Friday, November 30, 2007
Native American Christmas Cookie Recipes
1/2 cup shortening
1 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla
2 3/4 cup flour
1/2 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts
1 cup carnation milk
Mix thoroughly shortening, sugar and eggs. Stir in milk and vanilla. Mix in salt, flour and soda. Blend in nuts. Chill one hour. Bake on greased sheet 10 minutes at 375 degrees.
Burnt Butter Icing:
2 tablespoons butter till golden brown, beat till smooth, add 2 cups
powdered sugar, 1/4 cup carnation milk. Spoon on warm cookies.
2 cups great northern beans
4 cups hot water
2 cups hot water
1/8 tsp. butter
3/4 cup shortening
1 cup bean puree (see Step 1)
1 tsp. vanilla
1 1/4 cup flour
1 cup sugar
1/2 cup cocoa
1/8 tsp. dry mustard
1/3 cup dry milk
1/2 tsp. soda
1/2 tsp. salt
Step 1 - Puree: Soak the beans in 4 cups hot water for 1 hour. Add 2 cups hot water and 1/8 teas. butter simmer for 1 1/2 hour, then drain. put in sieve while hot or through food processor. Cool the bean puree.
Step 2 - Wet/Moist Ingredients: Cream the Step 2 ingredients together.
Step 3 - Dry Ingredients and Finishing: Sift together Step 3 ingredients.
Add to creamed mixture and drop on greased cookie sheet....bake at 350º for 10 minutes.... Don't tell anyone what these cookies are made from until after they've tried them....they are moist and delicious, look and taste just like brownies! Enjoy! Any remaining bean puree can be frozen.
Cranberry Cornmeal Cookies
1 1/2 cups sugar
1 1/2 cups butter, softened
2 tablespoons light corn syrup
2 teaspoons vanilla
3 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sweetened dried cranberries, chopped
Heat oven to 350°F. Combine sugar and butter in large mixer bowl. Beat
at medium speed, scraping bowl often, until creamy. Add eggs, corn
syrup, and vanilla; continue beating until well mixed. Add flour,
cornmeal, baking powder and salt; reduce speed to low. Beat until well
mixed. Stir in dried cranberries by hand.
Shape rounded teaspoonfuls of dough into balls; roll in sugar. Place 1
inch apart onto ungreased cookie sheets; flatten slightly with hand.
Bake for 9 to 13 minutes or until edges are lightly browned.
Yield: 7 dozen cookies
Preparation Time: 1 hrs
Feast Day Cookies
2/3 cup plus 1/4 cup granulated sugar
2/3 cup lard or vegetable shortening
2 cups unbleached flour, sifted
4 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
1/2 teaspoon aniseed
1/3 cup milk
1/2 cup piñon (pignoli), chopped
1 teaspoon ground cinnamon
The Pueblo Indians make these for Christmas, kiva parties, Kachina or Corn Dances, weddings, the pueblo's Saint's Day, and field parties for planting or harvesting crops.
Heat oven to 350 degrees F.
In a mixing bowl, cream 2/3 cup sugar and lard. Add egg and blend
thoroughly. Stir in flour, baking powder, vanilla extract and aniseed,
blending thoroughly. Gradually add milk until a stiff dough is formed. Mix in the piñon nuts.
Roll dough out on a lightly floured board to 1/2-inch thickness. Cut into 2-inch cookies with a cookie cutter. Sprinkle tops with mixture of the remaining sugar and cinnamon. Bake cookies on a well-greased baking sheet for about 15 minutes, or until golden. Cool on a rack.
Yield: 2 dozen 2-inch