As Promised - Christmas Cookie Recipes

Rhoni10

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This is hands down my favorite shortbread cookie recipe. The cookies literally melt in your mouth, hence the name.

Melt-in-your-mouth Shortbread Cookies

INGREDIENTS:
  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1/4 cup cornstarch
  • 1 1/2 cups all-purpose flour
DIRECTIONS:
  1. Preheat the oven to 375 degrees F (190 degrees C). Whip butter with an electric mixer until fluffy (I use a standing mixer and let it whip for like 15 minutes). Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. You can use a cookie press or drop by spoonfuls 2 inches apart on an ungreased cookie sheet.
  2. Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much.
I have to say again these Shortbread cookies are wonderful. I had to come back and find the recipe. I need to copy it down on a card when I get home. I also add some chopped pecans and they are great!
 
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suzybeezy

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As i got a new cookie press from Christmas last year, we're going to make some sprintz cookies:

Snow Flakes

INGREDIENTS
  • 1 cup butter flavored shortening
  • 1 (3 ounce) package cream cheese, softened
  • 1 cup white sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
DIRECTIONS
  1. Preheat oven to 350 degrees F .
  2. In a medium bowl, cream together shortening, cream cheese, and sugar. Beat in egg yolk, vanilla, and orange zest. Continue beating until light and fluffy. Gradually stir in flour, salt, and cinnamon. Fill the cookie press, and form cookies on ungreased cookie sheet.
  3. Bake in preheated oven for 10 to 12 minutes. Remove from cookie sheet, and cool on wire racks.
 
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suzybeezy

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Oatmeal Raisin Cookie

INGREDIENTS
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar
  • 3/4 cup raisins
  • 2 cups quick-cooking oats
  • Additional Ingredients:
  • 3/4 cup butter or margarine, softened
  • 1 egg
  • 1 teaspoon vanilla extract
DIRECTIONS

  1. In a mixing bowl, cream the butter. Beat in egg and vanilla. In a separate bowl mix all dry ingredients, then add to butter mix and mix well, then add raisins and oats. Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350 degrees F for 9-11 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.
 
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suzybeezy

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Candy Cane Cookies

INGREDIENTS
  • 1 cup margarine
  • 1/2 cup white sugar
  • 1/2 cup confectioners' sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon red food coloring
  • 1/2 cup peppermint candy canes, well crushed
  • 1/2 cup white sugar for decoration
DIRECTIONS
  1. In a large bowl, cream together the margarine, white sugar and confectioners' sugar. Beat in the egg, vanilla and peppermint extracts. Combine the flour and salt; stir into the creamed mixture until well blended. Cover or wrap dough and chill for at least one hour.
  2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Divide dough into halves. Color one half red by mixing in the food color. Roll a small amount of each dough into a 2 inch long worm. Roll them together in a twisted rope and curve the end like a cane. Place onto prepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. In a small bowl, mix together the crushed candy cane and remaining white sugar. Sprinkle hot cookies with the sugar mixture.
 
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suzybeezy

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Just had to share this recipe I found - I can't wait to make it

Angel Cake
1 box angel food cake mix (do not use generic)
1 20-ounce can crushed pineapples

Preheat oven to 350 degrees.
Combine cake mix and crushed pineapples (do not add any other ingredients).
Blend together for 30 seconds.
Divide mixture between three 8 inch loaf pans. Bake 28 to 32 minutes or until top of cake is golden brown and crusty.
Turn on side to cool. Slip knife between edges to loosen when cooled.
Slice and enjoy.
 
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suzybeezy

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suzy...mmm...wish i would have seen this thread before christmas..but then again..i can STILL make cookies now can't i...?? lol

you sure make ALOT of cookies for Christmas!! your like my MIL..she is such a baker!!

We ended up making 12 different kinds. We gave alot away as Christmas cookie gift tins. And we had company over and the variety made a lovely display on our cookie tray. Now that Christmas is over, its shocking how little we actually have left :)
 
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suzybeezy

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These came out fantastic. We did not put any of the mint flavoring or candy cane. They came out light and flaky and melted in your mouth. I highly recommend these.


Minty Cream Wafers

Yield: 70 cookies
  • 1 cup butter, softened
  • 2 cups all purpose flour
  • ⅓ cup evaporated milk
  • granulated sugar
  • ½ cup butter, softened
  • 1 tsp. vanilla
  • 2 ⅓ cups sifted powdered sugar
  • ¼ tsp. peppermint extract (optional)
  • Red and green food coloring
  • 2 to 3 tbsp. finely snipped fresh mint or finely crushed candy cane (optional)
In a large mixing bowl, beat the 1 cup butter with electric mixer on medium to high speed for 3- seconds. Beat in flour and evaporated milk. Form into ball. Cover, chill 2 hours or until firm.

Preheat oven to 375°F. On a lightly floured surface, roll dough to 1/8-inch thickness. Cut with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheets and sprinkle with sugar. Prick each round three times with a fork (in a row to give the appearance similiar to a small ritz cracker). Bake for 7 to 9 minutes or until lightly browned. Remove and cool on a wire rack.

In a large mixing bowl, beat the 1/2 cup butter on medium to high speed about 30 seconds. Add vanilla, Gradually add powdered sugar until smooth and creamy. Beat in peppermint extract, if using (could use lemon extract or vanilla - whatever your preference). Separate filling into 2 bowls. Tint one part with red food coloring and the other with green. Generously spread the bottoms of one-fourth of the wafers with red frosting and one-fourth with green frosting. (Optional: Lightly sprinkle the center of the frosting with snipped fresh mint or crushed candy cane, if desired.) Top with remaining wafers, bottom sides down.
 
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suzybeezy

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I absolutely love this cookie - it melts in your mouth with a nice tang from the jello sprinkled on top


Merry Meringues

4 egg whites
1/4 tsp. cream of tartar
3/4 cup sugar
1 pkg. (4 serving size) JELL-O Brand Lime Flavor Gelatin
1 pkg. (4 serving size) JELL-O Brand Strawberry Flavor Gelatin


PREHEAT oven to 225°F. Beat egg whites and cream of tartar in small bowl with electric mixer on high speed 5 minutes or until soft peaks form. Gradually add sugar, 1 Tbsp. at a time, beating on high speed until stiff peaks form.
DROP tablespoonfuls of the egg white mixture onto baking sheet covered with parchment paper. Sprinkle each meringue lightly with dry gelatin powders.
BAKE 50 minutes. Turn oven off. Prop oven door open slightly; let meringues stand in oven for 1 hour or until completely cooled.
 
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suzybeezy

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Easy Pudding Cookies

cup (2 sticks) butter or margarine, softened
1 cup firmly packed brown sugar
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
2 eggs
2 cup flour
1 tsp. baking soda
1 pkg. (6 oz.) BAKER'S Premium White Baking Chocolate, chopped

PREHEAT oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add dry pudding mix; beat until well blended. Add eggs; mix well. Gradually add flour and baking soda, beating until well blended after each addition. Stir in white chocolate.
DROP tablespoons of dough, 2 inches apart, onto ungreased baking sheets.
BAKE 10 to 12 minutes or until edges are lightly browned. Cool 1 minute; remove from baking sheets. Cool completely on wire racks.
 
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suzybeezy

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I absolutely loathe making sugar cookies, but the kids loves them. Usually every recipe I've tried comes out hard but I tried this recipe this year and they actually came out more soft.



Soft Sugar Cookies

2 eggs (beat for 1 minute)
2 cups sugar
1 cup butter flavored Crisco
- Cream above together

Add
1 cup milk
1 scant teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cream of tartar (fresh/new)
1 teaspoon vanilla
- cream above together before adding flour
up to 5 cups flour (1 cup at a time) just until no longer sticky

Refrigerate for 1 hour

Roll out dough to 1/4 inch thickness (thinner you roll it out the crisper the cookie becomes).

Bake 350 degrees until lighty brown edges


Sugar Cookie Icing

2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon either vanilla or almond extract
Add confectioners sugar until desired thickness
(add desired food coloring)

This icing will harden rather quickly, so if you wanna add sprinkles, do it as you go. When it hardens the icing has a nice glossy finnish.
 
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