Tuesday, December 29, 2009

Christmas Cookies

As promised, here are some of my holiday cookie recipes from top to bottom.

Chip & Dip Cookies (Mike's Grandma's favorite cookie)
1 cup butter, soften
1/2 cup sugar
1 egg yolk
1 tsp vanilla
1 3/4 cups all-purpose flour
3/4 cup coarsely crushed potato chips
3/4 cup coarsely crushed pretzels
1 cup semi sweet chocolate chips
1 cup white chips

1. Preheat oven to 350 degrees
2. Combine butter and sugar, beat with mixer at med-high speed until fluffy. Add egg yolk and vanilla. Gradually add flour and mix well. Stir in potato chips and pretzels.
3. Shape level tablespoons of dough into 3 in. logs. Place on an ungreased baking sheet 1.5 inches apart. Bake 14-18 minutes or til edges are lightly browned. Cool completely.
4. Heat chocolate chips for 30 seconds, stir and dip one end of cookie in to the chocolate. Refrigorate.
5. Repeat last step with white chips.

Filled Chocolate Spritz
3/4 cup semisweet chocolate chips
1/4 cup butter, cubed
1/2 cup packed brown sugar
2 eggs, beaten
1 tsp vanilla extract
1.5 cups all-purpose flour
1/8 tsp baking soda

Peppermint Filling
1/4 cup butter, softened
3/4 cup confectioners' sugar
1 tsp milk
1/2 tsp peppermint extract
3-4 drops green food coloring

2/3 cup milk chocolate chips
1 tsp shortening

1. In large microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in the butter, brown sugar, eggs and vanilla. Add flour and baking soda; mix well. Cover refrigerate for 30 minutes or until easy to handle.

2. Using a cookie press (i didn't have one, so I just rolled them out) press with disk of your choice, press dough 2 in. apart onto ungreased baking sheets. bake at 375 for 6-8 minutes or until set. Remove to wire racks to cool.

3. In a small bowl, combine filling ingredients; stir until smooth. Spread on the bottom of half of the cookies; top with remaining cookies.

4. In a small microwave-safe bowl, melt milk chocolate chips and shortening; stir until blended. Drizzle over cookies. Let stand until set.

Peanut M&M Tea Cakes (My favorite Christmas Cookie)
1.5 cups powdered sugar
2 cups margarine
3 2/3 cups flour
1/4 tsp salt

Mix ingredients well. Chill dough. Wrap enough dough around peanut M&M to make a 1 inch ball. Bake on ungreased pan 8-12 minutes at 350.

Melt 1/4 cup chocolate chips, 1 Tbl creamy peanut butter, and 1 tsp shortening. Drizzle over cookies.

Tea Cakes with Butter Frosting
1 cup butter, softened
2 cups sugar
3 eggs
1 tsp vanilla extract
5 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk

1/2 cup butter, softened
4 cups confectioners' sugar
1 tsp vanilla extract
3-5 tablespoons milk
Food coloring

1. In a large mixing bowl, cream butter and sugar until light and fluffy. Ass eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk. Cover and refrigerate for 1 hour or until easy to handle.

2. On a lightly floured surface, roll out dough to 1/4 in. thickness. Cut with floured 2/5 in cookie cutters. Using a floured spatula, place 1 in. apart on greased baking sheets. Bake at 350 for 8-10 minutes or until lightly browned. Remove to wire racks to cool completely.

3. In a large mixing bowl, cream the butter, sugar, vanilla and enough milk to achieve spreading consistency. Add food coloring if desired. Frost cookies; sprinkle with colored sugars if desired.

Peppermint Meltaways
Cookie Ingredients
1 cup butter, softened
1/2 cup powdered sugar
1/2 tsp peppermint extract
1 1/4 cups all-purpose flour
1/2 cup corn starch

Glaze Ingredients
1 1/2 cup powdered sugar

1. Combine butter, powder sugar, peppermint extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour and cornstarch. Beat until well mixed. Cover; refrigerate until firm (30-60 minutes).

2. Heat oven to 350. Shape rounded teaspoonfuls of dough into 1 in. balls. Place 2 in. apart onto ungreased cookie sheets. Bake for 12 to 15 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.

Meanwhile, combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 tsp peppermint extract and enough milk for desired glazing consistency in small bowl. Stir in food color, if desired. Drizzle over cooled cookies. Immediately sprinkle with crushed candy.

Peanut Butter Cookies
3/4 cup peanut butter
1/2 cup shortening
1 1/4 cups firmly packed light brown sugar
2 tbls milk
1 tbl vanilla extract
1 large egg
1 3/4 cups flour
3/4 tsp baking soda
3/4 tsp salt

Heat oven to 375. Combine peanut butter, shortening, brown sugar, milk and vanilla in a blow. Beat at medium speed until well blended. Add egg. Beat until blended. Combine flour, baking soda and salt. Add to creamed mixture at low speed. Drop by rounded tablespoons 2 in. apart onto greased baking sheet. Flatten slightly and draw star pattern with edge of fork. Bake for 7-8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet and then move to cooling rack.

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