Christmas Cookie Recipes

Submitted Cookie Recipes  - 2000

Add your favorite cookie recipe!


RUSTON, LA USA - Thursday, December 28, 2000 at 13:51:52 (EST)

Reece's Cups

This one is for the people who think they don't have time to bake (but don't want to bring "bakery bought goods") Makes 2 dozen cookies (in less than 15 minutes!)

1 package of ready made chocolate chip cookie dough (my cousin also uses the peanut butter cookie dough - you choose!)
1 bag of Reeses peanut butter cups (put in the freezer)

You will need a mini-muffin tin.

Divide the cookie dough evenly and place in the mini muffin tin cups. Bake at 350 for approx. 5 minutes or until the top starts to get brown. Place the unwrapped, frozen Reeses in each cup. Bake for another 3-5 minutes until done. Remove when cool. Enjoy!
Janice Giaconia <>
Fort Lauderdale, FL USA - Tuesday, December 26, 2000 at 12:33:31 (EST)


1 1/2 cups powdered sugar
1 tsp. baking soda
1 tsp. cram of tarter
1/4 tsp. salt
1 cup butter
1 egg
1 tsp. vanilla

Beat all above at low speed with mixer. Add 2 1/4 cups flour by hand. Chill. Roll in ball. Flatten with criss cross and sprinkle with red or green sugar. Bake 350 degrees.
SIOUX CITY, IA USA - Saturday, December 23, 2000 at 17:29:49 (EST)

Chocolate Kisses
-- Actually this is more of a Candy recipe. Hope you enjoy!
12 oz Jar creamy peanut butter
2/3 C Softened margarine
1 tsp Vanilla
1 lb Confectioner's sugar
6 oz Package semi-sweet chocolate chips
6 oz Package milk chocolate chips
3 tsp Melted paraffin wax

Mix together first four ingredients, Use hands make into smooth 1 inch balls. Chill. Melt Chocolate and wax together. With a toothpick, dip the peanut butter balls in the chocolate mixture, Drop balls onto wax paper to harden.(optional) add some rice krispies to the peanut butter mixture to give it a crunch, or sprinkle with chopped nuts while the chocolate is still hot! Enjoy!
Doris Haynes <>
North Beach, MD USA - Saturday, December 23, 2000 at 09:41:52 (EST)

Cinnamon Walnut Specials

1c butter (softened)
2 eggs
2c flour (all purpose)
1c sugar
3/4c brown sugar
1tsp baking soda
1/2tsp baking powder
1/2tsp nutmeg
1tbsp cinnamon
1tsp cardamom
1cup chopped walnuts
1tsp vanilla extract

Take butter and sugars and beat till creamy, add vanilla, nutmeg, cinnamon, cardamom, baking soda,and powder.mix well, add eggs beaten then add flour. Unlike most recipes i don't mix the baking soda and flour and powder together. once mixed to a stiff mixture turn in walnuts.
preheat oven to 375
bake for 9-11 minutes
Tim Widmann <>
Clearwater, Fl USA - Friday, December 22, 2000 at 10:20:08 (EST)

Montana Rangers

1 cup shortening
1 cup white sugar
1 cup brown sugar
1 tbls. milk
2 eggs beaten
1 tsp. vanilla
2 cups sifted flour
1 tsp. soda
1/2 tsp. baking powder
1/2 tsp. salt
2 cups rolled oats
2 cups coconut
2 cups corn flakes
1 pkg. choc, chips
Cream shortening, add sugar gradually, Then milk eggs, and vanilla. add sifted dry ingredients. Then oats coconut, corn flakes, and choc, chips.
Mix well and form into small balls or drop from spoonfuls on ungreased cooky sheet and press lightly with a fork.
Bake in 375 degree oven about 10 minutes
Cathey Hanson <>
panama city beach, fl USA - Thursday, December 21, 2000 at 09:53:37 (EST)

Chocolate Refrigerator Cookies

1 cup of sugar
1 egg
1 tsp. vanilla
1/4 tsp. salt
2/3 cup oleo
2 tsp. baking powder
2 sq. chocolate
2 cups flour
3/4 cup nuts

put on greased sheet bake at 350 for 10 minutes makes 3 1/2 doz.
choco refrig cookies
USA - Monday, December 18, 2000 at 21:53:38 (EST)


Cream: 2 cups butter
1 tsp. vanilla
2 tsp. brandy extract
1-1/2 cups sugar
2 eggs

Mix in: 5 cups flour
3 tsp. nutmeg

Using about a cup of dough at a time, shape into a roll 5/8" in diameter and about 12 inches long. Cut into 2 inch lengths. Bake at 350 degrees for 12 minutes. DO NOT OVERCOOK.

Frost with:

1/2 cup butter creamed with:
1 teaspoon vanilla
1 teaspoon brandy extract
2-1/2 cups powdered sugar
2-1/2 Tablespoons cream

Beat until smooth and creamy. Frost each cookie bar and sprinkle lightly with nutmeg. ENJOY!
Mary Butler Brown <>
Troutdale, OR USA - Monday, December 18, 2000 at 17:09:39 (EST)

Seven Layer Cookie

A baked cookie but no flour involved - truly devine!

1 stick butter
1+ cup Graham Cracker crumbs
1 bag Chocolate chips
1 bag Butterscotch chips
1 can Eagle Brand Condensed milk
1 bag nuts (we use walnuts but whatever you are fond of)
1 bag/can coconut flakes

Use 11x13 Pan. Preheat oven to 350 degrees - Place stick of butter on pan and set in oven to melt ( watch it so it doesn't burn ). Once melted , pour Graham crumbs over butter till covered and this give you the bottom layers. Make sure all butter is covered so use extra if necessary or little less also. Next add chips - both Chocolate and Butterscotch. Then add coconut and nut. Cover with condensed milk (stay away from edges with milk - it tends to burn and stick) and put back in over. Bake for 30 - 40 minutes depending on oven. Let cool and cut into squares or cut out with cookie cutter. Enjoy! Merry X-mas
Catina G <>
Campobello, SC USA - Monday, December 18, 2000 at 11:28:52 (EST)

Fattigmand Norwegian Christmas Cookies

6 egg yolks
2 eggs
1 1/4 teas salt
1/2 cup powdered sugar
2Tablespoons plus 1 teas rum flavoring
o rground Cardamom
2 teas vanilla
2 to 2 1/2 cups flour
* Vegetable oil for deep frying

Divide Dough into fourths,and put them into plastic wrap.
Roll out to very thin , almost transparent.
Put deep fryer on 375 for 1/2 min until light brown
Put them on paper towels to cool
When cooled off, sprinkle confectionary sugar on top
Robin Moore <>
Newberg, OR USA - Monday, December 18, 2000 at 00:38:40 (EST)

Norman Rockwell's Oatmeal Wafers

These are large, thin wafers tat are crisp, crunchy and fragile. They are a favorite of Norman Rockwell, the great illustrator of Americana.
1/2 c. sifted all purpose flour
1/4 tsp. salt
1/4 tsp. baking soda
1/4 pound butter
1/4 c. granulated sugar
1/2 c. light brown sugar (packed)
1/2 tsp. vanilla extract
2 Tblsp. water (measure carefully)
1 egg
1 c. old fashioned oatmeal
3/4 c. walnuts chopped medium fine
preheat oven to 350, Cut aluminum foil to fit cookie sheets. Sift together the flour, salt, and baking soda, and then set aside. In a small bowl cream butter with electric mixer. Gradually add both sugars and beat for 2 to 3 minutes. Add the vanilla, water, and egg and beat well. On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until smooth. Stir in the oatmeal and nuts. Use a rounded Tablespoon of dough for each cookie. Place them 3 to 4 inches apart on the foil. With the back of a wet spoon, flatten each cookie until it's 1/4 to 1/3 inch thick. Bake for 13 minutes or until evenly browned. These must be timed carefully; if underbaked bottoms will be wet and sticky and difficult to remove from the foil. If overbaked they will taste burnt and bitter. Slide foil with cookies off baking sheet and let cool. Then carefully and gently peal the foil from the cookies. The cookie bottoms will look like they are glass coated and smooth. Turn them upside down on a cookie rack to cool5 to 10 minutes and ten store airtight. These cookies I only make in the fall and winter. If it is humid out it will take away the delicate crispness. Believe me I know they sound like a pain to make but are so worthwhile trying. They are our absolute favorite cookie not only for the mouthwatering taste but for the wonderful textures. Give them a try I bet you will have a new favorite too. P>S> If you do overbake them I find I kind of like that flavor, and if underbaked they won't release from foil just stick back in the oven for a minute or two and try again. Enjoy
Margie Marini <>
Monticello, IN USA - Sunday, December 17, 2000 at 10:17:57 (EST)


1 cup butter creamed
1/2 cup fruit sugar
cream butter and fruit sugar
2 1/4 cups flour
mix flour with creamed butter and sugar.
roll into ball and refrigerate for approximately 20 mins.
roll out dough on floured surface, cut with cookie cutter,
bake for about 18 - 20 mins at 300. Watch cookies, if they start to brown around the edges take them out.

You can purchase fruit sugar at the natural food stores.
Angela Bruhm <>
R.R.#2 Bridgewater, N.S. Canada - Wednesday, December 13, 2000 at 22:48:35 (EST)


3/4 cup margarine
1 1/2 cup packed brown sugar
2 Tblsp water
12 oz. pkg chocolate chips
2 eggs
2 1/2 cups flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1 pound package Andies (green) mints
1 small package Andies (red) mints

Preheat oven to 350.

Heat margarine, brown sugar and water in saucepan over low heat until margarine is melted. Add chocolate chips and cook, stirring until partially melted. Remove from heat and stir until completely melted.

Pour mixture into large mixing bowl - let cool slightly. With mixer set at medium, beat in eggs ONE at a time. Reduce speed to low and add dry ingredients. Beat just until blended. Refrigerate dough for 1 hour.

Line cookie sheets with foil. Break green mints in half. Use a grater to make shavings with the red mints.

Roll dough into balls, placing 2 inches apart on cookie sheet. Bake for 12 - 13 minutes. Remove from oven and immediately place 1/2 of green mint on top of hot cookie. Let melt and then swirl over cookie to create an icing. Let cool briefly and sprinkle with shavings of red mints. (if place shavings on top too soon they will melt)

Let set over night to let icing harden.

Robin - I found your site after I had mailed out invites for a cookie exchange (Land O'Lakes Butter had an ad in December Sunset Magazine with the idea). This will be my cookie. It is favorite of mine, since I love mint chocolate chip ice cream. You site has been very helpful in giving tips for hosting my upcoming party. - Connie Strouse
Connie Strouse <>
Cotati, CA USA - Tuesday, December 05, 2000 at 21:16:15 (EST)

Paintable Sugar cookies

These cookies are fun for all ages!!

1 1/2 cups confectionery sugar
1 cup butter
1 egg
1 1/2 teas vanilla
2 1/2 cups flour
1 teas baking soda
1 teas cream of tartar

Mix sugar and butter, add egg and vanilla,Mix well.Add all dry ingredients.When mixed well refrigerate 2-3 hours. Preheat oven 375*. Roll dough to 1/8" and cut into shapes**.place on lightly greased cookie sheet. Bake 7-8 mins until lightly browned on edges.

** paint cookies before baking. You can use either 1 egg yolk mixed with 1/4 teas water OR evaporated milk mixed with food coloring. If using egg mixture your cookies will be shiny.Divide egg mixture into small cups and color.
Michelle <>
Rexford, ny USA - Sunday, December 03, 2000 at 19:15:56 (EST)

You'll change your mind about excluding these no bake cookies once you try them. They are always the first cookies to disappear off a plate. A little expensive, but awesome!

Corn Flake Dainties

5 McIntosh Toffee Bars
3 tablespoons of cream
1/2 cups of coconut
3 cups of corn flakes
Mix bars and cream in double boiler or heavy pan. When melted add coconut and corn flakes. Drop by teaspoon onto wax paper. Let set, then butter hands and roll each cookie into a ball. These freeze well. Store with wax paper in between each layer.
Lise Klein <>
USA - Thursday, November 30, 2000 at 17:48:45 (EST)

Swedish Oatmeal Cookies

1 1/2 cups of flour
1 cup of brown sugar Filling
1 cup of white sugar 1/3 cup of brown sugar
1/2 cup of margarine 1/4 cup of margarine
1/2 cup of shortening 1 tablespoon of corn
1 teaspoon of vanilla syrup
3 cups of oatmeal nuts optional
2 eggs Mix in sauce pan and
1 teaspoon salt on low heat till ready
1 teaspoon baking soda to use
Mix flour,salt,soda
Cream margarine and shortening. Add eggs and vanilla and cream together. Mix in flour and then add oatmeal. Drop by teaspoon onto greased cookie sheet. Cook 4 minutes and then remove from oven. Indent the middle of each cookie and spoon in some of the filling mixture. Return to oven till cookie is done. Approx. 3 minutes. Let cool on pan a bit before removing to wire racks. Makes 4-5 dozen cookies
Oven 350

Lise Klein <>
USA - Thursday, November 30, 2000 at 17:29:30 (EST)




Dorothy Gibas <>
Victoria, BC Canada - Monday, November 27, 2000 at 14:01:21 (EST)

New Zealand Holly Cookies


2 cups all-purpose flour,
1 cup granulated sugar,
1 tsp. ground cinnamon,
3/4 tsp. baking powder,
1/2 cup butter,
1 slightly beaten egg,
1/4 cup milk,
2/3 cup raspberry jam,
2 cups sifted powdered sugar,
1/2 tsp. vanilla, 2 - 3
Tblsp. milk,
Red cinnamon candies,
green food coloring.

In a medium mixing bowl, combine flour, sugar, cinnamon, baking powder, and 1/4 tsp. salt. Cut in butter till pieces are the size of small peas.

Make a well in the center. Combine the egg and the 1/4 cup milk; add all at once to dry mixture. Stir till moistened. On a lightly floured surface, roll
dough to 1/8-inch thickness. Cut into 2-inch circles or flowers with cookie cutter. Place on ungreased baking sheet.

Bake in 375 oven for 8 - 10 minutes or till light brown on the bottom. Cool on wire rack.

Place about 1/2 tsp. raspberry jam on the bottom of 1 round, top with another round. Repeat with remaining cookies.

In a small mixing bowl, stir together powdered sugar, vanilla, and enough milk to make a glazing consistency. Spread top of each cookie with some of the glaze. For holly berries, while icing is still wet, drop 2 or 3
cinnamon candies on each cookie. Allow icing to dry. Using a small paintbrush, paint several holly leaves and a stem on each cookie with the green food coloring.

Per cookie: 76 cal., 1 g pro., 14 g carbo, 2 g fat, 10 mg chol, and 38 mg sodium. Makes about 3 dozen.
Adrienne Santore <>
MD USA - Friday, November 17, 2000 at 14:41:37 (EST)

Ann Hodgman's Honest to God, the Best Peanut Butter Cookies I Swear

(Ann's title, from her book "One Bite Won't Kill You.")

2 cups creamy Skippy's peanut butter (regular, not reduced fat)
2 cups sugar
2 large eggs
2 teaspoons baking soda
Pinch of salt
1 teaspoon vanilla

1. Preheat oven to 350 degrees. Grease 2 cookie sheets or cover with parchment paper.
2. Beat peanut butter and sugar in medium bowl with electric mixer until fluffy.
Beat in eggs and then baking soda, salt and vanilla.
3. Roll dough into 1-inch balls and place 2 inches apart on cookie sheets.
With tines of a fork, press cross hatches into the balls to flatten them.
4. Bake cookies, one sheet at a time, in middle of oven, for 10 minutes or until they are puffy and golden brown, or about 12 minutes for crisp cookies. (I like to make them crisp.) Let sit on cookie sheets for a couple of minutes; then transfer to wire rack to cool. Makes about 3 dozen cookies.

Happy baking, Sylvia Carter

Sylvia Carter <>
USA - Thursday, August 24, 2000 at 14:34:27 (EST)

Add your favorite cookie recipe!