IT’S CHRISTMAS COOKIE TIME!

By Published On: December 19th, 2019Categories: Bread, Meals, Uncategorized0 Comments

I love this time of year. Filled with festive gatherings, lots of hustle bustle, and much cooking and baking! I have started my Christmas cookies and added a new one I want to share with you. This recipe is from my hairdresser’s grandmother, Irma Kidwell.

And here is the grand lady! I wished I had a chance to meet her!

My hairdresser, Patreese Flores, tells me it’s been a family favorite for generations and I can see why. My husband, Jerry, said it is one of the best cookies he’s ever eaten.

CHOCOLATE MINT COOKIES

Ingredients:
2 cups shortening (That is 4 sticks. I used European style unsalted butter.)
1 1/2 cups sugar
4 eggs
2 packages chocolate chips (24 oz.)
3/4 cup white corn syrup
5 1/4 cup flour
1/2 tsp. salt
3 tsp. cinnamon
6 tsp. baking soda
2 oz. pure peppermint extract

Preparation:
Cream shortening and sugar. Add eggs until creamy. Add peppermint. Melt chocolate chips.

I made a make-shift double boiler by placing
a bowl in a saucepan of water. Bring water
to a boil and stir until chocolate melts.

Add to mixture. Add corn syrup. Sift dry ingredients together and add to wet.

Roll into balls and then roll in sugar. Bake at 350 degrees for 6-10 minutes. For chewier cookies take them out before they crack.

This recipe does not disappoint! Thanks for sharing Patreese. To get a great haircut call Patreese Flores at her salon on the W. Frontage Road in Rio Rico. Aqua Salon, 520-841-2639.

CLEVER GIFT IDEA!

My good friend and golf buddy, Peachy McQueen, gave each in our 4-some a very thoughtful Christmas cookie gift.

She attractively layered the ingredients in the jar in the order given:

1/2 up white chocolate chips
1/2 cup sliced almonds, toasted and cooled
1/2 cup brown sugar
1 cup buttermilk biscuit & baking mix
1/2 cup brown sugar
1 cup buttermilk biscuit & baking mix.
Attach the gift tag with finishing instructions. To this you add: 1 stick melted butter; 1 egg, slightly beaten; and 1 tsp. almond extract. Press into an 8×8 inch pan and bake at 350 for 35-40 minutes. Fabulous!

And finally, here are a few shots from a cookie making adventure with my dear brother, Skip!
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Carefully measuring ingredients! Go to:
http://cookwithcindy.blogspot.com/search?q=gingerbread
for gingerbread cookie recipe and my favorite, sugar cookies!
We used stars, trees, angels…
every shape except gingerbread people…fun!
 
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NEXT TIME I’M GOING TO SHARE A SIMPLE RECIPE
FOR AN OLD-FASHIONED CHEESE BALL.
MUCH BETTER THAN STORE-BOUGHT
AND VARIATIONS ARE NEARLY ENDLESS!
GREAT CHRISTMAS HORS D’OEUVRE!

MERRY CHRISTMAS TO ALL!

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