Christmas Cookie Recipes
Submitted Cookie Recipes - 2006
Add your favorite cookie recipe!
Lemon Drop Wafers
MAKES ABOUT 2 DOZEN
The crushed candy adds a lemony crunch to these easy-to-make cookies.
4 tablespoons unsalted butter, room temperature
1 1/2 cups sugar
1 large egg
Zest of 2 lemons, finely chopped
2/3 cup all-purpose flour
1/4 teaspoon baking soda
Pinch of salt
1/3 cup lemon drops (2 ounces of whole candies), crushed(2 ounces of whole candies), crushed
1. Preheat oven to 350°. Line two baking sheets with Silpat baking mats or parchment paper, and set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 cup sugar on medium speed until light and fluffy, 3 to 5 minutes, scraping down sides of bowl twice. Add egg; mix on high speed until combined. Add lemon zest, and beat to combine.
3. In a large bowl, whisk together flour, baking soda, and salt. Add to butter mixture, and mix on low speed until combined, about 20 seconds. Add candy, and mix to combine. Transfer dough to a sheet of plastic wrap, and freeze until firm, about 30 minutes.
4. Pour remaining 1/2 cup sugar into a large bowl. Shape the dough into 1/2-inch balls. Drop each ball into sugar, and roll, coating completely; use sugar to keep dough from sticking to hands.
5. Working in batches, place sugared balls on prepared baking sheets, 2 inches apart. Gently press balls, flattening to a 1/4-inch thickness. Transfer remaining dough to refrigerator.
6. Bake cookies just until golden, about 10 minutes. Transfer to a wire rack to cool. Repeat with the remaining dough. Store in an airtight container up to 1 week.
Jennifer R. <jacroach@comcast.net>
Eustis, FL USA - Saturday, December 23, 2006 at 09:49:49 (EST)
SUGAR COOKIES
Makes about 16 large cookies or thirty 2 1/2-inch cookies
4 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter
2 cups sugar
2 large eggs
2 teaspoons pure vanilla extract or 2 teaspoons fresh lemon juice and zest of 2 lemons
1/4 cup fine sanding sugar, for decorating (optional)
1. In a large bowl, sift together flour, salt, and baking powder. Set aside.
2. Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs.
3. Add flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla or lemon juice and zest. Wrap dough in plastic; chill for about 30 minutes.
4. Preheat oven to 325°. On a floured surface, roll dough to 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Remove from refrigerator, and decorate with sanding sugar, if desired. Bake until edges just start to brown, 8 to 10 minutes. Cool on wire racks. May be stored at room temperature in an airtight container for up to 2 weeks. (Martha Stewart Recipe- they are SO yummy!)
Jennifer R <jacroach@comcast.net>
Eustis, FL USA - Saturday, December 23, 2006 at 09:48:56 (EST)
Cream Cheese Cherry rollups
1 C Butter
8 oz Cream cheese (low fat works ok)
Cream together above ingredients
2 C flour
1/4 tsp salt
Blend with butter/cheese. Chill at least 3 hours. Roll out 1/8 " thin. Cut into strips 1/2"x2". Roll up a candied/glace cherry in strip and bake at 400*F for 11 minutes. sprinkle with powder sugar when cooled.
My mother made these all during my childhood and beyond, though she used dried dates as the fruit. I have never seen this recipe except from my sisters kitchens.
Jeanne Mello <t.mello@sbcglobal.net>
Stockton, CA USA - Friday, December 22, 2006 at 15:58:45 (EST)
Tropical Orange Coconut Drops
A family favorite of ours for years are these Tropical Orange Coconut Drops. They are sooo easy! -from a Land-O-Lakes Cookie Cookbook
2 cups sugar
1 cup butter
3 eggs
1 tsp. baking powder
1 tsp. salt
1 tsp vanilla
1 tsp. orange extract
3 and 1/2 cups all purpose flour
1/2 cup flaked coconut
Heat oven to 350. In large bowl, combine all ingredients except flour and coconut. Beat at low speed, scraping bowl often until well mixed. Stir in flour and coconut until well blended. Drop rounded teaspoonfuls 2 inches apart onto greased cookie sheets. Bake 8-12 minutes or until edges are lightly browned. Remove immediately. Makes 5 doz.
RITA <DAKINTALK@YAHOO.COM>
BRIDGEVIEW, IL USA - Friday, December 22, 2006 at 00:25:26 (EST)
I was so happy to find the recipe for Rock Cookies on your website! I wanted to share one of my favorite cookie recipes!
Chocolate Crinkles
1/2 cup vegetable oil
4 sq. unsweetened chocolate
(4 oz.), melted
2 cups granulated sugar
4 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup confectioner's sugar (set aside)
Mix oil, chocolate and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Stir in flour, baking powder and salt into oil mixture. Chill several hours, preferably overnight.
Heat oven to 350 degrees. Drop teaspoonfuls of dough into confectioner's sugar. Roll in confectioner's sugar; shape into balls. Place about 2" apart on greased baking sheet. Bake 10 - 12 min. Do not overbake! Makes about 6 dozen cookies.
***For best results, wash and regrease the cookie sheet after each batch of cookies is baked.
Corynn Shaw <ceshaw@rochester.rr.com>
rochester, NY USA - Monday, December 18, 2006 at 15:02:34 (EST)
Raspberry Sugar Cups w/White Chocolate Drizzle
1 Roll refrigerated sugar cookie dough
1 jar Seedles Raspberry Jam
1 cup white chips
Preheat oven to 350 degrees F.
Fill mini muffin pans with paper muffin liners. Roll cookie dough into tablespoon size balls. Bake for about 10 minutes. Remove from oven. Make a well in each cookie by pressing the center with the back of a melon baller. Return cookies to oven until they are golden around the edges and set. Fill each cookie immediately with about a teaspoon of the jam. Melt white chips in microwave for about 1 minute. Stir until smooth. Place melted chips in a sandwich bag and poke a small hole in one corner. Drizzle over cookies. Pretty and delicious! makes about 48 cookies
Diane Broomall <Chococat925>
Cherry Hill , NJ USA - Saturday, September 30, 2006 at 22:13:47 (EDT)
Double Chocolate chip cookie recipie
220g of plain flour
85g Baking Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
225g butter or margarine, softened
150g sugar
135g packed brown sugar
1 teaspoon vanilla extract
2 large eggs
320g Chocolate Chunks
1.PREHEAT oven to gas mark 4
2.COMBINE flour, cocoa, baking soda and salt in a medium bowl. Beat butter, sugar, brown sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in chunks. Drop by rounded tablespoon onto ungreased baking sheets.
3.BAKE for 9 to 11 minutes or until cookies are puffed and centres are set but still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes 40 cookies.
Lucy <skye_fallen@hotmail.com>
UK - Sunday, February 05, 2006 at 12:16:51 (EST)
