Christmas Cookie Recipes

Quick Penuche


2 cups whipping cream
1 Tablespoon corn syrup
2 cups sugar
1 cup firmly packed brown sugar
3 Tablespoons butter
1/2 cup white chocolate chips
1 1/2 cups pecans


In heavy 4 quart saucepan combine cream, corn syrup, and sugars.

Place over medium heat, and stir until mixture comes to a boil. Clip on candy thermometer.

Cook stirring occasionally to 236 degrees Fahrenheit, or to a soft ball stage.

Remove from heat and stir in butter until melted. Add white chocolate, and let stand without stirring.

Add nuts, and stir. Pour into a buttered square pan, and let sit until set. Cut into bite size squares to serve.


Soft Ginger Snaps


3/4 cup butter
1 cup white sugar
1 egg
1/4 cup molasses
1 1/2 teaspoon ginger
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups flour


Cream together butter, sugar and egg. Add 1/4 cup molasses.

In a separate bowl, mix together the dry ingredients.

Add the dry mixture to the wet ingredients and stir until soft dough forms.

Refrigerate for 2 hours, then mold into balls, and roll in sugar.

Preheat oven to 350 degrees F. Bake cookies for 8-10 minutes.

Makes 24 cookies.


Root Beer Float Cookies



1 cup granulated sugar
1 cup packed brown sugar
1 cup butter or margarine, softened
1/2 cup buttermilk
2 eggs
2 teaspoons root beer extract
1 teaspoon vanilla
4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt


2 cups powdered sugar
2 Tablespoons half-and-half
4 teaspoons butter or margarine
2 teaspoons root beer extract


Pre-heat oven to 375 degrees F. Lightly grease cookie sheets. Set aside.

In large mixing bowl combing sugars, butter, buttermilk, eggs, root beer extract, and vanilla.

Beat at medium speed until well blended. Add flour, baking soda, and salt.

Beat at low speed until soft dough forms.

Drop dough by heaping teaspoons 2 inches apart onto prepared cookie sheets.

Bake for 10-12 minutes, or until just set. Cool completely.

In small mixing bowl, combine frosting ingredients. Beat at low speed until smooth.

Spread on cookies, let dry completely before storing.


Cherry Chocolate Bars



1 cup flour
1/2 cup butter
1/4 cup sugar
2 Tablespoons unsweetened cocoa


4 cups powdered sugar
4 Tablespoons butter or margarine.
4 half-and-half
1 teaspoon almond extract

36 red maraschino cherries, well drained
2 cups semi-sweet (or milk) chocolate
1 teaspoon vegetable shortening


Heat oven to 350 degrees F. In medium bowl combine flour, 1/2 cup butter, granulated sugar, and cocoa.

Beat at low speed until soft dough forms. Press mixture evenly into ungreased 8-inch square baking pan to form base.

Bake for 15-18 minutes until set. Cool completely

In second mixing bowl, combine fondant ingredients. Beat at low speed until smooth.

Carefully spread fondant evenly over base. Arrange cherries over fondant in 6 rows of 6.

In small microwave safe bowl, melt chips and vegetable shortening at 50% heat for 2 1/2 to 5 minutes (check frequently because chips will be melted before they look melted).

Spoon melted chocolate over cherries, spreading to cover the cherry fondant layer.

Chill until set before cutting. Store in refrigerator.

Makes 12 bars.


Toffee Squares


1 cup butter or margarine
1 cup light brown sugar, packed
1 egg yolk
1 teaspoon vanilla
2 cups sifted all purpose flour
1/4 teaspoon salt
1/2 lb. sweet chocolate, melted
1/2 cup chopped nuts, optional


Cream butter, gradually adding sugars. Add egg yolk and vanilla and blend together.

Add four and salt, blend. Spread on greased cookie sheet or 10x15x1" pan.

Bake at 350 degrees F for about 20 minutes.

Spread with melted chocolate while hot and sprinkle with chopped nuts.

Let it cool and cut into small squares.

Makes 24 squares.


Chocolate Pinwheels


1 1/4 cups butter
1 1/2 cups confectioner's sugar
1 egg
3 cups flour
1/4 teaspoon salt
1/4 cup cocoa (for half the dough)


Mix butter, sugar and egg. Stir in flour and salt. Divide dough in half.

Stir 1/4 cocoa into HALF the dough. Refrigerate one hour.

On a floured pastry cloth, roll plain dough into a rectangle 16 x 19 inches.

Roll chocolate dough the same size. Place on top. Roll out BOTH doughs until 3/16 inch thick.

Starting at the long edge, roll doughs into a log.

Wrap and chill for one hour or longer.

Heat oven to 400 degrees F.

Slice dough log into 1/8" slices. If dough crumbles while slicing, let it warm a bit.

Place 1" apart on ungreased baking sheets. Bake about 8 minutes until set, but not brown.

Remove from sheets immediately and cool on racks.

Makes 24 cookies.



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