Cookin’ with THE CHRONICLE

It’s getting close to Christmas! It’s always better to give than receive. These are Christmas cookies like I used to bake 40 years ago. They are delicious! Take some to your friends and neighbors! Enjoy. They won’t last long!

VANILLA BEAN COOKIES

1 vanilla bean, finely diced 1 cup sifted powdered sugar 2 cups butter, softened 1 cup sugar 1 tsp. vanilla extract 4 cups all-purpose flour 2¼ cups ground pecans (about ½ pound)

Combine vanilla bean and powdered sugar in an airtight container; let stand three days.

Cream butter; gradually add sugar, beat ing well. Stir in vanilla. Add flour and pecans, mixing well. Chill dough overnight. Remove dough from refrigerator and let stand until soft enough to roll. Roll dough to 1/8-inch thickness on a floured surface; cut into desired shapes. Place cookies on lightly greased cookie sheets. Bake at 350° for 12 minutes; transfer to wire racks. Sift vanilla bean-flavored powdered sugar over cookies while warm. Yield: about 6 dozen (2-inch) cookies.

GINGER COOKIES

3.4 cup shortening 1 cup sugar 1 egg ¼ cup molasses 2 cups all-purpose flour 2 tsp. baking soda Vz tsp. salt 1 Tbsp. ground ginger 1tsp. ground cinnamon About 1/3 cup sugar

Cream shortening; gradually add 1 cup sugar, beating until light and fluffy. Beat in egg and molasses. Combine next 5 ingredients; add to mixture, mixing well.

Shape dough into l-inch balls and roll in 1/3 cup sugar. Place 2 inches apart on ungreased cookie sheets; bake at 350° for 8 to 10 minutes. Cool on cookie sheets 5 minutes; transfer to wire racks using a spatula and cool completely. Yield: 7 dozen.