Christmas Cookies

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K

Key Lime Coolers

Ingredients:

1 cup butter or margarine
1/2 cup powdered sugar
1 3/4 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon grated lime peel
1/2 teaspoon vanilla
Granulated sugar
Key Lime Glaze — (recipe follows)

KEY LIME GLAZE

1/2 cup powdered sugar
2 teaspoons grated lime peel
4 teaspoons Key lime or regular lime juice

Directions:

1.. Heat oven to 350º. Beat butter and powdered sugar in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon.

2. Stir in flour, cornstarch, lime peel and vanilla until well blended. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet.

3. Press bottom of glass into dough to grease, then dip into granulated sugar; press on shaped dough until 1/4 inch thick.

4. Bake 9 to 11 minutes or until edges are light golden brown. Remove from cookie sheet to wire rack. Cool completely. Brush with Key Lime Glaze.

KEY LIME GLAZE:

Mix all ingredients until smooth.

Kringla

Ingredients:

1 1/2 cups sugar
1 egg
2 1/2 cups sour cream
4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt

Directions:

1.. Heat oven to 350º. Mix sugar, egg and sour cream in large bowl with spoon. Stir in flour, baking soda and salt.

2. Spoon dough by rounded teaspoonfuls onto lightly floured surface; roll in flour to coat.

3. Shape into rope, 7 to 8 inches long. Form each rope into figure 8, tucking ends under, on ungreased cookie sheet.

4. Bake 12 to 15 minutes or until light golden brown. Immediately remove from cookie sheet to wire rack.

Kris Kringles

Ingredients:

1/2 cup butter or margarine
1/2 cup brown sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/8 teaspoon salt
20 to 25 maraschino cherries
20 to 25 chocolate chips

Directions:

1.. Cream sugar and butter well. Add vanilla extract, flour and salt. Mix well.

2. Stuff cherries with chocolate chips. Wrap each cherry in 1 teaspoon dough.

3. Bake on ungreased cookie sheet for 12 to 25 minutes at 350 degrees F. Cool.

4. Dip tops of cookies in melted chocolate.

Krumkake

Ingredients:

1 cup sugar
3/4 cup all-purpose flour
1/2 cup butter or margarine — melted
1/3 cup whipping (heavy) cream
1 teaspoon vanilla
2 teaspoons cornstarch
4 eggs

Directions:

1.. Beat all ingredients with spoon until smooth. Heat krumkake iron over small electric or gas unit on medium-high heat until hot (grease lightly if necessary).

2. Pour scant tablespoon batter onto iron; close gently.

3. Heat each side about 15 seconds or until light golden brown. Keep iron over heat at all times.

4. Carefully remove cookie. Immediately roll around cone-shape roller. Remove roller when cookie is set. Cool on wire rack.

Kolachky

Ingredients:

2 (8 ounce) packages cream cheese, room temperature
2 cups unsalted butter, softened
4 cups all-purpose flour

1 pound chopped walnuts
1 egg
1/2 cup honey
1 (12 ounce) can poppyseed filling
1 egg white
1/2 cup confectioners' sugar for dusting

Directions:

1. In a large bowl, mix together cream cheese and butter until well blended.

2. Mix in the flour 1 cup at a time. As the dough becomes stiff, turn it out onto the counter and knead in flour until it is no longer sticky. Continue to knead

the dough for 5 minutes.

3. Preheat oven to 350 degrees F (175 degrees C). Crush the walnuts to a fine consistency in a food processor. Stir in the egg and honey.

4. On a well floured surface, roll the dough out to 1/4 inch thickness. Cut the dough into 3×3 inch squares.

5. Place a teaspoon of filling in the center of each square. Use walnut for some and poppyseed for the rest. Roll the squares up and seal the edges.

6. Place the cookies 2 inches apart onto ungreased cookie sheets. Brush with egg white.

7. Bake for 15 to 17 minutes in the preheated oven, or until lightly browned. When cool, dust with confectioners' sugar.

Christmas Cookie Recipes Index