I thought I would share this website for anyone looking for a great place to get even more recipes.
http://www.christmas-cookies.com/
Sunday, December 16, 2007
Candy Cane Cookies
RECIPE INGREDIENTS:
3/4 cup butter, softened
1 cup sugar
1 large egg
1 tsp. peppermint extract
1/2 tsp. vanilla extract
2 1/4 cups all-purpose flour
Red food coloring
1. Preheat the oven to 375 degrees. In a large bowl, cream the butter and sugar. Add the egg and beat well. Stir in the peppermint and vanilla extracts. Gradually mix in the flour.
2. Divide the dough in half. Color one half with red food coloring and leave the other half plain. Roll out a tablespoon of red dough and a tablespoon of plain until they are each 6 to 8 inches long. Twist them into a candy cane, pinching the ends. Repeat.
3. Bake on an ungreased cookie sheet for 8 to 10 minutes, or until set but not brown.
Makes about 25.
3/4 cup butter, softened
1 cup sugar
1 large egg
1 tsp. peppermint extract
1/2 tsp. vanilla extract
2 1/4 cups all-purpose flour
Red food coloring
1. Preheat the oven to 375 degrees. In a large bowl, cream the butter and sugar. Add the egg and beat well. Stir in the peppermint and vanilla extracts. Gradually mix in the flour.
2. Divide the dough in half. Color one half with red food coloring and leave the other half plain. Roll out a tablespoon of red dough and a tablespoon of plain until they are each 6 to 8 inches long. Twist them into a candy cane, pinching the ends. Repeat.
3. Bake on an ungreased cookie sheet for 8 to 10 minutes, or until set but not brown.
Makes about 25.
Muddy Snowballs
RECIPE INGREDIENTS:
Cookies
1 cup (2 sticks) unsalted butter, softened
2 ounces unsweetened chocolate, melted and cooled
2/3 cup confectioner's sugar
1 egg yolk
11/2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped walnuts
Dust
3/4 cup confectioner's sugar
3 tablespoons unsweetened cocoa powder
1. In a large bowl, using a wooden spoon, cream the butter until smooth. Stir in the melted chocolate and blend well.
2. Add the 2/3 cup of confectioner's sugar, egg yolk, and vanilla extract and stir until combined. Stir in the flour and salt until smooth.
3. Add the walnuts and stir until combined. Cover and refrigerate the dough for at least 1 to 2 hours or until it is firm enough to roll into balls.
4. Heat the oven to 350. Form scant tablespoonfuls of the dough into 1-inch balls. Place the balls on two ungreased baking sheets, leaving about 1 inch between them. Bake for 10 to 12 minutes or until the tops of the cookies are set. Cool on the baking sheets for about 3 minutes. Repeat until all the dough has been used.
5. Meanwhile, stir together the 3/4 cup confectioner's sugar and cocoa powder in a shallow bowl. Carefully dip the warm cookies into the dust (that is, throw them in the mud) to coat.
6. Cool the cookies completely on a wire rack. Roll again in the cocoa-confectioner's sugar dust. These snowballs don't need refrigeration -- just store in an airtight container. Makes about 4 dozen Muddy Snowballs.
7. KIDS' STEPS: Kids can help mix the cookie dough, shape it into balls, and roll the balls in the cocoa-confectioner's sugar mud.
Cookies
1 cup (2 sticks) unsalted butter, softened
2 ounces unsweetened chocolate, melted and cooled
2/3 cup confectioner's sugar
1 egg yolk
11/2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped walnuts
Dust
3/4 cup confectioner's sugar
3 tablespoons unsweetened cocoa powder
1. In a large bowl, using a wooden spoon, cream the butter until smooth. Stir in the melted chocolate and blend well.
2. Add the 2/3 cup of confectioner's sugar, egg yolk, and vanilla extract and stir until combined. Stir in the flour and salt until smooth.
3. Add the walnuts and stir until combined. Cover and refrigerate the dough for at least 1 to 2 hours or until it is firm enough to roll into balls.
4. Heat the oven to 350. Form scant tablespoonfuls of the dough into 1-inch balls. Place the balls on two ungreased baking sheets, leaving about 1 inch between them. Bake for 10 to 12 minutes or until the tops of the cookies are set. Cool on the baking sheets for about 3 minutes. Repeat until all the dough has been used.
5. Meanwhile, stir together the 3/4 cup confectioner's sugar and cocoa powder in a shallow bowl. Carefully dip the warm cookies into the dust (that is, throw them in the mud) to coat.
6. Cool the cookies completely on a wire rack. Roll again in the cocoa-confectioner's sugar dust. These snowballs don't need refrigeration -- just store in an airtight container. Makes about 4 dozen Muddy Snowballs.
7. KIDS' STEPS: Kids can help mix the cookie dough, shape it into balls, and roll the balls in the cocoa-confectioner's sugar mud.
Santa Hats
Santa Hats
RECIPE INGREDIENTS:
2 egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon vanilla extract
1/2 cup sugar
Red colored sugar
1. Heat the oven to 200° F. With an electric mixer, beat the egg whites until soft peaks start to form. Beating all the while, add the cream of tartar and vanilla extract, then slowly add the 1/2 cup of sugar. Continue to beat until the peaks stiffen.
2. Spoon the meringue into a quart-size plastic bag. Snip off a corner and pipe 2 dozen 1 1/2-inch-tall Santa hat triangles onto a parchment-lined baking sheet (you should have about 1/4 of the meringue left).
3. Sprinkle the triangles with the red sugar, then use the remaining meringue to give each one a pom-pom and trim. Bake the hats until they're hard but not browned, about 1 hour and 20 minutes. Turn off the oven and leave the hats in it for an hour to crisp before removing.
RECIPE INGREDIENTS:
2 egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon vanilla extract
1/2 cup sugar
Red colored sugar
1. Heat the oven to 200° F. With an electric mixer, beat the egg whites until soft peaks start to form. Beating all the while, add the cream of tartar and vanilla extract, then slowly add the 1/2 cup of sugar. Continue to beat until the peaks stiffen.
2. Spoon the meringue into a quart-size plastic bag. Snip off a corner and pipe 2 dozen 1 1/2-inch-tall Santa hat triangles onto a parchment-lined baking sheet (you should have about 1/4 of the meringue left).
3. Sprinkle the triangles with the red sugar, then use the remaining meringue to give each one a pom-pom and trim. Bake the hats until they're hard but not browned, about 1 hour and 20 minutes. Turn off the oven and leave the hats in it for an hour to crisp before removing.
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