Christmas Cookies

 

W-Z

 

Walnut Biscotti

Ingredients:

3/4 cup walnut halves -- toasted
1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
Dash salt
3 egg whites


Directions:

1. Heat oven to 350º. Spray nonstick cookie sheet with cooking spray. Place walnuts in food processor or blender. Cover and process, using quick on-and-off motions, until walnuts are consistency of coarse meal.

2. Mix 1/2 cup of the ground walnuts and the remaining ingredients except egg whites in large bowl. Stir in egg whites thoroughly until stiff dough forms.

3. Sprinkle remaining ground walnuts on cutting board or waxed paper.

4. Divide dough in half. Shape each half into rectangle, 7 × 3 inches, on walnuts. Carefully transfer rectangles onto ungreased cookie sheet.

5. Bake 15 minutes. Cut crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet.

6. Bake 10 to 15 minutes or until crisp and browned. Remove from cookie sheet to wire rack. Store tightly covered.

 


Walnut Brandy Balls

Ingredients:

1/2 cup butter, softened
1/2 powdered sugar, sifted
1/8 teaspoon salt
1 tablespoon brandy
1/2 teaspoon vanilla
1 cup flour, sifted
1/2 cup finely chopped walnuts
additional powdered sugar


Directions:

1. Preheat oven to 325 F. Cream together butter, sugar and salt until fluffy.

2. Stir in brandy and vanilla; add flour and nuts, mixing well. Shape into 3/4-inch balls.

3. Bake on ungreased cookie sheet for 20 minutes or until lightly rowned.

4. Roll in additional powdered sugar when cool.

 


Walnut Butter Cookies

Ingredients:

1 cup all purpose flour
1/2 cup of cornstarch
1/2 cup powered sugar
3/4 cup butter, at room temperature
1/2 cup coarsely chopped walnuts


Directions:

1. Preheat oven to 300 F. Sift together flour, cornstarch, and powdered sugar into large bowl.

2. Add butter and mix well. Stir in walnuts. Drop by rounded teaspoonfuls onto ungreased baking sheet.

3. Bake about 20 minutes or until cookies turn slightly golden.

 


Whipped Shortbread

Ingredients:

1 pound butter
1 cup powdered sugar
1 teaspoon vanilla
pinch salt
1/2 cup cornstarch
3 cups flour


Directions:

1. Preheat oven to 350 F. Cream together butter, icing sugar, vanilla and salt. Gradually add cornstarch and flour.

2. Whip with an electric mixer until fluffy. Place into a cookie press and press out cookies on cool baking sheet.

3. Decorate with candied cherries or dragees if desired. Bake 12-15 minutes.

4. Let cool for 2 minutes on baking sheet, then remove to wire rack to cool completely. Store in an airtight container at room temperature.

 


Whiskey Balls

Ingredients:

1 cup graham cracker crumbs
1 cup powdered sugar
1 cup finely chopped walnuts
3 teaspoons cocoa powder
1-1/2 tablespoons light corn syrup
1/2 cup whiskey
powdered sugar


Directions:

1. In a large mixing bowl stir together graham cracker crumbs, 1 cup powdered sugar, walnuts, and cocoa.

2. Stir in corn syrup and whiskey until well blended. Shape into 3/4-inch balls and roll in extra powdered sugar.

3. Place on a cookie sheet to dry (do not bake). If the dough seems too sticky, you can add a bit more graham cracker crumbs. If the dough seems too dry, add a very small amount of corn syrup.

4. Let dry for 2-4 days (until they are firm, and easy to handle and bite into, but not rock-hard), then store in an airtight container.

 


White Chocolate Chunk- Macadamia Cookies

Ingredients:

1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1 teaspoon vanilla
1 egg
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 (6 ounce) package white baking bars -- cut into 1/4- to 1/2-
inch chunks
1 (3 1/2 ounce) jar macadamia nuts -- coarsely chopped


Directions:

Heat oven to 350º. Beat sugars, butter, shortening, vanilla and egg in
large bowl with electric mixer on medium speed until light and fluffy,
or mix with spoon. Stir in flour, baking soda and salt (dough will be
stiff). Stir in white baking bar chunks and nuts.
Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 10 to 12 minutes or until light brown.
Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

 


Whole Wheat Rounds

Ingredients:

1 cup butter or margarine -- softened
1 cup powdered sugar
2 teaspoons vanilla
1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 teaspoon salt
Powdered sugar


Directions:

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

2. Stir in flours and salt.

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

4. Bake 12 to 15 minutes or until almost no indentation remains when touched in center.

5. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely. Sprinkle lightly with additional powdered sugar.

 


Whole Wheat-Fruit Drops

Ingredients:

3/4 cup packed brown sugar
1/2 cup plain yogurt
1/4 cup butter or margarine -- softened
1 tablespoon grated orange peel
1/2 teaspoon vanilla
1 egg
1 1/2 cups whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 (6 ounce) package diced dried fruits and raisins (about 1 1/4 cups)


Directions:

1. Heat oven to 375º. Beat brown sugar, yogurt, butter, orange peel, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in flour, baking soda and baking powder. Stir in dried fruits.

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

4. Bake 11 to 13 minutes or until light brown. Remove from cookie sheet to wire rack.

 


Whole Wheat-Honey Cookies

Ingredients:

1/2 cup packed brown sugar
1/2 cup butter or margarine -- softened
1/2 cup honey
1/2 teaspoon vanilla
1 egg
2 cups whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda


Directions:

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

2. Stir in remaining ingredients.

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

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

 


Winter Birch Tree Cookies

Ingredients:

3/4 cup sugar
1/2 cup butter, softened
1 tablespoon milk
2 teaspoons vanilla
1 egg
2 cups All Purpose Flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 package (12 oz) vanilla-flavored candy coating or almond bark, melted
2 ounces bittersweet chocolate, melted


Directions:

1. Heat oven to 400 degrees. Grease cookie sheets. In large bowl, combine sugar and butter; beat until well blended. Add milk, vanilla and egg; beat well.

2. Lightly spoon flour into measuring cup; level off. Add flour, baking powder and cinnamon; mix well.

3. Shape dough into 1-inch balls. On lightly floured surface, roll balls into logs, 6 inches long. Place on greased cookie sheets.

4. Bake at 400 degrees F. for 5 to 8 minutes or until light golden brown. Immediately remove from cookie sheets. Cool completely.

5. Place melted candy coating in pie pan. Dip logs into candy coating; place on waxed paper to cool.

6. Drizzle melted bittersweet chocolate over logs to resemble birch trees.

 


Yogurt Stack Cookies

Ingredients:

1 cup sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1/2 cup plain yogurt
1 egg
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Yogurt Frosting -- (recipe follows)
1/3 cup fruit preserves (any flavor)


Yogurt Frosting Ingredients:

1 cup powdered sugar
2 tablespoons plain yogurt
1 tablespoon butter or margarine -- softened
1/4 teaspoon vanilla


Directions:

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

2. Stir in yogurt and egg. Stir in flour, baking powder, baking soda and salt. Cover and refrigerate about 2 hours 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 2-inch rounds. Place 2 inches apart on ungreased cookie sheet.

4. Bake 6 to 8 minutes or until light brown.

5. Remove from cookie sheet to wire rack. Cool completely.

6. Prepare Yogurt Frosting. Spread 1 cookie with 1/2 teaspoon frosting. Top with second cookie; spread with 1/2 teaspoon preserves. Top with third cookie. Repeat with remaining cookies, frosting and preserves. Store tightly covered in refrigerator.


Yogurt Frosting Directions:

Mix all ingredients until smooth and spreadable.

 

Christmas Cookie Recipes Index

 

 


 

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