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!)

 

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
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

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
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.

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!

Print Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
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.

Print Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
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.

Stuffed Cabbage

A young newlywed couple from Russia came to Bethany for an extended stay. Alexi, the groom, was delighted to discover that an old friend and former mentor from Russia was unexpectedly going to be near enough to spend some time with him while he was in the States. He immediately extended an invitation to him and his friends for dinner – a real, Russian meal that he himself would prepare for them.

The day of the planned dinner Alexi felt ill and was unable to do any cooking. With his permission I prepared a meal that I thought would be close to what he would have made, and I felt one of the dishes should be stuffed cabbage. I prepared them as I remembered my Ukrainian mother always preparing them.

By dinnertime Alexi was well enough to join his guests and no mention was made of his not feeling well earlier. Everyone enjoyed dinner and Maestro Serge was particularly taken with the stuffed cabbage. “This,” he said to me, “is authentic.” Then he added, “A real Russian can always discern whether or not the Russian food he has been served was prepared by a real Russian.”

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Stuffed Cabbage
SERVINGS
4-6people
CHANGE SERVING SIZE
people
COOK TIME
1hour
PREP TIME
30minutes
READY IN
1hour, 30 minutes

Ingredients

Instructions

  1. Cut up tomatoes and simmer with olive oil, onion salt, oregano and sugar until reduced to 1 cup or 8 ounces of sauce. Can be done while preparing cabbage.
  2. Leave cabbage whole, but cut around the stem, and parboil for 5 minutes; let steep for another 5 minutes.
  3. Remove cabbage from water and drain; separate cabbage leaves. Chop the small inside leaves and the core and use to line a Dutch oven.
  4. Combine all the stuffing ingredients and mix thoroughly. Season with salt and pepper to taste.
  5. Place 1 tablespoon stuffing on each of the larger cabbage leaves, fold ends of leaves over the stuffing, and roll leaves.
  6. Arrange the stuffed cabbage leaves in rows in Dutch oven; sprinkle each layer with olive oil, tomato sauce, and crushed bay leaf.
  7. Sprinkle lightly with salt and pepper; add remaining tomato sauce, beef broth and enough water to cover.
  8. Place a plate on top of cabbage rolls, and simmer over low heat for 1 hour. If using cooked rice cut final cooking time in half.
  9. Serve the cabbage rolls with the pot sauce poured over them.

Madeleine’s Belgian Pancakes

One of our Sisters has been living with the Benedictine sisters at the Beguinage in Bruges, Belgium where she has been learning the art of lace making, an old and ancient monastery craft. Recently she came home for a visit, and before returning she wanted to make a treat for all of us, something she often did from time to time while at home.

We were all looking forward to it, anticipating it to be a pastry of some sort which is what she usually did. Instead she surprised us with a traditional Belgium dessert called Pannekoeken. This is a very popular tearoom item for late afternoon or dinner dessert. It can be served in many ways from fresh fruit and whipped cream to ice cream with chocolate sauce or the original way sprinkled with a coarse natural brown sugar. The Pannekoeken is sprinkled with the sugar, folded in half and sprinkled again, and folded in quarters before wrapping it in waxed paper so that it can be held in the hand and eaten while still walking along the streets. What a perfect ending this was to a very meaningful visit.

Print Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Madeleine’s Belgian Pancakes
SERVINGS
20pancakes
CHANGE SERVING SIZE
pancakes
COOK TIME
20minutes
PREP TIME
10minutes
READY IN
30minutes

Ingredients

Instructions

  1. Stir milk and eggs together.
  2. Add to flour stirring all the while.
  3. Add melted butter then soda and salt.
  4. Prepare a hot griddle or skillet with a little bit of butter.
  5. Pour about 1/3 cup of batter, and swirl it to form a circle (like a crepe).
  6. Turn when bubbles appear on the surface of the pancake.