Pennsylvania Dutch Advent Cookies Food

PENNSYLVANIA DUTCH SOFT SUGAR COOKIES

Steps:

• Preheat oven to 375; line cookie sheets with baking parchment paper for best results, but you can grease or use non-stick spray if necessar-- I use the non-stick spray all the time.
• Sift together flour, baking soda, baking powder and salt; set aside.
• Cream together sugar and butter.
• Add eggs one at a time and beat; then add the vanilla and beat.
• Stir the flour mixture, alternating with the buttermilk, into the sugar mixture, stirring until smooth.
• Drop by tablespoons or a small scoop (about 1 tablespoon capacity) onto the prepared cookie sheet.
• Sprinkle the tops of the cookies with additional granulated sugar (I will flatten the tops just very slightly to hold more sugar) and bake for 7-10 minutes, until just firm.
• Wait just a minute and then remove from the cookie sheets and cool on a rack.
• *Asa substitute for the buttermilk, add 1 tablespoon vinegar or lemon juice to a measuring cup and add milk to make 1 cup; let stand for 10 minutes before using.

PENNSYLVANIA DUTCH ADVENT COOKIES

Steps:

• Heat oven to 400 degrees F.
• Mix first six ingredients together.
• Add flour slowly to the rest of the mixture until it reaches the right consistency to roll out. (you may not have to use all the flour).
• The dough should be quite soft and you may want to knead the flour in by hand.
• Roll dough out on floured surface to a thickness of about 1/4 to 1/2 inch and cut into decorative shapes with small cookie cutters, a sharp knife, or the rim of a glass. I have also made "no cut rolled cookies" by rolling into balls and flattening with the bottom of a drinking glass.
• Place on a greased baking sheet and bake for 8 minutes.
• Remove from oven while they are still soft; cool on rack.
• Pack into crocks or jars.

PENNSYLVANIA DUTCH COOKIES KIFFELS

Steps:

• In a mixing bowl, combine butter, cream cheese, egg yolks and flour; beat until smooth.
• Shape into 1-inch balls; place in a container with waxed paper separating each layer.
• Cover and refrigerate overnight.
• FOR THE FILLING, combine walnuts and 3 3/4 cups sugar (the mixture will be dry).
• In a small mixing bowl, beat egg whites until soft peaks form; fold into nut mixture.
• Add extracts and a few drops of water if necessary until filling reaches a spreading consistency.
• Place remaining sugar in a bowl; roll cream cheese balls in sugar until completely covered.
• Place a few balls at a time between two sheets of waxed paper.
• Roll balls into 2 1/2-inch circles.
• Gently spread about 2 teaspoons of filling over each.
• Roll up; place seam side down on ungreased baking sheets.
• Curve the ends slightly.
• Bake at 350°F for 20 minutes or until lightly browned.
• Cool on wire racks.
• Yield: about 8 dozen.

FASTNACHTS PENNSYLVANIA DUTCH STYLE

Steps:

• Mix together all ingredients except flour.
• Gradually add flour, stirring well, using spoon until too thick.
• Then use hands and start kneading, gradually adding more flour until no longer sticky.
• Cover with wet cloth and let rise in warm place for about 4 hours.
• Roll dough on floured board to 1/2 to 3/4-inch thickness.
• Cut into rectangles about 2-1/2 x 3-1/2 inches.
• Make hole in center.
• Place on floured board and let rise about 1 hour.
• Deep fry in lard or vegetable oil at 360° until golden brown.
• Flip to other side and brown.
• Drain on paper towels.
• (Recipe can easily be doubled).
• Mix some powered sugar with a bit of nutmeg.
• Dust with powdered sugar/nutmeg while still warm.