Those sound great! The Cinnamon Chip Snickerdoodles were a big hit.
Thanks. I may try them as I like something light to offset the heaviness of the other cookies.
Sounds great! Recipe?
Favorite homemade Christmas cookies
- Thread starter jazz lady
- Start date
Those sound great! The Cinnamon Chip Snickerdoodles were a big hit.
Thanks. I may try them as I like something light to offset the heaviness of the other cookies.
Sounds great! Recipe?
huntr1
.
This thread is useless without recipes!!!!!!!!!!!!
lovinmaryland
Well-Known Member
I make double batches of about 10 different cookie doughs (I make up a bunch of cookie gift boxes for teachers, family, friends, co-workers) that way I can just pull out a bit of the dough, bake them each off, then package. I usually spend one day make all the dough and then the next baking them for the boxes.
Oatmeal Raisin
Apple Thumbprints
White Chocolate Macadamia
Smores
Chocolate Chunk
Snickerdoodle
Soft Ginger Molasses
Peanut Butter Cup Cookies
Mexican Wedding
Sugar w/ frosting
Oatmeal Raisin
Apple Thumbprints
White Chocolate Macadamia
Smores
Chocolate Chunk
Snickerdoodle
Soft Ginger Molasses
Peanut Butter Cup Cookies
Mexican Wedding
Sugar w/ frosting
Attachments
That wasn't the point of the thread. If you want recipes, just ask. :shrug:
Looks great and way yummy! The white chocolate macademia cookie is one of my favs.
I have never made the Mexican wedding cookies. Do you have a good recipe for them?
lovinmaryland
Well-Known Member
Looks great and way yummy! The white chocolate macademia cookie is one of my favs.
I have never made the Mexican wedding cookies. Do you have a good recipe for them?
Sure. This is the recipe I use. These are big favorites w/ guys for some reason!
Mexican Wedding Cookies
1 cup unsalted butter, at room temperature (MUST be butter do not use margarine)
1/2 cup confectioners’ sugar
¾ teaspoon vanilla
¼ teaspoon almond extract
1 3/4 cups all-purpose flour
¼ teaspoon salt
1 cup pecans chopped small (I throw them in the food processor)
Preheat the oven to 275 degrees F. Line cookie sheets with parchment paper.
cream the butter and sugar at low speed until it is smooth. Beat in the vanilla & almond extract. At low speed gradually add the flour & salt, once combined slowly fold in pecans pieces. Roll dough into walnut size balls and place on parchment. Bake for 40 minutes. Remove from oven and let sit for about 5 minutes. When still slightly warm drop cookies into large Ziploc bag filled w/ powdered sugar and gently toss to coat them completely.
If the cookies are too warm the powdered sugar will absorb and they wont be totally coated so just toss them in again when they've cooled a bit more.
lucky_bee
RBF expert
Almost every year my mother will make these Italian biscotti "S" cookies. They're like a combo of biscotti and sugar cookies though, not quite one or the other. And they're in the shape of an S vs. the typical sliced loaf shape of biscotti's. They're super plain, no chocolate or nuts, but have a hint of cinnamon and nutmeg but she follows this recipe my great grandmother passed down to her (still in her handwriting on the recipe card). All the measurements are in weights too, like Xlb of butter and flour, so one recipe will end up yielding over 50 cookies. You have to devote almost an entire day to making, shaping, and baking these things. Mom refuses to cut the recipe in half bc that's just not the way. She used to do the mixing and I'd make the S shape.
I've tried to find similar recipes, but nothing really the same as this one. I couldn't even tell you why the "S" shape, although my grandpa used to joke it was for Sicily, as that's the part of Italy his mother (the recipe originator) was from. Anyone that's ever visited us during the holidays and sampled these cookies are obsessed. My mom usually ships a box to my uncle every year
I've tried to find similar recipes, but nothing really the same as this one. I couldn't even tell you why the "S" shape, although my grandpa used to joke it was for Sicily, as that's the part of Italy his mother (the recipe originator) was from. Anyone that's ever visited us during the holidays and sampled these cookies are obsessed. My mom usually ships a box to my uncle every year
Almost every year my mother will make these Italian biscotti "S" cookies. They're like a combo of biscotti and sugar cookies though, not quite one or the other. And they're in the shape of an S vs. the typical sliced loaf shape of biscotti's. They're super plain, no chocolate or nuts, but have a hint of cinnamon and nutmeg but she follows this recipe my great grandmother passed down to her (still in her handwriting on the recipe card). All the measurements are in weights too, like Xlb of butter and flour, so one recipe will end up yielding over 50 cookies. You have to devote almost an entire day to making, shaping, and baking these things. Mom refuses to cut the recipe in half bc that's just not the way. She used to do the mixing and I'd make the S shape.
I've tried to find similar recipes, but nothing really the same as this one. I couldn't even tell you why the "S" shape, although my grandpa used to joke it was for Sicily, as that's the part of Italy his mother (the recipe originator) was from. Anyone that's ever visited us during the holidays and sampled these cookies are obsessed. My mom usually ships a box to my uncle every year
They're made in an S shape because that's how Stella D'oro has always made them.
lucky_bee
RBF expert
Close, but not it. She'd also been making these before this was even a company, which was founded in the Bronx in the 30s.
huntr1
.
I want recipes! I like to bake cookies and try new recipes.
Which ones do you want? :shrug:
Thanks! Hopefully I have time to make them this weekend and will let you know how they turn out.
GWguy
*
Little Walnut Cakes
Ingredients
1/4 lb. Margarine
3/4 cup chopped walnuts
3 oz. Package cream cheese
3/4 cup light brown sugar
1 cup flour
1 egg
1 tsp. Vanilla
1 tbls. melted butter
CRUST: Cream softened margarine & cream cheese together. Add flour and blend together with fork (or your hands). After dough is mixed, roll into 24 balls and place on wax paper.
FILLING: Beat egg. Add walnuts, brown sugar, vanilla and butter. Stir until blended.
Using miniature cupcake tins, press each ball into cups until dough reaches top of cup. (Do not grease tins). Spoon filling into each cup about 3/4 of the way up.
Bake at 350 degrees for about 22 - 25 minutes. Remove from oven and let cool 15 minutes. Using a toothpick or knife, lift little cakes out of cups.
When cool, sprinkle powdered sugar over cakes.
Cinnadoodles (Cinnamon Chip Snickerdoodles)
Yield: 3 dozen
Ingredients:
2 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
1 1/2 cups cinnamon chips
3 tablespoons sugar
1 tablespoon ground cinnamon
Directions:
Preheat oven to 350°.
In a medium bowl, mix together flour, baking powder, and salt; set aside.
In the bowl of an electric mixer on medium speed, cream together the butter and sugar until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. Add in cinnamon chips.
Stir together cinnamon and remaining 3 tablespoons sugar in a small bowl. Shape dough into balls; roll in cinnamon sugar. Place dough 2 inches apart on ungreased, or parchment lined cookie sheets.
Bake 10 to 12 minutes, until edges are set and golden brown, but the center is still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool.
Yield: 3 dozen
Ingredients:
2 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
1 1/2 cups cinnamon chips
3 tablespoons sugar
1 tablespoon ground cinnamon
Directions:
Preheat oven to 350°.
In a medium bowl, mix together flour, baking powder, and salt; set aside.
In the bowl of an electric mixer on medium speed, cream together the butter and sugar until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. Add in cinnamon chips.
Stir together cinnamon and remaining 3 tablespoons sugar in a small bowl. Shape dough into balls; roll in cinnamon sugar. Place dough 2 inches apart on ungreased, or parchment lined cookie sheets.
Bake 10 to 12 minutes, until edges are set and golden brown, but the center is still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool.
Scandinavian Almond Bars
INGREDIENTS
1 3⁄4 cups all-purpose flour
1⁄4 teaspoon salt
2 teaspoons baking powder
1⁄2 cup butter
1 cup sugar
1 large egg
1⁄2 teaspoon almond extract
milk
1⁄2 cup sliced almonds
icing
1 cup powdered sugar
1⁄4 teaspoon almond extract
3 - 4 teaspoons milk
DIRECTIONS
Preheat oven to 325°.
Stir together flour, baking powder and salt.
In a large bowl beat until softened. Add sugar and beat till fluffy. Add egg and the 1/2 teaspoon of almond extract and beat well.
Add the flour mixture and beat until well mixed.
Divide the dough into fourths, form each portion into a 12 inch roll.
Place 2 of the rolls 4 to 5-inches apart on an ungreased cookie sheet. Flatten each roll till it is about 3 inches wide. Repeat with the remaining rolls.
Brush each flattened roll with milk and sprinkle about 2 tablespoons of almonds each.
Bake in a 325° oven for 12-14 minutes or till edges are lightly brown.
While still warm, cut crosswise on the diagonal into 1 inch strips. Cool completely on a wire rack.
Stir together the powdered sugar, the almond extract and enough of the 3-4 teaspoons of milk to make a drizzling consistency. Drizzle over the cool bars.
INGREDIENTS
1 3⁄4 cups all-purpose flour
1⁄4 teaspoon salt
2 teaspoons baking powder
1⁄2 cup butter
1 cup sugar
1 large egg
1⁄2 teaspoon almond extract
milk
1⁄2 cup sliced almonds
icing
1 cup powdered sugar
1⁄4 teaspoon almond extract
3 - 4 teaspoons milk
DIRECTIONS
Preheat oven to 325°.
Stir together flour, baking powder and salt.
In a large bowl beat until softened. Add sugar and beat till fluffy. Add egg and the 1/2 teaspoon of almond extract and beat well.
Add the flour mixture and beat until well mixed.
Divide the dough into fourths, form each portion into a 12 inch roll.
Place 2 of the rolls 4 to 5-inches apart on an ungreased cookie sheet. Flatten each roll till it is about 3 inches wide. Repeat with the remaining rolls.
Brush each flattened roll with milk and sprinkle about 2 tablespoons of almonds each.
Bake in a 325° oven for 12-14 minutes or till edges are lightly brown.
While still warm, cut crosswise on the diagonal into 1 inch strips. Cool completely on a wire rack.
Stir together the powdered sugar, the almond extract and enough of the 3-4 teaspoons of milk to make a drizzling consistency. Drizzle over the cool bars.
COWBOY COCONUT COOKIES
INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
8 ounces (2 sticks) unsalted butter, softened
3/4 cup white sugar
3/4 cup brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups old-fashioned oats
12 ounce bag semisweet chocolate chips
1/4 cup shredded sweetened coconut
INSTRUCTIONS
Preheat oven to 350 degrees.
Sift flour, baking soda, salt, and baking powder into a medium bowl.
Beat butter and sugars with a mixer on medium-high for 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, and coconut until combined.
Using a small spoon, drop dough onto baking sheets.
Bake until edges of cookies begin to brown, 11 to 13 minutes. Transfer cookies to wire cooling rack, and let cool for 5 minutes.
INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
8 ounces (2 sticks) unsalted butter, softened
3/4 cup white sugar
3/4 cup brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups old-fashioned oats
12 ounce bag semisweet chocolate chips
1/4 cup shredded sweetened coconut
INSTRUCTIONS
Preheat oven to 350 degrees.
Sift flour, baking soda, salt, and baking powder into a medium bowl.
Beat butter and sugars with a mixer on medium-high for 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, and coconut until combined.
Using a small spoon, drop dough onto baking sheets.
Bake until edges of cookies begin to brown, 11 to 13 minutes. Transfer cookies to wire cooling rack, and let cool for 5 minutes.
Magic Cookie Bars
1/2 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 cups semisweet chocolate morsels
1 1/3 cups flaked coconut
1 cup chopped nuts
Directions
Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.
1/2 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 cups semisweet chocolate morsels
1 1/3 cups flaked coconut
1 cup chopped nuts
Directions
Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.
Chocolate Crinkle Cookies
Yield:2-3 dozen
Ingredients
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup unsweetened cocoa powder
1/3 cup vegetable oil
4 oz. unsweetened baking chocolate, melted and cooled
3 eggs
1 1/2 teaspoons vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
powdered sugar, as needed
Directions
Preheat oven to 350º F.
In a large bowl or mixer, combine sugar, oil and chocolate. One at a time, beat in eggs and vanilla extract and mix until fully incorporated.
Mix together flour, cocoa powder, baking powder and salt in a medium bowl, then gradually stir into cookie dough.
Let dough rest 15 minutes and pour at least 3/4 cup powdered sugar into a small bowl.
Line 1-2 baking sheets with parchment paper, then use a spoon or mini ice cream scoop to drop cookie dough balls into powdered sugar.
Roll them around so cookies are completely coated, then transfer them to lined baking sheet.
Place in oven and bake for 10-11 minutes, or until cookies are just set in the center.
Remove from oven and transfer cookies to a wire rack to cool.
Serve warm or at room temperature and enjoy!
Yield:2-3 dozen
Ingredients
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup unsweetened cocoa powder
1/3 cup vegetable oil
4 oz. unsweetened baking chocolate, melted and cooled
3 eggs
1 1/2 teaspoons vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
powdered sugar, as needed
Directions
Preheat oven to 350º F.
In a large bowl or mixer, combine sugar, oil and chocolate. One at a time, beat in eggs and vanilla extract and mix until fully incorporated.
Mix together flour, cocoa powder, baking powder and salt in a medium bowl, then gradually stir into cookie dough.
Let dough rest 15 minutes and pour at least 3/4 cup powdered sugar into a small bowl.
Line 1-2 baking sheets with parchment paper, then use a spoon or mini ice cream scoop to drop cookie dough balls into powdered sugar.
Roll them around so cookies are completely coated, then transfer them to lined baking sheet.
Place in oven and bake for 10-11 minutes, or until cookies are just set in the center.
Remove from oven and transfer cookies to a wire rack to cool.
Serve warm or at room temperature and enjoy!
littlelady
God bless the USA
Dot and I made these for first time today; along with 6 other cookie recipes. Oh my, they are delicious! Never too old to make Christmas cookies with your children; and throw in a very active, adorable, granddaughter angel baby! It was a very active baking day, but so awesome! 
Merry Christmas, y'all! Nite, nite. 
White Chocolate-Dipped Chocolate Peppermint Cookies...
http://celebratingsweets.com/white-chocolate-dipped-chocolate-peppermint-cookies/
Merry Christmas, y'all! Nite, nite. White Chocolate-Dipped Chocolate Peppermint Cookies...
http://celebratingsweets.com/white-chocolate-dipped-chocolate-peppermint-cookies/
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