Festive Cookie Recipes
Chocolate Thumbprints Cookies
- 1 cup butter
- 1 cup white sugar
- 2 eggs, separated
- 2 (1 ounce) squares unsweetened chocolate, melted
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 48 milk chocolate candy kisses, unwrapped
- 1/3 cup granulated sugar for decoration
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream the butter and sugar together. Stir in 2 egg yolks, melted chocolate, and vanilla. Sift together the flour and salt; stir into the creamed mixture.
In a small bowl, slightly beat the remaining egg whites. Roll dough into walnut sized balls. Dip balls into the egg whites, then roll in sugar (or chopped nuts if desired). Place the cookies onto the prepared cookie sheets and make a small indentation in the center with your thumb. Bake for 10 to 12 minutes in the preheated oven. When the cookies come out, press a chocolate kiss into the center of each one. Let stand, and then spread the chocolate candy like frosting, if desired.
Jam Cookies
- 1/2 cup butter
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- 1 1/2 cups all-purpose flour
- 2/3 cup chopped almonds
- 1 cup raspberry jam
In a medium bowl, cream together the butter and sugar. Add the vanilla and egg yolk; mix until fluffy. Stir in the flour, and refrigerate dough for 2 hours.
Preheat oven to 300 degrees F ( 150 degrees C ).
Grease cookie sheets
Measure out the dough by teaspoonfuls, and roll into balls. Dip the balls into chopped almonds and set on the prepared cookie sheet 1 inch apart. With a finger, make an indention in each cookie, fill the indention up with jam using a teaspoon or a pastry bag. Bake in the preheated oven for 15 to 20 minutes, cookies should be golden brown. Remove from pan after baking to cool on a wire rack.
Shortbread Cookies
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 1/4 cup cornstarch
- 1 1/2 cups all-purpose flour
Preheat the oven to 375 degrees F (190 degrees C).
Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.
Almond Cresents
- 1/2 cup shortening
- 1/2 cup butter
- 2/3 cup ground blanched almonds
- 1 2/3 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup confectioners' sugar
- 1 teaspoon ground cinnamon
Mix together shortening, butter and almonds. Sift in flour and salt. Add vanilla. Chill dough until firm.
Preheat oven to 325 degrees F (170 degrees C).
Roll dough with hands into 3 inch lengths, pencil thick. Form into crescents on ungreased baking sheet. Bake until just slightly brown -- about 16 minutes. Cool on pan
While still slightly warm, carefully dip in a mixture of confectioner's suger and cinnamon. These are extremely fragile cookies -- handle with care!
 
 
 
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