Preheat oven to 375 degrees. Grease baking sheets. 3
⁄4 cup granulated sugar flavoring
Place 2 cups flour and salt in a food processor; pulse In a large mixing bowl, beat shortening and sugar until 1
⁄8 teaspoon salt Red food coloring
until blended. fluffy. Add eggs and beat well.
Add 1 cup butter; pulse. When butter is the size of Stir together dry ingredients and gradually add to Preheat oven to 325 degrees.
peas, add just enough ice water to form moist crumbs. shortening mixture. Stir in mincemeat. First layer: Combine first 3 ingredients. Mix to crumble.
Press mixture into a 9-by-13 pan. Drop by rounded teaspoonfuls 2 inches apart onto Press into ungreased 9-by-9-inch pan. Bake for 20 min-
Bake 20 to 25 minutes or until edges are lightly prepared baking sheets. Bake 8 to 10 minutes or until utes or until set and golden. Cool.
browned. Cool. lightly browned. Cool and frost, if desired. Second layer: Put water in saucepan. Sprinkle gelatin
In a large bowl, combine apples, 1 cup sugar and Note: For a more cakelike cookie, substitute 11⁄2 cups over and let stand for 5 minutes. Add granulated sugar
cinnamon. Toss to coat. Spoon over crust. (1⁄2 of a 27-ounce jar) of None Such ready-to-use mince- and salt. Heat over medium heat, stirring to dissolve
Place remaining flour, butter and sugar in food meat for the condensed mincemeat. The condensed gelatin and sugar. Remove from heat. Stir in confection-
processor; pulse until coarse crumbs form. Sprinkle over mincemeat can be difficult to find. It can be ordered ers’ sugar. Cool to room temperature.
apples. online. When cool, beat until foamy. Add baking powder,
Bake 60 to 70 minutes or until golden brown and — Mary Kreager, Heath vanilla and almond flavoring. Add food coloring to tint a
apples are tender. pretty pink (2 to 3 drops). Beat at high speed until thick
Cool on a wire rack. Cut into bars. enough to stand in peaks, about 12 to 15 minutes. Pour
— Gloria Curry, Patriot soft-pink mixture over shortbread base. Cool until gloss
disappears.
When thoroughly cooled, cut into squares.
— Joanne Wiggins, Marble Cliff

HERBES DE PROVENCE
SHORTBREAD COOKIES
MAKES ABOUT 3 DOZEN
This is an unusual cutout cookie that is delicious.

Cookies: 1 teaspoon vanilla

SODA CRACKER COOKIES 11⁄2 cups butter, room 31⁄2 cups all-purpose flour
MAKES 3 TO 4 DOZEN temperature
11⁄2 teaspoons Herbes de Lemon Glaze:
This is the perfect recipe for those of us who don’t bake, Provence (see Note) — 1 cup confectioners’ HICKORY CHIPS
but we can create delicious drop cookies add to softened butter sugar MAKES 4 TO 5 DOZEN
that taste just like peanut butter fudge. and let sit while 2 teaspoons honey
preparing the rest of the 2 tablespoons fresh 1 cup butter 1 cup oats (not instant)
2 cups granulated sugar 6 to 8 generous ingredients (I add 2 lemon juice
2 1 cup confectioners’ sugar 1
⁄2 teaspoon salt
⁄3 cup milk tablespoons creamy pinches lavender) Zest of half a lemon 11⁄2 cups flour 1
⁄2 cup chocolate
1 sleeve saltines (1⁄4 peanut butter (or more 1 cup granulated sugar 1
⁄2 teaspoon baking soda sprinkles
pound), crushed, but not if you really enjoy
1 teaspoon vanilla
too fine peanut butter) Preheat oven to 350 degrees.
To make cookies: Using a mixer equipped with a Cream butter and confectioners’ sugar. Add flour,
Combine sugar and milk in a saucepan over low heat. paddle, cream the butter and granulated sugar. Add the baking soda, vanilla, oats and salt; mix well.
Bring to a boil and boil for 3 minutes. Watch carefully vanilla. Then add the flour, one cup at a time. Don’t Form into rolls about 1 inch in diameter. Pour chocolate
because the mixture can boil over depending on the size overmix the dough. Once you have a uniformly mixed sprinkles into a rimmed baking sheet and roll the dough
of the pan. dough, wrap in plastic and chill for 30 minutes. in the sprinkles, pressing gently. Cover each roll with
In the meantime, place crushed saltines and peanut After the dough is chilled, roll to about 1⁄4- to 3⁄8-inch waxed paper or plastic wrap and chill well.
butter in a large bowl. Pour the sugar mixture over the thickness and cut into desired shapes. Preheat oven to 300 degrees.
peanut butter and crackers. Combine quickly. Drop by Place cookies on an ungreased baking sheet and bake Slice rolls thinly and bake about 16 minutes.
teaspoonfuls onto wax paper. Allow to set. Store in a 15 to 20 minutes until the edges are just getting golden Dough keeps well in the freezer for future use; just
covered container with wax paper between the layers. brown. When cookies are cool, glaze with Lemon Glaze. place the wrapped rolls in a plastic freezer bag.
— Denise L. Longsworth, Grove City To make glaze: Mix together all ingredients until
smooth. Glaze cooled cookies. — Jeanne Palmer, Upper Arlington
Note: To make Herbes de Provence: 2 tablespoons
dried savory, 2 tablespoons dried rosemary, 2 tables-
poons dried thyme, 2 tablespoons dried oregano,
2 tablespoons dried basil, 2 tablespoons dried marjoram,
2 tablespoons dried fennel seed. This makes a cup, but
the remainder can be saved for additional cookies.
— Sheila Campbell, Worthington

 THE COLUMBUS DISPATCH HOLIDAY COOKIES FRIDAY, NOVEMBER 29, 2013 F5

MAZURKI HAZELNUT-CITRUS BARS ORANGE DROP COOKIES

(POLISH STRAWBERRY COOKIES) MAKES ABOUT 18 MAKES 3 TO 4 DOZEN
MAKES 12 TO 24 Crust: 1 teaspoon finely My grandmother died 37 years ago,
1
8 ounces margarine 10 ounces strawberry ⁄2 cup chopped toasted shredded orange peel but her cookies are the best I have tasted.
10 ounces flour preserves hazelnuts, divided (see 1 teaspoon finely
3 ounces sugar, 8 ounces chopped Note below) shredded lemon peel Cookies: Juice and zest from one
1
plus 1⁄2 pound walnuts ⁄4 cup sugar 2 tablespoons orange 1 cup butter medium orange —
6 eggs 1 teaspoon vanilla 1 cup all-purpose flour juice 2 cups sugar divided (be careful not
1
Confectioners’ sugar ⁄3 cup butter, cut into 1 tablespoon lemon juice 2 eggs to add pulp to the
chunks 1
⁄2 teaspoon baking 4 cups flour dough or icing)
Preheat oven to 350 degrees. Filling: powder 1 teaspoon baking soda Frosting:
In a bowl, combine margarine with flour. 2 eggs Confectioners’ sugar, 3
⁄4 teaspoon salt 1 stick butter
3
In a separate bowl, mix 3 ounces of sugar with 2 eggs ⁄4 cup sugar optional 2 teaspoons baking powder Pinch of salt
and beat into margarine-flour combination. 2 tablespoons all-purpose 1 cup milk 2-pound bag of
Spread in an ungreased 13-by-9-by-2-inch baking flour confectioners’ sugar
pan. Bake 20 minutes. Juice and zest of one
Remove from oven and spread preserves on dough. Preheat oven to 350 degrees. medium orange
Combine 1⁄2 pound sugar with 4 eggs and vanilla. Fold In a food processor, combine 1⁄4 cup hazelnuts and Milk, if needed
in walnuts. Pour over top of preserves. sugar. Pulse until nuts are finely chopped.
Bake for 30 minutes longer. When cool, dust with Add flour; pulse several times to combine. Scatter Preheat oven to 375 degrees.
confectioners’ sugar. Cut into diamond shapes. Depend- butter over top of flour mixture and pulse to combine until To make cookies: In a bowl, cream together butter and
ing on how you cut the cookies, it yields 12 to 24. crumbly. Press mixture into an ungreased 8-by-8-inch sugar. Add eggs.
Note: Our tester suggests lining the baking pan with baking pan. In a separate bowl, mix together flour, baking soda, salt
foil to make it easier to remove the bars. Because the Bake for 10 minutes or until lightly browned. and baking powder.
base is thick and sticky, she also used an offset spatula To make filling: While the crust is baking, in a large Alternate adding dry ingredients, milk, orange juice and
to spread it into the pan. bowl, combine eggs, sugar, flour, orange peel, lemon zest to the butter mixture.
peel, orange juice, lemon juice and baking powder. Beat Drop by tablespoonfuls onto baking sheet and bake
— Marie Salmon, Coshocton with an electric mixer for 2 minutes on medium speed. until the sides are firm and the tops lightly brown — about
Pour over hot, baked crust. Sprinkle with remaining 6 to 8 minutes, depending on the size.
hazelnuts. Cool and ice with buttercream frosting.
Bake 20 minutes or until light brown around edges and To make frosting: Mix butter, salt and confectioners’
center is just set. sugar. Add orange juice and zest by the tablespoonful
Cool in pan on wire rack. Sprinkle with confectioners’ until spreadable. If you do not have enough juice, sub-
sugar, if desired. Cut into 18 narrow bars by making two stitute tablespoons of milk until frosting is spreadable.
cuts the length of the pan in one direction and 5 cuts in Note: Our tester baked the cookies 10 to 12 minutes.
the other direction. — Jan Montgomery, Columbus
Note: To toast nuts: heat oven to 350 degrees. Spread
chopped nuts in a single layer on rimmed baking sheet.
Bake 5 to 6 minutes until they are lightly browned and
smell toasted.
— Jo Ellen Helmlinger, Columbus

MIXED-NUT BARS
MAKES ABOUT 3 DOZEN
This has been a favorite
Christmas cookie in our family.

Base: 12-ounce can mixed nuts

11⁄2 cups of flour Topping:
1
⁄4 teaspoon salt 6 ounces butterscotch
3
⁄4 cup brown sugar morsels
1
⁄2 cup butter 1
⁄2 cup light corn syrup
2 tablespoons butter CRANBERRY AND
WHITE-CHOCOLATE CHIP
Preheat oven to 350 degrees. Mist a 9-by-13-by-2-inch
pan with nonstick cooking spray. COOKIES
Mix together flour, salt, brown sugar and butter. Press BLACK WALNUT MAKES ABOUT 3 DOZEN
into prepared pan. Bake about 10 minutes. BUTTER COOKIES 1
⁄2 cup butter, softened 11⁄3 cups old-fashioned
Spread the mixed nuts on top. 2
⁄3 cup sugar oats
In a saucepan over low heat, melt butterscotch mor- MAKES ABOUT 6 DOZEN
1 large egg, slightly beaten 1 teaspoon baking soda
sels, corn syrup and butter. Spread over nuts. Bake for 10 3
⁄4 cup butter, softened (no 1
⁄2 cup confectioners’ 1
⁄2 teaspoon cinnamon 1 cup dried cranberries
more minutes. Cool and cut into bars. substitutes) sugar 13⁄4 cups all-purpose flour 1
⁄2 cup white-chocolate
Note: Our tester found mixed nuts in 10- or 10.3-ounce 1 cup all-purpose flour 1
⁄2 cup chopped black chips
cans, but the recipe worked well with that amount. The 1
⁄2 cup cornstarch walnuts
syrup mixture is very thick, so work quickly to drizzle over Additional confectioners’ Preheat oven to 350 degrees. Mist baking sheet with
nuts. She suggests lining the pan with foil to make it sugar nonstick cooking spray.
easier to remove the bars. In a large bowl, beat butter, sugar and egg until smooth
— Janet Moen, Columbus Preheat oven to 300 degrees. Grease baking sheet. and creamy.
In a mixing bowl, cream butter. In a separate bowl, mix together cinnamon, flour, oats
In a separate bowl, combine flour, cornstarch and and baking soda until well-combined. Gradually add dry
confectioners’ sugar; add to butter and mix well. Stir in mixture to the butter mixture (might look a little dry). Stir
walnuts. Roll into 3⁄4-inch-balls and place 1 inch apart on in cranberries and white-chocolate chips until blended.
prepared baking sheet. Drop dough by rounded teaspoonfuls onto prepared
Bake 20 to 25 minutes until set. Cool on wire racks. baking sheet. Bake 10 to 12 minutes
Dust with confectioners’ sugar.
— Mary Eckhart, Plain City
— Anice Tovine, Lucasville

RECIPES CONTINUE ON PAGE F8

F6 THE COLUMBUS DISPATCH HOLIDAY COOKIES FRIDAY, NOVEMBER 29, 2013 n

BAKERS’ ENDURING RECIPES

A
s holiday
traditions go,
cookie baking
tops the list of
many families.
In seeking recipes from
readers for our special
section, The Dispatch
heard from four central
Ohioans who’ve been
making a seasonal
favorite for at least a
half-century.
The story of how the
recipe made its way into
the family might be
somewhat-fuzzy (five-
plus decades is a long
time, after all), but the
origins matter less than
the enduring memories
yielded by the tradition.
Here, and on Page F7,
we profile the quartet.

BROOKE LAVALLEY DISPATCH

Mary Kreager with a tray of her mincemeat cookies in her Heath home

Mary Kreager / Heath

use mincemeat that is found at
Stories by Allison Ward E See Page F4 most groceries, and it can be
THE COLUMBUS DISPATCH for the recipe. used.)
Vogel acknowledged that she

S
itting in a doctor’s office ordered the mincemeat for selfish
waiting room more than reasons: The Christmas treat is
five decades ago, Mary her favorite.
Kreager committed a faux pas: The avid baker, whose freezer Kreager’s baking marathon
She tore a page from one of the is full of goodies year-round, said begins about two months ahead
magazines. the mincemeat — usually a mix- of the holiday — with the gather-
She couldn’t resist the mince- ture of raisins, apples, brown ing of ingredients.
meat-cookie recipe. sugar and beef — doesn’t deter Once she finishes the baking,
“It seemed different,” said the people from eating the cookie. she fills green plastic bags with
Heath resident, now 87, “and I The only drawback is that the her myriad goodies.
Cookies online liked mincemeat.” None Such condensed mince- “I like to give them away to my
E Today’s special section is also All these years later, the cookie meat the recipe calls for is diffi- neighbors, my kids, my grand-
available at Dispatch.com/food remains a favorite — and the first cult to find. Her daughter, Paula kids, the guy who cuts the grass,”
and as part of the e-edition. of 15 types she makes at Christ- Vogel, had to order it online last Kreager said. “I send them to my
mastime. year. (None Such makes ready-to- sister-in-law in Illinois.”

Charmaine E See Page F11

for the recipe.
Burton
Columbus
in part because the cookie balls

C
harmaine Burton’s family — or the body of the turtle —
must wait patiently until need to be small enough that
December for her beloved the walnuts (the turtle’s feet)
snappy turtles: She makes them stick out after baking.
only at Christmastime. Then the cookies are covered
“They are time-consuming,” in chocolate icing, creating the
the 74-year-old said, “and it (the shell.
recipe) doesn’t make a lot.” Burton’s daughter, Daisy Hil-
The treats are so tasty, though, debrand, has already requested
they’re worth the once-a-year that her mother make snappy
effort, Burton said. turtles for the annual cookie
She usually doubles the recipe exchange she hosts in early
to make enough for her five chil- December.
dren, six grandchildren and six FRED SQUILLANTE DISPATCH That means Burton will have
great-grandchildren, plus the five Charmaine Burton, whose aunt gave her the snappy-turtles recipe to make an extra batch before
women who live in her South she starts her own cookie bak-
Side home. (Burton has run a cookie-baking talents from her of baking. ing five days before Christmas.
group home for women with aunt Helen Hoover, on her Burton isn’t sure where her She doesn’t mind, though.
mental illnesses since 1974.) father’s side. aunt, who has since died, found “It’s such a pretty cookie,”
“The cookies are for everyone,” As a child, she visited her fre- the recipe. Burton said. “It’s just one of my
said Burton, who developed her quently, and they shared a love The cookie is time-consuming favorites.”
 n THE COLUMBUS DISPATCH HOLIDAY COOKIES FRIDAY, NOVEMBER 29, 2013 F7

E See Page F4
for the recipe.

FRED SQUILLANTE DISPATCH

Jeanne Palmer, who has made
hickory chips since childhood

Jeanne Palmer
Upper Arlington

T
he hickory-chip cookies
that Jeanne Palmer knows
and loves do not call for
margarine.
“They’re made with butter,”
she said. “I’m from Wisconsin.
There, margarine is garbage.”
And the decorative chocolate
sprinkles should be only real
JONATHAN QUILTER DISPATCH PHOTOS chocolate.
The 64-year-old Upper Arling-
Glendene Hoffman, 97, with a copy of the book (originally published in 1931) from which ton resident should have a firm
she took her sugar-cookie recipe handle on what works in the
shortbread-esque sweet: She has
been making it since childhood.
Glendene Hoffman / Mount Vernon Growing up in Milwaukee, she
would spend Dec. 23 in the

G
lendene Hoffman doesn’t kitchen with her mother and
ice her sugar cookies. sister baking all types of treats —
They’re sweet enough toffee squares, orange dainties,
without the added topping, she spritz. Her favorite, though, was
said. always the hickory chip.
For a little decoration, she “The butter, the vanilla, the
places a few raisins or nuts in the chocolate sprinkles around the
center of each cookie. Some edge — all the flavors come
Christmas seasons, she even through because there’s not
adds red or green sprinkles for much in there,” Palmer said.
color. While away at Smith College
“They’re just good — the best in Massachusetts, she routinely
sugar cookies I’ve ever had,” said asked her mother, Beverly
Hoffman, of Mount Vernon. Chamberlain, to send the cookie
Her family thinks so, too. in care packages.
“The girls at our (recent) And she still makes the cookie
family reunion were saying, for herself and her husband, Bill,
‘Glendene, you’re not going to at Christmastime — and
give up making your sugar The instructions for “the best sugar cookies I’ve ever had” throughout the year.
cookies, are you?’ ” she said. Palmer doesn’t know where
That won’although she does her mother got the recipe or why
plan to mix the dough a day in it is so named.
advance and refrigerate it, then She still has the book, the The cookie, after all, contains
roll it out the next day. pages yellowed and worn, no hickory nuts.
E See Page F8
At 97, she struggles to stand although she doesn’t recall In an old cookbook she owns,
for the recipe.
for long periods. how she came to own it. a recipe with the same ingre-
Hoffman simply can’t imagine Hoffman said she’ll serve the dients is called Chocolate Shot
celebrating Christmas without lemony sugar cookies during a Cookies. So are several versions
the sugary “trees,” “bells” and holiday gathering at her sister’s on the Internet.
“candy canes” she has been Baking Book acquired shortly home. “It’s an unusual recipe that
baking for more than 75 years. after she got married. “I’ll take them over on you don’t see very often,” Palmer
Per tradition, she plans to (She was married to Claude Christmas Eve,” she said, “but said. “It’s not like it’s in Joy of
double the recipe, which she Hoffman for 61 years before his there will be a tin left at my Cooking.”
found years ago in a Calumet death in 1998.) house for Glendene.” [email protected]
F8 THE COLUMBUS DISPATCH HOLIDAY COOKIES FRIDAY, NOVEMBER 29, 2013 n

CHEESECAKE COOKIES QUICK PRALINE BARS PEPPERMINT-KISSED

MAKES ABOUT 20 MAKES ABOUT 24 CHOCOLATE CRACKLES
1
⁄3 cup brown sugar 1 large egg 24 graham cracker squares 1 teaspoon vanilla MAKES ABOUT 50
1
⁄2 cup chopped walnuts 1 tablespoon lemon juice 1 cup packed brown sugar 1 cup chopped pecans
1 ⁄2 cups semisweet
1
1 cup light-brown sugar,
1 cup flour 1 tablespoon whipping 1 cup butter (2 sticks)
1 chocolate chips packed
⁄3 cup butter, melted cream
13⁄4 cups all-purpose flour 2 large eggs
8-ounce package cream 1 teaspoon vanilla Preheat oven to 350 degrees. 1
⁄3 cup unsweetened cocoa 1 teaspoon vanilla extract
cheese Arrange graham crackers in a single layer in ungreased
1 powder 1 cup confectioners’
⁄4 cup sugar jelly roll pan (15-by-2-by-101⁄2 inches). Heat brown sugar
2 teaspoons baking powder sugar
and butter to boil in 2-quart saucepan. Boil 4 minutes, 1
⁄4 teaspoon salt 50 peppermint kisses (or
Preheat oven to 350 degrees. remove from heat; stir in vanilla. Pour sugar mixture over 1
⁄2 cup unsalted butter, caramels or cherries)
Mix brown sugar, nuts and flour. Stir in butter. Mix well crackers and spread evenly. Sprinkle with pecans.
softened
until light and crumbly. Save about 1⁄2 cup of this mixture Bake 8 to 10 minutes or until bubbly. Cool slightly to
to be used as the topping. Firmly press the remaining separate.
Preheat oven to 350 degrees.
mixture into an 8-inch-square pan. Bake 12 to 15 min- — Sandy Hill, Hilliard Melt chocolate chips as package directs and let cool.
utes.
In a large bowl, whisk flour, cocoa, baking powder and
Beat the cream cheese and sugar until smooth. Add
salt to blend.
the egg, lemon juice, cream and vanilla. Mix very well.
In another large bowl, beat butter and brown sugar with
Pour over the baked crust; top with the reserved mixture.
a mixer on medium speed until creamy. Beat in eggs,
Return to the oven and bake an additional 25 minutes.
extract and chocolate until blended. On low speed, beat
Cool thoroughly. Cut into squares.
in flour mixture until combined. Cover and chill 1 hour
— Linda McCreary, Dublin until firm.
Roll level teaspoons of dough into 1-inch balls. Roll in
confectioners’ sugar to coat. Place 1 inch apart on un-
greased baking sheets. Bake 12 to 14 minutes until
cookies set and tops crack. Cool 1 minute on sheet on a
wire rack. Gently press a peppermint kiss on each. Trans-
fer to wire rack to cool completely.
Storage tip: Refrigerate in a single layer in an airtight
container up to a week or freeze up to one month. Redust
CHERRY DELIGHTS with confectioners’ sugar, if needed.
MAKES ABOUT 2 DOZEN — Theresa Hacker, Ironton
1 cup margarine 21⁄2 cups flour
1
⁄2 cup sugar 2 cups finely chopped
1
⁄2 cup light corn syrup walnuts
2 eggs, separated 24 maraschino cherries

Preheat oven to 325 degrees. Grease baking sheet.

Combine margarine, sugar, syrup, egg yolks and flour.
Chill mixture. Roll into 1-inch balls, dip in slightly beaten
COCONUT CLOUDS egg whites, then roll in the chopped nuts. Place on pre-
MAKES ABOUT 51⁄2 DOZEN pared baking sheet. Make a depression in center of each
cookie and place cherry in the depression. Bake about
Cookie: Frosting: 20 minutes.
1
⁄4 cup butter, softened 1
⁄3 cup butter, cubed
1
⁄4 cup shortening 3 cups confectioners’ — Marilyn Clark Schmidt, Circleville
1 cup sugar sugar
1
⁄2 cup brown sugar, packed 3 tablespoons evaporated
2 eggs milk
1 teaspoon coconut extract 1 teaspoon coconut PUMPKIN-CHOCOLATE
1 teaspoon vanilla extract extract CHIP COOKIES
8 ounces sour cream 1 teaspoon vanilla extract
2 3⁄4 cups all-purpose flour 2 cups flaked coconut, MAKES ABOUT 4 DOZEN
1 teaspoon salt toasted I got this from Taste of Home magazine. Our grandchildren
1
⁄2 teaspoon baking soda love these.
1 cup flaked coconut,
toasted 1 cup butter, softened 1 teaspoon ground
3
⁄4 cup sugar cinnamon
Preheat oven to 375 degrees. Grease baking sheet. 3
⁄4 cup brown sugar, packed 1 cup canned pumpkin
To make cookie: In a small bowl, cream butter, short-
ening and sugars until light and fluffy. Beat in eggs and SUGAR COOKIES 1 egg
1 teaspoon vanilla
(not pie filling)
12-ounce bag semisweet
extracts. Stir in sour cream. MAKES ABOUT 21⁄2 DOZEN 2 cups all-purpose flour chocolate chips
In a separate bowl, combine flour, salt and baking 1 cup quick-cooking oats
soda. Gradually add to creamed mixture and mix well. 21⁄2 cups flour 1 cup sugar
11⁄2 teaspoons baking 2 eggs, well-beaten 1 teaspoon baking soda
Fold in coconut.
Drop by spoonfuls 2 inches apart onto prepared baking powder Grated rind of 1 lemon
1
⁄2 teaspoon nutmeg 1 tablespoon rich milk Preheat oven to 350 degrees. Grease baking sheet.
sheet. Bake 8 to 10 minutes or until set. Remove to wire 1 In a bowl, cream butter and sugars until light and fluffy.
racks to cool. ⁄2 cup butter or cream
Beat in egg and vanilla.
To make frosting: In a small, heavy saucepan cook In another bowl, combine flour, oats, baking soda and
butter over medium heat for 5 to 7 minutes or until gold- Preheat oven to 425 degrees.
Sift flour once, measure, add baking powder and cinnamon; stir into creamed mixture alternating with
en brown. Pour into small mixing bowl; beat in the confec- pumpkin. Fold in chocolate chips.
tioners’ sugar, milk and extracts. Frost cookies, and dip in nutmeg, and sift together twice.
Cream butter thoroughly; add sugar gradually and Drop by tablespoonfuls onto prepared baking sheets.
coconut. Let stand until completely dry. Store in an air- Bake 12 to 13 minutes or until lightly browned. Remove to
tight container. cream together until light and fluffy. Add eggs, lemon rind
and cream, and beat well. Add flour a small amount at a wire racks to cool.
— Mrs. Esmond Taylor, Coshocton time. Beat till smooth. — Joan Laurenzo, Johnstown
Roll on lightly floured board. Cut with cookie cutter.
Bake about 7 minutes.
— Glendene Hoffman, Mount Vernon
 n THE COLUMBUS DISPATCH HOLIDAY COOKIES FRIDAY, NOVEMBER 29, 2013 F9

METTA NO-BAKE BALLS CHOCOLATE-DIPPED PECAN JUBILEE COOKIES

MAKES ABOUT 22 TOFFEE BITS MAKES ABOUT 3 DOZEN
Metta is a Buddhist term usually translated as MAKES ABOUT 4 DOZEN 11⁄2 cups flour 1
⁄2 cup shortening
“loving kindness.” The recipe is vegan and gluten-free. 1 to 2 tablespoons 1 egg
These delicious cookies with a crunch make a nice
Put Metta Balls out for Santa on Christmas Eve with a nice instant-coffee granules 2 teaspoons vanilla
presentation with part of the cookie dipped in chocolate.
glass of soy milk. Santa and his reindeer will love you. 1 teaspoon baking powder 1 cup chopped pecans
1
⁄2 teaspoon salt Solid milk-chocolate
21⁄4 cups flour 11⁄3 cup (8-ounce
11⁄2 cups ground walnuts 4 tablespoons peanut 1
⁄2 teaspoon cinnamon candy kisses or
1 teaspoon baking soda package) Heath Bits O’
(about 6 handfuls of butter (try the kind 1
3
⁄4 cup sugar semisweet chocolate
⁄2 teaspoon salt Brickle toffee bits (You
walnuts ground coarsely with no added sugar or 1
⁄4 cup brown sugar, firmly pieces
1 stick butter or margarine, might not need the
in a food processor) oils) or any other nut or packed
3 softened entire bag.)
⁄4 cup dried unsweetened seed butter 3
⁄4 cup granulated sugar 13⁄4 cups (10-ounce
coconut 1
⁄2 cup rice syrup (in the 3 Preheat oven to 350 degrees.
⁄4 cup brown sugar, packed package) Hershey’s
3 tablespoons roasted health-food section of In large mixing bowl, combine all ingredients except
1 teaspoon vanilla extract Mini Kisses milk
carob or cocoa powder most grocery stores) pecans and chocolate pieces. Blend well at low speed.
2 eggs chocolates
1 cup finely chopped dates Stir in 1⁄2 cup pecans; mix thoroughly. Chill dough for
2 tablespoons shortening
(about 2 dozen) easier handling. Shape into balls, using a rounded
(Do not use butter,
teaspoon for each. Place on ungreased baking sheet.
margarine or oil.)
Mix the first three dry ingredients together in a large Bake 12 to 15 minutes. Remove from oven. Press a
bowl. Add the dates slowly, mixing and dredging as you candy kiss or 5 chocolate pieces into center of each hot
Preheat oven to 350 degrees. Lightly grease baking
go. Next, add the peanut butter and mix thoroughly, cookie. When chocolate has softened, spread to frost.
sheet.
cutting it in as you would butter for a piecrust. Sprinkle with remaining chopped nuts.
Stir together flour, baking soda and salt; set aside. In a
Finally, add the rice syrup and mix well. Form the batter — Sharon Bowers, Mount Vernon
large bowl, beat butter, granulated sugar, brown sugar and
into small balls, about 11⁄2 inches in diameter and refriger-
vanilla until well-blended.
ate.
Add eggs, beat well. Gradually add flour mixture, beat-
— Mary Forker and Russell Smith, Columbus ing until well-blended. Stir in toffee bits.
Drop by rounded teaspoonfuls onto prepared baking
sheet. Bake 9 to 11 minutes or until lightly browned. Cool
slightly; remove from baking sheet to wire rack. Cool
completely.
Line tray with wax paper.
Place chocolates and shortening in medium-size micro-
wave-safe bowl. Microwave at 50 percent power for
1 minute; stir. If necessary, microwave at 50 percent
power an additional 15 seconds at a time until chocolates
are melted and mixture is smooth when stirred.
Dip about 1⁄3 of each cookie into melted chocolate.
Shake gently and scrape cookie bottom on edge of
bowl to remove excess chocolate. Place on prepared tray.
Refrigerate until chocolate is firm, about 30 minutes.
Store in cool, dry place with wax paper between the
layers.
BUTTER, BUTTER — Sandy Dolcich, Westerville
COOKIES FRUIT BON BONS
MAKES ABOUT 5 DOZEN
MAKES 31⁄2 TO 4 DOZEN
For the past 20 years, family and friends
I have made this cookie for 35 years. have requested that I make this recipe for the holidays.
I usually double or triple the recipe. It is easy and makes a lot.
1 cup butter, softened Icing: 14-ounce can sweetened 1 cup blanched almonds
(no substitute) 16-ounce bag of condensed milk 1 teaspoon almond
1
⁄2 cup sugar confectioners’ sugar 2 7-ounce packages flaked extract
1 large egg 1
⁄2 stick butter, softened coconut (51⁄3 cups) Food coloring, optional
1 teaspoon vanilla Milk 6-ounce package gelatin,
21⁄3 cups all-purpose flour Food coloring any fruit flavor
Walnut and pecan halves
In a mixing bowl, combine sweetened condensed milk,
Preheat oven to 350 degrees. Line baking sheet with coconut, 1⁄3 cup gelatin, almonds, extract and enough food
parchment paper. M&M CHOCOLATE coloring to tint mixture desired shade. Chill 1 hour or until
To make cookies: In a bowl, cream butter and sugar
until light and fluffy. Stir in egg and vanilla. Gradually add COOKIES firm enough to handle. Using about 1⁄2 tablespoon mixture
for each, shape into 1-inch balls. Sprinkle remaining
flour until well-blended. Chill dough 30 to 45 minutes for MAKES ABOUT 4 DOZEN gelatin onto wax paper; roll each ball in gelatin to coat.
easy handling. Roll dough into 1-inch balls and place on 1 cup butter (2 sticks) 1
⁄3 cup cocoa powder Place on wax paper-lined baking sheets; chill. Store
baking sheet. With index finger, make a small indentation 1 cup granulated sugar 1 teaspoon baking soda covered at room temperature or in refrigerator.
on top of each dough ball. Bake 7 to 8 minutes. Cool 3
⁄4 cup light-brown sugar 1
⁄2 teaspoon salt
cookies. — Jack Wentzel, Columbus
2 large eggs 13⁄4 cups M&Ms
To make icing: Cream the sugar and butter together 1 teaspoon vanilla extract milk-chocolate candies
and gradually add just enough milk to make icing a medi- 21⁄4 cups flour 1 cup chopped walnuts
um-stiff consistency. Divide icing into four smaller bowls.
Add food coloring to each bowl of icing to make pastel Preheat oven to 350 degrees. Spray baking sheet with
green, blue, yellow and pink colors. Ice each cookie with nonstick cooking spray.
different colors and add a walnut or pecan half to the top Cream butter, sugar and brown sugar. Add the eggs and
of each one. vanilla.
— Susan Doyle Sullivan, London In a separate bowl, mix together flour, cocoa powder,
baking soda and salt. Add slowly to butter mixture. Fold in
the M&Ms and walnuts. Drop heaping spoonfuls onto
prepared sheet. Bake about 14 to 15 minutes.
— Wayne C. Miller, Columbus
F10 THE COLUMBUS DISPATCH HOLIDAY COOKIES FRIDAY, NOVEMBER 29, 2013 n

PETITS SABLES CHOCOLATE CHIP DUTCH CHEESE WAFERS

MAKES ABOUT 3 DOZEN BISCOTTI MAKES ABOUT 4 DOZEN
1
⁄2 cup (3 ounces) almonds 2 cups all-purpose flour MAKES ABOUT 40 My grandmother made these every Christmas.
6 ounces butter (11⁄2 sticks) 2 tablespoons of rum or
1 This is a great gift for coffee lovers.
⁄2 cup confectioners’ sugar brandy 3 ounces cream cheese 1 cup flour
(and more for dusting) 1
1
⁄2 cup butter Crushed wheat flakes or
⁄2 cup butter, room 1 ⁄2 teaspoons baking
1
Pinch of salt 1
⁄2 cup sugar cornflakes for coating
temperature powder
3 1 teaspoon vanilla — about 1⁄2 cup
⁄4 cup sugar 1
⁄4 teaspoon salt
Preheat oven to 350 degrees. 2 teaspoons baking powder Maraschino cherries,
2 large eggs 1 cup lightly toasted
Grind nuts to powder in blender or nut grater. Dash salt halved
2 tablespoons orange pecans, coarsely
Cream butter until soft, and beat in sugar and salt until
liqueur (I use Triple Sec) chopped
well-mixed. Mix in nuts and flour. Stir in rum and knead Preheat oven to 350 degrees.
1 tablespoon grated orange 1 cup good-quality
dough until it’s smooth. Cream the cream cheese, butter and sugar together.
peel bittersweet chocolate
Roll out dough between two pieces of wax paper to Then add the vanilla, baking powder and salt. Gradually
3 2 cups plus 2 tablespoons (about 51⁄2 ounces),
⁄8-inch thickness. Cut with 11⁄2- or 2-inch cookie cutter (a add flour. Mix well and chill.
flour chopped
biscuit cutter with a small zigzag edge can also be used). Crush wheat or cornflakes. Drop dough in balls on
Place about 1 inch apart (they don’t spread out while flakes and press indentation in center to place cherry.
With rack in middle position, preheat oven to 350
baking) on ungreased baking sheet and bake about 15 to Add pieces of maraschino cherries and bake on an un-
degrees. Line baking sheet with parchment paper.
17 minutes, until light tan. Let cool a minute, then remove greased baking sheet.
Cream butter and sugar until light and fluffy. Beat in
to rack to cool completely. Dust with more confectioners’ Bake about 12 to 15 minutes and remove as soon as
eggs, one at a time, then beat in orange liqueur and
sugar. baked. Cool.
orange peel.
— Sue Hoyt, Columbus For Christmas cookies, I add some red and/or green
In a separate bowl, combine flour, baking powder and
sugar to the crushed flakes. I also use red and green
salt. On low speed, add flour mixture to egg mixture. Stir
cherries.
in pecans and chocolate by hand.
Divide dough in half and place half of dough on parch- — Paula Vogel, Pickerington
ment paper. Form into log, 14 inches long by 21⁄2 inches
wide and 3⁄4 inches high. Repeat with other half of dough
leaving about 2 inches between logs.
Bake until logs are lightly browned, about 25 minutes.
Remove from oven. Transfer logs, still on parchment
paper, to cooling rack and cool 20 minutes. Lower oven
temperature to 300 degrees.
When logs are cool, place on cutting board and return
parchment paper to baking sheet.
With a serrated knife or an electric knife, cut each log
at a 45-degree angle into 1⁄2-inch-thick slices.
Place slices upright on baking sheet, leaving 1⁄2 inch
between slices. Bake for 15 minutes more to dry biscotti
slightly. Remove from oven and cool on rack. Store
SKILLET COOKIES biscotti in an airtight container. GLUTEN-FREE
Note: Our tester notes that the orange flavor really
MAKES 75 TO 80 comes through in this cookie. She suggests that, before TREASURE BARS
This is a family holiday favorite. shaping into logs, you chill the dough thoroughly to make MAKES ABOUT 24
it easier to work with. She also suggests cutting the dough Bars: 2 eggs, unbeaten
2 sticks margarine 1 teaspoon vanilla in half and then rolling and shaping into a log using a 2 cups gluten flour mix (I 1 teaspoon vanilla
11⁄2 cups granulated sugar 1 cup chopped pecans large piece of plastic wrap, then placing onto the parch- use 2 cups from 1 cup 3
⁄4 cup milk
1 pound chopped dates 4 cups crisp rice cereal ment-lined baking sheet and cutting into slices. white rice flour, 1 cup 1 cup chopped pecans
2 eggs 1 package sweetened, — JoAnn Slemmer, Westerville tapioca flour, 1 cup 1 cup maraschino
2 teaspoons milk flaked coconut cornstarch and 1 cherries, halved
11⁄2 teaspoons salt tablespoon potato flour) 6-ounce package of
Xantham gum, slightly less chocolate chips
Combine margarine and sugar in a heavy skillet and stir than 1⁄2 teaspoon
over low heat until melted. Add dates and boil 2 minutes. 1 ⁄2 teaspoons baking
1
Frosting:
Break eggs in a small bowl and add milk, salt and vanilla. powder 1
⁄4 cup butter (not
Beat well. Temper eggs with a little of the hot mixture 1
⁄2 teaspoon salt margarine)
before adding eggs to skillet. Boil 2 minutes. Remove 1
⁄2 cup butter (not 2 cups sifted
from heat and add pecans and cereal. margarine) confectioners’ sugar
When cool enough to handle, roll into small balls, then 1
⁄2 cup sugar 1
⁄2 teaspoon vanilla
roll in coconut. Flatten with a spatula on wax paper. 1
⁄2 cup brown sugar, firmly 2 tablespoons milk
Note: Grease hands with a little margarine to make packed
handling easier. Place cookies in an air-tight container,
and they will keep for weeks. CRUNCHY Preheat oven to 325 degrees. Grease a 13-by-10-by-1
— Mary McNeely, Worthington PEANUT BUTTER BALLS pan or two 9-by-9 pans
MAKES ABOUT 21⁄2 DOZEN To make cookies: Sift together the flour, Xantham gum,
baking powder and salt.
1 cup peanut butter 11⁄2 cups (9 ounces) In a separate bowl, cream the butter, sugar and brown
1 jar (7 ounces) semisweet chocolate sugar; add in the 2 unbeaten eggs. Beat well after each
marshmallow cream chips egg. Add the vanilla, and beat until fluffy. Add dry in-
11⁄2 cups crisp rice cereal 4 teaspoons shortening gredients alternately with milk. Begin and end with dry
ingredients. Blend well after each addition. Stir in
In a large bowl, combine the peanut butter and marsh- chopped pecans, cherries and chocolate chips. Turn into
mallow cream. Add the cereal and stir until well-coated. the baking pan. Bake for 25 to 30 minutes.
In a small microwave-safe bowl combine chocolate and To make frosting: Brown the butter, remove from heat
shortening. Microwave uncovered until chips are melted. and blend in the confectioners’ sugar, vanilla and milk.
Stir until smooth. Roll the cereal mixture into 1-inch balls. Beat until smooth. Frost while the treasure bars are rather
Dip in chocolate and place on pan lined with wax paper. warm.
Refrigerate until set.
— Steve Zeiden and David Castle, Columbus
—Julie Beery, Lancaster
 n THE COLUMBUS DISPATCH HOLIDAY COOKIES FRIDAY, NOVEMBER 29, 2013 F11

NO-BAKE PISTACHIO-LIME HOLLY COOKIES SNAPPY-TURTLE COOKIE

CHEESECAKE BARS MAKES ABOUT 3 DOZEN MAKES ABOUT 2 DOZEN
MAKES ABOUT 24 35 large marshmallows 3 ⁄2 cups cornflakes
1
Cookie: Pecan halves
1
⁄2 cup butter (1 stick) Red cinnamon candies or 11⁄2 cups flour Frosting:
My family loves these bars. They make a nice presentation
1 teaspoon vanilla M&Ms 1
⁄4 teaspoon soda 2 squares (2 ounces)
and are easy to whip up. Plus, they are delicious.
21⁄2 teaspoons green food 1
⁄4 teaspoon salt chocolate or 1⁄3 cup
coloring 1
⁄2 cup butter or margarine semisweet chocolate
Crust: 2 teaspoons unflavored 1
⁄2 cup brown sugar pieces
21⁄2 cups graham cracker gelatin powder Melt marshmallows and butter together over medium
1 egg and 1 egg yolk 1
⁄4 cup milk
crumbs 1
⁄4 cup sugar heat. Add vanilla and food coloring, and mix well. Pour
1 (reserve the white) 1 tablespoon butter or
⁄2 cup sugar 2 8-ounce packages mixture over cornflakes and mix well. Drop by spoonfuls 1
2 ⁄4 teaspoon vanilla margarine
⁄3 cup semisweet chocolate cream cheese, softened onto wax paper to make holly or form into wreaths, using 1
⁄8 teaspoon maple 1 cup confectioners’
chips 14-ounce can sweetened buttered hands. Decorate as you wish.
3 flavoring, if desired sugar, sifted
⁄4 cup butter (11⁄2 sticks) condensed milk Note: Our tester found that 1⁄2 teaspoon of food coloring
2
⁄3 cup pistachios, chopped 1
⁄2 teaspoon vanilla made a nice shade of green.
Preheat oven to 350 degrees. Grease baking sheet.
Filling: Topping: — Joan Laurenzo, Johnstown
1 To make cookies: In a bowl, sift together flour, soda
⁄2 cup lime juice 1 ounce semisweet
and salt.
(about 3 to 4 limes) chocolate, chopped
3 In a separate bowl, cream the butter, adding the brown
⁄4 cup pistachios, coarsely
sugar gradually until well-blended. Add the egg and egg
chopped
yolk; blend in the vanilla and maple flavorings, if desired.
Add the dry ingredients gradually, mix thoroughly.
Crust: In a large bowl, mix the graham cracker crumbs
Dough will be soft. Chill if desired.
and sugar.
Arrange split pecan halves into groups of five on pre-
In a microwave-safe bowl, place semisweet chocolate
pared baking sheet to resemble head and legs of turtle.
chips and butter. Microwave at 30-second intervals, stirring
Using rounded teaspoonfuls, mold dough into balls. Dip
after each interval until melted. Stir until smooth. Pour
bottoms into egg white, press lightly onto nuts, so tips of
chocolate mixture into crumb mixture. Mix until combined.
nuts will show when cookie bakes.
Stir in chopped pistachios. Pour the crust mixture into an
Bake 10 to 15 minutes. Do not overbake. Cool and frost
ungreased 13-by-9 baking dish. Press the mixture in the
tops generously.
bottom of the pan. Refrigerate while preparing the filling.
To make frosting: Combine chocolate, milk and butter
Filling: Warm the lime juice in a small saucepan. Whisk
or margarine in top half of double boiler. Heat over boiling
in the gelatin and sugar. Whisk until dissolved. Remove
from heat and let cool slightly.
ORANGE-WALNUT- water until chocolate is smooth. Remove from heat and
In a large bowl, beat the cream cheese with mixer on DATE BARS add confectioners’ sugar. Beat until smooth and glossy. If
too thin, add more confectioners’ sugar.
high speed until smooth and fluffy (about 4 minutes). Add MAKES ABOUT 33 Note: Our tester found that chilling the dough made it
the sweetened condensed milk and beat until smooth.
Bars: 1
⁄2 cup chopped pitted easier to work with.
Beat in the gelatin mixture and vanilla. Spread on the
prepared crust and refrigerate until firm (at least 4 hours or 1 cup flour dates — Charmaine Burton, Columbus
1
overnight). ⁄2 teaspoon baking soda 1 cup coarsely chopped
1
Topping: Before serving, sprinkle the top of the filling ⁄2 teaspoon cinnamon walnuts
1
with the chopped chocolate and pistachios. Cut into bars ⁄4 teaspoon nutmeg (can Orange-butter frosting:
and serve. use a zester grater on 1
⁄4 cup butter
fresh nutmeg) 1 teaspoon zested orange
— Karen Hughes, Grove City 1
⁄4 teaspoon salt rind
1
⁄3 cup butter, softened 1 egg yolk (see Note)
3
⁄4 cup light-brown sugar, 1
⁄2 teaspoon vanilla extract
packed 2 cups sifted
1 egg confectioners’ sugar
1 tablespoon orange zest or 2 teaspoons of fresh
grated orange rind orange juice or enough
2 tablespoons fresh orange to make a smooth
juice consistency

Preheat oven to 350 degrees. Grease and flour 11-by-7-

CHEWY BLONDE
by-1-inch baking pan (you can also use a jelly-roll pan BROWNIE BARS
and the bar will be slightly shorter). MAKES 16 TO 20
To make cookie: Sift together flour, baking soda, cinna-
mon, nutmeg and salt into a bowl and reserve. 1 ⁄4 cups brown sugar,
1 1
⁄2 cup semisweet
In a separate bowl, add softened butter (I let the butter firmly packed chocolate,
MELTING MOMENTS sit at room temperature about an hour) and brown sugar.
2
⁄3 cup butter or margarine butterscotch or peanut
Beat with mixer or wooden spoon until mixture is light and 11⁄3 cups Quaker Oats butter-flavored pieces
MAKES ABOUT 21⁄2 DOZEN (quick or old-fashioned, 2 eggs
fluffy. Beat in egg, orange zest or grated orange rind and
fresh orange juice. uncooked) 2 teaspoons vanilla
1 cup unsifted flour 1
⁄2 cup confectioners’ 11⁄3 cups all-purpose flour 3
⁄4 teaspoon salt
1 Add the flour mixture with mixer or wooden spoon. Stir
⁄2 cup cornstarch sugar 3
⁄4 teaspoon soda
3 in dates and 3⁄4 cup walnuts. Spread evenly in baking pan.
⁄4 cup margarine
Bake for 25 to 30 minutes or until browned. Cool and
1 teaspoon vanilla Preheat oven to 350 degrees. Grease 13-by-9-inch
spread with orange-butter frosting. Sprinkle with 1⁄4 cup
chopped walnuts. Cut into 1-inch bars. baking pan.
Preheat oven to 375 degrees. In a large bowl, beat together sugar and butter until
To make frosting: Cream butter until fluffy. Add zested
In a bowl, stir together first 3 ingredients. well-blended. Add remaining ingredients; mix well. Spread
orange rind, egg yolk and vanilla extract. Beat until well-
In a large mixing bowl, beat margarine on medium into prepared pan. Bake about 25 minutes or until golden
blended. Gradually add confectioners’ sugar, beating well.
speed until smooth. Beat in flour mixture and vanilla until brown. Cool and cut into bars.
Mix in fresh orange juice (more can be added) to make a
well-blended (at least 2 to 3 minutes). Refrigerate 1 hour.
smooth consistency. — Elsa A. McCracken, Columbus
Shape into 1 inch balls. Place about 11⁄2 inches apart
Frosted bars keep well in the freezer. They do not ship
on ungreased baking sheets. Flatten with lightly floured
well.
fork. Bake 10 to 12 minutes, or until edges are lightly
Note: Our tester baked the bars about 22 minutes.
browned.
Also, because the cookies were made in advance, we did
— Theresa Hacker, Ironton not use the egg yolk in the icing. Consuming raw eggs
carries a slight risk of salmonella poisoning.
— Joyce Jackson, Delaware
F12 THE COLUMBUS DISPATCH HOLIDAY COOKIES FRIDAY, NOVEMBER 29, 2013 n

CHOCOLATE-WALNUT MARZIPAN BARS CARAMEL-FILLED

CRUMB BARS MAKES ABOUT 36 CHOCOLATE COOKIES
MAKES ABOUT 2 ⁄2 DOZEN
1 Pie crust, your own or a Red and green food MAKES ABOUT 30
mix, enough for 1 crust coloring 1
1 ⁄2 cup butter, softened 21⁄4 cups flour
1 cup (2 sticks) butter, 11⁄4 cups (14-ounce can) ⁄4 cup raspberry jam Icing: 1
1 ⁄2 cup cream cheese 1 teaspoon baking soda
softened sweetened condensed ⁄2 cup butter 11⁄2 cups confectioners’
2 1 cup sugar 3
⁄4 cup cocoa
2 cups all-purpose flour milk (can also use ⁄3 cup sugar sugar
1 cup brown sugar 1
⁄4 cup confectioners’
1
⁄2 cup granulated sugar fat-free) 2 eggs 3 tablespoons butter
2 1 egg sugar
1
⁄4 teaspoon salt 1 teaspoon vanilla extract ⁄3 cup rice flour 1 teaspoon almond
1 2 egg whites 30 caramels (such as
12-ounce package 1 cup chopped walnuts ⁄4 teaspoon salt flavoring
2 teaspoons vanilla Rolos candy or plain)
semisweet chocolate 5 teaspoons milk
morsels, divided Preheat oven to 375 degrees. Grease baking sheet.
Preheat oven to 375 degrees.
With electric mixer, beat butter and cream cheese in
Preheat oven to 350 degrees. Grease a 13-by-9-inch Bottom layer: Roll out pie crust and put in bottom of
mixing bowl until creamy. Gradually add sugars, beat well.
baking pan. 9-by-9-inch ungreased pan.
Add egg, beat well. Add egg whites and vanilla; beat well
In a large mixing bowl, beat butter until creamy. Beat in Filling: Spread jam thinly over bottom crust.
again.
flour, sugar and salt until crumbly. Top layer: Beat butter and sugar together in medium-
In a separate bowl, combine flour, baking soda and
With floured fingers, press 2 cups crumb mixture onto sized bowl. Add eggs 1 at a time, beating well after each
cocoa. On low speed, gradually add flour mixture to butter
bottom of baking pan; reserve remaining mixture. addition. When fluffy, stir in rice flour and salt. Divide
mixture. Beat until well-mixed.
Bake for 10 to 12 minutes or until edges are golden batter into 2 equal portions. Tint 1 portion pink and the
Put confectioners’ sugar in a small bowl. Use a cookie
brown. other green. Place on top of jam layer, alternating
scoop and drop dough into bowl to coat with confection-
In a small, heavy saucepan over low heat, warm 11⁄2 teaspoonfuls of each color. This will look like a checker-
ers’ sugar. Place a caramel on top of dough ball and pick
cups morsels and sweetened condensed milk until board when finished. Bake for 35 minutes. Don’t try to
up with hands. Wrap dough around the caramel, sealing
smooth. Stir in vanilla. Spread over hot crust. Stir walnuts brown. It will spread flat as it cooks. Cool and frost.
edges well.
and remaining morsels into reserved crumb mixture; To make icing: Beat all ingredients together, adjusting
Place cookies 2 inches apart on baking sheet and bake
sprinkle over chocolate filling. Bake 25 to 30 minutes or liquid as needed. Spread over cooled bars. Cut into
8 to 10 minutes or until underside of cookie is just turning
until center is set. Cool in pan on wire rack. squares.
brown.
— Lenore Mastracci, Upper Arlington — Joanne Wiggins, Marble Cliff
— Pamela J. Thomas, Chillicothe

Come HOME for the Holidays Experience 1950s

at the Ohio History Center!

Visit our full-size, midcentury Lustron home ready
for Thanksgiving–built right inside the museum!
Also check out our 1950s-style holiday train display.
ALSO AT THE MU MUSE
SEUUM...
This Saturday, Nov. 30
11:30 am and 2 pm
4%( , &0!-&% #2!1.)% /$ !1./+(,0( *"!/ ',((2% 3,#)

12:30 pm
Try our hands-on WWII rationing activity

1 pm and 3 pm performances
Meet Rosie the Riveter!

2:30 pm
See how civilians have supported
our soldiers during times of war

3 pm
Share your memories of what
life was like in the 1950s

oakland nursery HOME

Ohio History Center
4271 W. Dublin-Granville Rd. 614-874-2400 800 E. 17th Ave. (I-71, exit 111)
Dublin location only
Columbus, Ohio 43211
oaklandnursery.com
800.686.6124 | www.ohiohistory.org