Native American Christmas Cookie Recipes

 


Bean Cookies
 
Step 1
2 cups great northern beans
4 cups hot water
2 cups hot water
1/8 tsp. butter
Step 2
3/4 cup shortening
1 cup bean puree (see Step 1)
1 egg
1 tsp. vanilla
Step 3
1 1/4 cup flour
1 cup sugar
1/2 cup cocoa
1/8 tsp. dry mustard
1/3 cup dry milk
1/2 tsp. soda
1/2 tsp. salt
Directions
Soak beans in 4 cups hot water for 1 hour. Add 2 cups hot water and butter.  Simmer for 1 1/2 hours. Drain.  Puree while hot in food processor. Cool.
Cream the Step 2 ingredients together.
Sift the Step 3 ingredients and add to creamed mixture
Drop teaspoons of dough on greased cookie sheet.  Bake at 350º for 10 minutes
Don't tell anyone about the ingredients until after they've tried them! They look and taste just like brownies!

 

 

Cranberry Cornmeal Cookies

1 1/2 cups sugar
1 1/2 cups butter, softened
2 eggs
2 tablespoons light corn syrup
2 teaspoons vanilla
 
3 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sweetened dried cranberries, chopped
 
Combine sugar and butter in large mixer bowl and beat at medium speed until creamy.
Add eggs, cornmeal syrup, and vanilla and beat until well mixed.
Add flour, cornmeal, baking powder and salt; reduce speed to low and beat until well mixed.
Stir in dried cranberries by hand.
Roll teaspoons of dough into balls and roll in sugar.
Place 1 inch apart onto ungreased cookie sheets; flatten slightly with hand.
Bake at 350°F for 9-13 minutes or until edges are lightly browned.
Yield: 7 dozen cookies

 

Feast Day Cookies
The Pueblo Indians make these for Christmas, kiva parties, Kachina or Corn Dances, weddings, the pueblo's Saint's Day, and field parties for planting or harvesting crops.


2/3 cup plus 1/4 cup granulated sugar
2/3 cup lard or vegetable shortening
1 egg
2 cups unbleached flour, sifted
4 1/2 teaspoons baking powder
 

1/2 teaspoon vanilla extract
1/2 teaspoon aniseed
1/3 cup milk
1/2 cup piñon (pignoli), chopped
1 teaspoon ground cinnamon

In a mixing bowl, cream 2/3 cup sugar and lard.
Add egg and blend thoroughly.
Stir in flour, baking powder, vanilla extract and aniseed. Blend thoroughly.
Gradually add milk until a stiff dough is formed. Mix in the piñon nuts.
Roll out dough to 1/2-inch thickness. Cut into 2-inch cookies with a cookie cutter. Sprinkle tops with the remaining sugar and cinnamon (mixed).
Bake on well-greased baking sheet at 350°F for about 15 minutes, or until golden.
Cool on a rack.
Yield: 2 dozen 2-inch

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