I need a good Christmas cookie recipe?

Answer 1

Really easy and yummy- no need to refrigerate or deal with cookie cutters. The recipe calls for buttermilk, but many people have said that other milks work just as well.
You can also roll the cookies in the sugar sprinkles before baking.


2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup softened butter
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
3 to 4 tablespoons buttermilk
Sprinkles or colored sugar, for decorating

Preheat oven to 375 degrees F.
In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.

Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles.

Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.


Some goan sweets
Kulkuls
(crisp sugar-coated curls)

Background:
This is a common sweet made during the Christmas season and is distributed to guests during their "obligatory" visits to friends and family. Production (and we do mean "production"), usually involved the whole family, and often, the extended family getting together to produce these sweets in assembly line style!

Ingredients:
Milk of 1 coconut
2 eggs
½ kg flour
1 teaspoon salt

Method:
Knead the flour and eggs, coconut milk and salt into a ball of dough. Cover with a damp cloth and leave for some time. Then roll out the dough and cut into strips and them into small squares. Form into kulkuls by rolling the squares into curls off the back of a fork (they can also be shaped into twists). Deep fry the kulkuls.

The next day make a thick sugar syrup (for a kilo of kulkuls, use ¼ kilo sugar). Throw in the kulkuls, stir until well coated and dry. Remove and store in an airtight container.


Godshem

Ingredients:
1 Coconut, grated
2 pieces of coconut jaggery
2 tbsp fenugreek seeds
2 tbsp Goa rice


Method:
Grind the grated coconut and extract juice. Mix the juice wiht the jaggery and keep on fire till the jaggery dissolves. Add the fenugreek and rice and cook till they become soft.

Puranpoli

Background:
This is a very popular dessert created during the Hindu festival of Holi. Holi is the last day of the Hindu calendar. On the eve of this festival a huge wood pyre is made and set afire. Discarded or unwanted materials like dead wood of trees, broken pieces of furniture etc. are also put in the fire. This symbolises the destruction of one's ill feelings and/or animosities towards others. The next day the Holi Festival is celebrated by playing with colours in the morning with friends and neighbours getting together. In the evening visits are made to friends and relatives when sweets are offered and good wishes extended to one another.

Ingredients:
1/2 kg lentils (dhal)
1/2 kg. Cane sugar (jaggery)
1/2 k.g white flour (maida)
100 ml. oil
1 teaspoon cardamon powder
1 teaspoon hydrogenated oil (ghee)

Method:
Wash gram dal and boil this with half tea sp.salt and water till it is very soft. When it is slightly cold strain and add jaggery and grind to a fine paste, If it is sticky put it on a low fire and dry up completely. This is called puran.
Knead maida with half teaspoon salt with water.It should be neither very hard or too soft.Add oil and knead it till oil is absorbed and now do equal balls of puran and kneaded maida. Roll maida ball into a small puri.Fill it with puran ball. MAKE it into a ball and roll to a poli. Put on the pan and fry it dry turning both sides. Eat this melted with pure ghee. It is delicious eaten hot and with a nice cup of tea.
This recipe was supplied by Mrs. Navelar, Miramar, Panjim, Goa.

Dodol
(rice halwa)

Ingredients:
750 gm raw Goa rice
10 large coconuts
2 ½ kg coconut jaggery
2 tbsp sugar
Salt to taste
200 gm cashew nuts, chopped

Method:
Grind the rice or powder it and blend it with a little water or coconut juice and keep aside. Grate and grind the coconuts coarsely. Extract about one and half litres of thick coconut juice and around 8 litres thin juice. Keep the thin coconut juice on the fire, preferably in a large copper vessel, and bring to the boil stirring continuously. Add the rice mixture, a little at a time, continuously stirring. Let it boil for around 2 hours. Add coconut jaggery and sugar and salt and continue stirring. When the mixture begins to thicken, add the coconut juice.

The dodol will start leaving the sides of the pan when it is done. Pour into an aluminum or stainless steel container. Decorate with chopped cashew nuts. Serve sliced.

Patoleo in saffron leaves

Ingredients:
1 kg local rice
2 tender coconuts
400 grms jaggery
1 tsp cardamom powder
salt to taste
Saffron leaves

Method:
Scrape coconuts fine, and add jaggery, cardamom powder and mix well.
On the front side of each saffron leaf, spread a little dough thinly and evenly.
Then, place a little of the coconut mix in the centre and fold the leaf over, pressing the edges firmly.
Steam the patoleos. Serve with leaves on, in a dish.


Wheat Flour Halwa

Ingredients:
½ kg maida
600 gm sugar
2 coconuts, ground coarsely, extract thick and thin juice about one and a half litres
50 gm butter
chopped nuts, essence and coloring can be added as desired
Pinch of salt

Method:
Soak flour overnight. In the morning gently strain the water out. Blend the drained flour along with the sugar, coconut juice, flavouring and color and stir it well. Keep on low fire and keep stirring till it thickens. Add the butter and when the mixture starts to leave the sides of the pan, pour it into a greased stainless steel flat dish. Decorate with chopped nuts

A Letria

Ingredients:
1 coconut
8 egg yolks
150 gm sugar
5 cardamoms
50 gm jaggery
½ cup milk

Method:
Grate coconut and mix well with ground jaggery. Dissolve 150 gm sugar in water and make a syrup of two thread consistency. Beat egg yolks with milk, making sure the mixture is not too dilute. While syrup is on boil, gradually pour the egg yolk mixture into the boiling syrup, through a sieve or perforated spoon, so as to form small thread-like noodles, which should be allowed to cook for 2-3 minutes and then removed from the boiling syrup. Spread the coconut mixture evenly over a platter, and pile the threads of egg yolk over this coconut mixture. Garnish with pieces of finely diced dry cherry and sprinkle with powdered cardamom. Optional: Finely hopped nuts and dry fruits can be mixed in with the grated coconut, for a special touch.

Bolinhos
(coconut cookies)

Ingredients:
1 ½ lb sugar
1 coconut, grated
15 egg yolks
1 ½ lb semolina
2 tbsp butter

Method:
Make a syrup of the sugar. Add to it grated coconut and stir well. Remove form the fire.

Add to the mixture egg yolks and semolina, stir thoroughly, and return to the fire. On a very low flame bring to the boil and allow mixture to thicken, adding butter while still on fire. Remove the mixture, form into small cakes, lay out on a greased and floured baking tray and bake.

Answer 2

1

Answer 3

my mom makes some awsome new year cookies, but it's a family secret (giggle)...

5 1/2 cups all-purpose flour
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
1 pinch ground nutmeg
1 (.25 ounce) envelope active dry yeast
1/4 cup warm water
1 1/2 cups warm milk
3 egg, lightly beaten
1 1/2 cups raisins
1 quart oil for frying

1 teaspoon melted butter
1 teaspoon warm water
1 cup confectioners' sugar
3/4 teaspoon cornstarch
1 teaspoon heavy cream
1/4 teaspoon vanilla extract
DIRECTIONS:
In a large bowl, mix the flour, sugar, salt, and nutmeg. Dissolve the yeast in warm water. Stir the yeast mixture, milk, and eggs into the dry ingredients until just combined. Fold in the raisins. Cover and let rise for about 2 hours.
Heat the oil in a deep-fryer to 375 degrees F (190 degrees C).
To prepare the glaze, mix the melted butter and 1 teaspoon warm water in a small bowl. Stir in the confectioners' sugar, cornstarch, cream, and vanilla.
Drop the dough by rounded tablespoons into the hot oil. Cook 2 to 5 minutes, until golden brown. Drain on paper towels and cool slightly. Dip each cookie into the glaze and set aside to completely cool.


Note:

As an alternative to the glaze, the cookies may be rolled in sugar after they have cooled slightly.

Answer 4

Use the Betty Crocker cook book recipe for Ginger Snaps. You can use this recipe for ginger bread houses, men, or roll it out and use your Christmas cookie cutters.

This isn't a cookie, but its an insanely easy version of my Christmas favorite:
Too easy fudge.
1 bag of semi-sweet chocolate morsels (splurge, get Ghiradelli)
1 can of sweetened condensed milk.
Optional 1 cup or so of you favorite nut (walnut, almond, cashew)

Put chocolate chips and condensed milk in a microwave safe bowl. Nuke for a minute or so. Stir thouroughly. Add nuts. Pour in a shallow square dish or pan lined with wax paper. Chill until hardened. Cut into pieces.

Answer 5

Lemon-Butter Snowbars

Crust:
1/2 cup real butter, softened
1-1/3 cup all-purpose flour
1/4 cup sugar

Filling:
3/4 cup sugar
2 eggs
2 tbsp all-purpose flour
1/4 tsp baking powder
4 tbsp lemon juice

Directions:
Preheat oven to 350 degrees. In medium bowl, combine all crust ingredients. With electric mixer, beat at low speed, scraping bowl often, until mixture is crumbly (2-3 minutes). Press in bottom of 8-inch square baking pan. Bake 15-20 minutes or until edges are lightly browned. Meanwhile, in medium mixing bowl, combine filling ingredients. Beat at low speed, scraping bowl often, until smooth. Pour filling over hot crust. Continue baking 18-20 minutes or until filling is set. Sprinkle with powdered sugar; cool, cut into bars and serve or store.

Answer 6

these are my favorite...

Crunchy Peanut Butter Balls:(makes 2 1/2 dozen)
Ingredients:

1 cup peanut butter (don't use cheap or generic they wont taste good)
1 jar (7ounces) marshmallow creme
1-1/2 cups crisp rice cereal
1-1/2 cups semisweet chocolate chips
4 teaspoons shortening
--

In a large bowl, combine the peanut butter and marshmallow creme; add cereal and stir until well coated. In a small microwave-safe bowl, combine chocolate chips and shortening. Microwave, uncovered, for 1-2 minutes or until chips are melted; stir until smooth.
Roll cereal mixture into 1-in balls; dip in chocolate. Place on a waxed paper lined pan. refrigerate until set. Then Enjoy...

Answer 7

1 cup.butter or margarine
1 1/2 cups of powdered sugar
1 egg
1 tsp. vanilla
2 1/2 cups flour
1 tsp. baking soda
1 tsp. cream of tartar

Mix in order listed. chill. roll out and cut with cookie cutters. bake at 350 degrees, do not over bake.

Answer 8

If I gave you our family recipe for sugar cookies, I'd have to kill you. Seriously, mom made me sign a contract.
For tons of recipes, check out allrecipes.com