CHRISTMAS COOKIE RECIPES

Click here for a complete printable list of all the recipes...



SANDIES
1 c. buyer, 1/3 c. sugar, 2 tsp. vanilla and 2 tsp. water, 2 c. flour, 1 c. chopped pecans, ¼ c. powdered sugar DIRECTIONS: Beat butter 30 seconds, add sugar and beat till fluffy. Add vanilla and 2 tsp. water, beat well. Stir in flour and pecans. Shape into 1-inch balls or 1-1/2 x ½-inch fingers. Place on ungreased cookie sheet. Bake in 325 degree oven about 20 minutes. Cool completely. Gently shake a few cookies at a time in a bag with powdered sugar. The fingers can be dipped into melted chocolate chips. The balls can be dipped into powdered sugar glaze and rolled in tinted coconut.

CHERRY MASH BARS
2 Tbs. butter, 1 c. sugar, ¼ tsp. salt, 1/3 c. half-and-half cream, 1 c. miniature marshmallows, 1 c. cherry baking chips, 1 c. semisweet chocolate chips, ½ c. peanut butter, 1 c. roasted Spanish peanuts DIRECTIONS: Line an 8x8 or 9x9-inch square pan with waxed paper. In a medium saucepan, combine butter, sugar, salt and half and half. Heat until boiling, stirring occasionally. Boil for 5 minutes, stirring enough to keep from scorching. Remove from heat and stir in the marshmallows and cherry chips. Press the mixture into the prepared pan. In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips and peanut butter stirring frequently until smooth. Spread over mixture in the pan. Top with peanuts. Refrigerate for 2 hours before cutting into squares.

MOLASSES CRINKLES¾ c. soft shortening, 1 c. brown sugar, 1 egg, ¼ c. molasses, 2-1/4 flour, 2 tsp. soda, ¼ tsp. salt, ½ tsp. cloves, 1 tsp. cinnamon, 1 tsp. ginger DIRECTIONS: Mix shortening, sugar, egg and molasses thoroughly. Blend together dry ingredients; stir in. Chill. Heat oven to 375 degrees. Roll dough into balls the size of large walnuts. Dip tops in sugar. Place sugared-side-up, 3 apart on greased cookie sheet. Sprinkle each with 2 or 3 drops of water. Bake 10-12 minutes.

CHOCOLATE DIPPED BRANDY SNAPS
½ c. butter, ½ c. sugar, 1/3 c. dark corn syrup, ½ tsp. cinnamon, ¼ tsp. ginger, 1 c. flour, 2 tsp. brandy, 1 c. semi-sweet chocolate morsels, 1 Tbs. shortening, 1/3 c. chopped nuts DIRECTIONS: Melt butter, sugar, corn syrup, cinnamon and ginger in medium saucepan over low heat, stirring until smooth. Remove from heat; stir in flour and brandy. Drop by rounded teaspoon about 3 inches apart onto ungreased baking sheets, baking no more than 6 at a time. Bake in preheated 300 degree oven for 10-14 minutes or until deep caramel color. Let stand for a few seconds. Remove from baking sheets and immediately roll around wooden spoon handle; cool. Microwave morsels and shortening in small bowl for 45 seconds; stir. Microwave at additional 10-20 second intervals, stirring until smooth. Dip each cookie halfway into melted chocolate mixture, pushing mixture up onto cookie with a spatula; shake off excess. Sprinkle with nuts; place on waxed paper lined baking sheets. Chill for 10 minutes or until chocolate is set. Store in airtight containers in refrigerator.

TURTLE THUMBPRINTS
Cookie: 2/3 c. butter-softened, ½ c. sugar, 2 egg yolks, 1 tsp. vanilla, 1-1/2 c. flour Filling: 20 caramels-unwrapped, 2 Tbs. heavy whipping cream, 48 pecan halves Drizzle: 1 c. real semi-sweet chocolate chips, 1 Tbs. shortening DIRECTIONS: Combine butter, sugar, egg yolks and vanilla. Beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well nixed. Cover; refrigerate until firm (at least 1 hr.). Heat oven to 375 degrees. Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Make an indentation in center of each cookie with thumb. Bake for 7-10 minutes or until edges begin to brown. Cool completely. Combine caramels and whipping cream in microwave-safe bowl. Microwave on HIGH 1 minute; stir. Continue microwaving 1 minute or until melted; stir until smooth. Spoon about ½ tsp. caramel mixture into center of each cookie. Top with pecan half. Place chocolate chips and shortening in microwave safe bowl. Microwave on HIGH 1 minute; stir. Continue microwaving until smooth. Place cookies on a cooling rack over a piece of waxed paper to catch any extra chocolate drizzle. Drizzle chocolate over cookies. Let stand until set (about 2 hours). To store cookies, arrange cookies between layers of waxed paper in a container with a tight-fitting lid.

ANNS DIPPED GINGERSNAPS
2 c. sugar, 1-1/2 c. oil, 2 eggs, ½ c. molasses, 4 c. flour, 4 tsp. soda, 1 Tbs. ground ginger, 2 tsp. cinnamon, 1 tsp. salt, additional sugar, 2 pkgs. (12 oz. each) vanilla baking chips, ¼ c. shortening DIRECTIONS: In mixing bowl, combine sugar and oil; mix well. Add eggs, beating well after each egg. Stir in molasses. Combine dry ingredients, add gradually to creamed mixture, and mix well. Shape into ¾ inch balls and roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake @ 350 degrees for 10-12 minutes or until cookie springs back when touched lightly. Remove to wire racks to cool. Melt chips with shortening in microwave until smooth. Dip the cookies halfway in melted chips; shape off excess. Place on waxed paper-lined baking sheets to harden.

SALLYS AUNT EDNAS SOUR CREAM COOKIES
1 c. shortening, 3 eggs, 1 tsp. soda, 1 tsp. vanilla, 2 c. sugar, 1 c. sour cream, 1 tsp. baking powder, 1 tsp. lemon flavoring, pinch of salt, 4 c. flour or enough to make the dough stiff enough to roll out. Mix together and then chill the dough before rolling out. Cut cookies and bake @ 375 degrees for 10-12 minutes.

CHRISTMAS BARS
1/3 c. softened butter, ½ tsp. cinnamon, ¼ tsp. freshly grated nutmeg, 2 tsp. red sugar, 2 tsp. green sugar, 1 tsp. almond extract, 1 tsp. vanilla extract, 1 c. brown sugar, 2 large eggs, 1-2/3 c. flour, 1-1/2 tsp. baking powder, ½ tsp. salt, 1 c. almonds-toasted and chopped DIRECTIONS: Preheat oven to 375 degrees and lightly grease a 15x10 jelly roll pan. Cream butter, extracts and brown sugar until light and fluffy. Beat in eggs one at a time. In a small bowl, whisk together flour, baking powder and salt, then slowly mix into butter mixture until totally blended. Spread into the prepared pan. In a small bowl, mix almonds, cinnamon and nutmeg. Sprinkle almond mixture over the cookies in the pan and dust with the colored sugar. Bake for 8-10 minutes or until firm. Cut into bars before cooling.

RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS
1 c. butter-softened, 2/3 c. sugar, ½ tsp. almond extract, 2 c. flour, ½ c. seedless raspberry jam, ½ c. powdered sugar, ¾ tsp. almond extract, 1 tsp. milk DIRECTIONS: Preheat oven to 350 degrees. In medium bowl, cream together butter and sugar until smooth. Mix in ½ tsp. almond extract. Mix in flour until dough comes together. Roll dough into 1-1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves. Bake for 14-18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet. In a medium bowl, mix together the powdered sugar, ¾ tsp. almond extract, and milk until smooth. Drizzle lightly over warm cookies.

ORANGE FINGERS
3-1/2 c. vanilla wafer crumbs, 16 oz. powdered sugar-sifted, 1-1/2 c. chopped pecans, 1 (6 oz.) can frozen orange juice concentrate-thawed-undiluted, ½ c. butter-melted, 1 (7 oz.) pkg. sweetened flaked coconut DIRECTIONS: Combine vanilla crumbs, powdered sugar and pecans; mix well. Stir in orange juice concentrate and butter. Shape into 2-inch fingers; roll in coconut. Refrigerate.


1025 Second Ave
Cumberland, WI 54829
Phone: 715-822-2890
Office Hours: Monday -Friday 8:00am-1:00pm
"God's Work. Our Hands."

Website Technology by Bangsberg Software Engineering