A Delicious Collection of Christmas Cookie Recipes

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Christmas Cookie Recipes

A Delicious Collection of Christmas Cookie Recipes
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Delicious Christmas Cookie Recipes
http://delicious-christmas.blogspot.com
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Almond Snow Cookies

Makes about 132
1-1/4 cup soft butter

1/2 cup shortening
1 cup granulated sugar
2 eggs
3/8 teaspoon LorAnn almond oil (www.Lorannoils.com) or 2 to 3 tsp. almond extract
1 cup finely ground blanched almonds
3-1/2 cups sifted flour
Confectioners' sugar
Cream shortening, butter and granulated sugar; add eggs and beat until light.
Mix in almond oil and ground almonds.
Add flour to creamed mixture and mix thoroughly. Chill dough or not.
When ready to bake, preheat oven to 325 F.
Scoop dough into small balls (I use a 1-1/4" ice cream type scoop) and place on
ungreased baking sheets
about 2" apart.
Slightly flatten top with a dampened cloth-covered glass.
Bake until set but not brown, about 14-16 minutes.
Sift confectioners' sugar over cookies as soon as you take them out of the oven.
Cool on cookie sheet.
When thoroughly cool, but not cold enough to stick to cookie
sheet, remove cookies from cookie sheet and roll in additional confectioners'
sugar.
For more delicious cookie recipes visit:
Buckeyes
2 lbs. Peanut butter

1 pound butter
3 pounds powdered sugar
two 12-ounce packages of semi-sweet chocolate chips. Use a high quality chocolate.
1/2 of one bar of paraffin wax
toothpicks for dipping
waxed paper
Place wax paper onto cookie sheets and set aside.

Cream peanut butter and butter until combined.
Add sugar a little at a time.
Make sure it is mixed well.
Roll peanut butter mixture into approximately 400 1-inch diameter balls. Insert
one tooth pick into each
small peanut butter ball.
Set all of them aside.
Melt chocolate and paraffin (parafin helps the chocolate become shiny when it
cools) in a double boiler.
Be careful not to over-heat the chocolate.
Dip the ball into the chocolate so as to ALMOST cover the entire ball.
Leave small portion of ball uncoated. Let cool on waxed paper.
Store in a cool place.
Note: This recipe makes 400 cookies. Halve or quarter the recipe if you can't eat
that
Cherry Pecan Drops
1 cup granulated sugar

3/4 cup shortening
2 tablespoons milk
1 teaspoon vanilla
2 large eggs
2-1/4 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1 cup chopped dates
1/3 cup chopped maraschino cherries, well drained
1-1/2 cup coarsely crushed cornflakes cereal
15 maraschino cherries, quartered, drained
Heat oven to 375 degrees.

Grease cookies sheets. In large bowl, combine sugar, shortening, milk, vanilla,
and eggs; beat well.
Stir in flour, baking powder, baking soda, salt, pecans, dates, and 1/3 cup chopped
cherries; mix well.
Cover dough with plastic wrap and refrigerate for easier handling.
Drop dough by rounded teaspoonfuls into cereal; thoroughly coat.
Form into balls; place 2-inches apart on greased cookie sheets.
Press maraschino cherry piece into top of each ball.
Bake for 10-15 minutes until light golden brown.
Choco-Mint Snaps
Makes about 72
4 (1-ounce) squares unsweetened chocolate

4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups vegetable shortening
2 cups sugar
2 large eggs
1/3 cup light corn syrup
2 1/2 tablespoons water
2 teaspoons peppermint extract
1 teaspoon vanilla extract
Additional sugar for rolling
Melt chocolate squares in the top of a double boiler over simmering water; set
aside to cool.
Preheat oven to 350 F. In a small bowl whisk together the flour, baking soda and
salt; set aside.
In a large mixing bowl, using an electric mixer at medium speed, cream the
shortening and 2 cups sugar until light and fluffy. Add eggs and blend well. Add
reserved
chocolate, corn syrup, water, and extracts and blend well. Stir in flour mixture
until just
blended. Shape dough into 1-inch balls; roll in additional sugar and place about 2-
inches
apart onto greased baking sheets. Bake for 9 to 11 minutes. Cool a few minutes on
baking
sheet and transfer to wire racks to cool completely.
Chocolate Orange Balls
1 9-ounce box of vanilla wafer cookies

2 1/4 cups confectioner's sugar
1/4 cup unsweetened cocoa powder
1/3 cup orange juice concentrate
1/4 cup light corn syrup
1 1/2 cups pecan pieces
In a food processor, combine the vanilla wafers, 2 cups of the confectioner's

sugar, cocoa
powder, orange juice concentrate, and corn syrup. Process until the cookies are
ground
to crumbs and mixture is evenly blended. Add the pecan pieces and pulse process
until
the nuts are finely chopped. Transfer the mixture to a bowl and form into 1" balls.
Roll
balls in 1/4 cup confectioner's sugar to coat. Store in an airtight container in
refrigerator
for up to 1 month.
Dreamsicle Cookies In a Jar
Makes about 30
1/2 cup powdered orange flavored drink mix, such as Tang

3/4 cup white sugar
1 1/2 cups vanilla baking chips
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Combine the flour with the baking soda and baking powder. Layer the ingredients
in a
clean glass wide mouth quart sized jar, starting with the Tang, then sugar, vanilla
chips
and ending with the flour mixture. Press each layer firmly in place before adding
the next
ingredient. Attach a recipe card with the following instructions to the jar.
Dreamsicle Cookies
Preheat oven to 375 degrees F (190 degrees C).
Empty contents into a large mixing bowl. Add 1/2 cup softened butter, 1 egg
slightly
beaten and teaspoon vanilla extract. Mix until completely blended.
Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased
baking sheet.
Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes or until tops are very
lightly
browned. Cool for 5 minutes on the sheet then remove cookies to wire racks to
cool completely.
Makes 2 -1/2 dozen
Eskimo Snowballs
1 cup butter or margarine, softened

4 tablespoons water
6 tablespoons cocoa powder
1-1/2 cup granulated sugar
4 cups quick-cooking oats
powdered sugar
flaked coconut
chopped nuts
Cream butter with water and vanilla. Add sugar, cocoa, and oatmeal, mix well.
Roll into 1"
balls. Add more water if necessary to make the dough stick together. Divide the
balls in
half. Roll half the balls in confectioners sugar and coconut, then roll the other half
in the
chopped nuts. Refrigerate until serving.
Note: This is a no-bake recipe.
Hazelnut Holiday Balls
Makes about 24
1/2 cup solid vegetable shortening

1/4 cup granulated sugar
1 beaten egg yolk from large egg
1 teaspoon grated lemon zest
1 tablespoon grated orange zest
1 teaspoon fresh lemon juice
1 cup all-purpose flour
1/8 teaspoon salt
1 egg white, slightly beaten
1/2 cup finely chopped hazelnuts
9 red candied cherries, halved
Pre-heat oven to 375 F. Line a baking sheet with parchment paper or a non-stick
baking
mat. Beat together shortening and granulated sugar until light and fluffy. Beat in
egg yolk,
orange and lemon peels, and lemon juice. Stir in flour and salt. Chill dough for
approximately 1 hour. Form dough into 1" balls, then dip in egg white and roll in
chopped
hazelnuts. Press half candied cherry into the top of each cookie. Bake for about 8
minutes
or until cookies are set but not brown. Allow to cool for 1 minute on baking
sheets, then
remove to wire racks to cool completely.
Judy's Nut Ball Cookies
3/4 cup ground pecans

1 cup butter, softened
1/2 cup powdered sugar
2 1/4 cup cake flour
1/4 teaspoon salt
extra powdered sugar
Stir together pecans, butter, 1/2 cup powdered sugar and vanilla, mix well. Sift
flour and
salt, stir into nut mixture. Chill. Roll into 1-inch balls, then roll each ball 3 times
in the
extra powdered sugar. Place 2 inches apart on cookie sheet. Bake at 350 F until
set but
not brown.
Variation: Frosty Snowballs
When you roll the cookies in powdered sugar, you divide the powdered sugar into
three
or four bowls. Then, you take three or four different colors of edible glitter and
mix one
color glitter into each of the bowls. Then when you roll the cookies in the sugar,
they turn
out all shiny and sparkly like a Christmas ornament, but they're edible.
Snickers Cookies
Makes about 60
1 cup margarine
1 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
60 miniature (bite-size) Snickers candy bars
chocolate glaze (recipe below)
Preheat oven to 350 F. Cream margarine, peanut butter, sugar and brown sugar.
Add eggs
and vanilla. Combine dry ingredients and add to peanut butter mixture. Take 1
tablespoon of dough and flatten into round shape in palm of your hand. Place
Snickers bar
in center and fold dough around it. Roll in palms of your hand to form a smooth
ball with
the Snickers bar totally covered with the dough. Place on an ungreased cookie
sheet. Bake
for 10-12 minutes. Remove from cookie sheet and place on a wire rack to cool.
Drizzle top
of cookies with chocolate glaze.
Chocolate Glaze
1 cup powdered sugar
2 tablespoons unsweetened cocoa
1 tablespoon milk
Mix powdered sugar, unsweetened cocoa and milk. Add additional as needed to
thin
mixture enough to drizzle from a spoon.
Strufoli
2-1/2 cups flour

4 large eggs
1 egg yolk
1/4 cup vegetable oil
1/2 tablespoons granulated sugar
1/8 teaspoon salt
1/2 teaspoon grated lemon zest
2 cups vegetable oil
1-1/2 cups honey
1 teaspoon grated orange peel
Put flour on a board and make a well in the center. Add eggs, egg yolk, oil, sugar,
salt, and
lemon peel. Mix and work dough well. Shape dough into very small balls about
the size of
marbles, and fry in 2 cups of hot oil until golden. Fry only a few at a time. While
dough is
frying, melt honey in saucepan and add orange peel. When balls are done drop
them in the
honey and orange peel mixture and remove with a strainer spoon. Pile on a
serving dish
into a conical mound. Cool. Top with candy sprinkles or powdered sugar or leave
plain.
Coconut Raspberry Ribbon Squares
Makes about 36
1-1/4 cup all-purpose flour

1/2 cup butter
1 egg yolk
1/3 cup raspberry jam
1 (300 ml) can sweetened condensed milk
2 cups sweetened coconut flakes
5 ounces semi-sweet chocolate
1 tablespoon butter
Pre-heat ove to 350 F. Stir together sugar and flour. Cut in 1/2 cup butter until
mixture is
crumbly. Stir in egg yolk. Press mixture into the bottom of a 9x9-inch baking pan.
Bake 18
to 20 minutes or until crust starts to turn golden. Spread jam over the hot crust. In
a
bowl, mix condensed milk and coconut. Spread gently on top of jam. Return to
oven and
bake another 25 minutes or until the surface is golden and firm. Remove from
oven and
set on a wire rack to cool completely. In the top of a double boiler over hot (not
boiling)
water, melt semi-sweet chocolate and 1 tablespoon butter; stir. Spread melted
chocolate
over coconut layer. Refrigerate to allow chocolate to harden. Remove from
refrigerator
15 minutes before cutting into squares.
Caramel Rum Spice Blondies
Makes about 24
1-1/2 cup all-purpose flour

1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
pinch of salt
2/3 cup solid vegetable shortening
3 large eggs
1/4 cup milk
3 tablespoons rum
2/3 cup caramel chips (or toffee, or butterscotch)
1/2 cup whole macadamia nuts
Butter a 9 x 9-inch baking dish. Sift together the flour, spices, sugar and salt; set
aside. In a
large mixing bowl, beat together shortening and eggs until creamy. Beat in milk
and rum.
Gradually stir flour mixture into egg mixture. Stir in chips and nuts. Pour the
batter into
the prepared baking dish. Bake for 30 minutes or until the blondies start to detatch
from
the sides of the dish. Allow to cool to room temperature and cut into 24 bars.
Chewy Caramel Bars
3/4 cup butter, melted

1 cup flour
1 cup oatmeal
3/4 cup packed brown sugar
1 teaspoon baking soda
32 caramels, unwrapped
1 tablespoon butter
3 tablespoons milk
1 package (6 oz) chocolate chips, about 1 cup
1/2 cup chopped nuts
Preheat oven to 350 F. In a small mixing bowl, combine butter, flour, oatmeal,
brown
sugar,
and baking soda; mix well. Put 3/4 of butter-oatmeal mixture in an ungreased
9x13 pan,
pressing evenly over the bottom of pan. Bake for 10 minutes. In a saucepan,
combine the
caramels, butter, and milk and heat, stirring, until the caramels are melted. Pour
caramel
mixture over the baked crust and sprinkle with chocolate
chips and nuts. Top with remaining butter-oatmeal mixture. Bake for 15 minutes
more.
Cool and cut into bars.
Chocolate Chip Blondies
Makes about 24
2 1/4 cups flour

2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter
2 1/4 cups firmly packed light brown sugar
3 eggs
1/2 teaspoon vanilla
1 cup semisweet chocolate chips
1 cup walnuts, chopped
Preheat oven to 350F. Grease a 9x13" baking pan and set aside. In the microwave,
melt
the butter. In a medium bowl, combine flour, baking powder and salt; set aside. In
a large
bowl using an electric mixer, beat butter and brown sugar. Slowly beat in the
eggs, mixing
until batter is smooth. On low speed, gradually mix in the flour mixture. Batter
will be
very stiff. Stir in the chocolate chips and nuts. Spread the batter in the baking pan,
smoothing it into the corners. Bake 25 minutes or until the blondies begin pulling
away
from the sides of the pan. Let cool to room temperature in the pan on a wire rack,
then cut
into bars.
Chocolate Peanut Butter Bars
Makes about 24
1 cup creamy peanut butter

6 tablespoons butter, softened
1 1/4 cups sugar
3 eggs
1 teaspoons vanilla extract
1 cup flour
1/4 teaspoon salt
2 cups chocolate chips
Preheat oven to 350° F. In large mixing bowl, beat peanut butter and butter until
smooth,
about 1 minute. Add sugar, eggs and vanilla, and beat until creamy. Blend in flour
and
salt. Stir in 1 cup of the chocolate chips. Spread into ungreased 13x9 inch baking
pan.
Bake 25-30 minutes, or until edges begin to brown. Immediately sprinkle
remaining
morsels over cookie layer. Let stand 5 minutes until morsels become shiny and
soft.
Spread the rest of the chocolate chips evenly over top. Cool completely.
Coconut Lime Squares
Makes about 32
For the crust:

1-1/2 cups sweetened coconut flakes
1 box white cake mix
1/2 cup unsalted butter, melted
For the filling:
2 cups granulated sugar
1/2 cup all-purpose flour
1 teaspoon baking powder
4 large eggs
1 tablespoon freshly grated lime peel
1/3 cup fresh lime juice
1/3 cup fresh lemon juice
confectioners' sugar
Pre-heat oven to 350 F. Line a 9x13" baking pan with foil, letting ends extend
above pan.
Spray lightly with cooking spray.
To make the crust, spread coconut on a baking sheet. Bake 8 minutes, stirring
once, until lightly toasted. Let cool. In a food processor, pulse together cake mix
and melted butter until evenly moistened and crumbs form. Stir in coconut. Press
mixture evenly into the bottom of the foil-lined baking pan. Bake 10-12 minutes
until crust just begins to lightly brown at edges.
To make the filling, whisk sugar, flour and baking powder in a large bowl to
combine.
Whisk in eggs, lime peel and juices until well blended. Pour over hot crust. Bake
25 minutes or until topping is golden brown and set. Cool
completely in pan on a wire rack. Holding foil ends, lift the whole thing out of the
baking
plan and place on a cutting board. Allow to cool thoroughly. Dust with
confectioners' sugar and cut into squares.

A Delicious Collection of Christmas Cookie Recipes

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http://delicious-christmas.blogspot.

Christmas Cookie Recipes

This product is brought to you by

Delicious Christmas Cookie Recipes

Almond Snow Cookies

1-1/4 cup soft butter

For more delicious cookie recipes visit:

2 lbs. Peanut butter

Place wax paper onto cookie sheets and set aside.

For more delicious cookie recipes visit:

Cherry Pecan Drops

1 cup granulated sugar

Heat oven to 375 degrees.

For more delicious cookie recipes visit:

4 (1-ounce) squares unsweetened chocolate

For more delicious cookie recipes visit:

Chocolate Orange Balls

1 9-ounce box of vanilla wafer cookies

In a food processor, combine the vanilla wafers, 2 cups of the confectioner's

For more delicious cookie recipes visit:

Dreamsicle Cookies In a Jar

1/2 cup powdered orange flavored drink mix, such as Tang

Makes 2 -1/2 dozen

For more delicious cookie recipes visit:

1 cup butter or margarine, softened

Note: This is a no-bake recipe.

For more delicious cookie recipes visit:

Hazelnut Holiday Balls

1/2 cup solid vegetable shortening

For more delicious cookie recipes visit:

Judy's Nut Ball Cookies

3/4 cup ground pecans

For more delicious cookie recipes visit:

For more delicious cookie recipes visit:

2-1/2 cups flour

For more delicious cookie recipes visit:

Coconut Raspberry Ribbon Squares

1-1/4 cup all-purpose flour

For more delicious cookie recipes visit:

Caramel Rum Spice Blondies

1-1/2 cup all-purpose flour

For more delicious cookie recipes visit:

Chewy Caramel Bars

3/4 cup butter, melted

For more delicious cookie recipes visit:

Chocolate Chip Blondies

2 1/4 cups flour

For more delicious cookie recipes visit:

Chocolate Peanut Butter Bars

1 cup creamy peanut butter

For more delicious cookie recipes visit:

Coconut Lime Squares

For the crust:

For more delicious cookie recipes visit:

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