Skip to comments.Christmas Cookie Favorites (Vanity)
Posted on 11/26/2010 5:23:08 PM PST by Diana in Wisconsin
I see that no one has started a Christmas Cookie thread...so I will!
I start my Holiday Baking with Dear Old Mom this upcoming Thursday. It's always SO much fun! It's Mom, me, usually my sister (but she can't make it this year), our 'Cherished Grandma Hazel' and a few assorted family friends. (You truly DO have to be on the A-List to attend, LOL!) Mom has a huge kitchen and two ovens, so we all descend upon her house for a day of baking & candy making.
We break for a simple lunch (and usually an Old Fashioned or two!) but when all is done the cookies (usually 24 or so things to choose from) are piled on the (covered) pool table and we walk around and fill our tins and we're DONE! Amen!
So...what's your favorite/traditional Christmas Cookie? And why? And recipes, please!
I like Scottish shortbread cookies with a bit of orange essence or orange extract and some Craisins, or with just minced pecans. I got the recipe off a bag of Craisins once, and just kept making them.
The latest copy of Cooks Illustrated has a good recipe for sugar cookies that I've made and was very satisfied with as well.
I love these cookies. I did not have my first one until about
5 years ago, but Oh! they are good!
Mark for later.
I don’t know, but I think I just gained 2 pounds visualizing your Moms kitchen and that pool table.
Italian Jelly Dot Cookies (2 types)
1. Rasberry Nut: Brown sugar infused dough rolled in chopped walnuts. Topped with rasberry preserves in a finger impressed well.
2. Apricot Coconut: The same as 1 except it is a white cake dough rolled in coconut and topped with apricot preserves.
My Grandma’s molasses cookies... I have her recipe, but can’t ever get them to come out like hers.
by the way, anyone know how many moles are in a jar of molasses?? :)
What’s an “Old Fashioned”?
I LOVE Cooks Illustrated! And I am TOTALLY hooked on ‘America’s Test Kitchen’ DVDs from my library. Their recipes ROCK!
I am trying a shortbread recipe this season with Craisins, Pistachios & semi-sweet Chocolate Chunks in it. I think it will be a hit. I love shortbread. I also like scones. Anything dry and buttery with a big old cup-a coffee is just fine with me! :)
Watch your Walgreen’s sales flyer. They’ll be on sale real soon for a few bucks a tin!
I stock up on those and the small canned hams ($1.99!) for use in winter soups and potato gratins.
I am so GLAD cold weather is here so I can finally cook like I was meant to cook. (Everything in their season!)
Triple treat chews. A bar cookie w/orange cookie base, layer of chocolate filling, layer of orange pastry, dollop of confectioner’s sugar icing to hold a pecan on top. Will try to locate recipe. Have an Old Fashioned for me!
That reminds me of a joke:
Mama Mole, Papa Mole, Sister Mole, Bubba Mole, and lastly Baby Mole are crawling through the mole hole in line. Baby Mole, as usual, is bringing up the rear.
Papa Mole, being in the front of the line says, “Sniff, Sniff, I SMELLS HONEY!”
Baby Mole, bringing up the rear of the line says, “Sniff, Sniff, I don’t smells honey, I SMELLS MOLASSES!!”
Heh. Heh. Heh. Snort!!!
Another variation -- also add coconut flavoring and a grated coconut.
I usually buy a dozen cans after Christmas when they are really cheap.
Speaking of Walgreen's, they have excellent sales on toiletries after Christmas too. You know, the gift sets. I stock up on colognes then.
A childhood favoite I make every year. A plain old butter cookie — half the dough dyed red — the other half left dough-colored and then twisted together into candy canes with a sprinkle of powder sugar. Can taste ‘em now.
It’s a COCKTAIL! I guess you are under 50!!
My grandma made the best molasses cookies, and I think she used real lard.
Last year I tried this “Ina” rugelach recipe. It may be my oven, but as I recall they did not bake evenly and I had to eat the rejects. Tee hee. It is very labor intensive, but got good reviews from the crowd, better than the thumbprint cookies I took, as well.
I am a pretty good baker but cookies elude me - always taste a bit off in my estimation. But two cookies I do well: a basic chocolate chip (easiest cookie in the world!) and the Italian pinoli (pine nut cookie) which is basically a macaroon. I can’t make a simple butter cookie to save my life.
These are perfect for Christmas. Buttery dough is almost like shortbread, kind of melts in your mouth. Easy to make and SO addictive. HINT Double batter, use 1/2 red, 1/2 green cherries.
Blend cup soft butter, 1/2 cup conf/sugar, tea vanilla. Then add 2 1/4 cups flour, 1/4 tea salt, 3/4 cup chp pecans. Mix well to form dough; chill well.
Form 30 small balls around drained maraschino cherries. Bake 400 deg 10-15 min (do not brown).
Roll warm balls in 1/2 cup conf; roll again when cool.
I'm craving cookies!
Looking for a great soft and chewy gingerbread man (person?) recipe with a white icing vanilla/almond flavored icing.....
Memories of childhood.....
These are my favorite cookies to make:
STARLIGHT MINT SURPRISE COOKIES
3 c flour
1 tsp baking soda
1/2 tsp salt
1 c soft butter
1/2 c dark brown sugar, packed
1 tsp vanilla
2 (6 1/2 oz) pkg thin mints
walnut halves (optional)
Combine all ingredients except mints and walnuts in mixing bowl. Blend until dough forms. Take approximately 2 tsp of dough and wrap around 1 thin mint. Make sure there are no gaps in dough or peppermint will leak out while baking. Smooth edges, press 1/2 walnut into top and bake at 375 for 9 - 12 minutes on parchment paper lined cookie sheet.
You may need more than 2 pkgs of thin mints as they don’t have as many mints in the package as they did when this recipe was created. The plainness of the cookie dough is balanced by the chocolate and mint for a very unique cookie.
You know, I’ve been looking for a mint cookie recipe - thanks! I just made the mint cookie recipe on Allrecipes.com named “Mint Chocolate Chip Cookies. Basically, it’s Betty Crocker’s sugar cookie pouch mix with 6 drops of green food coloring, 1/4 teas mint extract and 1 cup Andes mint baking chips (or crushed Andes Mints) plus 1 cup bittersweet (or other dark) chocolate chips. Can’t complain too much about the convenience! My mint-o-phile friend loved them. I thought they were kind of pretty tinted slightly green like that. Now I gotta try your mint recipe!
I agree, Islander7! The Royal Dansk cookies are absolutely delicious, and very hard to limit to just 1 or 2!
Well, just barely, and I don’t drink, LOL!
Glad I could help! :~) I got this recipe from my sister quite a while ago. I don’t know where she got it.
Make sure you take note of wrapping the mint with no gaps and using parchment paper. That mint is a b!tch to get off pans after it hardens upon cooling! That’s why I started using the parchment paper.
Grandma Hazel's Most Awesome Molasses Cookies! Oops! Add another two pounds and put on your 'stretchy pants', LOL!
nothing like frosty weather to make it so nice in the kitchen with the oven on or a big pot of soup on the stove and Christmas music on....my favorite day....
We have an even harder time making cookies in our house because certain family members have celiac disease and can't tolerate wheat gluten. That means having to use all sorts of substitute flours like rice, millet, tapioca and etc. and that can really change a recipe....
Personal favorites: pfeffernusse and cream cheese pecan cookies.
2 cups all purpose flour, sifted
2 TBS all purpose flour sifted
3/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp ground cloves
1 tsp cinnamon
1 tsp ground cardamom
1/2 Cup butter
1/3 Cup sugar
1 large egg
1/4 Cup finely chopped almonds
1/3 Cup molasses
1/3 Cup anisette
1 TBS lemon juice
Sift first nine ingredients together; set asside
Cream together butter, sugar, egg, and almonds
Mix molasses, anisette, and lemon juice together
Then add the flour mix alternately with the liquid mix into the creamed mixture. Beat well, and refigerate over night.
Pre heat oven to 350F
Shape into 1 inch balls, bake on a greased cookie sheet 10 to 15 minutes. While still warm, roll in powdered sugar.
1 Cup butter
8 oz cream cheese
2/3 Cup sugar
1/2 Cup brown sugar
2 Cups flour
1 tsp vanilla extract
1/4 tsp almond extract
1 Cup chopped pecans
Cream butter and cream cheese; add sugar, and blend well
Mix in flour
Add pecans, and roll in wax paper.
CHILL AT LEAST 24 HOURS; or, may be placed in freezer.
Preheat oven to 350F
Slice about 1/4 inch thick, and place on ungreased cookie sheet, and bake for 12-15 minutes.
Easy, versatile, impressive-looking jam cookies. (not the ordinary thumbprint cookie)
Any preserves work, (blueberry is delicious) or almond filling. Can also flavor the dough with extracts for variety.
*Hint: When making the indentation down the center, don’t leave the ends open, or the jam will leak out.
*Hint: sprinkle liberally with powdered sugar after baking because these are not a very sweet cookie.
NO-FLOUR PEANUT BUTTER COOKIES
2 C peanut butter [smooth or crunchy]
2 C sugar
2 tsp baking soda
1 tsp vanilla
1/2 C chocolate chips, peanuts, etc
Stir all ingredients together and chill until fairly firm.
Preheat oven to 350 F
Roll dough into 30 to 36 balls and place on ungreased cookie sheets, flattening the balls with a fork in a criss-cross pattern
Bake 15 minutes
“”Its a COCKTAIL! I guess you are under 50!!””
I had my first one (Old Fashioned) when I was about 21 - thought it was the thing to drink if one was going to drink. It was whiskey, wasn’t it - with fruit? I seem to remember something floating in the glass...I hope it was fruit!! Never had another one. That’s more years ago than I care to remember. Never developed a taste for any of it but will go for a Bailey’s Irish Creme on New Years Eve and perhaps finish the small bottle through the year when the politicians get the better of me...in fact, just finished this year’s bottle on 11/2.....by way of celebration tho’.
ping for later...
It’s a ‘Wisconsin Thang...’
“Modern” Old Fashioned Recipe
1 1/2 ounces bourbon or blended whiskey (Or Southern Comfort!)
3/4-1 teaspoon sugar
1 or 2 dashes of Angostura bitters
1 ounce club soda (7-up, Sierra Mist, Fresca (LOL!) works just fine...
Orange slice, Maraschino cherry and orange twist for garnish BUT - I like mine with green olives...I always order a ‘Southern Comfort Old Fashioned Sweet with Olives.’
Muddle sugar, soda and bitters in rocks glass, pour whiskey into glass and stir. Garnish and serve.
Those ones with the little holly leaves? That’s showing off. ;-)
I’m always in charge of the Spritz because I’m the only one in the crowd that has an electric cookie press.
This year I’m making, white, chocolate and green ones. :)
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