Christmas Cookie Recipes

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INDEX
BUTTER COOKIE WREATHS THE ULTIMATE SUGAR COOKIE HALF WAYS LEMON MACAROONS WHITE CHRISTMAS FORGOTTEN COOKIES APRICOT FOLDOVERS MOLASSES CRINKLES EGGNOG SPRITZ	CATHEDRAL WINDOWS HOLIDAY FRUIT DROPS CORNFLAKE WREATH COOKIES ALMOND COOKIE STRIPS SANTA'S WHISKERS NUT HORNS CHEWY NOËLS PUMPKIN COOKIES PEANUT BRITTLE COOKIES

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BUTTER COOKIE WREATHS

8 oz. (250 g) white or chocolate-flavored candy coating
1 teaspoon (5 mL) vegetable shortening
36 butter cookies (2-inch/5 cm) with hole in center
Red or green colored sugar
Red cinnamon candies
36 pieces shoestring licorice (4-inch/10 cm lengths)

Line cookie sheets with wax paper. Set aside. In 1-quart (1L) saucepan, combine candy coating and shortening. Melt over low heat, stirring constantly. Dip top of each cookie into coating. Place cookies dipped-sides-up on prepared cookie sheets. Decorate each cookie with colored sugar and cinnamon candies. Tie licorice into bows. Use coating to attach bows to each cookie. Let dry completely before storing.Christmas Jewel Kiss: Omit cinnamon candies and shoestring licorice. Place chocolate kiss in center of each dipped cookie. Continue as directed.Microwave tip: In small mixing bowl, melt candy coating and shortening at 50% (Medium) for 2 1/2 to 5 minutes, stirring after every minute. Continue as directed.

THE ULTIMATE SUGAR COOKIE

3/4 cup Golden Crisco or Butter-flavored Crisco (shortening)
1 cup granulated sugar
2 eggs
1 tsp vanilla
2-1/4 cups all-purpose flour
1-1/2 tsp baking powder
1/4 tsp salt

Coloured decorations or icingCream Crisco, sugar, eggs and vanilla in large mixer bowl at medium speed of electric mixer until light and creamy. Cmbine flour, baking powder and salt. Add to creamed mixture, mixing on low speed until well blended. Cover dough and chill 1 hour, if desired, for easy rolling. Preheat oven to 375°F. Roll half of dough at a time. Roll out dough on lightly floured surface to 1/4-inch thickness. Using a cookie cutter, cut in desired shapes. Place on ungreased baking sheets. Roll leftover pieces. Sprinkle with coloured decorations or leave plain to decorate when cool. Bake at 375°F for 8 to 10 minutes, or until edges are light brown. (Time will vary with cookie size.) Cool slightly, then remove to cooling rack. Makes: About 3 dozen cookies.

APRICOT FOLDOVERS

1/2 margarine, softened
1 cup grated sharp cheddar cheese
1 1/3 cup sifted flour
2 tablespoons water
1 cup apricot preserves
1 cup sugar

Cream the margarine and cheese, then blend in the flour and water. Chill the dough for 4 to 5 hours. Preheat the oven to 370F. In a medium saucepan over medium heat, heat the preserves and sugar until the mixture boils and is smooth. Set aside. Divide the dough in half. Roll each half into a 10 inch square, cut into 2 1/2 inch squares. Put 1 teaspoon of the preserves in the center of each square, fold over and seal the edges. Bake on an ungreased cookie sheet for 8 to 10 minutes. Makes about 2 1/2 dozen.

CATHEDRAL WINDOWS

1/4 pound magarine
12 ounces chocolate chips
1 cup chopped walnuts
12 ounces colored mini marshmallows
7 ounces grated coconut

Heat margarine and chocolate chips in the top pan of a double boiler over low heat, stirring occasionally, until melted and smooth. Cool slightly. Put marshmallows and nuts in a large bowl; stir in chocolate. Tear five 9-inch sheets of waxed paper and sprinkle each generously with coconut. Divide dough into fifths and place each fifth on a sheet of waxed paper. Roll tightly into 2-inch diameter logs and refrigerate overnight. Before serving, unwrap from waxed paper and cut into 1/2" slices.

HALF WAYS

3/4 cup shortening
1/2 cup sugar
1 1/2 cups brown sugar -- divided
2 eggs -- separated
1/4 teaspoon baking soda in 1 tablespoon water
1 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
6 ounces chocolate chips

Preheat oven to 350 F. Mix shortening, sugar, 1/2 cup of brown sugar, egg yolks, baking soda, vanilla, flour, salt, and baking powder until it forms a stiff dough. Pat into the bottom of a greased and floured 9 x 13 inch baking pan. Spread chocolate chips over the dough. Beat the egg whites until stiff, then add 1 cup of brown sugar and beat well. Spread over the chips. Bake 20 minutes. Cool and cut into squares.

MOLASSES CRINKLES

3/4 cup shortning
1 cup brown sugar
1 beaten egg
1/4 cup molasses
2 1/4 cups flour
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 cup granulated sugar

Mix together all ingredients except granulated sugar. Chill 4 hours or overnight. Preheat oven to 350F. Shape in balls the size of walnuts and dip one side in granulated sugar. Place sugared side up on ungreased cookie sheet 2 to 3 inches apart. Bake 15 minutes.

HOLIDAY FRUIT DROPS

1 cup shortening
2 cups firmly packed brown sugar
2 eggs
1/2 cup soured milk, buttermilk, or water
3 1/2 cups flour
1 tsp. soda
1 tsp. salt
1 1/2 cups broken pecans
2 cups candied cherries, halved
2 cups cut-up datesMix shortening, sugar and eggs well. Stir in soured milk. Blend dry ingredients, stir in to wet mixture. Stir in the pecans, cherries and dates. Chill at least 1 hour. Heat oven to 400 F. Drop heaping teaspoons of dough about 2" apart on lightly greased cookie sheet. Place a pecan half on each cookie if desired. Bake 8 to 10 minutes until almost no imprint remains when touched lightly. Makes 8 dozen. Note: If using self-rising flour omit soda and salt.

LEMON MACAROONS

Lemon Curd:
3 eggs
3/4 cup sugar
1/2 cup lemon juice
2 tablespoons zest of lemon
3/4 cup unsalted butter, cut into chunks
Macaroons:
1 cup powdered almonds
2 cups powdered sugar
1 tablespoon grated lemon rind
4 egg whites
2 tablespoons sugar

To make the lemon curd, in a saucepan, whisk together the eggs, sugar, lemon juice, and zest. Bring the mixture to a boil over moderate heat, stirring, then simmer for 3 minutes, whisking. Transfer the mixture into a bowl and whisk in the butter, one chunk at a time. To make the macaroons, preheat oven to 275F. In a bowl, using an electric mixer, beat the egg whites until they form soft peaks. Add the sugar, then beat the egg whites until firm. Gently but thoroughly fold the almond mixture into the egg whites. Line baking sheets with oiled parchment paper. Either pipe or spoon mixture into 1 1/2 inch mounds that are 2 inches apart on the parchment. Bake for 30 minutes or until firm. Turn off oven and let cookies dry with door ajar. To assemble, remove cookies from baking sheets and sandwich with lemon curd.

EGGNOG STRITZ COOKIES

 

 

2/3 cup sugar
1 cup butter -- softened
1 egg 
1/2 teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons vanilla
2 1/4 cups all-purpose flour
For Glaze
1 cup powdered sugar
1/4 cup butter -- softened
2 tablespoons water
1/4 teaspoon rum extractHeat oven to 400F.

3 cups Rice Krispies
1 cup dessicated coconut
3/4 cup powdered milk
1/2 cup powdered sugar
60 g (2 oz) mixed candied fruit, chopped
60 g (2 oz) red and green candied cherries, chopped
1/4 cup raisins
125 g (4.5 oz) white vegetable shortning
125 g (4.5 oz) white chocolate chips

Brush a 9 x 13" pan with oil. Line base and sides with paper. Combine Rice Krispies, coconut, powdered milk, powdered sugar, and all fruit in a large bowl. Chop up the shortening, place with the chocolate in the top of a double boiler over simmering water. Stir until mixture is melted and smooth. Combine chocolate and Rice Krispie mixture. Press into the prepared pan and refrigerate until set. Remove from the pan, allow to stand for 10 minutes. Cut into squares with a sharp knife. Makes 35 squares.

2 tablespoons butter or margarine
1 cup packed brown sugar
1 cup chopped nuts
1/3 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
2 beaten eggs
1 teaspoon vanilla
Powdered sugar

In 9x9x2-inch baking pan melt butter or margarine. Stir together brown sugar, nuts, flour and salt; stir in eggs anvanilla. Carefully pour over butter in pan; do not stir. Bake at 350 F for 20 to 25 minutes. Sift powdered sugar over top. Placed waxed paper under wire rack, immediately invert pan onto rack. Cool. Dust again with powdered sugar. Cut into bars. Write "Noël" on each bar with green decorator icing. Makes 24.

1 cup butter or margarine -- softened
1 cup sugar
1 egg yolk
1 teaspoon vanilla
Few drops almond extract
2 cups all-purpose flour
1 egg white
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/2 cup finely chopped almonds

Cream butter and 1 cup sugar till fluffy. Blend in egg yolk, vanilla, almond extract. and 1/8 teaspoon salt. Stir in flour, mix well. Pat into 15 1/2 x 10 1/2 x 1-inch baking pan. Beat egg white till stiff; beat in 2 tablespoons sugar and cinnamon. Fold in almonds; spread over base. Bake at 350 F for 25 to 30 minutes. While warm, cut into bars. Makes 60.

2 egg white
1/4 tsp salt
3/4 cup sugar
1/2 cup chocolate chips

Preheat oven to 375 F. Beat egg whites and salt until stiff, slowly add sugar, fold in chips. Drop by teaspoons on greased cookie sheet. Turn oven off and let sit for at least 4 hours undisturbed. May add food coloring for festive appearance.

1 cup oil
3 cups sugar
2 eggs -- beaten
5 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons nutmeg
2 teaspoons cinnamon
1 teaspoon allspice
1/4 teaspoon ginger
1 3/4 teaspoons salt
1 29 ounce can solid-pack pumpkin
2 cups semisweet chocolate chips
1 cup chopped walnuts
3 teaspoons vanillaBeat oil and sugar in mixing bowl. Add eggs, beating well. Sift flour, baking powder, baking soda, spices, and salt together. Add to sugar mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips, walnuts, and vanilla. Drop by teaspoonfuls onto greased cookie sheets. Bake at 350 F for 10 to 12 minutes or until golden brown. Cool on wire rack. Makes 60 cookies.

SANTA'S WHISKERS

1 cup butter flavored or Golden Crisco (shortening)-- softened
1 cup sugar
2 tablespoons milk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
3/4 cup red candied cherries -- finely chopped
1/2 cup pecans -- finely chopped
3/4 cup flaked coconut

In mixing bowl cream together Crisco and sugar; blend in milk and vanilla. Stir in flour, cherries and pecans. Form dough into two 8-inch rolls. Roll in flaked coconut to coat outside. Wrap in waxed paper or clear plastic wrap; chill thoroughly. Cut into 1/4-inch slices. Place on ungreased cookie sheet. Bake at 375F until edges are golden, about 12 minutes. Makes about 60 cookies.

1 cup brown sugar
1 cup granulated sugar
1 cup shortening
1/2 cup chunky-style peanut butter
2 eggs
2 cups flour
1 teaspoon salt
1 tablespoon baking powder
1 cup crushed peanut brittle

Cream together brown sugar, granulated sugar and shortening. Add 1/2 cup chunky-style peanut butter. Mix in 2 eggs, one at a time. Mix and sift 2 cups of flour and 1 teaspoon salt. Add 1 tablespoon baking powder. Add all of the dry ingredients to the cream mixture. Add 1 cup crushed peanut brittle. Roll into small balls and place on greased cookie sheet. Flatten balls with fork. Bake 15 minutes at 350 degrees.

NUT HORNS

Dough:
4 cups all purpose flour
1/2 teaspoon salt
1 teaspoon vanilla
3 sticks margarine
3 egg yolks
1/2 pint dairy sour cream
1 package dry yeastFilling:
3 egg whites
1 cup granulated sugar
2 cups ground nuts (we use walnuts)
1 teaspoon vanilla

Sift flour, and salt. Sprinkle yeast over flour. Cut margarine in. Make a well and pour in beaten egg yolks, sour cream and vanilla. Knead until smooth. Refrigerate at least one hour. For filling, beat egg whites until stiff. Fold in sugar, nuts, and vanilla. Set aside. Remove dough from refrigerator, form into ball, and flatten until it resembles a thick pizza crust. Cut into 8 triangles. Roll each triangle into size of 10 inch pie crust; cut into 8 triangles. Place 1/2 to 1 teaspoon filling at wide end, and roll into crescents, pinching ends under. Bake at 375 on ungreased cookie sheets for 15-18 minutes. Makes 64