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Christmas Cookies


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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.

 

 


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