I am looking for something different. No chocolate chip, oatmeal, peanut butter, sugar, or snickerdoodle. I would love for it to "scream" Christmas! Thanks!
2007-11-11 10:07:09 · 16 answers · asked by bcg 1 in Food & Drink ➔ Cooking & Recipes
me too
2007-11-11 10:09:18 · answer #1 · answered by Philip P 3 · 0⤊ 4⤋
"screaming" Christmas is such a personal thing - these do it for me as my grandmother made them every year, with a copper diamond shaped cutter. Thin, crispy and delicate, they were truly a Christmas treat and I can't imagine them without the scent of pine in the background!
Sand Tarts
1/2 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
2 cups unbleached flour
2 teaspoons baking powder
1/4 teaspoon salt
2 egg whites, slightly beaten
Mixture cinnamon and sugar
Pecan halves
Cream butter and sugar until fluffy. Add egg and beat well. Combine flour, baking powder and salt. Gradually add to creamed mixture, beating well after each addition. Cover with plastic wrap and chill overnight.
Preheat oven to 350° F. Roll cookies out very thin, about 1/8-inch. Cut with medium sized round cookie cutter. Place on greased cookie sheets. Brush tops of cookies with egg white. Sprinkle with cinnamon and sugar. Top with a nut. Bake for approximately 8 minutes. Remove from oven and cool. Store in airtight container
2007-11-11 10:18:45 · answer #2 · answered by a cabingirl 6 · 0⤊ 0⤋
Here's my 2 favorites:
They both start w/a batch of basic sugar cookie dough.
Then for the "Candy Cane's" I split the dough in 2, color half red and half green w/food coloring. I add a few drops of peppermint extract to the green half. Pat the dough out to about 2 inches thick. Cut it into strips and roll w/your hand like you are making "snakes" w/play-dough. Then take a red "snake" and a green "snake" and twist them together. Bend the top to shape like a candy cane. Bake the same as you would sugar cookies.
The second one we call "Church Windows". Roll out your dough and cut into circles or squares (really could be whatever shape you want). Then cut out the inside of the shape so it looks like a frame w/an empty center. Put hard candies (either jolly ranchers or those red and white peppermints work really well) into a baggy and pound them into little bits-or if you have a food processor you could do it in there. Cover your cookie sheet w/wax or paraffin paper. Lay the cookie frames on the baking sheet and sprinkle the crushed up candy into the empty centers covering just the edge of the frames too so that they will bake together. Bake the same temp. you would sugar cookies and watch for the cookies to get golden brown and the candy to melt. Have fun!
2007-11-11 10:17:40 · answer #3 · answered by LiLiJo 3 · 2⤊ 0⤋
Molasses Crinkles
3/4 cup shortening
1 cup brown sugar
1 beaten egg
1/4 cup molasses
2 1/4 cups flour
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 cup granulated sugar
Mix together all ingredients except granulated sugar. Chill 4 hours or overnight. Preheat oven to 350F. Shape in balls the size of walnuts and dip one side in granulated sugar. Place sugared side up on ungreased cookie sheet 2 to 3 inches apart. Bake 15 minutes.
2007-11-11 10:22:29 · answer #4 · answered by Anonymous · 0⤊ 0⤋
Look up Scandinavian Christmas cookie recipes- there are tons of them on Allrecipes.com. You might also look up Greek ones- maybe do an "international" theme? I know of a lot of German ones that are good, too....many other countries have distinctive Christmas cookies, try a bunch of 'em! (There's just no such thing as a BAD Christmas cookie!!) Good luck. :)
2007-11-11 10:12:37 · answer #5 · answered by leopardstripes 3 · 1⤊ 1⤋
This recipe is really fun to make. Instead of using snowflake cookie cutters I used gingerbread men cookie cutters. I used cut raisins for the eyes and candy to decorate.
gingerbread snowflakes
2/3 cup molasses (not robust)
2/3 cup packed dark brown sugar
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 teaspoons baking soda
2 sticks (1 cup) unsalted butter, cut into tablespoon pieces
1 large egg, lightly beaten
3 3/4 to 4 cups all-purpose flour
1/2 teaspoon salt
Decorating icing
Special equipment: assorted 2- to 3-inch cookie cutters (preferably snowflake-shaped); a metal offset spatula; a pastry bag fitted with 1/8- to 1/4-inch plain tip (optional)
Bring molasses, brown sugar, and spices to a boil in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, and remove from heat. Stir in baking soda (mixture will foam up), then stir in butter 3 pieces at a time, letting each addition melt before adding next, until all butter is melted. Add egg and stir until combined, then stir in 3 3/4 cups flour and salt.
Preheat oven to 325°F.
Transfer dough to a lightly floured surface and knead, dusting with as much of remaining 1/4 cup flour as needed to prevent sticking, until soft and easy to handle, 30 seconds to 1 minute. Halve dough, then wrap 1 half in plastic wrap and keep at room temperature.
Roll out remaining dough into a 14-inch round (1/8 inch thick) on a lightly floured surface. Cut out as many cookies as possible with cutters and carefully transfer with offset spatula to 2 buttered large baking sheets, arranging them about 1 inch apart.
Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until edges are slightly darker, 10 to 12 minutes total (watch carefully toward end of baking; cookies can burn easily). Transfer cookies to racks to cool completely. Make more cookies with remaining dough and scraps (reroll once).
Put icing in pastry bag (if using) and pipe or spread decoratively onto cookies.
Cooks' notes:
• Cookies keep in an airtight container at room temperature 3 weeks.
decorating icing
1 (1-lb) box confectioners sugar
4 teaspoons powdered egg whites (not reconstituted)
1/3 cup water
1 tablespoon fresh lemon juice
1 teaspoon vanilla
Food coloring (optional)
Preparation
Beat together all ingredients except food coloring in a large bowl with an electric mixer at moderate speed until just combined, about 1 minute. Increase speed to high and beat icing, scraping down side of bowl occasionally, until it holds stiff peaks, about 3 minutes in a standing mixer or 4 to 5 minutes with a handheld. Beat in food coloring (if using). If you plan to spread (rather than pipe) icing on cookies, stir in more water, 1 teaspoon at a time, to thin to desired consistency.
2007-11-11 10:21:49 · answer #6 · answered by cinderellanjo 5 · 0⤊ 0⤋
Indeed I do, but if I told you I'd have to kill you. My suggestion is to take a cookie you already like and give it your own touch. Add nuts, candy, liquor, sprinkles, an extra spice, etc to a cookie you already love.
2007-11-11 10:11:05 · answer #7 · answered by Anonymous · 3⤊ 2⤋
WEB RESULTSChristmas Cookies - Allrecipes
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12 Days of Cookies - Food Network
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Pastry Wiz: Christmas Cookie Recipes From Europe
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Christmas Cookies - Epicurious
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Holiday Cookie Recipes & Tips - About.com
Christmas cookie recipes, decorating ideas, and tips on freezing and mailing holiday cookies.southernfood.about.com/cs/cookierecipes/a/aa121497.htm - 30k - Cached
Cookie Magic - Epicurious
Recipes for Christmas cookies that can be made out of a single butter cookie dough recipe.www.epicurious.com/gourmet/features/cookie_magic - 91k - Cached
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Also try:easy christmas cookie recipes,free christmas cookie recipes,More...
2007-11-11 10:11:18 · answer #8 · answered by Anonymous · 0⤊ 5⤋
http://www.razzledazzlerecipes.com/christmas/cookie-recipes/cookie_index.htm
2007-11-11 10:17:17 · answer #9 · answered by caroline ♥♥♥♥♥ 7 · 1⤊ 1⤋
Why cookies? why not chocolate covered pretzels wrapped in cookie dough and baked...Cookies outside and chocolate covered pretzels inside...mmmm sounds delicious...I never made these, but I do experiment from time to time..
PS I do sell cookies commercially. Your welcome to the hint.
2007-11-11 10:12:35 · answer #10 · answered by Oldmansea 6 · 0⤊ 3⤋
Yes..i have a origional christmas recipie..whould u like 2 know?
2007-11-11 10:10:42 · answer #11 · answered by ♥♥Princess Abby♥♥ 5 · 0⤊ 4⤋