What cookies should i make for Christmas Any good recipes?

Question

Pls do provide me with recipes.
Im so bored right now YAWNS ZzZzZzZzZzZzZzZzZzZzzz......
Am gonne make sugee cake do yall know what it is if yall want to know ill give the recipe to you.
Its my speciality
Damn am super bored eating MnM's staring at the com pls entertain me with your replies :)

Answer 1

Hope one of these helps you out. I make all of them for Christmas, each of them is simply scrumptious. Enjoy! And Happy Holidays!

SNOWBALLS

1 cup butter, softened
2/3 cup powdered sugar
1-½ tsp. vanilla extract
2-¼ cups flour
¼ tsp. salt
1 cup walnuts, finely chopped
2 cups powdered sugar, for dusting after baking

Preheat oven to 400 degrees F. In large mixing bowl, cream butter & powdered sugar. Add vanilla extract & blend well. Stir in flour, salt & walnuts. Roll dough into 1” balls. Place 1” apart on ungreased cookie sheet. Bake 12 to 14 minutes, or until lightly browned around edges. Cool 2 to 4 minutes, then dust with about 1 cup powdered sugar. Cool completely, then dust again with powdered sugar.

Yield: 4 to 5 Dozen

COCONUT MACAROONS

2 egg whites (from large eggs)
½ tsp. vanilla
1 ash salt
2/3 cup granulated sugar
1 3-½-oz. can (1-1/3 cups) flaked coconut
Red and green candied cherries, cut in quarters

Preheat oven to 325 degrees F. Lightly grease cookie sheet & set aside. Beat egg whites, vanilla extract & salt until soft peaks form. Fold in coconut. Garnish the top of each macaroon with ¼ of a glazed cherry. Drop from a teaspoon onto prepared cookie sheet, 1-½” apart. Bake about 20 minutes. Cool completely on wire rack.

Yield: 2 Dozen Macaroons

SHORTBREAD

1 cup (½ lb.) butter, softened
½ cup sifted powdered sugar
2 cup all-purpose flour

Preheat oven to 325 degrees F. Lightly grease 9” square pan & set aside. In bowl cream butter & sugar until light & fluffy. Stir in flour & blend well. With your hands, gather up dough and press it evenly over bottom of prepared pan. Bake 40 to 50 minutes, or until pale golden brown. Transfer pan to wire rack & cut into small squares. Let cool in pan.

Yield: 25 Squares

ANISE DROP COOKIES

6 large eggs, separated
1 cup powdered sugar
1 cup flour
3 tsp. anise seed

Lightly grease cookie sheets & set aside. Beat yolks until thick & lemon-colored. Beat whites until stiff & combine the two mixtures. Gradually beat in sugar; mix lightly. Sift flour & add to mixture. Stir in anise seed. Drop from the tip of a spoon, about 1” apart, on prepared cookie sheets. Refrigerate overnight. Preheat oven to 300 degrees F. Bake for 12 minutes. Cool on wire racks.

Yield: 3 or 4 Dozen

Answer 2

Winklers Moravian Sugar Cake

This delicious coffee cake is courtesy of Winklers Bakery Winston/Salem North Carolina. It is traditional served as an Easter morning breakfast treat, but is an excellent coffee cake year round. The instant potatoes give the cake a nice texture and flavor.

servings click to change U.S./Metric measurement system or number of servings


time to make 3¼ hours 3 hours prep
Change to: servings US Metric
2 (1/4 ounce) packages active dry yeast
1/2 teaspoon sugar
1/2 cup water (110 F)
3/4 cup water
1/2 cup sugar
2 tablespoons non-fat powdered milk
1/4 cup instant mashed potatoes
1/2 teaspoon salt
1/2 cup melted cooled butter
2 eggs
3 cups flour
butter
For Topping
1 cup brown sugar
1 teaspoon cinnamon
1/2 cup melted cooled butter


1. Sprinkle yeast and 1/2 teaspoon sugar into the 1/2 cup of warm water.
2. Set aside until yeast bubbles, and mixture is foamy.
3. Add the next 7 ingredients, and about 1 cup of flour.
4. Beat with a wooden spoon.
5. Add remaining flour or a little more if needed, until bread dough consistency.
6. Place in a greased bowl and turn it to coat.
7. Dot dough with butter, and let it rise until double in size, about 1 hour.
8. Then, punch dough down, and place in a greased shallow baking pan (about 17 x 12 inches) Let rise 30 minutes, then sprinkle with brown sugar and cinnamon. Note: one reviewer commented "The 3 cups flour became about 7 to make it a workable dough. Must be an error in the recipe" There is no mistake in the recipe; this is a cake with a soft dough, not a bread. The term "workable" does not apply here; the soft dough will rise right in the pan. This is not a bread where you are continually kneading it into something that must be shaped. Had the reviewer simply patted it into the pan and let it rise in the pan it should have been fine. The mistake was adding all that extra flour and treating it like a bread.
9. Now the fun begins.
10. As if you're playing the piano, punch your fingers into the dough making indentations.
11. Pour on remaining 1/2 cup of butter, and let dough rise another 30 minutes.
12. Bake in a preheated 375ºF for 12 to 15 minutes until golden brown.
13. Serve warm or at room temperature.

Answer 3

check out the food network's 12 days of cookies-good recipes and entertaining. solves 2 problems!

Answer 4

Gingerbread cookies. In the shape of actual gingerbread men. I don't have a recipe just yet though.

Answer 5

There are several christmas cookies at the site below. You can also find pictures of the christmas cookies there.

Answer 6

my favorite is the peanut butter blossoms they take a little time but their absolutely Delicious!!

good recipes at
landolakes.com!!

Answer 7

check out www.northpole.com it has a ton of christmas recipes. good luck and God bless.

Answer 8

One Dough Cookies- make the dough below and choose your options ( or make up your own...)
Cherry Almond
Stir in: 1/4 tsp. almond extract, 1/2 cup dried cherries
Roll in: 3/4 cup toasted slivered almonds
Top each with: 3 toasted slivered almonds
Cardamom Pistachio
Stir in: 1/2 tsp. ground cardamom
Roll in: 1/2 cup toasted, chopped pistachios
Top each with: half a pistachio nut
Lemon Pistachio
Stir in: 1 tsp. finely grated lemon zest
Roll in: 1/2 cup toasted, chopped pistachios
Top each with: half a pistachio nut
Banana Peanut
Stir in: Nothing
Roll in: 1/2 cup roasted unsalted peanuts, chopped
Top each with: 1 banana chip broken in half and arranged partially overlapping (you'll need a heaping 1/2 cup)
Chocolate Hazelnut
Stir in: 1/2 cup mini chocolate chips
Roll in: 1/2 cup toasted hazelnuts, chopped
Top each with: 3 toasted hazelnut halves
Lime Coconut
Stir in: 1 tsp. lime zest
Roll in: 3/4 cup coconut, toasted in a 300-degree oven until golden, 15 to 20 minutes
Top each with: a pinch of toasted coconut
Ginger Sesame
Stir in: 1/2 tsp. ground ginger and 3 Tbs. minced crystallized ginger
Roll in: 1/4 cup toasted sesame seeds
Top each with: strips of crystallized ginger
Rosemary, Pine Nuts and Currants
Stir in: 1/2 cup currants and 2 tsps. minced fresh rosemary
Roll in: 3/4 cup toasted pine nuts
Top each with: 3 toasted pine nuts
Cranberry Orange Walnut
Stir in: 1/2 tsp. finely grated orange zest and 1/2 cup dried cranberries
Roll in: 1/2 cup toasted walnuts, chopped
Top each with: Nothing
Orange Pecan
Stir in: 1/2 tsp. finely grated orange zest
Roll in: 1/2 cup toasted pecans, chopped
Top each with: a toasted pecan piece
Cinnamon Cashew
Stir in: 1 tsp. cinnamon (leave spice swirls)
Roll in: 1/2 cup roasted cashews, chopped
Top each with: 3 cashew halves, in a pinwheel
Anise With Pine Nuts
Stir in: 1 tsp. anise seeds that have been heated in a small skillet over medium heat, stirring occasionally until fragrant, 2 to 3 minutes, then crushed with a rolling pin into a coarse powder
Roll in: 3/4 cup toasted pine nuts

BASIC ALL PURPOSE DOUGH
1 whole egg, plus 1 yolk
1 tsp. vanilla extract
1/2 tsp. salt
2 sticks (16 Tbs.) unsalted butter, at cool room temperature
1 cup granulated sugar
2 1/2 cups bleached all-purpose flour
Mix egg plus yolk, vanilla and salt in a small bowl. Mix butter and sugar in the bowl of an electric mixer on medium speed or process in a food processor until smooth. Add egg mixture; mix on low speed or pulse until well incorporated. Add flour; mix on low speed or pulse until a smooth dough forms. Divide dough in half. Stir flavoring of choice (see options, next page) into each half.
Scrape one of the flavored portions of dough onto a work surface lined with plastic wrap. With floured hands, form dough into an approximate 9-inch (round or square) log. Spread coating of choice (see options, next page) in a single layer next to the dough log. Using the plastic wrap as a guide, roll dough in coating all around.
Roll up dough in plastic wrap, lightly pressing on coating so it adheres.
Choose another flavoring and coating, then repeat above directions with the remaining portion of dough.
Set logs in freezer and chill until solid, at least 30 minutes. (Or double-wrap and freeze for up to 2 months.)
Adjust oven racks to upper- and lower-middle positions and preheat oven to 375 degrees. Unwrap dough, but leave it on plastic wrap. Slice dough 1/4-inch thick. Place slices on a cookie sheet (lined with parchment paper to keep the sheets clean and the cookies from sticking), about
1/2-inch apart. Bake cookies until golden brown, 12 to 14 minutes. Important: Halfway through baking, rotate the cookie sheets from upper to lower racks and from facing the back of the oven to facing the front, to ensure even baking.
Cool cookies on a wire rack. (Can be stored in an airtight tin up to 1 week.)
Note: All of the cookie options taste better when rolled in toasted coatings. Some nuts (for instance, pistachios, peanuts and cashews) often are sold already toasted. For those that aren't -- as well as coconut and sesame seeds -- place them in a pan in a 325-degree oven until fragrant and slightly darker in color, 5 to 10 minutes. In addition to the nuts you'll need for coating, figure on an additional 1/2 cup for garnish, and toast them, too.
Makes about 6 dozen cookies.