ARCHIVE: CHRISTMAS COOKIE RECIPES
WHAT’S FOR DINNER?
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FORGET DINNER…
IT’S CHRISTMAS COOKIE TIME!
George Strait -CHRISTMAS COOKIES…Enjoy!
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Why not share some of your favorite
Christmas Cookie Recipes with
COFFEEBREAKWITHFRIENDS
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Ginger Cutouts
Total Time: 1 hr
Cook Time: 12 min
Oven Temp: 325
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
Bake up a storm during the holidays, making and decorating these spicy treats to give friends, family and teachers at school.
Ingredients
| U.S. | Metric | Conversion chart |
- 1/2 cup(s) sugar
- 1/2 cup(s) light (mild) molasses
- 2 teaspoon(s) ground ginger
- 1 1/2 teaspoon(s) ground cinnamon
- 1/2 teaspoon(s) ground cloves
- 1/2 teaspoon(s) ground nutmeg
- 1/4 teaspoon(s) ground black pepper
- 2 teaspoon(s) baking
soda - 1/2 cup(s) buttter or margarine, cut up
- 1 large egg, beaten
- 3 1/2 cup(s) all-purpose flour
- Ornamental Frosting, (see link below)
Directions
- In 3-quart saucepan, heat sugar, molasses, ginger, cinnamon, cloves, nutmeg, and pepper to boiling over medium heat, stirring occasionally. Remove saucepan from heat; stir in baking soda (mixture will foam up in the pan). Stir in butter until melted. With fork, stir in egg, then flour.
- On lightly floured surface, knead dough until thoroughly mixed. Divide dough in half. Wrap one half of dough with plastic wrap and set aside.
- Preheat oven to 325 degrees F. With floured rolling pin, roll remaining half of dough slightly thinner than 1/4 inch. With floured 3- to 4-inch assorted cookie cutters, cut dough into as many cookies as possible; reserve trimmings. Place cookies, 1/2 inch apart, on ungreased large cookie sheet. Reroll trimmings and cut out more cookies.
- Bake cookies 12 minutes or until edges begin to brown. Remove cookies to wire rack to cool. Repeat with remaining dough.
- When cookies are cool, prepare our Ornamental Frosting if you like; use to decorate cookies as desired. Set cookies aside to allow frosting to dry completely, about 1 hour. Store in tightly covered container (with waxed paper between layers, if decorated) up to 2 weeks.
Linzer Bites
Yields: 32 cookies
Total Time: 1 hr 20 min
Cook Time: 20 min
Oven Temp: 350
From Good Housekeeping
These little bars are a variation on a classic linzer torte — all in just two bites!
- 3/4 cup(s) hazelnuts (filberts)
- 1 1/2 cup(s) all-purpose flour
- 1/4 teaspoon(s) baking powder
- 1/2 teaspoon(s) ground cinnamon
- 1/4 teaspoon(s) salt
- 1/2 cup(s) (packed) light brown sugar
- 1/2 cup(s) (1 stick) butter or margarine
- 1 large egg
- 1 teaspoon(s) vanilla extract
- 3/4 cup(s) seedless red raspberry jam
- Confectioners’ sugar (optional)
Directions
- Preheat oven to 350 degrees F. Place hazelnuts in 9-inch by 9-inch metal baking pan. Bake 15 minutes or until toasted. Wrap hot hazelnuts in clean cloth towel. With hands, roll hazelnuts back and forth to remove most of skins. Cool completely. Grease 13-inch by 9-inch metal baking pan. Line pan with foil.
- In food processor, with knife blade attached, pulse hazelnuts with 1/2 cup flour until nuts are finely ground. Transfer nut mixture to medium bowl; stir in baking powder, cinnamon, salt, and remaining flour.
- In large bowl, with mixer at medium speed, beat brown sugar and butter until creamy (about 2 minutes, occasionally scraping bowl with rubber spatula). Reduce speed to low; beat in egg and vanilla until smooth. Add nut mixture and beat just until dough is blended.
- Remove 2/3 cup dough to small bowl; set aside. With small metal spatula, evenly spread remaining dough on bottom of prepared pan. Bake 15 minutes or until edges are golden brown.
- Meanwhile, stir 2 teaspoons water into dough in bowl. Transfer dough to decorating bag fitted with medium writing tip (with about 1/4-inch opening).
- Spread raspberry jam over hot crust to 1/4 inch from edges. Using about half of dough in decorating bag, pipe 1 set of diagonal lines, about 1 1/2 inches apart, over jam (if lines break, just fill in with more dough). Pipe remaining dough diagonally across first set of lines to form a diamond lattice.
- Bake 20 to 25 minutes or until filling is bubbly and crust is lightly browned. Cool in pan on wire rack.
- When cool, cut lengthwise into 8 strips, then cut each strip crosswise into 4 pieces. Store cookies in tightly covered container, with waxed paper between layers, up to 3 days. Sprinkle with confectioners’ sugar before serving if you like.
Fiesta Fudge Cookie
Prep Time 1:00
Hr:Mins 1:00
Makes 5 dozen
1/3 cup butter or margarine
6 oz unsweetened chocolate
1 can (14 oz) sweetened condensed milk (not evaporated)
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 teaspoon ground cinnamon
60 white and chocolate-striped candy drops or pieces, unwrapped
- Heat oven to 350°F. In large microwavable bowl, microwave butter and chocolate on High 1 minute. Stir; microwave on High 1 minute longer or until butter is melted and chocolate can be stirred smooth.
- Stir condensed milk into chocolate mixture. Stir in cookie mix and cinnamon until well blended.
- Using 1 level tablespoonful of dough for each cookie, shape into 60 balls. Place 2 inches apart on ungreased cookie sheets.
- Bake 6 to 7 minutes or until edges lose their shiny look (do not overbake). Immediately press 1 candy into center of each cookie. Cool cookies on cookie sheet 5 minutes; remove from cookie sheets. To get candy to spread slightly on top of cookie, tap edge of each cookie lightly. Cool completely. Store covered at room temperature.
Makes 5 dozen cookies
You can substitute milk chocolate candy drops or pieces for the striped candy.
Chocolate-Peanut Butter Dream Bars
Prize-Winning Recipe 2008!
Love chocolate sundaes with peanuts?
Prep Time 30 Minutes
Total Time 2:05
Hrs:Mins Makes 24 bars
Cookie Base:
1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons cold strong brewed coffee or water
1 egg
Filling:
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 container (8 oz) frozen whipped topping, thawed
1 bag (9 oz) miniature chocolate-covered peanut butter cup candies, chopped
Topping:
1/4 cup creamy peanut butter
1/4 cup milk
2 tablespoons sugar
3 oz bittersweet baking chocolate, melted
1 cup unsalted dry-roasted peanuts
- Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13×9-inch pan. Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes.
- In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until smooth. Fold in whipped topping and candies. Spread over cooled cookie base.
- In small microwavable bowl, beat peanut butter, milk and 2 tablespoons sugar with wire whisk until smooth. Microwave uncovered on High 30 to 60 seconds, stirring after 30 seconds, to thin for drizzling. Drizzle mixture over filling. Drizzle with melted chocolate. Sprinkle with peanuts. Refrigerate about 1 hour or until set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Makes 24 bars
Almond Streusel-Cherry Cheesecake Bars
Prize-Winning Recipe 2008!
Sugar cookie mix makes the base of a creamy cheesecake bar with a baked-in cherry filling.
Prep Time 45 Minutes
Total Time 4:00 Hrs:Mins
Makes 24 bars
Cookie Base and Topping
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/4 cup cold butter or margarine
4 oz (half of 8-oz package) cream cheese
1/2 cup sliced almonds
Filling:
2 1/2 packages (8 oz each) cream cheese (20 oz), softened
1/2 cup sugar
2 tablespoons Gold Medal® all-purpose flour
1 teaspoon almond extract
2 eggs
1 can (21 oz) cherry pie filling
- Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 12 minutes.
- Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
- Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds.
- Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Makes 24 bars
An urban myth is a modern folk tale, its origins unknown, its believability enhanced
simply by the frequency with which it is repeated. Our signature chocolate chip cookie
is the subject of one such myth. If you haven’t heard the story, we won’t perpetuate it
here. If you have, the recipe below should serve to refute it.
simply by the frequency with which it is repeated. Our signature chocolate chip cookie
is the subject of one such myth. If you haven’t heard the story, we won’t perpetuate it
here. If you have, the recipe below should serve to refute it.
Copy it, print it out, pass it along to friends and family.
It’s a terrific recipe. And it’s absolutely free.
Ingredients
- 1/2 cup (1 stick) butter, softened
- 1 cup light brown sugar
- 3 tablespoons granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1-3/4 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 teaspoons instant espresso coffee powder
- 1-1/2 cups semi-sweet chocolate chips
Directions:
1. Preheat oven to 300 degrees.
Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
2. Beat in the egg and the vanilla extract for another 30 seconds.
3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Yield: 2 dozen cookies
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