Chocolate Shot Cookies
1 cup butter
1 cup powdered sugar
2 tsp. vanilla
1-1/2 cup sifted flour
1/2 tsp. baking soda
1 cup rolled oats (uncooked)
2 bottles chocolate sprinkles
Cream butter and sugar until fluffy. Add vanilla, flour sifted with baking soda, and rolled oats. Mix thoroughly. Chill dough for 1/2 hour. Shape into 2 rolls 1-1/2" in diameter. Roll in bowl filled with chocolate sprinkles. Slice at 1/4" thickness. Place on cookie sheet. Bake at 325ºF. for 20-25 minutes.
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Chocolate Spritz
1 cup + 2 Tbsp. butter
1/2 tsp. salt
1/2 cup sugar
1 egg
2-1/4 cups flour
1 tsp. almond or vanilla extract
6 Tbsp. cocoa
Heat oven to 350ºF. Mix margarine and sugar. Mix in egg and vanilla or almond extract. Sift together; flour, cocoa and salt. Stir into butter mixture. Place dough in a cookie press, form desired shapes on ungreased cookie sheet. Bake until set but not brown, 6-9 minutes. Immediately remove from cookie sheet. Makes about 5 dozen.
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Chocolate-Topped Crunchy Cereal Bars
1 cup sugar
1/2 cup flour
1/2 cup butter
2/3 cup light corn syrup
1/3 cup milk
4 cups Golden Grahams
3 cups Rice Krispies
1 cup salted peanuts
1-1/2 cups semisweet chocolate chips
In 6-quart Dutch oven, combine sugar, flour, butter, corn syrup and milk. Cook over medium heat, stirring constantly, until mixture comes to a full boil, 5-8 minutes. Boil, stirring constantly, 5 minutes. Remove from heat; stir in cereals and peanuts until well coated. Spread into 13x9" pan. Immediately sprinkle with chocolate chips. Let stand 4 minutes; spread chocolate chips. Cover; refrigerate until firm, at least 30 minutes. Cut into bars. Makes 3 dozen.
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Chocolate Wafers
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Christmas Cookie Slices
1 cup sugar
1 cup butter, softened
1-1/2 tsp. vanilla
2 eggs
3 cups all-purpose flour
1 tsp. salt
1/2 tsp. baking soda
Beat sugar, butter, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, salt and baking soda. Divide into 3 equal parts. Shape each part into roll, about 1-1/2" in diameter. Wrap and refrigerate at least 4 hours. Heat oven to 400ºF. Cut rolls into 1/8" slices. Place about 1" apart on ungreased cookie sheet. Bake 8 to 10 minutes or just until golden brown around edges. Immediately remove from cookie sheet. to wire rack.
Make It Your Way: Pink and white Peppermint Pinwheels will attract attention! To make them, decrease vanilla to 1 teaspoon; add 1 tsp. peppermint extract. Divide dough in half. Stir 1/2 tsp. red or green food color into 1 half. Cover both halves and refrigerate 1 hour. Roll plain dough into rectangle, about 16x9 inches, on lightly floured surface. Repeat with colored dough; place on plain dough. Roll doughs together until about 1/4" thick. Roll up tightly, beginning at 16" side. Refrigerate as directed.
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Chrusciki
I got this recipe from my husband's aunt, who combined her recipe with her mother's and her sister's recipes. Thanks, Aunt Barb!
5 egg yolks
1 Tbsp. rum (or vanilla)
3 Tbsp. sugar
8 oz. sour cream (or use 1/4 cup butter instead)
1/2 tsp. salt
start with 2-1/2 cups flour
Beat yolks with electric mixer about 2 minutes. Add the salt. Beat on high until it's lemon-yellow color, about 3-5 minutes. On slow speed, add sour cream, rum, and sugar. Mix well. Add the flour gradually. When dough gets heavy, mix with a wooden spoon. Add more flour as needed and knead on a floured surface. Keep adding flour while kneading until dough isn't sticky. It should be smooth, perhaps shiny and blistery. Divide the dough into 4 balls and cover. Take one ball and roll out very thin on a floured surface into a rectangular or square shape. Cut into 4" long strips, 1" wide. Cut a slit in the center of each piece and pull one end through the slit. In an electric skillet, deep fryer, or pan on the stove, heat oil to 350-375ºF. Fry approx. 2-3 minutes until golden. When one side is done, turn them over. Drain on a paper towel. When cooled, sprinkle with powdered sugar.
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Cinnamon & Applesauce Ornaments
NOTE: These are NOT edible!!
1 cup apple sauce
1-1/2 cups cinnamon
1/3 cup white glue
rolling pin
drinking straw
ribbon
Stir ingredients in a bowl. Form into ball, wrap in plastic, and chill for 30 minutes minimum until this dough stiffens. Sprinkle more cinnamon on a cutting board or waxed-paper lined surface, and on rolling pin. Remove plastic wrap and roll out dough to 1/4" thickness. (If thinner than that, the ornaments are too fragile.) Cut out decorative shapes with cookie cutters or butter knife. Use plastic straw to make a hole through the top center of each shape. Place the shapes on a cooling rack and allow to dry for about two days. (The color will lighten significantly.) Thread a lovely ribbon through the center hole, and hang for beauty and fragrance.
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Cinnamon Coffee Cookies
Cookies:
1 cup firmly packed brown sugar
3/4 cup butter, softened
1/4 cup orange juice
1 Tbsp. grated orange peel
2-3/4 cups flour
1 Tbsp. instant espresso coffee powder
1-3/4 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 cup finely chopped pecans
Glaze:
1-1/2 cup powdered sugar
3/4 tsp. instant espresso coffee powder
3-4 Tbsp. orange juice
In large mixer bowl, combine brown sugar and butter. Beat at medium speed, scraping bowl often, until well mixed, 1-2 minutes. Add 1/4 cup orange juice and the orange peel. Beat again at medium speed, scraping bowl often, until well mixed, 1-2 minutes. Reduce speed to low; add all remaining cookie ingredients. Continue beating, scraping bowl often, until well mixed, 1-2 minutes. Divide dough in half; shape each half into 15" roll, about 1-1/4" diameter. Wrap in plastic wrap; refrigerate at least 1 hour. Heat oven to 375ºF. Cut rolls into 1/4" slices. Place 1" apart on lightly greased cookie sheets. Flatten slightly with bottom of glass. Bake 6-8 minutes or until edges are lightly browned. Meanwhile, in small bowl, stir together all glaze ingredients. Spoon about 1/4 tsp. glaze over each warm cookie. Makes 8 dozen.
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Cinnamon Cookies
1 cup LESS 2 Tbsp. butter
2 Tbsp. sugar
1/2 tsp. cinnamon
rind of 1 lemon, finely grated
1 Tbsp. unsweetened cocoa
1-3/4 cups flour, sifted
3/8 cup cornstarch
1 whole egg
2 egg yolks
In large mixing bowl, cream butter and sugar. Add cinnamon, lemon rind and cocoa. Mix well. Gradually add flour, cornstarch and eggs, beating after each addition until dough becomes a smooth paste. Refrigerate overnight. Preheat oven to 375ºF. Roll dough out on floured board into 1/4" thick rectangle. Cut into small oblong pieces, about 1" across and 1-1/4" long. Place on oiled baking sheets. Bake 10-15 minutes, until firm and lightly browned. When cooled, store in airtight container.
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Cinnamon Hearts
2-1/4 cups flour
3/4 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
3/4 cup butter, room temperature
1/2 cup sugar
1/4 cup packed brown sugar
1 egg
1/2 tsp. vanilla extract
1 egg white stirred with 1 tsp. water
cinnamon sugar (1/3 cup sugar stirred with 1 tsp. cinnamon)
In medium bowl, stir together flour, baking powder, salt and cinnamon. In large bowl, cream butter, sugar and brown sugar. Add egg and vanilla; beat well. Gradually add flour mixture, blending well after each addition. Divide dough in half; shape each piece into 1" thick disk. Wrap each in plastic. Refrigerate 2 hours, or until firm enough to roll. Preheat oven to 350ºF; grease 1-2 baking sheets. Dust work surface and rolling pin with flour. Roll out one piece of dough to 1/8" thick. Cut with 3" heart-shaped cookie cutter. Use a spatula or pancake turner to place the cookies 1" apart on prepared baking sheet. Gather up excess dough for rerolling. Repeat with remaining dough. Brush tops of 2 cookie with egg white mixture; sprinkle with cinnamon sugar. Repeat till all cookies are coated. Bake 10-12 minutes, until lightly browned. They will seem a bit soft, but they become crisp as they cool. Let cool on baking sheet 1-2 minutes, then transfer to wire racks to finish cooling. Makes 3-1/2 dozen.
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Cinnamon Nut Crescents
1 cup butter
3/4 cup sour cream
3/4 cup sugar
2 cups all purpose flour
1 egg yolk
3/4 cup chopped pecans
1 tsp. ground cinnamon
Cut butter into flour until mixture resembles coarse meal. Add sour cream and egg yolk, stirring until flour mixture is moistened. Cover and chill several hours. Combine sugar, pecans and cinnamon, set aside. Divide dough into 5 equal portions. Roll each portion into an 8" circle. Sprinkle with sugar mixture. Cut circle into eighths. Roll up each wedge starting at wide end. Seal points firmly. Place on ungreased cookie sheet, point side down. Bake at 350Ί for 25 minutes until lightly browned. Remove to wire racks until cool. Drizzle with icing.
For icing: Mix together 2 cups powdered sugar, 1/2 tsp. vanilla and 2Tbsp. milk. Put in decorator bag and drizzle over crescents.
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Cinnamon Refrigerator Cookies
2 cups flour
pinch of salt
2 tsp. ground cinnamon
1 cup butter
1 cup sugar
2 eggs
1 tsp. vanilla
Sift together flour, salt and cinnamon; set aside. With electric mixer, cream butter until soft. Add sugar and continue beating until light and fluffy. Beat together eggs and vanilla. Gradually stir into butter mixture. Add dry ingredients and stir together until evenly combined. Divide dough into four parts. Roll each into 2" diameter log. Wrap tightly in foil and chill or freeze until firm. Preheat oven to 375ºF. Grease two baking sheets. With sharp knife, cut dough into 1/4" slices. Place on prepared sheets and bake 10 minutes, until lightly colored. Transfer to wire rack to cool completely. Makes 4 dozen.
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Cinnamon Sticks
from Barb
1 cup flour
1 cup sugar
2 tsp. cinnamon
1 stick butter
1 egg, separated
1 tsp. vanilla
3/4 to 1 cup pecan halves, chopped roughly
Line a jelly-roll pan with foil and lightly spray with non-stick spray. Mix together the dry ingredients and set aside. Cream together the butter, egg yolk and vanilla. Add dry ingredients. Roughly shape dough into a rectangle, about 1/2" thick, and put into center of lined pan. (I sometimes cover the dough with waxed paper and roll it into the pan). Lightly brush the surface with the egg white mixed with a little water, then sprinkle entire surface thickly with pecans, as the dough will spread. Bake at 325º for about 30 minutes. Cut with a pizza cutter while still warm
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Cinnamon Twists
2 cups self-rising flour
1/4 cup shortening
3/4 cup milk
1 cup sugar
2 tsp. cinnamon
1/2 cup butter, melted
Heat oven to 450ºF. Lightly grease cookie sheet. Place flour in large bowl. With pastry blender, cut in shortening until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl. On lightly floured surface, knead dough just until smooth. Roll out to 1/4 thick. Cut with floured doughnut cutter. Remove holes; reroll. In small bowl, combine sugar and cinnamon; mix well. Dip biscuit rings in melted butter; dip in cinnamon-sugar. Twist rings once. Place about 1 apart on cookie sheet. Bake 10-12 minutes or until golden brown. Serve warm or cool. Makes 14.
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Citrus Slice 'n' Bake Cookies
Cookies:
2 cups flour
1-1/4 cups powdered sugar
3/4 cup butter, softened
1 egg
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 tsp. grated orange peel
2 tsp. lemon extract
Sugar:
1/4 cup sugar
4 drops yellow food coloring
2 drops red food coloring
2 Tbsp. butter, melted
In large mixer bowl, combine all cookie ingredients. Beat at low speed, scraping bowl often, until well mixed, 2-3 minutes. Divide dough in half; shape each half into 6" roll, about 1-1/2" diameter. Wrap in plastic food wrap; refrigerate at least 2 hours. Meanwhile, in medium jar with lid, combine sugar and yellow food coloring; cover. Shake until well blended, 1-2 minutes. Remove 2 Tbsp. colored sugar; add red food coloring to remaining sugar. Cover; shake until well blended, 1-2 minutes. Heat oven to 375ºF. Cut rolls in half lengthwise; brush with melted butter. Roll 2 halves in yellow sugar and 2 halves in orange sugar. Cut rolls into 1/4" slices. Place 1" apart on cookie sheets. Bake 7-10 minutes or until edges are lightly browned. Makes 4 dozen.
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Cocoa Almond Cookies
1 cup butter
3 oz. cream cheese, softened
1 cup sugar
1 egg
1 tsp. vanilla extract
1/4 tsp. almond extract
2-1/4 cups all-purpose flour
1/3 cup cocoa
3/4 tsp. baking powder
1/4 tsp. baking soda
Cocoa Glaze, below
chopped or sliced almonds
In large bowl, beat butter and cream cheese until well blended. Add sugar; beat well. Add egg, vanilla and almond extract; beat until blended. Stir together flour, cocoa, baking powder and baking soda; gradually add to butter mixture, beating until well blended. Divide dough into fourths; shape each part into ball. Place one ball on wax paper; flatten into a round. Repeat with remaining balls. Wrap well; refrigerate about 6 hours or overnight. Heat oven to 375ºF. Working with one part at a time, on lightly floured flat surface, roll dough 1/4" thick. Cut with 2" diameter round cookie cutter. Place cutouts on ungreased cookie sheet. Bake 6 to 8 minutes or until set. Remove from cookie sheet to wire rack; cool completely. Prepare Cocoa Glaze; drizzle over tops of cookies. Immediately garnish with almonds. About 4 dozen cookies.
Cocoa Glaze: In small saucepan over low heat, melt 2 Tbsp. butter. Add 2 Tbsp. cocoa and w Tbsp. water, stirring until thickened. Do not boil. Remove from heat. Gradually add 1 cup powdered sugar, 1/4 tsp. vanilla extract and 1/8 tsp. almond extract, if desired, beating with whisk or spoon until smooth. Use immediately. About 1/4 cup glaze.
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Cocoa Pinwheel Cookies
1/2 cup butter or margarine
3 oz. cream cheese
1 cup granulated sugar
1 egg
1 tsp. vanilla
1-1/2 cup unsifted all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup Hershey's cocoa
3/4 cup unsifted all-purpose flour
Cream butter or margarine, cream cheese, sugar, egg, and vanilla in large bowl. In a separate bowl, combine 1-1/2 cup flour, baking powder, salt and baking soda. Gradually add flour mixture to creamed mixture; blend well. Divide dough in half. Blend cocoa into half of the dough. Blend 3/4 cup flour into remaining dough. Roll each portion into a 9" square. (If dough is too soft, chill for 15 minutes.) Place chocolate layer on top of vanilla layer; roll up jelly roll style. Wrap tightly in waxed paper or plastic wrap. Chill at least 1 hour or overnight. Slice dough 1/4" thick. Place on ungreased cookie sheet. Bake at 350ºF. for 12 to 15 minutes or until lightly browned. Remove from cookie sheet. Cool on a wire rack. Makes approximately 3 dozen cookies.
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Coconut-Filled Chocolate Cookies
Coconut Filling, below
1/2 cup butter
1 cup powdered sugar
1 egg
1 tsp. vanilla
1-1/4 cups flour
1/3 cup unsweetened cocoa
1/2 tsp. baking soda
1/2 tsp. salt
Prepare filling; chill. Creamy butter, sugar, egg and vanilla in small mixer bowl. Combine flour, cocoa, baking soda and salt; blend into creamed mixture. Cover and chill 20 minutes. Divide dough in half; roll each half between waxed paper into a 7x4-1/2" rectangle. Shape half the chilled filling into 7"-long roll; place lengthwise on one rectangle of dough. Wrap dough around filling, sealing the long edge. Repeat procedure with remaining filling and dough. Wrap rolls tightly in waxed paper; chill several hours or overnight. Cut each roll into 1/4" slices. Place slices on lightly greased cookie sheet. Bake at 375ºF for 8-10 minutes or until almost set. Cool slightly. Remove from cookie sheet; cool completely on wire rack. Makes 4 dozen.
Coconut Filling: Beat 3 oz. cream cheese and 1/3 cup sugar in small mixer bowl until creamy; add 2 Tbsp. flour and 1 tsp. vanilla. Stir in 1 cup flaked or grated fresh coconut and 1/2 cup chopped nuts (optional). Cover and chill.
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Coconut Shortbread
from Lynda
2 cups butter, softened (no substitutes)
1 cup sugar
2 tsp. vanilla extract, *see Note
4 cups all-purpose flour
1/2 cup coconut flakes
powdered sugar
In a mixing bowl, cream butter, sugar and vanilla. Gradually add flour. Stir in coconut. Shape into two 8" rolls; wrap each in plastic wrap. Refrigerate for 4 hours, or until firm. Unwrap and cut into 1/4" slices. Place 1" apart on ungreased baking sheets. Bake at 350ºF for 12 to 15 minutes, or until edges are lightly browned. Dip both sides of cookies in powdered sugar while warm. Cool on wire racks. Yield: 5 dozen.
Lyndas Notes: For an even MORE coconut flavor I use coconut extract. Also instead of dipping the shortbread in powdered sugar I melted some chocolate and dipped them in there. I also tried a few dipped in chocolate, then "rolled" in powdered sugar..........YUM!!
Per serving (excluding unknown items): 101 Calories; 6g Fat (56.8% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 64mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
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Coconut Shortbread Cookies
from Ann
3/4 cup butter, softened
1/3 cup sugar
1-1/2 tsp. vanilla extract
1-3/4 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup flaked coconut
6 oz. semisweet chocolate chips
2 tsp. shortening
Flaked coconut, toasted
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Stir in vanilla. Combine flour, baking powder, and salt; gradually add to butter mixture, mixing well. Stir in 1 cup coconut. Cover and chill 1 hour, if necessary. Roll dough to 1/4" thickness on a lightly floured surface. Cut dough into desired shapes with 2" cookie cutters, and place on lightly greased baking sheets. Bake at 300ºF. for 25 to 30 minutes or until edges are lightly browned. Remove cookies to wire racks to cool. Melt chocolate chips and shortening in a small heavy saucepan over medium-low heat. Dip half of each cookie in chocolate mixture; dip in toasted coconut. Place on wax paper-lined baking sheets. Chill 10 minutes. Yield: 2 dozen.
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Coconut-Walnut & Oat No-Bakes
1-1/2 cups quick-oats
1/2 cup flaked coconut
1/4 cup chopped walnuts
3/4 cup sugar
1/4 cup milk
1/4 cup butter
3 Tbsp. cocoa powder
In medium bowl combine oats, coconut and nuts; set aside. In 2-quart saucepan combine sugar, milk, butter and cocoa. Cook over medium heat, stirring occasionaly, until mixture comes to a full boil, 3-4 minutes. Remove from heat. Stir in oats mixture. Quickly drop mixture by rounded teaspoonfuls onto waxed paper. Cool completely. Store in refrigerator. Makes about 2 dozen cookies.
Microwave directions: Combine oats, coconut and nuts into a medium bowl; set aside. In medium microwave-safe bowl melt butter on HIGH 50-60 seconds. Stir in sugar, milk and cocoa. Microwave on HIGH 1 minute; stir. Microwve on HIGH until mixture comes to a full boil, 1-2 minutes. Continue as directed above.
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Cookie Bouquet
1 roll refrigerated chocolate chip cookie dough* OR one recipe chocolate chip cookie dough (with 6 oz. chocolate chips)
8 flat wooden sticks
decorating icing, optional
candies, optional
melted chocolate, optional
Shape cookie dough into eight 2" balls. Place four balls at a time onto ungreased baking sheet. Insert wooden sticks into each ball to resemble a lollipop; flatten dough slightly. Bake at 375ºF for 13-15 minutes or until edges are crisp. Cool on baking sheet for 1 minute; remove to wire rack to cool completely. Decorate as desired. Tie ribbons around sticks and give as a cookie bouquet. Makes 8 cookies.
NOTES: ANY roll of refrigerated cookie dough can be used. Make a batch of these, tie with a decorative ribbon, or even put them into a vase or jar, and voila! A quick, inexpensive gift that's creative and fun!
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Cookie Icing
from Kathy
>I never frost sugar cookies, but this year my daughters want to try it so please help me find a recipe for the type of frosting used, preferably one that gets hard enough to stack cookies in a container if that is possible. Thanks<
I have a recipe for a cookie glaze that dries hard.
2 cups powdered sugar
1/2 tsp. vanilla
Milk
In a medium mixing bowl stir together the powdered sugar, 1/2 tsp. vanilla, and enough milk (2 to 3 tablespoons) to make mixture of glazing consistency. Spread the top of each cookie with some of the glaze. Allow it to dry completely.
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Cookie Icing #2
from Michelle
16-oz box powdered sugar
2 tsp. light corn syrup
vanilla or other extract
food coloring
Beat together powdered sugar, 3 Tbsp. warm water, corn syrup, and extract until smooth. Adjust water/sugar to achieve desired consistency. Let set 6 hours.
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Cookie Icing #3
from Dolly
I make icing with just powdered sugar, milk, a little salt, vanilla and butter or margarine. I don't know how much of each. I put the butter in a saucepan - maybe half a stick, add about two cups of sugar and maybe l/2 cups of milk, 1/2 tsp. vanilla, l/2 tsp. salt (I'm really guessing at the amounts, but it's very forgiving) and I stir it over low heat and keep adding sugar and milk until I get the amount and thickness I want. I separate it into different batches and add food coloring or flavoring to some. It goes on like a glaze, but it will dry. I also make my chocolate frosting like this - just add cocoa powder. I use what I need and if there is any left in the pan, I stir in some peanut butter, pour it into a foil lined pan and cool it in the fridge and it makes a pretty good fudge.
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Cranberry Button Cookies
from AOL's holiday area
2 cups flour
1 1/2 cup brown sugar, packed
1 1/2 cup cranberries, fresh ground
1 cup vegetable shortening
3 cups quick-cooking oats
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1 tsp. baking soda
In a large mixing bowl, combine flour, baking soda, ginger, nutmeg, salt and oats. Cut in shortening with a pastry blender or table knives, until particles are very fine. Add cranberries and brown sugar. Mix until well blended. Cover and chill 1 hour. Roll out dough to 1/4 thickness and cut into 3 rounds. Bake on greased cookie sheets at 375ºF. for 12 to 15 minutes or until lightly browned. Cool.
NOTE: When grinding cranberries, use a food chopper or a food processor. You can also use dried cranberries (Craisins) for this recipe.
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Cranberry Cookies
1/2 cup margarine or butter
3/4 cup sugar
3 Tbsp milk
1 tsp. vanilla
1-1/2 cup sifted all-purpose flour
1/t tsp. baking powder
1/2 tsp. salt
3/4 cup coarsely chopped cranberries (fresh, dried or undefrosted frozen)
1/2 cup chopped nuts, optional
Cream together butter and sugar until light and fluffy. Beat in milk and vanilla. Sift together flour, baking powder and salt; blend with creamed mixture. Stir in cranberries. Form dough into 2 rolls, each about 8" long. (Dough will be very soft.) If desired, roll in 1/2 cup chopped nuts. Wrap in wax paper. Freeze for several hours. Slice as desired, bake at 375F., 12-15 minutes, until edges are golden.
Hint: Press the rolled cookie dough right into the wax paper box, to mold the cookies into a square shape. Then, freeze for several hours. Slice thin for crispy cookies or thicker so they get less crispy.
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Cranberry Noels
from Martha Stewart's website
1 cup unsalted butter, room temperature
1/2 cup sugar
2 Tbsp. milk
1 tsp. pure vanilla extract or rum
1/2 tsp. salt
2-1/2 cup all-purpose flour
3/4 cup dried cranberries
1/2 cup chopped pecans
3/4 cup shredded unsweetened coconut
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add milk, vanilla, and salt. Beat until just combined. Gradually add flour, cranberries, and pecans. Mix on low speed until fully combined. Divide dough in half. Shape each half into 8" logs, about 2" in diameter. Roll logs in coconut, pressing lightly to coat the outside of logs. Wrap logs in plastic wrap, and refrigerate until firm, about 2 hours. Preheat oven to 375ºF. Using a sharp knife, cut logs into 1/4-inch-thick slices. Transfer to ungreased baking sheets, about 1-1/2" apart. Bake until edges are golden, about 12 minutes. Transfer to a rack to cool. Store up to 2 weeks in an airtight container. Makes 5 dozen.
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Cream Cheese-Chocolate Chip Pastry Cookies
17-1/4 oz. pkg. frozen puff pastry, thawed
8 oz. cream cheese, softened
3 Tbsp. granulated sugar
1-3/4 cups (11-1/2 oz. pkg.) milk chocolate chips, divided
Roll one sheet of the puff pastry to a 14x10" rectangle on floured surface. Combine cream cheese and sugar in small bowl. Spread half over puff pastry, leaving 1" border on one long side. Sprinkle with half the chips. Roll up, starting at long aide covered with cream cheese. Seal edge by dampening with water. Repeat with remaining half of ingredients. Refrigerate 1 hour. Preheat oven to 375ºF. Cut rolls crosswise into 1" thick slices. Place cut side up on parchment-lined or lightly greased baking sheets. Bake 20-25 minutes or until golden brown. Let stand 2 minutes; remove to wire racks to cool completely. Makes 2 dozen.
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Cream Cheese Cut-Outs
1 cup butter
8 oz. cream cheese
3-1/4 cups flour
1 tsp. baking powder
1-1/4 cups sugar
1 egg
1 tsp. vanilla
1/4 tsp. almond extract
Almond Frosting, below
In large mixer bowl, combine butter and cream cheese. Let stand at room temperate about 30 minutes or until softened. Stir together flour and baking powder. Beat together softened butter and cream cheese. Add sugar and beat until fluffy. Add egg, vanilla and almond extract; beat well. Add flour mixture and beat until well mixed. Divide in half. Cover and chill about 1-1/4 hours. Roll dough 1/8" thick. Cut with cookie cutters. Place on ungreased cookie sheet. Bake at 375ºF for 8-10 minutes or until done. Remove and cool. Pipe or spread Almond Frosting onto cookies. Makes 8 dozen.
Almond Frosting: In small mixer bowl, beat 2 cups sifted powdered sugar, 2 Tbsp. softened butter and 1/4 tsp. almond extract. Beat in enough milk (4-5 tsp.), until of piping consistency. (For spreadable icing, add more milk.) Stir in a few drops of food coloring, if desired.
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Cream Wafer Cookies
2 cups flour
1 cup soft butter
1/3 cup whipping cream
Mix butter, cream, and flour and chill. Heat oven to 375ºF. Roll dough out 1/8" thick on a floured board and cut with a 1-1/2" cutter. Roll out 1/3 of the dough at a time. Keep the rest of the dough in the refrigerator. Transfer rounds to waxed paper heavily covered with sugar and turn so that each round is covered on both sides. Place rounds on foiled covered cookie sheet, prick with fork about 4 times and bake 7-9 minutes. Cool and put together with frosting. Makes 5 dozen wafers.
Frosting: Blend 1/4 cup soft butter, 3/4 cup powdered sugar and 1 tsp. vanilla. Divide and tint pink and green.
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Creamy Lemon Medallions
Cookies:
1 cup sugar
1 cup butter, softened
1 egg, separated
2 tsp. grated lemon peel
2 Tbsp. lemon juice
1 tsp. vanilla
2-1/4 cups flour
1/4 tsp. salt
1 Tbsp. water
sugar
Filling:
2-1/4 cups powdered sugar
3 Tbsp. butter, softened
1 Tbsp. grated lemon peel
1 Tbsp. lemon juice
1 tsp. vanilla
2-4 tsp. milk
In large mixer bowl, combine 1 cup sugar and 1 cup butter. Beat at medium speed, scraping bowl often, until well mixed, 1-2 minutes. Add egg yolk, lemon peel, lemon juice and vanilla. Beat at medium speed, scraping bowl often, 1 minute. Reduce speed to low; add flour and salt. Continue beating, scraping bowl often, until well mixed, 1-2 minutes. Divide dough in half. Wrap in plastic food wrap; refrigerate until firm, at least 1 hour. Heat oven to 350ºF. On lightly floured surface, roll out dough, half at a time, to 1/8" thickness. Cut with 1-1/2" cookie cutter. Place 1/2" apart on greased cookie sheets. With fork, prick surface of each cookie several times. Meanwhile, in small bowl, stir together egg white and water. Lightly brush surface of cookies with egg white mixture. Sprinkle lightly with sugar. Bake 7-10 minutes or until lightly browned. Cool completely. In small mixer bowl, combine all filling ingredients except milk. Beat at low speed, scraping bowl often, 1 minute. Continue beating, adding milk 1 teaspoon at a time, until desired consistency is reached. Put cookies together in pairs with about 1 teaspoonful filling for each medallion. Makes 4 dozen.
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Crunchy Butterscotch Cookies
3/4 cup butter
1 cup brown sugar, packed
1 egg
1 tsp. vanilla
1 cup chopped walnuts
2 cups sifted flour
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt
Cream together butter and sugar until light and fluffy. Add egg and vanilla; beat well. Sift together flour, cream of tartar, baking soda and salt. Gradually add dry ingredients to creamed mixture; mix well. Stir in walnuts. Shape dough into a roll 1-1/2" in diameter. Wrap tightly in plastic wrap or waxed paper. Chill several hours or overnight. Cut dough in 1/4"slices. Place about 1-1/2" apart on greased baking sheets. Bake in 400ºF. oven 10 minutes or until golden brown. Remove from sheets, cool on racks. Makes 4-1/2 dozen.
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Daisy Brown Sugar Cookies
From Gooseberry Patch: A Pinch of This, A Dash of That
Kathy Rusert, Mena, AR
2 cups brown sugar
1 cup shortening
2 eggs
3 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla
1/2 cup pecans, chopped
Mix brown sugar, shortening and eggs. Cream well. Add remaining ingredients, mixing well. Roll into two 2 wide rolls; slice and bake at 375ºF. for 8 minutes.
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Danish Sugar Cookies
4-1/2 cup flour
1-1/2 tsp. baking soda
1 tsp. salt
3/4 tsp. nutmeg
1 cup shortening
2 cups sugar
2 egg yolks plus 1 whole egg, at room temperature
1 cup sour cream, at room temperature
Sift flour with baking soda, salt, and nutmeg; set aside. In large mixing bowl at medium speed, beat shortening, sugar, and eggs until light and fluffy. At low speed, beat in sour cream until smooth. Gradually add flour mixture, beating until well combined. With rubber spatula, form dough into a ball. Wrap in waxed paper or foil and refrigerate several hours or overnight. Preheat oven to 350ºF. Lightly grease cookie sheets, or line with parchment paper. Divide chilled dough into three parts. On well-floured surface, roll out dough 1/4" thick and cut. Bake about 10 minutes or until golden. Remove to wire rack and cool.
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Dark Chocolate Shortbread
from Gourmet magazine
1/2 cup unsalted butter, softened
1/4 cup superfine granulated sugar
1/2 tsp. vanilla
1/8 tsp. salt
3/4 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
Blend butter, sugar, vanilla, and salt in a bowl with a fork until combined well. Sift flour and cocoa into butter mixture and blend with fork just until mixture forms a soft dough. Divide dough in half and pat out with floured fingertips into two 6- to 6-1/2 rounds on an ungreased large baking sheet. Chill dough, uncovered, until firm, about 30 minutes. Preheat oven to 375ºF while dough chills. Prick dough all over with fork and bake shortbreads in middle of oven until centers are dry to the touch and edges are slightly darker, about 15 minutes. Cool on baking sheet on a rack 10 minutes, then cut each shortbread into 8 wedges with a large heavy knife. Transfer to rack to cool. Makes 16 cookies.
NOTES: Shortbread keeps, layered between sheets of wax paper, in an airtight container at room temperature 1 week.
Per serving (excluding unknown items): 73 Calories; 6g Fat (71.6% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 18mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Fat.
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Death by Caramel Cookies
14 ounce can sweetened condensed milk
2 tsp. vanilla extract
2-1/2 cup all-purpose flour
3 Tbsp. powdered sugar
1/2 cup shortening, chilled and chopped into bits
1/2 cup unsalted butter, chilled and cut into bits
1/4 tsp. salt
1 egg yolk
1 Tbsp. cold cream
powdered sugar
To make filling: pour the condensed milk into a heavy saucepan. Cook over medium heat until hot. Stirring constantly, lower the heat to low and continue to cook the milk takes on a golden color, about 20-25 minutes. Remove from heat and add vanilla. Transfer to a bowl and cover directly with plastic wrap. Set aside and let cool to room temperature. Preheat oven to 350ºF. Combine the flour, 3 Tbsp. powdered sugar, and the salt in a bowl. Cut in the shortening and the butter until crumbly. Beat in the yolk and the cream. Mix to form a dough, adding more cream if necessary. Roll dough on a floured counter to 1/8" thick. Cut into 2-1/2"rounds and place on ungreased sheets. Prick the top of the rounds a few times with a fork. Bake for 12-15 minutes or until the edges are light brown. Cool on sheet 1 minute and remove to rack. Spread the filling on one half and sandwich with another round. Dust cookies with powdered sugar. Makes 20 cookies
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Decorator's Frosting
1/2 cup shortening
1 tsp. vanilla
2-1/3 cups sifted powdered sugar
4-5 Tbsp. milk
Beat shortening and vanilla in a small bowl with an electric mixer for 30 seconds. Gradually add 1-1/3 cups sifted powdered sugar, mixing well. Add 1 Tbsp. milk. Gradually beat in 1 cup additional sifted powdered sugar and enough milk (3 to 4 Tbsp.) to make the frosting of piping consistency. Color as desired with food coloring (the best is the paste). Have fun and wait until your cookies are cool before applying frosting.
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Diabetic Rolled Sugar Cookies
1/4 cup margarine
1/4 cup sugar
1 tsp. vanilla extract
1 egg
2 cups flour
2 tsp. baking powder
Cream together the margarine, sugar, vanilla, and egg until light and fluffy. Add the flour and baking powder. Blend until well mixed. Chill dough for 2 hours or overnight. Roll out on a lightly floured surface until 1/8" thick. Cut with cookie cutter. Place on an ungreased baking sheet. Bake at 375ºF until lightly browned, about 10 minutes. Cool before storing.
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Double Fudge Pockets
1 cup butter (NOT margarine)
1 cup granulated sugar
1 tsp. baking powder
1 egg
1 egg yolk
1 tsp. vanilla
2-1/2 cup flour
1/2 cup unsweetened cocoa powder
Fudge Filling, below
Beat butter with electric mixer on medium to high speed 30 seconds or until softened. Add sugar and baking powder; beat until combined. Beat in whole egg, egg yolk and vanilla until well combined. Use wooden spoon to stir in flour and cocoa powder. Divide dough in half. Cover and chill 1 hour or until easy to handle. On lightly floured surface, roll each portion of dough to 1/8 thickness. Using 2-1/2 cookie cutter dipped in flour, cut dough into rounds. Place half of the rounds 1 apart on ungreased cookie sheet. Spoon rounded tsp. of filling into center of each round. Place another round over top of filling; press edges together to seal. Bake 10-12 minutes at 350ºF. or until edges are firm. Cool on cookie sheet 1 minute, then remove to wire racks to cool completely. Makes 2-1/2 dozen.
Fudge Filling: In small heavy saucepan, melt 4 oz. semisweet chocolate over low heat, stirring constantly. Remove from heat. Stir in 1/2 cup dairy sour cream and 1/4 cup finely chopped walnuts. Mixture will stiffen as it cools.
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Dutch St. Nicholas Cookies
3/4 cup butter, softened
1/2 cup packed brown sugar
2 tsp. milk
1-1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
2 cups sifted all purpose flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup toasted chopped almonds
1/4 cup coarsely chopped citron
In large bowl, cream butter, sugar, milk and spices. In small bowl, combine flour, baking powder and salt. Add flour mixture to creamed mixture; blend well. Stir in almonds and citron. Knead dough slightly to make a ball. Cover; chill until firm. Preheat oven to 375ºF. Grease cookie sheets. Roll out dough to 1/4" thickness on lightly floured surface. Cut out with cookie cutters. Place 2" apart on prepared cookie sheets. Bake 7 to 10 minutes or until lightly browned. Remove to wire racks to cool. Makes about 3-1/2 dozen cookies.
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Easy Creamy Frosting
4 cups powdered sugar
1 tsp. vanilla
4 to 5 Tbsp. half-and-half
Food colors, if desired
Stir together powdered sugar, vanilla and half-and-half until smooth and spreadable. Tint with food color.
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Eggnog Cookies
1 cup butter softened
2 cups sugar
1 cup eggnog
1/2 tsp. ground nutmeg
5 1/2 cup flour
Eggnog icing, optional
In large bowl beat butter and sugar until fluffy, add eggnog, baking soda and nutmeg mix well, divide dough in half. Chill over night in refrigerator or 2 hours in freezer. Preheat oven to 375ºF. On well-floured surface, roll out half of dough to 1/8 thickness. Cut with floured cookie cutters. Place 1" apart on ungreased cookie sheet, bake 8-10 minutes or until lightly browned cook and decorate.
Eggnog Icing: In small mixer beat 3 cups powdered sugar and 1/4 cup of softened butter, until well blended gradually beat in 1/3 cup eggnog until icing is smooth. Makes 1-1/2 cups
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Eggnog Cut-Out Cookies
Cookies:
1 cup butter, softened
2 cups sugar
2 eggs
1/3 cup eggnog
1 tsp. vanilla
4 cups flour
1 tsp. nutmeg
2 tsp. baking powder
Egg Yolk Paint:
2 egg yolks
1/2 tsp. water
liquid food coloring
In large bowl, combine butter, sugar and eggs. Beat until light and fluffy. Stir in eggnog and vanilla. In medium bowl, combine flour, nutmeg and baking powder; mix well. Add flour mixture to butter mixture; blend well. Cover with plastic wrap; refrigerate 30 minutes for easier handling. Meanwhile, in small bowl, combine egg yolks and water; blend well. Divide into several small cups; tint with food coloring. If paint thickens, add a few drops of water. Heat oven to 350ºF. Divide dough in half. On lightly floured surface, roll half of dough to 1/8" thickness. Cut with assorted cookie cutters. Place 2" apart on ungreased cookie sheets. Using small paint brush, paint designs on cookies with egg yolk paint. Bake 7-10 minutes or until light golden brown. Immediately remove from cookie sheets. Makes 8 dozen.
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Farm House Cookies
1 cup butter
2 cups sugar
2 eggs
1 cup sour cream
1 tsp. vanilla
1/2 tsp. baking soda
4 tsp. baking powder
4-1/2 cup flour
1/2 tsp. salt
3/4 cup nut or raisins
Cream shortening and sugar together. Add eggs, one at a time, continuing to beat. Add sour cream and vanilla. Sift dry ingredients and add to creamed mixture. Roll on floured board, fairly thick. Cut with a large round cutter. Place on a cookie sheet. Sprinkle with chopped nuts or decorate with raisins. Bake at 350ºF. for 15 to 18 minutes. These cookies should be large, soft and thick.
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