Let's Do A Christmas Cookie Recipe Exchange II - Page 8

This is the recipe I use for my gingerbread & it's ideal for cookie cutters/decorating & gingerbread houses as this cookie has the perfect taste & is a hard cookie...

3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1 pkg. (6-serving size) JELL-O Butterscotch Cooked Pudding and Pie Filling
1 egg
2-1/4 cups flour
1 tsp. baking soda
1 Tbsp. ground ginger
1-1/2 tsp. ground cinnamon

BEAT butter, sugar and dry pudding mix in large bowl with electric mixer on medium speed until
light and fluffy. Add egg; beat until well blended. Combine remaining ingredients. Gradually add
to pudding mixture, beating well after each addition; cover. Refrigerate 1 hour or until dough is
firm.
PREHEAT oven to 350°F. Place dough on lightly floured surface; roll out to 1/4-inch thickness.
Cut into gingerbread shapes using 3- to 4-inch cookie cutter, rerolling dough scraps as
necessary. Place, 2 inches apart, on greased baking sheets.
BAKE 10 to 12 minutes or until edges are lightly browned. Remove from baking sheets to wire
racks; cool completely. Decorate as desired.

I found this recipe on the Kraftcanada website... Now I'm just looking for a recipe for soft gingerbread as I prefer soft cookies....

Oh man, I went to WalMart yesterday and they had the ginger cookies I was talking about... I bought some, all excited... either these were not the same thing, or the location I went to sucks. They were not as good as before.

My family demands these cookies at Christmas. I found this recipe in an old Woman's Day (I think) magazine in my grandmother's attic about 25 years ago. The magazine was from 1955. I will post the original frosting that was in the magazine and the frosting that I use (without raw eggs).

Almond Orange-Peel Cookies
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
4 cups flour (sifted)
1 cup butter
2 eggs
4 Tablespoons cream
grated rind of 1 orange (fine)
1 teaspoon almond flavoring
1 teaspoon vanilla

Mix dry ingredients as you would mix pie crust with the shortening. Beat eggs and cream together; add to dry ingredients. Add grated orange rind and mix well. Add almond and vanilla. Mix lightly and roll dough thin on lightly floured board. Cut out with favorite cutters. Place cookies on lightly greased cookie pan. Bake 10 minutes at 350°F.

Original Frosting (from 1955 magazine)
2 egg whites
4 cups powdered sugar
1/2 teaspoon almond flavoring
2 Tablespoons water

Mix with electric beater till frosting stands in peaks. For a stiffer frosting, add a bit more sugar.

My Frosting
4 cups powdered sugar
1/2 teaspoon almond flavoring
4 Tablespoons soft butter
6 - 7 teaspoons milk

Mix first 3 ingredients with enough milk until you reach a spreading consistency.

File updated.

deej those sound good!

Oh they ARE good, Mel! I only make them once a year because I eat so many of them ( I hide a stash for myself). The recipe makes about 6 dozen regular size cookies.

I just LOVE all these great recipes everyone's sharing! Here's one of my favorites- it's long and lots of steps I know, but SO worth it!!

Cherry Bon Bons
4 squares unsweetened chocolate
3/4 C butter
2 C sugar
4 eggs
1 tsp vanilla
1 C flour
Chocolate Fudge Filling (recipe follows)
4 jars (or gallon size from Costco) maraschino cherries
White Chocolate for drizzling

Preheat oven to 350. Microwave unsweetened chocolate and butter in lrg. bowl until butter is melted (approx. 2 min). Stir until chocolate is completely melted. Stir sugar into melted chocolate mixture. Mix in eggs & vanilla until well blended. Stir in flour. Fill mini muffin cups (paper lined or greased- liners do work better) 2/3 full with batter. Bake for 20 min or until done- DO NOT OVERBAKE!! Cool slightly then make 1/2 inch indentation into top of each brownie (use end of wooden spoon or other kitchen gadget). Remove from pans and cool completely on rack. Prepare chocolate fudge filling. Drain cherries and let stand on paper towels to dry. Pipe about 1 tsp filling into indentation of each brownie. Gently press cherry into filling. Drizzle with melted white chocolate.

Chocolate Fudge Filling
3 oz softened cream cheese
1 tsp vanilla
1/4 C light corn syrup
3 squares unsweetened chocolate, melted and cooled
1 C powdered sugar

Beat cream cheese and vanilla until smooth. Slowly pour in corn syrup, beating until well blended. Add chocolate; beat until smooth. Gradually add powdered sugar beating until well blended and smooth. (Adjust the powdered sugar as needed so the filling isn't too stiff).


Seriously worth the time!!! These also freeze well- just put in airtight container!

mbpbrighteyes ..Thats one I will try ! Lots of steps or not ! Sounds delish !

Ok, mbpbrighteyes, you are on my LIST!!! I just got fatter READING your recipe!!! UGH!!!

Yeah... they are so yummy!! Don't even want to think about how many of them I've eaten (do I have to count the ones directly from the freezer??)!! Also- forgot to put in the recipe that I use the cherries WITH stems... makes them look even prettier!!

Every year I bake a variety of cookies to give to friends and family. Over the years I have tried many cookie recipes and the one that everyone looks for first when they open the container are these chocolate chip cookies. I know everyone has "the best chocolate chip cookie recipe" but these are really different. The texture is very light and unlike any other cookie. VERY YUMMY!! (This is an old family recipe.)

1 cup Fleishmans margarine (it has to be Fleishmans or it wont work!)
3/4 cup sugar
1 tsp vinegar
1 tsp baking soda
1 tsp vanilla
1 1/2 cup flour
Choc chips

Beat the sugar and margarine on high for 10 minutes.

In a separate bowl combine vinegar and baking soda.

Add to bowl, AFTER beating sugar and margarine. Add Flour, vanilla, and Choc chips (1/2-1 bag).

Drop onto cookie sheets (i like to use parchment paper).

Bake at 275 degrees for 30 minutes. (low heat and Fleishman's margarine is key!)

Do not over bake, these do not look brown when done.

I hope you all will try this recipe and love it as much as I do! BTW I always make at least a double batch. They are very popular.

Amy

Oooh, these new recipes look good! Man, Christmas cookie trays are gonna ROCK this year!!

Oh.. I cant wait to start my Holiday baking !!! The house is going to smell extra special trying so many new recipes this year !

Brighteyes---these cookies sound just fabulous and will be a first pick for fundraisers this year. Do you freeze them completely finished with the cherry on top and it doesn't get mushy???

Here is a real quicky but very good.

Espresso Brownie Bites

Use your favorite "from scratch" or boxed brownie mix. Add 1 tsp. espresso powder to the mix. Use the pretty foil mini cupcake liners and fill with 1 rounded Tbs. of batter. Bake until tested done with a toothpick--mixes will vary somewhat. Make your favorite ganache and swirl on top when they are cool. Top with chocolate coffee bean. I do not care for crunching on a real coffee bean, so I buy the solid chocolate looking coffee beans at my cake supply house.

Sounds great Lily..

I have been making these for last four years along with 15 other cookies for Christmas. They are very good.

White Chocolate and Cranberry Cookies



Makes estimated 24 cookies:
½ cup butter, softened
½ cup packed brown sugar
½ cup white sugar
1 egg
1 tablespoon brandy
1 ½ cups all-purpose flour
½ teaspoon baking soda
¾ cup white chocolate chips
1 cup chopped dried cranberries*

Makes estimated 48 cookies:

1 cup butter, softened
1 cup packed brown sugar
1 cup white sugar
2 egg
2 tablespoons brandy
3 cups all-purpose flour
1 teaspoon baking soda
1 ½ cups white chocolate chips
2 cups dried cranberries*


Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

*** Dried cranberries soak in hot water for 10 minutes and then chop.

http://allrecipes.com/Recipe/White-Chocolate-and-Cranberry-Cookies/Detail.aspx


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here is another that I bake at Christmas:

Chocolate Chocolate Chip Cookies



INGREDIENTS: makes 48 servings
⢠ 1 cup butter, softened
⢠ 1 ½ cups white sugar
⢠ 2 eggs
⢠ 2 teaspoons vanilla extract
⢠ 2 cups all-purpose flour
⢠ 2/3 cup cocoa powder
⢠ Â¾ teaspoon baking soda
⢠ Â¼ teaspoon salt
⢠ 2 cups semisweet chocolate chips
⢠ Â½ cup chopped walnuts (optional)

INGREDIENTS: makes 96 servings
⢠ 2 cups butter, softened
⢠ 3 cups white sugar
⢠ 4 eggs
⢠ 1 tablespoon and 1 teaspoon vanilla extract
⢠ 4 cups all-purpose flour
⢠ 1-1/3 cups cocoa powder
⢠ 1-1/2 teaspoons baking soda
⢠ 1/2 teaspoon salt
⢠ 4 cups semisweet chocolate chips
⢠ 1 cup chopped walnuts (optional)

DIRECTIONS:
1)  Preheat oven to 350 degrees F (175 degrees C).

2)  In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

3)  Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.


www.allrecipes.com