Christmas Cookie Exchange Recipes

[Robyn2]

We make these every year at Christmas time.

Mixed Russian Tea Cake Cookies

1 cup butter softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups flour
1/4 teaspoon salt
3/4 cup finely chopped nuts (I use walnuts)

Mix all ingredients together. Bake 10-12 mins. in 400 degree oven. Take out of oven, and while still hot, roll cookies into powdered sugar. Let them cool. Roll again into powdered sugar. And Enjoy.

[pragz]

Great Idea!!
I always double this recipe.
Shortbread Cookies

1. Sift: 1/2 cup confectioners' sugar.
2. Beat: 1 cup butter until it is as soft as the sugar.
3. Continue beating and gradually add the sugar.
4. When mixture is creamy and light, add: 1 teaspoon vanilla.
5. Combine: 2 cups cake flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder
in a separate bowl.
6. Stir into the butter-sugar mixture, blending thoroughly.
8. Chill the dough.
9. Preheat oven to 350
10. Roll with hands into small balls. Flatten with sugared cookie stamper.
11. Bake 9 to 11 minutes (until lightly browned)

[Baking_Bud]

** Easy Time Squares **

2 sticks butter, softened
1-1/2 cups sugar
4 eggs
2 cups sifted flour
1 tsp. vanilla
1 can blueberry, peach, cherry or apple pie filling (truly 'whatever' flavor calls to your heart!)

Directions: Cream butter and sugar; add eggs one at a time, beating well after each addition. Add flour and vanilla, stirring well. Spread batter on a greased and floured 15 X 10-1/2 inch jelly roll pan. Have patience as you do this, as it will seem that this batter will NEVER cover this size pan. Just about the time you start whistling the 'Impossible Dream,' you actually work it out to all edges! Mark the batter into squares with a toothpick. ie, |X|X|X|X|, with X showing you the the spot you will gently put the pie filling into on my drawing. If you mess up drawing your squares the first time, just use a knife and smooth your canvas again. The 'size' of each square really depends on your needs, so at home for family my squares might be 2-1/2" by 2". For a school function, much smaller to accomodate more people! Drop pie filling into the center of each square. Bake at 350 degrees for 30 minutes. Cut into squares when cooled; sprinkle lightly with powered sugar.

Notes to help you get it right the first time!: Use foil to tent around the entire perimeter overlapping the outside edge in by about 2-3 inches, as otherwise the edges get too hard. Just arch up and over, cinching the foil to the pan edges! Dice apples and peaches while they are still in the can, so that they won't overlap to the other pieces. I use a tsp. to put the filling in each square, and then go back after it settles and add a little bit more. Be careful as you drop the filling, as you want ALL to stay right in the center of each of your drawn squares! Watch carefully during the final baking minutes, as you don't want these to get brown! I start watching at the 25 minute mark!

Happy Holidays to All!

Always My Best, Baking Bud

[Robyn2]

MMMM these both sound very yummy!
Thanks for joining our "party" pragz!
I hope others will join in!!

Robyn

[Gerry]

Hi! I've brought the Jones family's traditional bon bons!

1/2 cup sugar
4 Tbls butter at room temp.
1 large egg or 1/4 cup egg substitute
1 Tbls lemon juice
1 1/2 cups of flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

Cream butter & sugar until smooth. Add the egg and lemon juice and beat until smooth. In a small bowl, combine the flour, baking powder, baking soda, and salt. Stir dry ingredients into the creamed ingredients to make a stiff cookie dough. Cover and chill 1 hour.

Shape dough into balls, using a rounded tsp. for each. Press hole in the center with thumb and fill with chocolate chips, cherries, nuts, whatever you can think of. Seal, reshape into a ball. Place on greased & floured cookie sheet

Bake at 350 for 15 -20 minutes until light golden brown.
Frost with colored icing and top with nuts, chocolate chips, cherries, candies, or sprinkles.
Makes about 40 cookies. 65 calories 1.9 grams of fat.

[KD7LBR]

Coconut Butter Balls

Ingredients

1/2 cup butter
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 cup unsifted flour
3/4 cup flaked coconut
Method

Cream butter, sugar and vanilla together.
Add flour all at once and blend. Add coconut mixing well. Shape into small balls and place on an ungreased cookie sheet. Chill 15 minutes. Bake at 350°<br>F. for 15 minutes or until lightly browned. Roll in additional powdered sugar while warm.

Yield: 3 dozen




English Toffee Bars

1/2 cup butter
2 cups all purpose flour
1 cup packed light brown sugar
1 package sliced almonds

Heat oven to 350 degrees 1. In large bowl combine butter, flour and brown sugar. Blend until fine crumbs form. Press into 13x9x2 pan and sprinkle almonds over the top.

Toffee topping: In small sauce pan combine 2/3 cup butter and 1/3 cup packed light brown sugar. Cook over medium heat, stirring constantly until mixture boils. Boil 30 seconds. Pour over almonds.

Bake about 20 to 22 minutes until topping is bubbly and golden. Remove from oven and spread 1 package white chocolate chips over top to melt. Spread evenly as it melts. Cool completely on wire rack and then cut in squares





Buffalo Chip Cookies

Dough:
2 c. margarine, melted
2 c. brown sugar, packed
2 c. white sugar
4 eggs, beaten
2 T. vanilla
2 c. rolled oats
2 c. cornflakes
4 c. flour, sifted
2 t. baking soda
2 t. baking powder

Stir ins: Choose 1 or 2 of these to add to dough:
1 c. raisins
1 c. choppped nuts
1 c. peanuts
1 c. M&M's (tm)
1 c. coconut
1 c. chocolate chips
1 c butterscotch chips

Preheat oven to 350 degrees. In a very large bowl, stir together margarine, brown sugar and granulated sugar. Stir in eggs and vanilla. Stir in rolled oats and corn flakes.

In a smaller bowl, stir together flour, baking soda and baking powder. Stir flour mixture into sugar mixture. Add 1 or 2 stir-ins. Drop dough from serving spoon, 1/2-cup measure or ice cream scoop onto ungreased cookie sheets. Leave plenty of room; cookies will spread.

Bake about 12 minutes or until done. 4 to 5 dozen cookies.

[KD7LBR]

CREME DE MENTHE SQUARES

1 1/4 cups butter, divided
1/2 cup unsweetened cocoa powder
3 1/2 cups powdered sugar - sifted
1 egg -- beaten
1 teaspoon vanilla
2 cups graham cracker crumbs
1/3 cup creme de menthe
1 1/2 cups semisweet chocolate chips

For bottom layer: In sauce pan combine 1/2 cup of the butter and the cocoa powder. Heat and stir until well blended. Remove from heat; add 1/2 cup of the powdered sugar, the egg and vanilla. Stir in graham cracker crumbs. Mix well. Press into bottom of an ungreased 13x9x2" baking pan.

For middle layer: Melt another 1/2 cup of the butter. In small bowl combine the melted butter and creme de menthe. At low speed of electric mixer beat in the remaining 3 cups powdered sugar until smooth. Spread over the chocolate layer. Chill 1 hour.

For top layer: In small sauce pan combine the remaining 1/4 cup butter and chocolate pieces. Cook and stir over low heat until melted. Spread over middle layer. Chill 1 to 2 hours. Cut into small squares. Store in refrigerator.

[KD7LBR]

LEMON MACAROONS
Lemon Curd:
3 eggs
3/4 cup sugar
1/2 cup lemon juice
2 tablespoons zest of lemon
3/4 cup unsalted butter, cut into chunks

Macaroons:
1 cup powdered almonds
2 cups powdered sugar
1 tablespoon grated lemon rind
4 egg whites
2 tablespoons sugar

To make the lemon curd, in a saucepan, whisk together the eggs, sugar, lemon juice, and zest. Bring the mixture to a boil over moderate heat, stirring, then simmer for 3 minutes, whisking.

Transfer the mixture into a bowl and whisk in the butter, one chunk at a time.

To make the macaroons, preheat oven to 275F.

In a bowl, using an electric mixer, beat the egg whites until they form soft peaks. Add the sugar, then beat the egg whites until firm. Gently but thoroughly fold the almond mixture into the egg whites.

Line baking sheets with oiled parchment paper. Either pipe or spoon mixture into 1 1/2 inch mounds that are 2 inches apart on the parchment. Bake for 30 minutes or until firm.

Turn off oven and let cookies dry with door ajar. To assemble, remove cookies from baking sheets and sandwich with lemon curd.

[KD7LBR]

SPRITZ

2/3 cup sugar
1 cup butter -- softened
1 egg
1/2 teaspoon salt
2 teaspoons vanilla
2 1/4 cups all-purpose flour

Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. If douch is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned.


BROWN SUGAR SPRITZ

1 cup butter flavored Crisco - softened
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 2/3 cups all-purpose flour
1 teaspoon baking powder

for pineapple filling:
29 1/2 ounces crushed pineapple -- drained
1 cup sugar
red and green food coloring

Make pineapple filling. In a saucepan stir together pineapple and sugar, bring to boiling. Reduce heat and simmer until mixture is very thick, 30 to 35 minutes, stirring often.

Divide fruit filling in half. Using a few drops of food coloring, tint half of the filling red and the other half green. Cool thoroughly. Preheat oven to 400F.

Cream together butter and brown sugar; beat in egg and vanilla. Stir together flour and baking powder; add gradually to creamed mixture, mixing until smooth. Do not chill.

Place half of the dough in the cookie press. Using the ribbon plate, press dough in ten 10-inch strips on ungreased cookie sheets. Using star plate and remaining dough, press lengthwise rows of dough on top of each strip, making a rim along both edges.

Spoon red or green pineapple filling between rims on top of ribbon strips. Bake cookies for 8 to 10 minutes. While hot, cut strips into 1 1/4 inch diagonals. Cool. Makes 78.

Note: Or, omit filling and force all of the dough through cookie press on ungreased cookie sheet into desired shapes. Shake ground almonds with a few drops red or green food coloring in a screw-top jar; sprinkle over cookies. Bake at 400F for 8 minutes. Makes 60.




LEBKUCHEN SPICE SPRITZ


2/3 cup sugar
1 cup butter -- softened
1 egg
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ground cloves
2 teaspoons vanilla
2 1/4 cups all-purpose flour

For Glaze
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla

Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, spices, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. If douch is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned. For Glaze, in small bowl stir together powdered sugar, milk, and vanilla until smooth. Drizzle or pipe over warm cookies.

[KD7LBR]

EGGNOG SPRITZ
2/3 cup sugar
1 cup butter -- softened
1 egg
1/2 teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons vanilla
2 1/4 cups all-purpose flour

For Glaze
1 cup powdered sugar
1/4 cup butter -- softened
2 tablespoons water
1/4 teaspoon rum extract

Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, spices, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. If douch is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned. For Glaze, in small bowl stir together powdered sugar, butter, water, and rum extract until smooth. Drizzle or pipe over warm cookies.


MINT KISS SPRITZ

2/3 cup sugar
1 cup butter -- softened
1 egg
1/2 teaspoon salt
2 teaspoons vanilla
1/4 teaspoon mint extract
2 1/4 cups all-purpose flour
green food coloring
60 Hershey's Kisses

Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, vanilla, and mint extract. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. Mix in green food coloring, adding just enough to acheive the desired color. If douch is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned. Immediately after removing cookies from oven place one Hershey's kiss on each cookie.



PINA COLADA SPRITZ

2/3 cup sugar
1 cup butter -- softened
1 egg
1/2 teaspoon salt
1 tablespoon pineapple juice
2 1/4 cups all-purpose flour

Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. If douch is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned.


CHOCOLATE CHIP SPRITZ
2/3 cup sugar
1 cup butter -- softened
1 egg
1/2 teaspoon salt
2 teaspoons vanilla
1/4 cup coarsly grated semi-sweet chocolate
2 1/4 cups all-purpose flour

Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour and coarsly grated semi-sweet chocolate. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. If douch is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned.

[MarieAlice]

These are a tradition in my home at Christmas, and are all delicious!

GINGER SHORTBREAD

1 cup butter, softened
1/2 cup icing sugar, sifted
3 Tbs finely chopped candied ginger
1/4 tsp salt
2 cups all purpose flour

In bowl, cream butter with sugar until fluffy, beat in ginger and salt. Gradually add flour. Between wax paper, roll out to 1/4 inch thick. Using floured cutters cut into shapes. Bake at 300*F for 18 to 20 minutes until light golden brown. Makes about 5 1/2 dozen.

ALMOND COOKIES

1 cup butter, softened
2 cups packed brown sugar
2 eggs
1 tsp almond extract
3 1/2 cups all purpose flour
1 tsp salt
1 tsp soda
1 tsp baking powder
1 egg white, beaten
1/2 cup whole blanched almonds
FILLING:
1/4 cup whole blanched almonds
1/4 cup granulated sugar
1 egg yolk
1 tsp lemon juice
1/4 tsp almond extract

Cream butter with sugar until fluffy; beat in eggs, one at a time, and almond extract. Stir together flour, salt, baking soda and powder; gradually stir into creamed mixture until well blended. Cover and refigerate for at least 1 hour or until firm.
Filling: Meanwhile, in blender or food processor, puree almonds, sugar, egg yolk, lemon juice and almond extract until smooth.
Assembly: Using hands, roll heaping teaspoonfuls of dough into 1 inch balls. With finger, make indentation in centre of each, stuff with about 1/4 tsp of filling. Pinch off dime size piece of dough; press over filling to cover. Reroll in palms to seal and smooth edges. Place 2 inches apart on greased baking sheets. Brush tops with egg white; press almond lightly into each. Bake in 325*F oven for 15 to 18 minutes or until light golden. Let cool on racks. Makes about 5 dozen. Delicious!!

APRICOT BARS

2/3 cup chopped dried apricots
1/2 cup slivered almonds
1/2 cup butter, softened
1/4 cup icing sugar
1 1/2 cups all purpose flour
1/2 tsp baking powder
1 cup packed brown sugar
2 eggs, beaten lightly
1/2 tsp vanilla
Icing sugar
Dried apricot slivers

In small saucepan, cover apricots with water, bring to boil. Reduce heat and simmer for 10 minutes, drain. On baking sheet, toast nuts in 350*F oven for 8 to 10 minutes til golden. Cream butter with icing sugar until fluffy; stir in 1 cup flour. Pat into 8 inch square baking dish. Bake for 15 to 20 minutes or until set but not browned.
Combine remaining flour with baking powder; set aside. Press brown sugar through seive into a large bowl; whisk in eggs just until blended. Stir in flour mixture, apricots, almonds and vanilla. Pour over base. Bake for 30 to 35 minutes or until golden and firm when touched lightly. Cool in pan on rack. cut into bars. Sift icing sugar over top, top each bar with a sliver of apricot.
Makes 25 bars.

[Chris in NM]

Here's one of mine! My kids always asked for these! ;D

Chris

Lemon Squares

2 sticks butter
1/2 cups powdered sugar
2 cups all purpose flour
4 eggs, well beaten
1/2 teaspoon salt
2 cups sugar
8 Tablespoons lemon juice
1/2 Tablespoon grated lemon rind
4 Tablespoons flour
1 Tablespoon baking powder


Cream first three ingredients together and spread evenly in an ungreased jelly roll pan. Bake for 15 minutes at 350 degrees Fahrenheit until lightly brown. Beat eggs, mix with remaining ingredients, pour over baked pastry. Bake 30 minutes at 325 degrees. Sprinkle with powdered sugar. Cool for 15 minutes then cut into bars. Store in refrigerator.

[Chris in NM]

Here's my other contribution to our cookie exchange! This was handed down by my Grandmother to my Mother to my sister and me. Of course we handed it down to our daughters and grand-daughters, too! These are my very favorite!!!!!!!! Chris

Christmas Sugar Cookies

1/2 teaspoon salt
1/2 teaspoon baking powder
1 3/4 cup flour
3/4 cup (heaping full) sugar
1/2 cup shortening
1 large egg
1 teaspoon vanilla extract
Your favorite icing
Green and red decorative sugars & various other decorations


Mix together salt and baking powder. Sift salt and baking powder mixture together with flour. Mix in shortening and sugar with the flour mixture. Beat in egg, making sure the mixture is fully mixed. Add the vanilla and stir well. Roll out on a flat working surface. Cut dough into various shapes using Christmas cookie cutters, place on ungreased cookie sheet. Bake in preheated 375 degree oven for 7-10 minutes. Cool before removing from cooking sheet. Frost and decorate. Store in air tight container.

[Bobbiegirl]

These are delicious!


Pecan Sandies


½ cup butter or margarine softened
¼ cup sugar
1 teaspoon vanilla extract
1 cup cake flour
½ cup finely chopped pecans


In a mixing bowl, cream butter and sugar; stir in vanilla.

Add flour; mix on low until well blended.

Stir in pecans; mix well.

Chill for 30 minutes.

Roll into 1 inch balls; place on a greased baking sheet.

Bake at 350 degrees for 15-18 minutes or until bottom edges are golden brown.

Cool on a wire rack.

[Robyn2]

These are very very yummy!!!

Lemon Melt-Aways

Cookies:
1 1/4 cups flour
3/4 (1 1/12 sticks) butter, softened
1/2 cup cornstarch
1/3 cup confectioners' sugar
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice

Lemon Frosting:
3/4 cup confectioners' sugar
1/4 cup (1/2 stick) butter, softened
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice

For the cookies, combine the flour, butter, cornstarch, confectioners' sugar, lemon zest and lemon juice in a mixing bowl. Beat at low speed for 2 to 3 minutes or until well mixed. Scrape down the sides of the bowl often while beating. Turn the dough onto a work surface. Divide in half and shape each half into an 1x8 inch roll. Wrap each roll in plastic and chill for 1 to 2 hours or until firm.

Cut each roll into 1/4 inch slices. Place the slices 2 inches apart on cookie sheets. Bake at 350 degrees for 8 to 12 minutes or until set. The cookies will not be brown. Remove to a wire rack and let cool.

For the frosting, combine the confectioners sugar, butter, lemon zest and lemon juice in a small mixing bowl. Beat at medium speed for 1 to 2 minutes or until fluffy. Scrape down sides of hte bowl often while beating. Frost the cooled cookies.

Makes about 5 dozen cookies.

[Chris in NM]

HI Robyn! Well, you certainly got quite a few "guests" for your "party"! Sure hope you can put up with all of us! hehehe This has been really fun! Let's do it again next year! Or really anytime anyone has something special coming up!

Happy Holidays, Everyone!!!!!!!!!!!

;D