Recipes: Christmas Cookies Posts

Recipe: Fruitcake Christmas Cookies

Recipe: Fruitcake Christmas Cookies


1 c. butter, softened
1 1/2 c. sugar
2 eggs
2 1/2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
2 (8 oz.) pkgs. pitted dates, chopped
3 c. pecans, chopped
1 (8 oz.) pkg. candied pineapple, chopped
1 (8 oz.) pkg. candied cherries, quartered

Cream butter and sugar. Add eggs, beat well. Add dry ingredients and mix well. Add the rest. Drop on lightly greased cookie sheet.

Bake at 375 degrees for 13 minutes.

ICING: Combine melted margarine, confectioners’ sugar and anise flavoring to make a thin icing.

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By: lisa
Published:

Recipe: Christmas Cookies 1

Recipe: Christmas Cookies 1


10 oz. Pecans
1 cup honey
1 pound mixed candied fruit,

or you can use:

1/2 pound (1 1/4c.) brown sugar
2 sticks margarine
8 oz. Citron
1 Tablespoon ground cinnamon
4 oz. Lemon peel
1/2 teaspoon ground ginger
4 oz. Orange peel, if preferred
1/2 teaspoon ground cloves
2/3 cup sherry wine
1 teaspoon nutmeg
1 Tablespoon water
1/2 teaspoon salt
1 teaspoon cream of tartar
6 3/4 cups sifted flour
1 Tablespoon baking soda
Confectioner’s sugar icing
Colored sugar sprinkles

The day before mixing dough, grind the nuts and candied fruit together using a meat grinder or food processor. Put in large bowl. Add wine and mix. Cover and refrigerate until next day.

Dissolve baking soda and cream of tartar in water. Set aside. In large pan, heat honey, margarine and sugar until sugar is dissolved. Add spices, ground nuts, fruits and wine mixture. Then add dissolved soda and cream of tartar. Stir well. Cool a little. Start adding flour and mix until too stiff to mix by hand. Transfer to heavy-duty mixer fitted with dough hook and mix in the rest of the flour. Mix
well. Divide dough into four or five portions. Wrap in waxed paper and refrigerate until cool. (Dough may be kept in refrigerator up to one week.) When ready to bake, bring dough to room temperature. Roll on lightly floured surface to approximately 1/8 – inch thickness.

Cut with cookie cutter dipped in flour. Put on non-stick cookie sheet. Bake at 350 degrees 15 minutes or until lightly browned on the bottom. Cool on wire racks. Ice cookies when cool. Sprinkle with colored sugar. Yield: 12 dozen round or heart shaped cookies. If cookies should happen to be baked too long, place iced cookies in airtight container with a slice of apple and they will soften.

Icing

1 pound (3 3/4 c.) confectioner’s sugar
1/3 cup water
1/2 cup solid shortening
1/2 teaspoon vanilla
1/2 teaspoon meringue powder or
1 egg white

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By: cybermom
Published:

Recipe: Giant Christmas Card Cookies

Recipe: Giant Christmas Card Cookies


1-1/2 cups butter or margarine (3 sticks), softened
2 cups packed brown sugar
1 egg
4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon baking soda
Colored sugar or crushed sugar cubes (optional)
Decorator icing Red cinnamon candies

In a large mixing bowl beat butter or margarine with an electric mixer on medium speed for 30 seconds. Add brown sugar and beat until fluffy. Add egg. Beat well. Stir together flour, cinnamon, nutmeg, cloves, and baking soda. With mixer on low speed gradually add flour mixture to butter mixture, beating well. Cover and chill in refrigerator about 2 hours or until firm enough to roll out.

Preheat oven to 350 degrees F. For each cookie roll 3/4 cup of the chilled dough about 1/4 inch thick directly onto an ungreased cookie sheet. (Keep remaining dough in the refrigerator.) Using floured cardboard patterns and a table knife, cut out desired shapes. Remove excess dough. Sprinkle cookies with colored sugar or crushed sugar cubes, if desired. If you want to tie a ribbon in your cookie card, make a small hole in the top of the cookie. Bake for 10 to 12 minutes or until edges are browner than centers. Let cool on cookie sheets for 8 minutes.

With a pancake turner lift cookies onto a cooling rack to finish cooling. Decorate cookies with decorator icing and red cinnamon candies. If desired, run a ribbon through the hole and tie a bow. Store cookies in airtight container up to 2 days. Makes 10 large cookies.

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By: dee
Published:

Recipe: Anise Christmas Cookies

Recipe: Anise Christmas Cookies


1 1/2 c. sugar
1 c. honey
1/2 c. margarine, softened
2 eggs, slightly beaten
2 tbsp. anise flavoring or anise oil
1 1/2 c. ground mixed nuts
1/2 c. ground fruit & peel mix
1/4 tsp. salt
1 tbsp. baking soda dissolved in 1/2 c. hot water
5 c. flour

Mix all ingredients in large mixing bowl, adding one cup of flour at a time. Cover and store in a cool place for 2 days. Roll out dough, using flour to prevent sticking and cut with cookie cutter. Bake for 10 minutes at 350 degrees. Cool. Ice with anise icing. Store in tightly covered container.

ANISE ICING: Combine melted margarine, confectioners’ sugar and anise flavoring to make a thin icing.

About the Author – unknown

By: cybermom
Published: