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. . . ROBIN'S KITCHEN

Family Favourite Christmas Cookies

These two recipes are made in my mom's kitchen every Christmas. They are delicious! The Rudolph cookies are low in sugar but a little high in fat. If you don't like sweet, you will love these! The shortbread contains both butter and sugar. It melts in your mouth without being over-the-top sweet. . . so why not indulge a little?

Rudolph Cookies Rudolph
VG, SF, NS

Yield: 4 dozen

Ingredients

1/2 cup butter
Small package cream cheese (about 3 ounces)
1 tsp vanilla
1 cup flour (preferably unbleached)
Red jam  (sugar-free, or regular as desired)

Directions

Beat butter, cream cheese and vanilla until well blended. Gradually mix in flour. Turn dough onto floured surface. Shape into 12" logs.  Wrap in wax paper and chill until firm.  Preheat oven to 350 degrees. Cut log into 1/4 inch slices. Top each with a dab of jam.  Bake on ungreased cookie sheet for 15 minutes or until bottoms are slightly browned. Remove onto wire rack until cool.

Crunchy Old Fashioned Shortbread
VG, SF

Yield: 2 six inch rounds

Ingredients

2 1/2 cups flour (preferably unbleached)
1/2 lb butter, at room temperature
2/3 cup brown sugar, lightly packed

Directions

Combine flour and sugar on baking board. Put butter on top and gradually work in with hands until mixture begins to hold together. Knead until cracks appear on the surface.  Shape in two flat rounds, 6" in diameter on ungreased pans. Flute edges and prick all over with fork. Bake at 300 degrees for 50 minutes or until light brown.  Watch carefully; do not over-bake.  When cool, break into chunks to serve.

"Our whole family looks forward to these cookies every year!"

Robin Russell, Webmaster

Recipe published: Winter, 1999

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Copyright © 1999-2012 Robin L. Russell