| Catherine's Christmas Cookie Collection |
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| GRANDMA'S SHORTBREAD 2 cups flour 1/2 pound butter (1pound = 2 cups) 1/2 cup icing sugar Mix all together with hands until creamy. The more mixing the better. Roll in small balls and flatten with a fork. Bake in slow oven (325F) until golden. SNICKERDOODLES Sift together: 2 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda � teaspoon salt Using an electric mixer, beat together until well blended and fluffy: 1 cup unsalted butter, softened 1 � cups sugar Add and continue beating until well blended and smooth: 2 large eggs Beat flour mixture into butter mixture until smoothly incorporated. Pull off pieces of the dough and roll between the palms to form generous 1 � inch balls. Roll in a mixture of: � cup sugar 4 teaspoons cinnamon Space about 2 � inches apart on sheets. Bake, 1 pan at a time, in the upper third of the oven for 8 to 11 minutes, or until cookies are light golden brown around the edges. Rotate sheets halfway through baking for even browning. Transfer sheets to wire riacks and let stand until cookies firm up slightly, 1 to 2 minutes. Then, transfer the cookies to wire racks and cool thoroughly. Cool cookie sheets between batches or cookies may spread too much. Store, airtight, for 10 days, or freeze for up to 1 month. Source: Joy of Cooking Christmas Cookies |
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| APRICOT CREAM CHEESE THUMBPRINTS Makes 7 dozen 1 1/2 cups butter, softened 1 1/2 cups white sugar 1 (8 ounce) package cream cheese, softened 2 eggs 2 tablespoons lemon juice 1 1/2 teaspoons lemon zest 4 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 cup apricot preserves 1/3 cup confectioners' sugar for decoration 1. In a large bowl, cream together the butter, sugar, and cream cheese until smooth. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover, and chill until firm, about 1 hour. 2. Preheat oven to 350 F (175 C ). Roll tablespoonfuls of dough into balls, and place them 2 inches apart on ungreased cookie sheets. Using your finger, make an indention in the center of each ball, and fill with 1/2 teaspoon of apricot preserves. 3. Bake for 15 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on the baking sheets for 2 minutes before removing to wire racks to cool completely. Sprinkle with confectioner's sugar. http://www.christmas-cookies.com/recipes/recipe17.php |
| APRICOT FOLDOVERS Makes about 30 1/2 cup margarine, softened 1 cup grated sharp cheddar cheese 1-1/3 cup sifted all-purpose flour 2 tablespoons water 1/2 cup apricot preserves 1/2 cup sugar Beat together the margarine and cheese until creamy, then blend in the flour and later. Chill the dough for 4 to 5 hours. Preheat the oven to 370F. In a medium saucepan over medium heat, heat the preserves and sugar until the mixture boils and is smooth. Set aside. Divide the dough in half. Roll each half into a 10 inch square, cut into 2 1/2 inch squares. Put a scant teaspoon of the preserves in the center of each square, fold over diagonally and seal the edges. Bake on an ungreased cookie sheet for 8 to 10 minutes. http://cookie.allrecipes.com/az/AprctCCThmbpints.asp |
| CARAMEL FILLED CHOCOLATE COOKIES 1 cup butter, softened 1 cup white sugar 1 cup packed brown sugar 2 eggs 2 teaspoons vanilla extract 2 1/4 cups all-purpose flour 1 teaspoon baking soda 3/4 cup unsweetened cocoa powder 1 cup chopped walnuts 1 tablespoon white sugar 48 chocolate-covered caramel candies 1. Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours. 2. Preheat oven to 375 F (190 C). Combine remaining 1/2 cup nuts with 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. 3. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets. 4. Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely. http://cookie.allrecipes.com/az/CrmlFilldChcltCks.asp |
| CHOCOLATE BOURBON BALLS Makes about 2-1/2 dozen 1 package (6 ounces) semisweet chocolate chips 3 tablespoons corn syrup 1/2 cup bourbon 1 package (8 ounces) chocolate wafers, crushed 1 cup chopped walnuts (or other nuts) 1/2 cup confectioners' sugar 1/3 cup chopped candied red cherries, plus about 15 whole candied red & green cherries Granulated sugar 1. In a double boiler over low heat, place chocolate chips, corn syrup, and bourbon, stirring frequently until chocolate is melted and mixture is smooth. Cool to room temp. 2. Meanwhile, in a large bowl, mix wafers, nuts, confectioners' sugar, and chopped cherries. Add to the chocolate mixture and stir to blend. Let stand for 30 minutes. 3. Cut whole cherries in half. Shape mixture into 1-inch balls with fingers. Roll in granulated sugar, then press 1 red or green cherry half into the top of each ball. Refrigerate, covered, until ready to pack or serve. 4. To pack for mailing, line a sturdy box with waxed paper and pack balls tightly in layers separated by additional sheets of waxed paper. Crumble a few sheets and place on top as padding to keep the cookies from shifting. Tape box closed, then wrap in brown paper for mailing (don't forget to write "fragile" on the top and bottom). http://www.readersdigest.ca/christmas/recipes_party/chocolate_bourbon_balls.html |
| CHOCOLATE CRINKLES 4 tablespoons (56 grams) unsalted butter 8 ounces (225 grams) semisweet or bittersweet chocolate, coarsely chopped 1/2 cups (100 grams) granulated white sugar 2 large eggs 2 teaspoons pure vanilla extract 1 1/2 cups (210 grams) all-purpose flour 1/4 teaspoon salt 1/2 teaspoon baking powder 1 cup (110 grams) confectioners (powdered or icing) sugar, sifted 1. In a stainless steel bowl over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and set aside. 2. In the bowl of your electric mixer, with the paddle attachment, beat the eggs and sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract and then stir in the melted chocolate mixture. 3. In a separate bowl whisk together the flour, salt, and baking powder. Add dry ingredients to chocolate mixture, stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls, at least 1 hour. 4. Preheat oven to 325 degrees F (170 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper, and set aside. 5. Place the confectioners sugar in a shallow bowl. With lightly greased hands, roll a small amount of chilled dough to form a 1 inch (2.54 cm) diameter ball. Place the ball of dough into the confectioners sugar and roll the ball in the sugar until it is completely coated and no chocolate shows through. Gently lift the sugar-covered ball, tapping off excess sugar, and place on prepared baking sheet. Continue forming cookies, spacing about 2 inches (5 cm) apart on baking sheets. 6. Bake cookies for 10 to 15 minutes or just until the edges are slightly firm but the centers are still soft. (For moist chewy cookies do not overbake.) Remove from oven and place on a wire rack to cool. http://www.joyofbaking.com/ChocolateCrinkles.html |
| CHOCOLATE DRIZZLERS Makes about 80 2 1/4 cups flour 1/3 cup cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 3/4 cup unsalted butter, softened 1 cup sugar 1 egg 4 ounces semi-sweet chocolate, melted and cooled 3 ounces semi-sweet chocolate, finely chopped 1 teaspoon vanilla extract 3 ounces white chocolate, finely chopped 1. In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. 2. In another bowl, beat butter and sugar until creamy, about 2 minutes with an electric mixer. Beat in egg, 4 ounces of melted chocolate, and vanilla. Gradually beat in flour mixture until blended. 3. Divide dough in half. Shape each half into a roll 2" in diameter. Wrap rolls in waxed paper and freeze for 4 hours or until very firm. 4. Preheat oven to 350F. Line two baking sheets with foil and coat them with cooking spray. Cut dough into 1/4" slices. Arrange 1" apart on prepared baking sheets. Bake cookies 10 to 11 minutes. Cool on sheets for 1 minute then transfer to wire racks to cool completely. Repeat process until all cookies are baked. 5. To decorate the cookies, place the chopped milk chocolate in one small zip-lock baggie and the white chocolate in another. Microwave on high 1 minute or until chocolate is melted. Knead until smooth. Snip off a tiny corner of each bag and drizzle chocolate over cookie. Let cookies stand until chocolate is firm, about an hour. http://www.christmas-cookies.com/recipes/recipe.php?recid=154 |
| CHOCOLATE REVEL BARS Makes 1 - 9x13 inch pan 3 cups quick cooking oats 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup butter, softened 2 cups packed brown sugar 2 eggs 4 teaspoons vanilla extract 1 (14 ounce) can sweetened condensed milk 1 1/2 cups semisweet chocolate chips 2 tablespoons butter 1/2 teaspoon salt 1/2 cup chopped walnuts 1. Preheat oven to 350 F (175 C). Lightly grease a 9x13 inch baking pan. 2. In a large bowl, beat together 1 cup butter and brown sugar until fluffy. Mix in eggs and 2 teaspoons vanilla. In another bowl, combine oats, flour, baking soda, and 1 teaspoon salt; stir into butter mixture. Set aside. 3. In a medium saucepan, heat sweetened condensed milk, chocolate chips, 2 tablespoons butter, and 1/2 teaspoon salt over low heat, stirring until smooth. Remove from heat. Stir in walnuts and 2 teaspoons vanilla. 4. Pat 2/3 of the oat mixture into the bottom of the prepared pan. Spread chocolate mixture evenly over the top, and dot with remaining oat mixture. 5. Bake for 30 to 35 minutes in preheated oven. Let cool on a wire rack, cut into bars. http://cookie.allrecipes.com/az/ChocolateRevelBars.asp |
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| RICOTTA CHEESE COOKIES Makes about 50 For the cookies: 1 cup butter, softened 2 cups granulated sugar 1 (15 ounce) container of ricotta cheese 3 teaspoons vanilla extract 1 teaspoon salt 1 teaspoon baking soda 4 cups all-purpose flour For the glaze: 1 cup powdered sugar milk sprinkles Preheat oven to 350 F. Mix all of the cookie ingredients well until the dough sticks together into a big ball. It will be sticky. Drop by teaspoonfuls on an ungreased cookie sheet. Bake 10 minutes or until the bottoms turn golden brown. Let cool for 1 minute and then transfer to wire racks to cool completely. In a small saucepan slowly stir milk into the powdered sugar until it creates a glaze thin enough to be spread over the cookies. Stir over low heat then spread over cooled cookies. Quickly top with sprinkles. http://www.christmas-cookies.com/recipes/recipe.php?recid=199 |
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| SEVEN LAYER MAGIC BARS Makes about 36 1/2 cup butter or margarine 1 1/2 cups graham cracker crumbs 1 14-oz. can sweetened condensed milk 1 cup butterscotch flavored chips 1 cup semi-sweet chocolate chips 1 1/3 cups flaked coconut 1 cup chopped pecans Preheat oven to 350�, (325� for glass dish). Line a 13x9-inch baking pan with a sheet of foil, making sure to cover the sites well. Place the butter in the baking pan and melt it in the oven. Sprinkle crumbs over butter; pour condensed milk evenly on top of crumbs. Top with remaining ingredients in order listed; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature. http://www.christmas-cookies.com/recipes/recipe.php?recid=186 |
| SUGAR COOKIES Makes about 16 large cookies or thirty 2 1/2-inch cookies 4 cups sifted all-purpose flour 1/2 teaspoon salt 1 teaspoon baking powder 1 cup (2 sticks) unsalted butter 2 cups sugar 2 large eggs 2 teaspoons pure vanilla extract or 2 teaspoons fresh lemon juice and zest of 2 lemons 1/4 cup fine sanding sugar, for decorating (optional) In a large bowl, sift together flour, salt, and baking powder. Set aside. Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs. Add flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla or lemon juice and zest. Wrap dough in plastic; chill for about 30 minutes. Preheat oven to 325�. On a floured surface, roll dough to 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Remove from refrigerator, and decorate with sanding sugar, if desired. Bake until edges just start to brown, 8 to 10 minutes. Cool on wire racks. May be stored at room temperature in an airtight container for up to 2 weeks. http://www.marthastewart.com/page.jhtml?type=content&id=recipe1266&search=true&resultNo=1 |
| TOFFEE BUTTER CRUNCH 1 cup butter 1 1/3 cups sugar 1 tablespoon light corn syrup 3 tablespoons water 1 cup coarsely chopped blanched almonds, toasted 4 4-1/2-ounce bars milk chocolate, melted 1 cup finely chopped blanched almonds, toasted Melt butter in a large saucepan. Add sugar, corn syrup, and water. Cook over medium heat, stirring now and then, to hard-crack stage (300 F on your candy thermometer) - watch carefully after temperature reaches 280 F. Quickly stir in coarsely chopped nuts; spread in well-greased 13x9 inch pan. Cool thoroughly. Turn out on waxed paper; spread top with half the melted chocolate; sprinkle with half the finely chopped nuts. Cover with waxed paper; invert; spread again with remaining chocolate. Sprinkle top with remaining nuts. If necessary, chill to firm chocolate. Break into pieces. http://www.christmas-cookies.com/recipes/recipe.php?recid=259 |
| WALNUT BRANDY BALLS 1/2 cup butter, softened 1/2 powdered sugar, sifted 1/8 teaspoon salt 1 tablespoon brandy 1/2 teaspoon vanilla 1 cup flour, sifted 1/2 cup finely chopped walnuts - additional powdered sugar Preheat oven to 325 F. Cream together butter, sugar and salt until fluffy. Stir in brandy and vanilla; add flour and nuts, mixing well. Shape into 3/4-inch balls. Bake on un greased cookie sheet for 20 minutes or until lightly browned. Roll in additional powdered sugar when cool. http://www.christmas-cookies.com/recipes/recipe.php?recid=308 |