My Christmas Cookies…

Starting at the bottom of the plate…ginger snaps, then coconut macaroons, peanut butter cup cookies, peppermint swirl kisses, snickerdoodles, pumpkin pecan tassies, nut balls. We do a plate for several of our neighbors and for Father Ed & Jan- eggnog too (which we also made). Nice assortment of color, texture and taste.

(Recipes under comments)

11 Comments

  1. Avatar Erin said:

    And Beth, what’s with the “WE?” It was mom and I… even Bib didn’t care much for it. You didn’t even so much as lay a sprinkle!

    December 23, 2009
  2. Avatar Erin said:

    We made a few kinds yesterday, including Italian Vanilla cookies, Cream Cheese Cookies (after being warned by Nana that neither recipe was right – sorry Kay), and cutouts in the shapes of snowflakes. We still have rum balls to do, and I would like to make at least one more kind… maybe spritz for my daddy and peanut butter for David.

    December 23, 2009
  3. klds klds said:

    Snickerdoodles

    Ingredients

    * 1/2 cup butter, softened
    * 1 cup plus 2 tablespoons sugar, divided
    * 1 egg
    * 1/2 teaspoon vanilla extract
    * 1-1/2 cups all-purpose flour
    * 1/4 teaspoon baking soda
    * 1/4 teaspoon cream of tartar
    * 1 teaspoon ground cinnamon

    Directions

    * In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. In a small bowl, combine cinnamon and sugar.
    * Shape dough into 1-in. balls; roll in cinnamon-sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 2-1/2 dozen.

    December 22, 2009
  4. klds klds said:

    Coconut Macaroons

    Ingredients

    * 2-1/2 cups flaked coconut
    * 1/3 cup all-purpose flour
    * 1/8 teaspoon salt
    * 2/3 cup sweetened condensed milk
    * 1 teaspoon vanilla extract

    Directions

    * In a bowl, combine the coconut, flour and salt. Add milk and vanilla; mix well (batter will be stiff).
    * Drop by tablespoonfuls 1 in. apart onto a greased baking sheet. Bake at 350° for 15-20 minutes or until golden brown. Remove to wire racks. Yield: 1-1/2 dozen.

    December 22, 2009
  5. klds klds said:

    Soft and Chewy Molasses Cookies

    Ingredients

    * 1 cup plus 3 tablespoons butter
    * 1-1/4 cups sugar, divided
    * 1/4 cup molasses
    * 1 egg
    * 2-1/2 cups all-purpose flour
    * 2 teaspoons baking soda
    * 1 teaspoon ground cinnamon
    * 1 teaspoon ground ginger
    * 3/4 teaspoon ground cloves

    Directions

    * In a large bowl, cream butter and 1 cup sugar. Blend in molasses and egg. Combine flour, baking soda, cinnamon, ginger and cloves; add to creamed mixture. Mix until well blended.
    * Shape dough into 1-1/4-in. balls. Roll balls in remaining sugar. Place on greased baking sheets. Press flat with a fork. Bake at 350° about 10-12 minutes or until set. Yield: about 4 dozen.

    December 22, 2009
  6. klds klds said:

    Peanut Butter Treats

    Ingredients

    * COOKIE:
    * 1/2 cup butter, softened
    * 1/2 cup sugar
    * 1/2 cup packed brown sugar
    * 1 egg
    * 1/2 cup creamy Peanut Butter
    * 1/2 teaspoon vanilla extract
    * 1-1/4 cups all-purpose flour
    * 3/4 teaspoon baking soda
    * 1/2 teaspoon salt
    * FILLING:
    * about 42 miniature peanut butter-chocolate cups

    Directions

    * In a bowl, combine the butter, sugars, egg, peanut butter and vanilla; beat until smooth. Combine the flour, baking soda and salt; gradually add to creamed mixture. Cover and chill for 1 hour or until easy to handle.
    * Roll into walnut-sized balls; place in greased miniature muffin cups. Bake at 375° for 8-9 minutes.
    * Remove from oven; gently press one peanut butter cup into each cookie, forming a depression. Cool for 10 minutes before removing to wire racks to cool completely. Yield: about 3-1/2 dozen.

    December 22, 2009
  7. klds klds said:

    Peppermint Twist Kisses

    Ingredients

    * 1/2 cup butter, softened
    * 1/3 cup sugar
    * 1 egg yolk
    * 1/2 teaspoon peppermint extract
    * 1/2 teaspoon vanilla extract
    * 1-1/4 cups all-purpose flour
    * 1/4 teaspoon salt
    * 4 to 8 drops red food coloring
    * 36 chocolate kisses

    Directions

    * In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk and extracts. Combine flour and salt; gradually add to creamed mixture and mix well. Divide dough in half; tint one portion red. Divide each into four portions. Cover and refrigerate for 1 hour.
    * Shape each portion into a 9-in. log. Place one red log next to one white log; twist gently to create one swirled roll. Roll gently until roll becomes one log. Repeat with remaining dough.
    * Cut each log into nine slices; roll each into a ball. Place 1 in. apart on ungreased baking sheets. Flatten slightly with a glass.
    * Bake at 350° for 10-12 minutes until edges are lightly browned. Press chocolate kisses into the center of warm cookies. Remove to wire racks to cool. Yield: 3 dozen.

    December 22, 2009
  8. klds klds said:

    Pumpkin Pecan Tassies

    Ingredients

    * 1/2 cup butter, softened
    * 1 package (3 ounces) cream cheese, softened
    * 1 cup all-purpose flour
    * FILLING:
    * 3/4 cup packed brown sugar, divided
    * 1/4 cup canned pumpkin
    * 4 teaspoons plus 1 tablespoon butter, melted, divided
    * 1 egg yolk
    * 1 tablespoon half-and-half cream
    * 1 teaspoon vanilla extract
    * 1/4 teaspoon rum extract
    * 1/8 teaspoon ground cinnamon
    * 1/8 teaspoon ground nutmeg
    * 1/2 cup chopped pecans

    Directions

    * In a small bowl, cream butter and cream cheese. Beat in flour. Shape into 24 balls. With floured fingers, press onto the bottom and up the sides of greased miniature muffin cups.
    * Bake at 325° for 8-10 minutes or until edges are lightly browned.
    * Meanwhile, in a bowl, combine 1/2 cup brown sugar, pumpkin, 4 teaspoons butter, egg yolk, cream, extracts, cinnamon and nutmeg. Spoon into warm cups. Combine the pecans and remaining brown sugar and butter; sprinkle over filling.
    * Bake 23-27 minutes longer or until set and edges are golden brown. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 dozen.

    Linda won’t give these away on the plates-need I say more!

    December 22, 2009
  9. klds klds said:

    Noel Nut Balls

    Makes about 5 dozen

    * 1 cup (2 sticks) unsalted butter, room temperature
    * 2 tablespoons honey
    * 1 teaspoon bourbon or orange juice (I used the bourbon-YUM)
    * 2 1/4 cups sifted all-purpose flour
    * 3/4 cup chopped pecans (best if chopped by hand)
    * 1/2 cup sifted confectioners’ sugar, plus more for rolling
    * 1/4 teaspoon salt

    Directions

    1. In an electric mixer fitted with the paddle attachment, cream butter and honey until fluffy. Add bourbon, and beat to combine. In a medium bowl, whisk together flour, pecans, confectioners’ sugar, and salt. Add to the butter mixture, and beat to combine. Wrap in plastic wrap, and refrigerate for 3 hours.
    2. Preheat oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats) or parchment paper. Roll the dough, 2 teaspoons at a time, into balls. Place on prepared baking sheets, leaving 2 inches between them. Bake until brown around the edges, 12 to 13 minutes. Transfer to wire racks to cool completely. Roll in confectioners’ sugar to coat.

    Linda loved these.

    December 22, 2009
  10. Avatar Beth said:

    Mmmm, I want a peanut butter cup cookie! Share recipes! What is a peppermint swirl? We are making cookies with bib today.

    December 22, 2009
  11. Avatar The Carroll's said:

    I haven’t made one cookie this year that has turned out right! It has become quite comical to say the least! Just not the year for “Good” cookies I guess! Oh well, it the thought that counts!

    December 22, 2009

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