'Tis the season for cookies, Part 3
Festive little cookie bars reminiscent of Rice Krispie treats, these cookies have become a holiday tradition and a popular addition to gift baskets — the closest most Australians will ever come to a white Christmas.
3 cups toasted rice cereal
1 cup desiccated coconut
¾ cup powdered milk
½ cup confectioners’ sugar
2 oz. mixed candied fruit, chopped
2 oz. red and green candied cherries, chopped
¼ cup raisins
4.5 oz. white vegetable shortening
4.5 oz. white chocolate chips
Brush a 9x13 pan with oil. Line base and sides with paper. Combine rice cereal, coconut, powdered milk, confectioners’ sugar, and all fruit in a large bowl.
Chop up the shortening and place with the chocolate in the top of a double boiler over simmering water. Stir until mixture is melted and smooth.
Combine chocolate and cereal mixture.
Press into the prepared pan and refrigerate until set. Remove from the pan and let stand for 10 minutes. Cut into squares with a sharp knife. Makes 24.
(Spiced Pepper Cookies)
A traditional Icelandic Christmas cookie, Piparkokur make use of spices and probably originated in Denmark.
1¼ cups butter, softened
1¼ cups white sugar
¾ cup light corn syrup
2 small eggs
3 cups flour
1½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 tsp. ground cinnamon
2 tsp. ground cloves
1 tsp. ground ginger
¼ tsp. ground black pepper
In a large bowl, cream butter and sugar. Stir in corn syrup and eggs; cream well. Sift together flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and pepper. Add dry ingredients to the butter mixture and mix until smooth. Refrigerate dough overnight.
Preheat oven to 350 degrees.
Make dough into balls and place on baking sheet. Flatten dough. Bake for 8 to 10 minutes. Makes 30.
Excerpt from "Christmas Cookies 'Round the World" by Pam Griffin, available at www.cedarfort.com. Next week, the best cookie in the world.