Sorry I had to leave out the apostrophes in the titles; no idea what I did, but this laptop is very touchy and all of a sudden began producing an accented è instead of the apostrophe. I am having trouble with the slanting line for fractions, too, (1é3) so have writtern them out. arrgghhhh
sigh . . .
Heat oven to 375 degrees F.
:Line two cookie sheets with parchment paper to save on cleanup and extra fat. Trust me, the cookies have their fair share of calories! And that is why I prefer to make recipes like this once a year for a feast, then get back on the straight and narrow; well, somewhat straight and narrow, if I have to be completely honest 🙂
I am adding my notes as I go along, but will put just the necessary items in a list at the bottom. That way you can copy them and print as you like.
It is a good idea to take the butter out of the fridge and let it soften to room temperature. I used Olivina, unhydrogenated margarine, as it stays soft even in the fridge.
In a medium sized bowl mix the following dry ingredients:
2 c flour
(Mum used white, so I did that when making the cookies as gifts in her name. Myself, I would be more likely to use whole wheat, maybe some rye, a bit of wheat germ, etc. But then they would be MY original cookies, not hers. 🙂
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
In a large bowl (I used my small bread bowl, but it is fairly large in size)
Cream two thirds cup butter, softened (or you can use margarine of good flavour)
Add two thirds cup golden brown sugar a third at a time, continuing to cream the mixture
Whisk in two large eggs and cream some more
Add 2 Tblsp milk and mix, then add
1 tsp. vanilla (we prefer the real vanilla, not the imitation)
Add the dry ingredients to the wet a half cup or so at a time, mixing thoroughly.
One half cu:p chopped walnuts
One half cup chopped almonds
Three quarters cup chopped maraschino cherries
Three quarters cup mixed candied fruit peel
One and a half cups sultana raisins
Stir until fruit is well mixed in, then drop by rounded tablespoons onto the parchment paper. These cookies do not spread, so can be fairly close together.
For smaller (and more) cookies, use rounded teaspoons of dough
Bake for 8 to 10 minutes – do not over bake! I suggest making a few as a test run first to be sure of the time. I baked mine for 12 minutes when I had tablespoons of dough and for 10 minutes when I had teaspoons of dough. Size does matter!
Remove to wire racks to cool, then pack into containers or zip lock bags for storing. Better hide some; they do not last long . . .
Here are the easy and more readable instructions.
Martha s Original Christmas Cookies
2 c. flour
One tsp. baking powder
One half tsp. baking soda
One tsp. salt
Two thirds c. butter
Two thirds c. brown sugar
Two large eggs
Two tblsp. milk
One tsp. real vanilla
Fruit and Nuts:
One half c. chopped walnuts
One half c. chopped almonds
Three quarter c. chopped maraschino cherries
Three quarter c. mixed candied fruit peel
One and a half c. Sultana raisins
Set Oven to 375 degrees F.
Line cookie sheets with parchment paper or grease lightly with butter or margarine
Mix dry ingredients in a medium sized bowl
Cream wet ingredients in a large bowl
Slowly add dry ingredients to wet ones, mixing well between each addition
Fold in nuts and fruit
Drop by rounded tablespoons on to cookie sheets, spacing fairly close together
Bake 8-10 minutes – do not overbake! Try a few first as a test batch, then adjust baking time for your oven and altitude.
Let cool on wire racks, then pack into containers or zip lock bags for storing
These are excellent hot from the oven with cold milk, as we would have them on baking day as soon as we were home from school and changed out of our school clothes.