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Post by Wendy Kohlhoff on Nov 30, 2006 14:20:52 GMT -5
I was hoping some of you might share a couple of your favorite Christmas Cookie/Holiday recipes with us.
I'm hoping to make cookies, fudge, candy etc this year (Can't eat it, but I'm sure everyone else will love it) But I love to try new things. So If you have some favorite recipes, post them here.
Wendy
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Post by Wendy Kohlhoff on Nov 30, 2006 14:40:32 GMT -5
A few of my faves...
~~~~~~~~~~~~ SNOWBALL COOKIES
1 c. powdered sugar 2 c. flour 1 c. butter 1 c. chopped nuts 1 tbsp. milk 1 tsp. vanilla
Blend nuts with butter, add sugar, milk, vanilla and flour. Roll into small balls. Bake at 300, do not over bake. While still hot, roll in powdered sugar.
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BUTTERSCOTCH OATMEAL COOKIES
1 c. shortening 3/4 c. brown sugar 3/4 c. white sugar 2 eggs 1 tsp. soda dissolved in 1 tsp. warm water 1 1/2 c. flour 1 tsp. salt 2 pkg. butterscotch bits 1 tsp. vanilla 2 c. quick oats
Drop by sthingyful on cookie sheet and bake at 375 degrees for 10-12 minutes. Do not over bake.
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JAM THUMBPRINT COOKIES
2/3 c. butter 1/3 c. granulated sugar 2 egg yolks 1 tsp. vanilla 1/2 tsp. salt 1 1/2 c. sifted flour
Cream together butter and granulated sugar until fluffy. Add egg yolks, vanilla, and salt and beat well. Gradually add sifted flour, mixing well. Shape into 3/4" balls. Dip in 2 slightly beaten egg whites. Roll in 3/4 cup of finely chopped walnuts. Place 1" apart on greased cookie sheet. Press down center of each with thumb. Bake 15 to 17 minutes. Cool slightly. Remove from pan and cool on rack. Fill centers with cherry or strawberry preserves. Makes 3 dozen.
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STAINED GLASS COOKIES
1 c. softened butter 1 c. brown sugar 1/3 c. honey 1/4 c. water 1/2 tsp. salt 1/2 tsp. baking soda 3 c. flour Bright colored hard candies or lollipops
In large bowl, mix together butter, sugar, and honey. Add water and stir until smooth. Combine salt, baking soda and flour in separate bowl. Add dry ingredients to sugar mixture a little at a time. Knead the dough by squishing it between your fingers. When dough gets soft, put in freezer to chill for at least 10 minutes. Spread piece of wax paper on table or counter top and sprinkle a little flour on top. Roll pieces of dough into long, thin strips. Cover cookie sheet with aluminum foil. On separate piece of wax paper, use these strips to create designs. Christmas bells, Valentine hearts, etc. Carefully turn dough design over onto cookie sheet and gently pull away wax paper. Put dough in oven and bake for 5 to 8 minutes. While you wait, unwrap candies and separate by color. Put each color in a small bag and crack with a hammer (tap lightly). When the dough designs are done, take them out of oven and let cool for a few minutes. Fill each "stained glass window" section with a layer of candy pieces. For best results, use only one color per section. Put filled cookies back in oven to bake until candy starts to bubble. Remove and let cool. After they've cooled and are hard, peel from foil and pull off any foil that has stuck to them. Eat and enjoy!
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MACAROON COCONUT COOKIES
1 lb. 4 oz. sugar 12 oz. macaroon coconut, grated fine 1/2 pt. egg whites 1/2 grated lemon rind 1 oz. flour 1 tbsp. light Karo syrup
Mix in pan, all ingredients, except egg whites. Heat over hot water, stirring until warm. Beat egg whites until stiff, add to other ingredients and stir until stiff enough to drop from sthingy onto cookie sheet lined with brown paper. Bake at 370-380 degrees until golden brown. After cooling, turn over and wet the paper and they will fall off.
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AMAZING PEANUT BUTTER COOKIES
1 cup peanut butter 1 cup brown sugar 1 teasthingy cinnamon 1 large egg (can double or triple recipe)
Mix all ingredients in a bowl. Place rounded tablesthingyfuls 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! ~~~~~~~~~~~~
RICE CRISPY TREATS
1 or 2 bags miniature marshmallows 1 tablesthingy butter 2 cups Kellogg's Rice Crispy Cereal
Melt butter in a saucepan. Add marshmallows. Stir until mixture becomes difficult to stir any more. Mix in the Rice Crispy Cereal and stir until hot.
Butter a pan (a square pan like a brownie pan) and spread mixture evenly in the pan. Allow to cool and cut into squares. ~~~~~~~~~~~~~~~~~
RUM BALLS
2 1/2 c. vanilla wafers, crushed 1 c. chopped nuts, finely 1 c. powdered sugar 1 1/2 tbsp. cocoa Dash of salt 1/2 c. rum or brandy or orange juice or bourbon 2 1/2 tbsp. light Karo
Mix thoroughly and form into small balls. Roll in powdered sugar and wrap in wax paper.
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GOLDEN GRAHAMS SMORES
3/4 c. light corn syrup 3 tbsp. butter 1 pkg. milk chocolate chips (2 c.) 1 tsp. vanilla 1 (12 oz.) pkg. Golden Grahams cereal 3 c. Kraft mini marshmallows
Grease 13 x 9 x 2 inch pan. Heat syrup, butter and chips to boiling, stirring constantly. Remove from heat, stir in vanilla. Pour over cereal in bowl, toss until coated. Fold in marshmallows 1 cup at a time. Press in pan with buttered hands or sthingy. Let stand 1 hour, cut into squares. Store loosely covered at room temperature up to 2 days.
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MARSHMALLOW CREME FUDGE
One 11 oz.bag milk chocolate chips One cup semi-sweet chocolate chips 2 cups granulated sugar 1 jar marshmallow creme 1 can (5oz.) evaporated milk 6 Tbs. butter 2 tbs. corn syrup 1 tsp. vanilla extract 3/4-1 cup chopped walnuts or pecans
Line 9 inch square pan with foil. Butter foil or spray with Pam, and put aside. Combine sugar, syrup, milk, butter and put in a heavy saucepan, which has been buttered all the way to the top.
Cook over medium heat, stirring constantly, until it reaches a full boil. Boil, stirring constantly, for 5 minutes, (no longer). Remove from heat; add chocolate chips, (which have been warmed in the microwave), and vanilla.
Stir in marshmallow creme and stir until smooth, and well blended. Pour into prepared pan, and cool for several hours. Cut into squares. ~~~~~~~~~~~~~
3 MINUTE PEANUT BUTTER MARSHMALLOW FUDGE
2 c. sugar 1/2 c. milk 8 oz. jar peanut butter 8 oz. jar marshmallow creme
Cook sugar and milk on stove until boiling. Boil exactly 3 minutes. Add peanut butter and marshmallow to sugar-milk mixture immediately. Fudge will start to harden quickly. Mix well and pour in greased pan.
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GERMAN CHOCOLATE CARAMEL BROWNIES
1 pkg. Kraft caramels 1 (8 oz.) evaporated milk 3/4 stick butter 1 pkg. German chocolate cake mix 1 c. chopped pecans 1 c. chocolate chips
Melt one package of Kraft caramels and 2/3 cup of evaporated milk. In a mixing bowl melt 3/4 stick of butter. Add German chocolate cake mix, 1 cup of chopped pecans and 1/3 cup of evaporated milk. Mix into a batter. Spread half of the batter in a greased and floured pan. Bake at 350 degrees for 8 minutes. Pour melted caramel over batter (after baked). Sprinkle 1 cup of chocolate chips on top and sprinkle the other half of the batter. Bake at 350 degrees for 18-20 minutes.
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CANDIED WALNUTS
1 c. sugar 2 t. corn syrup 1/3 c. orange juice or water 1/2 t. salt 1/2 t. vanilla 1t. cinnamon 2 c. walnuts
Mix corn syrup, sugar, water, and salt in a heavy sauce pan. Stir over low heat until sugar dissolves, boil until candy thermometer says soft ball stage about 238 degrees. Remove from heat, stir in vanilla and cinnamon. Turn out on waxed paper and pull the nuts apart while cooling.
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Post by Niniel on Nov 30, 2006 16:42:21 GMT -5
Mm, yum. Those sound great! The Italian contingency of my family has very set Italian recipes for Christmas, and there's a collection of cookies and cakes we do each year. My favourite of them is an orange or lemon zest cookie (can be either, I prefer orange) that has about a thousand names. The recipe I follow calls them 'biscotti di nodo', because they are tied into little knots. When they're all done they're painted over with sugar icing and are just about as good as it gets. I found the recipe online (it's not the exact same one I use, wording-wise, but the rest is)--it's a bit on the long side: ciaoitalia.com/rc_recipe_view.php?recipeid=323&SESS=8aa854657f0a4242cae84c80b9305441
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Post by Wendy Kohlhoff on Dec 5, 2006 16:46:15 GMT -5
Thanks I added that to my list. They sound yummy. I got a great little Christmas cookie book the other day...I will try to pull some of the tastier recipes out of it.
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Post by Niniel on Dec 5, 2006 17:06:55 GMT -5
I used to love Xmas cookies when I was a little girl. I had a great-aunt who made all the traditional Italian ones, in addition to some other Italian desserts. I haven't had any as good as hers since. I don't eat sweets either. Once in a while a small amount, if it's a holiday. So I have to choose what I want to splurge on and make it count. But it's fun to bake anyway. I'm not very good at it but I have the knot cookies down well.
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