Christmas Cookie recipe thread please join in!

[binny]

You can freeze the peanut butter ritz but the cookies dont stay as crunchy that way. They stay fresh for quite awhile though.

 

[Meriweather]

* Exported from MasterCook *

Almond Joy Bars

Recipe By :Bar Cookie Bonanza
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup shortening
3 tablespoons cocoa
3 eggs
1 1/4 cups sugar
1 cup flour
14 ounces sweetened condensed milk
2 cups flaked coconut
1/2 cup sliced almonds
2 ounces unsweetened chocolate -- melted
3 cups confectioners' sugar
1/3 cup cream OR milk
1/4 cup butter -- softened
1/4 teaspoon salt
1 teaspoon vanilla

Combine shortening, cocoa, eggs, sugar and flour.
Spread in 13x9" baking pan.
Bake at 350 degrees for 20 minutes.
Stir together sweetened condensed milk, coconut and almonds.
Spread over partially baked, hot crust.
Return to oven for 15 minutes more. Let cool.
Combine chocolate, confectioners' sugar, cream, butter, salt and vanilla. Beat until smooth.
Spread over cooled bars.


* Exported from MasterCook *

Beth's Spicy Oatmeal Raisin Cookies

Recipe By :Beth Sigworth
Serving Size : 36 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- softened
1/2 cup butter flavored shortening
1 cup light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins

Preheat oven to 350 degrees F.
In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs and vanilla until smooth.
Combine the flour, baking soda, cinnamon, cloves and salt; stir into the sugar mixture.
Stir in the oats and raisins.
Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes until light and golden. Do not over-bake.
Let them cool for 2 minutes before removing from cookie sheets to cool completely.
Store in airtight container.


* Exported from MasterCook *

Cherry Snowballs

Recipe By :Best of Country Cookies
Serving Size : 36 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter -- softened
1/2 cup confectioners' sugar
1 tablespoon water
1 teaspoon vanilla extract
2 cups flour
1 cup quick-cooking oats
1/2 teaspoon salt
36 maraschino cherries
Coating
2 cups confectioners' sugar
1/4 cup milk
2 cups flaked coconut -- finely chopped

In a mixing bowl, cream butter, sugar, water and vanilla.
Combine flour, oats and salt.. Gradually add to creamed mixture.
Shape a tablespoon of dough around each cherry, forming a ball. Place 2" apart onto ungreased cookie sheets.
Bake at 350 degrees for 18-20 minutes or until bottoms are browned. Remove to wire racks to cool.
Combine sugar and enough milk to achieve smooth dipping consistency.
Dip cookies. Then roll in coconut.

 

[sharbear]

Bumping this up, want to see if anyone has anymore cookie ideas. I'm going to a cookie exchange and can't decide what I want to make.

 

[Meriweather]

our favorite cut outs


* Exported from MasterCook *

Orangy Sugar Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Formed
Rolled

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter -- softened
2 tablespoons grated orange peel
1 cup sugar
1/4 cup orange juice
2 tablespoons lemon juice

Sift flour, baking powder and salt onto waxed paper.
Beat together butter, orange peel and sugar with electric mixer until fluffy. Stir in orange and lemon juices. Stir in dry ingredients until blended. Chill several hours or overnight.
Preheat oven to 375 degrees.
Roll dough to a thickness of 1/6". Cut out with cookie cutters and place 1" apart on cookie sheets.
Bake for 8 minutes, until set and lightly golden. Cool on wire racks.



* Exported from MasterCook *

Chocolate Ginger Cutout Cookies

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Formed
Rolled

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
2/3 cup shortening
1/2 cup sugar
1 egg
1/2 cup dark corn syrup
1/4 cup milk
1 egg white
1 tablespoon water

In a medium mixing bowl combine flour, cocoa powder, baking soda, ginger, baking powder, cinnamon, salt and cloves.
In a large mixing bowl beat shortening with an electric mixer on medium speed for 30 seconds. Add sugar and beat until fluffy. Add whole egg, corn syrup and milk. Beat well.
Beat in flour mixture, stirring in last part with a wooden spoon until well mixed.
Divide dough in half. Cover and refrigerate about 1 hour or until easy to handle.
On a lightly floured surface, roll each portion of the dough 1/8" thick. Cut with 3-4" cookie cutters. Place on a greased cookie sheet.
Combine the egg white and water; brush on cookie cutouts.
Bake 375 degrees for 5-7 min. or until lightly puffed and set. Cool thoroughly on a wire rack. Pipe on decorator icing.


* Exported from MasterCook *

Cream Cheese Sugar Cookies

Recipe By :Karin Christian
Serving Size : 66 Preparation Time :0:00
Categories : Cookies Formed
Rolled

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1 cup butter -- softened
3 ounces cream cheese -- softened
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 egg yolk
2 1/4 cups all-purpose flour

In a large bowl combine the sugar, butter or margarine, cream cheese, salt, almond extract, vanilla and egg yolk. Blend well.
Stir in the flour and mix until well blended.
Chill the dough overnight. This is very important the dough is too sticky to roll out unless well chilled.
Preheat oven to 375 degrees F.
On a lightly floured surface roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready for it.
Cut into desired shapes with lightly floured cookie cutters.
Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
Bake at 375 degrees F for 7 to 10 minutes or until light and golden brown.
Cool cookies completely before frosting.

 

[ilovepcot]

Oooooh, *WHY* did you people do this? Every single recipe sounds fabulous!!!! Just sitting here licking my lips and wondering what I can make without a special trip to the store. DH isn't coming home till around 2:30 a.m. and I just KNOW I won't be able to hold out. So much for taking off a few pounds before holiday pics are taken!

 

[Brier Rose]

Here's one of our family favorites...It makes 4 dozen, but could easily be doubled. It's not as complicated as it sound either, and make very nice looking cookies.

Caramel - Filled Cocolate Cookies
1 cup sugar
1 cup firmly packed brown sugar
2 sticks of margarine
2 tsp. vanilla
2 eggs
21/2 cups all purpose flour
3/4 cup unsweetened cocoa
1 tsp. baking soda
1 cup chopped pecans
48 Rolo's unwrapped
1 tablespoon sugar
4oz. vanilla-flavored candy coating or
white choc. chips if desired

In a large bowel, combine 1 c. sugar, brown sugar, and margarine; beat until light and fluffy. Add vanilla and eggs; blend well.

In a small bowl, combine flour, cocoa, and baking soda; mix well. Add to sugar mixture; blend well. Stir in 1/2 cup of the pecans. Cover with plastic wrap; refrigerate for 30 min. for easier handling.

Heat oven to 375. For each cookie, with floured hands, shape about 1 tablespoon of dough around 1 Rolo, covering completly.
In a small bowl, combine remaining 1/2 cup pecans, and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place nut side up, 2 inches apart on ungreased cookie sheets.

Bake at 375 for 7 to 10 min, or until set and slightly cracked. Cool 2 minutes; remove from cookie sheet.

Melt white chocolate chips or white candy coating in microwave stir until smooth, and drizzle over cooled cookies.

Here's another one. Nothing to fancy, but one of our favorites that can also be made in large batches.

Festive M&M Cookies
3/4 cup sugar
3/4 cup packed brown sugar
2 sticks margarine, softened
1 egg
1 tsp. vanilla
21/4 cups self-rising flour
1 small family size bag red and green M&M's

Heat oven to 375. Mix sugars, margarine egg, and vanilla. Stir in flour. Stir in M&M's.
Drop by rounded teaspoons about 2 inches apart on ungreased cookie sheet. Bake 8 - 10 minutes or until light brown. Center will be soft. ( I made these last night and baked them on my silpat for 9 minutes. They were perfect!)

 

[Dizneyholic]

My grandma makes these for me every Christmas...

Church Window Cookies

1 12 oz package of chocolate chips
½ cup of butter
1 cup chopped nuts
1 7oz package flaked coconut
½ bag colored marshmallows

Melt chocolate chips & butter (cool butter).
Add chopped nuts & marshmallows
Mix well.
Sprinkle coconut on tin foil paper.
Spoon mixture into log form and sprinkle coconut on top.
Wrap in tin foil.
Put in refrigerator or freezer.
Cut into slices and serve.

 

[sweet angel]

CHERRY CHOCOLATE BLOSSOMS

1 cup powdered sugar
1 cup butter, softened
2 teaspoons maraschino cherry liquid
½ teaspoon almond extract
3 to 4 drops red food color
2 ½ cups All Purpose or unbleached Flour
½ teaspoon salt
½ cup maraschino cherries, drained, chopped
48 Hershey kisses

1. Heat oven to 350 degrees.
In large bowl, combine powdered sugar, butter, cherry liquid, almond extract and food color; blend well.

2. Lightly spoon flour into measuring cup; level off. Add flour and salt; mix well. Stir in cherries. If necessary for easier handling, cover dough with plastic wrap; refrigerate 1 hour.

3. Shape dough into 1-inch balls. Place 2 inches apart on
un-greased cookie sheets. (I use parchment paper!)

4. Bake at 350 for 10 to 12 minutes or until edges are light golden brown. Immediately top each cookie with a Hershey Kiss; press down firmly. Remove from cookie sheet.

MAKES 4 DOZEN COOKIES.

NOTES:
You can use almond kisses to add a crunch if desired.
You can dust the cookies with cocoa powder after adding the kiss.

There's no eggs in this recipe? I just made it for the first time. Is it supposed to be REALLY thick? Hopefully, you'll be back online soon!!!!

Thanks!

 

[beattyfamily]

These are two of my favorite cookies and I make them every Christmas.


Chocolate Chip shortbread Cookie logs

INGREDIENTS
1 cup butter, softened
1/2 cup sifted confectioners' sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups miniature semisweet chocolate chips
1 tablespoon shortening
3/4 cup finely chopped walnuts (optional)

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Cream together butter and confectioners' sugar until smooth. Stir in vanilla. Mix in the flour, and then one cup of the chocolate chips. Shape dough into 2x1/2 inch logs. Place logs 2 inches apart on prepared cookie sheets.
Bake for 10 to 13 minutes in preheated oven, or until firm. Let cookies cool completely before removing from pan (shortbread is brittle).
Melt the remaining 1 cup chocolate chips and shortening over a double boiler, stirring frequently until smooth. Dip one end of each cookie into the chocolate, then into the nuts. Place onto waxed paper until set.

Big Soft Ginger Cookies

INGREDIENTS
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

 

[binny]

ok not a cookie but Im making them anway!

Brandy cherries. ( or in my case spiced rum charries)

you drain the juice from a jar of marachino cherries and replace with rum or brandy then make a fondant ( Ill post the recipe in a minute) then dip in chocolate *hic* but yum!

 

[binny]

Ingredients:
50 Maraschino cherries, drained
3/4 cup Brandy
3 tablespoons Butter
3 tablespoons Corn syrup, white
1/4 teaspoon Salt
2 cups Confectioners sugar, sifted
1 1/2 pound Dipping chocolate


Directions:

Pour brandy over drained cherries; let set for 2 days.

Combine butter, corn syrup and salt; blend until smooth. Add sifted powdered sugar and mix well. Knead until smooth and shiny; chill for 1/2 hour wrapped in waxed paper.

While chilling, drain cherries well on paper towels; pat dry. Reserve brandy marinade for cakes or cooking. Shape a marble-sized piece of fondant around each cherry; place on waxed paper-lined tray. Chill until firm, about 2 hours.

Melt chocolate a small amount at a time. Dip cherries and place back on wax paper-lined tray. Place in refrigerator to set. Store in covered container in cool dark place for 10 - 14 days to fully ripen.

This recipe for Chocolate Covered Brandied Cherries serves/makes 50 pcs