Christmas Cookies

[TheRoseLady]

I'm trying to put my cookie list together for this year. What kind do you like the best?


Mine is probably oatmeal with cinnamon chips.

[Mighty Nikkisaurus]

Peppermint meltaways, snickerdoodles, chocolate chip, and gingersnaps.

[diethx]

Rainbow and lace.

I dunno what a peppermint meltaway is but it sounds nummy.

[Kayse]

My grandma always used to make those cookies out of cornflakes (think rice crispie treats except with cornflakes) and then dyed them green and put those cinnamon red hots in the middle so they looked like holly. Dunno what they're called but they're great.

Then she makes sugar cookies that are pretty much amazing and she adds sour cream to them.

[Parkbandit]

Dream bars? Maybe 7 layer bars? Something with chocolate chips, coconut, butterscotch chips, graham crackers... delicious.

[The Ponzzz]

Italian cookies or GTFO!

[Bokertal]

Those cheap "Loft House", frosted sugar cookies you can get in any market. OMG I can eat a whole damn container in one setting.

[Mighty Nikkisaurus]

Italian cookies or GTFO!

I love to eat them but I hate making them.

:/

[Sweets]

So far I've got gingerbread men and sugar cookies conquered. I love the classics. Next are cherry balls and scotch cookies. Justin and I tackled a candy land this year as well. Graham cracker houses and gumdrop penguins! It was alot of fun to make.

[onurb]

Rice crispy treats. Can add red and green chocolate dots or whatever.

Guarantee you kids will go for these first.

[War Angel]

My mom used to always make a billion cookies during the holidays. My 3 favorites have always been cheery macaroon kisses, pumkin raisin drops and rasberry turnovers. The cool thing was, she found this base mix for the first two recipes.


__________________________________________________ _______________

FAST & FESTIVE COOKIE MIX

6 cups all purpose or unbleached flour
3-1/2 cups sugar
1 tablespoon baking powder
2 teaspoons salt
2 cups (1 lb.) margarine or butter

Lightly spoon flour into measuring cup; level off. In 4-quart bowl or container combine half each of the flour, sugar, baking powder and salt. With fork or pastry blender cut half of the margarine or butter into mixture until consistency of coarse crumbs. Repeat with remaining ingredients. Transfer to tightly covered container. Store in refrigerator or freezer. Use within four weeks. Measure by dipping cup into mix; level off. Return unused mix to refrigerator or freezer. Allow measured mix to come to room temperature before adding additional ingredients as directed in recipes.

(High altitude - above 3500 feet: increase flour to 6-1/2 cups. Decrease sugar to 2-1/2 cups.)
__________________________________________________ ______________

CHERRY MACAROON KISS COOKIES

3 cups Fast & Festive cookie mix
1 cup coconut
1/3 cup finely chopped maraschino cherries, well drained
2 teaspoons almond extract
1 egg
36 milk chocolate candy kisses

Grease cookie sheets. Dip measuring cup into mix, level off. In large bowl, combine mix, coconut, cherries, almond extract and egg at low speed until well blended and dough forms. Cover with plastic wrap, refrigerate one hour for easier handling.

Heat oven to 375 F. shape dough into one inch balls. Place 2 inches apart on prepared cookie sheets. Bake at 375 F. for 10 to 15 minutes or until set and edges are light golden brown. Immediately place chocolate kiss in center of each cookie, pressing down lightly. Remove from cookie sheets, cool completely. Makes 3 dozen cookies.

(high altitude - above 3500 feet - no change).
__________________________________________________ _______________

PUMPKIN RAISIN DROPS

4 cups Fast & Festive Cookie Mix
1 cup canned pumpkin
1-1/2 teaspoons cinnamon
½ teaspoon nutmeg
1 egg
1 cup raisins
½ cup chopped nuts
1 can Pillsbury Frosting Supreme Ready to Spread Cream Cheese Frosting
Nutmeg

Heat oven to 350 F. Lightly grease cookie sheets. Dip measuring cup into mix; level off. In large bowl, combine mix, pumpkin, cinnamon, nutmeg and egg at low speed until well blended and soft dough forms. Stir in raisins and nuts. Drop by rounded teaspoonful two inches apart onto prepared cookie sheets. Bake at 350 F for 12 to 17 minutes or until set. Cool completely. Frost cooled cookies; sprinkle with nutmeg. Cover and refrigerate any remaining frosting. Makes 4 dozen cookies.

(High altitude - above 3500 feet - no change).

__________________________________________________ _______________
(can't use the festive mix with these, but ohhh so worth it!)

RASPBERRY TURNOVERS

1 cup Gold Medal all-purpose flour
½ cup margarine or butter, softened
1 teaspoon finely grated orange peel
1/8 teaspoon salt
1 package (3 oz) cream cheese, softened
¼ cup raspberry preserves
Orange Glaze (below)

Mix flour, margarine/butter, orange peel, salt and cream cheese. Cover and refrigerate at least 1 hour.

Heat oven to 375 F. Roll dough 1/8 inch thick on lightly floured surface. Cut into 2-1/2 inch circles. Spoon about ½ teaspoon preserves onto half of each circle. Moisten edge on half of each circle with water. Fold dough over preserves. Press edges with fork to seal. Place 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until edges are light brown. Immediately remove from cookie sheet, cool. Drizzle with Orange Glaze. Makes 2-1/2 dozen cookies.

Orange Glaze

1 cup powdered sugar
1 teaspoon finely grated orange peel
2 tablespoons orange juice

Mix all ingredients until smooth and spreading consistency.

(one cookie has 75 calories)

[Killer Kitten]

My mother had a recipe that used left over mashed potatos, powdered sugar and peanut butter. She called it poverty candy, but the pieces came out cookie sized.

They were pretty good, too.

[Shari]

Chocolate chip, Italian cookies??...if they're those anise wafer cookies then YES, my mother-in-law and I make them together every year now that she has the cooker-press thing for them.

Soft-style gingerbread cookies with frosting. Sugar cookies with frosting. Hell, basically anything with frosting.

[TheRoseLady]

Dream bars? Maybe 7 layer bars? Something with chocolate chips, coconut, butterscotch chips, graham crackers... delicious.


7-layer magic bars. <--- I make those every year, awesome.

[TheRoseLady]

Chocolate chip, Italian cookies??...if they're those anise wafer cookies then YES, my mother-in-law and I make them together every year now that she has the cooker-press thing for them.

Soft-style gingerbread cookies with frosting. Sugar cookies with frosting. Hell, basically anything with frosting.


Man I LOVE pizzelles, but have never made them. My best friend is Italian, her Mom (I call her Mom too!) makes them on occasion.

[TheRoseLady]

Cookie List

Snickerdoodle bites
Grandma's Oatmeal Cookies with cinnamon chips
Top Secret Chocolate Cookies
Swirled Mint Cookies
Peanutbutter Blossoms
Magic Bars
No Bake Cookies
Rice Krispie Treats <---Thanks Onurb
War Angel's Raspeberry Turnovers <---- Thanks WA

If I have time and am feeling ambitious:

Cinnamon Spirals
Soft Ginger Snaps
Chocolate Chip

When I was a kid, one year the money was particularly tight. My Mom made cut-out sugar cookies, complete with a hole to string them with ribbon and hung them on the tree. When we woke, the tree was covered with hanging sugar cookies. My daughter and I make these every year.

[Sean of the Thread]

I want the cookie kept in the skirt of the girl at the tanning salon next to my gym.

Merry Christmas indeed.

[diethx]

7-layer magic bars


Snickerdoodle bites
Swirled Mint Cookies
Peanutbutter Blossoms

RECIPES PLZ

[TheRoseLady]

7 LAYER Magic BARS

1 stick butter, butter (melted)
1 1/2 c. graham crackers, crumbs
1 c. chopped walnuts
1 c. Nestles semi-sweet chocolate morsels
1 c. Nestles butterscotch morsels
1 c. flaked coconut
1 can Eagle Brand condensed sweetened milk

Melt butter, mix with graham cracker crumbs - press into 13 x 9 x 2 inch pan. Pour Eagle brand milk over the crumb mixture, ensuring to cover it. Add the remaing ingredients in order listed. Bake at 350 degrees for 25 minutes or until golden brown. Cut into bars after they cool.


Swirled Mint Cookies

Servings: 144

2 c Flour
1/2 ts Baking powder
1 c Butter
1 c Sugar
1 Egg
1 ts Vanilla
1/2 ts Peppermint extract
10 dr Red food coloring
10 dr Green food coloring


Combine flour & baking powder. Beat butter until softened. Add sugar & beat until fluffy. Add egg & extracts & beat well. Add flour mixture & beat till well mixed.

Divide dough into thirds. Stir red food coloring into one third, green into another, & leave one third plain. Cover each and chill one hour. Roll each color into 1/2" diameter ropes. Using one rope of each color, twist together (Like a three-colored candy cane). Slice twisted ropes into 1/4" pieces.

Place slices 2" apart on ungreased cookie sheet and flatten to 1/4" thickness with bottom of a glass dipped in sugar. Bake in 375~ oven until just set (do not brown), about 8 minutes. Remove and cool on racks.


Peanutbutter Blossoms

1 bag (8oz) Hershey's Kisses
1 egg
1/2 cup shortening
2 tablespoons milk
3/4 cup peanut butter
1 teaspoon vanilla
1/3 cup granulated sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/3 cup packed light brown sugar
1/2 teaspoon salt
additional granulated sugar

Heat oven to 375F. Remove candy wrappers.

In large bowl, beat shortening and peanut butter until well blended. Add the 1/3 cup of granulated sugar and all of the brown sugar; beat until light and fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually add to peanut butter mixture. Shape dough into 1-inch balls. Roll in the additional granulated sugar; place on ungreased cookie sheet. Bake 8-10 minutes or until lightly browned. Immediately place kiss on top of each cookie, pressing down so cookie cracks around edges. Remove from cookie sheet to wire rack. Cool completely.


Snickerdoodles

1 cup butter or shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoons baking soda
cinnamon and sugar mixed to taste

Preheat oven to 400F. Mix together butter and sugar until smooth, then add eggs, cream of tartar, and baking soda. Stir in flour until well mixed. Roll into balls about 1" in diameter and roll in cinnamon and sugar to coat. Place on ungreased cookie sheets and bake 8-10 minutes. Cookies are done when they are just barely browning.

I usually make the "bites" for a cookie exchange at work. Basically, I buy some Wilton brand 1 1/4in baking cups. (Tiny cupcake papers), I either make this snickerdoodle recipe or I buy snickerdoodle dough premade at Walmart. I third each square of dough, drop one into each paper and bake them for about 8 min. After they come out, I sprinkle 3 or 4 cinnamon chips on the top of each "bite". If I can't find cinnamon chips (Hershey brand), I use white chocolate chips.


http://www.amazon.com/dp/B001680U2S/ref=nosim/?tag=prontocom11129-20&creative=380333&creativeASIN=B001680U2S&linkCode=asn

[Shari]

omg. No bake cookies ftw. those are great too