Recipes: Holiday Cookies Posts

Recipe: Koulourakia (Greek Easter Cookies)

Recipe: Koulourakia (Greek Easter Cookies)

Ingredients:
2 1/4 c Flour
1 1/4 tsp Baking powder
1/4 tsp Salt
1/2 c Butter, softened
1 c Powdered sugar
2 tbl Brandy (or milk)
1 t Vanilla
1 Egg yolk beaten with 1 tbl milk for glaze
3 tbl. Sesame seed

DESCRIPTION:

These golden twists are usually baked on Holy Thursday.

Preheat oven to 375. Beat together butter and sugar until light and fluffy. Add egg, brandy and vanilla, mixing well. Add flour, baking soda and salt, mixing well after each addition. Working with rounded teaspoons of dough, use palms to roll each piece back and forth on a lightly floured surface until it forms a 6-inch rope. Bring ends together to form a hairpin
shape, then gently twist 2-3 times. Lightly pinch ends together. Arrange 1 inch apart on greased baking sheets, brush with egg glaze, then sprinkle with sesame seeds. Bake 10-13 minutes or until golden. Cool on racks. Store airtight at room temp for 2 weeks. Freeze for longer storage.
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Source: “The Joy of Cookies”

Recipe: Cocoa Cookie Hearts

Recipe: Cocoa Cookie Hearts


½ cup (1 stick) butter or margarine, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1/2 cup HERSHEY’S Cocoa
1 t baking powder
½ t baking soda
½ t salt

In large mixer bowl, beat butter, sugar and eggs until light and fluffy. Stir together flour, cocoa, baking powder, baking soda and salt; gradually add to butter mixture, beating until blended. Cover; refrigerate dough until firm enough to handle. Heat oven to 350 F. On lightly floured surface, roll dough to 1/8-inch thickness; cut with heart-shaped cookie cutter. Place on ungreased cookie sheet. Bake 5 to 7 min, or until no print remains when cookies are touched lightly in center. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Prepare Valentine Frosting; spread onto cookies. Decorate as desired. About 4 dozen cookies

Valentine Frosting

1½ cups powdered sugar
2 T butter, margarine or shortening
2 T milk
½ t vanilla extract

In small bowl, beat powdered sugar butter milk and vanilla until smooth and of spreading consistency. Add additional milk, 1 tsp at a time, if needed. Pink Valentine Frosting: Stir in 2 to 3 drops red food color, tinting as desired. Chocolate Valentine Frosting: Stir 3 T HERSHEY’S Cocoa into powdered sugar. Proceed as directed above, increasing milk to 3 T.

About the Author – unknown

By: schatz
Published:

Recipe: Christmas Wreath Cookies

Recipe: Christmas Wreath Cookies


2 sticks butter softened
1/2 cup sugar
1 large egg
1 teaspoon almond extract
2 1/4 cups all-purpose flour
1 4.25 ounce tube green frosting
1 cup mini red cinnamon candies

Beat butter with mixer at medium speed until creamy. Gradually beat in sugar blending well. Add egg and almond extract. Beating until blended. Gradually add flour beating at low speed until mixture is blended. Use a cookie press with a star shaped disc to shape dough in to 2 1/2 inch circles on ungreased baking sheets. Bake at 350 degrees F for 8 to 12 minutes or until edges are brown. Remove from pan. Pipe 2 leaves on cookies with frosting. Press 3 red candies between leaves resembling holly. Makes 2 dozen.

About the Author – unknown

By: unknown
Published:

Recipe: Valentine Cookie Pops

Recipe: Valentine Cookie Pops


20 vanilla wafer cookies
1/2 cup peanut butter
1 6-ounce bag white chocolate chips
1 6-ounce bag semi sweet chocolate chips
colored candy sprinkles, red & white
pink and red gummy or sour patch bears
Cake decorating writer gel in green, pink, red, black, and white
1 tube each of white, red, and pink cake decorator frosting with flower tip
red food coloring
ice cream or lollipop sticks
wax paper or paper plates

Spread peanut butter onto the flat side of the cookies. Place an ice cream stick into the peanut butter on half the cookies. Top with another cookie so the stick is sandwiched between the two cookies.

Melt chocolate chips in the microwave, one minute, then in 20 second increments, stirring until smooth. Before melting, separate the white chips into two bowls. After melting, add a few drops of red food coloring to one of the bowls of white chips to make pink chocolate.

Dip cookie pops in the melted chips, covering completely. Roll pops in red and white sprinkles and lay or stand on waxed paper or paper plates. Place in refrigerator to chill.

Fun Variations:

Drizzles

Alternating between white chocolate, pink chocolate and semi sweet, drizzle melted chocolate over the cookie to create a cool look!

Writing

Write fun Valentine shorts on plain pops such as “Love” or “Hug”. Add a gummy bear.

Hearts

Use the decorator gel to draw on hearts and hearts with arrows.

Flowers

Using the flower tip, pipe on pink flowers with cake decorator icing. Use green gel to add stems and leaves to the bouquet.

Note: Another variation is to use vanilla or chocolate frosting instead of peanut butter for the filling.

These can also be made without sticks. Use one stick to be able to dip the cookies in chocolate and roll in sprinkles, then remove the stick and put on wax paper or paper plates, then chill.

About the Author – unknown

By: ladybug
Published:

Recipe: Low Fat Pumpkin Cookies

Recipe: Low Fat Pumpkin Cookies


1 cup brown sugar
1 cup sugar
1 cup liquid butter buds
1/2 tsp. salt
4 cups flour
2 tsp. baking soda
2 t sp. cinnamon
2 tsp. baking powder
Egg Beaters equal to 2 eggs
1/2 tsp. cloves
2 tsp. vanilla extract
1 cup Grape Nuts cereal
15 oz. can pumpkin
1 cup chopped dates
powdered sugar
Non-Fat cooking spray

Beat sugars and butter buds until smooth, with electric mixer. Add Egg Beaters, vanilla, and pumpkin. Mix until well blended. Sift together flour, cinnamon, cloves, salt, baking soda, baking powder. Add to sugar mixture & mix well. Add Grape Nuts and dates. Chill dough 30 minutes. Drop by teaspoonfuls onto cookie sheet that has been sprayed with a non-fat cooking spray. Bake 10 to 12 minutes at 375°. Cool and sprinkle with powdered sugar.About the Author – unknown

By: unknown
Published:

Recipe: Pumpkin Shaped Sugar Cookies

Recipe: Pumpkin Shaped Sugar Cookies


3-1/2 cups all-purpose flour
1 teaspoon baking powder
1-1/2 cups butter or margarine, softened
1/4 teaspoon orange paste food coloring
1 cup sugar
1 egg 1 teaspoon vanilla
1 cup homemade or purchased creamy chocolate frosting
18 green jelly beans, cut crosswise in half

In a medium mixing bowl stir together flour and baking powder. Set flour mixture aside. In a large mixing bowl beat butter or margarine and food coloring with an electric mixer on medium speed for 30 seconds. Add sugar and beat until fluffy.

Add egg and vanilla, then beat well. Stir in flour mixture. Do not chill dough. Put the flower plate onto a cookie press. Pack dough, half at a time, into the cookie press. Press dough into flowers on ungreased cookie sheets. Bake in a 400 degree F oven for 7 to 8 minutes or until cookies are just light brown around edges. Remove cookies to a wire rack, then cool completely.

Spread the flat side of half of the cookies with some frosting. Top with remaining cookies to form pumpkins. For stems, attach one jelly bean half to the top of each cookie with frosting. Let stand for 1 to 2 hours or until frosting is slightly dry.

Makes 36 cookies.

About the Author – unknown

By: dee
Published: