Menu

Christmas Cookies


F

 

Fig Cookies


Ingredients:

1 cup chopped figs (about 1/2 lb)
1/3 cup water
1 cup butter
1/2 cup sugar
1/2 cup brown sugar,firmly packed
1 egg
1 teaspoon vanilla
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt


Directions:

1. Cook figs with water, stirring frequently, until thickened (about 5 minutes). Set aside to cool.

2. Beat butter with sugar and brown sugar until light and fluffy. Beat in egg and vanilla. Blend well.

3. Sift together flour,baking powder, and salt. Mix into the creamed mixture. Stir in the cooled figs.

4. Drop by teaspoons onto lightly greased cookie sheets. Bake at 375 degrees 10 to 12 minutes, until lightly browned. Remove cookies and cool on wire racks.

 


Fig-Filled Whole Wheat Cookies


Ingredients:

Fig Filling -- (recipe follows)
1 cup packed brown sugar
1/2 cup shortening
1 teaspoon vanilla
1 egg
1 2/3 cups whole wheat flour
1/4 teaspoon salt

FIG FILLING

1 1/3 cups finely chopped dried figs
1/4 cup sugar
1/3 cup finely chopped nuts
1/3 cup water
1 teaspoon grated orange peel


Directions:

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

2. Divide dough into thirds. Pat each third into rectangle, 12 × 4 inches, on waxed paper. Spoon one third of the filling lengthwise down center of each rectangle in 1 1/2-inch-wide strip.

3. Fold sides of dough over filling, using waxed paper to help lift and overlapping edges slightly. Press lightly to seal. Cut into 1-inch bars.

4. Place seam sides down about 1 inch apart on ungreased cookie sheet. Bake 12 to 14 minutes or until light brown. Remove from cookie sheet to wire rack.

FIG FILLING:

Heat all ingredients over medium heat about 5 minutes, stirring frequently, until thickened.

 


Fingerklatschen


Ingredients:

2/3 cup butter, softened
1/2 cup granulated sugar
2 egg yolks
1/2 teaspoon almond extract
1-3/4 cups sifted all-purpose flour
1/2 teaspoon salt
red jam (cherry or another flavor)
confectioners' sugar


Directions:

1. Preheat oven to 325 F. Cream butter and granulated sugar; add yolks and beat until light. Add extract.

2. Sift flour and salt and add to creamed mixture.

3. Shape dough into 1 inch balls and place on ungreased baking sheets about 2" apart. Press finger or thumb into center of each cookie to make a shallow well.

4. Bake about 25 minutes. Press again in centers after baking. Cool on a rack.

5. When cool, fill centers with jam and sprinkle with confectioners' sugar. If using cherry jam, try to have a cherry in each cookie. Yields about 4-1/2 dozen

 


Forgotten Cookies


Ingredients:

2 egg whites
1/4 teaspoons salt
3/4 cup sugar
1/2 cup chocolate chips


Directions:

1. Preheat oven to 375 F. Beat egg whites and salt until stiff, slowly add sugar, fold in chips.

2. Drop by teaspoons on greased cookie sheet. Turn oven off and let sit for at least 4 hours undisturbed. May add food coloring for festive appearance.

 


Frosted Banana Bars


Ingredients:

2/3 cup sugar
1/2 cup reduced-fat sour cream
2 tablespoons butter or margarine -- softened
2 egg whites
3/4 cup mashed very ripe bananas (2 medium)
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons finely chopped walnuts
White Frosting -- (recipe follows)
Ground nutmeg, if desired

WHITE FROSTING

1 1/4 cups powdered sugar
1 tablespoon butter or margarine -- softened
1/2 teaspoon vanilla
1 tablespoon skim milk (1 to 2 tablespoons)


Directions:

1. Heat oven to 375º. Spray square pan, 9 × 9 × 2 inches, with cooking spray.

2. Beat sugar, sour cream, butter and egg whites in large bowl with electric mixer on low speed 1 minute, scraping bowl occasionally.

3. Beat in bananas and vanilla on low speed 30 seconds. Beat in flour, baking soda and salt on medium speed 1 minute, scraping bowl occasionally. Stir in walnuts. Spread in pan.

4. Bake 20 to 25 minutes or until light brown; cool. Frost with Frosting. Sprinkle with nutmeg. Cut into 6 rows by 4 rows.

WHITE FROSTING:

Mix all ingredients until smooth and spreadable.

 


Frosted Banana Oaties


Ingredients:

1 cup sugar
1 cup mashed very ripe bananas (2 medium)
3/4 cup butter or margarine -- softened
1 egg
2 1/2 cups quick-cooking or old-fashioned oats
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Vanilla Frosting -- (recipe follows)

VANILLA FROSTING

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


Directions:

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

2. Stir in remaining ingredients except Vanilla Frosting.

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

4. Bake 10 to 12 minutes or until edges are golden brown and almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely.

5. Frost with Vanilla Frosting.

VANILLA FROSTING:

Mix all ingredients until smooth and spreadable.

 


Frosted Cinnamon-Mocha Cookies


Ingredients:

1 cup sugar
1/2 cup butter or margarine -- softened
2 teaspoons instant coffee (dry)
1 egg
3 ounces unsweetened baking chocolate -- melted and cooled
1 1/4 cups all-purpose flour
1/4 cup milk
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
Mocha Frosting -- (recipe follows)

MOCHA FROSTING

1 teaspoon instant coffee (dry)
3 tablespoons hot water
2 ounces unsweetened baking chocolate
2 tablespoons butter or margarine
2 cups powdered sugar
2 to 3 teaspoons water


Directions:

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


2. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until almost no indentation remains when touched in center.

3. Remove from cookie sheet to wire rack. Cool completely. Frost with Mocha Frosting.

MOCHA FROSTING:

Directions:

1. Dissolve coffee in 3 tablespoons hot water; set aside.

2. Melt chocolate and butter in 2-quart saucepan over low heat, stirring frequently; remove from heat.

3. Stir in powdered sugar, coffee mixture and 2 to 3 teaspoons water until smooth and spreadable.

 


Frosted Lebkuchen


Ingredients:

For cookies:

2 cups sugar
2 eggs, beaten
2 cups unsulfered molasses
4 tablespoons vinegar
4 teaspoons ginger
1 teaspoon cloves
1 teaspoon anise seed
1/2 teaspoon salt
1 1/2 tablespoon baking soda
1/2 cup warm water
1 teaspoon fennel seed, ground
1/2 pound candied citron peel*, cut fine
1 cup almonds, cut fine
flour - enough to make a stiff dough

For frosting:

1 egg, beaten
powdered sugar


Directions:

1. Mix sugar and molasses well. Add beaten eggs, vinegar, nuts, peel and spices. Add soda dissolved in warm water, then add enough flour to make a stiff dough.

2. Roll out and cut into oblong bars. You can also cut the dough with cookie cutters.

3. Prepare the frosting by mixing the powdered sugar with the egg. Mixture should be thin enough to spread.

4. Spread cookies with frosting and bake at 350F for 12-15 minutes.

 


Frosted Pumpkin-Pecan Cookies


Ingredients:

1 1/2 cups packed brown sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1 cup canned pumpkin
1 egg
2 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups chopped pecans
Spiced Frosting -- (recipe follows)

SPICED FROSTING

3 cups powdered sugar
1/4 cup butter or margarine -- softened
1/4 teaspoon ground cinnamon
3 to 4 tablespoons milk 


Directions:

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

2. Stir in pumpkin and egg. Stir in flour, baking powder, salt and cinnamon. Stir in pecans.

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

4. Bake 12 to 15 minutes or until no indentation remains when touched lightly in center. Remove from cookie sheet to wire rack.

5. Cool completely. Frost with Spiced Frosting.

SPICED FROSTING:

Mix all ingredients until smooth and spreadable.

 


Frosted Spice Cookies


Ingredients:

2 1/2 cups packed brown sugar
1 cup butter or margarine -- softened
1/2 cup shortening
2 eggs
4 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 teaspoon salt
Caramel Frosting -- (recipe follows)

CARAMEL FROSTING

1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar


Directions:

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

2. Stir in remaining ingredients except Caramel Frosting.

3. Roll one fourth of dough at a time 1/4 inch thick on lightly floured surface. Cut into 2 1/2-inch rounds. Place about 2 inches apart on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until light brown.

4. Remove from cookie sheet to wire rack. Cool completely. Frost with Caramel Frosting.

CARAMEL FROSTING:

Directions:

1. Melt butter in 2-quart saucepan over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes.

2. Stir in milk. Heat to boiling; remove from heat. Place saucepan in bowl of ice or cold water; cool to lukewarm, stirring occasionally. Gradually stir in powdered sugar.

3. Beat until smooth and spreadable. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time.

 


Fruit Balls


Ingredients:

1 1/2 cups prunes, cooked and pitted
1 1/2 cups pitted dates
3/4 cup dried apricots
1/2 cup raisins
1 cup walnuts
1/4 cup granulated sugar
1/4 cup concentrated orange juice, thawed
Flaked coconut


Directions:

1. Put prunes, dates, apricots, raisins, and walnuts through food chopper using coarse blade.

2. Add sugar and form into 1-inch balls. Roll in coconut and freeze.

 


Fruit Cake Cookies


Ingredients:

1 cup butter or margarine, softened
1 1/2 cups granulated sugar
3 eggs, separated
3 cups flour, divided
1/2 pound candied cherries, finely chopped
1/2 pound candied pineapple, finely chopped
1/2 pound white raisins
1 quart shelled pecans, finely chopped
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon baking soda, dissolved in a little water


Directions:

1. Cream butter; add sugar, then beaten egg yolks. Sprinkle some of the flour over the fruit and pecans.

2. Add spices and salt to remaining flour.

3. Combine butter, fruit and flour mixtures. Add vanilla extract and baking soda.

4. Beat egg whites until stiff and fold in. Drop scant teaspoonsful on greased cookie sheet and bake at 350 degrees F for 10 to 15 minutes.

Batter may be prepared several weeks ahead. Freezes well before and after baking.

 


Fruit Wreaths


Ingredients:

1 cup butter-flavored Crisco shortening
3/4 cup light brown sugar, packed
2 egg yolks
1 teaspoon almond extract
2 1/2 cups flour
3/4 cup slivered almonds
1/2 cup dried candied fruit, chopped fine
1 egg white
1 tablespoon light corn syrup
6 to 12 glacé cherries, halved


Directions:

1. Preheat oven to 325F. In a large bowl, cream the Crisco and brown sugar. Beat in the egg yolks and almond extract. Gradually blend in the flour.

2. Fold in the almonds and candied fruit. Pinch off walnut-sized pieces of dough and roll into pencil-thin ropes. Form the ropes into wreaths on an ungreased cookie sheet, pinching the ends together.

3. In a medium bowl, beat the egg white and corn syrup until smooth. Brush the rings with the mixture and place a glacé cherry half on each ring at the point where the ends meet.

4. Bake for 18 to 20 minutes or until the cookies are slightly golden.

 


Fudgy Layer Squares


Ingredients:

1/2 cup butter or margarine
1 1/2 ounces unsweetened baking chocolate
1 3/4 cups graham cracker crumbs
1 cup flaked coconut
1/2 cup chopped nuts
1/4 cup granulated sugar
2 tablespoons water
1 teaspoon vanilla
2 cups powdered sugar
1/4 cup butter or margarine -- softened
2 tablespoons milk
1 teaspoon vanilla
1 1/2 ounces unsweetened baking chocolate


Directions:

1. Line square pan, 9 × 9 × 2 inches, with aluminum foil. Melt 1/2 cup butter and 1 1/2 ounces chocolate in 3-quart saucepan over low heat, stirring frequently, until smooth; remove from heat.

2. Stir in graham cracker crumbs, coconut, nuts, granulated sugar, water and 1 teaspoon vanilla. Press in pan. Refrigerate while continuing with recipe.

3. Mix remaining ingredients except chocolate. Spread over refrigerated crumb mixture. Refrigerate 15 minutes.

4. Melt 1 1/2 ounces chocolate in 1-quart saucepan over low heat, stirring frequently, until smooth. Drizzle over frosting.

5. Refrigerate about 2 hours or until chocolate is almost firm. Remove from pan, using foil to lift; fold back foil. Cut into 6 rows by 6 rows. Store covered in refrigerator.

 


Fudgy Macadamia Cookies


Ingredients:

1 cup sugar
1/2 cup butter or margarine -- softened
1 teaspoon vanilla
2 ounces unsweetened baking chocolate -- melted and cooled
1 egg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped macadamia nuts


Directions:

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

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

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

4. Bake 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

 


Fudgy Saucepan Brownies


Ingredients:

1 (12 ounce) package semisweet chocolate chips (2 cups)
1/2 cup butter or margarine
1 cup sugar
1 1/4 cups all-purpose flour
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs -- beaten
1 cup chopped nuts, if desired


Directions:

1. Heat oven to 350º. Heat chocolate chips and butter in 3-quart saucepan over low heat, stirring frequently, until smooth; remove from heat.

2. Stir in remaining ingredients except nuts. Stir in nuts after other ingredients are mixed well.

3. Spread batter in ungreased rectangular pan, 13 × 9 × 2 inches. Bake 25 to 30 minutes or until center is set. Cool completely. Cut into 8 rows by 4 rows.

 

Christmas Cookie Recipes Index

 




Search



Easy 30 Minute Meals

Quotes for Life