Classic cookies a traditional Christmas treat

Making Christmas cookies is a favorite holiday tradition for many people, creating memories that last through generations.

While people often make the same cookies each year, they also hunt for new flavors to fill the platters of treats they put out for guests — including Santa himself — during the season.

One place where people have found new recipes has been the We Energies cookie book, a free cookbook distributed by the utility.

This year’s cookie book celebrates the 90th anniversary of the first edition, which was produced in 1928, when the utility was called the Milwaukee Electric Railway & Light Co.

It features 37 recipes that date back to the 1930s — recipes selected by utility customers whose comments about the cookies and the cookie book were included.

The recipes include everything from cut-out cookies to no-bake treats, from simple sugar cookies to more elaborate fruitcake cookies. The thing they have in common — they’re fan favorites that are all delicious.

The cookie book has followed trends throughout the years. Early versions included recipes for holiday cakes and breads,  as well as gift ideas and cookie storage tips, while later books featured only cookies.

In 1942, when the world was at war, it was a four-page foldout featuring a Gold Star, the symbol of a fallen hero, on the cover. It was the first cookie book printed in color and contained 14 war-time recipes that required little shortening and sugar, items that were rationed.

By 1945, the cookie book was back to its old format, focusing on plenty of delicious treats.

After the 1973 edition, the utility halted production. New editions were produced in 1984, 1991 and 1998, and in 2002 We Energies distributed “Desserts For All Seasons,” which instead featured specialty desserts.

The cookie book returned to annual production in 2006.

An archive of past cookie books can be found at www-we-energies.com/recipes.

Following are a few recipes from this year’s cookie book.

we energies cookie book

    Christmas Miniatures (1984)

1 cup butter, softened
1⁄2 cup powdered sugar
1 teaspoon vanilla extract
1 cup flour
1 cup cornstarch
1⁄8 teaspoon salt
For frosting:
2 egg whites, room temperature
2-1⁄2 cups powdered sugar
1⁄4 cup light corn syrup
Red and green food coloring

    In mixing bowl, cream butter and sugar. Add vanilla and mix well.
    In separate bowl, combine flour, cornstarch and salt. Add to creamed mixture. Cover and refrigerate two to three hours.
    On lightly floured surface, roll dough to 1⁄4-inch thickness. Using a 1-by-1-1⁄2-inch rectangular cookie cutter or other small cutters, cut out cookies and place on greased cookie sheets. Bake in a 375-degree oven for seven to 10 minutes. Cool on wire cooling racks.
    In medium bowl that isn’t plastic, beat egg whites until soft peaks form. Add sugar gradually, beating after each addition. Continue beating until stiff peaks form. Add corn syrup and beat for one minute.
    Divide egg white mixture in half, then tint one half red and one half green. Add a few drops of water if thinner frosting is desired. Keep frosting covered when not in use.
    Pipe roses and leaves with frosting onto cookies.
    Makes about 6 dozen.

Praline Strips (1970)

24 graham cracker squares    
1 cup brown sugar, packed
1 cup butter, cubed    
1 cup pecans, chopped

    Arrange graham crackers in a single layer in 15-by-10-inch baking pan that’s been lined with heavy-duty foil. Set aside.
    In saucepan, combine butter and sugar. Bring to boil over medium heat, then cook and stir two minutes. Stir in pecans, then spread evenly over crackers.
    Bake in a 350-degree oven for 10 minutes. Cut each cracker in half while warm.
    Makes 48 pieces.

Orange Walnut Dipped Crisps (2014)

1-1⁄4 cups butter, softened
1 cup powdered sugar
1 tablespoon grated orange peel
2 teaspoons vanilla extract
2-1⁄4 cups flour
1⁄2 teaspoon salt
1 cup walnuts, finely chopped
Granulated sugar
7 ounces dark chocolate, coarsely chopped

    In mixing bowl, cream butter, powdered sugar, orange peel and vanilla.
    In separate bowl, combine flour and salt. Add to creamed mixture. Stir in walnuts, then shape into 1⁄2-inch balls and place on parchment paper-lined cookie sheets. Flatten balls with bottom of glass moistened with water and dipped in granulated sugar.
    Bake in a 325-degree oven for 9 to 11 minutes. Cool on wire cooling racks.
    Place chocolate in microwave-safe bowl. Heat on full power about one minute, stirring at 15-second intervals. Stop cooking when most of the chocolate is melted, then stir until smooth.
    Dip half of each cookie in melted chocolate. Place on waxed or parchment paper until chocolate is set.
    Makes about 10 dozen.

Mocha Nut Butter Balls (1967)    
1 cup butter, softened
1⁄2 cup sugar
1⁄4 cup unsweetened cocoa powder
2 teaspoons instant coffee powder
2 teaspoons vanilla extract
1-3⁄4 cups flour
1⁄2 teaspoon salt
2 cups walnuts, finely chopped
Powdered sugar

Preheat oven to 325 degrees F.
    In mixing bowl, cream butter and sugar. Add cocoa, coffee and vanilla and mix well.
    In separate bowl, combine flour and salt. Gradually add to creamed mixture. Stir in walnuts. Shape into one-inch balls and place on ungreased cookie sheets. Bake in a 325-degree oven for 14 to 16 minutes.
    Cool on wire cooling racks and roll in powdered sugar.
    Makes about 6 dozen.

Easy Roll Sugar Cookies (1964)    
1 cup butter, softened
1 cup sugar
2 egg yolks
1 teaspoon vanilla extract
3 cups flour
1 teaspoon baking powder
1⁄2 teaspoon salt
1⁄3 cup milk
For frosting:
2 egg whites, room temperature
2-1⁄2 cups powdered sugar
1⁄4 cup light corn syrup
Red and green food coloring

    In mixing bowl, cream butter and sugar. Add egg yolks and vanilla and mix well.
    In separate bowl, sift together flour, baking powder and salt. Add to creamed mixture along with milk and mix just until combined. Divide dough in half and wrap each half in plastic wrap. Refrigerate two hours.
    On floured surface, roll each portion of dough to 1⁄8-inch thickness. Cut with floured cookie cutters and place on greased cookie sheets. Bake in a 350-degree oven for eight to 10 minutes. Cool on wire cooling racks.
    In medium bowl that’s not plastic, beat egg whites until soft peaks form. Add sugar gradually, beating after each addition. Continue beating until stiff peaks form. Add corn syrup and beat one minute.
    Divide egg white mixture in half and tint one half red and one half green. Add a few drops of water if thinner frosting is desired. Keep frosting covered when not in use.
    Frost cookies or decorate as desired.
    Makes about 5 dozen.

Raspberry Meringue Kisses (1966)

3 egg whites, room temperature
1⁄8 teaspoon salt
3⁄4 cup sugar
3 tablespoons plus 1-1⁄2 teaspoons raspberry gelatin powder
1 teaspoon white vinegar
1 cup miniature chocolate chips

    In medium bowl that’s not plastic or copper, beat egg whites and salt until frothy. Blend together sugar and gelatin powder and gradually add to whipped egg whites, beating after each addition. Beat four to five minutes, until stiff peaks form. Blend in vinegar. Fold in chocolate chips.
    Drop dough by teaspoonfuls onto parchment paper-lined baking sheets. Bake in 250-degree oven for 25 minutes. Turn off oven but leave cookies inside for about 20 minutes.
    Makes about 9 dozen.

Chocolate-Dipped Creams (1984)

1 cup butter, softened
1⁄2 cup powdered sugar
1 teaspoon vanilla extract
1 cup flour
1 cup cornstarch
1⁄8 teaspoon salt
Powdered sugar
1 cup semisweet chocolate chips, melted
Chopped nuts, coconut or chocolate jimmies

    In mixing bowl, cream butter and sugar. Add vanilla.
    In separate bowl, combine flour, cornstarch and salt. Gradually add to creamed mixture. Cover and refrigerate two hours.
    Shape teaspoonfuls of dough into balls, triangles, crescents or bars. Place on greased cookie sheets and bake in a 375-degree oven for 11 to 13 minutes.
    Cool on wire cooling racks. Dip one end of each cookie in sugar, then dip remaining end in chocolate, then in nuts, coconut or jimmies. Place on waxed or parchment paper and let stand until set.
    Makes about 6 dozen.

Pixies (1998)

1⁄2 cup vegetable oil
2 cups sugar
4 ounces unsweetened chocolate, melted and cooled
4 eggs
2 teaspoons vanilla extract
2 cups flour
2 teaspoons baking powder
3⁄4 teaspoon salt
1 cup powdered sugar

    In large bowl, beat oil, sugar and melted chocolate until smooth. Add eggs, one at a time, mixing well after each addition. Add vanilla.
    In separate bowl, combine flour, baking powder and salt. Add to chocolate mixture and mix well. Cover and refrigerate two hours.
    Shape dough into one-inch balls, then roll in powdered sugar. Place two inches apart on lightly greased cookie sheets. Bake in a 350-degree oven for 12 to 14 minutes. Cool on wire cooling racks.
    Makes about 5 dozen.

Brandy Wreaths (1963)

1-1⁄3 cups butter, softened
3⁄4 cup sugar
1⁄2 teaspoon salt
3 tablespoons brandy
3-1⁄2 cups flour
Colored sugar or small pieces of citron and candied cherries

    In mixing bowl, cream butter, sugar and salt. Stir in brandy. Add flour and mix well.
    Place a level tablespoonful of dough on floured cutting board. Shape into nine-inch-long strand, then cut in half. Repeat. Twist two strands together and shape into wreath. Place on greased cookie sheets. Decorate with colored sugar or citron and cherries.
    Bake in a 350-degree oven for eight to 10 minutes. Cool on wire cooling racks.
    Makes about 6 dozen.

Christmas Fruit Sticks (1937)    
1 cup butter, softened
1-1⁄2 cups sugar
3 eggs
3 cups flour
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1⁄2 teaspoon ground cloves
1⁄2 teaspoon salt
1 cup almonds, finely chopped
1 cup raisins
1⁄4 cup chopped candied citron
For frosting:
1 cup powdered sugar    
1 to 2 tablespoons milk
1⁄2 teaspoon vanilla extract

    In mixing bowl, cream butter and sugar. Add eggs and beat well.
    In separate bowl, combine flour, baking soda, allspice, cinnamon, nutmeg, cloves and salt. Stir in almonds, raisins and citron. Press dough into waxed or parchment paper-lined nine-by-five-inch loaf pan and refrigerate overnight.
    Remove dough from pan. Cut widthwise into thin slices, then cut each slice in half lengthwise. Place on parchment paper-lined cookie sheets. Bake in a 400-degree oven for  six to eight minutes. Cool on wire cooling racks.
    Mix sugar and vanilla, then add milk, one tablespoon at a time, mixing until smooth and of desired consistency. Mixture will thicken slightly as it sets.
    Frost cookies with icing, if desired.
    Makes about 11 dozen.