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Marble Cliff's French Quarter residents at the 2015 village holiday party
In the spirit of the season, here are a few favorite holiday cookie recipes from our residents. Enjoy!
More recipes can be found on the Village website, www.marblecliff.org.
Greek Sugar Cookies
Courtesy of Jackie Marchan
Ingredients:
- 2 ½ cups butter
- 3 cups crushed roasted almonds
- ½ cup sugar
- 3 egg yolks
- 1 Tbsp. cinnamon
- 4 cups flour
- ½ cup brandy or equivalent
- 3 cups powdered sugar
Beat egg yolks, sugar and butter. Add brandy, cinnamon and almonds. Add flour one cup at a time. Flour surface and knead dough 2-3 minutes. Roll into preferred shape; ball or crescent is traditional. Place on cookie sheet. Bake 25-30 minutes at 300 degrees Fahrenheit. Place on platter, dust cookies with powdered sugar and make sure they are covered. You can also roll cookies in powdered sugar after to make sure they are completely covered.
Italian Christmas Cookies
Courtesy of Kendy Troiano
Ingredients:
- 4 eggs
- 4 tsp. baking powder
- 3 ½ cups flour
- 1 cup sugar
- 4 tsp. vanilla
- 1 ½ tsp. almond extract
- ½ cup butter
Icing:
- 2 cups sifted confectioner’s sugar
- 6 tsp. water
- Red/Green sprinkles
Cream butter and sugar, then beat in eggs. Add vanilla and flavoring. Add dry ingredients.
Knead and flour as needed to keep dough from sticking to hands. Pinch off dough, roll in your hands to form a log, then cut in pieces approximately 1½ to 2 inches long. Twirl into a “pyramid” shape. Plan on greased cookie sheet.
Bake at 375 degrees Fahrenheit for 10 minutes or until a golden brown.
Combine the icing ingredients until creamy. Dip cookies into icing and sprinkle with trim. Place on wire rack with wax paper on counter to collect the dripping icing. Add sprinkles.
Chocolate-Covered Cherry Cookies
Courtesy of Susan Studebaker
Ingredients:
- ½ cup butter
- 1 cup sugar
- 1 large egg
- 1 ½ tsp. vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup baking cocoa
- ¼ tsp. salt
- ¼ tsp. baking powder
- ¼ tsp baking soda
- 48 maraschino cherries, blotted dry
Frosting:
- 1 cup (6 oz.) semisweet chocolate chips
- ½ cup condensed sweetened milk
- 1-3 tsp. maraschino cherry juice
In a bowl, cream together butter and sugar until fluffy, then beat in egg and vanilla. Combine dry ingredients and gradually add to creamed mixture. Shape into 48 balls, about 1 inch round, and place on ungreased baking sheets. Push one cherry halfway into each ball.
For frosting, melt chocolate chips in milk in a small saucepan over low heat, stirring constantly. Remove from the heat; add cherry juice and stir until smooth. Spoon 1 tsp. of frosting over each cherry (the frosting will spread over cookie during baking).
Bake at 350 degrees Fahrenheit for 10-12 minutes. Cool on wire racks. Makes 4 dozen.
Thumbprint Cookies
Courtesy of Julia White
Ingredients:
- 2/3 cups sugar
- 1 cup softened butter
- ½ tsp. almond extract
- 2 cups all-purpose flour
- Any flavor jam
Heat oven to 300 degrees Fahrenheit. In a mixer, combine sugar, butter and almond extract until creamy. Add flour, mixing in as you go. Chill dough for approximately 30 minutes. Shape into balls. Press middles with your thumb and fill with your favorite jam. Bake 15-20 minutes.
Party Cookies
Courtesy of Debbie Farynowski
Ingredients:
- 1 cup brown sugar
- ½ cup sugar
- 1 cup shortening
- 2 eggs
- 1 ½ tsp. vanilla
- ½ cup creamy peanut butter
- Cream together with mixer, than add:
- 2 ¼ cups flour
- 1 tsp. baking soda
- 1 tsp. salt
Mix in by hand about two cups of red and green M&Ms.
Drop on cookie sheet and bake about 8-10 minutes at 350 degrees Fahrenheit.
Bill Johannes is the administrative assistant for the city of Marble Cliff. Feedback welcome at hbealer@cityscenecolumbus.com.
