christmas cookies Posts

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:

Recipe: Irish Christmas Cookies

Recipe: Irish Christmas Cookies

1 cup butter, softened
1 cup granulated Sugar
3 large eggs
2 cups all-purpose Flour
1/4 cup Irish whiskey
1/4 cup candied citron, chopped
1/4 cup golden raisins, blanched and chopped
1/4 cup almonds, chopped

Preheat oven to 375 F. and prepare two greased cookie sheets; set aside.

In a small mixing bowl, cream together the butter and the sugar. Beat in the eggs until well blended. Add the flour and the Irish whiskey, and beat the dough until smooth. Add the fruit and nuts, and mix well. Drop cookie dough from a tablespoon onto the prepared cookie sheets.

Bake each sheet of cookies for 8 to 10 minutes. Remove the cookies from the baking sheets with a spatula while still warm. Place on wire rack to partially cool.

Store the cookies in an airtight container with a slice of white bread to maintain their soft, fruity texture.

About the Author – unknown

Source: unknown
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Recipe: German Christmas Cookies

1 cup butter
3/4 cup sugar
2 egg yolks
1 cup ground walnut meats
1 3/4 cups cake flour

Topping:
2 egg whites
Candied cherries

Cream butter and sugar, add egg yolks and beat, then walnuts and flour. Chill, then form into small balls. Beat egg whites and put a dab on top of each cookie. Top with piece of cherry. Bake in moderate oven (350) about 15 minutes. Notes: These are somewhat similar to Pecan Balls but a little less “sandy” because of the egg yolks and increased sugar. The topping makes a pretty cookie.

About the Author – unknown

Source: out of a book printed in 1949
Published: