Monday, December 06, 2010

The Smell Of Christmas Cookies





The Smell Of Christmas Cookies

I love this time of year because it's magical, but besides the magic, there's all the little things that gives one a sense of home & comfort. Baking cookies, treats and cakes is one of those things that brings back memories of Christmas's past & home.

Here are a few cookie recipes I came across. One of my favorites this time of year is Sugar Cookies, I love the smell of them baking in the oven. I even get candles that are sugar cookie scented.



CHRISTMAS SUGAR COOKIES


1/2 c. butter-flavored Crisco
1 egg
1 c. sugar
2 c. flour
1/4 tsp. vanilla
1/4 c. milk
2 tsp. baking powder

Cream butter and sugar. Add beaten egg and milk. Sift flour and baking powder together, adding half of it at a time to the above mixture. Add vanilla. Roll out 1/4 inch thick on a floured board. Cut into Christmas shapes and sprinkle with sugar. Place on an ungreased cookie sheet and bake in a preheated 400 degree oven for 10 to 12 minutes.




CHEWY GINGER CHRISTMAS COOKIES

2 c. sugar
1 c. molasses
1 c. Crisco
2 eggs

Mix well by hand and add:

2 tsp. soda
4 c. flour
2 tsp. ginger
2 tsp. cinnamon
1 tsp. cloves
1/2 tsp. salt

Mix all together (by hand - not mixer). Roll into balls the size of a small walnut, then roll into red and green colored sugar. Bake at 350 degrees for about 9 minutes. The cookies will look not quite done, but not baking them until hard makes them chewy. The cookies will sink down and have cracks in them.




PEANUT BUTTER CHIP CHOCOLATE COOKIES

1 c. butter
1 1/2 c. sugar
2 eggs
2 t. vanilla
2 c. flour
2/3 c. cocoa
3/4 t. baking soda
1/2 t. salt
2 c. peanut butter chips

Cream butter, sugar, eggs and vanilla together. Mix dry ingredients and stir into sugar mixture. Stir in peanut butter chips. Shape into balls and bake at 350°F for 8-10 minutes. Makes 3-4 dozen.
Submitted by: Amber McSween




BEST CHOCOLATE CHIP COOKIES

2 1/4 cups flour
1 tsp. baking soda
1 cup butter
1/4 sugar
3/4 cup brown sugar
1 tsp. vanilla
1 box instant vanilla pudding or 2 small boxes
2 eggs
1 pkg. of choc. chip
1 cup nuts, chopped (optional)

This is important - mix all wet ingredients together first with an electric mixer.
Then slowly add in the flour mixture consisting of flour, soda, and pudding while you continue to mix. Add chocolate chips and nuts at the end.

Drop on a cookie sheet and bake 8-10 min. at 375°F.

Let cool in pan for 5 minutes then transfer to cooling rack for another 10 minutes.

Enjoy!

Submitted by: Heidi



OATMEAL COOKIES WITH RAISINS & WALNUTS

2/3 c. butter, at room temperature (10 tbsp. plus 2 tsp.)
2/3 c. sugar
1/2 c. brown sugar, packed
1 lg. egg
1 tsp. vanilla
3/4 c. flour
1 1/4 c. quick cooking oatmeal
1 c. raisins
1 c. walnuts, coarsely chopped

Heat oven to 325 degrees. Lightly grease cookie sheets. In large bowl with electric mixer, beat butter, sugars, egg and vanilla at medium-high speed until fluffy. Reduce speed to low, and add flour and oatmeal; increase mixer speed gradually until just blended. Stir in raisins and nuts. Drop heaping tablespoonfuls dough 2 1/2 inches apart onto prepared sheets.
Bake, one sheet at a time, for 17 minutes, until edges are browned and tops look dry. Cool on wire rack. Makes 22 cookies.

Source: Cooks.com


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More Cookie Recipes:


CREAM CHEESE COOKIES (my personal favorite of all time!!!!!!)

1/4 cup butter, softened
1 pakage (8 oz) cream cheese, softened
1 egg
1/4 tsp vanilla
1 package yellow cake mix
1 jar cherries (without stems)

Cream butter and cheese in a bowl. Blend in egg and vanilla. Add the dry cake mix, 1/3 at a time, mixing well in between. Gather dough into a ball, cover and chill for 30 minutes. (If you are a fan of raw cookie dough - you must take a taste of this...it is incredible!) Meanwhile, slice each cherry in half, and set aside.

Preheat oven to 375 degrees. Form dough into 1/2 inch balls. Drop on an ungreased cookie sheet. Bake 8-10 minutes, until dough become tan. Immediately, place cherry in the center. Cool on a wire rack.



PEANUT BUTTER COOKIES with REESE'S PEANUT BUTTER CUP CENTERS

1/2 cup shortening
1/2 cup smooth peanut butter (plus, 1 tbsp)
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 cup flour
3/4 tsp soda
1/2 tsp baking powder
1/4 tsp salt
Mini Reese's Peanut Butter cups, unwrapped

Mix shortening, peanut butter, sugars and egg. Blend in flour, soda, powder and salt. Cover and chill for 1 hour.

Preheat oven to 350 degrees. Prepare a mini muffin tray, by spraying cups with non-stick butter spray. Shape dough into 1 inch balls. Place each ball into the cup of the muffin tray. Bake 10-12 minutes. Immediately press one unwrapped Reese's Peanut Butter Cup in the center of each cookie. Let cool, then carefully remove each cookie to a wire rack to cool completely.



GINGERBREAD

1/2 cup shortening
1/2 cup sugar
1/2 cup dark molasses
1/4 cup water
2 1/2 cups flour
3/4 tsp salt
1/2 tsp soda
3/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp allspice

Cream shortening and sugar. Blend in molasses, water, flour, salt, soda, ginger, nutmeg and allspice. Form dough into a ball, cover and chill for 2-3 hours.

Preheat oven to 375 degrees. Roll dough out onto a lightly floured surface. Cut shapes with desire cookie cutters, and place on an ungreased cookie sheet.

Decorate for baking (unless you are decorating with icing - then wait!). Bake for 10-12 minutes. Immediately remove from cookie sheet, and cool on a wire rack. Decorate with icing, if desired.

Source: katskitchentalk.blogspot

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