Nothing is more inviting at Christmas time than the aroma of freshly baked cookies just out of the oven! The blend of spices and sugar or chocolate and nuts bring back memories of returning home from school as a child to the tempting smell and longing to eat at least one cookie before supper.
Home-baked Christmas cookies are a tradition for most families dating back generations, and each family has favorites they make year after year. However, it’s always fun to add a new recipe to the old standbys.
So here’s one of each – the standby Baby Ruth Cookies and the new Walnut Frosties. Don’t be surprised if the new recipe becomes an “old standby” for the next generations.
BABY RUTH COOKIES
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups sugar
1 cup butter or margarine
2 eggs
1 teaspoon vanilla
6 (1.2-ounce) Baby Ruth candy bars, cut in small pieces
Blend flour with salt and soda in a medium bowl. In a separate bowl, gradually add sugar to butter; cream until light and fluffy. Add eggs and vanilla; beat well.
Blend in dry ingredients gradually; mix thoroughly. Stir in candy pieces.
Chill dough for easy handling, if necessary. Drop by tablespoonsful onto a lightly greased baking sheet. Bake at 350 degrees for 10 to 12 minutes or until golden brown. Makes about 5 dozen.
WALNUT FROSTIES
2 cups regular flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup firmly packed brown sugar
1/2 cup butter
1 egg
1 teaspoon vanilla
Topping:
1 cup chopped English walnuts
1/2 cup firmly packed brown sugar
1/4 cup dairy sour cream
Combine all topping ingredients until well blended; set aside.
Combine flour, soda and salt in a small mixing bowl.
In a medium-size bowl, gradually add sugar to butter. Cream until mixture is light and fluffy. Add egg and vanilla; beat well.
Gradually add dry ingredients, mixing well after each addition.
Shape into 1-inch balls. Place the balls 2 inches apart on ungreased cookie sheets.
Make a depression in the center of each cookie; place 1 teaspoonful topping in depression. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Makes about 48 cookies.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.
Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
