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Yuletide Cookies
2003 Candy List

2003 Cookie List   2005 Cookie List
2006 Cookie List   2007 Cookie List   2008 Cookie List
This year's list features cookies from a few of our ancestral countries as well as a few family favorites made in years past. I choose thirteen different recipes each year, that number represents the thirteen Moons of the lunar year.

Alsatian Christmas Cookies-France
Eggnog Drop Cookies
Chocolate Cherry Cookies
Raspberry Poppy Seed Cookies
Peanut Butter Chocolate Balls
Eggnog Thumbprints
Gingerbread Cream Cheese Spirals
Irish Whiskey Cookies-Ireland
Maple Syrup Cookies-Quebec
Mincemeat Cookies-England
Eggnog Snickerdoodles
Oatmeal Coconut Crisps

This was chosen for Pixie's paternal grandmother's family who originated in the Alsace region of France.

Alsatian Christmas Cookies

1/2 pound unsalted butter, room temperature
1c. sugar
1 3/4 cups flour
1c. toasted almonds, ground
4 1/2 ounces candied orange zest, finely minced
4 teaspoons ground cinnamon
1 egg
1/2 teaspoon rose water or lemon juice
1/2 teaspoon salt

1 egg yolk, beaten, for glazing
Sugar and ground almonds for garnish
tubes of prepared decorating icing
colored sugar

In a bowl, cream the butter with the sugar. Blend until fully integrated. Gradually beat in the flour, then add the rest of the ingredients. Mix thoroughly.
Knead the dough well, then cover with a damp cloth and refrigerate overnight.
Set oven at 400 degrees F. Place the chilled dough on waxed paper and roll out to 1/4-inch thickness. Using cookie cutters or a knife, cut the dough into various Christmas-shaped cookies. Brush the tops with beaten egg, and sprinkle with sugar and ground almonds.
Arrange the cookies on buttered and floured baking sheets and bake them for 10 minutes. Yields about 60 cookies.
Decorate with icing, colored sugars, dragees, etc. Store airtight at room temp one week, or freeze for up to 3 months.

Eggnog Drop Cookies

1 1/4 cups white sugar
3/4 cup butter, softened
1/2 cup eggnog
1 teaspoon vanilla extract
2 egg yolks
1 teaspoon ground nutmeg
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon

Preheat oven to 300 degrees F (150 degrees C).
Combine flour, baking powder, cinnamon and nutmeg.
Cream sugar and butter until light. Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth. Add flour mixture and beat at low speed until just combined. Do not overmix.
Drop by teaspoonfuls onto ungreased cookie sheet 1 inch apart. Sprinkle lightly with nutmeg. Bake 20 to 23 minutes until bottoms turn light brown.

Eliz shared this with me last year and we devoured all 10 dozen far too quickly!

Chocolate Cherry Cookies

1 1/4 cups butter, softened
1 3/4 cups sugar
2 eggs
1 TBS vanilla
3 1/2 cups flour
3/4 cup unsweetened cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 (6-oz) jars maraschino cherries, drained and halved
1 (6-oz) package semi-sweet chocolate chips
1 14-oz can sweetened condensed milk

Preheat oven to 350*F. In large bowl, beat butter and sugar until fluffy; add eggs and vanilla. Mix well. Combine dry ingredients; stir into butter mixture. Dough will be stiff! Shape into 1-inch balls. Place 1 inch apart on ungreased cookie sheets. Press cherry half into center of each cookie. Bake 8 to 10 minutes. Cool.

In heavy saucepan, over medium heat, melt chips with condensed milk; cook until mixture thickens, about 3 minutes. Frost each cookie, covering cherry. Store loosely covered at room temperature.

Makes 10 dozen cookies.


Raspberry Poppy Seed Cookies

1 cup confectioners' sugar
1 cup butter; softened
1 tsp. vanilla extract
1 egg
2 cups all-purpose flour
3 tbsp. poppy seeds
1/2 tsp. salt
1/2 cup raspberry preserves

Preheat oven to 300 degrees. Beat powdered sugar and butter until light. Add vanilla and egg. Blend well. Stir together the flour, poppy seeds and salt in a separate bowl. Add to the butter mixture. Mix well. Drop dough by rounded teaspoonfuls 1 inch apart on ungreased cookie sheets. Make an indentation in center of each cookie (finger works well). Fill each with 1/2 teaspoon of preserves. Bake until golden brown, about 20-25 minutes. Cool cookies on rack.

Date Spirals

1/2 cup butter or margarine
1 cup granulated sugar
1 egg
1 tsp vanilla
1.5 cups flour (measured unsifted, 8 oz weight)
1/4 t baking powder
1/8 t salt
1 tsp. cinnamon
1 lb. (or 2 1/2 c.) chopped dates
1/2 c. sugar
(if you are using sweetened dates omit) 1 c. water

Cook filling over medium heat, stirring constantly until consistency of jam. Mix dough ingredients in order. Divide in half. Roll out each half to 1/2 inch thickness. Take cooled filling and spread over dough and roll up like a jelly roll. Wrap rolls in unwaxed paper and freeze; freeze hard. Turn frozen rolls as you slice them. Place slices on greased cookie sheets and bake at 350 degrees for approximately 15 minutes. (The time to bake depends on how thick you want to slice them.)

Peanut Butter Chocolate Balls

1 1/2 cups graham cracker crumbs
1 1/2 cups flaked coconut
1 1/2 cups pecans, crushed chopped
1 cup butter or margarine, melted
16 ounces confectioners' sugar; sifted
12 ounces peanut butter
1 tsp. vanilla extract
24 ounces semisweet chocolate chips
3 tbsp. shortening

Combine crumbs, coconut, nuts, butter, sugar, peanut butter, and vanilla. Stir well. Shape the mixture into 1-inch balls. Combine chocolate chips and shortening in top of a double boiler; bring water to a boil. Reduce the heat to low; cook until chocolate melts. Dip each peanut butter ball into the chocolate mixture. Place on wax paper to cool. Store in refrigerator.

Makes about 9 dozen.

I made these for the first time two years ago and couldn't get enough of these creamy, flavorful bites!

Eggnog Thumbprints

3/4 cup butter, softened
1/2 cup sugar
1/4 teaspoon McCormick® Ground Nutmeg
2 egg yolks
1 teaspoon McCormick® Pure Vanilla Extract
1 1/2 cups all-purpose flour
2 slightly beaten egg whites
1 cup finely chopped walnuts

Rum Filling:
1/4 cup butter, softened
1 cup sifted confectioner's sugar
1/4 teaspoon McCormick® Imitation Rum Extract
1 to 2 teaspoons milk

McCormick® Ground Nutmeg

1. Lightly grease a cookie sheet; set aside.

2. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and nutmeg. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

3. If necessary, cover and chill in refrigerator about 1 hour or until dough is easy to handle.

4. Place the egg whites and chopped walnuts in separate small bowls. Shape dough into 1-inch balls. Roll balls in egg whites, then in walnuts to coat. Place balls about 1 inch apart on prepared cookie sheet. Make an indent with your thumb in the center of each ball.

5. Bake in a 375°F oven for 10 to 12 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool.

6. Rum Filling: In a small bowl beat butter until softened. Add confectioner's sugar and beat until fluffy. Beat in rum extract. Beat in enough milk to make spreading consistency. Pipe or spoon about 1/2 teaspoon Rum Filling into the center of each cooled cookie. Sprinkle with additional nutmeg.

Makes 40 cookies

Gingerbread Cream Cheese Spirals

Gingerbread Dough:

1/2 cup butter
1/2 cup packed brown sugar
1/4 cup molasses
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1 egg
2 cups all-purpose flour

Beat butter in large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, molasses, ginger, cinnamon, baking soda, and cloves; beat until combined. Beat in egg until thoroughly combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with wooden spoon. Divide dough in half. Cover and chill dough at least one hour or until easy to handle.

Cream Cheese Dough:

1/3 cup butter
1 3-ounce package cream cheese, softened
1 cup sugar
1/2 teaspoon baking powder
1 egg
1/2 teaspoon vanilla 2 cups all-purpose flour
1 teaspoon finely shredded orange peel

Beat butter and cream cheese in large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder and beat until combined. Beat in egg and vanilla until thoroughly combined. Beat in as much of the flour as you can with the mixer. Stir in orange peel and any remaining flour with wooden spoon. Divide dough in half. Cover and chill at least one hour or until easy to handle.

Roll each half of the cream cheese dough between two sheets of waxed paper into a 10”x 8” rectangle. Place these on baking sheets. Chill in freezer for 15- 20 minutes or until firm. Roll each half of the gingerbread dough in the same manner. Remove cream cheese rectangles from freezer. Peel top sheets of waxed paper from all rectangles. Carefully invert one cream cheese rectangle over a gingerbread rectangle. Remove the waxed paper from tops. Let stand about five minutes or until dough is easy to roll.

Roll up, jelly-roll style, starting from one of the long sides, removing bottom sheet of waxed paper as you roll. Pinch to seal. Cut roll in half crosswise. Wrap each roll in waxed paper or clear plastic wrap. Repeat with remaining two rectangles. Chill about four hours or until firm.

Remove one roll from the refrigerator. Unwrap and reshape slightly if necessary. Cut dough into ¼ inch thick slices and place on greased cookie sheet. Bake in a 375 degree oven for 10 to 12 minutes or until edges are firm. Cool cookies on baking sheet for one minute before removing to wire racks to cool completely. Repeat with remaining dough.


Irish Whiskey Cookies

1 cup butter, softened
1 cup granulated Sugar
3 large eggs
2 cups all-purpose Flour
1/4 cup Irish whiskey
1/4 cup candied citron, chopped
1/4 cup golden raisins, blanched and chopped
1/4 cup almonds, chopped

Preheat oven to 375 F and grease two cookie sheets; set aside. In a small mixing bowl, cream together the butter and the sugar. Beat in the eggs until well blended. Add the flour and the Irish whiskey, and beat the dough until smooth. Add the fruit and nuts, and mix well. Drop cookie dough from a tablespoon onto the prepared cookie sheets. Bake each sheet of cookies for 8 to 10 minutes. Remove the cookies from the baking sheets with a spatula while still warm. Place on wire rack to partially cool. Store the cookies in an airtight container with a slice of white bread to maintain their soft, fruity texture.

This is for my daughter, whose paternal line comes from Quebec

Maple Syrup Cookies

3/4 cup sugar + extra for dusting
1 cup (8oz.) unsalted butter, softened
1/2 cup pure maple syrup
1 teaspoon vanilla
1 egg yolk
3 cups unbleached, all-purpose flour
1/4 teaspoon salt

The day before you plan to make the cookies, make the dough:
Beat together the sugar and butter with an electric beater on high speed for about 3 minutes. Add the maple syrup, vanilla and egg yolk and mix for 1 minute. Sift the flour and salt directly into the butter/sugar mixture. Beat at medium speed until combined - about 2 minutes. Shape the dough into a ball, wrap in plastic, and refrigerate overnight. Preheat oven to 350°F.

To make the cookies:
Butter two baking sheets.
Divide the dough into two equal portions. Working with 1 portion at a time, roll it out on a lightly floured surface to about 1/8-inch thick. Cut out shapes with a cookie cutter and place on prepared cookie sheets, about 1 inch apart. Gather scraps, reroll and cut out as many additional cookies as possible. Repeat with second dough portion. Dust the cookies with granulated sugar. Bake for 9-12 minutes, until they are lightly golden. Remove and cool on racks.

May be stored at room temperature in an airtight container up to 4 days. May be frozen up to 1 month. En plus

Since my family tend to be more British mutts than anything else....

Mincemeat Cookies

1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
pinch of salt
1/2 cup vegetable shortening
3/4 cups granulated sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup chopped walnuts
3/4 cup prepared mincemeat

Preheat oven to 350°F. Lightly grease cookie sheets or line with parchment paper. Sift the flour, baking soda, cloves, nutmeg, ginger, and salt together; set aside. Cream shortening. Beat in sugar, vanilla and eggs. Add in the dry ingredients. Fold in walnuts and mincemeat. Drop by the spoonful on to cookie sheets about 2" apart. Bake 8-10 minutes or until lightly browned. Transfer to wire racks to cool.

Eggnog Snickerdoodles

2 3/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cups sugar
1 cup butter, softened
1/2 teaspoon rum extract
1/2 teaspoon brandy extract
2 eggs

1 teaspoon nutmeg
1/4 cup colored (or plain) sugar

Heat oven to 400°F.
In large mixer bowl, combine all cookie ingredients (except 1/4 cup colored or plain sugar and nutmeg).
Beat at low speed, scaping bowl often, until well mixed.
Combine the 1/4 cup colored sugar with the nutmeg; set aside.
Shape rounded teaspoonfuls of dough into 1-inch balls; roll in sugar mixture.
Place 2 inches apart on ungreased cookie sheets.
Bake for 8 to 10 minutes, or until edges are lightly browned. Remove.

Oatmeal Coconut Crisps

2 cups butter, softened
2 cups brown sugar
2 cups granulated sugar
2 teaspoons vanilla extract
4 eggs
3 cups flour, sifted
2 teaspoons salt
2 teaspoons baking soda
6 cups quick-cooking oats
1 1/2 cups coconut
(optional: mini chocolate chips)

Cream together butter and sugars until light. Stir in vanilla, then add eggs, one at a time, beating after each addition. Sift together the flour, salt, and soda. Add to creamed mixture. Stir in rolled oats and coconut. The dough will be stiff. Drop by tablespoon about 2 inches apart on well-greased baking sheets. Bake at 350 degrees for 10 to 15 minutes. Cool on rack.

14 dozen.

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