What's your favourite christmas cookie recipe?

Question

I really like the Neimann Marcus cookie recipe that is circulated over the internet. Not the one that is actually posted on the website but the one that gets emailed around every few months. Try it -- its excellent.

Sorry about not including the recipe... here it is.
It can be made in smaller amounts.

2 cups butter
4 cups flour
2 tsp. soda
2 cups sugar
5 cups blended oatmeal**
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
1 8 oz. Hershey Bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla

Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.

Answer 1

Snowflake cookies

INgredients
1/2 cup butter
1/3 cup shortening
1 cup granulated sugar
1/3 cup dairy sour cream
1 egg
1 tsp vanilla
1 tsp finely shredded lemon peel
3/4 tsp baking powder
1/2 tsp ground mace
1/4 tsp baking soda
dash salt
2-1/2 cups all purpose flour
2 cups sifted powdered sugar
2 tbsp milk
liquid or paste food coloring
1/2 cup sifted powdered sugar
milk
1-1/4 cups sifted powdered sugar

Directions
In a large mixing bowl, beat butter and the 1/3 cup shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, sour cream, egg, vanilla, lemon peel, baking powder, mace, baking soda, and salt. Beat until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. Cover and chill for 1 to 2 hours or until easy to handle.

Roll each half of dough to 1/8 to 1.4 unch thick on a well floured pastry cloth. Using 2-1/2 to 3 inch snowflake or starshape cutters dipped in flour, cut out dough. Use a wide spatula to place cutouts 1 inch apart on an ungreased cookie sheet.

Bake in a 375 degree F oven for 7 to 8 minutes or until edges are firm and bottoms are very lightly browned. Transfer to wire racks to cool.

For icing, combine the 2 cups powdered sugar and 2 tbsp milk in a small mixing bowl. stir in additional milk, 1 tsp at a time, until of drizzling consistency. Tint icing as desired with liquid or paste food coloring. Frost cooled cookies with white or tinted icing. Let dry

Answer 2

Ginger Cookie From Food Network Kitchens







2 1/4 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground mustard
1/2 teaspoon fine salt
5 cracks freshly ground black pepper
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1/2 cup sugar, plus more for rolling the cookies
1/4 cup dark brown sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1/2 cup unsulphured molasses
2 tablespoons ginger preserves (see Cook's note)

Whisk the flour, ginger, baking soda, cinnamon, allspice, mustard, salt and black pepper together in a medium bowl.
Beat the butter and the sugars with a hand mixer electric mixer on medium-high until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg yolk and vanilla and beat on medium speed until just incorporated, about 20 seconds. Add the molasses and ginger preserves and continue beating until the batter is an even light brown color, 30 seconds more.

Add the dry ingredients all at once, beating slowly to make a soft, smooth dough. Use a rubber spatula to make sure all ingredients are combined. Then beat again for 20 seconds. Cover the bowl with plastic and refrigerate the dough until firm, about 25 minutes.

Put about 1/2 cup sugar in a small bowl. With a cookie scoop or a small ice cream scoop, portion the dough into a slightly heaping tablespoon for each cookie. Roll the dough, by hand, into balls. Roll the tops of the balls in the sugar, and space them 2 inches apart on a nonstick or lightly oiled cookie sheet. Refrigerate until firm, about 25 minutes. (The chilling is what gives this cookie a beautiful, crackly crunch on top, and a soft, chewy center.)

Preheat oven to 375 degrees F.

Bake until the top is crackly, and the insides peeking out through are dark and moist but not raw, about 15 to 20 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool completely.

Serve or store in a tightly sealed container for up to 3 weeks.

Answer 3

Ginger Biscuits

Ingredients

2 oz vegan margarine
1 oz sugar
4oz flour
1 teaspoon ground ginger

Blend the margarine with the sugar until it is a smooth paste. Add the ginger and flour and blend thoroughly. If it too dry add a teaspoon of water - it should come together in a dough. Roll out on a floured surface and cut out using a cookie cutter. Place on a greased baking sheet in a 200 degree oven for 10 minutes or until golden brown.

Answer 4

One of my favorites has been the "Candy Cane" cookies out of an old Betty Crocker cookbook.

1 cup sugar
1 cup butter or margarine, softened
1/2 cup milk
1 teaspoon vanilla
1 teaspoon peppermint extract
1 egg
3 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon red food color
2 tablespoons finely crushed peppermint candies
2 tablespoons sugar


1. Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
2. Heat oven to 375ºF.
3. Stir together peppermint candy and 2 tablespoon sugar; set aside.
4. For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
5. Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Answer 5

INGREDIENTS:
1 - 18.25 ounce box cake mix
1/2 cup vegetable oil
2 eggs
2 cups of *
PREPARATION:
Preheat oven to 350 degrees F. Lightly grease cookie sheet(s). Mix together cake mix, vegetable oil, and eggs in a large bowl. Stir in *. Make little balls with the dough and put on cookie sheets. Bake for 8 to 10 minutes.


*This can be 2 cups of the following or a combination of a cup of each addition: chocolate chips, coarsely chopped semi-sweet chocolate, white chocolate chips, peanut butter chips, butterscotch chips, raisins, coconut, toasted-coarsely chopped nuts (pecans, walnuts), brickle chips, and so on.

++++++This one is really easy and tastes great. They come out really soft.

Answer 6

Jam Thumbprint Cookies 3/4c Butter (unsalted/room temp) 1c Sugar ~~~Cream those 2 components in a nutrition processor or mixer 1t Vanilla Extract ~~~upload to creamed mixture 3 a million/2c All purpose Flour a million/4t Salt ~~~Sift those 2 first and since the nutrition processor is going slowly upload to the creamed mixture until mixed into dough and take a verify out to no longer over combination, wrap in plastic and place in refrigerator for 15-20 minutes to take a seat down back. whilst dough is waiting pull off a golf ball length and roll it right into a ball with your palms, (use slightly flour to maintain it from sticking if mandatory) and place on a silpat (french cooking sheet) lined cookie sheet or parchment lined cookie sheet and press your thumb into the cookie. ~~~famous Jam (do no longer use sugar unfastened, the thicker the greater suited) place a small teaspoon finished of jam interior your thumbprint. finished a tray finished and bake at 350 for 20-25 minutes as ovens would variety in temperature. ~~~enable cool and luxuriate interior the golden scrumptious candy butteryness **tip**suitable on the golden brown colour pull them out and take a verify out to no longer overload the cookie or jam would be in all places :+} and Raspberry is my famous for the Christmas holiday journeys Bon Appetit!

Answer 7

my family has a secret [well, not really--was in an old magazine] peanut butter cookie recipe!!!yummmmmmmm!

Answer 8

It would help if you would put it up here.