Santa's Cookies

Santa's Cookies 

HONEY MERRY CHRISTMAS COOKIES RECIPE

1/3 cup Shortening
1 Egg
1 tsp Lemon extract
1 tsp each salt and baking soda
1/3 cup Sugar
2/3 cup Honey
2 3/4 cup Flour

Mix ingredients. Chill dough 2-3 hours. Roll out dough and cut. Sprinkle with colored sugar. Bake at 375F for 8-10 minutes. Makes about 1 dozen.

EGGNOG SPRITZ

2/3 cup sugar
1 cup butter -- softened
1 egg
1/2 teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons vanilla
2 1/4 cups all-purpose flour

FOR GLAZE
1 cup powdered sugar
1/4 cup butter -- softened
2 tablespoons water
1/4 teaspoon rum extract

Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, spices, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. If dough is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned. For Glaze, in small bowl stir together powdered sugar, butter, water, and rum extract until smooth. Drizzle or pipe over warm cookies.


CORN FLAKE WREATHS

1/2 cup margarine
1 package regular marshmallows (10 oz; about 40)
1 tsp green food coloring
6 cups Kelloggs corn flakes
red cinnamon candies
vegetable cooking spray

In a large saucepan, melt margarine over low heat Add marshmallows and stir until completely melted. Remove from heat Stir in food coloring. Add corn flakes; stir until well coated. Using 1/4 cup dry measuring cup coated with cooking spray, evenly portion warm mixture. Using buttered fingers, quickly shape into individual wreaths Dot with cinnamon candies.


WHITE CHRISTMAS

3 cups Rice Krispies
1 cup shredded coconut
3/4 cup powdered milk
1/2 cup powdered sugar
1/4 cup mixed candied fruit, chopped
1/4 cup red and green candied cherries, chopped
1/4 cup raisins
1/2 cup white vegetable shortening
1/2 cup white chocolate chips

Grease a 9X13" pan. Combine Rice Krispies, coconut, powdered milk, powdered sugar, and all fruit in a large bowl. Melt shortening, and chocolate together in the top of a double boiler over simmering water. Stir until mixture is melted and smooth. Add to Rice Krispie mixture. Press into pan and refrigerate until set. Remove from the pan, allow to stand for 10 minutes. Cut into squares with a sharp knife.


CHEWY NOËLS

2 tablespoons butter or margarine
1 cup packed brown sugar
1 cup chopped nuts
1/3 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
2 beaten eggs
1 teaspoon vanilla
Powdered sugar

In 9x9x2-inch baking pan melt butter or margarine. Stir together brown sugar, nuts, flour and salt; stir in eggs and vanilla. Carefully pour over butter in pan; do not stir. Bake at 350 F for 20 to 25 minutes. Sift powdered sugar over top. Placed waxed paper under wire rack, immediately invert pan onto rack. Cool. Dust again with powdered sugar. Cut into bars. Write "Noël" on each bar with green decorator icing. Makes 24.


ALMOND COOKIE STRIPS

1 cup butter or margarine -- softened
1 cup sugar
1 egg yolk
1 teaspoon vanilla
Few drops almond extract
2 cups all-purpose flour
1 egg white
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/2 cup finely chopped almonds

Cream butter and 1 cup sugar till fluffy. Blend in egg yolk, vanilla, almond extract. and 1/8 teaspoon salt. Stir in flour, mix well. Pat into 15 1/2 x 10 1/2 x 1-inch baking pan. Beat egg white till stiff; beat in 2 tablespoons sugar and cinnamon. Fold in almonds; spread over base. Bake at 350 F for 25 to 30 minutes. While warm, cut into bars. Makes 60.


FORGOTTEN COOKIES

2 egg white
1/4 tsp salt
3/4 cup sugar
1/2 cup chocolate chips

Preheat oven to 375 F. Beat egg whites and salt until stiff, slowly add sugar, fold in chips. Drop by teaspoons on greased cookie sheet. Turn oven off and let sit for at least 4 hours undisturbed. May add food coloring for festive appearance.

PUMPKIN COOKIES

1 cup oil
3 cups sugar
2 eggs -- beaten
5 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons nutmeg
2 teaspoons cinnamon
1 teaspoon allspice
1/4 teaspoon ginger
1 3/4 teaspoons salt
1 29 ounce can solid-pack pumpkin
2 cups semisweet chocolate chips
1 cup chopped walnuts
3 teaspoons vanilla

Beat oil and sugar in mixing bowl. Add eggs, beating well. Sift flour, baking powder, baking soda, spices, and salt together. Add to sugar mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips, walnuts, and vanilla. Drop by teaspoonfuls onto greased cookie sheets. Bake at 350 F for 10 to 12 minutes or until golden brown. Cool on wire rack. Makes 60 cookies.


SANTA'S WHISKERS

1 cup butter flavored or Golden Crisco (shortening)-- softened
1 cup sugar
2 tablespoons milk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
3/4 cup red candied cherries -- finely chopped
1/2 cup pecans -- finely chopped
3/4 cup flaked coconut

In mixing bowl cream together Crisco and sugar; blend in milk and vanilla. Stir in flour, cherries and pecans. Form dough into two 8-inch rolls. Roll in flaked coconut to coat outside. Wrap in waxed paper or clear plastic wrap; chill thoroughly. Cut into 1/4-inch slices. Place on ungreased cookie sheet. Bake at 375F until edges are golden, about 12 minutes. Makes about 60 cookies.


PEANUT BRITTLE COOKIES

1 cup brown sugar
1 cup granulated sugar
1 cup shortening
1/2 cup chunky-style peanut butter
2 eggs
2 cups flour
1 teaspoon salt
1 tablespoon baking powder
1 cup crushed peanut brittle

Cream together brown sugar, granulated sugar and shortening. Add 1/2 cup chunky-style peanut butter.
Mix in 2 eggs, one at a time. Mix and sift 2 cups of flour and 1 teaspoon salt. Add 1 tablespoon baking powder. Add all of the dry ingredients to the cream mixture. Add 1 cup crushed peanut brittle. Roll into small balls and place on greased cookie sheet. Flatten balls with fork. Bake 15 minutes at 350 degrees.


NUT HORNS

Dough:
4 cups all purpose flour
1/2 teaspoon salt
1 teaspoon vanilla
3 sticks margarine
3 egg yolks
1/2 pint dairy sour cream
1 package dry yeast

Filling:
3 egg whites
1 cup granulated sugar
2 cups ground nuts (we use walnuts)
1 teaspoon vanilla

Sift flour, and salt. Sprinkle yeast over flour. Cut margarine in. Make a well and pour in beaten egg yolks, sour cream and vanilla. Knead until smooth. Refrigerate at least one hour. For filling, beat egg whites until stiff. Fold in sugar, nuts, and vanilla. Set aside. Remove dough from refrigerator, form into ball, and flatten until it resembles a thick pizza crust. Cut into 8 triangles. Roll each triangle into size of 10 inch pie crust; cut into 8 triangles. Place 1/2 to 1 teaspoon filling at wide end, and roll into crescents, pinching ends
under. Bake at 375 on ungreased cookie sheets for 15-18 minutes. Makes 64.


GRANDMA'S CHRISTMAS COOKIES RECIPE

2 cup Granulated sugar
1 cup Butter, softened
2 Eggs
1 tsp. Vanilla
5 cup All-purpose flour
1 tsp. Baking soda
1 cup Sour cream

COFFEE FROSTING

1 tbsp. Instant coffee granules
1 tbsp. Hot water
6 tbsp. Butter, softened
1 tsp. Vanilla
3 cup Sifted powdered sugar
1/3 cup Whipping cream


Beat granulated sugar and 1 cup butter in large bowl until light and fluffy. Blend in eggs and 1 teaspoon vanilla. Combine flour and baking soda; add alternately with sour cream, mixing well after each addition. Refrigerate 6 hours or overnight.
Divide dough into 4 pieces. Roll out 1 piece on lightly floured surface to 1/8" thickness (keep remaining dough refrigerated). Cut into desired shapes; place on ungreased cookie sheets. Bake at 375F for 10-12 minutes or until bottoms are golden brown. Repeat with remaining dough. Cool completely. Frost with Coffee Frosting.

COFFEE FROSTING: Dissolve coffee granules in water. Beat 6 tablespoons butter in medium bowl until soft. Stir in coffee mixture and 1 teaspoon vanilla. Add powdered sugar; mix until well combined. Gradually add cream until good spreading consistency. Makes 6 dozen


CANDY CANE COOKIES RECIPE

2 cup Butter
1 1/2 cup Sugar
4 Egg yolks
2 tsp. Vanilla
4 1/2 cup Unbleached flour
1/2 tsp. Salt
3 tbsp. Peppermint candy
Red food colouring

Cream together butter and sugar. Add egg yolks and vanilla and mix well. Sift flour and salt together and beat into butter mixture until well mixed. When ready, divide dough in half. To one half, add 1/2 teaspoon. red food colouring. Using about a tablespoon of dough, roll a 4" strip of each colour (no fatter than a pencil). Place the two coloured rolls side-by-side and press lightly together. Gently twist like a rope and place on an ungreased cookie sheet 1" apart. Curve the top like a candy cane and bake in a pre-heated oven at 350 F. for about 15 minutes; do not brown.
Sprinkle with crushed peppermint candy before cool. Makes 2 1/2 doz.


CANDY CANE TWISTS

2 cup All purpose flour
1/3 cup Sugar
1/4 tsp. Baking powder
3/4 cup Butter
5 To 7 Tbsp. ice water
1/2 tsp. Vanilla
1/4 cup Seedless raspberry jam
Powdered sugar frosting

Stir together flour, sugar, baking powder, and 1/2 tsp. salt. Cut in butter till mixture resembles coarse crumbs. Sprinkle 1 Tbsp. water and the vanilla over part of the flour mixture. Gently toss with a fork; push to side of bowl. Repeat with remaining water, a Tablespoon at a time, till all is moistened. Form into a ball. Cover and chill 30 minutes or till easy to handle.
Divide dough into quarters. On a lightly floured surface, roll two of the quarters into 12 x 4 inch rectangles. Spread each
rectangle with jam. Roll remaining quarters of dough into 12 x 4 inch rectangles. Carefully place a plain rectangle over each rectangle spread with jam. Trim edges even. Cut each rectangle into twenty four 4 x 1/2 inch strips. Twist each strip twice. Shape each strip into a cane on a lightly greased cookie sheet. Bake in a 375F oven for 10 to 12 minutes or till edges are firm and bottoms are light brown. Cool on wire rack. Place powdered sugar frosting in a decorating bag fitted with writing tip. Pipe frosting on light portions of each cane.

POWDERED SUGAR FROSTING:
Stir together 1 cup sifted powdered sugar and enough hot water ( 1 to 2 Tbsp.) to make of frosting consistency. Makes 4 dozen


OLD TIME CHRISTMAS COOKIES

1/2 cup shortening
1/3 cup sugar
2/3 cup honey
1 egg
1 teaspoon lemon extract
2 3/4 cups flour
1 teaspoons baking soda
1 teaspoon salt
red and green maraschino cherries cut in halves

Cream shortening, sugar, egg, honey and lemon extract
Combine flour, baking soda, and salt Combine flour mixture to shortening mixture Wrap in plastic wrap, chill at least one hour Roll out dough to 1/4" thickness, cut cookies
Place cookies on lightly greased cookie sheet, 1 inch apart. Press half of a cherry, cut side down, into the centre of each cookie. Bake at 350 F for 8 to 10 minutes
Cool on sheet for several minutes, than transfer to wire rack When cooled may be iced.


CHRISTMAS COOKIE SLICES RECIPE

1 cup Sugar
1 cup Margarine or butter, softened
2 Eggs
1 1/2 tsp. Vanilla
3 cup All-purpose flour
1 tsp. Salt
1/2 tsp. Baking soda

Mix sugar, margarine, eggs, & vanilla. Stir in remaining ingredients. Divide into 3 equal parts. Shape each part into a roll, about 1 1/2 inches in diameter. Wrap & refrigerate at least 4 hrs. Heat oven to 400F. Cut rolls into 1/8 inch slices. Place about 1 inch apart on ungreased cookie shoot. /bake 8 to 10 min. Immediately remove from cookie sheet. Makes 7 dozen.


CHRISTMAS FRUIT COOKIES RECIPE

1/2 cup Shortening
1/2 cup Brown sugar; firmly packed
2 Eggs
1/2 tsp. Vanilla
1/2 tsp. Soda
1 1/2 tbsp. Buttermilk
1 cup Flour
1/4 tsp. Allspice
1/4 tsp. Nutmeg
1/4 tsp. Cinnamon
1/4 cup Bourbon
1/2 lb White raisins
1/2 lb Candied cherries
1/2 lb Candied pineapple
1/2 cup Flour
1 1/2 cup Pecans; chopped

Cream shortening and sugar; beat in eggs and add vanilla. Dissolve soda in buttermilk. Combine 1 c. flour and spices; add to creamed mixture alternately with buttermilk and bourbon. Beat well after each addition. Coat fruit with 1/2 c. flour; stir fruit and nuts into batter. Drop by teaspoonfuls onto greased baking sheets and bake at 350F for 10-15 min. Makes 6 doz. cookies


CHRISTMAS GINGERBREAD COOKIES RECIPE

6 cup Flour
1 tbsp. Baking soda
1 tbsp. Ginger
1 tsp. Clove
1 tsp. Cinnamon
1 tsp. Nutmeg
1/2 tsp. Salt
1 cup Crisco
1 cup Molasses
1 cup Brown sugar
1/2 cup Water
1 Egg
1 tsp. Vanilla

Mix flour, soda, spices and salt. Beat shortening, molasses, sugar, water, egg and vanilla until well blended. Gradually beat in flour mixture. Will be soft. Divide into fourths. Pat each 1/4 into 1" thick round. Wrap in plastic and refrigerate at least 3 hours or up to 1 week.
Roll on lightly floured surface to 1/8" thick, cut with ginger men cutters and bake at 350F for 10-12 minutes. Cool slightly on cookie sheet, then transfer to wire racks to cool completely. Decorate with Royal Icing. Makes 2 dozen.


CHRISTMAS SHORTBREAD RECIPE

1 cup Butter
1/2 cup Sugar
1 tsp. Vanilla extract
2 cup Flour
2 pinch Salt

Preheat oven to 350F. Cream butter, sugar, and vanilla until light and fluffy. Mix flour and salt, then beat into butter mixture until thoroughly blended, to make a soft dough.

To make bars:
On work surface dusted with flour, pat dough into rectangle 1/2" thick, 2" wide, and about 17" long. Use knife or fluted pastry cutter to cut into 1" bars. Use spatula to transfer bars to ungreased cookie sheet, leaving 1" between bars. Prick each bar with fork several times. Bake for 20-25 minutes, until lightly colored. Do not over bake; the bars should not brown. Let cool on cookie sheet for one minute, then carefully transfer to wire racks to finish cooling.

To make wedges:
Dust your hands and ungreased cookie sheet with flour. Pat dough into ball. Pat ball into flat disk about 1/2" thick and 7" in diameter on cookie sheet. With edge of plastic ruler dusted with flour, mark disk in 8 wedges, cutting about
halfway through dough, and prick dough all over and crimp edges with fork. Bake for 30 minutes, then take cookie sheet out and cut through shortbread on marked lines. Return shortbread to oven for five more minutes. Let wedges cool on cookie sheet for one minute, then carefully transfer to wire racks to finish cooling. Makes 1 dozen


HAZELNUT CHRISTMAS BALLS RECIPE

1/2 cup Shortening
1/4 cup Sugar
1 Beaten egg yolk
1 tsp. Grated lemon peel
1 tbsp. Grated orange peel
1 tsp. Lemon juice
1 cup Cake flour
1/8 tsp. Salt
1 Slightly beaten egg white
1/2 cup Finely diced hazelnuts
9 Candied cherries

Cream shortening with sugar. Add egg yolk, orange and lemon peels, and lemon juice. Beat until fluffy. Add flour and salt. Chill dough for approximately 1 hour. Form small balls with teaspoon. Dip in egg white and roll in chopped nuts. Press half candied cherry in each cookie. Bake at 375F for 1 minute. Makes 1 1/2 dozen