Some great Christmas Cookie recipes

Discussion in 'Lets Talk about gambling and more...' started by Kotsy, Dec 4, 2010.

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  1. Kotsy

    Kotsy Well-Known Member

    During our snowball fight, we had some great recipes posted.

    Thought I would compile them here for all to see.
    Last edited by a moderator: Jun 15, 2014
    3 people like this.
  2. Kotsy

    Kotsy Well-Known Member

    Contributed by Boo73


    2 Dozen Cookies
    2 1/4 Cups All-Purpose Flour
    2 tsp Ground Ginger
    1 tsp Baking Soda
    3/4 tsp Ground Cinnamon
    1/2 tsp Ground Cloves
    1/4 tsp Salt

    3/4 Cup (1 1/2 Sticks) Butter
    1 Cup White Sugar

    1 Egg
    1 Tbsp Water
    1/4 Cup Molasses

    2 Ungreased Cookie Sheets
    Preheat Oven to: 350 Degrees Fahrenheit
    1. Thoroughly mix together the flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt and set the mixture aside.
    2. In a large bowl, mix the butter and sugar together. Keep stirring and mixing until the mixture has a light, fluffy feel. Add the egg and beat it in. Then mix in the water and molasses.
    3. Gradually add the dry mixture from step 1. Take your time and make sure that the mix is as even as possible. After this step, you may need to put the dough into the refridgerator for a while in order to prepare for step 4.
    4. Place a few tablespoons of sugar in a plate or shallow bowl. Shape the dough into balls about 1" in diameter (slightly smaller than the size of a golf ball). Roll the balls of dough in the sugar to coat them. Place cookies at least 2 inches apart on an ungreased cookie sheet. You do not need to flatten the balls, they will do so on their own during baking.
    5. Bake for 8 to 10 minutes at 350 degrees until the top surface cracks slightly. Allow cookies to cool for at least 5 minutes on the cookie sheet before moving them to a wire rack to continue cooling.
    6. Enjoy these delicious cookies, and store in an airtight container.
    1 person likes this.
  3. Kotsy

    Kotsy Well-Known Member

    Contributed by Bimbambom

    Peanutty cookies with peanut butter in the dough, interspersed with peanut butter chips and salty peanuts.

    1/2 cup butter or margarine, softened
    1/2 cup peanut butter
    1-1/2 cups firmly packed brown sugar
    3/4 cup granulated sugar
    2 large eggs
    2-1/2 cups all-purpose flour
    1 teaspoon baking soda
    1 cup peanut butter-flavored chips
    1/2 cup salted Spanish peanuts

    Pre-heat oven to 350 F. Beat together butter and peanut butter in a large mixing bowl; gradually add sugars, beating well at medium speed with an electric mixer until the mixture is creamy. Add eggs, beating well. Combine flour and soda in a medium bowl; add flour mixture to creamed mixture, mixing well. Stir in peanut butter chips and peanuts. Shape dough into 1" balls; place 3" apart on ungreased cookie sheet. Bake for 12 to 15 minutes or until lightly browned. Remove to wire racks to cool.
    1 person likes this.
  4. Kotsy

    Kotsy Well-Known Member

    Contributed by Bimbambom

    Lynne's Cowboy Cookies

    Small, bite-sized oatmeal chocolate chip cookies.

    Makes about 120

    1 cup granulated sugar
    1 cup packed brown sugar
    1 cup solid vegetable shortening
    2 large eggs
    2 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/2 teaspoon baking powder
    2 cups rolled oats
    1 teaspoon vanilla extract
    2 cups semisweet chocolate chips

    Pre-heat oven to 350F. Blend shortening and sugars together. Add eggs and vanilla and beat until fluffy. Whisk together flour, baking soda, salt and baking powder. Mix into egg mixture. Stir in oats and chocolate chips. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Bake for 15 minutes. Cool on wire racks.
    1 person likes this.
  5. Kotsy

    Kotsy Well-Known Member

    Contributed by Bimbambom

    Crispy sandwich cookies filled with raspberry jam and topped with vanilla sugar.

    3/4 cup butter
    1-1/2 cup all-purpose flour
    1/3 cup granulated sugar
    1/3 cup vanilla sugar
    1/3 cup raspberry jam, strained to remove seeds

    Cut butter into flour, then add granulated sugar. Work the mixture into a smooth dough. Roll out the dough 1/4" thick and cut it with a 3" round cookie cutter. Using a 1" round cookie cutter, cut the centers out of half of the 3" rounds, to make rings. Pre-heat oven to 375 F and lightly grease a baking sheet. Bake the rounds and the rings for 10 to 12 minutes or until they are faintly yellow and dry. Sprinkle them with vanilla sugar while they are still hot. Place a small amount of raspberry jam on the rounds and spread thinly. Top the round with a ring
    1 person likes this.
  6. Kotsy

    Kotsy Well-Known Member

    Contributed by Bimbambom

    Yes, this is the original Fantasy Fudge recipe from the back of the Kraft Marshmallow Creme jar. We'll never know why they changed the recipe on us, but we've preserved the recipe for you right here.

    Makes about 117

    3 cups sugar
    3/4 cup margarine
    2/3 cup evaporated milk
    1 12-oz. (340 g) package semi-sweet chocolate chips
    1 7-oz. (198 g) jar Kraft Marshmallow creme
    1 cup chopped nuts
    1 teaspoon vanilla extract

    Traditional method:
    Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

    Microwave method:
    Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.

    Note: Can be made in a smaller pan for thicker squares (yield will be reduced).
    1 person likes this.
  7. Kotsy

    Kotsy Well-Known Member

    Contributed by Bimbambom

    Chocolate chip brownies with a gooey caramel layer in the center.

    Makes about 24

    1 package German chocolate cake mix (18.5 oz)
    1 cup chopped nuts
    1/3 cup + 1/2 cup evaporated milk-divided
    1/2 cup melted butter
    60 vanilla caramels unwrapped (one 14 oz package)
    1 cup semisweet chocolate chips

    In a large mixing bowl, combine dry cake mix, nuts, 1/3 cup evaporated milk and melted butter. Press half of the batter into the bottom of a greased 13x9x2 inch glass baking dish. Bake in a preheated 350 degree oven for eight minutes.
    In the microwave or top of a double boiler melt caramels with remaining 1/2 cup evaporated milk. When caramel mixture is well mixed, pour over baked layer. Cover with chocolate chips. Chill for about an hour or until the caramel is hard. Press the remaining batter on top of morsels. Return to oven and bake 28 minutes (or less for gooier brownies). Let cool before cutting
    1 person likes this.
  8. Ellis

    Ellis Well-Known Member

    OMG Cat Thank you for posting these! And thank you Bimbambom
    for the great recipes!
    Chocolate chip brownies with a gooey caramel...OMGGGGGGG
    Last edited by a moderator: Jun 15, 2014
  9. Vicky

    Vicky Well-Known Member

    OMG! I just gained 5 pounds reading these!:roflmao:

    Thank You I will be using all of these:kiss:
    Last edited by a moderator: Jun 15, 2014
  10. givennsz

    givennsz Active Member

    Thanks so much for all these recipes. I can't wait to start my Xmas goodies. Yum Yum!!
  11. Ardilla

    Ardilla Well-Known Member


    say sound really nice, I will give of them a try.

    I still not done my favourite German ones with hazelnut.....

    Maybe I have later time for translating it.

    :thank you: I got 1 stone by reading them...:roflmao::thank you:
  12. Seaman63

    Seaman63 Well-Known Member

    The following recipes are typical german christmas cookies, nearly every family bakes them:

    Vanillekipferl (Vanilla Half-Moons)

    • 3/4 cup butter, softened
    • 1/2 cup white sugar
    • 2 egg yolks
    • 1 1/2 vanilla beans, divided
    • 1 1/2 cups all-purpose flour
    • 1/2 cup ground almonds
    • 2 cups confectioners' sugar for rolling

    1. In a medium bowl, cream together the butter and white sugar until smooth. Beat in the egg yolks one at a time. Split the half of vanilla bean and scrape the seeds; stir the seeds into the butter mixture. Mix in the flour and ground almonds. Divide the dough into two pieces, wrap and refrigerate until firm.
    2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Break off tablespoonful sized pieces of dough and roll them into little ropes about 2 inches long. Bend the ropes into a half circle and place them 2 inches apart onto the prepared cookie sheets.
    3. Bake for 10 to 15 minutes in the preheated oven, until lightly browned. Scrape the seeds from the remaining vanilla bean and stir them into the confectioners' sugar. Carefully roll warm cookies in the vanilla sugar.

    Zimtsterne (Cinnamon Stars)
    • 3 tablespoons butter
    • 1 1/2 cups white sugar
    • 2 eggs
    • 1 egg yolk
    • 1 teaspoon lemon juice
    • 2 1/3 cups all-purpose flour
    • 2 1/2 teaspoons baking powder
    • 1 1/4 teaspoons ground cinnamon
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground nutmeg
    • 1/2 cup finely chopped walnuts

    1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease your baking sheets.
    2. Cream the butter, sugar, 2 eggs, egg yolk and lemon juice together until fluffy.
    3. Combine the flour, baking powder, cinnamon, salt and nutmeg. Add the flour mixture to the creamed mixture and stir in the chopped nuts.
    4. On a lightly floured cloth-covered board roll the dough, 1/3 at a time, to 1/16 inch thick. Cut with a 1 inch star shaped cookie cutter. Place cookies on the prepared baking sheets. Brush the tops of the cookies with the remaining egg white, beaten until frothy.
    5. Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes.
    6. Variations: Food coloring may be added to the egg white used to brush the tops of the cookies. Two cookies may be put together to form snowflakes with dabs of confectioners' sugar icing made with 1 cup confectioners' sugar, 1/2 teaspoon vanilla and 1 to 1 1/2 tablespoons cream.

    Haselnussmakronen (Hazelnut Macaroons)
    • 2 teaspoons butter, softened
    • 2 egg whites
    • 3/4 cup white sugar
    • 1 1/2 cups hazelnuts - blanched, skinned and ground
    • 6 tablespoons unsweetened cocoa powder
    • 2 teaspoons lemon zest
    • 1 pinch salt
    • 1 teaspoon vanilla extract

    1. Combine the ground nuts, cocoa, lemon peel, salt, and vanilla in a small bowl.
    2. In a large bowl, beat the egg whites until they foam and thicken slightly. Sprinkle the sugar over them, and continue to beat until whites form stiff, unwavering peaks on the beater when lifted out of the bowl. Gently fold the nut mixture into the whites until thoroughly combined.
    3. Coat a large baking sheet with 2 teaspoons softened butter. Drop the dough by tablespoons onto the prepared baking sheet, spacing them about an inch apart. Let the cookies rest at room temperature for 1 hour before baking.
    4. Preheat the oven to 300 degrees F (150 degrees C). Place the cookies in the middle of the oven; bake for 30 minutes, or until they are firm. With a spatula, carefully transfer the cookies to a rack to cool.
    2 people like this.
  13. Ellis

    Ellis Well-Known Member

    Yummy Seaman!:winki_35:​
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