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Title: ~*~*~*~* Christmas Cookies *~*~*~*~*
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(Date Posted:12-17-2008 08:33)
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Christmas Cookies

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RE:~*~*~*~* Christmas Cookies *~*~*~*~*
(Date Posted:12-17-2008 08:34)

Candy Cane Cookies

1 c Butter; softened
1 c Confectioners' sugar
1 Egg
1/2 ts Peppermint extract
1/2 ts Vanilla extract
2 1/2 c All-purpose flour
1/4 ts Salt
1 c Finely crushed candy canes
3 tb Granulated sugar

Preheat the oven to 375F. In a large bowl, with an electric beater on medium speed, cream the butter and confectioners' sugar until light and fluffy. Add the egg and the peppermint and vanilla extracts and beat until well blended. Gradually add the flour and salt; mix well. Cover the bowl tightly with plastic wrap and chill for 1 hour. Coat two baking sheets with nonstick cooking spray. In a shallow bowl, combine the crushed candy canes and the granulated sugar; mix well. Shape the chilled dough into 1-inch balls then roll each ball in the candy cane mixture; place on the baking sheets and bake for 10 to 12 minutes, or until browned. Immediately remove from the baking sheets and place on wire racks to cool.

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RE:~*~*~*~* Christmas Cookies *~*~*~*~*
(Date Posted:12-17-2008 08:37)

 
Christmas Wreath Cookies

 

1/2 c Butter
3 c Miniature marshmallows
1/2 ts Almond extract
1/2 ts Vanilla extract
1 ts Green food coloring
4 c Corn flakes

 

Melt butter, add marshmallows.

When mixture is smooth, add extracts, coloring and cereal.

Make into wreath shapes, decorate with red cinnamon candies and silver balls.

Makes  2  dozen.

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RE:~*~*~*~* Christmas Cookies *~*~*~*~*
(Date Posted:12-17-2008 11:05)

 
Christmas Wreath Cookies

 

1/2 c Butter
3 c Miniature marshmallows
1/2 ts Almond extract
1/2 ts Vanilla extract
1 ts Green food coloring
4 c Corn flakes

 

Melt butter, add marshmallows.

When mixture is smooth, add extracts, coloring and cereal.

Make into wreath shapes, decorate with red cinnamon candies and silver balls.

Makes  2  dozen.

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RE:~*~*~*~* Christmas Cookies *~*~*~*~*
(Date Posted:12-17-2008 11:07)

Christmas Wreath Cookies

 

40 lg Marshmallows; 10 oz. pkg.
1 Stick margarine
1 ts Green food coloring
6 c Corn flakes cereal
Red cinnamon candies
Pam cooking spray

 

In 3 qt. glass microwave bowl, melt marshmallows with margarine. Microwave on High for 2 minutes, stir to combine and Microwave for 1 minute more.

ADD:  green food coloring. Mix well. Add corn flakes. Mix until coated well with syrup.

With Pam sprayed 1/4 cup dry measure evenly portion warm cereal mixture.

Using buttered fingers shape into wreaths on wax paper. While warm, decorate with red cinnamon candies.

If mixture gets cool, put back into Microwave for 20-30 seconds.

Cool before storing.

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RE:~*~*~*~* Christmas Cookies *~*~*~*~*
(Date Posted:12-17-2008 11:08)

Christmas Thumbprint Cookies
 
 
 
 
3/4 c Sugar
1 ts Salt
3/4 c Butter
2 Egg
1 ts Vanilla
2 c Flour
2 Egg
1/2 c Finely chopped nuts
1/2 c Red & green jelly
Yolks (save whites)
Whites -- beaten

 

In large bowl combine first 5 ingredients on medium speed of mixer about 1 minute.

Gradually add flour and blend at low speed until well mixed.

Roll dough into 1 inch balls.

Dip dough balls into egg whites then nuts.

Place on greased cookie sheet 2 inches apart.

Make a deep impression in center of each cookie with fingertip.

 

Bake at 350 degrees for 10-12 minutes.

Immediately remove cookies from sheet.

While still warm, fill centers with jelly. Allow jelly to set before storing cookies.

 

Yield 3-4 dozen.

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RE:~*~*~*~* Christmas Cookies *~*~*~*~*
(Date Posted:12-17-2008 11:10)

Christmas Spice Cookies

 

3/4 c Sugar
2/3 c Butter or margarine; soften
1/4 c Orange juice
1/2 c Dark corn syrup
1/2 c Dark molasses
4 1/2 c All-purpose flour
3/4 c Whole wheat flour
2 ts Ground ginger
1 ts Baking soda
1 ts Salt
1/2 ts Ground cloves
1/2 ts Ground nutmeg
1/2 ts Ground allspice

 

In a mixing bowl, cream sugar and butter.

Blend in orange juice, corn syrup and molasses.

Combine flours, giner, baking soda, salt, cloves, nutmeg and allspice. Add to creamed mixture; mix well.

Chill 3-4 hours or overnight.

Roll a portion of the dough on a lightly floured surface to 1/4-inch thickness. Cut into desired shapes. Place 2-inches apart on greased baking sheets. Repeat with remaining dough.

 

Bake 350~ for 12-14 minutes. Cookies will be soft and chewy if bakes 12 minutes--crunch if baked longer.

 

Yield 6-7 dozen

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RE:~*~*~*~* Christmas Cookies *~*~*~*~*
(Date Posted:12-17-2008 11:11)

Christmas Ginger Cookies

6 c Flour
1 tb Baking soda
1 tb Ginger
1 ts Clove
1 ts Cinnamon
1 ts Nutmeg
1/2 ts Salt
1 c Crisco
1 c Molasses
1 c Brown sugar
1/2 c Water
1 Egg
1 ts Vanilla

 

Mix flour, soda, spices and salt.

Beat shortening, molasses, sugar, water, egg and vanilla until well blended.

Gradually beat in flour mixture. Will be soft.

Divide into fourths. Pat each 1/4 into 1" thick round. Wrap in plastic and refrigerate at least 3 hours or up to 1 week.

Roll on lightly floured surface to 1/8" thick, cut with ginermen cutters Bake at 350 degrees for 10-12 minutes.

Cool slightly on cookie sheet, then transfer to wire racks to cool completely.

Decorate with Royal Icing.

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RE:~*~*~*~* Christmas Cookies *~*~*~*~*
(Date Posted:12-17-2008 11:12)

 
Christmas Cookies

3/4 c Sugar
1/2 c Melted butter
2 Eggs beaten
1 ts Vanila
2 c Sifted flour
1 ts Cream of tartar
1/2 ts Baking soda
1/2 ts Salt

Blend sugar and shortening well. Stir in beaten eggs and vanila.

Sift and mix dry ingredients and add to butter mixture, blending well.

Chill. Turn on to lightly floured board and roll to 1/8 inch thickness. Cut with floured cutters.

Before baking, I sprinkle colored sugar on to the cookies. It sticks and then there's no need for frosting, unless you would rather have it.

On greased cookie sheets, bake in dg.375 oven for 10 to 12 minutes.

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RE:~*~*~*~* Christmas Cookies *~*~*~*~*
(Date Posted:12-17-2008 11:12)

 Christmas Cookies

1 c Brown sugar
1 Stick margarine
3 c Flour
3 ts Baking soda
3 tb Buttermilk
4 Eggs
1 ts Cloves
1 ts Allspice
1 ts Cinnamon
2 lb Pecans
1 lb Candied pineapple
1 lb Candied cherries
1/2 Box white raisins
1/2 c Bourbon

 

Dissolve baking soda in buttermilk. Beat eggs until thick. Mix all ingredients & drop by spoon onto greased cookie sheet.

Bake at 325 for 15-25 minutes.

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RE:~*~*~*~* Christmas Cookies *~*~*~*~*
(Date Posted:12-17-2008 11:14)

 
Christmas Cookies

1 Box butter cake mix
2 Eggs; slightly beaten
1 c Sugar
1 ts Vanilla or butter flavoring
2 c Oats
1 c Nuts; chopped
1 c Oil
1 c Chocolate chips

 

Preheat oven to 350 degrees.

Mix all ingredients well. The mixture will bet stiff. Shape into 2-inch balls and place on an ungreased cookie sheet one-half inch apart.

(The cookie sheet must be cold each time.) Bake 14-15 minutes. Remove to wire racks and cool. Do not bake these cookies too long or they will crumble.

Keep in sealed container.

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RE:~*~*~*~* Christmas Cookies *~*~*~*~*
(Date Posted:12-17-2008 11:14)

Christmas Holly Cookies

1 Stick margarine
30 lg Marshmallows
1 ts Green food coloring; to make dark green
4 1/2 c Corn flakes

Melt together margarine and marshmallows. Add 1- 1 1/2 teaspoon of
food coloring. Add cornflakes. Drop by spoonful on waxed paper.
Sprinkle with sprinkles and/or decorate with red hots. Let dry.


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RE:~*~*~*~* Christmas Cookies *~*~*~*~*
(Date Posted:12-17-2008 11:15)

Mysterious" Wine Drop Cookies (Xmas)

Servings: 8
Categories: Christmas / Cookies / Desserts / Low-Fat/Low-Cal

Ingredients:
2/3  cup  Shortening
1  cup  Packed brown sugar
1    Egg
4  cups  Flour
2  teaspoons  Baking soda
1  teaspoon  Cinnamon
1  teaspoon  Ginger, ground
1  teaspoon  Ground cloves
1  cup  Molasses
1  cup  Milk, or sour milk
3/4  cup  Raisins, optional
    Confectioner's sugar

Directions:
Preheat oven to 350F. Cream well the shortening, sugar, and egg in food processor or mixer. In medium bowl, combine dry ingredients. In another bowl combine milk and molasses. Add flour and milk mixture. Add raisins. Drop by spoonsful onto lightly greased cookie sheet. Bake 10-15 minutes. While still warm from oven, dust with confectioners' sugar.

A hundred-year-old recipe with a unanswered question: Who drank the wine?

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RE:~*~*~*~* Christmas Cookies *~*~*~*~*
(Date Posted:12-17-2008 11:16)

Peppermint Snowballs
 
1 cup butter, softened
½ cup powdered sugar
1 tsp vanilla extract
2 ½ cups all-purpose flour
½ cup ground nuts, optional
Filling:
2 tbsp cream cheese, softened
½ cup powdered sugar
1 tsp milk
3 tbsp crushed peppermint candy
1 drop red food coloring, optional
Topping:
½ cup crushed peppermint candy
½ cup powdered sugar

In a mixing bowl, cream butter and sugar. Beat in vanilla. Gradually add flour. Stir in nuts if desired. Knead dough until pliable. Cover and refrigerate for 1 hour or until easy to handle.

In a mixing bowl, beat cream cheese, sugar, milk, candy and food coloring if desired. Roll tablespoonfuls of dough into balls. Using the end of a wooden spoon handle, make a deep indentation in the center of each. Fill with ¼ tsp filling. Cover with ¼ teaspoonfuls of dough; seal and reshape into balls. Combine topping ingredients; roll balls in topping. Place 1 inch apart on ungreased baking sheets.

Bake at 350 degrees for 12 – 14 minutes or until firm. Roll warm cookies in topping again; cool on wire racks.

Yield: 4 dozen.

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RE:~*~*~*~* Christmas Cookies *~*~*~*~*
(Date Posted:12-17-2008 11:16)

Gingerbread Teddy Bear Cookies
Courtesy: Better Homes and Gardens "Cookies for Christmas"
Servings: 16

1 cup Butter or margarine
2/3 cup  Packed brown sugar
2/3 cup Corn syrup,  dark or light
4 cups All-purpose flour
1 1/2  teaspoons Ground cinnamon
1 teaspoon Ground ginger
3/4 teaspoon Baking soda
1/2 teaspoon Ground cloves
1 each Egg,  beaten
1 1/2  teaspoons Vanilla
Miniature chocolate pieces
Royal icing for decorating

In a saucepan combine butter, brown sugar, and corn syrup. Cook and
stir over medium heat until butter is melted and sugar is dissolved. Pour
into a large mixing bowl and cool 5 minutes. Meanwhile, combine flour,
cinnamon, ginger, soda, and cloves.
Add egg and vanilla to butter mixture and mix well. Add the flour
 
mixture and beat until well mixed. Divide the dough in half. Cover and chill
at least 2 hours or overnight. To make each bear shape dough into one 1
inch ball, one 3/4 inch ball, six 1/2 inch balls, and five 1/4 inch
balls. On an ungreased cookie sheet flatten the 1 inch ball to 1/2 inch
thickness for body. Attach the 3/4 inch ball for head and flatten to 1/2
inch. Attach the 1/2 inch balls for arms, legs, and ears. Arrange
remaining 1/4 inch balls atop ends of arms and legs for paws. Use chocolate
pieces for eyes and navel.
 
Bake in a 350 degree oven for 8 to 10
minutes or until done. Carefully remove and cool. If desired, pipe on bow
ties with royal icing.
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RE:~*~*~*~* Christmas Cookies *~*~*~*~*
(Date Posted:12-17-2008 11:17)

 
Christmas Cookie Slices

1 c Sugar
1 c Margarine or butter, Softened
2 Eggs
1 1/2 ts Vanilla
3 c All-purpose flour
1 ts Salt
1/2 ts Baking soda

Mix sugar, margarine, eggs, & vanilla. Stir in remaining ingredients. Divide into 3 equal parts. Shape each part into a roll, about 1 1/2 inches in diameter.

Wrap & refrigerate at least 4 hrs. Heat oven to 400 degrees.

Cut rolls into 1/8 inch slices. Place about 1 inch apart on ungreased cookie sheet. /bake 8 to 10 min.

Immediately remove from cookie sheet.

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RE:~*~*~*~* Christmas Cookies *~*~*~*~*
(Date Posted:12-17-2008 11:18)

 

Christmas Fruitcake Cookies

1/2 c Vegetable oil
1/2 c Brown sugar
1 Egg
1 1/4 c Whole wheat flour
1/2 ts Baking powder
1 ts Ground cinnamon
1/4 ts Ground cloves
1/4 ts Ground allspice
1/4 c Milk
1/2 c Chopped walnuts
1/2 c Raisins
1/2 c Snipped dried apricots
1/2 c Chopped dates

Cream together the oil and sugar. Add the egg. Then blend in the remaining ingredients. Drop by spoonfuls onto a lightly oiled baking sheet. Bake in 350 F oven for about 10 minutes. Cool on a wire rack and store in a tightly closed container.

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RE:~*~*~*~* Christmas Cookies *~*~*~*~*
(Date Posted:12-17-2008 11:19)

Christmas Casserole Cookies

2 Eggs -- well beaten
1 c Sugar
1 c Walnuts -- cut fine
1 c Snipped dates
1 c Coconut
1 ts Vanilla
1/4 ts Almond extract

Beat eggs and add sugar gradually. Stir in remaining ingredients. Pour into ungreased 2 quart casserole and bake 30 minutes at 350 degrees.

Remove from oven and while batter is still hot, stir well with wooden spoon. Cool. Form into 36 small balls. Roll part in granulated sugar and part in confectioners' sugar. Let set to firm up. Store in airtight container. These improve with age.

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RE:~*~*~*~* Christmas Cookies *~*~*~*~*
(Date Posted:12-17-2008 11:20)

Chanukah Poppy Seed Cookies

3 Eggs
1 c Sugar
3/4 c Oil
Juice and rind of 1 orange
4 c Flour
1/4 c Poppy seeds
2 ts Baking powder
Salt

Beat eggs. Add sugar, oil, orange rind, and juice. Stir in dry ingredients. Roll out thin and cut into desired shapes. Bake at 350 degrees. Check after 10 minutes. Remove when browned.

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RE:~*~*~*~* Christmas Cookies *~*~*~*~*
(Date Posted:12-17-2008 11:22)

Chanukah Poppy Seed Cookies

3 Eggs
1 c Sugar
3/4 c Oil
Juice and rind of 1 orange
4 c Flour
1/4 c Poppy seeds
2 ts Baking powder
Salt

Beat eggs. Add sugar, oil, orange rind, and juice. Stir in dry ingredients. Roll out thin and cut into desired shapes. Bake at 350 degrees. Check after 10 minutes. Remove when browned.

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RE:~*~*~*~* Christmas Cookies *~*~*~*~*
(Date Posted:12-17-2008 11:22)

Gingerbread Snowflakes Cookie Recipe

2/3 cup molasses (not robust)
2/3 cup packed dark brown sugar
1 Tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 teaspoons baking soda
2 sticks (1 cup) unsalted butter, cut into tablespoon pieces
1 large egg, lightly beaten
3 3/4 to 4 cups all-purpose flour
1/2 teaspoon salt
Decorating icing

Bring molasses, brown sugar, and spices to a boil in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, and remove from heat. Stir in baking soda (mixture will foam up), then stir in butter 3 pieces at a time, letting each addition melt before adding next, until all butter is melted. Add egg and stir until combined, then stir in 3 3/4 cups flour and salt.

Preheat oven to 325° F.

Transfer dough to a lightly floured surface and knead, dusting with as much of remaining 1/4 cup flour as needed to prevent sticking, until soft and easy to handle, 30 seconds to 1 minute. Halve dough, then wrap 1 half in plastic wrap and keep at room temperature.

Roll out remaining dough into a 14-inch round (1/8 inch thick) on a lightly floured surface. Cut out as many cookies as possible with cutters and carefully transfer with offset spatula to 2 buttered large baking sheets, arranging them about 1 inch apart.

Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until edges are slightly darker, 10 to 12 minutes total (watch carefully toward end of baking; cookies can burn easily). Transfer cookies to racks to cool completely. Make more cookies with remaining dough and scraps (reroll once).

Put icing in pastry bag (if using) and pipe or spread decoratively onto cookies.

Makes about 3 1/2 dozen cookies.

Cooks' note: Cookies keep in an airtight container at room temperature 3 weeks.

Decorating Icing

1 (1-lb) box confectioners sugar
4 teaspoons powdered egg whites (not reconstituted)
1/3 cup water
1 Tablespoon fresh lemon juice
1 teaspoon vanilla
Food coloring (optional)
Directions

Beat together all ingredients except food coloring in a large bowl with an electric mixer at moderate speed until just combined, about 1 minute. Increase speed to high and beat icing, scraping down side of bowl occasionally, until it holds stiff peaks, about 3 minutes in a standing mixer or 4 to 5 minutes with a handheld.

Beat in food coloring (if using).

If you plan to spread (rather than pipe) icing on cookies, stir in more water, 1 teaspoon at a time, to thin to desired consistency.

Makes about 3 cups

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RE:~*~*~*~* Christmas Cookies *~*~*~*~*
(Date Posted:12-17-2008 11:23)

Gumdrop Cookies Recipe

1 1/2 cups sugar
1 cup sour cream
2 eggs
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
2 3/4 cups plus 2 tablespoons flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 cups flaked or shredded coconut
1 cup cut-up gumdrops (see note)

Preheat oven to 400° F.

In medium mixing bowl, cream sugar and sour cream. Beat in eggs, one at a time. Add extracts and blend well.

In another bowl, sift flour, baking powder, baking soda and salt. Blend into sugar mixture. Mix in coconut and gumdrops. Drop by teaspoons onto lightly greased cookie sheet, setting them about 2 inches apart.

Bake in preheated oven 8 to 10 minutes or until done. When done, let cool on pan 1 to 2 minutes. Then transfer to a rack to cool. 

Makes 6 dozen cookies.

Notes: Use any color gumdrops but black. Cut in half or in thirds with kitchen shears. Lightly dust with flour after cutting to keep pieces from sticking together.

Variation: Chopped nuts can be used in place of coconut.

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RE:~*~*~*~* Christmas Cookies *~*~*~*~*
(Date Posted:12-17-2008 11:28)

Snowmen Cookies

1 package (16 oz) Nutter Butter cookies

1 ¼ lb white candy coating, melted

Miniature chocolate chips

M&M miniature baking bits (or mini M&M's)

Pretzel sticks, halved

Orange and red decorating gel or frosting


Using tongs, dip cookies in candy coating; shake off excess. Place on wax paper. Place two chocolate chips on one end of cookie for eyes. Place M&M's down middle for buttons. For arms, dip ends of two pretzel stick halves into coating; attach one to each side.

Let stand until hardened. Pipe nose and scarf with gel or frosting.

Yield: 32 cookies.

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RE:~*~*~*~* Christmas Cookies *~*~*~*~*
(Date Posted:12-17-2008 11:29)

Peanut Butter Pinwheels
 
½ cup shortening
½ cup creamy peanut butter
1 cup sugar
1 egg
2 tbsp milk
1 ¼ cups all-purpose flour
½ tsp baking soda
½ tsp salt
1 cup (6 oz) semisweet chocolate chips

In a mixing bowl, cream shortening, peanut butter, and sugar. Beat in egg and milk. Combine flour, baking soda and salt; gradually add to creamed mixture. Roll out between waxed paper into a 12 x 10 inch rectangle. Melt chocolate chips; cool slightly. Spread over dough to within ½ inch of edges.

Roll up tightly jelly-roll style starting with a long side; wrap in plastic wrap. Refrigerate for 20 – 30 minutes or until easy to handle. Unwrap dough and cut into ¼ inch slices. Place 1 inch apart on greased baking sheets.

Bake at 375 degrees for 10 – 12 minutes or until egdes are lightly browned. Remove to wire racks to cool.

Yield: about 4 dozen.

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RE:~*~*~*~* Christmas Cookies *~*~*~*~*
(Date Posted:12-17-2008 11:29)

Apple Slice Drops
 
½ cup butter, softened
2/3 cup sugar
2/3 cup packed brown sugar
1 egg
¼ cup apple juice
2 cups all-purpose flour
1 tsp ground cinnamon
½ tsp baking soda
½ tsp ground nutmeg
1 cup finely chopped peeled tart apple
1 cup chopped walnuts
Frosting:
¼ cup butter, softened
3 ups powdered sugar
1 tsp vanilla extract
3 to 4 tbsp apple juice

In a mixing bowl, cream butter and sugars. Beat in egg and apple juice. Combine dry igredients; gradually add to the creamed mixture. Fold in apple and walnuts. Drop by teaspoonfuls 2 inches apart onto greased baking sheets.

Bake at 375 degrees for 12 – 14 minutes or until golden brown. Remove to wire racks to cool.

For frosting, cream butter, sugar, vanilla and enough apple juice to achieve spreading consistency. Frost cooled cookies.

Yield: about 3 ½ dozen.

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RE:~*~*~*~* Christmas Cookies *~*~*~*~*
(Date Posted:12-17-2008 11:30)

Hidden Mint Morsels
 
1/3 cup shortening
1/3 cup butter, softened
¾ cup sugar
1 egg
1 tbsp milk
1 tsp vanilla extract
1 ¾ cups all-purpose flour
1/3 cup baking cocoa
1 ½ tsp baking powder
¼ tsp salt
1/8 tsp ground cinnamon
Peppermint Layer:
4 cups powdered sugar
6 tbsp light corn syrup
6 tbsp butter, melted
2 – 3 tsp peppermint extract
Chocolate Coating:
2 packages (11 ½ oz each) milk chocolate chips
¼ cup shortening

In a mixing bowl, cream shortening, butter and sugar until light and fluffy. Add egg, milk and vanilla; mix well. Combine flour, cocoa, baking powder, salt and cinnamon; add to the creamed mixture and mix well.

Cover and refrigerate for 8 hours or overnight. On a lightly floured surface, roll dough to 1/8 inch thickness. Cut with a 1 ½ inch round cookie cutter; place on ungreased baking sheets. Bake at 375 degrees for 6 – 8 minutes or until set. Cool for 2 minutes; remove to wire racks to cool completely.

Combine peppermint layer ingredients; mix well. Knead for 1 minute or until smooth. Shape into 120 balls, ½ inch each. Place a ball on each cookie and flatten to cover cookie. Place on wax paper-lined baking sheets; refrigerate for 30 minutes. In a microwave, melt chips and shortening. Spread about 1 teaspoonful over each cookie. Chill until firm.

Yield: about 10 dozen.

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RE:~*~*~*~* Christmas Cookies *~*~*~*~*
(Date Posted:12-17-2008 11:31)

Coffee Shortbread
 
1 cup butter, softened
½ cup packed brown sugar
¼ cup sugar
2 tbsp instant coffee granules
2 cups all-purpose flour
¼ tsp salt
½ cup semisweet chocolate chips, melted
½ cup vanilla or white chips, melted

In a mixing bowl, cream butter, sugars and coffee granules. Gradually beat in flour and salt.

On a lightly floured surface, roll out to ¼ inch thickness. Cut with floured 2 – 3 inch cookie cutters. Place 2 inches apart on ungreased baking sheets.

Bake at 300 degrees for 20 – 22 minutes or until set. Remove to wire racks to cool. Drizzle with melted chips.

Yield: about 5 dozen.

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RE:~*~*~*~* Christmas Cookies *~*~*~*~*
(Date Posted:12-17-2008 11:32)

 Eggnog Snickerdoodles
 
½ cup butter, softened
½ cup shortening
1 ¾ cups sugar, divided
2 eggs
¼ – ½ tsp rum extract
2 ¾ cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
¼ tsp salt
2 tsp ground nutmeg

In a mixing bowl, cream butter, shortening and 1 ½ cups sugar. Beat in eggs and extract. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture.

In a shallow bowl, combine the nutmeg and remaining sugar. Roll dough into 1 inch balls; roll in sugar mixture. Place 2 inches apart on ungreased baking sheets.

Bake at 400 degrees for 10 – 12 minutes or until lightly browned. Remove to wire racks to cool.

Yield: 6 ½ dozen.

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RE:~*~*~*~* Christmas Cookies *~*~*~*~*
(Date Posted:12-17-2008 11:32)

Raspberry Meringues
 
3 egg whites
3 tbsp plus 1 tsp raspberry gelatin powder
¾ cup sugar
1 tsp white vinegar
1/8 tsp salt
2 cups (12 oz) semisweet chocolate chips
½ cup finely chopped pecans
Topping:
¼ cup semisweet chocolate chips
1 tsp shortening

Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. Beat egg whites until soft peaks form. Gradually add gelatin, beating until combined. Gradually add sugar, 1 tbsp at a time, beating until stiff peaks form. Beat in vinegar and salt. Fold in chocolate chips and nuts.

Drop by rounded teaspoonfuls onto parchment paper-lined baking sheets. Bake at 250 degrees for 20 – 25 minutes or until firm to touch. Turn oven off; leave cookies in oven for about 1 ½ hours or until cool. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies.

Yield: 7 ½ dozen.

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RE:~*~*~*~* Christmas Cookies *~*~*~*~*
(Date Posted:12-17-2008 11:33)

 
 Chocolate Mint Crisps
 
1 ½ cups packed brown sugar
¾ cup butter, cubed
2 tbsp plus 1 ½ tsp water
2 cups (12 oz) semisweet chocolate chips
2 eggs
2 ½ cups all-purpose flour
1 ¼ tsp baking soda
½ tsp salt
3 packages (4.67 oz each) mint Andes candies

In a heavy saucepan, combine brown sugar, butter and water. Cook and stir over low heat until butter is melted and mixture is smooth. Remove from heat; stir in chocolate chips until melted. Transfer to a mixing bowl. Let stand for 10 minutes. With mixture on high speed, add eggs one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to chocolate mixture, beating on low until blended. Cover and refrigerate for 8 hours or overnight.

Roll dough into 1 inch balls. Place 3 inches apart on lightly greased baking sheets. Bake at 350 degrees for 11 – 13 minutes or until edges are set and tops are puffed and cracked (cookies will become crisp after cooling). Immediately top each cookie with a mint. Let stand for 1 – 2 minutes; spread over cookie. Remove to wire racks; let stand until chocolate is set and cookies are cooled.

Yield: about 6 ½ dozen.

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RE:~*~*~*~* Christmas Cookies *~*~*~*~*
(Date Posted:12-17-2008 11:34)

 
 Angel Wings
 
1 cup cold butter, cubed
1 ½ cups all-purpose flour
½ cup sour cream
10 tbsp sugar, divided
1 tbsp ground cinnamon, divided
Colored sugar, optional

In a bowl, cut butter into flour until the mixture resembles coarse crumbs. Stir in sour cream. Turn onto a lightly floured surface; knead 6 – 8 times or until mixture holds together. Shape into four balls; flatten slightly. Wrap in plastic wrap; refrigerate for 4 hours or overnight. Unwrap one ball. Sprinkle 2 tbsp sugar on waxed paper; coat all sides of ball with sugar. Roll into a 12 x 5 inch rectangle between two sheets of waxed paper. Sprinkle dough with ¾ tsp cinnamon. Lightly mark a line down center of dough, making two 6 x 5 inch rectangles. Starting with short side, roll up jelly-roll style to center mark; peel wax paper away while rolling. Repeat with other short side. Wrap in plastic wrap; freeze for 30 minutes. Repeat 3 times. Place remaining sugar or colored sugar if desired on wax paper. Unwrap one roll. Cut into ½ inch slices; dip each side into sugar. Place 2 inches apart on ungreased baking sheets. Bake at 375 degrees for 12 minutes or until golden brown. Turn cookies; bake 5 – 8 minutes longer. Remove to wire racks to cool.

Yield: about 3 dozen.

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