Recipe(tried): Christmas Cookies 2009 (6 recipes and photos)

Here are the recipes for this years Christmas Cookies. I gave away platters to friends and neighbors. Ours of course are on a cake plate with a cover!



I made:
Tennessee Butter Cookies filled with Pineapple Preserves
Apricot Nut Bars
Cranberry Christmas Fudge
Peanut Butter Cup Cookies
Gingerbread Cookies
Rugelach



Here are the recipes for you:

TENNESSEE BUTTER COOKIES (filled with Pineapple Preserves)
Source: Some Like it South! by the Jr. League Pensacola Florida
Makes 5 dozen

2 cups butter, softened
1 cup sugar
4 1/2 cups flour
2 Tbsp. vanilla
Your favorite jam, jelly or preserves (for the filling)

Preheat oven to 350 degrees F.

Cream butter and sugar together. Add vanilla and blend in flour.

Shape dough into 1-inch balls and place on ungreased cookie sheet. Depress centers, forming a ridge around edges. Spoon filling into depressions.

Bake for 20 minutes.

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APRICOT BAR COOKIES
Source: Some Like It South! by the Jr. League Pensacola Florida
Makes 24 bars

1 cup butter
1 cup sugar
1 egg yolk
2 1/2 cups flour
1 cup chopped walnuts
1 1/2 cups Smucker's Apricot Preserves

Preheat oven to 350 degrees F.

Cream butter and sugar together. Beat in egg yolk. Stir in flour and then walnuts.

Place 1/2 of dough in a 9x13-inch pan and spread evenly. Press gently to shape. Cover with preserves and top with remaining crumbled dough.

Bake until browned, 20-25 minutes.

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CRANBERRY CHRISTMAS FUDGE
Source: Cranberry Corner Antique Shop, Maitland, Florida
Makes 81 squares

1 (8 oz.) pkg. cream cheese, softened
2 lbs. powdered sugar
1 tsp. almond extract
1 cup chopped almonds
1 cup fresh cranberries

Cream cheese and sugar together til light and fluffy. Beat in extract. Knead in almonds.

Press half the mixture in a 9-inch square pan. Place cranberries evenly over the fudge, press down gently, cover with remaining fudge and press level. Chill. Cut in squares and store in fridge.

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PEANUT BUTTER CUP COOKIES
Source: Southern Living Christmas Cookbook
Makes 3 dozen

1/2 cup sugar
1/3 cup crunchy peanut butter
1/4 cup butter, softened
1 large egg
2 Tbsp. heavy (whipping) cream
1 tsp. vanilla extract
1 cup all purpose flour
1 tsp. baking soda
1/8 tsp. salt
1 (13 oz.) package Reese's mini peanut butter cups

Beat sugar, peanut butter and butter together at medium speed for 2 minutes. Add egg, whipping cream, and vanilla; beat well.

Combine flour, baking soda and salt. Add to peanut butter mixture; stir well.

Roll dough into 1-inch balls. Press dough into mini paper baking cups into mini baking muffin tins.

Bake at 350 degrees F for 12 minutes. Remove from oven; press a peanut butter cup into center of each cookie. Bake for 3 more minutes. Remove from oven. Cool completely in pans on wire racks.

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GINGERBREAD COOKIES

Made with Betty Crocker's Gingerbread Cake Mix. Recipe on side of box.

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RUGELACH
(For this recipe with step-by-step photos click here)
Source: Barefoot Contessa Parties! Ina Garten
Makes 4 dozen

1 (8 oz.) pkg. cream cheese, room temperature
1/2 lb. unsalted butter, room temperature
1/4 cup granulated sugar plus 9 Tablespoons, divided use
1/4 tsp. kosher salt
1 tsp. pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 tsp. ground cinnamon, divided use
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in food processor
1 egg beaten with 1 Tbsp. milk, for egg wash

TO MAKE THE COOKIE DOUGH:
Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough onto a well-floured surface and roll it into a ball. Cut the ball into quarters, wrap each piece in plastic, and refrigerate for 1 hour.

TO MAKE THE FILLING:
Combine 6 Tablespoons of granulated sugar, the brown sugar, 1/2 tsp. cinnamon, the raisins, and walnuts.

TO MAKE THE RUGELACH:
On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 Tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly onto the dough. Cut the circle into 12 equal wedges -- cutting the whole circle into quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.

Preheat oven to 350 degrees F.

Brush each cookie with egg wash. Combine 3 Tbsp. granulated sugar and 1 tsp. cinnamon and sprinkle on the cookies.

Bake for 20 minutes, until lightly browned. Remove to a wire rack and let cool.