Menu

Christmas Cookies

O

 

Oatmeal Cookies

Ingredients:

1 package yellow cake mix
2 cups quick-cooking oats
1 cup sugar
1 cup vegetable oil
2 eggs
1 cup chopped pecans
1 1/2 teaspoons vanilla

Directions:

1. Heat oven to 350º. Mix cake mix (dry), oats and sugar in large bowl with spoon.

2. Mix oil and eggs; stir into oat mixture thoroughly. Stir in pecans and vanilla.

3. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake about 12 minutes or until light brown.

4. Remove from cookie sheet to wire rack.

 


Oatmeal Fudge Bars

Ingredients:

2 cups firmly packed brown sugar
3/4 cup butter, softened
2 large eggs
2 teaspoons vanilla extract
2-1/2 cups Bisquick baking mix
3 cups quick-cooking oats
1 package (12 ounces) semisweet chocolate chips
1 cup sweetened condensed milk
2 tablespoons butter
1/2 teaspoon salt
1 cup chopped nuts
2 teaspoons vanilla extract

Directions:

1. Pre-heat oven to 350 F. Grease a jelly roll pan, 15-1/2 x 10-1/2 x 1-inch.

2. Mix sugar, 3/4 cup butter, the eggs and vanilla. Stir in baking mix and oats; reserve.

3. Heat chips, milk, 2 tablespoons margarine and the salt in 2-quart saucepan over low heat, stirring constantly, until smooth. Stir in nuts and vanilla.

4. Press about 2/3 of the oatmeal mixture in pan with greased hands. Spread chocolate mixture over oatmeal layer.

5. Drop remaining oatmeal mixture by tablespoonfuls onto top. Bake until light brown, about 30 minutes.

6. Cool completely; cut into 2 x 1-inch bars.

 


Oatmeal Lacies

Ingredients:

1 1/2 cups quick-cooking oats
2/3 cup packed brown sugar
1/3 cup butter or margarine -- melted
1/4 cup milk
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 egg

Directions:

1. Heat oven to 350º. Grease and flour cookie sheet.

2. Beat all ingredients in large bowl with electric mixer on medium speed, or mix with spoon.

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

4. Bake 8 to 10 minutes or until edges are golden brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack, using wide, thinbladed pancake turner.

 


Oatmeal-Raisin Cookies

Ingredients:


2/3 cup granulated sugar
2/3 cup packed brown sugar
1/2 cup butter or margarine -- softened
1/2 cup unsweetened applesauce
2 eggs
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons vanilla
3 cups quick-cooking or old-fashioned oats
1 cup all-purpose flour
2/3 cup raisins

Directions:

1. Heat oven to 375º. Mix all ingredients except oats, flour and raisins in large bowl with spoon. Stir in oats, flour and raisins.

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

3. Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to wire rack.

 


Oatmeal Shortbread

Ingredients:

3/4 cup all purpose flour
2/3 cup oats
1/2 cup corn starch
1/2 cup powdered sugar
3/4 cup butter, softened

Directions:

1. Mix flour, oats, corn starch and powdered sugar in a large bowl. Blend in butter. Work with hands until a soft, smooth dough forms. Shape into a disk and wrap with plastic wrap.

2. Place in the refrigerator 30 minutes or until easy to handle.

3. Preheat oven to 300F. Roll out dough to 1/4" thickness. Cut into shapes with cookie cutters.

4. Place on ungreased baking sheets. Decorate if desired. Bake for 15-25 minutes, or until edges are lightly browned. Time will depend on cookie size.

5. Remove and cool completely on wire rack. Store in airtight container at room temperature.

 


Old-Fashioned Date Drop Cookies

Ingredients:

1 1/2 cups packed brown sugar
1 cup butter or margarine -- softened
1 tablespoon grated orange peel
1 teaspoon vanilla
2 eggs
2 cups all-purpose flour
1 cup quick-cooking or old-fashioned oats
1 teaspoon baking soda
1/4 teaspoon salt
1 (8 ounce) package chopped dates
1/2 cup chopped pecans

Directions:

1. Heat oven to 350º. Grease cookie sheet. Beat brown sugar, butter, orange peel, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in flour, oats, baking soda and salt. Stir in dates and pecans.

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

4. Bake 8 to 10 minutes or until light brown. Remove from cookie sheet to wire rack.

 


Old-Fashioned Rum-Raisin Cookies

Ingredients:

1 cup raisins
1/2 cup water
1/4 cup rum
3/4 cup sugar
1/2 cup butter or margarine -- softened
1 egg
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Directions:

1. Heat raisins, water and rum to boiling in 1-quart saucepan; reduce heat. Simmer uncovered 20 to 30 minutes or until raisins are plump and liquid has evaporated. Cool raisins 30 minutes.

2. Heat oven to 375º. Beat sugar and butter in large bowl with electric mixer on medium speed about 3 minutes or until fluffy, or mix with spoon.

3. Beat in egg. Stir in remaining ingredients. Stir in raisins.

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

5. Bake 9 to 11 minutes or until light brown. Remove from cookie sheet to wire rack.

 


Orange Blossom Spritz

Ingredients:

3/4 cup butter
1/2 cup granulated sugar
1 teaspoon baking powder
1 egg
2 teaspoons finely shredded orange peel
1/2 teaspoon vanilla extract
2 1/4 cups all-purpose flour
Colored sugar, decorative candies, or nuts (optional)
Orange Frosting (optional); recipe below

Directions:

1. Beat butter in a large mixing bowl with an electric mixer on medium speed for 30 seconds.

2. Add sugar and baking powder and beat well. Add egg, orange peel and vanilla extract. Beat until well combined.

3. Beat in as much flour as you can. Stir in any remaining flour with a wooden spoon. Do not chill dough.

4. Pack dough into a cookie press. Force dough through press onto ungreased cookie sheets. Decorate with colored sugar, decorative candies, or nuts or drizzle with Orange Frosting.

5. Bake in a 375 degree F oven for 8 to 10 minutes or till edges of cookies are firm but not brown. Remove cookies and cool on wire racks.


Orange Frosting

Stir together 1 cup sifted powdered sugar, 1/4 teaspoon vanilla extract and 3 tablespoons orange juice.
Add enough additional orange juice to make of drizzling consistency.

 


Orange Madeleines

Ingredients:

1 egg -- separated
1/2 cup granulated sugar
1 cup all-purpose flour
1/2 cup milk
2 tablespoons vegetable oil
1 tablespoon orange-flavored liqueur
1 1/2 teaspoons baking powder
1 1/2 teaspoons grated orange peel
1/4 teaspoon salt
Powdered sugar

Directions:

1. Heat oven to 375º. Grease and flour twenty-four 3-inch madeleine mold pan.

2. Beat egg white in small bowl with electric mixer on medium speed until foamy. Beat in 1/4 cup of the granulated sugar, 1 tablespoon at a time; continue beating until very stiff and glossy. Set aside.

3. Beat remaining 1/4 cup granulated sugar, the egg yolk and remaining ingredients except powdered sugar in medium bowl on high speed 2 minutes, scraping bowl occasionally. Fold in egg white mixture.

4. Fill molds two-thirds full. Tap pan firmly on counter to remove air bubbles.

5. Bake 10 to 12 minutes or until edges are light brown. Cool 1 to 2 minutes; remove from molds to wire rack. Cool completely.

6. Sprinkle with powdered sugar just before serving.

 


Orange Slices

Ingredients:

1 1/2 cups powdered sugar
1 cup butter or margarine -- softened
1 tablespoon grated orange peel
1 teaspoon vanilla
1 egg
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Orange sugar -- see Notes
Frosting -- (recipe follows)

FROSTING

2 cups powdered sugar
1/2 teaspoon vanilla
2 tablespoons (about) half-and-half

Directions:

1. Beat powdered sugar and butter in large bowl with electric mixer on medium speed, or mix with spoon. Stir in orange peel, vanilla and egg.

2. Stir in flour, baking soda and cream of tartar. Cover and refrigerate about 1 hour or until firm.

3. Heat oven to 375º. Roll half of dough at a time 1/8 inch thick on lightly floured surface. Cut into 3-inch rounds; cut rounds in half.

4. Place on ungreased cookie sheet. Sprinkle with orange sugar.

5. Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely.

6. Place Frosting in decorating bag with #3 writing tip. Pipe on cookies to outline orange segments.

FROSTING:

Mix all ingredients until smooth and spreadable.

 


Orange-Almond Biscotti

Ingredients:

1 cup sugar
1/2 cup butter or margarine -- softened
1 tablespoon grated orange peel
2 eggs
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup slivered almonds -- toasted and chopped

Directions:

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

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

 


Orange-Almond Pillows

Ingredients:

1 1/2 cups blanched whole almonds -- ground
1 tablespoon grated orange peel
1 egg white
1/2 cup powdered sugar
Orange Glaze -- (recipe follows)

ORANGE GLAZE
3/4 cup powdered sugar
1/4 teaspoon grated orange peel
3 teaspoons orange juice (3 to 4 teaspoons)

Directions:

1. Heat oven to 350º. Grease and flour cookie sheet, or cover with cooking parchment paper.

2. Mix ground almonds and orange peel; set aside. Beat egg white in medium bowl with electric mixer on high speed until stiff but not dry.

3. Gradually beat in powdered sugar. Beat on high speed about 3 minutes or until slightly stiff. Fold almond mixture into egg white mixture (mixture will be stiff).


4. Roll dough into rectangle, 9 × 6 inches, on cloth-covered surface generously dusted with powdered sugar. Cut into 1 1/2-inch squares.


5. Place 1 inch apart on cookie sheet. Bake 10 to 12 minutes or until set and very light brown. Remove from cookie sheet to wire rack. Cool completely. Drizzle with Orange Glaze.

ORANGE GLAZE:

Mix all ingredients until smooth and thin enough to drizzle.

 


Christmas Ornament Cookies

Ingredients:

1 3/4 cups flour
1/4 cup cornstarch
1 teaspoon baking powder
1/2 cup butter, softened
1 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract

Directions:

1. Mix in a bowl the flour, cornstarch and baking powder.

2. Cream in a separate bowl the butter, sugar, egg and vanilla extract.

3. Stir flour mixture into the remaining creamed ingredients gradually, until blended.

4. Cover and chill 15 minutes or longer.

5. Roll dough on floured surface to 1/8-inch thickness and cut with Christmas-shape cookie cutters.

6. Place on greased cookie sheets and decorate with sprinkles (or icing could be used, after baking).

7. Pierce a small hole through each cookie, toward the top center portion (use a barbecue skewer). Bake at 350 degrees F for 8 minutes. Cookies are still pale-colored when finished, not browned.

8. Cool on a cookie sheet. Store in an airtight tin for 2 to 3 weeks. Use yarn or wire ornament hangers to hang cookies on your Christmas tree. They are best if eaten and replenished daily.

 


Outrageous Double Chocolate Chunk Cookies

Ingredients:

1 (24 ounce) package semisweet chocolate chips (4 cups)
1 cup butter or margarine -- softened
1 cup packed brown sugar
1 teaspoon vanilla
2 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 (6 ounce) package white baking bars -- cut into 1/4- to 1/2-inch chunks
1 cup pecan or walnut halves

Directions:

1. Heat oven to 350º. Heat 1 1/2 cups of the chocolate chips in 1-quart saucepan over low heat, stirring constantly, until melted. Cool to room temperature, but do not allow chocolate to become firm.

2. Beat butter, brown sugar and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs and melted chocolate until light and fluffy.

3. Stir in flour, baking soda and salt. Stir in remaining 2 1/2 cups chocolate chips, the white baking bar chunks and pecan halves.

4. Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 2 inches apart onto ungreased cookie sheet.

5. Bake 12 to 14 minutes or until set (centers will appear soft and moist). Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

 

Christmas Cookie Recipes Index

 




Easy 30 Minute Meals



 

Quotes for Life