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Christmas Butter Cookies

 

3 cups self-rising flour

1 cup butter (not margarine), softened

3/4 cup sugar

1 egg

2 tablespoons milk or cream

1 1/2 teaspoons vanilla extract

 

Cream butter. Gradually add sugar, creaming well. Stir in egg, milk/cream, and vanilla. Add flour gradually; mix well. Chill if necessary. Roll out 1/3 at a time on floured surface (1/8" thickness). Cut into desired shapes. Place on ungreased cookie sheet. Sprinkle with colored sugar or other decorations. Bake at 400 degrees for 5-8 minutes.

 

ETA: I have no idea where this recipe originated. I think I copied it from a cookbook years ago when I was a newlywed.

Edited by ereks mom
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Nut Tassies

Pastry dough:

1/3 cup butter (room temperature)

3 ounces cream cheese [regular Philly, not low-fat]

1 cup flour [i use whole wheat]

 

Filling:

1 egg

3/4 cup packed brown sugar

1 tablespoon butter (room temperature)

1 teaspoon vanilla

Dash of salt

1/2 cup coarsely chopped pecans

 

In mixing bowl, mix 1/3 cup butter and cream cheese. Add flour. Mix well to pie dough consistency. Cover bowl and chill for about an hour.

 

Preheat oven to 325 degrees F.

In a small mixing bowl, combine egg, brown sugar, 1 tablespoon butter, vanilla, and salt. Mix until smooth, then set to side.

 

Shape chilled pastry dough into 24 1-inch balls. Place each ball into an ungreased 1 3/4" muffin cup (mini-muffin tin). Press dough into bottom and sides of cup. Spoon about 1 teaspoon of pecans into each pastry-lined cup. Fill each cup with the egg/sugar mixture. [Note: if by chance you do not fill all of the cups, put water in the empty cups.]

 

Bake at 325 degrees F. for approximately 25 minutes (until set). Cool on wire racks; remove from tins. Makes 24.

 

Recipe from: Better Homes and Gardens New Cookbook. 1987 edition.

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Stolen from "The Joy of Cooking"

Gingerbread Boys

 

1c butter

2/3 c packed brown sugar

1/2c Molasses (I like Grandma's Old Fashioned dark)

1 egg

3 1/2c flour

1 tsp salt (skip if using salted butter)

1 tsp baking powder

1 tsp ground ginger

1 tsp ground allspice

1 tsp ground cinnamon

1 tsp ground cloves

 

Mix together in separate bowl - flour, baking powder, ginger, allspice, cinnamon, salt, cloves and set aside. Cream butter, brown sugar, and molasses til fluffy. Add egg. Gradually mix in dry ingredients. Shape into ball and wrap in plastic wrap. Refrigerate 2-3 hours until firm.

 

Preheat oven to 350F. Cover cookie sheet with parchment paper or grease. Roll dough 1/4" thick and cut out shapes. Bake 10-12 minutes until bottoms are light tan. Cool on wire racks.

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Cherry Butter Cookies (From this recipe: http://allrecipes.com//Recipe/venice-high-school-cherry-butter-cookies/Detail.aspx )

 

**My notes: I add 1-2 tsp of almond extract (with or without the vanilla), I don't add nuts but if you like them, go ahead, and I like to drizzle half the cookies lightly with chocolate for something fancier. But they are delicious without, too!!

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copied & pasted :)

 

My Mom's butter cookies with frosting. I like these much better than frosted sugar cookies.

 

Old Faithful Butter Cookies

1 lb. butter (4 sticks)

6 cups flour

1 cup sugar

2 eggs

1 tsp. baking powder

1 tsp. vanilla

1 tsp. almond flavoring

 

Mix butter, sugar, eggs, vanilla and almond flavoring until creamy. Add flour and baking powder. Roll out and cut with cookie cutters. Bake at 350 degrees for 10 minutes. Do not grease pans. Cool & frost cookies. Makes about 7 dozen cookies.

 

Frosting:

I don't have exact amounts, as we always made it from scratch without a recipe. But it's basically 1 stick softened butter or margarine, vanilla (about 1 tsp.), powdered sugar, milk & food coloring.

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