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