Christmas Cookies Recipes
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Christmas Cookies
Sugar Cookies
Peppermint Meringue
Ginger-Bread Cookies
Snow Balls Lemon or Orange
Sour Milk Sugar
Russian Tea Cake
Pecan Pie Cookie
Jack Carneys Chocolate Chip
Crunchy Cranberry Oatmeal
Carmel Filled Chocolate
Snowballs
Ultimate Xmas Cookie
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Christmas Cookies
INGREDIENTS;
1 1/2 cups butter
2 cups sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
2 cups peanut butter chips
Red M&Ms
Chocolate chips
Mini-pretzels
INSTRUCTIONS;
1-Heat oven to 350 degrees.
2- Melt butter and blend in sugar.
3- Add eggs and vanilla and mix until fluffy.
4-Stir in dry ingredients.
5- Soften peanut butter chips in the microwave and then stir into batter.
6- Drop in rounded teaspoons onto greased cookie sheet.
7- Flatter dough with the bottom of a floured glass.
8- Press in the pointed ends of 2 chocolate chips for the eyes.
9- Press 2 pretzels to the top of dough for the antlers.
10- Bake 8 to 10 minutes.
11- Cool 1 minute and press a red M&M to the bottom of the cookie for the nose.
12- Cool 5 more minutes before removing from cookie sheet onto waxed paper.
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Sugar Cookies
INGREDIENTS;
Pre-Heat oven to 350 degrees.
1 pkg. Refrigerated sugar cookie dough
Red & Green Sprinkles
Yellow M&M's
INSTRUCTIONS;
Be Creative
1-Roll out dough and use Christmas cut outs
2-Then place cookies on greased cookie sheet
3-Add colored sprinkles.
4- You can use the yellow M&M's for the star on top of a tree shaped cookie.
5- Bake 8 to 10 Minutes
Cool & Serve
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Peppermint Meringue Cookies
INGREDIENTS;
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 Cup. sugar
2 peppermint candy canes, crushed
INSTRUCTIONS;
1-In a mixing bowl, beat egg whites until foamy.
2- Sprinkle with salt and cream of tartar; beat until soft peaks form.
3- Gradually add sugar, beating until stiff peaks form, about 7 minutes.
4- Drop by teaspoonfuls onto ungreased foil or paperlined baking sheets.
5- Sprinkle with the crushed candycane.
6- Bake at 225 degrees for 1-1/2 (one and a half) hours.
7-Turn off heat, leave cookies in the oven with door ajar for at least 1 hour or until cool.
Store in airtight container. Makes 3 dozen.
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Ginger-Bread Cookies
INGREDIENTS;
1 cup packed brown sugar
1/3 cup shortening
1 1/2 cups dark molasses
2/3 cup cold water
7 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon allspice
1 teaspoon ground cloves
1 teaspoon ground cinnamon
Easy creamy frosting
Assorted candy toppings
INSTRUCTIONS;
1-Mix brown sugar, shortening, molasses and water in large bowl.
2- Stir in flour, baking soda, ginger, salt, allspice, cloves and cinnamon.
3- Cover and refrigerate about 2 hours or until firm.
4-Heat oven to 350 degrees.
5- Lightly grease cookie sheet.
6- Roll one-fourth of dough at a time 1/4 thick on floured surface. Cut with floured gingerbread cookie cutter or other favorite shaped cutter.
7-Place about 2 inches apart on cookie sheet.
8-Bake 10 to 12 minutes or until almost no indentation remains when touched in center.
9-Immediately remove from cookie sheet. Cool completely on a wire rack.
10- Spread cookies with Easy Creamy Frosting and decorate! It's that easy!!! Now here's the frosting...
Easy Creamy Frosting
INGREDIENTS;
4 cups powdered sugar
1 teaspoon vanilla
5 tablespoons half-and-half
INSTRUCTIONS'
Mix all ingredients until smooth and spreading consistency.
(To personalize, add cookie dough hair by pushing cookie dough through a garlic press. Raisins, chocolate chips or mini-M&M's make great eyes and buttons. You can also bend the arms and legs before baking to make dancing gingerbread people.)
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Snow Balls - Lemon or Orange
INGREDIENTS;
2/3 cup butter
3/4 cup sugar
1 egg
1/2 cup plus 1 Tbsp Juice concentrate - lemonade or orange juice
2 cups flour
1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 cups powdered sugar
2 egg whites
INSTRUCTIONS;
Yellow or Orange sugar depending on type of juice Heat oven to 400F. Cream butter and sugar with electric mixer. Add egg and beat til combined. Stir in the 1/2 cup juice concentrate. Sift together flour, baking powder, baking soda and salt and add to wet ingredients until just combined.
Drop rounded teaspoons of dough about 2 inches apart on two cookie sheets lined with wax paper. Bake 8-10 minutes until brown on edges.
Meanwhile, combine powdered sugar, egg whites and 1 tablespoon juice mix with an electric mixer. Beat until fluffy and shiny. Spread icing over top of cooled cookies and sprinkle with yellow or orange sugar. Let dry for aproximately 4 hours.
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Sour Milk Sugar Cookies
(Really Good!)
INGREDIENTS;
1 cup shortening
2 cups sugar
2 eggs
4 cups flour
1 cup sour milk or milk with 1 1/2 tsp vinegar mixed in
1 tsp salt
1 1/2 tsp baking soda
2 tsp cream of tarter
2 tsp vanilla
INSTRUCTIONS;
Add Cream sugar and shortening, add eggs and vanilla. Mix flour, salt, baking soda, and cream of tarter. Add dry ingredients alternately with milk.
Chill several hours or overnight, roll and cut out with cookie cutters. Bake at 400F for 10 minutes. Cool and decorate as desired.
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Russian Tea Cakes
INGREDIENTS;
1 cup butter
1 cup powered sugar
1/4 tsp salt
1/2 tsp vanilla
2 cups flour
1 Tbsp brandy
1 cup chopped pecans
INSTRUCTIONS;
Cream butter, sugar and vanilla. Stir in flour, add brandy and nuts. Shape into 3/4 inch balls using aprox. 1/2 teaspoon dough per cookie.
Place on cookie sheet and at bake at 325F for aproximately 20 minutes or until lightly browned. Remove from oven and roll in powdered sugar while still warm.
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Pecan Pie Cookies
INGREDIENTS;
1 cup butter
1/2 cup sugar
1/2 cup dark corn syrup
2 eggs - separated
2 1/2 cups flour
Pecan Filling - below
INSTRUCTIONS;
Cream butter and sugar on low speed with an electric mixer, add corn syrup and egg yolks, beat well. Stir in flour. Chill several hours.
Beat egg whites slightly. Roll 1 teaspoon of dough per cookie into balls. Brush with egg whites and place on a greased cookie sheet. Bake at 375F for 5 minutes.
Roll 1/2 teaspoon of filling into a ball and press firmly into the center of each cookie. Return to oven to bake 5 more minutes.
FILLING;
1/2 cup powdered sugar
1/4 cup butter
3 Tbsp dark corn syrup
1/2 cup chopped pecans
Combine sugar, butter and corn syrup. Stir to blend. Cook over medium heat stirring ocassionally until mixture reaches a full boil. Remove from heat and stir in pecans. Cool slightly, but use while still warm and soft eoungh to be workable.
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Jack Carney's Chocolate Chip Cookies
INGREDIENTS;
1/2 cup butter - softened
1/2 cup crisco
1 cup packed light brown sugar
1 cup sugar
2 eggs - beaten
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp salt
2 cups quick cook oats
2 cups shredded coconut
1 cup chopped pecans
2 12oz bags chocolate chips
INSTRUCTIONS;
With electric mixer, cream butter, crisco, sugar and brown sugar, untill fluffy and smooth. Add eggs and vanilla, beat well. Sift flour, baking soda and salt, add to batter and mix well. Stir in oats, coconut, nuts and chips.
Drop rounded tablespoons onto UNgreased cookie sheet, allowing space for cookies to spread.
Bake at 350F 12-15 minutes or until lite brown around the edges and stiff soft in the middle. Do not overbake. Cool on rack. Makes aprox 4 doz.
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Crunchy Cranberry Oatmeal Cookies
INGREDIENTS;
2/3 cup flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup rolled oats
1 1/2 sticks butter - soft
2/3 cup sugar
2/3 cup light brown sugar
1 egg - lightly beaten
1 tsp vanilla extract
2 cup chopped pecan
2/3 cup dried cranberries or raisins
INSTRUCTIONS;
Heat oven to 350F. Line cookie sheets with parchment paper.
In a small bowl, mix flour, salt, and baking soda. Add oats and set aside. In a medium bowl, cream butter and both sugars with mixer until light and fluffy. Add in the egg and vanilla and beat well. Blend dry ingredients in well. Add in pecans and cranberries and mix till well distributed.
Roll into 1 1/4 inch balls (the batter will be very soft). Place the balls on a cookie sheet 3 inches apart. Bake for 10-12 minutes till golden brown.
Cool completely on papered cookie sheet, then use a spatual to release cookies.
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Caramel Filled Chocolate Cookies
INGREDIENTS;
2 1/2 cups flour
3/4 cup unsweetened cocoa
1 tsp baking soda
1 cup sugar
1 cup packed brown sugar
1 cup butter - softened
2 tsp vanilla
2 eggs
1 cup chopped pecans
48 (1 9 oz package) Rolo candies
1 Tbsp sugar
4 oz white chocolate
INSTRUCTIONS;
Heat oven to 375F.
In a small bowl, combine flour, cocoa and baking soda. Blend well.
In a large bowl, beat 1 cup sugar, broun sugar and butter until light and fluffy. Add vanilla and eggs, beat well. Blend in flour mixture. Stir in 1/2 cup of the pecans. For each cookie, with floured hands, shape about 1 tablespoon dough around 1 rolo candy, covering it completely.
In a small bowl, combine remaining 1/2 cup nuts and 1 tablespoon sugar. Press on side of each ball into pecan mixture. Place nut side up, 2 inches apart on an ungreased cookie sheet.
Bake at 375F for 7 to 10 minutes or until set and slightly cracked. Remove and cool.
Melt white chocolate in a small saucepan over medium heat, stiring constantly. Drizzle over top of cookies when melted.
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Snowball Cookies
INGREDIENTS;
2 sticks margarine (or butter)
1/2 cup powdered sugar
2 cups all purpose flour
1/2 teaspoon vanilla
1 cup pecans ( chopped fine )
INSTRUCTIONS;
Cream margarine and sugar together.
Add other ingredients.
Mix well and form into balls.
Place on ungreased baking sheet and bake at 350 degrees for 20 minutes.
Let cool and then roll
in powdered sugar.
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Ultimate Christmas Cookies
INGREDIENTS;
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup chopped nuts (optional)
1 12 oz pkg. M&M's Semi-Sweet ..OR..
(1 12 oz pkg. Milk Chocolate Mini Baking Bits)
INSTRUCTIONS;
Preheat oven to 350 F. In large bowl, cream butter and sugars until light and fluffy.
Beat in egg and vanilla.
In medium bowl, combine flour, baking soda and salt. Blend in creamed mixture.
Stir in M&M's and nuts.
Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 10-13 minutes. Do not overbake.
Cool one minute on cookie sheet; cool completely on wire racks.
Store in tightly covered container.
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Cookies Page 2
