Christmas Cookie Recipe Exchange

[Marilyn. 340]

these look good too...

Cinnamon Roll Sugar Cookies

2 Cups sugar

1 Cup butter, softened

3 eggs

1 teaspoon vanilla

1 Cup sour cream

6 Cups flour

2 teaspoons baking soda

2 teaspoons baking powder

1/4 teaspoon salt

12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)

1 1/2 Cups packed light brown sugar, divided into 1/4 Cups

1 1/2 Tablespoons ground cinnamon, divided

Frosting

8 oz softened cream cheese

1/2 Cup powdered sugar

2-4 Tablespoons milk, to thin icing

1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.

2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.

3. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.

4. To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Frost cookies then place in refrigerator until ready to serve. These are 100 times better chilled, trust me!!

Makes at least 6 dozen

http://picky-palate.com/2010/02/11/cinnamon-roll-sugar-cookies-yes/

[Marilyn. 340]

so these are the goodies I am going to be hopefully making this year..

cinnamon roll sugar cookies, oatmeal chocolate chip cookies, pie bites, assorted homemade chocolates, cranberry hermits, snickerdoodles, brownie bites, and chocolate kissed macaroons...

Cranberry hermits

1/3 cup butter

2/3 cup packed brown sugar

1 egg

1/3 cup corn syrup

1 tsp vanilla

1 tsp grated orange rind

2 tbsp orange juice

1 3/4 cups flour

1/2 tsp each baking soda and baking powder

1/2 tsp each cinnamon, allspice and nutmeg

2 cups dried cranberries

Beat butter with sugar, beat in egg, syrup, vanilla, rind and juice until light and fluffy. In a separate bowl combine flour, baking soda, baking powder and spices. Stir into butter mixture and then mix in cranberries. Drop by rounded teaspoonfuls onto lightly greased cookie sheets. Bake at 350 degrees for 8 to 10 minutes or until golden. brown. After they cool you can ice them if you want but I like them plain.

[Marilyn. 340]

Snickerdoodles

1 cup butter

1 1/2 cups white sugar

2 large eggs

1/2 teaspoon vanilla

2 3/4 cups flour

1 tsp baking soda

1/4 tsp salt

2 tsp cream of tartar

Cream butter and then add sugar and beat until light and fluffy. Add eggs one at a time and beat well. Add vanilla and beat well. Combine flour, baking soda, salt and cream of tartar and then add gradually to the creamed mixture and mix until the dough is blended. Combine 3 tablespoons white sugar and 2 tsps cinnamon. Form dough into 1 inch balls and roll in the sugar mixture and set on greased cookie sheets. Bake at 350 degrees for 8 to 10 minutes or until top is golden and wrinkled.

Chocolate Kissed Macroons

3 egg whites

1/4 tsp kosher salt

1 tsp vanilla

1/2 cup white sugar

3 1/2 cups cocnut

chocolate for drizzling

Line a cookie sheet with parchment paper and spray with no-stick cooking spray.

beat the whites, salt and vanilla until soft peaks form. Gradually add in sugar and continue to beat mixture until the whites are very stiff. Gently fold int he coconut. Drop the batter by the spoonful onto the cookie sheet. Bake for 15 to 20 minutes* at 350 degrees. Remove from oven and let cool for about 10 minutes and then transfer to a wire rack to finish cooling. Once cool drizzle with chocolate.

*I have never made these before but hat baking time seems a little long to me..

Edited December 13, 2010 by Marilyn.

[Krikit 1,164]

Those all sound good, Marilyn. I was thinking I might make those chocolate gingerbread cookies but it says they only keep for 5 days. Mind you, they may not last for 5 days. lol

[Marilyn. 340]

Those all sound good, Marilyn. I was thinking I might make those chocolate gingerbread cookies but it says they only keep for 5 days. Mind you, they may not last for 5 days. lol

you can always freeze them...

[Marilyn. 340]

so I have been looking at Christians Cookie recipes for thumbprints and most of them say to bake for 10 minutes and then add the filling and bake for another 5 to 6 minutes... wouldn't the cookies be burnt by that time?

I usually bake cookies around 8 minutes or so.. this has been something that has puzzled me for some time now as I see cookie recipes with bake times of around 15 minutes etc...

[Marilyn. 340]

so I have changed my list a little...

I might make some thumbprint cookies, a small batch of my mom's roll out cookies and chocolate surprise cookies but drop the cinnamon roll sugar cookies, the brownie bites and the pie bites...

I am probably going to go over to my SIL's house next week and have my niece help me with the baking...

Edited December 14, 2010 by Marilyn.

[Krikit 1,164]

so I have been looking at Christians Cookie recipes for thumbprints and most of them say to bake for 10 minutes and then add the filling and bake for another 5 to 6 minutes... wouldn't the cookies be burnt by that time?

I usually bake cookies around 8 minutes or so.. this has been something that has puzzled me for some time now as I see cookie recipes with bake times of around 15 minutes etc...

That's weird. Why would you put them back in the oven? I don't understand that. Anyway, here's my recipe. I don't put the jelly in them until I'm ready to serve them because the jelly moistens the cookie too much. As long as they're going to be eaten that day, it's good.

THUMBPRINT COOKIES

¼ cup butter or margarine

¼ cup shortening

¼ cup brown sugar (packed)

1 egg, separated

½ tsp vanilla

1 cup flour

¼ tsp salt

¾ cup finely chopped walnuts

strawberry jelly

Heat oven to 350^o.

Mix butter, shortening, sugar, egg yolk, and vanilla. Work in flour and salt until dough holds together. Shape into 1 inch balls.

Beat egg white slightly. Dip each ball into egg white then roll in nuts. Place on ungreased baking sheet. Press thumb deeply into centre of each ball.

Bake about 10 minutes or until light brown. Immediately remove from baking sheet and cool on wire tray, then fill with jelly.

Makes 3 dozen cookies.

Edited December 14, 2010 by Krikit

[Marilyn. 340]

so you don't bake them with the jelly then... most of the recipe I found you bake them with the jelly...

this is the recipe i found... I plan on using my homemade strawberry jam in them..

Thumbprint Cookies

3 3/4 cups all purpose flour

1 1/3 cups unsalted butter, softened (not melted)

3/4 cup sugar

1/4 cup orange juice

1 egg yolk

Preserves, flavors of your choice

Combine all ingredients and mix together until combined. I'm so used to creaming butter and sugar and following those steps, that putting everything together is weird to me now. So, I cream the butter and sugar, then add the egg, then slowly add the orange juice. Then I slowly add in the flour until combined. Wrap in plastic wrap and refrigerate for at least one hour.

Preheat oven to 375 F.

Use a cookie scoop to ensure uniform sizing. Roll balls in your hands to smooth, place on cookie sheet. Use your thumb or pointing finger to gently press the center of the cookie, forming an indent. Since pressing the cookie will cause it to lean to one side, after creating all the indents, I turn the cookie sheet around and repress each indent from the other side. This makes then stand back upright. Bake for ten minutes.

If you followed my tip above, you should have very little spillage.

Remove from oven, fill indents with preserves, lemon or lime curd, marmalade, or even apple butter. Return to oven and bake 5-6 minutes more, do not let them get brown. Cool on racks. Sprinkle with powdered sugar if desired.

http://www.amandascookin.com/2010/12/thumbprint-cookies-easiest-recipe-ever.html

[Krikit 1,164]

That's interesting. I suppose that eliminates the problem with the filling making the cookie moist. I'm going to try a batch using that method and see what happens.

[Marilyn. 340]

so today I bought most of the ingredients I need for my Christmas goodies.. now I just need to get to baking...

usually I am mostly done by now..

[Krikit 1,164]

Christmas seems to have snuck up on us this year. I'm like..... "where did that come from?" It's scary.

[Marilyn. 340]

I know..

when you mentioned the other day that Christmas was next week.. I was like she is crazy, it isn't next week

[Krikit 1,164]

My Mom nearly had a meltdown when I told her on the phone last night.

[Canadiandggal 49]

Snickerdoodles

1 cup butter

1 1/2 cups white sugar

2 large eggs

1/2 teaspoon vanilla

2 3/4 cups flour

1 tsp baking soda

1/4 tsp salt

2 tsp cream of tartar

Cream butter and then add sugar and beat until light and fluffy. Add eggs one at a time and beat well. Add vanilla and beat well. Combine flour, baking soda, salt and cream of tartar and then add gradually to the creamed mixture and mix until the dough is blended. Combine 3 tablespoons white sugar and 2 tsps cinnamon. Form dough into 1 inch balls and roll in the sugar mixture and set on greased cookie sheets. Bake at 350 degrees for 8 to 10 minutes or until top is golden and wrinkled.

Chocolate Kissed Macroons

3 egg whites

1/4 tsp kosher salt

1 tsp vanilla

1/2 cup white sugar

3 1/2 cups cocnut

chocolate for drizzling

Line a cookie sheet with parchment paper and spray with no-stick cooking spray.

beat the whites, salt and vanilla until soft peaks form. Gradually add in sugar and continue to beat mixture until the whites are very stiff. Gently fold int he coconut. Drop the batter by the spoonful onto the cookie sheet. Bake for 15 to 20 minutes* at 350 degrees. Remove from oven and let cool for about 10 minutes and then transfer to a wire rack to finish cooling. Once cool drizzle with chocolate.

*I have never made these before but hat baking time seems a little long to me..

MMMMMM macaroons......send me some of them