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Christmas Cookies

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Ladyfingers

Ingredients:

3 eggs -- separated
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
1/3 cup granulated sugar
3/4 cup all-purpose flour
3 tablespoons water
1/2 teaspoon vanilla
1/4 teaspoon baking powder
1/4 teaspoon lemon extract -- if desired
1/8 teaspoon salt
Powdered sugar -- if desired


Directions:

1. Heat oven to 350º. Grease and flour cookie sheet. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy.

2. Beat in sugar, 1 tablespoon at a time; continue beating until stiff peaks form.

3. Beat egg yolks and 1/3 cup granulated sugar in medium bowl on medium speed about 3 minutes or until thick and lemon colored. Stir in remaining ingredients except powdered sugar. Fold egg yolk mixture into egg white mixture.

4. Place batter in decorating bag with #9 tip or in cookie press with #32 tip. Form 3-inch fingers about 2 inches apart on cookie sheet.

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

6. Sprinkle tops with powdered sugar while warm.

 


Ladylocks

Ingredients:

Dough:

4 cups flour
1 1/2 cups water
pinch of salt
yellow food coloring
shortening


Directions:

1. Add a few drops of yellow food coloring in water and dump into the flour and salt mixture all at once. Knead. Divide into fourths.

2. Roll out onto a floured board into a rectangle. Keeping it as much as a rectangle as possible. Spread with shortening. Fold down 1/3 and spread this side with shortening.

3. Fold up the bottom 1/3 spread this with shortening. Fold over the other 1/3 side and spread with shortening. Then spread the front and back with crisco and put in wax paper.

4. Refrigerate for at least 2 hours. Repeat the rolling and folding. Refrigerate for at least 2 more hours. Repeat the rolling and folding and refrigerate overnight.

5. Roll out onto a floured board into a rectangle. Cut into 1/2"-3/4" strips. Wrap around foil wrapped clothes pins overlapping as you twirl around the clothespin.

6. Bake on an ungreased cookie sheet at 375° for about 15-20 min or until very lightly browned. Remove from clothespins immediately after removing from the oven.


Filling Ingredients:

1 cup water
5 tablespoons flour

cook until thickened (about 5 min)

Beat:
1/2 cup margarine or butter
1/2 cup crisco
1 teaspoon vanilla
1/2 jar marshmallow fluff or cream


Directions:

1. Add the thickened flour and water to the cream mixture and beat until smooth and fluffy.

2. Fill the cooled ladylocks with a pastry filler or cake decorator.

3. Roll in powdered sugar before serving.

 


Lebkuchen

Ingredients:

1/2 cup honey
1/2 cup molasses
3/4 cup packed brown sugar
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 egg
2 3/4 cups all-purpose flour
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/3 cup cut-up citron
1/3 cup chopped nuts
Glazing Icing -- (recipe follows)

GLAZING ICING

1 cup granulated sugar
1/2 cup water
1/4 cup powdered sugar


Directions:

1. Heat honey and molasses to boiling in 1-quart saucepan; remove from heat and cool completely.

2. Mix honey-molasses mixture, brown sugar, lemon peel, lemon juice and egg in large bowl with spoon. Stir in remaining ingredients except citron, nuts and Glazing Icing. Stir in citron and nuts.

3. Cover and refrigerate at least 8 hours but no longer than 24 hours.

4. Prepare Glazing Icing. Heat oven to 400º. Grease cookie sheet.

5. Roll one-fourth of dough at a time 1/4 inch thick on lightly floured cloth-covered surface.

6. Cut into rectangles, 2 1/2 × 1 1/2 inches. Place 1 inch apart on cookie sheet.

7. Bake 10 to 12 minutes or until no indentation remains when touched in center.

8. Brush Glazing Icing lightly over hot cookies. Immediately remove from cookie sheet to wire rack. Cool completely.

GLAZING ICING:

Mix granulated sugar and water in 1-quart saucepan. Cook over medium heat to 230º. Stir in powdered sugar. If icing becomes sugary while brushing on cookies, reheat slightly, adding a small amount of water until clear again.

 


Lebkuchen Spice Spritz

Ingredients:

2/3 cup sugar
1 cup butter -- softened
1 egg
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ground cloves
2 teaspoons vanilla
2 1/4 cups all-purpose flour

For Glaze

1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla


Directions:

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

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

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

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

Glaze Directions:

1. In small bowl stir together powdered sugar, milk, and vanilla until smooth. Drizzle or pipe over warm cookies.

 


Lemon Bars

Ingredients:

1 package lemon cake mix
1/3 cup butter or margarine -- softened
3 eggs
1 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons grated lemon peel
1/4 cup lemon juice
Powdered sugar -- if desired


Directions:

1. Heat oven to 350º. Mix cake mix (dry), butter and 1 of the eggs with spoon until crumbly; reserve 1 cup.

2. Press remaining crumbly mixture lightly in bottom of ungreased rectangular pan, 13 × 9 × 2 inches.

3. Bake about 10 minutes or until light brown.

4. Beat remaining 2 eggs, the granulated sugar, baking powder, salt, lemon peel and lemon juice with hand beater until light and foamy.

5. Pour over hot baked layer. Sprinkle with reserved crumbly mixture.

6. Bake about 15 minutes or until light brown and set. Sprinkle with powdered sugar; cool. Cut into 6 rows by 5 rows.

 


Lemon Cheesecake Bars

Ingredients:

1 package lemon cake mix
1/3 cup butter or margarine -- softened
3 eggs
1 (8 ounce) package cream cheese -- softened
1 cup powdered sugar
2 teaspoons grated lemon peel
2 tablespoons lemon juice


Directions:

1. Heat oven to 350º. Beat cake mix (dry), butter and 1 of the eggs in large bowl with electric mixer on low speed until crumbly; reserve 1 cup. Press in bottom of ungreased rectangular pan, 13 × 9 × 2 inches.


2. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth, or mix with spoon. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate.

3. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture.

4. Bake about 25 minutes or until set. Cool completely.

5. Spread with reserved cream cheese mixture. Refrigerate until firm. Cut into 8 rows by 6 rows. Store covered in refrigerator.

 


Lemon Cookies

Ingredients:

1 package lemon cake mix
1/2 cup vegetable oil
2 eggs
1 tub Rich & Creamy lemon ready-to-spread frosting


Directions:

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

2. Drop dough by teaspoonfuls onto cookie sheet.

3. Bake about 8 minutes or until set. Remove from cookie sheet to wire rack. Cool completely. Frost.

 


Lemon Cream Oat Bars

Ingredients:

1 (14 ounce) can sweetened condensed milk
2 teaspoons grated lemon peel
1/4 cup lemon juice
1 1/4 cups all-purpose flour
1 cup quick-cooking or old-fashioned oats
1/2 cup packed brown sugar
1/2 cup butter or margarine -- softened
1/4 teaspoon baking soda
1/4 teaspoon salt


Directions:

1. Heat oven to 375º. Grease square pan, 9 × 9 × 2 inches. Mix milk, lemon peel and lemon juice in medium bowl until thickened; set aside.

2. Mix remaining ingredients in medium bowl with spoon until crumbly. Press half of the crumbly mixture in pan. Bake about 10 minutes or until set.

3. Spread milk mixture over baked layer. Sprinkle remaining crumbly mixture over milk mixture; press gently into milk mixture.

4. Bake about 20 minutes or until edges are golden brown and center is set but soft. Cool completely. Cut into 6 rows by 4 rows.

 


Lemon Decorator Cookies

Ingredients:

1 cup butter or margarine -- softened
1 (3 ounce) package cream cheese -- softened
1/2 cup sugar
1 tablespoon grated lemon peel
2 cups all-purpose flour
Carrot Press -- (see Directions)
Sugar


Directions:

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

2. Stir in 1/2 cup sugar and the lemon peel. Gradually stir in flour. Cover and refrigerate about 2 hours or until firm. Prepare Carrot Press.

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

4. Flatten to about 1/4-inch thickness with Carrot Press dipped into sugar.

5. Bake 7 to 9 minutes or until set but not brown. Remove from cookie sheet to wire rack.


Carrot Press:

Cut carrot, about 1 1/2 inches in diameter, into 2-inch lengths.

Cut decorative design about 1/8 inch deep in cut end of carrot, using small, sharp knife, tip of vegetable peeler or other small, sharp kitchen tool.

 


Lemon Squares

Ingredients:

1 cup all-purpose flour
1/2 cup butter or margarine -- softened
1/4 cup powdered sugar
1 cup granulated sugar
2 teaspoons grated lemon peel, if desired
2 tablespoons lemon juice
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
Powdered sugar, if desired


Directions:

1. Heat oven to 350º. Mix flour, butter and 1/4 cup powdered sugar withspoon. Press in ungreased square pan, 8 × 8 × 2 or 9 × 9 × 2 inches, building up 1/2-inch edge.

2. Bake 20 minutes.

3. Beat remaining ingredients except powdered sugar with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over baked layer.

4. Bake 25 to 30 minutes or just until almost no indentation remains when touched lightly in center. Cool completely.

5. Sprinkle with powdered sugar. Cut into 5 rows by 5 rows.

 


Lemon Sugar Cookies

Ingredients:

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups granulated sugar
1 cup solid vegetable shortening
2 eggs
1/4 cup fresh lemon juice
Additional granulated sugar


Directions:

1. Preheat oven to 350 F and grease baking sheets. Stir together flour, baking powder and salt. Set aside.

2. In large mixer bowl, beat sugar and shortening until fluffy. Stir in dry ingredients, then lemon juice. Mix well.

3. Drop onto prepared baking sheets, 2" apart.

4. Sprinkle with additional sugar. Bake 8-10 minutes or until lightly browned.

 


Lemon Tea Biscuits

Ingredients:

1 cup butter or margarine -- softened
1/2 cup sugar
1 tablespoon grated lemon peel
1/4 teaspoon salt
1 egg
2 cups all-purpose flour
1/2 cup ground pecans
1 cup lemon curd
Tart Lemon Glaze -- (recipe follows)

TART LEMON GLAZE

1/4 cup powdered sugar
1 teaspoon grated lemon peel
2 teaspoons lemon juice


Directions:

1. Beat butter, sugar, lemon peel, salt and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and pecans.

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

3. Heat oven to 350º. Roll half of dough at a time about 1/8 inch thick on lightly floured surface. Cut into 2-inch rounds. Place on ungreased cookie sheet.

3. Bake 7 to 9 minutes or just until edges are starting to brown. Remove from cookie sheet to wire rack. Cool completely.

4. Spread 1 rounded teaspoonful lemon curd between bottoms of pairs of cookies. Brush tops with Tart Lemon Glaze.

TART LEMON GLAZE:

Mix all ingredients until smooth and spreadable.

Makes 18 sandwiched biscuits


Lemon-Lime Cookies

Ingredients:

1 cup sugar
2/3 cup shortening
1 tablespoon grated lemon peel
2 tablespoons lemon juice
2 teaspoons grated lime peel
1 tablespoon lime juice
1 egg
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Lemon-Lime Frosting (below)

Lemon Lime Frosting Ingredients:

2 cups powdered sugar
2 tablespoons butter or margarine -- softened
1 teaspoon grated lime peel
1 tablespoon lemon juice
2 teaspoons water (2 to 3 teaspoons)


Directions:

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

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

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

4. Bake 11 to minutes or until edges are golden brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

5. Cool completely. Frost with Lemon-Lime Frosting.

Lemon-Lime Frosting:

Mix all ingredients until smooth and spreadable.

 


Linzer Torte Bars

Ingredients:

1 cup all-purpose flour
1 cup powdered sugar
1 cup ground walnuts
1/2 cup butter or margarine -- softened
1/2 teaspoon ground cinnamon
2/3 cup red raspberry preserves


Directions:

1. Heat oven to 375º. Mix all ingredients except preserves with spoon until crumbly. Press two thirds of crumbly mixture in ungreased square pan, 9 × 9 × 2 inches.

2. Spread with preserves. Sprinkle with remaining crumbly mixture; press gently into preserves.


3. Bake 20 to 25 minutes or until light golden brown. Cool completely. Cut into 8 rows by 6 rows bars.

 


Linzer Cookies

Ingredients:

1 package Duncan Hines Golden Sugar Cookie Mix
1/2 cup all purpose flour
1/2 finely ground almonds
1 egg
1 tablespoon water
3 tablespoons powdered sugar
1/2 cup plus 1 tablespoon seedless red raspberry jam, warmed


Directions:

1. Preheat oven to 375 F. Combine cookie mix, contents of buttery flavor from mix, flour, almonds, egg and water in large bowl. Stir with spoon until blended.

2. Roll dough 1/8 thick on lightly floured board. Cut out 3" shapes with cookie cutter. Take half those cookies and cut out the centers with a smaller cookie cutter.

3. Place the whole cookies 2" apart on ungreased cookie sheets and bake 8-9 minutes or until edges are lightly browned.

4. Place the hollow cookies on another baking sheet (or if you use the same baking sheet, make sure it has cooled completely before placing the cookies on it) and bake them for 6-7 minutes or until edges are lightly browned. Cool completely.

5. Dust the hollow cookies with sifted powdered sugar. Spread warm jam over whole cookies almost to the edge and place the hollow cookies on top, powdered-sugar side up. Press lightly.

6. Fill the hole with 1/4 teaspoon jam. Store between layers of waxed paper in an airtight container.

 

Lollipop Cookies

Ingredients:

2 recipes Butter Cookie dough (below)
1 cup semisweet chocolate chips, melted
1/2 cup finely chopped hazelnuts, or almonds
1 cup vanilla frosting
Red and green decorating gel
Colored sugars
2-inch round cookie cutter
24 lollipop sticks


Directions:

1. Preheat oven to 350-degress. Grease cookie sheets. Roll dough on floured surface to 1/4 inch thickness. Cut out 48 circles using cookie cutter.

2. Place 24 circles on prepared cookie sheets. Combine melted chocolate and hazelnuts. Spoon rounded 1/2 tsp. chocolate mixture in center of each dough circle on cookie sheet.

3. Place lollipop sticks on circles so that tips of sticks are imbedded in filling. Top with remaining dough circles; seal edges of dough together with floured fork tines.

4. Bake 10 to 12 minutes until edges begin to brown.

5. Remove to wire racks; cool completely. Frost tops and sides of cookies with vanilla frosting. Decorate with decorating gel and colored sugars.

 

Butter Cookie Recipe

Ingredients:

3/4 cup butter or margarine, softened
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 egg yolk
1 3/4 cup all purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt


Directions:

1. Combine butter, granulated sugar, brown sugar and egg yolk in medium bowl.

2. Add flour, baking powder and salt; mix well. Cover; refrigerate until firm, about 4 hours, or overnight.

 

Luscious Lemon-Raspberry Bars

Ingredients:

1 package Supreme dessert bar mix lemon bars
1/2 (8 ounce) package cream cheese -- softened
1/4 cup raspberry preserves
Powdered sugar


Directions:

1. Heat oven to 350º. Prepare filling and crust as directed in steps 1 and 2 of bar mix-except bake crust 12 minutes.

2. Drop cream cheese by spoonfuls onto hot crust and return pan to oven about 2 minutes to further soften cream cheese.

3. Carefully spread cream cheese over crust. Stir filling mixture; pour over cream cheese.

4. Bake 35 to 40 minutes or until top begins to brown and center is set.

5. Cool 10 minutes. Spread preserves over top. Cool completely. Sprinkle with powdered sugar. Cut into 4 rows by 4 rows.

 

Christmas Cookie Recipes Index

 


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