Try some of these unusual combinations to liven up your cookie exchange and bring a smile to the family table this holiday season.
They are quick and easy and you probably won't see them on any other tables, but they are oh, so good.
COLA GINGERBREAD also known as GINGER SODA BREAD When I was a teen my grandmother made these and brought them with her when she came to visit for the holidays.
I can still remember the taste today.
And now, as an adult, I know why mom and dad would only let us have one.
It was the topping! To one package of gingerbread mix add 3/4 cup of cola.
Mix well.
Stir in one tablespoon of instant coffee and 1 tablespoon of grated orange peel.
Drop by rounded teaspoons onto a parchment lined baking sheet.
Bake at 350 degrees.
Gingerbread is done when it springs back when touched lightly in the center.
Cool for ten minutes.
Serve topped with whipped topping, or if you want the traditional topping for this treat serve with hard sauce.
The recipe follows.
Hard-sauce: To 1 cup confectioners sugar add two tablespoons of brandy or whiskey.
Stir until blended and the sauce is stiff.
You may have to add additional sugar on a humid day, or a little less.
Spread onto cooled cookies.
You can also garnish with candied ginger for a little something extra.
VINEGAR AND COCOA Cookie Sounds strange but these are delicious.
Add a few colored sugar sprinkles to the frosting to give them a festive flair.
Sift together three cups of flour, two cups of sugar, a 1/4 teaspoon salt, 2 teaspoons of baking soda, and ten level tablespoons of unsweetened cocoa powder in a bowl and set aside.
In another bowl mix together 2 tablespoons white vinegar, 3/4 cup salad oil, and 2 teaspoons vanilla.
Add to dry mix.
Stir in up to 1/2 cup of water a little at a time.
Mixture should be a soft batter but not runny.
Drop onto a greased baking sheet and Bake at 350 degrees for 12-15 minutes.
Frost with your favorite frosting.
MAYONNAISE CAKE COOKIES This may sound surprising but mayonnaise is a blend of eggs and oil, so it makes sense that during the depression my grandmother would think of using it to bake some family treats.
To make them more festive for the holidays and special events, grandma would add some nuts and candied cherries to the batter.
Sift together 2 1/2 cups flour, 1 1/2 teaspoon baking soda, 1/4 teaspoon salt and 1 cup sugar.
Cream 3/4 cup mayonnaise, 2 tablespoons water and 1 teaspoon each, vanilla and almond extract.
Add dry mixture and stir until well blended.
Drop by rounded teaspoonfuls and bake on a greased baking sheet 10 - 12 minutes at 350 degrees.
Frost with your favorite fudge frosting.
CORN MEAL COOKIES Another family favorite, these will leave you wanting more.
And more.
And more! you will need: 1 cup shortening 1 1/2 cups sugar 2 eggs 1 teaspoon lemon extract 1 cup raisins 1/2 cup finely chopped nuts 1/4 cup dried apricots 1/4 cup dried cherries 3 cups cake flour 1 cup yellow corn meal 1 teaspoon baking powder 1 teaspoon nutmeg 1/2 teaspoon salt.
Cream shortening.
Add the sugar, eggs, and extract and cream until light.
Toss the raisins in 1/2 cup of flour and add.
Sift the remaining dry ingredients and add, mixing well.
Drop by rounded teaspoons onto a greased cookie sheet.
Flatten out with a fork.
Bake at 400 degrees for 10 - 12 minutes.
Cool.
Makes about 60 - 2 inch cookies.
Store in airtight container for up to a month.
FLAK-O-ROONS Funny sounding but delicious none the less.
Whip these up and you will be an instant hit.
3 egg whites 1/2 teaspoon salt stirred into 1 cup sugar 1/4 teaspoon almond extract 2 cups rice flakes 2 1/4 cups coconut- flaked 1 cup chocolate chips Beat egg whites until stiff adding sugar gradually until soft peaks form.
fold in cereal and coconut.
Drop from a spoon onto a parchment paper lined cookie sheet.
Bake at 350 degrees for 15-20 minutes.
Cool.
while cooling, melt the chocolate chips.
Using a spoon drizzle the cookies with the melted chocolate in a pleasing pattern.
Makes about 3 dozen cookies.
Optional: You can use white baking chips or a thin frosting tinted with food coloring if you like.
I hope your family enjoys these as much as mine do.
They are quick and easy and you probably won't see them on any other tables, but they are oh, so good.
COLA GINGERBREAD also known as GINGER SODA BREAD When I was a teen my grandmother made these and brought them with her when she came to visit for the holidays.
I can still remember the taste today.
And now, as an adult, I know why mom and dad would only let us have one.
It was the topping! To one package of gingerbread mix add 3/4 cup of cola.
Mix well.
Stir in one tablespoon of instant coffee and 1 tablespoon of grated orange peel.
Drop by rounded teaspoons onto a parchment lined baking sheet.
Bake at 350 degrees.
Gingerbread is done when it springs back when touched lightly in the center.
Cool for ten minutes.
Serve topped with whipped topping, or if you want the traditional topping for this treat serve with hard sauce.
The recipe follows.
Hard-sauce: To 1 cup confectioners sugar add two tablespoons of brandy or whiskey.
Stir until blended and the sauce is stiff.
You may have to add additional sugar on a humid day, or a little less.
Spread onto cooled cookies.
You can also garnish with candied ginger for a little something extra.
VINEGAR AND COCOA Cookie Sounds strange but these are delicious.
Add a few colored sugar sprinkles to the frosting to give them a festive flair.
Sift together three cups of flour, two cups of sugar, a 1/4 teaspoon salt, 2 teaspoons of baking soda, and ten level tablespoons of unsweetened cocoa powder in a bowl and set aside.
In another bowl mix together 2 tablespoons white vinegar, 3/4 cup salad oil, and 2 teaspoons vanilla.
Add to dry mix.
Stir in up to 1/2 cup of water a little at a time.
Mixture should be a soft batter but not runny.
Drop onto a greased baking sheet and Bake at 350 degrees for 12-15 minutes.
Frost with your favorite frosting.
MAYONNAISE CAKE COOKIES This may sound surprising but mayonnaise is a blend of eggs and oil, so it makes sense that during the depression my grandmother would think of using it to bake some family treats.
To make them more festive for the holidays and special events, grandma would add some nuts and candied cherries to the batter.
Sift together 2 1/2 cups flour, 1 1/2 teaspoon baking soda, 1/4 teaspoon salt and 1 cup sugar.
Cream 3/4 cup mayonnaise, 2 tablespoons water and 1 teaspoon each, vanilla and almond extract.
Add dry mixture and stir until well blended.
Drop by rounded teaspoonfuls and bake on a greased baking sheet 10 - 12 minutes at 350 degrees.
Frost with your favorite fudge frosting.
CORN MEAL COOKIES Another family favorite, these will leave you wanting more.
And more.
And more! you will need: 1 cup shortening 1 1/2 cups sugar 2 eggs 1 teaspoon lemon extract 1 cup raisins 1/2 cup finely chopped nuts 1/4 cup dried apricots 1/4 cup dried cherries 3 cups cake flour 1 cup yellow corn meal 1 teaspoon baking powder 1 teaspoon nutmeg 1/2 teaspoon salt.
Cream shortening.
Add the sugar, eggs, and extract and cream until light.
Toss the raisins in 1/2 cup of flour and add.
Sift the remaining dry ingredients and add, mixing well.
Drop by rounded teaspoons onto a greased cookie sheet.
Flatten out with a fork.
Bake at 400 degrees for 10 - 12 minutes.
Cool.
Makes about 60 - 2 inch cookies.
Store in airtight container for up to a month.
FLAK-O-ROONS Funny sounding but delicious none the less.
Whip these up and you will be an instant hit.
3 egg whites 1/2 teaspoon salt stirred into 1 cup sugar 1/4 teaspoon almond extract 2 cups rice flakes 2 1/4 cups coconut- flaked 1 cup chocolate chips Beat egg whites until stiff adding sugar gradually until soft peaks form.
fold in cereal and coconut.
Drop from a spoon onto a parchment paper lined cookie sheet.
Bake at 350 degrees for 15-20 minutes.
Cool.
while cooling, melt the chocolate chips.
Using a spoon drizzle the cookies with the melted chocolate in a pleasing pattern.
Makes about 3 dozen cookies.
Optional: You can use white baking chips or a thin frosting tinted with food coloring if you like.
I hope your family enjoys these as much as mine do.
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