Wisdom From Grandma

This recipe for Stained Glass Cookies can double as a craft, since you can actually use them to decorate the tree or put them on display in a festive bowl. Of course, that means you’ll have to keep those beautiful cookies away from all of the little cookie monsters in your house!

TIP: Your children will enjoy helping you cut out these pretty cookies.

Ingredients:
3 cups sifted flour
½ teaspoon baking soda
½ teaspoon salt
1 cup brown sugar
1 cup butter (melted)
1/3 cup honey
¼ cup water
Bright colored hard candies
Cookie cutters

Directions:
Mix the butter, sugar and honey in a large bowl and add water, mix until smooth. Combine the salt, baking soda and sifted flour in a large bowl. Add butter mixture to flour mixture and knead the dough a little with your hands. Wrap up roll in cling film and place in freezer for approximately 20 to 30 minutes.

While the dough is chilling unwrap a selection of round hard candies and set aside.
Once the dough is ready roll it on a lightly floured surface and cut out shapes using cookie cutters. Using the tip of a knife cut out a circle in the center of the cookie to approximately fit the hard candy. If you’re cookie is meant to be an ornament make a hole at the top using a straw.

Bake at 350F for approximately 6 to 8 minutes or until lightly golden, remove from oven and allow to cool for a few minutes. Place the hard candy in the center of cookie and bake for another minute or so (just until the candy slightly starts to bubble). Remove from oven and allow to cool completely before displaying or eating.

It’s cookie time! This recipe for Snow Drop Cookies is perfect for whipping up when you’re short on time. It’s also great for times when the kids want to help you make cookies. Mix up the batter and put them to work shaping the cookies and then rolling the baked cookies in powdered sugar.

Ingredients
1 cup butter
1/2 cup sugar (powdered and sifted)
1 teaspoon vanilla
2 1/2 cups flour (sifted)
1/4 teaspoon Salt
3/4 cup chopped pecans

Directions:

Cream butter and sugar in a large bowl and mix in vanilla. Sift flour and salt together and add to the sugar mixture. Gently fold in the chopped pecans. Shape mixture into golf ball sized balls. Place on an ungreased cookie sheet and bake for approximately 15 minutes at 350F or until baked through and slightly golden.

While cookies are baking place a little extra powdered sugar in a bowl. Once the cookies are done baking roll through the sugar and set aside to cool.

With Thanksgiving now a fond memory, I begin collecting recipes to try for the next holiday, Christmas. This Festive Christmas Bread recipe seems interesting. Has anyone tried it?

Ingredients:

1 ¾ cups flour
2/3 cups brown sugar
½ teaspoon salt
2 teaspoons baking powder
2 eggs
1/3 cup butter
½ cup chopped nuts
1 jar (10 ounce size) maraschino cherries

Directions:

Drain cherries and reserve 4 tablespoons juice. Roughly chop cherries and set aside. In a large bowl combine flour, baking powder and salt and mix well. In a separate bowl cream together butter, sugar, eggs and the 4 tablespoons cherry juice. Mix well until fully combined. Add the butter and sugar mix to the flour mixture and mix well. Then gently fold in chopped cherries and nuts.

Lightly grease a 9-inch loaf pan and scoop batter into pan, spread evenly.

Bake bread in a preheated oven at 350F for approximately 45 minutes to 1 hour or until golden and baked through. Remove from pan and cool on wire rack for 15 minutes.