Tea set on a table in the William Brown House

We recently found in London Town’s archives a booklet from the 1980's of Christmas cookie recipes. Each recipe was submitted by a volunteer who gave tours of the William Brown House.

Knowing how many of you are using this time to develop your baking skills, we thought it’d be fun to share the recipes and see what you think! Try out a new #ChristmasInApril cookie recipe each week. Let us know which is your favorite.

Here are a few highlights:

Lemon Cream Cheese Cookies

Pat McDonald

¼ cup butter, softened

1 8oz package cream cheese, softened

1 egg yolk

¼ teaspoon vanilla

1 package lemon cake mix with pudding

1. Cream butter and cheese.

2. Blend in egg yolk and vanilla

3. Add dry cake mix 1/3 box at a time, mixing well after each addition. Best if mixed by hand for the last addition.

4. Roll in small balls the size of a walnut and roll in powdered sugar and put on ungreased cookie sheet and press down slightly.

5. Bake 8 to 10 minutes in 350 to 375 F, until lightly browned.

6. Cool slightly and remove from baking sheet and roll again in powdered sugar.

7. If in a hurry, don’t cool on cookie sheet, but remove them very carefully.

Tip: Use any flavor cake mix – chocolate, cherry, etc. for different flavors.

Peppermint Kisses

Vicki Lerch

2 egg whites

Dash salt

1/8 teaspoon cream of tartar

½ teaspoon peppermint extract

¾ cup sugar

1 cup semi sweet chocolate pieces (minis)

1. At highest speed, beat egg whites with salt, cream of tartar, and peppermint extract till soft peaks form.

2. Add sugar gradually, beating to stiff peaks.

3. Fold in chocolate pieces.

4. Cover cookie sheet with brown paper.

5. Drop mixture from teaspoon onto paper.

6. Bake at 325 F for 20-25 minutes.

7. Remove from paper while slightly warm.

Red and White Cookies

Cathy Pringle

1 cup unsalted butter (or oleo)

1 3 oz package cream cheese

½ cup sugar

1 teaspoon vanilla

2 cups flour

36 strawberries

1. Mix all but berries.

2. Chill in refrigerator.

3. After chilled make small (tablespoon) balls.

4. Make center in ball and place ½ strawberry.

5. Bake at 350 F until lightly browned.

Mexican Wedding Cookies

Barbara Munz

1 cup butter or margarine, softened

½ cup confectioners’ sugar

1 teaspoon vanilla

¼ teaspoon salt

2 cups flour

1. In a medium bowl, cream sugar, vanilla, and salt until fluffy.

2. Stir in flour until well blended.

3. Chill 30 minutes or until firm enough to handle.

4. Shape in 1-inch balls.

5. Place 1 inch apart on ungreased cookie sheet.

6. Bake in preheated 375F oven 12 to 15 minutes or until light golden.

7. Remove to rack (close together) and while still warm, dust heavily with confectioners’ sugar.

8. Cool.

9. Store airtight in cool dry place.

10. Before serving, dust cookies with additional confectioners’ sugar.

Makes approximately 25.

#cookies #lemoncreamcheesecookies #peppermintkisses #redandwhitecookies #mexicanweddingcookies