Christmas Cookie Cutouts

Ingredients:

1 cup real butter, softened
1 1/4 cup granulated sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
3 cups all purpose flour
1 1/4 teaspoon baking powder
1/2 teaspoon almond extract, optional (reduce vanilla to 1 teaspoon if used)
Assorted holiday cookie cutters

Directions:

Mix butter and sugar together until very light and creamy. Add egg and extract(s); mix well. Slowly add flour and baking soda. Divide dough into equal parts; wrap and refrigerate for at least an hour. Preheat oven to 375 degrees. Roll out dough on waxed paper to about a 1/4 to 1/3 inch in thickness; cut into desired shapes. Bake on greased cookie sheets for 7 minutes, or until edges turn slightly golden. Cool and decorate.

Christmas Thumbprint Cookies

Instructions:

2/3 cup real butter, softened
1/3 cup granulated sugar
2 egg yolks from large eggs
1 1/4 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour, sifted
3/4 teaspoon salt
2 egg whites, beaten
1 cup chopped walnuts or pecans
Strawberry, cherry or raspberry preserves

Directions:

Preheat oven to 350 degrees. Blend butter and sugar together. Slowly add egg yolks, vanilla, and salt. Beat until well blended; add flour. Once well mixed, shaped dough into small balls. Dip balls into beaten egg whites and roll in nuts. Place on greased cookie sheet. Gently press down on each ball with thumb. Bake 15 minutes, or until golden. Remove from oven; cool. Fill indents with preserves prior to serving.

Holiday Mint Fudge

Ingredients:

1 cup granulated sugar
7 ounces marshmallow cream
2 sticks real butter, softened
10 ounces mint chocolate chips or mint chocolate candy chopped
2/3 cup evaporated milk
1 teaspoon pure vanilla extract

Serving tray decoration:

Powdered sugar
Mint leaf sprigs

Directions:

Line a 9x9x2-inch pan with foil, grease; set aside.  Combine sugar, butter, evaporated milk and marshmallow in large saucepan on medium heat until it boils. Stir constantly. Boil for five minutes. Add mint chocolate and vanilla. Stir until contents are well blended and melted together. Spread into pan. Refrigerate for minimum of 8 hours. Cut into desired size squares. Serve on a plate dusted with powdered sugar and decorated with mint leaves.

Christmas Gingerbread Men Cookies

Ingredients:

2 3/4 cup flour
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup Crisco
1/4 cup light brown sugar
3/4 cup molasses
1 egg, beaten
1 teaspoon warm water
1 teaspoon white vinegar
Desired decorations

Directions:

Preheat oven to 350 degrees. Blend all ingredients together until dough is well mixed. Roll out onto waxed paper, or a floured surface. Dough should be about a 1/4-inch thick. Cut into desired shapes. Place on greased and floured baking sheets. Bake for 8 minutes, or until browned. Cool. Decorate with desired frosting, candy pieces and other embellishments.


Peppermint Brittle

2 lbs. white chocolate
30 small peppermint candy canes

Line a jellyroll pan with parchment paper or heavy tin foil. In a microwave safe container add the white chocolate and heat on medium in the microwave for about 4-6 minutes. Stop during heating and stir occasionally until the chocolate is smooth and melted.

In a large plastic bag add the candy canes. Using a rolling pin or another similar tool, begin breaking the candy into small pieces. Stir the candy into the melted chocolate and spread in the pan, evenly.

Place in refrigerator for about 60 minutes and then break the candy into pieces.

Festive Spritz Cookies

Ingredients:

2/3 cup granulated sugar
1 cup butter
1 egg
1/2 teaspoon salt
1 1/2 to 2 teaspoons pure vanilla extract
2 1/4 cups all purpose flour
Food coloring
Cookie press with desired cutouts

Directions:

Preheat oven to 400 degrees. Combine sugar, egg, butter, salt and vanilla in a large mixing bowl. Beat until mixture is fluffy; add flour. Beat until well mixed. Add a few drops of food coloring, 1 to 2 drops at a time until desired color is attained. Put dough into cookie press. Place desired shapes 1-inch apart on baking sheets. Bake for 7 minutes, or until edges brown slightly.


Chocolate chip cookies

2 cups of flour
1/2 cup of butter
1/2 cup of shortening
1 cup of brown sugar
1 cup of white sugar
2 eggs
1 1/2 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
1 package of chocolate chips

Combine the dry ingredients in a bowl. Beat the butter, shortening, and sugars together until creamy. Incorporate eggs. Combine the dry ingredients and chocolate chips. Place by teaspoons on lightly greased cookie sheets and bake at 350 for 8 mins or until golden brown.


Oatmeal cookies

3 cups of Quaker oatmeal
2 cups of brown sugar
2 sticks of butter
3 cups of flour
1 tsp of baking soda
1 tsp salt

Cream the sugar and butter together. Add the dry ingredients and then the oatmeal. (The great thing about this recipe is that you can add whatever you want to this batter. Chocolate chips, toffee chips and nuts all enhance the flavor of these cookies. Just about anything that you can think of can be used, it just takes a little imagination.

Place by teaspoons on a lightly greased cookie sheet and bake on 350 for 10 mins or until golden brown.


Raisin Cookies

Ingredients:

1 cup butter, softened
2/3 cup sugar
2 eggs, beaten
1 ½ cups unbleached all-purpose flour
½ teaspoon salt
1 ½ teaspoons vanilla extract
1 cup raisins

Instructions:

Preheat oven to 375F.  lightly grease two cookie sheets.

Mix the butter and sugar together well in a large bowl.  When soft and fluffy add the beaten eggs, flour, salt and vanilla.  Beat until well blended (you can use an electric mixer to make this easier).

Drop by teaspoonfuls onto the baking sheet and smooth them into rounds using the back of the spoon.  Place some raisins on each round and bake for approximately 8 to 10 minutes until golden and baked through.  Turn to wire racks to cool.

Cinnamon Butter Cookies

Ingredients:

1 cup butter (or you can substitute ½ cup butter, ½ cup margarine)
1 cup sugar
3 eggs, beaten
2 teaspoons cinnamon
½ teaspoon nutmeg
3 ½ cups unbleached all-purpose flour
1 teaspoon vanilla extract

Instructions:

In a large bowl beat the butter and sugar together.  When light and fluffy add the beaten eggs and beat until well blended.  Stir in 1 teaspoon of the cinnamon, all the nutmeg, flour and vanilla extract. Stir until mixed through.  Shape into a log shape and wrap with cling film.  Place in refrigerator for approximately 4 hours until chilled.

Preheat oven to 350F and grease two cookie sheets.

Unwrap the dough and place on a lightly floured surface.  Cut into ¼ inch slices and place an inch apart on cookie sheets.  Bake approximately 8 to 10 minutes or until golden and baked through.  Mix the remaining teaspoon of cinnamon and a little sugar and sprinkle over the cookies as soon as they come out of the oven.  Transfer to wire racks to cool completely.