From our private collection: A fresh look at some of your favorite Christmas cookies, and one with a new twist.
Viennese Sugar Twists cookie recipe
1 cup C and H Granulated Sugar 3/4 cup (1-1/2 sticks) butter 1 egg 1 egg yolk 1 teaspoon vanilla 1/4 teaspoon salt 2 cups all-purpose flour 1 cup finely-ground blanched almonds C and H Granulated Sugar
Cream together sugar, butter, egg and egg yolk. Beat in vanilla and salt. Stir in flour until well-blended. Mix in almonds. Dough will be stiff.
Break off about a tablespoon of dough. Roll on lightly floured board to 10 inches long and pencil thin (about 1/4 inch). Shape into pretzel.
Bake on greased cookie sheet in 350 degree oven 10 to 12 minutes. Sprinkle with granulated sugar. Makes about 3-1/2 dozen cookies.
1/3 cup Cod H Golden Brown Sugar, firmly packed 1/2 cup (1 stick) butter or margarine 1 egg, separated 1/2 teaspoon vanilla 1 cup all-purpose flour 1/4 teaspoon salt 3/4 cup finely chopped walnuts Candied cherries, jelly or melted chocolate pieces
Cream together sugar, butter, egg yolk and vanilla. Stir in flour and salt. Roll into 1-inch balls. Dip into slightly beaten egg white and roll in nuts. Bake in 375 degree oven 5 minutes on ungreased baking sheet. Remove from oven. Quickly indent each cookie center with thumb. Bake 8 minutes longer. Cool. Fill thumbprints with 1/2 candied cherry, bit of jolly or chocolate. Makes about 2 1/2 dozen cookies.