Food

Cookie Game Plan

This is my oldest, helping me bake cookies in 2005.

I grew up in a house with a Mom who took her Christmas cookie baking seriously. She made several different kinds and always had an assortment out from thanksgiving to New Years. As a mom with kids who take cookie eating seriously, I try to replicate this in my own house.

Each year, I ask the members of the peach house what they would like to eat. I peruse Pinterest for fun or new recipes that I think we all would like, and I like to add in a couple things my mom made as well. I feel it is important to note: we host a Christmas party every year, so I try to make enough for the family and for the party.

Here is my game plan for 2018:

  1. Requested Cookies:  Chad: haystacks, Jack : sugar cookies, Charlie : buckeyes, Lucy: peanut butter blossoms
  2. Family Recipes: Aunt Molly’s Cream Sticks, Ruskies, Nut and Poppyseed Roll
  3. New Recipes I want to try: linzertortes, monster cookies, variations of pb blossoms,
  4. Not cookie items: caramels, chocolates, fudge
Butterscotch Haystacks

Ok, yes, it is very ambitious.  I highly doubt I will get all of these made, but I would really LIKE to make them all.  So far, I have made the monster cookies (linked to the recipe I used – they are SO GOOD!), traditional peanut butter blossoms, and two haystack recipes (other variation here)

I am going to include our family recipe for Ruskies here, even though I don’t have a picture of them yet (maybe if I can get them made soon I will update this photo).  There are tasty little nut cookies, not too sweet and they go great with a cup of tea or cocoa!

Ruskies:

4 c. flour

1 c. margarine

1 c. shortening

1 pkg yeast

1/2 c. warm milk, separated (half of it warm)

2 eggs

Filling:

1/2 lb (4 c.) ground nuts (we like pecans, but walnuts are also good)

1 egg

1 t. vanilla

3/4 sugar

1/4 c. warm milk

Combine the flour, margarine and shortening together and mix it like pie dough.  Dissolve the yeast into 1/4 cup of warm milk.  After a few minutes (letting the yeast proof a bit), add it and the eggs, plus the rest of the milk to the dough.  Let it all chill an hour.

Combine the filling mixture and set it aside.

Roll out the dough into portion, using sugar to dust the counter-top instead of flour.  Cut it into 2″ squares, then fill them with the nut mixture and roll them up like a crescent roll.

Bake 350 degrees for 10-15 minutes.

** I have never tried this with butter instead of margarine or shortening, but will probably do that this year and will update this post and let you know!**

In years past, I have baked all of the cookies and frozen them, then just took a few out at a time as needed (or, what happened most of the time is that the kids ate frozen cookies). But I have found by the time Christmas closes in, those cookies don’t taste the best. So, this year I am freezing dough! That way, I can just take out a few (or a dozen) and bake them up fresh! For sugar cookies, I am planning to cut them out and then freeze them. The toughest part of those will be decorating them as I bake them, but I am up to the challenge (I think).

If you are looking for more inspiration or new recipes, check out our Pinterest page devoted to Christmas Cookies!

Peanut Butter Blossoms

Leave a Reply

Your email address will not be published. Required fields are marked *