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.
3/4 cup vegetable shortening at room temp
1 cup firmly packed light brown sugar
1 large egg, beaten
1/4 cup molasses
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
4 drops almond extract
confectioners sugar for sprinkling
Preheat oven to 375º F.
In a bowl cream the shortening with the brown sugar until the mixture is light and fluffy and stir in the egg and the molasses. In another bowl stir together the flour, the baking soda, the cinnamon, the ginger, the cloves and the salt. Add the flour mixture in small amounts to the
shortening mixture, and blend the dough well. Chill the dough for 1 hour. Cut the dough into crescent moon shapes. Arrange on greased cookie sheet and sprinkle with the
confectioners sugar. Bake for 8 to 10 min. Allow them to cool on paper.
Makes approx. 38 cookies.
Eggnog Kringla
4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg
3/4 cup butter (do not use margarine)
1-1/2 cup sugar
1 egg
1 cup dairy or nondairy eggnog
sifted powder sugar
ground nutmeg
Preheat oven to 350F. In large bowl, mix together flour, baking powder, baking soda, and nutmeg. Set aside. In large mixing bowl, cream butter, about 30 seconds. Add the sugar and beat until fluffy. Add egg and mix well. Add the flour mix and eggnog alternately to the sugar/butter mix.
Cover and chill at least 4 hours. Dough may still be sticky but it is a soft dough and will be.
Take out half the dough at a time (leaving rest in the fridge). On a lightly floured surface, take one tablespoon of the dough and roll into a rope shape
(about 1/2 inch thick and 8 inches long) On an ungreased cookie sheet, place the rope in a loop, cross one end over the other. Make the shape slightly oval.
Bake 6 to 8 minutes, until edges are lightly browned. Remove cookies and cool on wire rack. While still warm, sprinkle tops with powdered sugar and nutmeg.
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.
Gingersnap Cookies
3/4 cup unsalted butter, vegetable shortening, or margarine, room temperature
1 cup firmly-packed brown sugar
1 egg
1/4 cup molasse, sunsulphured
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
Granulated sugar (for rolling in)
* Lightly grease or spray (non-stick cooking spray) your measuring cup before adding the molasses. This prevents the molasses from sticking to the cup.
In a large bowl, cream butter, brown sugar, egg, and molasses until light and fluffy. Add flour, baking soda, cinnamon, ginger, cloves, and salt; stir or beat until well blended. Cover the dough and refrigerate at least 1 hour or overnight.
Preheat oven to 375 degrees F. Lightly grease cookie sheets.
Shape dough into 1-inch balls. Then roll the balls of dough into the granulated sugar, coating them thoroughly. Place balls, 3 inches apart, onto prepared cookie sheets. Bake 10 to 12 minutes or until light brown (cookies will puff slightly and then collapse slightly, and tops will be covered with little cracks). Remove from oven and cool on wire racks.
Yields 3 dozen cookies.
Chocolate Espresso Cookies
3 ounces unsweetened top grade dark chocolate, chopped
1 (12 ounce) package semisweet chocolate chips, divided
1/2 cup unsalted butter, cut into pieces
3 large eggs
1/2 teaspoon red cayenne powder (optional)
1 cup plus 2 tablespoons sugar
2 1/4 teaspoons finely ground dark-roast coffee beans or instant espresso powder
3/4 cup all-purpose flour
1/3 teaspoon baking powder
1/4 teaspoon salt
1 cup walnuts, coarsely chopped
Preheat oven to 350°F and grease 2 large heavy baking sheets.
In a double boiler or a metal bowl set over a saucepan of barely simmering water melt unsweetened chocolate, 1 cup semi-sweet chocolate chips, and butter, stirring until smooth, and remove top of double boiler or bowl from heat.
In a bowl with an electric mixer beat eggs, sugar, and ground coffee on high speed until very thick and pale and mixture forms a ribbon when beaters are lifted, about 3 minutes, and beat in chocolate mixture. Into mixture sift in flour, baking powder, and salt and stir until just combined. Stir in remaining chocolate chips and walnuts. Let the batter rest for about 10 to 15 minutes (it will thicken slightly during this time).
NOTE: This cookie dough doesn't do well if you freeze the dough.
Drop batter by heaping tablespoons about 2 inches apart onto baking sheets and bake in batched on the middle rack of oven for 8 to 10 minutes, or until puffed and cracked on top. Cool cookies in baking sheets 1 minute and transfer to racks to cool completely.
NOTE: DO NOT OVERBAKE - these should be slightly soft in the centers.
Makes about 40 cookies.
Molasses Crinkles
3/4 cup vegetable shortening
1 cup firmly-packed brown sugar
1 egg
1/4 cup molasses
2-1/4 cups sifted all-purpose flour
2 teaspoons baking soda
1/4 teaspoons salt
2 teaspoon ground cinnamon
3/4 teaspoon ground cloves
2 teaspoon ground ginger
Granulated sugar
Mix together the soft shortening, brown sugar, egg, molasses.
In a separate bowl, sift together the flour, baking soda, salt, cinnamon, cloves, and ginger. Gradually stir in with the shortening mixture. Cover and refrigerate dough at least 1 hours.
Preheat oven to 375 degrees F. Lightly grease cookie sheets. Shape dough by rounded teaspoonfuls into balls. Dip tops in granulated sugar. Place balls, sugared side up, about 3 inches apart on prepared cookies sheet.
Bake just until set, approximately 10 to 12 minutes. Remove from oven and immediately remove from cookie sheet.
Yields about 4 dozen cookies.
Cranberry Decadent Cookies
Dried cranberries and cinnamon transform this reverse chocolate chip cookie into a holiday favorite. The coffee granules enhance the flavor of the chocolate.
Yield: about 48 cookies
2 cups (500 ml) all-purpose flour
1/2 cup (125 ml) Dutch process cocoa powder
1 teaspoon (5 ml) ground cinnamon
1/2 teaspoon (2 ml) baking powder
1/2 teaspoon (2 ml) baking soda
1/2 cup (125 ml) unsalted butter, softened
1/2 cup (125 ml) solid vegetable shortening, softened
1/2 cup (125 ml) granulated sugar
1 cup (250 ml) firmly packed light brown sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
1 teaspoon (5 ml) instant coffee granules
1 cup (250 ml) white chocolate chips
1 cup (250 ml) semi-sweet chocolate chips
1 cup (250 ml) dried cranberries
Preheat oven to 350 F (180 C). Grease two baking sheets or line them with parchment paper. Sift together flour, cocoa powder, ground cinnamon, baking powder and baking soda, and set aside.
In a large bowl beat butter, shortening, granulated sugar and brown sugar until light and fluffy. Add eggs, one at a time, mixing until fully combined before additions. In a small cup, mix together the vanilla and the coffee until the coffee is dissolved, then add to the butter mixture; beat to combine. Gradually add dry ingredients, mixing until combined. Stir in white chocolate chips, semi-sweet chocolate chips, and dried cranberries.
Drop 1 tablespoon (15 ml) of dough at a time onto baking sheets, spacing cookies about 2 inches (5 cm) apart. Bake for 8 to 10 minutes or until firm. Let cool for 1 minute then transfer to a wire rack to cool completely.
Store in airtight containers at room temperature for up to 1 month.
Makes about 48 cookies.
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.
Divide Basic Pattern Dough in half. Knead the molasses and spices into one portion of the dough. Divide each dough portion into thirds. Cover and chill for 1 hour or until easy to handle.
On a lightly floured surface, roll one portion of each dough into a 1-in thick rope about 8 inches long (keep remaining dough chilled). Wrap and chill ropes for 1 hour.
On floured surface, roll remaining into two portions of plain dough into one 8x4-inch rectangle about 1/2 inch thick. Place rope of molasses dough lengthwise on plain dough rectangle. Roll up; seal edges. Wrap and chill logs for 1 to 2 hours
Preheat oven to 375*F. Cut logs into 1/4 inch thick slices. Place 2 inches apart on an ungreased cookie sheet. Bake in preheated oven about 7 minutes or until edges are lightly browned. Transfer cookies to wire rack; cool. Makes about 5 dozen.
TO STORE: Layer between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze up to 3 months.
BASIC PATTERN DOUGH
This dough will be your starting point for all of the pattern cookies.
3/4 cup butter, softened
1 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
Beat butter 30 seconds. Beat in sugar, baking powder, and 1/4 teaspoon salt. Beat in egg and vanilla. Beat in as much of the flour as you can with mixer. Stir in any remaining flour. Makes about 2 1/2 cups dough.
TO STORE: Pack dough into an airtight container. Refrigerate for up to 3 days or freeze for up to 1 month.
SOURCE: Better Homes and Gardens Christmas Cookies
White Chocolate Chip & Macadamia Cookies
2squares (1 ounce each) unsweetened chocolate
1/2 cup butter, softened
1cup packed light brown sugar
1 egg
1 teaspoon vanilla
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (6 ounces) white chocolate chips
3/4 cup macadamia nuts, chopped
Preheat oven to 350°F. Lightly grease cookie sheets or line with parchment paper. Melt unsweetened chocolate in top of double boiler over hot, not boiling, water. Remove from heat; cool. Cream butter, melted chocolate and sugar in large bowl until blended. Add egg and vanilla; beat until light. Blend in flour, baking soda, chocolate chips and macadamia nuts. Drop dough by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 10 to 12 minutes or until firm. Do not overbake. Remove to wire racks to cool.
Makes about 4 dozen cookies
SOURCE: Editors of Easy Home Cooking Magazine
Polish Rum Balls
Makes 3 dozen,
Prep: 10 minutes, Refrigerate: 1 hour.
Bake: at 350 degrees for 12 to 15 minutes
1 ½ cups all-purpose flour
1 cup finely ground pecans
10 tablespoons (1 ½ sticks) unsalted butter, at room temperature
½ cup confectioners' sugar
2 tablespoons rum
½ teaspoon vanilla
Confectioners' sugar
Heat oven to 350 degrees. Combine flour, pecans, butter, sugar, rum and vanilla in bowl.
With floured hands, roll rounded teaspoons of dough into 3/4-inch balls.
Place on ungreased baking sheets. Refrigerate 1 hour.
Bake in 350 degrees oven 12 to 15 minutes, until golden brown.
Remove to rack to cool. Store at room temperature or freeze.
Dust with sugar before serving.
Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in wax paper and refrigerate for 2 hours.
Preheat oven to 375 degrees.
Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.
Yield: about 3 dozen
Sugar Cookie:
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice, as desired. Store in airtight container for up to 1 week.
Yield: approximately 3 dozen, 2 1/2-inch cookies
Recipe courtesy Alton Brown
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_25190,00.html
Cream Cheese Sugar Cookies
2 c. butter, softened
1 8 oz. package cream cheese
2 c. sugar
2 egg yolk
1 t. vanilla extract
4 1/2 c. all purpose flour
Cream butter and cream cheese until light and fluffy. Add sugar, egg yolks, and vanilla, mix well. Gradually add flour.
Chill at least two hours. Roll out to 1/4 in. thickness and cut into shapes. Bake at 350 for 10-12 minutes, until set, not brown.
Cool 5 minutes before removing from pan, continue to cool on cooling rack. 7 Doz. cookies
These can be topped with icing or decorative sprinkles, but we like them best sprinkled with plain granular sugar.
