Share your Holiday Cooke recipes.......

[3lilpigs]

I love making cookies this time of year!!

(Ok, I admit it..I love cookies ALL THE TIME!!)

Does anyone have any cookie recipes they want to share?

PLEASE!!

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[Eyore]

http://www.eaglebrand.com/recipes/de...?RecipeId=3936

I had this recipe wrote down and now I can't find it. I did search and found it online though.
These are choc chip treasure cookies. I used to make them every year when the kids were home but now I don't bake like I did.

[baragabrat]

I no longer bake cookies but this is my favorite cookie any time of the year:

Russian Teacakes

Preheat oven to 400°

1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar


Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set but not brown. (I like them lightly golden) Remove from cookie sheet. Cool slightly on wire rack. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

[3lilpigs]

That one sounds good too. Thanks!

I have a ''baking day'' coming up soon...so far I'm gonna try both those recipes.

[sunflowers]

we have an annual cookie party in my sisters neighborhood...we bring 5 dozen and get to bring home 5 dozen other cookies...
we also get to taste all of the cookies to see which we like...

[JSadler]

I always make peppermint chocolate chip cookies. I use the recipe on the back of the Nestle bag and crush up peppermint candy canes to add instead of walnuts. They are AWESOME!

[3lilpigs]

we have an annual cookie party in my sisters neighborhood...we bring 5 dozen and get to bring home 5 dozen other cookies...
we also get to taste all of the cookies to see which we like...

Ummm....Goober!
It says SHARE YOUR RECIPES!
Not tease me by telling me you have 5 dozen!

[3lilpigs]

I always make peppermint chocolate chip cookies. I use the recipe on the back of the Nestle bag and crush up peppermint candy canes to add instead of walnuts. They are AWESOME!

Great idea. I think I'll try that too! Thanks!

[sunflowers]

I think I am going with chocolate covered bacon cookies...dont knock it till you try it...

[Jolie Rouge]

Peppermint Crunch Bark

Makes about 2 dozen pieces. Recipe is from King Arthur Flour. The company’s bakers recommend using bars or chunks of chocolate, instead of chips, for this recipe as chips tend to be thicker and less pourable when they melt.

2 2⁄3 cups bittersweet chocolate, chopped into coarse pieces
3 to 5 drops peppermint oil
2 cups white chocolate, chopped into coarse pieces
1/4 cup peppermint crunch or finely chopped hard peppermint candies

Gently melt the bittersweet chocolate, heating it on very low heat or over hot water until it barely melts. Stir in the peppermint oil, then spread into an 8-by-12-inch oval on parchment paper or foil. Allow the chocolate to set but not harden completely.

Melt the white chocolate the same way and mix it with about half the peppermint crunch. Spread the white chocolate over the dark, then sprinkle the rest of the crunch on top, pressing on it gently.

Allow the candy to cool until hardened, then break or cut it into chunks. Store airtight at room temperature for up to a week or freeze for longer storage.


Chocolate Crinkles

Makes about 5 dozen cookies. Recipe is from King Arthur Flour.

1 1⁄3 cups chopped bittersweet chocolate or chocolate chips
1/2 cup unsalted butter
2⁄3 cup sugar
3 large eggs
2 tsps. vanilla
2 tsps. espresso powder
1/2 tsp. baking powder
1/4 tsp. salt
12⁄3 cup all-purpose flour
Confectioners’ sugar, for coating

Place the chocolate and butter in a small saucepan or microwave-safe bowl and heat or microwave until the butter melts. Remove from heat and stir until the chocolate melts and the mixture is smooth.
In a separate bowl, beat together the sugar, eggs, vanilla and espresso powder. Stir in the chocolate mixture, baking powder, salt and flour. Chill the dough for 2 to 3 hours or overnight; it’ll firm up considerably.
Put about a cup of confectioners’ sugar into a shallow bowl. Using a teaspoon-sized cookie scoop, a spoon or your fingers, scoop out heaping teaspoon-sized portions of the dough roughly 11/4 inches in diameter. Drop the dough balls into the sugar as you go. Once about five or six are in the bowl, shake and toss to coat the dough with sugar. Don’t put in too many balls at once; they’ll just stick together.
Place the coated dough balls on a lightly greased or parchment-lined cookie sheet, leaving about 11/2 inches between them. Bake the cookies in a preheated 325-degree oven for 10 to 12 minutes, switching the position of the pans midway through the baking time. As the cookies bake, they’ll flatten and crinkle. Remove the cookies from the oven and cool on a wire rack.



Shimmer Cookies

Makes 24 to 26 filled cookies. Recipe is from King Arthur Flour.

For the cookies:

1 cup unsalted butter, softened
3/4 cup confectioners’ sugar
1/4 tsp. salt
1/4 tsp. fiori di Sicilia extract
2 cups all-purpose flour
Coarse white sparkling sugar, for coating

For the filling:

11/2 cups confectioners’ sugar
6 tbls. unsalted butter
1 to 2 tsps. grated lemon peel
1 to 2 tsps. grated orange peel
Colored sparkling sugar or sprinkles, for coating

Preheat the oven to 350 degrees and grease two baking sheets or line them with parchment paper.
Beat together the butter, sugar, salt and fiori di Sicilia until creamy. Add the flour and mix just until incorporated.
Shape teaspoon-sized balls of dough and roll in sparkling sugar. Place 1 inch apart on the prepared baking sheets.
Bake the cookies until they’re just beginning to brown along the edges, 16 to 18 minutes. Remove from the oven and cool completely.
To make the filling, beat all the ingredients together until light and fluffy.
To assemble, sandwich a 1/4-inch-thick layer of filling between two cookies and roll the filling edge in colored sugar or sprinkles.



Spiced Star Cookies (Speculaas)

Makes 4 dozen small cookies. Recipe is from King Arthur Flour, which says Speculaas are “traditionally thin, crisp ... cookies that originated in the Netherlands.”

For the cookies:

1/2 cup unsalted butter
3/4 cup brown sugar
1 tsp. vanilla extract
1/2 tsp. ground cardamom
1/2 tsp. ground cloves
1/2 tsp. ground mace or 1/2 tsp. ground nutmeg
11/2 tsps. ground cinnamon
1/2 tsp. salt
11/2 cups all-purpose flour
1/2 cup almond flour or toasted almond flour
1 tsp. baking powder
2 to 4 tbls. milk

For the icing:

1/2 cup confectioners’ or glazing sugar
3 to 4 tsps. milk or water

1. In a large mixing bowl, beat together the butter, sugar, vanilla, spices and salt. Stir in the flour, almond flour and baking powder, then enough of the milk to make a stiff dough.
2. Form the dough into two disks, wrap in plastic and refrigerate for 2 hours or more.
3. Preheat the oven to 325 degrees. Lightly grease or line with parchment two baking sheets.
4. Working with one disk at a time, roll the dough 1⁄8-inch to 1/4-inch thick. Cut out shapes and transfer the cookies to the prepared pans.
5. Bake the cookies for 15 to 20 minutes until they’re lightly browned around the edges. Remove them from the oven and transfer them to a rack to cool. As they cool, they’ll become quite hard.
6. To make the icing, stir together the sugar and enough milk or water to create a thick but drizzleable icing. Drizzle the icing along the cookies.