CULINARY FESTIVE DELIGHTS BY JANE LYNCH

Our Holiday Seasons – Christmas, Hanukkah, Kwanzaa or the Winter Solstice – lead us to spend special time with our families and loved ones. We gather together and laugh, cry, hug, argue, sing, play…..and of course, EAT! “Breaking bread” together is one of the fundamental activities that bind us together….and how blessed we are to have so much to share.

Here are a few light-hearted recipes which hopefully will add a touch of joy to your festivities! We have the “Martha” version, for those of us who love to cook from scratch, and also the “Maxine” version, for most of the rest of us! Whichever approach fits you, the main thing is to enjoy making and eating them with your special people.


RECIPE #1 - SNICKERDOODLES

Snickerdoodles: "Fun to say . . . to sniff . . . to eat!"
This recipe is from my mother’s original
"Betty Crocker's Picture Cook Book", Copyright 1950.
(Consider this the “Martha” version!)

Mix together thoroughly :
- 1 cup soft shortening
- 1 1/2 cups sugar
- 2 eggs

Sift together and stir in:
- 2 3/4 cups sifted Gold Medal flour
- 2 tsp. cream of tartar
- 1 tsp. soda
- 1/2 tsp. salt

Chill dough.
Roll into balls the size of small wallnuts.
Roll in mixture of 2 tsp. sugar and 2 tsp. cinnamon.
Place about 2" apart on ungreased baking sheet.
Bake until lightly browned . . . but still soft.
(These cookies puff up at first . . . then flatten out with crinkled tops.)

TEMPERATURE: 400 degrees (mod. hot oven).
TIME: Bake 8 to 10 min.
AMOUNT: About 5 doz. 2" cookies.

MAXINE VERSION OF SNICKERDOODLES:
Buy a refrigerated roll of sugar cookie dough
Scoop into balls with a melon baler
Then roll in the mixture of sugar and cinnamon.
Bake per package directions.



Recipe #2 – THUMBPRINT COOKIES

“MARTHA”VERSION THUMBPRINT COOKIES
"Nut-rich . . . the thumb dents filled with sparkling jelly!" This “Martha Version” is also
from my mother’s original "Betty Crocker's Picture Cook Book", Copyright 1950.

Mix together thoroughly . . .
- 1/2 cup soft shortening (half butter)
- 1/4 cup brown sugar
- 1 egg yolk
- 1/2 tsp. vanilla

Sift together and stir in . . .
- 1 cup sifted Gold Medal flour
- 1/4 tsp. salt

Finely chop ¾ cup of nuts….walnuts, almonds or pecans.

Roll into 1" balls. Dip in slightly beaten egg whites. Roll in finely chopped nuts (3/4 cup). Place about 1" apart on ungreased baking sheet. Bake 5 min. Remove from oven. Quickly press thumb gently on top of each cookie. Return to oven and bake 8 min. longer. Cool. Place in thumbprints a bit of chopped red and green candied fruit, sparkling red jelly, or tinted confectioners' sugar icing.

TEMPERATURE: 375 degrees (quick mod. oven).
TIME: Bake 5 min., then 8 min.
AMOUNT: About 2 doz. 1 1/2" cookies.


MAXINE VERSION THUMBPRINT COOKIES
Buy another package or two of refrigerated sugar cookie dough.
Form balls about 1” around, dip in beaten egg whites, roll in the chopped nuts.
Bake for a few moments of the time specified on the package of cookie dough.
Remove, and press your thumb on top of each one to
form a little indentation.
Add a bit of red jelly, or chopped candied fruits…red and green candied cherries are pretty…or whatever else you can think of.
Finish baking as directed.