1 cup (2 sticks) butter, softened 1 cup confectioners' sugar 1 egg 1/2 teaspoon peppermint extract 1/2 teaspoon vanilla extract 2-1/2 cups all-purpose flour 1/4 teaspoon salt 1 c. finely crushed candy canes 3 tablespoons granulated sugar
Preheat the oven to 375F. In a large bowl, with an electric beater on medium speed, cream the butter and confectioners' sugar until light and fluffy.
Add the egg and the peppermint and vanilla extracts and beat until well blended. Gradually add the flour and salt; mix well. Cover the bowl tightly with plastic wrap and chill for 1 hour.
Coat two baking sheets with nonstick cooking spray.
In a shallow bowl, combine the crushed candy canes and the granulated sugar; mix well.
** Shape the chilled dough into 1-inch balls then roll each ball in the candy cane mixture; place on the baking sheets and bake for 10 to 12 minutes, or until browned. Immediately remove from the baking sheets and place on wire racks to cool.
Note: **These can also just be mixed together, and rolled into a log. Slice & bake.
Last Edit: Sept 17, 2002 12:05:04 GMT -6 by KD7LBR
1 cup hazelnuts (filberts), toasted 1 cup sugar 1/4 cup unsweetened cocoa 1 ounce unsweetened chocolate, chopped 1/8 teaspoon salt 2 large egg whites 1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F. Line large cookie sheet with kitchen parchment or foil.
2. In food processor with knife blade attached, blend toasted hazelnuts with sugar, cocoa, chocolate, and salt until finely ground. Add egg whites and vanilla, and process until blended.
3. Remove blade from processor. Drop batter by rounded teaspoons, 2 inches apart, on cookie sheet. If necessary, with moistened fingertip, push batter from teaspoon. Bake cookies 10 minutes or until tops feel firm when lightly pressed.
1/4 cup butter or margarine 3/4 cup brown sugar 1 large egg 1 teaspoon vanilla 1 tablespoon orange zest pinch of salt 1 1/2 cups flour 1/2 teaspoon baking soda 1/2 cup chopped walnuts 3/4 cups chopped cranberries (fresh or frozen)
Beat butter, sugar, egg, vanilla, orange zest and salt until fluffy. Stir in flour and baking soda. Fold in nuts and cranberries. Drop by rounded teaspoonfuls onto greased cookie sheet, 2 inches apart. Bake at 375 degrees for 10 to 12 minutes or light golden. Remove from rack to cool.
2 c Unsifted all-purpose flour 1/4 c Sugar 1/4 ts Salt 1/2 c Butter, softened In large bowl, combine flour, sugar and salt; mix well. With pastry blender or two knives, cut in butter until mixture resembles coarse cornmeal. Place in airtight container; store in refrigerator (mixture will keep for up to 8 weeks). Bring to room temperature before using. Recipe can be doubled or tripled.
Rolled Christmas Sugar Cookies: 1 Basic Christmas Cookie Recipe Mix 1 large egg 1 tsp vanilla extract Preheat oven to 350F. Lightly grease 2 baking sheets. In large bowl of electric mixer, combine ingredients; at low speed, beat until mixture forms a dough. Divide dough into thirds. Working with one third at a time, on lightly floured work surface, roll out dough to 1/8" thick; cut out with 3" cookie cutters. Transfer to prepared baking sheets. Bake 8 min or until golden. Transfer cookies to wire rack to cool; if desired, decorate with icing, candies and colored sugars. Makes 3 dozen.
Candy Cane Christmas Cookies: 1 Basic Christmas Cookie Recipe Mix 1 large egg 1 tsp vanilla extract Red paste food color 1/2 c (2 1/2 oz) crushed peppermint candy Red edible glitter
Preheat oven to 350F. Lightly grease 2 baking sheets. In large bowl of electric mixer, comibine cookie mix, egg and vanilla. At low speed, beat until mixture forms a dough. Divide dough in half; remove one half from bowl.
With food paste, tint dough in bowl red; add candy. Mix well. On work surface, divide each half dough into 20 equal pieces; working with one piece at a time, roll dough into 8" rope. Place a plain and red rope side by side; press together lightly and twist. Place twist on prepared baking sheet; curve top to form cane. Repeat with remaining dough. Bake cookies 10 to 12 min or until golden. Sprinkle with glitter; transfer to wire rack to cool.
Checkerboard Christmas Squares: 1 Basic Christmas Cookie Recipe Mix 1 lg Egg 1 ts Vanilla extract 2 tb Unsweetened cocoa powder Chocolate icing and white icing
In large bowl of electric mixer, combine cookie mix, egg and vanilla. At low speed, beat until mixture forms a dough. Divide dough in half; remove one half from bowl. To dough in bowl, add cocoa powder; knead to mix well. On work surface, on separate sheets of waxed paper, roll each half of dough to 9x6" rectangle. Using paper to lift dough, invert plain dough onto top of chocolate dough. Remove paper from plain dough. Using long chef's knife, cut doughs lentghwise into 2" wide strips. Stack strips, removing waxed paper and alternating colors. Cut stack lengthwise into three equal strips. Stack strips so colors alternate; gently press stack so dough layers stick together. Wrap stack in plastic wrap; refrigerate 2 hours. Preheat oven to 375F. Lightly grease 2 baking sheets. Remove plastic wrap from dough; cut stack crosswise into 1/4" slices. Place slices checkerboard side down on prepared baking sheets; bake 8 min or until golden. Transfer to wire rack to cool. With pastry bag and writing, decorate cookies with dots of chocolate and white icing. Makes 4 dozen cookies.
Christmas Gingerbread People: 1 Basic Christmas Cookie Recipe Mix 1/3 c molasses 1/2 tsp baking soda 1/2 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground ginger 1/2 tsp grated nutmeg 3 tb water White icing Red cinnamon candies Preheat oven to 350F. Lightly grease 2 baking sheets. In large bowl of electric mixer, combine cookie ingredients; at low speed, beat until mixture forms a dough. Divide dough into thirds. Working with one third at a time, on lightly floured urface, roll out dough 1/8" thick; cut out with 3" cookie cutter. Transfer to prepared baking sheets. Bake 8 min or until just beginning to brown. Transfer to wire rack to cool. Decorate with icing and candies. Makes 3 dozen cookies.
Lemon Linzer Christmas Cookies: 1 Basic Christmas Cookie Recipe Mix 1 lg egg 1 tsp grated lemon zest (colored part of peel) 1 tsp fresh lemon juice 1/2 c seedless raspberry jam Confectioners' sugar for dusting
Preheat oven to 350F. Lightly grease two baking sheets. In large bowl of electric mixer, combine cookie mix, egg, lemon zest and lemon juice. At low speed, beat until mixture forms a dough. Divide dough in half. Working one half at a time, on lightly floured surface, with lightly floured rolling pin, roll out dough 1/8" thick; cut out with 3" round cookie cutter, cut out centers of half of the cookies. If desired, re-roll dough centers for additional cookies. Transfer dough rounds and rings to prepared baking sheets. Bake 8 min or until cookies are golden; transfer to wire rack to cool completely. With 1 tsp jam each, cover flat sides of rounds. Place a cookie ring, flat side down, on top of each filling-topped round. Dust tops of cookies with confectioners' sugar. Makes 2 dozen cookies.