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CHRISTMAS COOKIE EXCHANGE
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CHRISTMAS COOKIE EXCHANGE
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How about each VBB member post 1 recipe of there favorite Christmas Cookie.  By doing this, we sure can get a great collection of recipes and we would also get some new ones.  I will c
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Forums  »  Baking Forums  »  Holidays and Entertaining  »  CHRISTMAS COOKIE EXCHANGE

Re: CHRISTMAS COOKIE EXCHANGE

posted at 12/4/2010 4:01 PM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012

Brown Sugar Shortbreads


Makes: about 36 cookiesPrep: 35 minutes
Bake: 12 minutes per batch 

Ingredients

        1  cup  butter, softened

 1/2  cup  packed brown sugar       
1/2  teaspoon  apple pie spice or pumpkin pie spice       
1/8  teaspoon salt 
2 1/4  cups  all-purpose flour        
Nonstick cooking spray      
Granulated sugar 

Directions

1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper; set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, apple pie spice, and salt. Beat until combined, scraping side of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. 2. Shape dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheet. Coat the bottom of a cookie stamp with nonstick cooking spray and dip the stamp in granulated sugar. Flatten each ball of dough, imprinting the pattern. 3. Bake in the preheated oven for 12 to 15 minutes or until lightly browned. Transfer cookies to a wire rack; let cool. Makes about 36 cookies. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.  
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Re: CHRISTMAS COOKIE EXCHANGE

posted at 12/4/2010 4:33 PM EST
Posts: 6420
First: 6/23/2010
Last: 5/20/2013
Wow, Elsa -- that sounds wonderful. 
Now I have to buy a cookie stamp.  Where should I look for those?
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Re: CHRISTMAS COOKIE EXCHANGE

posted at 12/4/2010 4:38 PM EST
Posts: 6420
First: 6/23/2010
Last: 5/20/2013
AND -- Thank you Elsa for the email recipe.  It arrived!  As usual, I have all the ingredients except ONE.  I do have a jar (or 3) of already chopped marachino cherries - Tongue out - but I don't have any graham cracker crumbs. 
Those I will get on the way home from church tomorrow.

Next Sunday is my turn to take a goodie for the small children -- don't the Cherry Magic cookie bars sound great!?!!
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Re: CHRISTMAS COOKIE EXCHANGE

posted at 12/4/2010 5:04 PM EST
Posts: 1
First: 12/4/2010
Last: 12/4/2010

I've recently started making these last Christmas. They are a hit with friends and family.

This is a thumbprint type cookie. :)

Strawberry Cream Cookies 

1 c. butter, softened
1 pkg. (3 oz) cream cheese, softened
1 c sugar
1 egg yolk
3 tsp vanilla extract
2-1/2 c. all-purpose flour
Seedless Strawberry Jam

1. In large bowl, cream butter, cream cheese, and sugar until light and fluffy. Beat in egg yolk and vanilla. Add flour gradually and mix well. Cover and refrigerate for 1 hour or until easy to handle.

2. Shape dough into 1-in. balls. Place 2 in. spart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in.-deep indention in the center of each ball; fill with about 1/4 tsp jam. Bake at 350 for 10-12 minutes or until set. Remove to wire racks to cool.
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Re: CHRISTMAS COOKIE EXCHANGE

posted at 12/4/2010 6:19 PM EST
Posts: 6420
First: 6/23/2010
Last: 5/20/2013
Thanks Katy -- I have that copied and printed.  It sounds like a good one.
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Re: CHRISTMAS COOKIE EXCHANGE

posted at 12/5/2010 12:58 PM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012
MMMmmm Katy those sound just like little pillows that will fit nicely into bite size treats for my mouth!  LOL    Thanks for your post!
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Re: CHRISTMAS COOKIE EXCHANGE

posted at 12/5/2010 1:03 PM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012
Nancy I just use a pretty glass that has a decorative bottom most of the time as I'm too lazy to go dig out my cookie cutters and stamps which I have a tote full of.  I got some of them from maid of Scandinavia in Minnesota.  They have an online site if you google them.  Happy times next week for the children at your church.  Maybe I could virtually be there...LOL  
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Re: CHRISTMAS COOKIE EXCHANGE

posted at 12/5/2010 2:06 PM EST
Posts: 6420
First: 6/23/2010
Last: 5/20/2013
Elsa - I have to be back at church with a project and a treat in 4 hours!  Thank goodness I'm almost ready
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Re: CHRISTMAS COOKIE EXCHANGE

posted at 12/5/2010 8:16 PM EST
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
In Response to Re: CHRISTMAS COOKIE EXCHANGE:
Nancy... The next time I post, I will tell you, I was excited to see such a book!  This book even has recipes to make hard candies, that is something I always wanted to try. 
Posted by Susan K


Hi Susan I was going through my recipes and I remembered that you had asked for the Hungarian walnut torte recipe.I would love to give you the recipe,but I don't want to post it. If you want to give me an E-mail address I would send it to you.My mom had this recipe for at least sixty years and I don't know where it came from but it is wonderful.
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Re: CHRISTMAS COOKIE EXCHANGE

posted at 12/5/2010 9:48 PM EST
Posts: 416
First: 8/7/2008
Last: 1/17/2012
Yum yum will have to find that cookie recipe and post it. Have to go to Salem tomorrow to the VA hospital so will look after I am back home. Love the idea of post our recipes.
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Re: CHRISTMAS COOKIE EXCHANGE

posted at 12/6/2010 3:01 PM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012
Hello Everyone I just tried these and they are WONDERFUL!

Egg Nog Cookies Ingredients: • 1 cup Egg Nog • 1 cup margarine • 1 cup white sugar• 1 large egg• 3 1/4 cups flour• 1 tsp. baking powder• 1 tsp. baking soda• 1/2 tsp. salt  Icing: • 1 1/2 cups confectioners’ sugar• 3 Tbsp. Egg Nog  Directions:• Preheat oven to 350 degrees F. Grease cookie sheets.• In a medium bowl, cream together margarine and white sugaruntil smooth. Stir in 1 egg and 1 cup egg nog.• Combine flour, baking powder, baking soda and salt; stir into thesugar mixture so it is well blended.• Drop by rounded spoonfuls onto prepared cookie sheet or roll outdough and use your favorite holiday cookie cutters!• Bake for 8 to 10 minutes. Allow cookies to cool on baking sheetfor 5 minutes before removing to a wire rack to cool completely.• To prepare the icing, put the confectioners’ sugar into a smallbowl. Stir in the remaining eggnog one tablespoon at a time untilthe desired consistency is reached. Spread onto cooled cookiesand let dry before serving.
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Re: CHRISTMAS COOKIE EXCHANGE

posted at 12/6/2010 3:02 PM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012
I am going to try my hand at make these later this week!

Peanut Butter Biscotti

 

 

Ingredients

·                            1/3  cup  creamy peanut butter·                            1/4  cup  butter, softened·                            2/3  cup  sugar·                            1/3  cup  unsweetened cocoa powder·                            1-1/2  teaspoons  baking powder·                            2    eggs·                            1  teaspoon  vanilla·                            1-3/4  cups  all-purpose flour·                            1  cup  chopped semisweet or bittersweet chocolate (about 6 ounces)·                                Peanut Butter Icing

Directions

1. Preheat oven to 375 degrees F. In a large bowl, combine peanut butter and butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, cocoa powder, and baking powder. Beat until combined, scraping bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in chopped chocolate. 2.Transfer dough to a lightly floured surface; divide in half. Shape each portion into a 9-inch-long roll. Place rolls about 3 inches apart on a large ungreased cookie sheet; flatten rolls slightly to about 2 inches wide. 3.Bake in the preheated oven for 20 to 25 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool on cookie sheet on a wire rack for 1 hour. 4.Preheat oven to 325 degrees F. Transfer baked loaves to a cutting board. Using a serrated knife, cut each loaf diagonally into 1/2-inch-thick slices. Place slices on ungreased cookie sheets. Bake for 10 minutes. Turn slices over; bake for 10 to 12 minutes more or until dry and crisp. Transfer cookies to wire racks; let cool. Dip tops of cookies into Peanut Butter Icing. Let stand until icing sets. Makes about 32 cookies. Peanut Butter Icing: In a small bowl, stir together 1/2 cup powdered sugar, 2 tablespoons peanut butter, and enough milk (1 to 2 tablespoons) to make an icing of dipping consistency. To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months
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Re: CHRISTMAS COOKIE EXCHANGE

posted at 12/6/2010 3:20 PM EST
Posts: 6420
First: 6/23/2010
Last: 5/20/2013
Elsa -- you're going to TRY the biscotti recipe?  You've never made one before?  I haven't either so I'll want to hear lots of comments about your mixing, baking, drying - everything. 
And, please, what do you think about such a crisp cookie?  All of mine are chewy.
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Re: CHRISTMAS COOKIE EXCHANGE

posted at 12/7/2010 1:12 PM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012
Lemon Ricotta Cookies with Lemon Glaze  Cook Time:15 min

Yield: 44 cookies

Ingredients

Cookies:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 stick unsalted butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 (15-ounce) container whole milk ricotta cheese
  • 3 tablespoons lemon juice
  • 1 lemon, zested

Glaze:

  • 1 1/2 cups powdered sugar
  • 3 tablespoons lemon juice
  • 1 lemon, zested
DirectionsPreheat the oven to 375 degrees F.Cookies:In a medium bowl combine the flour, baking powder, and salt. Set aside.In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.Glaze:Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.  
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Re: CHRISTMAS COOKIE EXCHANGE

posted at 12/7/2010 1:59 PM EST
Posts: 1
First: 12/7/2010
Last: 12/7/2010
Nutmeg Logs

1 cup butter (no substitutes!!)
3/4 cup sugar (slightly beaten)
1 egg
2 teaspoons vanilla
2 teaspoons Rum or use 2 teaspoons water with rum extract
3 cups flour
1 teaspoon nutmeg, freshly grated is best!

Preheat oven to 350 degrees.

Cream butter and sugar together, add beaten egg, vanilla and rum.  Add the flour and nutmeg and mix until incorporated.  At this stage, I refrigerate for an hour.  Shape into 10-12 inch snakes about 1/2 inch in diameter.  Cut into 2 inch pieces and place on Greased cookie sheets or on parchment paper and bake for 12-15 minutes or until light golden brown in color.  Place a scant 1/2 teaspoon of icing (recipe follows), draw the tines of a fork through it and top with a candy red hot. 
Sprinkly with a light dusting of more nutmeg.

Icing:
Mix 3 tablespoons BUTTER, 1/2 teaspoon vanilla together and then add 2 1/2 cups of powdered sugar.  add a small amount of milk until spreading consistency is reached.
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Re: CHRISTMAS COOKIE EXCHANGE

posted at 12/7/2010 2:05 PM EST
Posts: 172
First: 9/9/2008
Last: 5/14/2013
Mine are simple =  sugar cookies then decorate as please-can't get any easier...I tried making so easy kids can do without me, without a food fight, without argument.  I make every year regardless who helps me create
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Re: CHRISTMAS COOKIE EXCHANGE

posted at 12/8/2010 10:45 AM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012
Mary those Nutmeg logs sound like I need to make a batch just to try them.  Thanks for posting!
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Re: CHRISTMAS COOKIE EXCHANGE

posted at 12/12/2010 9:46 PM EST
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
In Response to Re: CHRISTMAS COOKIE EXCHANGE:
In Response to Re: CHRISTMAS COOKIE EXCHANGE : Hi Susan I was going through my recipes and I remembered that you had asked for the Hungarian walnut torte recipe.I would love to give you the recipe,but I don't want to post it. If you want to give me an E-mail address I would send it to you.My mom had this recipe for at least sixty years and I don't know where it came from but it is wonderful.
Posted by gale g


Hi gale g...

I would love to have the recipe and what an honor to have it!  But, I wonder how I can get my e-mail address to you without posting it for everyone to see.  I sure wish we had private messaging like the old forum had.  I truly can understand why you would not want to post your recipe...what a treasure to have!  I have my Mom's recipes that she handwritten and I hold on to them dearly.  When I use her recipes, I get such a rush on memories of her that just tickles my heart with joy. 
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Re: CHRISTMAS COOKIE EXCHANGE

posted at 12/12/2010 9:52 PM EST
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
Gale g...

Is your picture of a Jack Russell?  I have one and his name is Jinx!  I have a picture posted of him in his Pumpkin costume for Halloween plus the picture you see on my posts is of him when I first got him...7 weeks old!
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Re: CHRISTMAS COOKIE EXCHANGE

posted at 12/13/2010 2:58 PM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012

Well I wish there more days left until Christmas as I'm running out of time baking...LOL  It's like this every year!
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