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Abigail's Christmas Cookie Recipes

Wonderful Christmas cookie recipes for you to bake.
Bake up Shortbread, Fruit Bars, Molasses Cookies, and don't forget the Gingerbread.

Christmas Cookies


Grandma's Cookies For Christmas

Yield: 6 dozen

2 c Granulated sugar
1 c Butter, softened
2 Eggs
1 ts Vanilla
5 c All-purpose flour
1 ts Baking soda
1 c Sour cream


1 tb Instant coffee granules
1 tb Hot water
6 tb Butter, softened
1 ts Vanilla
3 c Sifted powdered sugar
1/3 c Whipping cream

Beat granulated sugar and 1 cup butter in large bowl until light and fluffy. Blend in eggs and 1 teaspoon vanilla. Combine flour and baking soda; add alternately with sour cream, mixing well after each addition. Refrigerate 6 hours or overnight.

Divide dough into 4 pieces. Roll out 1 piece on lightly floured surface to 1/8" thickness (keep remaining dough refrigerated). Cut into desired shapes; place on ungreased cookie sheets. Bake at 375F for 10-12 minutes or until bottoms are golden brown. Repeat with remaining dough. Cool completely. Frost with Coffee Frosting.

COFFEE FROSTING: Dissolve coffee granules in water. Beat 6 tablespoons butter in medium bowl until soft. Stir in coffee mixture and 1 teaspoon vanilla. Add powdered sugar; mix until well combined. Gradually add cream until good spreading consistency.

Candy Cane Cookies

Yield: 2 1/2 dozen

2 c Butter
1 1/2 c Sugar
4 Egg yolks
2 ts Vanilla
4 1/2 c Unbleached flour
1/2 ts Salt
3 tb Peppermint candy
Red food colouring

Preheat oven to 350F.

Cream together butter and sugar. Add egg yolks and vanilla and mix well. Sift flour and salt together and beat into butter mixture until well mixed.

When ready, divide dough in half. To one half, add 1/2 ts. red food colouring. Using about a tablespoon of dough, roll a 4" strip of each colour (no fatter than a pencil). Take each tablespoon of cookie dough and roll in hands to form rough cylinder. Then put on flat surface vertically. Using fingers and palm in same direction, gently roll left and right until the size of a pencil. Place the two coloured rolls side-by-side and press lightly together. Gently twist like a rope and place on an ungreased cookie sheet 1" apart. Curve the top like a candy cane and bake in a pre-heated oven for about 15 minutes; do not brown.

Sprinkle with crushed peppermint candy before cool.

Candy Cane Twists Recipe

Yield: 4 dozen
2 c All purpose flour
1/3 c Sugar
1/4 ts Baking powder
3/4 c Butter
5 To 7 Tbsp. ice water
1/2 ts Vanilla
1/4 c Seedless raspberry jam
Powdered Sugar Frosting

Stir together flour, sugar, baking powder, and 1/2 tsp. salt. Cut in butter till mixture resembles coarse crumbs. Sprinkle 1 Tbsp. water and the vanilla over part of the flour mixture. Gently toss with a fork; push to side of bowl. Repeat with remaining water, a Tablespoon at a time, till all is moistened. Form into a ball. Cover and chill 30 minutes or till easy to handle.

Divide dough into quarters. On a lightly floured surface, roll two of the quarters into 12 x 4 inch rectangles. Spread each rectangle with jam. Roll remaining quarters of dough into 12 x 4 inch rectangles. Carefully place a plain rectangle over each rectangle spread with jam. Trim edges even. Cut each rectangle into twenty four 4 x 1/2 inch strips. Twist each strip twice. Shape each strip into a cane on a lightly greased cookie sheet. Bake in a 375F oven for 10 to 12 minutes or till edges are firm and bottoms are light brown. Cool on wire rack. Place powdered sugar frosting in decorating bag fitted with writing tip. Pipe frosting on light portions of each cane.

Powdered Sugar Frosting: Stir together 1 cup sifted powdered sugar and enough hot water ( 1 to 2 Tbsp.) to make of frosting consistency.

Angel Cookie

Yield: 3 dozen

1/2 c Shortening
1/2 c Cream cheese, softened
1 c Light brown sugar
1/2 c Granulated sugar
2 Eggs
3 c Flour
1/2 ts Baking soda
1/2 ts Salt
1 tb Vanilla
2 c Candied fruit, mixed
2 c Broken pecans or almonds * firmly packed

Preheat oven to 350F. In a large bowl, cream shortening and cream cheese until smooth and fluffy. Add sugars and eggs, mixing well. In a seperate bowl, sift flour, baking soda and salt together. Add flour mixture to egg and sugar mixture; add vanilla. Mix well. Add candied fruit and nuts. Drop by rounded spoonfuls onto lightly oiled cookie sheet and bake at 350F for about 10-12 minutes.

The cookies will be just browned at the edges. Hint: You may have to mix candied fruit and nuts in with your hands; a little shortening on your fingers will keep the mixture from sticking.

Christmas Slices

Yield: 7 dozen

1 c Sugar
1 c Margarine or butter, softened
2 Eggs
1 1/2 ts Vanilla
3 c All-purpose flour
1 ts Salt
1/2 ts Baking soda

Mix sugar, margarine, eggs, & vanilla. Stir in remaining ingredients. Divide into 3 equal parts. Shape each part into a roll, about 1 1/2 inches in diameter. Wrap & refrigerate at least 4 hrs.

Heat oven to 400F. Cut rolls into 1/8 inch slices. Place about 1 inch apart on ungreased cookie sheet/bake 8 to 10 min. Immediately remove from cookie sheet.

Fruit Cookie Recipe

Yield: 6 dozen

1/2 c Shortening
1/2 c Brown sugar; firmly packed
2 Eggs
1/2 ts Vanilla
1/2 ts Baking Soda
1 1/2 tb Buttermilk
1 c Flour
1/4 ts Allspice
1/4 ts Nutmeg
1/4 ts Cinnamon
1/4 c Bourbon
1/2 lb White raisins
1/2 lb Candied cherries
1/2 lb Candied pineapple
1/2 c Flour
1 1/2 c Pecans; chopped

Cream shortening and sugar; beat in eggs and add vanilla. Dissolve soda in buttermilk. Combine 1 c. flour and spices; add to creamed mixture alternately with buttermilk and bourbon. Beat well after each addition. Coat fruit with 1/2 c. flour; stir fruit and nuts into batter. Drop by teaspoonfuls onto greased baking sheets and bake at 350F for 10-15 min. Makes 6 doz. cookies.

Gingerbread Cookies Recipe

Yield: 2 dozen

6 c Flour
1 tb Baking soda
1 tb Ginger
1 ts Clove
1 ts Cinnamon
1 ts Nutmeg
1/2 ts Salt
1 c Crisco
1 c Molasses
1 c Brown sugar
1/2 c Water
1 Egg
1 ts Vanilla

Mix flour, soda, spices and salt. Beat shortening, molasses, sugar, water, egg and vanilla until well blended. Gradually beat in flour mixture. Will be soft. Divide into fourths. Pat each 1/4 into 1" thick round. Wrap in plastic and refrigerate at least 3 hours or up to 1 week.

Roll on lightly floured surface to 1/8" thick, cut with ginermen cutters and bake at 350F for 10-12 minutes. Cool slightly on cookie sheet, then transfer to wire racks to cool completely. Decorate with Royal Icing.

Shortbread Cookies Recipe

Yield: 1 dozen

1 c Butter
1/2 c Sugar
1 ts Vanilla extract
2 c Flour
2 pn Salt

Preheat oven to 350F. Cream butter, sugar, and vanilla until light and fluffy. Mix flour and salt, then beat into butter mixture until thoroughly blended, to make a soft dough.

To make bars: on work surface dusted with flour, pat dough into rectangle 1/2" thick, 2" wide, and about 17" long. Use knife or fluted pastry cutter to cut into 1" bars. Use spatula to transfer bars to ungreased cookie sheet, leaving 1" between bars. Prick each bar with fork several times. Bake for 20-25 minutes, until lightly colored. Do not overbake; the bars should not brown. Let cool on cookie sheet for one minute, then carefully transfer to wire racks to finish cooling.

To make wedges: Dust your hands and ungreased cookie sheet with flour. Pat dough into ball. Pat ball into flat disk about 1/2" thick and 7" in diameter on cookie sheet. With edge of plastic ruler dusted with flour, mark disk in 8 wedges, cutting about halfway through dough, and prick dough all over and crimp edges with fork. Bake for 30 minutes, then take cookie sheet out and cut through shortbread on marked lines. Return shortbread to oven for five more minutes. Let wedges cool on cookie sheet for one minute, then carefully transfer to wire racks to finish cooling.

Rum Dainties Recipe

Yield: 1 Dozen

1 c Powdered sugar
3 tb Karo syrup; white
2 1/3 tb Cocoa
3 c Vanilla wafers; crushed
1 c Pecans; chopped fine
3/4 oz Rum

To make crumbs, put wafers in plastic bag and roll with rolling pin. Pour into bowl and mix above ingredients, adding rum last. Shape into balls about 1" in diameter. Roll in powdered sugar and chill.

This mixture is sticky, so keep finger and palms of hands dusted with sugar while shaping cookies. Store in tin box between layers of wax paper.

Christmas Ribbon Cookies

Yield: 6 dozen

2 1/2 c Flour
1 1/2 ts Baking powder
1/2 ts Salt
1 c Shortening; softened
1 1/4 c Sugar
1 Egg; unbeaten
1 ts Vanilla
1/4 c Candied cherries; snipped
1 oz (1 square) Unsweetened chocolate, melted
2 tb Poppy seeds

Mix flour, baking powder and salt. Cream shortening until light and fluffy, gradually adding sugar. Stir in egg and vanilla; beat well. Blend in flour mixture. Divide dough into 3 parts. Add cherries to one, chocolate to second, and poppy seeds to third. Into bottom of waxed paper lined 9x5x3-inch pan, pack cherry mixture evenly, then chocolate, then poppy seed.

Refrigerate at least 24 hours. Remove dough from pan; cut in half lengthwise, then crosswise into 1/4-inch slices. On ungreased cookie sheets, bake 8-10 mins at 400F just to light brown.

Hazelnut Balls

Yield: 1 1/2 dozen

1/2 c Shortening
1/4 c Sugar
1 Beaten egg yolk
1 ts Grated lemon peel
1 tb Grated orange peel
1 ts Lemon juice
1 c Cake flour
1/8 ts Salt
1 Slightly beaten egg white
1/2 c Finely diced hazelnuts
9 Candied cherries

Cream shortening with sugar. Add egg yolk, orange and lemon peels, and lemon juice. Beat until fluffy. Add flour and salt. Chill dough for approximately 1 hour. Form small balls with teaspoon. Dip in egg white and roll in chopped nuts. Press half candied cherry in each cookie. Bake at 375F for 1 minute.

Poinsettia Cookies

Yield: 2 dozen

1 c Butter
1 c Sugar
1 ts Vanilla
1 ts Almond extract
1/2 ts Salt
2 Eggs
3 c Flour; sifted

Preheat oven 325F. NOTE:Cookie dough must pass easily through a cookie press. It may be necessary to add from 1/4 to 1/2 cup more flour to adjust consistency. Cream all ingredients on mixer except flour. Work in flour by hand. TO MAKE POINSETTIAS: Reserve 1/2 cup dough to color green for leaves. Using red vegetable color, color dough to desired shade. Use sunburst plate of cookie press for flower.

TO MAKE LEAVES: Using green vegetable color, color dough to desired shade. Take a pinch of dough in palm of your hand. Roll with finger of other hand in your palm to tapered shape. Lay on ungreased sheet. Take a fork dipped in sugar and flatten green to make leaf. Space leaves four to a row, making 3 rows of leaves. DO ALL LEAVES FIRST. Then with press filled with red dough, drop out red flower at the bottom of the leaf. With toothpick, indent center of flower and put silver dragee in center. Bake at 325F for 10 minutes. Cool on racks. Store in tin box between layer of wax paper.

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