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Some of Aunt Julia's Favorite Recipes
Aunt Julia Graumann made these cookies every Christmas. She got the recipe from a women’s magazine.
Cream together: 1 cup butter (room temperature) 1/2 lb. cream cheese (room temperature)
Sift together the following ingredients: 2 cups flour 1/4 tsp salt.
Blend the dry and moist ingredients and work together until they make a malleable ball. Chill in the refrigerator for at least 12 hours.
Roll to 1/8 in. on board sprinkled with confectioner’s sugar. A marble rolling pin works best.
Cut into 1 in. x 3 in. strips and roll around candied fruits or nuts. We have used cherries, pineapple, dates and almonds.
Space generously on ungreased cookie sheets and bake at 375º for about 10 minutes or until the bottom of the cookies are barely light brown. The dough will puff up nicely in the oven.
Cake: Beat 1 lb. cream cheese until fluffy. Then add: 3 eggs 2/3 cup sugar 1/8 tsp. salt 1/2 tsp almond extract and beat until thick and lemon-colored. Pour into 9’’ buttered glass dish. Bake at 350 º for 25 min. Let cool and shrink.
Topping: Mix the following ingredients: 1/2 pint (1 cup) of sour cream 1 1/2 tbs. sugar 1/8 tsp. salt 1/2 tsp. vanilla.
Spread on cooled cake. Bake at 350 º for 10 min.
Aunt Julia Graumann’s Spritz Cookies
1 tsp. vanilla 1 cup butter (room temperature) 1/2 tsp each cinnamon and nutmeg 3/4 cup sugar 2 1/2 cup flour 1/2 tsp baking powder 1/8 tsp salt 1 egg
Cream butter. Add sugar gradually. Add egg.
Sift dry ingredients three times. Add with flavoring to butter
Press onto sheet.
Aunt Julia’s mother used to roll and cut these.
The original recipe for spritz cookies calls for 10-12 minutes at 400 degrees, but this is too long. 12/14/2017 spritz cookies baked for seven minutes at 400. This depends upon the shape of the cookie, to a certain extent.
400º 10-12 min.
1/2 cup butter 1 egg 1 tblsp. hot water 1/2 cup sugar 1/2 cup smooth, not crunchy peanut butter 1 1/2 cup sifted flour 1/2 cup brown sugar 1 tsp. baking soda
Cream butter, then sugar, then egg. Add peanut butter. Add soda to hot water and cool slightly. Add half flour, then liquid then rest of flour. Force through cookie press.
Ribbon Cookies Add 1/2 cup shredded coconut OR finely chopped walnuts. Divide the dough in even thirds. Leave 1/3 of dough plain white. Tint 1/3 dough pink with food coloring. Mix 1 Tablespoon vegetable oil with 3 Tablespoons sifted cocoa [OR melt 1 square of baking chocolate and cool slightly, but not until hard again. Add to last third of dough and mix thoroughly.
Line a straight sided pan with plastic wrap, leaving an overhang on all sides. An 8 inch square pan works for a double batch of cookies. Pat the dough out in even, flat layers, white, pink, brown. Fold the ends of plastic wrap over the dough so it is completely covered and refrigerate several hours or overnight. Peel off the plastic wrap, cut the chilled dough into bars about 2 inches wide and slice off the cookies about 1/4 inch thick, then place on ungreased cookie sheets, leaving space to spread, and bake at 400 degrees until set. Do not allow them to brown very much. Remove from sheet and cool on rack. The original recipe for spritz and ribbon cookies calls for 10-12 minutes at 400 degrees, but this is too long. Bake for seven minutes at 400.
NB. Aunt Julia's mother used to roll this spritz dough out and cut it for sugar cookies.
Chocolate Fancies Aunt Julia 400º 10-12 minutes
1/2 cup butter 1 cup sugar 1 egg 2 tblsp milk 2 cups flour 2 oz. melted chocolate
Cream butter, add sugar gradually. Add unbeaten egg, then milk and chocolate. Sift and measure flour. Add. Force through cooky press and bake.
Cranberry Fruit Bread Aunt Julia
9”x5”x3” loaf pan, greased 50-60 min in 350º
2 cups sifted flour 1/2 tsp. baking soda 1 1/2 cups sugar 1 1/2 tsp baking powder 2 tblsp melted shortening 1tsp salt 1well beaten egg 1/2 cup chopped nuts 1 very small mashed banana 1 1/2 cup halved cranberries juice and rind of 1 orange
Sift together dry ingredients. Add water to orange juice to make 3/4 cup. Combine juice, rind and shortening. Sir in egg. Pour into dry ingredients, mixing just enough to dampen. Add banana, fold in berries and nuts. In pan make corners and sides higher than center. |