Christmas Cookie Recipes

christmas-spritz

 

This is the place for Christmas cookie recipes! We've gathered hundreds of delicious recipes for Christmas cookies so you can find all your old and new favorites in one place!

Baking cookies at Christmas is a tradition for many people. It brings families and friends together with the warm goodness of cookies fresh from the oven. As you bake this holiday season, take a minute to learn the origins of some of the foods we enjoy each Christmas. The Food Timeline is an interesting resource for all things food. According to their research, Christmas cookies as we know them today were created from Medieval European recipes. Dutch and German settlers brought cookie cutters, decorative molds, and festive holiday decorations to America. Christmas cookie recipes produce more than just a tasty sweet; they are a baking tradition steeped in history.

Begin or continue your cookie baking traditions with our Christmas cookie recipes. From basics like drop cookies, chocolate chip cookies, and the all-time favorite sugar cookie to fancy designed, decorated and spiced Christmas cookies, we have the recipes you'll want to bake and give to family and friends.

Christmas Cookies - Our Top 20 and Hundreds More

 

The Top 20 Christmas Cookies
Magic Seven Layer Bars

Oatmeal Raisin Cookies

Snickerdoodles

Peanut Butter Cookies

Scotch Shortbread

Sugar Cookies

Gingerbread Men

Chocolate Fudge

Springerele

Chocolate Chip Cookies
Molasses Sugar Cookies

Scotcharoos

Peanut Butter Chocolate Kisses

Spritz Cookies

Thumbprint Cookies

Snowball Cookies

Chocolate Toffee Bars

Kolachky

Pecan Sandies

Chocolate Pinwheels

Christmas Cookie Gift Ideas

 

Christmas Cookies A to Z

Christmas Cookie Recipes A
Almond Bars
Almond Bonbons
Almond-Filled Crescents
Almond Macaroons
Almond Shortbread
Almond Snow Cookies
Almond Cookie Strips
Almond Cream Spritz
Amish Christmas Cookies
Amish Ginger Cookies
Angel Whispers
Anise Biscotti
Anisette Cookies
Andes Mint Cookies
Apple Butter Filled Cookies
Apple Sauce Date Bars
Applesauce Drop Cookies
Applesauce Granola Cookies
Apricot Cherry Bars
Apricot Foldovers
Apricot Walnut Crescents

 

Christmas Cookie Recipes B
Bambary Tarts
Banana-Cornmeal Cookies
Banana-Ginger Jumbles
Banana-Nut Bars
Basler Brunsli
Bienenstich
Bisquick Butterscotch Brownies
Black-Eyed Susans
Black Walnut Cookies
Bourbon Balls
Brandied Fruit Drops
Brandy Snap Cups
Brownie Crinkles
Brownie Drop Cookies
Brown Sugar Cookies
Brown Sugar Drops
Brown Sugar Spritz
Buckeyes
Bumblebees
Butter Crunch Clusters
Buttergeback
Butterscotch Gingerbread People
Butterscotch Haystacks
Butterscotch Oatmeal Bars
Butterscotch Shortbread
Butterscotch-Oatmeal Crinkles

 

Christmas Cookie Recipes C
Cannoli
Candy Bar Cushions
Candy Cane Cookies
Candy Cane Cookies 2
Candy Cane Puffs
Candy Corn Shortbread
Caramel Apple Cookies
Caramel Candy Bars
Caramel Fudge Bars
Caramel-Pecan Cookies
Caramel Filled Chocolate Cookies
Carrot-Molasses Cookies
Carrot-Raisin Bars
Cathedral Windows
Christmas Cheesecake Cookies
Cherry-Almond Bars
Cherry Nut Balls
Cherry Pecan Drops
Cherry Thumbprints
Chewy Caramel Bars
Chewy Chocolate Eatmore Bars
Chewy Noëls
Christmas Cheer Cookies
Christmas Cookie Slices
Christmas Tree Sandwiches
Cinnamon Balls
Cinnamon Espresso Cookies
Cinnamon Twists
Cinnamon-Coffee Bars
Cinnamon-Nut Crisps
Cinnamon Dough Ornaments
Coconut Balls
Coconut Lime Squares
Coconut Raspberry Ribbon Squares
Colorado Cowboy Cookies
Colored Snowballs
Cookie-Mold Cookies
Cornmeal Crispies
Cranberry-Orange Cookies
Cranberry Hootycreeks
Cream Squares
Cream Cheese Dainties
Cream Wafers
Creme de Menthe Balls
Creme de Menthe Squares

 

Chocolate Christmas Cookies
Chocolate Chip Blondies
Chocolate Chip Brickle Bars
Chocolate Chip Cookies
Chocolate Chip Spritz
Chocolate Chip Cookies Deluxe
Chocolate Chip Bars
Chocolate Chip Sandwich Cookies
Chocolate Chip-Pecan Bars
Chocolate Cookies
Chocolate Drop Cookies
Chocolate Linzer Hearts
Chocolate Mini-Chippers
Chocolate Shortbread
Chocolate-Almond Tea Cakes
Chocolate-Bourbon Balls
Chocolate-Cherry Sand Tarts
Chocolate Peanut-Chocolate Chip
Chocolate-Glazed Graham Crackers
Chocolate-Mint Cookies
Chocolate-Oatmeal Chewies
Chocolate-Orange-Chocolate Chip
Chocolate-Peanut Butter No-Bakes
Chocolate-Peanut Windmills
Chocolate-Pecan Squares
Choco-Mint Refrigerator Cookies
Choco-Raspberry Cheesecake Bars
Chocolatey Meringue Stars
Chocolate Coconut Bars
Choco-Mint Snaps
Chocolate Cherry Biscotti
Chocolate Cherry Kris Kringles
Chocolate Chews
Chocolate Chip Bar Cookies
Chocolate Chunk Snowballs
Chocolate Drizzlers
Chocolate Drop Cookies
Chocolate Florentines
Chocolate Ginger Shortbread
Chocolate Kiss Surprises
Chocolate Lemon Shortbread
Chocolate Macaroons
Chocolate Mint Christmas Trees
Chocolate Nuggets
Chocolate Nut Crinkles
Chocolate Orange Balls
Chocolate Peanut Butter Crispy Balls
Chocolate Peanut Butter Cup Cookies
Chocolate Peanut Butter Bars
Chocolate-Apricot Filled Flakies
Chocolate Raspberry Linzer Cookies
Chocolate Rum Balls
Chocolate Sugar Cookies
Chocolate-Dipped Almond Crescents

 

Christmas Cookie Recipes D
Date-Filled Spritz
'Da' Ultimate Spritz
Date-Nut Pinwheels
Decorator's Frosting
Double Apple Bars
Double Chocolate Kisses
Double Chocolate Graham Drops
Double Oat Cookies
Double Peanut Cookies
Dream Bars
Dreamsickle Cookies
Drop Cookie Basic Recipe

 

Christmas Cookie Recipes E
Easy-Yet-Elegant Raspberry Bars
Eggnog Snickerdoodles
Eggnog Spritz
English Cherubs
English Gingerbread
English Toffee Squares
Eskimo Snowballs
Esther's Bracelets

 

Christmas Cookie Recipes F
Fig Cookies
Fig-Filled Whole Wheat Cookies
Forgotten Cookies
Frosted Banana Bars
Frosted Banana Oaties
Frosted Cinnamon-Mocha Cookies
Frosted Lebkuchen
Frosted Pumpkin-Pecan Cookies
Frosted Spice Cookies
Fruit Cake Cookies
Fruit Wreaths
Fudgy Layer Squares
Fudgy Macadamia Cookies
Fudgy Saucepan Brownies

 

Christmas Cookie Recipes G
Easy Decorated Gingerbread Cookies
German Chocolate Bars
German Chocolate Brownies
Giant Colorful Candy Cookies
Ginger Cookie Clock
Ginger-Almond Cookies
Ginger Oatmeal Crisps
Gingerbread Cookies
Gingerbread Men
Gingerbread Spritz
Gingerbread Village
Gingerpop Cookies
Glazed Chocolate Pockets
Golden Cereal-Nut Clusters
Goldfish Drops
Gooey Butter Cookies
Granola Cookies
Gumdrop Drop Cookies

 

Christmas Cookie Recipes H
Hamantaschen
Haystacks
Hazelnut Sablés
Hidden Treasures

Holiday Fruit Drops
Holly Cookie
Hungarian Poppy Seed Cookies
Hungarian Nut Rolls

 

Christmas Cookie Recipes I Christmas Cookie Recipes J
Icebox Cookies
Inside-Out Chocolate Chip Cookies
Joe Froggers
Jingle Bell Ginger Snaps
Jumbo Molasses Cookies

 

Christmas Cookie Recipes K
Key Lime Coolers
Kringla
Kris Kringles
Krumkake

 

Christmas Cookie Recipes L
Ladyfingers
Ladylocks
Lebkuchen
Lebkuchen Spice Spritz
Lemon Bars
Lemon Cheesecake Bars
Lemon Cookies
Lemon Cream Oat Bars
Lemon Squares
Lemon Sugar Cookies
Lemon Tea Biscuits
Lemon-Lime Cookies
Linzer Torte Bars
Linzer Cookies
Lollipop Cookies

 

Christmas Cookie Recipes M
Magic Rum Balls
Magic Window Cookies
Malted Milk Cookies
Mama's Sugar Cookies
Maple-Nut Refrigerator Cookies
Marshmallow Crème Marzipan
Marzipan
Meltaway Cookies
Meringue-Topped Almond Cookies
Milk Chocolate-Malt Brownies
Mini Cookie Pizzas
Miniature Florentines
Mint Kiss Spritz
Mint Chocolate Pinwheels
Mint Ravioli Cookies
Mixed Nut Bars
Mocha Brownies
Mocha Cheesecake Squares
Mocha Hearts
Moravian Christmas Cookies
Moravian Ginger Cookies
Moravian Scotch Cakes
Mousse Bars
Multigrain Cutouts

 

Christmas Cookie Recipes N
Napoleon Creams
No-Bake Apricot Balls
No-Bake Honey-Oat Bars
No-Bake Peanut Butter Squares
No-Roll Coconut-Sugar Cookies
No-Roll Sugar Cookies
Norwegian Cookies
Nut Cookie Tartlets
Nut Horns

 

Christmas Cookie Recipes O
Oatmeal Cookies
Oatmeal Fudge Bars
Oatmeal Lacies
Oatmeal-Raisin Cookies
Oatmeal Shortbread
Old-Fashioned Date Drop Cookies
Old-Fashioned Rum-Raisin Cookies
Orange Blossom Spritz
Orange Madeleines
Orange Slices
Orange-Almond Biscotti
Orange-Almond Pillows
Christmas Ornament Cookies
Outrageous Double Chocolate-White Chocolate Chunk Cookies

 

Christmas Cookie Recipes P
Palmeras
Palmiers
Pastel Mint Drops
Peach Triangles
Peanut Butter and Jam Bars
Peanut Butter and Jelly Bars
Peanut Butter Cookies
Peanut Butter Hidden Middles
Peanut Butter Swirl Brownies
Peanut Butter-Brickle Chip Bars
Peanut Butter-Chocolate Chip Cookies
Peanut Butter Temptations
Pecan Crisps
Pecan Pie Bars
Pecan Pie Squares
Peppermint Meringues
Peppermint Snowballs
Pineapple Puffs
Pistachio-Chocolate Checkers
Pistachio Christmas Ribbon Bars
Pizzelles
Poinsettia Cookies
Poppy Drop Cookies
Pumpkin Cookies
Pumpkin-Spice Bars
Pumpkin Pie Squares
Pumpkin Spritz

 

Christmas Cookie Recipes R
Rainbow Cookies
Raspberry Fudge Balls
Raspberry Logs
Raspberry-Chocolate Bars
Refrigerator Pecan Shortbread
Ricotta Cheese Cookies
Rocky Road Bars
Rocky Road Cookies
Rollo Cookies
Rum Balls
Rum-Raisin Sandwich Cookies
Russian Tea Cakes

 

Christmas Cookie Recipes S
Santa's Whiskers
Scotch Shortbread
Snickerdoodles
Snickers Cookies
Snowflakes Fried
Snowflakes Baked
Snowy Mountains
Soft Molasses Cookies
Sour Cream Cookies
Sour Cream-Milk Chocolate Chip Cookies
Sour Cream-Sugar Cookies
Sour Cream Spritz
Speculaas Bars
Spice Sugar Cookies
Spicy Iced Applesauce Cookies
Spicy Gingerbread Cookies
Spicy Pumpkin-Date Cookies
Spicy Seascape Cookies
Springerle
Spitzbuben
Spritz
Stained Glass Window Cookies
Stained Glass Holiday Bars
Sugar Drop Cookies
Sugar Cookies
The Ultimate Sugar Cookie
No-chill Cutout Sugar Cookies
Sugar Cookie Stockings
Sugar Cookies
Sugar Cookie Tarts
Sunflower Cookies
Sunshine Cookies
Swedish Dream Cookies
Swedish Half-Moon Cookies

 

Christmas Cookie Recipes T
Three-Leaf Clovers
Thumbprint Cookies
Tiramisu Cheesecake Bars
Toasted Oatmeal Cookies
Toffee Bars
Toffee Meringue Sticks
Triple Chocolate-Cherry Bars
Triple Chocolate Macadamia Nut
Tuxedo Cheesecake Bars

 

Christmas Cookie Recipes U-V
Ultimate Brownie
Ultimate Chocolate Chip Cookie
Ultimate Date Bars
Ultimate Oatmeal Cookie
Ultimate Refrigerator Cookies
Ultimate Spritz
Vanilla Brownies
Venetian Christmas Cookies

 

Christmas Cookie Recipes W-Z
Walnut Biscotti
Walnut Brandy Balls
Walnut Butter Cookies
Whipped Shortbread
Whiskey Balls
White Chocolate Chunk Macadamia
Whole Wheat Rounds
Whole Wheat-Fruit Drops
Whole Wheat-Honey Cookies
Winter Birch Tree Cookies
Yogurt Stack Cookies

Chocolate Pinwheels

Chocolate_Pinwheels

Ingredients:

1 1/4 cup Butter
1 1/2 cup Confectioner's Sugar
1 Egg
3 cups Flour
1/4 teaspoon Salt
1/4 cup cocoa (for HALF the dough)

Directions:

1. Mix butter, sugar and egg. Stir in flour and salt. Divide dough in half. Stir 1/4 cocoa into HALF the dough. Refrigerate one hour.

2. On a floured pastry cloth, roll plain dough into a rectangle 16 x 19 inches. Roll chocolate dough the same size. Place on top.

3. Roll out BOTH doughs until 3/16 inch thick. Starting at the long edge, roll doughs into a log. Wrap and chill for one hour or longer.

4. Heat oven to 400 degrees F. Slice into 1/8" slices. If dough crumbles while slicing, let it warm a bit.

5. Place 1" apart on ungreased baking sheets. Bake about 8 minutes until set, but not brown. Remove from sheets immediately and cool on racks.

 

Pecan Sandies

Pecan_Sandies

Ingredients:

1 cup butter
1/3 cup white sugar
2 teaspoons water
2 teaspoons vanilla extract
2 cups sifted all-purpose flour
1 cup chopped pecans
3 tablespoons confectioners' sugar

Directions:

1. In a medium bowl, cream together the butter and sugar until smooth. Beat in the water and vanilla.

2. Stir in the flour and pecans until well blended. Cover dough and chill for at least four hours.

3. Preheat oven to 325 degrees F (165 degrees C). Shape dough into walnut sized balls or crescents.

4. Place 2 inches apart onto unprepared cookie sheets.

5. Bake for 18 to 20 minutes in the preheated oven, until golden. Roll in confectioners' sugar while still warm.

 

Kolachky

alt

Ingredients:

2 (8 ounce) packages cream cheese, room temperature
2 cups unsalted butter, softened
4 cups all-purpose flour 1 pound chopped walnuts
1 egg
1/2 cup honey
1 (12 ounce) can poppy seed filling
1 egg white
1/2 cup confectioners' sugar for dusting

Directions:

1. In a large bowl, mix together cream cheese and butter until well blended.

2. Mix in the flour 1 cup at a time. As the dough becomes stiff, turn it out onto the counter and knead in flour until it is no longer sticky. Continue to knead the dough for 5 minutes.

3. Preheat oven to 350 degrees F (175 degrees C). Crush the walnuts to a fine consistency in a food processor. Stir in the egg and honey.

4. On a well-floured surface, roll the dough out to 1/4 inch thickness. Cut the dough into 3x3 inch squares.

5. Place a teaspoon of filling in the center of each square. Use walnut for some and poppy seed for the rest. Roll the squares up and seal the edges.

6. Place the cookies 2 inches apart onto ungreased cookie sheets. Brush with egg white.

7. Bake for 15 to 17 minutes in the preheated oven, or until lightly browned. When cool, dust with confectioners' sugar.

 

Chocolate Toffee Bars

Toffee_Bars

Ingredients:

2 cups vanilla wafer crumbs
1/4 cup packed brown sugar
1/2 cup butter, melted

Topping Ingredients:

1/2 cup butter
1/2 cup packed brown sugar
1 cup semisweet chocolate chips
1/2 cup finely chopped pecans

 

Directions:

1. Combine crumbs, brown sugar and butter. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan.

2. Bake at 350 degrees F for 8-10 minutes or until lightly browned.

3. In a saucepan, bring butter and brown sugar to a boil over medium heat; boil and stir for 1 minute. Pour evenly over crust.

4. Bake at 350 degrees F for 10 minutes. Remove from oven; let stand for 2 minutes.

5. Sprinkle with chocolate chips; let stand until chocolate is melted. Spread evenly over top; sprinkle with pecans. Cool completely before cutting.

 

Snowball Cookies

Snowball_Cookies

Ingredients:

1 cup butter
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 cup chopped pecans
1/3 cup confectioners' sugar for decoration

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, nuts and salt.

3. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.

4. Bake at 350 degrees F (175 degrees C) for 15 minutes. Do not allow these cookies to get too brown. It's better to undercook them than to overcook them.

5. While cookies are still hot roll them in confectioners' sugar. Once they have cooled roll them in confectioners' sugar once more.

 

Thumbprint Cookies

Thumbprints

Ingredients:

1/2 cup packed brown sugar
1 cup butter, softened
1 teaspoon vanilla
2 egg yolks
1/2 teaspoon salt
2 cups all-purpose flour
2 egg whites
2 cups finely chopped nuts
10 tablespoons jam or jelly (any flavor)

Directions:

1. Heat oven to 350º. Beat brown sugar, butter, vanilla and egg yolk in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.

2. Shape dough into 1-inch balls. Beat egg white slightly with fork. Dip each ball into egg white; roll in nuts.

3. Place about 1 inch apart on ungreased cookie sheet. Press thumb into center of each cookie to make indentation.

4. Bake about 10 minutes or until light brown. Quickly remake indentations with end of wooden spoon if necessary.

5. Remove cookies from cookie sheet to wire rack. Fill thumbprints with about 1/2 measuring teaspoon jam.

 

Spritz Cookies

Spritz_Cookies

Ingredients:

1 cup butter, softened
3 egg yolks
2 1/2 cups all-purpose flour
2/3 cup white sugar
1 teaspoon vanilla extract

Directions:

1. Mix the butter or margarine, sugar, egg yolks and vanilla. Add the flour and mix by hand.

2. Spoon into cookie press and press onto ungreased cookie sheets. Sprinkle with colored sugars.

3. Bake in preheated 400 degrees F (200 degrees C) oven for 7-10 minutes

 

Scotcheroos

scotcharoos-recipe

Ingredients:

1 cup light corn syrup
1 cup white sugar
1 1/2 cups peanut butter
6 cups crisp rice cereal
1/2 cup butterscotch chips
1/2 cup semisweet chocolate chips

Directions:

1. Generously butter a 9x13 inch baking pan. Set aside.

2. In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil.

3. Remove from heat, and stir in crisp rice cereal.

4. Transfer mixture into a well-buttered 9x13 inch pan. With your hands well-buttered, pat it down into pan.

5. In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. Spread over top of bars and let bars cool. Cut into squares.

 

Molasses Sugar Cookies

Molasses_Sugar_Cookie

Ingredients:

1 1/2 cups shortening
2 cups white sugar
1/2 cup molasses
2 eggs
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon salt

Directions:

1. Melt the shortening in a large pan on the stove, and cool.

2. Add sugar, eggs, and molasses, beat well.

3. In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.

4. Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.

5. Bake at 375 degrees F (190 degrees C) for 8-10 minutes. Store in an airtight container.

 

Peanut Butter Chocolate Kiss Cookies

Peanut_Butter

Ingredients:

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
32 Hershey's Chocolate Kisses, unwrapped

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).

2. Sift together the flour, salt and baking soda; set aside.

3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy.

4. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.

5. Shape into 32 1-inch balls and place each into an ungreased mini muffin pan.

6. Bake at 375 degrees for about 8 minutes.

7. Remove from oven and immediately press a Hershey Kiss into each ball. Cool and carefully remove from pan.

 

 

Springerele

Springerele_1

Ingredients:

4 eggs
2 tablespoons butter
2 teaspoons baking powder
1/4 teaspoon salt
2 cups white sugar
4 cups all-purpose flour
1/4 cup anise seed

Directions:

1. Beat eggs in large mixing bowl until very light.

2. Add sugar and butter. Cream together until light and fluffy.

3. Sift flour, baking powder, and salt. Add dry Ingredients: and combine.

4. Knead dough until smooth ... add more flour to get a more smooth dough if necessary. Cover dough and allow to chill in refrigerator for at least 2 hours.

5. Roll onto slightly floured board to 1/2 inch thickness. Then roll again with springerle roller to make designs. Cut at border. Sprinkle anise seed on clean tea towel and place cookies on this. Allow to stand overnight (don't cover) to dry.

6. Bake 12 to 15 minutes at 325 degrees F (170 degrees C). Cool completely.

 

Christmas Cookies


A

 

Almond Bars

1 package white cake mix
1/2 cup butter or margarine -- softened
2 eggs
Almond Topping -- (recipe follows)

ALMOND TOPPING

2/3 cup sliced almonds
2/3 cup butter or margarine
1/2 cup sugar
1 tablespoon plus 1 teaspoon all-purpose flour
1 tablespoon milk


Directions:

1. Heat oven to 350º. Beat cake mix (dry), butter and eggs with electric mixer on low speed until dough forms or mix with a spoon.

2. Press in bottom of ungreased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch.

3. Bake 20 to 25 minutes or until golden brown and crust begins to pull away from sides of pan or until toothpick inserted in center comes out clean.

4. Immediately spread Topping over crust. Set oven control to broil. Place pan on middle rack in oven. Broil 2 to 3 minutes or until Topping is golden brown and bubbly (watch carefully-Topping burns easily). Cool completely. Cut into squares.


ALMOND TOPPING:

Cook all ingredients in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved and mixture thickens slightly.

 

 


Almond Bonbons

Ingredients:

1 1/2 cups all-purpose flour
1/2 cup butter or margarine -- softened
1/3 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
1/2 (7 ounce) package almond paste (7- or 8-ounce size)
Almond Glaze -- (recipe follows)
Sliced almonds -- toasted, if desired (see Notes)

ALMOND GLAZE

1 cup powdered sugar
1/2 teaspoon almond extract
4 teaspoons milk (4 to 5 teaspoons)


Directions:

1. Heat oven to 375º. Beat flour, butter, powdered sugar, milk and vanilla in large bowl with electric mixer on medium speed, or mix with spoon.

2. Cut almond paste into 1/2-inch slices; cut each slice into fourths.

3. Shape 1-inch ball of dough around each piece of almond paste. Gently roll to form ball. Place about 1 inch apart on ungreased cookie sheet.

4. Bake 10 to 12 minutes or until set and bottom is golden brown. Remove from cookie sheet to wire rack. Cool completely.

5. Dip tops of cookies into Almond Glaze. Garnish with sliced almonds.


ALMOND GLAZE:

Mix all ingredients until smooth and spreadable.

 

 


Almond-Filled Crescents

Ingredients:

1 cup powdered sugar
1 cup whipping (heavy) cream
2 eggs
3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (7 ounce) package almond paste (7 or 8 ounces)
3/4 cup butter or margarine -- softened
Easy Glaze -- (recipe follows)

EASY GLAZE

1 cup powdered sugar
6 to 7 teaspoons milk


Directions:

1. Mix powdered sugar, whipping cream and eggs in large bowl with spoon. Stir in flour, baking powder and salt (dough will be stiff).

2. Cover and refrigerate about 1 hour or until firm.

3. Heat oven to 375º. Break almond paste into small pieces in medium bowl; add butter. Beat with electric mixer on low speed until blended.

4. Beat on high speed until fluffy (tiny bits of almond paste will remain).

5. Roll one fourth of dough at a time into 10-inch circle on lightly floured surface. Spread one fourth of almond paste mixture (about 1/2 cup) over circle.

6. Cut into 12 wedges. Roll up wedges, beginning at rounded edge. Place on ungreased cookie sheet with points underneath. Repeat with remaining dough and almond paste mixture.

7. Bake 14 to 16 minutes or until golden brown. Remove from cookie sheet to wire rack.

8. Cool completely. Drizzle with Glaze.


EASY GLAZE:

Mix ingredients until smooth and thin enough to drizzle.

 

 

Almond Macaroons

Ingredients:

3 egg whites, at room temperature
1/8 teaspoon salt
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
6 ounces blanched almonds, toasted and ground to a fine powder
2 tablespoons all-purpose flour


Directions:

1. Preheat the oven to 325 F. Line baking sheets with aluminum foil.

2. Beat together the egg whites, salt, and cream of tartar. Gradually add the sugar and continue beating until egg whites are glossy and form very stiff peaks. Gently fold in the ground almonds and flour.

3. Drop by tablespoonfuls about 1 inch apart onto prepared baking sheets. Bake 15 to 20 minutes or until golden on the tips.

4. Slide foil from baking sheets onto wire racks. Let stand 5 minutes. Gently peel foil away from backs of macaroons.

5. Return macaroons to racks to cool.

 

 

Almond Shortbread

Ingredients:

1 cup butter, softened
2 teaspoons almond extract
1/2 cup granulated sugar
6 drops green food color
2 1/2 cups sifted flour


Directions:

1. In large bowl with electric mixer on medium speed, beat butter, sugar, almond extract and food color until light and fluffy.

2. Stir in flour until smooth. Divide into 2 parts. Refrigerate, covered, for 2 hours.

3. Preheat oven to 300 degrees F. On a lightly sugared cloth, roll out dough one part at a time, 1/2-inch thick. Using 1 1/2-inch round cookie cutter, cut out cookies.

4. Place 1-inch apart on ungreased sheet. With end of round spoon, make an indentation in center of each. Bake 25 to 30 minutes.

 

 


Almond Snow Cookies

Ingredients:

1-1/4 cup soft butter
1/2 cup shortening
1 cup granulated sugar
2 eggs
2 to 3 tsp. almond extract
1 cup finely ground blanched almonds
3-1/2 cups sifted flour
Confectioners' sugar


Directions:

1. Cream shortening, butter and granulated sugar; add eggs and beat until light.

2. Mix in almond oil and ground almonds.

3. Add flour to creamed mixture and mix thoroughly. Chill dough.

4. When ready to bake, preheat oven to 325 F.

5. Scoop dough into small balls and place on ungreased baking sheets about 2" apart. Slightly flatten top with a dampened cloth-covered glass.

6. Bake until set but not brown, about 14-16 minutes.

7. Sift confectioners' sugar over cookies as soon as you take them out of the oven. Cool on cookie sheet.

8. When thoroughly cool, but not cold enough to stick to cookie sheet, remove cookies from cookie sheet and roll in additional confectioners' sugar.

 

 

Almond Cookie Strips

Ingredients:


1 cup butter, softened
1 cup sugar
1 egg yolk
1 teaspoon vanilla
1/4 teaspoon almond extract
1/8 teaspoon salt
2 cups flour
1 egg white
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/2 cup finely chopped almonds


Directions:

1. Preheat oven to 350 F. Beat together butter and 1 cup sugar until light and fluffy. Stir in egg yolk, vanilla, almond extract and salt.

2. Stir in flour and mix well. Pat into a 15-1/2-inch by 10- 1/2-inch baking pan.

3. Beat egg white until stiff, then beat in 2 tablespoons sugar and cinnamon. Fold in almonds and spread over base.

4. Bake for 25 to 30 minutes. Remove from oven and let cool 10 minutes. Cut into bars while still warm.

 

 

Almond Cream Spritz

Ingredients:

1 cup butter, softened
1 (3-ounce) package cream cheese, softened
1/2 cup sugar
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
2 cups all-purpose flour
finely chopped almonds


Directions:

1. Preheat oven to 375 F. Beat butter and cream cheese in a large mixing bowl with an electric mixer on medium speed for 30 seconds.

2. Add sugar, almond extract, and vanilla; beat till combined. Stir in flour.

3. Cover and chill dough for 30 minutes or until easily worked but not too stiff. Pack dough into a cookie press.

4. Force dough through press onto ungreased cookie sheets. Sprinkle with almonds. B

5. Bake 8 to 10 minutes or until edges of cookies are firm but not brown. Allow to cool on baking sheet one minute then remove to wire racks to cool completely.

 

 


Amish Christmas Cookies

Ingredients:

1/2 cup butter
1 cup brown sugar
1 cup light molasses
1 egg, beaten
4 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg


Directions:

1. Preheat oven to 350 degrees F. Grease cookie sheets.

2. Cream butter and sugar. Blend in molasses and eggs.

3. Sift dry ingredients together and stir into molasses-egg mixture. Roll out dough on lightly floured board and cut into shapes with cookie cutters.

4. Bake for 10 to 12 minutes.

 

 


Amish Ginger Cookies

Ingredients:

3/4 cup butter, softened
1 cup granulated sugar
1 egg
1/4 cup unsulfured molasses
2-1/2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1-1/2 teaspoon baking soda
extra granulated sugar


Directions:

1. Preheat oven to 350 F.

2. In a mixing bowl, beat together butter and 1 cup sugar until creamy. Add egg and molasses; beat until combined.

3. Add the remaining ingredients and mix until well combined.

4. Roll dough into 1-inch balls and roll in the extra granulated sugar.

5. Place balls on ungreased baking sheet.

6. Bake for 5 - 7 minutes until barely turning brown. Allow to cool for 1 minute on baking sheet and then remove to wire racks to cool completely.

 

 


Angel Whispers

Ingredients:

1 cup butter
1/2 cup powdered sugar
2 cups all-purpose flour
1 teaspoon lemon zest
1/2 teaspoon salt


Directions:

1. Preheat oven to 400 F. In a medium bowl, beat together butter and confectioners' sugar until light and fluffy.

2. Stir in the lemon peel, flour and salt until well combined. Beat in as much flour as you can. Stir in any remaining flour with a wooden spoon. Do not chill dough.

3. Pack dough into a cookie press. Force dough through press onto ungreased baking sheets. Bake for 5 to 8 minutes or until light brown.

4. Allow to cool on baking sheets for 1 minute and then remove to wire rack to cool.

For the frosting:

1 egg, beaten
2/3 cup white sugar
1½ teaspoons lemon zest
3 tablespoons lemon juice
1½ tablespoons butter


Directions:

1. Combine the beaten egg, sugar, lemon zest, lemon juice and butter in the top of a double boiler. Stir until thick. Drizzle over cookies.

 

 

Anise Biscotti

Ingredients:

1 cup sugar
1/2 cup butter or margarine -- softened
2 teaspoons anise seed -- ground
2 teaspoons grated lemon peel
2 eggs
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt


Directions:

1. Heat oven to 350º. Beat sugar, butter, anise seed, lemon peel and eggs in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in remaining ingredients. Divide dough in half. Shape each half into rectangle, 10 × 3 inches, on ungreased cookie sheet.

3. Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes.

4. Cut crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet.

5. Bake about 15 minutes or until crisp and light brown. Remove from cookie sheet to wire rack.

 

 


Anisette Cookies

Ingredients:

For the cookies:

1 cup butter, softened
3/4 cups sugar
1 teaspoon anise extract
1 teaspoon lemon extract
3 cups flour
3 teaspoons baking powder
1/4 teaspoon salt
1 to 3 eggs

For the glaze:

1 cup powdered sugar
milk
colored sprinkles or non-pareils


Directions:

1. To make the cookies, pre-heat oven to 350 F. Beat together butter and sugar until creamy.

2. Stir in extracts, then stir in dry ingredients. Add one egg at a time until dough can be formed into a ball (you will need 1 to 3 eggs depending on the humidity in your kitchen and how large the eggs are).

3. Form dough into 1-inch balls and place 2 inches apart on ungreased cookie sheet. Bake for 15 minutes. Allow to cool 2 minutes on baking sheet, then remove to wire racks to cool completely.

4. For the glaze, in a small saucepan slowly stir a small amount of milk into the powdered sugar until it creates a glaze thin enough to be spread over the cookies.

5. Stir over low heat then spread over cooled cookies. Quickly top with sprinkles.

 

 

Andes Mint Cookies

Ingredients:

1 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup butter or margarine
2 large eggs
1 teaspoon vanilla extract
2 tablespoons water
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces Andes mints
Pecan halves


Directions:

1. Preheat oven to 375 degrees. In a large bowl, cream sugars and butter or margarine.

2. Add eggs and water. Beat well. Mix flour, baking soda and salt well. Add gradually to egg mixture. Chill dough overnight (it is important that the dough be well chilled).

3. Wrap each mint completely in cookie dough. Place 2" apart on lightly greased cookie sheets and put a nut half on top of each cookie.

4. Bake 7-9 minutes until golden brown. Allow to cool thoroughly on wire racks.

 

 

Apple Butter Filled Cookies

Ingredients:

1/2 cup shortening
1 cup sugar
2 eggs
2 teaspoons cream
1 teaspoon vanilla
2 1/2 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
Apple butter


Directions:

1. Mix shortening, sugar and eggs then stir in cream and vanilla.

2. Stir flour, soda and salt together until well blended.

3. Stir into egg mixture. Chill for at least 1 hour.

4. Roll dough about 1/8-inch thick on lightly floured cloth covered board.

5. Cut into 2 1/2-inch rounds. Place half the rounds on lightly greased cookie sheet; top each with a rounded teaspoon of apple butter.

6. Make slits in remaining rounds; place over filled rounds and press edges together.

7. Bake 8 to 10 minutes in a 400-degrees oven.

 

 

Apple Sauce Date Bars

Ingredients:

1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
2 teaspoons backing soda
1 1/2 cup applesauce
1 cup chopped dates
1 cup chopped walnuts
2 cups flour
1/2 teaspoon cinnamon
1/4 teaspoon cloves


Directions:

1. Cream butter and sugar then add egg and vanilla.

2. Dissolve baking soda in applesauce and add to mixture. Add remaining ingredients.

3. Bake in a well greased pan for 35 minutes in a 350 degrees oven. Cut into squares when cool and enjoy.

 

 

Applesauce Drop Cookies

Ingredients:

1 cup raisins
1 cup applesauce
1 cup brown sugar
1/2 cup shortening
1 unbeaten egg
2 cups sifted flour
1/2 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 cup chopped nuts


Directions:

1. Mix raisins and applesauce together and set aside.

2. In a medium sized mixing bowl combine sugar, shortening and egg then beat until mixture is fluffy.

3. Stir in the applesauce and raisins. Sift flour with salt, soda and spices then add to mixture and mix well. Stir in nuts.

4. Drop the soft dough by rounded teaspoonfuls about 2 inches apart onto greased baking sheets.

5. Bake in a 375 degree oven for 13 to 15 minutes.

 

 


Applesauce Granola Cookies

Ingredients:

1 cup packed brown sugar
1/2 cup shortening
1 teaspoon vanilla
1 egg
1/2 cup applesauce
2 cups all-purpose flour
2 cups granola
1/2 teaspoon baking soda
1/2 teaspoon salt


Directions:

1. Heat oven to 375º. Beat brown sugar, shortening, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in applesauce. Stir in remaining ingredients.

3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

4. Bake 11 to 13 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

 

 


Apricot Cherry Bars

Ingredients:

1 package yellow cake mix
1/4 cup water
1/4 cup butter or margarine -- softened
1/4 cup packed brown sugar
2 eggs
1 cup cut-up dried apricots
1/2 cup drained chopped maraschino cherries
Powdered sugar


Directions:

1. Heat oven to 375º. Grease and flour jelly roll pan, 15 1/2 × 10 1/2 × 1 inch.

2. Beat half of the cake mix (dry), the water, butter, brown sugar and eggs in large bowl with electric mixer on medium speed until smooth, or mix with spoon.

3. Stir in remaining cake mix, the apricots and cherries. Spread evenly in pan.

4. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely. Sprinkle with powdered sugar.

 

 


Apricot Foldovers

Ingredients:

1/2 cup margarine, softened
1 cup grated sharp cheddar cheese
1-1/3 cup sifted all-purpose flour
2 tablespoons water
1/2 cup apricot preserves
1/2 cup sugar


Directions:

1. Beat together the margarine and cheese until creamy, then blend in the flour and water.

2. Chill the dough for 4 to 5 hours.

3. Preheat the oven to 370F. In a medium saucepan over medium heat, heat the preserves and sugar until the mixture boils and is smooth. Set aside.

4. Divide the dough in half. Roll each half into a 10 inch square, cut into 2 1/2 inch squares. Put a scant teaspoon of the preserves in the center of each square, fold over diagonally and seal the edges.

5. Bake on an ungreased cookie sheet for 8 to 10 minutes.

 

 

Apricot Walnut Crescents

Ingredients:

2 cups all-purpose flour
1/2 teaspoon salt
1 cup butter, cold
1 cup cream cheese, softened
1 large egg
6 tablespoons apricot preserves
6 tablespoons ground nuts


Directions:

1. In a medium bowl, stir in the flour and salt, cut in the butter until the mix is crumbly. Stir in cream cheese and egg.

2. Wrap the dough in plastic wrap and refrigerate 4 hours or until firm.

3. Pre-heat oven to 375 F. On a floured board, roll 1/3 of the dough into an 11" circle.

4. Spread with 2 tablespoons preserves and top with 2 tablespoons ground nuts. With a sharp knife or a pizza cutter, cut the dough into 12 pie-shaped wedges. Starting at the wide end, roll each wedge up and bend into a crescent shape. Repeat with rest of dough. Place
cookies seam side down on large cookie sheet about 2 inches apart.

5. Bake 20 minutes. Remove to rack to cool. Store in airtight containers.

 

 


Christmas Cookie Recipes Index

 

 

 

 

 

Christmas Cookies

 

B

 

Bambary Tarts

Ingredients:

1/4 cup butter
1 cup brown sugar
1 egg, beaten
1/2 cup raisins
1 Tablespoon lemon juice


Directions:

1. Preheat oven to 375F. Put plump raisins in boiling water for 5 minutes. Drain on paper towels.

2. Cream room temperature butter and gradually add sugar. Beat until light. Add beaten egg. Stir in raisins and lemon juice.

3. Fill pastry-lined tart tins with a teaspoon of the mixture (about 1/3 full). Bake for 15 to 20 minutes.

 

 

Banana-Cornmeal Cookies

Ingredients:

1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup butter or margarine -- softened
1/2 cup mashed very ripe banana (1 medium)
1 egg
2 1/2 cups all-purpose flour
1 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon


Directions:

1. Heat oven to 375º. Grease cookie sheet. Beat brown sugar, 1/2 cup granulated sugar, the butter, banana and egg in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in flour, cornmeal, baking powder, salt and 1 teaspoon cinnamon. (If dough is too soft to shape, cover and refrigerate about 2 hours or until firm.)

3. Mix 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on cookie sheet. Flatten slightly in crisscross pattern with fork dipped into cinnamon-sugar mixture.

4. Bake 10 to 12 minutes or until light brown. Immediately remove from cookie sheet to wire rack.

 

 

Banana-Ginger Jumbles

Ingredients:

1 cup packed brown sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1 teaspoon ground ginger
2 eggs
1 cup mashed very ripe bananas (2 medium)
1/4 cup milk
3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
Powdered sugar, if desired


Directions:

1. Heat oven to 375º. Beat brown sugar, butter, shortening, ginger and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in bananas and milk.

2. Stir in flour, baking powder and salt.

3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 9 to 11 minutes or until almost no indentation remains when touched in center.

4. Remove from cookie sheet to wire rack. Sprinkle with powdered sugar while warm.

 

 

Banana-Nut Bars

Ingredients:

1 cup sugar
1 cup mashed very ripe bananas (2 medium)
1/3 cup vegetable oil
2 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chopped nuts
Cream Cheese Frosting -- (recipe follows)

CREAM CHEESE FROSTING

1 (3 ounce) package cream cheese -- softened
1/3 cup butter or margarine -- softened
1 teaspoon vanilla
2 cups powdered sugar


Directions:

1. Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Mix sugar, bananas, oil and eggs in large bowl with spoon.

2. Stir in flour, baking powder, baking soda, cinnamon and salt. Stir in nuts.

3. Spread batter in pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely.

4. Frost with Cream Cheese Frosting. Cut into 6 row by 4 rows. Store covered in refrigerator.

CREAM CHEESE FROSTING:

Directions:

1. Mix cream cheese, butter and vanilla in medium bowl. Gradually beat in powdered sugar with spoon until smooth and spreadable.

 

 

Basler Brunsli

Ingredients:

1 1/2 cups almonds
1 cup granulated sugar
1/2 cup powdered sugar
6 oz bittersweet chocolate, chopped
1 teaspoon cinnamon
1/2 teaspoon ground cloves
2 egg whites


Directions:

1. In a food processor, process the almonds and sugars until the almonds are powder-fine but not oily; stop the processor and scrape down the sides several times.

2. Add chocolate and mix until fine, being careful to not overmix and cause the chocolate to heat up and melt. Add spices and egg whites and mix until dough forms a mass.

3. Chill dough for about 1/2 hour.

4. Preheat oven to 350 F. Line a baking sheet with parchment paper. Generously dust a work surface with powdered sugar.

5. Roll dough to 1/2 inch thickness. Cut with a 2 inch heart-shaped cookie cutter (hearts are traditional, but you can cut them to any shape you want).

6. Place cookies on baking sheet. Put cookies into the oven and immediately reduce the temperature to 325 F. Bake for 15 minutes or until firm.

 

 

Bienenstich

Ingredients:

1 cup butter, firm
3/4 cup sugar
2 tablespoons honey
2 tablespoons milk
1 cup chopped or slivered almonds
1 teaspoon almond extract
1 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 egg


Directions:

1. Preheat oven to 350F. In a small pan, combine 1/2 cup of the butter, 1/4 cup of the sugar, honey, milk, almonds, and almond extract. Bring to a rolling boil over medium-high heat, stirring; set aside.

2. In a mixing bowl, stir together flour, remaining 1/2 cup sugar, baking powder, and salt.

3. Cut remaining 1/2 cup butter into pieces and, with a pastry blender or 2 knives, cut into flour mixture until mixture is very crumbly and no large particles remain.

4. Add egg and mix with a fork until dough holds together. Press dough evenly over bottom of an ungreased 10 by 15-inch rimmed baking pan. Pour almond mixture over dough, spreading evenly.

5. Bake 20 to 25 minutes or until topping is deep golden. Let cool in pan on a rack.

6. Cut into 2-inch squares; for smaller cookies, cut each square diagonally into 2 triangles. Store airtight.

 

 

Bisquick Butterscotch Brownies

Ingredients:

2 cups Bisquick baking mix
2-1/3 cups light brown sugar, firmly packed
4 large eggs
1/2 cup margarine, softened
1 (3.5 ounce) can coconut
1-1/2 cup chopped pecans
1 teaspoon vanilla extract


Directions:

1. Preheat oven to 350F. Mix all ingredients and bake in a 9x13-inch pan for 45 minutes.

2. Cool on rack, cut while warm.

 

 

Black-Eyed Susans

Ingredients:

3/4 cup butter or margarine -- softened
1/2 cup sugar
1 teaspoon vanilla
12 drops yellow food color
1 egg
1 (3 ounce) package cream cheese -- softened
2 cups all-purpose flour
3 dozen (about) large semisweet chocolate chips


Directions:

1. Beat butter, sugar, vanilla, food color, egg and cream cheese in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in flour. Cover and refrigerate about 2 hours or until firm.

3. Heat oven to 375º. Shape dough into 1 1/4-inch balls. Place about 2 inches apart on ungreased cookie sheet.

4. Make 3 cuts with scissors in top of each ball about three-fourths of the way through to make 6 wedges. Spread wedges apart slightly to form flower petals (cookies will flatten as they bake).

5. Bake 10 to 12 minutes or until set and edges begin to brown.

6. Immediately press 1 chocolate chip in center of each cookie. Remove from cookie sheet to wire rack. Cut balls from top into 6 wedges about 3/4 way through dough.

 

 

Black Walnut Cookies

Ingredients:

1 cup butter or margarine
1 cup dark brown sugar
1 large egg
1/2 teaspoon baking soda
1 teaspoon maple flavoring
2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups chopped black walnuts


Directions:

1. Beat together butter and sugar until creamy. Beat in egg and add maple flavoring. Add in flour and baking soda, then add baking powder dissovled in a couple drops of water.

2. Add nuts and mix well. Divide dough into thirds and roll into logs. Refrigerate until firm (about 1 hour.)

3. Preheat oven to 400 degrees F (205 degrees C). Slice logs into thin cookies.

4. Bake for 9 minutes or until light brown in color.

 

 

Bourbon Balls

Ingredients:

3 cups finely crushed vanilla wafers (about 75)
2 cups powdered sugar
1 cup finely chopped pecans or walnuts (about 4 ounces)
1/4 cup cocoa
1/2 cup bourbon
1/4 cup light corn syrup
Powdered or granulated sugar


Directions:

1. Mix crushed wafers, powdered sugar, pecans and cocoa.

2. Stir in bourbon and corn syrup.

3. Shape mixture into 1-inch balls. Roll in powdered sugar.

4. Refrigerate in tightly covered container several days before serving.

 

 

Brandied Fruit Drops

Ingredients:

3/4 cup packed brown sugar
1/2 cup butter or margarine -- softened
1/3 cup brandy
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped pecans
1 cup dried apricots -- chopped
1/2 cup currants
1/2 cup golden raisins


Directions:

1. Heat oven to 350º. Grease cookie sheet. Beat brown sugar, butter, brandy and eggs in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in flour, baking powder, cardamom, cinnamon and nutmeg. Stir in remaining ingredients.

3. Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet.

4. Bake 9 to 11 minutes or until light brown. Remove from cookie sheet to wire rack.

 

 

Brandy Snap Cups

Ingredients:

1/4 cup butter or margarine
1/4 cup dark corn syrup
2 tablespoons plus 2 teaspoons brown sugar
1 teaspoon brandy
6 tablespoons all-purpose flour
1/4 teaspoon ground ginger
4 cups mixed fresh strawberries and raspberries
2/3 cup raspberry jam -- melted


Directions:

1. Heat oven to 350º. Heat butter, corn syrup and brown sugar to boiling in 1 1/2-quart saucepan, stirring frequently; remove from heat. Stir in brandy.

2. Mix flour and ginger; gradually stir into syrup mixture.

3. Drop dough by heaping teaspoonfuls at least 5 inches apart onto lightly greased cookie sheets or line sheets with baking parchment paper.

4. Bake until cookies have spread into 4- or 5-inch rounds and are golden brown, 3 to 4 minutes (watch carefully as these cookies brown quickly).

5. Cool cookies 1 to 3 minutes before removing from cookie sheets.

6. Working quickly, shape over inverted drinking glass about 2 to 2 1/2 inches in diameter. Allow cookies to harden; remove gently and place on wire racks. Cool completely.

If cookies become too crisp to shape, return to oven to soften about 1 minute. Fill each cookie cup with 1/4 cup berries. Drizzle with jam.

 

 

Brownie Crinkles

Ingredients:

1 package fudge brownie mix
1/4 cup water
1 egg
1/2 cup powdered sugar


Directions:

1. Heat oven to 350º. Grease cookie sheet. Mix brownie mix (dry), water and egg product with spoon about 50 strokes or until well blended.

2. Shape dough by rounded teaspoonfuls into balls. Roll in powdered sugar.

3. Place about 2 inches apart on cookie sheet. Bake 10 to 12 minutes or until almost no indentation remains when touched lightly in center. Immediately remove from cookie sheet to wire rack.

 

 

Brownie Drop Cookies

Ingredients:

1 (15 ounce) package fudge brownie mix
1/4 cup water
1 egg
1/2 cup chopped nuts


Directions:

1. Heat oven to 375º. Lightly grease cookie sheet. Mix brownie mix, water and egg in large bowl with spoon. Stir in nuts (dough will be stiff).

2. Drop dough by rounded teaspoonfuls onto cookie sheet. Bake 6 to 8 minutes or until set.

3. Cool slightly; remove from cookie sheet to wire rack.

 

 

Brown Sugar Cookies

Ingredients:

2 cups sifted flour, less if possible
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup brown sugar, packed
1 egg
1 tablespoon light cream
1 1/2 teaspoons vanilla
granulated sugar, for decorating


Directions:

1. Blend 1 cup flour, baking powder, and salt in a medium bowl. Set aside.

2. Beat together butter and sugar until light and fluffy.

3. Beat in egg, vanilla, and cream.

4. Stir the flour mixture into the butter mixture, then add enough of the remaining 1 cup flour to make the dough stiff enough to roll. Wrap in plastic wrap and chill several hours.

5. Preheat oven to 375 F. Place on a lightly floured cutting board and roll to 1/8" thickness. Use floured cookie cutters to cut into shapes.

6. Place on an ungreased baking sheet, sprinkle with granulated sugar. Bake 8 minutes.

Makes 2 dozen

 

 

Brown Sugar Drops

Ingredients:

2 cups packed brown sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1/2 cup milk
2 eggs
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Light Brown Glaze -- (recipe follows)

LIGHT BROWN GLAZE

4 cups powdered sugar
1/2 cup butter or margarine -- melted
2 teaspoons vanilla
2 tablespoons milk (2 to 4 tablespoons)


Directions:

1. Heat oven to 400º. Beat brown sugar, butter, shortening, milk and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.

2. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 9 to 11 minutes or until almost no indentation remains when touched in center.

3. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely. Spread with Light Brown Glaze.

LIGHT BROWN GLAZE:

Mix all ingredients until smooth and spreadable.

 

 

Brown Sugar Spritz

Ingredients:

1 cup butter, softened
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 2/3 cups all-purpose flour
1 teaspoon baking powder

For pineapple filling:

29 1/2 ounces crushed pineapple, drained
1 cup sugar
red and green food coloring


Directions:

1. Make pineapple filling. In a saucepan stir together pineapple and sugar, bring to boiling.

2. Reduce heat and simmer until mixture is very thick, 30 to 35 minutes, stirring often.

3. Divide fruit filling in half. Using a few drops of food coloring, tint half of the filling red and the other half green. Cool thoroughly.

4. Preheat oven to 400F. Cream together butter and brown sugar; beat in egg and vanilla. Stir together flour and baking powder; add gradually to creamed mixture, mixing until smooth. Do not chill.

5. Place half of the dough in the cookie press. Using the ribbon plate, press dough in ten 10-inch strips on ungreased cookie sheets.

6. Using star plate and remaining dough, press lengthwise rows of dough on top of each strip, making a rim along both edges.

7. Spoon red or green pineapple filling between rims on top of ribbon strips.

8. Bake cookies for 8 to 10 minutes. While hot, cut strips into 1 1/4 inch diagonals. Cool. Makes 78.

 

 

Buckeyes

Ingredients:

2 lbs. Peanut butter
1 pound butter
3 pounds powdered sugar
two 12-ounce packages of semi-sweet chocolate chips
1/2 of one bar of paraffin wax
toothpicks for dipping
waxed paper


Directions:

1. Place wax paper onto cookie sheets and set aside.

2. Cream peanut butter and butter until combined. Add sugar a little at a time. Make sure it is mixed well.

3. Roll peanut butter mixture into approximately 400 1-inch diameter balls. Insert one tooth pick into each small peanut butter ball. Set all of them aside.

4. Melt chocolate and paraffin (parafin helps the chocolate become shiny when it cools) in a double boiler. Be careful not to over-heat the chocolate.

5. Dip the ball into the chocolate so as to almost cover the entire ball. Leave small portion of ball uncoated. Let cool on waxed paper. Store in a cool place.

Note: This recipe makes 400 cookies. Halve or quarter the recipe if you can't eat that many!

 

 

Bumblebees

Ingredients:

1/2 cup peanut butter
1/2 cup shortening
1/3 cup packed brown sugar
1/3 cup honey
1 egg
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
8 dozen pretzel twists
8 dozen pretzel sticks


Directions:

1. Beat peanut butter, shortening, brown sugar, honey and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and baking powder.

2. Cover dough with plastic wrap and refrigerate about 2 hours or until firm.

3. Heat oven to 350º. Shape dough into 1-inch balls (dough will be slightly sticky).

4. For each cookie, place 2 pretzel twists side by side with the bottoms (the bottom comes to a rounded point, similar to the bottom of a heart shape ) touching on ungreased cookie sheet.

5. Place 1 ball of dough on center, and flatten slightly. Break 2 pretzel sticks in half. Gently press 3 pretzel stick halves into dough for stripes on bee. Break fourth pretzel piece in half. Poke pieces into 1 end of dough for antennae.

6. Bake 11 to 13 minutes or until light golden brown. Immediately remove from cookie sheet to wire rack.

 

 

Butter Crunch Clusters

Ingredients:

1/2 cup butter or margarine
2/3 cup packed brown sugar
1 tablespoon corn syrup
2 cups Cheerios® cereal
1 cup salted cocktail peanuts or Spanish peanuts


Directions:

1. Heat butter in 3-quart saucepan over low heat until melted. Stir in brown sugar and corn syrup. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat.

2. Stir in cereal and peanuts until well coated. Drop mixture by tablespoonfuls onto waxed paper; cool.

 

 

Buttergeback

Ingredients:

3 eggs
1-1/8 cup butter, softened
1-1/8 cup sugar
2-1/2 tablespoons vanilla sugar
2-1/4 cups flour
2 tablespoons condensed milk
1 egg yolk


Directions:

1. Hard boil the 3 eggs in boiling water (about 10 minutes) and let cool. Peel the eggs and reserve the yolks. Discard egg whites. Pass the egg yolks through a chinoise or strainer.

2. Beat the yolks with the butter , sugar, and vanilla sugar until creamy. Sift the flour and add to the butter mixture. Mix well.

3. Wrap in plastic wrap and let chill in the refrigerator for 1 hour.

4. Preheat oven to 350 F. Lightly grease a cookie sheet. Roll out dough on a floured board to 1/8" thick. Cut into desired shapes with cookie cutters and place cookies on cookie sheet.

5. Mix the raw egg yolk with the condensed milk and brush the top of each cookie with this mixture. Bake for about 18 minutes or until lightly golden.

 

 

Butterscotch Gingerbread People

Ingredients:

1 small box butterscotch pudding mix (cook & serve)
1/2 cup butter, softened
1/2 cup brown sugar
1 egg
1 1/2 cup flour
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
decorations or icing


Directions:

1. Preheat oven to 350°. Cream pudding mix, butter and brown sugar in a mixing bowl. Beat egg in. Add dry ingredients and mix until blended.

2. Roll out on floured board and cut with cookie cutters. Add candy buttons, cinnamon candy hearts or other decorations as desired.

3. Bake for approximately 10 minutes and cool on baking sheet 5 minutes before removing to a cooling rack. Cookies may then be decorated with icing as desired.

 

 

Butterscotch Haystacks

Ingredients:

1 cup peanut butter
1/2 package or 6 oz butterscotch morsels
1 large can chow mein noodles


Directions:

1. Melt peanut butter and butterscotch together. Can be done on the stove top or in a microwave. Pour over noodles; mix well.

2. Drop by tablespoon on wax paper; freeze for a couple of hours. May be stored in a loose fitting topped cookie jar.

 

 

Butterscotch Oatmeal Bars

Ingredients:

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla or grated peel of one orange
3 cups quick cooking oats
2 cups butterscotch chips


Directions:

1. Preheat oven to 375 degrees F. Combine flour, baking soda, and cinnamon in small bowl.

2. Beat butter, sugar, brown sugar, eggs and vanilla in large bowl.

3. Gradually beat in flour mixture. Stir in oats and butterscotch chips. Spread dough into greased 15 x 10 inch pan.

4. Bake for 18-20 minutes or until very lightly browned.

 

 

Butterscotch Shortbread

Ingredients:

1/2 cup butter or margarine -- softened
1/2 cup shortening
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 1/4 cups all-purpose flour
1 teaspoon salt


Directions:

1. Heat oven to 300º. Beat butter, shortening and sugars in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. (Dough will be dry and crumbly; use hands to mix completely.)

2. Roll dough into rectangle, 15 × 7 1/2 inches, on lightly floured surface. Cut into 1 1/2-inch squares. Place about 1 inch apart on ungreased cookie sheet.

3. Bake about 25 minutes or until set. (These cookies brown very little, and the shape does not change.) Remove from cookie sheet to wire rack.

 

 

Butterscotch-Oatmeal Crinkles

Ingredients:

2 cups packed brown sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1 teaspoon vanilla
2 eggs
2 1/4 cups all-purpose flour
2 cups old-fashioned or quick-cooking oats
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated or powdered sugar


Directions:

1. Heat oven to 350º. Grease cookie sheet. Beat brown sugar, butter, shortening, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in flour, oats, baking powder and salt.

3. Shape dough into 1-inch balls; roll in granulated sugar. Place about 2 inches apart on cookie sheet.

4. Bake 10 to 12 minutes or until almost no indentation remains when touched lightly in center. Immediately remove from cookie sheet to wire rack.


Christmas Cookie Recipes Index

 

 

 

 

Christmas Cookies

 

C


Cannoli

Ingredients:


For the pastry:

4 cups sifted all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon cinnamon
3/4 cup Marsala wine
1 large egg slightly beaten

For the filling:

3 pounds ricotta cheese
1-3/4 cups sifted confectioners sugar
1/2 teaspoon cinnamon
2 tablespoons chopped citron
1/4 cup semi-sweet chocolate morsels


Directions:

1. Sift flour, sugar and cinnamon together on to a bread board or table top. Make a well in the center of dry ingredients and pour wine into it. Knead dough until smooth and stiff,about15 mins. If dough feels wet and sticky add more flour,if too dry, add more wine.

2. Cover dough and let stand for 2 hours in cool place.roll out very thin and cut into 5 inch circles and wrap around metal cannoli forms (5 inches long by 1 inch in diameter).

3. Fold dough around form loosley so that 1/4 of form sticks out on the ends. Seal dough on by brushing with egg yoke, and fry 2 cannoli at a time in deep hot fat until brown on both sides. Lift out gently with slotted spoon or tongs, drain on paper towels to cool.

4. Beat ricotta in a large bowl for 1 minute, add sugar and beat until very light and creamy, about 5 minutes.

5. Add cinnamon, citron, and chocloate bits, mix until blended. Keep filling in refrigerator until ready to use. Makes enough to fill 25 cannoli shells.

 

 

Candy Bar Cushions

Ingredients:

1 cup softened margarine
1 teaspoon vanilla extract
1 cup granulated sugar
1 large egg
2-1/2 cups all-purpose flour
8 Hershey bars


Directions:

1. Preheat oven to 375 F. Blend together margarine, sugar and vanilla. Beat in egg. Add flour. Beat until well blended.

2. Using a cookie press and the bar attachment, fill the cookie press with dough. Press half of the dough onto ungreased cookie sheets with the ridge side down.

3. Break candy into individual pieces. Place on dough spacing them evenly. Cover with strips of dough with the ridge side up. Score lightly between candy pieces.

4. Bake 12-13 minutes or until lightly brown on edges.

 

 

Candy Cane Cookies

Ingredients:

1 cup butter or margarine
1 cup sifted confectioners sugar
1 egg
1-1/2 teaspoon almond flavoring OR 3/4 teaspoon peppermint flavoring
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 teaspoon salt
1/2 cup crushed peppermint candy
1/2 cup white sugar


Directions:

1. Preheat oven to 375 F. Mix butter sugar, egg, and flavorings thoroughly. Add flour and salt, Mix well.

2. Shape dough into a disk and wrap with plastic wrap; chill for at least 2 hours or until easy to handle.

3. Roll into 4 inch strips; place on baking sheet. Curve top down to form handle or cane.

4. Bake 9 minutes. While still warm, remove from pan and sprinkle with candy and sugar mixture.


Dough may be divided in half and colored with 1/2 teaspoon red food coloring if desired. Roll each color into strips, place side by side, press together lightly and twist like a rope.

 

 

Candy Cane Cookies 2

Ingredients:

2 cups all-purpose flour
1 cup butter, softened
1/3 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup decorator sugar


Directions:

1. Heat oven to 375 degrees F.

2. Mix all ingredients together in large bowl. Divide dough into fourths. Divide each fourth into fourths, for a total of 16 pieces. Shape each piece into thin 15-inch rope.

3. Cut each into 5 (3-inch) lengths. Place 1 inch apart onto ungreased cookie sheets. Shape into candy cane shape.

4. Bake for 9 to 10 minutes or until lightly browned on edges. Cool 1 minute; remove from cookie sheets. While cookies are still warm, dip into decorator sugar.

 

 

Candy Cane Puffs

Ingredients:

2 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter (at room temperature)
1 cup confectioners' sugar
1 egg
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
8 (1 ounce) squares white chocolate, melted
1/2 cup finely crushed candy canes


Directions:

1. Stir together flour and salt in a medium-size bowl. Set aside.

2. Beat butter and confectioners' sugar in a large bowl until smooth and creamy.

3. Beat in egg.

4. Mix in peppermint extract and vanilla extract.

5. Beat in flour mixture. Dough will be very crumbly.

6. Cover dough with plastic wrap; refrigerate 1 hour.

7. Preheat oven to 375 degrees F.

8. Shape dough into 1-inch balls (dough will still be very crumbly); place on lightly greased baking sheets.

9. Bake for 10 to 12 minutes or until bottoms are lightly browned. Remove cookies to wire racks to cool completely.

10. Melt chocolate when ready to coat. Dip each cookie first into the white chocolate then in the crushed candy canes. Set aside to harden.

Makes 2 dozen

 

 

Candy Corn Shortbread

Ingredients:

3/4 cup butter or margarine -- softened
1/4 cup sugar
2 cups all-purpose flour
Yellow food color
Red food color


Directions:

1. Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour. Divide dough into 6 equal parts.

2. Combine 3 parts dough; mix with 10 drops yellow food color and 4 drops red food color to make orange dough. Combine 2 parts dough; mix with 7 drops yellow food color to make yellow dough. Leave remaining part dough plain.

3. Pat orange dough into 3/4-inch-thick rectangle, 9 × 2 inches, on plastic wrap. Pat yellow dough into 1/2-inch-thick rectangle, 9 × 1 3/4 inches. Place yellow rectangle centered on orange rectangle. Shape plain dough into 9-inch roll, 3/4 inch in diameter. Place roll on center
of yellow rectangle.

4. Wrap plastic wrap around dough, pressing dough into triangle so that dough will resemble a kernel of corn when sliced. Refrigerate about 2 hours or until firm.

5. Heat oven to 350º. Cut dough into 1/4-inch slices. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set.

6. Remove from cookie sheet to wire rack. Stack dough so that the orange rectangle is on the bottom and the uncolored roll of dough is on top.

 

 

Caramel Apple Cookies

Ingredients:

1 cup sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1 1/2 teaspoons vanilla
2 eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Red paste food color, if desired
About 24 wooden sticks with rounded ends
Caramel Glaze -- (recipe follows)

CARAMEL GLAZE

1 (14 ounce) package vanilla caramels
1/4 cup water


Directions:

1. Heat oven to 400º. Beat sugar, butter and shortening in large bowl with electric mixer on medium speed, or mix with spoon. Stir in vanilla and eggs.

2. Stir in flour, baking soda and salt. Stir in food color to tint dough red.

3. Roll dough 1/4 inch thick on lightly floured cloth-covered surface. Cut with 3-inch round or apple-shaped cookie cutter. Place 2 inches apart on ungreased cookie sheet. Insert wooden stick into side of each cookie.

4. Bake 8 to 9 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely.

5. Spread top third of each cookie (opposite wooden stick) with Caramel Glaze. Hold cookie upright to allow glaze to drizzle down cookie.


CARAMEL GLAZE:

Heat caramels and water in 2-quart saucepan over low heat, stirring frequently, until melted and smooth. If glaze becomes too stiff, heat over low heat, stirring constantly, until softened.

 

 

Caramel Candy Bars

Ingredients:

1 (14 ounce) package vanilla caramels
1/3 cup milk
2 cups all-purpose flour
2 cups quick-cooking or old-fashioned oats
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup butter or margarine -- softened
1 (6 ounce) package semisweet chocolate chips (1 cup)
1 cup chopped walnuts OR 1 cup dry-roasted peanuts


Directions:

1. Heat oven to 350º. Heat caramels and milk in 2-quart saucepan over low heat, stirring frequently, until smooth; remove from heat.

2. Mix flour, oats, brown sugar, baking soda and salt in large bowl with spoon. Stir in egg and butter until mixture is crumbly. Press half of the crumbly mixture in ungreased rectangular pan, 13 × 9 × 2 inches.

3. Bake 10 minutes.

4. Sprinkle chocolate chips and walnuts over baked layer. Drizzle with caramel mixture. Sprinkle with remaining crumbly mixture; press gently into caramel mixture.

5. Bake 20 to 25 minutes or until golden brown. Cool 30 minutes. Loosen edges from sides of pan. Cool completely. Cut into 8 rows by 4 rows.

 

 

Caramel Fudge Bars

Ingredients:

1 package Supreme brownie mix (with
pouch of Chocolate Flavor Syrup)
1/4 cup milk
1 teaspoon vanilla
1 egg
1/2 (14 ounce) package vanilla caramels (25 caramels)
1 (14 ounce) can sweetened condensed milk


Directions:

1. Heat oven to 350º. Grease bottom only of rectangular pan, 13 × 9 × 2 inches. Mix brownie mix (dry; do not add chocolate syrup from pouch), milk, vanilla and egg with spoon; reserve 1 cup.

2. Press remaining brownie mixture in bottom of pan. Bake 10 minutes.

3. Heat caramels and chocolate syrup from pouch in 2-quart saucepan over medium-low heat, stirring occasionally, until caramels are melted. Stir in milk.

4. Pour over baked layer. Break up reserved brownie mixture; sprinkle over caramel.

5. Bake 25 to 30 minutes or until bubbly around edges. Cool completely; refrigerate for easier cutting. Cut into 4 rows by 6 rows. Store tightly covered.

 

 

Caramel-Pecan Cookies

Ingredients:

1/2 cup packed brown sugar
1/2 cup butter or margarine -- softened
2 tablespoons water
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/8 teaspoon salt
8 vanilla caramels
160 pecan halves (about 2 1/4 cups)
Chocolate Glaze -- (recipe follows)

CHOCOLATE GLAZE

1 ounce unsweetened baking chocolate
1 cup powdered sugar
1 teaspoon vanilla
2 teaspoons water (2 to 4 teaspoons)


Directions:

1. Heat oven to 350º. Beat brown sugar, butter, water and vanilla in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in flour and salt.

3. Cut each caramel into 4 pieces with sharp knife. For each cookie, group 5 pecan halves on ungreased cookie sheet.

4. Shape 1 teaspoon dough around each caramel piece to form a ball. Press ball firmly onto center of each group of pecans.

5. Bake 12 to 15 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack. Cool completely. Spread tops of cookies with Chocolate Glaze.

CHOCOLATE GLAZE:

Melt chocolate in 1-quart saucepan over low heat, stirring occasionally. Stir in powdered sugar, vanilla and water until smooth and spreadable.

 

 

Caramel Filled Chocolate Cookies

Ingredients:

1 cup softened butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 cup unsweetened cocoa powder
1 cup chopped walnuts
1 tablespoon white sugar
48 chocolate covered caramel candies


Directions:

1. Beat together butter or margarine til creamy. Gradually add sugars and beat well.

2. Add eggs and vanilla and beat well again.

3. Combine flour, baking soda and cocoa. Gradually add to the butter mixture, beating well.

4. Stir in 1/2 cup nuts. Cover and chill at least 2 hours.

5. Preheat oven to 375 degrees F. Combine remaining 1/2 cup nuts with the 1 tablespoon sugar.

6. Divide the dough into 4 parts. Work with one part at a time leaving the rest in the refrigerator. Divide each part into 12 pieces.

7. Quickly press each piece of dough around a chocolate covered caramel and roll into ball. Dip one side into sugar. Place sugar side up 2 inches apart on baking sheets.

8. Bake for 8 minutes. Let cool one minute. Remove to wire rack and cool completely.

 

 

Carrot-Molasses Cookies

Ingredients:

1 package carrot cake mix
1/4 cup butter or margarine -- softened
2 tablespoons light molasses
2 eggs
1/2 cup chopped nuts, if desired
1 tub Rich & Creamy cream cheese ready-to-spread frosting, if desired


Directions:

1. Beat half of the cake mix (dry), the butter, molasses and eggs in large bowl with electric mixer on medium speed until smooth, or mix with spoon. Stir in remaining cake mix and the nuts.

2. Refrigerate about 2 hours or until chilled.

3. Heat oven to 375º. Lightly grease cookie sheet. Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Bake 8 to 10 minutes or until edges are set (centers will be soft).

4. Remove from cookie sheet to wire rack. Cool completely. Frost with frosting. (Cover and refrigerate any remaining frosting.)

 

 

Carrot-Raisin Bars

Ingredients:

1 package carrot cake mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
3/4 cup raisins
1/2 cup chopped nuts
1 tub Rich & Creamy cream cheese frosting


Directions:

1. Heat oven to 350º. Grease and flour jelly roll pan, 15 1/2 × 10 1/2 × 1 inch.

2. Mix cake mix (dry), oil, water and eggs in large bowl with spoon. Stir in raisins and nuts. Spread evenly in pan.

3. Bake 15 to 20 minutes or until bars spring back when touched lightly in center. Cool completely. Frost with frosting. Cut into 8 rows by 6 rows.

 

 

Cathedral Windows

Ingredients:

1/4 pound butter or magarine
12 ounces semi-sweet chocolate chips
1 cup chopped walnuts
12 ounces colored mini marshmallows
7 ounces sweetened grated coconut


Directions:

1. Heat butter and chocolate chips in the top of a double boiler over low heat, stirring occasionally, until melted and smooth. Cool slightly.

2. Toss marshmallows and nuts in a large bowl; stir in chocolate.

3. Tear five 9-inch sheets of waxed paper and sprinkle each generously with coconut.

4. Divide dough into fifths and place each fifth on a sheet of waxed paper. Roll tightly into 2-inch diameter logs and refrigerate overnight or until firm.

5. Before serving, unwrap from waxed paper and cut into 1/2" slices.

 

 

Christmas Cheesecake Cookies

Ingredients:

1/3 cup firmly packed dark brown sugar
1/2 cup granulated sugar, divided
1 cup all-purpose flour
1/2 cup chopped walnuts
1/3 cup butter
8 ounces cream cheese, room temperature
1 egg
1 tablespoon lemon juice
3 tablespoons milk, divided
1 teaspoon vanilla extract
1 1/2 tablespoons green candied cherries, divided
1 1/2 tablespoons red candied cherries, divided
2/3 cup sifted confectioners' sugar


Directions:

1. Coat an 8-inch square baking pan with nonstick cooking spray.

2. Mix brown sugar with 1/4 cup granulated sugar, flour and walnuts. Stir in butter, using a fork or pastry blender, until crumbly. Remove and set aside 1 cup of the mixture. Place the remainder in the baking pan and press down evenly.

3. Bake in preheated 350 degrees F oven for 12 to 15 minutes, until just starting to brown. Remove from oven and allow to cool slightly.

4. Meanwhile, using an electric mixer, beat cream cheese and 1/4 cup sugar. Add egg, lemon juice, 2 tablespoons milk and vanilla. Combine well. Add half the red and green cherries and stir until well distributed.

5. Pour mixture into baked crust. Top with reserved crumbs. Bake for 25 minutes until set and beginning to brown. Remove from oven and allow to cool completely.

6. Meanwhile, stir together the confectioners' sugar and 1 tablespoon milk. Spread over the top of the cooled cheesecake, and then sprinkle with remaining red and green cherries.

7. Refrigerate for at least 30 minutes and cut into pieces.

 

 

Cherry-Almond Bars

Ingredients:

1 (10 ounce) jar maraschino cherries
1 cup all-purpose flour
1/2 cup butter or margarine -- softened
1/4 cup powdered sugar
2 eggs
1 cup sliced almonds
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Pink Glaze -- (recipe follows)

PINK GLAZE

1/2 cup powdered sugar
1/4 teaspoon almond extract
2 teaspoons reserved maraschino cherry juice (2 to 3 teaspoons)


Directions:

1. Heat oven to 350º. Drain cherries, reserving juice for Pink Glaze. Chop cherries; set aside.

2. Mix 1 cup flour, the butter and powdered sugar with spoon. Press in ungreased square pan, 9 × 9 × 2 inches. Bake about 10 minutes or until set.

3. Beat eggs in medium bowl with fork. Stir in cherries and remaining ingredients except Pink Glaze. Spread over baked layer.

4. Bake 20 to 25 minutes or until golden brown. Cool completely. Drizzle with Pink Glaze. Cut into 6 rows by 4 rows.

PINK GLAZE:

Mix all ingredients until smooth and thin enough to drizzle.

 

 

Cherry Nut Balls

Ingredients:

1 cup butter, softened
1 cup powdered sugar
1 teaspoon vanilla
1/2 cup maraschino cherries (chopped and drained)
3/4 cup flaked sweetened coconut
2 cups quick cooking oats
Nuts ground fine to roll balls in


Directions:

1. Beat sugar, butter, vanilla, cherries and coconut.

2. Mix in rolled oats. Refrigerate for 3 hours.

3. Shape the mixture into 1" balls, then roll the balls in the chopped nuts. Store airtight in the refrigerator.

 

 

Cherry Pecan Drops

Ingredients:

1 cup granulated sugar
3/4 cup shortening
2 tablespoons milk
1 teaspoon vanilla
2 large eggs
2-1/4 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1 cup chopped dates
1/3 cup chopped maraschino cherries, well drained
1-1/2 cup coarsely crushed cornflakes cereal
15 maraschino cherries, quartered, drained


Directions:

1. Heat oven to 375 degrees.

2. Grease cookies sheets. In large bowl, combine sugar, shortening, milk, vanilla, and eggs; beat well.

3. Stir in flour, baking powder, baking soda, salt, pecans, dates, and 1/3 cup chopped cherries; mix well.

4. Cover dough with plastic wrap and refrigerate for easier handling.

5. Drop dough by rounded teaspoonfuls into cereal; thoroughly coat.

6. Form into balls; place 2-inches apart on greased cookie sheets. Press maraschino cherry piece into top of each ball.

7. Bake for 10-15 minutes until light golden brown.

 

 

Cherry Thumbprints

Ingredients:

2/3 cup unsalted butter, at room temperature
1/3 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon salt
1-1/2 cups all-purpose flour
2 large egg whites
3/4 cup finely chopped walnuts
5 red glacé cherries, halved
5 green glacé cherries, halved


Directions:

1. Preheat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking mat.

2. In a large bowl, beat together butter and sugar until light and fluffy. Beat in egg yolks, vanilla extract and salt. Gradually stir in flour.

3. Form dough into 20 1-inch diameter balls. Dip in lightly beaten egg whites, then roll in nuts. Place 1 inch apart on prepared cookie sheets.

4. Press down center of each with thumb to make a thumbprint. Place a cherry half in each indentation.

5. Bake for 16 to 18 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely.

 

 

Chewy Caramel Bars

Ingredients:

3/4 cup butter, melted
1 cup flour
1 cup oatmeal
3/4 cup packed brown sugar
1 teaspoon baking soda
32 caramels, unwrapped
1 tablespoon butter
3 tablespoons milk
1 package (6 oz) chocolate chips, about 1 cup
1/2 cup chopped nuts


Directions:

1. Preheat oven to 350 F. In a small mixing bowl, combine butter, flour, oatmeal, brown sugar, and baking soda; mix well.

2. Put 3/4 of butter-oatmeal mixture in an ungreased 9x13 pan, pressing evenly over the bottom of pan. Bake for 10 minutes.

3. In a saucepan, combine the caramels, butter, and milk and heat, stirring, until the caramels are melted.

4. Pour caramel mixture over the baked crust and sprinkle with chocolate chips and nuts.

5. Top with remaining butter-oatmeal mixture. Bake for 15 minutes more. Cool and cut into bars.

 

 

Chewy Chocolate Eatmore Bars

Ingredients:

3/4 cup honey
1 cup peanut butter
1 cup semi-sweet chocolate chips
1-1/2 cups mini marshmallows
3 cups rice krispies
1 cup salted peanuts


Directions:

1. In a large saucepan over medium heat, melt together the honey and peanut butter and bring to a boil.

2. Stir in chocolate chips and marshmallows, stirring until smooth. Add the cereal and peanuts. Blend well and remove from heat.

3. Pour into a lightly greased 9x13 inch pan and pat firmly with spatula. Let cool slightly and cut into bars before hardening.

 

 

Chewy Noëls

Ingredients:

2 tablespoons butter or margarine
1 cup packed brown sugar
1 cup chopped nuts
1/3 cup flour
1/8 teaspoon baking soda
1/8 teaspoon salt
2 beaten eggs
1 teaspoon vanilla
powdered sugar
1 tube of green decorator icing with a writing tip


Directions:

1. In a 9x9" baking pan melt butter or margarine. Stir together brown sugar, nuts, flour and salt; then stir in eggs and vanilla.

2. Pour over butter in pan; do not stir.

3. Bake at 350 F for 20 to 25 minutes.

4. Sift the powdered sugar over top. Placed waxed paper under wire rack, immediately invert pan onto rack. Cool.

5. Dust again with powdered sugar. Cut into bars.

 

 

Christmas Cheer Cookies

Ingredients:

1 cup butter, softened
1 1/2 cup brown sugar
3 eggs
3 cup unsifted flour
1 teaspoon baking soda
1 pound dates, chopped
1 pound walnuts, chopped
1/2 pound golden raisins
1/2 cup whiskey
1 (10 ounce) jar maraschino cherries, drained and cut in halves


Directions:

1. Preheat oven to 350 F.

2. Cream butter and sugar until light and fluffy. Add eggs. Beat until ingredients are combined.

3. Mix flour and soda. Stir in dates, walnuts, raisins and whiskey. Batter will be stiff.

4. Drop from teaspoon onto ungreased cookie sheet. Top each with cherry halves.

5. Bake 10-12 minutes. Store in airtight container.

 

 

Christmas Cookie Slices

Ingredients:

1 cup sugar
1 cup butter or margarine -- softened
1 1/2 teaspoons vanilla
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda


Directions:

1. Beat sugar, butter, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in flour, salt and baking soda. Divide into 3 equal parts. Shape each part into roll, about 1 1/2 inches in diameter. Wrap and refrigerate at least 4 hours.

3. Heat oven to 400º. Cut rolls into 1/8-inch slices. Place about 1 inch apart on ungreased cookie sheet.

4. Bake 8 to 10 minutes or just until golden brown around edges. Immediately remove from cookie sheet to wire rack.

 

 

Christmas Tree Sandwiches

Ingredients:

For the dough:

1 cup unsalted butter, softened
2 cups flour
1/4 teaspoon salt
1/3 cup milk
3/4 cup sugar

For the filling:

1/4 cup Crisco shortening
1/4 cup unsalted butter, softened
1/2 teaspoon vanilla extract
2 cups powdered sugar
1 1/2 tablespoons milk
green food coloring
1 tube brown decorating icing, with writing tip


Directions:

1. In large bowl with electric mixer, beat butter until creamy, about 1 minute.

2. With mixer on low, alternately add flour, salt, and milk and beat until well blended. Wrap dough in plastic wrap and refrigerate until firm, about 1 1/2 hours.

3. Preheat oven to 375F. Spread sugar on a plate. On a floured surface, roll one third of the dough to 1/8" thick. Cut out tree shapes with a 2" cookie cutter.

4. Press cookies into sugar to coat on both sides then place on ungreased cookie sheets. Prick each cookie all over with a fork, for decoration.

5. Bake cookies 9 to 11 minutes until very lightly browned. Cool on sheets 2 minutes then transfer to wire racks to cool completely.

6. While cookies are baking, prepare the filling. In a large bowl, beat shortening and butter until creamy with an electric mixer. Beat in vanilla. Gradually add powdered sugar and milk. Add food coloring to tint the filling pale green. Beat on high until the filling is light and fluffy; approx. 3 minutes.

7. Spread filling on half of the cookies and sandwich with the remaining halves. Outline cookies with the decorating icing.

 

 

Cinnamon Balls

Ingredients:

1 cup butter, softened
1/5 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon cinnamon
2 cups cake flour
2 cups corn flakes, finely crushed (measure first, then crush)
1 cup chopped nuts
Confectioners' sugar or cinnamon sugar


Directions:

1. Preheat oven to 350 degrees F.

2. Beat butter and sugar. Add vanilla extract and cinnamon. Mix in flour and corn flakes, blending thoroughly. Stir in nuts.

3. Roll into 1-inch balls and place on lightly greased cookie sheets. Bake for 20 to 25 minutes, until firm and golden.

4. Roll in confectioners' sugar while still hot.

 

 

Cinnamon Espresso Cookies

Ingredients:

1 1/2 tablespoons instant espresso coffee (dry)
1 tablespoon hot water
1/2 cup butter or margarine -- softened
1/4 cup shortening
1 cup granulated sugar
1/2 cup packed brown sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon instant espresso coffee (dry)
1 teaspoon ground cinnamon
1/4 teaspoon salt
Espresso Coating -- (recipe follows)

ESPRESSO COATING
1/2 cup granulated sugar
2 teaspoons instant espresso coffee (dry)


Directions:

1. Dissolve 1 1/2 tablespoons espresso in hot water in large bowl. Add butter, shortening, sugars and egg. Beat with electric mixer on medium speed until fluffy.

2. Beat in flour, baking powder, 1 teaspoon espresso, cinnamon and salt on low speed.

3. Divide dough in half. Shape each half into roll, 10 inches long. Wrap each roll with plastic wrap and refrigerate 30 minutes.

4. Prepare Espresso Coating. Roll each roll of dough in coating (reserve any remaining coating). Rewrap in plastic wrap and refrigerate at least 30 minutes longer.

5. Heat oven to 375º. Cut each roll into 3/8-inch slices. Place about 2 inches apart on ungreased cookie sheet. Sprinkle with remaining coating.

6. Bake 8 to 10 minutes or until edges are light brown. Cool slightly; remove from cookie sheet to wire rack.

ESPRESSO COATING:

Mix ingredients on a large plate or piece of waxed paper.

 

 

Cinnamon Footballs

Ingredients:

1/2 cup packed brown sugar
1/2 cup butter or margarine -- softened
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
24 (about) whole blanched almonds
Decorating Glaze -- (recipe follows)

DECORATING GLAZE

1/2 cup powdered sugar
1 1/2 teaspoons water (1 1/2 to 3 teaspoons)


Directions:

1. Heat oven to 350º. Beat brown sugar, butter and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cinnamon and salt until dough holds together. (If dough is dry, mix in 1 to 2 tablespoons milk.)

2. Shape dough by scant tablespoonfuls around almonds to form football shapes. Place about 1 inch apart on ungreased cookie sheet.

3. Bake 12 to 14 minutes or until set but not brown. Remove from cookie sheet to wire rack. Cool completely.

4. Place Decorating Glaze in decorating bag with #3 writing tip. Pipe glaze on cookies to resemble football laces.


DECORATING GLAZE:

Mix powdered sugar and water just enough to make a paste that can be piped from decorating bag.

 

 

Cinnamon Twists

Ingredients:

1 cup sugar
1/2 cup butter or margarine -- softened
2 teaspoons vanilla
1 egg
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon


Directions:

1. Heat oven to 375º. Beat sugar, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in flour, baking powder and salt. Divide dough in half. Stir cinnamon into one half.

3. Shape 1 level teaspoonful each, plain and cinnamon dough, into 3-inch rope. Place ropes side by side; twist gently. Repeat with remaining dough.

4. Place twists about 2 inches apart on ungreased cookie sheet.

5. Bake 8 to 10 minutes or until very light brown. Remove from cookie sheet to wire rack.

 

 

Cinnamon-Coffee Bars

Ingredients:

1 cup packed brown sugar
1/3 cup butter or margarine -- softened
1 egg
1 1/2 cups all-purpose flour
1/2 cup water
1 tablespoon instant coffee (dry)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup raisins
1/4 cup chopped nuts
White Glaze -- (recipe follows)

WHITE GLAZE

1 cup powdered sugar
1/4 teaspoon vanilla
4 teaspoons milk (4 to 5 teaspoons)


Directions:

1. Heat oven to 350º. Grease and flour rectangular pan, 13 × 9 × 2 inches.

2. Beat brown sugar, butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except raisins, nuts and Glaze. Stir in raisins and nuts.

3. Spread batter in pan. Bake 20 to 22 minutes or until top springs back when touched in center.

4. Drizzle with White Glaze while warm. Let cool. Cut into 8 rows by 4 rows bars.

WHITE GLAZE:

Mix all ingredients until smooth and thin enough to drizzle.

 

 

Cinnamon-Nut Crisps

Ingredients:

2 cups all-purpose flour
1/2 cup sugar
3/4 cup shortening
2 tablespoons water (2 to 3 tablespoons)
3 tablespoons butter or margarine -- softened
2 tablespoons sugar
1 teaspoon ground cinnamon
2 tablespoons very finely chopped nuts
Sugar


Directions:

1. Heat oven to 375º. Mix flour and 1/2 cup sugar in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas.

2. Add water, 1 tablespoon at a time, tossing with fork until mixture almost cleans side of bowl.

3. Roll dough into rectangle, 15 × 10 inches, on lightly floured cloth-covered surface. Spread butter over dough.

4. Mix 2 tablespoons sugar and the cinnamon; sprinkle evenly over butter. Sprinkle nuts evenly over sugar mixture. Roll up tightly, beginning at 15-inch side. Pinch edge of dough to seal.

5. Cut roll into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet. Sprinkle with sugar.

6. Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to wire rack.

 

 

Cinnamon Dough Ornaments

Ingredients:

*Not to be eaten

1 cup ground cinnamon
4 tablespoons white glue
3/4 to 1 cup water


Directions:

1. Mix cinnamon and glue. Gradually add the water. Stir until a ball of dough forms.

2. Roll out with rolling pin 1/4 inch thick and cut with cookie cutters.

3. Poke a hole and let dry at room temperature for 1 to 2 days, turning over every 6-8 hours.

If desired, decorate with white Royal Icing. Hang with ribbon and enjoy the fragrance!

 

 

Coconut Balls

Ingredients:

1 cup butter, at room temperature
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups sifted all-purpose flour
1/2 pund pecan halves, or whole almonds
shredded coconut


Directions:

1. Pre-heat oven to 325 F. Beat together butter, sugar and vanilla until fluffy.

2. Sift flour with salt and add to butter mixture; blend.

3. Shape dough around each nut to form a 1-inch diameter ball. Roll in coconut. Place on an ungreased cookie sheet.

4. Bake for 20 minutes. Cool and store in loosely covered can.

 

 

Coconut Lime Squares

Ingredients:


For the crust:

1-1/2 cups sweetened coconut flakes
1 box white cake mix
1/2 cup unsalted butter, melted

For the filling:

2 cups granulated sugar
1/2 cup all-purpose flour
1 teaspoon baking powder
4 large eggs
1 tablespoon freshly grated lime peel
1/3 cup fresh lime juice
1/3 cup fresh lemon juice
confectioners' sugar


Directions:

1. Pre-heat oven to 350 F. Line a 9x13" baking pan with foil, letting ends extend above pan. Spray lightly with cooking spray.

2. To make the crust, spread coconut on a baking sheet. Bake 8 minutes, stirring once, until lightly toasted. Let cool.

3. In a food processor, pulse together cake mix and melted butter until evenly moistened and crumbs form. Stir in coconut.

4. Press mixture evenly into the bottom of the foil-lined baking pan. Bake 10-12 minutes until crust just begins to lightly brown at edges.

5. To make the filling, whisk sugar, flour and baking powder in a large bowl to combine.

6. Whisk in eggs, lime peel and juices until well blended. Pour over hot crust.

7. Bake 25 minutes or until topping is golden brown and set. Cool completely in pan on a wire rack.

8. Holding foil ends, lift the whole thing out of the baking plan and place on a cutting board. Allow to cool thoroughly. Dust with confectioners sugar and cut into squares.

 

 

Coconut Raspberry Ribbon Squares

Ingredients:

1-1/4 cup all-purpose flour
1/3 cup granulated sugar
1/2 cup butter, cold
1 egg yolk
1/3 cup raspberry jam
14 ounce can sweetened condensed milk
2 cups sweetened coconut flakes
5 ounces semi-sweet chocolate


Directions:

1. Preheat oven to 350 F.

2. Stir together sugar and flour.

3. Cut in 1/2 cup butter until mixture is crumbly.

4. Stir in egg yolk.

5. Press mixture into the bottom of a 9x9-inch baking pan. Bake 18 to 20 minutes or until crust starts to turn golden.

6. Meanwhile, mix condensed milk and coconut in a small bowl. Set aside.

7. Spread jam over the hot crust.

8. Spread coconut mixture gently on top of jam.

9. Return to oven and bake another 20-25 minutes or until the surface is golden and firm. Remove from oven and set on a wire rack to cool completely.

10. Melt chocolate in a microwave safe bowl. Heat for 30 seconds and stir for 10 seconds. Heat at 10 second intervals, stirring for 10 seconds after each until chocolate is melted.

11. Spread melted chocolate over coconut layer. Refrigerate to allow chocolate to harden. Remove from refrigerator 15 minutes before cutting into squares.

 

 

Colorado Cowboy Cookies

Ingredients:

2 cups all purpose flour
2 cups old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
3/4 cup plus 2 tablespoons packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups semisweet chocolate chips
1 cup chopped toasted walnuts (about 4 ounces)


Directions:

1. Whisk first 5 ingredients in medium bowl to blend, then set aside. Using an electric mixer, beat the butter and both sugars in a large bowl until light and fluffy. Add eggs and vanilla. Mix thoroughly.

2. Add dry ingredients and beat until just blended. Stir in chocolate chips and walnuts. Cover dough and chill 1 hour.

3. Preheat oven to 350°F. Form dough into balls, using 1/4 cup dough for each.

4. Place on greased baking sheets, spacing 2 inches apart. Flatten with hand to 3 1/2-inch rounds.

5. Bake 10-15 minutes or until cookies are golden brown around edges and firm in center. Transfer to cooling racks to cool completely.

 

 

Colored Snowballs

Ingredients:

1 cup (2 sticks) butter, softened (no substitutions)
1/2 cup confectioners' sugar
2 teaspoons almond extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup chopped pecans (optional)
Colored sugar (red, green, blue, yellow, pink, etc.)


Directions:

1. Preheat oven to 400 degrees F.

2. Mix butter, confectioners' sugar and almond extract in bowl. Mix until light. Add flour and salt. Mix well. Chill the dough until you are ready to bake or bake immediately.

3. When ready to bake, roll dough into small balls, then roll in colored sugar.

4. Place on ungreased cookie sheet and bake for about 10 to 12 minutes.

 

 

Cookie-Mold Cookies

Ingredients:

3/4 cup packed brown sugar
1/2 cup butter or margarine -- softened
1/4 cup molasses
1/2 teaspoon vanilla
1 egg
2 1/4 cups all-purpose flour
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup coarsely chopped sliced almonds


Directions:

1. Beat brown sugar, butter, molasses, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except almonds. Stir in almonds. Cover and refrigerate about 2 hours or until firm.

2. Heat oven to 350º. Lightly grease cookie sheet. Flour wooden or ceramic cookie mold(s). Tap mold to remove excess flour. Firmly press small amounts of dough into mold, adding more dough until mold is full and making sure dough is a uniform thickness across mold.

3. Hold mold upright and tap edge firmly several times on hard surface (such as a counter or cutting board). If cookie does not come out, turn mold and tap another edge until cookie comes out of mold. Place cookies on cookie sheet.

4. Bake 8 to 10 minutes for 2-inch cookies, 10 to 12 minutes for 5-inch cookies, or until edges are light brown. (Time depends on thickness of cookies; watch carefully.) Remove from cookie sheet to wire rack.

 

 

Cornmeal Crispies

Ingredients:

3/4 cup sugar
1 cup butter or margarine -- softened
1 egg
1 1/4 cups all-purpose flour
1 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon grated lemon peel
1/2 teaspoon salt


Directions:

1. Heat oven to 350º. Beat sugar, butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients.

2. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.

3. Bake 10 to 12 minutes or until edges are light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

 

 

Cranberry-Orange Cookies

Ingredients:

1 cup granulated sugar
1/2 cup packed brown sugar
1 cup butter or margarine -- softened
1 teaspoon grated orange peel
2 tablespoons orange juice
1 egg
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups coarsely chopped fresh or frozen cranberries
1/2 cup chopped nuts, if desired
Orange Frosting -- (recipe follows)

ORANGE FROSTING

1 1/2 cups powdered sugar
1/2 teaspoon grated orange peel
3 tablespoons orange juice


Directions:

1. Heat oven to 375º. Beat sugars, butter, orange peel, orange juice and egg in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in flour, baking soda and salt. Stir in cranberries and nuts.

3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

4. Bake 12 to 14 minutes or until light brown.

5. Remove from cookie sheet to wire rack. Cool completely. Spread with Orange Frosting.

ORANGE FROSTING:

Mix all ingredients until smooth and spreadable.

 

 

Cranberry Hootycreeks

Ingredients:

1/2 cup softened butter
1 egg
1 teaspoon vanilla
5/8 cup all-purpose flour
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans

 

Directions:

1. Preheat oven to 350 F. Grease a cookie sheet or line it with parchment paper.

2. In a medium mixing bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy.

3. Add all other ingredients, and mix together by hand until well blended.

4. Drop by heaping spoonfuls onto the prepared baking sheet, about 2 inches apart.

5. Bake for 8 to 10 minutes, or until edges are lightly browned. Cool for 2 minutes on baking sheets, then remove to wire racks to cool completely.

 

 

Cream Squares

Ingredients:

2 eggs
1 cup sugar
1 cup whipping (heavy) cream
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt


Directions:

1. Beat eggs in large bowl with electric mixer on medium speed until foamy. Gradually beat in sugar. Stir in whipping cream.

2. Stir in flour, baking powder and salt. Cover and refrigerate about 2 hours or until firm.

3. Heat oven to 375º. Grease cookie sheet. Roll half of dough at a time into rectangle, 12 × 8 inches, on lightly floured surface.

4. Cut into 2-inch squares. Place 2 inches apart on cookie sheet. Make two 1/2-inch cuts on all sides of each square.

5. Bake 10 to 13 minutes or until edges are light brown. Remove from cookie sheet to wire rack.

 

 

Cream Cheese Dainties

Ingredients:

1/2 cup butter, softened
3 ounces cream cheese, softened
1 teaspoon sugar
1 cup flour
1 cup preserves, any flavor
nuts of choice, optional


Directions:

1. Preheat oven to 375 F. Mix well first 4 ingredients. Divide dough in half and chill 1 hour.

2. On lightly floured surface, roll out 1/8 inch thick. Use a 2 inch diameter round cookie cutter to cut 3 dozen bases.

3. Place on ungreased cookie sheet. Put 1/4 teaspoon preserves in center of each base and sprinkle with nuts.

4. Use a 1 inch diameter round cookie cutter to cut out tops from remaining dough, rerolling scraps as necessary. Place a 1 inch top over the preserves on each 2 inch base.

5. Bake 8-10 minutes. Store in sealed container.

 

 

Cream Wafers

Ingredients:

2 cup all-purpose flour
1 cup margarine or butter
1/3 cup heavy cream
sugar
Creamy Filling (recipe below)


Directions:

1. Mix the ingredients to a dough and chill for an hour.

2. Roll out half at a time to 1/8" thick and cut in 1 1/2" rounds.

3. Carefully dip both sides of cookie in sugar and place on ungreased baking sheets lined with parchment paper.

4. Poke with a fork 4 times and bake 7-9 min. at 375. When cool fill with filling and sandwich together.

Creamy Filling:

3/4 cup powdered sugar
1 teaspoon vanilla (or other flavoring such as almond or peppermint)
1/4 cup margarine or butter
food color if desired


Directions:

1. Mix all filling ingredients until smooth, add a few drops of water if needed.

 

 

Creme de Menthe Balls

Ingredients:

1 cup vanilla wafer crumbs
3/4 cup finely chopped pecans
1 cup powdered sugar
2 tablespoon light corn syrup
1/3 cup green creme de menthe
additional powdered sugar


Directions:

1. Combine wafer crumbs, pecans, 1 cup powdered sugar, corn syrup and creme de menthe, blending to make a stiff dough.

2. Roll into 1" balls, then roll in additional powdered sugar to coat.

 

 

Creme de Menthe Squares

Ingredients:

1 1/4 cups butter or margarine
1/2 cup unsweetened cocoa powder
3 1/2 cups powdered sugar -- sifted
1 egg -- beaten
1 teaspoon vanilla
2 cups graham cracker crumbs
1/3 cup creme de menthe
1 1/2 cups semi-sweet chocolate chips


For bottom layer:

In sauce pan combine 1/2 cup of the butter and the cocoa powder. Heatand stir until well blended.

Remove from heat; add 1/2 cup of the powdered sugar, the egg and vanilla. Stir in graham cracker crumbs. Mix well.

Press into bottom of an ungreased 13x9x2" baking pan.


For middle layer:

Melt another 1/2 cup of the butter. In small bowl combine the melted butter and creme de menthe.

At low speed of electric mixer beat in the remaining 3 cups powdered sugar until smooth. Spread over the chocolate layer. Chill 1 hour.

 

For top layer:

In small sauce pan combine the remaining 1/4 cup butter and chocolate pieces.

Cook and stir over low heat until melted. Spread over middle layer.

Chill 1 to 2 hours. Cut into small squares. Store in refrigerator.






Christmas Cookie Recipes Index

 

 

Christmas Cookies


Chocolate Christmas Cookies


Chocolate Chip Blondies

Ingredients:

2 1/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter
2 1/4 cups firmly packed light brown sugar
3 eggs
1/2 teaspoon vanilla
1 cup semisweet chocolate chips
1 cup walnuts, chopped


Directions:

1. Preheat oven to 350F. Grease a 9x13" baking pan and set aside.

2. In the microwave, melt the butter. In a medium bowl, combine flour, baking powder and salt; set aside.

3. In a large bowl using an electric mixer, beat butter and brown sugar. Slowly beat in the eggs, mixing until batter is smooth.

4. On low speed, gradually mix in the flour mixture. Batter will be very stiff. Stir in the chocolate chips and nuts.

5. Spread the batter in the baking pan, smoothing it into the corners.

6. Bake 25 minutes or until the blondies begin pulling away from the sides of the pan. Let cool to room temperature in the pan on a wire rack, then cut into bars.

 

 

Chocolate Chip Brickle Bars

Ingredients:

1/2 cup margarine or butter
1 1/2 cups graham cracker crumbs
14 ounces sweetened condensed milk
6 ounces almond brickle chips
6 ounces semisweet chocolate morsels
1 cup chopped nuts


Directions:

1. Melt margarine in 13-by-9-inch pan in a preheated 350-degree oven (325 degrees for glass pan). Sprinkle crumbs over margarine; pour sweetened condensed milk evenly over crumbs.

2. Top with almond brickle chips, chocolate morsels and chopped nuts; press down firmly.

3. Bake until lightly browned, 20 to 25 minutes. Let cool; chill if desired. Cut into bars. Store, covered, at room temperature.

 

 

Chocolate Chip Cookies

Ingredients:

1 package butter pecan, chocolate chip, chocolate fudge, devil's food, German, chocolate or yellow cake mix
1/2 cup butter or margarine -- softened
1 teaspoon vanilla
2 eggs
1/2 cup chopped nuts
1 (6 ounce) package semisweet chocolate chips (1 cup)


Directions:

1. Heat oven to 350º. Beat half of the cake mix (dry), the butter, vanilla and eggs in large bowl with electric mixer on medium speed until smooth, or mix with spoon.

2. Stir in remaining cake mix, the nuts and chocolate chips.

3. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.

4. Bake 10 to 12 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheet to wire rack.

 

 

Chocolate Chip Spritz

Ingredients:

2/3 cup sugar
1 cup butter, softened
1 egg
1/2 teaspoon salt
2 teaspoons vanilla
1/4 cup coarsely grated semi-sweet chocolate
2 1/4 cups all-purpose flour


Directions:

1. Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes.

2. Add flour and coarsly grated semi-sweet chocolate. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. If dough is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes.

3. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets.

4. Bake for 6 to 8 minutes or until edges are lightly browned.

 

 

Chocolate Chip Cookies Deluxe

Ingredients:

1 cup packed brown sugar
3/4 cup granulated sugar
1 cup butter or margarine -- softened
1 teaspoon vanilla
2 eggs
2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup chopped walnuts
1 (12 ounce) package semisweet chocolate chips (2 cups)


Directions:

1. Heat oven to 375º. Beat sugars and butter in large bowl with electric mixer on medium speed about 3 minutes or until fluffy, or mix with spoon. Beat in vanilla and eggs.

2. Stir in flour, baking soda and salt. Stir in walnuts and chocolate.

3. Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 2 inches apart onto ungreased cookie sheet. Flatten slightly with fork.

4. Bake 11 to 14 minutes or until edges are light brown (centers will be soft). Cool 3 to 4 minutes; remove from cookie sheet to wire rack.

 

 

Chocolate Chip Bars

Ingredients:

2 cup flour
1/2 cup wheat germ
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
1 cup softened butter
3/4 cup firmly packed brown sugar
3/4 cup sugar
2 eggs
1 teaspoon vanilla
6 ounces chocolate chips


Directions:

1. Preheat oven to 375 degrees. In a mixing bowl add flour, wheat germ, baking soda and salt and mix well.

2. In another bowl blend together butter and sugars until light and fluffy.

3. Add eggs and vanilla, mixing well.

4. Gradually add the flour mixture. Mix well. Stir in the chocolate chips.

5. Spread into 15x10 inch jelly roll pan. Bake 20-25 minutes, until golden brown. Cool on wire rack. Cut into bars.

 

 

Chocolate Chip Sandwich Cookies

Ingredients:

1 1/4 cups packed brown sugar
1/2 cup butter or margarine -- softened
1 egg
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips
Chocolate Frosting -- (recipe follows)

CHOCOLATE FROSTING

2 ounces unsweetened baking chocolate
2 tablespoons butter or margarine
2 cups powdered sugar
3 tablespoons hot water


Directions:

1. Heat oven to 350º. Lightly grease cookie sheet. Beat brown sugar, butter and egg in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in flour, baking soda and salt. Stir in chocolate chips.

3. Drop dough by level teaspoonfuls about 2 inches apart onto cookie sheet (dough will flatten and spread).

4. Bake 8 to 10 minutes or until golden brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely.

5. Spread 1 teaspoon Chocolate Frosting between bottoms of pairs of cookies.

CHOCOLATE FROSTING:

Melt chocolate and butter in 2-quart saucepan over low heat, stirring occasionally; remove from heat. Stir in powdered sugar and hot water until smooth and spreadable. (If frosting is too thick, add more water. If frosting is too thin, add more powdered sugar.)

 

 

Chocolate Chip-Pecan Bars

Ingredients:

1 package French vanilla
cake mix
1/2 cup butter or margarine -- softened
2 cups pecan halves
2/3 cup butter or margarine
1/2 cup packed brown sugar
1 (6 ounce) package semisweet chocolate chips (1 cup)


Directions:

1. Heat oven to 350º. Mix cake mix (dry) and 1/2 cup butter in medium bowl, using pastry blender or crisscrossing 2 knives, until crumbly.

2. Press firmly in bottom of ungreased rectangular pan, 13 × 9 × 2 inches. Bake 8 to 10 minutes or until light brown.

3. Sprinkle pecan halves evenly over baked layer. Heat 2/3 cup butter and the brown sugar to boiling in 2-quart saucepan over medium heat, stirring occasionally; boil and stir 1 minute. Spoon mixture evenly over pecans.

4. Bake about 20 minutes or until bubbly and light brown. Sprinkle chocolate chips over warm bars; cool. Cut into 8 rows by 4 rows.

 

 

Chocolate Cookies

Ingredients:

1 package devil's food
cake mix
1/3 cup vegetable oil
2 eggs
Sugar


Directions:

1. Heat oven to 350º. Mix cake mix (dry), oil and eggs in large bowl with spoon until dough forms.

2. Shape dough into 1-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

 

 

Chocolate Drop Cookies

Ingredients:

1 cup sugar
1/2 cup butter or margarine -- softened
1/3 cup buttermilk
1 teaspoon vanilla
2 ounces unsweetened baking chocolate -- melted and cooled
1 egg
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped nuts
Chocolate Frosting -- (recipe follows)

CHOCOLATE FROSTING

2 ounces unsweetened baking chocolate
2 tablespoons butter or margarine
2 cups powdered sugar
3 tablespoons hot water


Directions:

1. Heat oven to 375º. Grease cookie sheet. Beat sugar, butter, buttermilk, vanilla, chocolate and egg in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in flour, baking soda and salt. Stir in nuts.

3. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet. Bake 8 to 10 minutes or until almost no indentation remains when touched in center.

4. Immediately remove from cookie sheet to wire rack. Cool completely. Frost with Chocolate Frosting.

CHOCOLATE FROSTING:

Melt chocolate and butter in 2-quart saucepan over low heat, stirring occasionally; remove from heat. Stir in powdered sugar and hot water until smooth and spreadable. (If frosting is too thick, add more water. If frosting is too thin, add more powdered sugar.)

 

 

Chocolate Linzer Hearts

Ingredients:

1 cup butter or margarine -- softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1 cup hazelnuts -- toasted, skinned and ground
1/2 ounce semisweet baking chocolate -- finely chopped
2 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup raspberry jam
1 ounce semisweet baking chocolate -- melted


Directions:

1. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in vanilla and eggs until smooth.

2. Add remaining ingredients except jam and melted chocolate. Beat until well blended. Cover and refrigerate 1 hour (dough will be sticky).

3. Heat oven to 375º. Roll one fourth of dough at a time between pieces of waxed paper until 1/8 inch thick. (Keep remaining dough refrigerated until ready to roll.)

4. Cut with 2-inch heart-shape cookie cutter. Cut small heart shape from center of half of the 2-inch hearts, if desired. Place on ungreased cookie sheet.

5. Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely.

6. Spread about 1/2 teaspoon raspberry jam on bottom of whole heart cookies; top with cut-out heart cookie.

7. Drizzle with melted chocolate. Let stand until chocolate is firm.

 

 

Chocolate Mini-Chippers

Ingredients:

1/2 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup butter or margarine -- softened
1 teaspoon vanilla
1 egg white or 2 tablespoons fat-free cholesterol-free egg product
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup miniature semisweet chocolate chips


Directions:

1. Heat oven to 375º. Beat sugars, butter, vanilla and egg white in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in flours, baking soda and salt. Stir in chocolate chips.

3. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.

4. Bake 8 to 10 minutes or until golden brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

 

 

Chocolate Shortbread

Ingredients:

2 cups powdered sugar
1 1/2 cups butter or margarine -- softened
3 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons vanilla
4 ounces semisweet baking chocolate -- melted and cooled
1/2 teaspoon shortening
Creamy Frosting -- (recipe follows)

CREAMY FROSTING

3 cups powdered sugar
1/3 cup butter or margarine -- softened
1 1/2 teaspoons vanilla
2 to 3 tablespoons milk


Directions:

1. Heat oven to 325º. Beat powdered sugar and butter in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in flour, cocoa and vanilla.

2. Roll half of dough at a time 1/2 inch thick on lightly floured surface. Cut into 3-inch rounds. Place 2 inches apart on ungreased cookie sheet.

3. Bake 9 to 11 minutes or until firm (cookies should not be dark brown). Remove from cookie sheet to wire rack. Cool completely.

4. Mix chocolate and shortening until smooth. Prepare Creamy Frosting.

5. Spread each cookie with about 1 teaspoon frosting. Immediately make three concentric circles on frosting with melted chocolate. Starting at center, draw a toothpick through chocolate circles to make spider web design. Let stand until chocolate is firm.

CREAMY FROSTING:

Mix powdered sugar and butter in medium bowl. Stir in vanilla and milk. Beat with spoon until smooth and spreadable.

 

 

Chocolate-Almond Tea Cakes

Ingredients:

3/4 cup butter or margarine -- softened
1/3 cup powdered sugar
1 1/4 cups all-purpose flour
1/2 cup hot cocoa mix (dry)
1/2 cup chopped slivered almonds -- toasted
Powdered sugar


Directions:

1. Heat oven to 325º. Beat butter and 1/3 cup powdered sugar in medium bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in flour, cocoa mix and almonds. (If dough is soft, cover and refrigerate until firm enough to shape.)

3. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Bake 12 to 15 minutes or until set.

4. Dip tops into powdered sugar while warm. Cool completely on wire rack. Dip tops into powdered sugar again.

 

 

Chocolate-Bourbon Balls

Ingredients:

1 (9 ounce) package chocolate wafer cookies -- finely crushed (2 1/3 cups)
2 cups finely chopped almonds
2 cups powdered sugar
1/4 cup bourbon
1/4 cup light corn syrup
Powdered sugar


Directions:

1. Mix crushed cookies, almonds and 2 cups powdered sugar in large bowl. Stir in bourbon and corn syrup.

2. Shape mixture into 1-inch balls. Roll in powdered sugar. Cover tightly and refrigerate at least 5 days to blend flavors.

 

 

Chocolate-Cherry Sand Tarts

Ingredients:

3/4 cup sugar
3/4 cup butter or margarine -- softened
1 egg white
1 3/4 cups all-purpose flour
1/4 cup baking cocoa
1 3/4 cups (about) cherry preserves
Chocolate Drizzle -- (recipe follows)

CHOCOLATE DRIZZLE

2/3 cup semisweet chocolate chips
1 tablespoon shortening


Directions:

1. Beat sugar, butter and egg white in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and cocoa. Cover and refrigerate about 2 hours or until firm.

2. Heat oven to 350º. Shape dough into 1-inch balls. Press each ball in bottom and up side of each ungreased sandbakelse mold, about 1 3/4 × 1/2 inch. Spoon about 1 1/2 teaspoons cherry preserves into each mold. Place on cookie sheet.

3. Bake 12 to 15 minutes or until crust is set. Cool 10 minutes; carefully remove from molds to wire rack. Cool completely.

4. Drizzle with Chocolate Drizzle.

CHOCOLATE DRIZZLE:

Melt ingredients over low heat, stirring occasionally, until smooth.

 

 

Chocolate-Covered Peanut-Chocolate Chip Cookies

Ingredients:

1 cup sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1 teaspoon vanilla
1 egg
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate-covered peanuts
1 cup milk chocolate chips


Directions:

1. Heat oven to 375º. Beat sugar, butter, shortening, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in flour, baking soda and salt. Stir in peanuts and chocolate chips.

3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

4. Bake 10 to 12 minutes or until edges are golden brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

 

 

Chocolate-Glazed Graham Crackers

Ingredients:

1 cup shortening
1/2 cup packed brown sugar
1/4 cup honey
2 cups whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
1 tablespoon shortening


Directions:

1. Heat oven to 375º. Beat 1 cup shortening, the brown sugar and honey in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in flour, baking powder and salt.

3. Roll half of dough at a time 1/8 inch thick on lightly floured cloth-covered surface. Cut into 2 1/2-inch rounds. Place 1 inch apart on ungreased cookie sheet.

4. Bake 7 to 9 minutes or until edges are firm. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely.

5. Melt chocolate chips and 1 tablespoon shortening over low heat, stirring occasionally, until smooth. Drizzle over cookies.

 

 

Chocolate-Mint Cookies

Ingredients:

1 cup sugar
1/2 cup butter or margarine -- softened
1 teaspoon vanilla
1 egg
2 (1 ounce) squares unsweetened chocolate -- melted and cooled
1 cup all-purpose flour
1/2 teaspoon salt
Peppermint Frosting -- (recipe follows)
1/4 cup butter or margarine
2 tablespoons corn syrup
1 (6 ounce) package semisweet chocolate chips
Crushed hard peppermint candies, if desired

PEPPERMINT FROSTING

2 1/2 cups powdered sugar
1/4 cup butter or margarine -- softened
3 tablespoons milk
1/2 teaspoon peppermint extract


Directions:

1. Heat oven to 375º. Beat sugar, 1/2 cup butter, the vanilla, egg and unsweetened chocolate in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.

2. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Flatten cookies with greased bottom of glass dipped in sugar.

3. Bake until set, about 8 minutes. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool cookies completely.

4. Spread Peppermint Frosting over each cookie to within 1/4 inch of edge.

5. Melt 1/4 cup butter, the corn syrup and chocolate chips over low heat, stirring constantly, until smooth. Spoon or drizzle mixture over each cookie; sprinkle with crushed candies.

PEPPERMINT FROSTING:

Mix all ingredients until smooth and of spreading consistency.

 

 

Chocolate-Oatmeal Chewies

Ingredients:

1 1/2 cups sugar
1 cup butter or margarine -- softened
1/4 cup milk
1 egg
2 2/3 cups quick-cooking or old-fashioned oats
1 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda


Directions:

1. Heat oven to 350º. Beat sugar, butter, milk and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients.

2. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

3. Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

 

 

Chocolate-Orange-Chocolate Chip Cookies

Ingredients:

1 cup sugar
2/3 cup butter or margarine -- softened
1 tablespoon grated orange peel
1 egg
1 1/2 cups all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup chopped pecans
1 (6 ounce) package semisweet chocolate morsels (1 cup)
1/3 cup sugar
1 teaspoon grated orange peel


Directions:

1. Heat oven to 350º. Beat 1 cup sugar, butter, 1 tablespoon grated orange peel and the egg in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in flour, cocoa, salt, baking powder and baking soda. Stir in pecans and chocolate morsels.

3. Shape dough into 1 1/2-inch balls. Mix 1/3 cup sugar and 1 teaspoon grated orange peel. Roll balls in sugar mixture.

4. Place about 3 inches apart on ungreased cookie sheet. Flatten to about 1/2-inch thickness with bottom of glass.

5. Bake 9 to 11 minutes or until set. Cool slightly; remove from cookie sheet. Cool on wire rack.

 

 

Chocolate-Peanut Butter No-Bakes

Ingredients:

1 (6 ounce) package semisweet chocolate chips (1 cup)
1/4 cup light corn syrup
1/4 cup peanut butter
2 tablespoons milk
1 teaspoon vanilla
2 cups quick-cooking oats
1 cup peanuts


Directions:

1. Cover cookie sheet with waxed paper. Heat chocolate chips, corn syrup, peanut butter, milk and vanilla in 3-quart saucepan over medium heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat.

2. Stir in oats and peanuts until well coated.

3. Drop mixture by rounded tablespoonfuls onto waxed paper. Refrigerate uncovered about 1 hour or until firm. Store covered in refrigerator.

 

 

Chocolate-Peanut Windmills

Ingredients:

1 cup sugar
1/4 cup butter or margarine -- softened
1/4 cup shortening
1/2 teaspoon vanilla
1 egg
2 ounces unsweetened baking chocolate -- melted and cooled
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup finely chopped peanuts


Directions:

1. Beat sugar, butter, shortening, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in chocolate.

2. Stir in flour, baking powder and salt. Cover and refrigerate about 2 hours or until firm.

3. Heat oven to 400º. Divide dough in half. Roll each half into rectangle, 12 × 9 inches, on lightly floured cloth-covered surface. Sprinkle each rectangle with half of the peanuts; gently press into dough. Cut dough into 3-inch squares. Place about 2 inches apart on ungreased cookie
sheet.

4. Cut squares diagonally from each corner almost to center. Fold every other point to center to resemble pinwheel.

5. Bake about 6 minutes or until set. Remove from cookie sheet to wire rack.

6. Cut squares diagonally from each corner almost to center. Fold every other point to center to resemble pinwheel.

 

 

Chocolate-Pecan Squares

Ingredients:

1 cup all-purpose flour
1/2 cup packed brown sugar
3 tablespoons butter or margarine -- softened
1/2 cup packed brown sugar
1/2 cup butter or margarine
1 cup chopped pecans
1 teaspoon vanilla
1/2 cup semisweet chocolate chips


Directions:

1. Heat oven to 350º. Beat flour, 1/2 cup brown sugar and 3 tablespoons butter with electric mixer on low speed until blended. Beat on medium speed 1 to 2 minutes or until crumbly.

2. Press evenly in bottom of ungreased square pan, 9 × 9 × 2 or 8 × 8 × 2 inches.

3. Cook 1/2 cup brown sugar and 1/2 cup butter over medium heat, stirring constantly, until mixture begins to boil. Boil and stir 1 minute.

4. Stir in pecans and vanilla. Pour over layer in pan.

5. Bake 18 to 20 minutes or until topping is bubbly. Sprinkle evenly with chocolate chips. Bake 2 minutes longer to soften chocolate (do not spread).

6. Cool 10 minutes; loosen edges with knife. Cool completely. Cut into 6 rows by 6 rows. Store covered in the refrigerator.

 

 

Chocolate-Peppermint Refrigerator Cookies

Ingredients:

1 1/2 cups powdered sugar
1 cup butter or margarine -- softened
1 egg
2 2/3 cups all-purpose flour
1/4 teaspoon salt
1/4 cup baking cocoa
1 tablespoon milk
1/4 cup finely crushed hard peppermint candy


Directions:

1. Beat powdered sugar, butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Divide dough in half. Stir cocoa and milk into one half and peppermint candy into other half.

2. Roll or pat chocolate dough into rectangle, 12 × 6 1/2 inches, on waxed paper. Shape peppermint dough into roll, 12 inches long; place on chocolate dough. Wrap chocolate dough around peppermint dough, using waxed paper to help lift. Press edges together. Wrap and refrigerate about 2 hours or until firm.

3. Heat oven to 375º. Cut roll into 1/4-inch slices. Place about 1 inch apart on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

 

 

Chocolate-Raspberry Cheesecake Bars

Ingredients:

1 package chocolate fudge cake mix
1/2 cup butter or margarine -- softened
2 (8 ounce) packages cream cheese -- softened
1 (6 ounce) container red raspberry yogurt (2/3 cup)
1 tub Rich & Creamy chocolate ready-to-spread frosting
3 eggs
1 1/2 cups raspberry pie filling or topping


Directions:

1. Heat oven to 325º. Lightly grease bottom only of rectangular pan, 13 × 9 × 2 inches.

2. Beat cake mix (dry) and butter in large bowl with electric mixer on low speed until crumbly; reserve 1 cup.

3. Press remaining crumbly mixture, using floured fingers, in bottom of pan.

4. Beat cream cheese, yogurt and frosting in same bowl on medium speed until smooth. Beat in eggs until blended. Pour into pan. Sprinkle with reserved crumbly mixture.

5. Bake about 45 minutes or until center is set. Refrigerate uncovered at least 2 hours before serving. Cut into 6 rows by 4 rows; serve with a dollop of pie filling. Store leftovers covered in refrigerator.

 

 

Chocolaty Meringue Stars

Ingredients:

3 egg whites
1/2 teaspoon cream of tartar
2/3 cup sugar
2 tablespoons plus 1 teaspoon baking cocoa
1/3 cup (about) ground walnuts


Directions:

1. Heat oven to 275º. Cover cookie sheet with aluminum foil or baking parchment paper. Beat egg whites and cream of tartar in medium bowl with electric mixer on medium speed until foamy.

2. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold in cocoa. (Batter will not be mixed completely; there will be some streaks of cocoa.)

3. Place meringue in decorating bag fitted with large star tip (#4). Pipe 1 1/4-inch stars onto cookie sheet. Sprinkle lightly with walnuts; brush excess nuts from cookie sheet.

4. Bake 33 to 35 minutes or until outside is crisp and dry (meringues will be soft inside). Cool 5 minutes; remove from cookie sheet to wire rack. Store in airtight container.

 

 

Chocolate Coconut Bars

Ingredients: 

4 cups crushed graham crackers
1 cup butter, softened
1/2 cup powdered sugar
2 cups shredded coconut
1 (13-ounce) can evaporated milk
1 teaspoon vanilla extract
1 cup slivered almonds
12 oz. chocolate chips


Directions:

1. Preheat oven to 350F. Mix graham crackers, butter, and powdered sugar.

2. Pat into the bottom of a 9"x13" pan. Bake 10 minutes.

3. Mix coconut, milk, vanilla, and almonds. Pour over crust and bake 10 minutes at 350 F.

4. In a double boiler over low heat melt chocolate chips and spread on top of bars. Cool. Cut into squares.

 

 

Choco-Mint Snaps

Ingredients:

4 (1-ounce) squares unsweetened chocolate
4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups vegetable shortening
2 cups sugar
2 large eggs
1/3 cup light corn syrup
2 1/2 tablespoons water
2 teaspoons peppermint extract
1 teaspoon vanilla extract
Additional sugar for rolling


Directions:

1. Melt chocolate squares in the top of a double boiler over simmering water; set aside to cool.

2. Preheat oven to 350 F. In a small bowl whisk together the flour, baking soda and salt; set aside.

3. In a large mixing bowl, using an electric mixer at medium speed, cream the shortening and 2 cups sugar until light and fluffy.

4. Add eggs and blend well. Add reserved chocolate, corn syrup, water, and extracts and blend well.

5. Stir in flour mixture until just blended. Shape dough into 1-inch balls; roll in additional sugar and place about 2-inches apart onto greased baking sheets.

6. Bake for 9 to 11 minutes. Cool a few minutes on baking sheet and transfer to wire racks to cool completely.

 

 



Chocolate Cherry Biscotti

Ingredients:

2 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 tablespoon baking powder
1 cup sugar
3 beaten
1 teaspoon vanilla
1 tablespoon Kirsch
1/8 teaspoon salt
1 cup chocolate chips
1/4 cup butter
1 cup almonds, coarsely chopped
1 cup dried cherries or cranberries


Directions:

1. Preheat oven to 350F. Melt chocolate chips and butter together in the microwave or in a double boiler over low heat.

2. Line two baking sheets with parchement paper or a baking liner. In a bowl, combine flour, cocoa, and baking powder. Stir well.

3. In another large bowl, combine sugar, eggs, vanilla, Kirsch, and salt; stir in chocolate and butter until well blended. With a wooden spoon, mix in almonds and cherries or cranberries.

4. Fold in flour mixture and mix well. Dough will be stiff. Divide dough in half. Working directly on prepared cookie sheets, shape each half into a log shape measuring about 2 1/2" wide by 15" long. Place a log on each baking sheet.

5. Bake for 35 minutes, or until a toothpick inserted in center comes out clean. Alternate position of baking sheets after half the time.

6. Cool logs and baking sheets on wire racks, then transfer them to a cutting board.

7. Cut each log into diagonal 1/3" to 1/2" thick slices with a serrated knife. Lay slices on baking sheets and bake 10 minutes. Turn slices over and bake 10 minutes more, until crisp and dry. Cool on baking sheets.

 

 

Chocolate Cherry Kris Kringles

Ingredients:

1/2 cup margarine
1/2 cup brown sugar
1 teaspoon vanilla
1 1/2 cups flour
1/8 teaspoon salt
20 to 25 maraschino cherries
20 to 25 chocolate chips , plus 1 cup chocolate chips


Directions:

1. Preheat oven to 350° F. Cream sugar and margarine well. Add vanilla, flour and salt. Mix well.

2. Stuff each cherry with a chocolate chip, then wrap in 1 teaspoon dough.

3. Bake on ungreased cookie sheet for 12 to 15 minutes. Cool.

4. Melt 1 cup chocolate chips in the top of a double boiler over low heat or in the microwave, and dip top of cookies in melted chocolate.

 

 

Chocolate Chews

Ingredients:

1/2 cup shortening
1 2/3 cup sugar
2 eggs
2 teaspoons vanilla
1/3 cup milk
2 ounces unsweetened chocolate, melted
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped nuts
1/2 cup powdered sugar


Directions:

1. Cream together shortening and sugar. Add eggs, vanilla, and milk. Stir in melted chocolate.

2. Stir together flour, baking powder and salt. Gradually stir into creamed mixture. Stir in nuts.

3. Chill 2-3 hours.

4. Preheat oven to 350 F. Form into 1" balls. Roll in powdered sugar.

5. Place on greased cookie sheet 2-3" apart. Bake 15 minutes. Remove to wire rack to cool.

 

 

Chocolate Chip Bar Cookies

Ingredients:

2 cups flour
1/2 cup wheat germ
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
1 cup butter, softened
3/4 cup firmly packed brown sugar
3/4 cup sugar
2 eggs
1 teaspoon vanilla
6 ounces chocolate chips (1 cup)


Directions:

1. Preheat oven to 375 degrees.

2. Combine flour, wheat germ, baking soda and salt. Mix well.

3. Beat butter and sugars together until light and fluffy.

4. Add the eggs and vanilla. Mix until well blended.

5. Gradually add the flour mixture. Mix well.

6. Stir in the chocolate chips.

7. Spread into a 15x10 inch jellyroll pan.

8. Bake 20-25 minutes until golden brown.

 

 

Chocolate Chunk Snowballs

Ingredients:

2 cups butter, softened
1 cup powdered sugar
3-1/2 cups all-purpose flour
1/2 cup cornstarch
6 (1-ounce) squares bittersweet chocolate, chopped
1 cup pecans, toasted and coarsely chopped
additional powdered sugar


Directions:

1. Preheat oven to 350 F. Beat butter and powdered sugar until light and fluffy.

2. Stir in flour and cornstarch, then chocolate and pecans.

3. Roll dough into 1-inch balls and place on ungreased baking sheets.

4. Bake 20 minutes or until lightly browned; cool on wire racks. Dust lightly with powdered sugar.

 

 

Chocolate Drizzlers

Ingredients:

2 1/4 cups flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup sugar
1 egg
4 ounces semi-sweet chocolate, melted and cooled
3 ounces semi-sweet chocolate, finely chopped
1 teaspoon vanilla extract
3 ounces white chocolate, finely chopped


Directions:

1. In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. In another bowl, beat butter and sugar until creamy, about 2 minutes with an electric mixer.


2. Beat in egg, 4 ounces of melted chocolate, and vanilla. Gradually beat in flour mixture until blended. Divide dough in half. Shape each half into a roll 2" in diameter. Wrap rolls in waxed paper and freeze for 4 hours or until very firm.

3. Preheat oven to 350F. Line two baking sheets with foil and coat them with cooking spray.

4. Cut dough into 1/4" slices. Arrange 1" apart on prepared baking sheets.

5. Bake cookies 10 to 11 minutes. Cool on sheets for 1 minute then transfer to wire racks to cool completely. Repeat process until all cookies are baked.

6. To decorate the cookies, place the chopped milk chocolate in one small zip-lock baggie and the white chocolate in another. Microwave on high 1 minute or until chocolate is melted. Knead until smooth.

7. Snip off a tiny corner of each bag and drizzle chocolate over cookie. Let cookies stand until chocolate is firm, about an hour.

 

 

Chocolate Drop Cookies

Ingredients:

1/2 cup shortening
1 3/4 cup flour
1 cup sugar
1/2 teaspoon baking soda
1 egg
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup unsweetened cocoa powder
2 teaspoons vanilla
1 cup chopped walnuts or pecans


Directions:

1. Preheat oven to 300° F.

2. Lightly grease a cookie sheet or line it with parchment paper.

3. Mix the dry ingredients together. Cream sugar and shortening together, beat in eggs, buttermilk and vanilla. Mix in nuts, if desired.

4. Place rounded tablespoonfuls of dough onto prepared baking sheets.

5. Bake for 8-10 minutes. Cool on baking sheet for 5 minutes. Move to a wire rack then cool completely.

 

 

Chocolate Florentines

Ingredients:

2/3 cup butter
2 cup quick-cooking rolled oats
1 cup granulated sugar
2/3 cup all-purpose flour
1/4 cup corn syrup
1/4 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 (11.5 ounce) package of milk chocolate morsels


Directions:

1. Preheat oven to 375°F. Melt butter in a medium saucepan over low heat. Remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well.

2. Drop by teaspoonfuls, about 3" apart, onto foil-lined cookie sheets. Spread into thin circles with a rubber spatula. Bake 5-7 minutes. Allow to cool on cookie sheets. Peel foil away from cookies.

3. In the top of a double boiler over hot (not boiling) water, melt chocolate morsels; stir until smooth. Spread chocolate on flat side of half of the cookies. Top with remaining cookies while chocolate is still warm. Allow chocolate to cool and harden before serving. Makes 3-4 dozen sandwiched cookies.

 

 

Chocolate Ginger Shortbread

Ingredients:

2 ounces bittersweet chocolates, chopped
1 cup butter, softened
1/2 cup instant dissolving sugar (also known as fruit/berry sugar or superfine sugar)
1 teaspoon vanilla
2 cups all-purpose flour
1 pinch salt
1 cup chopped crystallized ginger


Directions:

1. Preheat oven to 300 F. In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Remove from heat and let cool.

2. Meanwhile, in bowl, beat butter with sugar until fluffy. Stir in chocolate and vanilla. Add flour and salt; stir until blended. Mix in chopped crystallized ginger.

3. Divide into 4 equal parts and chill 2 hours or until firm. Turn onto lightly floured work surface and roll out to 1/4" thickness. Cut with cookie cutters and place cookies on baking sheets lined with parchment paper.

4. Bake 30 minutes or until firm to the touch. Remove from oven and let cool for 2 minutes, then remove to wire racks to cool completely. Store in an airtight container at room temperature.

 

 

Chocolate Kiss Surprises

Ingredients:

1 cup butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1-3/4 cup all-purpose flour
1 cup chopped pecans
1 (9 oz) package chocolate kisses
powdered sugar


Directions:

1. Beat together butter, sugar and vanilla until creamy. Add flour gradually until well blended. Stir in pecans. Chill dough about 1 hour.

2. Preheat oven to 375 F. Mold about 1 tablespoon of dough around each chocolate kiss, covering candy completely. Bake on ungreased cookie sheet until they just turn golden around the edges, about 10-15 minutes. Let cool slightly before removing from cookie sheet. Cool on wire racks.

3. When completely cool, dust with powdered sugar. Store in airtight container.

 

 

Chocolate Lemon Shortbread

Ingredients:

1-1/2 cups butter
1/4 cup granulated sugar
1/4 cup confectioner's sugar (icing sugar or powdered sugar)
1 large egg
zest of 1 lemon
2 tablespoons fresh lemon juice
2-1/4 cups all-purpose flour
6 ounces bittersweet chocolate


Directions:

1. Beat butter with sugars and egg until light and fluffy. Beat in lemon zest and juice.

2. Gently stir in flour until combined. Wrap dough in plastic wrap and chill in the refrigerator for about 2 hours.

3. Lightly grease baking sheets or line them with parchment paper. Pre-heat oven to 350 F.

4. On a lightly floured board, roll out dough to 1/4-inch thickness. Cut into 2-1/2" x 1" rectangles.

5. Bake 10 to 12 minutes or until edges just start to turn golden. Allow to cool 2 minutes on baking sheet then remove to wire racks to cool completely.

6. Chop chocolate into small chunks and place in the top of a double boiler over hot (not boiling) water.

7. Dip one end of the cookies in the melted chocolate. Scrape the excess chocolate off the bottom of the cookies by scraping it along the rim of a bowl.

8. Place cookies on waxed paper to cool until chocolate sets.

 

 

Chocolate Macaroons

Ingredients:

Macaroons:

1 cup almonds
3 1/2 ounces bittersweet chocolate
1 teaspoon vanilla extract
2 large egg whites
3/4 cup sugar
1 tablespoon unsalted butter

Filling:

1 3/4 ounces bittersweet chocolate
9 tablespoons crème fraiche or heavy cream


Directions:

1. Preheat the oven to 275°F (135°C). Toast the almonds on a baking sheet until browned, about 5 minutes. Remove, but leave the oven on.

2. When cool, grind the almonds to a fine powder in a food processor. In a small saucepan over very low heat, melt the 3 1/2 ounces chocolate with the vanilla.

3. In the bowl of an electric mixer on slow speed, mix the egg white, almonds, and sugar until well blended. With the machine still running, add the melted chocolate mixture, and continue beating until thoroughly blended.

4. Butter a baking sheet (or line with cooking parchment paper, then butter the paper). Spoon the batter onto the baking sheet, allowing 1 heaping tablespoon of batter for each macaroon.

5. Bake just until the macaroons are set, 15 to 18 minutes. They should be slightly firm but not dry. Transfer the macaroons to a rack to cool.

6. Meanwhile, prepare the filling. In a small saucepan over very low heat, melt the 1 3/4 ounces chocolate. Add the crème fraiche or heavy cream and stir until well blended. Set aside to cool.

7. When the macaroons and the filling have cooled, spread a heaping tablespoon of the filling on half the macaroons, and cover each with a second macaroon making a sort of sandwich. The macaroons may be served immediately, though they are best if they sit for a few hours.

 

 

Chocolate Mint Christmas Trees

Ingredients:

1 cup confectioners' sugar
1 cup butter, softened
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
Topping
1 (10 ounce) package white vanilla chips
2 tablespoons solid shortening (not butter or margarine)
1/2 cup chopped peppermint candies


Directions:

1. In large mixer bowl, combine confectioners' sugar and butter; beat until light and fluffy. Add flour,
cocoa and vanilla extract; mix well.

2. On lightly floured surface, roll dough to 3/8-inch thickness. Cut with sharp knife into 1 1/4-inch strips.

3. Cut each strip into 1 1/4-inch squares; cut each square diagonally into triangles. Place 1/2 inch apart
on parchment-lined baking sheets.

4. Bake at 350 degrees F for 10 to 13 minutes or until firm to the
touch. Immediately place on wire racks to cool.

5. Cool baking sheets; line with parchment paper or wax paper.

6. In 2-cup glass measure, combine vanilla chips and shortening. Microwave on HIGH for 1 minute; stir. Continue to microwave in 30-second increments, stirring after each time, until mixture is melted and smooth.


7. To make each tree:

Dip long edge of 1 cookie triangle into melted chip mixture; place on prepared baking sheet.

Dip long edge of second triangle into chip mixture; place uncoated corner over coated edge of first triangle.

Dip long edge of third triangle into chip mixture; place uncoated corner over coated edge of second triangle to form tree.

Repeat with remaining cookie triangles. Drizzle remaining coating over completed trees; sprinkle chopped candy over tops.

Let stand until firm.

 

 

Chocolate Nuggets

Ingredients:

3/4 cup butter
1 cup granulated sugar
1/2 teaspoon vanilla extract
2 tablespoons milk
1 large egg
1/4 teaspoon salt
2 ounces (2 squares) semi-sweet chocolate, melted
2-1/2 cups sifted all-purpose flour
jimmies or chopped nuts


Directions:

1. Beat butter and sugar together until fluffy. Add vanilla, milk, egg, salt and chocolate and mix well. Add flour gradually.

2. Chill dough for about 1 hour.

3. Pre-heat oven to 375 F. Using approximately 1 tablespoon of dough, roll into 1-inch balls, then roll in jimmies or chopped nuts.

4. Bake on ungreased baking sheet for 10-12 minutes. Allow to cool on wire racks.

 

 

Chocolate Nut Crinkles

Ingredients:

2 cups all-purpose flour
1-1/3 teaspoon baking powder
1/3 tea spoon salt
1/3 cup unsweetened cocoa powder
1 cup solid vegetable shortening
1 cup sugar
3 large eggs
2 teaspoons vanilla
1-1/2 cups finely chopped walnuts or pecans
1-1/2 cups powdered sugar


Directions:

1. In a mixing bowl, stir together flour, baking powder, salt and cocoa powder.

2. In a large mixing bowl, beat together shortening and sugar until creamy. Beat in eggs and vanilla.

3. Stir flour mixture into shortening mixture. Cover and chill dough 2 hours or until easy to handle.

4. Pre-heat oven to 375 and grease 2 baking sheets. Shape dough into 1" balls. Roll in nuts and then in powdered sugar.

5. Place 2" apart on prepared baking sheets and bake for 8 to 10 minutes or until edges are set and tops are cracked.

6. Allow to cool 1 minute on baking sheets, then remove to wire racks to cool completely. Store in an airtight container at room temperature for about 2 weeks.

 

 

Chocolate Orange Balls

Ingredients:

1 9-ounce box of vanilla wafer cookies
2 1/4 cups confectioner's sugar
1/4 cup unsweetened cocoa powder
1/3 cup orange juice concentrate
1/4 cup light corn syrup
1 1/2 cups pecan pieces


Directions:

1. In a food processor, combine the vanilla wafers, 2 cups of the confectioner's sugar, cocoa powder, orange juice concentrate, and corn syrup. Process until the cookies are ground to crumbs and mixture is evenly blended.

2. Add the pecan pieces and pulse process until the nuts are finely chopped.

3. Transfer the mixture to a bowl and form into 1" balls. Roll balls in 1/4 cup confectioner's sugar to coat. Store in an airtight container in refrigerator for up to 1 month.

 

 

Chocolate Peanut Butter Crispy Balls

Ingredients:

1 (18 ounce size) jar of peanut butter
2 cups Rice Krispies cereal
1 1/2 cups powdered sugar
1/4 teaspoon vanilla extract
1 cup chocolate chips


Directions:

1. In a double boiler over low heat, melt chocolate and set aside.

2. In a medium sized bowl, combine all other ingredients. Blend well until mixture forms a dough.

3. Roll into 1-inch balls. Using a toothpick or fork, dip the balls into the chocolate until well coated.

4. Place onto a cookie sheet lined with wax paper. Refrigerate for 30 minutes.

 

 

Chocolate Peanut Butter Cup Cookies

Ingredients:

For the cookies:

1 cup semi-sweet chocolate chips
2 squares (2 oz.) unsweetened chocolate
1 cup sugar
1/2 cup butter or shortening
2 eggs
1 teaspoon salt
1 teaspoon vanilla
1 1/2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda

For the garnish:

3/4 cup finely chopped peanuts
36 miniature Peanut Butter Cups, frozen and unwrapped
1 cup peanut butter baking chips
1/2 cup semi-sweet chocolate chips


Directions:

1. Preheat oven to 350 F. Combine chocolate in bowl and microwave at 50% for about 2minutes, stir and repeat until smooth and melted. Cool slightly.

2. Combine sugar and butter or shortening in large bowl. Beat at medium speed with electric mixer until blended and crumbly.

3. Beat in eggs, one at a time, then salt and vanilla. Reduce speed to low. Add chocolate slowly. Mix until well blended.

4. Stir in flour and soda with spoon until well blended. Shape dough into 1-1/4 inch balls. Roll in chopped peanuts.

5. Place 2 inches apart on ungreased baking sheets. Bake for 8-10 minutes or until set.

6. Press a frozen peanut butter cup into the center of each cookie immediately upon removing them from the oven. Press cookies up against peanut butter cup if desired for appearance, but do not touch the peanut butter cup again since it is now melted, it must remain intact. Cool completely.

7. Melt the peanut butter chips and drizzle back and forth over the cookies using a parchment pouch or plastic bag with a little snip off the corner. Repeat with the chocolate, only drizzling at another angle from the peanut drizzle.

 

 

Chocolate Peanut Butter Bars

Ingredients:


1 cup creamy peanut butter
6 tablespoons butter, softened
1 1/4 cups sugar
3 eggs
1 teaspoons vanilla extract
1 cup flour
1/4 teaspoon salt
2 cups chocolate chips


Directions:

1. Preheat oven to 350° F. In large mixing bowl, beat peanut butter and butter until smooth, about 1 minute. Add sugar, eggs and vanilla, nd beat until creamy.

2. Blend in flour and salt. Stir in 1 cup of the chocolate chips. Spread into ungreased 13x9 inch baking pan.

3. Bake 25-30 minutes, or until edges begin to brown. Immediately sprinkle remaining morsels over cookie layer. Let stand 5 minutes until morsels become shiny and soft.

4. Spread the rest of the chocolate chips evenly over top. Cool completely.

 

 

Chocolate-Apricot Filled Flakies

Ingredients:

For the filling:

6 ounces semi-sweet chocolate
1/2 cup apricot preserves

For the dough:

1/2 cup milk
3 cups flour
1 tablespoon sugar
1/2 teaspoon salt
1 cup shortening, cold
1 package active dry yeast
1 egg, beaten
1 teaspoon grated lemon zest
powdered sugar


Directions:

1. Preheat oven to 350 F. Place chocolate in the top of a double boiler over hot water and melt. Stir in apricot preserves. Remove from heat and allow to cool.

2. Scald the milk and allow to cool until lukewarm.

3. Combine flour, sugar, and salt. Cut in the shortening until the mixture resembles coarse crumbs.

4. Add the yeast to the warm milk. Stir milk, egg, and lemon zest into the flour mixture. Divide into four parts.

5. Sprinkle powdered sugar lightly onto work surface. Turn out one portion of dough onto work surface, sprinkle dough lightly with powdered sugar and roll to 1/8" thickness.

6. Cut into rounds with 2 1/2" diameter round cutter. Place 1/2 teaspoon filling in the center of each round and fold over. Seal edges.

7. Bake 12-15 minutes. Dust with powdered sugar.

 

 

Chocolate Raspberry Linzer Cookies

Ingredients:

2 1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
3/4 cup butter, softened
2 eggs
1/2 teaspoon almond extract
2 cups chocolate chips
3/4 cup raspberry jam
Confectioners' sugar


Directions:

1. In medium bowl, combine flour, baking powder and salt. Set aside.

2. In large bowl, combine sugar and butter; beat until creamy. Beat in eggs and almond extract.

3. Gradually beat in flour mixture. Divide dough in half. Wrap each half in plastic wrap and chill until firm.

4. Preheat oven to 350 degrees F.

5. On lightly floured board roll half of dough to 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Repeat with remaining dough.

6. Place on ungreased cookie sheet and bake for 8 to 10 minutes. Cool completely.

7. Melt chocolate chips over hot water, stir until smooth. Spread 1 teaspoon chocolate on flat side of cookie, top with 1 teaspoon of raspberry jam.

8. Put cookies together to form a sandwich and sprinkle with confectioners' sugar.

 

 

Chocolate Rum Balls

Ingredients:

3 1/4 cups crushed vanilla wafers
3/4 cup confectioners' sugar
1/4 cup unsweetened cocoa
1 1/2 cups chopped nuts
3 tablespoons light corn syrup
1/2 cup rum


Directions:

1. Combine crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa and nuts.

2. Blend in corn syrup and rum. Shape into 1-inch balls; roll in additional confectioners' sugar.

3. Store in an airtight container several days to develop flavor. Roll again in confectioners' sugar before serving.

 

 

Chocolate Sugar Cookies

Ingredients:


3 ounces unsweetened chocolate
1 cup butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
additional sugar


Directions:

1. Microwave chocolate and margarine in large microwavable bowl on high 2 minutes or until margarine is melted. Stir until chocolate is completely melted.

2. Stir 1 cup sugar into melted chocolate mixture until well blended. Stir in egg and vanilla until completely blended. Mix in flour, baking soda and salt.

3. Refrigerate 30 minutes.

4. Heat oven to 375 F. Shape dough into 1" balls; roll in additional sugar. Alternately, roll out to 1/4" thick and cut with cookie cutters.

5. Place, 2" apart, on ungreased cookie sheets. (If flatter, crisper cookies are desired, flatten balls with bottom of drinking glass.) Bake 8-10 minutes or until set.

6. Remove from cookie sheets to cool on wire racks. Decorate with icing and sprinkles, if desired.

 

 

Chocolate-Dipped Almond Crescents

Ingredients:

2 cups all-purpose flour
1/8 teaspoon salt
1/2 cup sifted Dutch-process cocoa powder
1-1/4 cups butter, softened
2/3 cups granulated sugar
1-1/2 teaspoons pure vanilla extract
2 cups very finely chopped almonds
1-1/4 cups semi-sweet chocolate chips, or equivalent amount of chopped bittersweet baking chocolate
1/2 cup confectioners' sugar


Directions:

1. In a medium mixing bowl, combine flour, salt and cocoa and set aside.

2. Beat together butter and sugar until light and fluffy. Beat in vanilla and almonds. Gradually stir in flour mixture, blending well after each addition.

3. Chill dough for 2 hours or until firm enough to handle.

4. Pre-heat oven to 350 F. Form dough into crescents using a tablespoon of dough for each crescent.

5. Bake for 15 to 18 minutes or until set but not brown. Allow to cool on the baking sheet for 3 minutes, then remove to a wire rack to cool completely.

6. Melt chocolate chips in the top of a double boiler over hot (not boiling) water. Dip one half of each crescent into the melted chocolate and allow to cool and set on a sheet of waxed paper.

7. When chocolate is set, cover the chocolate-dipped end of each cookie with a small bit of waxed paper and sprinkle the other end with confectioners' sugar.

Makes about 5 dozen crescents. Store at room temperature in airtight containers in layers separated by sheets of waxed paper. Keeps about 2 weeks. Freezes well.

 

 


 

Chocolate Toffee Bars

Ingredients:

2 cups vanilla wafer crumbs
1/4 cup packed brown sugar
1/2 cup butter, melted

Topping ingredients:

1/2 cup butter
1/2 cup packed brown sugar
1 cup semisweet chocolate chips
1/2 cup finely chopped pecans


Directions:

1. Combine crumbs, brown sugar and butter. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan.

2. Bake at 350 degrees F for 8-10 minutes or until lightly browned.

3. In a saucepan, bring butter and brown sugar to a boil over medium heat; boil and stir for 1 minute. Pour evenly over crust.

4. Bake at 350 degrees F for 10 minutes. Remove from oven; let stand for 2 minutes.

5. Sprinkle with chocolate chips; let stand until chocolate is melted. Spread evenly over top; sprinkle with pecans. Cool completely before cutting.

 

 




Chocolate Pinwheels

Ingredients:

1 1/4 cup Butter
1 1/2 cup Confectioner's Sugar
1 Egg
3 cups Flour
1/4 teaspoon Salt
1/4 cup cocoa (for HALF the dough)


Directions:

1. Mix butter, sugar and egg. Stir in flour and salt. Divide dough in half. Stir 1/4 cocoa into HALF the dough. Refrigerate one hour.

2. On a floured pastry cloth, roll plain dough into a rectangle 16 x 19 inches. Roll chocolate dough the same size. Place on top.

3. Roll out BOTH doughs until 3/16 inch thick. Starting at the long edge, roll doughs into a log. Wrap and chill for one hour or longer.

4. Heat oven to 400 degrees F. Slice into 1/8" slices. If dough crumbles while slicing, let it warm a bit.

5. Place 1" apart on ungreased baking sheets. Bake about 8 minutes until set, but not brown. Remove from sheets immediately and cool on racks.

 

 

Christmas Cookie Recipes Index

 

 

Christmas Cookies


D

 

Date-Filled Spritz

Ingredients:

One Ultimate Spritz Recipe -- (see recipe below)
1 (8 ounce) package pitted dates (about 1 1/4 cups)
1 cup walnut pieces (about 4 ounces)
1/4 cup sugar
1/4 cup honey
1 teaspoon grated orange peel
2 tablespoons orange juice

1. Heat oven to 375º. Prepare dough for The Ultimate Spritz, using vanilla. Place remaining ingredients in food processor. Cover and process about 20 seconds, using quick on-and-off motions, until
mixture is ground and resembles thick paste.

2. Place dough in cookie press with ribbon tip. Form 10-inch ribbons about 2 inches apart on ungreased cookie sheet. Spoon date mixture down center of each ribbon to form 1/2-inch-wide strip. Top with
another ribbon of dough. Gently press edges with fork to seal.

3. Bake 12 to 15 minutes or until light brown. Immediately cut ribbons into 2-inch lengths. Remove from cookie sheet to wire rack.

 


The Ultimate Spritz

Ingredients:

1 cup butter or margarine -- softened
1/2 cup sugar
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 egg
1/4 teaspoon almond extract or 1/4 teaspoon vanilla
Currants raisins candies colored sugar,
finely chopped nuts, candied fruit or fruit peel, if desired


Directions:

1. Heat oven to 400º. Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients.

2. Place dough in cookie press. Form desired shapes on ungreased cookie sheet. Decorate with currants.

3. Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack. To decorate cookies after baking, use a drop of corn syrup to attach decorations to cookies.

 


Date-Nut Pinwheels

Ingredients:

3/4 pound pitted dates -- finely chopped
1/3 cup granulated sugar
1/3 cup water
1/2 cup finely chopped nuts
1 cup packed brown sugar
1/4 cup shortening
1/4 cup butter or margarine -- softened
1/2 teaspoon vanilla
1 egg
1 3/4 cups all-purpose flour
1/4 teaspoon salt


Directions:

1. Cook dates, granulated sugar and water in 2-quart saucepan over medium heat, stirring constantly, until slightly thickened; remove from heat. Stir in nuts; cool.

2. Beat brown sugar, shortening, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.

3. Roll half of dough at a time on waxed paper into rectangle, 11 × 7 inches. Spread half of the date-nut filling over each rectangle to within 1/4 inch of 11-inch sides. Roll up tightly, beginning at 11-inch side,
using waxed paper to help lift. Pinch edge of dough to seal. Wrap and refrigerate about 4 hours or until firm.

4. Heat oven to 400º. Cut rolls into 1/4-inch slices. Place about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Immediately remove from cookie sheet to wire rack.

 


Decorator's Frosting

Ingredients:

2 cups powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk
Food coloring, if desired


Directions:

1. Stir together 2 cups powdered sugar, 1/2 teaspoon vanilla and 2 tablespoons milk or half-and-half until smooth and spreadable. This recipe makes enough to frost 3 to 5 dozen cookies.

Add more milk for a thinner frosting or to create a glaze.

Frosting can be tinted with food color. Stir in liquid food color, 1 drop at a time, until frosting is the desired color. If intense, vivid frosting color is desired, use paste food color, because you would have to use too much liquid color to
get vivid color, and using too much liquid color will break down the frosting, causing it to separate and look curdled.

 


Double Apple Bars

Ingredients:

3/4 cup packed brown sugar
3/4 cup applesauce
1/4 cup vegetable oil
1 egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chopped, unpeeled all-purpose apple
Powdered sugar -- if desired


Directions:

1. Heat oven to 350º. Mix brown sugar, applesauce, oil and egg in large bowl.

2. Stir in flour, baking soda, cinnamon and salt. Stir in apple.

3. Spread batter in ungreased square pan, 9 × 9 × 2 inches. Bake 25 to 30minutes or until toothpick inserted in center comes out clean; cool.

4. Sprinkle with powdered sugar. Cut into 6 rows by 4 rows.

 


Double Chocolate Kisses

Ingredients:

1 cup softened margarine
1 teaspoon vanilla
2/3 cup sugar
1 2/3 cup flour
1/4 cup cocoa
1 bag (9 oz) Hershey's chocolate kisses


Directions:

1. Preheat oven to 350 F. Beat margarine, sugar and vanilla until creamy.

2. In separate bowl, stir together flour and cocoa, blend into other mixture, mixing well. Refrigerate about 1 hour or until dough is easy to handle.

3. Mold scant tablespoon dough around each kiss, covering completely.

4. Shape into balls, bake on cookie sheet 10 or 12 minutes or until set.

5. Cool, then roll in powdered sugar. Makes about 54.

 


Double Chocolate Graham Drops

Ingredients:

1-1/2 cups graham cracker crumbs
2/3 cup all-purpose flour
1/4 cup cocoa powder
2 teaspoons baking powder
1 (300 ml) can sweetened condensed milk
1/2 cup butter, softened
6 ounces white chocolate, chopped
1 cup pecans, chopped


Directions:

1. Pre-heat oven to 375 F. Line baking sheets with parchment paper or a non-stick baking mat.

2. In a mixing bowl, combine graham cracker crumbs, flour, cocoa powder and baking powder. Set aside.

3. In a large mixing bowl beat together condensed milk and butter until mixture is creamy. Stir in graham mixture; mix well. Stir in white chocolate and pecans.

4. Refrigerate 30 minutes.

5. Drop by large tablespoonfuls on prepared baking sheets.

6. Bake 12 to 14 minutes or until firm. Transfer to a wire rack to cool completely. When cool, store in an airtight container.

 


Double Oat Cookies

Ingredients:

1 cup butter or margarine -- softened
1 cup packed brown sugar
1 teaspoon vanilla
1 egg white
1 1/4 cups all-purpose flour
1 cup quick-cooking or old-fashioned oats
1 cup oat bran
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking powder


Directions:

1. Heat oven to 350º. Beat butter, brown sugar, vanilla and egg white in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in remaining ingredients.

3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown.

4. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

 


Double Peanut Cookies

Ingredients:

1 cup creamy peanut butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1/2 cup butter or margarine -- softened
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 cups chopped unsalted dry-roasted peanuts


Directions:

1. Heat oven to 375º. Beat peanut butter, sugars, butter and eggs in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in flour and baking soda. Stir in peanuts (dough will be stiff).

3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

4. Bake 8 to 10 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

 


Dream Bars

Ingredients:

1/3 cup butter or margarine -- softened
1/3 cup packed brown sugar
1 cup all-purpose flour
Almond-Coconut Topping -- (recipe follows)

ALMOND-COCONUT TOPPING

2 eggs -- beaten
1 cup shredded coconut
1 cup chopped almonds
3/4 cup packed brown sugar
2 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt


Directions:

1. Heat oven to 350º. Mix butter and brown sugar in small bowl with spoon. Stir in flour.

2. Press in ungreased rectangular pan, 13 × 9 × 2 inches. Bake 10 minutes.

3. Spread Almond-Coconut Topping over baked layer. Bake 20 to 25 minutes or until topping is golden brown.

4. Cool 30 minutes. Cut 8 rows by 4 rows while warm.

ALMOND-COCONUT TOPPING:

Mix all ingredients.

 


Dreamsicle Cookies

Ingredients:

1 1/2 cups brown sugar
3/4 cup shortening
2 eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1 cup white chocolate chips
3 tablespoons orange powdered drink mix, such as Tang
1 teaspoon baking soda
1 1/2 teaspoons baking powder
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon butter or margarine
3 tablespoons powdered orange flavored drink mix, such as Tang
1 cup confectioners' sugar
water or milk


Directions:

1. Preheat oven to 375F. Lightly grease baking sheets.

2. Cream the shortening and the sugar together until light. Add the eggs and vanilla, mixing well.

3. Dissolve the baking soda in the buttermilk. Add the buttermilk mixture, salt, 3 tablespoons Tang, flour and baking powder to the shortening mixture. Mix well.

4. Stir in the white chocolate chips. Drop dough by teaspoonfuls onto the prepared sheets.

5. Bake for 10 to 12 minutes. Frost cookies while still hot with Tang Glaze.

To Make Tang Glaze:

Combine the butter, 3 tablespoons Tang, confectioners sugar plus enough water or milk to reach a thick yet still pourable consistency and beat until smooth.

 


Drop Cookie Basic Recipe

Ingredients:

1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 slightly beaten egg
1 cup + 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon hot water

Directions:

1. Cream together butter and sugars.

2. Add egg and beat until smooth.

3. Add all the dry ingredients, then water and mix well.

4. Add your choice of either :

1 cup chocolate chips
1 cup oatmeal
1/2 cup coconut
1/2 - 1 cup of walnuts or pecans
1 cup of peanut butter chips

Or any combination of the above to create your favorite cookies.

5. Drop by spoonfuls on greased cookie sheet and bake in a 375 degree oven for 8-10 minutes.

 


Christmas Cookie Recipes Index

 

 

 

 

Christmas Cookies

 

E

 

Easy-Yet-Elegant Raspberry Bars


Ingredients:

1 (19.8-ounce) package fudge brownie mix (1 pound
3.8 ounce package)
1 (8 ounce) package cream cheese -- softened
1/2 cup powdered sugar
1/2 cup raspberry preserves
1 ounce unsweetened baking chocolate
1 tablespoon butter or margarine


Directions:

1. Heat oven to 350º. Prepare and bake brownie mix as directed on package for fudgelike brownies in rectangular pan, 13 × 9 × 2 inches.

2. Cool completely. Beat cream cheese, powdered sugar and preserves in small bowl with electric mixer on medium speed until smooth. Spread over brownies. Refrigerate 15 minutes.

3. Microwave chocolate and butter in small microwavable bowl on Medium (50%) about 1 minute or until mixture can be stirred smooth.

4. Drizzle over brownies. Refrigerate about 1 hour or until chocolate is firm. Cut into 6 rows by 3 rows. Store covered in refrigerator.

 


Eggnog Snickerdoodles


Ingredients:

2 1/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cups sugar
1 cup butter, softened
1/2 teaspoon rum extract
1/2 teaspoon brandy extract
2 eggs
1 teaspoon nutmeg
1/4 cup colored (or plain) sugar


Directions:

1. Heat oven to 400°F.

2. In large mixer bowl, combine all cookie ingredients (except 1/4 cup colored or plain sugar and nutmeg). Beat at low speed, scaping bowl often, until well mixed.

3. Combine the 1/4 cup colored sugar with the nutmeg; set aside. Shape rounded teaspoonfuls of dough into 1-inch balls; roll in sugar mixture.

4. Place 2 inches apart on ungreased cookie sheets. Press down slightly with the back of a spoon or thumb. Bake for 8 to 10 minutes, or until edges are lightly browned. Remove.

Makes 32 cookies

 


Eggnog Spritz


Ingredients:

2/3 cup sugar
1 cup butter -- softened
1 egg
1/2 teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons vanilla
2 1/4 cups all-purpose flour

For Glaze:

1 cup powdered sugar
1/4 cup butter -- softened
2 tablespoons water
1/4 teaspoon rum extract


Directions:

1. Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, spices, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes.

2. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. If dough is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes.

3. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets.

4. Bake for 6 to 8 minutes or until edges are lightly browned. For Glaze, in small bowl stir together powdered sugar, butter, water, and rum extract until smooth. Drizzle or pipe over warm cookies.

 


English Cherubs


Ingredients:

1 cup firmly packed light brown sugar, divided
1/2 cup butter or margarine, softened
1 1/3 cups all-purpose flour
1 dash salt
2 eggs
1/2 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup flaked coconut
1 cup chopped pecans


Directions:

1. Combine 1/2 cup brown sugar, butter, flour and dash salt; mix or knead with hands until well combined (mixture will look dry). Press in bottom of a greased 9-inch square pan.

2. Beat eggs until foamy, about 2 to 3 minutes. Add remaining 1/2 cup brown sugar, granulated sugar, vanilla and 1/4 teaspoon salt; mix well. Stir in coconut and pecans.

3. Spread mixture over layer in pan. Bake in preheated 350-degree oven 30 minutes, if using a glass baking dish; in a 375-degree oven 30 minutes, if using a metal pan. Top should be set and lightly browned. Do not underbake.

4. Let cool. Cut in 1 1/2-inch squares.

 


English Gingerbread


Ingredients:

4 cups sifted flour
1 cup (2 sticks) butter (no substitution)
1 cup granulated sugar
1 tablespoon ginger (must be fresh)
1 teaspoon salt
About 1 cup molasses


Directions:

1. Mix the flour, sugar, ginger and salt together.

2. Cut cold butter into the mixture with a pastry blender or work in with your fingertips.

3. Add just enough molasses to hold the ingredients together without being sticky.

4. Wrap the dough airtight and chill overnight in the refrigerator.

5. Roll very thin on a well-floured board and cut as desired or shape into "logs" and slice into rounds.

6. Bake on foil-lined, ungreased cookie sheets for about 8 minutes. Makes about 5 dozen 2-inch cookies.

 


English Toffee Squares


Ingredients:

1 cup butter or margarine, softened
1 cup sugar
1 egg
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 cup chopped pecans or walnuts


Directions:

1. Preheat oven to 275F. In large bowl with an electric mixer, beat butter and sugar until creamy. Separate egg, then beat yolk into butter mixture; cover and reserve the egg white.

2. In another bowl, stir together flour and cinnamon; add to butter mixture. With your hands, spread dough evenly over bottom of a greased 10 by 15-inch rimmed baking pan.

3. Beat egg white lightly, then brush over dough to cover evenly. Sprinkle pecans over top; press in lightly.

4. Bake for 1 hour or until firm when lightly touched. While still hot, cut into 1/2-inch squares. Let cool in pan on a rack. Store airtight.

 


Eskimo Snowballs


Ingredients:

1 cup butter or margarine, softened
4 tablespoons water
1 teaspoon vanilla extract
6 tablespoons cocoa powder
1-1/2 cup granulated sugar
4 cups quick-cooking oats
powdered sugar
flaked coconut
chopped nuts

1. Cream butter with water and vanilla. Add sugar, cocoa, and oatmeal, mix well. Roll into 1" balls. Add more water if necessary to make the dough stick together.

2. Divide the balls in half. Roll half the balls in confectioners sugar and coconut, then roll the other half in the chopped nuts.

3. Refrigerate until serving.

Note: This is a no-bake recipe.

 


Esther's Bracelets


Ingredients:

1 cup sugar
3/4 cup butter or margarine -- softened
3/4 cup shortening
1/2 teaspoon almond extract
2 eggs
4 cups all-purpose flour
1/2 cup finely chopped almonds
Glaze -- (recipe follows)
Finely chopped almonds, if desired

GLAZE

3 cups powdered sugar
4 tablespoons milk (4 to 5 tablespoons)

 

Directions:

1. Heat oven to 375º. Beat sugar, butter, shortening, almond extract and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and 1/2 cup almonds.

2. Shape dough into 1 1/4-inch balls. Roll each ball into rope, 6 inches long. Form each rope into circle, crossing ends and tucking under.

3. Place on ungreased cookie sheet. Bake 9 to 11 minutes or until set but not brown. Remove from cookie sheet to wire rack. Cool completely.

4. Drizzle with Glaze. Sprinkle with finely chopped almonds.

GLAZE:

Mix ingredients until thin enough to drizzle.

 


Christmas Cookie Recipes Index

 

 

 

Christmas Cookies


F

 

Fig Cookies


Ingredients:

1 cup chopped figs (about 1/2 lb)
1/3 cup water
1 cup butter
1/2 cup sugar
1/2 cup brown sugar,firmly packed
1 egg
1 teaspoon vanilla
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt


Directions:

1. Cook figs with water, stirring frequently, until thickened (about 5 minutes). Set aside to cool.

2. Beat butter with sugar and brown sugar until light and fluffy. Beat in egg and vanilla. Blend well.

3. Sift together flour,baking powder, and salt. Mix into the creamed mixture. Stir in the cooled figs.

4. Drop by teaspoons onto lightly greased cookie sheets. Bake at 375 degrees 10 to 12 minutes, until lightly browned. Remove cookies and cool on wire racks.

 


Fig-Filled Whole Wheat Cookies


Ingredients:

Fig Filling -- (recipe follows)
1 cup packed brown sugar
1/2 cup shortening
1 teaspoon vanilla
1 egg
1 2/3 cups whole wheat flour
1/4 teaspoon salt

FIG FILLING

1 1/3 cups finely chopped dried figs
1/4 cup sugar
1/3 cup finely chopped nuts
1/3 cup water
1 teaspoon grated orange peel


Directions:

1. Prepare Fig Filling. Heat oven to 375º. Beat brown sugar, shortening, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.

2. Divide dough into thirds. Pat each third into rectangle, 12 × 4 inches, on waxed paper. Spoon one third of the filling lengthwise down center of each rectangle in 1 1/2-inch-wide strip.

3. Fold sides of dough over filling, using waxed paper to help lift and overlapping edges slightly. Press lightly to seal. Cut into 1-inch bars.

4. Place seam sides down about 1 inch apart on ungreased cookie sheet. Bake 12 to 14 minutes or until light brown. Remove from cookie sheet to wire rack.

FIG FILLING:

Heat all ingredients over medium heat about 5 minutes, stirring frequently, until thickened.

 


Fingerklatschen


Ingredients:

2/3 cup butter, softened
1/2 cup granulated sugar
2 egg yolks
1/2 teaspoon almond extract
1-3/4 cups sifted all-purpose flour
1/2 teaspoon salt
red jam (cherry or another flavor)
confectioners' sugar


Directions:

1. Preheat oven to 325 F. Cream butter and granulated sugar; add yolks and beat until light. Add extract.

2. Sift flour and salt and add to creamed mixture.

3. Shape dough into 1 inch balls and place on ungreased baking sheets about 2" apart. Press finger or thumb into center of each cookie to make a shallow well.

4. Bake about 25 minutes. Press again in centers after baking. Cool on a rack.

5. When cool, fill centers with jam and sprinkle with confectioners' sugar. If using cherry jam, try to have a cherry in each cookie. Yields about 4-1/2 dozen

 


Forgotten Cookies


Ingredients:

2 egg whites
1/4 teaspoons salt
3/4 cup sugar
1/2 cup chocolate chips


Directions:

1. Preheat oven to 375 F. Beat egg whites and salt until stiff, slowly add sugar, fold in chips.

2. Drop by teaspoons on greased cookie sheet. Turn oven off and let sit for at least 4 hours undisturbed. May add food coloring for festive appearance.

 


Frosted Banana Bars


Ingredients:

2/3 cup sugar
1/2 cup reduced-fat sour cream
2 tablespoons butter or margarine -- softened
2 egg whites
3/4 cup mashed very ripe bananas (2 medium)
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons finely chopped walnuts
White Frosting -- (recipe follows)
Ground nutmeg, if desired

WHITE FROSTING

1 1/4 cups powdered sugar
1 tablespoon butter or margarine -- softened
1/2 teaspoon vanilla
1 tablespoon skim milk (1 to 2 tablespoons)


Directions:

1. Heat oven to 375º. Spray square pan, 9 × 9 × 2 inches, with cooking spray.

2. Beat sugar, sour cream, butter and egg whites in large bowl with electric mixer on low speed 1 minute, scraping bowl occasionally.

3. Beat in bananas and vanilla on low speed 30 seconds. Beat in flour, baking soda and salt on medium speed 1 minute, scraping bowl occasionally. Stir in walnuts. Spread in pan.

4. Bake 20 to 25 minutes or until light brown; cool. Frost with Frosting. Sprinkle with nutmeg. Cut into 6 rows by 4 rows.

WHITE FROSTING:

Mix all ingredients until smooth and spreadable.

 


Frosted Banana Oaties


Ingredients:

1 cup sugar
1 cup mashed very ripe bananas (2 medium)
3/4 cup butter or margarine -- softened
1 egg
2 1/2 cups quick-cooking or old-fashioned oats
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Vanilla Frosting -- (recipe follows)

VANILLA FROSTING

3 cups powdered sugar
1/3 cup butter or margarine -- softened
1 1/2 teaspoons vanilla
2 to 3 tablespoons milk 


Directions:

1. Heat oven to 350º. Grease cookie sheet. Beat sugar, bananas, butter and egg in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in remaining ingredients except Vanilla Frosting.

3. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet.

4. Bake 10 to 12 minutes or until edges are golden brown and almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely.

5. Frost with Vanilla Frosting.

VANILLA FROSTING:

Mix all ingredients until smooth and spreadable.

 


Frosted Cinnamon-Mocha Cookies


Ingredients:

1 cup sugar
1/2 cup butter or margarine -- softened
2 teaspoons instant coffee (dry)
1 egg
3 ounces unsweetened baking chocolate -- melted and cooled
1 1/4 cups all-purpose flour
1/4 cup milk
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
Mocha Frosting -- (recipe follows)

MOCHA FROSTING

1 teaspoon instant coffee (dry)
3 tablespoons hot water
2 ounces unsweetened baking chocolate
2 tablespoons butter or margarine
2 cups powdered sugar
2 to 3 teaspoons water


Directions:

1. Heat oven to 350º. Beat sugar, butter, coffee and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in chocolate. Stir in remaining ingredients except Mocha Frosting.


2. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until almost no indentation remains when touched in center.

3. Remove from cookie sheet to wire rack. Cool completely. Frost with Mocha Frosting.

MOCHA FROSTING:

Directions:

1. Dissolve coffee in 3 tablespoons hot water; set aside.

2. Melt chocolate and butter in 2-quart saucepan over low heat, stirring frequently; remove from heat.

3. Stir in powdered sugar, coffee mixture and 2 to 3 teaspoons water until smooth and spreadable.

 


Frosted Lebkuchen


Ingredients:

For cookies:

2 cups sugar
2 eggs, beaten
2 cups unsulfered molasses
4 tablespoons vinegar
4 teaspoons ginger
1 teaspoon cloves
1 teaspoon anise seed
1/2 teaspoon salt
1 1/2 tablespoon baking soda
1/2 cup warm water
1 teaspoon fennel seed, ground
1/2 pound candied citron peel*, cut fine
1 cup almonds, cut fine
flour - enough to make a stiff dough

For frosting:

1 egg, beaten
powdered sugar


Directions:

1. Mix sugar and molasses well. Add beaten eggs, vinegar, nuts, peel and spices. Add soda dissolved in warm water, then add enough flour to make a stiff dough.

2. Roll out and cut into oblong bars. You can also cut the dough with cookie cutters.

3. Prepare the frosting by mixing the powdered sugar with the egg. Mixture should be thin enough to spread.

4. Spread cookies with frosting and bake at 350F for 12-15 minutes.

 


Frosted Pumpkin-Pecan Cookies


Ingredients:

1 1/2 cups packed brown sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1 cup canned pumpkin
1 egg
2 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups chopped pecans
Spiced Frosting -- (recipe follows)

SPICED FROSTING

3 cups powdered sugar
1/4 cup butter or margarine -- softened
1/4 teaspoon ground cinnamon
3 to 4 tablespoons milk 


Directions:

1. Heat oven to 350º. Beat brown sugar, butter and shortening in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in pumpkin and egg. Stir in flour, baking powder, salt and cinnamon. Stir in pecans.

3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet; flatten slightly.

4. Bake 12 to 15 minutes or until no indentation remains when touched lightly in center. Remove from cookie sheet to wire rack.

5. Cool completely. Frost with Spiced Frosting.

SPICED FROSTING:

Mix all ingredients until smooth and spreadable.

 


Frosted Spice Cookies


Ingredients:

2 1/2 cups packed brown sugar
1 cup butter or margarine -- softened
1/2 cup shortening
2 eggs
4 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 teaspoon salt
Caramel Frosting -- (recipe follows)

CARAMEL FROSTING

1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar


Directions:

1. Heat oven to 375º. Beat brown sugar, butter, shortening and eggs in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in remaining ingredients except Caramel Frosting.

3. Roll one fourth of dough at a time 1/4 inch thick on lightly floured surface. Cut into 2 1/2-inch rounds. Place about 2 inches apart on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until light brown.

4. Remove from cookie sheet to wire rack. Cool completely. Frost with Caramel Frosting.

CARAMEL FROSTING:

Directions:

1. Melt butter in 2-quart saucepan over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes.

2. Stir in milk. Heat to boiling; remove from heat. Place saucepan in bowl of ice or cold water; cool to lukewarm, stirring occasionally. Gradually stir in powdered sugar.

3. Beat until smooth and spreadable. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time.

 


Fruit Balls


Ingredients:

1 1/2 cups prunes, cooked and pitted
1 1/2 cups pitted dates
3/4 cup dried apricots
1/2 cup raisins
1 cup walnuts
1/4 cup granulated sugar
1/4 cup concentrated orange juice, thawed
Flaked coconut


Directions:

1. Put prunes, dates, apricots, raisins, and walnuts through food chopper using coarse blade.

2. Add sugar and form into 1-inch balls. Roll in coconut and freeze.

 


Fruit Cake Cookies


Ingredients:

1 cup butter or margarine, softened
1 1/2 cups granulated sugar
3 eggs, separated
3 cups flour, divided
1/2 pound candied cherries, finely chopped
1/2 pound candied pineapple, finely chopped
1/2 pound white raisins
1 quart shelled pecans, finely chopped
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon baking soda, dissolved in a little water


Directions:

1. Cream butter; add sugar, then beaten egg yolks. Sprinkle some of the flour over the fruit and pecans.

2. Add spices and salt to remaining flour.

3. Combine butter, fruit and flour mixtures. Add vanilla extract and baking soda.

4. Beat egg whites until stiff and fold in. Drop scant teaspoonsful on greased cookie sheet and bake at 350 degrees F for 10 to 15 minutes.

Batter may be prepared several weeks ahead. Freezes well before and after baking.

 


Fruit Wreaths


Ingredients:

1 cup butter-flavored Crisco shortening
3/4 cup light brown sugar, packed
2 egg yolks
1 teaspoon almond extract
2 1/2 cups flour
3/4 cup slivered almonds
1/2 cup dried candied fruit, chopped fine
1 egg white
1 tablespoon light corn syrup
6 to 12 glacé cherries, halved


Directions:

1. Preheat oven to 325F. In a large bowl, cream the Crisco and brown sugar. Beat in the egg yolks and almond extract. Gradually blend in the flour.

2. Fold in the almonds and candied fruit. Pinch off walnut-sized pieces of dough and roll into pencil-thin ropes. Form the ropes into wreaths on an ungreased cookie sheet, pinching the ends together.

3. In a medium bowl, beat the egg white and corn syrup until smooth. Brush the rings with the mixture and place a glacé cherry half on each ring at the point where the ends meet.

4. Bake for 18 to 20 minutes or until the cookies are slightly golden.

 


Fudgy Layer Squares


Ingredients:

1/2 cup butter or margarine
1 1/2 ounces unsweetened baking chocolate
1 3/4 cups graham cracker crumbs
1 cup flaked coconut
1/2 cup chopped nuts
1/4 cup granulated sugar
2 tablespoons water
1 teaspoon vanilla
2 cups powdered sugar
1/4 cup butter or margarine -- softened
2 tablespoons milk
1 teaspoon vanilla
1 1/2 ounces unsweetened baking chocolate


Directions:

1. Line square pan, 9 × 9 × 2 inches, with aluminum foil. Melt 1/2 cup butter and 1 1/2 ounces chocolate in 3-quart saucepan over low heat, stirring frequently, until smooth; remove from heat.

2. Stir in graham cracker crumbs, coconut, nuts, granulated sugar, water and 1 teaspoon vanilla. Press in pan. Refrigerate while continuing with recipe.

3. Mix remaining ingredients except chocolate. Spread over refrigerated crumb mixture. Refrigerate 15 minutes.

4. Melt 1 1/2 ounces chocolate in 1-quart saucepan over low heat, stirring frequently, until smooth. Drizzle over frosting.

5. Refrigerate about 2 hours or until chocolate is almost firm. Remove from pan, using foil to lift; fold back foil. Cut into 6 rows by 6 rows. Store covered in refrigerator.

 


Fudgy Macadamia Cookies


Ingredients:

1 cup sugar
1/2 cup butter or margarine -- softened
1 teaspoon vanilla
2 ounces unsweetened baking chocolate -- melted and cooled
1 egg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped macadamia nuts


Directions:

1. Heat oven to 350º. Beat sugar, butter, vanilla, chocolate and egg in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in flour, baking powder and salt. Stir in nuts.

3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

4. Bake 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

 


Fudgy Saucepan Brownies


Ingredients:

1 (12 ounce) package semisweet chocolate chips (2 cups)
1/2 cup butter or margarine
1 cup sugar
1 1/4 cups all-purpose flour
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs -- beaten
1 cup chopped nuts, if desired


Directions:

1. Heat oven to 350º. Heat chocolate chips and butter in 3-quart saucepan over low heat, stirring frequently, until smooth; remove from heat.

2. Stir in remaining ingredients except nuts. Stir in nuts after other ingredients are mixed well.

3. Spread batter in ungreased rectangular pan, 13 × 9 × 2 inches. Bake 25 to 30 minutes or until center is set. Cool completely. Cut into 8 rows by 4 rows.

 

Christmas Cookie Recipes Index

 

Christmas Cookies


G

 

Easy Decorated Gingerbread Cookies

Ingredients:

1 package gingerbread cake and cookie mix
1/4 cup hot water
2 tablespoons all-purpose flour
2 tablespoons butter or margarine -- melted
Sugar
1 tub Rich & Creamy vanilla ready-to-spread frosting
Miniature chocolate chips, raisins, cut-up gumdrops, colored sugar, miniature marshmallows, red cinnamon candies,
shredded coconut, chocolate shot or shoestring licorice -- if desired


Directions:

1. Heat oven to 375º. Mix gingerbread mix, hot water, flour and butter in medium bowl with spoon until dough forms.

2. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press bottom of glass into dough to grease, then dip into sugar; press on shaped dough to flatten to 2 1/2 inches
in diameter.

3. Bake 8 to 10 minutes or until edges are firm (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.

4. Frost with frosting. (Cover and refrigerate any remaining frosting.) Decorate as desired with chocolate chips and candies.

 


German Chocolate Bars

Ingredients:

2/3 cup butter or margarine -- softened
1 package German chocolate
cake mix
1 (6 ounce) package semisweet chocolate chips (1 cup)
1 tub Rich & Creamy coconut pecan
ready-to-spread frosting
1/4 cup milk


Directions:

1. Heat oven to 350º. Lightly grease rectangular pan, 13 × 9 × 2 inches.

2. Cut butter into cake mix (dry) in medium bowl, using pastry blender or crisscrossing 2 knives, until crumbly. Press half of the mixture (2 1/2 cups) in bottom of pan. Bake 10 minutes.

3. Sprinkle chocolate chips over baked layer; drop frosting by tablespoonfuls over chocolate chips. Stir milk into remaining cake mixture. Drop by teaspoonfuls onto frosting layer.

4. Bake 25 to 30 minutes or until cake portion is slightly dry to touch.

5. Cool completely. Cover and refrigerate until firm. Cut into 8 rows by 6 rows. Store covered in refrigerator.

 


German Chocolate Brownies

Ingredients:

2 (4 ounce) packages sweet baking chocolate
1/2 cup butter or margarine
1 1/2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1/4 teaspoon salt
2 eggs
Coconut-Pecan Frosting -- (recipe follows)

COCONUT-PECAN FROSTING

1/2 cup sugar
1/4 cup butter or margarine
1/3 cup evaporated milk
1/2 teaspoon vanilla
2 egg yolks
1 cup flaked coconut
2/3 cup chopped pecans


Directions:

1. Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Melt chocolate and butter in 3-quart saucepan over low heat, stirring frequently, until smooth; remove from heat.

2. Stir in remaining ingredients except Coconut-Pecan Frosting.

3. Spread batter in pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.

4. Frost with Coconut-Pecan Frosting. Cut into 8 rows by 4 rows.

COCONUT-PECAN FROSTING:


Directions:

1. Cook sugar, butter, milk, vanilla and egg yolks in 1 1/2-quart saucepan over medium heat about 12 minutes, stirring frequently, until thickened.

2. Stir in coconut and pecans. Refrigerate about 1 hour or until spreadable.

 


Giant Colorful Candy Cookies

Ingredients:

1 cup packed brown sugar
3/4 cup granulated sugar
1 cup butter or margarine -- softened
1 teaspoon vanilla
2 eggs
2 1/2 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
2 cups candy-coated chocolate candies


Directions:

1. Heat oven to 375º. Beat sugars, butter, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, salt and baking soda. Stir in candies.

2. Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 2 inches apart onto ungreased cookie sheet. Flatten dough slightly with fork.

3. Bake 11 to 14 minutes or until edges are light brown. Cool 3 to 4 minutes; carefully remove from cookie sheet to wire rack.

 


Giant Honey and Oat Cookies

Ingredients:

1 1/2 cups sugar
3/4 cup butter or margarine -- softened
2/3 cup honey
3 egg whites
4 cups quick-cooking or old-fashioned oats
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt


Directions:

1. Heat oven to 350º. Grease cookie sheet. Beat sugar, butter, honey and egg whites in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients.

2. Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 3 inches apart onto cookie sheet.

3. Bake 11 to 14 minutes or until edges are light brown (centers will be soft). Cool 3 to 4 minutes; remove from cookie sheet to wire rack.

 


Giant Toffee-Chocolate Chip Cookies

Ingredients:

1 cup packed brown sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1/4 cup honey
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 (12 ounce) package miniature semisweet chocolate chips (2
cups)
1 (7 1/2 ounce) package almond brickle chips (1 cup)


Directions:

1. Heat oven to 350º. Beat brown sugar, butter, shortening, honey and egg in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in flour, baking soda, baking powder and salt. Stir in chocolate chips and brickle chips.

3. Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 2 inches apart onto ungreased cookie sheet.

4. Bake 12 to 14 minutes or until edges are golden brown (centers will be soft). Cool 3 to 4 minutes; remove from cookie sheet to wire rack.

 


Ginger Cookie Clock

Ingredients:

1 cup sugar
1/2 cup butter or margarine -- softened
1/4 cup molasses
1 egg
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Sugar


Directions:

1. Heat oven to 375º. Grease 12-inch pizza pan or large cookie sheet.

2. Mix 1 cup sugar, the butter, molasses and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except sugar.

3. Reserve 1/3 cup dough. Press remaining dough in pan or into 12-inch circle on cookie sheet.

4. Shape reserved dough into numbers and arrows; place on dough in pan to resemble the face of a clock. Sprinkle with sugar.

5. Bake about 10 minutes or until golden brown. Cool completely. Cut or break into pieces.

 


Ginger Shortbread Wedges

Ingredients:

2/3 cup butter or margarine -- softened
1/3 cup powdered sugar
3 tablespoons finely chopped crystallized ginger
1 1/3 cups all-purpose flour
2 teaspoons granulated sugar


Directions:

1. Heat oven to 350º. Mix butter, powdered sugar and ginger in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour.

2. Pat dough into a 9-inch circle on an ungreased cookie sheet. Sprinkle with granulated sugar.

3. Bake about 20 minutes or until golden brown. Cool 10 minutes. Cut into wedges.

 


Ginger-Almond Cookies

Ingredients:

1 1/2 cups sugar
1 1/2 cups shortening
3/4 cup molasses
4 cups all-purpose flour
1 tablespoon plus 1 teaspoon ground ginger
1 tablespoon ground cinnamon
1 tablespoon ground cloves
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 cups finely chopped almonds


Directions:

1. Beat sugar, shortening and molasses in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except almonds. Stir in almonds.

2. Divide dough in half. Shape each half into roll, about 2 inches in diameter. Wrap and refrigerate at least 3 hours.

3. Heat oven to 350º. Cut dough into 1/4-inch slices. Place 2 inches apart on ungreased cookie sheet.

4. Bake about 9 minutes or until almost no indentation remains when touched lightly in center. Cool 2 minutes; remove from cookie sheet to wire rack.

 


Ginger Oatmeal Crisps

Ingredients:

2 eggs
3/4 cup sugar
1/4 tsp. ground ginger
1/2 tsp. vanilla
1/4 tsp. salt
1 Tbsp. butter, melted
2 tsp. baking powder
1 3/4 cup quick cooking oats


Directions:

1. Preheat oven to 350F then cover a large cookie sheet with ungreased foil. In a large bowl, beat eggs until frothy. Add sugar, ginger, vanilla and salt. Mix until sugar is dissolved, about 2 minutes.

2. Blend in butter and baking powder, then fold in the oats. Drop the batter onto cookie sheet in rounded teaspoonfuls spaced 2" apart.

3. Bake 10 to 12 minutes or until the edges are golden brown. Gently lift from the cookie sheet while hot and cool on a rack.

 


Ginger-Pecan Chews

Ingredients:

1/2 cup sugar
1/2 cup butter or margarine -- softened
1/2 cup molasses
1 egg
1 (2 ounce) jar crystallized ginger -- chopped (about 1/3 cup)
2 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
Pecan halves, if desired


Directions:

1. Heat oven to 375º. Beat sugar, butter, molasses, egg and crystallized ginger in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in flour, ground ginger, baking soda and salt. Stir in chopped pecans.

3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Press pecan half onto each cookie.

4. Bake 12 to 14 minutes or until almost no indentation remains when touched near center. Immediately remove from cookie sheet to wire rack.

 


Gingerbread Cookies

Ingredients:

1 cup packed brown sugar
1/3 cup shortening
1 1/2 cups dark molasses
2/3 cup cold water
7 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground cinnamon
Creamy White Frosting -- (recipe follows)

CREAMY WHITE FROSTING

4 cups powdered sugar
1 teaspoon vanilla
5 tablespoons half-and-half
Food color, if desired


Directions:

1. Beat brown sugar, shortening, molasses and water in very large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except Creamy White Frosting. Cover and
refrigerate about 2 hours or until firm.


2. Heat oven to 350º. Lightly grease cookie sheet. Roll one-fourth of dough at a time 1/4 inch thick on lightly floured surface.

3. Cut with floured gingerbread cookie cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet.

4. Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Remove from cookie sheet to wire rack. Cool completely.

5. Frost with Creamy White Frosting.

CREAMY WHITE FROSTING:

Mix all ingredients until smooth and spreadable.

 


Gingerbread Men

Ingredients:

1/2 cup plus 1 tablespoon shortening
1/2 cup brown sugar
2 eggs
1 small box butterscotch instant pudding mix
1 1/2 cups flour
1 1/2 teaspoons ginger
1/2 teaspoon cinnamon
1/2 teaspoon baking soda


Directions:

1. Cream the shortening and sugar, add eggs and mix well. Add dry pudding mix and flour and spices.

2. Mix well. Roll the dough to about 1/4 inch thick and cut with a gingerbread man cookie cutter.

3. Bake on greased cookie sheet for 10 to 12 minutes at 350 degrees F.

 


Gingerbread Spritz

Ingredients:

1 cup butter, at room temperature
1/2 cup molasses
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2-3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger


Directions:

1. Preheat oven to 400 F. In a large mixing bowl beat together butter, molasses and brown sugar until light and fluffy. Beat in egg and vanilla until well blended. Set aside.

2. In another bowl, stir together flour, baking powder, salt, nutmeg, cinnamon, cloves and ginger. Stir into creamed mixture until well blended.

3. Divide dough into fourths. Place 1/4 of dough in a cookie press and press out cookies onto ungreased baking sheet (for best results, use a shiny silver baking sheet and not the kind with a non-stick coating).

4. Bake for 7 to 10 minutes or until set, but not brown.

5. Allow to cool for 2 minutes on baking sheet, then remove to wire racks to cool. If desired, decorate with Royal Icing.

 


Gingerbread Village

Ingredients:

1/2 cup packed brown sugar
1/4 cup shortening
3/4 cup dark molasses
1/3 cup cold water
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Gingerbread Frosting -- (recipe follows)
Assorted candies and nuts

GINGERBREAD FROSTING

2 cups powdered sugar
1/3 cup shortening
2 tablespoons light corn syrup
5 teaspoons milk (5 to 6 teaspoons)


Directions:

1. Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches, and jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Beat brown sugar, shortening and molasses in large bowl with electric mixer on medium speed, or mix
with spoon. Stir in water. Stir in remaining ingredients except Frosting and assorted candies.


2. Press one third of dough into square pan. Press remaining dough into jelly roll pan. Bake 1 pan at a time about 15 minutes or until no indentation remains when touched in center. Cool 5 minutes.

3. Invert onto large cutting surface. Immediately cut jelly roll into fourths and then into buildings. Cut square into braces. Cool completely.


4. Cover piece of cardboard, about 28 × 10 inches, with aluminum foil. Decorate front of buildings as desired with Frosting and assorted candies and nuts. Use frosting to attach supports to backs of buildings,
buildings to cardboard and sidewalk to cardboard. Complete by decorating as desired.

GINGERBREAD FROSTING:

Mix all ingredients until smooth and spreadable.

 


Gingerpop Cookies

Ingredients:

1 (14 1/2 ounce) package gingerbread cake and cookie
mix
1/3 cup lukewarm water
About 18 wooden sticks with rounded ends
Sugar
Easy Pink Frosting -- (recipe follows)
Candy-coated chocolate candies, candy
corn, licorice or gumdrops, if desired

EASY PINK FROSTING

1 cup vanilla ready-to-spread frosting
2 drops red food color


Directions:

1. Mix gingerbread mix (dry) and water in large bowl with spoon. Cover dough with plastic wrap and refrigerate about 15 minutes or until slightly firm.

2. Heat oven to 375º. Shape dough into 1 1/4-inch balls. Insert wooden stick into side of each ball until tip of stick is in center of ball. Place balls about 2 inches apart on ungreased cookie sheet.

3. Press bottom of glass into dough to grease, then dip into sugar; press on balls to flatten slightly. Bake 8 to 10 minutes or until edges are firm. Cool 1 minute; remove from cookie sheet with spatula to wire rack. Cool completely.

4. Spread Easy Pink Frosting over each cookie with knife, then immediately top with candies to make a face design or decorate as desired.

EASY PINK FROSTING:

Mix ingredients until pink and smooth.

 


Glazed Chocolate Pockets

Ingredients:

1/4 cup powdered sugar
1 (3 ounce) package cream cheese -- softened
1/2 teaspoon vanilla
1/3 cup flaked coconut
3/4 cup butter or margarine -- softened
2/3 cup granulated sugar
1 egg
2 cups all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
Two-Way Glaze -- (recipe follows)

TWO-WAY GLAZE

1 cup powdered sugar
4 teaspoons milk (4 to 6 teaspoons)
1 tablespoon baking cocoa
1 teaspoon milk (1 to 2 teaspoons)


Directions:

1. Heat oven to 375º. Mix powdered sugar and cream cheese with spoon until thoroughly blended. Stir in vanilla and coconut; reserve.

2. Beat butter, granulated sugar and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cocoa and salt.

3. Roll dough into rectangle, 16 × 12 inches, on lightly floured cloth-covered surface. Cut into 4-inch squares.

4. Cut squares diagonally in half to form triangles. Place 1 level teaspoon coconut mixture in center of each triangle; flatten slightly. Fold points of triangle to corner, and press edges to seal. Place on ungreased cookie sheet.

5. Bake 10 to 12 minutes or until set. Remove from cookie sheet to wire rack. Cool completely.

6. Drizzle with Two-Way Glaze.

TWO-WAY GLAZE:


Directions:

1. Mix powdered sugar and 4 to 6 teaspoons milk in 2-cup liquid measuring cup until thin enough to drizzle.

2. Drizzle about half of the glaze over cookies by pouring from measuring cup. (About 3 tablespoons will remain.)

3. Stir cocoa and 1 to 2 teaspoons milk into remaining glaze in cup. Drizzle chocolate glaze over vanilla glaze on cookies.

 


Golden Cereal-Nut Clusters

Ingredients:

1/2 pound vanilla-flavored candy coating
3 cups Golden Grahams® cereal
1/2 cup salted peanuts
1/2 cup miniature marshmallows


Directions:

1. Chop candy coating into small pieces; place in heavy 10-inch skillet.

2. Cover and heat over low heat about 5 minutes or until coating is soft; remove from heat. Stir until smooth and creamy.

3. Stir in cereal until well coated. Stir in peanuts and marshmallows. Drop mixture by rounded tablespoonfuls onto waxed paper, or spread mixture evenly on waxed paper or aluminum foil. Let stand 1 to 2
hours or until completely set.

 


Goldfish Drops

Ingredients:

1 cup butterscotch-flavored chips
1 tablespoon shortening
1 (6 ounce) package original flavor tiny fish-shaped crackers (about 3 1/2 cups)
1 cup broken pretzel sticks


Directions:

1. Grease cookie sheet. Melt butterscotch chips and shortening in 3-quart saucepan over low heat, stirring constantly, until smooth; remove from heat.

2. Stir in crackers and pretzels until well coated.

3. Drop mixture by rounded tablespoonfuls onto cookie sheet. Let stand about 1 hour or until firm. Carefully remove from cookie sheet.

 


Gooey Butter Cookies

Ingredients:

8 ounces cream cheese (1 package)
1/2 cup butter, softened
1 egg
1/4 teaspoon vanilla extract
1 18.5-ounce package yellow cake mix
1/4 cup powdered sugar


Directions:

1. Preheat oven to 350 F (175 degrees C). In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended.


2. Roll into 1" balls and then roll the balls in the powdered sugar. Place 1 inch apart onto an ungreased cookie sheet. Bake for 10 to 13 minutes.

3. Remove from baking sheets to cool on wire racks.

 


Granola Cookies

Ingredients:

1 package yellow cake mix
3/4 cup shortening
1/2 cup packed brown sugar
2 eggs
1 1/2 cups Nature Valley® low-fat fruit granola
1/2 cup chopped nuts, if desired


Directions:

1. Heat oven to 375º. Beat half of the cake mix (dry), the shortening, brown sugar and eggs in large bowl with electric mixer on medium speed until smooth, or mix with spoon.

2. Stir in remaining cake mix, the granola and nuts.

3. Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheet.

4. Bake 10 to 12 minutes or until light brown. Cool 1 minute; remove from cookie sheet to wire rack.

 


Gumdrop Drop Cookies

Ingredients:

1 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs
2 cups chopped gum drops, spiced
2 teaspoons vanilla
1/2 cup milk
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves


Directions:

1. Cream together shortening with sugars.

2. Add eggs then blend.

3. Add dry ingredients with milk.

4. Add the cut spiced gum drops and vanilla.

5. Drop onto greased cookie sheet approximately 2 inches apart.

6. Bake in a 350 degree oven until golden brown.

 


Christmas Cookie Recipes Index

 

 

 

 

Christmas Cookies


H

 

Hamantaschen

Ingredients:

2 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
3/4 cup butter or margarine
1 teaspoon grated lemon peel
1/2 teaspoon vanilla
2 eggs
Prune Filling -- (recipe follows)
OR Apricot or Plum Filling -- (recipe follows)
OR Poppy Seed Filling -- (recipe follows)

PRUNE FILLING

1 (12 ounce) package pitted prunes
1 cup chopped walnuts
2 tablespoons honey
1 tablespoon lemon juice

APRICOT OR PLUM FILLING

1 1/2 cups apricot or plum jam
1/2 cup finely chopped almonds or walnuts
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1/2 cup dry bread crumbs (about)

POPPY SEED FILLING

1 cup poppy seed
1/4 cup walnut pieces
1 tablespoon butter or margarine
1 tablespoon honey
1 teaspoon lemon juice
1 egg white


Directions:

1. Mix flour, sugar and baking powder in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs.

2. Mix lemon peel, vanilla and eggs. Stir into flour mixture until dough forms a ball. (Use hands to mix all ingredients if necessary; add up to 1/4 cup additional flour if dough is too sticky to handle.)

3. Cover and refrigerate about 2 hours or until firm.

4. Prepare desired filling. Heat oven to 350º. Roll half of dough at a time 1/8 inch thick on lightly floured cloth-covered surface. Cut into 3-inch rounds. Spoon 1 level teaspoon filling onto each round. Bring up 3 sides,using metal spatula to lift, to form triangle around filling. Pinchedges
together firmly.

5. Place about 2 inches apart on ungreased cookie sheet. Bake 12 to 15 minutes or until light brown. Immediately remove from cookie sheet to wire rack.


PRUNE FILLING:

Heat prunes and enough water to cover to boiling in 2-quart saucepan; reduce heat. Cover and simmer 10 minutes; drain well. Mash prunes.
Stir in remaining ingredients.


APRICOT OR PLUM FILLING:

Mix jam, almonds, lemon peel and lemon juice.
Stir in just enough bread crumbs until thickened.


POPPY SEED FILLING:

Place all ingredients in blender or food processor. Cover and blend until smooth.

 

 

 

Haystacks

Ingredients:

2 cups semisweet chocolate chips
2 cups butterscotch chips
1 12-ounce can of cocktail peanuts
5 ounces chow mein noodles


Directions:

1. Melt chocolate and butterscotch chips in the top of a double boiler over hot (not boiling) water.

2. Stir in nuts and noodles. Drop by teaspoonfuls onto waxed paper-lined cookie sheet. Cool. Store covered in the refrigerator.

 

 

 

Hazelnut Holiday Balls

Ingredients:

1/2 cup solid vegetable shortening
1/4 cup granulated sugar
1 beaten egg yolk from large egg
1 teaspoon grated lemon zest
1 tablespoon grated orange zest
1 teaspoon fresh lemon juice
1 cup all-purpose flour
1/8 teaspoon salt
1 egg white, slightly beaten
1/2 cup finely chopped hazelnuts
9 red candied cherries, halved


Directions:

1. Preheat oven to 375 F. Line a baking sheet with parchment paper or a non-stick baking mat.

2. Beat together shortening and granulated sugar until light and fluffy. Beat in egg yolk, orange and lemon peels, and lemon juice. Stir in flour and salt. Chill dough for approximately 1 hour.

3. Form dough into 1" balls, then dip in egg white and roll in chopped hazelnuts. Press half candied cherry into the top of each cookie.

4. Bake for about 8 minutes or until cookies are set but not brown. Allow to cool for 1 minute on baking sheets, then remove to wire racks to cool completely.

 

 

Hazelnut Sablés

Ingredients:

3/4 cup butter or margarine -- softened
3/4 cup powdered sugar
1/2 teaspoon vanilla
1 egg yolk
1 1/4 cups all-purpose flour
1/2 cup hazelnuts -- toasted (see Notes), and ground
1 egg -- beaten
1/4 cup chopped hazelnuts
1/4 cup white coarse sugar crystals (decorating sugar)


Directions:

1. Beat butter and powdered sugar in large bowl with electric mixer on
medium speed until light and fluffy, or mix with spoon. Stir in vanilla
and egg yolk. Stir in flour and ground hazelnuts until well blended.

2. Cover tightly and refrigerate 1 hour.

3. Heat oven to 350º. Roll one fourth of dough at a time 1/4 inch thick on lightly floured surface. (Keep remaining dough refrigerated until ready to roll.) Cut into 2 1/2-inch rounds. Place about 2 inches apart on ungreased cookie sheet.

4. Brush with egg. Sprinkle with chopped hazelnuts and sugar crystals.

5. Bake 8 to 10 minutes or until edges are light brown. Remove from cookie sheet to wire rack.

 

 

Hidden Treasures

Ingredients:

2/3 cup Butter Flavor or Golden Crisco
3/4 cup sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
48 maraschino cherries, well drained on paper towels

White dipping chocolate:

1 cup white melting chocolate, cut in small pieces
2 tablespoons Butter flavor or Golden Crisco

Dark dipping chocolate:

1 cup semisweet chocolate chips
2 tablespoons Butter flavor or Golden Crisco
finely chopped pecans
slivered white chocolate


Directions:

1. Preheat oven to 350 F. Cream Crisco, sugar, egg, milk and vanilla in large bowl until well blended.

2. Combine flour, baking powder, salt and baking soda. Beat into creamed mixture at low speed. Divide into 48 equal pieces.

3. Press dough into very thin layer around well-drained cherries. Place 2 inches apart on ungreased baking sheet. Bake 10 minutes. Cool 1 minute on baking sheet. Remove to wire rack to cool completely.

For dipping chocolate:

Place chocolate of choice and Crisco in glass measuring cup.

Microwave at 50%. Stir after 1 minute. Repeat until smooth. Or, melt over double boiler.

Drop one cookie at a time into chocolate. Use fork to turn over. Cover completely with chocolate. Lift cookie out of chocolate with fork. Allow excess to drip off.

If the chocolate becomes too firm, reheat. Place on waxed paper-lined baking sheet.

Sprinkle chopped pecans on top of white chocolate cookies before the chocolate sets. Sprinkle white chocolate on dark chocolate cookies before chocolate sets. Chill in refrigerator to set chocolate.

 

 

Holiday Fruit Drops

Ingredients:

1 cup shortening
2 cups firmly packed brown sugar
2 eggs
1/2 cup soured milk, buttermilk, or water
3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups broken pecans
2 cups candied cherries, halved
2 cups chopped dates


Directions:

1. Mix shortening, sugar and eggs well. Stir in soured milk. Blend dry ingredients, stir in to wet mixture. Stir in the pecans, cherries and dates. Chill at least 1 hour.

2. Heat oven to 400 F. Drop heaping teaspoons of dough about 2" apart on lightly greased cookie sheet. Place a pecan half on each cookie if desired.

3. Bake 8 to 10 minutes until almost no imprint remains when touched lightly.

 

 

Holly Cookies

Ingredients:

30 large marshmallows
1/2 cup margarine
1 teaspoon vanilla extract
3 to 4 cups cornflakes
3 1/2 cups "red hots" candies
1 teaspoon green food coloring


Directions:

1. Mix marshmallows, margarine, vanilla extract and food coloring in a large pot. Melt over medium heat, stirring constantly until the marshmallows are melted.

2. Remove from heat and add cornflakes.

3. Drop teaspoon size cookies on wax paper and add the "red hots" (4 look nice on the cookies). Do not double the recipe.

 

 

Honey-Oat Sandwich Cookies

Ingredients:

1 cup packed brown sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1/3 cup honey
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 1/2 cups quick-cooking or old-fashioned oats
2 teaspoons baking soda
Granulated sugar
1 cup (about) thick fruit preserves (any flavor)


Directions:

1. Heat oven to 350º. Beat brown sugar, butter, shortening, honey, eggs and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, oats and baking soda.

2. Shape dough into 1 1/4-inch balls. Place about 2 inches apart on ungreased cookie sheet.

3. Press bottom of glass into dough to grease, then dip into granulated sugar; press on shaped dough to flatten slightly.

4. Bake 8 to 10 minutes or until almost no indentation remains when touched in center.

5. Remove from cookie sheet to wire rack. Cool completely.

5. Spread about 1 1/2 teaspoons jam between bottoms of pairs of cookies.

 

 

Hungarian Poppy Seed Cookies

Ingredients:

1/2 cup butter or margarine
1/4 cup granulated sugar
1 teaspoon grated lemon peel
1 egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
3/4 cup poppy seed filling (from 12 1/2-ounce can)
Powdered sugar


Directions:

1. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon.

2. Beat in lemon peel and egg. Stir in flour, baking soda and cloves.

3. Roll dough between pieces of waxed paper into 1/4-inch-thick rectangle, 12 × 10 inches.

4. Refrigerate about 30 minutes or until firm.

5. Heat oven to 350º. Grease cookie sheet. Remove waxed paper from one side of dough. Spread poppy seed filling over dough to within 1/4 inch of edges.

6. Roll up tightly, beginning at 12-inch side, peeling off waxed paper as dough is rolled. Pinch edge of dough to seal.

7. Cut roll into 1/2-inch slices. Place about 1 inch apart on cookie sheet.

8. Bake 10 to 12 minutes or until edges are light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Sprinkle with powdered sugar.

 

 

Hungarian Nut Rolls

Ingredients:

1 package active dry yeast
1/2 cup sugar
1 cup warm milk
8 tablespoons (1 stick) unsalted butter
1 egg
zest of 1 lemon
1/2 teaspoon salt
4 cups flour
Walnut Paste
4 cups walnuts
1/2 cup sugar
1 1/2 teaspoons ground cinnamon or cocoa
2 tablespoons cognac
1/3 cup hot milk
1 whole egg, beaten


Directions:

1. Pour 1/3 cup of the warm milk in a small bowl. Sprinkle the yeast and the pinch of sugar over the surface of the milk. Stir to dissolve and let stand at room temperature until foamy, about 10 minutes.

2. In a large bowl using a wooden spoon or in the work bowl of a heavy duty electric mixer fitted with the paddle attachment, beat together the butter and sugar until fluffy. Add the egg and beat vigorously for 1 minute.

3. Beat in the yeast mixture, the remaining 2/3 cup milk, the lemon zest, salt, and 1 cup of the flour. Beat in the remaining flour, 1/2 cup at a time, until a soft dough that just clears the sides of the bowl is formed.

4. Turn the dough out onto a lightly floured work surface and knead until smooth, about 3 minutes, dusting with flour only 1 tablespoon at a time as needed to prevent sticking. The dough will be very soft but not sticky.

5. Place the dough in a greased deep container. Turn once to coat the top and cover with plastic wrap. Let rise at cool room temperature for 4 to 6 hours, deflating once or twice, or as long as overnight in the refrigerator. Gently deflate the dough.

6. Turn the dough out onto a floured work surface and divide into 4 equal portions. Form each portion into a thick rectangle, place on loosely floured parchment paper, cover loosely with a clean tea towel, and let rest for 30 minutes.

7. To make the filling, combine the walnuts, sugar, and cinnamon in a food processor fitted with the metal blade. Process until finely ground. Combine the cognac and milk and, with the motor running, pour the mixture through the feed tube in a slow, steady stream, processing until a thick, spreadable paste is formed.

8. Using a floured rolling pin on a very lightly floured work surface to minimize sticking, roll or pat out each dough portion into a 13-by-7-inch rectangle about 1/8 inch thick. Spread the surface of each rectangle evenly with one-fourth of the nut paste.

9. Working with one rectangle at a time and starting from a long side, fold over a 2-inch section. Continue to fold the dough in this manner to create a flattish oval (rather than round) long log of dough. Pinch the seams and place the dough, seam side down, on a greased baking sheet, fitting all 4 rolls horizontally on the pan about 2 inches apart.

10 Brush with the egg glaze and prick all over with a fork. Let rest, uncovered, at room temperature about 20 minutes.

11. Preheat oven to 350F. Brush once more with the beaten egg. Place the baking sheet on a rack in the center of the oven and bake 30 to 40 minutes, or until golden and the loaves sound hollow when tapped with your finger.

12. Let rest on the baking sheet 10 minutes. Using a large spatula, transfer the loaves to a cooling rack. Cool completely.

 

 

 

Christmas Cookie Recipes Index

 

Christmas Cookies


I

 

Icebox Cookies

Ingredients:

1/2 cup solid vegetable shortening
1/2 cup margarine
1 cup sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla
1-1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1/2 cup chopped nuts
1/2 cup flaked coconut


Directions:

1. In a large mixing bowl, beat shortening, margarine, and sugars until light and fluffy. Beat in eggs and vanilla.

2. In another bowl, stir together flour, baking soda, and salt. Gradually stir flour mixture into shortening mixture. Stir in oatmeal, nuts and coconut.

3. Divide dough in half. Shape in rolls, wrap in wax paper and chill overnight.

4. Preheat oven to 375 F. Slice 1/4 inch thick and place on ungreased baking sheets.

5. Bake for 8 to 10 minutes or until golden. Allow to cool for 1 minute on baking sheet then remove to wire rack to cool completely. Store in an airtight container at room temperature for up to 3 weeks.

 

 

Inside-Out Chocolate Chip Cookies

Ingredients:

1 cup granulated sugar
3/4 cup packed brown sugar
3/4 cup butter or margarine -- softened
1/2 cup shortening
1 teaspoon vanilla
2 eggs
2 1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups vanilla milk (white) chips
1 cup chopped nuts


Directions:

1. Heat oven to 350º. Beat sugars, butter, shortening, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in flour, cocoa, baking soda and salt. Stir in vanilla milk chips and nuts.

3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

4. Bake 10 to 12 minutes or until set. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

 

Christmas Cookie Recipes Index

 

 

 

 

Christmas Cookies

J

 

Joe Froggers

Ingredients:

1 cup sugar
1/2 cup shortening
1 cup dark molasses
1/2 cup water
4 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Sugar


Directions:

1. Beat 1 cup sugar, the shortening, molasses and water in large bowl with electric mixer on low speed, or mix with spoon. Stir in remaining ingredients except sugar. Cover and refrigerate about 2 hours or until
firm.

2. Heat oven to 375º. Lightly grease cookie sheet. Roll one fourth of dough at a time 1/4 inch thick on well-floured cloth-covered surface.

3. Cut into 3-inch rounds. Place about 1 1/2 inches apart on cookie sheet. Sprinkle with sugar.

4. Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Remove from cookie sheet to wire rack.

 

 


Jingle Bell Ginger Snaps

Ingredients:

3/4 cup butter
1 cup granulated sugar
1/4 cup molasses
1 egg
2 teaspoons baking soda
2 cups flour
1/2 teaspoon cloves
1/2 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt


Directions:

1. Melt butter, let cool. Add sugar, molasses and egg. Beat well. Mix dry ingredients and add to first mix. Beat well. Chill.

2. Form 1-inch balls and bake on greased cookie sheet 2 inches apart at 375 degrees F for 8 to 10 minutes.

 

 


Jumbo Molasses Cookies

Ingredients:

1 cup sugar
1/2 cup shortening
1 cup dark molasses
1/2 cup water
4 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Sugar


Directions:

1. Beat 1 cup sugar and the shortening in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in remaining ingredients except sugar. Cover and refrigerate at least 3 hours until dough is firm.

3. Heat oven to 375º. Generously grease cookie sheet.

4. Roll dough 1/4 inch thick on generously floured cloth-covered surface. Cut into 3-inch circles. Sprinkle with sugar.

5. Place about 1 1/2 inches apart on cookie sheet. Bake 10 to 12 minutes or until almost no indentation remains when touched lightly in center.

6. Cool 2 minutes; remove from cookie sheet to wire rack.

 

 

Christmas Cookie Recipes Index

 

Christmas Cookies

K

 

Key Lime Coolers

Ingredients:

1 cup butter or margarine
1/2 cup powdered sugar
1 3/4 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon grated lime peel
1/2 teaspoon vanilla
Granulated sugar
Key Lime Glaze -- (recipe follows)

KEY LIME GLAZE

1/2 cup powdered sugar
2 teaspoons grated lime peel
4 teaspoons Key lime or regular lime juice


Directions:

1.. Heat oven to 350º. Beat butter and powdered sugar in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon.

2. Stir in flour, cornstarch, lime peel and vanilla until well blended. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet.

3. Press bottom of glass into dough to grease, then dip into granulated sugar; press on shaped dough until 1/4 inch thick.

4. Bake 9 to 11 minutes or until edges are light golden brown. Remove from cookie sheet to wire rack. Cool completely. Brush with Key Lime Glaze.

KEY LIME GLAZE:

Mix all ingredients until smooth.

 


Kringla

Ingredients:

1 1/2 cups sugar
1 egg
2 1/2 cups sour cream
4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt


Directions:

1.. Heat oven to 350º. Mix sugar, egg and sour cream in large bowl with spoon. Stir in flour, baking soda and salt.

2. Spoon dough by rounded teaspoonfuls onto lightly floured surface; roll in flour to coat.

3. Shape into rope, 7 to 8 inches long. Form each rope into figure 8, tucking ends under, on ungreased cookie sheet.

4. Bake 12 to 15 minutes or until light golden brown. Immediately remove from cookie sheet to wire rack.

 


Kris Kringles

Ingredients:

1/2 cup butter or margarine
1/2 cup brown sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/8 teaspoon salt
20 to 25 maraschino cherries
20 to 25 chocolate chips


Directions:

1.. Cream sugar and butter well. Add vanilla extract, flour and salt. Mix well.

2. Stuff cherries with chocolate chips. Wrap each cherry in 1 teaspoon dough.

3. Bake on ungreased cookie sheet for 12 to 25 minutes at 350 degrees F. Cool.

4. Dip tops of cookies in melted chocolate.

 


Krumkake

Ingredients:

1 cup sugar
3/4 cup all-purpose flour
1/2 cup butter or margarine -- melted
1/3 cup whipping (heavy) cream
1 teaspoon vanilla
2 teaspoons cornstarch
4 eggs


Directions:

1.. Beat all ingredients with spoon until smooth. Heat krumkake iron over small electric or gas unit on medium-high heat until hot (grease lightly if necessary).

2. Pour scant tablespoon batter onto iron; close gently.

3. Heat each side about 15 seconds or until light golden brown. Keep iron over heat at all times.

4. Carefully remove cookie. Immediately roll around cone-shape roller. Remove roller when cookie is set. Cool on wire rack.

 

 


 

 

Kolachky

Ingredients:

2 (8 ounce) packages cream cheese, room temperature
2 cups unsalted butter, softened
4 cups all-purpose flour

1 pound chopped walnuts
1 egg
1/2 cup honey
1 (12 ounce) can poppyseed filling
1 egg white
1/2 cup confectioners' sugar for dusting


Directions:

1. In a large bowl, mix together cream cheese and butter until well blended.

2. Mix in the flour 1 cup at a time. As the dough becomes stiff, turn it out onto the counter and knead in flour until it is no longer sticky. Continue to knead

the dough for 5 minutes.

3. Preheat oven to 350 degrees F (175 degrees C). Crush the walnuts to a fine consistency in a food processor. Stir in the egg and honey.

4. On a well floured surface, roll the dough out to 1/4 inch thickness. Cut the dough into 3x3 inch squares.

5. Place a teaspoon of filling in the center of each square. Use walnut for some and poppyseed for the rest. Roll the squares up and seal the edges.

6. Place the cookies 2 inches apart onto ungreased cookie sheets. Brush with egg white.

7. Bake for 15 to 17 minutes in the preheated oven, or until lightly browned. When cool, dust with confectioners' sugar.

 

 

Christmas Cookie Recipes Index

 

 

 

Christmas Cookies

L

 

Ladyfingers

Ingredients:

3 eggs -- separated
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
1/3 cup granulated sugar
3/4 cup all-purpose flour
3 tablespoons water
1/2 teaspoon vanilla
1/4 teaspoon baking powder
1/4 teaspoon lemon extract -- if desired
1/8 teaspoon salt
Powdered sugar -- if desired


Directions:

1. Heat oven to 350º. Grease and flour cookie sheet. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy.

2. Beat in sugar, 1 tablespoon at a time; continue beating until stiff peaks form.

3. Beat egg yolks and 1/3 cup granulated sugar in medium bowl on medium speed about 3 minutes or until thick and lemon colored. Stir in remaining ingredients except powdered sugar. Fold egg yolk mixture into egg white mixture.

4. Place batter in decorating bag with #9 tip or in cookie press with #32 tip. Form 3-inch fingers about 2 inches apart on cookie sheet.

5. Bake 10 to 12 minutes or until set and light brown. Immediately remove from cookie sheet to wire rack.

6. Sprinkle tops with powdered sugar while warm.

 


Ladylocks

Ingredients:

Dough:

4 cups flour
1 1/2 cups water
pinch of salt
yellow food coloring
shortening


Directions:

1. Add a few drops of yellow food coloring in water and dump into the flour and salt mixture all at once. Knead. Divide into fourths.

2. Roll out onto a floured board into a rectangle. Keeping it as much as a rectangle as possible. Spread with shortening. Fold down 1/3 and spread this side with shortening.

3. Fold up the bottom 1/3 spread this with shortening. Fold over the other 1/3 side and spread with shortening. Then spread the front and back with crisco and put in wax paper.

4. Refrigerate for at least 2 hours. Repeat the rolling and folding. Refrigerate for at least 2 more hours. Repeat the rolling and folding and refrigerate overnight.

5. Roll out onto a floured board into a rectangle. Cut into 1/2"-3/4" strips. Wrap around foil wrapped clothes pins overlapping as you twirl around the clothespin.

6. Bake on an ungreased cookie sheet at 375° for about 15-20 min or until very lightly browned. Remove from clothespins immediately after removing from the oven.


Filling Ingredients:

1 cup water
5 tablespoons flour

cook until thickened (about 5 min)

Beat:
1/2 cup margarine or butter
1/2 cup crisco
1 teaspoon vanilla
1/2 jar marshmallow fluff or cream


Directions:

1. Add the thickened flour and water to the cream mixture and beat until smooth and fluffy.

2. Fill the cooled ladylocks with a pastry filler or cake decorator.

3. Roll in powdered sugar before serving.

 


Lebkuchen

Ingredients:

1/2 cup honey
1/2 cup molasses
3/4 cup packed brown sugar
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 egg
2 3/4 cups all-purpose flour
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/3 cup cut-up citron
1/3 cup chopped nuts
Glazing Icing -- (recipe follows)

GLAZING ICING

1 cup granulated sugar
1/2 cup water
1/4 cup powdered sugar


Directions:

1. Heat honey and molasses to boiling in 1-quart saucepan; remove from heat and cool completely.

2. Mix honey-molasses mixture, brown sugar, lemon peel, lemon juice and egg in large bowl with spoon. Stir in remaining ingredients except citron, nuts and Glazing Icing. Stir in citron and nuts.

3. Cover and refrigerate at least 8 hours but no longer than 24 hours.

4. Prepare Glazing Icing. Heat oven to 400º. Grease cookie sheet.

5. Roll one-fourth of dough at a time 1/4 inch thick on lightly floured cloth-covered surface.

6. Cut into rectangles, 2 1/2 × 1 1/2 inches. Place 1 inch apart on cookie sheet.

7. Bake 10 to 12 minutes or until no indentation remains when touched in center.

8. Brush Glazing Icing lightly over hot cookies. Immediately remove from cookie sheet to wire rack. Cool completely.

GLAZING ICING:

Mix granulated sugar and water in 1-quart saucepan. Cook over medium heat to 230º. Stir in powdered sugar. If icing becomes sugary while brushing on cookies, reheat slightly, adding a small amount of water until clear again.

 


Lebkuchen Spice Spritz

Ingredients:

2/3 cup sugar
1 cup butter -- softened
1 egg
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ground cloves
2 teaspoons vanilla
2 1/4 cups all-purpose flour

For Glaze

1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla


Directions:

1. Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, spices, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes.

2. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. If dough is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes.

3. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets.

4. Bake for 6 to 8 minutes or until edges are lightly browned.

Glaze Directions:

1. In small bowl stir together powdered sugar, milk, and vanilla until smooth. Drizzle or pipe over warm cookies.

 


Lemon Bars

Ingredients:

1 package lemon cake mix
1/3 cup butter or margarine -- softened
3 eggs
1 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons grated lemon peel
1/4 cup lemon juice
Powdered sugar -- if desired


Directions:

1. Heat oven to 350º. Mix cake mix (dry), butter and 1 of the eggs with spoon until crumbly; reserve 1 cup.

2. Press remaining crumbly mixture lightly in bottom of ungreased rectangular pan, 13 × 9 × 2 inches.

3. Bake about 10 minutes or until light brown.

4. Beat remaining 2 eggs, the granulated sugar, baking powder, salt, lemon peel and lemon juice with hand beater until light and foamy.

5. Pour over hot baked layer. Sprinkle with reserved crumbly mixture.

6. Bake about 15 minutes or until light brown and set. Sprinkle with powdered sugar; cool. Cut into 6 rows by 5 rows.

 


Lemon Cheesecake Bars

Ingredients:

1 package lemon cake mix
1/3 cup butter or margarine -- softened
3 eggs
1 (8 ounce) package cream cheese -- softened
1 cup powdered sugar
2 teaspoons grated lemon peel
2 tablespoons lemon juice


Directions:

1. Heat oven to 350º. Beat cake mix (dry), butter and 1 of the eggs in large bowl with electric mixer on low speed until crumbly; reserve 1 cup. Press in bottom of ungreased rectangular pan, 13 × 9 × 2 inches.


2. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth, or mix with spoon. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate.

3. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture.

4. Bake about 25 minutes or until set. Cool completely.

5. Spread with reserved cream cheese mixture. Refrigerate until firm. Cut into 8 rows by 6 rows. Store covered in refrigerator.

 


Lemon Cookies

Ingredients:

1 package lemon cake mix
1/2 cup vegetable oil
2 eggs
1 tub Rich & Creamy lemon ready-to-spread frosting


Directions:

1. Heat oven to 350º. Grease cookie sheet. Mix cake mix (dry), oil and eggs in large bowl with spoon until dough forms.

2. Drop dough by teaspoonfuls onto cookie sheet.

3. Bake about 8 minutes or until set. Remove from cookie sheet to wire rack. Cool completely. Frost.

 


Lemon Cream Oat Bars

Ingredients:

1 (14 ounce) can sweetened condensed milk
2 teaspoons grated lemon peel
1/4 cup lemon juice
1 1/4 cups all-purpose flour
1 cup quick-cooking or old-fashioned oats
1/2 cup packed brown sugar
1/2 cup butter or margarine -- softened
1/4 teaspoon baking soda
1/4 teaspoon salt


Directions:

1. Heat oven to 375º. Grease square pan, 9 × 9 × 2 inches. Mix milk, lemon peel and lemon juice in medium bowl until thickened; set aside.

2. Mix remaining ingredients in medium bowl with spoon until crumbly. Press half of the crumbly mixture in pan. Bake about 10 minutes or until set.

3. Spread milk mixture over baked layer. Sprinkle remaining crumbly mixture over milk mixture; press gently into milk mixture.

4. Bake about 20 minutes or until edges are golden brown and center is set but soft. Cool completely. Cut into 6 rows by 4 rows.

 


Lemon Decorator Cookies

Ingredients:

1 cup butter or margarine -- softened
1 (3 ounce) package cream cheese -- softened
1/2 cup sugar
1 tablespoon grated lemon peel
2 cups all-purpose flour
Carrot Press -- (see Directions)
Sugar


Directions:

1. Beat butter and cream cheese in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in 1/2 cup sugar and the lemon peel. Gradually stir in flour. Cover and refrigerate about 2 hours or until firm. Prepare Carrot Press.

3. Heat oven to 375º. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet.

4. Flatten to about 1/4-inch thickness with Carrot Press dipped into sugar.

5. Bake 7 to 9 minutes or until set but not brown. Remove from cookie sheet to wire rack.


Carrot Press:

Cut carrot, about 1 1/2 inches in diameter, into 2-inch lengths.

Cut decorative design about 1/8 inch deep in cut end of carrot, using small, sharp knife, tip of vegetable peeler or other small, sharp kitchen tool.

 


Lemon Squares

Ingredients:

1 cup all-purpose flour
1/2 cup butter or margarine -- softened
1/4 cup powdered sugar
1 cup granulated sugar
2 teaspoons grated lemon peel, if desired
2 tablespoons lemon juice
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
Powdered sugar, if desired


Directions:

1. Heat oven to 350º. Mix flour, butter and 1/4 cup powdered sugar withspoon. Press in ungreased square pan, 8 × 8 × 2 or 9 × 9 × 2 inches, building up 1/2-inch edge.

2. Bake 20 minutes.

3. Beat remaining ingredients except powdered sugar with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over baked layer.

4. Bake 25 to 30 minutes or just until almost no indentation remains when touched lightly in center. Cool completely.

5. Sprinkle with powdered sugar. Cut into 5 rows by 5 rows.

 


Lemon Sugar Cookies

Ingredients:

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups granulated sugar
1 cup solid vegetable shortening
2 eggs
1/4 cup fresh lemon juice
Additional granulated sugar


Directions:

1. Preheat oven to 350 F and grease baking sheets. Stir together flour, baking powder and salt. Set aside.

2. In large mixer bowl, beat sugar and shortening until fluffy. Stir in dry ingredients, then lemon juice. Mix well.

3. Drop onto prepared baking sheets, 2" apart.

4. Sprinkle with additional sugar. Bake 8-10 minutes or until lightly browned.

 


Lemon Tea Biscuits

Ingredients:

1 cup butter or margarine -- softened
1/2 cup sugar
1 tablespoon grated lemon peel
1/4 teaspoon salt
1 egg
2 cups all-purpose flour
1/2 cup ground pecans
1 cup lemon curd
Tart Lemon Glaze -- (recipe follows)

TART LEMON GLAZE

1/4 cup powdered sugar
1 teaspoon grated lemon peel
2 teaspoons lemon juice


Directions:

1. Beat butter, sugar, lemon peel, salt and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and pecans.

2. Cover and refrigerate about 1 hour or until firm.

3. Heat oven to 350º. Roll half of dough at a time about 1/8 inch thick on lightly floured surface. Cut into 2-inch rounds. Place on ungreased cookie sheet.

3. Bake 7 to 9 minutes or just until edges are starting to brown. Remove from cookie sheet to wire rack. Cool completely.

4. Spread 1 rounded teaspoonful lemon curd between bottoms of pairs of cookies. Brush tops with Tart Lemon Glaze.

TART LEMON GLAZE:

Mix all ingredients until smooth and spreadable.

Makes 18 sandwiched biscuits


Lemon-Lime Cookies

Ingredients:

1 cup sugar
2/3 cup shortening
1 tablespoon grated lemon peel
2 tablespoons lemon juice
2 teaspoons grated lime peel
1 tablespoon lime juice
1 egg
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Lemon-Lime Frosting (below)

Lemon Lime Frosting Ingredients:

2 cups powdered sugar
2 tablespoons butter or margarine -- softened
1 teaspoon grated lime peel
1 tablespoon lemon juice
2 teaspoons water (2 to 3 teaspoons)


Directions:

1. Heat oven to 375º. Beat sugar, shortening, lemon peel, lemon juice, lime peel, lime juice and egg in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in flour, baking powder, baking soda and salt.

3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

4. Bake 11 to minutes or until edges are golden brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

5. Cool completely. Frost with Lemon-Lime Frosting.

Lemon-Lime Frosting:

Mix all ingredients until smooth and spreadable.

 


Linzer Torte Bars

Ingredients:

1 cup all-purpose flour
1 cup powdered sugar
1 cup ground walnuts
1/2 cup butter or margarine -- softened
1/2 teaspoon ground cinnamon
2/3 cup red raspberry preserves


Directions:

1. Heat oven to 375º. Mix all ingredients except preserves with spoon until crumbly. Press two thirds of crumbly mixture in ungreased square pan, 9 × 9 × 2 inches.

2. Spread with preserves. Sprinkle with remaining crumbly mixture; press gently into preserves.


3. Bake 20 to 25 minutes or until light golden brown. Cool completely. Cut into 8 rows by 6 rows bars.

 


Linzer Cookies

Ingredients:

1 package Duncan Hines Golden Sugar Cookie Mix
1/2 cup all purpose flour
1/2 finely ground almonds
1 egg
1 tablespoon water
3 tablespoons powdered sugar
1/2 cup plus 1 tablespoon seedless red raspberry jam, warmed


Directions:

1. Preheat oven to 375 F. Combine cookie mix, contents of buttery flavor from mix, flour, almonds, egg and water in large bowl. Stir with spoon until blended.

2. Roll dough 1/8 thick on lightly floured board. Cut out 3" shapes with cookie cutter. Take half those cookies and cut out the centers with a smaller cookie cutter.

3. Place the whole cookies 2" apart on ungreased cookie sheets and bake 8-9 minutes or until edges are lightly browned.

4. Place the hollow cookies on another baking sheet (or if you use the same baking sheet, make sure it has cooled completely before placing the cookies on it) and bake them for 6-7 minutes or until edges are lightly browned. Cool completely.

5. Dust the hollow cookies with sifted powdered sugar. Spread warm jam over whole cookies almost to the edge and place the hollow cookies on top, powdered-sugar side up. Press lightly.

6. Fill the hole with 1/4 teaspoon jam. Store between layers of waxed paper in an airtight container.

 

Lollipop Cookies

Ingredients:

2 recipes Butter Cookie dough (below)
1 cup semisweet chocolate chips, melted
1/2 cup finely chopped hazelnuts, or almonds
1 cup vanilla frosting
Red and green decorating gel
Colored sugars
2-inch round cookie cutter
24 lollipop sticks


Directions:

1. Preheat oven to 350-degress. Grease cookie sheets. Roll dough on floured surface to 1/4 inch thickness. Cut out 48 circles using cookie cutter.

2. Place 24 circles on prepared cookie sheets. Combine melted chocolate and hazelnuts. Spoon rounded 1/2 tsp. chocolate mixture in center of each dough circle on cookie sheet.

3. Place lollipop sticks on circles so that tips of sticks are imbedded in filling. Top with remaining dough circles; seal edges of dough together with floured fork tines.

4. Bake 10 to 12 minutes until edges begin to brown.

5. Remove to wire racks; cool completely. Frost tops and sides of cookies with vanilla frosting. Decorate with decorating gel and colored sugars.

 

Butter Cookie Recipe

Ingredients:

3/4 cup butter or margarine, softened
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 egg yolk
1 3/4 cup all purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt


Directions:

1. Combine butter, granulated sugar, brown sugar and egg yolk in medium bowl.

2. Add flour, baking powder and salt; mix well. Cover; refrigerate until firm, about 4 hours, or overnight.

 

Luscious Lemon-Raspberry Bars

Ingredients:

1 package Supreme dessert bar mix lemon bars
1/2 (8 ounce) package cream cheese -- softened
1/4 cup raspberry preserves
Powdered sugar


Directions:

1. Heat oven to 350º. Prepare filling and crust as directed in steps 1 and 2 of bar mix-except bake crust 12 minutes.

2. Drop cream cheese by spoonfuls onto hot crust and return pan to oven about 2 minutes to further soften cream cheese.

3. Carefully spread cream cheese over crust. Stir filling mixture; pour over cream cheese.

4. Bake 35 to 40 minutes or until top begins to brown and center is set.

5. Cool 10 minutes. Spread preserves over top. Cool completely. Sprinkle with powdered sugar. Cut into 4 rows by 4 rows.

 

Christmas Cookie Recipes Index

 

Christmas Cookies

 

M

 

Magic Rum Balls

Ingredients:

3 cups finely crushed vanilla wafers
1 cup finely chopped walnuts
1 (15 ounce) can sweetened condensed milk
1/3 cup rum
Confectioners' sugar or colored or chocolate sprinkles


Directions:

1. Combine wafer crumbs and nuts. Add sweetened condensed milk and rum; blend well. Chill for one hour.

2. Dip palms of hands in confectioners' sugar. Shape, by teaspoonsful, into small balls.

3. Roll in confectioners' sugar or sprinkles. Store in covered container in refrigerator with wax paper between layers. Rum balls can be kept moist and fresh for weeks. Makes 48.

 


Magic Window Cookies

Ingredients:

1 cup sugar
3/4 cup butter or margarine -- softened
1 teaspoon vanilla
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 rolls (about 0.9 ounces each) ring-shaped hard candy

Directions:

1. Beat sugar, butter, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt.

2. Cover and refrigerate about 1 hour or until firm.

3. Heat oven to 375º. Cover cookie sheet with aluminum foil.

4. Roll one third of dough at a time 1/8 inch thick on lightly floured cloth-covered surface. Cut into desired shapes.

5. Place 1 inch apart on foil. Cut out designs from cookies, using smaller cutters or your own patterns.

6. Place whole or partially crushed pieces of candy in cutouts, depending on size and shape of design, mixing colors as desired. (To crush candy, place in heavy plastic bag and tap lightly with rolling pin; because candy melts easily, leave pieces as large as possible.)

7. Bake 7 to 9 minutes or until cookies are very light brown and candy is melted. If candy has not completely spread within cutout design, immediately spread with knife.

8. Cool completely on foil. Remove cookies gently.

 


Malted Milk Cookies

Ingredients:

2 cups packed brown sugar
1 cup butter or margarine -- softened
1/3 cup sour cream
2 teaspoons vanilla
2 eggs
4 3/4 cups all-purpose flour
3/4 cup natural-flavor malted milk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Malted Milk Frosting -- (recipe follows)

MALTED MILK FROSTING

3 cups powdered sugar
1/2 cup natural-flavor malted milk powder
1/3 cup butter or margarine -- softened
3 tablespoons milk (3 to 4 tablespoons)
1 1/2 teaspoons vanilla

Directions:

1. Heat oven to 375º. Beat brown sugar, butter, sour cream, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in remaining ingredients except Malted Milk Frosting.

3. Roll one-third of dough at a time 1/4 inch thick on lightly floured surface. Cut into 2 1/2-inch rounds. Place about 2 inches apart on ungreased cookie sheet.

4. Bake 10 to 11 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to wire rack.

5. Cool completely. Frost with Malted Milk Frosting.

MALTED MILK FROSTING:

Mix all ingredients until smooth and spreadable.

 


Mama's Sugar Cookies

Ingredients:

1 1/2 cups powdered sugar
1 cup butter or margarine -- softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated sugar

Directions:

1. Beat powdered sugar and butter in large bowl with electric mixer on medium speed, or mix with spoon. Stir in vanilla, almond extract and egg.

2. Stir in flour, baking soda and cream of tartar. Cover and refrigerate about 2 hours or until firm.

3. Heat oven to 375º. Roll half of dough at a time 1/8 inch thick on lightly floured cloth-covered surface. Cut into desired shapes.

4. Place about 2 inches apart on ungreased cookie sheet. Sprinkle with granulated sugar. Bake 7 to 8 minutes or until light brown.

5. Remove from cookie sheet to wire rack.

 


Maple-Nut Refrigerator Cookies

Ingredients:

3/4 cup packed brown sugar
3/4 cup butter or margarine -- softened
1/4 teaspoon maple extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped pecans

Directions:

1. Beat brown sugar, butter and maple extract in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in flour, baking powder and salt. Stir in pecans.

3. Shape into roll, 12 inches long. Wrap and refrigerate about 2 hours or until firm.

4. Heat oven to 375º. Cut roll into 1/4-inch slices. Place 2 inches apart on ungreased cookie sheet.

5. Bake 8 to 10 minutes or until edges are golden brown. Remove from cookie sheet to wire rack.

 


Marshmallow Crème Marzipan

Ingredients:

1 pound almond paste
2 pounds fondant and icing sugar
7 ounces Marshmallow Crème
1/4 cup white corn syrup
Colors to match fruits (if shaping into fruits)

Directions:

1. Crumble almond paste into a large mixing bowl. Add sugar and mix until all paste is reduced to fine,evenly-coated particles.

2. Add Marshmallow Crème and syrup and mix to form a thick dough-like mass. Knead the dough on a surface dusted lightly with fondant and icing sugar. If the dough sticks to your hands, knead in a little more Fondant and Icing Sugar.

3. Break off a small amount, forming into 1-inch balls and shape as desired.

 


Marzipan

Ingredients:

8 ounces almond paste
3/4 cup confectioners' sugar
1/2 teaspoon almond extract
Food colors

Directions:

1. Beat all ingredients except food colors on low speed until smooth paste forms. Cover and refrigerate 1 hour.

2. Divide dough into equal parts, depending upon how many different colors you will use. Add food colors and shape dough. Store in refrigerator or at room temperature.

 


Meltaway Cookies

Ingredients:

1 cup butter or margarine
1/2 cup sifted powdered sugar
1 teaspoon vanilla
2 1/4 cups flour
1/4 teaspoon salt

Directions:

1. Preheat oven to 400F. Mix butter, sugar and vanilla thoroughly.

2. Measure flour and salt into a bowl, blend into butter mixture.

3. Drop onto cookie sheet. Bake for 8 minutes. While warm, dip in confectioners sugar.

 


Meringue-Topped Almond Cookies

Ingredients:

2 egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
1 (7 ounce) package almond paste (7 or 8 ounces)
1/2 cup butter or margarine -- softened
1 cup packed brown sugar
1 teaspoon vanilla
2 egg yolks
1 1/2 cups all-purpose flour
Granulated sugar
3 dozen (about) blanched whole almonds

Directions:

1. Heat oven to 350º. Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Beat in 1/2 cup granulated sugar, 1 tablespoon at a time; continue beating until stiff
and glossy. Set aside.

2. Break almond paste into small pieces in large bowl. Beat in butter on medium speed until smooth. Stir in brown sugar, vanilla and egg yolks.
Stir in flour.

3. Shape dough into 1 1/4-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press bottom of glass into dough to grease, then dip into granulated sugar; press on shaped dough to flatten slightly.

4. Spread about 1 rounded teaspoonful meringue on each cookie, and top with almond.

5. Bake 13 to 15 minutes or until meringue is golden brown. Remove from cookie sheet to wire rack. Top with mixture of almonds, sugar.

 


Milk Chocolate-Malt Brownies

Ingredients:

1 (11 1/2 ounce) package milk chocolate chips (2 cups)
1/2 cup butter or margarine
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 3/4 cups all-purpose flour
1/2 cup natural- or chocolate-flavor malted milk
powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup malted milk balls -- coarsely chopped

Directions:

1. Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Melt chocolate chips and butter in 3-quart saucepan over low heat, stirring frequently, until smooth; remove from heat. Cool slightly.

2. Beat in sugar, vanilla and eggs with spoon. Stir in remaining ingredients except malted milk balls.

3. Spread batter in pan. Sprinkle with malted milk balls. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely. Cut into 8 rows by 6 rows.

 


Mini Cookie Pizzas

Ingredients:

14 purchased sugar cookies (4 inches in diameter)
1 tub Rich & Creamy chocolate ready-to-spread frosting
Colored sugar, if desired
2 cups assorted candies or trail mix
2 ounces vanilla-flavored candy coating
2 teaspoons shortening

Directions:

1. Frost each cookie with about 2 tablespoons of the frosting; sprinkle with colored sugar. Top with 1 heaping tablespoon of the assorted candies.

2. Melt candy coating and shortening in 1-quart saucepan over low heat, stirring constantly, until smooth. Drizzle over cookies.

 


Mini Elephant Ears

Ingredients:

Sugar
1/2 (17 1/4 ounce) package frozen puff pastry (1 sheet) --thawed
1/2 cup sugar
1 teaspoon ground cinnamon

Directions:

1. Heat oven to 375º. Lightly grease cookie sheet. Sprinkle sugar over kitchen counter or breadboard.

2. Roll pastry into 1/8-inch-thick rectangle, 12 × 9 1/2 inches, on sugared surface. Mark a line lengthwise down center of rectangle.

3. Fold long sides of rectangle toward center line, leaving 1/4 inch uncovered at center. Fold pastry together.

4. Cut strip crosswise into 1/4-inch slices. Mix 1/2 cup sugar and the cinnamon. Coat slices with sugar mixture.

5. Place about 2 inches apart on cookie sheet. Bake 8 to 10 minutes, turning after 5 minutes, until cookies begin to turn golden brown.

6. Immediately remove from cookie sheet to wire rack. Cool completely.

 


Miniature Florentines

Ingredients:

1/2 cup sugar
1/4 cup butter or margarine
1/4 cup whipping (heavy) cream
2 tablespoons honey
1/2 cup sliced almonds
1/4 cup candied orange peel -- finely chopped
1 tablespoon grated orange peel
1 (4 ounce) package sweet baking chocolate -- melted

Directions:

1. Heat oven to 375º. Cover cookie sheet with cooking parchment paper.

2. Mix sugar, butter, whipping cream and honey in 2 1/2-quart saucepan.

3. Heat to boiling, stirring constantly. Boil 5 minutes, stirring constantly; remove from heat. Stir in remaining ingredients. Let stand 5 minutes.

4. Drop mixture by 1/2 teaspoonfuls 2 inches apart onto cookie sheet.

5. Bake 4 to 6 minutes or until golden brown and bubbly. Cool 2 minutes or until firm; remove from cookie sheet to wire rack. Cool completely.

6. Turn cookies upside down; brush with melted chocolate. Let stand at room temperature until chocolate is firm.

 


Mint Kiss Spritz

Ingredients:

2/3 cup sugar
1 cup butter -- softened
1 egg
1/2 teaspoon salt
2 teaspoons vanilla
1/4 teaspoon mint extract
2 1/4 cups all-purpose flour
green food coloring
60 Hershey's Kisses

Directions:

1. Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, vanilla, and mint extract. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes.

2. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. Mix in green food coloring, adding just enough to acheive the desired color. If dough is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45
minutes.

3. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets.

4. Bake for 6 to 8 minutes or until edges are lightly browned. Immediately after removing cookies from oven place one Hershey's kiss on each cookie.

 


Mint Chocolate Pinwheels

Ingredients:

3/4 cup butter, softened
1 cup granulated sugar
1 teaspoon baking powder
1 egg
1/4 teaspoon mint extract
green food coloring
2-1/4 cups all-purpose flour
6 Oreo cookies (regular flavor), finely crushed
1/2 cup semi-sweet chocolate chips

Directions:

1. In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add sugar and baking powder and beat until combined.

2. Beat in egg, mint extract, and a few drops of green food coloring until mixture reaches a mint green color. Stir in flour until well blended.

3. Divide dough in half, wrap halves in plastic wrap and chill 1 hour or until somewhat firm.

4. Roll one half of dough between two sheets of waxed paper into an 8x7-inch rectangle. Peel off the top sheet of waxed paper and sprinkle half of the crushed Oreo cookies over the dough, to within 1/4 inch of sides.

5. Starting from the short side, roll up dough and pinch to seal. Repeat with remaining dough and crushed Oreos.

6. Wrap rolls in plastic wrap and stand upright in tall drinking glasses, then chill about 4 hours or until very firm.

7. Pre-heat oven to 375 F. Remove one roll of dough from refrigerator. Unwrap and slice into 1/4-inch slices.

8. Place 2 inches apart on an ungreased baking sheet. Bake 8 to 9 minutes or until edges are firm but not brown. Cool on baking sheet for 1 minute then remove to wire rack to cool completely. Repeat with other roll.

9. When cooled, melt chocolate chips in the top of a double boiler over hot (not boiling) water. Transfer melted chocolate to a resealable plastic bag and with a scissors, snip off a tiny corner of the bag.

10. Drizzle melted chocolate over cookies. Allow chocolate to set and harden, then store in an airtight container in layers separated by waxed paper for up to 3 weeks.

 


Mint Ravioli Cookies

Ingredients:

1/2 cup butter or margarine -- softened
1/2 cup shortening
1 cup sugar
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 dozen foil-wrapped rectangular chocolate mints -- unwrapped

Directions:

1. Beat butter, shortening, sugar and egg in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in flour, baking powder and salt. Cover and refrigerate about 1 hour or until firm.

3. Heat oven to 400º. Roll half of dough into rectangle, 13 × 9 inches, on lightly floured surface. Place mints on dough, forming 6 uniform rows of 6.

4. Roll remaining dough into rectangle, 13 × 9 inches, on floured waxed paper. Place over mint-covered dough.

5. Cut dough between mints with pastry wheel or knife; press edges of each "ravioli" with fork to seal.

6. Place 2 inches apart on ungreased cookie sheet. Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to wire rack.

 


Mixed Nut Bars

Ingredients:

1 cup packed brown sugar
1 cup butter or margarine -- softened
1 teaspoon vanilla
1 egg yolk
2 cups all-purpose flour
1/4 teaspoon salt
1 1/4 cups vanilla milk (white chocolate) chips
1 (12 ounce) can salted mixed nuts

Directions:

1. Heat oven to 350º. Beat brown sugar, butter, vanilla and egg yolk in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in flour and salt. Press in ungreased rectangular pan, 13 × 9 × 2 inches. Bake about 25 minutes or until light brown.

3. Immediately sprinkle candy coating evenly over baked layer. Let stand about 5 minutes or until softened; spread evenly. Sprinkle with nuts; press gently into topping.

4. Cool completely. Cut into 8 rows by 4 rows bars.

 


Mocha Brownies

Ingredients:

2 ounces unsweetened baking chocolate
1/2 cup butter or margarine
3/4 cup all-purpose flour
3/4 cup sugar
1 tablespoon instant coffee (dry)
2 tablespoons milk
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
Coffee Frosting -- (recipe follows)
Easy Chocolate Glaze -- (recipe follows)

COFFEE FROSTING

2 teaspoons instant coffee
1 tablespoon very hot water
2 cups powdered sugar
2 tablespoons butter or margarine -- softened
2 teaspoons water (2 to 3 teaspoons)

EASY CHOCOLATE GLAZE

1/4 cup semisweet chocolate chips
1 teaspoon shortening

Directions:

1. Heat oven to 350º. Grease square pan, 8 × 8 × 2 inches. Melt chocolate and butter in 2-quart saucepan over low heat, stirring frequently, until smooth; remove from heat.

2. Stir in remaining ingredients except Mocha Frosting and Chocolate Glaze.

3. Spread batter in pan. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely.

4. Frost with Coffee Frosting. Drizzle with Easy Chocolate Glaze. Cut into 4 rows by 4 rows.

COFFEE FROSTING:

Dissolve coffee in very hot water in medium bowl. Stir in remaining ingredients until smooth.

EASY CHOCOLATE GLAZE:

Melt ingredients in a 1-quart saucepan over low heat, stirring constantly, until smooth.

 


Mocha Cheesecake Squares

Ingredients:

1-1/4 cup all-purpose flour
1 cup sifted powdered sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
3/4 cup cold butter, cut into 1/2-inch cubes
1 tablespoon instant coffee crystals
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can (1-1/4 cups) sweetened condensed milk
2 large eggs
1/2 cup semi-sweet chocolate chips

Directions:

1. Pre-heat oven to 350 F. In a medium mixing bowl, stir together flour, powdered sugar, cocoa and baking soda. With a fork, cut in butter until crumbly.

2. Press into the bottom of a 9x13" baking pan. Bake for 15 minutes.

3. Meanwhile, dissolve coffee in 1 tablespoon hot water and set aside.

4. In a large mixing bowl, beat cream cheese until light and fluffy. Gradually beat in condensed milk. Add coffee mixture and eggs; beat just until combined.

5. Pour over crust. Bake for 20 minutes or until set.

6. Allow to cool completely on a wire rack, then cover with plastic wrap and refrigerate.

7. When firm, cut into 1.5-inch squares. Melt chocolate chips in the top of a double boiler over hot (not boiling) water.

8. Transfer melted chocolate to a resealable plastic bag and with a scissors, snip off a tiny corner of the bag. Drizzle melted chocolate over squares.

 


Mocha Hearts

Ingredients:

For the hearts:

2 tablespoons instant espresso powder
1 tablespoon water
2-1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract

For the drizzle:

2/3 cup powdered (confectioners') sugar
2 teaspoons water
red food color: gel, paste, or powder

Directions:

1. Preheat oven to 350 F. In a small bowl, stir together the espresso powder in the water to
dissolve the espresso powder.

2. In a medium bowl, whisk together the flour, cocoa powder, nutmeg and salt until well blended.

3. In a large bowl, beat together the butter, sugar, egg and vanilla on medium speed until light and fluffy, about 3 minutes.

4. Beat in the dissolved espresso. Stir the flour mixture into the butter mixture until well blended.

5. Spoon the dough into a cookie press fitted with a heart-shaped disk. Press the dough out onto ungreased baking sheets, spacing the cookies about 1 inch apart.

6. Bake the cookies for 12 minutes or until they are dry. With a metal spatula, transfer cookies to wire racks to cool completely.


To make the drizzle:

1. In a small bowl, stir together 1/3 cup powdered sugar and 1 teaspoon of the water until smooth and a good drizzling consistency.

2. In a second bowl, wisk together the remaining 1/3 cup powdered sugar, 1 teaspoon of water, and red food color until smooth, evenly colored and a good drizzling consistency.

3. Spoon each color into a self-closing plastic bag. Snip a tiny corner off of each bag, and drizzle both colors over cookies.

4. Let the cookies stand at room temperature until the drizzles are dry. Store in an airtight container at room temperature for up to 1 week.

 


Moravian Christmas Cookies

Ingredients:

3 1/2 cups sifted all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup softened butter
1 1/2 cups granulated sugar
2 eggs
1 tablespoon brandy

Directions:

1. Sift together flour, cinnamon, nutmeg and salt. Cream butter and sugar together.

2. Add eggs and brandy; beat thoroughly. Gradually add sifted dry ingredients to creamed mixture, mixing well.

3. Cover and chill several hours or overnight.

4. Preheat oven to 400 degrees F.

5. Roll out a small portion of the dough at a time on a floured board to a thickness of 1/4 inch (keep remaining dough in refrigerator). Cut with a cookie cutter into desired shapes (I usually use stars).

6. Place 2 inches apart on an ungreased cookie sheet and bake for 12 to 14 minutes.

 


Moravian Ginger Cookies

Ingredients:

1/3 cup molasses
1/4 cup shortening
2 tablespoons packed brown sugar
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
Dash ground nutmeg
Dash ground allspice
Easy Creamy Frosting -- (recipe follows)

EASY CREAMY FROSTING

1 cup powdered sugar
1/2 teaspoon vanilla
1 tablespoon half-and-half (1 to 2 tablespoons)

Directions:

1. Mix molasses, shortening and brown sugar in large bowl with spoon.

2. Stir in remaining ingredients except Easy Creamy Frosting. Cover and refrigerate about 4 hours or until firm.

3. Heat oven to 375º. Roll half of dough at a time 1/8 inch thick or until paper-thin on floured cloth-covered surface. Cut into 3-inch rounds with floured cutter.

4. Place about 1/2 inch apart on ungreased cookie sheet. Bake 1/8-inch-thick cookies about 8 minutes, paper-thin cookies about 5 minutes, or until light brown.

5. Immediately remove from cookie sheet to wire rack. Cool completely. Frost with Easy Creamy Frosting.

EASY CREAMY FROSTING:

Mix all ingredients until smooth and spreadable.

 


Moravian Scotch Cakes

Ingredients:

1 1/2 cups butter
1/2 cup sugar
4 cups flour
2 teaspoons caraway seeds

Directions:

1. Mix the flour, caraway seeds and sugar together. Work in the butter with the finger tips until well blended.

2. Roll out about 1/3 inch thick on floured board. Cut in small squares.

3. Bake on a greased cookie sheet at 325F for about 15 minutes. Do not overbake. When cool, decorate with boiled icing and sprinkle with colored sugar.

 


Mousse Bars

Ingredients:

1 1/2 cups vanilla wafer crumbs (about 40 wafers)
1/4 cup butter or margarine -- melted
3/4 cup whipping (heavy) cream
1 (6 ounce) package semisweet chocolate chips (1 cup)
3 eggs
1/3 cup sugar
1/8 teaspoon salt
Chocolate Topping -- (recipe follows)

CHOCOLATE TOPPING

1/2 cup semisweet chocolate chips
1 tablespoon shortening

Directions:

1. Heat oven to 350º. Mix wafer crumbs and butter with spoon. Press in ungreased square pan, 8 × 8 × 2 or 9 × 9 × 2 inches. Bake 10 minutes.

2. Heat whipping cream and chocolate chips over low heat, stirring frequently, until chocolate is melted; remove from heat. Cool 5 minutes.

3. Beat eggs, sugar and salt in large bowl with wire whisk until foamy. Pour chocolate mixture into egg mixture, stirring constantly.

4. Pour over baked layer. Bake 25 to 35 minutes or until center springs back when touched lightly. Cool 15 minutes.

5. Spread with Chocolate Topping. Refrigerate uncovered about 2 hours or until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.

CHOCOLATE TOPPING:

Melt chocolate chips and shortening over low heat, stirring frequently, until smooth.

 


Multigrain Cutouts

Ingredients:

1 cup sugar
2/3 cup shortening
3 1/4 cups whole wheat flour
1/4 cup cornmeal
1/4 cup wheat germ
3/4 cup milk
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
Baked-On Frosting -- (recipe follows)

BAKED-ON FROSTING

2/3 cup all-purpose flour
2/3 cup butter or margarine -- softened
1 tablespoon hot water

Directions:

1. Heat oven to 350º. Beat sugar and shortening in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except Baked-On Frosting.

2. Roll about one-third of dough at a time 1/8 inch thick on lightly floured surface. Cut with sports-shape cookie cutters. Place 1 inch apart on ungreased cookie sheet.

3. Place Baked-On Frosting in decorating bag with #5 writing tip. Pipe frosting on unbaked cookies to outline or decorate.

4. Bake 12 to 14 minutes or until edges are light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

BAKED-ON FROSTING:

Mix flour and butter until smooth. Stir in hot water.

 



Molasses Sugar Cookies

Ingredients:

1 1/2 cups shortening
2 cups white sugar
1/2 cup molasses
2 eggs
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon salt

Directions:

1. Melt the shortening in a large pan on the stove, and cool.

2. Add sugar, eggs, and molasses, beat well.

3. In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.

4. Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.

5. Bake at 375 degrees F (190 degrees C) for 8-10 minutes. Store in an airtight container.

 

Christmas Cookie Recipes Index

 

 


Christmas Cookies

 

Napoleon Creams

Ingredients:

1/2 cup margarine
1/4 cup cocoa powder
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 egg, beaten
2 cups crushed graham crackers
1 cup flaked sweetened coconut
1/2 cup margarine
3 tablespoons milk
1 3-3/4-ounce package instant vanilla pudding mix
2 cups powdered sugar
1 6-ounce package semi-sweet chocolate chips
2 tablespoons margarine

Directions:

1. In the top of a double boiler over medium heat combine 1/2 cup margarine, cocoa, sugar, and vanilla. Stir until margarine is melted.

2. Add one beaten egg. Stir until thickened, about 3 minutes. Add graham crackers and coconut, mix well.

3. Press into a greased 9x9" baking pan.

4. Cream together 1/2 cup margarine, milk, pudding mix, and powdered sugar. Beat until fluffy, then spread over the crust. Chill until firm.

5. In the top of a clean double boiler over low heat, stir together chocolate chips and 2 tablespoons margarine until melted.

6. Cool slightly and spread over pudding layer. Chill until set. Cut into small bars (2" x 3/4") to serve.

 


No-Bake Apricot Balls

Ingredients:

1 (6 ounce) package dried apricots
1 cup hazelnuts
2 1/2 cups graham cracker crumbs
1 (14 ounce) can sweetened condensed milk

Directions:

1. Place apricots and hazelnuts in food processor. Cover and process, using quick on-and-off motions, until finely chopped.

2. Place mixture in large bowl. Stir in cracker crumbs and milk.

3. Shape mixture into 1-inch balls. Cover tightly and store in refrigerator up to 2 weeks or freeze up to 2 months.

 


No-Bake Honey-Oat Bars

Ingredients:

1/4 cup sugar
1/4 cup butter or margarine
1/3 cup honey
1/2 teaspoon ground cinnamon
1 cup diced dried fruit and raisin mixture
1 1/2 cups Wheaties® cereal
1 cup quick-cooking oats
1/2 cup sliced almonds

Directions:

1. Butter square pan, 9 × 9 × 2 inches. Heat sugar, butter, honey and cinnamon to boiling in 3-quart saucepan over medium heat, stirring constantly. Boil 1 minute, stirring constantly; remove from heat.

2. Stir in dried fruit. Stir in remaining ingredients.

3. Press mixture in pan with back of wooden spoon. Cool completely. Cut into 6 rows by 4 rows.

 


No-Bake Peanut Butter Squares

Ingredients:

2 cups powdered sugar
1 cup butter or margarine -- softened
1 cup peanut butter
1 teaspoon vanilla
2 3/4 cups graham cracker crumbs
1 cup chopped peanuts
1 (12 ounce) package semisweet chocolate chips (2 cups)
1/4 cup peanut butter

Directions:

1. Line square pan, 9 × 9 × 2 inches, with aluminum foil. Beat powdered sugar, butter, 1 cup peanut butter and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in graham cracker crumbs and peanuts (mixture will be stiff). Press in pan.

3. Melt chocolate chips and 1/4 cup peanut butter over low heat, stirring frequently, until smooth. Spread over bars.

4. Refrigerate about 1 hour or until chocolate is firm.

5. Remove from pan, using foil to lift; fold back foil. Cut into 6 rows by 6 rows. Refrigerate about 2 hours or until firm. Store covered in refrigerator.

 


No-Roll Coconut-Sugar Cookies

Ingredients:

2 cups sugar
2 cups butter or margarine -- softened
1 cup flaked coconut
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Sugar

Directions:

1. Heat oven to 350º. Beat 2 cups sugar, the butter, coconut and vanilla in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in flour, baking soda and salt.

3. Shape dough by rounded teaspoonfuls into balls. Place about 3 inches apart on ungreased cookie sheet.

4. Press bottom of glass into dough to grease, then dip into sugar; press on shaped dough to flatten slightly.

5. Bake 8 to 10 minutes or until edges are golden brown. Remove from cookie sheet to wire rack.

 


No-Roll Sugar Cookies

Ingredients:

1 cup granulated sugar
1 cup powdered sugar
1 cup butter or margarine -- softened
1 cup vegetable oil
2 teaspoons vanilla
3 1/2 cups all-purpose flour
3/4 cup cornstarch
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
Granulated sugar

Directions:

1. Beat sugars, butter, oil and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except granulated sugar.

2. Cover and refrigerate about 2 hours or until firm.

3. Heat oven to 375º. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet.

4. Press bottom of glass into dough to grease, then dip into granulated sugar; press on shaped dough until about 1/4 inch thick. Bake 6 to 8 minutes or until set but not brown.

5. Immediately remove from cookie sheet to wire rack.

 


Norwegian Cookies

Ingredients:

1 cup sugar
1 cup butter or margarine
1 egg
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup finely chopped walnuts
red and/or green colored sugar

Directions:

1. Preheat oven to 350F. In a mixing bowl, cream butter and sugar. Add egg and extracts; beat until light and fluffy.

2. Add flour and nuts and beat until just moistened. Cover and chill until firm enough to handle.

3. Shape into 1 inch balls; Place 2 inchs apart on a greased baking sheet. Flatten with a glass dipped in colored sugar.

4. Bake until cookies are set.

 


Nut Cookie Tartlets

Ingredients:

2 cups all purpose flour
2 (3 oz.) packages of cream cheese
1 cup butter or margarine
6 tablespoons white sugar
1-1/2 teaspoon vanilla extract
1 egg
3/4 cup brown sugar
1 cup chopped nuts

Directions:

1. Preheat oven to 350F. To make pastry, cream together butter and cream cheese. Add the white sugar, 2 cups flour and blend well.

2. Shape into balls about 1-inch in diameter (flour palms of hands to facilitate rolling).

3. Place ball in greased tartlet pan and flatten. Should fill pan by 3/4.

4. Make filling by mixing together vanilla, egg, brown sugar, and chopped nuts.

5. After flattening ball in tartlet tin, make a thumb print in center and fill with a full 1/2 tsp. of nut filling.

6. Bake for 17-20 minutes. Cool completely before removing from pan.

 


Nut Horns

Ingredients:

Dough:

4 cups all purpose flour
1/2 teaspoon salt
1 teaspoon vanilla
1-1/2 cup margarine
3 egg yolks
1 cup sour cream
1 package dry yeast

Filling:

3 egg whites
1 cup granulated sugar
2 cups ground nuts
1 teaspoon vanilla

Directions:

1. Sift flour, and salt. Sprinkle yeast over flour. Cut in margarine.

2. Make a well and pour in beaten egg yolks, sour cream and vanilla. Knead until smooth.

3. Refrigerate at least one hour.

4. Make filling, by beating egg whites until stiff. Fold in sugar, nuts, and vanilla. Set aside.

5. Remove dough from refrigerator, form into ball, and flatten until it resembles a thick pizza crust. Cut into 8 triangles.

6. Roll each triangle into size of 10 inch pie crust; cut into 8 triangles.

7. Place 1/2 to 1 teaspoon filling at wide end, and roll into crescents, pinching ends under.

8. Bake at 375F on ungreased cookie sheets for 15-18 minutes.

 

Christmas Cookie Recipes Index