Here are a couple favorite Christmas recipes we enjoy.
Cranberry-Orange Bread
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*Servings: *24 *Source: *Betty Crocker
*INGREDIENTS*
*2* cups flour
*3/4* cup sugar
*1 1/2* teaspoons baking powder
*3/4* teaspoon salt
*1/2* teaspoon baking soda
*1/4* cup butter, softened
*1* tablespoon orange zest, grated
*3/4* cup orange juice
*1* egg
*1* cup cranberries, fresh or frozen, chopped
*1/2* cup chopped nuts
*DIRECTIONS*
Preheat oven to 350 degrees F. Spray 8 or 9-inch loaf pan with
nonstick cooking spray.
Mix together flour, sugar, baking powder, salt and baking soda; stir
in butter until crumbly. Stir in orange zest, orange juice and egg
just until moistened. Stir in cranberries and nuts. Spread in
pan. Bake until wooden toothpick inserted in center comes out clean,
8-inch loaf 1 1/4 hours 9-inch loaf 55 to 65 minutes. Cool 5
minutes. Loosen sides of loaf from pan; remove from pan. Cool
completely before slicing.
Makes 1 loaf (24 slices).
The shortbread recipe is from an old Better Homes and Gardens
cookbook. I think you can find the same or similar recipe at BHG.com
<http://bhg.com/>
Shortbread
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*Prep Time: *0 min *Servings: *0 servings
*INGREDIENTS*
*1 1/4* cups all-purpose flour
*3* tablespoons granulated sugar
*1/2* cup butter
*DIRECTIONS*
1. In a medium bowl combine flour and sugar. Using a pastry blender,
cut in butter until mixture resembles fine crumbs and starts to
cling. Form the mixture into a ball and knead until smooth.
2. To make shortbread wedges*, on an ungreased cookie sheet pat or
roll the dough into an 8-inch circle. Make a scalloped edge. Cut
circle into 16 wedges. Leave wedges in the circle. Bake in a 325
degree F oven for 25 to 30 minutes or until bottom just starts to
brown and center is set. Cut circle into wedges again while warm. Cool
on the cookie sheet for 5 minutes. Transfer to a wire rack and let
cool. Makes 16 wedges.
*Note: To make shortbread rounds, on a lightly floured surface roll
dough until 1/2 inch thick. Using a 1-1/2-inch cookie cutter, cut into
24 rounds. Place 1 inch apart on an ungreased cookie sheet. Bake for
20 to 25 minutes. To make shortbread strips, on a lightly floured
surface roll dough into an 8 x 6-inch rectangle about 1/2 inch
thick. Using a knife, cut into twenty-four 2 x 1-inch strips Place 1
inch apart on an ungreased cookie sheet. Bake for 20 to 25 minutes.
Aunt Hanna's Cookies
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*Servings: *36 cookies *Source: *Scandinavian Cooking
*INGREDIENTS*
*1/4* cup butter -- soft
*1/4* cup sugar
*1* cup cake flour
*1* teaspoon baking powder
*1/4* cup whipping cream
cherry halves -- glazed, or almond slices
*DIRECTIONS*
Line baking sheets with parchment paper. Preheat oven to 350 degrees F.
In a mixing bowl, cream butter and sugar until blended. Mix the flour
with the baking powder and add to the butter mixture a little at a
time. Blend in the cream until a soft dough forms. Chill if needed.
Using 1 teaspoonful of dough at a time, roll into small ball.s Place
on prepared baking sheets. Press a halved cherry or almond half onto
each cookie. Bake 10 minutes or until very light golden and set. Cool
on the baking pan. Store in airtight container or freeze.