Christmas Cookie Recipes

Pecan Tassies


Cream Cheese Pastry Crust:

1/2 cup butter, softened
3 ounces cream cheese,softened
1 cup all-purpose flour

Pecan Filling:

1 large egg
3/4 cup light brown sugar, pcaked
1 Tablespoon butter, melted
1/16 teaspoon salt
3/4 cup chopped pecans


Preheat oven to 350 degrees F. Have ready 2 miniature muffin tins with cups that measure about 2 inches across and 7/8 inch deep.

For crust:

Beat butter with cream cheese until smooth. Add flour and mix until a dough forms.

Divide into 24 balls. With your fingers, press each ball into an ungreased muffin cup, taking care to make a smooth, even layer over the bottom and up the sides.

For filling:

Whisk egg in a medium bowl. Add sugar, butter and salt and mix well.

Spoon about 1/2 teaspoon chopped pecans into each crust. Add filling so it comes almost to the top of the cups, making sure it doesn't spill over.

Sprinkle remaining pecans over the top.

Bake at 350 degrees F for 15 minutes.

Reduce oven temperature to 250 degrees F and continue to bake until crust is light brown at the edges, about 10 minutes.

Remove from oven and cool. When muffin tin is cool enough to handle, loosen cups from the sides of the tin and carefully transfer to a wire rack. Cool to room temperature.

Makes 24 servings.


Cinnamon Pinwheels


2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cinnamon red hot candies
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
Red paste food coloring


On waxed paper, combine flour, baking powder, and salt.

In food processor with knife blade attached, pulse cinnamon candies until finely ground; set aside.

In large bowl, with mixer at medium speed, beat butter and sugar until creamy.

Reduce speed to low; beat in egg and vanilla. Gradually beat in flour mixture just until blended, occasionally scraping bowl with rubber spatula.

Transfer half of dough to small bowl; with hand, knead in candies, then enough red food coloring to tint red.

Between two 20-inch sheets of waxed paper, roll cinnamon dough into 15" by 10" rectangle. (If paper wrinkles during rolling, peel it off, then replace it to remove wrinkles.) Repeat with plain dough.

Refrigerate dough rectangles 10 minutes or until chilled but still pliable.

Remove top sheet of waxed paper from each rectangle. Place plain rectangle (still on waxed paper) on work surface with a long side facing you.

Invert cinnamon rectangle on top of plain rectangle, so that edges line up evenly; remove top sheet of waxed paper.

Starting from a long side, tightly roll rectangles together jelly-roll fashion, lifting bottom sheet of waxed paper as you roll.

Wrap log in plastic wrap and freeze at least 1 hour or overnight, or until dough is firm enough to slice.

Preheat oven to 325 degrees F. Grease large cookie sheet. Remove log from freezer.

With sharp knife, cut log crosswise into 1/4" thick slices. Place slices, 1 inch apart, on cookie sheet.

Bake cookies 14 to 15 minutes or until lightly browned around edges.

Transfer cookies to wire rack to cool.


Chocolate Candy Cane Sandwich Cookies



1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 large egg


1 cup plus 2 Tablespoons powdered sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 teaspoon peppermint extract
2 drops (or more) red food coloring

1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces)


For cookies:

Whisk flour, cocoa, and salt in medium bowl to blend.

Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg.

Add dry ingredients; beat until blended. Refrigerate dough 1 hour.

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Scoop out dough by level tablespoonfuls, then roll into smooth balls.

Place balls on prepared baking sheets, spacing about 2 inches apart.

Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack).

Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp).

Cool on baking sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.

For filling:

Using electric mixer, beat powdered sugar and butter in medium bowl until well blended.

Add peppermint extract and 2 drops food coloring.

Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired.

Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere.

Repeat with remaining cookies and peppermint filling.

Place crushed candy canes on plate.

Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling).

Makes 18 sandwich cookies.


Christmas Tea Cakes


1 cup butter
1 teaspoon vanilla extract
6 Tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration


Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream butter and vanilla until smooth.

Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended.

Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.

Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar.

Makes 12 tea cakes.


Peanut Butter Oatmeal Drops


1/2 cup butter
2 cups light brown sugar, firmly packed
1/2 cup milk (or evaporated milk)
pinch of salt
1/2 cup peanut butter
1 teaspoon vanilla extract
3 cups quick-cooking rolled oats


Line two baking sheets with waxed paper.

In a large heavy saucepan combine the butter, brown sugar, milk, and salt.

Bring mixture to boil over medium heat, stirring occasionally, until mixture comes to a full rolling boil.

Without stirring, let mixture boil for exactly 3 minutes. Immediately remove from heat.

Stir in peanut butter and vanilla, stirring until peanut butter has melted. Quickly stir in the oats, mix well.

Working fast, drop mixture by Tablespoonfuls onto prepared baking sheets.

Allow to cool and become firm, about 30 minutes. Makes 3-4 dozen cookies.


Easy Chocolate Fudge


2 cups semi-sweet chocolate chips
1 can (14 oz.) sweetened condensed milk
1 cup chopped walnuts
1 teaspoon vanilla extract


Line an 8-inch square baking pan with foil.

Mix chocolate chips and sweetened condensed milk in medium, heavy-duty saucepan.

Warm over low heat, stirring until smooth. Remove from heat; stir in nuts and vanilla extract.

Spread mixture evenly into prepared baking pan. Refrigerate for 2 hours or until firm.

Lift from pan; remove foil. Cut into pieces.

Makes 36 pieces of fudge.


Chocolate Mint Layered Fudge:

Use one recipe with a combination of milk and semi-sweet chips, and one recipe using green mint flavored chips.
Pour a layer of chocolate mixture into two pans, then pour a layer of mint mixture on top of the chocolate layer.

Peanut Butter Chocolate Layered Fudge:

Use one recipe with a combination of milk and semi-sweet chips, and one recipe using peanut butter flavored chips.
Pour a layer of chocolate mixture into two pans, then pour a layer of peanut butter mixture on top of the chocolate layer.

Rocky Road Fudge:

Add a cup miniature marshmallows and chopped walnuts to the chocolate mixture right after removing from heat, stir well.

Chocolate Cherry Fudge:

Make two recipes of fudge - one chocolate recipe then another recipe substituting white chocolate chips for the semi-sweet chips, increase the amount of chips to 2 1/2 cups.
To the white chocolate recipe add cherry flavoring , red food coloring, and 3/4 cup chopped maraschino cherries to the mixture after removing from heat.
Layer cherry mixture on top of chocolate mixture.




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