this a great post thank you all!

Texastwinkie started this thread in November, 2005. If you do not delete it from your watched topics, you should be updated if anyone adds to it during next year's holiday season.

Theresa

i have never really done cookies before so thanks for all the info!!!

This is such a great thread! Thanks for all the recipes...can't wait for Christmas baking season now.

Welcome back, everyone! Newbies, you have a lot of work to do here, so start copying the recipes! And don't forget to put this into your watched topics, so you keep getting updates as the season approaches.

Theresa

I'm a newbie, how do i make this a watched topic?

I can't wait to get christmas cookie recipes. It's one of my favorite things to do during the season!!

From what I've seen, there are a lot a good recipe's. I will have to check them all out.

these recipes sound wonderful. i am always looking for new recipes.

Here's a recipe I made last Christmas I found on Food Network. They are amazing! I can't wait to make them again.


Holiday Biscotti
Recipe courtesy Giada De Laurentiis

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish

Preheat the oven to 350 degrees F.

Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.

Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.

Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.

The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

    
Episode#: SR0103
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Wow, I'm soooo happy I found this thread, thanks so much for sharing!

So no cookie/candy swap? Good recipes in this thread though

i dont usually bake cookies, but i think this year im going to have to "start a tradion". these recipes sound great.
thanks for posting.

I can't remember where I got the recipe, but they're super easy.

Mock Turtles

Square waffle pretzels
Rolos
Pecan halves

Preheat oven to 325. On a parchment lined cookie sheet put down 25 pretzels, put a Rolo on top and bake in oven for a couple of minutes (until the candy just starts to melt). As soon as you remove them from the oven place a pecan half on the Rolo and squish down.

Variation:
Instead of Rolos try using any flavor of Hershey Kiss (it's festive with the candy cane ones). Instead of a pecan use an M&M.

These all sound so yummy - of the ones you have tried, what's your fav. recipe posted here?

kerririchards, you are too funny! I've got to try these.

These are excellent if you want cookies that stay soft even after they cool. This is from "The Blue Bonnet Margarine Book of Creative Cookery."
Soft Molasses Cookies
1/2 c. margarine, softened
1/2 c. sugar
3/4 c. molasses
1 egg
2 1/2 c. unsifted flour
1 1/2 t ground ginger
1 t ground cinnamon
1/4 t salt
2 t baking soda
1/4 cup water
Cream margarine and sugar together until light and fluffy. Blend in molasses and egg; beat well.
Combine flour, ginger, cinnamon and salt.
Dissolve baking soda in water. Add flour and baking soda mixture alternately to margarine mixture; blend well after each addition.
Drop by tablespoons onto greased and floured baking sheets. Bake in hot oven (400 degrees) for 10 minutes, or until done.
Remove from baking sheets and cool on wire racks. Makes about 3 dozen cookies.
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I was going to submit the Flourless PB cookie and thumbprint by the Barefoot Contessa-- but was beaten to it.

Thank you to everyone who has sumitted a recipe-- I am going to start at the top and start trying a recipe one a week (ok, maybe 2-3 times a week)

Keep them coming please!

I love this thread...thanks for bringing it back to life for us this year!!!!

Here are my two favorite recipies

Fudge Puddles (I got this from one of the ladie's magizines but don't remember what one)

1/2c. butter
1/2c. peanut butter
1/2c. sugar
1/2c. brown sugar
1 egg
1/2 tsp vanilla
1 1/4 c. flour
3/4 tsp. baking soda

1. Cream butter, pb and sugars. Add egg and vanilla. Add dry ing. and mix well. Refrigerate 1 hour.
2. Roll into 1 inch balls and press into mini muffin tins (I use the ones from pampered chef and make the balls a little smaller).
3. Bake at 350 degrees about 8 minutes or until lightly browned. Remove from oven and immedialely repress cookies to make a nice cup shape. Allow to cool completely before removing from pan. (Twist the cookies to loosen then remove from pan or they will break).
4. Filling: In a small saucepan, over low heat melt together 1c. each milk and semi-sweet chocolate chip, 1-14oz can sweetened condensed milk and 1 tsp vanilla. Stirring occasionally until smooth. Spoon into cooled cookie cups.
Makes about 4 1/2 dozen

Monster Cookies (Amish recipe...use the amounts in perenthisis unless you want a ton of cookies)

2 cups (1/2 c) butter
5 1/3c. (1 1/3c) peanut butter
4 c. (1 c.) sugar
2 pounds (1 1/8 c.) brown sugar
12 (3) eggs
1 Tbls. (3/4 tsp.) vanilla
1 Tbls. (3/4 tsp.) light corn syrup
8 tsp (2 tsp.)
18c. (4 1/2 c.) quick cooking oatmeal
1 bag (1 c.) chocolate chips
1 bag (1 c.) m&m's
2 c. (1 c.) walnuts, optional

1. Cream together butter, pb and sugars. Add eggs, vanilla and corn syrup. Stir in oatmeal, chips, m&m's and nuts.
2. Drop by rounded teaspoons full onto parchment lined cookies sheets and bake at 350 degrees 8-10 minutes or until lightly browned.

Full recipe makes 22 dozen
(amounts) make 5 1/2 dozen

hope you all enjoy!!

Val

Maybe someone can help me find a recipe...we used to make sandtarts at a store I worked for and I can not find my recipe. The were made with buttermilk, the dough was really crumbly and we pressed it into log that where about 1 inch in diameter and froze it then sliced the logs with a deli meat slicer paper thin and baked them. They were crunchy and thin, kind of like a potato chip. If anyone has a recipe for these I will love them forever!!

Val

I have recipes for cookies called sand tarts, but they're not anything like you describe. If you find the recipe, please post it. I've never heard of any like them.

the missing ingredient in the monster cookie recipe is baking soda!!!

Sorry Val

What a great idea! I'll be looking for my recipe!

Bumping this ... Did you ever find the recipe?

All of these look so good, I can't wait to start baking!!

oh, my.... this thread is making me want to make every single one of these cookies! YUMMY!

If you love GS Thin Mints, here is a recipe to try.

1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa
powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1 egg
1/2 teaspoon mint extract
3 (1 ounce) squares semisweet
chocolate, chopped
1/4 cup butter

1.   In a large bowl, beat 1/2 cup butter or margarine until creamy. Add the sugar, and beat until mixed well. Beat in egg and mint extract.
2.   Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.
3.   Divide dough in half. On lightly floured surface roll dough into two 1 1/2 inch diameter cylinders. Wrap each cylinder in waxed paper, and refrigerate 5 hours.
4.   Preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer.
5.   Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife. Place on cookie sheets about 1 1/2 inches apart. Bake 10 to 12 minutes.
6.   Melt 1/4 cup butter or margarine and the semisweet chocolate in a double boiler or in the microwave. Drizzle over warm cookies. Place on wire racks, and let cool and harden completely.

I LOVE this thread. I read all the pages hoping and praying that someone would post a recipe my Mom used to make. I didn't see it and was wondering if anyone out there knows of a recipe kind of like this.....
Now this is remembering from when I was a child so here goes. We made up a dough and rolled it out and cut it into diamond shapes, then she made a slit in the middle of the cookie and like pulled one end through. Then they were deep fried in hot grease, taken out and put in powder sugar. These were mine and my brothers favorite cookies and I would love to be able to make them this year. Thanks everyone

Thanks for all these recipes! I've been in a Christmas baking mood for weeks now and I'm anxious to start testing!