Heirloom Cookie Recipes Specially Made for the Holidays


DEAR POINTS OF SUN: I have some recipes to share with others. They are special because we only make them for the holidays. Hope you enjoy them. Thanks for all you’ve done. I am a fan. – No name, no city

Vienna Ischler Biscuits from Harolyn Zaldumbide’s Kitchen:

In a large bowl, combine 1 2/3 cup finely ground blanched almonds, 2 1/4 cups flour and 2/3 cup sugar. Using a fork or pastry blender, cut into 1 1/4 cups butter until mixture resembles coarse breadcrumbs.

Roll out the dough on a smooth surface and use your hands to form a ball. Lightly flatten the dough with the heel of your hand, starting with one end of the dough. Push the small pieces out, spreading them against the work surface away from you. When all the dough has been removed, reform the dough into a ball and flatten slightly. Repeat this procedure again. Form a ball of dough then divide in half.

Lightly flatten each half between two sheets of waxed paper then roll out to 1/4 inch thick. Slide onto cookie sheets and refrigerate completely.

Peel off the top layer of waxed paper. Cut out circles with a 2 1/2 inch round cookie cutter.

Place an inch apart on ungreased cookie sheets. Bake at 350 degrees for 12-14 minutes until lightly browned. Cool on wire racks. Spread a thin layer of jam (1/2 to 3/4 cup) over half of the cookies and sandwich with another cookie, pressing gently together. Put aside.

Melt a 6-ounce package of semi-sweet chocolate chips with 2 tablespoons of shortening. Dip each sandwich halfway through cooking in chocolate and place on waxed paper lined baking sheet. Refrigerate until the chocolate is set. Store in the refrigerator or freezer. Makes 24.

Rainbow Nut Slices:

Cream together 1/2 cup of shortening and 1/2 cup of butter, 1 3/4 cups of sugar, 2 eggs and 2 teaspoons of vanilla. Sift 3 cups of flour with 1 1/4 teaspoons of salt and 1 1/4 teaspoons of baking powder. Fold into creamy mixture.

Divide the dough into thirds. Dye a pink, using 6 to 8 drops of red food coloring, mix in 1/4 cup chopped red candied cherries and 1/2 cup chopped walnuts. Wrap in an 8-1 / 2-inch by 2-1 / 2-inch loaf pan lined with wax paper. This is the first layer.

Tint the second part of the dough with green food coloring and mix together 1/4 cup chopped green candied cherries and 1/2 cup chopped walnuts. Put aside.

Melt a 1 ounce square of unsweetened chocolate. Stir the melted chocolate into the rest of the batter and add 1/2 cup of the remaining chopped walnuts and 2 tablespoons of finely chopped candied ginger.

Spread the portion of chocolate evenly over the pink layer. Garnish with green dough. Cover the dish and chill well in the freezer.

When ready to bake, preheat the oven to 350 degrees. Remove dough bread from pan and thinly slice with a large, sharp knife. Cut the slices in half. Place cookies on lightly greased baking sheets about an inch apart. Bake for 8 to 10 minutes until cooked but not golden. Cool on wire racks. Makes about 100 small cookies. The dough can be wrapped in foil or plastic and kept in the freezer almost indefinitely. Cut and bake a few cookies at a time if desired.

RESPONNSE: Can’t wait to try this! Thank you for sharing.

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