Amazing Cookie Recipes

Welcome to Amy's Cookie Recipes. Featuring some of the most amazing
mouth watering cookie recipes to please even the most picky cookie eaters.
Feel free to look around and try out some of our great cookie recipes.
New cookie recipes are added regularly. Please check back often.
We hope you enjoy our quick and easy recipes!


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.

About the Author – unknown

By: lisa
Published:

Recipe: Cookie Press Peppermint Filled Christmas Tree Cookies

Recipe: Cookie Press Peppermint Filled Christmas Tree Cookies

3/4 c Margarine or butter
1/2 c Sugar
1/2 tsp Baking powder
1 Egg yolk
1/2 tsp Vanilla
1/4 ts almond extract
1 3/4 c All-purpose flour
green food coloring

For easy passage through the cookie press, do not chill any Spritz dough. Hold the cookie press upright over the cookie sheet EXCEPT when making bars.

Beat margarine or butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder and beat till combined. Add egg yolk, vanilla, and almond extract and beat till combined. Beat in as much of the flour as you can with the mixer.

Stir in any remaining flour with a wooden spoon. Tint dough with green food coloring.

Force the dough through a cookie press onto an ungreased cool cookie sheet using a tree template. Bake in a 400 oven for 7 to 8 minutes or till done. Remove and cool.
 
For filling: combine 1 cup sifted powdered sugar, 2 tablespoons softened margarine or butter, 1/2 teaspoon vanilla, and 2 tablespoons finely crushed peppermint sticks. Stir in enough milk (2 to 3 tablespoons) to make of spreading consistency. Spread 1 teaspoon filling each on the flat side of half of the cookies. Top with the remaining cookies, flat side down. Makes about 36.

Recipe: Candy Cane Cookies

Recipe: Candy Cane Cookies

3/4 c Margarine or butter
1/2 c Sugar
1/2 tsp Baking powder
1 Egg yolk
1/2 tsp Vanilla
1/4 ts almond extract
1 1/2 c All-purpose flour
1/4 c. ground hazelnuts (filberts)

Beat margarine or butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder and beat till combined. Add egg yolk, vanilla, and almond extract and beat till combined. Beat in as much of the flour as you can with the mixer.

Stir in any remaining flour with a wooden spoon. If desired, tint dough with food coloring.

Using a pastry bag fitted with a wide tip, pipe 2-inch-long candy cane shapes on an ungreased cookie sheet. Bake in a 400 oven for 7 to 8 minutes or till done. Remove and cool.
 
Cool on cookie sheet about 1 minute; remove and cool completely. Drizzle with pink cookie frosting. Makes 36.

Cookie Frosting: Combine 1 cup sifted powdered sugar with enough milk (1 to 2 tablespoons) to make frosting of spreading or piping consistency. If desired, stir in a few drops food coloring. Makes about 1/2 cup.

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Source: Christmas Cookies 1993

Recipe: Italian Christmas Cookies 2

Recipe: Italian Christmas Cookies 2


1 c. olive oil
1 tsp. salt
1 1/2 tsp. orange extract
1 1/2 tsp. anise extract
4 c. flour, sifted once with 4 tsp.
baking powder
1 c. sugar
1 1/2 tsp. vanilla extract
1 1/2 tsp. lemon extract
6 eggs

Mix all ingredients in large bowl until a dough consistency. Roll in a little flour to handle and break off small pieces. Roll and twist. Bake 8-10 minutes on greased pan at 350 degrees. Cookies will be very light after baking.

ICING:

Confectioners’ sugar
1 1/2 tsp. orange extract
1 1/2 tsp. anise extract
1 1/2 tsp. vanilla extract
1 1/2 tsp. lemon extract
A little milk

Mix and dip cookies in icing. Allow to dry before handling. Yield about 4-5 dozen.

About the Author – unknown

By: cybermom
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.

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By: unknown
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Recipe: Christmas Wreath Cookies 2

Recipe: Christmas Wreath Cookies 2


3/4 c. butter
1 (16 oz.) bag marshmallows
7 c. corn flakes
Green food coloring
Blue food coloring
Red hots

Melt butter in pan. Add marshmallows and stir until melted. Add food coloring until mixture is a nice “holly” green. Remove from heat and pour over corn flakes in a large bowl. Mix thoroughly. On wax paper, form wreath-shaped cookies and decorate with red hots to look like berries.

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By: unknown
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Recipe: Fruitcake Christmas Cookies 2

Recipe: Fruitcake Christmas Cookies 2


1/2 c vegetable oil
1/2 c brown sugar
1 egg
1 1/4 c whole wheat flour
1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 c milk
1/2 c chopped walnuts
1/2 c raisins
1/2 c snipped dried apricots
1/2 c chopped dates

Cream together the oil and sugar. Add the egg. Then blend in the remaining ingredients. Drop by spoonfuls onto a lightly oiled baking sheet. Bake in 350 F oven for about 10 minutes. Cool on a wire rack and store in a tightly closed container.

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By: unknown
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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

About the Author – unknown

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.

About the Author – unknown

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: