Mega Recipe

Gingerbread Men - photo courtesy Gaetan Lee

When the Christmas season hits, it seems like our bodies instinctively start craving the delicious treats of the season. The foods traditionally enjoyed around this time of year vary depending on your family’s traditions, but I think it’s safe to say that there are at least three types of cookie that most people go out of the way to enjoy at Christmas time: sugar cookies, gingerbread men, and coconut macaroons. In honor of these three Christmas cookie “kings,” I’ve found a recipe for each that sticks as close to the “old ways” as possible, and have compiled them in this article. I hope you and your family enjoy these recipes as much as I do!

Old-Fashioned Sugar Cookies

3 cups flour
2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons milk
1 cup butter
2 eggs, well beaten
1 teaspoon vanilla extract
granulated sugar

Cream butter, then blend the sugar in. Add vanilla extract, eggs, milk, and, stirring well. In a separate bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the moist and mix well. Cover and keep refrigerated for at least 4 hours. Roll the dough between your palms to form 3/4-inch balls, or cut with holiday cutters. Place two inches apart on greased cookie sheet. Sprinkle with sugar, then bake at 375 degrees F for 8 – 10 minutes or until they become golden brown. Allow the cookies to cool on a wire rack.

Gingerbread Men

2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon ginger
1/2 cup molasses
1/2 cup margarine
1 egg yolk

In a large mixing bowl, cream the sugar and margarine. Add the molasses and egg yolk and mix well. In a separate bowl, mix together the dry ingredients (flour, baking powder and soda, salt, cloves, cinnamon, nutmeg, and ginger). Add to the molasses mixture and stir until thoroughly mixed. Cover with a towel and place in the fridge for an hour. Flour a countertop or other surface and roll out the dough to 1/4 inch thickness. Use a cookie cutter or shape manually into the desired form. Place at least two inches apart on a cookie sheet (ungreased). Bake for about 10 minutes at 350 degrees F. When done, place on wire racks to cool, then decorate.

Chocolate Coconut Macaroons

1 can sweetened condensed milk
8 oz shredded coconut

3 oz unsweetened chocolate
1 tsp vanilla extract
1/4 tsp salt

Mix together the condensed milk, salt, and chocolate in a double boiler, stirring frequently. When chocolate has melted, remove from heat and add coconut and vanilla. Mix well. Grease baking sheets. Drop coconut mixture by the spoonful (try to round them as best as you can) about an inch apart on the baking sheets. Bake for 10 – 20 minutes at 350 degrees F. Place on a wire rack to cool.

By: Patrick Carpen

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