Christmas Cookie Recipes
I can smell those cookies in the oven now! Here are some Christmas cookie recipes to enjoy for the holidays.
Molasses Cookies
Ingredients
1 cup packed brown sugar
1/2 cup vegetable shortening
1/2 cup molasses
1 large egg
2 1/4 cups all-purpose flour (about 10 ounces)
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup granulated sugar
1/2 cup water
Cooking spray
Preparation
Combine brown sugar and shortening in a large bowl. Beat with a mixer at medium speed until light and fluffy. Add molasses and egg. Beat well. Lightly spoon flour into dry measuring cups. Level with a knife. Combine flour and next 5 ingredients (through salt), stirring with a whisk. Add flour mixture to sugar mixture. Beat at low speed until blended. Cover and freeze 1 hour.
Preheat oven to 375°. Place water in a small bowl. Place granulated sugar in another small bowl. Lightly coat hands with cooking spray. Shape dough into 1-inch balls. Dip one side of each ball in water; dip wet side in sugar. Place balls, sugar side up, about 1 inch apart, on baking sheets coated with cooking spray. Bake at 375° for 8 minutes. Remove from pans. Cool on wire racks.
Lemon-Frosted Sugar Cookies
Ingredients
Cookies:
1 cup granulated sugar
1/2 cup stick margarine or butter, softened
1 large egg
1 large egg white
1 tablespoon fat-free milk
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup toasted wheat germ
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
Icing:
2 cups powdered sugar
1 tablespoon fat-free milk
1 tablespoon fresh lemon juice
1/4 teaspoon vanilla extract
Food coloring (optional)
Assorted sugar sprinkles (optional)
Preparation :
To prepare cookies, beat granulated sugar and margarine with a mizer in a large bowl at medium speed until well-blended (about 4 minutes). Add egg and next 4 ingredients (egg through 1 teaspoon vanilla), beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt). Add flour mixture to sugar mixture, stirring well. Spoon dough onto plastic wrap; flatten to a 1 1/2-inch thickness. Cover tightly with plastic wrap. Chill 4 hours or overnight.
Preheat oven to 400°. Roll dough to a 15 x 12-inch rectangle on a heavily floured surface. Cut dough into 20 (3-inch) squares using a sharp knife. Place cookies 2 inches apart on ungreased baking sheets. Bake at 400° for 8 minutes or until golden. I mmediately remove cookies from pans using a wide spatula, and cool on wire rack.
To prepare icing, combine powdered sugar, 1 tablespoon milk, lemon juice, and 1/4 teaspoon vanilla. Stir in food coloring, if desired. Spread about 2 teaspoons of the icing over each cookie, or place icing in a small zip-top plastic bag. Snip a tiny hole in one corner, and drizzle icing over cookies. Sprinkle with assorted sugar sprinkles, if desired.
Frosted Ginger Cookies
Ingredients
1 cup granulated sugar, plus more for rolling cookies
3/4 cup butter, at room temperature
1 egg
3 tablespoons molasses
2 cups flour, sifted
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground nutmeg
1 cup powdered sugar
1 teaspoon lemon juice
Preparation
1. Preheat oven to 350°. In a large bowl, cream 1 cup granulated sugar with butter until light and fluffy (about 3 minutes). Mix in egg and molasses.
2. In a medium bowl, stir together flour, baking soda, and spices. Add to butter mixture and blend well.
3. Fill a shallow bowl with granulated sugar. Break off walnut-size pieces of dough and roll into balls; roll balls in sugar. Arrange on greased cookie sheets and bake until golden brown, about 10 minutes. Transfer to cooling racks.
4. Make glaze - Combine powdered sugar with 1 tbsp. water and stir until smooth, then stir in lemon juice. Drizzle glaze over cookies.
Crackled Sugar Cookies
1/2 cup butter
1/2 cup shortening
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
1/8 teaspoon salt
3 egg yolks
1/2 teaspoon vanilla
2 cups all-purpose flour
1. In a large mixing bowl, beat the butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking soda, cream of tartar and salt. Beat till combined. Beat in the egg yolks and vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.
2. Shape dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet.
3. Bake cookies in a 300° F. oven about 20 minutes or till tops are slightly cracked and sides are set (do not let edges brown). Transfer cookies to a wire rack and cool
Butterscotch Pecan Thins
1 1/2 sticks (3/4 cup) unsalted butter (softened)
1 cup firmly packed light brown sugar
1 large egg
1 1/2 teaspoons vanilla
1 1/2 cups all-purpose flour
3/4 teaspoon double-acting baking powder
1/2 teaspoon salt
About 48 pecan halves
1. In a bowl with an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy and beat in the egg and the vanilla. Into the bowl sift together the flour, the baking powder, and the salt. Beat dough until it is firm enough to handle. Halve the dough and on a piece of wax paper form each half into a 6-inch log, using the wax paper as a guide. Chill the logs, wrapped in the wax paper, for at least 4 hours or overnight.
2. Preheat the oven to 350° F. Cut the logs into 1/4-inch-thick slices with a sharp knife, arrange the slices 3 inches apart on lightly buttered baking sheets, and press a pecan half onto each cookie. Bake the cookies in batches in the middle of the oven for 10 to 12 minutes, or until they are golden, and let them cool on the baking sheets for 1 minute.
Also for your holiday enjoyment, see:
