December 1st - 2011 Winner of The Country Register Christmas Cookie Countdown
These delicate orange sugar cookies, sent in by Ruth McBride of Delavan, WI, are decadently delicious.  Once you try them, they will be a regular in your Christmas baking repertoire!

Great Grandma’s Orange Cookies from Ruth K. McBride, Delavan, WI
1 c. sugar
3/4 c. shortening
2 eggs
1/2 c. sour cream
1/2 c. orange juice
2 1/2 c. sifted flour
1/4 t. salt
1 scant t. baking soda
2 t. baking powder

Cream together sugar, shortening and eggs.  Mix in sour cream and orange juice.  Add dry ingredients and mix well.  Drop from teaspoon onto greased cookie sheet.  Bake 10-12 minutes at 350°.  Cool completely and ice.

Orange Icing
1/4 c. butter, softened
1 t. grated orange rind
2 T. orange juice
pinch of salt
4 c. powdered sugar

Mix well and frost cooled cookies. 

*Test kitchen note: I added a small amount of milk to the icing to get it to spreading consistency. 

Note: As the winner of our Cookie Countdown Ruth McBride will receive a bountiful gift basket compliments of The Country Register and our Wonderful Advertisers. Congratulations!!!

Coming Soon!!!

Please check back on December 1st for the 1st of 24 days of…

The Country Register Christmas Cookie Countdown

Our test kitchen is busy baking all of the recipes that have been sent in and we are frantically eating cookies and making notes so that we can vote on our favorites and put them in order with the winner on December 1st and 23 runner up recipes to be posted daily up until Christmas Eve. If you sent in a recipe come back daily to see if your recipe made  our 2011…

The Country Register Christmas Cookie Countdown

3/4 cup shortening
1 cup brown sugar
1 beaten egg
1 tsp vanilla
1/2 cup chopped nuts
2 cups flour
3/4 tsp salt
1 tsp soda

Cream shortening and sugar, add egg, vanilla and nuts. Blend. Stir in sifted, dry ingredients. Drop from teaspoon onto greased cookie sheet. Bake at 375 degrees for 12 minutes. Substitute for nuts: 1/2 cup coconut, candied cherries, chocolate pieces or raisins.
From Mae’s Cookie Recipe Box compiled by Mae Taylor, Sharpsville, PA

2 c. all-purpose flour
2 c. granulated sugar (I use half Splenda)
2 tsp. baking soda
2 eggs
1 tsp. salt
1 can crushed pineapple packed in its own juice, undrained*
2 Tbs finely snipped young pineapple sage leaves* (or sub lemon verbena)

Note: This is such an easy cake to make, even with a spoon, as I prefer not to use an electric mixer as it tends to emulsify the pineapple. It is even moister the second day. There’s no oil or shortening in it because the pineapple provides the moistness.

In a large bowl, put all of the ingredients in at once. Mix well with a wooden spoon; pour batter into a well-greased 9×13-inch pan. Bake in a preheated 350 degree oven for 25-30 minutes. (In my oven 25 minutes is enough, but someone told me they used a glass pan @ 325 for 40 minutes.) While still slightly warm, frost with your favorite cream cheese icing and decorate with fresh pineapple sage leaves and its flowers.

* It is important to use young leaves (those at the top of the plant) because I found that older leaves did not have much flavor.  This is an old recipe that I have seen published (without the herbs) as Pineapple Perfection Cake, Mexican Wedding Cake, and even Chop Suey Cake! submitted by: Maggie Keeler

Can you tell we’re thinking spring? We had some warm weather here in Maryland and it’s making us want Spring NOW! I sat down to read Kathy Graham’s New Hampshire Country Register and saw this interesting looking recipe. Check out these beautiful tulips pushing up out of the snow Kathy has on her TCR cover - a photo she took from her backyard. I don’t think she will mind us sharing it here:

- 1 package Stella D’Oro Cookies
- 1 Large container of Cool Whip
- 1 Small can of crushed pineapple, drained
- 2 T confectionary sugar

Slice cookies in half and hollow out insides. Mix Cool Whip and drained pineapple. Add powdered sugar. Fill bottom of cookie with the mixture and add the top half. Chill and serve.

Recipe submitted by Sally Knowlton, Chadbourn’s Restaurant, Northwood, New Hampshire.

This is a smooth, creamy dessert that also tastes delicious on scones or as a dip for fruit kabobs.

Combine in a saucepan:
1 cup whipping cream
3/4 cup milk (2 percent or whole)
1/2 cup sugar
Warm on medium heat until sugar dissolves.
Stir in:
1 cup Pina Colada yogurt (8 ozs.)
1 cup light sour cream
1/2 teaspoon pineapple flavoring (optional)
Pour into 6 glass goblets or dessert dishes. Chill one hour or until thickened. Dessert will resemble the consistency of yogurt. Top with toasted coconut flakes and a leaf of fresh pineapple-mint. Serve with a crisp cookie and a small fruit kabob made with fresh pineapple and other tropical fruits threaded on a fancy pick.
Variations: Substitute strawberry or lemon yogurt for the Pina Colada yogurt. For the lemon yogurt, add 1 teaspoon grated lemon rind.

From Lydia’s Recipe File: Lydia E. Harris, M.A., is a home economist and freelance writer who enjoys serving tea to family and friends in Seattle, Wash.

• 1/2 cup butter
• 1 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 1/4 cup milk
• 1/4 tsp baking soda
• 2 cups flour
• 1/4 cup chopped walnuts
• pinch of salt

Cream butter and sugar together until light; add vanilla and eggs; beat well. Dissolve soda in milk; add flour, salt and walnuts. Dough should be just stiff enough to draw from end of spoon. Bake at 375 for 8-10 minutes, until lightly browned. Makes about 3 dozen cookies.

CARAMEL FROSTING

1/4 cup each of: brown sugar; white sugar; butter & cream (or milk)

Bring to boil, stirring constantly. Remove from heat. Let cool a little, add 1 cup powdered sugar and 1 tsp vanilla.

submitted by Kathy Beauchot, Ft. Wayne, IN