1972 Sugar Cookies

photo-feb-16-7-56-42-pmI have a boatload of cookbooks, but I have to admit, my 1972 Betty Crocker is my go-to for cookie recipes. I made these one night last week after dinner to take to work the next day. So yeah, I didn’t chill the dough for 2-3 hours like I was supposed to. I took a shortcut, and they turned out fine.

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He knows just where to hang out. Notice mixer above him and flour on his back leg.

It’s best to chill them in the fridge for the recommended time, but sometimes I just don’t have time for that! The primary purpose of chilling is so the cookies won’t spread too much when you bake them. Chilling the dough helps prevent spreading because it makes the fats in the dough solidify (so they won’t melt when they hit the oven). Anyway, I stuck the dough in the freezer while I was making the frosting and the oven was preheating. After rolling out and cutting a batch of the cookies, I wrapped the leftover portion of the dough and stick it in the fridge. I basically had a rotation of dough portions in and out of the fridge until I was finished.

If you don’t have a Betty Crocker cookbook, this recipe from their website is almost identical to the one in the book I have. The icing is the meringue buttercream from Karen’s Cookies. I used ½ tsp of almond extract instead of ¼.

I also made the powdered sugar in my Vitamix. I actually haven’t purchased powdered sugar since I bought my Vitamix. Test it to make sure it isn’t grainy. Sometimes I have to blend a bit longer.

I frosted them in different patterns. I filled some in completely, did some in a zig-zag (like the photo), and some just had an outline. People have varying degrees of like or dislike of frosting, so I wanted to have a variety since I was taking them to work.

Once the cookies were finished and the icing was solid enough not to get on stuff when it touches, I put the cookies in layers separated by wax paper in my Snapware Snap N’ Stack container with the egg trays removed. I always email my coworkers when I have baked goods available. I had a lot of repeat visitors!

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Mom’s Fruitcake Cookies

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We used to make fruitcake cookies every Christmas when I was little. My mom has come to visit the last several years for Christmas, and we’ve made them again every time. They’re just so good! If you hate fruitcake, don’t assume you’ll hate these. They really don’t taste like an actual fruitcake. The main similarity with actual fruitcake is the candied fruit. And I have no idea how the front and center one in the photo ended up with so much less fruit than the others. It must’ve come from the last bit of dough. Oh well!

As you’ll see below, the recipe calls for various candied fruits. I highly recommend buying the individual packages of each one and cutting them yourself instead of getting the one with chopped mixed fruit. There is usually too much citron in the mixed container. We made that mistake one year and it completely ruined the taste. If you want some citrus, add a small amount of citron or some lemon zest.

I think this recipe yields about 5 dozen, but give me a margin of error of +/- 2 dozen. Next time I make them I’ll update.

Ingredients

  • 1 cup unsalted butter, softened
  • 1 ½ cups sugar
  • 2 eggs
  • 2 ½ cups all purpose flour
  • ½ tsp salt
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 package chopped dates (or you can get whole ones and chop them)
  • 1 package candied pineapple
  • 1 package candied red cherries
  • 1 package candied green cherries
  • 1 cup chopped pecans (optional, I don’t usually add them)

Instructions 

Preheat oven to 375°.

Cut candied cherries into quarters. (If you’re feeling lazy like I am sometimes, a rough chop is ok. Just make sure the pieces are 1/4 size or smaller.) If the pineapple pieces are larger than the quartered cherry pieces, chop into pieces similar in size to the chopped cherries. If your dates aren’t chopped, give them a rough chop. I like the dates a smaller than the cherry pieces, but that’s personal preference.

Combine flour, salt, baking soda, and cinnamon and set aside.

Cream butter. Add sugar gradually and beat well until light and fluffy. Add eggs one at a time and beat well after each addition.

Gradually add flour mixture to the creamed butter and sugar. Make sure the flour from each addition is incorporated before adding the next.

Stir in fruit and optional nuts.

Drop dough by the teaspoonful onto a greased cookie sheet. (Or use a cookie scoop. I seriously love this thing.)

Bake for about 12-14 minutes until lightly browned.