Your BEST Christmas Cookie recipes??

[tkkmasky]

I am a very good cook (if I do say so myself) but I must admit I don't have a very good stockpile of truly great cookie recipes.

Anyone want to share some of theirs? Thank you!!

[kat]

Gingerbread People

In a large bowl, whisk together:
3 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves

In a second large mixing bowl, beat on medium speed until well blended:
6 tablespoons unsalted butter (3/4 stick), softened
3/4 cup packed dark brown sugar
1 large egg

Add to butter mixture and beat until well combined:
1/2 cup molasses
2 teaspoons vanilla
1 teaspoon finely grated lemon zest

Gradually stir in the dry ingredients until well blended and smooth. Divide the dough in half. Wrap each half in plastic and let stand at room tempature for at least 2 hours or upto 8 hours. (The dough can also be stored for upto 4 days in the refridgerator at this point. If so, return to room temperature before using.)

To bake, position a rack in the upper third of hte oven. Preheat the oven to 375F. Grease cookie sheets.

Place one portion of the dough on a lightly floured work surface. Very lightly sprinkle flour over the surface of the dough and dust the rolling pin. Roll out to a scant 1/4 inch thickness. Lift the dough frequently and add a bit more flour to the work surface and rolling pin as necesary to prevent sticking. Cut out the cookies using a 4 to 5 inch gingerbread boy or girl cutter. With a spatula, transfer them to the cookie sheets, spacing about 1 1/2 inch apart. Roll the dough scraps and continue cutting out cookies until all the dough is used.

If desired, garnish with raisins and/or red hots for eyes and buttons.

Bake, one sheet at a time, until the edges of the cookies are just barely dark - about 7 to 10 minutes - rotating the sheet halfway through baking for even browning. Remove the sheet to a rack and let stand until the cookies firm slightly. Transfer the cookies to a rack to cool.



You can decorate these cookies with royal icing or with the stuff in the tubes. We have one night of decorating & eating our gingerbread people each Christmas - it's lots of fun & instead of going through the hassle of making icing, I get a bunch of those little skinny tubes of icing (the kind for writing on cakes) in various colors & let the kids "color" on "clothes".

I also have tiny 1 inch gingerbread people cutters. I make mini-gingerbread people for gifts. The baking time on these take approx. 5 minutes per sheet.

[kat]

Bourbon Balls

Sift together in a medium bowl:
1 cup powdered sugar
2 tablespoons unsweetened Dutch cocoa

In a small bowl, whisk together until well blended:
1/4 cup bourbon (liqour or flavoring/water mixture)
2 tablespoons light corn syrup

Stir the liquid into the cocoa mixture.

Crush in a food processor or electric mixer:
2 1/2 cups vanilla wafers

Mix into wafers:
1 cup coarsely chopped pecans

Stir the pecan mixture into the cocoa mixture. Roll into 1 inch balls between your palms (balls do not have to be even).

Roll the balls in:
1/2 cup powdered sugar

Store at room temperature between layers of wax or parchment paper in an airtight container for upto 3 weeks. (These should be allowed to sit for at least 48 hours - it's better if they age for a full week).

Makes approx 60 balls.

[kat]

Sugar Cookies

1/3 cup solid vegetable shortening
1/3 cup butter, softened
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
2 cups all purpose flour

In a large mixing bowl, beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking powder, and salt; beat until combined. Beat in the egg, milk, and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. Wrap in plastic wrap and chill for 3 hours.

On a lightly floured surface, roll out 1/2 of the dough to 1/8" thickness. Using 2" to 2 1/2" cutters, cut into desired shapes. Place 1" apart on ungreased cookie sheets.

Bake in a preheated 375F oven for 7-8 minutes or until edges are firm and bottoms are lightly browned. Remove cookies and cool on a rack.

Icing
1 cup confectioners sugar
1/4 teaspoon vanilla extract
1 tablespoon milk
food coloring, if desired

In a small mixing bowl, stir together all incredients. Use a piping bag & writing nozzle to decorate cookies with icing. (Alternately, and more fun for kids: Put all ingredients into a ziplock bag - adding food coloring if desired. Knead in closed bag until everything is well mixed. Snip off a tiny piece in the corner & use the bag to decorate.)



I got this recipe from the Cooking.com Cookies cookbook. I made a few changes, which are reflected above - like the plastic wrap (they said to just cover the dough, but it dried out). Also, don't over cook these or else they'll get hard as they cool - the cookies should NOT be brown when you take them out of the oven. The best test is that the sides are firm. Also, let them set on the cookie sheet for about a minute after you take them out of the oven before transferring to a rack to cool - less broken cookies.

[kat]

Ok.. that should keep you busy for at least a day.

Can you tell that I love to cook & especially love to bake?? If you're looking for a particular type of cookie, just let me know - I have many more recipes from all over, so I might have it here.

[tkkmasky]

Oh Kat, these are wonderful!! Right now I can't think of any specific recipe that I want to make, but feel free to post any more that you can think of!

Baking is probably the weakest link in my cooking experience...but I will live and learn. Thanks!

[dlabrie708]

If you buy a package of Nestle Tollhouse Butterscotch morsels, there is an excellent recipe for Oatmeal Butterscotch cookies on the back of the package. FYI - the recipe says to use the whole package, but I only use 1/2. I don't like too many butterscotch morsels in the cookies. These are really delicious!

Lori

[mama2calli]

I made 11 batches of cookies this year (and I posted the sugar cookies recipe on this board awhile back) - let me know if you'd like any of these recipes, I will be happy to post them tomorrow or Saturday -

Pistachio cookies (uses instant pistachio pudding)
Hot chocolate or Mocha truffle cookies
Snickerdoodles
Church windows (candy)
Almost candy bars (similar to Magic bars, uses a devils food cake base)
Cherry blossoms
Peanut butter blossoms
Fudgy bon bons
Toffee bars (uses saltine crackers)
Anise cookies

Just ask, they were all successful!!! Kath

[tkkmasky]

mama2calli.....

How about those toffee bars? I LOVE toffee!

And maybe the Snickerdoodles too, if you don't mind?

Though they all sound so good!

Thank you so much!

[mama2calli]

I had everything typed in and got booted offline - grrr! Here's one to start:

SNICKERDOODLES (from Pillsbury)
Makes about 4 dozen.

1-1/2 cups sugar
1/2 cup butter or margarine, softened
1 tsp. vanilla
2 eggs
2-3/4 cups flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. salt
2 Tbsps. sugar
2 tsps. cinnamon

Preheat oven to 400.

In a large bowl, beat sugar and butter until fluffy. Add in vanilla & eggs; blend well.

In a medium bowl, combine flour, cream of tartar, baking soda & salt. Slowly add to moist mixture, blending well.

In a small bowl, combine sugar & cinnamom.

Shape dough into 1 inch balls; roll in sugar mixture. Place 2 inches apart on ungreased cookie sheets (they spread!).

Bake for 8 - 10 minutes or until set. Remove from cookie sheets onto cooling racks. Enjoy!

Kath

[mama2calli]

SALTINE TOFFEE BAR COOKIES

(I got this from cookierecipe.com!)

Makes 1 cookie sheet, you can break it into small or large pieces.

1 sleeve (from a 1 lb. box) saltines
1 cup butter
1 cup packed brown sugar
1 12-oz. package chocolate chips (I used Ghirardelli double chocolate)
chopped nuts, optional

Preheat oven to 400 degrees.

Line a cookie sheet (the kind with sides) with a single layer of saltine crackers.

In a saucepan, combine butter & sugar, over high heat, stirring constantly. Bring to a boil and boil for 3 minutes (keep stirring!). Immediately pour over saltines and spread quickly to cover crackers.

Bake for about 5 minutes. Remove from oven and cover evenly with chocolate chips. Let sit for 5 minutes and spread chocolate; sprinkle on nuts if using. Let cool completely (we put it in the fridge for an hour to cool it faster), then break into pieces. Keep covered tightly!

Kath

[lightning1966]

ooooooooohhhh, mama2calli....................

Could you post the pistachio cookie recipe????????????? Pretty Please!!!!!!!!!!!!!!!

[tkkmasky]

Thank you so much, those sound wonderful! I saved them and printed them off and will be making them tommorow. Yummy!

[mama2calli]

This is also a Pillsbury recipe!

1/2 Cup powdered sugar
1/2 Cup butter or margarine, softened
1/2 Cup oil (we use canola)
1 tsp. vanilla OR almond extract
3 drops green food coloring
2 eggs
1 3-3/4-oz. package instant pistachio pudding
2 Cups flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/4 tsp. salt
1/2 Cup chopped pecans or walnuts (I used hazelnuts)
Sugar for rolling (I used a blend of green & white sugars)

In a large bowl, combine powdered sugar, butter, oil, extract, food coloring, eggs & pudding mix; blend well.

In a medium bowl combine flour, baking soda, cream of tartar and salt; mix well.

Slowly stir in flour mixture into pudding mixture, blending well. Stir in nuts.

Cover & refrigerate dough for about one hour for easier handling.

Heat oven to 375.

Shape dough into one inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake for about 10 - 15 minutes (12 worked perfectly for us) or until light golden brown around edges. Makes about 5 dozen cookies.

Kath

[lightning1966]

Thanks so much!

I had a box of pistachio pudding in the cupboard (I don't know why I bought it...lol)...but now I have a recipe that I can use it in..... Thanks again!