Christmas
wouldn't be complete without Christmas
Cookies (and
other goodies too)
One of my fondest memories of Christmas was my mom's
wonderful assortment of
Christmas cookies. How she did it with four kids, I'll never know,
but boy do I thank her!
That's what I want for this page. Lots of wonderful
Christmas cookie recipes.
Scroll down to see what new recipes I've added.
Please send in your favorite Christmas cookie recipes.
Don't forget to add any tips on decorating, storing
and freezing, shipping, etc.
Thanks in advance and good eatin'!!
Click on the gingerbread boy to go to the Baking, Freezing
and Shipping tips page!
1 cup butter
1 tea vanilla
1/2 cup sugar
1 egg yolk
2 cups flour
1/2 tea baking powder
1/4 tea salt
Cream butter & extract, add sugar gradually beating
until fluffy. Add yolk and beat thoroughly, sfit flour, baking
powder and salt; gradually add to creamed mixture mixing until
blended.
Fill cookie press and shoot onto ungreased cookie sheet;
decorate with colored sugars if desired or use food coloring in
dough. Bake at 350 fir 12 minutes. Yield Approx. 5 Doz.
Don't know who is the originator of this recipe is,
but I've used it almost every year for the past 27 years!
Susan Vesey
Queens, NY
Below is a Scottish shortbread recipe that was used
by my great grandmother and my children now use it. It is simple
simple simple and great for baking with young children. The dough
can be manhandle to death and the cookies still come out great.
Cookies can be stored in an airtight container for 2-3 weeks without
problem and frozen for up to 3 months.
thanks for putting this together. Susan Gallup, Killeen,Texas
Scottish Shortbread Cookies
Preheat oven to 350 degrees
Use an ungreased cookie sheet for baking
1 cup unsalted whipped butter (Breakstone in the red container
or Land O'Lakes)
1 cup super fine sugar (look for sugar to make mixed drinks with)
5 cups flour
Cookie cutters
Colored sugars for decorating
Frosting for decorating
Mix butter and sugar in a 2 quart bowl until well whipped - turns
almost white (10-15 minutes). Mix in flour one cup at a time;
last cup may have to be done by hand. Press out into a rectangle
1/2 inch thick on a lightly floured counter top. Cut into any
shape, the open shaped cookie cutters work best since they will
accommodate the thickness of the dough. Sprinkle with colored
sugars before baking or frost after baking. Bake for 15 - 20 minutes
or until edges are golden brown. Do not over cook or they can
be hard. Let the kids work with the dough and re-roll as many
times as they like!!!
Million
Dollar Fudge
4 cups Sugar
1 can Evaporated milk
3/4 cup Butter or Margarine
12 ounces Chocolate Chips
32 large Marshmallows
1 tablespoon Vanilla
nuts -- if desired
In a medium saucepan, bring butter, sugar and evaporated
milk to a full rolling boil. Boil rapidly for 8 1/2 minutes. Remove
from heat and add chocolate chips and marshmallows. Stir well
until blended, then pour into a large buttered inch pan. Cool.
Knead in vanilla and nuts. Form into logs, or other desired shapes
until you are ready to cut the fudge.
Peanut
Butter Cups
1 cup Butter or Margarine
1 cup Peanut Butter
1 pound Powdered Sugar
1 1/2 packages Graham Crackers -- (crumbs)
12 ounces Chocolate Chips
Melt butter in saucepan over low heat. In a large mixing
bowl, mix all ingredients except chocolate chips, kneading to
make a soft dough. Spread mixture onto a cookie sheet, then top
with melted chocolate chips. Chill until firm, then cut into squares.
Mix butter, corn syrup, extract and food coloring in
a large mixing bowl. Beginning with a fork work powdered sugar
into the mixture, eventually using hands to mix when mixture begins
to resemble a dough. Add sufficient powdered sugar to form a stiff
dough that can be molded. Make balls the size of small walnuts,
and place on cookie sheets. When finished, dip nougats in melted
dipping chocolate to make finished candies.
Variations: Add 3 tablespoons cocoa powder to powdered
sugar for chocolate nougats, or substitute 3 tablespoons of peanut
butter for an equal amount of butter for peanut butter nougats.
Suggested flavors: Almond or Cherry extract for cherry
chocolates, orange extract, maple extract, vanilla extract, mint
extract, coconut extract or other flavors you would like to use.
You may also add chopped fruit or nuts to fondant when
mixing before forming the nougats.
Holiday
Mints
1 Egg White
2 cups Powdered Sugar
2 Tablespoons Butter or Margarine
1/2 teaspoon Mint Flavoring
Mix powdered sugar and butter using a pastry blender
or butter knives. Add egg white and flavoring, as well as any
food coloring desired. Mix well, adding extra powdered sugar if
needed to make a soft dough. Roll into balls the size of large
marbles and press with a fork to flatten and add ridges.
Amish
Sugar Cookies - Diabetic
1/2 cup Sugar
1/3 cup Powdered Sugar
1/4 cup Margarine -- (1/2 stick)
1/3 cup Vegetable oil
1 Egg
1 tsp Vanilla
1 tsp Lemon or Almond extract
2 tbsp Water
2 1/4 cup Flour
1/2 tsp Baking soda
1/2 tsp Cream of Tartar
1/2 tsp Salt
Place sugars, margarine and oil in a large mixing bowl
and mix at medium speed until creamy. Add egg, vanilla, extract
and water mixing at medium speed for 30 seconds, scraping the
bowl before and after adding these ingredients. Stir remaining
ingredients together to blend well and add to creamy mixture and
mix at medium speed to blend. Form dough into 24 balls, using
1 tablespoon dough per ball. Place balls on greased cookie sheets.
Press balls down evenly to 1/2" with the back of a tablespoon
dipped in water.
Bake at 375 degrees F. for 12 to 14 minutes, or until
cookies are browned on the bottom and lightly browned around the
edges. Remove cookies to a wire rack and cool to room temperature.
Very Chocolate
Brownies 4 squares (1 oz. each) unsweetened chocolate
3/4 cup butter (no substitutes)
2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup all purpose flour
1 cup coarsly chopped nuts
TOPPING:
1 cup (6 oz) semisweet chocolate chips
1/4 cup water
2 Tablespoons butter ( no substitutes)
1 cup whipping cream, whipped
In a microwave melt chocolate and butter; cool for 10 minutes.
Add sugar, mix well.Stir in eggs and vanilla. Add flour, mix well.
Stir in walnuts. Line a 13 inch X 9 inch X 2 inch baking pan with
foil and grease the foil. Pour batter into pan. Bake at 350 Degrees
for 25 to 30 minutes or until a toothpick inserted near the middle
comes out with moist crumbs.( do not over bake) cool completely.
TOPPING:
Melt chocolate chips, water and butter in microwave. Stir until
smooth. Cool to room temperature. Fold in whipped cream. Spread
over brownies. Chill before cutting. Store leftovers in fridge.
Yield: 3 dozen
Chocolate
Caramel Crackers
Put a layer of saltine crackers in 9x13 pan. In microwave, cook
til bubbly 2 sticks of REAL butter (has to be real) and 1 cup
brown sugar. Pour over crackers. Bake in oven at 400 deg. for
5 minutes until crackers float. Remove. Melt 6 oz. of semi-sweet
chocolate chips and pour over all. Very rich and delicious! Easy,
too!
Homemade
Caramels
2 c. sugar
1 3/4 c. Karo syrup (white)
2 c. heavy cream
1 c. butter, no substitutes
1 c. pecans, broken
pinch of salt
In a heavy pot, mix sugar, salt, karo and 1 c. cream.
Boil 30 minutes. Add remaining cream and butter. Boil, stirring
occasionally, for about 30 minutes, to 248 degrees. Remove from
heat and add pecans. Pour into a buttered 8x8 pan. When still
slightly warm, turn out and cut into squares.
Mexican
Wedding Cookies 1/2 c. sugar
1 cup butter or margarine, softened
Confectioner's sugar
1 tsp. vanilla
1/4 tsp. salt
2 cup flour
In medium bowl cream butter, sugar, vanilla and salt until fluffy.
Stir in flour until well blended. Chill 30 minutes or until firm
enough to handle. Shape into 1 inch balls. Place 1 inch apart
on ungreased cookie sheet. Bake in 375 degree oven 12 to 15 minutes
or until light golden in color. Remove to rack (close together)
and while still warm, dust heavily with confectioner's sugar;
cool. Store airtight in cool, dry place. Before serving, dust
cookies with additional confectioner's sugar. Makes 4 dozen cookies.
Bring to a boil and start timing for 5 minutes, stirring
constantly. Take
off the stove and using an electric mixer on med. speed add:
2 tsp.vanilla
8 to 12 squares of Bakers bittersweet chocolate (break squares in half to speed up melting. I use 12 sqs. because
we like our fudge dark) 4 cups chocolate chips (I use the ones from Costco that come in a 10 lb.bag)
2 cubes of unsalted butter
Keep mixing until all is melted then pour out into
a large cookie sheet 11x18x1/2 lined
with foil to aid in lifting out of pan for easy cutting into squares.
Cool down then cut.
Hope everyone likes this recipe.
Gail Jones, Bend, Oregon
Mincemeat
Cookies
3/4 c Shortening; margarine or butter
3/4 c Sugar; brown
1/2 tsp Vanilla
1 Egg, well beaten
2 3/4 c Flour, sifted
1/2 tsp Baking soda
1/2 tsp Baking powder
1/2 tsp Salt
1 tsp Cinnamon
1/2 c Milk or cream, sour
1/2 c Mincemeat
Cream together shortening, sugar and vanilla. Beat
until fluffy. Add the well beaten egg. Add sifted dry ingredients
alternately with the sour milk/cream. Chill batter and divide.
Cut on lightly floured board with a 2 inch cutter. Put together
in pairs, moisten the undercrust with egg and use 1 1/2 tsp. of
mincemeat as filling on each cookie. Pinch edges together and
put on a greased cookie sheet and bake in hot oven 425 degrees
for 10-12 minutes.
Mincemeat
Cookies
1 c Shortening
1 1/2 c Sugar
3 Eggs
3 c Flour
1 tsp Baking powder
1/2 tsp Salt
1 1/3 c Mincemeat filling
Cream shortening. Add sugar, and blend well. Add eggs,
and beat until smooth. Add mixed dry ingredients and then stir
in mincemeat. Blend well. Drop by teaspoonful onto a greased cookie
sheet, at least 2 inches apart. Bake at 400 degrees F for 12 minutes
or until lightly browned. You can use margarine instead of shortening
and add chopped nuts if desired, and you can also mix the sugars,
using brown and white sugar.
Divinity
2 cups Sugar
1/2 cup Water
1/2 cup Corn Syrup
1 Egg White -- stiffly beaten
1 teaspoon Vanilla
1/2 cup Nuts -- chopped (optional)
1 pinch Salt
Beat the egg white until stiff in a large sized bowl
and set aside. In a medium sized saucepan, boil the sugar, water
and syrup while stirring constantly. The mixture is done at 235
degrees or at soft ball stage. Pour the mixture over the beaten
egg white, beating continually. Add vanilla, nuts and a pinch
of salt. Add a few drops of red or green food coloring if desired.
Beat this mixture until it is almost hard, then drop by the teaspoonful
onto waxed paper.
Store in an airtight container to prevent candy from
getting hard.
Recipe By More Make A Mix Cookery, by Eliason, Harward,
and Westover
Serving Size : 8
1 1/2 cups quick-cooking oats
3/4 cup all-purpose flour
1/4 teaspoon baking soda
3/4 cup brown sugar -- packed
1/2 cup vegetable shortening
In a medium bowl, combine oats, flour, baking soda
and brown sugar. Stir to blend. Cut in shortening with a pastry
blender until mixture resembles corn meal. Spoon about 1/2 cup
mixture into each of 8 small containers or ziplock bags. Seal
bags tightly. Label with date and contents. Store in a cool dry
place. Use within 12 weeks. Makes 8 packages of Children's Cookie
Mix. Each package makes 9 cookies.
To Use:
Raisin Chocolate Chip Cookies
1 package Children's Cookie Mix
2 teaspoons water
1 tablespoon raisins
1 tablespoon mini semi sweet chocolate chips
sugar
Preheat oven to 350*
In a small bowl, combine cookie mix, water, raisins
and chocolate chips. Stir with a spoon until mixture holds together
in one big ball. Shape one teaspoon of dough at a time into a
ball. Arrange on an ungreased cookie sheet. Butter bottom of a
small drinking glass. Dip buttered glass bottom in sugar. Flatten
each ball by pressing with sugar-coated glass. Bake 10 to 12 minutes
in oven. Remove from oven. Cool on a rack. Each package of mix
makes about 9 cookies.
This
is an excellent candy and is easy to make
1 cup unsalted butter (do not use marg.)
1 cup sugar
1/3 cup honey
1/2 cup heavy cream
1 lb. sliced almonds
Heat oven to 375 degrees . Butter 4- 9" foil pie
pans . Put butter, sugar, honey and cream in a large heavy deep
pan like a dutch oven. Bring to a boil over med. heat stirring
often. Boil stirring constantly for 1 1/2 minutes. Remove from
heat and add nuts. pour into foil oans and spread evenly. Bake
8-12 minutes until golden brown. cool slightly then refrig. 5-10
min. just until toffee is firm. cut into pieces or wedges. optional-
before placing in frig. drizzle melted choc. over the top.
Butter
Crunch
1/2 lb butter
1 cup sugar
1 tbsp. corn syrup
2 tbsp. water
Stir all ingred. into a dutch oven pan over med heat
until it reaches 300 degrees on a candy therm. Pour immed. into
a 13 x 9 buttered pan. Lightly pour 1 pkg. mini choc. chips over
entire surface of candy. Spread if necessary. Pat 1/2 cup chopped
almonds or walnuts on top of choc. Let set. May need to be refrig.for
short time to help it to set. Break into pieces and enjoy.
BE SURE TO KEEP A BOWL OF ICE WATER NEAR BY AS THE
HOT TOFFEE CAN CAUSE SEVERE BURNS.
Holiday
Cookies
1 cup Margarine or Butter
1 cup Sugar
3/4 cup Brown Sugar
2 Eggs
1 teaspoon Vanilla
1 teaspoon Almond extract
2 cups Whole Wheat Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
2 cups Chocolate Chips, M&Ms® plain chocolate candy, Raisins,
etc.
1 1/2 cups Walnuts -- chopped
1 cup Oatmeal -- (optional)
1 cup Dates
In a large mixing bowl, mix margarine and sugars well,
then add eggs. Mix
well, then add vanilla and almond extracts. Mix well, then add
flour,
baking powder, baking soda and salt. Add oatmeal, then add chocolate
chips,
etc, walnuts and last, the dates. Drop by teaspoonfuls onto greased
cookie
sheets and bake at 350 degrees F for 12-15 minutes.
Fool
Proof Fudge
I have a great fudge recipe that I would love to share with everyone.
My family and friends go crazy over it! They all call it Chelle's
Fudge.
1 12 bag Chocolate Chips
1 can Sweetened Condensed Milk
2 teaspoons Vanilla
2 cup Marshmallows (optional)
1 cup Favorite Nuts (optional)
Mix Choc. chips and sweetened milk in a microwave safe
bowl. Microwave for 5 minutes or until chips are melted. Stir
in vanilla. Stir in marshmallows and nuts if desired. Pour into
a wax paper lined or buttered 9x13 pan. Chill for 2 hours or until
fudge is set. Store in an air tight container. Enjoy!!
Nut Roll
16 oz jar dry roasted peanuts
1 tbsp butter (or margarine)
12 oz pkg peanut butter chips
14 oz can sweetened condensed milk
10 oz pkg miniature marshmallows
Layer 1/2 nuts evenly over bottom of buttered 9 X 13
pan. Melt chips and butter over low heat or micro. Add milk, heat
slightly. Blend well. Add marshmallows. Work quickly so they mix
well but don't all melt. Pour mixture over peanuts in pan. Press
down and spread as evenly as possible. Quickly top with remaining
peanuts, pressing down slightly. Cool in refrigerator before cutting
into small bars. Wrap individually in plastic wrap and store in
air tight container. I keep in the refrigerator. They keep well
there and improve over a couple of days.
Nut Roll
1/2 c. warm milk
1/2 c. sour cream
1/3 c. sugar
6 c. flour
2 oz. yeast
3 egg yolks
1 tsp. salt--
FILLING:
2 lbs. ground nuts
1/2 c. cream
2 c. sugar
1 stick oleo, melted
Add sugar and yeast to milk. Let stand 5 minutes; add
sour cream and eggs to yeast mixture; mix well. Add flour and
salt; knead. Let rise 2 hours. Divide roll; make 5 balls. Roll
thin. Spread filling. Make a paste and spread on dough; roll like
jelly roll. Brush egg whites. Bake at 350 degrees for 45 minutes.
Almond
Joy Candy Bars
5 Oz. Sweetened condensed milk
1 tsp. Vanilla extract
2 Cups Powdered sugar
14 Ounces Premium shredded coconut
- OR flaked coconut
24 Ounces Milk chocolate chips
1 Cup Whole dry roasted almonds
Blend the condensed milk and vanilla. Add the powdered sugar to
the above mixture a little at a time, stirring until smooth. Stir
in the coconut. The mixture should be firm. Pat the mixture firmly
into a greased 9x13x2-inch pan. Chill in the refrigerator until
firm. In a double boiler over hot, not boiling water, melt the
chocolate, stirring often. You may also use a microwave. Remove
the coconut mixture from the refrigerator and cut it into 1x2-inch
bars. Put 2 whole almonds atop each bar. Set each coconut bar
onto a fork and dip it into the chocolate. Tap the fork against
the side of the pan or bowl to remove any excess chocolate. Air
dry at room temperature on waxed paper for several hours. You
may speed up the process by putting in the refrigerator for 30
minutes.
Yummy
Fudge 1 large. pkg. chocolate. chips
1/2 lb nuts
2 large. Hershey bars with almonds (broken up)
2 C. mini or cut up marshmallows
1 T. vanilla
Combine the following and bring to a boil:
4 1/2 C. sugar
1/2 lb. butter
1 large. can evaporated milk
Stir constantly for 7-8 minutes. Pour over things in bowl and
mix till smooth.
Pour into buttered 9 x 13 pan. Store in fridge--5 lb.
Almond
Roca
Place saltine crackers over surface of foil-lined 9 x 13 pan.
In sauce pan combine and boil 3 minutes:
1 C. butter (NOT MARGARINE--WON'T WORK)
1 C. brown sugar
Pour over crackers. Bake at 400 degrees about 5 minutes
till crackers float. Melt 6 oz. chocolate. chips spread on crackers.
(actually just put on hot cracker mix and it will melt) Sprinkle
with chopped almonds if desired.
In heavy skillet over medium. heat, cook, stirring
constantly until almonds are toasted and sugar is golden brown.
About 15 minutes:
1 C. whole almonds
1/2 C. granulated sugar
2 T. butter
Stir in 1/2 tsp vanilla. Spread nuts on sheet of foil, sprinkle
with salt,
cool and break into clusters.
Warm Applesauce Squares and Coffee (or milk) on Chrismtas
morning, YUM!!!
Applesauce
Squares
Submitted by Lois Legendre
Choose your favorite sugar cookie recipe (see below)
make as directed. Save 1/3 of the cookie dough.
Press the remaining 2/3's dough into a standard size un-greased
cookie sheet.
Open a standard sized jar of plain applesauce and add
1/2 c. sugar, 2 tsp. cinnamon, 1/4 tsp. ground cloves.
Spread the applesauce mixture over the cookie dough. Dot with
butter and then crumble the
remaing dough over the top, and then sprinkle with sugar and cinnamon.
Bake 350 degrees for approximately 20 minutes or until
tops and edges are golden brown.
1/3 c. margarine or butter
1/3 c. shortening
2 c. all-purpose flour
1 egg
3/4 c. sugar
1 tbsp. milk
1 tsp. baking powder
1 tsp. vanilla
dash salt
Powdered Sugar Icing
1 c. sifted powdered sugar
1/4 tsp. vanilla
milk or orange juice
Yields 36 - 48 cookies
Preheat oven to 375 degrees F
To prepare the cookies:
Beat margarine and shortening with an electric mixer on medium
to high speed for 30 seconds. Add about 1/2 of the flour,
the egg, sugar, milk, baking powder, vanilla, and salt. Beat till
thoroughly combined. Beat in remaining flour. Divide dough in
half. Cover, chill for 3 hours.
On a lightly floured surface, roll half of the dough
at a time 1/8 inch thick. Cut into desired shapes
with a cookie cutter. Place on an ungreased cookie sheet. If desired
sprinkle with decorative sugars. Bake in a
375 degree oven for 7 to 8 minutes or until edges are firm and
bottoms are very lightly browned. Cool cookies on a rack.
If desired frost with Powdered Sugar Icing, then sprinkle
with decorative candies, colored sugar or chopped nuts.
To prepare the icing:
Mix powdered sugar, vanilla, and 1 tbsp. milk or juice.
Stir in milk or juice, 1 tsp. at a time, till of drizzling
consistency. Makes 1/2 c.
Choco-Nut
Caramel Bars
From the kitchen of Kay Elliott ( MOM!!)
1-12 oz. bag chocolate chips
2 tbsp vegetable oil
MELT THESE TOGETHER
(You can do this in the microwave, start with about 30 seconds
on a medium-high setting.
Adding 30 - 1 min. increments. I usually melt my chocolate very
slowly)
Pour 1/2 this mixture into a non-stick 8x8 square pan,
let cool.
1-14 oz. package of caramels
2 tbsp water
5 tbsp butter
MELT TOGETHER
stir in 1 cup chopped nuts (Your favorite) Spread on
top of cooled chip mixture,
Re-melt remaining chocolate chip mixture and pour onto top of
caramel mixture.
This is one of my favorite recipes, it tastes like
a snicker bar. Obviously it's also
very fattening, but hey! It's Christmas!! I hope you enjoy!
