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Christmas Cookies

 

U & V

 


Ultimate Brownie

Ingredients:

5 ounces unsweetened baking chocolate
2/3 cup butter or margarine
1 3/4 cups sugar
2 teaspoons vanilla
3 eggs
1 cup all-purpose flour
1 cup chopped nuts


Directions:

1. Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches. Melt chocolate and butter over low heat, stirring frequently; remove from heat. Cool slightly.

2. Beat sugar, vanilla and eggs in large bowl with electric mixer on high speed 5 minutes. Beat in chocolate mixture on low speed. Beat in flour just until blended. Stir in nuts.

3. Spread batter in pan. Bake 40 to 45 minutes or just until brownies begin to pull away from sides of pan. Cool completely.

 

 

Ultimate Chocolate Chip Cookie

Ingredients:

1 1/2 cups butter or margarine -- softened
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups coarsely chopped nuts, if desired
1 (24 ounce) package semisweet chocolate chips (4 cups)


Directions:

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

2. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.

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

4. Bake 13 to 15 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

 

 


Ultimate Date Bars

Ingredients:

Date Filling -- (recipe follows)
1 cup butter or margarine -- softened
1 cup packed brown sugar
1 3/4 cups all-purpose flour
1 1/2 cups quick-cooking or old-fashioned oats
1/2 teaspoon baking soda
1/2 teaspoon salt

Date Filling Ingredients:

2 (8 ounce) packages pitted dates -- chopped
1/4 cup sugar
1 1/2 cups water


Directions:

1. Prepare Date Filling (directions below); cool.

2. Heat oven to 400º. Mix butter and brown sugar in large bowl with spoon. Stir in remaining ingredients.

3. Press half of the oat mixture in ungreased rectangular pan, 13 × 9 × 2 inches. Spread with filling. Top with remaining oat mixture; press gently into filling.

4. Bake 25 to 30 minutes or until light brown. Cool 30 minutes. Cut into 8 rows by 4 rows while warm.


Date Filling Directions:

Mix all ingredients in 2-quart saucepan. Cook over low heat 10 minutes, stirring constantly, until thickened.

 

 


Ultimate Oatmeal Cookie

Ingredients:

1 1/4 cups packed brown sugar
1 cup butter or margarine -- softened
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon salt
2 eggs
3 cups quick-cooking or old-fashioned oats
1 1/3 cups all-purpose flour
1 cup raisins, if desired


Directions:

1. Heat oven to 350º. Beat all ingredients except oats, flour and raisins in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in oats, flour and raisins.

3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 9 to 11 minutes or until light brown.

4. Immediately remove from cookie sheet to wire rack.

 

 


Ultimate Refrigerator Cookies

Ingredients:

1 cup packed brown sugar
1 cup butter or margarine -- softened
1 teaspoon vanilla
1 egg
3 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup chopped nuts


Directions:

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

2. Stir in flour, cinnamon, baking soda and salt. Stir in nuts. Shape dough into rectangle, 10 × 3 inches.

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

4. Heat oven to 375º. Cut rectangle into 1/8-inch slices. Place 2 inches apart on ungreased cookie sheet.

5. Bake 6 to 8 minutes or until light brown. Cool slightly; remove from cookie sheet to wire rack.

 

 


Ultimate Spritz

Ingredients:

1 cup butter or margarine -- softened
1/2 cup sugar
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 egg
1/4 teaspoon almond extract or 1/4 teaspoon vanilla
Currants raisins candies colored sugar, finely chopped nuts, candied fruit orfruit peel, if desired


Directions:

1. Heat oven to 400º. Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients.

2. Place dough in cookie press. Form desired shapes on ungreased cookie sheet. Decorate with currants.

3. Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack. To decorate cookies after baking, use a drop of corn syrup to attach decorations to cookies.

 

 


Vanilla Brownies

Ingredients:

1 (10 ounce) package vanilla milk (white) chips (1 2/3 cups)
1/2 cup butter or margarine
1 1/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
3 eggs
1/2 cup chopped nuts
Creamy Vanilla Frosting -- (recipe follows)

Creamy Vanilla Frosting Ingredients:

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


Directions:

1. Heat oven to 350º. Grease and flour rectangular pan, 13 × 9 × 2 inches. Heat vanilla milk chips and butter in heavy 2-quart saucepan over low heat, stirring frequently, just until melted (mixture may appear curdled). Remove from heat; cool.

2. Stir in flour, sugar, vanilla, salt and eggs. Stir in nuts.

3. Spread batter in pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely.

4. Spread with Creamy Vanilla Frosting. Cut into 8 rows by 4 rows.

Creamy Vanilla Frosting Directions:

Mix all ingredients until smooth and spreadable.

 

Venetian Christmas Cookies

Ingredients:

1 (12 ounce) box vanilla wafers, crushed
1 (14 ounce) can sweetened condensed milk
1 cup nuts, chopped
1 cup shredded coconut
1 cup candied red and green cherries, chopped
1 cup confectioners' sugar


Directions:

1. Combine all ingredients except the confectioners' sugar, mixing completely. Roll the dough into a log, about 2 inches thick. You may need to powder your hands with confectioners' sugar to keep the dough from sticking too much.

2. After the log is formed, roll it in confectioners' sugar until it is completely covered. Wrap in plastic wrap or foil and refrigerate overnight.

3. When ready to serve, slice into cookies.

 

Christmas Cookie Recipes Index