Christmas cookie baking festivities start out with a cheers. Suzy’s family sharing a couple of Christmas Cookie Recipes.
One of Suzy and her daughters favorite holiday activities is to get together for Christmas cookie baking while listening to Christmas music. Suzy’s favorite song is “Rock Around the Christmas Tree” by Brenda Lee. In Episode 5 they do some Christmas cookie baking, making the Snowball cookies and talk about making the Pfeffernusse or Pfeffernusen Cookies.
Now that Suzy’s daughter are adults we thought it would be fun to start out the baking with a shot and a toast. The first year we only had medicine cups for shot glasses. Suzy recieved some new fesitive shot glasses for Christmas for the next year of baking!
Christmas Baking starts off with Cheers!
Snowball Cookie Recipe
Suzy Snowballs
These are a family favorite. The original recipe Suzy recieved from Sharon back in the 70"s. They were called butternut balls. They have also been called Mexican Wedding Cakes by others. Suzy decided to call them snowballs. Whatever you want to call them. They are delicious
Ingredients
- 2 1/2 cups of Flour
- 1/4 tsp salt (Suzy skips the salt)
- 3/4 cup powdered sugar
- 1 cup softened butter (Suzy just leaves it sit out on counter a couple of hours)
- 2 tsp Watkins Vanilla extract
- 1 cup chopped pecans
Instructions
- In a large mixing bowl combine all ingredients except the nuts (they still turned out even though in the video the nuts were added in with all the other ingredients)
- Blend well with mixer
- Stir in the nuts
- Shape into 1 inch balls
- Place the balls on ungreased cookie sheet
- Bake at 400 degrees for 10 minutes, watching carefully DO NOT let them brown, adjust heat if necessary
- Remove from cookie sheet, while still warm, roll in powder sugar
- When cooled you can roll them in additional powder sugar if you like
Notes
Make the snowballs small enough to pop one in your mouth all at once, they are not made to take a bite from.
Nutrition Information
Yield
48Serving Size
1Amount Per Serving Calories 80Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 10mgSodium 43mgCarbohydrates 7gFiber 0gSugar 2gProtein 1g
This calculated by a computer program no idea if it is accurate. Suzy
Pfeffernusse or Pfeffernusen Cookie Recipe
Chandra, Suzy’s youngest daughter brought the a recently published recipe book Gutes Essen, a German from Russia cookbook and shared her recipe she used to make her Dad his favorite cookies.
Pfeffernusse or Pfeffernusen Cookies
These look kind of like the snowball cookie. But you will be in for a suprise with the taste, black licroce taste. Suzy does not care for them but her husband loves them. They are difficult to find in stores and if you do they usually are not very soft. The best is homemade like his Grandma made. This is a German from Russian recipe.
Ingredients
- 4 to 5 cups flour
- 1 cup butter room tempature
- 1 cup sugar
- 2 well beaten eggs
- 1 tsp baking soda
Spices
- 1 Teaspoon Cinnamon
- 1 Teaspoon Cloves
- 1/4 teaspoon allspice
- 1/2 teaspoon nutmeg
- 4 Tablespoon ground anise
Wet ingredients
- 1/2 cup dark corn sryup
- 1/2 cup molasses
- 1/3 cup water
Instructions
- Preheat oven to 375 degrees
- Cream the butter with sugar
- Add eggs mix well
- Add Spices
- Combine wet indgredients add to creamed mixture
- Add flour starting with 4 cups than add more as needed to make a workable dough. Ch
- Chill dough than shape into balls
- Pace on a cookie sheet
- Bake at 375 degrees for 8 minutes
- Remove from cookie sheet while warm roll in powdered sugar
Peanut Butter Blossoms
This is our all time favorite cookie baking recipe. The recipe is for about 20 dozen. We often freeze some of the dough after rolling into bite size balls.
Award Winning Peanut Butter Blossom Cookies
Did you know Peanut Butter Blossoms won a Pillsbury Bakeoff around 1958?This is a big batch recipe.
Ingredients
- 4 eggs
- 4 tsp vanilla
- 3 bags of Hershey kisses wrappers removed
- Dry ingredients
Dry ingredients
- 7 cups of flour
- 1 tsp salt (Suzy omits)
- 4 teaspoons baking soda
Ingredients to Cream together
- 2 cups butter slightly softened, do not melt
- 2 cups chunk style peanut butter
- 2 cups sugar
- 2 cups brown sugar
Instructions
- Preheat oven to 375 degrees
- Cream the sugars and butters
- Add eggs, vanilla beat well
- Add the dry ingredients
- Chill dough till easy to work with
- Shape and roll dough into mouth bite full size.
- If you want to reserve some from for future use this is when you would place in bag and freeze, we often only bake up a few at a time and freeze the rest
- Roll bolls in sugar using a small container to roll just a few at a time
- Place on cookie sheet
- Bake for 8 minutes
- Remove from oven
- Top each with a Hershey kiss pressing down so cookie cracks around edge
- Leave some without kisses if you like
- Pop bake in oven for 1 to 2 minutes carefully watching to not scorch chocolate
Nutrition Information
Yield
240Serving Size
1Amount Per Serving Calories 53Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 7mgSodium 55mgCarbohydrates 7gFiber 0gSugar 3gProtein 1g
Grandma Suzy’s Sugar Cookie Recipe
This recipe is adapted from Suzy’s Mom’s Sugar cookie recipe
Suzy used this recipe to make sugar cookies for decorating as a make and take fundraiser for the BPW Legacy Art Project. Suzy and Brenda Foster appeared on the local TV channel program 701 Studio
Grandma Suzy's Sugar Cookie Recipe
Ingredients
- 2 eggs
- 2 tsp vanilla
Cream Together
- 1 Cup Butter (1/2 cup salted and 1/2 cup unsalted
- 1/2 cup sour cream
- 2 cups sugar
Dry Ingredients
- 1 teaspoon baking soda
- 1/2 tsp baking powder
- 1/2 tsp cream of tarter
- 4 cups of flour
Instructions
- Add the Cream ingredients into a mix bowl, Cream till fluffy
- Add sour cream, eggs and vanilla, mix well
- Mix in dry ingredients
- Divide the dought into 4 or more pieces
- Press out each section of dough on two pieces of parchment paper, one paper on top and one on bottom on board with a dusting of powder sugar
- Chill overnight
- Take out one dough section out of fridge
- Rollout to about a quarter inch thick
- Cut o ut shapes, best results when baking to bake all same shapes on a pan. Save
scraps roll out no more than 3 times total. - Place a sheet of parchment paper on the baking sheet. Place cookies
on sheet - Bake in preheated oven 350° - 375° 8 minutes to 10 minutes depending on
size of cookie - Cool completely before for frosting or store baked cookies in fridge up
to 3 days or freeze not frosted for up to two months. - Makes about 4 Dozen Cookies
Nutrition Information
Yield
48Serving Size
1Amount Per Serving Calories 112Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 19mgSodium 66mgCarbohydrates 16gFiber 0gSugar 8gProtein 1g
Royal Icing for Sugar Cookie decorating
Ingredients
- 4 cups powdered sugar
- 5 Tablespoons of warm water
- 3 tablespoons of meringue powder
Instructions
- Beat all ingredients with a mixer until soft peaks form about 5 to 7 minutes
- Store up to two weeks in air tight container up to two weeks
- Color with gel food coloring
- When ready to use to decorate, stir and put in a pastry bake, star tips and round tips work good for decorating
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