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Christmas Cookie Recipes

Pfeffernusse

Pfeffernusse

Ingredients:

3/4 cup molasses
3/4 cup honey
3/4 cup shortening
4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground mace
1/2 teaspoon pepper
1/4 teaspoon anise seeds, crushed
1 beaten egg
sifted powdered sugar


Directions:

Combine molasses and honey in a medium saucepan; cook over low heat until throughly heated, stirring frequently.

Add shortening; stir until well blended. remove from heat. Set aside to cool.

Combine flour, baking soda, salt, allspice, mace, pepper and anise in a large mixing bowl; stir well.

Add egg to cooled molasses mixture, stirring until well blended.

Gradually pour molasses mixture into flour mixture. Stir just until dry ingredients are moistened.

Allow dough to rest for 15 minutes.

Shape dough into 1 inch balls and place 2 inches apart on greased cookie sheets.

Bake at 350 degrees F for 10 minutes. Remove from cookie sheets and roll in powdered sugar.

Cool on wire racks. Makes 96 cookies.

 

Brown Sugar Spritz Cookies

Ingredients:

1 cup firmly packed light brown sugar
1/2 cup butter, softened
1 Tablespoon milk
1 egg
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1/4 teaspoons salt


Directions:

Preheat oven to 350 degrees F. Grease two cookie sheets.

Beat brown sugar and butter in large mixing bowl until light and fluffy.

Add milk, egg and vanilla; beat until creamy.

Stir together flour, baking powder, and salt; gradually add to sugar mixture.

Force dough through cookie press onto prepared cookie sheets.

Bake 12 to 15 minutes, until just browned. Makes 36 cookies.

 

Lemon Filbert Logs

Ingredients:

2 cups butter
1 1/2 cups light brown sugar
2 teaspoons grated lemon rind
5 cups flour
1/2 Tablespoon lemon juice
2 egg whites, beaten with 2 Tablespoons Water
2 cup filberts (hazelnuts), finely chopped


Directions:

Preheat oven to 400 degrees. Cream together butter, brown sugar and lemon rind until fluffy.

Sift together and add flour and salt. Add lemon juice and mix well. Chill for several hours.

Shape into "fingers" about 1 1/2" long and 1/2" in diameter.

Roll in egg white beaten w/water, then roll in chopped filberts.

Bake 10 to 12 minutes, or until lightly golden. Makes about 3 1/2 dozen.

 

Scotch Shortbread

Ingredients:

3/4 cup butter, softened
1/4 cup sugar
2 cups flour


Directions:

Heat oven to 350 degrees F. Cream butter and sugar.

Work in flour. If dough is crumbly, mix in 1 to 2 Tablespoons more butter.

Roll dough 1/2- to 1/3-inch thick on lightly floured pastry cloth. Cut into small shapes.

Place 1/2-inch apart on ungreased baking sheet. Bake about 20 minutes or until set.

Immediately remove from baking sheet. Makes about 2 dozen 1 1/2 by 2 inch cookies.

 

Thumbprints

Ingredients:

1 cup butter
1/2 cup brown sugar, packed
2 eggs, separated
1 teaspoon Vanilla
2 cups flour
1/2 teaspoon Salt
1 1/2 cup walnuts, finely chopped
Red Jelly
Green Mint Jelly


Directions:

Heat oven to 350 degrees F. Mix butter, sugar, egg yolk and vanilla thoroughly.

Work in flour and salt until dough holds together. Shape dough by teaspoonfuls into 1-inch balls.

Beat egg white slightly. Dip each ball into egg white, then roll in nuts.

Place 1" apart on ungreased baking sheet. Press thumb deeply into center of each.

Bake 10 minutes or until light brown. Immediately remove from baking sheet. Fill thumbprints with jelly.

 

Snickerdoodles

Ingredients:

1 cup butter
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 Tablespoons sugar
2 teaspoon cinnamon


Directions:

Preheat oven to 400 degrees F.

Mix butter, sugar, eggs thoroughly. Blend in flour, cream of tartar, soda and salt.

Shape dough by rounded teaspoonfuls into balls. Mix 2 Tablespoons sugar and 2 teaspoons cinnamon in a small bowl.

Roll balls into mixture.

Place balls 2" apart on ungreased baking sheet. Bake 8-10 minutes or until set.

Remove immediately from baking sheet.

 

 




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