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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

 

 




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