Oh Christmas Cookies! Oh Christmas Cookies!

[Mamu]

Recipes of your favorite Christmas Cookies.

<center>Thumbprint Cookies<center>

1 cup butter
1/2 cup brown sugar (packed)
2 egg, separated
1 tsp. vanilla
2 cup flour
1/2 tsp. salt
1 1/2 cups finely chopped nuts
Your favorite jam flavors

Heat oven to 350° Mix butter, sugar, egg yolks and vanilla thoroughy. Blend together flour and salt. Add the four mixture to the shortening mixture an blend together. Roll dough into balls (1 tsp per ball). Beat egg whites with fork. Dip balls in egg whites. Roll in chopped nuts. Place 1" apart on ungreased baking sheet; press thumb gently in center of each cookie. Bake 10-12 minutes. Cool slightly. Fill each thumbprint with your favorite jam. Makes about 6 dozen cookies.

 

[Mamu]

<center>Date Pinwheels

Date-nut Filling

3/4 lb. moist pitted dates (cut-up)
1/3 cup sugar
1/3 cup water

Cook until slightly thickened, stirring constantly. Remove from heat. Cool. Add 1/2 cup finely chopped nuts.

Cookie Dough

1/2 cup butter
1 cup brown sugar (packed)
1 egg
1/2 tsp. vanilla
1 3/4 cups flour
1/2 tsp. baking soda
1/4 tsp. salt

Mix butter, sugar, egg and vanilla thoroughtly. Stir flour, soda and salt together. Mix flour and butter mixture together. Divide dough in half. Chill. Roll each piece of dough on waxed paper into rectangles about 11x7". Spread rectangles with date-nut filling. Roll up tightly and wrap each roll in waxed paper and chill several hours.

Pre-heat oven 375°. Cut chilled dough into 1/4" slices. Place on lightly greased baking sheet. Bake 10 min, or until lightly browned. Makes about 5 dozen.

 

[piratesmate]

I love these!

Peanut Butter Cup Cookies

14 oz Reese’s peanut butter cups
1/2 c butter
1/2 c peanut butter
1/2 c sugar
1/2 c brown sugar
1 egg
1/2 tsp vanilla
1 1/4 c flour
3/4 tsp baking soda
1/2 tsp salt

Cream together butters & sugars. Add egg & vanilla. Stir in flour, baking soda & salt, then mix well. Roll into 1” balls. Put into mini muffin pans & do not press. Bake at 350 for 12 minutes. Take out of oven & add peanut butter cups immediately. Cool before removing from pan. If removed too early, cookie will break. Yield: 48

 

[piratesmate]

We tried these lsat year planning to give them as gifts. They were so good that only a few made it into the gift boxes! BTW - We liked the softer ones better, but then I guess they're not "snaps!"

Luscious Lemon Snaps

2 1/2 c all-purpose flour
1 1/2 c white sugar
2 tsp baking soda
1/4 tsp salt
2 Tbl lemon zest
3/4 c vegetable oil
1/2 c fresh lemon juice
2 tsp vanilla extract

Preheat oven to 350. Grease cookie sheets. Stir together flour, sugar, baking soda, salt & lemon zest. Make a well in center & fill it with oil, lemon juice & vanilla. Stir until it forms a dough. Or: Put everything into the food processor & blend until dough forms.
Drop by teaspoonfuls ~ 2” apart. Bake for 10 to 12 minutes. Edges should be golden brown. For a softer cookie, bake for only 7 minutes. Cool on racks & store in an airtight container. Yield: 4 dozen

 

[piratesmate]

We tried these for the 1st time last year, too. I used to love Creamscicle popscicles when I was little & I really love white chocolate! Mmmmm! These were really quite good! We found that they really needed to be in an airtight container though. Also, these didn't keep well into late Jan - they got dried out. Best to eat them in ~2 weeks I'd guess. (I didn't try freezing them though.)


Dreamscicle Cookies

1 1/2 c brown sugar
3/4 c shortening
2 eggs
1 tsp vanilla extract
1/2 c buttermilk
1 c white chocolate chips
3 Tbl Tang
1 tsp baking soda
1 1/2 tsp baking powder
3 c all-purpose flour
1/2 tsp salt

Glaze:
1 tsp butter or margarine
3 Tbl Tang
1 c confectioners' sugar

Preheat oven to 375. Lightly grease baking sheets. Cream shortening & sugar until light. Add eggs & vanilla, mixing well. Dissolve baking soda in buttermilk. Add buttermilk mixture, salt, 3 Tbl Tang, flour & baking powder to the shortening mixture. Mix well. Stir in white chocolate chips. Drop dough by teaspoonfuls onto the prepared sheets. Bake for 10 to 12 minutes. Frost cookies while still hot with Tang Glaze.

To Make Tang Glaze: Combine the butter, Tang, confectioner’s sugar plus enough water or milk to reach a thick yet still pourable consistency & beat until smooth. Yield: 38

 

[BevS97]

I've just found my mickey head cookier cutter that I bought in WDW last summer - it's really big, so it would make quite big cookies. I normally cheat and buy a mix, but I think we would only get 6 cookies out of a packet cause the cutter is so big, so has anyone got a recipe that would work with a cutter and makes LOTS of cookies??


bev

 

[piratesmate]

Sugar Cookies

1 1/3 c shortening
1 1/2 c sugar
2 tsp vanilla
2 eggs
8 tsp milk (2 Tbl + 2 tsp)
4 c flour
3 tsp powder
1/2 tsp salt (optional)

Cream shortening, sugar & vanilla. Add eggs & milk. Beat until fluffy. Blend in dry ingredients. Divide in half and chill 1 hour. Wrap each "lump" separately & only remove one from refrigerator at a time. Roll and cut out. Decorate & bake 8 - 10 minutes at 375.
Yield: 5 - 6 dozen

 

[hercamore]

wonderful recipes, piratesmate!

Lemon zest? What exactly is that?



Herc.

 

[Mamu]

These all sound yummy!

I think the lemon zest is grated peels.

<center>Anise Cookies

6 eggs
1 cup sugar
1 cup milk
1 cup crisco (melted)
5 tsp baking powder
2 tlbsp. anise flavoring
1 tlbsp vanilla flavoring
5 cups flour

Beat eggs and sugar till fluffy, beat in slightly cooled crisco. Alternate the flour and milk mixing well after each addition. Chill several hours.

Pre heat oven to 350°. Oil hands and using a teaspoon full of cookie dough roll in a ball. Bake 12 min. You will have to keep oiling your hands so the dough does not stick. I just use vegetable oil. Makes about 5 dozen.

Anise Frosting

3 tlbsp. warm milk
1 1/2 cups confectioner's sugar
2 tsp. anise flavoring

Beat together until smooth. You can color the frosting or you can use sprinkles.

This recipe is one of the recipes I got from my DH Grandmother. It's a favorite of our family. She was the cookie making queen. Every holiday she would make trays and trays to give to her children and grandchildren. She lived to a ripe old age of 96, she made cookies up till the day she died. Although I have her recipes, and as delicious as they are she had a magical touch, that I just can't duplicate.

 

[piratesmate]

Mamu's right, Hercamore. For some reason when you grate the outside of an orange it's called "peel" but when it's lemon it's called "zest." Weird, huh?

I had to make several batches of the lemon snaps last year - I couldn't get them in the tins!

Deb

BTW - I remember having some difficulty getting them off of the cookie sheet with the nylon spatula. They were very . . . limp? It worked better when I let them bake the longer time. I like soft cookies, so it was tempting to only do them 7 min - but I ended up saying bad words.

 

[bekkiz]

Actually, there's a bit of a difference:

zest

The perfumy outermost skin layer of citrus fruit (usually oranges or lemons), which is removed with the aid of a CITRUS ZESTER, paring knife or VEGETABLE PEELER. Only the colored portion of the skin (and not the white pith) is considered the zest. The aromatic oils in citrus zest are what add so much flavor to food. Zest can be used to flavor raw or cooked and sweet or savory dishes.

Peel

n. 1. The rind or skin of a fruit or vegetable, such as a tomato or potato peel


The peel includes the "pith" or the white, bitter substance underneath the colored zest

 

[bekkiz]

Ahhh, forgot my new favorite recipe...very christmasy, but I suggest using candy caves vs. the starbright candies. It's much easier to crush them

Chocolate Chip and Peppermint Crunch Crackles

Makes about 36

8 oz. bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, cut into 1/2-in. pieces
1 1/2 oz. unsweetened chocolate, chopped
1/2 cup finely crushed red-and-white-striped hard peppermint candies
6 1/2 tablespoons sugar

3 large eggs
2 teaspoons vanilla extract
1 teaspoon peppermint extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (about 3 oz.) semisweet chocolate chips

Coarsely crushed peppermints
Powdered sugar

Combine first 3 ingredients in a heavy large saucepan. Stir over low heat until chocolates melt and mixture is smooth. Remove pan from heat. Mix in finely crushed mints and 6 1/2 tablespoons sugar. Cool mixture to lukewarm, stirring occasionally, about 30 minutes.

Whisk eggs into chocolate mixture, 1 at a time, then whisk in vanilla extract and peppermint extract. Whisk flour, baking powder, and salt in small bowl to blend. Whisk flour mixture, then chocolate chips into chocolate mixture. Cover batter and chill until firm enough to shape, at lesat 3 hours and up to 1 day.

Position rack in center of oven and preheat to 325 F. Line 2 baking sheets with parchment paper. Using 1 generous tablespoonful for each cookie, roll dough between moistened palms into 1 1/4-inch diameter balls, then arrange on prepared baking sheets, spacing 1 inch apart. Bake cookies, 1 sheet at a time, until puffed and cracked on top but still soft to touch in center, about 11 minutes. Let stand on sheets 5 minutes. Press coarsely chopped mints onto tops of cookies or sprinkle wth powdered sugar. Transfer to racks; cool completely. Can be made 1 week ahead. Store airtight between sheets of waxed paper in refrigerator.

 

[inky dinky doo]

This is my daughter's favorite recipe . . .

Peanut Butter Blossoms

1 3/4 c. all-purpose flour
1 t. baking powder
1/8 t. baking soda
1/2 c. shortening
1/2 c. peanut butter
1/2 c. sugar
1/2 c. packed brown sugar
1 egg
2 T. milk
1 t. vanilla
1/2 c. chopped peanuts (optional)
Sugar
Milk chocolate kisses

In a medium mixing bowl stir together the flour, baking powder, and baking soda. Set aside.

In a large mixing bowl beat the shortening and peanut butter with an electric mixer on medium speed about 30 seconds. Add the 1/2 c. sugar and brown sugar and beat till fluffy. Then add the egg, milk, and vanilla. Beat till thoroughly combined, scraping the sides of the bowl occasionally. Gradually stir or beat in the flour mixture till thoroughly combined. Stir in the peanuts.

Shape dough into 1" balls. Roll the balls in sugar to coat. Place balls 2" apart onto ungreased cookie sheets.

Bake in a 350~ oven for 10 to 12 minutes or till edges are firm and bottoms are lightly browned. Immediately press a chocolate kiss into the center of each cookie. Remove cookies and cool on wire racks. Makes about 54.

 

[inky dinky doo]

And, one of my favorites . . .

Pecan Tea Cakes

1/2 c. margarine or butter
1 (3 oz.) pkg. cream cheese
1 c. all-purpose flour
1 beaten egg
3/4 c. packed brown sugar
1 T. margarine or butter, melted
1 t. vanilla
1/2 t. almond extract
1 c. chopped pecans

For crust, in a small mixing bowl beat the 1/2 c. margarine or butter and cream cheese with an electric mixer on medium speed about 30 seconds or 'til softened. Stir in the flour. Cover and chill about 1 hour or 'til dough is easy to handle. Form the chilled dough into a ball. Divide the dough into 24 equal portions. Roll each portion into a ball. Place each ball into an ungreased 1 3/4" muffin cup (like mini cupcake pans). Press the dough evenly against the bottom and up the sides of cup. Cover and set aside.

For filling, in a small mixing bowl stir together the egg, brown sugar, melted margarine or butter, vanilla, almond extract, and pecans. Fill each dough-lined muffin cup with a scant tablespoon of filling

Bake in a 375~ oven for 15 to 18 minutes or 'til filling is set and crust is lightly browned. Cool slightly in pans. Remove tea cakes from pans and cool on wire racks. Makes 24.

 

[inky dinky doo]

My son's favorite . . .

Chocolate Peanut Butter Cup Cookies

Do you love Reese’s Peanut Butter Cups? If you do I have a great recipe for cookies that is absolutely yummy!!

1 c. butter or marg., softened
3/4 c. white sugar
3/4 c. brown sugar, packed
1 t. vanilla
3/4 c. creamy peanut butter
2 eggs
1/3 c. cocoa
1 t. baking soda
1/2 t. salt
2 1/3 c. flour
3/4 c. semi-sweet choc. chips
3/4 c. peanut butter chips
15 miniature Reese’s peanut butter cups, quartered

Preheat oven to 350. Cream butter and sugars, add vanilla, p. butter and eggs, mix well. Add cocoa; mix well. Add flour, salt, and soda; mix well. Fold in chips and quartered p. butter cups. Scoop onto ungreased cookie sheet by teaspoonfuls, 2” apart. They spread a little. Bake 9-11 minutes. Let cool 2 min. on sheet before transferring to cooling rack or they'll fall apart. They set nicely when cooled. Enjoy! These are really rich. Date: Jan 11 1998 3:45PM • Author: alibaba OH. MY NOTES: I double the recipe and use an entire 13 oz. bag of Reese’s peanut butter cups (which gave me 17 extra pieces of candy), 12 oz. of chocolate chips, and a 10 oz. bag of peanut butter chips. I’ve also added 12 oz. white chips — just because I had them. The Reese’s are easier to cut if you turn them upside down.

 

[piratesmate]

I've been redoing all of my recipes & missed this one when I posted earlier. It's DS & DH's favorite!

Monster Cookies

12 eggs
2 lbs brown sugar
4 c white sugar
1 Tbl vanilla
1 Tbl maple syrup
8 tsp baking soda
1 lb butter, softened
3 lbs peanut butter
18 c oatmeal
1 lb chocolate chips
1 lb M&M’s

Pre-heat oven to 350. Mix ingredients above in a dishpan in the order given. Drop using an ice-cream scoop & flatten. Place about 6 to a cookie sheet. Bake for 12 minutes. DO NOT OVERBAKE. Important! Let cool on the sheet a couple minutes before removing to cooling rack. Yield: 5 1/2 dozen

That’s the original recipe as I received it. I never do them that way unless participating in a cookie exchange, though. Usually, I make a 1/4 recipe.

3 eggs
1/2 lb brown sugar
1 c white sugar
3/4 tsp vanilla
3/4 tsp maple syrup
2 tsp baking soda
1/4 lb butter, softened
12 oz peanut butter
4 1/2 c oatmeal
1/4 lb chocolate chips
1/4 lb M&M’s

Follow directions above except:
Drop with a melon baller & put more on the cookie sheet.
Yield: 10 dozen


Deb

 

[piratesmate]

I forgot about this one. It's my Dad's favorite!

Cry Babies

1 c brown sugar
1/2 c shortening
1 tsp baking soda
1 Tbl boiling water
1 c molasses
1 c strong coffee
1 Tbl ginger
1 Tbl cinnamon
flour

Blend brown sugar & shortening together. Dissolve baking soda in boiling water & add to molasses. Add this to sugar-shortening mixture. Add spices & mix well. Stir in boiling coffee & add enough flour to make a soft dough. Roll out 1/2” to 3/4” thick. Cut in rounds. Bake in quick over 15 minutes.

This note was attached to the recipe in the book where I found it: “Eat one and children cry for more; hence the name Cry Babies. This recipe was handed down through my mother’s family since George Washington’s time.”

My father loves these cookies, but my mother could never stir in enough flour as the dough became very stiff. She could only bake these when Dad was home. She’d hold the bowl & he’d do the actual stirring. She used a coffee cup to cut them out.

[NOTE: Quick oven - The term arises from the time of wood stoves. A quick oven was one hot enough to make you pull your fist out “quick” when checking the temperature. At least that’s how it was explained to me. I just use 400 degrees.]

Deb

 

[soccerchick]

Here are two of my favorites:

Mexican Wedding Cakes:

1 C. sifted flour
1/4 tsp. salt
1 C. broken pecans
1/2 C. butter or margarine, softened
1/4 C. confectioner's sugar, have extra to coat cooked cookies
1/2 tsp. vanilla
1 1/2 tsp. cold water

Mix flour, salt, and nuts in a bowl and set aside Cream butter, sugar, then add vanilla extract, water. Add flour mix gradually. Chill for at least one hour in fridge. Bake on an ungreased cookie sheet for 23 min. @ 325 degrees. Remove from oven and coat with additional confectioner's sugar. I use a tupperware container to put the C. sugar in and then drop about a dozen cookies in at a time to coat them.

I always double this when making these cookies.



My favorite shortcut cookies:

1 store-bought brownie mix
package of Reese's peanut butter cups
small muffin liner cups

Mix brownie mix according to package directions and fill muffins cups about 1/2 full. Bake. As soon as you take them out of the oven, press a Reese's peanut butter cup into the middle of each brownie muffin. The brownie will fill out around the edge of the candy.


Great thread! Thanks for starting it!

 

[mamajoan]

THANK YOU!!!! THANK YOU!!!

You have made my life easier by posting all of these on one thread.. gonna be a hot time in mamajoan's kitchen this weekend~~


Mamu.. thank you for the Date Pinwheel recipe. My mom always made these at Christmas.. I really miss her... and her cookies.

 

[pattyT]

Hears my cheating secret -

I make chocolate chip cookies according to directions on the bag of chips but ------

add some peanut butter chips ( 1/2 bag)

and....


heres the secret......
don't tell anyone......

when it comes to the sugar -
I put a whole box of Vanilla Instant Pudding into my measuring cup - then fill to exact amount with sugar - in place of the 'sugar'

it makes the cookies soooooooo soft!