ANyone have good Christmas cookie recipes to share????
SusiBtoM
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Re: I want to make Christmas Cookies!!! Recipes??
Just happened to have them saved in word
Coconut Chocolate Chip
8 ounces unsalted margarine 8 ounces confectioner’s sugar 2 large eggs 3 ounces shredded coconut 4 ounces mini chocolate chips or raisins 3/4 pound all purpose flour 1 teaspoon baking powder
Beat margarine and confectioner’s sugar until creamy. Add eggs one at a time, mixing well. Stir in coconut. Gradually add flour and baking powder. Mix in chocolate chips or raisins.
Drop by spoonful onto parchment paper lined baking sheets, flatten slightly with fork dipped in confectioner’s sugar.
bake 10-12 minutes at 325 until slightly browned on bottom ~~~~~~~~~~~~~~~~~~~~~ Lemon Butter
½ pound softened butter ½ pound sugar 2 eggs 1 pound flour 4 teaspoons baking powder grated lemon zest
Cream butter and sugar. Add eggs, lemon zest, then flour and baking powder.
Knead dough until smooth, divide into two and shape into disks. Warp in plastic wrap and chill until firm, about 30 minutes.
When dough is chilled, roll out to desired thickness and cut out with cookie cutters. Dough may be re-rolled, but chill again to make firm.
Bake at 325 for 10 to 12 minutes until done. Transfer to racks to cool and glaze.
Glaze : Powdered sugar mixed with lemon juice to make a soft glaze. ~~~~~~~~~~~~~~~~~~~~ Oatmeal Lace Cookies
2 ¼ cups rolled oats 1 ½ cup packed dark brown or light brown sugar 1 cup melted sweet butter
Combine oats and sugar in bowl, pour melted butter over and mix well. Let sit overnight so oats can absorb butter.
Next day add ; ½ teaspoon salt 1 egg slightly beaten 1 tablespoon molasses 1 teaspoon vanilla extract 4 tablespoons flour
Drop by ½ teaspoon full 4 inches apart on well greased cookie sheets or on parchment lined cookie sheets (no need for greasing). Bake at 375 for 6 to 8 minutes until golden brown. If dough is too soft and cookies spread too much, add a little more flour to remaining dough to bind. Cookies will be soft. Either roll cookies around handle of wooden spoon or let cookies sit on cookie sheet for 2 minutes before transferring to wire racks to cool.
Glaze with melted chocolate if desired. ~~~~~~~~~~~~~~~~~~~~ Chocolate Krinkles
5 ounces unsweetened chocolate ½ cup unsalted butter 2 cups all purpose flour 2 teaspoons baking powder ¼ teaspoon salt 4 large eggs 2 cups sugar 1 teaspoon vanilla extract confectioner’s sugar
Melt chocolate and butter together in top of double boiler over simmering water or in microwave until about ¾ melted. Remove from heat and stir until completely melted and smooth.
Stir together flour, baking powder and salt. In another bowl, beat eggs, sugar and vanilla with electric mixer until creamy, about two minutes. Add chocolate – butter mixture and beat until smooth. Add 1/3 flour mixture and mix on low. Gradually add remaining flour mixing until just blended.
Dough may be thin, this is ok because dough needs to be refrigerated until firm, about 6 hours or overnight.
Line cookie sheets with parchment paper. Roll dough into one inch balls and then roll in confectioner’s sugar. Place balls one inch apart on cookie sheets (flatten slightly) and bake at 350 for 12 minutes until puffed. Center of cookie will feel somewhat soft. Slide parchment paper onto racks to cool cookies.
The Ghiardelli semi-sweet chocolate baking bar has a wonderful recipe for a double chocolate cookie. Came out real good. Trying the brownie recipe next.
