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Christmas Cookies

 

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Rainbow Cookies

Ingredients:

7 ounces marzipan paste or almond paste
1 cup granulated sugar
1 1/2 cups (3 sticks) unsalted butter, softened
4 large eggs, separated
1 teaspoon almond extract
2 cups sifted all-purpose flour (sift before measuring)
1/4 teaspoon salt
5 drops green food coloring, or to desired color
5 drops red food coloring, or to desired color
1 (12 ounce) jar raspberry jam (preferably seedless) or apricot
6 ounces semisweet chocolate chips (or make a ganache)

Directions:

1. Preheat oven to 350 degrees F and grease 3 (13 x 9-inch) metal baking pans. Line bottom of each with wax paper, letting it extend at 2 opposite ends, and grease paper.

2. Break marzipan paste into small pieces and grind with sugar in food processor until no lumps remain.

3. Transfer to a large bowl and add butter. Beat with an electric mixer until light and fluffy, then add yolks and almond extract and beat well. Beat in flour and salt on low speed.

4. Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks and stir one third into batter to lighten slightly (batter will still be stiff). Fold in remaining whites thoroughly.

5. Divide dough into thirds (about 1 1/2 cups each). Stir green food coloring into one third and red food coloring into another, leaving one third plain. Spread each dough separately into a pan. (Layers will be thin.)

6. Bake layers in batches in middle of oven until just set and beginning to turn golden along edges, 7 to 10 minutes total. Run a knife along edges to loosen from pan, then while still hot, invert a large rack over pan and invert layer onto rack, pulling gently on wax paper overhangs to release if necessary. (Or lift up the wax paper.) Peel off wax paper and cool completely.

7. Line a large shallow baking pan with wax paper and slide green layer into it. Spread half of jam evenly over green layer and carefully top with plain layer. Spread remaining jam evenly over uncolored layer and carefully top with pink layer (trim edges if necessary). Cover with plastic wrap and weight with a large cutting board or baking pan. Chill at least 3 hours.

8. Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water. Remove weight and plastic wrap and spread chocolate evenly over top, but not sides, of pink layer. Let stand at room temperature until set, about 1 hour, and cut into small diamonds (12 rows crosswise and 12 diagonal rows).


Note:
Do not make this dough ahead.
Be very careful when taking out of pan as it breaks easily. Pick up by wax paper.

 


Raspberry Fudge Balls

Ingredients:

8 ounces cream cheese, softened
6 ounces chocolate chips, melted
3/4 cup vanilla wafer crumbs
1/4 cup seedless raspberry preserves
1/3 cup sliced almonds, finely chopped

Directions:

1. Combine cream cheese and chocolate and mix until well blended.

2. Stir in crumbs and preserves and blend well. Shape into 1 inch balls and roll in chopped almonds. Chill several hours.

 


Raspberry Logs

Ingredients:

1 cup granulated sugar
1/2 cup butter or margarine
1/4 cup shortening
2 teaspoons vanilla
2 eggs
2 1/4 cups all-purpose flour
1/2 cup ground walnuts
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup raspberry preserves
Powdered sugar

Directions:

1. Beat granulated sugar, butter, shortening, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, walnuts, baking powder and salt.

2. Cover and refrigerate about 3 hours or until firm.

3. Heat oven to 375º. Roll half of dough at a time into 12-inch square on floured cloth-covered surface. Cut into rectangles, 2 × 3 inches. Spoon 1/2 teaspoon preserves along one 3-inch side of each rectangle to within 1/4 inch of edge. Fold dough over preserves, beginning at 3-inch side. Seal edges with fork.

4. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Remove from cookie sheet to wire rack. Roll in powdered sugar while warm.

 


Raspberry-Chocolate Bars

Ingredients:

1 1/2 cups all-purpose flour
3/4 cup sugar
3/4 cup butter or margarine -- softened
1 (10 ounce) package frozen sweetened raspberries -- thawed and undrained
1/4 cup orange juice
1 tablespoon cornstarch
3/4 cup miniature semisweet chocolate chips

Directions:

1. Heat oven to 350º. Beat flour, sugar and butter with electric mixer on medium speed, or mix with spoon.

2. Press in bottom of ungreased rectangular pan, 13 × 9 × 2 inches. Bake 15 minutes.

3. Mix raspberries, orange juice and cornstarch in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Cool 10 minutes.

4. Sprinkle chocolate chips over baked layer. Spoon raspberry mixture over chocolate chips; spread carefully.

5. Bake about 20 minutes or until raspberry mixture is set. Refrigerate until chocolate is firm. Cut into 8 rows by 6 rows.

 


Refrigerator Pecan Shortbread

Ingredients:

1 cup pecans
2 1/8 cups all-purpose flour
1 cup confectioner's sugar
1 cup unsalted butter, softened
pinch salt
1 teaspoon vanilla extract

Directions:

1. Line a small loaf pan(7 1/2 x 3 1/2 x 2 1/2") with plastic wrap, so that the wrap lines the bottom and sides and the extra wrap drapes over the edges.

2. In a food processor fitted with a steel blade, work the pecans in on-off motions until they are finely ground. Add the flour and sugar to the nuts and work the food processor again until the mixture is thoroughly combined.

3. Add the butter, salt, and vanilla to the food processor, and work the mixture again in on-off motions just until it forms a dough.

4. Pack the dough into the lined loaf pan and smooth the top with a rubber spatula. Rap the pan once hard on the counter to settle any air pockets. Cover the dough with the excess plastic wrap. Refrigerate the dough for at least half a day or as long as 2 days.

5. Preheat oven to 350F. Have 2 ungreased baking sheets on hand. Turn the dough out onto a counter and peel off the plastic wrap. Use a long knife to cut the dough in half lengthwise. Then slice crosswise across each log to make 1/4" thick, square-shaped slices.

6. Arrange the squares on the baking sheets and bake the cookies for 15 to 20 minutes or until they are pale brown. Halfway through the baking, switch the baking sheets from front to back and top to bottom in the oven.

7. Leave the cookies to settle for half a minute, then lift them from the sheet with a metal spatula and transfer them to a wire rack to cool completely. Store in an airtight container.

 


Ricotta Cheese Cookies

Ingredients:

For the cookies:

1 cup butter, softened
2 cups granulated sugar
1 (15 ounce) container of ricotta cheese
3 teaspoons vanilla extract
1 teaspoon salt
1 teaspoon baking soda
4 cups all-purpose flour
For the glaze:
1 cup powdered sugar
milk
sprinkles

Directions:

1. Preheat oven to 350 F. Mix all of the cookie ingredients well until the dough sticks together into a big ball. It will be sticky.

2. Drop by teaspoonfulls on an ungreased cookie sheet. Bake 10 minutes or until the bottoms turn golden brown. Let cool for 1 minute and then transfer to wire racks to cool completely.

3. In a small saucepan slowly stir milk into the powdered sugar until it creates a glaze thin enough to be spread over the cookies. Stir over low heat then spread over cooled cookies. Quickly top with sprinkles.

 


Rocky Road Bars

Ingredients:

1 package milk chocolate cake mix
1/2 cup butter or margarine -- melted
1/4 cup packed brown sugar
1/3 cup water
2 eggs
1 cup chopped nuts
3 cups miniature marshmallows
1/3 cup Rich & Creamy chocolate ready-to-spread frosting

Directions:

1. Heat oven to 350º. Grease and flour rectangular pan, 13 × 9 × 2 inches. Mix half of the cake mix (dry), the butter, brown sugar, water and eggs in large bowl with spoon until smooth. Stir in remaining cake mix and the nuts. Spread in pan.

2. Bake 20 minutes; sprinkle with marshmallows. Bake 10 to 15 minutes or until marshmallows are puffed and golden.

3. Microwave frosting in microwavable bowl uncovered on High 15 seconds. Drizzle over bars. Cool completely.

 


Rocky Road Cookies

Ingredients:

1 cup semisweet chocolate chips
1/2 cup butter or margarine
1 1/2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1/4 teaspoon salt
2 eggs
1 cup chopped nuts
48 (about) miniature marshmallows

Directions:

1. Melt 1/2 cup of the chocolate chips and the butter in 1-quart saucepan over low heat, stirring occasionally, until smooth; remove from heat. Cool slightly.

2. Heat oven to 400º. Mix melted chocolate mixture, flour, sugar, baking powder, vanilla, salt and eggs in large bowl with spoon. Stir in nuts and remaining 1/2 cup chocolate chips.

3. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Press 1 marshmallow into center of each cookie.

4. Bake 8 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to wire rack.

 


Rolled Sugar Cookies

Ingredients:

1 package yellow cake mix
1/2 cup shortening
1/3 cup butter or margarine -- softened
1 teaspoon vanilla, almond extract or lemon extract
1 egg
White or colored granulated sugar

Directions:

1. Heat oven to 375º. Beat half of the cake mix (dry), the shortening, butter, vanilla and egg in large bowl with electric mixer on medium speed until smooth, or mix with spoon. Stir in remaining cake mix.

2. Divide dough into 4 equal parts. Roll each part 1/8 inch thick on lightly floured cloth-covered surface with cloth-covered rolling pin.

3. Cut into desired shapes; sprinkle with sugar. Place 2 inches apart on ungreased cookie sheet.

4. Bake 5 to 7 minutes or until light brown. Cool slightly; remove from cookie sheet to wire rack.

 


Rollo Cookies

Ingredients:

1/2 cup margarine
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 1/2 cups flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
24 Rollo candies
granulated sugar

Directions:

1. Preheat oven to 375F. Cream together margarine, peanut butter, egg and sugars.

2. Sift together flour, baking powder, soda and salt. Gradually add dry ingredients to margarine mixture and mix well.

3. Roll dough into balls. Place one chocolate-covered caramel drop in center of each ball. Roll each ball in granulated sugar and place on a lightly greased baking sheet.

4. Bake 10 minutes.

 


Rosettes

Ingredients:

1 tablespoon granulated sugar
1/2 teaspoon salt
1 egg
1/2 cup all-purpose flour
1/2 cup milk
1 tablespoon vegetable oil
Vegetable oil
Rosette Glaze -- (recipe follows) or Powdered sugar

ROSETTE GLAZE

1 1/2 cups powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla extract or 1/4 teaspoon almond extract
Food color, if desired

Directions:

1. Beat granulated sugar, salt and egg in deep 1 1/2-quart bowl with electric mixer on medium speed.

2. Beat in flour, water and 1 tablespoon oil until smooth. Heat oil (2 to 3 inches) in 3-quart saucepan over medium-high heat to 400º.

3. Heat rosette iron before making each cookie by placing in hot oil 1 minute. Tap excess oil from iron onto paper towel. Dip hot iron into batter just to top edge (do not go over top).

4. Fry about 30 seconds or until golden brown. Immediately remove rosette. Invert onto paper towel to cool.

5. Just before serving, dip rosettes into Rosette Glaze, or sprinkle with powdered sugar.

ROSETTE GLAZE:

Mix all ingredients until smooth.

 


Rum Balls

Ingredients:

2 cups finely crushed chocolate wafers
1 cup sifted confectioners' sugar
1 cup finely chopped nuts
1/4 cup light corn syrup
1/4 cup plus 2 tablespoons dark rum
1 cup chocolate sprinkles

Directions:

1. Combine chocolate wafer crumbs, sugar, nuts, corn syrup and rum with hands. Mix until ingredients are well combined. The mixture will be stiff and sticky.

2. Shape into 1-inch balls and roll in chocolate sprinkles. Refrigerate, covered, overnight. If desired, roll in sprinkles again just before wrapping each ball individually in plastic wrap or before serving.

 


Rum-Raisin Sandwich Cookies

Ingredients:

1 cup powdered sugar
1 cup butter or margarine -- softened
1 egg
2 1/4 cups all-purpose flour
1/4 teaspoon cream of tartar
1 cup raisins -- finely chopped
Rum Frosting -- (recipe follows)

RUM FROSTING

2 cups powdered sugar
1/4 cup butter or margarine -- softened
1/4 teaspoon rum extract
2 tablespoons milk

Directions:

1. Beat powdered sugar, butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and cream of tartar. Stir in raisins.

2. Divide dough in half. Shape each half into roll, 10 inches long. Wrap and refrigerate about 2 hours or until firm.

3. Heat oven to 375º. Cut rolls into 1/4-inch slices. Place about 1 inch apart on ungreased cookie sheet.

4. Bake 7 to 9 minutes or until set. Remove from cookie sheet to wire rack. Cool completely.

5. Spread about 1 teaspoon frosting between bottoms of pairs of cookies.

RUM FROSTING:

Mix all ingredients until smooth and spreadable.

 


Russian Tea Cakes

Ingredients:

1 cup butter or margarine -- softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped nuts
Powdered sugar

Directions:

1. Heat oven to 400º. Beat butter, 1/2 cup powdered sugar and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in flour and salt. Stir in nuts.

3. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet.

4. Bake 8 to 9 minutes or until set but not brown. Immediately remove from cookie sheet; roll in powdered sugar.

5. Cool completely on wire rack. Roll in powdered sugar again.

 

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