Advertisement I have received a number of lemon poppy seed cake recipes, so in a week or two we’ll share some of them for Jody Roes and her mother. Their request was for the old Doerflinger’s Halfway Tea Room’s recipe or something like it.
But today we have more Christmas cookie exchange ideas, just in time for Christmas exchanging. Angela Cina, news editor of the Vernon County Broadcaster, shared a recipe she says “is a cookie recipe that makes 6 to 7 dozen cookies (depending on how big one makes the dough balls) and would be perfect for a cookie exchange.” It is identical to one that my mother-in-law gave me many years ago, and I can assure you it is a great one.
The nut logs recipe came from Judy Sommers of Bangor, Wis., who says, “I have a very good recipe I have used every Christmas for years. It was given to me by a great-aunt. Not hard to do and oh so good.”
Our good friend Diane Dippel has contributed a chocolate sugar cookie recipe, saying “Norm and I really liked these cookies and I especially liked eating the dough : ) It is just like the traditional sugar cookie.” The cookie exchange and chocolate sugar cookie recipe requests both came from anonymous friends.
So far I have seen no responses to the iced coffee request sent by Dick Williams of Sparta, Wis. He’d like anything similar to what is sold at area fast-food restaurants.
Patricia Boge of La Crosse proclaims that Mr. D’s oatmeal is “soooo good” and hopes someone has the recipe. Her second request is not really for a recipe, but a place to get “real homemade caramel nut rolls.”
It looks like Patti will have to continue to get her Spanish omelets at Gundersen Lutheran Medical Center, and her breadsticks at Fazoli’s. Either no one has similar recipes or they just haven’t had time to send them to us, which is totally understandable at this time of year!
Be sure to tune in to Coulee Region Cooks, which airs from 10 to 11 a.m. Thursdays on WIZM-AM radio. When Mike Hayes can reach me at my desk, we spend a few minutes during the first half of the show chatting about the upcoming Exchange.
Send requests, recipes and/or cooking tips and techniques to Alice P. Clark at Reader Exchange, c/o La Crosse Tribune, 401 N. Third St., La Crosse, WI 54601; e-mail exchange@lacrossetribune.com: or send a fax to (608) 782-9723.
No-Roll Sugar Cookies
1 cup sugar
1 cup powdered sugar
1 cup oil
1 cup butter, softened
½ teaspoon salt
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon cream of tartar
4½ to 5 cups flour
Mix the ingredients in order given, sifting the baking soda and cream of tartar with the first 2 cups of flour.
Make into small balls and place on an ungreased cookie sheet. Press down with a glass dipped in sugar. Bake at 350 degrees F for about 12 minutes.
Note from Alice: You could also make a criss-cross pattern with a fork, like for peanut butter cookies; gently press a peanut half or one M&M’s candy on top of each one; and/or sprinkle tops with red and green sugars before baking.
Shared by Angela Cina
Nut Logs
1½ cups peanut butter (either plain or crunchy)
2 cups powdered sugar
1 cup chopped walnuts
2 cups dates, chopped
3 tablespoons butter, melted
6 ounces chocolate chips
3 ounces butterscotch chips
3 tablespoons paraffin wax, shaved
Line a cookie sheet with waxed paper.
In a bowl, mix together the first five ingredients. Form into log shapes about 1½ inches long (sometimes I form them into balls) and chill about 2 hours.
Melt chocolate and butterscotch chips in top of double boiler with paraffin wax. Dip logs into melted chips; place on lined cookie sheet while chocolate mixture sets.
Store in plastic container in refrigerator.
Shared by Judy Sommers, Bangor
Chocolate Sugar Cookies
½ cup butter
¾ cup sugar
1 egg
1 teaspoon vanilla
4 tablespoons cocoa
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1½ cups flour
In large mixing bowl, cream butter and sugar together; add egg and vanilla and beat until light and fluffy. Combine dry ingredients; gradually add to the creamed mixture, blending well. Chill dough for about 1 hour or until firm enough to roll.
Heat oven to 325 degrees F. Divide dough into portions; while working with one, keep others refrigerated. Roll dough to ¼ inch thickness, either on a lightly floured board or between 2 pieces of waxed paper. Cut into desired shapes with cookie cutters; place on ungreased cookie sheet. Continue rolling out and cutting shapes until all dough is used.
Bake 8 to 10 minutes or until no indentation remains when a cookie is touched lightly in the center. Cool slightly; remove to wire rack to cool. Frost or decorate as desired.
Makes 2 to 3 dozen cookies.
Shared by Diane Dippel
