Page 2 Holiday Recipes

From the Kitchen of Eddie Cook – Christmas Cookie and Other Holiday Recipes

Meringue Nut Cookies

1 Egg White
1/2 Cup Sugar
Pinch of Salt
Chopped Nuts

This is the basic recipe.  There are other variations that will be listed below.

Preheat the oven to 300 degrees.  Grease a cookie sheet.

Beat egg white with mixer until it holds a stiffen up.
Gradually beat in the sugar and salt.
Continue beating until mixture holds a definite peak when you pull the beaters up out of the batter.

Hand stir in nuts, gently.  Scoop up and drop by teaspoonful onto the cookie sheet.

Bake 35-40 minutes.  Remove from the pan with spatula/turner and cool on a wire rack.

It calls for two cups whole pecan pieces but I NEVER put that many in as you then only have a thin coating over the nut.  It tastes better with more meringue than nut.  Put in pieces as well as whole.

Can add 1 teaspoon cinnamon sugar and salt for a different flavor.
Can use chocolate chips.
You are only limited to your imagination.


Sandies (also known as Mexican Wedding Cookies)

1 Cup Butter or Oleo
1/3 Cup Fine granulated sugar
2 Teaspoon Water
2 Teaspoon Vanilla
2 Cups Sifted Flour
1 Cup Chopped Pecans
Powdered Sugar

Cream butter and sugar until smooth.
Add in water and vanilla.
Blend in flour and nuts.
Shape into walnut-sized balls and chill for four (4) hours.

Place chilled cookies on ungreased baking sheet.
Bake at 325 degrees for 20 minutes.
Cool slightly then roll in powdered (Confectioner’s) sugar.


Sugar Cookies (start day before)

1 Cup Sugar
1/2 Cup Butter/Oleo
1 Egg
2 Tablespoons Cold Water
1 Teaspoon Vanilla
1/2 Teaspoon Creme of Tartar
1/2 Teaspoon Salt
2-1/4 Cup Flour
1/2 Teaspoon Baking Soda

Cream sugar and butter.
Add egg, mixing well.
Add rest of ingredients, also mixing well.

Wrap the dough in waxed paper. Chill the dough at least an hour, but it’s better if overnight.
Next day, rolling pin dough out on floured cloth or cutting board.
Make the dough as thin as possible so you can still handle it without tearing.

Use a large cookie cutter – (mom used the lid of her aluminum tea
canister; it is about 3″ wide/round).
The thinner the cookie, the crisper and better tasting.

Bake cookies at 400 degrees 5-8 minutes.
Cool on cookie rack.



1/2 Cup of Butter*
1/2 Cup shortening (Crisco)*
1-1/2 Cup Sugar
2 eggs
2-3/4 Cup Flour
2 Teaspoon Creme of Tartar
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 cup sugar mixed with 1 tablespoon cinnamon (mixed together in a bowl; may add more cinnamon to taste if you like it a lot)

Cream butter, shortening and sugar until smooth.
Add in eggs, one at a time, mixing well.
Sift together the flour, creme of tartar, baking soda and salt.
Add (springle) slowly to mixture, mixing after each addition.

Roll dough into walnut-sized balls.
Dip top of each ball into cinnamon sugar mixture.
Place on un-greased cookie sheet and bake at 400 degrees for 8-10 minutes.
Cool on cookie rack.

*Don’t just use butter; the cookie needs the Crisco to keep consistency


Sugared Puffs

2 Cups flour
1/3 Cup sugar
3 teaspoon baking powder
1 teaspoon salt
1 teaspoon nutmeg
1/4 cup cooking oil
3/4 Cup sweet milk
1 egg

Sift dry ingredients.
Add oil, milk and slightly beaten egg, stirring with a fork until thoroughly mixed.

Drop by teaspoonful into hot deep fat (370-degree F – a Fry Daddy is good for this) for 2-3 minutes. Scoop out with slotted spoon.
Drain on paper towel.
Roll warm puffs in cinnamon and sugar mixture (use leftover sugar from Snickerdoodle recipe).


Danish Dainties

4 Squares Semi-Sweet Chocolate
1/2 or a stick butter
3 Cups powdered sugar
1 Cup nuts
1 Package miniature marshmallows
1 teaspoon vanilla
2 beaten eggs
1 package smallest shredded coconut, in bowl
1 cup vanilla wafers (crumbs)

Melt chocolate and butter in double boiler.  Add and mix in 2 beaten eggs.  Add vanilla.  Add powdered
sugar.  Add in 1 cup of vanilla wafer crumbs, then add the marshmallows and nuts.

Drop by teaspoonful into the bowl of coconut.  Roll around to coat and put on waxed paper.  Chill at
least an hour before serving.  Keep refrigerated