Tuesday, December 15, 2009

My Favorite Cookie Recipe

Every year at Christmas time, my whole family insists
I bake those little white cookies and I always comply.

First a bit about these cookies. I got the recipe way
back in the 1950's. I had just started teaching Home
Economics. (Back then we did teach cooking) and
"Betty Crocker" sent a Christmas cookie recipe phamplet
to all the schools who requested it. This recipe was
in the little book. I tried it, my family loved these
and after I married I continued to make them. Now I
have to send them to the children who are no longer
close and I most definitely have to have lots for
the family who visits.

The name is "Petits Gateaux Tailles", or little cakes
cut off. Brought from France to Scotland, the Scots
called them Petticoat Tails. Of course over the years
I've added my own touches.

Mix thoroughly:

1 cup soft butter (don't use margarine)
1 cup sifted confectioners sugar
1/4 cup rum (white or dark doesn't matter)
(If I didn't have rum, I used whiskey or brandy - never scotch)

Sift together and stir in:

2 1/2 cup sifted flour
1/4 teaspoon salt

3/4 finely chopped nuts (either walnuts
or pecans)

Mix with hands. Press into two long smooth rolls about
2 inches in diameter. Warp in wax paper and chill for
several hours. (I make mine the day before and refrigerate

Slice into thin slices about 1/8 inch thick. Place a little
apart on an ungreased baking sheet and bake for about 8 minutes.
in a preheated 400 degree oven. (They should be firm to the
touch and slightly browned at the edges). When cool shake
gently in a plastic bag of powdered sugar. (about 1 & 1/2 cups)
(Little White Cakes Cut Off)

Enjoy, and Merry Christmas

"Heart-warming Romance with a Sensual Touch"
'Battlesong' the sequel for 'Heartsong' available
in August 2010

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