Natashas Railroad Cookies Recipes

NATASHA'S RAILROAD COOKIES

Natasha's Railroad Cookies image

I make these every Christmas and they always disappear! If there is anyone in your family or set of friends who is lactose intolerant, these are perfect.

Provided by ForeverMama

Categories Dessert

Time 48m

Yield 60-70 cookies

Number Of Ingredients 15

Ingredients

2 cups finely chopped dates
1/2 cup granulated sugar
1/2 cup water
1 teaspoon vanilla extract
1/2 cup ground pecans
1 cup butter flavor shortening
2 cups granulated sugar
1 cup packed light brown sugar
3 eggs
1 teaspoon vanilla
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon cream of tartar
1/2 teaspoon salt

Steps:

For Filling:.
Combine dates, granulated sugar and water in a medium saucepan; bring to boiling. Reduce heat and simmer, stir over medium-low heat for 3 minutes or until water is absorbed and mixture is thick, stirring constantly to prevent scorching. Stir in vanilla and ground nuts. Cool.
Beat shortening, granulated sugar, and brown sugar in a very large mixing bowl. Add eggs and vanilla; beat well. Stir together 2 cups of flour, the baking soda, cinnamon, cream of tartar, and salt in a medium bowl. Add to sugar mixture; beat well. Beat or stir in the remaining flour to make a firm dough. Divide dough into two portions; wrap and chill until easy to handle.
Roll half of the dough on a lightly floured surface into a 13x9 inch rectangle and 1/4 inch thick. Spread with half of the filling. Roll up jelly-roll style, starting from one long edge. Cover the roll with plastic wrap and refrigerate for 2-24 hours. Repeat with remaining dough and filling.
Slice and roll into 1/4 inch thick slices. Place about 2 inches apart on a lightly greased cookie sheet. Bake in a 350 degree Fahrenheit oven about 8 minutes or till lightly browned. Cool on wire rack. Store in tightly covered container.

Nutrition Facts : Calories 131, Fat 4.4, SaturatedFat 1, Cholesterol 9.3, Sodium 45.4, Carbohydrate 22.2, Fiber 0.7, Sugar 15.1, Protein 1.4

NATASHA AND ATRINA'S GINGERBREAD COOKIES

Natasha And Atrina's Gingerbread Cookies image

Provided by Christopher Idone

Categories dessert

Time 20m

Yield 48 cookies

Number Of Ingredients 9

Ingredients

3 1/2 cups all-purpose flour
1 1/2 teaspoons each of ground cinnamon, cloves and ginger
1 1/2 teaspoons baking powder
1 cup sugar
1/2 cup bacon drippings or 4 ounces butter, softened
1/2 cup dark corn syrup
1/2 cup heavy cream
4 tablespoons unsalted butter, approximately
Colored sprinkles, sugar and candied beads for decoration

Steps:

Sift the flour, spices and baking powder in the bowl of an electric mixer. At low speed, add the sugar, bacon drippings, syrup and cream. Blend thoroughly and continue to mix for about five minutes.
Remove the dough from the bowl and knead on a lightly floured surface for about one minute. Divide the dough in four equal parts and wrap in waxed paper. Refrigerate overnight.
Preheat the oven to 375 degrees.
Lightly butter 4 to 6 cookie sheets and set aside.
Roll out each section of dough on a lightly floured surface to a thickness of an eighth-inch. Using varied cookie cutters, cut out the cookies and remove each shape carefully with a metal spatula and place them a half-inch apart on the buttered cookie sheets. Form the remaining dough into a small ball and roll out the dough again until most of it has been used. Decorate the cookies and bake for about four to five minutes. Remove from the oven and allow to cool for one minute. Remove the cookies with a metal spatula to a clean surface covered with wax paper and allow to cool. Repeat the process with the remaining dough.

Nutrition Facts : @context http, Calories 98, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 19 milligrams, Sugar 7 grams, TransFat 0 grams

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For Filling: Combine dates, granulated sugar and water in a medium saucepan; bring to boiling. Reduce heat and simmer, stir over medium-low heat for 3 minutes or until water is absorbed and mixture is thick, stirring constantly to prevent scorching. Stir in vanilla and ground nuts. Cool.
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Roll half of the dough on a lightly floured surface into a 13x9 inch rectangle and 1/4 inch thick. Spread with half of the filling. Roll up jelly-roll style, starting from one long edge. Cover the roll with plastic wrap and refrigerate for 2-24 hours. Repeat with remaining dough and filling.
Slice and roll into 1/4 inch thick slices. Place about 2 inches apart on a lightly greased cookie sheet. Bake in a 350 degree Fahrenheit oven about 8 minutes or till lightly browned. Cool on wire rack. Store in tightly covered container.

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