Merry Munchies Cookies Recipe

1 1/2 cups Softened butter or margarine
1 1/2 cups Brown sugar (firmly packed)
1 Eggs
1 teaspoons Vanilla extract
1 1/2 cups Flour
1 1/2 teaspoons Baking powder
1 1/4 teaspoons Salt
1 cups Raisins
1 cups Walnuts (chopped)

Pre-heat oven to 350 degrees F. Grease cookie sheets well. Combine softened butter, packed brown sugar, the egg and vanilla extract, beating til fluffy and light. Stir in the flour, salt and baking powder, mixing well. Stir in walnuts and raisins. Drop dough by tablespoons on to the greased baking sheets. Bake for 10 – 12 minutes on top rack. Remove from cookie sheets and let cool completely on wire racks. Yield 3 dozen.

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Apricot Tea Cookie Recipe

1 cups Butter
1/8 teaspoons Salt
1/3 cups Sugar
1 large Egg Yolk
3/4 cups Apricot Preserves (divided)
1/2 teaspoons Baking Powder
1/8 teaspoons Almond extract
1/4 teaspoons Orange zest
1/2 teaspoons Lemon zest
2 1/2 cups Flour
1 cups Blanched almonds (chopped finely)

Beat butter on a medium speed til smooth and light. Add sugar, salt and 1/2 cup of apricot preserve, mixing til smooth. Beat in the egg yolks, almond extract, baking powder, lemon zest and orange zest til blended well. Beat in flour, a little at a time, til blended well. Spread the blanched almonds in shallow pan. Pinch off 1 inch pieces of dough, rolling each piece into a ball. Roll each piece in the blanched and chopped almonds, until completely coated. If dough is too soft, chill in refrigerator for few minutes. Place cookies 1 inch apart on well greased cookie sheets. Make an indentation in middle of each, bake at 375 degrees F on center rack for 5 minutes. Remove from oven and fill space with a teaspoon or so of the apricot perserves. Return cookies to the oven, baking an additional 6 to 8 minutes, til a light golden brown. Let cookies sit on pan for several minutes before removing to let cool on wire racks completely.

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Holiday Chocolate Chip Cookies

2 1/4 cups Flour
1/2 teaspoons Salt
1 teaspoons Baking soda
1 cups Softened butter
1 teaspoons Vanilla
2 Eggs
1 cups Nuts (chopped)
12 ounces Semisweet chocolate chips
3/4 cups Brown sugar (packed)
3/4 cups White sugar

Mix together flour, salt and baking soda and set aside. Beat butter, brown and white sugar, vanilla extract and the eggs til fluffy and light. Blend in the flour mixture. Stir in the nuts and chocolate chips. Drop by rounded teaspoonfuls about 2″ apart on to un-greased cookie sheets. Bake at 375 degrees F for approximately 10 minutes or til golden brown.

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Christmas Turtle Cookies

1/2 cups Brown sugar (firmly packed)
1/2 cups Softened butter
2 tablespoons Water
1 teaspoons Vanilla extract
1 1/2 cups White flour
1/8 teaspoons Salt
Pecan halves
8 Caramels (sliced into quarters)

Chocolate glaze ingredients:
1 cups Powdered sugar
1 tablespoons Water
1 ounce Unsweetened chocolate (melted and cooled)
1 teaspoons Vanilla extract

Mix firmly packed brown sugar, butter, vanilla extract and water. Stir in the flour and salt, til the dough holds together. Add more water if too dry. Pre-heat the oven to 350F degrees. For each cookie, place 3 to 5 pecan halves, on to un-greased baking sheet. Shape the dough by teaspoonfuls around the caramel quarters. Press firmly on to the center of each trio of nuts. Bake til firmly set, but not browned, for approximately 12 to 15 min. Allow to cool completely. Once cooled, dip cookie tops in to the Chocolate Glaze.

Glaze Directions:
Beat water, sugar, chocolate and vanilla extract til smooth. If too stiff, add in just a little more water til frosting is a nice consistency.

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Almendrados (Spanish Christmas Almond Cookies Recipe)

2 cups almonds, finely chopped (should be blanched almonds)
2 egg whites (should be at room temperature)
1 cups powdered sugar (sifted)
1 teaspoon vanilla extract

Pre-heat oven to 325F degrees. Toast almonds lightly, setting aside. Beat the egg whites until they form stiff peaks, but are not dry. A little at a time, add the sugar, continuing to beat constantly. After all of the sugar is mixed in, continue to beat an additional 5 – 8 min. Fold in the blanched, chopped almonds and vanilla extract. Place dough by spoonfuls on to well-greased baking or cookie sheets. Bake 17 to 20 min. or til cookies just begin to get a light golden brown color. Recipe makes approximately 3 dozen.

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Bizcochitos (Mexican Christmas Cookie Recipe)

3 cups flour
1/2 tsp salt
1 cup shortening
1 1/2 tsp baking powder
1 tsp anise seed
2/3 cups + an additional 2 tablespoon sugar
1/4 cups orange juice
1 large egg
1 tablespoon ground cinnamon

In a mixing bowl, beat shortening, 2/3 cups sugar plus anise seed on high speed until fluffy and light. Beat in the egg, mixing until well blended. On low-medium speed, blend in orange juice. Add all of the dry ingredients, stirring to combine, then beat on medium speed til well blended.

On a separate plate, mix the remaining sugar with cinnamon. Divide the dough into two equal portions. Shape each half in to ball. On a floured surface, roll a portion of dough to 1/4″ thickness. Using a cookie cutter that has been dipped in flour, cut into shapes.

Dip the top of cookiex into the spiced sugar mixture, press lightly to insure the sugar will stick. Set each cookie, with the spiced sugar facing up, about 1/2 inch apart on to ungreased cookie sheets.

Bake at 325 degrees F until the bottoms are a golden brown, approximately 10 minutes. Remove to wire rack to cool.

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Gingerbread House Dough Recipe

Download your free printable gingerbread house patterns.

2 cups vegetable shortening (no substitutes)
2 cups dark molasses
2 Tbsp ground cinnamon
2 cups sugar
1 tsp salt
2 tsp baking soda
9-10 cups all-purpose flour

In a 5-quart pan, on low heat, heat sugar and shortening together with the molasses. Stir constantly, til sugar is completely dissolved. Remove the pan from the heat. Add baking soda, cinnamon and salt. Then stir in flour, a third at a time until dough firms up and form a ball. Lightly flour cutting board or counter. Turn dough onto floured surface. Knead  until it is smooth. Dough should be moist and firm, and should not be crumbly. Add additional flour if dough is too moist. Form cookie dough in to log shape, slice in to five equal pieces. Wrap pieces separately in plastic.

Prepare your patterns made from cardboard or paper. Line cookie sheets with lightly greased foil. Working with one piece of dough at a time, with a very lightly floured rolling pin, roll dough directly on the foil lined cookie sheets, to about 15″ x 10″, 1/4″ thickness. Place gingerbread house patterns onto dough and slice around patterns using a knife. A pizza cutter can be used for this step, if available. Remove dough scraps from between patterns. Use scraps to fashion additional pieces if needed. Bake at 375F degrees for 10 – 15 minutes. Cookies should bounce back a but when touched with finger. Quickly, position patterns on each dough piece and trim off any excess. Allow cookies to cool on pan for several minutes before removing to wire racks to cool completely. Repeat above steps until you have enough pieces to complete your entire gingerbread house! Then decorate as you wish with loads of frosting and candy.

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Gingerbread Sandwich Cookie Trees

3/4 cups Softened butter
1 cups Brown sugar (firmly packed)
3/4 cups Molasses
1 Egg
4 cup Flour
1 1/4 tsp Ground ginger
1 1/2 tsp Baking soda
3 tsp Pumpkin pie spice
1/4 tsp Salt
M&M’s mini baking bits
3/4 cups Vanilla frosting
1/4 cups Powdered sugar
Food coloring (optional)

In a large mixing bowl, cream together sugar and butter til fluffy and light. Add in molasses and egg, mix well. In separate bowl, combine the flour, ginger, pumpkin pie spice, salt and baking soda, add to creamed mixture, just a bit at a time, mixing well. Cover, then chill several hours, until firm enough for handling.

On a lightly floured cutting board or surface, roll dough out to an 1/8″ thickness. Cut the dough using a Christmas tree cookie cutter, make sure to flour cookie cutter to prevent sticking. Place each cookie 2″ apart on to ungreased baking sheets. Press M&M’s baking bits in to about half of cookies. Bake cookies at 325F degrees for 8 – 10 minutes. Edges should be firm. Remove cookies to wire racks to allow to cool before decorating.

For frosting, in a small bowl, combine ready-made frosting with powdered sugar. Stir til smooth. Add drops of green food coloring if desired. Spread the frosting onto bottoms of the undecorate cookies, then top with a cookie that has the M&M’s baking bits.

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Christmas Mouse Cookie (no bake)

2 cups Chocolate wafer crumbs
2/3 cups Chocolate chips
1/3 cups Sour cream
1/4 cup Sliced almonds
36 Nonpareils (white or red)
Approximately 18 pieces of shoe-string style black licorice (2″ long)

Over a double-boiler, melt the chocolate chips until nice and smooth. Take off heat and stir in a cup of the chocolate wafer crumbs. Stir in sour cream. Cover the dough and chill at least 2 hours, or til firm enough for handling. To make the mice, roll a tablespoonful of dough in to a ball shape. Taper one of the ends to look like a mouse shape. Roll dough in remaining cup of wafer crumbs to coat. Add the nonpareils as the mouse eyes. Stick two almond slices in dough to resemble ears. Use a 2 inch long piece of licorice as the tail.

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Dolly Parton’s Christmas Sugar Cookie Recipe

3 cups White flour
1 cups White sugar
1 1/2 teaspoons Lemon zest
2 cups Softened butter
2 large Egg yolks

Cream together butter and sugar in a mixing bowl. Mix in the egg yolks. Add in the white flour, then lemon zest. Knead dough gently with hands, being careful not to overwork the dough. Chill dough in refrigerator for several house. When you are ready to bake cookies, pre-heat oven to 350 degrees. Roll out the dough with a rolling pin. Cut in to shapes with your favorite Christmas cookie cutters. Place cookies on greased baking sheets. Bake til the tops are a light pink-brown shade, typically approx. 7-8 min. Recipe makes about two dozen cookies.

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