easy christmas cookie recipes

Ok Brad and I decided that tonight is christmas cookie night...now i need easy recipes!

Help!!!

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Posted by PoppedInASnap

Lauren, i have amillion...hold on a sec

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Umm hey...how is everything?!

first time gettng on this computer since thursday, i have a strain of the flu not covered in the flu shot...yay

These are the ones i used to use when I worked for pampered chef...

All Occasion Cookies

1 pound (4 sticks) butter or margarine, divided (do not use vegetable oil spreads)
2 3/4 Cups (11 oz.) Flour
1 pkg. White Cake Mix

Preheat oven to 350 degrees. In small batter bowl, microwave 2 sticks of the butter on HIGH 1 minute or until melted. Using a knife, slice remaining butter into 1/2-inch pieces; add to melted butter, tossing to coat. Allow butter to stand 3-5 minutes or until softened.

Meanwhile, accurately measure flour into large bowl. Add cake mix to flour; blend well to break up any large lumps. Whisk butter until smooth and free of lumps. If necessary, return butter to microwave for 10-20 seconds or until creamy and pourable. Do NOT melt completely. Pour butter, all at once, into dry ingredients; thoroughly scrape butter bowl. Using spoon, mix until dry ingredients are incorporated and dough is smooth. (If dough is too stiff to stir, knead until smooth by hand.) Shape dough, bake and decorate as desired.

Flavor Variations:

Chocolate: Substitute one package devil's food cake mix for the white cake mix. Add flour and butter as recipe directs.

Spice: Substitute one package yellow cake mix for white cake mix. Add 1 tablespoon cinnamon. Add flour and butter as recipe directs.

Peanut Butter: Substitute one package yellow cake mix for the white cake mix. Add flour as directed. Whisk 2/3 Cup Peanut Butter into softened butter until smooth; add to dry ingredients as recipe directs.

This dough is versatile, can spread cream cheese on top, and add pie filling.

almond raspberry cookies (MY FAVS)

1 package (20 ounces) refrigerated sugar cookie dough
1 cup blanched slivered almonds, chopped
1 teaspoon almond extract
1/2 cup red raspberry preserves
2/3 cup powdered sugar

Preheat oven to 350°F. Place cookie dough in Classic Batter Bowl. Chop almonds very finely with Food Chopper. Add almonds and almond extract to dough; mix well.

Using Small Scoop, drop dough 2 inches apart on flat Baking Stone. Press lightly floured finger in center of dough to make indentations. Fill indentations with about 1/2 teaspoon raspberry preserves.

Bake 15-18 minutes or until cookies are light golden brown. Place Parchment Paper under Stackable Cooling Rack. Remove cookies from baking stone to cooling rack. Cool; sprinkle with powdered sugar.

Yield: About 4 dozen cookies

Apple Blossom Tartlets
(used on party CUST#33434469)

1 package (6 ounces) refrigerated flaky biscuits (5 biscuits)

2 tablespoons sugar

1/2 teaspoon Cinnamon

1 Granny Smith apple

1/4 cup apple jelly or apricot preserves

Vanilla ice cream or thawed, frozen whipped topping (optional).

Preheat oven to 400 F. Separate biscuits. Split each biscuit horizontally in half to form 10 biscuits; arrange on rectangle pan. Roll biscuits out lightly. Combine sugar and Cinnamon in a shaker; sprinkle half of mixture over biscuits.

2. Peel, core and slice apple. Cut apple slices into rings by cutting down one side. Place one apple ring over each biscuit. Sprinkle remaining cinnamon-sugar mixture over apples.

3. To form petals, place an apple wedger over apple slice, with center holes lined up. Press and cut through apple slice. Lift wedger, leaving apple pieces on biscuit.

4. Bake 12-15 minutes or until tartlets are golden brown. Microwave jelly on HIGH 15-30 seconds or until melted; brush evenly over apples using pastry brush. Serve warm with ice cream, or whipped topping if desired. Yields 10 servings or 20 sample servings.

Iced Gingerbread Cookies

1 package (18 ounces) refrigerated sugar cookie dough
2 tablespoons all-purpose flour
2 tablespoons molasses
1 teaspoon Pantry Cinnamon Plus(TM) Spice Blend
1 cup powdered sugar
3-4 teaspoons milk

Optional decorations such as colored sugar crystals, sprinkles or chopped nuts

Preheat oven to 350°F. Crumble cookie dough into Classic Batter Bowl. Add flour, molasses and spice blend; mix until completely blended using Small Mix 'N Scraper(R).

Using Large Scoop, fill Cookie Press with dough. Fit press with disk #4, #5, #7 or #14, making sure the number on the disk is facing outward, away from the dough. Press dough onto flat Baking Stone, 1 inch apart.

Bake 12-14 minutes or until cookies are set and edges are light golden brown. Cool 2 minutes on baking stone; remove to Stackable Cooling Rack. Cool completely. Repeat with remaining dough.

In Small Batter Bowl, combine powdered sugar and enough milk to make a thick icing. Drizzle over cooled cookies. Decorate as desired. Let stand until icing is set.

Yield: About 21/2 dozen cookies

Nutrients per serving: (1 cookie): Calories 100, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 5 mg, Carbohydrate 17 g, Protein less than 1 g, Sodium 80 mg, Fiber 0 g

Cook's Tip: To easily drizzle icing over cookies, place a small, resealable plastic food storage bag inside Measure-All(R) Cup. Pour icing into corner of bag. Twist top of bag; secure with Twixit! Clip. Cut a small tip off corner of bag to allow icing to flow through.

(Use with pampered chef Frosting pump)

Mexican Wedding Cookies

2 cups all-purpose flour
1 cup pecans, finely chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup butter or margarine, softened
1/4 cup granulated sugar
1/4 cup powdered sugar
2 teaspoons vanilla
Additional powdered sugar (approximately 3/4 cup)

1. Preheat oven to 350°F. In Small Batter Bowl, combine flour, pecans, cinnamon, and salt; mix well and set aside.

2. In Classic Batter Bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add vanilla; beat well. Gradually add flour to butter mixture; beat on low speed just until dry ingredients are incorporated.

3. Using Small Scoop, drop level scoops of dough, 1 inch apart, onto flat Baking Stone. Bake 12-14 minutes or until cookies are set but not brown. Remove cookies to Stackable Cooling Rack; cool 5 minutes. While cookies are still warm, roll in additional powdered sugar to coat. Cool completely. Repeat with remaining dough.

I am planning on making these yummy

peanut butter cookies

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Posted by MrsDrinkh20

oh my god...im spastic..this should be interesting!

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I PROMISE u these are fool proof and no matter what taste amazing