This season host your own cookie trading party. Below are
some starter recipes -- even those who feel as though they are “backing challenged” can manage to make these fun
These melt in your mouth classics can be made for used for cut-outs
or rolled in to balls.
Roll the balls in your
favorite topping, like crushed almonds or coconut.
balls are the easiest fun Christmas cookies even you can make.
pound unsalted butter (yum!)
1/2 cup brown sugar
2 cups flour
Pinch of salt
Mix well, roll out in to about 1/4-inch thick, and cut into shapes.
Or, roll into small balls then roll in finely chopped nuts or coconut; place on lightly greased cookie sheet and flatten with
the bottom of a glass. Bake at 300° F. for approximately 20 to 25 minutes.
Secret Kiss Cookie
Fun Christmas cookies with a surprise -- a cookie with a chocolate kiss
1 bag chocolate kiss candies, unwrapped (7 ounces) powdered sugar
Cream together your butter, sugar, and vanilla. Blend in Flour. Wrap
one tablespoon of dough around each chocolate candy kiss. Bake at 350° for about 15 minutes, or until dough is set but not
browned. Roll each cookie in powdered sugar while still warm.This recipe makes about 2 to 3 dozen cookies.
Colorful and fun Christmas cookies -- let your kids do the thumb work!
1 cup butter, softened
3/4 cup granulated
2 teaspoons vanilla
1 teaspoon almond extract
cups flour (more if dough seems too thin)
Optional: finely chopped pecans, almonds, or
Beat butter with an electric mixer at medium speed until creamy. Add
sugar and the next 3 ingredients, blending well. Chill dough 2 1/2 hours. Roll dough into small balls, then roll in the chopped
nuts; place on lightly greased cookie sheets.
Make an indention in the middle of each
cookie and fill with jam. Bake at 300° for about 25 to 35 minutes, or until firm and lightly browned on the bottom. Makes
about 6 dozen.
These pretty cookies make a great classroom treat.
1/2 cup butter
1/2 cup shortening
sifted confectioners' sugar
1-1/2 teaspoons almond flavoring
2 1/2 cups sifted all-purpose flour
1/2 teaspoon red food coloring
cup crushed peppermint stick candy, 1/2 cup sugar
Preheat oven to 350°. Cream the shortening and butter; mix in sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and
add to shortening mixture. Divide dough in half.
Blend red food coloring into one half.
Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips
side by side and press lightly together and twist. Do not pinch. Curve top of rope down in to the shape of a candy cane.
Make one complete cookie at a time. If the dough of one color is shaped
first, the rolls will become too dry to twist.
Bake 9 minutes or until lightly browned.
Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional). This recipe will
make two dozen.
Dried cherries and chocolate; fancy and easy!
1-1/2 cups chocolate chips
1/2 cup shortening
1 cup sugar
2 cups flour
1/2 cup cocoa powder
1 cup dried cherries
In small bowl over saucepan of hot (not boiling water) melt 1/2 cup
of the chocolate chips; let cool.
Beat butter, shortening and sugar until fluffy; beat
in eggs one at a time. Beat in vanilla, then melted chocolate.
In a separate bowl stir
flour, cocoa, baking powder and salt; stir into butter mixture. Stir in cherries and remaining chocolate chips.
Drop by tablespoonfuls about 2 inches apart onto greased baking sheets.
Bake at 375 for about 12 minutes or until edges are firm and centers still soft.