What are some good recipes for christmas cookies?!
Honey, when people eat your cookies, the real sweet thing ain't the sugar. And you know it.
- So what if my cousin used to bake terribly, I still love her for all she does to make us all happy each year, that's a lot of love.
Answers: A lot of love. There's your recipe.
Honey, when people eat your cookies, the real sweet thing ain't the sugar. And you know it.
- So what if my cousin used to bake terribly, I still love her for all she does to make us all happy each year, that's a lot of love.
Mexican wedding cakes are awesome
turkey
cakes
are the best ones.
Anything with a bit of cinnamon to give it that Christmas smell.
chocolate chips
Candy Cane Cookies:
1 cup butter or margarine
1 cup powdered sugar
1 egg
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon salt
1/2 cup finely crushed candy cane mixed with 1/2 cup sugar
1/2 teaspoon red food coloring
Mix all ingredients. Split dough into equal portions. Color one portion of the dough red. Refrigerate the dough long enough to be able to easily work with it. Break off one piece (approx. one teaspoon of each color) and roll by hand into four to five inch tubes. Twist the two pieces together and bend forming a candy cane. Sprinkle the top with the candy cane/sugar mixture. Be careful when removing from the cookie sheet, they will break easily. Bake at 350 degrees for 6-9 minutes.
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Santas Special Squares:
9 graham cracker squares
1/2 cup butter or margarine (1 stick)
1/2 cup brown sugar
1/2 cup chopped nuts (almonds, walnuts, or pecans)
Preheat oven to 350 degrees. Arrange graham crackers in a single layer in an 8 or 9 inch square baking pan. Heat butter and brown sugar to boiling. Boil 1 minute. Remove from heat and stir until smooth. Pour liquid over crackers and spread evenly. Sprinkle with chopped nuts. Bake about 10 minutes, until bubbly. Remove from oven, cool slightly, and cut into 1 inch squares.
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Stained Glass Window Cookies:
1 cup butter or margarine
1 cup sugar
2 tablespoons milk
1 teaspoon vanilla
2 1/2 cups flour
crushed hard candies, sorted by colors
aluminum foil
In a large bowl, beat the butter with a hand mixer until softened. Then add the sugar and beat until fluffy. Add the milk and vanilla and blend. Gradually beat in the flour. Form the cookies into a disk, wrap, and chill for an hour. Roll the chilled dough out on a lightly floured surface. Use a lightly floured cookie cutter to cut shapes and a small round cookie cutter to make the holes. Place the shapes on a foil lined cookie sheet. Add about half a teaspoon of the crushed candy to the hole. Bake the cookies in a 375 degree oven for about 8 minutes. Let the cookies cool on the foil for about 10 minutes. Peel off the foil.
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Santa Claus Cookies:
1 cup granulated sugar
1/2 cup shortening
2 Tablespoons milk
1 teaspoon grated lemon peel
1 egg
1 teaspoon baking powder
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 can instant frosting
miniature marshmallows
semi-sweet chocolate chips
red cinnamon candies
red sugar
shredded coconut
Preheat oven to 400 degrees. Lightly grease cookie sheet. Mix granulated sugar, shortening, milk, lemon peel and egg into large bowl. Stir in flour, baking powder, baking soda and salt. Shape dough into 1 1/4 inch balls. Place about 2 inches apart on cookie sheet flatten each about 2 1/2 inches in diameter with greased bottom of a glass dipped in sugar. Bake until edges are light brown, 8-10 minutes. Cool. Spreadn cookie with small amount of frosting. Press on mini marshmallows for a tassel of cap. Sprinkle top 1/3 of cookie with red sugar. Press 2 chocolate chips for eyes and red cinnamon candy for nose into center of cookie. Sprinkle bottom 1/3 with coconut for bread. Frost and decorate each cookie before starting the next.
Swiss Biberli
1 C. honey
2/3 C. sugar
2 T. water
Grated rind of half a lemon
2 T. kirsch, rum or brandy
4 C. sifted flour
1 t. ground anise
1/4 t. ground cloves
1/4 t. ground ginger
1/4 t. ground cinnamon
1/4 t. ground coriander
2 t. baking soda
Filling
Glaze
In medium saucepan, heat honey, sugar and water over medium heat until sugar dissolves. Do not boil. Remove from oven and cool. Stir in lemon rind and kirsch. Set aside.
In large bowl, sift flour with spices and baking soda onto bread board. Pour reserved honey mixture over flour and work into flour well. Place dough in greased bowl. Cover and set aside at room temperature for 2 days.
When ready to prepare: Make filling and glaze.
Roll portions of dough out on lightly floured board in rectangle that is 1/4-inch thick. Stand with longest side closest to you. Place 1-inch thick roll of filling along the edge of dough, leaving 1-inch space at end of piece of dough. Gently curl edge of dough over filling to cover completely. Trim off edge of roll and seal. Repeat with remaining dough and filling.
Preheat oven to 350° F.
Cut filled rolls into 1-inch pieces. Place pieces on ungreased cookie sheets and bake in preheated oven 25 to 30 minutes. Remove from sheet to cooling rack while hot.
Glaze biberli while still hot. When glaze is dry, store biberli in airtight container a few days before eating to bring out the spicy flavor.
Filling
3 C. blanched almonds
1 C. sugar
1/3 C. honey
1/2 C. apricot jam
1 1/2 t. almond extract
Juice of half a lemon
Grated rind of 1 lemon
In food processor or blender, grind almonds using finest blade. Mix in sugar, honey, jam, almond extract, lemon juice and rind. Mix well.
Glaze
1 1/2 C. sugar
1/2 C. water
Combine sugar and water in medium saucepan and bring to boil. Cook 5 to 7 minutes or until mixture reaches syrup state; 230° F. when measured on a candy thermometer.
Makes 9 dozen.
Buttered Rum Cookies
Cookie Base:
1/2 C. powdered sugar
1/3 C. blanched sliced almonds
1 C. unsalted butter
1/2 t. pure almond extract
2 T. light rum
1 2/3 C. flour
1/4 t. salt
Soften the butter. Grate the almonds finely. In a medium bowl, whisk together the flour, grated nuts, and salt. In a mixing bowl, cream the sugar and butter until light and fluffy. Beat in the almond extract and rum until well blended.
Scrape the sides of the bowl. On low speed, beat in the flour mixture until incorporated. Scrape the dough into a bowl and refrigerate it for at least 2 hours or overnight.
Working with a small amount of the dough at a time, briefly knead it until it is malleable but still well chilled, and roll it on the floured cloth to a 1/8-inch thickness.
Cut out the cookies, using a small metal spatula to transfer them to the cookie sheets, 1 inch apart. Re-roll the scraps, chilling the dough as necessary.
For a decorative effect, if desired, use the pastry tube to cut out 1/2-inch holes in the center of half the cookies.
These cookies with holes in the center will serve as the top portions of the sandwich cookies.
Bake for 8 to 10 minutes in a 375° F. oven, or until just beginning to become golden. Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.
Butter Rum Cream Filling
3 T. unsalted butter
1 C. powdered sugar
3/4 t. light rum
2 t. heavy cream
Soften the butter. In a mixing bowl, with the mixer at low speed, cream the butter and sugar until well mixed. Still at low speed, beat in the rum and heavy cream.
To fill the cookies, use a small metal spatula to spread a rounded 1/2 measuring teaspoon of the buttercream on the underside of 1 of the whole cookie bottoms.
Place a second cookie (if desired, one with a hole in it), bottom side against the buttercream, and press the 2 cookies together.
make regular cookies but add egg nog to the batter
A really cool site is:http://www.christmas-cookies.com/
Please check it out!
Here is a recipe that I found there and looks really tasty! ;)
Norwegian Cookies
1 cup sugar
1 cup butter or margarine
1 egg
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup finely chopped walnuts
red and/or green colored sugar
Preheat oven to 350F. In a mixing bowl, cream butter and sugar. Add egg and extracts; beat until light and fluffy. Add flour and nuts and beat until just moistened. Cover and chill until firm enough to handle. Shape into 1 inch balls; Place 2 inchs apart on a greased baking sheet. Flatten with a glass dipped in colored sugar. Bake until cookies are set.
Cook and enjoy!;)
Gingerbread! I have a great recipe for it!
1 3.5 oz box of butterscotch pudding mix
1/2 cup butter
1/2 cup brown sugar
1 egg
1.5 cups flour
1.5 tsp ginger
1 tsp cinnamon
1/2 tsp baking soda
Cream butter, sugar and pudding mix together, add egg.
Add cinnamon, ginger, flour and baking soda to wet ingredients and mix well. When mixed relatively well, turn out onto well floured surface and knead until all the flour is gone and it's not sticky (add more flour if necessary. wrap it in saran wrap and refridgerate at least 30 minutes. When firm, roll out onto well floured surface and roll to 1/2-1/4 inch thick. Use whatever cookie cutters you like. Bake at 350 for 8-10 minutes or until the edges are slightly brown and cookie is firm.
Courtesy of allrecipes.com
Holly Berry Cookies
Prep Time
30 min. Cook Time
8 min. Serves 24
Ingredients:
2 cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold butter
1 egg
1/4 cup milk
2/3 cup seedless raspberry jam
2 cups confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Red-hot candies
Green food coloring
Nutrition InfoPer Serving
Cooking Directions:
In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, beat egg and milk. Add to crumb mixture just until moistened. Cover and refrigerate for 1 hour or until dough is easy to handle.
On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-in. round cookie cutter. Place on ungreased baking sheets. Bake at 375 degrees F for 8-10 minutes or until edges are lightly browned. Cool on wire racks. Spread jam on half of the cookies; top each with another cookie.
In a small mixing bowl, combine sugar, milk and vanilla until smooth; spread over cookies. Decorate with red-hot candies before glaze is set. Let dry. Using a small new paintbrush and green food coloring, paint holly leaves on cookies.
Yield: 24 servings
ok- I just made these last night, and they are AWESOME!!!
You will need: One tube of sugar cookies
one bag of bit size snickers
Cut the sugar cookies about a quarter inch, set it on the pan, put a mini snicker on top of it, then put another sugar cookie on top of that.
It'll work with any small candy or even another type of cookie. I also did some with reese cups. Thin mints would work, or another small cookie. they turn out great!
Cookies with red and green jelly in the center. Soooo Good.
Can't remember the recipe but I think they are made with flour, butter, eggs, vanilla, chill the dough, then make them in a ball, roll them in chopped up pecans, then put a hole in them with your finger or spoon and fill them with jelly. Yum Yum
Does anyone know the amounts of flour etc?
Christmas Cookies
http://www.foodnetwork.com/food/12_days_...
These melt in your mouths. Enjoy! And Happy Holidays!
SNOWBALLS
1 cup butter (softened)
2/3 cup powdered sugar
1-1/2 teaspoons vanilla
2-1/4 cups flour
1/4 teaspoon salt
1 cup walnuts (finely chopped)
2 cups powdered sugar (for dusting after baking)
Preheat oven to 400 degrees. Cream butter and powdered sugar in large mixing bowl. Add vanilla an blend well. Stir in flour, salt and walnuts. Roll dough into 1" balls. Place 1" apart on ungreased cookie sheet. Bake 12 to 14 minutes, or until lightly browned around edges. Cool 2 to 4 minutes, then dust with about 1 cup powdered sugar. Cool completely, then dust again with powdered sugar.
Yield: 4 to 5 Dozen
Here are some cute & easy ones:
http://www.pillsbury.com/search/searchre...