Magi Sugar Cookies

“O Star of wonderStar of night, Star with royal beauty bright…Guide us to thy perfect light.”  How wondrous the Star that leads the Magi to the Infant Christ!  And as we continue to celebrate this season so filled with awe and beauty, it lends itself to more creativity as we prepare treats for the many Yuletide events—(or for any festive occasion!)

 

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Magi Sugar Cookies
SERVINGS
24-36cookies
CHANGE SERVING SIZE
cookies
COOK TIME
15minutes
PREP TIME
2 hours 15minutes
READY IN
2 hours 30 minutes

Ingredients

Instructions

  1. Beat the butter and sugar in mixer bowl until light and fluffy; add egg and flavorings and beat until smooth.
  2. Reduce mixer speed to low, and after sifting flour, baking powder and salt together, add slowly until just blended.
  3. Divide dough in half, forming 2 disks, wrap in plastic wrap and refrigerate for at least an hour, until firm, or longer if need be. It will need to be pliable to be able to roll out.
  4. Using a sprinkling of flour, roll out dough to about an 1/8’ thickness. Cut out your desired shapes; place on baking sheet and bake for about 15” or until slightly golden. Let cool for a few minutes before glazing them.
  5. In a medium size bowl, mix by hand, the sifted confectioners’ sugar, milk, corn syrup, salt, and flavorings until smooth and well blended. Depending upon the colors you’re using, divide glaze into separate dishes, adding colors
  6. Holding the cookie, gently lay it on top of the glaze, so that surface is covered. Set aside for a few minutes and then decorate with colored sprinkles of your choice, before glaze sets too firmly.

Variation on a Thumbprint Cookie

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Variation on a Thumbprint Cookie
As we were planning a reception for an upcoming Organ Concert, we all agreed on the perfect savories, but couldn’t make a decision about a complimentary sweet. “How about Thumbprint Cookies,” piped up a nearby sister, “but this time, try rolling them in chopped nuts.” Great idea – they’re colorful, and above all, they’re an old-time favorite that everyone loves. Butter, brown sugar, chopped nuts, and your jam of choice – a definite Yum!
SERVINGS
20cookies
CHANGE SERVING SIZE
cookies
COOK TIME
16mins
PREP TIME
25mins
READY IN
1hr

Ingredients

Instructions

  1. Preheat oven to 325
  2. Cream butter and brown sugar until fluffy. Add vanilla and egg yolk; keep egg white separate in a little dish.
  3. Toss the flour and salt lightly together and then gently mix in.
  4. Shape dough into 20 balls; dip in egg white and then in chopped nuts
  5. Place on baking sheet about 2 inches apart; make a thumb indentation, and be sure the dough isn’t splitting apart.
  6. Bake for about 15-17 minutes. When golden and done, remove from oven, and indent each cookie again. Then spoon a little of your favorite jam into each thumbprint. Cool completely.

Frosted Lemon Sugar Cookies

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Frosted Lemon Sugar Cookies
Everyone in the neighborhood knew that my mother made the best sugar cookies on the block, but not everyone knew what made them them the best… When I discovered the secret I felt I’d made one of the greatest discoveries in the culinary world. Mama’s good friend Olga was Jewish and never used dairy products, so instead of butter she substituted schmaltz--which is rendered chicken fat--that gives the recipe a distinct flavor and richness unlike any other shortening--including real butter!
SERVINGS
2dozen
CHANGE SERVING SIZE
dozen
COOK TIME
10mins
PREP TIME
20mins
READY IN

Ingredients

Instructions

Cookies
  1. Preheat oven to 350 degrees.
  2. Cream schmaltz and sugar in an electric mixer using a paddle attachment.
  3. Add eggs (one a at time), lemon juice and lemon zest. Beat until well incorporated.
  4. Slowly add flour, baking soda and salt.
  5. Roll dough into balls roughly 1 ½ inches wide and place on a greased cookie sheet, or a baking sheet lined with parchment. Press each cookie with a bottom of a glass dipped in sugar.
  6. Bake for 10 minutes or until the bottoms are slightly golden. Remove and cool completely.
Frosting
  1. Combine all the ingredients until it reaches a creamy consistency. If it’s too thick, add either lemon juice for an extra shot of lemon or milk until it thins to the desired thickness.
  2. Either frost with a spreader (pictured) or pipe onto the cookies and enjoy!

Apricot Butter Cookies

Tonight, our Convent was humming with Christmas cheer as we readied our home for Christmas. Some wrapped presents to send to families, other Sisters spent time catching up with old friends as they penned their lovely cards. In the kitchen, we turned on Bing Crosby and poured over old fashioned family recipes as we pondered which cookies we would make this year. The royal icing was prepared and crispy butter cookies were being decorated with sprinkles covering every surface. I remembered a cookie that I hadn’t baked in years and a favorite to be sure. In fact, you won’t find this anywhere else on the internet, at least I couldn’t. Cut from an old magazine, pressed onto an index card and covered in plastic, this shows how treasured this recipe is. Sometimes baking can restore wonderful memories of times past and other times it just puts a smile on your face, honey in your belly and much joy for the adventures ahead. I love Christmas. The beauty, the magic and most of all the precious gift that is awaiting us in the form of a little baby on Christmas morning.

May the season of light be yours this year. Blessed Christmas!

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Apricot Butter Cookies
SERVINGS
32cookies
CHANGE SERVING SIZE
cookies
COOK TIME
30mins
PREP TIME
10mins
READY IN
1 1/2hr

Ingredients

Instructions

  1. To make the filling: In a small saucepan, combine the apricots, sugar and water and simmer for 15-18 min. or until the liquid is reduced by half and add the rum or brandy. Let the mixture cool slightly and in a food processor or blender, puree it.
  2. Make the shortbread cookie dough. In a bowl, whisk together the flour, baking powder and salt. In a separate standing mixer, beat together the butter, sugar, and brown sugar until the mixture is light and fluffy. Beat in the vanilla and the egg, beating the mixture until it is well combined. Slowly, add the flour mixture in stages and mix until just combined, but don't over mix or your shortbread will be tough.
  3. Form the dough into a log, wrap well in plastic wrap and chill for 1 hr. Divide the log into 4 pieces.
  4. Working with one piece of dough at a time, place the dough in plastic wrap and roll into an 8 inch long rope - place on a parchment covered sheet pan and make a canal down the center with your finger so the log becomes a 8 x 2" rectangle with a channel in the middle.
  5. Spread the apricot puree in the canals.
  6. Bake the cookie sticks in a 350 degree oven for 18-20 min. until the edges are slightly golden.
  7. Transfer to a rack and let them cool.
  8. In a small bowl, whisk together the glaze ingredients and add just enough water to make a thick but pour-able icing - you want it to be on the thick side.
  9. If desired, transfer the glaze to a squeeze bottle or piping bag and drizzle the icing over the cookies.
  10. Cut the rectangles diagonally into 1" strips.
  11. The cookies will keep in the freezer or in an airtight container for 1 week.

Merry Christmas from our home to yours!

Crispy Coconut Cookies

Today is Springtime at its best on Cape Cod— robins chirping, rabbits and squirrels scampering about, flowers blooming everywhere.

Put’s me in the mood to try a fresh new cookie recipe, and I have indeed found one! Crunchy, rich, with added coconut and a bit of almond flavoring—I ended up making a second batch, as I know they’ll be needed for upcoming events.

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Crispy Coconut Cookies
SERVINGS
3dozen (approx. 40 cookies)
CHANGE SERVING SIZE
dozen (approx. 40 cookies)
COOK TIME
12-15mins
PREP TIME
15mins
READY IN
30mins

Ingredients

Instructions

  1. Preheat oven to 350 degrees F.
  2. In mixer bowl, beat the butter and sugar together until creamy. Add the egg and extracts.
  3. In a separate bowl, whisk together the flour, baking soda and salt.
  4. Slowly add the flour mixture to the wet ingredients just until blended. Add the coconut and mix well but don't over beat.
  5. Form into balls, a little larger than walnut size, roll in sugar, flatten with the bottom of a drinking glass. Bake for 15 minutes or until just barely golden around the edges.

Swedish Pepparkakor

This is a guest blog from one of our Swedish Sisters

This year, it was possible to make these Swedish pepparkakor cookies a little earlier than usual. It makes me happy, and helps me remember for a moment where I came​ from, and that God is in charge of all the little things in our lives. It is my great-grandmother’s recipe from Tidaholm, Sweden. I don’t know why it is that cookies have become a tradition around the season of Christmas in particular, except for the fact of celebrating the most important birthday of all!! But these little cookies, for me, have always been a part of that celebration, with their trinity of spices that scent the kitchen when baked . . cinnamon, cloves and ginger. Not to mention, the smiles that come to people’s faces every single time!

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Swedish Pepparkakor
SERVINGS
12dozen
CHANGE SERVING SIZE
dozen
COOK TIME
5mins per pan
PREP TIME
30mins
READY IN
1hr

Ingredients

Instructions

  1. Mix in order given and roll out very thin. You will need more flour as you roll them. Use a pastry cloth and a covered rolling pin.
  2. Cut​ into shapes, sprinkle with toppings if desired,​ and bake at 350 degrees for 4 min (time varies with thickness of dough). Makes up to 12 doz. cookies.

​Wishing you a blessed New Year from our home to yours!
The Gourmet Nuns​