I’ve finally started my Christmas baking! Each year I bake several types of cookies, some breads and candies and make up gift baskets for my family and some friends.
I started on Monday with Tennessee Sugar Cookies, a recipe I got from my cousin umpteen years ago. It’s always the cookie I start with because it makes a big batch and I feel like I’ve made a lot of progress!
Yesterday I made Cinnamon Stars (from the Betty Crocker Christmas Cookbook listed in my favorites) and Star Cookies, a recipe from my paternal grandmother.
My dad tells me the original Star Cookies were made with raw peanuts, but since we live in the Northwest where walnuts are plentiful (and many of my relatives had trees) the recipe was long ago converted to walnuts. I’ve made it both ways and think they are both good but mostly still stick with the walnut version.
I have several recipes from my grandmother and it amazes me that they used to do all this by hand. Over the years I’ve sometimes had less than optimum equipment and managed but now I’d have a hard time doing this one without my Kitchenaid mixer and Cuisinart food processor!
- Beat 3 eggs and 5 cups powdered sugar until very light
- Mix in 1 tsp. cinnamon
- Add by hand (or in the mixer if you have a powerful mixer) 7 cups of finely chopped walnuts. (Make sure they are very finely ground.)
- Chill for several hours.
- Roll 1/8″ to 1/4″ thick and cut in star shape.
- Place on greased and floured cookie sheet. (Each time)
- Bake at 350 degrees for 10 – 12 minutes.
Instead of greasing and flouring the sheet you can use a silpat or permanent parchment lined sheet.