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.
CHRISTMAS ALMOND BALLS
COOKIES
1 c. butter or oleo
1/4 c.
4X sugar
2 c. flour
1 c. ground almonds
1 tsp. vanilla
Blend all
together. Roll in small balls in 4X sugar. Bake at 325 degrees for 35 minutes.
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.
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. Easy!
ROLL OUT CHRISTMAS
COOKIES
2 c. shortening
2 c.
sugar
4 tsp. vanilla
3/4 tsp. salt
4 eggs
6 c. flour
4 tsp.
baking powder
Mix together. If adding color, add to first 5 ingredients.
May have to add a little milk (3 tablespoons) to mixture. Roll out on flour and
cut out. Bake at 350 degrees only until lightly brown. Roll thick not thin.
FROSTING GLAZE
1 c. 4X sugar
2 or 3 tbsp. hot
milk
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. salt
Cream 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.
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. nuts
Mix 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.
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.
CHOCOLATE LOG COOKIES
1 lb. powdered sugar
1 stick
melted butter
2 c. crunchy peanut butter
4 c. Rice Krispies
Use a
large mixing bowl. Put the powdered sugar together with the melted butter and
stir with a spoon. Use your 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.
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. vanilla
Sift 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.
CRUNCHY CHRISTMAS COOKIES
1/2 c. butter
1/2 c. brown
sugar
1/2 c. white sugar
1 egg, well beaten
1 tsp. vanilla
1 c.
flour
1/2 tsp. baking soda
1/4 tsp. each baking powder, cinnamon and
salt
1 c. oatmeal
1 c. bran flakes
1/2 c. coconut*
1/2 c.
chocolate chips*
1/2 c. raisins*
*Optional, but tastes great in them!
Cream butter; add sugar, then egg and vanilla. Sift dry ingredients and
add to creamed mixture. Last add oatmeal, flakes and optional ingredients. Roll
in small balls and place on greased cookie sheet 2 inches apart. Bake 10-15
minutes at 350 degrees.
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.
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.
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 hightest speed until stiff and glossy. Do NOT underbeat.
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.
CHRISTMAS FUDGE
COOKIES
1 can Eagle Brand milk
2
tsp. butter
6 oz. chocolate chips
1 c. flour
1 c. nuts
1 tsp.
vanilla
Melt 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.
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. salt
Stir 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).
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.
flour
Warm 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.
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.
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. vanillaCombine 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.
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 paper
Mix
everything together. Pour melted bark over all and spoon out on wax paper to
form candy. Candy will harden as it dries.
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.
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. salt
Cream 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.
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 iol, 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.
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 roll
Mix all ingredients. Roll in
flour. Bake at 350 degrees for 12 to 15 minutes.
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.
EASY CHOCOLATE CHRISTMAS
COOKIES
1 can condensed milk
12
oz. pkg. chocolate chips
3/4 stick butter
Vanilla
Melt above over
boiling water.
Add:
1 1/4 c. flour
1/2 tsp. baking powder
1/
tsp. salt
Stir well. Add 1 cup chopped pecans. Drop by tablespoons onto
cookie sheet. Bake at 350 degrees for 10 minutes.
3 1/2 c. flour
1 tsp. baking
soda
1 c. butter flavor Crisco
1 tsp. baking powder
1/2 tsp.
salt
Mix 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.
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. salt
Bake 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.
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.
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.
~
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.
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. sugar
Cream 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.
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.
CHRISTMAS SNOWBALLS
COOKIES
2 c. flour
1/2 tsp.
salt
Mix 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.
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.
CHRISTMAS FRUITCAKE COOKIES
1c. 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.
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
eggs
Chop 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.
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 decorations
Mix 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.
Cake Mix Christmas
Cookies
1 pkg. cake mix (chocolate,
cherry,or lemon) of your choice
2 eggs
1/2 c. shortening
1 tbsp.
water
1/2 c. nuts
Mix 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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