CHRISTMAS COOKIES 10
CHRISTMAS COOKIES
1 cup water
1 tsp baking soda
1 cup sugar
1 tsp salt
1 cup brown sugar
1 tbsp lemon juice
4 large eggs
1 cup nuts
2 cups dried fruit
1 bottle Jose Cuervo Tequila
Sample the Cuervo to check quality. Take a large bowl, check the Cuervo Again to be sure it is of the highest quality, pour one level cup and Drink.
Turn on the electric mixer. Beat one cup of butter in a large fluffy Bowl. Add one teaspoon of sugar. Beat again.
At this point it's best to make sure the Cuervo is still OK. Try Another cup just in case.
Turn off the mixerer thingy. Break 2 leggs and Add to the bowl and chuck in the cup of dried fruit. Pick the frigging Fruit off floor. Mix on the turner.
If the dried druit gets stuck in the Beaterers just pry it loose with a drewscriver. Sample the Cuervo to check For tonsisticity.
Next, sift two cups of salt, or something . Who giveshz a sheet. Check The Jose Cuervo.
Now shift the lemon juice and strain your nuts. Add one Table. Add a spoon of sugar, or somefink. Whatever you can find.
Don't Forget to beat off the turner. Finally, throw the bowl through the window,
Finish the Cose Juervo and make sure to put the stove in the dishwasher.
CHERRY MIXTMAS
CHOCOLATE GINGERBREAD DROPS
1/2 cup shortening
3/4 cup packed brown sugar
3/4 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground allspice
1/4 tsp. salt
1/4 cup molasses
1 egg
2 cups all-purpose flour
1/2 cup dried tart red cherries
3 oz. bittersweet chocolate, chopped
1. Preheat oven to 375F. In large mixing bowl beat shortening with electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, ginger, allspice, and salt; beat until combined. Beat in molasses and egg. Beat in as much flour as you can with mixer; stir in any remaining flour with wooden spoon. Stir in cherries and chocolate.
2. Drop dough by rounded teaspoons onto ungreased cookie sheets. Bake about 8 minutes or until bottoms are lightly browned. Transfer to wire racks to cool.
3. Separate cooled cookies between squares of green cellophane. Makes 36.
4. Store in airtight container at room temperature up to 3 days. Freeze up to 3 months
PISTACHIO COOKIES~Carol/carpar
1 (4 Oz) Box Pistachio Pudding Mix
1 Pkg white cake mix (one without pudding in it)
add 2 T flour
2/3 C. oil
1/2 C. chocolate chips
2 eggs
1/2 C chopped nuts (optional)
Combine ingredients, drop by tsp onto greased cookie sheet.
Bake 350 for 8-10 min. Frost with white or green frosting.
These are good for Christmas or St Patrick's Day
I use without frosting as I find it too sweet otherwise.
CRANBERRY & DATE ROLL UPS
1 cup butter
1/2 pound cream cheese
2 cups sifted all-purpose flour
Salt
Confectioners' sugar, for board and garnish
Pitted dates
Cranberries
Preheat oven to 375 degrees F.
Cream butter and cream cheese together. Blend in the flour and the salt, to taste. Chill for several hours until firm enough to roll out. Roll mixture to 1/4-inch thick on a cutting board generously sprinkled with confectioners' sugar. Cut dough into 1 by 3-inch pieces with a pastry wheel. Put dates and/or cranberries on the bottom of each strip and roll up. Place fold side down on a sheet tray.
Place in oven and bake for 15 to 20 minutes until golden brown. Sprinkle with confectioner's sugar to serve.
BASIC COOKIE DOUGH W/VARIATIONS
BASE COOKIE DOUGH
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 sticks (12 Tablespoons) butter, softened
1 cup light brown sugar
2 large eggs
For base cookie dough:
Combine flour, baking soda, baking powder and salt, then set aside. Cream butter and sugar for about 3 minutes. Add eggs, one at a time, blending well after each addition.
VARIATIONS
OATMEAL RAISIN
1 bag MILKY WAY® Brand Minis Bars
1 bag M&M’S® BRAND Milk Chocolate Candies For the Holidays
2 cups Old Fashioned oats
3/4 cup golden raisins
3/4 teaspoon cinnamon
1 can (16 ounces) cream cheese frosting
Aluminum Foil
Fork
For Oatmeal Raisin Cookies:
Take base cookie dough and stir in oats, raisins, cinnamon and 2 cups chopped MILKY WAY® Brand Minis until blended. Spread the batter evenly in a greased and foil lined jellyroll pan. Bake in a preheated 375-degree oven for approximately 15 to 20 minutes. Cool completely.
Cover cookie with cream cheese frosting. Use fork tines to create a wavy line in the icing. Cut into 1 1/2 x 3- inch rectangles. Decorate top with holiday M&M’s.
DARK CHOCOLATE COCONUT CUPS
2 bags DOVE® BRAND Dark Chocolate Miniatures
1/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup flaked coconut
Mini cupcake paper liners
2 mini cupcake pans
For Dark Chocolate Coconut Cups:
Take base cookie dough and add in 18 melted DOVE® BRAND Dark Chocolate Miniatures and flaked coconut. Spoon walnut size nuggets into paper lined with cupcake liners. Bake in a preheated 350-degree oven for 18 to 22 minutes. Cool for 5 minutes before removing cookies from pans. Press a DOVE® BRAND Dark Chocolate Miniatures on top of each cookie while they are still warm. Let cool completely.
PEANUT BUTTER DROPS
1 bag SNICKERS® Brand MINIS
1/2 cup flour
1/3 cup creamy peanut butter
4 sheets of parchment paper
4 cookie sheets
For Peanut Butter Drops:
Take base cookie dough and stir in 2 cups chopped SNICKERS® Brand MINIS. Drop a tablespoon of dough for each cookie onto the parchment paper lined cookie sheets. Space the cookies 2 inches apart. Bake in a preheated 375-degree oven for 12 to 15 minutes. Cool completely.
Makes 3 dozen cookies.
FRUIT CAKE DROP COOKIES
1 Stick Margarine or butter
1 cup light brown sugar, packed
4 eggs
1/2 cup bourbon (or can replace with apple juice, orange juice or other liquid)
3 teaspoons soda, dissolved in 3 tablespoons of milk
3 cups plain flour
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon allspice
1 lb dates, chopped
1 lb. candied cherries, chopped (1/2 green and 1/2 red)
1/2 lb. candied pineapple, chopped
1/2 lb. mixed candied fruit, chopped (you can increase the cherries and pineapple by this amount)
1 lb. golden raisins, chopped
4 cups pecans, chopped, or walnuts
Sift together flour and spices. Mix 3/4 cup of flour mixture with chopped fruit and nuts. Cream margarine (or butter) and sugar. Add eggs, one at a time. Mix bourbon and soda-milk mixture. Add remaining flour mixture. Fold in fruits and nuts mixture. Drop batter in teaspoonfuls on greased cookie sheet. Bake at 300 degrees for 15 minutes. Remove from cookie sheet and cool.
Will keep indefinitely in tight containers.
WHITE CAKE MIX COOKIES~Rita& Angie Luce
2 boxes WHITE cake mix (Betty Crocker)
6 c flour
2 tsp Baking powder
2 c raisins
2 c chopped nuts
2 c cherries
mix and set aside
Mix togerher:
1 1/2 c water
1 1/2 c oil
4 eggs
2 tsp vanilla
mix together, then add to above mixture
Roll in balls
Bake 350, 8-10 min.
Make a glaze of confectioners sugar & milk. Glaze cookies while warm
PINEAPPLE COOKIES~Pat Nolan/Dodson
1 c shortening
1 1/2 c sugar
1 egg
1 c pineapple w/juice
3 1/2 c flour
1 tsp soda
1/2 tsp salt
1/4 tsp nutmeg
1/2 c nuts
2 tsp pineapple or vanilla flavoring
mix together, drop by teaspoon full. Bake 350 10-15 min.
SOFT PINEAPPLE COOKIES
2 c sugar
1 c crisco
4 eggs
1 tsp vanilla
1 c crushed pineapple, well drained
4 1/2 c flour
2 tsp baking soda
1/2 tsp salt
1/2 c nuts, chopped
1 c shredded coconut, optional
mix together, drop on greased cookie sheet.
Bake 350 15 min
CRANBERRY & DATE ROLL UPS~Mary
1 cup butter
1/2 pound cream cheese
2 cups sifted all-purpose flour
Salt
Confectioners' sugar, for board and garnish
Pitted dates
Cranberries
Preheat oven to 375 degrees F.
Cream butter and cream cheese together. Blend in the flour and the salt, to taste. Chill for several hours until firm enough to roll out. Roll mixture to 1/4-inch thick on a cutting board generously sprinkled with confectioners' sugar. Cut dough* into 1 by 3-inch pieces with a pastry wheel. Put dates and/or cranberries on the bottom of each strip and roll up. Place fold side down on a sheet tray.
Place in oven and bake for 15 to 20 minutes until golden brown. Sprinkle with confectioner's sugar to serve.
*OPTIONAL:
Roll dough out like pie crust on lightly sugared board, cut with round cookie cutter. add at least 1/2 tsp filling on top, pinch dough together with fingers. place on cookie sheet. Bake as above.
EASY OREO TRUFFLES
1 pkg. (1 to 2 oz) Oreo Cookies, finely crushed, divided
1 pkg. (8oz.) Cream Cheese, softened
2 pkg. (8 squares each) Bakers Semi-Sweet Chocolate, melted
Mix 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1 in.) balls. Dip balls in melted chocolate, place on waxed paper covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs. Refrigerate 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.
Makes 3 1/2 doz or 42 servings.
PEPPERMINT PUFFS
1 cup firmly packed light brown sugar
3/4 cup butter flavor Crisco
2 Tbsp. milk
1 Tbsp. vanilla
1 egg
1 3/4 cups flour
1 tsp. salt
3/4 tsp. baking soda
2/3 cup crushed peppermint candy canes
Heat oven to 375 degrees. Place sheets of foil on counter top for cooling cookies. Combine brown sugar, 3/4 cup shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture. Combine flour, salt and baking soda. Mix into creamed mixture at low speed just until blended. Stir in crushed candy.
Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheet. Bake one baking sheet at a time at 375 degrees for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Do not overbake! Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes about 3 dozen cookies.
CREAM WAFERS
1/2 cup butter, softened
1 cup all-purpose flour
3 tablespoons heavy whipping cream
Sugar
FILLING:
1/4 cup butter, softened
3/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1-1/2 to 2 teaspoons heavy whipping cream
1 drop each red and green food coloring
In a small bowl, beat the butter, flour and cream. Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 1-1/4-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Sprinkle with sugar. Prick each cookie 3-4 times with a fork.
Bake at 375° for 7-9 minutes or until set. Remove to wire racks to cool.
In a small bowl, combine the butter, confectioners' sugar, vanilla and enough cream to achieve desired consistency. Remove half to another bowl; tint one portion of filling with red food coloring and the other half with green. Carefully spread filling on bottom of half of the cookies; top with remaining cookies. Yield: 2 dozen sandwich cookies.
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