Christmas Aromatics
16 whole cloves
3 pieces of cinnamon stick
1 1/2 T pickling spice
1 t ground allspice
Combine. Store in jar or plastic bag. To activate add about 1 T to water in a potpourri simmering pot and heat gently. Tie little bags of this with instructions on how to use it inside your Christmas cards. Don't forget to make some for your own house!
Variety of Christmas Sugar Cookies
Holiday Sugar Cookies
3/4 c solid shortening (butter flavored preferred)
1 c granulated sugar
2 eggs
1 t vanilla
2-1/4 c all-purpose flour
1-1/2 t baking powder
1/4 t salt
Cream shortening, sugar, eggs and vanilla in large mixer bowl at medium speed of electric mixer until light and creamy. Combine flour, baking powder and salt. Add to creamed mixture, mixing on low speed until well blended. Cover dough and chill
1 hour, if desired, for easy rolling. Preheat oven to 375 degrees.
Roll half of dough at a time. Roll out dough on lightly floured surface to 1/4-inch thickness. Using a cookie cutter, cut in desired shapes. Place on ungreased baking sheets. Roll leftover pieces. Sprinkle with colored decorations or leave plain to decorate when cool. Bake at 375 degrees for 8 to 10 minutes, or until edges are light brown. (Time will vary with cookie size.) Cool slightly, then remove to cooling rack. Cool completely before decorating. Yield: about 36 cookies: varies with cookie size
Candy Cane Sugar Twist Cookies
Basic Dough
1 c of butter, softened
1 c of confectioner's sugar
1 egg
1 t of vanilla
1/2 t peppermint extract
1/2 t salt
2 1/2 c of sifted flour
1 t cream of tartar
1 t baking soda
2 T of red food coloring (for Candy Cane Sugar cookies only)
Beat the butter and sugar together until light and fluffy. Beat in the egg, vanilla and almond extract. Set aside. Mix the flour salt, baking soda, and cream of tartar together. Stir into the butter mixture. Divide the dough in half and add the red food coloring to half the dough. Refrigerate dough for one hour.
Take one teaspoon of each color of dough and roll out into 4-inch long strips. Lay the strips side by side and twist together to make a red and white striped rope. Place the dough on an ungreased cookie sheet. Turn the end into a curve to make the canes handle. Repeat this procedure to make 12 canes. Place 1 inch apart. Bake at 375 degrees for 10 minutes. Cool on the cookie sheet for 10 minutes before removing.
VARIATIONS
White Chocolate and Candy Cane Cookies
Candy Cane Topping
1/2 c crushed red and white peppermint candy
2 T red colored sugar
Crush the peppermint candy in a heavy plastic bag with a hammer or rolling pin. Mix in the red colored sugar.
White Chocolate Coating
1 c of Nestle white morsels
Melt the morsels in a microwave safe container, uncovered, on medium high (70%) for 1minute. Stir and microwave at additional 10 to 20 second intervals, stirring in 'til smooth.
Cookie Directions: Make one batch of the basic dough from above. Roll dough into one-inch balls and place 2 inches apart on a cookie sheet. Flatten by pressing with the bottom of a drinking glass coated with sugar. Dip the glass in the sugar for each cookie. Bake at 375 degrees for 10 minutes. Cool on the cookie sheet for 10 minutes then transfer to a rack to cool completely. Dip each cookie half way in the warmed white chocolate then sprinkle with the red sugar and peppermint mixture.
Double Peppermint Sugar Cookies
Make one batch of the basic dough from above but substitute the almond flavoring with 1/2 t of the peppermint flavoring. Roll dough into one-inch balls and place 2 inches apart on a cookie sheet. Flatten by pressing with the bottom of a drinking glass coated with sugar. Dip the glass in the sugar for each cookie. Bake at 375 degrees for 10 minutes. Cool on the cookie sheet for 10 minutes then transfer to a rack to cool completely. To glaze, arrange the cookies on a piece of wax paper one-inch apart. Spoon the glaze over each cookie. Let dry completely. Spoon another coat over the cookies. Sprinkle with the red sugar peppermint mixture. Let dry completely again.
Peppermint Glaze
3 c of confectioner's sugar
2 to 3 T of water
1/4 t of red food coloring
1/4 t peppermint flavoring
Combine all ingredients and beat until smooth. The glaze should be thin enough to pour from a spoon. Add a few drops of water and beat again if it gets too thick while using. Makes about one cup of glaze.
Candy Cane Topping
1/2 c crushed red and white peppermint candy
2 T red colored sugar
Chocolate Kiss Cookies
Make one batch of the basic dough from above but substitute the peppermint extract with 1/2 t of almond extract. Roll dough into one-inch balls and place 2 inches apart on a cookie sheet. Flatten by pressing with the bottom of a drinking glass coated with sugar. Dip the glass in the sugar for each cookie. Bake at 375 degrees for 10 minutes. Upon removing the cookies from the oven, immediately put one large Hershey Kiss in the middle of the cookie. Cool on the cookie sheet for 10 minutes then transfer to a rack to cool completely.
Mint Sugar
Put 4-6 mint leaves and a cup of sugar in the blender. Add a few drops of green food coloring. Blend on high until well mixed. Dry the sugar overnight on a cookie sheet before storing for later use on cookies and grapefruit and in tea. Or, for an attractive delicious garnish, roll little green grapes in this sugar.
3/4 c solid shortening (butter flavored preferred)
1 c granulated sugar
2 eggs
1 t vanilla
2-1/4 c all-purpose flour
1-1/2 t baking powder
1/4 t salt
Cream shortening, sugar, eggs and vanilla in large mixer bowl at medium speed of electric mixer until light and creamy. Combine flour, baking powder and salt. Add to creamed mixture, mixing on low speed until well blended. Cover dough and chill
1 hour, if desired, for easy rolling. Preheat oven to 375 degrees.
Roll half of dough at a time. Roll out dough on lightly floured surface to 1/4-inch thickness. Using a cookie cutter, cut in desired shapes. Place on ungreased baking sheets. Roll leftover pieces. Sprinkle with colored decorations or leave plain to decorate when cool. Bake at 375 degrees for 8 to 10 minutes, or until edges are light brown. (Time will vary with cookie size.) Cool slightly, then remove to cooling rack. Cool completely before decorating. Yield: about 36 cookies: varies with cookie size
Candy Cane Sugar Twist Cookies
Basic Dough
1 c of butter, softened
1 c of confectioner's sugar
1 egg
1 t of vanilla
1/2 t peppermint extract
1/2 t salt
2 1/2 c of sifted flour
1 t cream of tartar
1 t baking soda
2 T of red food coloring (for Candy Cane Sugar cookies only)
Beat the butter and sugar together until light and fluffy. Beat in the egg, vanilla and almond extract. Set aside. Mix the flour salt, baking soda, and cream of tartar together. Stir into the butter mixture. Divide the dough in half and add the red food coloring to half the dough. Refrigerate dough for one hour.
Take one teaspoon of each color of dough and roll out into 4-inch long strips. Lay the strips side by side and twist together to make a red and white striped rope. Place the dough on an ungreased cookie sheet. Turn the end into a curve to make the canes handle. Repeat this procedure to make 12 canes. Place 1 inch apart. Bake at 375 degrees for 10 minutes. Cool on the cookie sheet for 10 minutes before removing.
VARIATIONS
White Chocolate and Candy Cane Cookies
Candy Cane Topping
1/2 c crushed red and white peppermint candy
2 T red colored sugar
Crush the peppermint candy in a heavy plastic bag with a hammer or rolling pin. Mix in the red colored sugar.
White Chocolate Coating
1 c of Nestle white morsels
Melt the morsels in a microwave safe container, uncovered, on medium high (70%) for 1minute. Stir and microwave at additional 10 to 20 second intervals, stirring in 'til smooth.
Cookie Directions: Make one batch of the basic dough from above. Roll dough into one-inch balls and place 2 inches apart on a cookie sheet. Flatten by pressing with the bottom of a drinking glass coated with sugar. Dip the glass in the sugar for each cookie. Bake at 375 degrees for 10 minutes. Cool on the cookie sheet for 10 minutes then transfer to a rack to cool completely. Dip each cookie half way in the warmed white chocolate then sprinkle with the red sugar and peppermint mixture.
Double Peppermint Sugar Cookies
Make one batch of the basic dough from above but substitute the almond flavoring with 1/2 t of the peppermint flavoring. Roll dough into one-inch balls and place 2 inches apart on a cookie sheet. Flatten by pressing with the bottom of a drinking glass coated with sugar. Dip the glass in the sugar for each cookie. Bake at 375 degrees for 10 minutes. Cool on the cookie sheet for 10 minutes then transfer to a rack to cool completely. To glaze, arrange the cookies on a piece of wax paper one-inch apart. Spoon the glaze over each cookie. Let dry completely. Spoon another coat over the cookies. Sprinkle with the red sugar peppermint mixture. Let dry completely again.
Peppermint Glaze
3 c of confectioner's sugar
2 to 3 T of water
1/4 t of red food coloring
1/4 t peppermint flavoring
Combine all ingredients and beat until smooth. The glaze should be thin enough to pour from a spoon. Add a few drops of water and beat again if it gets too thick while using. Makes about one cup of glaze.
Candy Cane Topping
1/2 c crushed red and white peppermint candy
2 T red colored sugar
Chocolate Kiss Cookies
Make one batch of the basic dough from above but substitute the peppermint extract with 1/2 t of almond extract. Roll dough into one-inch balls and place 2 inches apart on a cookie sheet. Flatten by pressing with the bottom of a drinking glass coated with sugar. Dip the glass in the sugar for each cookie. Bake at 375 degrees for 10 minutes. Upon removing the cookies from the oven, immediately put one large Hershey Kiss in the middle of the cookie. Cool on the cookie sheet for 10 minutes then transfer to a rack to cool completely.
Mint Sugar
Put 4-6 mint leaves and a cup of sugar in the blender. Add a few drops of green food coloring. Blend on high until well mixed. Dry the sugar overnight on a cookie sheet before storing for later use on cookies and grapefruit and in tea. Or, for an attractive delicious garnish, roll little green grapes in this sugar.
Some Cookie Recipes
SnickerDoodles
Mix together until creamy:
1 c Crisco
2 eggs
1 1/2 c granulated sugar
In another bowl, mix together:
2 3/4 c flour
2 t cream of tartar
1 t baking soda
1/2 t salt
Next combine and mix all ingredients together. Chill dough for an hour.
Mix together: 1 t cinnamon and 1/4 c sugar
With the palms of your hands, roll cookie dough into small 1-inch balls. Roll each ball in sugar and cinnamon mix, covering completely. Place 2-inches apart on ungreased cookie sheet. Bake at 400 degrees 8 to 10 minutes.
Snicker Biscuits
1 can croissants (refrigerator kind)
1 bag bite size Snickers
1 can vanilla icing
Unroll croissants. Cut each triangle in half. Place a snickers in the dough. Pinch to close. Bake for 13 minutes at temperature on croissant can. Put icing on while still warm.
Peanut Butter No-Bakes
Cook these together in a large saucepan:
1 c sugar
1/2 c milk
2T cocoa
1 t vanilla
Bring to boiling point and boil for 1 minute.
Then add: 1 1/2 c quick oats and 2 T peanut butter
Stir these into cocoa mixture. Turn off heat right away. Stir for 1 minute. Now: Drop mixture by spoonfuls on wax paper. Work fast. These cookies set very quickly. Let cool and remove to plate or cookie jar. Serves: 8-10
Coconut Macaroons Easy
1-14 oz pkg. coconut
1 -15 oz can sweetened condensed milk
2 t vanilla or almond extract
Heat oven to 325 degrees F. In medium bowl mix the above ingredients. Drop dough by tablespoonful 2 inches apart onto a greased and floured cookie sheet. Bake for 13 to 17 minutes or until set and lightly browned. Immediately remove from cookie sheet. Yield: 1 dozen cookies
Chocolate Pretzel Rings
48-50 pretzel rings
1 pkg (8 oz) milk chocolate kisses
1/4 c M&M's
Place the pretzel on greased baking sheets; place a chocolate kiss in the center of each ring. Bake at 275 F for 2-3 minutes or until chocolate is softened. Remove from the oven.
Place an M&M on each, pressing down slightly so chocolate fills the ring. Refrigerate for 5-10 minutes or until chocolate is firm. Store at room temperature.
Snowballs
1 stick butter or margarine
3 T powdered sugar
1 c sifted all-purpose flour
1 c finely chopped walnuts or pecans
Cream butter or margarine and powdered sugar until fluffy. Stir in flour gradually, then pecans or walnuts until well blended. Chill several hours or until firm enough to handle.
Roll dough, 1 teaspoon at a time, into marble-size balls between palm of hands; place 2-inches apart onto ungreased cookie sheets. Bake 325 degrees for 20 min. or until lightly golden. Cool cookies on cookie sheets for 5 min; remove carefully and roll in powdered sugar. Store in container with tight fitting cover. Makes 4 dozen
Snowball Surprises
8 oz butter or margarine, softened
3/4 c sugar
2 c flour, sifted
1 t vanilla
8 ounces Hershey's Kisses, unwrapped
powdered sugar
Cream the butter or margarine and sugar. Add the vanilla and mix well. Add flour, combine well, and wrap in plastic and refrigerate for half an hour.
Preheat oven to 350F. Take dough out of refrigerator and break into balls large enough to cover a Hershey Kiss. Insert the Kiss, making sure it is completely covered. Bake on ungreased cookie sheet until cooked through, about 10 to 12 minutes. While still warm, sift powdered sugar on top. Makes 2 1/2 dozen
Pecan Fingers
1 cup butter
1/4 c powdered sugar
1/4 t salt
1 t vanilla
1 T water
2 c flour (sifted)
2 c pecan (grated or finely chopped)
Powdered sugar
Cream butter; blend in one-fourth cup powdered sugar, salt, vanilla and water. Add flour and pecans; mix well. Chill for about 1-hour.
Shape into finger-like strips using level Tablespoon of dough. Place on ungreased cookie sheets about 2-inches apart. Bake at 350-degrees about 15 min. or until very lightly golden. Remove from cookie sheet and let rest about 4 min. only. Roll in powdered sugar. Makes 10 dozen.
Crown Jewels
1 1/2 c sifted all purpose flour
1 1/2 t baking powder
1/2 t salt
4 T (half stick) butter or margarine
3/4 c sugar
1 egg, separated
1/2 t vanilla flavoring
2 T milk
1/2 t each of peach, strawberry, any flavor red-currant jelly
Measure flour, baking powder and salt into a sifter. Cream butter or margarine and 1/2 cup of sugar until fluffy. Beat in egg yolk and vanilla. (save remaining sugar and egg white) Sift in dry ingredients one-third at a time, adding alternately with milk, stir just until well blended. Chill for several hours or until firm enough to roll easily.
Roll out dough; 1/4 at a time to 1/8-inch thickness on lightly floured pastry cloth or board. Cut into ovals or rounds with a floured 2-in cutter, then cut small oval or circle in middle of half the cookies and lift out with tip of knife. Place whole ovals or rounds on greased cookie sheets, spoon about one-half teaspoon full of jelly in middle of each. Top, sandwich-style with a cutout oval or round; press edges together lightly with a fork or thumb to seal. Beat saved egg white slightly in a cup; brush over cookies. Sprinkle lightly with saved 1/4 cup sugar. Bake in hot oven 400 degrees for 8 min or until golden. Cool on sheets for 5 min, then remove and cool completely. Makes 5 dozen
Kisses Thumbprint Cookies
1 c butter, softened
1 1/3 c sugar
2 egg yolks* see below
1/4 c milk
2 t vanilla extract
2 c all purpose flour
2/3 c Hershey's cocoa
1/2 t salt
16 oz can vanilla frosting
green and red food coloring
Hershey's mini kisses baking pieces
Beat butter, sugar, egg yolks milk and vanilla until fluffy. Combine flour, cocoa and salt; gradually add to butter mixture, beating until well blended. Refrigerate dough about 2 hours or until firm enough to handle. Heat oven to 350 F. Lightly grease cookie sheet. Shape dough into 1 1/8-inch balls. Roll in granulated sugar, place on prepared cookie sheet. Press thumb in center of each cookie.
Bake 10-12 minutes or until set. Remove from cookie sheet to wire rack; cook 10 minutes. Divide frosting into three parts. Leave one part white, add red food color to one part and green food color to remainder. Spoon heaping 1/4 tsp. desired color frosting in to each thumbprint. Gently press 3 mini kisses on each. Makes about 3 1/2 dozen cookies.
* Save egg whites if coating is not desired.
Variation: Finely chop 2 cups almonds. Beat egg white slightly with fork; dip each ball into egg white. Omit sugar, roll balls in almonds. Place on prepared cookie sheet. Proceed as directed for baking and filling cookies.
Mix together until creamy:
1 c Crisco
2 eggs
1 1/2 c granulated sugar
In another bowl, mix together:
2 3/4 c flour
2 t cream of tartar
1 t baking soda
1/2 t salt
Next combine and mix all ingredients together. Chill dough for an hour.
Mix together: 1 t cinnamon and 1/4 c sugar
With the palms of your hands, roll cookie dough into small 1-inch balls. Roll each ball in sugar and cinnamon mix, covering completely. Place 2-inches apart on ungreased cookie sheet. Bake at 400 degrees 8 to 10 minutes.
Snicker Biscuits
1 can croissants (refrigerator kind)
1 bag bite size Snickers
1 can vanilla icing
Unroll croissants. Cut each triangle in half. Place a snickers in the dough. Pinch to close. Bake for 13 minutes at temperature on croissant can. Put icing on while still warm.
Peanut Butter No-Bakes
Cook these together in a large saucepan:
1 c sugar
1/2 c milk
2T cocoa
1 t vanilla
Bring to boiling point and boil for 1 minute.
Then add: 1 1/2 c quick oats and 2 T peanut butter
Stir these into cocoa mixture. Turn off heat right away. Stir for 1 minute. Now: Drop mixture by spoonfuls on wax paper. Work fast. These cookies set very quickly. Let cool and remove to plate or cookie jar. Serves: 8-10
Coconut Macaroons Easy
1-14 oz pkg. coconut
1 -15 oz can sweetened condensed milk
2 t vanilla or almond extract
Heat oven to 325 degrees F. In medium bowl mix the above ingredients. Drop dough by tablespoonful 2 inches apart onto a greased and floured cookie sheet. Bake for 13 to 17 minutes or until set and lightly browned. Immediately remove from cookie sheet. Yield: 1 dozen cookies
Chocolate Pretzel Rings
48-50 pretzel rings
1 pkg (8 oz) milk chocolate kisses
1/4 c M&M's
Place the pretzel on greased baking sheets; place a chocolate kiss in the center of each ring. Bake at 275 F for 2-3 minutes or until chocolate is softened. Remove from the oven.
Place an M&M on each, pressing down slightly so chocolate fills the ring. Refrigerate for 5-10 minutes or until chocolate is firm. Store at room temperature.
Snowballs
1 stick butter or margarine
3 T powdered sugar
1 c sifted all-purpose flour
1 c finely chopped walnuts or pecans
Cream butter or margarine and powdered sugar until fluffy. Stir in flour gradually, then pecans or walnuts until well blended. Chill several hours or until firm enough to handle.
Roll dough, 1 teaspoon at a time, into marble-size balls between palm of hands; place 2-inches apart onto ungreased cookie sheets. Bake 325 degrees for 20 min. or until lightly golden. Cool cookies on cookie sheets for 5 min; remove carefully and roll in powdered sugar. Store in container with tight fitting cover. Makes 4 dozen
Snowball Surprises
8 oz butter or margarine, softened
3/4 c sugar
2 c flour, sifted
1 t vanilla
8 ounces Hershey's Kisses, unwrapped
powdered sugar
Cream the butter or margarine and sugar. Add the vanilla and mix well. Add flour, combine well, and wrap in plastic and refrigerate for half an hour.
Preheat oven to 350F. Take dough out of refrigerator and break into balls large enough to cover a Hershey Kiss. Insert the Kiss, making sure it is completely covered. Bake on ungreased cookie sheet until cooked through, about 10 to 12 minutes. While still warm, sift powdered sugar on top. Makes 2 1/2 dozen
Pecan Fingers
1 cup butter
1/4 c powdered sugar
1/4 t salt
1 t vanilla
1 T water
2 c flour (sifted)
2 c pecan (grated or finely chopped)
Powdered sugar
Cream butter; blend in one-fourth cup powdered sugar, salt, vanilla and water. Add flour and pecans; mix well. Chill for about 1-hour.
Shape into finger-like strips using level Tablespoon of dough. Place on ungreased cookie sheets about 2-inches apart. Bake at 350-degrees about 15 min. or until very lightly golden. Remove from cookie sheet and let rest about 4 min. only. Roll in powdered sugar. Makes 10 dozen.
Crown Jewels
1 1/2 c sifted all purpose flour
1 1/2 t baking powder
1/2 t salt
4 T (half stick) butter or margarine
3/4 c sugar
1 egg, separated
1/2 t vanilla flavoring
2 T milk
1/2 t each of peach, strawberry, any flavor red-currant jelly
Measure flour, baking powder and salt into a sifter. Cream butter or margarine and 1/2 cup of sugar until fluffy. Beat in egg yolk and vanilla. (save remaining sugar and egg white) Sift in dry ingredients one-third at a time, adding alternately with milk, stir just until well blended. Chill for several hours or until firm enough to roll easily.
Roll out dough; 1/4 at a time to 1/8-inch thickness on lightly floured pastry cloth or board. Cut into ovals or rounds with a floured 2-in cutter, then cut small oval or circle in middle of half the cookies and lift out with tip of knife. Place whole ovals or rounds on greased cookie sheets, spoon about one-half teaspoon full of jelly in middle of each. Top, sandwich-style with a cutout oval or round; press edges together lightly with a fork or thumb to seal. Beat saved egg white slightly in a cup; brush over cookies. Sprinkle lightly with saved 1/4 cup sugar. Bake in hot oven 400 degrees for 8 min or until golden. Cool on sheets for 5 min, then remove and cool completely. Makes 5 dozen
Kisses Thumbprint Cookies
1 c butter, softened
1 1/3 c sugar
2 egg yolks* see below
1/4 c milk
2 t vanilla extract
2 c all purpose flour
2/3 c Hershey's cocoa
1/2 t salt
16 oz can vanilla frosting
green and red food coloring
Hershey's mini kisses baking pieces
Beat butter, sugar, egg yolks milk and vanilla until fluffy. Combine flour, cocoa and salt; gradually add to butter mixture, beating until well blended. Refrigerate dough about 2 hours or until firm enough to handle. Heat oven to 350 F. Lightly grease cookie sheet. Shape dough into 1 1/8-inch balls. Roll in granulated sugar, place on prepared cookie sheet. Press thumb in center of each cookie.
Bake 10-12 minutes or until set. Remove from cookie sheet to wire rack; cook 10 minutes. Divide frosting into three parts. Leave one part white, add red food color to one part and green food color to remainder. Spoon heaping 1/4 tsp. desired color frosting in to each thumbprint. Gently press 3 mini kisses on each. Makes about 3 1/2 dozen cookies.
* Save egg whites if coating is not desired.
Variation: Finely chop 2 cups almonds. Beat egg white slightly with fork; dip each ball into egg white. Omit sugar, roll balls in almonds. Place on prepared cookie sheet. Proceed as directed for baking and filling cookies.
Cookie Exchange Party: Get together with a group of friends and bake cookies to exchange. Serve the following beverages:
Crockpot Hot Apple Cider
1 gallon apple cider or juice
12 whole cloves
3 sticks cinnamon
2 whole nutmegs
2 large pieces crystallized ginger
Place all ingredients in crockpot. Heat on high for 2 hours, and on low to keep warm until ready to serve. This makes about 20 servings. Keep another batch ready to go in the kitchen in a second crockpot or in a large pan on the stove simmering at the lowest temperature.
M&M's Hot Chocolate
1/2 c M & M's plain chocolate candies
2 c hot milk
Place candy in blender. Add hot milk. Whiz until smooth. Pour into mugs. Serves 2
Crockpot Hot Apple Cider
1 gallon apple cider or juice
12 whole cloves
3 sticks cinnamon
2 whole nutmegs
2 large pieces crystallized ginger
Place all ingredients in crockpot. Heat on high for 2 hours, and on low to keep warm until ready to serve. This makes about 20 servings. Keep another batch ready to go in the kitchen in a second crockpot or in a large pan on the stove simmering at the lowest temperature.
M&M's Hot Chocolate
1/2 c M & M's plain chocolate candies
2 c hot milk
Place candy in blender. Add hot milk. Whiz until smooth. Pour into mugs. Serves 2
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