Viennese Walnut Cookies
These cookies have an interesting story. It was our first Christmas as husband and wife. I knew my mother would be baking the family favorites and decided to create some new family favorites so I searched cookbooks and found this recipe, thought it would taste good with the butter cream frosting between the layers, and decided to bake them.
I followed the directions to a T; however, when I took the dough out of the refrigerator to roll it out it crumbled on the counter. Hmmm? What to do? Well, being one who doesn't like to waste food, I rolled the dough into balls and baked them. I actually think they are better this way. They are basically a walnut shortbread cookie.
1/2 cup butter
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 1/4 cups sifted flour
1 1/3 cups chopped walnuts
Cream butter, sugar, salt, and vanilla together. Blend in flour and walnuts using hands to form dough into a ball (I use the electric mixer.)
Chill 30 minutes.
Roll dough into 1 inch balls. Bake on an ungreased cookie sheet at 350 F. for 15 minutes.
Cheesecake Dreams
I don't remember where I found this recipe, but if you love cheesecake and want an easy way to enjoy the flavor without baking a large cheesecake then this is a recipe you will want to try!
1/3 cup brown sugar, firmly packed
1 cup flour
1/2 cup chopped walnuts
1/3 cup margarine, melted
1 - 8 ounce cream cheese, softened (Can use reduced fat cream cheese)
1/4 cup sugar
1 egg
1 tablespoons milk
1 tablespoon lemon juice
1 teaspoon vanilla
Grease 8 inch baking pan.
In a small bowl mix first 3 ingredients. Stir in melted butter. Reserve 1/3 cup crumbs. Pat remaining crumbs gently into pan. Bake 12 - 15 minutes at 350 F.
Meanwhile, in a small bowl beat cream cheese and sugar until smooth. Beat in remaining ingredients. Pour over baked crust. Sprinkle remaining crumbs over top of cheese mixture. Bake 25 minutes.
Cool on wire rack. When cool, cut into 2 inch squares then cut each square diagonally in half.
Yields 32 cookies.
Butter and Jam Thumbprints
My husband loves these and bakes them every Christmas!
1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
2/3 cup sugar
1 large egg
1 teaspoon vanilla
1/3 cup raspberry, cherry, or strawberry jam
Preheat oven to 350 F. Line 2 baking sheets with parchment paper or silicone mats
Whisk flour, baking powder, and salt together in a bowl.
In another bowl whip the butter and sugar with an electric mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
Scoop the dough into 1 inch balls with a cookie or ice cream scoop. Roll in sugar and place about 2 inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2 inch deep. Fill each indentation with 3/4 teaspoon jam.
Bake cookies until the edges are golden, about 15 minutes. Cool cookies on the baking sheets.
Yields 24 - 30 cookies.
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The Shaker Heritage Society Christmas Craft Fair ends on Saturday, December 20! If you are in the Albany, NY area please stop by 25 Meeting House Road daily between 10 am & 4 pm to support the Shaker Museum and local artisans. Thank you for your support!
Until Next Time...
Diane
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