Christmas Cookies 2

Christmas Mocha Nut Butter Balls

      1 c  Butter; softened
    1/2 c  Sugar
      2 ts Vanilla
      2 ts Instant coffe powder
    1/4 c  Cocoa
  1 3/4 c  Flour
    1/2 ts Salt
      2 c  Pecans; finely chopped

Cream butter, sugar, and vanilla until light. Add instant coffee, cocoa, flour, and salt. Mix well. Add pecans.

Shape into 1" balls and place on ungreased sheets.

Bake at 325 degrees for about 17 to 20 minutes.

Roll in powdered sugar while warm.

Store in tin box between layers of wax paper.

 

Christmas Shortbread

      2 c  Flour
    1/4 ts Salt
    1/4 ts Baking powder
    1/2 c  Powdered sugar
      1 c  Butter

Sift together the flour, salt, and baking powder.

Mix butter and sugar until creamy.  Add sifted ingredients.

Chill dough for about an hour to make it easier to roll out.

Roll out to 1/4" thickness on lightly-floured board or wax paper. Cut into desired Christmas shapes.

Bake on ungreased sheet at 325 degrees F. for 10 to 15 minutes.

 

Christmas Holiday Gingerbread Cookies

    3/4 c  Molasses, light or dark
    3/4 c  Margarine (1-1/2 sticks)
    3/4 c  Sugar, brown firmly packed
  3 2/3 c  Flour, all-purpose
      2 ts Ginger, ground
      2 ts Cinnamon, ground
      1 ts Baking Powder
    1/2 ts Baking Soda
    1/2 ts Nutmeg, ground
      1    Egg
           Icing and assorted candies

In 3-quart saucepan over medium heat, heat molasses, margarine and brown sugar until mixture boils, stirring occasionally to blend well. Remove from heat; cool.

In large bowl, combine flour, ginger, cinnamon, baking powder, baking soda and nutmeg.

Blend egg into molasses mixture. With spoon, stir molasses mixture into flour mixture until smooth. Wrap dough in plastic wrap; chill at least 1 hour.

Heat oven to 350 degrees F.

Divide dough in half. On floured surface, roll dough to 1/8 to 1/4-inch thickness. Cut with floured 5 x 3-inch gingerbread cookie cutter. Carefully lift with metal spatula onto lightly greased cookie sheet.

Bake for 10 to 14 minutes or until no indentation remains when touched.

Remove from sheet; cool on wire rack.

Decorate as desired with icing and candies. Store in tightly covered container for up to 2 weeks.

 

Mincemeat Cookies

      1 c  Shortening
  1 1/2 c  Sugar
      3    Eggs
      3 c  Flour
      1 ts Baking powder
    1/2 ts Salt
  1 1/3 c  Mincemeat filling

"Cream shortening.
Add sugar, and blend well. Add eggs, and beat until smooth. Add mixed dry ingredients and then stir in mincemeat. Blend well.

Drop by teaspoonful onto a greased cookie sheet, at least 2 inches apart.

Bake at 400F for 12 minutes or until lightly browned.

 

Merry Christmas Cookies

    1/3 c  Shortening
      1    Egg
      1 ts Lemon extract
      1 ts Soda
    1/3 c  Sugar
    2/3 c  Honey
  2 3/4 c  Flour
      1 ts Salt

Mix together the shortening, egg, lemon extract, soda, sugar, honey, flour, and salt.

Chill dough for at least 2 hours.

Roll the dough out and cut into Christmas shapes using cookie cutters.

Sprinkle with colored sugar.

Bake at 375 degrees for 8-10 minutes.

 

Christmas Chocolate Nut Cookies

    1/2 c  Margarine
    2/3 c  Cocoa, unsweetened
      2 c  Light brown sugar
    1/2 c  Water
  2 1/2 c  Wholewheat flour
  1 1/2 ts Baking powder
      2 ts Cinnamon
      1 ts Cloves or allspice
      1 c  Finely chopped almonds
      1 c  Raisins

Preheat oven to 350 degrees F.

Combine first four ingredients in a pot. Heat slowly, stirring till the mixture resembles a syrup. Let cool to room temperature.

Combine flour with baking powder & spices. Pour in chocolate syrup & work into a stiff batter. Add almonds & raisins.

Form into 1 inch balls and place on cookie sheets.

Bake for 12 to 15 minutes. Makes 4 dozen.

 

Pecan Christmas Cookies

    3/4 c  (1 1/2 sticks) unsalted butter, softened
    1/2 c  Packed brown sugar
      1    Egg
      1 ts Vanilla
    1/2 c  Flour
    1/2 ts Baking powder
    1/2 ts Baking soda
    2/3 c  Coarsely ground pecans

Preheat oven to 350 degrees.

Cream butter and sugar in large mixing bowl until well blended. Beat in egg and vanilla until mixed. Using a wooden spoon, stir in flour, baking powder and baking soda until mixed. Stir in pecans.

Drop by spoonfuls onto lightly greased baking sheets. Bake until golden and firm on the top, about 10 minutes. Cool on wire rack.

 

Gingerbread Boys

    1/2 c  Butter or margarine
    1/2 c  Sugar
    1/4 ts Salt
      1    Eggs
    1/2 c  Molasses
      1 tb Vinegar
      3 c  All-purpose flour
    3/4 ts Baking soda
      2 ts Ground ginger
    1/2 ts Ground cinnamon
           Redhots for eyes and buttons

Cream margarine, sugar, and salt. Stir in egg, molasses and vinegar.

Mix together the flour, baking soda, ginger, and cinnamon; add to creamed mixture.

Chill for 3-4 hours. Roll out 1/8" thick on lightly floured board. Cut using gingerbread cookie cutters.

Place 1" apart on greased cookie sheet. Press in red hots for eyes and buttons.

Bake at 375 degrees F for about 8 minutes.

Cool before removing from cookie sheets.

 

Chocolate Chip Meringues

      2    Egg whites
    2/3 c  Sugar
      6 oz Chocolate chips

Preheat oven to 350 degrees F.

Beat the eggs well in a small mixing bowl; add sugar

Beat for 8 minutes. Fold in the chocolate chips.

Drop by tablespoonfuls onto a greased cookie sheet.

Turn the oven off and leave the cookies in there overnight.

 

Holiday Style Sugar Cookies

Holiday Style Sugar Cookies

   2 cups shortening
   2 1/2 cups sugar
   1 1/2 tsp.vanilla
   3 eggs
   4 TBLS. milk
    6 cups flour
   4 1/2 tsp. baking powder
    3/4 tsp. salt

Cream shortening, sugar and vanilla. Add eggs; beat until light and fluffy.

Stir in milk.

Sift flour, baking powder and salt; blend into creamed mixture.

Divide dough in half and chill 1 hour. If you wish to color the dough, you may do so before chilling.

Roll out to 1/8 inch thickness and cut with cookie cutters.

Bake on greased cookie sheet at 350 degrees for 6 to 8 minutes.

Submitted by one of our visitors, thanks Teresa

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