Joined Jan 2006
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Forum Thread
What's your favorite Christmas cookie?
December 1, 2008 at
02:48 PM
in
Grocery
I'm always on the lookout for new recipies - what is your family's favorite Christmas cookie?
My family goes nuts over spritz. I'm only allowed to make trees and the flower with a red hot in the center. I do a batch with splenda for my mom and call them Festivus cookies.
I use an electric press for these. I'd be lost without it - I probably make 6 batches over Christmas.
Joy of Cooking Spritz
Makes about 5 dozen 2" cookies
Beat on medium speed until very fluffy and well blended:
1/2 lb (2 sticks) unsalted butter, softened
3/4 cup sugar
Add and beat until well combined:
2 large egg yolks
1/4 tsp salt
1 1/2 tsp vanilla
3/4 tsp almond extract
Sift over the top and stir in until well blended and smooth:
2 1/4 cups all purpose flour
To press the cookies:
If the dough seems soft and difficult to handle, stir in 1 to 2 tbs flour. Cover and refrigerate until slightly stiff but not at all hard, 30-40 minutes.
Position a rack in the upper third of the oven. Preheat to 350.
Press out the cookies leaving about an inch between them. Decorate as desired and bake 1 sheet at a time for 9-12 minutes. Remove the pan and let stand for a few minutes before removing cookies to a rack to cool.
My family goes nuts over spritz. I'm only allowed to make trees and the flower with a red hot in the center. I do a batch with splenda for my mom and call them Festivus cookies.
I use an electric press for these. I'd be lost without it - I probably make 6 batches over Christmas.
Joy of Cooking Spritz
Makes about 5 dozen 2" cookies
Beat on medium speed until very fluffy and well blended:
1/2 lb (2 sticks) unsalted butter, softened
3/4 cup sugar
Add and beat until well combined:
2 large egg yolks
1/4 tsp salt
1 1/2 tsp vanilla
3/4 tsp almond extract
Sift over the top and stir in until well blended and smooth:
2 1/4 cups all purpose flour
To press the cookies:
If the dough seems soft and difficult to handle, stir in 1 to 2 tbs flour. Cover and refrigerate until slightly stiff but not at all hard, 30-40 minutes.
Position a rack in the upper third of the oven. Preheat to 350.
Press out the cookies leaving about an inch between them. Decorate as desired and bake 1 sheet at a time for 9-12 minutes. Remove the pan and let stand for a few minutes before removing cookies to a rack to cool.
Community Wiki
Last Edited by Gromit
January 8, 2009
at
08:36 PM
Cookie Recipe Index
Joy of Cooking Spritz — AggieMom
Southern Tea Cakes — carebearsluv
Chocolate Crinkles [bettycrocker.com], Spimoni cookies, Santas Whiskers, Russian Tea Cakes (post) — lippy_grl1
HIdden Mint Cookies (post) — lippy_grl1
Christmas Wreaths [familyoven.com] (post) — MrLuckypants
Lemon Cream Cheese Cookie — ZoeBoe'smom
Ice Box Cookies & Molasses Crinkles — Zoe Moon
Mexican Mocha Balls (post) — lippy_grl1
No Bake Cookies — jennidbell
Butterscotch Gingerbread cookies (post) — Dizzy Devil
Reindeer Chow & Cookie in a Jar (post) — AggieMom
Snickerdoodles — ZanyBrain
Butterscotch Haystacks — RandomGirl
(Andes) Chocolate Mint Candies Cookies [allrecipes.com] (post) — AggieMom
unnamed cream cheese oreo/nutter butter cookie balls — twskls
Eggnog Snickerdoodles — periwinkle1979
Snowdrops — HeartSong
Bycracky Bars — hathor
Candy Cane Sugar Twist Cookies — Gromit
Short Bread Cookies & Chocolate Truffles — supplementtogo
Play Dough Cookies (post and post) — Zoe Moon
Pinwheel Cookies [countrykitchensa.com] (post) — HeartSong
Snickerdoodle [cookie-recipes.net] (post) — HeartSong
Bacon and Eggs — laTeri
Maple Spritz cookies [fooddownunder.com] (post) — Q-Bert
Beth's Spicy Oatmeal Cookies [allrecipes.com] (post) — ZoeBoe'smom
Date Nut Pinwheel Cookies — Randomclarity
—
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Joy of Cooking Spritz — AggieMom
Southern Tea Cakes — carebearsluv
Chocolate Crinkles [bettycrocker.com], Spimoni cookies, Santas Whiskers, Russian Tea Cakes (post) — lippy_grl1
HIdden Mint Cookies (post) — lippy_grl1
Christmas Wreaths [familyoven.com] (post) — MrLuckypants
Lemon Cream Cheese Cookie — ZoeBoe'smom
Ice Box Cookies & Molasses Crinkles — Zoe Moon
Mexican Mocha Balls (post) — lippy_grl1
No Bake Cookies — jennidbell
Butterscotch Gingerbread cookies (post) — Dizzy Devil
Reindeer Chow & Cookie in a Jar (post) — AggieMom
Snickerdoodles — ZanyBrain
Butterscotch Haystacks — RandomGirl
(Andes) Chocolate Mint Candies Cookies [allrecipes.com] (post) — AggieMom
unnamed cream cheese oreo/nutter butter cookie balls — twskls
Eggnog Snickerdoodles — periwinkle1979
Snowdrops — HeartSong
Bycracky Bars — hathor
Candy Cane Sugar Twist Cookies — Gromit
Short Bread Cookies & Chocolate Truffles — supplementtogo
Play Dough Cookies (post and post) — Zoe Moon
Pinwheel Cookies [countrykitchensa.com] (post) — HeartSong
Snickerdoodle [cookie-recipes.net] (post) — HeartSong
Bacon and Eggs — laTeri
Maple Spritz cookies [fooddownunder.com] (post) — Q-Bert
Beth's Spicy Oatmeal Cookies [allrecipes.com] (post) — ZoeBoe'smom
Date Nut Pinwheel Cookies — Randomclarity
—
This post can be edited by most users to provide up-to-date information about developments of this thread based on user responses, and user findings. Feel free to add, change or remove information shown here as it becomes available. This includes new coupons, rebates, ideas, thread summary, and similar items.
Once a Thread Wiki is added to a thread, "Create Wiki" button will disappear. To learn more about Thread Wiki feature, click here.
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Bad Joke: Teabag!
Short version - for this recipe, almond bark is better than chocolate.
Oh, I already made Bycracky bars the other day, but the frosting "didn't come out right", so I have to eat them all and make another batch of them.
Snowdrops
(kind of like the Mexican Wedding Cookies)
Ingredients
1 cup butter
1/2 cup sugar (powdered and sifted)
1 teaspoon vanilla
2 1/2 cups flour (sifted)
1/4 teaspoon Salt
3/4 cup chopped pecans
Directions:
Cream butter and sugar in a large bowl and mix in vanilla. Sift flour and salt together and add to the sugar mixture. Gently fold in the chopped pecans. Shape mixture into golf ball sized balls. Place on an ungreased cookie sheet and bake for approximately 15 minutes at 350F or until baked through and slightly golden.
While cookies are baking place a little extra powdered sugar in a bowl. Once the cookies are done baking roll through the sugar and set aside to cool. These cookies are better after sitting for a couple of days.
Baked by someone else is even better.
I have found a new go-to cookie.
http://allrecipes.com/Recipe-Tool...ervings=
Andes mints.
Batter:
3/4 c Shortening; (I just use butter)
1/4 ts Soda
1 c Sugar
2 Eggs
1/3 cup milk
1/4 tsp salt
1 3/4 cup flour
vanilla
Frosting:
1 c Brown sugar
3 tb Cream; (I use milk)
Salt
Vanilla
3 tb Butter
Mix batter ingredients together. Divide into 2 parts. To the first part, add 1 square of melted chocolate and 1/4 cup nuts. Put this into the bottom of a 13x9 pan. Then cover with whole graham crackers. To the remaining batter, add 3/4 cup chocolate chips. Spoon on top of crackers. Smooth out evenly and bake at 375 for 25 minutes. Frost with chocolate or caramel frosting.
Frosting: Bring to a boil in saucepan, then remove from heat. Add 1/3 cup chocolate chips, if desired. Beat until thick and smooth. Cut into 3 dozen squares.
Ack this totally did not format correctly.
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2 cups sugar
1/2 cup cocoa
1/2 cup milk
1 stick butter
dash salt
Bring to a boil, and boil for 1 minute. Do not boil longer because this will make them dry.
Remove from heat, then add:
2and a half cups oats
1 tsp vanilla
1/2 cup peanut butter
spoon onto wax paper to cool
1 C. butter, softened
1 C. confectioner's sugar
1 egg
1 t. vanilla
1/2 t. peppermint extract
2 1/2 C. sifted flour
1/2 t. salt
1 t. baking soda
1 t. cream of tartar
2 T. of red food coloring
Directions:
- Take one teaspoon of each color of dough and roll out into 4 inch long strips.
- Lay the strips side by side and twist together to make a red and white striped rope.
- Place the dough on an ungreased cookie sheet.
- Turn the end into a curve to make the canes handle.
- Repeat this procedure to make 12 canes.
- Place one inch apart on baking sheet.
Bake at 375 F. for 10 minutes. Cool on the cookie sheet for 10 minutes then transfer to a rack to cool completely.It just occurred to me, since I do like the green spearmint mints more, this might be good with spearmint and green food coloring too.
* 1 cup butter
* 1 1/2 cups sugar
* 2 large eggs
* 2 3/4 cups flour
* 2 teaspoons cream of tartar
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 3 tablespoons sugar
* 3 teaspoons cinnamon
* 2 teaspoons nutmeg
Preheat oven to 350F.
Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl
Combine flour, cream of tartar, baking soda and salt in a separate bowl.
Blend dry ingredients into butter mixture.
Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
Mix 3 tablespoons sugar, 2 teaspoons nutmeg, and 3 teaspoons cinnamon in a small
bowl.
Scoop 1 inch balls of dough into the spice mixture and coat thoroughly.
Place balls on cookie sheet and bake for 10 minutes.
And really? That's your daughter's name? That's so cool! (Does she have a beard too?)
You're a good boy too?
Omg...this is too cool. Screw the pregnant man/lady...we have here our first pregnant man...with TWINS
* 1 cup butter
* 1 1/2 cups sugar
* 2 large eggs
* 2 3/4 cups flour
* 2 teaspoons cream of tartar
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 3 tablespoons sugar
* 3 teaspoons cinnamon
* 2 teaspoons nutmeg
Preheat oven to 350F.
Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl
Combine flour, cream of tartar, baking soda and salt in a separate bowl.
Blend dry ingredients into butter mixture.
Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
Mix 3 tablespoons sugar, 2 teaspoons nutmeg, and 3 teaspoons cinnamon in a small
bowl.
Scoop 1 inch balls of dough into the spice mixture and coat thoroughly.
Place balls on cookie sheet and bake for 10 minutes.
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2 cups sugar
1/2 cup cocoa
1/2 cup milk
1 stick butter
dash salt
Bring to a boil, and boil for 1 minute. Do not boil longer because this will make them dry.
Remove from heat, then add:
2and a half cups oats
1 tsp vanilla
1/2 cup peanut butter
spoon onto wax paper to cool