A fresh look at some of your favorite Christmas cookies, and one with a new twist.

Viennese Sugar Twists & Golden Thumbprints-1981

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.

Golden Thumbprints cookie recipe


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 thumb-prints with 1/2 candied cherry, bit of jolly or chocolate. Makes about 2 1/2 dozen cookies.

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Source publication date: November 1981

Filed under: 1980s, Christmas, Dessert recipes, Food & drink, Vintage advertisements

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