More Christmas Cookies

We've been baking up a storm at our house. These are fabulous cookies my daughter makes.

Nutcracker Sweets

1 cup butter, softened
1/4 cup granulated sugar
2 cups all-purpose flour
2 cups ground almonds
1/4 teaspoon almond extract
1/4 cup maraschino cherries, drained and chopped
Powdered sugar

Beat butter and sugar at medium speed with an electric mixer until creamy. Add flour, almonds, and extract, beating at low speed until well blended. Stir in cherries.
Shape dough into 1-inch balls. Place on ungreased baking sheets.

Bake at 325° for 18 to 22 minutes or until lightly browned. Remove to wire racks; cool 2 minutes. Roll cookies in powdered sugar; cool completely on wire racks.

Yield: Makes 3 1/2 to 4 dozen

Lekerli These are fabulous gingerbread type cookies.

For the cookies:
3 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1 teaspoon baking powder
1 cup dark honey
3/4 cup granulated sugar
3 tablespoons kirsch
2/3 cup finely chopped candied orange peel
8 ounces (about 2 cups) whole unblanched almonds, chopped into 1/4-inch pieces

For the sugar glaze:
2 tablespoons water
1/3 cup granulated sugar
2 tablespoons confectioners' sugar

Preheat oven to 325°F. Measure the flour into a large mixing bowl and add the spices, baking powder, and baking soda. Stir well to combine. Mix the honey and the 3/4 cup granulated sugar in a 1 1/2-quart saucepan. Bring to a simmer over medium heat, stirring occasionally. Remove from heat and stir in the kirsch, candied orange peel, and almonds. Stir the honey mixture into the flour and spices using a rubber spatula. Butter and line with parchment or foil one 10 x 15 x 1-inch pan. Scrape the dough into the prepared pan and use the floured palms of both hands to fill the pan. Use the back of a spoon to smooth the top. Bake 25 to 30 minutes, until puffed and firm, but not dry. Remove the pan from the oven and immediately use the paper to lift out the baked Leckerli and place it on a rack to cool. Prepare the glaze: Combine the water and the 1/3 cup granulated sugar in a small saucepan and bring to a boil over low heat, stirring often to disolve the sugar. After the syrup comes to a boil, let it boil for 10 or 15 seconds so it reduces slightly. Remove the pan from the heat and immediately sift over and stir in the confectioners' sugar. Quickly brush the glaze over the cooled Leckerli and allow the glaze to dry for 10 minutes. When the glaze has dried, transfer the Leckerli to a cutting board. Using a sharp, serrated knife, cut it into 1 1/2 x 2-inch rectangles. Store between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.


Scottish Shortbread
This is plain and very easy, but oh so delicious.

1 cup butter
1 cup granulated sugar
3 cups all-purpose flour

Thoroughly cream sugar and butter. Add 2 1/2 cups of the flour and mix thoroughly. Turn out onto a surface floured with remaining 1/2 cup of flour. Knead dough until it cracks on surface. Roll out 1/4-inch thick and cut out with cutters. Prick cookies with fork tines and place on ungreased cookie sheets. Sprinkle with colored sugar. Bake at 275° for about 45 to 55 minutes, or until lightly browned.
Makes about 2 dozen shortbread cookies.