Christmas Cookies Recipes

Chocolate Christmas Crinkles

    1/2 c  Oil
      4 oz Unsweetened chocolate, melted
      2 c  Sugar
      4    Eggs
      2 ts Vanilla
      2 c  All-purpose flour
      2 ts Baking powder
    1/2 ts Salt
      1 c  powdered  sugar

Preheat oven to 350 degrees.

Mix oil, chocolate and granulated sugar.  Blend in 1 egg at a time until well mixed.  Add vanilla.

Stir flour, baking powder, and salt into oil mixture.

Chill in fridge for at least an hour.

Drop teaspoonfuls of dough into the cup containing powdererd sugar and roll to coat.

Shape into balls and place on a greased baking sheet.

Bake 10 to 12 minutes, or until a faint imprint remains when touched lightly in center.

Makes 6 dozen cookies.

Cocoa Bourbon Pecan Balls

      1 c  Vanilla wafer cookies, finely crushed
      1 c  Confectioner's sugar
      2 tb Cocoa
      1 c  Pecans, finely chopped
      2 tb Corn syrup
    1/2 c  Bourbon
           Finely chopped pecans

Combine the wafer cookies, sugar, cocoa, and pecans and mix well.

Add corn syrup and bourbon and mix well. If too moist add a few cookie crumbs, if too dry add a little more bourbon.

Shape into small balls and roll in finely chopped pecans.

Store in an airtight container.

Christmas Surprises

    3/4 c  Shortening
    3/4 c  Light brown sugar
      1    Egg
  1 3/4 c  Flour
      1 ts Baking soda
    1/2 ts Salt
    1/2 ts Vanilla
    3/4 c  Coconut
      2 ts Cream of tartar
           Any flavor jam or jelly

Cream shortening and sugar together. Add egg and mix well.

Sift the dry ingredients together and add. Add vanilla, and drop by teaspoonsful onto ungreased cookie sheet.

With your finger or a spoon, make an indentation in the center of the cookie ball and fill with jam or jelly. Sprinkle coconut over all and bake at 375F for 10-12 min.

Whipped Shortbread

      1 lb Soft Margarine
    1/2 c  Cornstarch
      1 c  Sifted icing sugar
      3 c  Flour
  1 1/4 ts Vanilla or almond flavoring

Cream margarine. Add icing sugar and cornstarch a little at a time.

Add flour gradually and beat until it until it resembles whipped cream.

Drop by teaspoonfuls onto an ungreased cookie sheet.

Bake at 325 for 12-20 min, or until light brown on the bottom and golden on the top.

Top with a pecan or marashino cherry.

Christmas Butter Cookies

      1 c  butter
      1 c  sugar
      1 ea egg
      1 tb milk
      1 ts vanilla
  2 3/4 c  all-purpose flour
      1 ts baking powder
    1/4 ts salt

Cream butter, gradually add sugar and beat until light and fluffly. Beat in egg, milk and vanilla.

Combine flour, baking powder and salt.

Gradually add to creamed mixture.  Chill for ease in handling.

Roll out dough to 1/8" thickness on lightly floured surface. Cut with floured cookie cutters into desired Christmas shapes.

Bake on a cookie sheet in preheated 350 F oven 8-10 minutes or until lightly browned.

Remove to wire racks to cool. Makes about 4 dozen.

Christmas Oatmeal Cookies

    1/2 c  Raisins
    1/2 c  Shortening
      1 c  Sugar
      2 ea Eggs
    1/2 c  Milk
      1 ts Vanilla
    1/2 c  Dates*
    1/4 c  Maraschino cherries*
    1/2 c  Walnuts*
      1 c  Flour
    1/2 ts Salt
      2 ts Baking powder
    1/2 c  Fruit cake mix
      2 c  Rolled oats

  *Chopped fine.
Soak raisins in hot water; drain well.

Cream shortening. Add sugar, eggs, milk and vanilla; beat until creamy.

Put fruit and nuts in a bowl. Sprinkle a little flour on the fruit and nuts; mix until all are separated.

Add salt and baking powder to remaining flour; add flour and cake mix to shortening mixture. Add fruit and nuts and rolled oats; mix well.

Drop by spoonfuls on a greased cookie sheet. Bake in 375-degree oven 15 to 20 minutes.

Christmas Coconut Kisses

    1/2 ts Salt
      4 ea Egg whites
  1 1/4 c  Granulated sugar; superfine
      1 ts Vanilla
      1 ts Almond extract
      2 c  Shredded coconut
           Red Green candied cherry halves

Add salt to egg whites and beat until stiff, but not dry.

Add sugar, 1 tbsp. at a time, beating until granules are dissolved. Add vanilla and coconut, mixing lightly.

Drop by teaspoonsful onto ungreased brown paper on cookie sheets. Put a cherry half on each cookie.

Bake in moderate oven at 350 degrees for about 20 min. Let stand for 2 to 3 minutes. Loosen cookies with spatula and remove to wire racks to cool.

Store in tin box between layers of waxed paper.

 

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