What is your favorite Christmas cookie??!
Answers: I am baking for Christmas and want to get a nice variety of cookies to bring over for the holidays. You don't have to include the recipe just the name of the cookie. I can look up the recipe. Thanks
Seven Layer Cookies!!
These are baked in one large pan and cut into squares but they are the very best holiday cookie you can make.
I make them every Christmas and always have to give out the recipe.
Molly from Accounting
oatmeal and chocolate chip
Cupavci!
http://en.wikipedia.org/wiki/%C4%8Cupavc...
oatmeal chocolate chip
sugar cookies ginger bread men in ginger bread houses
Spritz cookies or butter cookies - they can be made as drop (spooned) cookies or with a cookie press, which is more fun!!
I luv peanut butter cookies and macadamia nut.
sugar cookies they are sweet, tasty, and delicious
spritz and anise. just made anise last saturday...=)
Every cookie my mom made for us, teachers, neighbors etc., when I as a kid.
She's not with us anymore, and whatever your fav cookie is., get with whomever is/are your closest family members, and make a big batch! And save one for me.,
Happy Holidays!
Cookie Monster: Me do anything for cookie!
Sugar cookies with homemade icing.
1) Cinnamon orange oatmeal balls.
(If you want the recipe, email me. It is not online anywhere, bc my granny doesn't have internet access. I might hammer it into wikicookbook one day though.)
2) Spekulatius
http://en.wikipedia.org/wiki/Spekulatius
two kinda
simple sugar cookies my mom use to make and
choclate fudge ones...
Sugar with good frosting
sugar cookie cutouts! they are soooo yummy,,,,,,,also snowball cookies.....i dk if thats the name but its like a rolled up cookies dough wit a cherry inside and sugar sooooo good!
My favorite Christmas cookies are Coconut Oatmeal, Molasses Ginger, Spritz, Molasses Crinkle and Sugar.
shortbread. that's what my grandmother makes every year.
Snickerdoodles.
Scottish shortbread no additives whatsoever - only all purpose flour, sugar and butter. (I mean no rice flour, salt or anything else). There are a great many shortbreads but we prefer the Scottish one. Since you didn't request the recipe I haven't provided it but if you might like to have it : Try Better Homes & Gardens red & white cookbook the one I use is 50 years old and tattered but the recipe works for me every time.
I make 5 varieties of cookies for Christmas, Oatmeal, Chocolate Chip, Peanut Butter and Coconut macaroons. The favourite is the shortbread.
chocolate chip and white macadamia nut
Russian Tea Balls, aka Russian Tea Cakes
Enjoy and Happy Holidays!
GINGERBREAD PEOPLE
3 cups all-purpose flour
? tsp. baking soda
? tsp. ground cinnamon
1/8 tsp. ground cloves
? cup butter
? cup granulated sugar
1 large egg
? cup molasses
1 tsp. vanilla
? cup grated fresh ginger
Royal Icing
Assorted colors of paste food coloring
In medium bowl, stir together flour, soda, cinnamon & cloves. In large owl, beat butter w/electric mixer. Add sugar; beat until fluffy. Add eggs, molasses & vanilla; beat until combined. Beat in ginger & as much of the flour mixture as you can w/mixer. Stir in remaining flour w/wooden spoon, or until easy to handle. Cover & chill dough about 3 hours, or until easy to handle. Preheat oven to 375 degrees F. On lightly-floured surface, roll dough to about 1/8” thick. Cut dough using 5” gingerbread people cookie cutters. Place cutouts about 1” apart on lightly-greased cookie sheet. Bake for 5 to 6 minutes , or until edges are firm & bottoms are light brown. Transfer cookies to wire rack & cool completely. Pipe designs on cookies w/tinted Royal Icing. To store, place in layers, separated by waxed paper, in airtight container. Store piped cookies for up to 3 days at room temperature. Freeze unfrosted cookies for up to 3 months.. Thaw, and if desired, pipe w/icing.
Yield: About 25 Gingerbread People
ROYAL ICING
2 cups sifted powdered sugar
4 tsp. meringue powder
? tsp. cream of tartar
? cup warm water
1 to 2 tablespoons additional warm water
Paste food coloring
In small bowl, combine sugar, meringue powder & cream of tartar. Stir in warm water. Beat on low speed until combined, then on high speed for 7 to 10 minutes until very stiff. Add 1 to 2 tablespoons additional warm water, 1 teaspoon at a time, until of glazing consistency. To tint, divide the glaze into small portions. Add enough paste food coloring to each portion to make desired color. Pipe onto cookies.