Great Christmas Cookies to give as gifts?

Question

What are some good recipies? Thanks

Answer 1

Hazelnut Shortbread Cookies

1 cup (140 grams) hazelnuts, toasted and skins removed
3/4 cup (160 grams) light brown sugar
2 cups (280 grams) all purpose flour
3 tablespoons (25 grams) cornstarch (corn flour) or rice flour
1/2 teaspoon salt
1 cup (2 sticks) (226 grams) unsalted butter, room temperature
1 1/2 teaspoons (6 grams) pure vanilla extract
Chocolate Glaze: (optional)
3 ounces (90 grams) semisweet or bittersweet chocolate, chopped
1 teaspoon vegetable shortening

Preheat oven to 350ºF (180ºC). Place rack in center of oven. Lightly grease (or spray with Pam) two 8” or 9” (20 or 23 cm) tart pans with removable bottoms.

Place hazelnuts on a baking sheet and bake for approximately 15 minutes or until brown and fragrant and the skins start to peel. Remove from oven, place the warm hazelnuts in a clean dish towel, roll it up, and let the nuts steam for 5 minutes. Briskly rub the nuts to remove most of their skins. Set aside to let the nuts cool.

Place the hazelnuts and 2 tablespoons (30 grams) of the brown sugar in a food processor and pulse until the nuts are finely chopped. Set aside.

In a small bowl combine the flour, cornstarch (rice flour) and salt. Set aside.

In bowl of electric mixer, cream and butter and remaining brown sugar until smooth. Add the vanilla extract and beat until combined. Add the flour mixture and beat until incorporated. Stir in the nut mixture.

Divide the dough in half. Press each half evenly into the prepared tart pan Using a sharp knife, score (make shallow lines) each pan of shortbread into 16 even pieces. Place in preheated oven and bake until deep golden brown, about 25 to 30 minutes. Transfer shortbread to rack and cool for five minutes before removing from tart pan. Place the shortbread round on a cutting board and cut each shortbread round into 16 wedges (along the lines scored). Cool completely on a wire rack.

While the shortbread cools make the chocolate glaze. In a stainless steel bowl, over a saucepan of simmering water, melt the chocolate and shortening. Stir until chocolate is smooth and completely melted. Remove from heat. Either dip each wedge of shortbread into the chocolate or alternatively put the chocolate in a pastry bag fitted with a small tip or a paper cone and pipe chocolate in a decorative pattern. Let stand until chocolate sets. Store in airtight container at room temperature for up to 1 week.

Makes 32 cookies

NOTE: You can use two cake pans instead of tart pans, butter and flour pans well (or spray with Bakers Joy). To remove shortbread from pans after having baked and cooled for 5 minutes, take a plate slightly smaller than the pan, place the plate of the surface of the shortbread, and invert the shortbread carefully on it. Reinvert the shortbread onto a cutting board and cut into 16 wedges (along score lines). Cool on wire rack.
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Magic in the Middles

1½ cups AP flour
½ cup unsweetened cocoa
½ tsp. baking soda
¼ tsp. kosher salt
½ cup granulated sugar (plus more for dipping)
½ cup packed brown sugar
½ cup (1 stick) butter, room temp.
1 cup creamy peanut butter divided
1 tsp. vanilla
1 large egg
¾ cup powdered sugar

Preheat oven to 375ºF. Whisk first 4 ingredients together in medium bowl. In a separate bowl, beat together sugars, butter, and ¼ cup PNB until light and fluffy. Add vanilla and egg, beating to combine. Stir in flour/cocoa mixture and set cookie dough aside.

Stir together remaining ¾ cup PNB and powdered sugar until smooth. With floured hands, roll this filling mixture into 26 (1”) balls.

Break off about 1 Tbsp. of dough mixture and press thumb into center. Place a PNB ball in the indentation, and wrap the the cookie dough up and over PNB filling. Roll or press cookie into a patty to smooth it out.

Grease a baking pan. Press top of cookie into granulated sugar, then place 2” apart on baking pan. Use the bottom of a drinking glass (greased) to flatten cookie to about ½” thick. Bake 7-9 minutes or until set; cool on wire rack.

--Cottage Living, March 2006
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EGGNOG COOKIES

Dough:
1 cup butter or margarine, softened
2 cups sugar
1 tsp. baking soda
1 cup Borden Eggnog
1/2 tsp. ground nutmeg
5-1/2 cups all-purpose flour

Icing:
3 cups confectioners' sugar
1/4 cup butter or margarine, softened
1/3 cup Borden Eggnog

Dough: Beat butter and sugar until fluffy. Add eggnog, baking soda, and nutmeg; mix well. Gradually add flour; mix well. Divide dough in half. Wrap half in plastoic wrap and chill overnight in refrigerator or 2 hours in freezer.

Preheat oven to 375°F / 190°C. On a floured surface, roll out half the dough to 1/8 inch thickness. Using your floured cookie cutters, cut out desired shapes. Place 1 inch apart on ungreased baking sheets. Continue with the rest of the dough until all is used.

Bake 8-10 minutes or until lightly browned. Cool. Ice and decorate as desired once cooled.

Icing: Beat together confectioners' sugar and butter until well blended using an electric mixer. Gradually beat in 1/3 cup eggnog until icing is smooth.
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Mexican Wedding Cookies
Recipe courtesy Paula Deen

1 cup unsalted butter, at room temperature
½ cup confectioners' sugar, plus more for coating baked cookies
1 tsp. vanilla extract
1 3/4 cups all-purpose flour, plus more for dusting hands
1 cup pecans, chopped into very small pieces

Preheat the oven to 275ºF. Line cookie sheets with parchment paper.

Using an electric mixer, cream the butter and sugar at low speed until smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula. With floured hands, take out about 1 tablespoon of dough and shape into a crescent. Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake for 40 minutes. When cool enough to handle but still warm, roll in additional confectioners' sugar. Cool on wire racks.
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Stained Glass Cookies
yield: 4 dozen

1 cup sugar
2 sticks butter
2 eggs
1 teaspoon pure vanilla extract
3 cups all-purpose flour
Assorted brightly colored, hard candies
1 (2 to 3-inch) star cookie cutter
Special Equipment: 1 small triangle cookie cutter

Preheat oven to 350 degrees F.
In a mixer with a paddle attachment, cream the sugar and butter until smooth. Add the egg and the vanilla extract. Mix in the flour. Remove the dough from the mixer and press into a rectangular shape. Wrap in plastic wrap and refrigerate for at least 1 hour.

Remove from the refrigerator and cut dough into 1/3. Roll out dough, 1 piece at a time to a 3/16-inch thickness. Cut out as many large stars as possible. Repeat with all of the dough. Cut a small triangle out of each the arms on each star.

Place the hard candy, by color, into small plastic bags. Place a towel over the bags and crush the candy with a meat mallet. Place all of the cookies on parchment lined sheet pans. In each of the
triangle holes, fill with different colors of crushed hard candy. Bake in the oven for 10 to 15 minutes or until lightly golden brown, and the candy has melted.

--Emeril

Answer 2

These are Award Winning Soft Chocolate Chip Cookies - - to die for !! INGREDIENTS 4 1/2 cups all-purpose flour 2 teaspoons baking soda 2 cups butter, softened 1 1/2 cups packed brown sugar 1/2 cup white suger 2 (3.4 ounces) packages instant vanilla pudding mix 4 eggs 2 teaspoons vanilla extract 2 cups semisweet chocolate chips 1 cup chopped walnut (optional) COOKING DIRECTIONS 1. Preheat over to 350 degrees F. Sift together the flour and baking soda, set aside. 2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. 3. Bake for 10 - 12 minutes in the preheated oven. Edges should be golden brown. 4. Enjoy them with a glass of milk ! Good luck and happy baking ...

Answer 3

Truffle Fudge Crinkle Cookies


Ingredients
Truffle Fudge Brownie Mix
2 eggs
1 cup powdered sugar

Directions
Combine first 2 ingredients; dough will appear dry and crumbly. Cover and refrigerate 1 hour. With moistened hands, shape dough into small 1-inch balls; roll in powdered sugar. Place on lightly greased baking sheet; bake at 350° for 8-10 minutes. Cool. Makes 8-10 servings.
http://tastefullysimple.com/web/dgoodacre

Answer 4

EASY FUDGE
An easy fudge for children to make. 1 (14 oz.) can sweetened condensed milk 1 c. chopped nuts 1 3/4 tsp. vanilla extract
In pan over low heat, melt chips with condensed milk. Remove from heat and stir in chopped nuts and vanilla. Spread into a well buttered 9" square pan. Chill until firm. Cut into squares.
NOTE: This is an easy recipe for children to make and give as holiday gifts to friends or teachers!

Answer 5

Nutmeg Meltaways
Ingredients:
1 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup toasted, ground almonds
1 cup confectioners' sugar
1 tablespoon ground nutmeg
Cooking Directions:
In a large mixing bowl, cream butter, sugar and vanilla. Gradually add flour; mix well. Stir in almonds. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 300 degrees F for 18-20 minutes or until bottoms are lightly browned. Cool on wire racks. In a shallow bowl combine confectioners' sugar and nutmeg. Gently roll cooled cookies in sugar mixture. Yield: 30 servings

Chocolate-Candy Cane Cookies
INGREDIENTS:
1 (8 ounce) package cream cheese, softened
3/4 cup butter, softened
1 cup sugar
2 teaspoons vanilla
2 1/2 cups flour
1/2 teaspoon baking soda
4 squares semi-sweet baking chocolate, melted
1 (6 ounce) package white baking chocolate
12 hard peppermint candies, crushed
DIRECTIONS:
Preheat oven to 350 degrees F. Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Blend in semi-sweet chocolate. Shape tablespoonfuls of dough into 52 balls. Roll each ball into 3-inch-long rope. Place, 2 inches apart, on baking sheet, bending top of each slightly to resemble a candy cane. Bake 10 to 12 minutes or until lightly browned; cool 5 minutes on baking sheet. Transfer to wire racks; cool completely. Microwave white chocolate as directed on package; drizzle over cookies. Sprinkle with crushed candies. Let stand until chocolate is firm.

Pecan Tartlets
Pastry:
8 tablespoons butter
1 (3 ounce) package cream cheese
1 cup flour
Filling:
3/4 cup brown sugar
1 egg
1 teaspoon vanilla
1 dash salt
1 tablespoon butter
2/3 cup chopped pecans
Pastry: Mix pastry ingredients and refrigerate until firm.
When firm, make small balls (about an inch diameter) and put them in the wells of the mini tart pan.
Push into center with thumb to fill out and finish tart shape.
Filling: Mix filling ingredients in a sauce pan and cook over medium heat until hot and watery.
Add pecans, stir and remove from heat.
Spoon into tart shell dough filling to about 1/2- 2/3 way to top.
Bake at 350 F for 25 minutes.

Answer 6

Wow, who can beat that but, I'd say a wonderful sugar cookie or ginger bread.

Answer 7

Hope one of these helps you. I make them every year, and they are all simply scrumptious. Enjoy & Happy Holidays!

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

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

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

Answer 8

Old-Fashioned Sugar Cookies
Prep: 20 minutes
Chill: 3 hours
Bake: 10 minutes per batch

Ingredients
1-1/4 cups shortening
2 cups sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground nutmeg
1/4 tsp. salt
2 eggs
1 tsp. vanilla
1/2 tsp. lemon extract
4-1/2 cups all-purpose flour
1 cup buttermilk or sour milk
Granulated sugar, fine sanding sugar, coarse sugar, or colored decorating sugar

Directions
1. Beat shortening in a large bowl with an electric mixer for 30 seconds. Add the 2 cups sugar, baking powder, baking soda, nutmeg, and salt; beat until combined. Beat in eggs, vanilla, and lemon extract till combined. Alternately add flour and buttermilk to shortening mixture, beating until combined. Divide dough in half. Cover and chill at least 3 hours or until easy to handle.

2. Heat oven to 375 degrees F. Roll dough on a floured surface until 1/2 inch thick. Cut into rounds with a 2-1/2-inch cookie cutter. Place rounds 2-1/2 inches part on an ungreased cookie sheet. Sprinkle with additional sugar. Bake about 10 minutes or until set and edges just begin to brown. Transfer to wire racks and cool. Makes 32.

3. To store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.
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Spritz are a butter sugar cookie usually made using a cookie press to get many different shapes.

Spritz Blossoms
about 7 dozen cookies
Prep: 40 minutes
Bake: 7 minutes/batch

Ingredients
1-1/2 cups butter, softened
1 cup packed brown sugar
1 teaspoon baking powder
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
3-1/2 cups all-purpose flour
1 recipe Powdered Sugar Icing
Coarse sugar; silver dragees

Directions
1. Preheat oven to 375F. In large bowl beat butter on medium to high speed 30 seconds. Add brown sugar and baking powder; beat until combined, scraping sides of bowl. Beat in egg, vanilla, and extract until combined. Beat in as much flour as you can; stir in remaining flour.

2. Push dough through cookie press onto ungreased cookie sheet. Bake 7 to
9 minutes or until edges are lightly browned. Transfer to wire rack to cool.

3. Brush with Powdered Sugar Icing; sprinkle with sugar. Place a dragee in center. Dry 30 minutes on waxed paper. Makes 80.

4. Store in airtight container in single layer at room temperature up to 3 days. Freeze up to 3 months.
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Molasses Ginger Cookies
Prep: 30 minutes
Chill: 3 hours
Bake: 9 minutes per batch

Ingredients
2 1/4 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 cup butter, softened
3/4 cup granulated sugar
1/2 cup dark molasses
1 egg
1/2 cup coarse raw sugar or granulated sugar

Directions
1. In a medium bowl stir together flour, baking soda, cinnamon, ginger, nutmeg, and cloves. In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds. Add the 3�4 cup granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in molasses and egg until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Cover and refrigerate 3 hours or until easy to handle.

2. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll balls in the 1�2 cup raw sugar. Place balls on parchment-lined cookie sheet or on ungreased cookie sheet.

3. Bake for 9 to 11 minutes or until edges are firm and tops are puffed; do not overbake. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks. Cool. Makes 4 dozen cookies.

Test Kitchen Tip: To store, arrange in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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Tender Sugar Cookies
about 60 Prep: 40 min.
Chill: 30 min.
Bake: 15 min. per batch

Ingredients
1 cup butter, softened
1-1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour

Directions
1. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator for 30 to 60 minutes or until dough is easy to handle.

2. Preheat oven to 300F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60 cookies.

3. Tip: For a colorful platter of cookies, roll the dough balls in different colored sugars instead of the white granulated sugar.

4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.
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COCONUT OATMEAL COOKIES DIPPED IN CHOCOLATE

1 cup Flour
1 tsp Baking Powder
½ tsp Baking Soda
1 tsp Salt
¾ cup Butter – softened
1 2/3 cup Sugar
2 Eggs – large or bigger (I prefer to use Jumbo)
1 ½ tsp Pure Vanilla Extract
2 ½ cup Quick Oats
1 cup Flaked Coconut
16 oz Milk Chocolate - Melted (I prefer Droste a Milk Chocolate candy bar from Holland)

Preheat oven to 375 F.

Stir together flour, baking powder, baking soda, and salt; set aside. Cream together butter and sugar until light and fluffy (and I know how you gals like 'fluffy'). Beat in eggs one at a time. Stir in flour mixture, vanilla and oats. Add coconut. Bake for 10-15 minutes, or until lightly browned at the edges. Cool on a wire rack. One cool dip half of each cookie in the melted chocolate and let harden. Makes about 60 cookies. Cookies will spread when baking.
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Irish Crème Fudge

I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs.

3 sticks of butter (3/4 pound)
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow crème
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) or 1 shot Irish Crème
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray

In a heavy 3 quart sauce pan - I prefer an enameled cast iron -melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.

Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.

Pour mixture into pans and cool thoroughly before cutting into squares and serving.
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Gingerbread People
about 25 gingerbread people
Prep: 30 minutes
Chill: 3 hours
Bake: 5 minutes per batch

Ingredients
3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup butter
1/2 cup sugar
1 egg
1/2 cup molasses
1 teaspoon vanilla
1/4 cup grated fresh ginger
Royal Icing
Assorted colors of paste food coloring

Directions
1. In a medium mixing bowl stir together flour, baking soda, cinnamon, and ground cloves; set aside. In a large mixing bowl beat butter for 30 seconds with an electric mixer. Add sugar; beat until fluffy. Add egg, molasses, and vanilla; beat until combined. Beat in ginger and as much of the flour mixture as you can with the mixer. Stir in remaining flour with a wooden spoon. Cover; chill dough about 3 hours, or overnight, or until easy to handle.

2. Preheat oven to 375 degree F. On a lightly floured surface roll dough to about 1/8-inch thickness. Cut dough using 5-inch gingerbread people cookie cutters. Arrange the cutouts about 1 inch apart on a lightly greased cookie sheet.

3. Bake for 5 to 6 minutes or until edges are firm and bottoms are light brown. Cool cookies on a wire rack. Pipe designs on cookies with tinted Royal Icing. Makes about 25 gingerbread people.

To Store: Place in layers separated by waxed paper in an airtight container; cover. Store piped cookies at room temperature for up to 3 days. Freeze unfrosted cookies for up to 3 months. Thaw, and if desired, pipe with icing.

Royal Icing: In a small bowl combine 2 cups sifted powdered sugar, 4 teaspoons meringue powder, and 1/4 teaspoon cream of tartar. Stir in 1/4 cup warm water. Beat with an electric mixer on low speed until combined, then on high speed 7 to 10 minutes or until very stiff. Add 1 to 2 tablespoons additional warm water, 1 teaspoon at a time, until of glazing consistency. To tint, divide the glaze into small portions. Add enough paste food coloring or liquid food coloring to each portion to make desired color.