Recipe: Holiday Cookies (23)

Holiday Cookies (23)
Recipelink.com Chat Room Recipe Swap, 11-28-99

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GREAT GRANDMA'S SUGAR COOKIES

3 cups flour
2 teaspoons baking powder
1 tsp. soda
1/2 teaspoon nutmeg
1 cup white sugar
1 cup shortening
2 eggs -- beaten
4 tablespoons sweet milk
1 teaspoon vanilla
Colored sugar

Sift together flour, baking powder, soda and nutmeg. Add sugar. Cut in the shortening. Combine eggs, milk and vanilla. Stir into first mixture. Divide dough in half for easy handling. Roll out on lightly floured
board.

Sprinkle dough liberally with colored sugar and press in with rolling pin. Cut with cookie cutter. Place on greased cookie sheet. Bake at 375 degrees until lightly browned. Butter is best for this special recipe.

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ORANGE NO-BAKE COOKIES

1 12 ounces pk vanilla wafer crumbs
1 cup powdered sugar
3/4 cup chopped nuts
1/4 cup melted margarine
1 6 ounces can frozen orange juice defrosted

Mix all ingredients. Form into small balls; roll in powdered sugar.
Freeze until ready to serve.

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GEWURZPLATZCHEN (SPICE COOKIES)

1/2 Cup Butter Or Margarine
1/4 Cup Shortening
1 Cup Brown Sugar; Firmly Packed
1 Egg; Large
1/4 Cup Molasses
2 1/2 Cups Flour; Unbleached, Unsifted
1/4 Teaspoon Salt
2 Teaspoons Baking Soda
1 Teaspoon Cinnamon
1/2 Teaspoon Ginger
1/2 Teaspoon Cloves; Ground
1/2 Teaspoon Allspice; Ground

Cream butter, shortening, and brown sugar thoroughly. Blend in egg and molasses. Sift together the remaining ingredients. Stir into sugar mixture. Shape dough into 3/4-inch balls. Place 2 inches apart on greased baking sheets. Flatten each ball with the bottom of a glass that has been greased and dipped into sugar. Bake in preheated 350 degrees F. oven for 12 to 15 minutes. Cool cookies on racks and store in airtight tins. Makes 4 dozen cookies.

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FUDGE SANDWICH COOKIES

1 1/4 cups butter or margarine -- softened
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
3/4 cup Hershey cocoa
1/2 teaspoon salt

Cream butter or margarine and sugar in large mixing bowl. Add eggs and vanilla, blend well. Combine flour, cocoa, baking soda and salt. Blend into creamed mixture. Drop onto ungreased cookie sheet. Bake at 350 degrees for 8-9 minutes.

Frosting: 3 tbsp. butter or margarine 6 tbsp. cocoa 2 c. powdered sugar 1/4 c. milk 1/2 tsp. vanilla Melt butter over low heat. Stir in all ingredients. Beat until smooth. Spread one cookie with frosting, top with another cookie. Cover and refrigerate cookies.

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CLEMENTINE CRANBERRY BISOCTTI
From: sam/ct

1 clementine or seedless orange pureed
1 1/2 cup sugar
1/2 cup oil (I use melted butter)
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 teaspoon baking powder
1/4 teaspoon cinnamon
2 3/4 cups flour
1 1/2 cups dried or chopped frozen cranberries

Wash orange well and cut in quarters. Puree in food processor until it reaches the consistency of baby food (rind and all)

Spray 9x5 inch loaf pan. Spray with pam or some such ( I use mini loaf pans about 3 or 4)

Preheat oven to 350 degrees F.

In a mixing bowl blend oil (butter) sugar, and eggs. Stir in orange puree, then vanilla; mix well.

In a separate bowl stir together salt, baking powder, cinnamon and flour. Fold in wet batter. Fold in cranberries.

Transfer batter into prepared loaf pans and smooth. Bake until the top seems set and dry about 45 to 55 min. If loaf is browning to quickly reduce heat to 325, and lengthen baking time.

Cool 15 min before removing from pans. Wrap in foil; freeze for at least 2 hours. (I freeze until I want to bake)

Preheat oven to 325 degrees F. Line two baking sheets with parchment paper. Cut loaf in very thin slices - about 1/8 inch.

Place on baking sheets and bake, turning once, about 20 to 30 min. allowing cookies to only lightly brown. Store in air tight container.

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FRUITED SHORTBREAD COOKIES
Serving Size : 36

2 1/2 cups Flour
1 tsp Cream of tartar
1 1/2 cups Confectioners sugar
1 9 oz box Nonesuch mincemeat
1 tsp Vanilla
1 tsp Baking soda
1 cup Butter, softened
1 Egg

1. Preheat oven to 375F.
2. Combine flour, soda, and cream of tartar.
3. In a large bowl, beat butter and sugar until fluffy. Add egg. Stir in vanilla and crumbled mincemeat.
4. Add dry ingredients. Mix well-batter will be stiff. 5. Roll into 1 1/4" balls. Place on ungreased cookie sheet, flatten slightly.
6. Bake 10-12 minutes or until lightly brown. Cover with a glaze of confectioners sugar, milk and vanilla while still warm.

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FRUITCAKE COOKIES

1 1/2 c self-rising flour -- sifted
1/2 tsp baking soda
1/2 tsp allspice
1/2 c brown sugar
1/2 c butter
2 ea eggs
1/4 c milk
1 c candied cherries -- chopped
1 c dates -- chopped
1 c candied pineapple -- chopped
1/3 c raisins
3 c nuts -- chopped

Preheat oven to 350 degrees. Lightly grease two large baking sheets, set aside. Combine flour, baking soda, and allspice in a bowl, set aside. Cream brown sugar and butter with electric mixer in mixing bowl until light and fluffy. Add eggs, blend well. Alternately beat in flour mixture and milk, blending well after each addition, and scraping bowl with spatula. Add fruit and nuts, blend well. Drop by teaspoonfuls onto baking sheets. Bake 10 to 12 minutes, or until golden brown. Cool on wire racks.

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FROSTING FOR CUT-OUT COOKIES
Source: C&H sugar

1 pound Box confectioner's sugar
1 teaspoon Vanilla
1 Stick butter -- softened
3 ts cream -- (3 to 4)
1/8 teaspoon Salt

Mix all ingredients until smooth. Add cream if too stiff, add
confectioner's sugar if too runny. Use a decorator's tube to "draw" on the
cookies.

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FORTUNE COOKIES

1/4 Cup Cake Flour -- sifted
2 Tablespoons Cooking Oil
2 Tablespoons Sugar
1 Egg White
1 Tablespoon Cornstarch
1 Tablespoon Water
1 Dash Salt

Sift together flour, sugar, cornstarch, and salt. Add oil and egg white; stir till smooth. Add the water; mix well. Make one cookie at a time by pouring 1 T of the batter on lightly greased skillet or griddle; spread to 3 1/2 inch circle. Cook over low heat about 4 minutes or till lightly browned. Turn with wide spatula; cook one minute more. Working quickly, place cookie on pot holder. Put paper strip printed with fortune in center; fold cookie in half and then fold again over edge of bowl. Place in muffin pan to cool.

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FILLED CHRISTMAS COOKIES

DOUGH:
1/2 cup shortening
1 cup sugar
1 egg -- beaten
1/2 cup milk
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon soda
2 teaspoons cream of tartar
FILLING:
1 cup raisins
1 cup coconut
1 cup brown sugar
1/2 cup water
3 tablespoons flour
1/2 cup black walnuts

FILLING: Mix all ingredients together and cook 5 minutes or until clear.

Cream shortening and sugar until light and fluffy; stir in egg. Combine
milk and vanilla; set aside. Combine flour, soda and cream of tartar; add
to creamed mixture alternately with milk mixture, beginning and ending
with flour mixture and mixing well after each addition.

Roll half of dough on lightly floured board to 1/8 inch thickness, cut
with 2 inch round cookie cutters. Place on lightly greased baking sheets;
spread 1 teaspoon filling over each.

Roll remaining dough to 1/8 inch thickness; cut with 2 inch round cookie
cutters and place over filling. Lightly press outer edges together. Bake
at 350 degrees for 10 minutes or until lightly browned.

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FANCY SPRITZ COOKIES
Source: Anita A. Matejka
Makes 48

2 c unbleached flour
1/4 tsp salt
1/2 c granulated sugar
1/2 c almonds -- ground
2 sticks margarine -- softened
1 egg white -- whipped
1 tsp vanilla
1 tsp almond extract

Preheat oven at 375. Prepare a baking sheet with cooking spray. In a mixing bowl, combine flour, salt, and sugar. In a blender grind the almonds to a powder-fine consistency. In a mixing bowl, combine margarine, egg white, vanilla, and extract. Mix dry ingredients with wet ingredients just until moistened. Pack dough into cookie press. Keep unused portion of dough in refrigerator. Press out desired shapes on prepared cookie sheet. Space the cookies 1" apart. Bake 10 to 12 minutes, until cookies are pale gold in color.

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EXTRA QUICK DROP COOKIES IN WAFFLE IRON

1/2 cup margarine
3/4 cup sugar
2 eggs or 1/2 c. Eggbeaters
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 1/4 cups flour
1 teaspoon baking powder
6 tablespoons cocoa
1/2 teaspoon salt

Cream margarine until light - then beat in sugar. Add eggs or Eggbeaters, vanilla and dry ingredients. Beat until well mixed. Heat waffle iron about 5 minutes. Spray waffle iron each time a new batch of cookies is baked with "pan coating" to prevent sticking.

Drop a heaping teaspoon of dough onto each section of waffle iron (size of dough should be about the size of a whole walnut) do not spread out dough, bake 2-3 minutes. These may be baked on a greased cookie sheet also. 325 degree oven for 20 minutes. Makes 2 dozen cookies.

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DOUBLE CHOCOLATE CAKE MIX COOKIES
Serving Size : 36

1 pk Devil's food cake
mix with pudding
1/2 c Vegetable oil
2 lg Eggs
6 oz Semisweet chocolate morsels

Combine first 3 ingredients, and beat at medium speed with an electric mixer until blended. Stir in chocolate morsels. Drop by rounded teaspoonfuls about 2" apart onto ungreased baking sheets. Bake at 350 F for 10 min. Cool on pan for 5 min; remove to wire racks to cool completely.
Recipe By: Southern Living magazine

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DOLLY PARTON'S CHRISTMAS SUGAR COOKIES

1 c Sugar
3 c Sifted flour
1 1/2 ts Grated lemon rind
2 c Butter, softened
2 lg Egg yolks

Cream sugar and butter in a medium-size bowl. Beat in eggs, then flour and lemon peel. Knead gently together. Don't overwork the dough, but make sure it's consistent. Chill dough for 3 hours. Preheat oven to 350'F. Roll out dough with rolling pin. Cut into shapes and place on greased cookie sheets. Bake until tops get pinkish-brown, about 8 minutes. Makes 2 doz. cookies, depending on size.

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ANISETTE COOKIES

2 1/2 cups flour
2 teaspoons baking powder
1 Dash salt
1/2 stick melted margarine
1/2 cup sugar
1/2 teaspoon lemon or vanilla extract
2 eggs
1/2 teaspoon baking soda
1/2 cup sour cream
Multi-colored candies or sprinkles

Combine all cookie ingredients to make a dough. Take about 1 tablespoon of mixture. Roll like a cigar about 3 inches long - rap around tip of finger and place on greased cookie sheet. Bake cookies until light brown, about 5 minutes - continue to check and remove when light brown. Bake at
375 degrees. When cookies are warm, dip them in icing. Approximately 6 dozen.

Frost with confectioner's sugar icing and top with sprinkles

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ADA FRENCH SPONGE COOKIES

1/2 c sifted cake flour
3/4 ts baking powder
1/4 t salt
3 eggs, separated
1/2 t almond extract
1/4 t vanilla extract
6 tb sugar

Preheat OVEN TO 350 f. Sift together flour, baking powder, and salt. Beat egg yolks in a small bowl, rapidly, until very thick and lemon colored, adding almond and vanilla flavorings during the beating.

With clean beaters, beat the egg whites until stiff and shiny; begin to add sugar, not more than 1 Tablespoon at a time, and beat constantly. Continue to beat rapidly until whites are very stiff and glossy. Gently fold in the beaten egg yolks. In the same manner fold in the dry ingredients until well mixed. Using a small spatula and a measuring tablespoon, measure and droop onto ungreased baking sheets, spacing 2 inches apart. Bake for 10 mminutes until light and golde brown. Remove at once from sheet to cool.

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CHOCOLATE CARAMEL CANDY
From: KellyWA (I have not made this recipe myself!)

This recipe is very simple but takes a little bit of time. Trust me - it is WELL worth the effort. This candy tastes very similar to a Snickers bar - YUM!!

1 cup (6 ounces) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

FILLING:
1/4 cup butter or margarine
1 cup sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1-1/2 cups chopped salted peanuts

CARAMEL LAYER:
1 package (14 ounces) caramels
1/4 cup whipping cream

ICING:
1 cup (6 ounces) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Combine the first three ingredients in a small saucepan; stir over
low heat until melted and smooth. Spread onto the bottom of a
lightly greased 13-in. x 9-in. x 2-in. pan. Refrigerate until set. For
filling, melt butter in a heavy saucepan over medium-high heat.
Add sugar and milk. Bring to a boil; boil and stir for 5 minutes.
Remove from the heat; stir in the marshmallow creme, peanut
butter and vanilla. Add peanuts. Spread over first layer.
Refrigerate until set. Combine the caramels and cream in a
saucepan; stir over low heat until melted and smooth. Spread
over the filling. Refrigerate until set. In another saucepan,
combine chips and peanut butter; stir over low heat until melted
and smooth. Pour over the caramel layer. Refrigerate for at least
1 hour. Cut into 1-in. squares. Store in the refrigerator.

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CANDY CANE COOKIES
From: sandy,wis
for 4 to 5 doz.you will need:

1 1/4 cups butter
1 cup powdered sugar
1 egg
1 tsp vanilla
1/2 tsp almond extract
3 1/2 cups flour
1/2 tsp salt
red food coloring
1 egg white,slightly beaten
red decorating sugar optional

cream together butter and powdered sugar.beat in egg and flavorings
combine flour and salt.stir into first mixture.set aside half of dough.tint remaining half light red with few dropsof food coloring.
keep dough chilled for ease in handling. with hands roll 1 tsp full of white dough and 1 tsp full of red dough into strips about 4 inches long.put strips side by side and twist together lightly.repeat with remaining dough.
arrange on ungreased baking sheet.curve one end down to form into candy cane shape.brush cookies with egg white.sprinke with red sugar.
bake at 350 for 10 to 12 minutes or until very lightly browned.cool on wire racks.store air tight.

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CANDY CANE COOKIES
From: KellyWA

1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup confectioners sugar
1 egg
1 1/2 tsp. almond extract
1 tsp. vanilla extract
2 1/2 cups flour
1 tsp. salt
1/2 tsp. red food coloring
1/2 cup crushed peppermint candy
1/2 cup granulated sugar

Preheat oven to 375 degrees F. Mix thoroughly the butter, shortening, confectioners sugar, egg and almond and
vanilla extracts. Blend in flour and salt. Divide dough in half; blend red food coloring into one half.
Shape 1 tsp. dough from each half into 4-inch rope. For smooth, even ropes, roll them back and forth on
lightly floured board. Place ropes side by side; press together lightly and twist. Complete cookies one at
a time. Place on ungreased baking sheet; curve top of cookie down to form handle of cane. Bake about 9
minutes or until set and very light brown. Mix crushed peppermint candy with granulated sugar.
Immediately sprinkle cookies with candy mixture; remove from baking sheet. Makes about 4 dozen cookies.

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CANDY CANE COOKIES
From: KellyWA

1/2 tsp Peppermint extract
1 cup Butter
1 Salt--dash
1 cup Powdered sugar, sifted
2 1/2 c Flour
1 Egg
1/2 tsp Red food coloring
1/2 tsp Vanilla

PEPPERMINT GLAZE:
1 cup Powdered sugar
4 tsp Water (or more to make brushing consistency)
1/4 tsp Peppermint extract

In large mixing bowl, beat butter till sofened. Add powdered sugar and beat until fluffy. Add egg, salt, vanilla and extracts. Beat well. Add flour and beat until mixed. Divide dough in half. Stir food coloring into one half. Cover each half and chill about 30 minutes or till easy to handle. For each cooke, on a lifhtly floured surface shape a teasponfool of plain dough and a teaspoonful of red dough each into 4" ropes. Place ropes side-by-side and twist together. Pinch ends to seal and shape into canes. Place canes 2" apart on ungreasted sheet. Bake 375~ 8-10 minutes or until bottoms JUST begin to brown. Remove to racks and cool, glaze with peppermint glaze. STORE: Airtight one week, freeze three months.

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CASHEW CRESCENTS
From:Patti/Dnvr

3/4 cup butter, softened
1/2 cup granulated sugar
1 egg yolk
1 1/2 cup all-purpose flour
1 cup finely chopped dry-roasted cashews
Sifted confectioners sugar

Preheat oven to 350 degrees. In a medium bowl, cream butter, and sugar until fluffy. Add egg yolk; stir until a smooth. Add flour and cashews and stir until a soft dough forms. Shape tablespoonfuls of dough into crescent shapes and place 1 inch apart on a greased cookie shhet. Bake 12-15 minutes until the edges are a light brown. while cookie are still warm, dust with confectioners sugar. Transfer to a wire rack to cool completely. Dust again with confectioners sugar. Store in airtight containers.
Yield: about 3 dozen cookies.

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MACADAMIA SHORTBREADS
From: Patti/Dnvr

2 cups all-purpose flour
2-7 oz jars whole macadamia nuts, divided
1/4 tsp salt
1 cup butter, softened
1/2 cup firmly packed brown sugar
1 tsp vanilla extract

Preheat oven to 350 degrees.
In a food processor, process flour, 1 cup of the nuts, and salt until finely ground. In a medium bowl cream the next 3 ingrediants until fluffy. Stir in the flour misture. Shape into 1 inch balls and place 2 inches apart on a greased cookie sheet. Press in whole macadamia nut into the center of each cookie. Bake 12-15 minutes or until edges are light brown. Cool on a wire rack.
Yield: about 5 dozen cookies.

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SNOWFLAKE MERINGUE COOKIES
From: Patti/Dnvr

4 egg whites
1 1/2 cups sifted confectioners sugar
1 tsp almond extract
1/2 tsp ground cinnamon
1/2 tsp cream of tarter
White Crystal sugar

Trace pattern onto tracing paper.
Cover greased baking sheets with waxed paper.
In a large bowl, beat egg whites until foamy. Add confectioners sugar, almond extract, cinnamon and cream of tarter; until very stiff. Spoon meringue into a pastry bag fitted with a small star tip.
For each cookie, place pattern under waxed paper and use as a guide. Sprinkle with crystal sugar. Allow to set at room temperature for 30 minutes.
Preheat oven to 200 degrees. Leave cookies on waxed paper. While cookies are still warm carefuly peel off from the waxed paper. Store in an airtight container.

Yeild: about 2 1/2 dozen.