Most Recent Recipes Below

(325 F oven)

Ingredients:

1  1/2 cups sweet butter softened

1  3/4 cups icing sugar

1 egg

2 cups sifted all purpose flour

1 cup cornstarch

1 cup finely chopped walnuts

1 cup finely chopped pecans

1/2 cup red raspberry jam

1 Tbsp. orange juice

In a large bowl, cream together the butter and one cup of the sugar until light and fluffy. Stir in the egg. Sift together the flour and the cornstarch and add to the creamed mixture. Stir in the nuts. Wrap the dough in waxed paper and chill for 4 hours. Roll dough out 1/4 inch thick and, using Christmas cookie cutters, cut out shapes and place on lightly oiled cookie sheets. Bake the cookies 15 minutes in a preheated 325 F oven until lightly browned. Cool on wire racks with waxed paper underneath for easy cleanup. Heat the raspberry jam with the orange juice and stir until melted. While the cookies are still warm, lightly brush with the raspberry jam mixture, the sprinkle with some of the remaining icing sugar. Sprinkle again when cool.

Makes about 7 dozen 2 to 3 inch cookies.

Ingredients:

1  1/2 cups sifted icing sugar

1/2 tsp. almond extract

1 cup butter or margarine

1 egg

2 and 1/2 cups flour

1 tsp. soda

1 tsp. cream of tartar

1 tsp. vanilla

Mix the sugar and butter. Add the egg and flavourings. Mix thoroughly.  Sift the dry ingredients together and blend in.

Refrigerate 2 to 3 hours.  Divide dough in half and roll 3/16 inch thick on a lightly floured pastry cloth.

Cut with cookie cutter.   Sprinkle with sugar.

Place on a lightly grease cookie sheet. Bake 7 to 8 minutes at 375F or until delicately golden.

Makes 5 dozen 2 and 1/2 inch cookies.

Ingredients:

1/2 cup butter(softened)

4 tsp. Sugar

3/4 cup walnuts(rolled fine)

1 cup flour

cinnamon

extra sugar

Mix ingredients. Roll into little finger-sized logs and bake at 350deg. Until straw coloured(about 13-15min)

While still hot, roll in a mixture of sugar and cinnamon.

(375 F oven)

Ingredients:

1 cup butter or margarine

3 Tbsp. sugar

1 tsp. Almond flavouring

2 cups flour

1/2 tsp. salt

Cream the butter and sugar, almond flavouring, flour and salt. Roll in very small balls. Flatten with a fork on an ungreased sheet. Bake about 10 to 12 minutes at 375 F. Top with frosting. Decorate with a half-blanched almond.

Frosting:

1 cup icing sugar

2 Tbsp. cocoa

2 Tbsp. hot water

1/2 tsp. almond flavouring

1/2 tsp. vanilla

Mom calls these Elizabeth’s cookies as Elizabeth got the recipe from Violet Cunliffe when she was very young.

These are a favourite of all the nieces and nephews as well.

This is the sugar cookie recipe that Mom used at school.

400F for 6 to 8 minutes, good for children. Suitable for cutting in shapes and decorating.

Ingredients:

3/4 cup shortening (use part butter)

1 cup sugar

2 eggs

1 tsp. vanilla

2  1/2 cup flour

1 tsp. baking powder

1 tsp. salt

Mix well the shortening, sugar, eggs, and the flavouring. Blend the flour, baking powder and the salt. Stir together. CHILL. Heat oven to 400F. Roll 1/8 thick on a floured board. Cut with floured cutters. Bake on an ungreased baking sheet for 6 to 8 minutes. You can decorate these cookies before baking with egg yolk paint. Blend 1 egg yolk and 1 tsp. water. Divide into small custard cups and add the food colourings chosen. Paint the cookies with a small paint brush. Use a separate brush for each colour.