Christmas Cookie Recipes
Submitted Cookie Recipes - 2005
Add your favorite cookie
Makes about 3 dozen
1 2/3 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons plus 1 teaspoon canola oil
2 1/2 cups roasted, salted cashews
1 stick butter, softened ( do not use margrine they don't taste the same)
3/4 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
24 soft caramels (make sure they are fresh)
1/4 cup heavy cream
1. Preheat oven to 350°. Sift flour and salt together. Coarsely chop
1 cup cashews; set aside. Process 1 1/2 cups cashews in a food processor
until finely chopped. Pour in oil. Process until mixture is creamy, about
2. Put cashew mixture, butter, and sugars in the bowl using electric mixer
fitted with the paddle attachment; mix on medium speed until fluffy, about
2 minutes. Mix in egg and vanilla.( use only real butter and vanilla) Reduce
speed to low; gradually add flour mixture. Mix in reserved chopped cashews.
3. Shape dough into 1 1/2-inch balls; space 2 inches apart ( I use 2
parchment-lined baking sheets. Keeps the cleanup easy and less mess) Bake
5 minutes; gently flatten with a spatula. Bake until bottoms are just golden,
6-7 minutes more. cool completely on sheets on wire racks.
4. Melt caramels with cream in a small saucepan over low heat, stirring to
keep from sticking. Let cool. Using a spoon, drizzle caramel over cookies;
let set overnight. Store airtight container in single layer works best.
Reedsburg, WI USA - Sunday, December 04, 2005 at 19:36:07 (EST)
These are cakelike Italian chocolate spice cookies.
Prep:45 minutes plus cooling Bake:8-10 minutes
2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
2/3 cup sugar
1/2 cup margarine or butter,softened(1 stick)
1 large egg
1/2 cup milk
2 Tbsp. unsweetened cocoa
1 1/4 cups confectioner's sugar
Preheat oven to 400 degrees. Prep cookies:
In medium bowl, combine flour,cocoa,baking powder,cinnamon,cloves and salt.In
large bowl,with mixer at low speed, beat sugar with margarine or butter until
blended.Increase speed to high;beat until light and creamy.
At low speed,beat in egg until blended.Alternately beat in flour mixture
and milk,beginning and ending with flour mixture.
With hands dusted with cocoa,roll about 2 level teaspoons dough into 1"
balls.Place balls, about 2" apart, on ungreased large cookie sheet.Bake cookies
8-10 minutes,until puffed(they will look dry and slightly cracked).
With spatula,transfer cookies to wire rack to cool.Repeat with remaining
dough.Prepare chocolate glaze:In medium bowl, with wire whisk or fork, mix
cocoa with 3Tbsp. plus 1 tsp. boiling water until smooth.Gradually stir in
confectioners' sugar and blend well.
Dip top of each cooled cookie into glaze.Place cookies on wire rack set over
waxed paper to catch any drips.Allow glaze to set,about 10 minutes.Store
cookies in tightly covered container with waxed paper betwen the leaves.Makes
about 5 dozen.
McDonough, NY USA - Sunday, December 04, 2005 at 18:11:46 (EST)
Winter Birch Tree Cookies
3/4 cup sugar
1/2 cup butter, softened
1 tablespoon milk
2 teaspoons vanilla
2 cups Pillsbury BEST ® All Purpose Flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 package (12 oz) vanilla-flavored candy coating or almond bark, melted
2 ounces bittersweet chocolate, melted
Heat oven to 400 degrees. Grease cookie sheets. In large bowl, combine sugar
and butter; beat until well blended. Add milk, vanilla and egg; beat well.
Lightly spoon flour into measuring cup; level off.
Add flour, baking powder and cinnamon; mix well. Shape dough into 1-inch
balls. On lightly floured surface, roll balls into logs, 6 inches long. Place
on greased cookie sheets.
Bake at 400 degrees F. for 5 to 8 minutes or until light golden brown.
Immediately remove from cookie sheets. Cool completely. Place melted candy
coating in pie pan. Dip logs into candy coating; place on waxed paper to
cool. Drizzle melted bittersweet chocolate over logs to resemble birch
Mimi at Seasonal Recipes
USA - Tuesday, October 11, 2005 at 14:48:32 (EDT)
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