Ingredients And Directions:
1/3 c. shortening
1/3 c. sugar
1 egg
2/3 c. honey
1 tsp. lemon flavoring
2 3/4 c. all purpose flour
1 tsp. soda
1 tsp. salt
Mix shortening, sugar, egg, honey and flavoring thoroughly. Measure flour by dipping method or by sifting. Stir together flour, soda, salt; blend in. Chill dough.
Heat oven to 375 degrees. Roll dough out 1/4" thick. Cut into desired shapes. Place 1" apart on lightly greased baking sheet. Bake 8 to 10 minutes or until no imprint remains when touched lightly. When cool, ice and decorate as desired.
Makes about 5 dozen 2 1/2" cookies.
WREATHS: Cut dough with scalloped cutter, using smaller cutter for center. Cover with white icing. Sprinkle with green sugar and decorate with clusters of berries made of red icing, leaves of green icing, to give effect of holly wreaths.
BELLS: Outline and make clapper with red icing.
STOCKINGS: Sprinkle colored sugar on toes and heels before baking. Or mark heels and toes of baked cookies with icing of some contrasting color.
SANTA CLAUSES: Outline with red icing. Fill bag with tiny candies. Paint boots with melted chocolate.
ANGELS: Frost skirt and face white; wings light blue. Trim with gold or silver dragees.
CHRISTMAS TREES: Spread with white icing. Sprinkle with green sugar. Decorate with silver dragees and tiny colored candies
MERRY CHRISTMAS MOLASSES COOKIES: Make Merry Christmas Cookies (above) except use brown sugar in place of granulated, molasses in place of honey, and 2 teaspoons cinnamon plus 1 teaspoon ginger in place of lemon flavoring. Shape and decorate (below). TOYS: Outline shapes (drum, car, jack-in-the-box, etc.) with white or colored icing. Pipe icing on animals (reindeer, elephant, horse, camel, dog, kitten, etc.) to give effect of bridles, blankets, or saddles.
BOYS AND GIRLS: Pipe figures with an icing to give desired effects: eyes, noses, buttons, etc.
TEDDY BEARS: Make balls for all parts. Press flat, then roll another small ball for nose.
EASY CREAMY ICING:
1 c. sifted powdered sugar
1/4 tsp. salt
1/2 tsp. vanilla or other flavoring
1 1/2 tbsp. cream or 1 tbsp. water
Blend all together. Tint with food coloring.
Thursday, November 29, 2007
MAGIC CHRISTMAS COOKIES
Ingredients:
2 egg whites
2/3 c. sugar
1 c. chocolate chips
1 c. chopped nuts, if desired
1 dash salt
Directions:
Beat egg whites until thick and foamy. Add sugar gradually and beat until stiff. Stir in chips, nuts and salt.
Drop cookies from teaspoon onto a cookie sheet covered with an ungreased sheet of aluminum foil, forming small, peaked points resembling miniature snow tipped mountains.
Place in preheated 350 degree oven. TURN OFF OVEN. Leave oven door closed with cookies inside until Christmas morning.
2 egg whites
2/3 c. sugar
1 c. chocolate chips
1 c. chopped nuts, if desired
1 dash salt
Directions:
Beat egg whites until thick and foamy. Add sugar gradually and beat until stiff. Stir in chips, nuts and salt.
Drop cookies from teaspoon onto a cookie sheet covered with an ungreased sheet of aluminum foil, forming small, peaked points resembling miniature snow tipped mountains.
Place in preheated 350 degree oven. TURN OFF OVEN. Leave oven door closed with cookies inside until Christmas morning.
CHRISTMAS TREE BUTTER COOKIES
Ingredients:
1/2 c. butter, softened
1/2 c. granulated sugar
1 lg. egg
1 1/2 tsp. vanilla
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
Directions:
In large bowl, beat butter, sugar, egg, and vanilla at medium speed until light and fluffy. Combine flour, baking powder and salt. At low speed, beat flour mixture gradually into butter mixture. Blend well. Refrigerate, covered 1 1/2 to 2 hours. Work with 1/4 dough at a time, keeping remainder refrigerated. Roll to 1/4 inch with floured rolling pin. Cut with Christmas tree cookie cutter or any shape. Space 1 inch apart on cookie sheet. Bake at 375 degrees for 4-7 minutes until edges are barely brown. Under baking is the secret to soft cookies. Cool on wire racks. To frost, mix powdered sugar with softened butter and a little milk. Go heavy on the sugar to keep the frosting whiter. Frost cooked trees. Sprinkle with a variety of sprinkles. These are beautiful and festive when put out on a large platter.
1/2 c. butter, softened
1/2 c. granulated sugar
1 lg. egg
1 1/2 tsp. vanilla
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
Directions:
In large bowl, beat butter, sugar, egg, and vanilla at medium speed until light and fluffy. Combine flour, baking powder and salt. At low speed, beat flour mixture gradually into butter mixture. Blend well. Refrigerate, covered 1 1/2 to 2 hours. Work with 1/4 dough at a time, keeping remainder refrigerated. Roll to 1/4 inch with floured rolling pin. Cut with Christmas tree cookie cutter or any shape. Space 1 inch apart on cookie sheet. Bake at 375 degrees for 4-7 minutes until edges are barely brown. Under baking is the secret to soft cookies. Cool on wire racks. To frost, mix powdered sugar with softened butter and a little milk. Go heavy on the sugar to keep the frosting whiter. Frost cooked trees. Sprinkle with a variety of sprinkles. These are beautiful and festive when put out on a large platter.
CHRISTMAS WISE MEN HAT COOKIES
Ingredients:
1 ¾ cups flour
1 tsp baking soda
1 tsp salt
½ cup butter
⅓ cup peanut butter
½ cup sugar
½ cup brown sugar
1 egg
1 tsp vanilla
1 bag of chocolate candy kisses
Directions:
1. Sift flour, soda and salt. Set aside. Cream butter, peanut butter, and sugar. Add egg & vanilla. Blend in dry ingredients.
2. Shape dough into balls and place on greased cookie sheet. Bake at 375°F for 8 minutes.
3. Do not mash down cookies before baking. When they come out of the oven, immediately put a candy kiss on top of each cookie.
When we were little children, we thought the shape these cookies made with the chocolate kisses looked like a hat one of the Three Wise Men might have worn, hence the name of these cookies.
1 ¾ cups flour
1 tsp baking soda
1 tsp salt
½ cup butter
⅓ cup peanut butter
½ cup sugar
½ cup brown sugar
1 egg
1 tsp vanilla
1 bag of chocolate candy kisses
Directions:
1. Sift flour, soda and salt. Set aside. Cream butter, peanut butter, and sugar. Add egg & vanilla. Blend in dry ingredients.
2. Shape dough into balls and place on greased cookie sheet. Bake at 375°F for 8 minutes.
3. Do not mash down cookies before baking. When they come out of the oven, immediately put a candy kiss on top of each cookie.
When we were little children, we thought the shape these cookies made with the chocolate kisses looked like a hat one of the Three Wise Men might have worn, hence the name of these cookies.
CHRISTMAS MOSAIC COOKIE
Ingredients:
1 cup butter/marg. softened
1 cup powdered sugar
1 egg
1 tsp vanilla extract
8 oz container of red candied cherries (fruitcake cherries not maraschino)
8 oz container of green candied cherries (fruitcake cherries)
2 1/4 cups flour
1/4 cup flour
powder sugar for sprinkling
Directions:
Mixing: Roughly chop the red and green cherries and place in small separate bowl. Stir in the 1/4 cup flour into the cherries to keep them from clumping to each other. Set aside for later.
With electric mixer at medium, beat the butter until smooth, then add the powdered sugar. Mix well. Add egg and vanilla, and then mix until completely blended. At low speed, slowly add the 2 1/4 cups flour until completely mixed. It will be thick. With a spoon, fold in the chopped cherries until evenly distributed.
Separate the dough into two even pieces and shape into logs about 2 inches in diameter and approximately 5-6 inches long. Wrap in wax paper and then seal in plastic wrap and refrigerate for 2-3 hours or even overnight.
Baking: Preheat oven to 350 degrees. Spray or grease cookies sheets. Slice the logs into 1/4 inch cookie slices and place on cookie sheets about 1 inch apart.
Bake for 13 to 15 minutes. Let it sit for a minute before removing to cool. Dust lightly with powdered sugar.
Tips: When chopping the candies cherries, spray your chef's knife with nonstick to keep the cherries from sticking.
To change this recipe for St. Patrick's Day, replace the red cherries with another package of green, and add green food coloring to the dough.
1 cup butter/marg. softened
1 cup powdered sugar
1 egg
1 tsp vanilla extract
8 oz container of red candied cherries (fruitcake cherries not maraschino)
8 oz container of green candied cherries (fruitcake cherries)
2 1/4 cups flour
1/4 cup flour
powder sugar for sprinkling
Directions:
Mixing: Roughly chop the red and green cherries and place in small separate bowl. Stir in the 1/4 cup flour into the cherries to keep them from clumping to each other. Set aside for later.
With electric mixer at medium, beat the butter until smooth, then add the powdered sugar. Mix well. Add egg and vanilla, and then mix until completely blended. At low speed, slowly add the 2 1/4 cups flour until completely mixed. It will be thick. With a spoon, fold in the chopped cherries until evenly distributed.
Separate the dough into two even pieces and shape into logs about 2 inches in diameter and approximately 5-6 inches long. Wrap in wax paper and then seal in plastic wrap and refrigerate for 2-3 hours or even overnight.
Baking: Preheat oven to 350 degrees. Spray or grease cookies sheets. Slice the logs into 1/4 inch cookie slices and place on cookie sheets about 1 inch apart.
Bake for 13 to 15 minutes. Let it sit for a minute before removing to cool. Dust lightly with powdered sugar.
Tips: When chopping the candies cherries, spray your chef's knife with nonstick to keep the cherries from sticking.
To change this recipe for St. Patrick's Day, replace the red cherries with another package of green, and add green food coloring to the dough.
Sunday, November 25, 2007
NO FLOUR PEANUT BUTTER COOKIES
Ingredients:
1 cup smooth peanut butter
1 cup granulated sugar
1 whole egg
Directions:
Believe it or not, this is all it takes. Don't add anything else!
These have the same taste as those chocolate covered peanut butter candies from Reeses!
In a medium bowl with a wooden spoon, beat peanut butter until it becomes slightly creamier. Add sugar and mix well. Finally, add the whole egg and mix.
When well blended, drop by spoonfuls onto a greased cookie sheet or spray with cooking spray to prevent from sticking.
Bake at 350°F degrees for about 12-15 minutes or until you see them golden brown at the bottom.
Makes about 12 cookies. You can double the recipe.
Enjoy!
1 cup smooth peanut butter
1 cup granulated sugar
1 whole egg
Directions:
Believe it or not, this is all it takes. Don't add anything else!
These have the same taste as those chocolate covered peanut butter candies from Reeses!
In a medium bowl with a wooden spoon, beat peanut butter until it becomes slightly creamier. Add sugar and mix well. Finally, add the whole egg and mix.
When well blended, drop by spoonfuls onto a greased cookie sheet or spray with cooking spray to prevent from sticking.
Bake at 350°F degrees for about 12-15 minutes or until you see them golden brown at the bottom.
Makes about 12 cookies. You can double the recipe.
Enjoy!
AMAZING PEANUT BUTTER COOKIES
Ingredients:
1 cup peanut butter
1 cup brown sugar
1 teaspoon cinnamon
1 large egg
(can double or triple recipe)
Directions:
Mix all ingredients in a bowl. Place rounded tablespoonfuls onto greased cookie sheet (s).
Bake at 350°F for about 10 minutes or until a thin crust forms covering all of the cookie. MAKE SURE YOU KEEP AN EYE ON THEM!
1 cup peanut butter
1 cup brown sugar
1 teaspoon cinnamon
1 large egg
(can double or triple recipe)
Directions:
Mix all ingredients in a bowl. Place rounded tablespoonfuls onto greased cookie sheet (s).
Bake at 350°F for about 10 minutes or until a thin crust forms covering all of the cookie. MAKE SURE YOU KEEP AN EYE ON THEM!
LOW-CARB PEANUT BUTTER COOKIES
Ingredients:
1 cup low carb or natural peanut butter - check label
1 cup Splenda
1 egg
Directions:
Mix all ingredients together. Make little balls and place on cookie sheet.
Criss-cross fork impression on top of cookie to flatten a bit. Bake for 8-10 minutes at 350.
1 cup low carb or natural peanut butter - check label
1 cup Splenda
1 egg
Directions:
Mix all ingredients together. Make little balls and place on cookie sheet.
Criss-cross fork impression on top of cookie to flatten a bit. Bake for 8-10 minutes at 350.
PEANUT BUTTER BUTTERSCOTCH COOKIES
Ingredients:
1 cup peanut butter
1/2 cup Nestles Butterscotch morsels
1 cup sugar
1 egg
1/4 teaspoon vanilla
Directions:
Combine all ingredients. Form dough into balls. Place on a cookie sheet. Press with a fork to flatten.
Bake in a preheated 350F degree oven for 10 minutes, watching carefully as you do not want to overbake or the cookies will be dry.
Remove to cool on wire racks. Store in an airtight container.
This recipe works well with chunky peanut butter, but a nice variation is to use Reese's Peanut butter, omit the butterscotch morsels, then dip the cooled cookies in Baker's dipping chocolate. It's a fun and easy cookie recipe for the kids!
1 cup peanut butter
1/2 cup Nestles Butterscotch morsels
1 cup sugar
1 egg
1/4 teaspoon vanilla
Directions:
Combine all ingredients. Form dough into balls. Place on a cookie sheet. Press with a fork to flatten.
Bake in a preheated 350F degree oven for 10 minutes, watching carefully as you do not want to overbake or the cookies will be dry.
Remove to cool on wire racks. Store in an airtight container.
This recipe works well with chunky peanut butter, but a nice variation is to use Reese's Peanut butter, omit the butterscotch morsels, then dip the cooled cookies in Baker's dipping chocolate. It's a fun and easy cookie recipe for the kids!
HOUGH'S BUTTER COOKIES
Ingredients:
1 cup butter
1 cup sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1 egg, unbeaten
2 2/3 cups flour
Directions:
Using an electric mixer at medium speed, cream together butter and sugar, adding sugar gradually. While mixing, add egg, sprinkle in salt and vanilla. Beat well to combine.
Stir in flour and mix only until flour is incorporated - do not over mix.
Dough may be chilled 2-3 hours and used as a roll dough or used as spritz dough and put through a hand cookie press.
Note: Electric cookie presses sometimes require a soft consistency - check your instructions first.
Place on ungreased cookie sheets, sprinkle with sugar, and bake in a pre-heated 375F degree oven and bake 10 minutes or until edges are golden.
Remove to wire rack and allow to cool.
1 cup butter
1 cup sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1 egg, unbeaten
2 2/3 cups flour
Directions:
Using an electric mixer at medium speed, cream together butter and sugar, adding sugar gradually. While mixing, add egg, sprinkle in salt and vanilla. Beat well to combine.
Stir in flour and mix only until flour is incorporated - do not over mix.
Dough may be chilled 2-3 hours and used as a roll dough or used as spritz dough and put through a hand cookie press.
Note: Electric cookie presses sometimes require a soft consistency - check your instructions first.
Place on ungreased cookie sheets, sprinkle with sugar, and bake in a pre-heated 375F degree oven and bake 10 minutes or until edges are golden.
Remove to wire rack and allow to cool.
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