From the Kitchen of Eddie Cook - Christmas Cookie and Other Holiday Recipes
Meringue Nut Cookies
1 Egg White
1/2 Cup Sugar
Pinch of Salt
Chopped Nuts
This is the basic recipe. There are other variations that will be listed below.
Preheat the oven to 300 degrees. Grease a cookie sheet.
Beat egg white with mixer until it holds a shape. Gradually beat in the sugar and salt. Continue
beating until mixture holds a definite peak when you pull the beaters out of the batter.
Stir in nuts, gently. Drop by teaspoonful onto the cookie sheet. Bake 35-40 minutes. Remove
from the pan with spatula and cook on a wire rack.
It calls for two cups whole pecan pieces but I NEVER put that many in as you then only have a thin
coating over the nut. It tastes better with more "cookie" than nut. Put in pieces as well as whole.
Can add 1 teaspoon cinnamon sugar and salt for a different flavor.
Can use chocolate chips.
You are only limited to your imagination.
*********************************************************************************
Sandies (also known as Mexican Wedding Cookies)
1 Cup Butter or Oleo
1/3 Cup Fine granulated sugar
2 Teaspoon Water
2 Teaspoon Vanilla
2 Cups Sifted Flour
1 Cup Chopped Pecans
Powdered Sugar
Cream butter and sugar until smooth. Add in water and vanilla. Blend in flour and nuts. Shape into
walnut-sized balls and chill for four (4) hours.
Place chilled cookies on ungreased baking sheet. Bake at 325 degrees for 20 minutes.
Cool slightly then roll in powdered (Confectioner's) sugar.
*********************************************************************************
Sugar Cookies
1 Cup Sugar
1/2 Cup Butter/Oleo
1 Egg
2 Tablespoons Cold Water
1 Teaspoon Vanilla
1/2 Teaspoon Creme of Tartar
1/2 Teaspoon Salt
2-1/4 Cup Flour
1/2 Teaspoon Baking Soda
Cream sugar and butter. Add egg, mixing well. Add rest of ingredients, also mixing well.
Chill the dough at least an hour, but better if overnight.
Next day, roll dough out on floured cloth or cutting board. Make the dough as thin as possible so you
can still handle it without tearing. Use a large cookie cutter - (mom uses the lid of her aluminum tea
canister; it is about 3" wide/round). The thinner the cookie, the crisper and better tasting.
Bake cookies at 400 degrees 5-8 minutes. Cool on cookie rack.
*********************************************************************************
Snickerdoodles
1/2 Cup of Butter/Oleo
1/2 Cup shortening (Crisco)
1-1/2 Cup Sugar
2 eggs
2-3/4 Cup Flour
2 Teaspoon Creme of Tartar
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 cup sugar mixed with 1 tablespoon cinnamon (mixed together in a bowl; may add more cinnamon
to taste if you like it a lot)
Cream butter, shortening and sugar until smooth. Add in eggs, one at a time, mixing well. Sift
together the flour, creme of tartar, baking soda and salt. Add slowly to mixture.
Roll dough into walnut-sized balls. Dip top of each ball into cinnamon sugar mixture. Place on
ungreased cookie sheet and bake at 400 degrees for 8-10 minutes. Cool on cookie rack.
*********************************************************************************
Coffee Cake with Sour Cream
BATTER:
1/2 Cup Shortening
3/4 Cup Sugar
1 Teaspoon Vanilla
3 Eggs
2 Cups Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Cup (1/2 pint) Sour Cream
CRUMB MIXTURE
6 Tablespoons softened butter
1 Cup Brown Sugar
2 Teaspoons Cinnamon
1 Cup shopped nuts (pecans)
Cream together shortening, sugar and vanilla until light and creamy. Beat eggs in, one at a time,
beating each in well.
Sift together flour, baking powder and baking soda. Add this to the beaten mixture alternately with
sour cream. A little flour, a little sour cram, until blended well.
Have a greased, wax-paper lined 10" tube pan (also called angle food cake pan). I believe I used a
Bundt pan. Just have to watch not to over or under bake.
Spread half the cake batter in the pan. Sprinkle in half the crumb mixture. Pour rest of batter over top
and then sprinkle that with remaining crumb mixture.
Bake 350 degrees for 50 minutes. Amazing.
*********************************************************************************
Sugared Puffs
2 Cups flour
1/3 Cup sugar
3 teaspoon baking powder
1 teaspoon salt
1 teaspoon nutmeg
1/4 cup cooking oil
3/4 Cup sweet milk
1 egg
Sift dry ingredients. Add oil, milk and slightly beaten egg, stirring with a fork until thoroughly mixed.
Drop by teaspoonful into deep fat (370 degree F - a Fry Daddy is good for this) for 2-3 minutes. Drain
on paper towel. Roll warm puffs in cinnamon and sugar mixture (use from Snickerdoodle recipe).
*********************************************************************************
Danish Dainties
4 Squares Semi-Sweet Chocolate
1/2 or a stick butter
3 Cups powdered sugar
1 Cup nuts
1 Package miniature marshmallows
1 teaspoon vanilla
2 beaten eggs
1 package smallest shredded coconut, in bowl
1 cup vanilla wafers (crumbs)
Melt chocolate and butter in double boiler. Add and mix in 2 beaten eggs. Add vanilla. Add powdered
sugar. Add in 1 cup of vanilla wafer crumbs, then add the marshmallows and nuts.
Drop by teaspoonful into the bowl of coconut. Roll around to coat and put on waxed paper. Chill at
least an hour before serving. Keep refrigerated.
Copyright © 2007 Various
All rights reserved. Used by permission.
Meringue Nut Cookies
1 Egg White
1/2 Cup Sugar
Pinch of Salt
Chopped Nuts
This is the basic recipe. There are other variations that will be listed below.
Preheat the oven to 300 degrees. Grease a cookie sheet.
Beat egg white with mixer until it holds a shape. Gradually beat in the sugar and salt. Continue
beating until mixture holds a definite peak when you pull the beaters out of the batter.
Stir in nuts, gently. Drop by teaspoonful onto the cookie sheet. Bake 35-40 minutes. Remove
from the pan with spatula and cook on a wire rack.
It calls for two cups whole pecan pieces but I NEVER put that many in as you then only have a thin
coating over the nut. It tastes better with more "cookie" than nut. Put in pieces as well as whole.
Can add 1 teaspoon cinnamon sugar and salt for a different flavor.
Can use chocolate chips.
You are only limited to your imagination.
*********************************************************************************
Sandies (also known as Mexican Wedding Cookies)
1 Cup Butter or Oleo
1/3 Cup Fine granulated sugar
2 Teaspoon Water
2 Teaspoon Vanilla
2 Cups Sifted Flour
1 Cup Chopped Pecans
Powdered Sugar
Cream butter and sugar until smooth. Add in water and vanilla. Blend in flour and nuts. Shape into
walnut-sized balls and chill for four (4) hours.
Place chilled cookies on ungreased baking sheet. Bake at 325 degrees for 20 minutes.
Cool slightly then roll in powdered (Confectioner's) sugar.
*********************************************************************************
Sugar Cookies
1 Cup Sugar
1/2 Cup Butter/Oleo
1 Egg
2 Tablespoons Cold Water
1 Teaspoon Vanilla
1/2 Teaspoon Creme of Tartar
1/2 Teaspoon Salt
2-1/4 Cup Flour
1/2 Teaspoon Baking Soda
Cream sugar and butter. Add egg, mixing well. Add rest of ingredients, also mixing well.
Chill the dough at least an hour, but better if overnight.
Next day, roll dough out on floured cloth or cutting board. Make the dough as thin as possible so you
can still handle it without tearing. Use a large cookie cutter - (mom uses the lid of her aluminum tea
canister; it is about 3" wide/round). The thinner the cookie, the crisper and better tasting.
Bake cookies at 400 degrees 5-8 minutes. Cool on cookie rack.
*********************************************************************************
Snickerdoodles
1/2 Cup of Butter/Oleo
1/2 Cup shortening (Crisco)
1-1/2 Cup Sugar
2 eggs
2-3/4 Cup Flour
2 Teaspoon Creme of Tartar
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 cup sugar mixed with 1 tablespoon cinnamon (mixed together in a bowl; may add more cinnamon
to taste if you like it a lot)
Cream butter, shortening and sugar until smooth. Add in eggs, one at a time, mixing well. Sift
together the flour, creme of tartar, baking soda and salt. Add slowly to mixture.
Roll dough into walnut-sized balls. Dip top of each ball into cinnamon sugar mixture. Place on
ungreased cookie sheet and bake at 400 degrees for 8-10 minutes. Cool on cookie rack.
*********************************************************************************
Coffee Cake with Sour Cream
BATTER:
1/2 Cup Shortening
3/4 Cup Sugar
1 Teaspoon Vanilla
3 Eggs
2 Cups Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Cup (1/2 pint) Sour Cream
CRUMB MIXTURE
6 Tablespoons softened butter
1 Cup Brown Sugar
2 Teaspoons Cinnamon
1 Cup shopped nuts (pecans)
Cream together shortening, sugar and vanilla until light and creamy. Beat eggs in, one at a time,
beating each in well.
Sift together flour, baking powder and baking soda. Add this to the beaten mixture alternately with
sour cream. A little flour, a little sour cram, until blended well.
Have a greased, wax-paper lined 10" tube pan (also called angle food cake pan). I believe I used a
Bundt pan. Just have to watch not to over or under bake.
Spread half the cake batter in the pan. Sprinkle in half the crumb mixture. Pour rest of batter over top
and then sprinkle that with remaining crumb mixture.
Bake 350 degrees for 50 minutes. Amazing.
*********************************************************************************
Sugared Puffs
2 Cups flour
1/3 Cup sugar
3 teaspoon baking powder
1 teaspoon salt
1 teaspoon nutmeg
1/4 cup cooking oil
3/4 Cup sweet milk
1 egg
Sift dry ingredients. Add oil, milk and slightly beaten egg, stirring with a fork until thoroughly mixed.
Drop by teaspoonful into deep fat (370 degree F - a Fry Daddy is good for this) for 2-3 minutes. Drain
on paper towel. Roll warm puffs in cinnamon and sugar mixture (use from Snickerdoodle recipe).
*********************************************************************************
Danish Dainties
4 Squares Semi-Sweet Chocolate
1/2 or a stick butter
3 Cups powdered sugar
1 Cup nuts
1 Package miniature marshmallows
1 teaspoon vanilla
2 beaten eggs
1 package smallest shredded coconut, in bowl
1 cup vanilla wafers (crumbs)
Melt chocolate and butter in double boiler. Add and mix in 2 beaten eggs. Add vanilla. Add powdered
sugar. Add in 1 cup of vanilla wafer crumbs, then add the marshmallows and nuts.
Drop by teaspoonful into the bowl of coconut. Roll around to coat and put on waxed paper. Chill at
least an hour before serving. Keep refrigerated.
Copyright © 2007 Various
All rights reserved. Used by permission.
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