Yule Cookie Recipes, 2003-2008

Five years worth of lists, however there are a few that are repeated year to year because they were such big hits.



Yule 2003

Moravian Christmas Cookies

2 cups shortening
2 1/4 cups brown sugar
1 quart molasses
8 cups flour
1 tablespoon cloves
1 tablespoon cinnamon
1tablespoon ginger
1/2 teaspoon baking soda dissolved in 1 teaspoon vinegar

Sift the flour and spices together. Add sugar and mix well. Work in the shortening with the finger tips or with a pastry blender. Add baking soda and molasses and mix thoroughly. Chill. Roll very thin on floured board and cut with fancy cookie cutters. Bake at 350 F about 10 minutes.


Soft Ginger Cookies With Lemon Glaze

1 cup buttermilk
2 tsp baking soda
3/4 cup vegetable oil
1 cup sugar
1 cup dark molasses
2 eggs
3 3/4 cups flour
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp grated nutmeg
1/2 tsp ground allspice
1/2 tsp cloves

Frosting
2 cups confectioners' sugar
1 Tbsp soft butter
1 Tbsp fresh lemon juice
1 tsp grated lemon rind
1/2 tsp vanilla extract
3 Tbsp milk (more or less!)

In a small bowl, combine the buttermilk and baking soda and set aside; it will foam up. In a large mixer bowl place the vegetable oil,sugar, molasses, and eggs. Beat for 1 minute or until well mixed. Add the buttermilk mixture and blend. Sift together the flour, salt, cinnamon, ginger, nutmeg, allspice and cloves. Add slowly to the molasses mixture, and beat on medium speed until just blended. Allow the batter to stand for 15 minutes. Preheat the oven to 325*
Drop batter by heaping tablespoons onto oiled cookie sheets. Bake for 8 to 9 minutes, or until the top of the cookies spring back when touched with your finger. Do not overbake, these cookies should be very soft, almost like little round gingerbreads. While the cookies are baking, make frosting.

Frosting
In a mixer bowl, beat the confectioners' sugar, butter, salt and lemon juice until smooth. Blend in the lemon rind, vanilla and enough milk to make a smooth consistency. Remove the baked cookies to a wax paper lined wire rack. Frost while warm, spreading about a 1/2 tsp of frosting over each cookie. Let cool completely, then transfer to trays and place in the freezer to completely set the glaze or to freeze for storing. Pack cookies in tins using wax paper to separate each layer. These freeze very well. Makes 3 1/2 to 4 dozen.



Eggnog-glazed Spritz Cookies

Cookies

1 cup Butter, softened
2/3 cup sugar
1 egg
1 tablespoon vanilla
2 1/4 cups all-purpose flour
1 teaspoon ground nutmeg

Glaze

1 cup powdered sugar
1/4 cup Butter,melted
1/4 teaspoon rum extract
1 to 2 tablespoons hot water
Multi-colored decorator candies

Heat oven to 375 F. In large mixing bowl, combine butter, sugar, egg and vanilla. Beat at medium speed, scraping bowl often, until creamy (two to three minutes). Reduce speed to low; add flour and nutmeg. Beat, scraping bowl often, until well mixed (two to three minutes). Place dough into cookie press; form desired shapes 1 inch apart on cookie sheets. Bake for eight to 12 minutes or until edges are very lightly browned. In small bowl, stir together sugar, butter and rum extract. Stir in hot water for desired glazing constancy. While still warm, brush top of each cookie with glaze. Sprinkle with candies.

(Makes four dozen.)

Nutritional Facts (1 cookie): Calories 90; protein 1 g; carbohydrate 10 g; fat 5 g; c! holesterol 15 mg; sodium 50 mg.

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Norwegian Nutmeg Cookies

Nonstick cooking spray
1/4 pound butter, softened
1/2 cup confectioners sugar
2 eggs
1/2 tablespoon milk
1/2 teaspoon nutmeg
1/4 teaspoon lemon juice
2 cups flour
1 teaspoon baking powder
Granulated sugar

Pre-heat the oven to 350 degrees. Lightly spray a baking sheet with cooking spray and set aside. Mix the butter and the confectioners sugar together in an electric mixer until smooth and creamy. Beat one of the eggs in a small bowl with a wire whisk. Add the egg, milk, nutmeg and lemon juice to the mixer and mix well. In medium-sized bowl, mix the flour and baking powder together. Add the flour and baking powder mixture to the mixer and mix well until it forms into dough. Using a rolling pin, roll the dough out on a clean flat surface to about 1/4-inch. Cut out the cookies with cookie cutters, and place on the baking sheet. Beat the second egg in the small bowl. Brush a little of the beaten egg on the top of each cookie, then sprinkle each cookie with a little granulated sugar. Bake the cookies for about 10 minutes. Remove to a wire rack to cool.

Makes 3 dozen


Sour Cream Spice Drops

2 ½ cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon nutmeg
¼ teaspoon salt
¼ cup raisins, finely chopped
½ cup butter, room temperature
1-cup brown sugar
1 egg
½ cup sour cream
¼ teaspoon vanilla
½ cup walnuts, chopped

Mix dry ingredients. Stir in raisins. In a separate bowl cream butter and sugar. Beat in egg and sour cream. Gradually add dry ingredients. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375 degrees for 10 minutes.

Makes three dozen.


SF Spiced Whole Wheat Sugar Cutouts

1/3c. butter or margarine
1/3c. shortening
1c. flour
1c. whole wheat flour
3/4c. splenda
1 egg
1TB milk
1 tsp baking powder
1 tsp vanilla
dash salt
3/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground allspice or cloves

In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed about 30 seconds or till softened. Add half of the flour and all of the sugar, egg, milk, baking powder, vanilla, salt and spices to the butter mixture. Beat until thoroughly combined, scraping sides of the bowl occasionally. Beat or stir in remaining flour. Divide dough in half. Cover and chill about 3 hours or until easy to handle. On a lightly floured surface, roll each half of the dough to 1/8in thickness. Using 2- to 3-in cookie cutters, cut dough into desired shapes. Place 1-in apart on an ungreased cookie sheet. Bake at 375* for 7-8 minutes or till bottoms are lightly browned and edges are firm. Cool on cookie sheet 1 minute. Remove cookies and cool on wire rack. Decorate if desired.

Yields 3-4 dozen


Sugar Free Rugelach

1 cup butter
8 ounces cream cheese, softened
2 3/4 cups all-purpose flour
2 teaspoons vanilla extract
1 cup chopped raisins
1 cup chopped walnuts
2 tablespoons ground cinnamon
1 cup apricot spreadable fruit

Cream together the butter and cream cheese in the bowl of an electric mixer. Blend in the vanilla. Mix in the flour. Chill the dough.

To make the Filling: Mix together the chopped raisins, chopped walnuts, and cinnamon. If you have a food processor, place the whole walnuts and raisins into the bowl, sprinkle with the cinnamon, and chop them together by processing in short pulses. Divide the dough into 4 equal portions. Roll out each portion into a 10 - 12 inch circle 1/8 inch thick on a lightly floured board or between two sheets of waxed paper. Spread a light layer of preserves (approximately 2 tablespoons) onto each dough circle. Sprinkle each circle with approximately 1/4 cup of the chopped nut-raisin-cinnamon mixture. Cut each circle into 16 wedges using a pastry cutter or a pizza cutter. Roll each wedge from base to point. Place point down on a lightly greased or parchment lined baking sheets. Bake for 15-17 minutes at 375 degrees F (or until golden). Remove to racks to cool.

Makes 32 servings



Spiced Crescent Moon Cookies

3/4 cup organic non-hydrogenated vegetable shortening at room temp
1 cup firmly packed light brown sugar
1 large egg, beaten
1/4 cup molasses
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
4 drops almond extract
confectioners sugar for sprinkling

Preheat oven to 375ยบ F.

In a bowl cream the shortening with the brown sugar until the mixture is light and fluffy and stir in the egg and the molasses. In another bowl stir together the flour, the baking soda, the cinnamon, the ginger, the cloves and the salt. Add the flour mixture in small amounts to the shortening mixture, and blend the dough well. Chill the dough for 1 hour. Cut the dough into crescent moon shapes. Arrange on greased cookie sheet and sprinkle with the confectioners sugar. Bake for 8 to 10 min. Allow them to cool on paper. Makes approx. 38 cookies.


Eggnog Thumbprints

3/4 cup butter, softened
1/2 cup sugar
1/4 teaspoon McCormick® Ground Nutmeg
2 egg yolks
1 teaspoon McCormick® Pure Vanilla Extract
1 1/2 cups all-purpose flour
2 slightly beaten egg whites
1 cup finely chopped walnuts

Rum Filling:
1/4 cup butter, softened
1 cup sifted confectioner's sugar
1/4 teaspoon McCormick® Imitation Rum Extract
1 to 2 teaspoons milk

McCormick® Ground Nutmeg

1. Lightly grease a cookie sheet; set aside.

2. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and nutmeg. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

3. If necessary, cover and chill in refrigerator about 1 hour or until dough is easy to handle.

4. Place the egg whites and chopped walnuts in separate small bowls. Shape dough into 1-inch balls. Roll balls in egg whites, then in walnuts to coat. Place balls about 1 inch apart on prepared cookie sheet. Make an indent with your thumb in the center of each ball.

5. Bake in a 375°F oven for 10 to 12 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool.

6. Rum Filling: In a small bowl beat butter until softened. Add confectioner's sugar and beat until fluffy. Beat in rum extract. Beat in enough milk to make spreading consistency. Pipe or spoon about 1/2 teaspoon Rum Filling into the center of each cooled cookie. Sprinkle with additional nutmeg.

Makes 40 cookies


Butterscotch Gingerbread Cookies

3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup butter
1 1/2 cups packed brown sugar
1 large egg
1/3 cup light molasses
1 (11 ounce) package NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels

1 PREHEAT oven to 350 degrees F. 2 COMBINE flour, baking soda, cinnamon, ginger, cloves and salt in small bowl. 3 BEAT butter, sugar, egg and molasses in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets. 4 BAKE for 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes 54 servings


Mincemeat Cookies

1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
pinch of salt
1/2 cup organic non-hydrogenated vegetable shortening
3/4 cups granulated sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup chopped walnuts
3/4 cup prepared mincemeat

Preheat oven to 350°F. Lightly grease cookie sheets or line with parchment paper. Sift the flour, baking soda, cloves, nutmeg, ginger, and salt together; set aside. Cream shortening. Beat in sugar, vanilla and eggs. Add in the dry ingredients. Fold in walnuts and mincemeat. Drop by the spoonful on to cookie sheets about 2" apart. Bake 8-10 minutes or until lightly browned. Transfer to wire racks to cool.


Strufoli

2 1/2 cups flour
4 eggs
1 egg yolk
1/4 cup light extra virgin olive oil
1/2 tablespoons sugar
1/8 teaspoon salt
1/2 teaspoon grated lemon peel
2 cups light extra virgin olive oil
1 1/2 cups honey
1 teaspoon grated orange peel

Put flour on a board and make a well in the center. Add eggs, egg yolk, oil, sugar, salt, and lemon peel. Mix and work dough well. Shape dough into very small balls about the size of marbles, and fry in 2 cups of hot oil until golden. Fry only a few at a time. While dough is frying, melt honey in saucepan and add orange peel. When balls are done drop them in the honey and orange peel mixture and remove with a strainer spoon. Pile on a serving dish into a conical mound. Cool. Top with candy sprinkles or powdered sugar or leave plain.



Cranberry Decadent Cookies

1/4 cup all-purpose flour
1/4 cup cocoa powder
1 teaspoon cinnamon
1/8 teaspoon baking powder
6 tablespoons butter, softened
1/2 cup sugar
2 large eggs
8 ounces semi-sweet chocolate, chopped
2 cups white chocolate chips, divided
1 cup dried cranberries
1 pinch salt

Preheat oven to 350 F. Grease large cookie sheets.

Melt semi-sweet chocolate over low heat in the top of a double boiler or in the microwave (at 50% power) and cool.

Combine dry ingredients: flour, cocoa, cinnamon, baking powder and salt.

In a large bowl, cream butter. Add sugar and beat until light and fluffy. Add eggs and beat until smooth. Stir in melted chocolate.

Add dry ingredients and mix well. Fold in 1 cup white chocolate chips and the dried cranberries. If dough feels very soft or wet, chill for 10 minutes. Drop by teaspoons on to greased cookie sheets.

Bake until cookies look dry and cracked but still feel soft when pressed lightly, about 8 minutes. Remove from oven and let stand on sheets 3 minutes. Remove to rack and let cool completely.

Place 1 cup white chocolate chips in a microwaveable bowl. Microwave on medium (50%) power for 30 seconds. Stir. Continue microwaving for 10 seconds and stir again. Repeat just until white chocolate is melted. Scrape melted white chocolate into a ziplock baggie.

With sharp scissors, snip off a very small corner of the baggie. Drizzle top of cookies with zig-zags of melted white chocolate.

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Yuletide Cookies
2004

This year's list features cookies from a few of our ancestral countries as well as a few family favorites made in years past. I choose thirteen different recipes each year, that number represents the thirteen Moons of the lunar year.


This was chosen for Pixie's paternal grandmother's family who originated in the Alsace region of France.


Alsatian Christmas Cookies

1/2 pound unsalted butter, room temperature
1c. sugar
1 3/4 cups flour
1c. toasted almonds, ground
4 1/2 ounces candied orange zest, finely minced
4 teaspoons ground cinnamon
1 egg
1/2 teaspoon rose water or lemon juice
1/2 teaspoon salt

1 egg yolk, beaten, for glazing
Sugar and ground almonds for garnish
tubes of prepared decorating icing
colored sugar

In a bowl, cream the butter with the sugar. Blend until fully integrated. Gradually beat in the flour, then add the rest of the ingredients. Mix thoroughly.
Knead the dough well, then cover with a damp cloth and refrigerate overnight.
Set oven at 400 degrees F. Place the chilled dough on waxed paper and roll out to 1/4-inch thickness. Using cookie cutters or a knife, cut the dough into various Christmas-shaped cookies. Brush the tops with beaten egg, and sprinkle with sugar and ground almonds.
Arrange the cookies on buttered and floured baking sheets and bake them for 10 minutes. Yields about 60 cookies.
Decorate with icing, colored sugars, dragees, etc. Store airtight at room temp one week, or freeze for up to 3 months.


Eggnog Drop Cookies

1 1/4 cups white sugar
3/4 cup butter, softened
1/2 cup eggnog
1 teaspoon vanilla extract
2 egg yolks
1 teaspoon ground nutmeg
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon

Preheat oven to 300 degrees F (150 degrees C).
Combine flour, baking powder, cinnamon and nutmeg.
Cream sugar and butter until light. Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth. Add flour mixture and beat at low speed until just combined. Do not overmix.
Drop by teaspoonfuls onto ungreased cookie sheet 1 inch apart. Sprinkle lightly with nutmeg. Bake 20 to 23 minutes until bottoms turn light brown.

Eliz shared this with me last year and we devoured all 10 dozen far too quickly!



Chocolate Cherry Cookies

1 1/4 cups butter, softened
1 3/4 cups sugar
2 eggs
1 TBS vanilla
3 1/2 cups flour
3/4 cup unsweetened cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 (6-oz) jars maraschino cherries, drained and halved
1 (6-oz) package semi-sweet chocolate chips
1 14-oz can sweetened condensed milk

Preheat oven to 350*F. In large bowl, beat butter and sugar until fluffy; add eggs and vanilla. Mix well. Combine dry ingredients; stir into butter mixture. Dough will be stiff! Shape into 1-inch balls. Place 1 inch apart on ungreased cookie sheets. Press cherry half into center of each cookie. Bake 8 to 10 minutes. Cool.

In heavy saucepan, over medium heat, melt chips with condensed milk; cook until mixture thickens, about 3 minutes. Frost each cookie, covering cherry. Store loosely covered at room temperature.

Makes 10 dozen cookies.

from Eliz



Raspberry Poppy Seed Cookies

1 cup confectioners' sugar
1 cup butter; softened
1 tsp. vanilla extract
1 egg
2 cups all-purpose flour
3 tbsp. poppy seeds
1/2 tsp. salt
1/2 cup raspberry preserves

Preheat oven to 300 degrees. Beat powdered sugar and butter until light. Add vanilla and egg. Blend well. Stir together the flour, poppy seeds and salt in a separate bowl. Add to the butter mixture. Mix well. Drop dough by rounded teaspoonfuls 1 inch apart on ungreased cookie sheets. Make an indentation in center of each cookie (finger works well). Fill each with 1/2 teaspoon of preserves. Bake until golden brown, about 20-25 minutes. Cool cookies on rack.



Date Spirals

DOUGH
1/2 cup butter or margarine
1 cup granulated sugar
1 egg
1 tsp vanilla
1.5 cups flour (measured unsifted, 8 oz weight)
1/4 t baking powder
1/8 t salt
1 tsp. cinnamon


FILLING
1 lb. (or 2 1/2 c.) chopped dates
1/2 c. sugar
(if you are using sweetened dates omit) 1 c. water

Cook filling over medium heat, stirring constantly until consistency of jam. Mix dough ingredients in order. Divide in half. Roll out each half to 1/2 inch thickness. Take cooled filling and spread over dough and roll up like a jelly roll. Wrap rolls in unwaxed paper and freeze; freeze hard. Turn frozen rolls as you slice them. Place slices on greased cookie sheets and bake at 350 degrees for approximately 15 minutes. (The time to bake depends on how thick you want to slice them.)



Peanut Butter Chocolate Balls

1 1/2 cups graham cracker crumbs
1 1/2 cups flaked coconut
1 1/2 cups pecans, crushed chopped
1 cup butter or margarine, melted
16 ounces confectioners' sugar; sifted
12 ounces peanut butter
1 tsp. vanilla extract
24 ounces semisweet chocolate chips
3 tbsp. shortening

Combine crumbs, coconut, nuts, butter, sugar, peanut butter, and vanilla. Stir well. Shape the mixture into 1-inch balls. Combine chocolate chips and shortening in top of a double boiler; bring water to a boil. Reduce the heat to low; cook until chocolate melts. Dip each peanut butter ball into the chocolate mixture. Place on wax paper to cool. Store in refrigerator.

Makes about 9 dozen.



I made these for the first time two years ago and couldn't get enough of these creamy, flavorful bites!

Eggnog Thumbprints

3/4 cup butter, softened
1/2 cup sugar
1/4 teaspoon McCormick® Ground Nutmeg
2 egg yolks
1 teaspoon McCormick® Pure Vanilla Extract
1 1/2 cups all-purpose flour
2 slightly beaten egg whites
1 cup finely chopped walnuts

Rum Filling:
1/4 cup butter, softened
1 cup sifted confectioner's sugar
1/4 teaspoon McCormick® Imitation Rum Extract
1 to 2 teaspoons milk

McCormick® Ground Nutmeg

1. Lightly grease a cookie sheet; set aside.

2. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and nutmeg. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

3. If necessary, cover and chill in refrigerator about 1 hour or until dough is easy to handle.

4. Place the egg whites and chopped walnuts in separate small bowls. Shape dough into 1-inch balls. Roll balls in egg whites, then in walnuts to coat. Place balls about 1 inch apart on prepared cookie sheet. Make an indent with your thumb in the center of each ball.

5. Bake in a 375°F oven for 10 to 12 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool.

6. Rum Filling: In a small bowl beat butter until softened. Add confectioner's sugar and beat until fluffy. Beat in rum extract. Beat in enough milk to make spreading consistency. Pipe or spoon about 1/2 teaspoon Rum Filling into the center of each cooled cookie. Sprinkle with additional nutmeg.

Makes 40 cookies



Gingerbread Cream Cheese Spirals

Gingerbread Dough:

1/2 cup butter
1/2 cup packed brown sugar
1/4 cup molasses
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1 egg
2 cups all-purpose flour

Beat butter in large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, molasses, ginger, cinnamon, baking soda, and cloves; beat until combined. Beat in egg until thoroughly combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with wooden spoon. Divide dough in half. Cover and chill dough at least one hour or until easy to handle.

Cream Cheese Dough:

1/3 cup butter
1 3-ounce package cream cheese, softened
1 cup sugar
1/2 teaspoon baking powder
1 egg
1/2 teaspoon vanilla 2 cups all-purpose flour
1 teaspoon finely shredded orange peel

Beat butter and cream cheese in large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder and beat until combined. Beat in egg and vanilla until thoroughly combined. Beat in as much of the flour as you can with the mixer. Stir in orange peel and any remaining flour with wooden spoon. Divide dough in half. Cover and chill at least one hour or until easy to handle.

Roll each half of the cream cheese dough between two sheets of waxed paper into a 10”x 8” rectangle. Place these on baking sheets. Chill in freezer for 15- 20 minutes or until firm. Roll each half of the gingerbread dough in the same manner. Remove cream cheese rectangles from freezer. Peel top sheets of waxed paper from all rectangles. Carefully invert one cream cheese rectangle over a gingerbread rectangle. Remove the waxed paper from tops. Let stand about five minutes or until dough is easy to roll.

Roll up, jelly-roll style, starting from one of the long sides, removing bottom sheet of waxed paper as you roll. Pinch to seal. Cut roll in half crosswise. Wrap each roll in waxed paper or clear plastic wrap. Repeat with remaining two rectangles. Chill about four hours or until firm.

Remove one roll from the refrigerator. Unwrap and reshape slightly if necessary. Cut dough into ¼ inch thick slices and place on greased cookie sheet. Bake in a 375 degree oven for 10 to 12 minutes or until edges are firm. Cool cookies on baking sheet for one minute before removing to wire racks to cool completely. Repeat with remaining dough.

from Lester



Though this recipe calls for Irish whiskey, I find it interchangeable with the good Scottish variety as well, both a nod to my ancestral roots.

Irish Whiskey Cookies

1 cup butter, softened
1 cup granulated Sugar
3 large eggs
2 cups all-purpose Flour
1/4 cup Irish whiskey
1/4 cup candied citron, chopped
1/4 cup golden raisins, blanched and chopped
1/4 cup almonds, chopped

Preheat oven to 375 F and grease two cookie sheets; set aside. In a small mixing bowl, cream together the butter and the sugar. Beat in the eggs until well blended. Add the flour and the Irish whiskey, and beat the dough until smooth. Add the fruit and nuts, and mix well. Drop cookie dough from a tablespoon onto the prepared cookie sheets. Bake each sheet of cookies for 8 to 10 minutes. Remove the cookies from the baking sheets with a spatula while still warm. Place on wire rack to partially cool. Store the cookies in an airtight container with a slice of white bread to maintain their soft, fruity texture.

This is for my daughter, whose paternal line comes from Quebec

Maple Syrup Cookies

3/4 cup sugar + extra for dusting
1 cup (8oz.) unsalted butter, softened
1/2 cup pure maple syrup
1 teaspoon vanilla

1 egg yolk
3 cups unbleached, all-purpose flour
1/4 teaspoon salt

The day before you plan to make the cookies, make the dough:

Beat together the sugar and butter with an electric beater on high speed for about 3 minutes. Add the maple syrup, vanilla and egg yolk and mix for 1 minute. Sift the flour and salt directly into the butter/sugar mixture. Beat at medium speed until combined - about 2 minutes. Shape the dough into a ball, wrap in plastic, and refrigerate overnight. Preheat oven to 350°F.

To make the cookies:

Butter two baking sheets.

Divide the dough into two equal portions. Working with 1 portion at a time, roll it out on a lightly floured surface to about 1/8-inch thick. Cut out shapes with a cookie cutter and place on prepared cookie sheets, about 1 inch apart. Gather scraps, reroll and cut out as many additional cookies as possible. Repeat with second dough portion. Dust the cookies with granulated sugar. Bake for 9-12 minutes, until they are lightly golden. Remove and cool on racks.

Storage:

May be stored at room temperature in an airtight container up to 4 days. May be frozen up to 1 month.




Since my family tend to be more British mutts than anything else....

Mincemeat Cookies

1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
pinch of salt
1/2 cup vegetable shortening
3/4 cups granulated sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup chopped walnuts
3/4 cup prepared mincemeat

Preheat oven to 350°F. Lightly grease cookie sheets or line with parchment paper. Sift the flour, baking soda, cloves, nutmeg, ginger, and salt together; set aside. Cream shortening. Beat in sugar, vanilla and eggs. Add in the dry ingredients. Fold in walnuts and mincemeat. Drop by the spoonful on to cookie sheets about 2" apart. Bake 8-10 minutes or until lightly browned. Transfer to wire racks to cool.



Eggnog Snickerdoodles

2 3/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cups sugar
1 cup butter, softened
1/2 teaspoon rum extract
1/2 teaspoon brandy extract
2 eggs

1 teaspoon nutmeg
1/4 cup colored (or plain) sugar

Heat oven to 400°F.
In large mixer bowl, combine all cookie ingredients (except 1/4 cup colored or plain sugar and nutmeg).
Beat at low speed, scraping bowl often, until well mixed.
Combine the 1/4 cup colored sugar with the nutmeg; set aside.
Shape rounded teaspoonfuls of dough into 1-inch balls; roll in sugar mixture.
Place 2 inches apart on ungreased cookie sheets.
Bake for 8 to 10 minutes, or until edges are lightly browned. Remove.

Oatmeal Coconut Crisps

2 cups butter, softened
2 cups brown sugar
2 cups granulated sugar
2 teaspoons vanilla extract
4 eggs
3 cups flour, sifted
2 teaspoons salt
2 teaspoons baking soda
6 cups quick-cooking oats
1 1/2 cups coconut
(optional: mini chocolate chips)

Cream together butter and sugars until light. Stir in vanilla, then add eggs, one at a time, beating after each addition. Sift together the flour, salt, and soda. Add to creamed mixture. Stir in rolled oats and coconut. The dough will be stiff. Drop by tablespoon about 2 inches apart on well-greased baking sheets. Bake at 350 degrees for 10 to 15 minutes. Cool on rack.

14 dozen. 



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Yuletide Cookies 2005

This year most of the recipes are aimed to be more healthful for family members who simply cannot splurge on fat and sugar-filled treats. I have kept three family favorites, the first three listed recipes, as they are small bites and can be spread out among the dozens of recipients.


Peanut Butter Chocolate Balls

1 1/2 cups graham cracker crumbs
1 1/2 cups flaked coconut
1 1/2 cups pecans, crushed chopped
1 cup butter or margarine, melted
16 ounces confectioners' sugar; sifted
12 ounces peanut butter
1 tsp. vanilla extract
24 ounces semisweet chocolate chips
3 tbsp. shortening

Combine crumbs, coconut, nuts, butter, sugar, peanut butter, and vanilla. Stir well. Shape the mixture into 1-inch balls. Combine chocolate chips and shortening in top of a double boiler; bring water to a boil. Reduce the heat to low; cook until chocolate melts. Dip each peanut butter ball into the chocolate mixture. Place on wax paper to cool. Store in refrigerator.

Makes about 9 dozen.

Chocolate Cherry Cookies

1 1/4 cups butter, softened
1 3/4 cups sugar
2 eggs
1 TBS vanilla
3 1/2 cups flour
3/4 cup unsweetened cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 (6-oz) jars maraschino cherries, drained and halved
1 (6-oz) package semi-sweet chocolate chips
1 14-oz can sweetened condensed milk

Preheat oven to 350*F. In large bowl, beat butter and sugar until fluffy; add eggs and vanilla. Mix well. Combine dry ingredients; stir into butter mixture. Dough will be stiff! Shape into 1-inch balls. Place 1 inch apart on ungreased cookie sheets. Press cherry half into center of each cookie. Bake 8 to 10 minutes. Cool.

In heavy saucepan, over medium heat, melt chips with condensed milk; cook until mixture thickens, about 3 minutes. Frost each cookie, covering cherry. Store loosely covered at room temperature.

Makes 10 dozen cookies.

Eggnog Thumbprints

3/4 cup butter, softened
1/2 cup sugar
1/4 teaspoon McCormick® Ground Nutmeg
2 egg yolks
1 teaspoon McCormick® Pure Vanilla Extract
1 1/2 cups all-purpose flour
2 slightly beaten egg whites
1 cup finely chopped walnuts

Rum Filling:
1/4 cup butter, softened
1 cup sifted confectioner's sugar
1/4 teaspoon McCormick® Imitation Rum Extract
1 to 2 teaspoons milk

McCormick® Ground Nutmeg

1. Lightly grease a cookie sheet; set aside.

2. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and nutmeg. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

3. If necessary, cover and chill in refrigerator about 1 hour or until dough is easy to handle.

4. Place the egg whites and chopped walnuts in separate small bowls. Shape dough into 1-inch balls. Roll balls in egg whites, then in walnuts to coat. Place balls about 1 inch apart on prepared cookie sheet. Make an indent with your thumb in the center of each ball.

5. Bake in a 375°F oven for 10 to 12 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool.

6. Rum Filling: In a small bowl beat butter until softened. Add confectioner's sugar and beat until fluffy. Beat in rum extract. Beat in enough milk to make spreading consistency. Pipe or spoon about 1/2 teaspoon Rum Filling into the center of each cooled cookie. Sprinkle with additional nutmeg.

Makes 40 cookies

Coconut Snowflake Cookies

1 1/4 cup whole wheat pastry flour
3/4 cup fine unsweetened coconut
3/4 cup oatmeal, coarsely ground in a blender
1/4 tsp baking soda
1/4 tsp sea salt
1/4 cup canola oil
1/4 cup rice syrup
1/4 cup barley malt
1 egg, slightly beaten
1 1/2 tsp vanilla extract
1/4 tsp orange extract

Preheat oven to 350°F. Combine flour, coconut, ground oatmeal, soda and salt in a medium sized bowl. Blend oil, rice syrup and barley malt together in a small bowl. Add egg, vanilla and orange extract. Combine liquid ingredients with flour mixture. Batter will be stiff. Drop dough by rounded teaspoonfuls onto a lightly oiled cookie sheet. Press cookies with a fork to about 1/2 inch thickness. Bake for 12–14 minutes or until bottoms are golden.

makes about 2 dozen

SOURCE: Whole Foods Market


Filled Strudel Cookies

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 cup butter
1 egg, beaten
1 cup plain yogurt
2 (1 gram) packets Stevia
1 1/2 cups raspberry allfruit
1/2 cup raisins
1 cup chopped walnuts
1 egg, beaten

Sift together flour, baking powder, and stevia. Cut in the margarine until mixture resembles a coarse meal. Add yogurt and egg; mix together to form a firm dough. If dough is too sticky, add a little more flour. Refrigerate dough overnight. Preheat oven to 375 degrees F (190 degrees C). Divide dough into three pieces. On a clean, floured surface, roll out each piece of dough to 1/8 inch thickness. Spread with the allfruit, then sprinkle with the nuts and raisins. Roll the dough up tightly like a jelly roll. Brush each roll with beaten egg, and bake for 10 to 15 minutes. Rolls should be golden brown. While they are still hot, cut on a diagonal into 1 inch thick slices, and let cool.


Gingerbread People

2 cups rye flour
1 cup oat flour
1/2 tsp sea salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 cup safflower oil
1 tsp vanilla extract
1/2 cup barley malt
1/4 cup water

Ingredient Option: use rice syrup instead of barley malt for a milder flavor.

Preheat oven to 325°F. Mix the dry ingredients in a medium sized bowl. Mix liquid ingredients in a separate bowl and then add the dry ingredients. Mix well and form dough into 4 balls. Chill dough for at least 1 hour. Roll dough on a floured surface to about 1/3" thickness. Cut dough with cookie cutter and place the cookies on a lightly oiled cookie sheet. Bake for about 15 minutes until firm but not browned. If desired, brush diluted sweetener on cookies after 8 minutes baking time and then return to oven. Cookies will crisp as they cool. Store in an airtight container.

makes about 3 dozen

SOURCE: Whole Foods Market


Sour Cream Linzer Cookies

1/2 cup butter
2 cups all-purpose flour
1 cup sucanat
1/3 cup sour cream
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2/3 cup ground almonds
1/2 cup raspberry preserves

In a large mixing bowl , cream together butter and sucanat with an an electric mixer. Gradually add egg and vanilla while mixing. Sift together flour, baking powder, and baking soda. Stir in by hand. Finally, stir in sour cream and ground almonds. Divide dough in half and refrigerate for at least 2 hours. Preheat oven to 375 degrees F (190 degrees C). On a well floured surface, roll out each half of the dough to 1/8 inch thickness. Cut out cookies using a 2 inch round cookie cutter. Using a 3/4 inch star or heart shaped cookie cutter, cut the center from half of all the rounds. Place cookies 1 inch apart on an ungreased cookie sheet and bake in preheated oven for 6 to 8 minutes. Remove cookies from cookie sheet and cool on a wire rack.

To assemble: Stir the spreadable fruit until fruit so it is smooth. Spoon 1/2 teaspoonful of fruit onto each of the cookies without the holes. Set a cookie with a hole on top of the fruit layer.


Sugar Free Spice Cookie

1 1/4 cups water
1/3 cup shortening
1 cup raisins
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons stevia
2 tablespoons water
1 teaspoon baking powder
2 cups all-purpose flour

Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet. In a small saucepan, bring the 1 1/4 cup of water, raisins, shortening, cinnamon, and nutmeg to a boil. Remove from heat, beat in eggs, one at a time. Dissolve salt, soda, and stevia into the remaining 2 tablespoons of water; add alternately to the egg mixture, with the flour and baking powder. Drop cookies by teaspoonfuls onto the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Cool on wire racks.


Sugarless Health Cookies

1 cup raisins
1/2 cup dates, pitted and chopped
1 cup water
1/4 cup vegetable oil
2 eggs, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
1 tablespoon stevia
1 cup all-purpose flour
1 cup rolled oats

In a small pan mix together raisins, dates, and water. Bring to a boil for 3 minutes, then cool. In a medium bowl, stir together oil, eggs, vanilla, stevia, flour, baking soda, and oats. Add the boiled mixture to this, stir, and refrigerate overnight. Preheat oven to 350 degrees F (175 degrees C). Drop cookies from a teaspoon onto a cookie sheet and bake for 10 minutes in the preheated oven.


Thumb Print Cookies

1 cup almonds, coarsely ground
1 cup rolled oats, coarsely ground
1 cup whole wheat pastry flour
1/2 cup safflower oil
1/2 cup maple syrup or rice syrup
pinch of salt (optional)
water
fruit juice sweetened jam

Ingredient Option: substitute pecans for the almonds.

Preheat oven to 350°F. Process almonds and rolled oats in a blender or food processor to a coarse grind. Add rest of ingredients, adding enough water to make a moist dough. Form walnut-sized balls and place on an oiled cookie sheet. Press your thumb gently in the center and fill with jam. Bake 15–20 minutes until golden brown.

SOURCE: Whole Foods Market


Whole Wheat Maple Snickerdoodles

2 2/3 cups whole wheat flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup butter
2/3 cup maple syrup
2 eggs
2 Tablespoons raw sugar
1 teaspoon cinnamon

Mix first four dry ingredients together in a small bowl. In a different, larger bowl, cream butter thoroughly. Slowly add maple syrup to butter, mixing thoroughly. Mix in eggs, one at a time to butter mixture. Add flour gradually and mix together.

Cover and refrigerate dough for at least one hour or until dough is firm enough to handle. Form dough into 1 inch balls; roll in a mixture of the 2 TBS sugar and 1 tsp cinnamon. Place on very lightly greased cookie sheet (or parchment); flatten cookies slightly with bottom of a drinking glass. Bake in a 375* oven for about 8 minutes or until light golden. Cool on wire racks. Yields about 5 dozen. Courtesy of Kaeleen Foote


Whole Wheat Sugar Cookies

1/4 cup plus 2 Tbsp butter
3/4 cup sucanat
1 fresh large egg
3/4 tsp vanilla
2 Tbsp lowfat milk
1-1/2 cups whole wheat flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp ground nutmeg
1/2 tsp ground cinnamon


Sprinkle:
2 Tbsp sucanat
1 tsp ground cinnamon

Preheat oven to 375 F.
1. Using an electric mixer on medium speed, cream butter and 3/4 cup sugar until light and fluffy.
2. Add egg, vanilla, and milk and mix for one minute until smooth. Scrape sides of the bowl.
3. In a small bowl, combine flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Add dry ingredients gradually to the creamed mixture; mix on low speed for one minute until well blended. Scrape sides of the bowl.
4. Portion dough by rounded teaspoons onto lightly greased cookie sheets.
5. Combine 2 Tbsp sucanat and 1 tsp cinnamon and sprinkle over cookies.
6. Bake for 10-13 minutes, until lightly browned. Cool on wire rack.

Sugar Free Rugelach

1 cup margarine
8 ounces cream cheese, softened
2 3/4 cups all-purpose flour
2 teaspoons vanilla extract
1 cup chopped raisins
1 cup chopped walnuts
2 tablespoons ground cinnamon
1 cup apricot spreadable fruit

Cream together the margarine and cream cheese in the bowl of an electric mixer. Blend in the vanilla. Mix in the flour. Chill the dough.

To make the Filling: Mix together the chopped raisins, chopped walnuts, and cinnamon. If you have a food processor, place the whole walnuts and raisins into the bowl, sprinkle with the cinnamon, and chop them together by processing in short pulses. Divide the dough into 4 equal portions. Roll out each portion into a 10 - 12 inch circle 1/8 inch thick on a lightly floured board or between two sheets of waxed paper. Spread a light layer of preserves (approximately 2 tablespoons) onto each dough circle. Sprinkle each circle with approximately 1/4 cup of the chopped nut-raisin-cinnamon mixture. Cut each circle into 16 wedges using a pastry cutter or a pizza cutter. Roll each wedge from base to point. Place point down on a lightly greased or parchment lined baking sheets. Bake for 15-17 minutes at 375 degrees F (or until golden). Remove to racks to cool.

Makes 32 servings
 ___________________________________

Yuletide Cookies 2006

Chocolate Spirals

1 1/4c. flour
1/4 tsp baking powder
1/4 tsp salt
1/2c. butter, at rm temp
3/4c sugar
1 tsp vanilla
1 large egg
1 square (1oz) unsweetened chocolate, melted

Mix flour, baking powder and salt. In a large bowl, beat butter, vanilla, egg and sugar with electric mixer until pale and fluffy. With mixer on low, gradually stir in flour mixture until blended. Divide dough in half. Mix melted chocolate into one half. Wrap each half in plastic and chill 2 hours or until firm enough to roll. Dampen a flat surface with water and cover with 18in long sheet of plastic wrap. Lightly flour the plastic wrap. On plastic wrap. roll plain dough out to form a 16 x 6in rectangle. Repeat with chocolate dough. Invert chocolate dough on top of the plain dough. Peel the plastic off top. Press it down gently with rolling pin Roll up from one long side, peeling the plastic away as you roll, into an even log, making sure centre is tight. Cut log in half. Wrap halves in plastic and chill overnight. Heat oven to 350*. Grease cookie sheets. Cut each log into 36 slices and place 1in apart on cookie sheets. Bake, one sheet at a time 12 min or until lightly browned around edges. Remove to wire rack to cool. Store in airtight container at room temp up to 2 weeks or freeze.

Yields: 72 cookies.



Cranberry Spice Cookies

1/2 cup butter, softened
1 1/4 cups flour, divided
1/4 cup milk, divided use
1 cup packed brown sugar
1 large egg
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon ground cloves
1/2 cup chopped walnuts
1c. fresh or frozen cranberries

Preheat oven to 375ยบ. Place butter in a medium mixing bowl. Add HALF of the flour, HALF of the milk, and all remaining ingredients EXCEPT the sweetened dried cranberries. Thoroughly combine using an electric mixer on medium-high speed. Add remaining flour and milk, as well as sweetened dried cranberries, mixing on low speed. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10 minutes or until golden brown.

Makes 2 1/2 dozen cookies.


Mincemeat Spirals

1/2 c. butter, softened
2/3c firmly packed light brown sugar
1 egg
1/4c unsulfured molasses
2 3/4c. flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1 pkg (8oz) cream cheese, softened
1 pkg (10 oz) condensed mincemeat (this is drier than the jarred variety)

In a large bowl combine all ingredients and mix on low just until blended. Increase speed to medium and beat 2 min until well-blended. Sprinkle a sheet of wax paper with flour. With a floured rolling pin, roll dough into an 18x11 rectangle. Spread cream cheese onto dough. break mincemeat into small pieces and sprinkle over cheese. Starting with the long side, using wax paper as a guide roll dough jellyroll style. Cut into 1/2" slices and reshape to form round spirals. Freeze, bake 325* for 15 min and cool. Store in refrigerator. Yields: 3 dozen


Alaska Molasses Cookies

1/2 cup applesauce
1 1/4 cups sugar, divided
6 tablespoons butter, softened
1/4 cup dark molasses
1 large egg
1 cup all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
Cooking spray

Spoon applesauce onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Combine applesauce, 1 cup sugar, and butter; beat with a mixer at medium speed until well blended (about 3 minutes). Add molasses and egg; beat well.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 5 ingredients (flours through cloves), stirring well with a whisk. Gradually add flour mixture to sugar mixture, beating until blended. Cover and freeze dough 30 minutes or until firm.

Preheat oven to 375°.

With moist hands, shape dough into 32 (1-inch) balls. Roll balls in 1/4 cup sugar. Place 3 inches apart on baking sheets coated with cooking spray. Bake at 375° for 8 to 10 minutes. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.

Yield: 32 cookies (serving size: 1 cookie)

NUTRITION PER SERVING
CALORIES 88(25% from fat); FAT 2.4g (sat 1.4g,mono 0.7g,poly 0.1g); PROTEIN 1.2g; CHOLESTEROL 12mg; CALCIUM 16mg; SODIUM 141mg; FIBER 0.7g; IRON 0.7mg; CARBOHYDRATE 16g

Cooking Light, SEPTEMBER 2002

Peppermint Cookies

1 C. shortening
1/2 C. sugar
1/2 C. packed brown sugar
2 eggs
1 1/2 tsp vanilla extract
2 3/4 C. all-purpose flour
1 tsp salt
1/2 tsp baking soda
1/2 C. crushed peppermint candies

In a mixing bowl, cream shortening and sugars. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; gradually add to the creamed mixture. Stir in crushed candies. Shape into a 15-inch roll; wrap in plastic wrap.

Refrigerate for 4 hours or until firm. Unwrap and cut into 1/8-inch slices. Place 2 inches apart on ungreased baking sheets. Bake at 375ยบ for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool. Yield: About 6 dozen


Eggnog Snickerdoodles

2 3/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cups sugar
1 cup butter, softened
1/2 teaspoon rum extract
1/2 teaspoon brandy extract
2 eggs

1 teaspoon nutmeg
1/4 cup colored (or plain) sugar

Heat oven to 400°F.
In large mixer bowl, combine all cookie ingredients (except 1/4 cup colored or plain sugar and nutmeg). Beat at low speed, scraping bowl often, until well mixed. Combine the 1/4 cup colored sugar with the nutmeg; set aside. Shape rounded teaspoonfuls of dough into 1-inch balls; roll in sugar mixture. Place 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes, or until edges are lightly browned. Remove.


Cranberry Icebox Cookies

2 1/4c. flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1/8 tsp salt
1/2 c. butter, room temp 1c. packed light brown sugar
1 large egg
1/2 tsp vanilla
1/2c. almonds, finely chopped
1/2c. fresh or frozen cranberries, chopped
1 tsp. freshly grated lemon peel

For decoration: halved fresh cranberries, granulated sugar

In a medium sized bowl, mix flours, baking soda, cream of tartar and salt. In a large bowl beat butter and sugar until fluffy. beat in egg and vanilla. Gradually add in flour mixture until blended. Gently stir in almonds, lemon peel and cranberries.

Divide dough in half, wrap each half separately and chill about 30 min or until firm enough to handle. Shape each half into an 8in long roll. Wrap and chill about 3 hours until hard. Heat oven to 350*. Grease cookie sheets, with serrated knife cut 1 roll at a time (keep other half in refrigerator) into 32 slices. Place 1 in apart on cookie sheet. Press a cranberry half, cut side down, into each centre. Sprinkle with sugar. Bake 12-14 min or until edges are golden. Remove to wire rack to cool. Store in airtight container up to 1 week or freeze. Yields 64

Peanut Butter Chocolate Balls

1 1/2 cups graham cracker crumbs
1 1/2 cups flaked coconut
1 1/2 cups pecans, crushed chopped
1 cup butter or margarine, melted
16 ounces confectioners' sugar; sifted
12 ounces peanut butter
1 tsp. vanilla extract
24 ounces semisweet chocolate chips
3 tbsp. shortening

Combine crumbs, coconut, nuts, butter, sugar, peanut butter, and vanilla. Stir well. Shape the mixture into 1-inch balls. Combine chocolate chips and shortening in top of a double boiler; bring water to a boil. Reduce the heat to low; cook until chocolate melts. Dip each peanut butter ball into the chocolate mixture. Place on wax paper to cool. Store in refrigerator.

Makes about 9 dozen.


Spicy Pumpkin Drops

1 cup firmly packed brown sugar
¾ cup butter or margarine, softened
2 eggs, lightly beaten
1 cup canned pumpkin
2 cups self-rising flour
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup raisins
½ cup chopped pecans
Preheat oven to 375°F.

Spray baking sheets with non-stick vegetable spray. In a large mixing bowl, cream brown sugar and butter until light and fluffy. Beat in eggs. Mix in pumpkin. In a medium bowl, combine flour and spices; blend into creamed mixture, mixing well. Stir in raisins and pecans. Drop by teaspoonfuls, 2-inches apart, onto prepared baking sheets.

Bake 12 to 15 minutes or until lightly browned. Remove from baking sheets; cool on a wire rack.

(Yield: 5 dozen)

http://www.geocities.com/amethyst_cl/SpicyPumpkinDrops.html


Cinnamon-Nut Spice Cookies

1/2 cup butter, softened
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground allspice
1 egg
1 1/4 cups all-purpose flour
3/4 cup coarsely chopped walnuts, toasted
2 tablespoons sugar
1 teaspoon ground cinnamon

1. Preheat oven to 350ยบF. In a large bowl, beat butter for 30 seconds. Add the 1 cup sugar, teaspoon cinnamon, salt, and allspice; beat until fluffy. Add egg; beat until combined. Gradually add flour, beating until well-mixed. Stir in walnuts.
2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. In a small bowl, stir together the remaining cinnamon and sugar. Sprinkle dough mounds with sugar mixture. Bake in preheated oven for 11 to 13 minutes or until edges are firm. Let stand on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool.

Makes about 48.

To Store: Layer cookies between waxed paper in an airtight storage container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

from Better Homes and Gardens Christmas Cookies 2006




Pumpkin Spice Sugar Cookies

2-3/4 cups all purpose flour
2 sticks (1 cup) margarine, softened
1-1/2 cups powdered sugar
1 egg
1 tsp vanilla
1 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp grated nutmeg

Combine flour and baking soda; set aside.
In a large bowl, with an electric mixer at medium speed, beat margarine, powdered sugar, pumpkin pie spice, and vanilla until creamy. Add egg, beat for 1 minute. Gradually stir in flour until blended. Chill dough for 2 hours. Roll out the dough on lightly floured surface to a 1/4 inch thickness. Using cookie cutters, cut dough into desired shapes; transfer to prepared baking sheets. Bake at 375 degrees F for 8-10 minutes or until lightly browned. Transfer to wire rack and let cool. Decorate cookies with icing as desired. Let cookies stand until decorations are set. Wrap and store at room temperature for up to one week.

Preparation time: 15 minutes (excluding chilling time)


Peppermint Twists

1/2 cup butter, softened
1/3 cup granulated sugar
1 large egg yolk
3/4 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt
3 to 4 drops red food color
36 large chocolate chips or mini-kisses

Heat oven to 350°F. Place butter and sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add egg yolk, peppermint extract and vanilla; beat until well mixed (about 30 seconds). Reduce speed to low. Add flour and salt; beat until well mixed (1 to 2 minutes). Remove half of dough from bowl. Add small amount of red food color to dough in bowl; mix well.
Divide each half of dough into quarters; roll each quarter to 9-inch log. Place 1 red log next to 1 white log; twist gently to swirl dough. Roll gently to smooth. Repeat with remaining dough.
Cut each swirled rope of dough into 9 pieces; roll each piece gently into a ball. Place onto ungreased cookie sheets. Press 1 chocolate chip in center of each ball. Bake for 11 to 13 minutes or until edges are lightly browned.

Makes 3 dozen cookies.

Recipe provided courtesy of Land O Lakes, Inc.


Chai Tea Chewies

3/4 cup all-purpose flour
1 teaspoon ground cardamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/3 cup firmly packed brown sugar
1/3 cup granulated sugar
1/4 cup butter or margarine, softened
1/4 cup unsweetened instant tea
1 large egg
1/2 teaspoon vanilla extract
1 tablespoon coarse sugar or 2 teaspoons granulated sugar

PREHEAT oven to 350° F. Lightly grease baking sheets.
COMBINE flour, cardamom, ginger and salt in small bowl.
Beat brown sugar, granulated sugar and butter in small mixer bowl until combined. Beat in Nestea, egg and vanilla extract until creamy. Gradually stir in flour mixture. Drop by rounded teaspoon onto prepared baking sheets. Sprinkle with coarse sugar.
BAKE for 9 to 10 minutes or until centers are set and edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes 12


________________________________________


Yuletide Cookies 2007

Chocolate Cherry Cookies

1 1/4 cups butter, softened
1 3/4 cups sugar
2 eggs
1 TBS vanilla
3 1/2 cups flour
3/4 cup unsweetened cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 (6-oz) jars maraschino cherries, drained and halved
1 (6-oz) package semi-sweet chocolate chips
1 14-oz can sweetened condensed milk

Preheat oven to 350*F. In large bowl, beat butter and sugar until fluffy; add eggs and vanilla. Mix well. Combine dry ingredients; stir into butter mixture. Dough will be stiff! Shape into 1-inch balls. Place 1 inch apart on ungreased cookie sheets. Press cherry half into center of each cookie. Bake 8 to 10 minutes. Cool.

In heavy saucepan, over medium heat, melt chips with condensed milk; cook until mixture thickens, about 3 minutes. Frost each cookie, covering cherry. Store loosely covered at room temperature.

Makes 10 dozen cookies.

source: Eliz


Spiced Crescent Moon Cookies

3/4 cup vegetable shortening at room temp
1 cup firmly packed light brown sugar
1 large egg, beaten
1/4 cup molasses
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
4 drops almond extract
confectioners sugar for sprinkling

Preheat oven to 375ยบ F.

In a bowl cream the shortening with the brown sugar until the mixture is light and fluffy and stir in the egg and the molasses. In another bowl stir together the flour, the baking soda, the cinnamon, the ginger, the cloves and the salt. Add the flour mixture in small amounts to the shortening mixture, and blend the dough well. Chill the dough for 1 hour. Cut the dough into crescent moon shapes. Arrange on greased cookie sheet and sprinkle with the confectioners sugar. Bake for 8 to 10 min. Allow them to cool on paper.

Makes approx. 38 cookies.

Eggnog Kringla

4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg
3/4 cup butter (do not use margarine)
1-1/2 cup sugar
1 egg
1 cup dairy or nondairy eggnog
sifted powder sugar
ground nutmeg

Preheat oven to 350F. In large bowl, mix together flour, baking powder, baking soda, and nutmeg. Set aside. In large mixing bowl, cream butter, about 30 seconds. Add the sugar and beat until fluffy. Add egg and mix well. Add the flour mix and eggnog alternately to the sugar/butter mix. Cover and chill at least 4 hours. Dough may still be sticky but it is a soft dough and will be. Take out half the dough at a time (leaving rest in the fridge). On a lightly floured surface, take one tablespoon of the dough and roll into a rope shape (about 1/2 inch thick and 8 inches long) On an ungreased cookie sheet, place the rope in a loop, cross one end over the other. Make the shape slightly oval. Bake 6 to 8 minutes, until edges are lightly browned. Remove cookies and cool on wire rack. While still warm, sprinkle tops with powdered sugar and nutmeg.

Peanut Butter Chocolate Balls

1 1/2 cups graham cracker crumbs
1 1/2 cups flaked coconut
1 1/2 cups pecans, crushed chopped
1 cup butter or margarine, melted
16 ounces confectioners' sugar; sifted
12 ounces peanut butter
1 tsp. vanilla extract
24 ounces semisweet chocolate chips
3 tbsp. shortening

Combine crumbs, coconut, nuts, butter, sugar, peanut butter, and vanilla. Stir well. Shape the mixture into 1-inch balls. Combine chocolate chips and shortening in top of a double boiler; bring water to a boil. Reduce the heat to low; cook until chocolate melts. Dip each peanut butter ball into the chocolate mixture. Place on wax paper to cool. Store in refrigerator.

Makes about 9 dozen.

Gingersnap Cookies

3/4 cup unsalted butter, room temperature
1 cup firmly-packed brown sugar
1 egg
1/4 cup molasse, sunsulphured
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
Granulated sugar (for rolling in)

* Lightly grease or spray (non-stick cooking spray) your measuring cup before adding the molasses. This prevents the molasses from sticking to the cup.

In a large bowl, cream butter, brown sugar, egg, and molasses until light and fluffy. Add flour, baking soda, cinnamon, ginger, cloves, and salt; stir or beat until well blended. Cover the dough and refrigerate at least 1 hour or overnight.

Preheat oven to 375 degrees F. Lightly grease cookie sheets.

Shape dough into 1-inch balls. Then roll the balls of dough into the granulated sugar, coating them thoroughly. Place balls, 3 inches apart, onto prepared cookie sheets. Bake 10 to 12 minutes or until light brown (cookies will puff slightly and then collapse slightly, and tops will be covered with little cracks). Remove from oven and cool on wire racks.

Yields 3 dozen cookies.

Chocolate Espresso Cookies

3 ounces unsweetened top grade dark chocolate, chopped
1 (12 ounce) package semisweet chocolate chips, divided
1/2 cup unsalted butter, cut into pieces
3 large eggs
1/2 teaspoon red cayenne powder (optional)
1 cup plus 2 tablespoons sugar
2 1/4 teaspoons finely ground dark-roast coffee beans or instant espresso powder
3/4 cup all-purpose flour
1/3 teaspoon baking powder
1/4 teaspoon salt
1 cup walnuts, coarsely chopped

Preheat oven to 350°F and grease 2 large heavy baking sheets.
In a double boiler or a metal bowl set over a saucepan of barely simmering water melt unsweetened chocolate, 1 cup semi-sweet chocolate chips, and butter, stirring until smooth, and remove top of double boiler or bowl from heat.

In a bowl with an electric mixer beat eggs, sugar, and ground coffee on high speed until very thick and pale and mixture forms a ribbon when beaters are lifted, about 3 minutes, and beat in chocolate mixture. Into mixture sift in flour, baking powder, and salt and stir until just combined. Stir in remaining chocolate chips and walnuts. Let the batter rest for about 10 to 15 minutes (it will thicken slightly during this time).
NOTE: This cookie dough doesn't do well if you freeze the dough.

Drop batter by heaping tablespoons about 2 inches apart onto baking sheets and bake in batched on the middle rack of oven for 8 to 10 minutes, or until puffed and cracked on top. Cool cookies in baking sheets 1 minute and transfer to racks to cool completely.

NOTE: DO NOT OVERBAKE - these should be slightly soft in the centers.

Makes about 40 cookies.


Molasses Crinkles

3/4 cup vegetable shortening
1 cup firmly-packed brown sugar
1 egg
1/4 cup molasses
2-1/4 cups sifted all-purpose flour
2 teaspoons baking soda
1/4 teaspoons salt
2 teaspoon ground cinnamon
3/4 teaspoon ground cloves
2 teaspoon ground ginger
Granulated sugar

Mix together the soft shortening, brown sugar, egg, molasses.

In a separate bowl, sift together the flour, baking soda, salt, cinnamon, cloves, and ginger. Gradually stir in with the shortening mixture. Cover and refrigerate dough at least 1 hours.

Preheat oven to 375 degrees F. Lightly grease cookie sheets. Shape dough by rounded teaspoonfuls into balls. Dip tops in granulated sugar. Place balls, sugared side up, about 3 inches apart on prepared cookies sheet.

Bake just until set, approximately 10 to 12 minutes. Remove from oven and immediately remove from cookie sheet.

Yields about 4 dozen cookies.

Cranberry Decadent Cookies

Dried cranberries and cinnamon transform this reverse chocolate chip cookie into a holiday favorite. The coffee granules enhance the flavor of the chocolate.

Yield: about 48 cookies

2 cups (500 ml) all-purpose flour
1/2 cup (125 ml) Dutch process cocoa powder
1 teaspoon (5 ml) ground cinnamon
1/2 teaspoon (2 ml) baking powder
1/2 teaspoon (2 ml) baking soda
1/2 cup (125 ml) unsalted butter, softened
1/2 cup (125 ml) solid vegetable shortening, softened
1/2 cup (125 ml) granulated sugar
1 cup (250 ml) firmly packed light brown sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
1 teaspoon (5 ml) instant coffee granules
1 cup (250 ml) white chocolate chips
1 cup (250 ml) semi-sweet chocolate chips
1 cup (250 ml) dried cranberries

Preheat oven to 350 F (180 C). Grease two baking sheets or line them with parchment paper. Sift together flour, cocoa powder, ground cinnamon, baking powder and baking soda, and set aside.

In a large bowl beat butter, shortening, granulated sugar and brown sugar until light and fluffy. Add eggs, one at a time, mixing until fully combined before additions. In a small cup, mix together the vanilla and the coffee until the coffee is dissolved, then add to the butter mixture; beat to combine. Gradually add dry ingredients, mixing until combined. Stir in white chocolate chips, semi-sweet chocolate chips, and dried cranberries.

Drop 1 tablespoon (15 ml) of dough at a time onto baking sheets, spacing cookies about 2 inches (5 cm) apart. Bake for 8 to 10 minutes or until firm. Let cool for 1 minute then transfer to a wire rack to cool completely.

Store in airtight containers at room temperature for up to 1 month.

Makes about 48 cookies.

Mincemeat Cookies

1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
pinch of salt
1/2 cup vegetable shortening
3/4 cups granulated sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup chopped walnuts
3/4 cup prepared mincemeat

Preheat oven to 350°F. Lightly grease cookie sheets or line with parchment paper. Sift the flour, baking soda, cloves, nutmeg, ginger, and salt together; set aside. Cream shortening. Beat in sugar, vanilla and eggs. Add in the dry ingredients. Fold in walnuts and mincemeat. Drop by the spoonful on to cookie sheets about 2" apart. Bake 8-10 minutes or until lightly browned. Transfer to wire racks to cool.

Molasses Spice Rounds

1 recipe Basic Pattern Dough (below)
2 TB molasses
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves

Divide Basic Pattern Dough in half. Knead the molasses and spices into one portion of the dough. Divide each dough portion into thirds. Cover and chill for 1 hour or until easy to handle.

On a lightly floured surface, roll one portion of each dough into a 1-in thick rope about 8 inches long (keep remaining dough chilled). Wrap and chill ropes for 1 hour.

On floured surface, roll remaining into two portions of plain dough into one 8x4-inch rectangle about 1/2 inch thick. Place rope of molasses dough lengthwise on plain dough rectangle. Roll up; seal edges. Wrap and chill logs for 1 to 2 hours

Preheat oven to 375*F. Cut logs into 1/4 inch thick slices. Place 2 inches apart on an ungreased cookie sheet. Bake in preheated oven about 7 minutes or until edges are lightly browned. Transfer cookies to wire rack; cool. Makes about 5 dozen.

TO STORE: Layer between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze up to 3 months.


BASIC PATTERN DOUGH

This dough will be your starting point for all of the pattern cookies.

3/4 cup butter, softened 1 cup sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 1 egg 1 teaspoon vanilla 2 cups all-purpose flour

Beat butter 30 seconds. Beat in sugar, baking powder, and 1/4 teaspoon salt. Beat in egg and vanilla. Beat in as much of the flour as you can with mixer. Stir in any remaining flour. Makes about 2 1/2 cups dough. TO STORE: Pack dough into an airtight container. Refrigerate for up to 3 days or freeze for up to 1 month.

SOURCE: Better Homes and Gardens Christmas Cookies

White Chocolate Chip & Macadamia Cookies

2squares (1 ounce each) unsweetened chocolate
1/2 cup butter, softened
1cup packed light brown sugar
1 egg
1 teaspoon vanilla
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (6 ounces) white chocolate chips
3/4 cup macadamia nuts, chopped

Preheat oven to 350°F. Lightly grease cookie sheets or line with parchment paper. Melt unsweetened chocolate in top of double boiler over hot, not boiling, water. Remove from heat; cool. Cream butter, melted chocolate and sugar in large bowl until blended. Add egg and vanilla; beat until light. Blend in flour, baking soda, chocolate chips and macadamia nuts. Drop dough by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 10 to 12 minutes or until firm. Do not overbake. Remove to wire racks to cool.

Makes about 4 dozen cookies

SOURCE: Editors of Easy Home Cooking Magazine

Polish Rum Balls

Makes 3 dozen,
Prep: 10 minutes, Refrigerate: 1 hour.
Bake: at 350 degrees for 12 to 15 minutes

1 ½ cups all-purpose flour
1 cup finely ground pecans
10 tablespoons (1 ½ sticks) unsalted butter, at room temperature
½ cup confectioners' sugar
2 tablespoons rum
½ teaspoon vanilla

Confectioners' sugar

Heat oven to 350 degrees. Combine flour, pecans, butter, sugar, rum and vanilla in bowl.

With floured hands, roll rounded teaspoons of dough into 3/4-inch balls. Place on ungreased baking sheets. Refrigerate 1 hour.

Bake in 350 degrees oven 12 to 15 minutes, until golden brown. Remove to rack to cool. Store at room temperature or freeze. Dust with sugar before serving.

Chocolate Peppermint Pinwheel Cookies

1 batch Sugar Cookies, recipe follows
3 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1 egg yolk
1 teaspoon peppermint extract
1/2 cup crushed candy canes or peppermint candies

Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in wax paper and refrigerate for 2 hours.

Preheat oven to 375 degrees.

Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.

Yield: about 3 dozen

Sugar Cookie:
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice, as desired. Store in airtight container for up to 1 week.

Yield: approximately 3 dozen, 2 1/2-inch cookies

Recipe courtesy Alton Brown
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_25190,00.html

Cream Cheese Sugar Cookies

2 c. butter, softened
1 8 oz. package cream cheese
2 c. sugar
2 egg yolk
1 t. vanilla extract
4 1/2 c. all purpose flour

Cream butter and cream cheese until light and fluffy. Add sugar, egg yolks, and vanilla, mix well. Gradually add flour. Chill at least two hours. Roll out to 1/4 in. thickness and cut into shapes. Bake at 350 for 10-12 minutes, until set, not brown. Cool 5 minutes before removing from pan, continue to cool on cooling rack. 7 doz. cookies 


These can be topped with icing or decorative sprinkles, but we like them best sprinkled with plain granular sugar. 


____________________________




Yuletide 2008

Scottish Yule Bannock

1 1/2 cups flour
1/4 teaspoon salt
3/8 cup confectioners' sugar
1/3 cup finely minced candied fruit
1/4 cup finely minced toasted almonds
3/4 cup unsalted butter, cut into pieces and slightly softened 

2 tsp mixed spice

1 1/2 tablespoons granulated sugar 


Preheat oven to 325 degrees. To prepare by hand: On a cool work surface, combine flour, salt and sugar; stir to blend. Add fruit and almonds, tossing to coat fruit with flour mixture. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. To prepare in a food processor: In work bowl of food processor, combine flour, salt and confectioners' sugar. Pulse briefly until just blended. Add fruit, almonds, mixed spice and butter. Pulse several times until mixture resembles fine crumbs. Press dough into 8-inch-square baking pan; sprinkle with granulated sugar. Bake until lightly browned (about 30 minutes). Immediately cut into 1-inch squares. Leave in pan 10 minutes, then place cubes on wire rack to cool.

Makes 64 cookies.




Cinnamon Stars
flourless - gluten-free

3 egg whites
8 oz. powdered sugar
1 tablespoon vanilla extract
4 drops almond extract
1 teaspoon cinnamon
14 oz. ground almonds

Whip egg whites to a peak. Sift powdered sugar and slowly add to egg whites. Set aside 3 tablespoons of egg whites to decorate cookies. Add vanilla, almond extract, cinnamon and ground almonds. Put dough into a plastic bag and roll out to about 1/4 inch. Refrigerate bag for about 15 minutes. Cut bag open. Cut out cookies with a 2 inch star shaped cookie cutter and transfer onto baking pan lined with parchment paper. Brush cookies with egg whites Bake at 250 F for approximately 15 minutes. Reduce temperature to 210 F and bake for another 30 minutes.

The brushed egg whites should remain white. (approximately 40 calories per cookie).

Tip: You can use ground hazelnuts instead of ground almonds.

(yield 80 pieces) 



One of our new favorites from last year makes a return for this year's list.

Chocolate Peppermint Pinwheel Cookies

1 batch Sugar Cookies, recipe follows
3 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1 egg yolk
1 teaspoon peppermint extract
1/2 cup crushed candy canes or peppermint candies

Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in wax paper and refrigerate for 2 hours.

Preheat oven to 375 degrees.

Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.

Yield: about 3 dozen

Sugar Cookie:
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice, as desired. Store in airtight container for up to 1 week.

Yield: approximately 3 dozen, 2 1/2-inch cookies

Recipe courtesy Alton Brown http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_25190,00.html



Date Spirals

DOUGH
1 c. white sugar
1 c. brown sugar (or 1 c. white sugar with 1/4 c. molasses)
3 eggs
4 c. flour (whole wheat or add wheat germ and bran to unbleached flour)
1 tsp. baking soda
1 tsp. lite salt
1 tsp. cinnamon

FILLING
1 lb. (or 2 1/2 c.) chopped dates
1/2 c. sugar
1 c. water

Cook filling over medium heat, stirring constantly until consistency of jam. Mix dough ingredients in order. Divide in half. Roll out each half to 1/2 inch thickness. Take cooled filling and spread over dough and roll up like a jelly roll. Wrap rolls in unwaxed paper and freeze; freeze hard. Turn frozen rolls as you slice them. Place slices on greased cookie sheets and bake at 350 degrees for approximately 15 minutes. (The time to bake depends on how thick you want to slice them.)



Norwegian Jul Cookies

1 1/2 Cups of shortening
1 1/2 Cups of sugar
1 Egg yolk and 1 whole egg
2 1/2 Cups of flour
1/2 Teaspoon of ground cardamom
1/2 Teaspoon of cinnamon
1 Cup of almonds, ground
1 Tablespoon of orange juice

Cream the shortening and sugar and add the beaten yolk and egg. Mix and sift the dry ingredients and the blanched, ground almonds together. Combine the mixtures and add the orange juice. Chill the dough, then roll thin, cut in fancy shapes and bake a few minutes at 400F. They must be watched carefully.



Peppermint Cookies

1 C. shortening
1/2 C. sugar
1/2 C. packed brown sugar
2 eggs
1 1/2 tsps vanilla extract
2 3/4 C. all-purpose flour
1 tsp salt
1/2 tsp baking soda
1/2 C. crushed peppermint candies

In a mixing bowl, cream shortening and sugars. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; gradually add to the creamed mixture. Stir in crushed candies. Shape into a 15-inch roll; wrap in plastic wrap.

Refrigerate for 4 hours or until firm. Unwrap and cut into 1/8-inch slices. Place 2 inches apart on ungreased baking sheets. Bake at 375ยบ for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool.

Yield: About 6 dozen



Cranberry Date Bars

1 12oz bag cranberries (3c)
1 pk 8 oz. chopped pitted dates
1/4c Water
1 ts Vanilla extract
2 c All purpose flour
2 c rolled oats
1 1/2 c Packed brown sugar
1/2 ts Baking soda
1/2 ts Salt
1 c Butter or margarine melted

2 c sifted Confectioners sugar
2 tb Up to 3 tbs. orange juice
1/2 ts Vanilla extract

In a covered saucepan over low heat, simmer cranberries, dates and water for 15 minutes, stirring occasionally until the cranberries have popped. Remove from heat and stir in vanilla; set aside. In a large bowl, combine the flour, oats, brown sugar, baking soda and salt. Stir in butter until well blended. Pat half into an ungreased 13x9 in baking pan. Bake at 350F for 8 minutes. Spoon cranberry mixture over crust. Sprinkle with the remaining oat mixture. Pan gently. Bake ar 350F for 25-30 minutes or until browned. Cool. Combine glaze ingredients; drizzle over bars.

yields: 2 dozen cookies



Pfeffernรผsse

¾ cup light molasses
½ cup butter
2 beaten eggs
4¼ cups flour
½ cup splenda or stevia (or sugar)
1¼ tsp. baking soda 1½ tsp. ground cinnamon
½ tsp. cloves
½ tsp. nutmeg
1/8 tsp. fine ground black pepper
4 cups powdered confectioners sugar

In saucepan, combine molasses and butter. Cook and stir until butter melts. Cool to room temperature. Stir in the eggs. Sift together the flour, sugar, baking soda, cinnamon, cloves, nutmeg, and black pepper. Add this mixture to the molasses mixture and mix well by hand. Chill. Shape dough into 1-inch balls. Bake the cookies on a greased cookie sheet at 375°F for about 12 minutes. Cool on rack. Roll balls in powdered confectioners sugar.

Makes about 95 cookies.



Grand Marnier Raisin Gingerbread Bars

1/4 cup Grand Marnier or orange-flavored liqueur
1 cup dark seedless raisins

2 cups all-purpose flour
1-1/3 cup packed brown sugar
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1/3 cup light (mild) molasses
8 Tbsp (1 stick) butter, melted
2 tsp vanilla extract
8 ounces cream cheese, softened
Powdered confectioner's sugar for dusting

At least one hour before baking, put raisins in a zip-top baggie and pour in Grand Marnier. Squeeze out all the air, seal and lay flat to soak, turning once after 30 minutes.

Preheat oven to 375 degrees F. Grease a 13 x 9-inch baking pan or line with foil.

In large bowl, with wooden spoon, stir flour, brown sugar, cinnamon, ginger, baking soda, and salt until combined.

In a separate bowl, combine eggs, molasses, butter, and cream cheese. Mix wet ingredients into dry ingredients, stirring only until blended. Fold in raisins. Spread batter evenly in prepared pan.

Bake until golden around edges, about 20 minutes. Cool completely in pan on wire rack. When completely cool, cut into 24 bars and dust generously with powdered sugar.

Yield: 24 bars



Pumpkin Cookies

1-1/2 cups pumpkin
1/2 cup butter
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 cup chopped walnuts
1 egg
2 cups unsifted flour
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup butterscotch morsels

Mix all ingredients in order given. Drop by spoonfuls onto greased cookie sheet. Bake in 375F oven for 12 to 14 minutes. Raisins, pecans or coconut may be substituted for butterscotch chips.




White Chocolate Peppermint Patties

Keep your eye on these gems as they bake - they have a quick cooking time and should only take 9 minutes. Keep them in a tightly sealed container, or freeze them for longer storage.

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 ounces white chocolate, chopped into 1/4-inch pieces
1/2 cup granulated sugar
6 tablespoons unsalted butter
1 large egg
2 teaspoons pure vanilla extract
4 ounces peppermint candy, chopped into 1/3 inch pieces

Make the White Chocolate Peppermint Patties:

1. Preheat the oven to 325°F.

2. In a sifter, combine the flour, baking powder, and salt. Sift onto a large piece of wax paper and set aside until needed.

3. Heat 1 inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the white chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 4 minutes. Transfer the melted white chocolate to a 1-quart bowl and set aside until needed.

4. Place the granulated sugar and butter in the bowl of an electric mixer fitted with a paddle. Beat on medium for 4 minutes until smooth. Use a rubber spatula to scrape down the sides of the bowl, then continue to beat on medium for 2 more minutes until very smooth. Add the egg and the vanilla extract and beat on medium for 1 minute until combined. Scrape down the bowl. Add the melted chocolate and beat on medium for 1 minute until combined. Scrape down the bowl. Add the sifted dry ingredients and mix on low until incorporated, about 30 seconds. Add the chopped peppermint candy and mix on low until incorporated, about 30 seconds. Remove the bowl from the mixer and use a rubber spatula to finish mixing the dough until thoroughly combined.

5. Using a heaping tablespoon of dough for each cookie (approximately 1/2 ounce), portion 12 cookies, evenly spaced, onto each of 3 nonstick baking sheets. Place the baking sheets on the top and center rack of the preheated oven and bake for 9 minutes until lightly golden brown around the edges, rotating the sheets from top to center halfway through the the baking time (at that time also turn each sheet 180 degrees). Remove the cookies from the oven and cool to room temperature for 30 minutes. Store the cookies in a tightly sealed plastic container until ready to serve.

Based on individual serving.

Calories: 70 Total Fat: 3 g Carbohydrates: 10 g Protein: 2 g

Eggnog Thumbprints

Tender, walnut-encrusted, nutmeg-infused butter cookies are delicious vessels for a creamy, rum-flavored filling. Pipe in the filling just before serving.

Prep: 40 min Cook: 10 min per batch

3/4 cup butter, softened
1/2 cup sugar
1/4 teaspoon McCormick® Ground Nutmeg
2 egg yolks
1 teaspoon McCormick® Pure Vanilla Extract
1 1/2 cups all-purpose flour
2 slightly beaten egg whites
1 cup finely chopped walnuts

Rum Filling:
1/4 cup butter, softened
1 cup sifted confectioner's sugar
1/4 teaspoon McCormick® Imitation Rum Extract
1 to 2 teaspoons milk

McCormick® Ground Nutmeg

1. Lightly grease a cookie sheet; set aside.

2. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and nutmeg. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

3. If necessary, cover and chill in refrigerator about 1 hour or until dough is easy to handle.

4. Place the egg whites and chopped walnuts in separate small bowls. Shape dough into 1-inch balls. Roll balls in egg whites, then in walnuts to coat. Place balls about 1 inch apart on prepared cookie sheet. Make an indent with your thumb in the center of each ball.

5. Bake in a 375°F oven for 10 to 12 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool.

6. Rum Filling: In a small bowl beat butter until softened. Add confectioner's sugar and beat until fluffy. Beat in rum extract. Beat in enough milk to make spreading consistency. Pipe or spoon about 1/2 teaspoon Rum Filling into the center of each cooled cookie. Sprinkle with additional nutmeg.

Makes 40 cookies


Chocolate Cherry Cookies

1 1/4 cups butter, softened
1 3/4 cups sugar
2 eggs
1 TBS vanilla
3 1/2 cups flour
3/4 cup unsweetened cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 (6-oz) jars maraschino cherries, drained and halved
1 (6-oz) package semi-sweet chocolate chips
1 14-oz can sweetened condensed milk

Preheat oven to 350*F. In large bowl, beat butter and sugar until fluffy; add eggs and vanilla. Mix well. Combine dry ingredients; stir into butter mixture. Dough will be stiff! Shape into 1-inch balls. Place 1 inch apart on ungreased cookie sheets. Press cherry half into center of each cookie. Bake 8 to 10 minutes. Cool.

In heavy saucepan, over medium heat, melt chips with condensed milk; cook until mixture thickens, about 3 minutes. Frost each cookie, covering cherry. Store loosely covered at room temperature.

Makes 10 dozen cookies.

Source:Eliz