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
Dough
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
--------------------------FROSTING-------------------------------
8 oz Cream cheese, softened
2 c Confectioners' sugar
1/4 ts Vanilla
Milk
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.
