Pat’s Christmas Tree Cookies

2 1/2 cup White flour
1 cups Sugar
1 cups Softened butter
1/4 teaspoons Salt
1/2 teaspoons Almond extract
1 1/2 t. Baking powder
1 Egg
1/4 cups Mult-colored nonpareil candy
1/4 cups Green decorating sugar
More decorations (optional)

In large bowl, mix together flour, butter, sugar, salt, baking powder, almond extract and egg. Mix all together on a low speed. The dough should be rather crumbly. Knead the dough by hand until dough holds together. Wrap and chill a third of the dough in the refrigerator. Portion remaining dough into 1/3’s. Using your hands, roll 1/3 portions each into a 6″ long log. Place some of the green decorating sugar onto a piece of waxed paper. Roll the logs in the decorating sugar, coating well. Use waxed paper to press sugar into dough firmly. Shape logs each into triangle shape, use waxed paper to make sure corners are sharp. Two of the sides should be longer than third side, making a tall triangle shape. Wrap each well, chilling in fridge for several house or till firm enough to cut into pieces. When you are ready to bake, pre-heat oven to 350F degrees. Slice logs cross-wise into quarter inch slices. Put each about 1″ apart onto un-greased baking sheets. Shape approx. 1/2 teaspoonful of the remaining 1/3 cup of dough into tree trunk for each cookie and place on bottom of each tree. Sprinkle each with the nonpareil candy decorations. Bake about 10 min. until lightly golden browned. Remove carefully to wire racks to cool completely.

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Peppermint Candy Cookie

1 cups softened butter
1/2 cups powdered sugar
1 teaspoon vanilla extract
2 1/2 cups flour
1/2 cups chopped walnuts

Candy Mixture
1/4 pound peppermint candy (crushed)
1/2 cup powdered sugar

2 tablespoons softened cream cheese
1 teaspoons milk
Drop red food coloring
1/2 cups powdered sugar
3 tablespoobs candy mixture (recipe above)

Cream together sugar, butter and and vanilla til fluffy. Add flour and chopped walnuts. Blend until it forms dough. Wrap dough in plastic wrap and chill for 1-2 hours in refrigerator.

Candy Mixture Directions:
In small bowl, combine candy and sugar, set aside. 3 tablespoons of mixture will be used for filling and the rest as a decoration.

Filling Directions:
In another bowl, blend milk, cream cheese, red food coloring and the powdered sugar til smooth. Mix in 3 tablespoons of candy mixture.

To make cookies —
Once dough is chilled, pinch off a teaspoon of dough for each cookie. Form each piece into a ball, using your thumb to make an indentation in the middle for the filling. Place a 1/4 teaspoon of the filling in the indentation. Pinch dough together to cover the filling, then roll into a ball. Repeat process with all of the remaining filling and dough. Place filled dough balls onto a non-stick baking sheet. Bake for 10 to 12 minutes in a pre-heated 350 degree F oven. Do not overbake, cookies should not be brown. Remove cookies to wire racks to cool. Roll cooled cookies in remaining cookie mixture for decoration.

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Christmas Gum Drops Cookie

2 C Packed brown sugar
1 C Vegetable shortening
2 Eggs
1/2 cups Buttermilk
3 1/2 cups Flour
1 teaspoons Salt
1 teaspoons Baking soda
3 cups Gumdrops candy (chopped)

Beat together sugar, buttermilk, shortening and eggs. Stir in the flour, salt and baking soda. Add the chopped gumdrops and stir. Cover dough and chill for at least 60 minutes. Pre-heat oven to 400F degrees. Drop the dough by round teaspoons full, placing about 2″ apart on to ungreased baking sheets. Bake about 8 – 10 minutes, til nearly no indentation remains on cookie when touched with finger. Remove from baking sheets quickly once done.

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Alsatian Christmas Cookies

1 1/3 cups All-purpose flour
1 cups Toasted almonds (ground)
2 teaspoons Ground cinnamon
1/3 teaspoons Salt
3/4 cups Softened butter
1 teaspoons Vanilla extract
1/4 cups Candies orange peel (minced)
1 Egg white (beaten) + 2 teaspoons of water for glaze
Your desired icings or frostings
Colored decorating sugars

Cream together the sugar, butter and vanilla extract until fluffy and light. Stir in the flour, ground almonds, ground cinnamon and salt. Mix well. Stir in the candied orange peel. Wrap the dough in plastic wrap and let chill for 2 hours in refrigerator. Pre-heat oven to 375 degrees F when ready to bake. Roll dough out to 1/4 inch thickness. Cut into festive shapes with your favorite cookie cutters. Bake for 9 to 12 minutes, until golden brown. Cookies can be decorated with colored sugar before baking or icing after baking. These cookies freeze well.

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Fruitcake Cookies

1/2 cup Brown sugar
1 Egg
1/2 cup Oil (vegetable)
1 1/4 cup Whole wheat flour
1/2 teaspoon Baking powder
1/4 teaspoon Ground allspice
1 teaspoon Ground cinnamon
1/4 teaspoon Ground clove
1/4 cups Milk
1/2 cups Dried apricots (chopped)
1/2 cups Chopped walnuts
1/2 cups Raisins
1/2 cups Chopped dates

Cream vegetable oil and sugar together. Add in the egg. Add in all remaining ingredients, mixing well. Drop the dough by tablespoonfuls on to lightly greased cookie sheets. Bake at 350 F degrees for approximately 9-11 minutes. Remove to wire racks to cool completely.

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Mocha & Walnut Christmas Cookies

2 cups semi-sweet chocolate chips (divided)
2 teaspoons boiling water
2 tablespoons instant coffee granules
1 cups all purpose flour
1/2 teaspoons. salt
3/4 teaspoons baking soda
1/2 cups sugar
1/2 cups brown sugar (firmly packed)
1/2 cups butter (softened)
1 egg
1/2 cups walnuts (chopped)

Preheat oven to 350 degrees F. Melt 1/2 cup of the semi-sweet chocolate chips over double boiler until melted and smooth. Set aside to cool. In a small bowl, dissolve the coffee granules in boiling hot water, setting aside. In another bowl, combine flour, salt and baking soda, set aside. In another large bowl, combine softened butter, brown and white sugar and the coffee, beating well until creamy. Add the egg and chocolate mixture, mixing well. Fold in flour mixture, a little at a time. Stir in the remaining chocolate chips and the chopped walnuts. Drop dough by rounded tablespoons on to un-greased baking sheets. Bake at 350 degrees F for 10 to 12 minutes. Let sit on baking sheets for few minutes before removing to wire racks to cool.

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Moravian Cookies

2 cups Vegetable shortening
1 quart Dark Molasses
2 1/4 cups Brown sugar
8 cups Flour
1 tbsp Cinnamon
1 teaspoons Ginger
1 tbsp Cloves
1/2 teaspoons Baking soda
1 teaspoon Vinegar (dissolve baking soda in vinegar)

Sift flour, cloves, cinnamon and ginger together. Add the brown sugar, ,mixing well. Cut in the shortening with a pasty blender or two knives. Add the baking soda/vinegae and dark molasses, mixing well. Allow to chill several hours. Roll dough out thinly on a lightly floured board. Cut with traditional style Christmas cookie cutters. Bake at 350 degrees F for approximately 10 min.

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Christmas Molded Cookies

4 lge. Eggs
2 cups Sugar
1 teaspoons Anise extract
4 1/2 cups Sifted cake flour

Mix eggs until fluffy and light. Add in the sugar a little at a time, and mix for 15 min. Be sure to mix the entire 15 minutes, make sure to not underbeat. Gently fold in the cake flour and anise flavoring extract. Roll the dough to a 3/8″ thickness. Before molding, make sure the molds are well floured to prevent sticking to the rolling pin or cookie molds. Press the molds firmly to impress the shapes onto the dough. Slice cookies apart carefully. Place cookies on a well greased and floured baking sheet. Cover cookies on baking sheet with paper towels and let dry at least 12 hours at a normal room temp. When ready to bake, pre-heat oven to 375F degrees. Place the cookies in the oven, reducing the temperature to about 300 and baking for 15 min. Don’t allow cookies to get brown. Can be decorated with paint made by tinting egg yolk with your desired colors of food coloring. Recipe makes six dozen cookies.

Do note that this recipe requires the use of a special molded rolling pin or molded cookie cutters.

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White Christmas Cookies

1/2 cups Butter
1/2 cups Shortening
2 cups Sugar
4 Eggs; beaten
4 cups Flour; sifted
1/8 tsp Ground nutmeg
1/8 tsp Ground cinnamon

Cream shortening and butter together. Add sugar, mixing until fluffy and light. Beat in the eggs. In separate bowl, sift flour, cinnamon and nutmeg together, stir into creamed mixture. Dough will be quite stiff. Chill in a plastic wrap covered bowl in refrigerator 3 hours, or preferrably overnight. Roll the dough thinly on a floured pastry cloth with a well floured rolling pin or between two pieces of plastic wrap. Cut into star or other shapes with favorite cookie cutters. Place 1 to 2 inches apart on to greased or oiled cookie sheets. Bake in 350 F degree oven for 10-11 minutes, til crisp. Should be straw colored when done. Gently remove from pan to allow to cool completely on wire racks.

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Christmas Molasses Cookies

2/3 cups Brown sugar (firmly packed)
2/3 cups Shortening
2 Eggs
1 1/3 cups Molasses
5 1/2 cups White flour
2 teaspoons Ground ginger
4 teaspoons Ground cinnamon
1 teaspoons Salt
2 teaspoons Baking soda

Mix shortening, sugar and molasses. Stir in the all remaining ingredients, mixing until it forms a dough. Cover dough, place in refrigerator to chill for at least 60 minutes. When ready to bake, pre-heat oven to 375 F degrees. Roll the dough to a 1/2 inch thickness on lightly flouredm, cloth covered surface. Use cookie cutters to cut into shapes. Place 1 inch apart on lightly oiled baking sheets. Bake about 7-8 minutes or til no indentation remains when touched with your finger. Allow to cool before decorating with candies or frosting. Makes about 5 dozen.

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