Christmas Cookie Recipes
CHRISTMAS WREATH COOKIES
3/4 c. butter
1 (16 oz.) bag marshmallows
7 c. corn flakes
Green food coloring
Blue food coloring
Red hots
Melt butter in pan. Add
marshmallows and stir until melted. Add food coloring until
mixture is a nice "holly" green. Remove from heat and
pour over corn flakes in a large bowl. Mix thoroughly. On wax
paper, form wreath-shaped cookies and decorate with red hots to
look like berries.
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CHRISTMAS
SNOWBALLS COOKIES
2 c. flour
1/2 tsp. saltMix and set aside above
ingredients. Blend:
3/4 c. butter
1/2 c. sugar
2 tsp. vanilla
Beat in 1 egg. Stir in dry
ingredients. Add:
1 (8 oz.) pkg. semi sweet chocolate bits
1 c. chopped nuts
Shape in 1" balls.
Bake 15 to 20 minutes at 350 degrees on an ungreased cookie sheet.
Cool and roll in powdered sugar. Freeze well.
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MOCHA
WALNUT CHRISTMAS COOKIES
12 oz. pkg. Nestle Toll
House semi-sweet morsels, divided
2 tbsp. instant coffee
2 tsp. boiling water
1-1/4 c. all purpose flour
3/4 tsp. soda
1/2 tsp. salt
1/2 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar, firmly packed
1 egg
1/2 c. chopped walnuts
Preheat oven to 350
degrees. Melt over hot (not boiling water), 1/2 cup chocolate
morsels. Stir until smooth and cool to room temperature. In small
cup, dissolve coffee in boiling water and set aside. In small
bowl, combine flour, soda, and salt. Set aside. In large bowl,
combine butter, sugars, and coffee. Beat until creamy. Add egg and
melted chocolate morsels. Mix well. Then gradually add flour
mixture. Stir in the remaining chocolate morsels and walnuts. Drop
by rounded measuring tablespoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes. Allow to stand 2-3 minutes before removing
from cookie sheets; cool completely. Yield: about 24 three inch
cookies.
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CHRISTMAS
FRUITCAKE COOKIES
1 c. margarine
1-1/2 c. sugar
2 eggs
2 1/2 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 (8 oz.) pkg. each candied red & green cherries, cut in
quarters
1 (8 oz.) pkg. pitted dates, chopped
2 c. pecans, chopped
Cream butter; gradually add
sugar, beating until light and fluffy. Add eggs and beat well.
Combine flour, salt, baking soda, and cinnamon; gradually add to
creamed mixture, beating well after each addition. Stir in
remaining ingredients. Batter will be stiff. Drop dough by heaping
teaspoonfuls onto lightly greased cookie sheet. Bake at 350
degrees for 13 minutes or until lightly browned. Cool for 1
minute; remove cookies to wire racks and cool completely. Yield: 7
dozen.
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CHRISTMAS
CAKE COOKIES
2 lbs. Dates
1/2 lb. candied cherries
1/2 lb. candied pineapple
1/2 lb. shelled almonds
1/2 lb. Brazil nuts
2-1/2 c. sifted flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 c. butter or margarine
1 1/2 c. sugar
2 eggsChop almonds and toast
until golden brown. Cream butter and gradually add sugar, then
beat in eggs thoroughly. Stir in dry ingredients, fruit and nuts.
Drop by teaspoon onto ungreased cookie sheet and bake 10 minutes,
about 325 degrees for 35 minutes. Don't overbake.
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CHRISTMAS
BUTTER COOKIES
1-1/2 c. confectioners
sugar
1 c. margarine
1 egg
1-1/2 tsp. vanilla
2-1/2 c. all-purpose flour
1 tsp. soda
1 tsp. cream of tartar
Cookie decorationsMix sugar and margarine;
add egg and vanilla. Mix thoroughly. Mix flour, soda and cream of
tartar; blend. Refrigerate for 2-3 hours. Roll a portion of dough
into 1/8-inch thickness; cut into desired shapes. Sprinkle on
decorations. Place on lightly greased cookie sheets. Bake at 375
degrees for 7-8 minutes.
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CHRISTMAS
SUGAR COOKIES
3 1/2 c. flour
1 tsp. baking soda
1 c. butter flavor Crisco
1 tsp. baking powder
1/2 tsp. saltMix flour, soda, baking
powder and salt. Mix in the Crisco like pie dough until well
blended. Add 2 beaten eggs, 4 tablespoons milk, 2 teaspoon
vanilla, and 1 cup sugar. Mix well. Roll out onto floured surface.
Cut into shapes. Bake at 375 degrees for 10-12 minutes.
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HONEY
CHRISTMAS COOKIES
1/3 c. shortening
1/3 c. sugar
1 egg
2/3 c. honey
1 tsp. lemon flavoring
2 3/4 c. flour
1 tsp. soda
1 tsp. saltBake at 375 degrees. Mix
shortening, sugar, egg, honey and flavoring. Blend in flour, soda
and salt. Chill dough. Roll dough out 1/4 inch thick. Cut into
shapes. Place 1 inch apart on greased cookie sheet. Bake until
done. 5 dozen.
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CHRISTMAS
CINNAMON COOKIES
1 c. butter
1 c. sugar
1 egg, separated
2 c. flour
1 tbsp. cinnamon
1 c. pecans (finely chopped)
Cream butter and sugar. Add
beaten egg yolk. Mix flour and cinnamon. Lightly butter 10x15 inch
baking pan. Spread on mixture covering pan. Brush slightly beaten
egg white over batter. Sprinkle with pecans, pat lightly. Bake for
30 minutes at 325 degrees. Cut into bars when warm. Do not remove
from pan until cool. For a crisper cookie, use the same recipe,
but only use 1 cup flour and 3 teaspoon cinnamon.
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CHRISTMAS
MOLASSES COOKIES
1 qt. molasses
1 1/4 c. brown sugar
1 1/2 c. Crisco
1 3/4 tbsp. ginger
1 3/4 tbsp. cinnamon
1 tbsp. cloves
1 tsp. allspice
1 tsp. nutmeg
2 level tbsp. soda dissolved in 4 tbsp. vinegar
Flour to make a soft dough,
about 10 to 12 c. Warm molasses in a very large container. Add
brown sugar and Crisco, stirring constantly. Do not boil mixture.
Remove from stove. Add spices and mix well. Add soda and vinegar
mixture, mixing well. Work in flour in small amounts until dough
is stiff enough to roll. Be careful not to add too much flour as
dough will not roll. Cut into desired shapes and place on greased
cookie sheets. Bake for about 5 to 8 minutes in a moderate oven
(275 to 325 degrees). Ovens will vary.
NOTE: After dough is
mixed, put into greased bowl. Grease the dough on top and cover
with a cloth. Do not put in refrigerator. Keeps for several days
while working. A dough board (piece of board covered with a cloth)
is mandatory for rolling these cookies.
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CHRISTMAS
PEPPERMINT COOKIES
1 c. margarine
1 c. brown sugar
1 egg
2 c. sifted flour
1 tsp. baking soda
1/2 tsp. salt
2 c. quick cooking oatmeal
1/2 c. crushed peppermint candy
Beat in bowl the margarine
and brown sugar until light and fluffy. Blend in egg. Sift
together flour, baking soda and salt and add to creamed mixture.
Stir in oatmeal and peppermint candy and mix well. Roll in 1"
balls and bake on greased cookie sheet at 350 degrees for 8 to 10
minutes. Cool completely and glaze.
GLAZE
1-1/2 c. sifted powdered
sugar
3 tbsp. milk
1 drop food color (opt.)
3 tbsp. crushed peppermint candy
Combine powdered sugar,
milk and food color and mix well. Drizzle on cookies and sprinkle
on candy.
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SWEDISH
CHRISTMAS COOKIES
1 c. butter
2 egg yolks
Dash salt
1 egg white, slightly beaten
4 tbsp. chopped almonds
3/4 c. sugar
1 tsp. almond extract
2 1/2 - 2 3/4 c. flour
2 tbsp. sugarCream butter and sugar
until light and fluffy. Beat in egg yolks and almond extract. Add
salt. Sift in flour and mix well. Make it pliable dough and chill
30 minutes. To shape, divide dough into 6 equal portions. Roll out
each portion to make a rope, about 24" long. Divide each into
2" strips. Place on cookie sheets. Brush with egg whites and
sprinkle with sugar and almonds. Bake at 375 degrees for about 10
minutes or until cookies feel firm and are lightly browned around
the edges. Let cool on cookie sheet a few minutes then remove to a
wire rack to cool completely. Makes 6 dozen.
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CHRISTMAS
SPICE COOKIES
1 c. molasses
1/2 c. safflower oil
3/4 tsp. ginger
3/4 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. mace
1 c. milk powder
3 tbsp. yeast
4 1/2 c. whole wheat flour
Blend molasses, safflower
oil and spices. Add milk powder, yeast and flour. Mix into a stiff
dough and chill for several hours. Roll dough very thin, cut into
shapes and bake at 375 degrees for 6-8 minutes. Makes 5 dozen.
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OLD
FASHIONED CHRISTMAS COOKIES
1 c. (2 sticks) butter
1 c. sugar
2 eggs, beaten
1 tsp. vanilla
1 c. sour cream
5 c. flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. saltCream butter and sugar. Add
beaten eggs, vanilla and sour cream. Sift flour with baking soda
and powder. Add dry ingredients to wet ingredients. Chill. Roll
out and cut. Frost with favorite frosting or great unfrosted.
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CHOCOLATE
COOKIES
1/2 C.
vegetable oil
4 sq. unsweetened chocolate, melted
2 C. sugar
4 eggs
2 tsp. vanilla
2 C. flour
2 tsp. baking powder
1/2 tsp. salt
Mix together oil, melted chocolate, and sugar. Blend in one egg at
a time. Add vanilla and dry ingredients. Chill about 1hr.. maybe a
little longer.Shape into balls
about the size of walnuts and roll into powdered sugar, place on
cookie sheet, but nut too close together because they spread out.
Bake at 350 for 10-2 min. Makes about 6 doz.
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OLD
FASHIONED BROWN CHRISTMAS COOKIES
1 c. sugar
1 c. shortening
1 egg
1 c. molasses
1/2 c. boiling water
1 tsp. ginger
1 tsp. cinnamon
2 tsp. soda
Flour to rollMix all ingredients. Roll
in flour. Bake at 350 degrees for 12 to 15 minutes.
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CHRISTMAS
SOUR CREAM SUGAR COOKIES
1 tsp. soda
1 c. sour cream
Set aside.
1 c. shortening or butter
1 1/2 c. sugar
3 eggs
1/4 tsp. salt
1/2 tsp. vanilla
1/2 tsp. lemon flavoring
2 tsp. baking powder
Alternately add sour cream
and 5 cups flour to make a soft dough. Roll out on a well-floured
board and cut in desired shapes. Bake at 375 degrees for 8-10
minutes. Decorate as desired.
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EASY
CHOCOLATE CHRISTMAS COOKIES
1 can condensed milk
12 oz. pkg. chocolate chips
3/4 stick butter
VanillaMelt above over boiling
water.
Add:
1-1/4 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
Stir well. Add 1 cup
chopped pecans. Drop by tablespoons onto cookie sheet. Bake at 350
degrees for 10 minutes.
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CHRISTMAS
FUDGE COOKIES
1 can Eagle Brand milk
2 tsp. butter
6 oz. chocolate chips
1 c. flour
1 c. nuts
1 tsp. vanillaMelt chocolate chips and
butter on low heat. Stir and add Eagle Brand milk, flour, nuts and
vanilla. Cool -- spoon by teaspoon on greased pan. Bake at 325
degrees for 10-12 minutes.
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CHRISTMAS
CANDY CANE COOKIES
1 c. shortening (softened)
1 c. powdered sugar
1-1/2 tsp. almond extract
1 egg
1 tsp. vanilla
2 1/2 c. flour
1 tsp. saltStir into above mixture;
mix well. Divide dough into 2 equal parts. Add color to one half
(either red or green can be used). Roll each color into strips
about 4 inches long. Twist together like a rope; shape the top.
Place on cookie sheet. Bake at 375 degrees for 15 minutes. You can
add 1 teaspoon peppermint extract if you like (to the green half).
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GERMAN
CHRISTMAS COOKIES)
2 c. brown sugar
2 c. honey
2 c. light molasses
2 c. sour cream
2 tbsp. shortening
2 tbsp. baking soda
1 tbsp. cinnamon
1 tbsp. cloves
1/2 c. diced orange peel
1/2 c. lemon peel
1/2 c. citron peel
1 c. slivered almonds
10 c. flourWarm brown sugar, honey,
molasses and shortening. Cool. Mix sour cream and baking soda, let
stand awhile. Then add to cooled molasses mixture. Add rest of
ingredients to make dough. Let rest overnight in a cool place.
Roll out 1/4 inch thick, using a round cutter or small glass to
cut out. Dough is sticky. Do not add extra flour, just use enough
for rolling out. Bake at 350 degrees for 15 minutes. Frost with
powdered sugar frosting, use half water and half lemon juice.
Store in airtight container, will keep several months. Improves
with age.
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CHRISTMAS
THUMBPRINT COOKIES
3/4 c. sugar
1 tsp. salt
3/4 c. butter
2 egg yolks (save whites)
1 tsp. vanilla
2 c. flour
2 egg whites, beaten
1-1 1/2 c. finely chopped nuts
1/2 c. red & green jelly
In large bowl combine first
5 ingredients on medium speed of mixer about 1 minute. Gradually
add flour and blend at low speed until well mixed. Roll dough into
1 inch balls. Dip dough balls into egg whites then nuts. Place on
greased cookie sheet 2 inches apart. Make a deep impression in
center of each cookie with fingertip. Bake at 350 degrees for
10-12 minutes. Immediately remove cookies from sheet. While still
warm, fill centers with jelly. Allow jelly to set before storing
cookies. Yield 3-4 dozen.
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LACE
COOKIES
1 c. quick-cook oats
1 c. sugar
2 T + 1 t. flour
1/4 t. salt
1 egg, slightly beaten
1/2 c. melted margarine
2 t. vanilla
Combine all
ingredients. Drop by 1/2 teaspoonfuls 3 inches apart onto aluminum
foil-lined cookie sheets. I only do 9 cookies at a time because
they spread. Bake in a preheated oven at 350* for 6 to 8 minutes
or until edges are brown. Cool completely before removing by
carefully peeling cookies off foil. Store in an airtight container
or they will soften.
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CHRISTMAS
PRETZEL COOKIES
2 lbs. white chocolate bark
(can be melted in microwave or double boiler)
8 to 10 oz. long stick pretzels, broken into 3
2 c. Rice Krispies & 2 c. Captain Crunch (or 4 c. Rice
Krispies)
1 c. Spanish peanuts (or any nuts)
Wax paperMix everything together.
Pour melted bark over all and spoon out on wax paper to form
candy. Candy will harden as it dries.
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CHRISTMAS
VANILLA ROLLED COOKIES
3-1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 c. shortening
1 1/2 c. sugar
2 eggs, well beaten
1 1/2 tsp. vanillaSift flour and measure. Add
baking powder and sift again. Cream shortening. Add sugar
gradually and beat until light. Add well beaten eggs and blend.
Add vanilla. Combine dry ingredients with creamed mixture
thoroughly and chill. Roll as thin as possible and cut with cookie
cutter or form in small balls and flatten with bottom of glass.
Sprinkle with sugar, chopped nuts, coconut. Bake in 400 degree
oven 6 to 10 minutes. Makes 6 dozen cookies.
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Graham
Cracker Cookies
1 box Keebler
graham crackers
1/2 lb. butter
1/2 c. sugar
1 to 1-1/2 c. ground walnuts
Boil butter and sugar 4 minutes. Remove quickly. Put graham
crackers on cookie sheet first. Then butter and sugar then nuts.
Bake at 350 degrees 8 to 10 minutes.
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CHRISTMAS
CHOCOLATE CHIP COOKIES
2-1/4 c. unsifted flour
1 tsp. baking soda
1 c. butter or margarine
1/4 c. granulated sugar
3/4 c. firmly packed brown sugar
1 c. crushed candy canes
1 (4 serving) pkg. instant vanilla pudding mix
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips
Mix flour and baking soda.
Combine butter, sugars, pudding mix, and vanilla in large bowl;
beat until smooth. Beat in eggs. Gradually add flour mixture, then
stir in chips and candy canes. Drop by rounded teaspoonfuls (or
roll into balls) and place on ungreased baking sheets. Bake at 375
degrees for 8 to 10 minutes.
Makes about 7 dozen.
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Air
or Meringue Cookies
3 Egg whites
1/4 teaspoon Cream of tartar
3/4 cup Sugar
3 tablespoons Cocoa
Beat egg whites with cream of tartar in large mixing bowl until
foamy.Add sugar, 1 T. at a
time. Beat at highest speed until stiff and glossy. Do NOT
under beat. Remove 3/4 c. meringue to small mixing bowl; set aside.
Stir cocoa into meringue
in large mixing bowl until thoroughly combined. Drop cocoa
flavored meringue by level measuring tablespoon, about 1 1/2
inches apart, onto aluminum foil lined baking sheets. Make small
indentation in center of each with top of teaspoon.
Spoon 1/2 teaspoon
reserved plain meringue into each indentation. Bake at 275 degrees
for 25 minutes. Turn off oven; leave meringues in oven with door
closed for 1 hour. Remove from oven. Cool completely. Makes about
3 dozen cookies.
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Apricot
Cream Cheese Cookies
1 c.
flour
8 tbsp. butter
4 oz. cream cheese
1-1/3 c. apricot preserves
1 lg. egg white
Sugar, dusting
Mix flour, butter and cheese with pastry blender until crumbly.
Form ball. Chill 1 hour. Heat oven to 375 degrees. Roll dough thin
and cut 3"x2" rectangles. Spread with preserves. Roll to
form 2" cylinders. Pinch ends. Beat egg white until frothy.
Brush rolls and dust with sugar. Bake 15 minutes.
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CHRISTMAS
ALMOND BALLS COOKIES
1 c. butter or oleo
1/4 c. 4X sugar
2 c. flour
1 c. ground almonds
1 tsp. vanillaBlend all together. Roll in
small balls in 4X sugar. Bake at 325 degrees for 35 minutes.
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WHITE
ROLLED CHRISTMAS COOKIES
1 c. powdered sugar
1 tsp. cream of tartar
1 tsp. soda
1 c. butter (margarine may be used)
2 c. flour
Work like pie crust.
Add:
1 egg, well beaten
1 tsp. vanilla
1 tsp. almond extract, if
desired
This dough can be rolled
and rerolled as often as necessary for cutting desired shapes.
Will not get tough. Frost with favorite powdered sugar icing and
decorate. *Also may be rolled in balls and pressed flat to 1/4
inch. Bake at 300 to 350 degrees for 8 minutes.
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Special
K Cookies
1/2 stick
margarine
3/4 c. sugar
3/4 c. white Karo
1 c. peanut butter
4 c. Special K cereal
Boil first 3 ingredients for 1 1/2 to 2 minutes. Then add peanut
butter and cereal. Drop on wax paper by teaspoon.
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CHRISTMAS
CRESCENT COOKIES
1/2 lb. butter (2 sticks)
2 c. flour
2 c. chopped pecans
5 tbsp. sugar
2 tsp. vanilla
1 tbsp. water
1/2 tsp. saltCream butter and sugar; add
vanilla and water. Sift flour and salt, stir into mixture. Add
pecans and mix well. Shape into size of walnut and shape into
crescent. Bake slowly at 325 degrees about 20 minutes. While warm,
roll into powdered sugar.
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CAKE
MIX CHRISTMAS COOKIES
1 pkg. cake mix (chocolate,
cherry, lemon) of your choice
2 eggs
1/2 c. shortening
1 tbsp. water
1/2 c. nutsMix all together. Shape in
1" balls and roll in powdered sugar. You may want to chill
dough before rolling. Bake 10 to 12 minutes at 375 degrees.
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Original
Nestle's Toll House Cookies
2-1/4 c.
all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. butter, softened
3/4 c. sugar
3/4 c. firmly packed brown sugar
1 tsp. vanilla extract
2 eggs
1 (12 oz.) pkg. (2 c.) Nestle Toll House semi-sweet chocolate
morsels
1 c. chopped nuts
Preheat oven to 375 degrees. In small bowl combine flour, baking
soda and salt; set aside. In large bowl combine butter, sugar,
brown sugar and vanilla extract; beat until creamy. Beat in eggs.
Gradually add flour mixture. Stir in Nestle Toll House semi-sweet
chocolate morsels and nuts. Drop by level measuring tablespoonfuls
onto ungreased cookie sheets. Bake at 375 degrees for 9-11
minutes. Makes about 5 dozen 2 1/4 inch cookies. Pan Cookie
Variation: Prepare dough as directed. Spread into greased 15 1/2 x
10 1/2 x 1 inch baking pan. Bake at 375 degrees for 20-25 minutes.
Cool and cut into 35 (2 inch) squares. Refrigerator Variation:
Prepare dough as directed. Divide in half; wrap both halves
separately in waxed paper. Chill 1 hour or until firm. On waxed
paper; chill 30 minutes. Prepare oven to 375 degrees. Cut each log
into 30 (1/2 inch) slices. Place on ungreased cookie sheets. Bake
8-10 minutes. Makes 5 dozen 2 1/4 inch cookies. May be stored up
to 1 week in refrigerator or frozen up to 8 weeks.
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Chocolate
Log Cookies
1 lb.
powdered sugar
1 stick melted butter
2 c. crunchy peanut butter (I used extra crunchy)
4 c. Rice Krispies
Use a large mixing bowl. Put the powdered sugar together with the
melted butter and stir with a spoon. I then use my hands to mix
the peanut butter and Rice Krispies in with the powdered sugar and
butter mixture. Pinch off enough of the mixture to make logs about
the size of your thumb. Sort of roll them in your hand. Put them
into the refrigerate for about an hour. Remove and frost with
chocolate frosting.

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