What is a great cookie recipe to make for Christmas? (not cut-outs)?

Question

I already am doing a chocolate-cherry cookie and would like something different.

Thanks

Answer 1

those are my fashionable: Thumbprint Cookies a million/2 cup gentle brown sugar, firmly packed a million/2 cup margarine, room temperature a million/2 cup shortening 2 super eggs, separated for yolks a million teaspoon vanilla 2 cups all-objective flour a million/4 teaspoon baking soda a million/2 teaspoon salt jam or preserves (seedless is ultimate) education: Cream at the same time brown sugar, margarine, and shortening; beat in egg yolks and vanilla. Stir in flour, baking soda, and salt. shape dough right into a million-inch balls. place cookies a pair of million inch aside on ungreased baking sheet; press thumb deeply in center of each. Fill thumbprints with jam or preserves. Bake till gentle brown, approximately 10 minutes. on the instant do away with from cookie sheet; cool thoroughly. Makes 5 to 6 dozen cookies.

Answer 2

try these peppermint crunch chunkies.
2 softened sticks of butter
1 cup packed brn sugar
1/3 cup reg. sugar
1 lg egg
2 tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
1-3/4 cups flour
1 cup oats
1 cup coconut
1-1/4 coarse chopped pecans
1-1/2 cups peppermint candy canes (crushed)
preheat oven to 300*
using a mixer, cream butter and both sugars until fluffy, beat in the egg and vanilla. Add baking soda,salt,and flour.Mix completely, stir in oats, coconut,pecans, and candy. Place rounds 1tbs balls onto lightly greased cookie sheet. Bake 12-15 min. A lttle taste of Christmas in a cookie.

Answer 3

I went to Martha Stewarts website and saw some yummy little cookies, try there.

Answer 4

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. 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.