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Christmas Cookies1

Christmas Cookies at Stonehurst

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‘Tis the season for Christmas cookies! The Stonehurst family has some wonderful recipes to share with you today. Some are classic favorites we know of, others’, like Chef Avi’s, are special family recipes’ shared from generations past. Which cookies have you heard of? Which are your favorites?

 

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Stonehurst Staff Cookie Favorites

L- R Row #1 : Peter (Owner) : Pfeffernusse Cookies/Chris Cerasale (Sous Chef):  Oatmeal Raisin Cookies /Michael (Beverage Manager): Holiday Shortbread

L-R Row #2: Lisa (Breakfast Server): Macaroon Cookies/ Laurel (Owner): Linzer Cookies/Denise (Server + Bartender): Snickerdoodle Cookies

L-R #3: Diana (Front Desk): Thumbprint Cookies/ Ann (Hostess & Server): Snowball Cookies/Alyssa (Pastry Chef): Gingerbread Cookies

Photo Courtesy of Hersheys.com

Photo Courtesy of Hersheys.com

Stonehurst Office Manager Leona  shares her favorite cookie recipe (pictured above), Peanut Butter Blossoms, while General Manager and Wedding Coordinator Heidi Shellmer shares a recipe right from her kitchen for a delicious batch of Swedish Heirloom cookies.

From the Kitchen of Heidi: Swedish Heirloom Cookies

From the Kitchen of Heidi: Swedish Heirloom Cookies

 

Chef Avi shared his favorite holiday cookie, as well as the family recipe behind it. These Hamantaschen look delicious! Checkout his special recipe below:

Poppy Seed Hamantaschen

 

“Traditionally for the Celebration of Purim, our family would enjoy these at the Holiday Season as well, to share with our friends of different faiths…the Cookie is shaped like the 3 cornered hat of Haman, the villain from the Book of Esther.”

3 Cups Flour
2 tsp Baking Powder
1 Cup White Sugar
1 Pinch Salt
2 Tbsp. Fresh Squeeze orange juice, and zest from the orange
3 Eggs
1 tsp Vanilla, Pure Extract
1/3 Cup Oil

1. Sift all dry ingredients, twice, into large bowl
2. Add eggs and all liquid, mix with a wooden spoon till combined. Do not over-mix.
3. Form ball with dough, saran wrap and refrigerate 1-2 hours
4. Roll dough out on clean surface, lightly dusted with flour, with a rolling pin, till 1/4 inch thick.
5. Cut with floured round cutter (prevents sticking)
6. Fill with one spoonful of favorite filling (Prune, my favorite, and poppy are traditional, cherry and apple work well too…or even marmalade)
7. Fold the sides of the round inward, in three steps, forming an overlapping triangle, but allow middle to be somewhat exposed, to show off filling.
8. Transfer to a greased cookie sheet and bake at 375deg F for 10-15, should just start to turn golden…lightly browning in the corners. (leave some space as they will puff somewhat from the baking powder)
9. Cool on wire racks and enjoy, or wrap in airtight container and share

 

Enjoy! 

2 Comments

  1. Karen
    Karen12-18-2013

    Hi… love it that you posted all these cookies everyone baked at Stonehurst… all of them came through for recipes except Alyssa[pastry chef] Gingerbread Cookies… when you click on that one it comes up Cherry Snowball recipe… could you fix or send me the recipe or where to get it….. thanks so much thought you would like to know…

    enjoy all your posts thanks again for recipes…
    Karen

    • Stonehurst Manor
      Stonehurst Manor12-18-2013

      This should be fixed. Let us know if you have any other problems, thanks!

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