Does anyone have any great christmas cookie recipes for a cookie swap?

Question by taceyo: Does anyone have any great christmas cookie recipes for a cookie swap?
We are having a cookie swap and are looking for some “tried and true” recipes that are wonderful. Thanks in advance!!!

Best answer:

Answer by caroline w
Pumpkin Cookies
Makes about 60
1 cup oil
3 cups sugar
2 eggs — beaten
3 teaspoons vanilla
5 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons nutmeg
2 teaspoons cinnamon
1 teaspoon allspice
1/4 teaspoon ginger
1 3/4 teaspoons salt
1 29-ounce can solid-pack pumpkin
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)

Pre-heat oven to 350 F. Beat oil and sugar in mixing bowl. Add eggs and vanilla, beating well. Sift flour, baking powder, baking soda, spices, and salt together. Add to sugar mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips and nuts. Drop by teaspoonfuls onto greased cookie sheets. Bake for 10 to 12 minutes or until golden brown. Cool on wire rack.

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  1. B C says:

    ****Angel Wings

    3/4 cup granulated sugar
    2 tablespoons finely grated lemon zest (about 2 lemons)
    2 (9 1/4 by 10-inch) sheets puff pastry (about 9 ounces each), thawed
    1 tablespoon unsalted butter, softened
    1/2 cup yellow sanding or white granulated sugar, or a combination (See Cook’s Note.)

    Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper or a silicone sheet.

    Pulse the granulated sugar and lemon zest in a food processor until fine and fragrant.

    Lay 1 of the puff pastry sheets on a lightly floured work surface. Brush the sheet with about half of the butter and sprinkle with half of the lemon-sugar. Lightly press sugar into the pastry with a rolling pin. Place the other pastry sheet on top, brush with the remaining butter and sprinkle with remaining sugar. Carefully roll the pastry out into a 12-inch square, about 1 1/8-inch thick. Trim uneven edges with a pizza cutter or a knife to make a perfect square.

    Starting on the closest edge, roll the pastry up into a cylinder but stop at the mid point of the dough. Roll the pastry up on the opposite side so it looks like an old-fashioned scroll. Adjust the rolls so they are even and meet in the center. Wrap tightly in plastic wrap and freeze until firm, 20 minutes.

    Slice the roll, crosswise, with a serrated knife into 1/4-inch thick pieces and lay on the prepared baking sheet. Bake until the cookies soften, about 10 minutes. Working quickly and efficiently, remove the cookies from the oven — if they have lost their shape, gently roll them back together. Let cool on the pan for a minute to set. Turn them with a spatula (take care to keep the shape) sprinkle with the yellow sugar and return to the oven. Continue to bake until golden brown, about 15 more minutes. Transfer cookies to a rack, sugary sides up, to cool. Serve.

    Store cookies in a tightly sealed container for up to 3 days.

    Cook’s Note: Sanding sugar has a slightly larger crystal and is used to decorate cookies. It can be found in many supermarkets or food specialty stores.

  2. bootsers says: sign up for the 12 days of cookies . search to see if they have any. search there too. Check there. check there too. hope this helps.

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