Christmas Cookie Recipes

Submitted Cookie Recipes  - 2002

Add your favorite cookie recipe!

Coconut Pecan Bar Cookies


USA - Tuesday, December 31, 2002 at 17:31:26 (EST)

Antoinette's Holiday Potato Chip Cookies

Robin, as a guy, I also have many fond memories of making Christmas cookies with my mother and younger brothers and sisters. I have a recipie I obtained from a wonderful woman I worked for Best Foods in Totowa, NJ. Whether it was her original recipie or not, I do not know. They are fantastic and "different" from the what people expect when you give them Christmas cookies.

Heat oven to 300 degrees

1 pound (4 sticks) of butter (don't replace butter with margarine)
1 cup of sugar
3 1/4 cups of flour
2 teaspoons of vanilla (use the good stuff)
1 1/2 cups of crushed potato chips (I find the Lays Wavy Potato chips work best)

Cream the butter and the sugar well. Gradually add flour and vanilla.

Next, fold in the crushed potato chips.

Drop by teaspoonful on an ungreased cookie sheet. Flatten (a bit) with a fork.

Bake 15 to 20 minutes or until they are golden brown (I find it usually takes more time for me to cookie the cookies).

Once cooled, sprinkle with confectionary sugar.

The salt, sweet, crunch taste ofthese cookies will have all of your friends asking for the recipie.

I hope you enjoy this "unique" recipie and say, "Thanks, Antoinette, next time you see someone enjoying her recipie.
Joe Luteran <>
Scottsdale, AZ USA - Saturday, December 14, 2002 at 15:27:24 (EST)


2 1/2C Sugar
1/2C Butter
5 oz Evaporated Milk
7 oz Marshmallow Creme
8 oz Almond Bark
1/2C Crushed Peppermint Candy Canes
Red Food Coloring (optional)

Combine first three ingredients in large sauce pan, and boil for 5 minutes. Remove from heat. Add Marshmallow Creme and Almond Bark. Blend until smooth. Stir in candy. Add food coloring to desired pink. Line 9X13 pan with foil, butter foil, and pour mixture into pan. Sprinkle top with additional peppermint candy bits. Let harden before cutting. Cut with a warm knife. Enjoy!
Stacy Ledger
Colorado Springs, CO USA - Tuesday, December 10, 2002 at 15:59:48 (EST)

Chocolate Chip Cream Cheese Bars

2 rolls Phillsbury choc. chip cookie bars
2 8oz. cream cheese - soft
2 eggs
3/4 cup white sugar
1 tsp. vanilla
3/4 cup flaked coconut
1/2 cup chopped walnuts

Heat oven to 350 degrees. Grease a 9x13 baking dish. Slice one cookie roll and press in bottom of pan. Cream remaining ingredients and spread on top of dough. Slice remaining cookie roll and arrange on top to cover, bake 40-45 minutes, cool, cut into bars.
Jill Applebey <>
Huntington Mills, Pa USA - Monday, December 09, 2002 at 20:00:57 (EST)

Butter Buds
1cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
2 cups flour
2tsp. cream of tartar
1tsp. baking soda
pinch of salt
1 tsp. vanilla
Mix all ingredients and roll into small balls and flatten with a fork... Bake 12 minutes @ 350 degrees. Please use butter, these cookies are delicious!!!!
Mary Heimer <>
Sheboygan, Wi USA - Thursday, December 05, 2002 at 21:01:03 (EST)

Chewy Cocolate Peanut Bars
- Prep time: approx. 20 min. Ready in: approx. 16 hours. Makes 4 dozen (48 servings)

1 cup corn syrup
1 teaspoon vanilla ext
3/4 cup peanut butter
2 1/4 quick-cook oats
1 1/2 cups semisweet choc.
1 3/4 cup unsalt. peanuts

In medium saucepan over med. heat, combine the corn syrup, peanut butter and choc. chips. Bring to a boil, stirring constantly. Continue to boil for 5 minutes. Remove from heat, stir in vanilla, oats and peanuts - turn onto well-greased 10x15" jellyroll pan or any sheet with 1" side. When cool enough to touch, grease your hands and pat the mixture down flat in pan. Refrigerate overnight. Let stand for 20 mintes before cutting into squares. Taste like candy bars!
Susan Whitlock <>
Elizabeth, CO USA - Wednesday, December 04, 2002 at 21:16:54 (EST)

Simple Sugar Cookie Rudolph
This is easy to do with young children and they love them. They also look adorable on the cookie trays.

Buy slice and bake sugar cookies or if you have time, make your own. Slice cookies and arrange on cookie sheet. Add two chocolate chips for eyes, a cinnamon "redhot" candy for the nose on the lower portion of the cookie. Take two round pretzels rings and press 1/3 of the pretzel flat into the top of cookie to make antlers. Bake as directed.
CT USA - Wednesday, December 04, 2002 at 08:48:34 (EST)

Lithuanian "Little Ears" Cookies
12 egg yolks
8 tbsp. sugar
4 shots rum
3 1/2 cups sifted flour
Oil for deep frying
Confectioners' sugar

Beat egg yolks until thick and lemon in color. Add sugar, whiskey and enough flour to make a firm dough, that does not stick.

Knead dough on a sprinkling of flour until no additional flour is needed to prevent sticking.

Next, with a rolling pin proceed to beat the dough with the rolling pin. Wack it good and hard.

The dough will flatten out and elongate. When it is roughly three times the length you had started with, fold the dough into thirds onto itself and beat it some more.

Keep beating and folding the dough for approximately 15 - 20 minutes. (What you are doing with the folding and beating of the dough is creating layers of dough compressed with pockets of air. You can test for this by slicing through the dough with a sharp knife, occasionally as you go. You will see tiny bubbles develop and you will see layers of dough forming.)

Roll out the dough thinly with just a bit of flour on the rolling surface. It should be almost thin enough to see through.

Cut into diamond strips 4 inches long and 2 inches wide. Make a slit lengthwise in the middle of each strip just big enough to pass the two longer corners ends through. Or if you're like me and get lazy...cut them into diamond shapes and that's it.

Using vegetable oil, deep fry in at least 2 inches of fat at 350 degrees or a high temperature.

The pastry will quickly puff up and be ready in 15 to 30 seconds when golden. Do not allow to get brown. Drain on paper towels and sprinkle with confectioners' sugar.

(Use the first two or three pastries as a test. They should puff up as soon as they hit the oil. They should not be oil-heavy when done. If they don't puff right away, the oil is not hot enough.)

The rum is added to this recipe to prepare the pastries for deep frying. When the pastry is placed in the hot oil, the alcohol evaporates quickly and does not let the pastry absorb the oil. The alcohol is gone and it will leave a subtle flavor.

These pastries are so light, that they are fragile. They just melt in your mouth.

You will be pleasingly surprised at how easy these are to make and how delicious they taste!

Wendy-Ann Antanaitis <>
Lake Forest, CA USA - Sunday, November 24, 2002 at 20:50:56 (EST)

Butter Krisps
(or as my family calls them "Red & Green Cookies", this is the one cookie that I HAVE to make every year for Christmas. Even if I think I don't have time I make these. These are the ones my sister & mother and I made every year together from the time we were small to the time we went out on our own)

Double Recipe:
2 1/2 cups soft butter
2 1/2 cups powdered sugar
2 eggs
1/2 teaspoon salt
6 cups cake flour (has to be cake flour)
2 tablespoons vanilla
Red & Green food coloring

Cream butter and sugar. Add 2 cups of flour, eggs, vanilla and salt. Beat well. Add remaining flour and mix well.
Seperate into two halves. Dye one half red and one half green. As light or dark as you would like them to be.

Form dough into rolls/ropes. Wrap in waxed paper. Chill overnight or at least 6 hours.

Slice and bake at 350 for 10-12 minutes. Do not grease pan.
Dough gets soft quickly (all that butter) so I only take one roll out of the refrigerator at a time.

I always intend to make these in pastels for Easter. They aren't knock down pretty but my family loves them so.
Lisa Pavesic <>
Oak Lawn, IL USA - Friday, November 08, 2002 at 00:59:59 (EST)

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