Abigail's Specialty Cookie Recipes

Special Occasions mean Holiday Cookie recipes - Abigail's got recipes here for
Christmas, Valentine's Day, Hallowe'en and more cookie recipes.


Easy Christmas Cookie Recipe

3/4 c Sugar
1/2 c Melted butter
2 Eggs beaten
1 ts Vanila
2 c Sifted flour
1 ts Cream of tartar
1/2 ts Baking soda
1/2 ts Salt

Preheat oven to 375F. Grease cookie sheets. In large bowl, cream sugar and shortening well. Stir in beaten eggs and vanila. Sift and mix dry ingredients and add to butter mixture, blending well. Chill. Turn on to lightly floured surface and roll to 1/8 inch thickness. Cut with floured cookie cutters.

Before baking, sprinkle colored sugar on to the cookies. (To make the coloured sugar, place white granulated sugar into a small jar, add a few drops of food colouring, cover jar tightly, with lid, and then give it all a good shake). Place your cookie shapes onto cookie sheets. Bake for10 to 12 minutes. Tip: Icing the cookies when they cool instead of the coloured sugar, can add a very festive touch.

Christmas Butter Cookie Recipe

1 1/4 c Butter, softened
1 c Packed brown sugar
1/2 c Dairy sour cream
1 Egg 2 ts Vanilla
1 1/2 c All-purpose flour
1 ts Baking soda
1 ts Salt
1 1/2 c Old fashioned or quick oats, -uncooked
1 pk Vanilla milk chips (10 oz)
1 c Flaked coconut
1 - 3 1/2 oz Can Macadamia nuts, coarsely -chopped

Preheat over to 375F. Whip butter and brown sugar in large bowl until light and fluffy. Blend in sour cream, egg and vanilla. Combine flour, baking soda and salt. Add to butter mixture; mix well. Stir in oats, vanilla milk chips, coconut and nuts.

Drop rounded teaspoonfuls of dough, 2" apart, onto ungreased cookie sheets. Bake. for 10-12 minutes or until edges are lightly browned. Cool on cookie sheet 1 minute. Remove to cooling rack; cool completely. Celebrate, it's Christmas!!

Melting Shortbread Christmas Cookie

1 lb butter
1 C Icing sugar
1/2 C Cornstarch
3 C All purpose flour

Preheat oven to 325F. Beat all ingredients in very large bowl until light and fluffy. The dough will appear pebbly at first.

Drop by teaspoonfuls onto ungreased cookie sheet. Bake 10 - 15 minutes until golden glow. Cool slightly before removing from cookie sheet. So very easy and so very delicious.

Favorite Date Crescents for Christmas


1 1/2 C Sugar
1 1/2 C Sour cream
5 eggs
2 ts Baking powder
8 C Flour
1 ts Salt

Mix all the ingredients together to make cookie dough. Chill over night. Then prepare filling:

Filling Recipe

1 lb Chopped dates
1 1/2 C water
2 ts Lemon juice
2 egg white, beaten
3/4 C Chopped Fine, Walnuts

Put all dates, water, lemon into saucepan and heat to simmer, stir to prevent burning. When the dates have cooked down into a thick paste, remove from heat.

Roll thinly, the chilled cookie dough. Cut into squares approximately 3" x 3". Spread each square with filling, about 2 tsp full. Roll into crescent shape. Dip top of crescent into egg white and then dip that surface into the chopped nuts. Bake on well greased cookie sheet for 18 - 20 minutes. This makes a huge recipe. They freeze great!

Valentine Sugar Cookies

1 c Unsalted softened butter
1 1/2 c Confectioners sugar
1 Egg
1 ts Vanilla
1/2 ts Almond extract
2 1/2 c Flour
1 ts Baking soda
1 ts Cream of tartar


8 oz Cream cheese, softened
2 c Confectioners' sugar
1/4 ts Vanilla
Food coloring as desired

Preparation time: 30 minutes Chilling time: 2 to 3 hours Cooking time: 7 to 8 minutes. Cream butter, sugar, egg, vanilla and almond extract in large mixer bowl until light and fluffy. Beat in flour, baking soda and cream of tartar until mixed. Divide dough in half. Cover and refrigerate dough 2 to 3 hours. (Dough can be refrigerated up to several days; soften slightly before rolling out.) Heat oven to 350 degrees. Have lightly greased baking sheets ready. Roll out half of dough on lightly floured surface to almost 1/4 ~inch thick. Use cookie cutters to cut out Valentine shapes. Place cookies 2 inches apart on prepared baking sheets. Bake until light brown on edges, 7 to 8 minutes. Cool on wire racks.

For frosting, beat cream cheese, sugar and vanilla in small bowl until smooth. Beat in milk until spreading consistency. Add food coloring as desired. Use frosting to decorate cookies. Let stand until frosting sets.

Slice & Bake Refrigerator Cookie Recipe

1 3/4 c Flour
3/4 ts Salt
1/2 ts Baking powder
10 tb Butter (marg/short)
1 c Sugar
1 Egg
1 1/2 ts Vanilla
1 1/2 c Walnuts, or pecans, finely Chopped

Preheat oven to 350F. Combine flour, salt & baking powder. With an electric mixer at medium-low speed, beat the butter & sugar until light & fluffy. Beat in egg & vanilla. Reduce speed to low, beat in flour mixture until just combined. Divide dough in half & shape each piece into a log about 1" in diameter. Cover with plastic wrap, & twist the ends of the wrap to force dough into a smooth cylinder. Refridgerate until almost firm (about 30 min). Spread about half the nuts on a work surface (a wide, 2" deep plastic container works well, and is re-sealable afterwards for storage). Roll one log in the nuts so that the entire surface is coated.

Re-wrap & chill for at least 30 min. Repeat with the other log. Heat oven to 350~. Cut the chilled dough into slices about 3/8" thick. Put on ungreased baking sheets about 2" apart, & bake until edges start to brown, about 8-10 min. Options: Replace Nuts with coloured sprinkles, or coloured sugar crystals.

Jello Sugar Cookies for Valentine's Day

2/3 c butter
1 large box of regular gelatin mix (red)
1 ts vanilla
1 egg
1/4 c milk
1 1/2 c flour
1 1/2 t baking powder
1/4 t salt

Preheat oven to 375F. Cream butter or margarine with regular gelatin mix and vanilla, add egg and milk, beat until light and fluffy, add flour, baking powder and salt blend well. Drop from spoon onto greased cookie sheet, bake at 375 degrees F. For 8 to 10 minutes, Be careful not to overbake. Don't let sit on pan too long as they stick badly!!

Valentine Lollipop Cookies

2/3 c Butter Flavor Shortening
3/4 c Sugar
1 tb Milk PLUS 1 teaspoon milk
1 ts Vanilla
1 Egg 2 c Flour, all purpose
1 1/2 ts Baking powder
1/4 ts Salt
24 To 30 flat ice cream sticks
Assorted decorations ( baking chips, raisins, Red hots, snipped dried Fruit, coconut, nuts, Colored sugar, etc... )

Preheat oven to 375F. Cream Butter Flavor Crisco, sugar, milk and vanilla in large bowl at medium speed of electric mixer until well blended. Beat in egg. Combine flour, baking powder and salt. Mix into creamed mixture. Cover and refrigerate several hours to overnight. Shape dough into 1 1/2 inch balls. Push ice cream stick into center of dough. Place dough. with sticks parallel, 3 inches apart on ungreased baking sheet. Flatten to 1/2 inch with large, smooth, greased and floured spatula. Decorate as desired. Press decorations into dough. Bake 8 - 10 minutes.

Hint: Cookies may also be painted. Mix 1 egg yolk and 1/4 teaspoon water. Divide into 3 cups. Add 2 to 3 drops different food color to each. Stir. Use clean water color brushes to paint cookies before baking.

Valentine Cookie Recipe

3/4 c Margarine or butter
3/4 c Honey
1/4 ts Almond extract
2 1/2 c All-purpose flour
1/2 c Finely chopped almonds

Preheat oven to 300 degrees. In a large bowl, beat margarine, honey and almond extract with an electric mixer until mixture is light and fluffy. Add flour, 1 cup at a time, beating well after each addition. Mix in almonds.

On ungreased cookie sheets, shape 1/2-cup portions of dough into heart shapes, no more than 1/2-inch thick.

Decorate as desired Bake 25 to 30 minutes or until edges turn brown. Cool 5 minutes and remove from pan. Sprinkle baked cookies with powdered sugar.

Halloween Great Pumpkin Cookie Recipe

2 c Butter
2 c Sugar
2 Eggs
2 c Cooked mashed pumpkin
2 ts Vanilla
5 c Flour
2 ts Baking powder
1 ts Baking soda
4 ts Cinnamon
1 ts Salt
2 c Raisins
2 c Chopped walnuts

Preheat oven to 375F. Cream together butter and sugar until smooth. Beat in the eggs one at a time. Add the pumpkin and vanilla, blending well. In a seperate bowl combine dry ingredients. Add to the creamed mixture, stirring well.

Mix in the raisins and nuts. Drop by spoonfuls onto greased cookie sheet and bake for 10 to 15 minutes. Very nice!

Ghostbuster Halloween Cookies

2 c Flour
1 c Quick oats, uncooked
1 ts Baking Soda
1 ts Cinnamon
1/2 ts Salt
1 c Butter
1 c Brown sugar
1 c Granulated sugar
1 Egg, slightly beaten
1 ts Vanilla
1 c Canned pumpkin
1 c Semi sweet chocolate chips

Preheat oven to 350F. Combine flour, oats, baking soda, cinnamon and salt; set aside. Cream butter, gradually add in sugars, beating until light and fluffy. Add egg and vanilla, mix. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in chocolate pieces.

For each cookie, drop 1/4 cup of dough onto greased cookie sheet, spreading dough into a ghost shape using a thin spatula. Bake 20 to 25 minutes until firm and lightly browned. Cool cookies, spread with white icing.Use tube icing and trim face features onto each ghost.


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