My kids have been calling to get the recipes for our family’s favorite holiday cookies. The one I have been making for years, I have never had a recipe for — so, this is the way I have always made the cookies I baked for Mom (she was a diabetic). I always told my kids that they couldn’t have them as they were for my Mom, so they always called them “Grandma’s Cookies.” They will, literally, melt in your mouth! Of course, I always made some extra, otherwise, how would my kids know how good they are?
Grandma’s Cookies
1 lb. butter, 1 lb. cream cheese or neufchâtel, 1 lb. flour (4 cups)
Blend the butter and cream cheese together, then add the flour, about 1/2 c. at a time, until well blended. Split the dough into two or three parts, wrap the parts in Saran Wrap and place in refrigerator for at least 1 hour. Set the oven on 325 degrees. Take first pack of dough from refrigerator and place on bread board (marble or granite works best). Try to handle as little as possible, as you want the dough to stay cold because it gets very sticky when it warms up. The traditional cookie called for dusting a small amount of powdered sugar on the board but, as Mom was diabetic, I used a little bit of the Wonder flour that comes in the shaker container. Use rolling pin and roll out about 1/4 inch thick. You can then cut into whatever shape you want but keep the shapes small as the dough rises like puff pastry. I always put a drop of jelly in the middle of the cookie. Bake 7 to 8 minutes (just as the edges start to tan) and cool on a wire rack. You should store these cookies in an airtight container. They shouldn’t be made more than a week or so in advance of serving them because they will lose their poof!
Larry’s mom, Mary, was a wonderful cook! Especially when it came to desserts!! She made Peanut Butter Balls that, not only her grandchildren loved, but everyone at Marquardt (where Grandpa Bill worked) eagerly looked forward to every year. One of the best parts of this delight – it is No Cook!
Grandma Mary’s Peanut Butter Balls
2 c. chunky peanut butter
3 c. Rice Krispies (rolled fine) I use a heavy plastic bag and my rolling pin.
1 stick butter or margarine
Combine the above ingredients, then roll into 1-inch balls and place in refrigerator for 1 hour.
In double boiler: melt together, 1 8 oz. baking chocolate, 6 oz. chocolate chips, 1 tsp. vanilla, 1 slab of paraffin.
Dip the balls in the chocolate mixture and place on wax paper to cool. ( I put mine in the refrigerator to make hard).
I hope you all have a Blessed Christmas and a Very Happy New Year.
Cheryl