Recipe: 39 Christmas Cookie Recipes Part 2 of 3

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10-11-99 Christmas Cookie Recipe Swap Part 2 of 3

Casey (11:06:45) : I make these every Christmas now.

Date Swirls
Recipe By : Taste of Home, Dec. 1994
Serving Size : 48

2 cups chopped dates
1 cup water
1 cup sugar
1 cup chopped nuts -- optional
2 teaspoons lemon juice
1 cup butter -- softened
1 cup packed brown sugar
1 cup sugar
3 eggs
1 teaspoon lemon extract
4 cups flour
1 teaspoon salt
3/4 teaspoon baking soda

Cook dates, water, 1 cup sugar, nuts and lemon juice over medium heat, stirring, until stiff (15-20 minutes). Cool.
Cream butter, sugars, eggs and lemon extract. Stir in remaining ingredients. Chill one hour.
On lightly floured surface, roll into 2 - 12"x9" rectangles. Spread with filling and roll up, starting with long end. Slice 1/4"-1/3" thick.
Bake, 2" apart, on greased baking sheets at 375 degrees for 8-10 minutes.

Lori,NJ (10:22:15) : BROWN SUGAR SPRITZ COOKIES

1 cup firmly packed light brown sugar
1/2 cup butter or margarine, softened
1 Tbsp milk
1 egg
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/4 tsp salt

Preheat oven to 350 degrees. Grease cookie sheets.
Beat brown sugar and butter in large mixing bowl until light and fluffy. Add milk, egg and vanilla; beat until creamy. Stir together flour, baking powder, and salt; gradually add to sugar mixture.
Force dough through cookie press onto prepared cookie sheets.
Bake 12 to 15 minutes.
Makes about 3 dozen cookies

Kathy,.MA (10:13:54) : PECAN CHOCOLATE CHUNK COOKIES
Here is a great way to make use of some late summer fruit. These cookies are so rich you can serve them as a dessert even after an elegant dinner party. (Makes 34 cookies)

2 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 sticks unsalted butter, softened
1 cup sugar
1/2 cup brown sugar, packed
2 large eggs
9 ounces bittersweet or semisweet chocolate
3/4 cup dried apricots, quartered
1 cup tart cherries
1 cup pecans, coarsely chopped

Preheat oven to 375 degrees. In a bowl, whisk together flour, baking soda, baking powder, and salt. In another bowl (or in your food processor), beat together butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition, and beat in flour mixture until just combined.

Chop the chocolate into 1/2-inch pieces and stir into batter with apricots, cherries, and pecans. Working in batches, drop the dough by heaping tablespoons about 2 inches apart onto ungreased baking sheets. Bake about 12 minutes or until they are done. Cool cookies on baking sheets for 5 minutes, then remove to a platter or rack. They will keep in an airtight container for up to 5 days.

Gina,.Fla (06:40:13) : Susan Dunn's Ultimate Chocolate Cherry Biscotti
These are my best friend Susan's biscotti, which are to die for...they're simply irresistible!

3 cups all-purpose flour
1 tbsp baking powder
1/4 tsp salt
3 large eggs
3/4 cup sugar
1/2 cup butter, melted and cooled
1 tbsp grated orange peel
1 tsp vanilla
6 oz. bittersweet or semisweet chocolate chips
1 1/2 cups candied red cherries (quartered)
2 1/2 oz. semisweet chocolate melted

Heat oven to 325. Arrange oven racks in center and lower third of oven. Grease a cookie sheet

Combine flour, baking powder and salt in bowl. Beat eggs in mixer bowl at medium high speed for 1 minute Gradually beat in sugar. At low speed, beat in butter, orange peel and vanilla. Beat in dry ingredients. just until blended. Stir in chips and cherries.

Divide dough into thirds. On a lightly floured surface, roll each piece into a 14x1 1/2" log. Arrange logs 2 1/2" apart on greased cookie sheet. Bake on bottom oven rack 30 minutes until firm. Cool on wire rack for 15 minutes.

Reduce oven temp. to 275. Carefully transfer logs to cutting surface, with a serrated knife, gently slice each log diagonally into 1/2" slices. Arrange slices cut side down 1" apart on two large ungreased cookie sheets.

Bake 30 minutes. until they feel dry to the touch. Cool on wire racks.

To decorate, stack cookies on wax paper. Spoon melted chocolate into a baggie snipping off one corner and drizzle chocolate over zigzag style. Let stand until set. Makes 6 dozen cookies.

Gina,.Fla (06:29:48) : Forget 'Em Cookies

2 egg whites
1/2 tsp vanilla
1/4 tsp cream of tartar
1/2 cup sugar
1 6 oz. bag semisweet chocolate morsels
1 cup chopped pecans

Preheat oven to 350. Beat first 3 ingredients. at high speed with an electric mixer until foamy. Gradually add sugar, 1 T. at a time, beating till stiff peaks form and sugar dissolves (2-4 minutes). Fold in chocolate morsels and pecans.

Drop mixture by heaping t. onto cookie sheets lines with foil. Place in oven and turn off heat immediately. (DO NOT OPEN OVEN DOOR FOR AT LEAST 8 HOURS)Carefully remove cookies from foil and store in airtight container for up to 1 week.

Yields 4 1/2 dozen cookies

Gina,.Fla (06:22:31) : Pecan Tassies

Tassies, Lilliputian tartlets with a cream cheese crust, are much enjoyed by Southerners, who fill these two-bite sized morsels with a mixture much like pecan pie. According to Nathalie Dupree in her book, New Southern Cooking, Tassies are "frequently served at weddings and special occasions which may require a finger-food dessert treat." Such occasions often require treats in large quantities, and Tassies have the added advantage of freezing well for up 1 month.

3 oz. cream cheese, room temp.
1/2 cup butter, room temp.
1 cup sifted flour
1 egg, room temp.
2/3 cup firmly packed dark brown sugar
2 tbsp butter, melted
1 tsp vanilla
1/2 tsp salt
3/4 cup coarsely chopped pecans

To make the pastry, in a food processor fitted with the dough blade, combine the cream cheese and the 1/2 c. butter. Add the flour and pulse until well blended and a soft dough forms. Wrap the dough in plastic wrap and refrigerate for 1 1/2 hours.

Shape the dough into 24 balls, suing about 2 t. of the dough for each. Wrap the balls in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350. Lightly coat 2 miniature muffin tins with vegetable cooking spray. Place the dough balls in the prepared tins and press against the bottom and sides to form shells. Place the pans in the freezer while you prepare the filling.

In a med. bowl, combine the egg, brown sugar, 2 T. melted butter, vanilla, salt and stir till well blended. Stir in the pecans. Fill each shell with 2 t. of the filling. Bake until toothpick inserted in center comes out clean and crusts are golden brown, 20-25 minutes. Cool tartlets in pan 5 minutes, then transfer to rack to cool completely.
Makes 2 dozen Tassies

Gina,.Fla (06:12:35) : Lemon-Clove Shortbread Wedges
makes 12

2 lemons
1 1/2 cups all-purpose flour
3/4 tsp ground cloves
1/4 tsp salt
1 stick (1/2 cup) butter, room temp.
1 cup powdered sugar
1 large egg yolk
1 egg
pinch of salt

Position rack in center of oven and preheat to 350. Grease cookie baking sheet. Using a vegetable peeler, remove lemon peel. Mince peel (reserve lemons for another use) Combine flour, cloves, and 1/4 t. salt in med. bowl. Using electric mixer, beat butter, powdered sugar, yolk and a lemon peel in another bowl till well blended. Add dry ingredients. and stir till dough holds together. Form into a ball. Transfer to prepared pan and flatten to a 9-inch
diameter round. Cut the round into 12 wedges. Space the wedges about 1/2 " apart. Pierce each one a couple of times with a toothpick. Using fork tines, press cookies at rounded edge to crimp decoratively.

Beat egg with pinch of salt in a small bowl to blend. Brush the cookie wedges lightly with egg glaze. Bake cookies till golden brown about 17 minutes. Let stand on cookie sheet 5 minutes. Transfer to rack and let cool completely.

Gina,.Fla (06:02:24) : Ruth Glatter's Rugelach
These are absolutely DELICIOUS for the holidays and will disappear quickly.

1/2 lb. unsalted butter, softened
8 oz. cream cheese, softened
2 cups flour
1/4 cup sugar for topping
Filling:
Stir together: 1/2 cup sugar, 1/2 cup seedless raisins, 1 tsp cinnamon, 1 cup finely chopped walnuts.

Cream butter and cream cheese. Beat in flour little by little. Knead dough till all flour is incorporated. Wrap in plastic and refrigerate 1 hour.
Divide dough into two balls. Wrap up 1 ball and refrigerate and roll out the other ball into a circle about 1/16 thick on a lightly floured surface. Cut into 16 pie shaped wedges. Sprinkle filling onto the top and roll up each wedge starting at wide end. Sprinkle with sugar and bake on cookie sheet for 15-18 minutes at 375 degrees F. Makes 32 delicious cookies. These freeze well also.

Gina,.Fla (06:01:11) : Mango Jam Holiday Cookies
These bar cookies are simply delicious. They are cut into small squares because they are very rich. When rolled in powdered sugar they look like they come from an upscale gourmet bakery. For the Holidays, use Raspberry jam and watch them disappear....great for gift-giving.

1/2 cup butter softened
1/4 cup sugar
1 cup flour
1/3 cup flour
1/2 tsp baking powder
1/4 tsp salt
1 cup brown sugar
2 eggs beaten
1/2 tsp vanilla
1/2 cup chopped walnuts
powdered sugar
2/3 cup mango jam (or substitute any jam)

1. Mix butter, sugar and 1 c. flour till crumbly.

2. Pat into a greased 9x9 square baking pan.

3. Bake at 350 for 25 minutes.

4. Combine 1/3 c. flour, baking powder and salt. Set aside. Beat brown sugar into eggs and add vanilla to mixture. Combine the flour mixture with the brown sugar mixture.

5. Spread jam over baked layer making sure you don't spread all the way to edges and pour the above mixture over. Sprinkle with chopped nuts and bake for 30 minutes.

6. Cool in pan. Cut into small squares and roll in a baggy with powdered sugar in it. Arrange on a pretty platter. Great with coffee....

Gina,.Fla (05:59:49) : Christmas Lemon Lime Squares

Crust:
1 cup all-purpose flour
1/2 cup chilled butter -- cut in 1/2" slices
2 tablespoons sugar
2 tablespoons almond paste
2 teaspoons grated lime rind
pinch salt

Filling:
1 cup sugar
1 tablespoon cornstarch
1 teaspoon cornstarch
1/2 cup fresh lime juice
2 large eggs
1 tablespoon lime rind -- grated
1/2 teaspoon baking powder

Crust:

1. Preheat the oven to 375 degrees. F. Butter an 8-inch square baking pan.

2. Place all the crust ingredients into the bowl of a food processor. Process until the mixture just begins to form a ball. Then pat the mixture into the greased pan and bake for 15-20 minutes, or until it is a pale golden all over. Turn the oven down to 350 degrees.

Filling:

1. Wipe out the food processor with a paper towel.

2. Mix the sugar well with the 1 tablespoon and 1 teaspoon cornstarch. Then place all the filling ingredients into the bowl. Process until very smooth, about 1 minute. Pour into the partially baked crust and bake for 20 minutes.

2. Cool, then chill well. Cover with a light dusting of confectioners' sugar and cut into squares. Serve them cold.

NOTES : These are also good frozen, simply wrap well and place in the freezer.

Gina,.Fla (05:57:29) : Glazed Oatmeal Raisin Drops

A light confectioners' sugar glaze jazzes up these oatmeal gems. For a delicate Florida citrus note, stir a little finely grated orange zest into the glaze.

Makes about 3 1/2 dozen cookies

1 1/2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups old-fashioned oats
1 1/2 cups raisins

GLAZE
1 cup confectioners' sugar blended with 2 tablespoon milk or cream.

Preheat the oven to 375 degrees F.
In a medium bowl, whisk together the flour, baking soda and salt.
In a large bowl, beat the butter, brown sugar and granulated sugar until light and fluffy. Beat in the eggs and vanilla. On low speed, beat in the flour mixture. Using a large wooden spoon, stir in the oats and raisins.
Spoon slightly rounded tablespoonfuls of the dough two inches apart onto ungreased baking sheets. Bake for about 14 minutes, or until golden brown. Let the cookies cool on the baking sheets for two minutes, then transfer to wire racks to cool completely.
Brush some glaze on top of each cookie and let sit until the glaze is dry.

Gina,.Fla (05:56:10) : These are very, very rich and are always a holiday hit at our home.

Czechoslovakian Cookies

1 lb. butter
2 cups sugar
4 egg yolks
2 tsp vanilla
4 cups flour, sifted
2 cups chopped pecans
1 (12 oz.) jar apricot preserves

Cream butter, sugar, vanilla and egg yolks, adding yolks one at a time. Slowly add flour and nuts and work the dough. It will be stiff. Butter a jellyroll pan and spread half of the dough onto bottom of pan. Spread preserves on top. Place second layer of dough on preserves. (What I do is take small amounts and drop them all over and then stretch them all to meet each other. This takes a little time and effort but well worth it.)
Bake at 325 for 35-40 minutes till golden brown. Cool and cut into squares. Dust with confectioner's sugar.

Gina,.Fla (05:51:59) : Sinclair Lewis' Sinful Christmas Cookies
makes 6-7 dozen

2 sticks margarine (NOT BUTTER), room temp.
2 cups sugar
1 1/4 tsp almond extract
2 eggs
2 1/4 cups bread flour
2 tbsp Dutch Process Cocoa
1 tsp salt
2 tbsp bourbon
1/2 cup sliced almonds

Oven at 325 degrees F. In mixer bowl, beat margarine and sugar for 3 minutes. Add extract and eggs one at a time, beat well. In a med. bowl, whisk together flour, cocoa and salt. Add to margarine mixture alternating with bourbon, beginning and ending with flour. Mix in almonds by hand.
Drop by heaping tsp. on greased cookie sheet, bake 8-10 minutes. Cool on baking sheet a couple of minutes. Transfer to a wax lined rack to cool. Store in airtight container.