We had so many requests for recipes after open house that I wanted to share of few with you.
I wish that I could give credit where credit is do for these, but my hand written recipe cards passed from person to person doesn’t tell me where some of them originated.
Here are a few of the favorites….
I do know where this recipe comes from.
A good friend of mine would bring them every Christmas morning. Her sweet 85 year old mom in Canada would make them and mail them to her, and she was kind enought to share them with my family.
This recipe is
Aunt Cora’s shortbread
1 1/2 cup salted butter – soft at room temperature
cut into small pieces and cream
1 cup icing sugar (that is Canadian for powdered sugar)
3 cups flour
1/2 tsp vanilla
place mixture on cookie sheet. I use a jelly roll pan, it works wonderfully. Roll out.
It will fill a full sized pan side to side.
Use very little four on your rolling pin to roll out the mixture.
Prick with a fork up and down the pan.
Bake at 325 degrees
30 minutes until golden brown
Shut off oven
cut cookies while warm and still on pan.
Leave on pan and place in oven again for 5 minutes
let cool completely and remove squares from pan.
they are soooo good, and only 4 ingredients!
this recipe was printed in a past Reebok magazine
Lemon Thumbprint Cookies
1 cup unsalted butter, softened
1/2 cup granulated sugar
beat together until well blended then add:
2 large egg yolks
1 Tbs grated lemon zest
1 Tbs fresh lemon juice
1/2 tsp kosher salt
with mixer on low, beat in
2 1/2 cup flour
until moist clumps form
gather dough together in a bowl to bind.
shape tablespoons of dough into 1 inch balls. Place them 1 inch apart on parchment lined cookie sheet. Make a deep well in the center of each ball. I used a melon baller dipped in flour to make the well.
Bake cookies until firm and lightly golden on bottom, about 18-20 minutes at 350 degrees.
Remove cookies from oven and immediately fill indentation with lemon curd.
You can also use lemon pie filling.
The whole recipe only uses about 1 cup of lemon curd.
Return to oven and bake 2 minutes longer to set curd.
lightly dust edges with confectioners sugar before serving.
I wish that I had a picture of this Cranberry Salsa. It is just a beautiful color.
it is good all year around. I freeze cranberries and use them in July.
It makes a great chip dip salsa if you leave it really chunky.
Wendy’s Cranberry Salsa
1 12 oz. package fresh cranberries
3/4 cup sugar
1 medium jalapeno, remove seeds and coarsely chop
3-6 chopped green onions
3 Tbs fresh cilantro or about 1 tsp dried (but fresh is MUCH better)
1/4 tsp cumin
place all ingredients in food processor. Process until mixture is coarsely chopped. Store in refrigerator overnight to allow flavors to blend.
You can serve it over cream cheese with crackers,
and it is also great as a relish with pork or turkey.
and last but not least…..
Pecan Toffee Bars
I will post a picture after I make these again. I promised Joy I would make them every once in a while. She absolutely loved them!
to make the bar cookie base:
1 cup butter
2 cup flour
1/2 cup powdered sugar
crumble together and put in a 9 x 12 cake pan.
350 degrees for 15 minutes
top of bar cookie:
1 14 oz can of sweetened condensed milk
1 tsp vanilla
1 cup chopped pecans
1 10 oz pkg toffee bits
(I use heath bits you find in the chocolate chip department)
pour over cookie base (no need to cool)
bake at 350 degrees for 25 minutes
chill until set and cut into bars
These won’t last long!
I hope that these recipes make their way into your annual holiday baking!
They are always in mine…