Christmas Cookies

Here are some more Christmas cookie recipes. Please forgive me if I've posted duplicates.~Cherylann

Peppermint Squares

Recipe By : Cherylann
Serving Size : 60
Categories : Brownies/Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 squares white chocolate
1/2 cup unsalted butter -- softened
2/3 cup sugar
1/2 teaspoon vanilla
3 egg whites
2 Tablespoons milk
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup crushed candy canes -- 4-6; divided

Preheat oven to 350°. Line 2-8" square baking pans with nonstick foil.

Melt 2 squares white baking chocolate in microwave on high for 1 minute. Stir until smooth. If needed, continue to melt in 15-second increments. Cool slightly.

Beat together butter and sugar, about 1 minute. Add cooled chocolate and vanilla; beat another minute. Add egg whites and milk, beating constantly. On low speed, beat in flour and salt.

Fold in 1/4 cup of the crushed candy. Spread dough evenly between prepared pans (about 1 1/4 cups dough per pan), smoothing tops.

Bake 13-15 minutes, or until top is dry.

Use foil to lift bars from pans. Cool on wire racks.

Melt remaining chocolate. Spread half onto one cookie square. Top with second square. Spread with remaining chocolate; sprinkle with remaining candy.

Cut into 1" squares. Refrigerate until firm, about 1 hour.


Toffee Bars

Recipe By : Cherylann
Serving Size : 16
Categories : Brownies/Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups unsalted butter
1 1/2 cups brown sugar
2 egg yolks
3 cups flour
1 1/2 teaspoons vanilla
6 Hershey bars

Preheat oven to 350°.

Mix all ingredients except Hershey bars together.

Spread in small cookie sheet. Bake until golden brown, about 25 minutes.

Place Hershey bars on top of warm bars and spread. Cool and slice.


Turtle Bars

Recipe By : Cherylann
Serving Size : 16
Categories : Brownies/Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 ounces caramels
2/3 cup evaporated milk -- divided
1 box German chocolate cake mix
1 cup pecans -- chopped
3/4 cup unsalted butter
6 ounces chocolate chips

In heavy saucepan, melt caramels and 1/3 cup evaporated milk. Stir constantly until caramels are completely melted; set aside.

Preheat oven to 350°. Grease a 13X9" pan.

In a mixing bowl, combine cake mix, pecans, butter and remaining milk. Pat 1/2 dough inot prepared pan.

Bake for 6 minutes. Sprinkle chocolate chips over dough, then pour on melted caramel. Crumble remaining dough over top.

Bake for 25 minutes.

Cool slighly and cut into squares.


Candy Cane Cookies

Recipe By : Cherylann
Serving Size : 36
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup unsalted butter -- softened
1/2 cup packed brown sugar
1/4 cup sugar
2 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/4 teaspoon salt
2 1/2 cups all-purpose flour
red food coloring

Cream butter and sugars together; add egg yolks. Stir in extracts and set aside.

Combine salt and flour well; mix into dough.

Divide dough in 2 equal portions and tint one portion red. Chill dough in separate bowls, covered, for one hour. Preheat oven to 350°.

Remove 1 Tablespoon of dough from each bowl. On a very lightly floured surface, shape each Tablespoon of dough by rolling under both hands to form a rope. Place the 2 ropes side-by-side and gently twist together. Carefully bend the top to form a candy cane; continue with remaining dough in each bowl.

Place candy canes on an ungreased baking sheet, about 1" apart; bake for 8 minutes. Do not brown.

Yield:
"3 dozen"


Candy Cookies

Recipe By : Cherylann
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 teaspoon baking soda
2 cups all-purpose flour
1 cup unsalted butter -- softened
1 large egg
1 cup candy bar chunks -- Reese's peanut butter cups, Butterfinger bars, white or milk chocolate chunks

Preheat oven to 350°.

Combine all dry ingredients in a medium bowl. Whisk the ingredients together until they are evenly distributed, making sure all brown sugar lumps are crushed.

In a large bowl, beat the butter until it is smooth. Add the egg and continue beating until the egg is combined.

Add the dry ingredients and blend on low just until the cookie mix is incorporated.

Form the cookies into 1-1/2 inch balls and place them 2 inches apart on parchment paper lined cookie sheets.

Bake for 10-12 minutes, until golden on the edges. Remove from oven, and cool on cookie sheets for 2 minutes. Remove to wire racks to cool completely.


Chocolate Truffle Cookies

Recipe By : Cherylann
Serving Size : 30
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
60 Hershey's Chocolate Truffles Kisses wrapped in dark chocolate -- unwrapped
1 package supreme brownie mix with syrup pouch
1/4 cup cocoa
1/4 cup water
1/4 cup vegetable oil
2 eggs
powdered sugar

Place unwrapped truffles in freezer several hours or overnight.

Preheat oven to 350°. Grease and flour cookie sheet or line with parchment paper.

Stir brownie mix, syrup pouch, cocoa, water, oil and eggs in medium bowl until well blended. Drop by scant teaspoons onto prepared cookie sheet.

Bake 8 minutes or until set. Cool 3-4 minutes; sprinkle with powdered sugar. Immediately press frozen truffle into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.

Yield:
"5 dozen"

Christmas Wreath Cookies

Recipe By : Cherylann
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup unsalted butter
16 ounces marshmallows
7 cups corn flakes
green food coloring
blue food coloring
red hots candy

Melt butter in a pan. Add marshmallows and stir until melted. Add drops of food coloring until mixture is a nice "holly" green. Remove from heat and pour over corn flakes in a large bowl. Mix thoroughly. On wax paper, form wreath-shaped cookies and decorate with Red Hots to look like berries.

NOTES : This one is liked by all the big kids because of the Red Hots candy.


Cinnamon Cookies

Recipe By : Cherylann
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter flavored shortening
1/2 cup unsalted butter
2/3 cup brown sugar
2/3 cup sugar
1 egg
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 Tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 Tablespoon grated orange peel
1 teaspoon grated lemon peel
pinch salt

Preheat oven to 350°.

Cream together shortening, butter and sugars. Add egg and vanilla extract and mix well.

Gradually add flour and remaining ingredients and mix well. Shape dough into 1-inch balls and roll through additional sugar.

Place on ungreased baking sheet and bake for 12-15 minutes.


Fairy Drops

Recipe By : Cherylann
Serving Size : 60
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cookies:
4 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
1 cup unsalted butter
1 cup powdered sugar
1 cup sugar
1 cup oil
2 eggs
2 teaspoons almond extract
candy canes -- crushed; for garnish
Frosting:
1/2 cup unsalted butter
1/2 teaspoon almond extract
1/2 each vanilla extract
2 1/2 cups powdered sugar -- 2 1/2-3 1/2 cups
3 Tablespoons light cream -- or milk

Stir together flour, baking soda, cream of tartar and salt; set aside.

Beat butter on medium-low speed of mixer until smooth. Add powdered sugar and sugar; beat until fluffy. Beat in oil, eggs and almond extract until just combined.

With mixer on medium speed, gradually add dry ingredients, then cover and chill dough 30 minutes.

Preheat oven to 350°.

Roll teaspoonfuls of dough into balls. Arrange balls on an ungreased baking sheet and gently flatten to about 1/4" thickness using the bottom of a glass.

Bake for 10-12 minutes or until edges are light brown. Remove from cookie sheet and let cool completely on a wire rack; frost and top with crushed candy canes.

Frosting: Beat butter until fluffy; add extracts. Blend in powdered sugar alternately with cream or milk; beat until smooth.

Yield:
"5 dozen"

Festive Cookie Tree

Recipe By : Cherylann
Serving Size : 16
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Decorator's Icing:
1/2 cup unsalted butter
3 egg whites
1/4 cup shortening
1/4 teaspoon cream of tartar
1 cup sugar
1 pound powdered sugar
2 large eggs
several drops green food coloring
1/2 teaspoon vanilla extract
Tablespoon water -- as needed
2 1/4 cups all-purpose flour
mini M&M's
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

In large bowl, cream butter, shortening and sugar until light and fluffy; beat in eggs and vanilla.

In medium bowl combine flour, baking powder, baking soda and salt; blend into creamed mixture. Wrap and refrigerate dough for 2-3 hours.

Preheat oven to 350°.

Working with half the dough at a time on a lightly floured surface, roll to 1/8" thickness. Use star-shaped cookie cutters in 5 graduated sizes to cut 3 cookies from each of the four largest stars and 4 cookies from the smallest star (total of 16 star cookies). Transfer cutouts to ungreased cookie sheets with a rigid spatula.

Bake 8-10 minutes. Cool thoroughly on wire racks.

Frosting: In mixing bowl, beat egg whites and cream of tartar with electric beaters, until foamy. Gradually add powdered sugar, continuing to beat mixture at High speed 4-7 minutes or until of spreading consistency. If mixture is too thick, add water, one Tablespoon at a time, until mixture is of desired consistency. (Keep bowl covered with damp cloth, as icing will dry quickly.

Ice both sides of one of the smallest stars; set aside to dry. To remaining icing, add green food coloring until mixture is of desired color. Ice one side of remaining 15 star cookies; let dry.

To assemble tree: Place one of the largest stars on serving platter. Begin stacking remaining stars from largest to smallest, using a small dab of icing to secure in place; alternate position of points of each star as stacking continues to create tree. Top tree with solid white star. Decorate tree by placing M&M's on all tree branches to create lights; secure with additional dabs of icing. Dust tree lightly with powdered sugar to cream "snow".

Yield:
"1 tree"

Gingerbread Men

Recipe By : Cherylann
Serving Size : 32
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup unsalted butter
1 cup sugar
1/2 cup dark corn syrup
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 teaspoon ginger
2 eggs -- well beaten
1 teaspoon vinegar
5 cups all-purpose flour
1 teaspoon baking soda

Cream butter with sugar. Add corn syrup and spices.

Heat in a saucepan, stirring constantly. Bring to a boil.

Remove from heat and allow to cool. When lukewarm, stir in eggs and vinegar.

Sift together flour and baking soda. Stir into wet mixture to form a smooth dough. Chill for several hours or overnight.

Preheat oven to 350°. Roll out; cut with your favorite cookie cutter.

Bake for 8-10 minutes.

NOTES : Makes a great gift-in-a-jar recipe.


Holiday Cookies

Recipe By : Cherylann
Serving Size : 24
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup unsalted butter -- softened
3/4 cup sugar
2 cups all-purpose flour
1 cup walnuts -- finely chopped
powdered sugar

Preheat oven to 350°.

Cream butter and sugar together; add flour, mixing well.

Stir in walnuts; refrigerate for 30 minutes.

Roll dough into 1" balls; bake on ungreased baking sheets for 12 minutes.

Roll in powdered sugar while warm.


Holiday Nut Drop Cookies

Recipe By : Cherylann
Serving Size : 24
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup light brown sugar -- packed
1/2 cup unsalted butter -- at room temperature
1 egg
1 teaspoon vanilla
1 cup unsalted mixed nuts -- chopped
1/2 cup mini M&M's

Preheat oven to 350ºF. Lightly grease 2 baking sheets.

Mix together flour, baking soda and salt in a bowl.

Beat brown sugar and butter in bowl until creamy and smooth, about 2 minutes. Beat in egg and vanilla. Stir in flour mixture. Fold in nuts and chocolate pieces.

Drop by rounded measuring tablespoons, 2" apart, onto prepared baking sheets.

Bake for 10-12 minutes or until lightly browned at edges. Let cool slightly on baking sheets. Transfer to wire rack to cool. Store in airtight container.

Yield:
"2 dozen"


Kris Kringle Cookies

Recipe By : Cherylann
Serving Size : 36
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup unsalted butter -- softened
1/2 cup sugar
1/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
6 squares semisweet chocolate -- chopped
2 cups walnuts -- toasted and chopped
1 1/2 cups raisins

Preheat oven to 350°.

Beat butter and sugars in large bowl with mixer at medium speed, until light and fluffy.

Beat in egg and vanilla.

Mix in flour, baking soda and salt.

Stir in chocolate, walnuts and raisins.

Drop by rounded Tablespoonfuls, 1 1/2" apart, onto ungreased cookie sheets.

Bake 10-12 minutes or until golden brown.

Cool 2-3 minutes; remove from cookie sheets. Cool completely on wire racks.

Store in tightly covered container.


Magical Christmas Cookies

Recipe By : Cherylann
Serving Size : 24
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup sugar
3/4 cup packed brown sugar
1 cup unsalted butter
2 teaspoons vanilla extract
2 eggs -- beaten
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups quick-cooking oats -- uncooked
2 cups mini baking M&Ms
1 cup raisins

Preheat oven to 325°.

Combine sugar, brown sugar and butter; beat until fluffy. Add vanilla and eggs; blend well. Add flour, baking soda and salt; mix well. Stir in oats, candy and raisins.

Drop dough by 1/4 cupfuls on an ungreased baking sheet.

Bake for 18-22 minutes or until golden. Cool 2 minutes on baking sheet. Transfer to cooling rack.

Yield:
"2 dozen"

Mexican Wedding Cakes

Recipe By : Cherylann
Serving Size : 24
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup powdered sugar
1 cup unsalted butter -- softened
2 teaspoons vanilla
2 cups all-purpose flour
1 cup pecans or almonds -- finely chopped
1/4 teaspoon salt
powdered sugar

Preheat oven to 325°. In a large bowl combine 1/2 cup powdered sugar, butter and vanilla. Blend well.

Stir in flour, nuts and salt until dough holds together. Shape into 1-inch balls. Place inch apart on ungreased cookie sheets.

Bake for 15-20 minutes until set but not brown. Immediately remove from cookie sheets. Cool slightly and roll in powdered sugar. Cool completely and reroll in powdered sugar.

Yield:
"4 dozen"

Pecan Bites

Recipe By : Cherylann
Serving Size : 18
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup brown sugar, packed
1/2 cup all-purpose flour
1 cup chopped pecans
2/3 cup unsalted butter -- melted
2 eggs -- beaten

Preheat oven to 350°.

Combine sugar, flour and pecans; set aside.

Blend butter and eggs together; mix into flour mixture.

Fill greased and floured mini muffin tins 2/3 full; bake for 22-25 minutes.

Cool on a wire rack.


Rudolph Treats

Recipe By : Cherylann
Serving Size : 36
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bag miniature marshmallows
1/2 cup unsalted butter
3 Tablespoons unsweetened cocoa
5 cups Rice Krispies® or Cocoa Rice Krispies
36 large pretzel twists -- broken
36 red cinnamon candies
72 miniature chocolate chips or candies

Melt marshmallows, butter and cocoa in 3-quart saucepan over low heat, stirring constantly, until marshmallows are melted (4-5 minutes). Add cereal; gently stir until well coated.

Drop by buttered Tablespoonfuls onto waxed paper.

Use buttered hands to shape into heads. Quickly push pretzel pieces into top for antlers. Press in cinnamon candy for red nose and chocolate chips for eyes.

Cool completely. Store between sheets of waxed paper in airtight container.


Scottish Shortbread

Recipe By : Cherylann
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup unsalted butter -- softened
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 1/4 cups all-purpose flour

Preheat oven to 350°.

Beat together butter, sugar and vanilla until well blended.

Add flour, one cup at a time, to butter mixture.

On a floured surface, roll out dough to 1/4-1/2" thick. With a sharp knife, cut dough into 2" squares or cut into rounds with a cookie cutter.

Place on ungreased baking sheet and prick top of cookies with a fork.

Bake 25-30 minutes until bottoms are golden brown and tops are light in color.

Cool completely on wire racks.

Store in airtight containers.


Secret Kisses with Almonds Cookies

Recipe By : Cherylann
Serving Size : 18 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
36 Hershey kisses with almonds -- unwrapped
2 sticks unsalted butter -- softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 1/4 cups slivered almonds -- finely chopped
1/2 teaspoon almond extract -- optional
powdered sugar

Preheat oven to 375°.

Beat butter, granulated sugar and vanilla in large bowl until fluffy. Add flour and almonds; beat on low speed of mixer until well blended.

Using about 1 Tablespoon dough for each cookie, shape dough around chocolate piece; roll in hand to make ball. Be sure to cover each kiss completely.

Place on ungreased cookie sheet.

Bake 10-12 minutes or until cookies are set, but not browned. Cool slightly; remove from cookie sheet to wire rack.

While still slightly warm, roll in powdered sugar. Cool completely. Store in tightly covered container. Roll again in powdered sugar just before serving.

Yield:
"3 dozen"

Snowball Surprise Cookies

Recipe By : Cherylann
Serving Size : 48
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup unsalted butter -- softened
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
1 3/4 cups all-purpose flour
48 almond or peanut M&M's -- unbroken
1 1/2 cups powdered sugar

Preheat oven to 350°.

Combine butter, sugar, egg and vanilla in large mixer bowl. Beat at medium speed, scraping sides of bowl often, until well mixed (1-2 minutes).

Reduce speed to low; add flour. Beat, scraping sides of bowl often, until well mixed (1-2 minutes).

Shape dough around M&M's, into 1" balls. Place 1" apart on ungreased cookie sheet. Bake fo 12-14 minutes or until set. Remove from cookie sheet.

Place powdered sugar in a gallon Ziploc bag. Shake 3-4 cookies at a time in sugar. Cool completely.

Return 3-4 cookies at a time to bag. Shake to coat again with powdered sugar.