Cookie Recipes
Almond butter spritz cookie
2 1/2 cups flour
2 egg yolks
1/2 teaspoon salt
1/2 teaspoon almond extract
1 cup butter, softened
1 teaspoon vanilla extract
1 1/4 cup powdered sugar
Preheat oven to 400 degrees. Sift together flour and salt. Set aside. In a medium bowl, cream together butter and sugar. Stir in egg yolks, almond extract and vanilla extract. Gradually blend in sifted ingredients. Fill cookie press with dough and shoot cookies about 1 1/2 inches apart onto an ungreased cookie sheet. If you like, decorate with sugar or sprinkles at this time. Bake for 6 to 8 minutes.
-- Candace Jacobson
Almond crescents
1 1/4 cups almonds, unblanched, without skin
1 cup butter
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
2 cups sifted flour
additional granulated sugar for decorations
Grate or grind almonds fine.
Cream butter and sugar together. Stir in ground almonds, vanilla, salt, flour. Chill dough until firm.
Preheat oven to 350 degrees. Lightly grease baking sheets.
Break off walnut-size pieces of dough. Roll pieces in your hand into logs 1/2 inch thick. Bend sticks into little crescent shapes. Place on prepared baking sheets, leaving a little space between crescents.
Bake 15 to 20 minutes or until crescents are dry but not brown. Cool slightly. Roll each cookie individually in granulated sugar.
About the recipe: I started baking these delicate, dainty, delicious cookies in 1968 after my sister Rosemary Maki gave me the cookbook, "The Art of Fine Baking" by Paula Peck, where the recipe originated. I usually make a double batch of the almond crescent dough, split it in half, and make almond crescents out of one half and pecan balls out of the other half. This is my favorite Christmas cookie recipe, outside of shortbread, because it creates a wonderful design on a cookie tray, offering a different shape and delicate flavor. The shape compliments various squares and chocolate/fruit cookies to make a pretty cookie tray. The crescents remind me of the night skies in the holidays, as well, especially when served with star-shaped shortbread cookies.
Makes 36 cookies
-- Nancy Mitchell
Almond paximathia
1 cup vegetable oil
1 cup sugar
3 eggs
1 teaspoon vanilla
1 cup coconut flakes, finely chopped in a food processor
3 cups flour
1 teaspoon baking powder
1 cup toasted, slivered almonds
Combine first four ingredients using hand mixer and stir in coconut. Add flour and baking powder and mix. Add almonds and mix well. Make four logs and roll in sesame seed if desired. Using a sharp, floured knife, score logs by cutting halfway through in 1/2 inch sections.
Bake at 350 degrees for about 20 minutes. Remove from oven and cut through scored sections. Lay portions out flat on cookie sheets and bake additional 20 minutes, keeping paximathia light in color.
About the recipe: These double-baked Greek cookies have the distinctly rich flavor of almonds. They store well and make delicious gifts.
-- Steve Kogianes
B-52 truffles
2 cups finely crushed vanilla wafers
1 cup powdered sugar
1/4 cup almond paste
2 1/2 tablespoons Kahlua
2 1/2 tablespoons Grand Marnier
2 1/2 tablespoons Bailey's Irish Cream
2 tablespoons white corn syrup
10 to 12 ounces semisweet chocolate
2 cups finely crushed, toasted almonds
In a bowl, mix wafers, sugar, almond paste, liquers and syrup, making sure the paste is well blended.
Press mix into pie plate. Refrigerate until firm enough to form balls, approximately 20 minutes.
Melt chocolate in double boiler over simmering water.
Roll mix into small balls, stick with toothpick, dip into melted chocolate, coating evenly.
Roll gently in toasted almonds, then place on large trays to harden.
Store in airtight containers in fridge. Serve at room temperature. Don't eat and drive.
About the recipe: About five years ago, I was looking on the Internet for a fun holiday cookie food giveaway. I came upon this recipe for B-52 truffles, supposedly named for an after-dinner drink made with the same liqueurs. They were easy and a big hit with the friends I gave them to. I also made several hundred as part of the dessert plate of homemade family goodies at my niece's wedding and packed them up and schlepped them to Florida on the airplane for the event! They've become a regular part of my cookie repertoire.
-- Dana Tumpowsky
Basic butter sugar spritz
2 cups butter, softened
2 teaspoons vanilla extract
1 cup white sugar
4 cups flour
Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well. Spoon into cookie press and form cookies on ungreased cookie sheets. Bake for 10 to 12 minutes, or until firm on the bottoms. Decorate with colored sugar sprinkles before baking if desired.
-- Candace Jacobson
Biscochitos
1 cup sugar
2 cups lard
6 cups flour
3 teaspoons baking powder
2 teaspoons anise seed
1 teaspoon salt
2 eggs
1/4 cup water, brandy, whiskey or orange juice
1/2 cup sugar mixed with 1 teaspoon cinnamon
Thoroughly cream lard by hand. Add sugar and anise seed. Beat eggs and add to lard mixture. Blend until light and fluffy. Sift flour with baking powder and salt and add to first mixture. Add liquid and blend until well mixed.
Roll out on a floured surface and use a round cookie cutter. Place on an ungreased cookie sheet. Bake in preheated 350 degree oven for approximately 18 to 20 minutes or until bottom is slightly browned. Roll in sugar cinnamon mixture.
About the recipe: This cookie is New Mexico's state cookie. I was born in New Mexico although I've been in Utah since I was 9 (raised in Bingham Canyon) and am now 82 years old. We make this cookie every year for the Christmas season.
-- Adela Lucero
Biscotti
2 cups sugar
1 cup butter, melted
1/4 cup anise seed
1/4 cup anisette
3 tablespoons of whiskey or vanilla
6 eggs
1 tablespoon baking powder
6 cups all-purpose flour
2 cups coarsely chopped almonds or pecans
In a bowl, mix sugar with melted butter, anise seeds, anisette, and whisky or vanilla. Beat in eggs. Combine flour with baking powder and mix thoroughly into the sugar mixture. Mix in nuts. Cover and refrigerate for 2 to 3 hours. Shape dough with your hands to form flat loaves 1/2-inch thick and 3-inches wide and as long as a greased or parchment paper-lined baking sheet. Place loaves parallel and well apart. Bake in a 375 degree oven for 20 minutes or until lightly browned. Remove from oven and cool until you can handle them. Cut into slices and place flat side down on baking sheets. Return to oven and toast until lightly browned, then turn over and toast other side. Cool on wire racks and store in airtight containers. They also may be frozen.
About the recipe: A Catholic priest introduced me to this recipe. He wanted some of these cookies, so he brought me an Italian cookbook and asked me to bake him some. Being obedient, I made them for him. They soon became a favorite of family and friends. It is not Christmas or Easter without these cookies.
Makes 9 dozen
-- Mary Chidester
Butter cookies
1 pound butter (no substitutes)
1 1/3 cups white sugar
1 cups chopped walnuts
1 teaspoon salt
4 egg yolks
3 1/2 cups flour
Vanilla or almond flavoring to taste (about 1 teaspoon)
Cream butter. Add sugar and egg yolks, one at a time, beating after each addition. Add flavoring, nuts and flour. Shape into two rolls. Wrap in waxed paper. Chill overnight. Slice and bake on ungreased cookie sheet at 350 degrees until slightly brown, 10 to 12 minutes. Watch carefully as ovens vary. Do not overbake.
About the recipe: The following recipe was a favorite of my mother's. It has special meaning to me this holiday season as it will be the first Christmas without her. She was born in Germany and our family celebrated Christmas in the German tradition. These are melt-in-your-mouth wonderful!
-- Karen S. Wright
Butterscotch icebox cookies
1 cup butter
4 cups brown sugar, packed
4 eggs
1 teaspoon cream of tartar
6 cups flour
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon soda
1 cup chopped pecans
Cream butter with eggs and sugar. Add flour, cream of tartar and soda. Add vanilla and nuts.
Form into rolls and wrap in waxed paper. Chill several hours or overnight. Cut into thin slices and bake at 350 degrees for 8 to 10 minutes.
About the recipe: This is a recipe my mother had. It made a lot of cookies and there were five of us kids to feed. I loved these cookies.
-- Ruth Ann Smith
Butterscotch shortbread cookies
2 cups all-purpose flour
1 cup softened butter
1/2 cup firmly packed light brown sugar
1/2 teaspoon salt
1 cup butterscotch-flavored chips
Heat oven to 300 degrees. Spray an 8-inch square pan with cooking spray. Combine flour, butter, brown sugar and salt in a large bowl. Beat with an electric mixer on low speed until a dough forms, about 3 minutes. Stir in butterscotch chips.
Press dough into prepared pan. Bake until lightly browned, 30 to 35 minutes. Cool completely in pan on wire rack. Cut into squares and remove from pan.
About the recipe: This cookie recipe is really easy to make and everyone loves it, including my dad, who is the pickiest eater I know. I got the recipe from an "Easy to Bake Easy to Make" recipe club. I have made it for parties and holidays with great success. The recipe is so basic that it goes with any occasion. Plus, shortbread itself is versatile so the recipe could be modified for a specific occasion, by putting red or green sprinkles on top for Christmas, or putting chocolate chips or peanut butter chips in place of the butterscotch chips for a slightly different taste. The recipe calls for two circular pans, but I just put all the dough in a square glass baking dish so the cookies are thicker.
-- Jennifer Jastremsky
Carrot cookies
Cookies:
1 1/2 cups sugar
4 cups flour
1 1/2 cups shortening or margarine
1 teaspoon salt
2 eggs
2 teaspoons baking powder
2 cups grated carrots (about 4 or 5 large)
2 teaspoons vanilla
2 cups nuts (chopped)
Frosting:
4 cups powdered sugar
l teaspoon lemon flavoring
2 tablespoon butter or margarine grated rind of one orange
juice of one orange
Cookies:
Mix first five ingredients. Add dry ingredients. Drop by teaspoonfuls and bake at 350 degrees for about l5 minutes, switching trays on the oven shelves halfway through baking time.
Let cool and frost.
Frosting:
Mix all the ingredients together, adding a pinch of baking soda to keep the frosting soft.
About the recipe: The following recipe was given to me by a very dear friend. It's a great way to get your family to eat carrots.
Makes 7 dozen
-- Ginny Radice
Carrot cookies
Cookies:
1 cup sugar
3/4 cup shortening
1 egg beaten
1 cup mashed cooked carrots
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons grated orange rind
1 teaspoon vanilla
Orange frosting:
16 ounces powdered sugar
1/2 stick butter
2 teaspoons vanilla
Add enough fresh orange juice to moisten and blend to desired consistency.
Cookies:
Mix all ingredients. Drop by spoonfuls on lightly greased cookie sheet.
Bake at 350 degrees for 12 to 15 minutes.
Let cool.
Frosting:
Mix all ingredients. Frost cookies.
About the recipe: As children, we could always tell when it was holiday time. The sweet smell of fresh-baked cookies would great us as we came home from school. Mom would make dozens of cookies and put them away in the freezer. She would bring them out a few at a time and put the fresh frosting on them. They were as good as the day they were baked and we had treats all through the season.
-- LuAnn Woodall
Chicago kisses
4 cubes (1 pound) unsalted butter
2 cups (1 pound) sugar
4 hard-boiled egg yolks
4 raw eggs
8 cups (2 pounds) all purpose flour
Combine sugar and butter in a large bowl. Hold a sieve over the bowl and push the hard-boiled egg yokes through and cream well. Add raw eggs one at a time, creaming well with each addition. Add flour and mix well.
Chill dough.
Roll small pieces of dough between your palms. Wrap the small rope of dough around your pinkie, dunk in sugar, put on greased baking sheet and bake. The ends of the dough should overlap, and the result looks like a miniature wreath. Instead of regular sugar, I use a green colored sugar to enhance the "wreath."
Bake about 10 minutes at 400 degrees.
About the recipe: I copied this recipe from a yellowed index card written by my mother-in-law during the 1960s in her beautiful penmanship. The instructions are all hers, except for the green sprinkles, which make these delicious cookies stand out in a crowd. They may be kept in a tin for several weeks — if you hide them well. Otherwise, they're likely to disappear faster than it took to make them.
-- Ruth Ohlsen
Choco chunk cookies
1/2 cup butter
1/3 cup packed brown sugar
1/4 cup white sugar
1 egg
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 (6-ounce) package dark or milk chocolate chips OR 1 (7-ounce) dark chocolate bar, chopped in chunky pieces
6 ounces walnuts, chopped (if desired)
Heat oven to 375 degrees. Lightly grease large cookie sheet. Cream butter, sugars, egg, vanilla and almond extract. Add flour, baking powder and salt. Mix in chocolate pieces and walnuts. Drop by teaspoonfuls onto prepared cookie sheet. Bake 8 to 10 minutes or until lightly browned.
About the recipe: When our children were younger, we used to spend some of our Saturdays baking these delicious cookies. As the recipe itself is an easy-to-follow one, the kids had a blast making the cookies "without too much help from mommy!" Now that the kids are grown and out of the house, my husband is the big kid except that I have to make the cookies now all by myself!
-- Lezlie Cohn-Oswald
Chocolate chip cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup margarine
1/2 cup butter-flavored Crisco
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 large eggs
2 cups milk chocolate chips
1 cup chopped walnuts (optional)
Combine sugars, margarine and shortening and cream together. Add eggs and vanilla and mix well. Add dry ingredients, mixing until well blended. Add chocolate chips and nuts. Drop by spoonfuls onto ungreased baking sheets. Bake at 350 degrees for about 10 minutes. Do not overbake.
About the recipe: I could never get the Toll House cookie recipe to work for me until I tweaked it a little. Now it does, and this is a family favorite.
-- Janet Houston
Chocolate coconut macaroons
1 package (14 ounces) sweetened flaked coconut
2/3 cup finely ground almonds
2/3 cup granulated sugar
1/4 teaspoon salt
4 egg whites
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
Dark chocolate candy melts, melted
Pink candy melts, melted
Preheat oven to 350 degrees. Line cookie sheet with parchment paper. In a large bowl, mix coconut, almonds, sugar and salt. Add egg whites, almond and vanilla extracts; mix until well blended. Drop by tablespoons, 1 inch apart onto cookie sheet. Bake 16 to 18 minutes or until golden brown. Cool on cookie sheet 5 minutes; transfer to cooling grid to cool completely. If desired, dip all or part of cooled cookies into melted candy melts; place on parchment paper to set. Drizzle with pink candy melts; let set. When completely firm, store in a covered container.
About the recipe: Golden and slightly crisp on the outside, moist and chewy on the inside, this is a classic coconut cookie with the essence of almonds.
Makes 2 dozen
-- Margaret Porce
Chocolate drop cookies
2 squares (2 ounces) unsweetened chocolate, melted
1/2 cup vegetable oil
1 1/2 cups brown sugar, firmly packed
1 egg, unbeaten
1/2 cup buttermilk or sour milk
1 teaspoon vanilla
2 cups sifted flour
1/2 teaspoon soda
1/2 teaspoon salt
1 cup chopped nuts
Melt chocolate in microwave oven or in mixing bowl over hot water. Blend in oil and sugar. Add egg and beat well. Stir in buttermilk and vanilla. Sift flour with soda and salt, stir into chocolate mixture. Chill at least an hour. Drop teaspoonfuls of dough onto greased baking sheet. Bake at 350 degrees for 12 to 14 minutes. Cool and frost, if desired.
About the recipe: I have been making these for many years and they are a family favorite. Whenever I take them to a party or give them to friends or neighbors, I'm always asked for the recipe.
Makes 4 dozen
-- Jacquie Simper
Chocolate drop cookies
Cookies:
1/2 cup shortening
1 cup brown sugar
1 egg beaten
2 squares (2 ounces) melted semisweet chocolate
1 1/2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon soda
1/2 cup buttermilk
1 cup chopped nuts
Frosting:
1 egg beaten
1 teaspoon vanilla
2 squares (2 ounces) melted semisweet chocolate
1 1/2 tablespoons cream
1 1/2 cups powdered sugar
Cookies:
Mix all ingredients together in a large bowl. Drop by spoonfuls onto lightly greased cookie sheet.
Bake at 350 degrees for 15 to 20 minutes.
Frosting:
Mix all ingredients together and frost while warm.
-- LuAnn Woodall
Chocolate peppermint cookies
Cookies:
2 1/4 cups all-purpose flour
3/4 cups unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, room temperature
1 cup packed light brown sugar
3/4 cup sugar
2 eggs
2 teaspoons vanilla extract
2 cups semisweet chocolate chips (regular or minis)
Glaze:
3/4 cup confectioners sugar
2 drops mint extract, or more to taste
3 1/2 teaspoons half and half or milk
For the cookies:
Preheat oven to 350 degrees.
In a medium bowl, sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer, beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs one at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add vanilla. On a low speed, beat in the flour mixture a little at a time. Gently mix in chocolate chips.
On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 minutes, rotating the pan halfway through the cooking time. Flatten the cookies slightly with a spatula after removing from oven. Cool completely.
For the glaze:
In a small bowl, mix together the sugar, mint extract and milk until smooth. Transfer mixture to a medium resealable plastic bag and snip off a tiny bit of the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 to 20 minutes.
If desired, before glaze sets, sprinkle with chopped mint candy.
About the recipe: It's officially the Month of Love. Chocolate equals love in my home. I found this recipe a few years back when I subscribed to Food Network's 12 days of Cookies, a Christmastime tradition. They send a new cookie recipe for 12 days in a row in November. In the three or four years I have subscribed, this is the only keeper recipe. Chocolate peppermint cookies are a little like a brownie/cookie. I'm not a big mint lover, so I go easy on the mint extract. You could always leave the mint flavoring out, too. It's only in the glaze. During the holidays we added the sprinkles to make them a little more festive. A bunch of these in a really cute box from a craft store with pretty pink or red ribbon would make a great inexpensive treat for your Valentine. What gift is better than a home-made one?? This comment applies only to female gift-giving readers.
-- Si Foster
Christmas crackles
8 ounces finely chopped bittersweet chocolate
1 1/4 cups flour
1/2 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt (sel gris is delicious)
1 1/2 teaspoon cinnamon, plus one additional teaspoon of cinnamon
1/2 cup unsalted butter
1 1/2 cups light brown sugar
2 eggs
1 teaspoon vanilla
1/3 cup whole milk
1 cup granulated sugar
1 cup powdered sugar
Melt chocolate in a double boiler, set aside and allow to cool. Sift together flour, cocoa powder, cinnamon, baking powder and salt in a large bowl. In an electric mixer, whip butter for 2 minutes, add brown sugar and beat another 2 minutes (until pale and fluffy). Add eggs, vanilla and then melted chocolate. Mix in flour mixture, in 2 batches, alternating with milk. Divide dough into 2 parts, wrap in plastic wrap and chill 2 hours. Preheat oven to 350 and roll each dough portion into 25 1 inch balls (50 total). Combine granulated sugar and the remaining 1 teaspoon of cinnamon in one bowl and place the powdered sugar in another. Roll each ball in the cinnamon sugar mixture first and then the powdered sugar. This process will "crack" the cookies and give them a layered look. Place each ball 2" apart on ungreased cookie sheets and bake for 10-13 minutes (until the cookies crack). Cool on sheet 2 minutes and then completely on a wire rack. They should be chewy with a crisp edge.
About the recipe: Here is a copy of my time-and-taste-tested cookie recipe. It was hard to choose just one! I hope you enjoy it. I cannot make these fast enough. They are gone before I blink.
Makes 50 cookies
-- Tiffany Spegar
Christmas cream wafer cookies
Cookies:
1 cup butter
1/2 cup margarine
1/2 cup cream
2 cups flour
Filling:
1/4 cup butter, softened
3/4 cup powdered sugar
1 egg yolk
1 teaspoon vanilla
red and green food coloring (optional)
Mix the butter, margarine, cream and flour together well and chill for 30 minutes. Roll out dough on floured board until thin. Cut out into circles. Place on ungreased cookie sheet and sprinkle lightly with sugar. Bake 7 to 9 minutes at 350 degrees. Take cookies out of oven and cool.
For the filling, combine butter, powdered sugar, egg yolk, vanilla and a little food coloring (if desired) in a medium bowl and mix well.
Put two cookies together with filling in the middle.
These are a perfect Christmastime cookie!
About the recipe: This is our favorite Christmas cookie and the holidays are the only time of year we make it! Every year on Christmas Eve, my children would make these with me and then we would "set some out for Santa!" Christmas morning before they opened their presents, they had to check and see if Santa had eaten the cookies! Of course, they were Santa's favorite cookies, too, and he always ate every last nibble! Now my children are grown and they, too, make these cookies with their children for Christmas Eve!
-- Kathy Lowe
Cocoa pecan balls
1 roll (18 ounces) refrigerated sugar cookie dough
1/4 cup baking cocoa powder
1/2 tablespoon cinnamon
1 cup finely chopped pecans
Hershey's Kisses, unwrapped
3/4 cup powdered sugar
Preheat oven to 375 degrees. In a large bowl, break up cookie dough. Stir in cocoa, cinnamon & pecans. Shape dough into 36-48 balls (1 inch); wrap each around 1 chocolate kiss. Place 2" apart on ungreased cookie sheet. Bake 8 to 10 minutes. Immediately transfer from cookie sheet to wire rack. Cool about 5 minutes. Roll cookies in powdered sugar. Cool completely. Roll cookies in powdered sugar again. Store in tightly covered container.
About the recipe: This is a simple, six-ingredient recipe with a BIG surprise. Everybody loves a Hershey's Chocolate Kiss! My 9-year-old daughter and I always make these together. It's her job to hide the kiss in the ball of dough.
-- Denise Groves
Cranberry almond butter cookies
1 cup butter
1/2 teaspoon salt
1 cup powdered sugar
1/2 cup chopped almonds
2 cups all-purpose flour
1 cup dried cranberries
1 teaspoon vanilla
Cream together sugar, butter and vanilla. Mix flour and salt and add to butter mixture. Fold in almonds and dried cranberries. Let dough refrigerate for an hour or so, so it isn't too gooey, then drop onto ungreased cookie sheets by the teaspoonful. Bake at 275 degrees for about 20 to 25 minutes. Sprinkle with powdered sugar while still hot.
About the recipe: Cranberry Almond gives a plate of cookies a festive Christmas look and are very tasty.
-- Candace Jacobson
Cranberry crumb bars
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 1/2 cups all-purpose flour
1/2 cup almond meal*
1 cup cold butter
1 egg
1/4 teaspoon cinnamon
juice of 1/2 an orange
4 cups fresh cranberries
2/3 cup sugar
1 teaspoon vanilla
1 tablespoon cornstarch
Preheat oven to 375 degrees. Butter a 9-by-13-inch pan.
In a medium bowl, mix together 1 cup sugar, flour, almond flour, salt and baking powder. Use a fork or pastry cutter to blend in the butter and egg. The dough will be crumbly. Alternatively, you can pulse the dry ingredients in a food processor with the butter until pebbly, and then mix in the egg until it all comes together. Pat half of the dough into the buttered pan.
In another bowl, stir together the sugar, cornstarch, vanilla and orange juice. Mix in the cranberries. Sprinkle the cranberry mixture evenly over the dough in the pan.
Add 1/4 teaspoon of cinnamon to the remaining dough, then crumble dough over the berries. Bake for 45 to 55 minutes, or until top is a light golden brown. Cool completely and chill in the refrigerator before cutting into squares. Store in an airtight container in the refrigerator.
*Just toss almonds (blanched or whole) in a food processor until finely ground to make almond meal.
About the recipe: These cranberry crumb bars are perfect for the holidays. A beautiful bright red, tart cranberry filling is surrounded by a sweet crumbly cookie.
-- Barbara Schieving
Cranberry orange buttermilk cookies
For the cookies:
3/4 cup dried cranberries
1 1/2 cups unbleached all-purpose flour
Zest of one orange
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (3 ounces) unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/3 cup well-shaken buttermilk
For the glaze:
Confectioners sugar
Orange juice, fresh from the orange
Orange zest
Line 2 large baking sheets with parchment paper or silicone liners. Preheat the oven to 350 degrees.
Put the dried cranberries in a small bowl with hot water. Allow them to sit for a couple of minutes. Then drain. This just plumps them up.
In a medium bowl, whisk together the flour, zest, baking soda and salt.
In the bowl of a stand mixer, beat the butter briefly, until creamy. Add the sugar, and beat until pale and fluffy. Add the egg, and beat well to mix. Add the vanilla, and beat briefly again. Mix in the flour mixture and the buttermilk in batches at low speed, beginning and ending with the flour. Scrape down the sides of the bowl with a rubber spatula as needed. Add the dried cranberries.
Drop the dough by level tablespoons onto the prepared baking sheets, leaving about 1 1/2 inches between each cookie. Bake, one sheet at a time, for about 11 minutes per batch. Cool the cookies on the baking sheet for a minute; then transfer them to a wire rack.
For the glaze, whisk together the sifted confectioners sugar, orange juice and zest. I just guess on the amount. Brush or spoon the glaze onto the warm cookies. Allow cookies to sit on the rack until the glaze is set.
About the recipe: Cranberry and orange are the perfect match for the holidays. These cookies are soft and the glaze makes them extra special.
-- Maria Lichty
Cranberry pecan cookies
1 cup dried cranberries
1/2 cup butter
1/2 cup brown sugar
1 large egg
2 teaspoon vanilla
1 1/2 cup all purpose flour
1/4 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chopped white chocolate or white chocolate chips
3/4 cup chopped pecans
Preheat oven to 350 degrees. Plump dried cranberries by placing in bowl of hot water and set aside. In large mixing bowl with an electric mixer, cream together softened butter, brown sugar, egg, vanilla, baking soda and salt. Slowly mix in flour; combine until fully mixed. Squeeze water out of cranberries and add to mixture. Add in pecans and white chocolate chunks. Butter cookie sheet. Using a cookie scoop or ice cream scoop, form dough into balls and place on cookie sheet. Bake for 10to 12 minutes until starting to turn golden. Cool for 5 minutes on cookie sheet, then transfer to cooling rack to finish cooling.
About the recipe: When I was the Martha Stewart Good Thing group leader at Barnes and Noble, I came across a recipe similar to this one. I, of course, had to make it my own with tweaks and additions and subtractions until I had the perfect holiday time cookie. It is now one of my very favorite cookie recipes ever.
-- April Atwater
Crisp sugar cookies
3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter
1 1/2 cups sugar
2 eggs
1 1/2 teaspoons vanilla
Measure and sift dry ingredients.
Cream butter.
Add sugar gradually.
Add well-beaten eggs.
Add dry ingredients and a few drops of milk, if necessary.
Add vanilla. Mix well.
Chill dough about an hour. Dough can be frozen and baked later.
On a lightly floured board roll out dough to desired thickness, about 1/4 inch.
Cut into desired shapes.
Place on ungreased cookie sheet.
Bake in a preheated 375 degree oven 8 to 12 minutes.
Remove immediately. Cool.
Decorate.
About the recipe: Hanging from a Christmas tree or tempting me from a plate on the table, these cookies have been a part of my holiday for as long as I can remember. Mom decorated them in jewel tone icing: yellow for stars, red for bells and green for trees. She made her own cardboard pattern for Santa's face, which she decorated with a red cap, blue eyes, and a white beard covered with coconut. This time-tested, child-approved recipe is now being baked by a third generation.
-- Mardell Fayer
Date nut pinwheels
Cookies:
1/2 cup butter
1 cup brown sugar, packed
1 egg
1/2 teaspoon vanilla
1 3/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Date-nut filling:
3/4 pound pitted dates, cut up into small pieces
1/3 cup sugar
1/3 cup water
1/2 cup finely chopped pecans
Cookies:
Cream butter, sugar, egg and vanilla together. Add dry ingredients, divide dough in half. Roll each piece of dough on waxed paper into a rectangle shape about 11 inches by 7 inches. Spread date-nut filling on rectangles. Roll up each rectangle tightly, beginning at wide side. Pinch edge to seal. Wrap each roll in waxed paper and chill several hours.
Preheat oven to 400 degrees. Cut dough roll into 1/4-inch slices. Place each slice on a greased cookie sheet. Bake for 8 to 10 minutes. Cool on wire rack.
Filling:
Cook first 3 ingredients in saucepan until slightly thickened, stirring constantly. Remove from heat and stir in nuts. Cool before using in cookies.
About the recipe: Our family gets together each December to bake cookies. We bake cookies all day long, ending up with several different kinds to divide amongst ourselves. We take these cookies home to share with family, friends, and neighbors all throughout the season. The date nut pinwheels are one of my very favorite, and because we only make them at Christmastime, I look forward to them all year. Each bite brings images of blazing fireplaces, stockings hung and loved ones gathered around. A wonderful tradition, carried on by generations of bakers.
-- Holly Watkins
Delicious nut cookies (Pennsylvania Dutch recipe)
1 cup butter
1 1/2 cups sugar
3 eggs
1 teaspoon soda, dissolved in 1 1/2 tablespoon hot water
3 1/4 cup flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup currants
1 cup chopped nuts
Cream butter; add sugar gradually. Add eggs one at a time, beating well after each egg. Add the dissolved soda, then half the flour, mixed with the cinnamon and salt. Add nuts, fruit and remaining flour. Bake on greased cookie sheet.
Bake at 350 degrees for 8 to 10 minutes.
About the recipe: This is a recipe that my mother fixed a lot while the five little kids were growing up. She grew up in Ohio in the middle of the Amish and Pennsylvania Dutch people and I wouldn't doubt that her mother had the recipe as well.
-- Ruth Ann Smith
English shortbread
1 cup butter, at room temperature
1/2 cup brown sugar, sifted. Measure first
2 cups sifted flour. Sift, then measure.
Mix butter and brown sugar, then work in flour. Roll 1/4-inch thick, cut with cookie cutters. Pierce each cookie once with a fork. Bake on ungreased cookie sheet at 325 degrees until lightly brown, about 8 minutes.
About the recipe: This is a favorite recipe for Christmas cookies because it has few ingredients and is easy to make. Also, the cookies are incredibly delicious:
-- Frances Wilcox
English toffee snickerdoodles
1 cup butter or margarine
1 cup plus 3 tablespoons sugar, divided
Egg substitute to equal 2 eggs (or you can just use 2 eggs)
2 3/4 cups flour
2 teaspoon cream of tarter
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups (10-ounce package) SKOR English Toffee Bits
1 teaspoon cinnamon
Preheat oven to 400 degrees.
Cream butter and sugar until light and fluffy. Add eggs. Beat thoroughly. Stir together flour, cream of tartar, baking soda and salt. Gradually add to butter mixture, beating until well blended. Stir in toffee bits. Stir together remaining 3 tablespoons sugar and cinnamon. Shape dough into 1 1/4-inch balls and roll in sugar-cinnamon mixture. Place on ungreased cookie sheet. Bake 9 to 11 minutes.
About the recipe: My son is a good cook. He loves snickerdoodle cookies and SKOR candy bars, so he thought it might be a good combination. We discovered that SKOR makes toffee bits you can use rather than crushing the candy bars. This recipe is a family favorite. I also used it to enter a cookie-baking contest at a local supermarket several years ago and won first prize.
-- Susan Butters
German lindsor cookies
2 3/4 cups flour
2 teaspoons baking powder
1 cup sugar
1 cup butter (no substitutes)
2 eggs
raspberry jam
powdered sugar
Stir together flour, baking powder and sugar in a bowl. Add butter and cut into pea-size pieces with a pastry cutter or fork. Add eggs. Knead just until moistened. Chill.
Roll out dough. Cut two of each shape. Keep one whole and cut a small hole in the other.
Bake at 375 degrees for 8 to 10 minutes, or until golden.
When cookies are cool, spread raspberry jam (or desired flavor) onto the back sides of the whole cookies. Add the top sides with the holes. Sprinkle with powdered sugar.
These are best if they sit a day before serving. Add more powdered sugar if needed.
About the recipe: This recipe has been passed down in my husband's family from Germany. Although we mostly make them at Christmas, my mother-in-law makes them for all occasions. One Christmas, I put the dough outside to cool and the neighbor's dog ate it. So even raw, it tastes great!
-- Marlene Pruess
Ginger delight cookies
3/4 cup butter,softened
2 cups sugar
2 well-beaten large eggs
1/2 cup dark molasses
2 teaspoon apple cider vinegar
3 3/4 cups all purpose flour
1 1/2 teaspoons baking soda
4 rounded teaspoons ground ginger
1 rounded teaspoons ground cinnamon
1/2 rounded teaspoon ground cloves
1 10-ounce package white (vanilla) baking chips
Crystallized ginger, cut in small dice
2 tablespoons chopped or grated fresh ginger
Preheat oven to 350 degrees. Spray cookie sheets lightly with cooking spray. Cream together butter and sugar; stir in eggs, molasses and vinegar. Sift together flour, soda and spices, and mix into batter until well blended. Stir in the fresh ginger. Form dough into 3/4-inch balls, place 2 inches apart on cookie sheet. Bake 8 minutes. Allow cookies to sit on cookie sheet 1 to 2 minutes before removing to racks to cool. Meanwhile, place baking chips in small microwave safe bowl, and microwave 1 to 2 minutes, stirring at 30-second intervals until smooth and melted. Dip 1/2 of each cooled cookie into the melted vanilla coating, place on waxed paper or parchment paper. Immediately press 2 to 3 small pieces of the crystallized ginger into the
coating. Place cookies in fridge to set up coating,then store in air-tight containers.
About the recipe: This is a wonderfully soft, spicy ginger cookie, and definitely the most requested
cookie at our household at Christmas and
other holidays.
-- Becky Foulger
Ginger snaps
3/4 cup shortening
1 cup packed brown sugar
1 egg
1/4 cup molasses
2 1/4 cup flour
2 teaspoons soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon salt
Combine shortening, sugar, egg and molasses and mix until combined well. Mix in remaining ingredients. Cover and chill dough for 1 hour. Shape into balls and dip tops in granulated sugar. Place 3 inches apart on lightly greased cookie sheet. Bake at 375 degrees for 9 to 12 minutes. Remove from cookie sheet immediately.
About the recipe: If you are a ginger snap fan like I am, then you must try this recipe, which came from my mother-in-law. It doesn't make a hard and crisp ginger snap. These cookies turn out soft and chewy. In my oven, I even have to cook them less than the recipe calls for.
Makes 2 1/2 to 3 dozen
-- Laura Powell
Ginger snaps
3/4 cup margarine, softened
2 1/4 cups flour
1 cup sugar
2 teaspoons baking soda
1 teaspoon vanilla
1 teaspoon cinnamon
1 egg
3/4 teaspoon ginger
1/4 cup molasses
1/2 teaspoon cloves
Cream together margarine and sugar. Beat in vanilla, eggs and molasses. Blend together dry ingredients and add to margarine mixture. Chill, wrapped in plastic, for at least 1 hour. Preheat oven to 375 degrees. Shape into 3/4-inch balls, then roll balls in granulated sugar, place on lightly greased cookie sheets, and bake for 7 to 8 minutes, or until cracks form on the edges of the cookies. Centers will seem slightly underdone. (For crisper cookies, bake an extra minute or two.) Cool on paper towels covered with waxed paper.
About the recipe: Ginger snaps are easier than gingerbread men, and you don't feel bad about eating them.
-- Candace Jacobson
Ginger snaps
3/4 cup pure maple syrup (or agave nectar)
1/4 cup unsulphered molasses (Try date molasses, it's nice.)
1/2 cup canola or safflower oil
3 tablespoons finely grated fresh ginger
2 1/2 cups whole white wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
Preheat oven to 350 degrees. Lightly oil two baking sheets.
Put the maple syrup, molasses and oil in a blender and blend until smooth. Add the ginger and pulse until mixed.
In a large bowl, whisk the flour and other dry ingredients until thoroughly mixed. Add the maple syrup mixture and combine, using as few strokes as possible so you do not overmix the dough.
Drop level teasoons of dough 1 inch apart onto the prepared baking sheets. Bake until the edges of the cookies are firm, 12 to 15 minutes. Do not overbake.
Let the cookies cool on the sheets for 2 minutes, then transfer to a wire rack to cool completely.
About the recipe: This recipe is from "Diet for a New World" by John Robbins. I always make ginger cookies during the holidays, especially for my mother, as they are her favorites. This recipe is super-nutritious, which is a change from most holiday fare, and is the best-tasting ever due to the fresh ginger! Smart cooks will double the batch.
Makes 1 1/2 dozen cookies
-- John Robbins
Gingerbread cookies
1 cup sugar
1 cup molasses
3/4 cup oil or lard
1/2 cup hot water
2 eggs
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 teaspoons ginger
6 to 7 cups white flour
Combine sugar, molasses, oil or lard and water. Add eggs. Mix dry ingredients together, then add to wet ingredients. Refrigerate dough overnight. Roll out and cut with cookie cutters. Bake at 350 degrees for 10 minutes. Cool completely and decorate with white Wilton icing and silver dragees for eyes, and mini red-and-green M&M's for buttons. These cookies freeze well and are softer and more flavorful after freezing.
About the recipe: This gingerbread cookie recipe is an instant favorite! A native Utahn, I lived in Illinois for six years and fell in love with these cookies when I first sampled them at the Scovil Bakery in historic Nauvoo. I've made them for Christmas goodie plates for friends and family for the past few years and their chewy, moist texture, savory flavor and cute little frosting faces bring back warm memories of Nauvoo at Christmastime.
-- Angela Anderson
Gingerbread men
1/2 cup shortening
1/2 cup sugar
1/2 cup dark molasses
1/4 cup water
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon soda
3/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon allspice
Icing and decorating candy
Cream shortening and sugar. Blend in molasses, water, flour, salt, soda, ginger, nutmeg and all-spice. Cover. Chill 2 to 3 hours. Heat oven to 375 degrees. Roll dough 1/2-inch thick on lightly floured board. Cut with gingerbread boy cutter; place on ungreased baking sheet. Bake 10 to 12 minutes. Cool. Frost and decorate.
About the recipe: When my husband and I were married 32 years ago, we made these for our first Christmas. We gave some of them to neighbors. As our four children came along, they joined in, but we always made sure we had enough to share. For many years we took them to the widows in our neighborhood. When our children were teenagers, we started putting them in sacks with peanuts, oranges, and McDonald's gift cards. We took them to the streets of Salt Lake and handed them out to homeless people on Rio Grande Street. We now have 10 grandchildren who join in the fun. It has become a special tradition. Our children don't give each other presents, but instead, they buy things for the Gingerbread men bags. We've now added a pair of warm gloves to each bag. We get together, have soup and salad, decorate the Gingerbread men, women and children, and fill the bags. We caravan into Salt Lake, pass out the bags and visit with some of the people we meet. Christmas cookies don't get better than this!!
-- Joanne Day
Grandma Iverson’s ginger snap cookies
1 cup unsalted butter, softened
1/2 cup vegetable oil
2 eggs
2 cup sugar
1/2 cup molasses
4 1/3 cups flour
4 teaspoons baking soda
2 teaspoons ground ginger
2 teaspoons cinnamon
1 teaspoon salt
Sugar for rolling cookie dough in.
Mix the butter and oil until smooth. Add beaten eggs, 2 cups of sugar and molasses. Stir in flour, soda, ginger, cinnamon and salt and form into a dough.
Roll into 1 1/2-inch balls and coat with sugar. Place on ungreased cookie sheets. Bake at 350 degrees for 9 minutes or until the cookies puff up. Cool for 5 minutes on cookie sheets and remove them to cool on wire racks. Cookies freeze well, too!
About the recipe: My favorite holiday cookie recipe is Ginger snaps. I have been enjoying ginger snap cookies since I was a little girl. My grandmother, Margie Iverson, not only made them during the holidays, but they were her signature cookie. She made them year round because they were so delightful. I remember being a little girl having “coffee break” with my grandparents in Ogden and sipping grape juice with ginger ale and nibbling on gingersnap cookies.
-- Margie Iverson
Grownup cookie sandwiches
Cookie dough:
1/2 cup butter at room temperature
1/2 cup granulated sugar
1 large egg
1 cup unsweetened Dutch process cocoa powder
1/2 cup plus 2 tablespoons all-purpose flour
Filling:
1/4 cup plus 2 tablespoons heavy cream
1/4 cup butter
1 1/2 cups white chocolate chips
In a large bowl combine the butter and sugar and cream together until light and fluffy; add the egg and mix until it is incorporated. Add the cocoa and mix until consistent.
Add the flour and mix it in by hand. Mix as little as possible while still making sure the flour is incorporated.
Turn the dough onto a piece of plastic wrap, wrap tightly and place in the fridge for 2 hours.
Preheat oven to 350 degrees.
After removing the plastic wrap, sprinkle confectioners sugar on rolling surface. Turn the dough onto the sugar and then roll the dough into a consistent thickness of 1/4 inch. Using a 2- to 3-inch-wide circular cookie cutter, cut as many circles as possible. Place the circles on a parchment covered cookie sheet. Take the unused dough, and reroll it to a 1/4-inch thickness and cut more circles, each time putting them on the parchment paper-covered cookie sheet. Continue the process until all dough is used.
Bake in a 350 degree oven for 11 to 12 minutes. Transfer parchment paper to a wire cooling rack.
Let cool completely before filling.
Place the chocolate chips in a stainless steel mixing bowl.
Combine the cream and butter in a saucepan and bring to a boil, making sure the butter is completely melted.
Pour the cream/butter mixture over the white chocolate chips and let sit for 2 minutes.
Mix until all the white chocolate chips have completely melted, and then let it rest until it reaches room temperature.
Using a whipping attachment on your mixer, whip until medium peaks form.
Place a reasonable amount of filling between two cookies and refrigerate for at least 45 minutes to give the white chocolate a chance to set.
About the recipe: Although "hate" is a strong word, I really hate most sandwich cookies. The filling is usually sweetened shortening and vanilla. So I developed this recipe using white chocolate which really improves the overall flavor and makes for a much better dessert! The cookies in this recipe are delicately crunchy, and the whipped white chocolate is outstanding!
-- Tom Woodbury
Healthy holiday peanut butter chocolate chip cookies
3/4 cups granulated sugar
3/4 cups packed brown sugar
3/4 cups Adams 100 Percent Natural Peanut Butter (or Costco brand peanut butter)
1/4 cup canola oil
1 teaspoon vanilla
2 egg whites
2 cups flour(1 cup white flour and 1 cup whole wheat flour)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup milk chocolate chips
1 cup pecans, almonds or walnuts, ground very fine and blended
Heat oven to 375 degrees. In a large bowl, beat sugars, peanut butter, oil, vanilla and egg whites with electric mixer until well blended, then add flour, baking soda, and salt and nuts until well blended. Blend in the chocolate chips.
On an ungreased cookie sheet, use a medium-size cookie scoop and place scoops of dought about 2 inches apart.
Bake about 8 to 10 minutes or until very light brown. Centers will be a little soft. After about 4 minutes, use a spatula to press down on the cookie. Cool 1 minute and remove from cookie sheet to cooling rack. After the cookies cool completely, place in an airtight container.
About the recipe: These are special cookies because they are a healthy alternative to cookies loaded with saturated fat from butter. These cookies also are a more hearty cookie because of the whole wheat flour which adds fiber to the cookie. My kids don't like nuts in cookies so I chop up the nuts in a small hand blender.
-- Michelle Elbel
Homemade oreos
Cookies:
1 box devil's food cake mix
1/2 cup margarine
2 eggs
Frosting:
4 oz cream cheese
2 tablespoons margarine
2 cups plus 4 tablespoons powdered sugar
Mix cake mix, margarine and eggs. Roll into walnut-sized balls. Bake on ungreased cookie sheets at 350 degrees for 10 minutes. Cool.
Mix frosting ingredients together and sandwich between 2 cookies.
About the recipe: Our neighbor used to make these with the neighborhood children, and it is still a family favorite.
-- Janet Houston
Jewish cookie
2 1/2 cups slivered almonds
1 1/4 cups raisins
6 tablespoons cocoa
1 can (15 ounces) of Eagle sweetened condensed milk
Mix all ingredients. Use ice cream scoop to knob cookies onto greased sheet. Bake at 325 degrees for 6 minutes. Remove quickly from baking sheet so they won't stick and cool on rack.
About the recipe: I found this recipe in Dallas in a bookshop that was featuring a local Jewish cookbook. I was attending an Alpha Chi Omega national convention at the time. This is a special cookie because it looks so unusual, is delicious and is so easy to make!
-- LaVon Decker
Jumbo chocolate chunk peanut butter cookies
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter, softened at room temperature
1/2 cup margarine, softened at room temperature
2/3 cup crunchy peanut butter
1 cup golden brown sugar, packed
1 cup granulated sugar
2 extra large eggs
2 teaspoon vanilla
1 11.5-ounce bag of Nestle semisweet chocolate chunks
1 cup pecans, coarsely chopped
Preheat oven to 325 degrees. Combine flour, baking soda and salt in a bowl. Beat together the butter, margarine, peanut butter and granulated and brown sugars in a large mixing bowl until light and fluffy, about 3 minutes. Add the eggs and vanilla and beat until well blended. Stir in the flour mixture until blended and a dough forms. Stir in the chocolate chunks and chopped pecans. Using a No. 20 cookie scoop or 1/4 cup measure, drop the dough by slightly rounded mounds onto large ungreased cookie sheets, spacing cookies about 2 inches apart. Bake for 15 to 17 minutes, until golden brown around the edges and lightly colored on top.
6. Remove the baking sheets to a wire rack to cool for about 3 minutes. Remove the cookies with a spatula from baking
sheets to a wire rack and cool completely.
About the recipe: This is a great cookie because, after all, who doesn't like chocolate and peanut butter together! This recipe is very easy and can be a fun project to make with children or grandchildren. And they are just plain delicious!
-- Sandy Salmon
LaVoy’s refrigerator cookies
1 cup butter
1 cup brown sugar
1 cup white sugar
2 beaten eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon soda
1 teaspoon salt
3 cups regular oats
1 cup semisweet chocolate chips
1/2 cup nuts (optional)
Cream butter with sugars and vanilla. Add eggs and mix well. Add flour, soda, salt and oats, mixing well. Add chocolate chips. Roll dough into two logs and wrap in waxed paper. Put in refrigerator for about an hour. Slice dough into slices and place on ungreased cooke sheet. Bake at 350 degrees for about 10 minutes.
About the recipe: After I married I was always in search of the greatest chocolate chip cookie recipe in the world! It drove my husband crazy! He'd tell me to please just stick with the same one! After years of searching I realized I already had the perfect recipe in “LaVoys refrigerator cookies.”
-- LaVoy Mickelson
Lemon butter cookies
1 cup softened butter
2/3 cup sugar
1 egg
1 teaspoon lemon extract
1/2 teaspoon almond extract
1 teaspoon lemon juice
zest of one lemon & more for garnish
dash of salt
1 2/3 cups flour
Cream butter and sugar together, then add eggs using a mixer. Add lemon extract, almond extract, lemon zest, and salt. Mix well. Mix in flour about a 1/4 cup at a time until all of the flour is added.
Roll into a log just like your kids do when making snakes with their Playdough. I roll my dough by first putting it out on a piece of wax paper the length of the wax paper and fold roll back and forth until it is some what roundish. Then I roll it up in the wax paper to finish the rolling. Then place the rolled wax paper wrapped dough in the refrigerator or freezer until chilled and slightly hardened. The roll should be about 2 inches in diameter. Slice chilled dough to desired thickness between 1/4 and 1/2 inch thick. Bake at 350 degrees on a parchment paper-lined cookie sheet for about 15 to 20 minutes until lightly browned. Allow to cool on cooling rack then eat. Yum.
Mix it up by creating your own flavors. Substitute vanilla and cinnamon for the lemon and almond for a spicy version. Be creative and have fun. Another idea is to add vanilla (rather than the lemon and almond) and then mix in some mini-chocolate chips for a chocolate chip butter cookie.
About the recipe: My kids have loved butter cookies since they were old enough to eat cookies. We always bought our butter cookies then I decided to create a yummy home-made recipe just for us. I mix up the flavors a bit depending on the season.
-- April Atwater
Lemon butter cookies
1 cup softened butter (room temp)
2/3 cup sugar
1 egg
1 teaspoon lemon extract
1/2 teaspoon almond extract
1 teaspoon lemon juice
zest of one lemon & more for garnish
dash of salt
1 2/3 cups flour
Cream butter & sugar then add eggs using a mixer. Add lemon extract, almond extract, lemon zest, and salt - mix well. Mix in flour about a 1/4 cup at a time until all of the flour is added.
Roll into a log just like your kids do when making snakes with their play dough. I roll my dough by first putting it out on a piece of wax paper the length of the wax paper and fold roll back and forth until it is some what roundish. Then I roll it up in the wax paper to finish the rolling. Then place the rolled wax paper wrapped dough in the refrigerator or freezer until chilled and slightly hardened. The roll should be about 2 inches in diameter. Slice chilled dough to desired thickness between 1/4 and 1/2 inch thick. Bake at 350 degrees on a parchment lined cookie sheet for about 15-20 minutes until lightly browned. Allow to cool on cooling rack then eat. Yum.
Mix it up. Create your own flavors. Substitute vanilla and cinnamon for the lemon and almond for a spicy version. Be creative and have fun. Another idea is to add vanilla (rather than the lemon & almond) and then mix in some mini chocolate chips for a chocolate chip butter cookie.
About the recipe: My kids have loved butter cookies since they were old enough to eat cookies. We always bought our butter cookies then I decided to create a yummy home made recipe just for us. I mix up the flavors a bit depending on the season.
-- April Atwater
Lime-glazed coconut snowballs
Butter cookie dough
2 1/2 cups unbleached all-purpose flour
1 teaspoon grated lime zest ( I always add extra, maybe zest of 2 limes)
3/4 cup superfine sugar
1/4 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), cut into 16 1/2-inch pieces, at room temperature
2 teaspoons vanilla extract
2 tablespoons cream cheese, at room temperature
Glaze
1 tablespoon cream cheese, at room temperature
3 tablespoons lime juice (again I add extra, I love lime)
1 1/2 cups confectioners' sugar (6 ounces)
1 1/2 cups sweetened shredded coconut, pulsed in food processor until finely chopped, about 15 1-second pulses
For the cookies:
In bowl of a standing mixer fitted
with a flat beater, mix flour, lime zest, sugar, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer.
Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.
Use hands to roll dough into 1-inch balls. Place on parchment-lined baking sheets, spacing about 1 1/2 inches apart. Bake one batch at a time in 375-degree oven until lightly browned, about 12 minutes. Cool to
room temperature.
For the glaze:
Whisk cream cheese and 2 tablespoons
lime juice in medium bowl until combined and no lumps remain. Whisk in confectioners' sugar until smooth, adding remaining lime juice as needed until glaze is thin enough to spread easily.
Dip tops of cookies into glaze and scrape away excess, then dip into coconut. Set cookies on parchment-lined baking sheet; let stand until glaze dries and sets, about 20 minutes.
About the recipe: These are my husband's favorite cookie. They are perfect for the holidays because they look like little snowballs. They are one of my most requested cookies.
-- Maria Lichty
Lizzies
1 1/2 cups brown sugar
1 stick butter, softened
3 cups sifted flour
3 tablespoons sweet milk
3 teaspoons soda
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
4 eggs, not separated
1 heaping teaspoon salt
1/2 cup whiskey (optional), but it does add greatly to the flavor
1 1/2 pound pecans, chopped
1 pound candied pineapple (My mother used to candy her own, but I buy mine at the store)
1/2 pound candied cherries
1 pound each, white and dark raisins
1/4 pound citron (I don't care for citron, so I leave this out)
Mix together all dry ingredients. Cream butter and brown sugar, beat and add eggs. Process as ordinary cake mixture, alternating wet and dry ingredients. If using, add whiskey gradually, along with fruit and nuts. You just keep stirring until it's all mixed together.
Drop by small teaspoons on greased cookie sheets. Bake at 350 degrees for 15 minutes. Subsequent batches will take less time. Cool. Pack in closed tins. Let stand 2 to 4 weeks.
About the recipe: This recipe for Lizzies was brought to Salt Lake from New Orleans by my mother, Norma LaBarge, more than 60 years ago. Their rich taste and special blend of ingredients makes them quite unique. I have never tasted or seen anything quite like them. Even folks who usually don't like fruitcake seem to enjoy these.
Makes 100 cookies
-- Norma LaBarge
Lizzy's chocolate dipped peanut butter cookies
1/2 cup butter
1/2 cup peanut butter (I always do a little more)
1/2 cup sugar
1/2 cup brown
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1/4 teaspoon salt
1 egg
1 1/4 cups flour
2 cups semisweet chocolate chips
1 tablespoon Crisco
Mix all the ingredients together in the above order. Shape the dough into 1-inch balls and roll them in sugar. Flatten the dough balls with a fork in a criss-cross design. Bake for 8-9 minutes at 375 degrees.
Using a double boiler, melt semisweet chocolate chips and Crisco. When the cookies have completely cooled, dip half the cookie into the melted chocolate. Place on wax paper and chill until chocolate has hardened. Then enjoy!
About the recipe: I have been baking cookies since I can remember and have become known as the "cookie queen" in my family. These cookies are my signature cookies and whenever there is a big family event, it is just assumed that I will bring these yummy cookies. I love to make them, the only problem is that half the time they get eaten before I get a chance to dip them in chocolate!
-- Elisabeth Reschke
Macaroon cookies
4 eggs
1 cup flour
1 1/2 cups sugar
2 packages coconut (flaked)
2 teaspoons vanilla 1 package chocolate chips (I prefer milk chocolate)
5 tablespoons butter
Beat eggs for 5 to 7 minutes with sugar until light and fluffy. Add butter, vanilla and flour mix until incorporated. Add coconut by hand with chocolate chips until mixed. Place rounded spoonfuls on a greased baking sheet and bake at 350 degrees for 7 to 10 minutes. The cookies should be quite moist and light brown on the edges. Let set for a couple minutes. Remove from baking sheet to cooling rack.
About the recipe: The reason we love this recipe is because we really love coconut ... and chocolate. So yummy! We have received many compliments also! The cookies store well in freezer, too.
-- Barbara Winberg
Macaroon cookies
4 eggs
1 cup flour
1 1/2 cups sugar
2 pkgs. coconut (flaked)
2 teaspoons vanilla 1 pkg. chocolate chips (I prefer milk choc)
5 tablespoons butter
Beat eggs for 5-7 minutes with sugar until v. light and fluffy. add butter, vanilla flour mix until incorporated..add coconut by hand with choc.chips until mixed. rounded spoon full and bake 350 degrees. for about 7-10 min. quite moist just light brown on edges.let set for a couple min. remove from greased cookie sheet to cooling rack.
About the recipe: The reason we love this recipe is because we really love coconut...and chocolate. So yummy!!! We have received many compliments also!! It stores well in freezer too.
-- Barbara Winberg
Maple-walnut spice cookies
Cookies
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup packed dark brown sugar
1/4 cup butter, softened
2 tablespoons maple syrup
1 large egg
Frosting
1 cup powdered sugar
2 tablespoons maple syrup
1 tablespoon fat-free milk
2 teaspoons butter, softened
Remaining ingredient
1/2 cup finely chopped walnuts, toasted
Preheat oven to 350 degrees.
To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves) in a medium bowl, stirring well with a whisk.
Place brown sugar and 1/4 cup butter in a large bowl; beat with a mixer at high speed until light and fluffy (about 4 minutes). Add 2 tablespoons syrup and egg; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until combined.
Spoon batter evenly into 30 mounds (about 1 tablespoon) 2 inches apart on baking sheets. Bake at 350 degrees for 14 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.
To prepare frosting, combine powdered sugar, 2 tablespoons syrup, milk, and 2 teaspoons butter, stirring with a whisk until smooth. Spread frosting evenly over cooled cookies. Working quickly, sprinkle cookies with nuts.
Makes 30 cookies
-- Rebekah Rosenthal
Meltaways
Cookies
1 cup butter, softened
3/4 cup cornstarch
3/4 cup powdered sugar
1 cup flour
Frosting
3 ounces cream cheese
1 cup powdered sugar
1 teaspoon vanilla
Cookies
Cream butter until fluffy. Blend remaining ingredients into butter, continue to beat thoroughly. Drop dough onto greased cookie sheet using a small teaspoon. Bake in preheated oven at 350 degrees for 10 to 12 minutes. Cool completely on wire rack before frosting.
Frosting
Mix all ingredients well. Add more powdered sugar as necessary to make frosting thicker, until desired consistency is reached. Food coloring also may be added. Frost cookies.
About the recipe: Meltaways are a cookie that I make with my family, and we only make them at Christmastime. Because they are small, I can eat half a dozen before I've even finished the glass of milk I poured to go with them! As their name implies, they melt away in your mouth with each delicious bite. The cream cheese frosting is a perfect accompaniment, providing just enough sweetness to this not-too-sweet cookie. This is one of my seasonal favorites, something I look forward to each December.
-- Holly Watkins
Mom's sugar cookies
2 cups sugar
1 cup shortening
2 eggs
1 cup milk
7 cups flour
7 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla
Mix together. Roll out and cut cookie shapes out, Bake at 350 degrees for 8 to 10 minutes. Cool, frost and enjoy!
About the recipe: For 30 years my mom has made her sugar cookies for every holiday. She always makes enough to take to neighbors and friends and they all have said that they are the best sugar cookies they have ever had. Many of them look forward to holidays because they know a plate of mom's sugar cookies will soon arrive. My son is now 9 months old and just tried one of Grandma's sugar cookies for the first time. He took a bite of that little white ghost with M&M eyes and said "MMMM!" That says it all. This recipe is not only a recipe that many of our friends and family love but also one that I am looking forward to continuing with my children for another 30 years.
-- Amber Harris
Mrs. Santa’s magical cookies
1 1/2 cups white sugar
The giggle from an elf
2 cups of brown sugar
Found high on the shelf.
1 pound of sweet butter,
A reindeer's shy wink,
3 eggs freshly chosen,
Fairy dust colored pink.
1 1/2 teaspoons salt
A wish from a child,
1 1/2 teaspoons soda,
One griffin smile – wild.
6 cups of white flour
One gallon of joy
The twinkle that's found
In a small girl or boy.
2 cups nuts if you like them,
If not, leave them out.
6 cups chocolate chips,
Remove all signs of doubt.
2 tablespoons vanilla
A huge dash of love,
A sprinkle of peace
From the wings of a dove.
Cream the butter and sugar 10 minutes for sure,
Mix in giggles and winks, add the eggs and beat more.
Add salt, soda, flour, fairy dust and the wish,
The griffin's sweet smile and beat well – What a dish!
Add the chips and vanilla, and nuts if you will,
Scoop with small ice cream scooper,
And your cookie sheets fill.
Bake 350 degrees, 7 minutes ‘til done,
Eat with love, joy and peace
And have bundles of fun!
About the recipe: The thing that makes these cookies so special is the "magic" but they are darn good cookies even if you can't grab an elf's giggle or find a smiling wild griffin. I wrote this poem/recipe several years ago for use on the Heber Valley Railroad Polar Express and it is still handed out by Mrs. Santa to everyone who rides the Polar Express.
-- Kay Shean
Nanimo squares
Bottom layer
1/2 cup butter, melted
1/4 cup cocoa
1 teaspoon vanilla
1/2 cup walnuts
1 egg
2 cups crushed graham crackers (I put them in the Cuisinart)
1 cup coconut
Middle layer
1/4 cup butter
2 tablespoons vanilla instant pudding
3 tablespoons milk
2 cups powdered sugar
Top layer
3 to 4 ounces (1/4 cup) chocolate chips
1 to 2 tablespoons milk
1 tablespoon butter
1/2 cup chopped nuts
Mix bottom layer ingredients together and press into an 8-inch square pan.
For middle layer, cream butter. Add pudding, milk and sugar. Spread over bottom layer.
Melt chocolate chips. Mix in milk and butter. Spread over middle layer and sprinkle with nuts.
About the recipe: Nanimo squares is a Canadian recipe that a neighbor gave to me while I was attending Brigham Young University in the 1970s. Our family makes Nanimo squares every Christmas; even our sons make them.
-- Marilyn Prina
Nutmeg cookie logs
Cookies
3 cups sifted flour
1 teaspoon nutmeg
1 cup butter
3/4 cup sugar
1 egg
2 teaspoons vanilla
2 teaspoons rum flavoring
Frosting
3 tablespoons butter
1/2 teaspoon vanila
1 teaspoon rum flavoring
2 1/2 cups sifted confectioners' sugar
2 to 3 tablespoons evaporated milk
Cookies
Sift the flour and nutmeg together. Cream the butter and sugar, then blend in the egg, vanilla and rum flavoring. Gradually add the dry ingredients; mix thoroughly. Shape pieces of dough on lightly floured surface into long rolls, 1/2 inch in diameter. Cut in 3-inch lengths; place on ungreased baking sheets. Bake at 350 degrees for 12 to 15 minutes until light golden brown. Cool; spread frosting on tops and sides of cookies. Mark frosting with tines of fork to resemble bark. sprinkle lightly with extra nutmeg.
Frosting
Cream butter with vanilla and rum flavoring. Blend in 1/2 cup confectioners' sugar, beating well. Add 2 cups additional sugar alternately with evaporated milk, beating well after each addition until spreading consistency.
About the recipe: Mom was a Betty Crocker clone in her time, apron and all. She made the holidays and special occasions fabulous, but Christmas was the best with the riot of sights, sounds and smells of the season. Her kitchen became an indescribable tornado of activity and love. She would bake dozens of cookies with our help and the help of any number of our lucky friends. When the baking of the "children" cookies was finished, we and our friends turned the kitchen table into a wonderful, colorful, sticky mess punctuated with red and green sugars, nonpareils, chocolate sprinkles and those silver balls called dragees. With the kids safely decorating, Mom would continue to bake the "adult" cookies. She would set aside the "seconds." If we weren't already stuffed to the gills with our own seconds we could sample the adult cookie seconds. My favorite was, and still is, the nutmeg log. I continue to bake them on my own now and then remembering the magical controlled chaos of childhood Christmases past.
Makes 4 dozen
-- Kathy Howell
Orange carrot cookies
Cookies
3/4 cup shortening
1 cup sugar
1 egg
1 teaspoon baking powder
1 teaspoon vanilla
1 cup cooked mashed carrots
1/2 teaspoon salt
2 cups flour
1 cup chopped nuts
Icing
1 orange rind, grated
3 teaspoons orange juice
powdered sugar
pinch of salt
Cookies
Cream shortening and sugar. Add eggs and mix will. Add all other ingredients, except nuts. Mix well. Add nuts. Drop on greased sheet. Bake at 375 degrees for 15 minutes. Icing while hot makes a glaze, icing while cold makes more of a frosting.
Icing
Beat together and spread on hot cookie or cooled cookie.
About the recipe: These cookies are very special because the recipe has been handed down for generations. They look pretty, they're fancy, and they taste even better. My children always request them for any occasion. The flavor is more mature than a normal children's chocolate chip cookie. Enjoy!
-- Janet Amodt
Orange carrot cookies
Cookies:
¾ cup butter
¾ cup sugar
1 cup cooked, mashed carrots
1 egg
1 teaspoon vanilla
1 teaspoon baking powder
½ teaspoon salt
2 cups flour
Frosting:
1 stick butter, softened
¼ cup fresh squeezed orange juice
4-5 cups powdered sugar
Cookies:
Wash, peel, and boil carrots until tender. Mash with fork or pastry blender. Set aside.
Cream butter and sugar. Add egg, blend well. Add remaining ingredients, ending with flour. Stir in flour by hand. Using spoon, drop small mounds of dough onto greased cookie sheet. Bake in pre-heated oven at 350 degrees for 10-12 minutes. Do not overbake. Cool completely on wire rack before frosting.
Frosting:
Mix together well. For thicker frosting, add more powdered sugar. For thinner frosting, add more orange juice. Mix until desired consistency. Frost cookies.
About the recipe: Every December, the women in our family get together for our annual “Cookie Bake.” When I was young, I would get to miss school and stay home with my mom, sisters, aunts, cousins, and grandma. We rolled, baked, frosted, and decorated cookies from sun up to sun down. Each family went home with hundreds of cookies to share with family, friends, and neighbors all throughout the holiday season. This tradition remains intact, but now my mom is the leader of the pack, with all her daughters, daughters-in-law, and granddaughters. Everything I know about baking I've learned from my mother and grandmother, thanks in part to the “Cookie Bake.” The Orange-Carrot Cookies are one of my favorites, and I look forward to them year after year.
-- Holly Watkins
Orange cookies
Cookies
1/2 cup sugar
1 1/4 cups brown sugar, packed
1 cup shortening
2 eggs
1 cup milk plus 1/2 cup orange juice mixed together
1 teaspoon baking soda
2 teaspoons baking powder
4 cups flour
1 cup chopped nuts (optional)
zest of one orange
Creamy orange frosting
1/4 cup shortening
2 cups powdered sugar
2 tablespoons orange juice
2 teaspoons orange zest
Cookies
Preheat oven to 350 degrees.
Cream together sugar, brown sugar and shortening. Beat in eggs until creamy, add flour, baking soda, baking powder alternating with the milk and orange juice until thoroughly combined. Mix in chopped nuts and orange zest. Scoop tablespoons of dough onto a prepared cookie sheet. Bake 12 minutes or until golden brown.
Frosting
Cream powdered sugar and orange juice together. Add shortening. Stir in orange zest.
Frost cooled cookies.
About the recipe: These delicious cookies are a cake-like cookie with a wonderful light orange flavor. My sister Mary started making them in the 1960s. They have always been a family favorite. Mary always was asked to make these cookies for bake sales, and of course they were the first to go. Mary passed away in March of 2009. I would love for all the Salt Lake Tribune readers to try these delicious cookies and make them one of their favorites.
-- Jane Hatt
Orange meringue cookies
2 egg whites
1/2 teaspoon vanilla
1/8 teaspoon cream of tartar
2/3 cup sugar
2 drops of orange oil (or 1/4 teaspoon of orange extract)
Make sure your mixing bowl is absolutely clean.
Preheat oven to 300 degrees. Beat egg whites, vanilla and cream of tartar until mixture forms soft peaks. Add the sugar in small batches, beating until stiff peaks form. Add orange oil (or extract) and mix using a rubber spatula. Place on a parchment paper-covered baking sheet using a rounded teaspoon, 2 inches apart.
Bake for approximately 20 minutes, until firm, and the bottom is lightly browned. Transfer parchment paper to a cookie rack and let cool.
About the recipe: Delicious!!! This cookie is light and airy, with just a hint of orange.
Makes 2 dozen
-- Tom Woodbury
Peanut butter cookies
1 cup peanut butter
1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
2 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
one package milk chocolate chips
Cream together peanut butter, shortening and sugars. Add eggs, flour, salt and baking soda. Mix well. Add milk chocolate chips. Drop onto greased cookie sheets and bake at 350 degrees for 8 to 10 minutes. Do not overbake.
-- Jana Bradshaw
Peanut butter cookies
1 cup peanut butter
2 eggs (beaten)
1 cup butter
3 cups sifted flour
1 cup sugar
2 teaspoons baking soda
1 cup brown sugar
1/4 teaspoon salt
1 teaspoon vanilla
Blend the ingredients and press down each tablespoon of the cookie dough with a fork dipped in sugar. Bake in a 375 degree oven for about 12 minutes.
About the recipe: Many years ago, I convinced the hot lunch lady at school to give me the recipe for her peanut butter cookies. She recited the recipe and I wrote it in my history book. She then told me that the recipe made 300 cookies. I made the recipe using one fourth of the ingredients, using a one tablespoon scoop of dough, which resulted in 54 cookies. I ran out of flour on one occasion and substituted 2 cups of pancake mix (Lehi Roller Mills) for 2 of the cups of the flour called for in the recipe. This substitution results in outstanding cookies, that are much better than the original recipe below.
-- Skip Anderson
Peanut butter cup cookies
1 cup of butter
1 cup of peanut butter
1 3/4 cups crushed graham crackers
2 cups powdered sugar
2 cups chocolate chips (milk chocolate)
Melt butter and peanut butter together. Stir in powdered sugar and cracker crumbs. Press mixture firmly into a 9x13" pan. Melt chocolate chips; then spread on top of the peanut butter mixture. Chill until firm. Remove from the fridge and bring cookies up to room temperature. Cut into 1-inch squares (if the cookies are still cold, the chocolate will crack). Watch out, they won't last long!
About the recipe: My daughter brought home the greatest cookie recipe ever. See, seventh grade was worth it after all! These cookies are simple to make, and my daughter Annie says, "they are better than Reese's Peanut Butter Cups".
-- Sue Butterfield
Peanut butter thumbprints
3/4 cup creamy roasted honey nut peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
1 egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup semisweet chocolate chips
1/2 teaspoon vegetable shortening
In a large mixing bowl, combine 1/2 cup peanut butter, both sugars, butter and egg. Beat with electric mixer at medium speed until light and fluffy. Add flour, baking powder, soda and salt. Beat at low speed until soft dough forms. Cover with plastic wrap. Chill 3 hours, or until firm.
Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Indent top of each cookie with thumb. Bake for 9 to 12 minutes.
Immediately indent cookies again (the end of a spoon will help). Spoon 1/4 teaspoon from remaining peanut butter into each thumbprint.
In 1-quart saucepan, combine chocolate chips and vegetable shortening. Melt over medium heat, stirring constantly. Drizzle mixture over cookies in a zig-zag pattern. Cool completely before storing.
About the recipe: I am in 4-H and I made these really great cookies and entered them in the Utah County Fair and the Utah State Fair. They are made with peanut butter sweetened with honey and that makes them more delicious than regular peanut butter cookies. I combined two recipes to come up with this one! They are a hit with my friends at school.
Makes 3 1/2 dozen
-- Katie Johnson
Peanut chocolate surprise cookies
2 eggs
1 stick butter
1 cup packed brown sugar
1 cup peanut butter (smooth or chunky)
1 1/2 cup flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 pound bag milk chocolate kisses
Cream butter, brown sugar, and peanut butter, and beat in eggs. Combine flour, cinnamon, and baking powder. Add to first mixture gradually until well blended.
Chill dough at least 30 minutes for easier handling. Flatten about 1 teaspoon of dough and wrap around a chocolate piece. Place on greased cookie sheet. Bake at 350 degrees for 10 minutes. These cookies freeze well and stay fresh if mailed to loved ones overseas, as well as always providing a warm delight in your own kitchen.
About the recipe: In the late 1970s my husband and I were living in Arizona with our two small children. We were away from our families in Utah and one day as I was missing them a kind grandma brought us a basket of these cookies along with the recipe. It warmed my spirits and I can't help but think of her every time I bake these cookies even 30 years later.
-- Carol Jacobsen
Pecan balls
1 1/4 cup pecans
1 cup butter
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
2 cups sifted flour
Vanilla sugar (Bury 3-4 vanilla beans in a canister containing a pound of confectioners' sugar. After a few days the sugar will have absorbed some of the vanilla fragrance. Keeps almost indefinitely.)
Grate or grind pecans finely.
Cream butter and sugar together.
Stir in ground pecans, vanilla, salt, flour.
Chill dough until firm.
Preheat oven to 350 degrees. Lightly grease baking sheets.
Pinch off small pieces of dough and roll into balls the size of a large cherry.
Bake 15-20 minutes at 350 degrees.
Roll warm cookies in vanilla or plain confectioners sugar.
About the recipe: I started baking these delicate, dainty, delicious cookies in 1968 after my sister Rosemary Maki gave me the cookbook, "The Art of Fine Baking" by Paula Peck, where the recipe originated, for Christmas 1967. I usually make a double batch of the Almond Crescent Dough, split it in half, and make Almond Crescents out of one half and Pecan Balls out of the other half. This is my favorite Christmas cookie recipe, outside of shortbread, because it creates a wonderful design on a cookie tray, offering a different shape and delicate flavor. The shape compliments various squares and chocolate/fruit cookies to make a pretty cookie tray. The crescents remind me of the night skies in the holidays, as well, especially when served with star shaped shortbread cookies.
Makes 48 cookies
-- Nancy Mitchell
Pecan squares
18 tablespoons unsalted butter, room temperature
3/4 cup light-brown sugar, firmly packed
1/2 teaspoon salt
3 cups all-purpose flour
8 tablespoons (1 stick) unsalted butter
1/2 cup light-brown sugar, firmly packed
6 tablespoons honey
2 tablespoons granulated sugar
2 tablespoons heavy cream
1/4 teaspoon salt
2 cups (8 ounces) pecan halves
1/2 teaspoon pure vanilla extract
Place rack in center of oven. Preheat oven to 375 degrees.
To make the crust:
In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add salt, and mix to combine. Add flour 1 cup at a time, on medium speed, mixing until fully incorporated after each addition. Continue mixing until the dough begins to come together in large clumps.
Press dough about 1/4-inch thick into a 9-by-13-by-1-inch baking pan. Prick the pastry with the tines of a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.
Reduce oven to 325 degrees.
To make the filling:
Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in nuts and vanilla.
Pour filling onto the cooled crust. Bake until filling bubbles, 15 to 20 minutes. Carefully transfer pan to a wire rack to cool completely. Run a paring knife around edges of the pan, and invert onto cooling rack, leaving the pastry on the rack. Invert rack with pastry onto a cutting board, leaving the pastry on the board, filling side up. Use a sharp knife to cut into 1-by-3-inch bars. Store in an airtight container up to 1 week.
About the recipe: These pecan squares are a delightful mix of pecan pie and cookie. The pecans are baked in a luscious caramel filling atop a crisp brown sugar crust. This is a must-try recipe if you're a pecan lover.
-- Martha Stewart
Potato chip cookies
l pound butter, softened
1 cup granulated sugar
2 teaspoons vanilla
3 cups all-purpose flour
1 cup chopped almonds (optional)
1 cup coarsely crushed potato chips
Preheat oven to 350 degrees.
Cream butter, sugar and vanilla together in bowl. Add flour l cup at a time mixing with hands if necessary. (It'll get messy) Add nuts and potato chips; mix until well incorporated into dough. You won't need to grease the cookie sheets. Drop by rounded teaspoonfuls onto cookie sheets and bake for 15 minutes. Cookies should not get very brown. Just a nice golden color.
About the recipe: This recipe was given to me by my mother, and has been a family favorite for quite a long time. The cookie "melts in your mouth"
-- Jerry Budd
Prize nut cookies
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups melted shortening (cooled)
3 teaspoons cinnamon
2 teaspoons nutmeg
1 cup brown sugar
1 cup white sugar
3 eggs (lightly beaten)
1 teaspoon vanilla
1 cup chopped walnuts (optional)
Mix all ingredients. Form into 2 loaves. Slice and bake at 350 degrees for 8 to 10 minutes.
About the recipe: This is a favorite cookie that my father's mother starting making when she was 16 years old working on a ranch in Wyoming. This has been part of our family for about 100 years. My mom always had these made up and in the refrigerator during the holidays and would bake a batch every night. They are my dad's favorites.
-- Ramona Thun
Raisin nut niblets
1 cup shortening
4 cups flour
2 cups raisins
1 cup water
3 eggs
1 cup chopped nuts
2 cups sugar
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon vanilla
Add water to raisins and boil 5 minutes, then cool. Add soda to the raisin mixture. Cream sugar and shortening; add vanilla and 1 egg at a time. Add cooled raisin mixture.
Sift flour and spices and add to first mixture. Add nuts.
Drop on ungreased pan and bake at 425 degrees for 10 to 12 minutes.
About the recipe: My grandmother used to make the best cookies ever. There was always a large tin of
raisin nut niblet cookies with sprinkles waiting for us. She has long since passed away, but we still enjoy making them in our family.
Makes 6 dozen
-- Juliene Wall
Raisin-filled cookies
Cookies
1 1/2 cups shortening
3 cups sugar
6 cups flour
3 teaspoons baking powder
l l/2 teaspoons salt
3 eggs
l l/2 teaspoons maple flavoring
l teaspoon vanilla
l/2 teaspoon nutmeg
milk (enough to moisten, start with 3/4 cup)
Filling
6 cupsraisins.
l cup sugar
4 tablespoons flour
Juice from l l/2 oranges
Juice from 1 lemon
1 tablespoon grated orange and lemon rind (total)
1 cup chopped nuts
Cookies
Sift dry ingredients, then cut in shortening as you would pie crust. Beat eggs and add milk (start with 3/4 cup), maple flavoring and vanilla. Refrigerate the dough while making and waiting for the filling to cool.
Filling
Place raisins in a saucepan. Add enough water to cover, then bring to a boil and cook slowly for 10 minutes (covered). Add the sugar and flour. Cook until thick, then add the juices and rind. (I add a little butter — 1 tablespoon). Add the nuts last. Let filling mixture cool.
Roll out cookie dough to about 3/8" thick and cut with a round cookie cutter. Place some filling on dough (leaving space around the edges) and cover filling with round of dough. Press down along edges.
Bake 12 to 15 minutes at 375 degrees.
About the recipe: Our family believes the secret ingredient of maple flavoring in the dough plus juice and zest from both lemons and oranges in the filling make these unique and delicious. These cookies were truly a treat while growing up, and kids loved to help out. They could be considered time-consuming, but worth the effort. They have a long shelf life and can also be frozen.
Makes 4 1/2 dozen
-- Deann Blackburn
Raspberry almond shortbread thumbprints
Cookie
1 cup
butter,softened 2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup raspberry jam
Glaze
1 cup powdered sugar
1-1/2 teaspoon almond extract
2 to 3 teaspoons water
Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well mixed. Cover; refrigerate until firm (at least 1 hour).
Preheat oven to 350 degrees. Shape dough into 1-inch balls; place on ungreased cookie sheets. Make indentation in center of each cookie with thumb. Fill each indentation with 1/4 teaspoon of jam. Bake for 14 to 18 minutes or until edges are lightly browned. (I bake mine for about 10 to 12 minutes because my oven is cooks faster) Let stand 1 minute; remove from cookie sheets. Cool completely.
Meanwhile, combine powdered sugar, 1 1/2 teaspoons almond extract and enough water for desired glazing consistency in small bowl with wire whisk until smooth. Drizzle over cooled cookies.
About the recipe: I love this cookie recipe. It is great to take to parties and to give as gifts. My sister-in-law loves these cookies. Whenever we have a holiday get-together she hopes that I will bring these cookies. They are very easy to make. I love the taste of almond and raspberry together.
-- Tracy Hardman
Russian teacakes
1 cup softened butter (not margarine)
2 1/4 cups flour
1/2 cup sifted powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped pecans
Preheat oven to 325 degrees. Cream together butter and sugar. Add vanilla. Add flour and salt. (Flour is hard to stir in completely.) Fold in chopped nuts. Shape into walnut-sized balls and place on ungreased cookie sheets. Bake for 15 minutes, or until bottoms are barely a light golden color. While hot, roll each cookie in sifted powdered sugar. When cookies have cooled, roll in powdered sugar again.
About the recipe: The Russian teacakes are far and away my favorite cookie ever. I look forward to Christmas so I will have an excuse to make a double batch. They can be made with walnuts or almonds, too, or no nuts at all.
-- Candace Jacobson
Ruth's oatmeal cookies
1/2 cup shortening
1 cup sugar
1 egg
1/4 cup milk
1 teaspoon cinnamon
1 cup raisins
1 2/3 cup quick cooking oatmeal
1 1/2 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 cup walnuts
Place raisins in bowl and cover with hot water. Blend shortening and sugar. Place drained raisins, egg, and milk in blender.
Grind until raisins are finely chopped. Sift flour, soda, cinnamon and salt. Add raisin mixture gradually to four mixture. Mix by hand or in mixer. Add oatmeal, gradually, beating well. Add coarsely chopped walnuts.
Place on lightly greased cookie sheet by the heaping tablespoon. Make sure there is about 1 inch between each cookie.
Bake at 350 degrees for 10 to 12 minutes.
About the recipe: When my kids were little, they thought raisins in cookies looked liked bugs and as a result didn't want to eat oatmeal raisin cookies. I solved that problem by grinding the raisins. Doing this made the cookies so moist and flavorful that I never changed the recipe even after my kids grew up and knew better!
-- Ruth T. Nelson
Scottish reels
1/2 cup shortning
1/2 cup butter or margarine
1 cup brown sugar
2 (1-ounce) squares unsweetened chocolate, melted
2 eggs
1 1/2 ounces cream cheese
2 teaspoons vanilla
2 cups flour
1/2 teaspoon soda
1/2 teaspoon salt
1 teaspoon baking powder
1/3 cup minute Quaker oats
1/2 cup powdered sugar
1 can fudge frosting
1 cup walnuts, finely chopped
Cream together shortening, butter, and brown sugar. Mix in the chocolate, eggs, cream cheese, and vanilla. Combine flour, soda, salt, and baking powder, and mix into the creamed mixture. Chill for at least one hour.
Combine powdered sugar and oats in a small bowl. Drop cookie mixture by rounded teaspoons onto a greased cookie sheet. Flatten each cookie to about 1/4 inch with a glass greased on the bottom and dipped into the oat/sugar mixture.
Bake at 350 degrees for 12 to 15 minutes. Cool, top with frosting and a sprinkle of walnuts.
-- Donna Ball
Snickerdoodle blondies with cinnamon chips
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon Kosher salt
1/2 teaspoon cinnamon
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
1 1/2 cups cinnamon chips
2 tablespoons white sugar
2 teaspoons cinnamon
Preheat oven to 350 degrees. Lightly grease a 9-by-13-inch pan. Sift together flour, baking powder, salt, and cinnamon and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.
Stir in the flour mixture until well blended. Stir in the cinnamon chips. Spread evenly in prepared pan. (Mixture will be similar to a cookie dough.) Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
Bake 25 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife.
About the recipe: Snickerdoodles are a classic holiday cookie. I decided to mix things up a bit and make snickerdoodle blondies. If you can't find cinnamon chips they are still good without them, but the cinnamon chips make them even better.
-- Maria Lichty
Soft gingersnaps
3/4 cup shortening
2 teaspoon baking soda
1 cup sugar
1 teaspoon cinnamon
2 eggs, room temperature
1 teaspoon ginger
1/4 cup molasses
1 teaspoon cloves
2 3/4 cups flour
1/4 teaspoon salt
In a stand mixer cream shortening and sugar for 3 minutes. Add eggs one at a time, then molasses and beat will. Sift dry ingredients and add to first mixture. Chill for 2 hours. Preheat oven to 375 degrees. Roll into balls about 1 1/2 inches in diameter (or bigger depending on usage). Roll in sugar. Bake at 375 degrees for 8 to 10 minutes. Makes a soft cookie, perfect for travel.
Variations
Melt white chocolate (chips or dipping chocolate) in a microwave safe measuring cup or mug. Lay wax paper on counter. Dip individual cookies 1/3 to 1/2 inch into chocolate and rest on wax paper.
Make cookies extra large, twice as big. Put quality vanilla ice cream in between two cookies and freeze. When ready to serve, cut cookies into quarters, and serve with hot caramel sauce.
About the recipe: Here is a recipe that I use throughout the year, but always at Christmas. It has been in my family for as long as I remember. A dear neighbor gave it to us (Shirley Montgomery) and we've changed it a bit as our family has grown and expanded. I love dipping the cookie into melted white chocolate. It has a beautiful presentation, and they fly off the plate. And honestly, the ice cream sandwiches served with hot caramel sauce is almost impossible to beat for a simple, dessert that can be prepared in advance for a holiday dinner party.
-- Shirley Montgomery
Sour cream sugar cookies
Cookies
1 cup Blue Bonnet margarine
1 cup sugar
1/2 cup sour cream
2 eggs
1 teaspoon Mexican vanilla
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder.
Frosting
1/2 cup margarine
1 teaspoon vanilla
2 pounds powdered sugar
milk
Cream together margarine, sugar, sour cream, eggs and vanilla. Add flour, baking soda, salt and baking powder. Mix well and chill for at least 2 hours. Roll out to desired thickness and bake at 375 degrees for about 8 to 10 minutes.
Frost cookies with thick frosting and enjoy.
About the recipe: My famous sugar cookie came from your newspaper about 25 years ago. With a few tweeks to add or delete a few ingredients I came up with this recipe. I just made 2,500 for orders I had for Halloween. They are incredible.
-- Jolene Whear
Sour cream sugar cookies
Cookies
11/2 teaspoons baking soda
1 cup sour cream
2 eggs, beaten
1 teaspoon vanilla extract
11/2 cups granulated sugar
4 cups flour
1 teaspoon salt
1 cup shortening
Butter cream frosting
4 cups confectioners sugar
2 sticks (1 cup) butter, softened
4 tablespoons evaporated milk
1 teaspoon vanilla extract
Food coloring
For the cookies, in a large bowl stir baking soda into sour cream, then stir in beaten eggs, vanilla and sugar, set aside.
In separate bowl combine flour and salt, cut in shortening with pastry cutter or fork until mixture is crumbly.
Add flour mixture to sour cream mixture, beating until all ingredients are blended.
On lightly floured surface, roll out dough to 3/16-inch thickness. Cut with floured cookie cutters. Place 2 inches apart on
ungreased baking sheets. Bake at 350 degrees for 8 minutes or until set. Cool for 2 minutes before removing from pans to
wire racks to cool completely. Repeat with remaining dough.
Frosting:
In a medium mixing bowl, beat confectioners sugar and butter until blended, adding evaporated milk as needed to
desired spreading consistency. Stir in vanilla and tint with food coloring of your choice. Cover frosting with damp paper towels or plastic wrap between uses. Spread and/or pipe frosting on cookies. Let stand until set. Frost cooled cookies.
About the recipe: The holidays wouldn't be special without making these cookies. They are a family tradition. I have been making these sour cream sugar cookies for more than 30 years. The recipe is so delicious; they're super moist and chewy. The frosting is irresistible, my kids still ask me to make them even though they no longer live at home. Once you try them they will become your family's favorite holiday tradition, too.
Makes 5 dozen
-- Debbie Nelson
Spicy chocolate bars
1 1/2 cups shortening
1 1/2 cups sugar
1 1/2 cups firmly packed brown sugar
4 eggs
2 teaspoons vanilla
4 cups flour
2 teaspoons baking soda
2 teaspoons salt
4 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
2 cups semi-sweet chocolate chips
2 cups walnuts, chopped (optional)
Preheat oven to 375 degrees. Have ready a jelly roll pan lined with parchment paper.
In a bowl, cream shortening and sugars. Beat in eggs, one at a time. Add vanilla and stir to combine.
In another bowl, combine flour, baking soda, salt, cinnamon, cloves and nutmeg. Add to shortening-sugar mixture. Add chocolate chips and nuts, if desired. Spread onto jelly roll pan and bake, 15-20 minutes.
Cool in pan on a rack. Cut into desired size. Store in an airtight container. These freeze well.
About the recipe: This recipe is one of my family's favorites. The aroma from these baking cookies always gets their attention! Also, it doesn't matter what kind of cookie I'm making, I use parchment paper on the baking sheets.
-- Karen S. Wright
Split seconds
11/2 sticks (3/4 cup) butter or margarine
2/3 cup sugar
1 egg
2 teaspoons vanilla
2 cups sifted flour, plus more for dusting
1/2 teaspoon baking powder
1/2 teaspoon red jam or jelly
Preheat oven to 350 degrees.
In a bowl, cream together butter and sugar. Beat in egg and vanilla. Mix in flour and baking powder. Place dough onto a floured board; divide the dough into four.
Shape each piece into a roll 13 inches long and 3/4 inch thick. Place rolls on baking sheets, 4 inches apart. Make depressions about 1/4 inch deep, lengthwise down the center of each roll with the handle of a knife. Fill the depression with jam.
Bake 10-15 minutes. While warm, cut diagonally into bars. Let cool completely.
About the recipe: My mother always made these for our family at Christmas time. The red jam or jelly made for a perfect holiday treat. They would be on a plate of cookies for all the relatives that would come around to visit during the week after Christmas. She died two years ago just before Christmas and I shed a few tears when I make these for my family now.
-- Heidi Wallace Jentzsch
Springerles
3 cups powdered sugar, plus more for rolling
4 eggs
2/3 teaspoon ammonium carbonate (see Note)
4 cups flour
Anise seeds, as needed
In the bowl of an electric mixer, beat sugar and eggs on high speed, 15-20 minutes. Add ammonium carbonate and flour and stir to combine. Let rest for 30 minutes.
Preheat oven to 325 degrees and grease and sprinkle baking sheets with anise seeds.
Roll dough out until 3/8 inch thick. Press with small cookie molds, presses or cookie cutters. Place on prepared baking sheets and set aside for 8 hours or up to overnight.
Bake until bottoms are lightly brown, 20-25 minutes. Immediately loosen cookies baking sheets then allow cookies to cool on baking sheets. Store in airtight containers. (If the cookies get hard, put an apple slice on aluminum foil into the cookie container for a few days.)
Note: Ammonium bicarbonate or "baker's ammonia" can be ordered online at kingarthurflour.com.
About the recipe: This soft German cookie is flavored with anise seeds, which give the cookies a light licorice flavor. My mother, who got the recipe from her mother, has made these cookies for as long as I can remember.
Makes 3 dozen cookies
-- Jen Shake
Sugar cookie pillows
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup powdered sugar
1 stick (1/2 cup) butter
1 egg
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
2 cups flour
1/2 teaspoon vanilla extract
Sanding sugars
In a bowl, cream together oil, sugars and butter. Add egg and stir to combine. In another bowl, sift together salt, cream of tartar, baking soda and flour. Add the dry ingredients to the creamed mixture and mix well. Add the vanilla extract and stir to combine. Let the dough chill, about 1 hour.
Preheat oven to 375 degrees. Remove dough from the refrigerator and roll into balls. Place 2 inches apart on baking sheets. Flatten slightly with top of a glass that has been dipped in sanding sugar.
Bake until barely browned around the edges, 8-10 minutes. Remove immediately to a cooling rack. Decorate with sanding sugars, as desired.
About the recipe: These cookies melt in your mouth. You can use different colored sanding sugars to adapt to various holidays. This is a time-tested recipe given to me by an old Japanese grandmother.
-- Sandy Salmon
Sugar cookies
Cookies
2 sticks (1 cup) butter
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup sour cream
Frosting
4 tablespoons butter
21/3 cup powdered sugar
1 tablespoon milk, plus more as needed
3/4 teaspoon vanilla
Food coloring, optional
For the cookies, in a bowl, cream together butter and sugar. Add eggs and vanilla. In a separate bowl, sift together flour, baking soda, salt and baking powder three times. Add flour mixture alternately with the butter mixture and sour cream in thirds. Chill dough, 2-3 hours.
Preheat oven to 375 degrees. Remove dough from refrigerator, roll out and cut into shapes, as desired. Bake until lightly golden, 6-8 minutes. Let cool completely.
For the frosting, in the bowl of an electric mixer, beat butter with half of the powdered sugar. Add 1 tablespoon milk and the vanilla. Slowly add the remaining powdered sugar. Add more milk if needed. Add food coloring, if desired and frost cookies.
About the recipe: Sour cream is the secret ingredient to these cookies.
-- Laura Powell
Sugar cookies
Cookies
11/2 sticks (3/4 cup) margarine or butter
1 cup granulated sugar
2 eggs
1/2 teaspoon lemon extract
21/2 cups flour, plus more as needed
1 teaspoon baking powder
1/2 teaspoon salt
Frosting
1 cup sifted powdered sugar
2 to 4 tablespoons cream or milk
1/4 teaspoon lemon extract
Food coloring, optional
For the cookies, cream together margarine and sugar. Beat in eggs and lemon extract. In a separate bowl, combine flour, baking powder and salt. Add dry ingredients to margarine-sugar mixture and stir to combine. Place dough in a resealable plastic bag or wrap tightly in waxed paper and refrigerate, at least 1 hour and up to overnight.
Preheat oven to 400 degrees.
Remove dough from fridge. Place about half the dough on a floured surface and roll out to 1/4 to 1/2 inch thick. Cut with floured cookie cutters (dip them in flour) and place on baking sheets. Bake until lightly golden, 5-7 minutes. Let cool completely.
For the frosting, in a small bowl, beat together the powdered sugar, cream and lemon extract until desired consistency. Color frosting with food coloring, if desired.
About the recipe: This simple sugar cookie made with lemon flavoring is very basic but essential to the season.
-- Candace Jacobson
Sugar krinkles
2 sticks (1 cup) butter
2 sticks (1 cup) margarine
1 cup granulated sugar
1 cup firmly packed golden brown sugar
2 eggs
2 teaspoons vanilla
1 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
4 cups flour
Chocolate chips, optional
Nuts, optional
Superfine sugar, for sprinkling, optional
Preheat oven to 350 degrees.
In a bowl, combine butter and margarine. Add sugars and cream together. Add eggs, vanilla, salt, cream of tartar, baking soda and flour. Add chocolate chips and nuts, if desired.
Drop by teaspoonfuls onto baking sheet and bake, 10-15 minutes. While the cookies are still warm, sprinkle with superfine sugar, if desired.
About the recipe: Just the name of this recipe brings to mind the holiday season. Add chocolate chips and nuts, if desired.
-- Karen S. Wright
Super soft sugar cookies
Cookies
1 cup shortening
1½ cups sugar
2 eggs
2 teaspoons vanilla
1 teaspoon baking soda
¼ cup hot water
5 cups flour, plus more for dusting
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
Frosting
6 tablespoons butter
4½-4¾ cups powdered sugar
¼ cup whole, skim or evaporated milk
1½ teaspoons vanilla
For the cookies, cream shortening and sugar. Add eggs and vanilla. Mix completely. Dissolve soda in hot water, add to bowl and blend well.
In a separate bowl, combine flour, baking powder and salt. Alternating milk with dry ingredients, add to the cream-sugar mixture, mixing thoroughly each time. Cover and chill, at least 1 hour.
Preheat oven to 375 degrees and grease two baking sheets.
Roll dough out on floured surface until 1/4 inch thick and and cut into desired shapes. Place on greased baking sheet.
Bake until lightly brown, 7-10 minutes. Let cool completely.
For the frosting, in a small mixer bowl, beat butter until light and fluffy. Gradually add half of the powdered sugar, beating well. Beat in the milk and the vanilla. Gradually beat in remaining powdered sugar and additional milk, if necessary, to make frosting spreading consistency.
Frost cookies.
About the recipe: This recipe came from my mom, who clipped it out of the newspaper as Helen's Sugar Cookies many, many years ago. I have made this recipe many times over and people have raved about how soft and good this cookie is. The frosting, from Better Homes & Gardens tastes much better than the commercial variety and tops this winning cookie.
-- Frieda Franchina
The best gluten-free and dairy-free cookies
1/4 cup olive oil
1 1/4 cup dark brown sugar
1/4 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
1 egg
2 1/4 cup brown rice flour
2/3 cup chopped almonds (or any nut you prefer)
1 3oz bar Extreme Dark Chocolate Endangered Species Chocolate chopped into fine pieces
Combine olive oil, sugars, and egg. In a separate bowl mix together flour, baking soda, baking powder, and salt. Then slowly add dry ingredients into the oil and sugar mixture. Last add in almonds and chocolate pieces. The dough may be somewhat crumbly. Roll dough into medium-sized balls and place on greased cooking sheet. Bake 6-8 minutes at 375 degrees.
About the recipe: This recipe is something I created myself. I have Celiacs Disease (which means no gluten for me) and I am lactose intolerant.
So I decided that instead of missing out on all the yummy holiday treats that I will create my own.
-- Deborah Passey
The best gluten-free cookies
1/4 cup olive oil
1 1/4 cup dark brown sugar
1/4 cup granulated sugar
1 egg
2 1/4 cup brown rice flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
2/3 cup chopped almonds
1 (3-ounce) bar Extreme Dark Chocolate Endangered Species Chocolate, finely chopped
Preheat oven to 375 degrees and grease a baking sheet.
In a bowl, combine olive oil, sugars and egg.
In a separate bowl combine flour, baking soda, baking powder and salt. Then slowly add dry ingredients into the oil-sugar mixture and mix until just combined. Add the almonds and chocolate pieces. The dough may be somewhat crumbly.
Roll dough into medium-sized balls and place onto prepared baking sheet. Bake 6-8 minutes. Let cool.
About the recipe: This recipe is something I created myself. I have Celiac Disease and am lactose intolerant. Instead of missing out on all the yummy holiday treats, I created my own.
-- Deborah Passey
The best sugar cookies ever
2 sticks (1 cup) butter, softened
1 1/2 cups sugar
2 eggs
4 tablespoons sour milk (to sour milk add a teaspoon of lemon juice)
3 teaspoons vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 cups flour
Preheat oven to 350 degrees.
Cream butter with sugar, eggs, milk and vanilla. Add baking powder, baking soda and salt. Mix in flour. Cover and refrigerate about 4 hours or freeze for 1 hour.
Roll out dough on floured parchment then cut into shapes with cookie cutters. Bake until lightly golden, about 7 minutes. Let cool, then frost.
About the recipe: This is a recipe my mom passed down to me. She always got rave reviews whenever she made them. It is flavorful and moist. When I was growing up she would make a giant sugar cookie for me to bring as a gift for the birthday parties I went to. It was always a favorite gift.
-- April Atwater
Triple almond cookies
1 cup flour, plus more as needed
1 cup whole almonds, ground to fine powder in blender or food processor
1/4 teaspoon baking powder
Dash of salt
1 stick (1/2 cup) butter, softened
3/4 cup sugar
1 egg white
1/2 teaspoon almond extract
Almond paste, optional
Powdered sugar for dusting
Preheat oven to 325 degrees and line 2 baking sheets with parchment paper. Mix together flour and ground almonds. Stir in baking powder and salt.
In a separate bowl, cream together butter and sugar. Beat in egg white and almond extract. Add flour mixture, a little at a time, until a workable dough is formed.
Shape dough into 3/4-inch balls. Place 2 inches apart on prepared baking sheets. Flatten each ball with the bottom of a glass dipped in flour to about 1/2 inch thickness. If desired, press about 1/8 teaspoon of almond paste into center of each cookie.
Bake until slightly underdone, 11-13 minutes. Cookies will not brown. Remove from oven and let cool, about 1 minute. Dust with powdered sugar, remove to cooling racks. Let cool. Store in airtight containers.
About the recipe: Pressed cookies are relatively new to our family in a homemade form but are irresistible.
Makes 2 dozen cookies
-- Candace Jacobson
Turtles
1/2 cup (1 stick) margarine or butter
6 tablespoons unsweetened cocoa
2 eggs
3/4 cup sugar
1 cup flour
1/2 teaspoon vanilla
Chocolate icing
Preheat a waffle iron.
Melt margarine in a microwave or on the stove. Add cocoa and let cool. In a bowl, beat together eggs and sugar. Fold in flour and vanilla. Add melted margarine-cocoa mixture and stir to combine.
Drop by teaspoonfuls onto the hot waffle iron. Bake 1 1/2 minutes. Remove and let cool. Frost with chocolate icing.
About the recipe: This was a Mother's Day gift from one of my kids, who got the recipe from their teacher.
-- Janet Houston
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