Please share your favorite Christmas cookie/holiday recipes !
mary44
4 years ago
last modified: 4 years ago
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wmsimons85
4 years agoMolly
4 years agoRelated Discussions
Holiday Cookies and Bars - recipes please!
Comments (27)John's Heat Sensor Cookie for those that get their hostas shipped in the summer!!! I doubled the recipe. INGREDIENTS 2 cups shortening,or butter 1 1/2 cups brown sugar packed 1 1/2 cups granulated sugar 4 large eggs 4 tsp vanilla 4 1/4 cups flour 2 tsp baking soda 2 tsp salt 3-4 cups semi-sweet chocolate chips Fillings can be Creamy Peanut Butter, Carmel, Marshmellow or Raspberry Jam Dark Chocolate candy waffers by "Make a Mold" brand or Wiltons DIRECTIONS Set oven to 350 combine shortening and sugars and mix to creamy texture add eggs one at a time and mix again to fluffy consistancy add vanilla combine flour, baking soda, salt and add and mix well add chips and mix well drop by cookie scoop or tablespoon on ungreased cookie sheet bake for 10-11 minutes. remove and chill in freezer for 5 minutes spread peanut butter over bottoms of cookies, other choices may be raspberry jam, marshmellow fluff, carmel (the apple dipping kind) Place on cookie sheet with bottom of cookie with filling facing up waiting for the next step of covering with melted chocolate I melt dark chocolate wafers in the microwave on high for a minute and stir every 30 seconds to prevent over cooking. When chocolate is melted I spoon it over the cookie which I hold in my hand being sure to cover all the filling ingredients so to prevent it oozing out. Then place the chocolate covered cookie on a waxed paper cookie sheet and place in the freezer for another 5 minutes. Once chocolate sets up you're finished with the Heat Sensor. Be sure to lick all the chocolate from your fingers, cause sometimes the semi sweet chips may still be a little soft and gooie. If you really want to make a mess then make a Fluffer Nutter by spreading marshmellow fluff on top of the peanut butter and then covering all that with the melted dark chocolate!! Enjoy...See MoreChristmas Cookies - Please share your results
Comments (20)Here you go! Date Pinwheels -------------------------------------------------------------------------------- Baker's Catalogue editor P.J. Hamel reports that this is her all-time favorite Christmas cookie. She writes: "My own memories include the soft brown dough, the dates bubbling on the stove, the tricky process of rolling the filling inside the dough, and the magical way the refrigerator would make the sticky mass solid and sliceable. And the taste! Waiting till just the right moment, the cookies hot out of the oven but the filling cool enough not to burn, my sister and I would greedily eat date pinwheels till Mom made us stop. No, date pinwheels aren't beautiful; in fact, they're usually kind of plain-looking, the spiral of dates often a bit out of whack. But these homely little gems strike just the right note on my Christmas cookie spread. "Remember to share this recipe with a younger friend; it's up to all of us to pass along this type of old and trusted recipe to the next generation of bakers." Dough 3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter 2 cups (15 1/2 ounces) light brown sugar, packed 3 large eggs 4 cups (17 ounces) King Arthur Unbleached All-Purpose Flour 1 1/2 teaspoons salt 1/2 teaspoon baking soda Filling* 1 3/4 cups (9 1/4 ounces) chopped dates 3/4 cup (5 1/4 ounces) granulated sugar 3/4 cup (6 ounces) water 1/8 teaspoon salt 1 1/2 cups (about 6 ounces) finely diced pecans or walnuts *Though this filling is easy enough to make, if you want to use purchased date (or fig) filling, go ahead. You'll need about 2 cups (24 ounces) of filling. Dough: In a large bowl, cream together the butter and sugar. Add the eggs one at a time, beating well after each addition. Stir in the flour, salt, and baking soda. Chill the dough till it's firm enough to roll out, at least 1 hour. Filling: While the dough is chilling, make the filling. In a small saucepan set over medium-high heat, combine the dates, sugar, water, and salt. Bring to a boil, reduce the heat, and boil the dates gently for 10 to 15 minutes, or until thickened to about the consistency of very soft jam. Stir in the finely diced nuts, and set aside. Assembly: Divide the dough in half; each half will weigh about 21 ounces. Working with one half at a time, roll the dough into a 9" x 12", 1/4"-thick rectangle. Spread half the filling (about 11 ounces) over the entire surface of the dough; the filling is sticky and stiff, but if you keep wetting your fingers, you can push and spread it around without too much trouble. Roll the dough up, lengthwise, to make a log. It's somewhat delicate, but a baker's bench knife or spatula helps the job along. Wrap each log in waxed paper or plastic wrap and chill for several hours, or overnight. If you have a double baguette pan, slip the wrapped dough into the wells to help preserve their round shape. Preheat the oven to 400°F. Lightly grease two baking sheets. Remove the dough from the refrigerator, and if it's flattened out at all roll it till it's round again; the log may lengthen a bit, and that's OK. Cut the log into 1/3" slices, and place the slices 1 1/2" apart on lightly greased baking sheets. Baking: Bake the cookies for 10 to 11 minutes, or until they're a very light brown, reversing the baking sheets (top to bottom, and front to back) midway through the baking time. Remove the cookies from the oven, and transfer them to a rack to cool. Yield: about 8 dozen pinwheels. ©2007 The King Arthur Flour Company, Inc. All Rights Reserved....See MoreBest Ever Holiday Cookie Recipe!
Comments (12)I jesh made theesh. S'veddy veddy gud. Ashually, I think I started theshe lash year. Shtill waiting for the oven to be done. How long do cookiesh take at 71 deg? 352 daysh not enough. Meanwhile, Jose Curvo is goo-oo-ood friend waiting for the chrismass cookies with me. Will get back when ... darn, my glass is leaking! Need miracle cloth to round it up - hold on. Merry Navidad to all. Tip for all trying to remodel their fridge. Wine fridge more useful than oven, hot fire-thingy or fast-heater radiation noissy rotating plate doo-hicky. can't cook without good alcohol. And with good coold alcohol, cooking not neckessary....See MoreWhat is your most favorite recipe for Christmas?
Comments (46)I was married for 15 years before my daughter was born. Once I became a mother, I tried to be a "super mom" and do everything I thought a mom should do. That included baking cookies. Odd because I didn't raise her eating a lot of sweets, and she wasn't (and still isn't) big on eating sugar. But, I liked homemade cookies and like everything else I do (all or nothing), I took to it in a BIG way. I had never liked store bought cookies particularly, and when baking, if the recipe called for margarine, instead of butter, then I wouldn't even try the recipe because I felt like their standards didn't measure up to mine. Cookie snob. ;) I baked cookies and if they were really good, I added them to my permanent recipe files. I used to make cookie platters for my friends and neighbors at Christmas. Since I live in a super humid climate, and didn't have central heat, which might have helped take the humidity out of the house....always lived in very old houses...candy recipes could be difficult. But divinity seemed like it belonged at Christmas, but when I made it, it was more apt to be like marshmallow whip. This recipe is a meringue type cookie, but a little bit like divinity. (I said "a little bit"). I got it in one of those Better Homes and Gardens Christmas Cookie magazines that come out this time of year. Somehow or another, I lost the recipe, and I couldn't remember which magazine it was in, and over the years, some of the magazines had been tossed when I cleaned house. I searched for it on line for a long time, and decided I'd finally have to go on line and try to find the magazine, and buy it, but not knowing what year, I still couldn't be sure. One day I searched for it, and it came up! I am sure this is much to do about very little to most people, but I was really happy to find it again. Black Walnut Drops (I find black walnuts at Kroger.) 2 egg whites 2/3 c. sugar 1 c. finely chopped black walnuts 2 tbsp. flour In a small mixer bowl beat egg whites until soft peaks form. Gradually add sugar, beating until stiff. Toss the black walnuts with flour; fold into egg whites. Drop the meringue by rounded teaspoons onto prepared cookie sheet. Bake 10 to 12 minutes at 325 degrees until edges start to brown....See Moremary44
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