Christmas Cookies Recipes

Christmas Cookie Recipes

 
 
 
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Bars
Cookies
Cookies
Frosting
Frosting
Cakes & Pies
Cakes & Pies
Miscellaneous Recipes
Miscellaneous
 
 

Sugar Cookies
Hershey Kiss Cookies
Hershey Kiss PB Cookies
Gingerbread Men & Women

Thumbprint Cookies
Mexican Wedding Cakes
Pumpkin Pie Biscotti

Colorful Cookies
Gingersnap Cookies
Pizzelle Cookies


Sugar CookiesSugar Cookies

INGREDIENTS
1 1/2 cups powdered sugar
1 cup margarine or butter, softened
1 teaspoon almond extract
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar granulated sugar

DIRECTIONS
Mix powdered sugar, margarine, vanilla, almond extract and egg. Stir in remaining ingredients except granulated sugar.  Cover and refrigerate at least 3 hours.

Heat oven to 375 degrees.  Divide dough into halves. Roll each half 3/16 inch thick on lightly floured cloth covered board.  Cut into desired shapes with cookie cutters:  sprinkle with granulated sugar.  Place on lightly greased cookie sheet.  Bake until edges are light brown, 7-8 minutes.  Makes about 5 dozen cookies if using 2 - 2 1/2 inch cookie cutters

Decorated Sugar Cookies:  Omit granulated sugar.  Frost and decorate cooled cookies with creamy vanilla frosting. Use food coloring if desired for colored frosting.  You can also decorate with colored sugar, small candies, candied fruit or nuts.

 


Hershey Kiss CookiesHershey Kiss Cookies

INGREDIENTS
2 2/3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup butter
2/3 cup creamy peanut butter
1 cup sugar
1 cup brown sugar, firmly packed
2 eggs
2 teaspoons vanilla extract
Additional sugar
5 dozen kisses, unwrapped

DIRECTIONS
Preheat oven to 375 degrees F.
In a large bowl, mix flour, salt, and baking soda. Add butter and peanut butter and mix until smooth. Add sugars and beat until light and fluffy. Add eggs and vanilla and mix until smooth.
Make balls out of level tablespoons of dough - add flour if needed. Roll in sugar.
Bake 2 inches apart on ungreased cookie sheet for 8 minutes.
Remove from oven and add 1 kiss to the center of each cookie. Return to the oven and bake for 2 more minutes. Remove and cool.

 


Hershey Kiss Peanut Butter Cookies

INGREDIENTS
8 oz. package of milk chocolate kisses
1/2 cup shortening
3/4 cup peanut butter
1/3 cup sugar
1/3 cup light brown sugar
1 egg
2 Tablespoon milk
1 teaspoon vanilla
1 1/4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
more granulated sugar

DIRECTIONS
Heat oven to 375 F. Remove wrappers from chocolate. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup sugar and brown sugar; beat until light and fluffy.  Add egg, milk and vanilla; beat well.  Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Chill for 1 hour in fridge.  Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate piece into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies

 


Gingerbread Men and Women Cut-OutsGingerbread Men and Women Cut-Outs

INGREDIENTS
1 cup unsalted butter, softened
1 cup firmly packed light brown sugar
1 large egg
1 cup dark molasses
2 tablespoons cider vinegar
5 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1 1/4 teaspoons cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt

DIRECTIONS
*Sugar icing optional, see recipe for details.

In a large bowl, with an electric mixer cream the butter, add the sugar, and beat the mixture until fluffy. Beat in the egg, the molasses, and the vinegar.

Into another bowl, sift together the flour, ginger, baking soda, cinnamon, cloves, and salt and stir the mixture into the butter mixture, a little at a time. The dough will be soft. Divide the dough into fourths, dust it with flour, and wrap each piece in waxed paper. Flatten the dough slightly and chill it for at least 3 hours or overnight.

Preheat oven to 375 degrees F.
Roll out the dough, 1 piece at a time, 1/4-inch thick on a floured surface and cut out cookies with a 4-inch gingerbread man cutter dipped in flour. Transfer the cookies with a spatula to buttered baking sheets, arranging them 2-inches apart, and bake them in the oven for 6 to 8 minutes or until no imprint remains when they are touched lightly with the fingertip. Transfer the cookies with the spatula to racks and let them cool. Make cookies with the dough scraps in the same manner. If desired, pipe the sugar icing decoratively on the cookie using a pastry bag fitted with a small decorative tip. Let the cookies stand for 20 minutes, or until the icing is set.  You can also embellish these cute little people with candies and colored sugar.

Sugar Icing:
2 large egg whites*
1 pinch cream of tartar
3 cups confectioners' sugar, sifted
Food coloring, optional
In a large bowl with an electric mixer beat the egg whites with the cream of tartar, a pinch of salt, and 2 teaspoons water until the mixture is frothy, beat in the sugar, a little at a time, and beat the mixture until it holds stiff peaks. Beat in the food coloring, if desired.
Decorate baked cookies with the icing using a spatula or a pastry bag fitted with s small decorative tip and let the cookies stand for 20 minutes, or until the icing is set.
Yield: enough icing for about 50 (4-inch) cookies
*RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness... Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."

 


Thumbprint CookiesThumbprint Cookies

INGREDIENTS
1/4 cup packed brown sugar
1/4 cup shortening
1/4 cup margarine or butter, softened
1/2 teaspoon vanilla
1 egg, separated
1 cup all purpose flour
1/4 teaspoon salt
3/4 cup finely chopped nuts
Jelly

DIRECTIONS
Heat oven to 350 Degrees F.  Mix brown sugar, shortening, margarine, vanilla and egg yolk.  Stir in flour and salt until dough holds together; shape into 1-inch balls.

Beat egg white slightly.  Dip each ball into egg white; roll in nuts.  Place about 1 inch apart on ungreased cookie sheet;  press thumb deeply in center of each.  Bake until light brown, about 10 minutes.  Immediately remove from cookie sheet; cool.  Fill thumbprints
with jelly.  Makes about 3 dozen.

 


Mexican Wedding CakesMexican Wedding Cakes

INGREDIENTS
1/2 cup powdered sugar
1 cup butter, softened
2 teaspoons vanilla
2 cups all-pupose flour
1 cup finely chopped almonds or pecans
1/4 teaspoon salt
powdered sugar

DIRECTIONS
Pre-heat oven to 325 F. In a large bowl combine 1/2 cup powdered sugar, butter and vanilla. Blend well. Stir in flour, nuts and salt until dough holds together. Shape into 1-inch balls. Place inch apart on ungreased cookie sheets. Bake for 15-20 minutes until set but not brown. Immediately remove from cookie sheets. Cool slightly and roll in powdered sugar. Cool completely and reroll in powdered sugar. Makes about 48.

 


Pumpkin Pie Biscotti

INGREDIENTS
3 1/2 cups all-purpose flour
1 1/2 cups firmly packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup mashed canned pumpkin
2 large eggs, lightly beaten
1 tablespoon vanilla extract
2 tablespoons butter or margarine
1 1/4 cup macadamia nuts, coarsely chopped

DIRECTIONS
Preheat oven to 350 F. Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.) Melt butter n a large skillet over medium heat; add macadamia nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely. Knead or gently stir cooled nuts into dough. Place dough on a lightly floured surface and divide into 4 portions. Lightly flour hands and shape each portion into a 1 x 15" long log. Place logs 3" apart on lightly greased cookie sheets. Bake for 23 minutes; cool logs 15 minutes. Reduce oven temperature to 300. Cut each log diagonally into 1/2" slices using a serrated knife. Place slices on ungreased cookie sheets. Bake for 15 minutes. Cool completely on wire racks. Makes about 96.

 


Colorful CookiesColorful Cookies

INGREDIENTS
1 package (3 ounces) fruit-flavored gelatin
1 cup powdered sugar
1 cup margarine or butter, softened
2 1/4 cups all-purpose flour
1/4 teaspoon salt
Colorful glaze (below)

DIRECTIONS
Heat oven to 350 Degrees F.  Reserve 1 tablespoon gelatin (dry) for the glaze.  Mix remaining gelatin, the powdered sugar and margarine.  Stir in flour and salt.  Shape dough into 1-inch balls.  Place about 2 inches apart on ungreased cookie sheet.  Bake until set but now brown.  8-10 minutes.  Cool slightly; remove from cookie sheet.  Cool completely

Prepare Colorful Glaze.  Dip tops of cookies into glaze.  Decorate with coconut, nuts, cherries, colored sugar, small candies or chocolate shot if desired.  About 4 1/2 dozen cookies.
*do not use self-rising flower in this recipe.

Colorful Glaze
Mix reserved 1 tablespoon gelatin and 3 tablespoons hot water.  Let stand 5 minutes.  Stir in 2 cups powdered sugar and 1 teaspoon vanilla until smooth and of desired consistency.

 


Gingersnap CookiesGingersnap Cookies

INGREDIENTS
1 cup packed dark brown sugar
3/4 cup sugar
1/4 cup molasses
1/4 cup shortening
1 tablespoon butter, softened
1 egg
1/2 teaspoon vanilla
2 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup water

DIRECTIONS
Preheat your oven to 350 degrees.

Cream together the sugars, molasses, shortening, butter, egg, and vanilla in a large bowl. Beat with an electric mixer until smooth. In another large bowl combine the flour, baking soda, ginger, salt, cinnamon, and cloves. Pour the dry mixture into the wet mixture and beat while adding the water. Continue to mix until the ingredients are mixed together.

Measure a heaping teaspoon of dough at time. Roll the dough into a sphere between the palms of your hands then press the dough onto the cookie sheet. Flatten to about 1/8-inch thick. You can also roll this dough out and cut out shapes.

Bake cookies for 10-14 minutes or until edges begin to brown and cookies are crispy when cool.
Makes 120 (10 dozen) cookies.

 


Pizzelle CookiesPizzelle Cookies

INGREDIENTS
3 eggs
1/2 teaspoon anise see or extract
2 teaspoons baking powder
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1/2 cup butter, melted and cooled
3/4 cup sugar


DIRECTIONS
Beat eggs and sugar. Add butter, vanilla, and anise. Sift flour and baking powder and add to egg mixture. Batter will be stiff enough to be dropped by spoon. Spoon onto pizzelle iron and bake. Batter can be refrigerated to be used at a later time.

 

 

Eggnog Trifle by Kraft

INGREDIENTS
1-1/4 cups cold fat free milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
4 Tbsp. orange juice, divided
4 Tbsp. orange juice, divided
1/8 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
1 pkg. (13.6 oz.) fat free pound cake
1/4 cup PLANTERS Sliced Almonds, toasted
3 cups halved strawberries

DIRECTIONS
POUR
cold milk into large bowl. Add pudding mix, 2 Tbsp. of the orange juice and nutmeg. Beat with wire whisk 1 minute. Gently stir in whipped topping.
SLICE cake horizontally into 4 layers. Sprinkle cake layers evenly with remaining 2 Tbsp. orange juice. Cut into 1-inch cubes.
PLACE 1/2 of the cake cubes in bottom of 2-1/2-quart straight-sided bowl. Spoon 1/2 of the whipped topping mixture over cake cubes. Top with strawberries and almonds, reserving several for garnish, if desired. Layer remaining cake cubes and whipped topping mixture over strawberries. Top with reserved strawberries and almonds.
REFRIGERATE until ready to serve. Store leftover dessert in refrigerator.

 


Pistachio Cream Dessert
 
INGREDIENTS
1 regular size package instant pistachio pudding
1-14 oz can pineapple chunks
4 1/2 oz non dairy whipped topping
1-11oz can mandarin oranges
optional : 1 cup mini marshmallows
                  marachino cherries
                  crushed nuts
 
DIRECTIONS
Mix the juice from the pineapple into the instant pudding. add pineapple 
chunks, oranges (drained), any optional items and  non dairy  topping.
 
Serve in individual dessert glasses or pretty glass bowl.

Can be used as dessert or can accompany a dinner.

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