christmas cookie recipes Posts

Recipe: Italian Christmas Wine Cookies

Recipe: Italian Christmas Wine Cookies

1 3 c. Mazola oil
1 1/2 c. red wine
1 1/2 c. white wine
Pinch of cinnamon

Boil above together for 1 minute. Sift 8 cups of flour into large bowl. Add: 1 tbsp. honey 3 tsp. salt 2 beaten eggs Mix well, slowly add the hot mixture; knead until very stiff; if dough is still too soft and sticky, add more flour. Pinch off golf ball size pieces of dough and roll over a grooved board or ravioli board. Fry in deep hot oil. After all the dough is cooked, dip in hot honey, adding a little water to honey as each batch is cooked. Add more honey as needed.

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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
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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.

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By: cybermom
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Recipe: Italian Christmas Cookies

Recipe: Italian Christmas Cookies

DOUGH:
1/2 of 8 oz. pkg. cream cheese
1 c. margarine
2 c. sifted flour

FILLING:
1 lg. pkg. chocolate chips
1/2 c. nuts
1 can Eagle Brand condensed milk

Dough: Combine cheese and butter with fork. Stir in flour until blended and dough is formed. Knead into a large bowl, and chill several hours or overnight.

Filling: Heat chocolate over hot water until melted. Add milk, stir, then add nuts. Leave filling over double boiler but remove from heat. Cut dough in 3 parts. Keep remainder in refrigerator as you work with one section at a time. Roll out a rectangle about 6 x 8 x 1/2 inch. Spoon 1/3 filling down the center. Fold over the sides to form a tube, lapping the seam in the center. Place seam side down on a cookie sheet. Bake at 375 degrees for 20 to 30 minutes. When cool, glaze and add sprinkles. Slice cookies as needed.

GLAZE:

1 c. confectioners’ sugar
5-6 tsp. milk

Mix together and spread on cookies.

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