LOOKING for: Christmas cookies!!!!!

20 years ago

What is made every year at your house at Christmas? I will be making cookies this year for the Advent Sundays and for sale on the first Advent Sunday for the kindergarten.

I didn't get to bake the last two years because of circumstances beyond my control so this year I want to make up for it.

Lisa

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Comments (17)

ginger_st_thomas
20 years ago
Besides Chocolate Chip?

MERRY MERINGUES (about 5 dozen)
2 egg whites, room temperature
1/8 tsp salt
1/8 tsp cream of tartar
3/4 cup sugar
1/2 tsp vanilla extract
1 cup semisweet chocolate chips
1 cup chopped nuts
3 TBL crushed peppermint candy

Preheat oven to 250Â° (NOT 350Â°). Lightly grease 2 or more baking sheets. Usin a mixer, beat the whites in a medium bowl until foamy. Add the salt & cream of tartar & continue beating until soft peaks form. Add the sugar, 1 TBL at a time, beating well after each addition. Continue beating until the meringue is stiff. Fold in the vanilla, chocolate chips, nuts & candy.
Drop by teaspoonfuls, 1/2" apart onto the prepared baking sheets. Bake 40 minutes. Remove to cake racks to cool.~~

Not a cookie but good & I make it at Christmas:
CHOCOLATE NUT TOFFEE (about 12-15 pieces
1 cup chopped pecans or walnuts
1 stick butter (8 TBL)
3/4 cup packed brown sugar
6 oz pkg semisweet chocolate chips

Spread the nuts in the bottom of a well-greased 8" baking pan. Melt the butter in a heavy saucepan, add the sugar & boil the mixture for 7 minutes, stirring constantly. Pour immediately over the nuts; let stand a few minutes. Spread chocolate chips on top. Cover with a bread board to keep in the heat. When the chocolate has softened, spread evenly. Refrigerate. When cool, break into pieecs.~~

TOFFEE COOKIE DIAMONDS (2 dozen)
1/2 lb butter, softened
1 cup packed brown sugar
1 egg yolk
1 cup flour
Six 1 1/2 oz chocolate bars (or use white chocolate)
2/3 cup chopped pecans

Preheat oven to 350Â°. Line a 15x10" jellyroll pan with foil; grease the foil.
Cream together the butter, brown sugar & yolk. Add the flour & stir until mixed. Spread the mixture in the prepared pan. Bake 20 minutes or until brown. Immediately top with the candy bars. When melted, spread the bars with a spatular & top with pecans. Cut on the diagonal into diamond shapes.~~ (You could use walnuts in this, too.)
User
20 years ago
Lisa, There were a number of good recipes posted to the thread that Eileen started recently. She was also looking for cookies for the holiday season.

Ann
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Janet, what a story and what a test of tact that must have been. Ann, I love shortbread. If anyone wants to start a fan club, I'm there. I didn't have time earlier to post it, but has anyone tried Regan Daley's Butter-Toffee Crunch Shortbread from "In the Sweet Kitchen"? It is the most incredibly rich brown sugar shortbread variation. I don't make it often; I have to be sure I have lots of recipients lined up first so I don't keep too much in the house. It's deadly to diets. BUTTER-TOFFEE CRUNCH SHORTBREAD Makes 50 3-inch fingers "Awfully impressive, and dead easy, this is just a good basic brown sugar Scottish shortbread recipe, enhanced with butterscotch and toffee bits. As with any shortbread, the quality and freshness of the butter and flour make all the difference in the flavour and texture. Use the best, and make sure they're fresh. This makes a large batch, perfect for giving, and the shortbread keeps very well in airtight tins. If desired, the recipe can be reduced by half." 2-1/3 cups all-purpose flour 2/3 cup rice flour, or substitute cornstarch if rice flour is unavailable 1/2 teaspoon salt 1-1/2 cups (3/4 pound) fresh unsalted butter, at room temperature 6 tablespoons fruit sugar or superfine sugar 6 tablespoons tightly packed light brown sugar 3/4 cup miniature butterscotch chips 2/3 cups English toffee pieces for baking such as Skor Bits (available in the baking sections of most supermarkets) Additional unsalted butter for greasing pan Preheat the oven to 325° F. Butter the bottom and sides of a 9 x 13-inch metal baking pan. Line the bottom and up the two long sides with a piece of parchment paper. Leave about a 1-inch overhang over the sides to make removing the cooled shortbread easier. Sift the all-purpose and rice flour together with the salt and set aside. In the bowl of an electric or stand mixer fitted with the paddle attachment, or in a large mixing bowl with a wooden spoon, beat the butter until very smooth. Gradually add the sugars and cream the mixture until it is very light and fluffy. If using a mixer, transfer the creamed butter-sugar mixture to a large mixing bowl. Add the flour mixture, about 1/2 cup at a time, fully incorporating each addition before adding the next. Use your fingers to knead the final portion of dry ingredients into the dough, keeping your palms off the dough as much as possible, so the warmth doesn't turn the butter oily. When the last of the flour is fully blended, add the butterscotch and toffee bits and knead them into the dough until they are evenly distributed. I should warn you at this point, that this dough now smells better than any cookie dough you have ever experienced. Restrain yourself; you will do yourself no favors devouring the entire mess at this point, and the baking doesn't take that long. Press the dough firmly into the prepared pan and use the back of a metal spoon to smooth the surface. Prick the dough all over with a fork and set the pan in the center of the oven. Bake the shortbread for about 45 minutes, then prick the dough again to release any trapped air. Return the pan to the oven for another 15 to 30 minutes, or until the edges are light golden brown, and the center feels just firm to the touch. The shortbread will set to a very firm biscuit as it cooks, so it must be cut while it is still warm. Cool the pan on a wire rack for 7 to 8 minutes, then run a sharp paring knife around the outside of the dough to loosen the edges. Make two long cuts in the shortbread, dividing it evenly into three rectangles, each cut beginning and ending at a short side of the pan. Cutting from long side to long side, cut the rectangles into about ¾-inch wide fingers, wiping the knife on a clean towel between each cut, as it gets sticky and can pull and tear the cooling shortbread. Leave the fingers to cool completely in the pan, then re-cut and transfer them to airtight tins. This shortbread can be frozen before or after it is baked. Freeze the dough pressed into the prepared pan, well wrapped with plastic and aluminum foil. Thaw overnight in the refrigerator, without disturbing the wrapping, and bake directly from the refrigerator. The baking time may have to be increased by a few minutes to compensate for the chilled dough. Freeze the cooled fingers in airtight bags or containers, layering between sheets of waxed or parchment paper and wrapping the whole tin or container with aluminum foil. Thaw the entire package, without removing the wrapping, at room temperature for 6 to 8 hours. I haven't previously frozen the dough, but I do intend to do that this year. Very handy for the holidays. Carol
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looking for: best family christmas cookies recipes?
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Comments (5)
Here is our family cookie recipe, dates back to the ealry 1900's Michigan Rocks Ingredients: 1 1/2 pounds Walnuts, chopped course 1/2 pound Butter 1 12/ Cups plus 2 Tbsp Sugar 1 1/2 pounds Loose dates finely chopped 3 Cups Flour Pinch of Salt 8 Eggs 1 Tbsp Vanilla 2 Tbsp White Vinegar 1 Level tsp Baking Soda Powdered Sugar Pre Heat Oven to 375 Degrees Grease a cookie sheet or use parchement paper Cream butter, vanilla and sugar in large bowl, add nuts. Mix a cup of flour over dates add to bowl, add rest of flour, mix well. Beat the eggs and add to the mix, mix well. Lastly, add vinegar in which soda has been mixed. Drop on greased or lined cookie sheet by Tbsp. Bake for 15-20 minutes. After cookies have cooled, roll in powdered sugar
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LOOKING for: Christmas Cookies
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Comments (96)
These cookie bars are so easy to make and very delicious. You can't eat just one! 2 sticks butter 1 c. granulated sugar 1 c light brown sugar, firmly packed 2 large eggs, well beaten 2 c. self-rising flour 1 c. toasted pecans (I used walnuts) 2 tsp. pure vanilla Directions: Preheat oven to 300 degrees. Melt butter and add sugars. Blend well by hand (no mixer). Add beaten eggs, stir well. Add self-rising flour and stir until the lumps are gone, just until blended. Add pecans and vanilla. Turn out into a greased and floured 9x13-inch baking dish. Spread with your fingers or a spatula dipped in water. Bake approximately 40 to 50 minutes (ovens vary) being careful not to over bake. When cool, cut into squares. Note: You can dust these with powdered sugar while still warm. I have also added a pinch of cinnamon to the sugar. You can use pecans or walnuts, both or good. I have also thrown in a 1/2 cup simi-sweet chocolate chunks, however the cookies are delicious without the chocolate. I made these in the medium pan I melted the butter in. No need to dirty a bowl. Quick & easy! You will like them!
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roselin32
20 years ago
Lisa, I make the Lebkuchen Bars and Spritz cookies. Have found a new shortbread cookie I want to try and if they turn out well, will post the recipe.
Do you have any recipes for any other German cookies??
RL`
roselin32
20 years ago
Lisa, just talked to my daughter-in-law and these are the two she wants.
Chocolate Truffle Cookies
1 1/4 c butter or marg, softened
2 1/4 c confectioner's sugar
1/3 c unsweetened cocoa
1/4 c sour cream
1T vanilla
2 1/4c all purpose flour
2c semi-sweet chocolate chips
1/4 c chocolate sprinkles
In a mixing bowl cream butter, sugar, and cocoa til light and fluffy. Beat in sour cream and vanilla. Add flour and mix well. Stir in choc. chips and refrigerate for 1 hour.
Shape into 1" balls and dip in sprinkles. Place sprinkle side up on ungreased cookie sheet 2" apart. Bake at 325Â° for 10 minutes or until set. Cool 5 minutes before removing from cookie sheet. Yield: 5 1/2 dozen

I have been making these ever since our son was a little fellow. Great for kids since you no matter how many times you roll and reroll the dough, it never toughens.

Sugar Cookies
3c flour
1/2 tsp baking powder
1/2 tsp baking soda
1 c butter or margarine
pinch of salt
Mix all together like piecrust dough cutting the butter into the dry ingredients.
Then add:
1 c sugar
2 beaten eggs
1 tsp vanilla.
Chill dough. Preheat oven to 375Â°, roll and cut cookies. Bake on ungreased cookie sheet for 6-8 minutes.
I always double this recipe and then frost and decorate.
RL`
Virginia7074
20 years ago
I got this recipe from Redbook magazine in the 70's. My late mom copied it for herself & on her copy, wrote "From Redbook, that we all like"

CARAMEL BARS

32 caramels
1/2-cup evaporated milk
1-cup sifted flour
1/2-teaspoon baking soda
1/4-teaspoon salt
3/4-cup firmly packed brown sugar
1 cup uncooked old-fashioned oats
3/4-cup butter
12-ounce pacage chocolate chips
1/2-cup coarsely chopped nuts

Combine caramels and evaporated milk in large microwaveable bowl. Heat about 3 minutes on high; check and stir. Heat until caramels are melted; set aside. Heat oven to 350 degrees; lightly butter an 11x7-1/2x1-1/2 pan. Combine flour, baking soda and salt in large mixing bowl. Stir in brown sugar and oats. Blend butter or margarine with two knives or pastry blender until mixture looks like coarse crumbs. Press half of the oat mixture in bottom of prepared greased pan and press down. Bake 10 or 15 minutes until light brown. Remove from oven; sprinkle with nuts and chocolate chips and drizzle with caramel mixture. Sprinkle with remaining oat mixture. Bake 20 minutes or until light brown. Cool 30 or 45 minutes, then refrigerate. Cut into bars.
Lisa_in_Germany
Original Author
20 years ago
Thanks for these recipes.
They are exactly what I am looking for. Easy and they all sound so good.
I will post some traditional German cookie recipes as soon as I get them translated.
I will be making florentine, Gewurzspekulatius, and vanilla kipferl for sure as they are favorites of DH.
Lisa
ginger_st_thomas
20 years ago
Those Truffle Cookies & Caramel Bars sound wonderful. Looking forward to the German cookies.
ginger_st_thomas
20 years ago
This is one I want to make this Christmas from the Land O Lakes site.

Here is a link that might be useful: Peppermint Twists
roselin32
20 years ago
I'm looking forward to the German cookies also. Need to check out the Land O Lakes site-thanks for posting it, Ginger.
RL`
stimes3
20 years ago
I had to learn how to make nut tassies for my DH...it was the favorite holiday cookie at their house.

Aunt Lucy's Nut Tassies

2 small pkgs Cream Cheese
1/2 lb butter
2 cups flour
3 eggs
2 cups lt brown sugar
pinch salt
3 tbsp melted butter
1 tsp vanilla
crushed pecans or walnuts

Beat butter and cream cheese til thoroughly combined.

Stir in flour

Use mini muffin pan and press a rounded tsp of pastry into each.(makes about 48)(into bottom and up the sides)

Beat 3 eggs with a fork

Add brown sugar and salt

Last, add melted butter and vanilla

pour filling into pastry cups and sprinkle each with a tsp of crushed pecans or walnuts

Bake at 350 degrees for 25 to 30 minutes.
Sylvia
20 years ago
I always make these at Christmas. I make the vanilla and push a chocolate mini-kiss into each, then I make the chocolate and push an almond slice into each. I use the food processor method, make the vanillas first. Then I have a flat basket that has 4 divisions in it, I fill the two opposite corners with the white cookies and the other with the dark cookies, it's really pretty.

Melting Moment Cookies

1 cup unsifted flour
3/4 cup butter
1/2 cup cornstarch
1 tsp vanilla
1/2 confectioners sugar

In bowl stir together first 3 ingredients. In large bowl with mixer at medium speed, beat butter until smooth. Beat in flour mixture and vanilla until well blended. Refrigerate 1 hour. Shape into 1-inch balls. Place about 1 1/2 inches apart on ungreased cookie sheet; flatten with lightly floured fork. Bake in 375Â° F oven 10 to 12 minutes or until edges are lightly browned. Makes about 3 dozen cookies.

Food Processor Method:
In bowl of food processor fitted with metal blade, stir together flour, corn starch and confectioners sugar. Cut cold butter into 1-inch chunks. Add to flour mixture. Add vanilla. Process 15 seconds or until well blended and mixture forms a ball around blade. Continue as in basic recipe.

Chocolate Melting Moments:
Follow basic recipe. Sift 1/4 cup cocoa and 1/4 tsp. salt with dry ingredients. If desired, place a nut on top of each cookie before baking.
(from C&H confect. sugar box)
annie1992
20 years ago
We always have to have sugar cookies, cut into shapes and frosted. I also make gingerbread cookies and this year I'm adding Ann T's graham chewies (my oldest daughter ate a WHOLE PAN of them by herself and she doesn't like sweets).

Some peanut butter and chocolate fudge, some chex mix, and a little white trash and I'll be set.

Annie
roselin32
19 years ago
Will bring this one back up too since there are some great cookies in this thread.
lisbet
19 years ago
Lisa.....You live in THE Christmas Cookie Capitol of the World!!!! Bet any German Hausfrau can give you some scrumptious recipes!

Zimtsterne (Cinnamon Stars):

Lightly grease and flour two cookie sheets. Shake off excess flour.
Grate and set aside; 2 cups (about 2/3 lb.) unblanched almonds
Beat until stiff peaks are formed; 3 egg whites
Add gradually, beating constantly; 1 cup sifted confectioners' sugar
Beat egg white-sugar mixture for 5 min. with an electric mixer at med. speed. Blend in; 1 tsp. grated lemon peel and 3/4 tsp. cinnamon
Set aside 1/2 cup of this meringue mix and fold almonds into remaining meringue mixture. Gently pat or roll out 3/8 inch thick on board sprinkled with confectioners' sugar. Lightly sprinkle the top of the dough with more confectioners' sugar. Cut out cookies with star-shaped cookie cutter dipped in conf.sugar. Carefully place stars on cookie sheets. Drop 1/2 tsp. of the reserved meringue onto each cookie, drawing meringue out onto points of the star.
Bake at 325Â°F. about 20 minutes. With a spatula, immediately remove cookies from cookie sheets to cooling racks. About 3 dozen cookies.
lisbet
19 years ago
Here are more.......

Here is a link that might be useful: German Christmas Cookies
jenn
19 years ago
I got this recipe from Gail's Recipe Swap. It was posted there by Sheri in KC.

First, a story. I made these last weekend to give to our elderly (90+) neighbors who gave us a batch of cheese enchiladas a few weeks prior. The man can't wear his false teeth so cookies can't be too hard or have nuts. I chose this one because it is easy to chew. My husband gave them to him yesterday, and his first response was "tell your wife not to give us any more chocolate, I can't eat much of it". [When you're 90+, you can say anything, LOL!] Then he opened the lid to get a closer look, removed a cookie and took a bite. His next words were "Oh, this is great! Forget what I just told you tell your wife, don't tell her anything!". :-)

Chocolate no-bake Drop Cookies

2 cups sugar
1/2 cup butter
1/2 cup cocoa
1/2 cup milk

Cook this mixture in a large saucepan on medium for 3 to 4 minutes after it comes to a boil.

Add:
3 cups oats, quick or old-fashioned [note from me: I used quick oats]
1 tsp. vanilla

Stir well and drop onto waxed paper. If they are needed soon, refrigerate until firm.

It pays off to rinse the pan thoroughly as soon as possible after emptying it. Oats stick.

[another note from me: Next time I'll try it with 1/2 cup peanut butter!]

Enjoy!
Jen
lindac
19 years ago
Oh Lisbet!....saving that link!
Can't make them all....but will pick and choose!
That's what Christmas cookies are all about!....
There are a few Danish and Norwegean recipes I might add......spritz, kringla...
Thanks!
Linda C

LOOKING for: Christmas cookies!!!!!

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ginger_st_thomas

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