Christmas Cookie Recipes

Swirled Mint Cookies


2 cups flour
1/2 teaspoon baking powder
1 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon peppermint extract
10 drops red food coloring
10 drops green food coloring


Combine flour & baking powder. Beat butter until softened.

Add sugar & beat until fluffy. Add egg & extracts & beat well. Add flour mixture & beat till well mixed.

Divide dough into thirds. Stir red food coloring into one third, green into another, & leave one third plain.

Cover each and chill one hour.

Roll each color into 1/2" diameter ropes. Using one rope of each color, twist together (Like a three-colored candy cane).

Slice twisted ropes into 1/4" pieces.

Place slices 2" apart on ungreased cookie sheet and flatten to 1/4" thickness with bottom of a glass dipped in sugar.

Bake in 375 degree F oven until just set (do not brown), about 8 minutes.

Remove and cool on racks. Makes about 3 dozen cookies.


Pastel Pretties


1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 egg
1 teaspoon vanilla
1/4 teaspoon anise extract


Sift together flour, baking powder and salt. Set aside.

Beat butter until soft. Cream in sugar. Add egg, vanilla and anise extract, mixing well.

Add in flour and mix until incorporated. Chill dough slightly (half an hour).

Divide dough in half. Return half to the refrigerator.

Divide the remaining half into three parts.

Color one part pale pink, one part pale green and one part pale yellow.

Roll each color into two, 10-inch long ropes. Place the six ropes on a baking sheet and refrigerate.

Remove plain dough from refrigerator and divide in half. Return half to refrigerator.

Roll the remaining half into a 10" x 6" rectangle. Place one pink, one green and one yellow rope in the rectangle, with two on the bottom and one resting on top, pyramid-style.

Wrap the plain dough around the ropes to form a "casing." Wrap the roll in plastic and refrigerate at least 45 minutes.

Repeat process with remaining ropes and chilled dough.

Slice chilled logs into 3/16" slices. Place on ungreased baking sheets and bake in 350 degree F oven 15 minutes or until firm, but not brown. (Slight browning on the bottoms is okay.)

Cool on racks. Store separately from other cookies.




3/4 cup butter, softened
3/4 cup shortening
1 cup sugar
2 teaspoons orange peel, grated
2 eggs
4 cups flour
1 egg white
2 Tablespoons sugar
red candied cherries, diced into tiny bits as holly berries
green candied cherries, diced into tiny bits as holly leaves


Preheat oven to 400 degrees F. Mix thoroughly butter, shortening, 1 cup sugar, orange peel and eggs. Blend in flour.

Shape dough by rounded teaspoonfuls into ropes, each six inches long and 1/4 inch in diameter.

Form each rope into a circle, bringing one end over and through in a single knot. Let 1/2 inch extend at each end. (The object is to create a wreath.) Place on ungreased baking sheet.

Beat egg white until foamy; add 2 Tablespoon sugar, one at a time, while beating. Brush tops of cookies with sweetened egg white. Press red cherry bits into center of knot (as holly berries). Add little bits of green cherries (as holly leaves).

Bake 10 - 12 minutes or until set but not brown. Immediately remove from baking sheet.


Christmas Tree Cookies


2 1/2 cups flour
1 cup sugar
1 cup butter, softened
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon almond extract
1 egg
1/4 cuo green sugar crystals
1/4 cup nonpareil candy decorations,optional


Place flour, sugar, butter, baking powder, salt, almond extract and egg into large bowl of an electric mixer.

Mix together, using low speed. Dough will be crumbly. Then knead dough with hands until mixture holds together.

Remove 1/3 cup of the dough; wrap and refrigerate. Divide remaining dough in thirds.

Using hands, roll each into a 6-inch log.

Put sugar crystals on a sheet of wax paper.

Roll each log in the sugar crystals to coat well; use the wax paper as a guide to press in crystals.

Shape each log into a triangle, pressing gently on wax paper to give three sharp corners. Make sure to make 2 sides longer than the third side.

Wrap each log well and refrigerate at least 4 hours or until dough is firm enough to slice.

To this point, cookies can be made up to a week in advance.

Heat oven to 350 degrees F. Slice logs crosswise into 1/4-inch slices.

Put slices about 1 inch apart on ungreased cookie sheets.

For each cookie, shape about 1/2 teaspoon of the reserved 1/3 cup dough into a tree trunk.

Attach to bottom underside of each tree. Sprinkle each cookie lightly with candy decorations, if desired.

Bake until lightly browned, about 10 minutes. Carefully remove to wire racks. Cool completely.

Makes 72 cookies.


Caramel Pecan Treasures


1 cup butter,softened
3/4 cup lightly packed light brown sugar
1 teaspoon vanilla
1 3/4 cup all-purpose flour
1/2 teaspoon baking powder
12 oz. semisweet chocolate chips
1 Tablespoon shortening
25 caramels,cut in half, rolled into balls
30 pecans, finely chopped


Preheat oven to 325 degrees F.

Cream butter, sugar and vanilla in large mixer bowl until well-mixed. Stir in flour and baking powder.

Refrigerate dough for a 20 minutes; dough should be firm enough to roll easily.

Shape scant teaspoonsful of dough into balls about the size of a marble. Place on ungreased baking sheet, leaving about 2 inches between cookies. Flatten slightly.

Bake until golden, about 10-15 minutes. Transfer to wire racks to cool.

Melt chocolate chips with shortening in top of double boiler set over simmering water. Remove from heat.

Flatten caramel halves so they are the same diameter as the cookie.

Place one caramel half on top of each cookie.

Using a small metal spatula, spread melted chocolate thinly over top and sides of caramel and cookie to cover.

Press chopped pecans onto tops of cookies. Let stand on a wire rack until chocolate firms, about 20 minutes.

Place into individual paper wrappers. Store in a cookie tin with a piece of wax paper between each layer.

Makes 5 dozen cookies.


Marzipan Cookies

Makes 48 cookies


1 cup butter, softened
1/2 cup sugar
2 1/2 cusp flour
1 teaspoon almond extract
red, yellow, green food colors


Cream butter and sugar. Stir in flour and almond extract until mixture looks like meal.

Divide into 4 equal parts. Color one part of dough red, one green and one yellow and one orange.

Shape cookies as described below.

Preheat oven to 300 degrees F. Bake 30 minutes or until set but not brown.


Shape into apples and strawberries.

For Apples: Form small balls. Insert a tiny piece of cinnamon stick into top as a stem and a whole clove in the bottom as the blossom end.
For Apple Blush: Dilute a bit of red food color with water and brush over balls.

For Strawberries: Shape dough into small, heart-shaped balls. For texture, prick with the blunt end of a toothpick. Roll each berry in red sugar. Form stem and collar-like leaf with pieces of green dough.


Shape into Bananas and Pears.

For Bananas: Shape dough into rolls, tapering ends. Flatten tops slightly to make plans of banana and curve each slightly. Paint on "stripes" with diluted green food color.

For Pears: Shape dough into small pear shapes. Insert small piece of cinnamon stick in narrow end for stem, clove in bottom. Brush diluted red color on "cheeks."


Shape into Apricots and Oranges.

For Apricots: Shape dough into small balls. Make a crease down one side of each with a wooden pick. Insert a whole clove in each for stem. Brush with diluted red color.

For Oranges: Shape dough into small balls. Insert whole clove in each for "blossom" end. Prick all over with wooden toothpick to make skin textured.


Shape into Apples and Green Peas.

For Apples: See directions for red apples.

For Green Peas: Form dough into 1 1/2 inch rounds. Divide a rounded teaspoonful of dough into five small "balls" or "peas." Place "peas" in a row on each round, then fold up bottom half of round so "peas" are peeking out. Pinch ends together to secure.



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