Almond Icebox Rounds
Ingredients
1 c butter, softened
1 3-ounce package cream cheese, softened
2/3 c sugar
½ tsp salt
½ tsp vanilla
¼ tsp almond extract
2 c all purpose flour
¾ c slivered almonds, toasted and chopped
2/3 c sliced almonds, chopped
Directions
1. In a large bowl, combine butter and cream cheese. Beat with an electric mixer on
medium to high speed for 30 seconds. Add sugar, salt, vanilla, and almond extract.
Beat until combined, scraping bowl occasionally. Beat in as much of the flour as you
can with the mixer. Using a wooden spoon, stir in any remaining flour and the ¾ c
toasted almonds.
2. Divide the dough in half. Shape each half into a 7-inch roll. Place the 2/3 c almonds
in shallow dish. Roll each portion of dough in the almonds. Wrap each roll in plastic
wrap or waxed paper. Chill dough about 6 hours or until firm enough to slice.
3. Preheat oven to 359. Line a cookie sheet with parchment paper. Cut rolls into ¼ inch
slices. Place slice 1 inch apart on the prepared cookie sheets.
4. Bake in preheated oven for 12 to 14 minutes or until edges are lightly browned.
Transfer cookies to a wire rack; cool. Makes about 60 cookies.
MODIFY AS NEEDED TO GET TO RIGHT SIZE COOKIE – NO MORE THAN 11.25 INCHES IN DIAMETER WHEN BAKED
Amaretto Squares
Ingredients
2 cubes unsalted butter, softened
1 cup sugar
¼ teaspoon salt
1 egg, separated
2 tablespoons amaretto liqueur
2 teaspoons grated orange peel
2 cups flour
¾ cup sliced almonds
Directions
Preheat oven to 300° F. Beat butter and sugar until smooth. Add salt, egg yolk, amaretto,
and orange peel and beat until blended. Stir in the flour and mix. Spread and pat the
dough into a 10 x 15 inch jelly roll pan. Beat egg white until foamy and brush it over the
dough. Sprinkle almond slices over all. Bake about 40 min or until lightly golden.
Remove from oven and cut into 40 squares.
MODIFY AS NEEDED TO GET TO RIGHT SIZE COOKIE – NO MORE THAN 11.25 INCHES IN DIAMETER WHEN BAKED
Bowtie Cookies with Apricot Preserves
Ingredients
8 oz cream cheese, softened at room temperature
1 cup unsalted butter, softened at room temperature
2 ½ c unbleached all purpose flour, sifted
1 12 oz jar good quality apricot preserves
1 large egg, beaten
Confectioners’ sugar for dusting
Directions
With a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on
medium high speed until light and fluffy, about 3 minutes. Scrape the bowl and paddle.
With the mixer on low, gradually mix in the flour until smooth dough forms. Turn out the
dough onto a lightly floured work surface and knead it gently to form a ball. Portion the
dough into thirds, wrap each in plastic or waxed paper, and flatten into squares.
Refrigerate for at least 4 hours or overnight.
Position a rack in the center of the oven and heat the oven to 400. Line 3 cookie sheets
with parchment. Remove on piece of the dough from the refrigerator and roll out on a
lightly floured surface into a 1/8-inch thick rectangle. Using a sharp knife or a pizza
cutter, trim the rough edges of the dough so the sides are straight and then cut into 1 to
1/1/2 inch square. Spoon about ½ tsp of the preserves onto the center of each square.
Fold one corner into the center, dab with the beaten egg and then bring the opposite
corner into the center and pinch firmly together to seal the corners. With a thin spatula,
transfer the cookies to the cookie sheet. Repeat the process with the remaining dough.
Bake the cookies 1 sheet at a time until golden and very lightly browned and puffed, 8 to
10 minutes. Transfer to a rack to cool completely and the dust with confectioners’ sugar.
Makes about 70 cookies.
MODIFY AS NEEDED TO GET TO RIGHT SIZE COOKIE – NO MORE THAN 11.25 INCHES IN DIAMETER WHEN BAKED
Buckeyes
Ingredients
1 1/2 cups Creamy Peanut Butter
1/2 cup butter, softened
1 teaspoon vanilla extract
1/2 teaspoon salt
3 cups powdered sugar, or as needed
1 (12 ounce) package semi-sweet
chocolate chips
2 tablespoons Crisco® All-Vegetable
Shortening
Directions
Combine peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer
on LOW until blended. Add 2 cups powdered sugar, beating until blended.
Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a
toothpick. Shape into 1-inch balls. Refrigerate.
Place chocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM
for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating
peanut butter balls.
Insert toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top
uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray.
Remove toothpick. Smooth over holes. Refrigerate until firm.
MODIFY AS NEEDED TO GET TO RIGHT SIZE COOKIE – NO MORE THAN 11.25 INCHES IN DIAMETER WHEN BAKED
Candy Cane Blossoms
Ingredients
48 HERSHEY'S KISSES Brand Candy Cane Mint Candies
1/2 cup (1 stick) butter or margarine, softened
1 cup granulated sugar
1 egg
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons milk
Red or green sugar crystals, granulated sugar or powdered sugar
Directions
Heat oven to 350°F. Remove wrappers from candies. Beat butter, granulated sugar, egg
and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add
alternately with milk to butter mixture, beating until well blended. Shape dough into 1inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of
the sugars. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until edges are
lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy
piece into center of each cookie. Remove from cookie sheet to wire rack. Cool
completely. About 4 dozen cookies.
MODIFY AS NEEDED TO GET TO RIGHT SIZE COOKIE – NO MORE THAN 11.25 INCHES IN DIAMETER WHEN BAKED
Chocolate Dipped Coconut Macaroons
Ingredients
4 large egg whites
1 ½ tsp vanilla
2/3 cups sugar
¼ cup all purpose flour
3 ½ cups lightly packed sweetened flaked dried coconut
2 tbs butter
4 oz semisweet chocolate, chopped
Directions
1. In a bowl, with an electric mixer on high speed, beat egg whites until frothy. Beat in
vanilla, sugar, and flour until well blended. Stir in coconut.
2. Drop dough in 1 tablespoon portions, about 2 inches apart, onto buttered and floured
or parchment lined 12 by 15 inch baking sheets.
3. Bake in a 325 oven until macaroons are golden, about 20 minutes. If baking more
than one pan at a time, switch pan positions halfway through the baking. With a wide
spatula transfer macaroons to racks to cool completely.
4. In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should
not touch water), stir butter and chocolate until smooth, about 5 minutes. Hold a
macaroon on one edge and dip other side into chocolate to coat half the cookie.
Shake off excess chocolate. Set macaroons on waxed paper lined baking sheet.
Repeat to dip remainder. Chill uncovered, until chocolate is firm, about 30 minutes.
MODIFY AS NEEDED TO GET TO RIGHT SIZE COOKIE – NO MORE THAN 11.25 INCHES IN DIAMETER WHEN BAKED
Chocolate Ginger Cutouts
Ingredients
2 ½ cup all purpose flour, plus more for work surface
½ cup unsweetened Dutch process cocoa powder
½ tsp ground ginger
1 tsp ground cinnamon
½ tsp nutmeg
¼ tsp ground cloves
½ tsp coarse salt
½ tsp baking powder
½ tsp baking soda
¾ cup (1 1/2) sticks) unsalted butter, softened
¾ cup packed dark brown sugar
1 large egg
½ cup unsulphured molasses
1 tbs peeled grated fresh ginger
Sanding sugar for sprinkling
Directions
1. Preheat oven to 325. Whisk together flour, cocoa powder, spices salt, baking powder,
and baking soda in a medium bowl.
2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle
attachment. Mix on medium speed until pale and fluffy about 4minutes. Add egg,
molasses and ground ginger. Mix until combined. Reduce speed to low. Add flour
mixture. Mix until just combined.
3. Halve dough and shape into disks. Wrap each disk in plastic. Refrigerate until cold
about 1 hour. Working with 1 disk at a time, roll out dough on a lightly floured surface to
¼ inch thick. If dough becomes too soft, freeze until firm. Cut out stars or scalloped
edged circles 1 ½ to 2 inches in diameter. Space 1 inch apart on parchment lined baking
sheets. Refrigerate until firm about 20 minutes.
4. Sprinkle with sanding sugar. Bake, rotating sheets halfway through until firm about 11
minutes. Cool on wire racks.
MODIFY AS NEEDED TO GET TO RIGHT SIZE COOKIE – NO MORE THAN 11.25 INCHES IN DIAMETER WHEN BAKED
Chocolate Orange Espresso Thins
Ingredients
1 ½ cups all purpose flours
½ cup unsweetened Dutch process cocoa powder
1 ½ tsp instant espresso powder
½ tsp coarse salt
1 cup (2 sticks) butter, softened
1 cup confectioners’ sugar
1 tsp finely grated orange zest
1 tsp pure vanilla extract
Coarse sanding sugar for sprinkling
Directions
1. Sift together flour, cocoa powder, espresso powder, and salt into a medium bowl. Set
aside.
2. Put butter, confectioners’ sugar, orange zest and vanilla in the bowl of an electric mixer
fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3
minutes. Reduce speed to medium-low and gradually add flour mixture until just
combined.
3. Transfer dough to a 12 x 16 inch piece of parchment paper. Shape into a log. Roll in
parchment to 1 ½ inch diameter pressing a ruler along edge of paper at each turn to
narrow the log and force out air. Wrap in parchment and chill at least 2 hours or
overnight.
4. Preheat oven to 350. Cut log into ¼ inch thick slices. Transfer to baking sheets lined
with parchment paper. Brush tops with water and sprinkle with sanding sugar. Bake
until set, 15- 17 minutes. Cool on sheets on wire racks.
MODIFY AS NEEDED TO GET TO RIGHT SIZE COOKIE – NO MORE THAN 11.25 INCHES IN DIAMETER WHEN BAKED
Chocolate Pecan Rum Balls
Ingredients
1 9 oz. box chocolate wafer cookies, finely crushed
8 oz pecans, finely chopped
1 ½ cups powdered sugar
3-5 tablespoons unsweetened cocoa powder
½ teaspoon salt
2 tablespoons light corn syrup
6 tablespoons dark rum
¾ cup sugar
Directions
In a large bowl combine crushed cookies, pecans, powdered sugar, 3 tablespoons cocoa
and salt. Stir in rum and corn syrup and mix with your hands. Add 2 more tablespoons
cocoa if mixture is too sticky. Form ¾-inch balls and roll them in sugar. Let stand at
room temperature for several hours and store in airtight container. Makes 4 dozen.
MODIFY AS NEEDED TO GET TO RIGHT SIZE COOKIE – NO MORE THAN 11.25 INCHES IN DIAMETER WHEN BAKED
Christmas Spritz Cookies
Ingredients
Cookies:
 2 cups all-purpose or cake flour
 A pinch of salt
 1/2 cup sugar
 1 egg
 1 teaspoon vanilla extract
 1/2 pound unsalted butter, at room temperature and cut into small cubes
Optional Garnishes:
 Colored sugar
 Sprinkles
 Pieces of nuts (walnuts, hazelnuts, etc)
 Frosting
 Maraschino cherries
 Powdered sugar
Directions
Preheat the oven to 350°F. Whisk together the flour, sugar and salt in a large bowl, then
sprinkle over the vanilla extract. Crack the egg into the center of the bowl and then dot
the flour mixture with the pieces of butter. Mix everything together with your clean hands
until you get a dough. Try not to knead it too much, as you will then make tough cookies.
You just want everything to come together cohesively.
You will need a cookie press to make traditional spritz. Put on the die of your choice—I
like a star or snowflake pattern—then load the press with the dough. Ratchet out the
dough onto an ungreased cookie sheet. This takes practice, so be prepared to mess a
bunch up at first. Just return the not-so-good ones back to the dough ball and run it
through again. Some people like larger cookies that require 2-3 cranks, others just one;
this makes a dainty cookie. My mum sometimes twisted her wrist a little when making
these to get a swirly pattern going on.
Bake the cookies for 10-12 minutes. As they bake, get your garnish of choice ready,
because you will need to act fast once they come out of the oven. As soon as the cookies
are done—they will not brown, so don't wait for that to happen—take the cookies out and
garnish them. My favorite toppings are colored sugar and pieces of walnut stuck in the
center of a star pattern.
Let the cookies cool on the sheet for 5 minutes, then carefully move them to a rack. Let
them cool completely before putting the cookies away. They freeze well.
MODIFY AS NEEDED TO GET TO RIGHT SIZE COOKIE – NO MORE THAN 11.25 INCHES IN DIAMETER WHEN BAKED
Cinnamon Crisps
Ingredients
1 ½ stick (3/4 cup)unsalted butter, softened
1 cup sugar
1 tsp baking powder
1 tsp baking soda
2 ½ tsp ground cinnamon
¼ tsp salt
1 large egg
¼ cup light molasses (unsulphured)
2 2/3 cup all purpose flour
¾ pearl sugar or white coarse crystal sugar
Directions
1. Heat oven to 375. Line baking sheets with foil.
2. Beat butter and sugar in a medium bowl with mixer on high speed until pale and fluffy.
Add baking powder, baking soda, cinnamon and salt. Beat until well combined. Add
egg, beat until blended, then beat in molasses. On low speed, beat in flour until just
blended.
3. Shape dough in 1 inch balls, roll in pearl sugar. Place 2 inches part on prepared baking
sheets.
4. Bake 8 to 10 minutes until cookies are light brown around the edges and tops crackle.
Transfer to a wire rack to cool.
MODIFY AS NEEDED TO GET TO RIGHT SIZE COOKIE – NO MORE THAN 11.25 INCHES IN DIAMETER WHEN BAKED
Cranberry Orange Spice Cookies
Ingredients
2 ¾ c all purpose flour
¼ tsp baking soda
1 tsp salt
1 c butter, softened
¾ c granulated sugar
1 large egg
1 tsp vanilla extract
½ c dried cranberries, finely chopped
¼ c crystallized ginger, finely chopped
2 tsp grated fresh orange peel
1 tsp pumpkin pie spice
3 Tbs green sugar crystals
3 Tbs red sugar crystal
Directions
1. Combine flour, baking soda, and salt.
2. In a large bowl, with mixer on medium speed, beat butter and sugar 1 minute or until
creamy, occasionally scraping bowl with a rubber spatula. Add egg and vanilla; beat
until well mixed.
3. Stir in cranberries, ginger, orange peel, pumpkin pie spice and flour mixture until
blended, occasionally scraping bowl. Divide dough in half.
4. On a lightly floured surface, with hands, shape each half into 10 inch long logs.
Using hands or 2 clean rulers on sides, press each log into 10 inch squared off log.
Wrap each in plastic wrap and freeze until firm. Logs can be frozen up to 1 month.
5. Preheat oven to 350. On 1 sheet of waxed paper. Place green sugar. Unwrap 1 log
and press sides in sugar to coat. Cut log into ¼ inch thick slices. Place slices 1 inch
part on ungreased cookie sheet. Bake 14 to 16 minutes or until golden brown.
Repeat with red sugar and second log.
Cream Cheese Dainties
Ingredients
1/2 cup margarine
1 (3 ounce) packages cream cheese
1/2 cup sugar
1/4 teaspoon almond extract
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups crisp rice cereal, slightly crushed
candied cherry
Directions
1.
Cream together margarine, cream cheese, sugar and almond extract till light.
2.
Mix together dry ingredients and add to margarine mixture.
3.
Chill 1-2 hours.
4.
Shape into balls.
5.
Roll in cereal and place on ungreased baking sheet.
6.
Top each with a cherry.
7.
Bake for 12-14 minutes at 350 degrees.
8.
Cool on racks.
MODIFY AS NEEDED TO GET TO RIGHT SIZE COOKIE – NO MORE THAN 11.25 INCHES IN DIAMETER WHEN BAKED
Evergreen Cutouts
Use your favorite sugar or butter cookie recipe
Topping
1 egg, separated
¼ tsp water
6 to 8 drop green food coloring
2 Tbs sugar to blend
Sugar for sprinkling
Cut dough into 1 ½ inch round. Cut 1 inch Christmas tree or other appropriate shape.
Place circles 2 inches apart on ungreased cookie sheets. Brush one side of trees with egg
white, place egg white side down on circle.
In a small bowl, combine the egg yolk, water and food coloring. Brush over trees.
Sprinkle with sugar.
Bake according to recipe.
MODIFY AS NEEDED TO GET TO RIGHT SIZE COOKIE – NO MORE THAN 11.25 INCHES IN DIAMETER WHEN BAKED
Ginger Triangles
Ingredients
2 c unbleached all purpose flour
1 tsp baking soda
¼ tsp salt
2 ½ tsp ground ginger
1 ¼ tsp ground cinnamon
½ tsp ground cloves
13 Tbs unsalted butter, softened at room temperature, more for the pan
1 ½ c granulated sugar
2 Tbs plus 1 ½ tsp molasses
4 ½ tsp honey
2 extra large eggs
Confectioners sugar for sprinkling
Directions
Position a rack in the center of the oven and heat the oven to 350. Lightly butter a 13 X 9
inch pan. In a medium bowl, whisk the flour with the baking soda, salt, ginger,
cinnamon, and cloves until blended.
With a stand mixer fitted with the paddle attachment (or with a hand mixer) beat the
butter, sugar, molasses, and honey until creamy and well blended, about 4 minutes. Add
the eggs, one at a time, beating after each addition until blended. Add the flour mixture
and mix on low speed until just blended. Scrape the batter into the prepared pan and
spread evenly.
Bake until the edges just begin to pull away from the side of the pan and a pick inserted
in the center comes out almost clean, 23 to 25 minutes. Set the pan on a rack to cool
completely. Cut into triangles, sized not to exceed 1.25 inches when baked. Sift a light
coating of confectioner’s sugar over the cookies.
Jam Sandwich Cookies
Ingredients
•
2 cups all-purpose flour, spooned and leveled, plus more for the work surface
•
1/2 teaspoon baking powder
•
1/2 teaspoon kosher salt
•
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
•
1 cup granulated sugar
•
1 large egg
•
1/2 teaspoon pure vanilla extract
•
3/4 cup confectioners’ sugar
•
1 cup seedless raspberry jam
Directions
1. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
2. With an electric mixer, beat the butter and granulated sugar at medium-high speed until
pale and fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed
to low and gradually add the flour mixture, mixing just until combined (do not
overmix).
3. Form the dough into 2 disks and wrap in plastic. Chill until firm, at least 1 hour and up
to 2 days.
4. Heat oven to 375° F with the racks in the upper and lower thirds. Line 2 baking sheets
with parchment. Working with 1 disk at a time (keep the remaining disks chilled), on a
lightly floured surface, roll the dough out ¼ inch thick. Using a lightly floured 1½inch round cookie cutter, cut the dough into circles and place 2 inches apart on the
prepared baking sheets. (If the dough becomes too soft, chill briefly on a baking
sheet.)
5. Bake the cookies, rotating the baking sheets halfway through, until the edges are
golden, 8 to 10 minutes. Transfer to a cooling rack and dust the tops with ½ cup of the
confectioners’ sugar.
6. Spread half the cookies with ½ teaspoon jam each, then sandwich with the rest of the
cookies. Just before serving, sprinkle the cookies with the remaining ¼ cup
confectioners’ sugar.
7. Storage suggestion: Keep the cookies at room temperature, between sheets of wax
paper in an airtight container, for up to 2 days.
MODIFY AS NEEDED TO GET TO RIGHT SIZE COOKIE – NO MORE THAN 11.25 INCHES IN DIAMETER WHEN BAKED
Tip
To avoid a tough dough with rolled cookies, add as little flour as possible to the rolling
pin and counter, and roll only as much as necessary.
http://www.realsimple.com/food-recipes/recipe-collections-favorites/desserts/easy-christmas-cookies00100000070003/page2.html#16
Lemon Butter Cookies
Ingredients
1 c butter, softened
2 c sugar
2 eggs, lightly beaten
¼ c whole milk
2 tsp lemon extract
½ tsp salt
4 ½ c all purpose flour
2 tsp baking powder
¼ tsp baking soda
Colored sugar
Directions
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk
and extract. Combine dry ingredients, gradually add to creamed mixture and mix
well. Cover and chill for 2 hours.
2. Roll out on a lightly floured surface to 1/8-inch thickness. Cut with a 1-½ inch
scalloped cookie cutter dipped in flour. Place 2 inches apart on ungreased cookie
sheet. Sprinkle with colored sugar.
3. Bake at 350 for 7 to 8 minutes or until the edges just begin to brown. Remove to wire
racks to cool.
MODIFY AS NEEDED TO GET TO RIGHT SIZE COOKIE – NO MORE THAN 11.25 INCHES IN DIAMETER WHEN BAKED
Lemon Crinkle Cookies
Ingredients
•
9 ounces all-purpose flour (about 1 3/4 cups), sifted
•
2 teaspoons ground cardamom
•
1 1/2 teaspoons baking powder
•
Sea salt
•
Zest of 4 Meyer lemons
•
1/2 cup powdered sugar
•
8 tablespoons unsalted butter, at room temperature
•
1 cup granulated sugar
•
2 extra-large eggs
•
3/4 teaspoon pure vanilla extract
Directions
Preheat the oven to 350 degrees F. Set out 2 sheet pans.
Whisk to combine the flour, cardamom, baking powder, 1/2 teaspoon salt, and lemon zest
in a large bowl and set aside.
Sift the powdered sugar into another bowl to ensure there are no lumps and set aside.
In an electric standing mixer fitted with the paddle attachment, spread the butter around
the bowl by mixing on low for about 20 seconds. Bump the speed up to medium low, and
slowly stream in the granulated sugar. Cream the butter and sugar on medium speed for
about 2 minutes.
(We are cutting little holes in the butter with the abrasive sugar, and those little holes will
expand from the leavening properties of the baking powder during baking so we can get
that soft cakey texture for the cookies.)
Scrape down the bowl with a spatula, add the eggs one at a time, and mix on medium
until incorporated. Add the vanilla and beat until blended.
Turn off the mixer and add the flour mixture. Mix on low speed until the flour disappears.
Use a number 40 (1 1/2 tablespoons) scoop to portion out your cookies, then roll the
portioned dough into small balls. Roll the balls in the sifted powdered sugar, and place on
the sheet pan at least 2-inches apart.
Bake for 13 to14 minutes, until the surface of the cookies have cracked and puffed up.
The cookies will not be browned. Cool the cookies on a wire rack and serve.
MODIFY AS NEEDED TO GET TO RIGHT SIZE COOKIE – NO MORE THAN 11.25 INCHES IN DIAMETER WHEN BAKED
Cook's Note: When you bite into these cookies, you first get through the gently crisp and
sweet edge, and your teeth sink into the tender, soft, and cakey interior. These cookies
have a unique flavor, as it is a combination of Meyer lemon (often described as a cross
between lemon and orange) as well as ground cardamom.
Creaming the butter and sugar together is such an important step. This method ensures
that the cakey tender texture characteristic of this cookie is achieved.
Linzer Pinwheels
Ingredients
1 c butter, softened
1 ½ c sugar
½ tsp baking powder
½ tsp salt
2 eggs
1 tsp finely shredded lemon peel
3 ¼ all purpose flour
2/3 c seedless raspberry preserves
Directions
1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30
seconds. Add sugar, baking powder, and salt. Beat until combined, scraping bowl
occasionally. Beat in eggs and lemon peel until combined. Beat in aw much of the
flour as you can with the mixer. Using a wooden spoon, stir in remaining flour.
Divided dough in half. Cover and chill dough about 1 hour or until easy to handle.
2. Place each portion of the dough between two sheets of waxed paper; roll each portion
into a 10-inch square. Spread preserves over dough to within ½ inch of the edges.
Roll up dough into spirals. Moisten edges; pinch to seal. Wrap rolls in waxed paper
or plastic wrap. Chill dough for 4 to 24 hours or until firm enough to slice.
3. Preheat oven to 375. Line a large cookie sheet with parchment paper. Quickly cut
rolls into ¼ inch slices, rotating rolls often to keep them from flattening under the
weight of the knife. If rolls become too soft during cutting, place them in the freezer
for 10 minutes or until firm up. Place slices 2 inches apart on the prepared cookie
sheets.
Bake in preheated oven for 10 to 12 minutes or until edges are firm and bottoms are
lightly browned. Cool on cookie sheet for 1 minute. Transfer cookie to a wire rack and
cool.
MODIFY AS NEEDED TO GET TO RIGHT SIZE COOKIE – NO MORE THAN 11.25 INCHES IN DIAMETER WHEN BAKED
Maple Walnut Butter Cookies
Ingredients
1 c plus 1 Tbs unbleached all purpose flour
¼ tsp baking powder
¼ tsp salt
4 oz unsalted butter, softened at room temperature
½ c finely granulated maple sugar
2 Tbs firmly packed brown sugar
1 large egg
3 oz coarsely chopped walnuts
Directions
Several hours or the day before baking: In a medium bowl sift together the flour, baking
powder, and salt. With an electric mixer, beat the butter and both sugars until creamy and
well blended, about 5 minutes. Beat in the egg, scrape the bowl, and beat again until
blended. Add the flour mixture, beating until just combined and then mix in the nuts.
Transfer the soft dough to the center of a 12-inch long sheet of plastic wrap. Cover with
wrap and shape the dough into an 8-inch long squared off log. It may be hard to square
off the sides completely when the dough is soft; after chilling the dough is easier to mold.
Refrigerate for at least 3 hours or overnight.
Position a rack in the center of the oven and heat the oven to 350. Line 2 cookie sheets
with parchment. Cut the firm dough crosswise into ¼ inch thick slices. Bake the
cookies, one sheet at a time, until the edges just begin to brown, 12 to 14 minutes. Let
cool on the cookie sheet for 5 minutes, and then transfer to a rack to cool completely.
MODIFY AS NEEDED TO GET TO RIGHT SIZE COOKIE – NO MORE THAN 11.25 INCHES IN DIAMETER WHEN BAKED
Molasses Crinkles
Ingredients
2 ¼ c all purpose flour
2 tsp baking soda
1 tsp ground cinnamon
¾ tsp ground ginger
½ tsp ground allspice
½ tsp ground cloves
½ tsp salt
½ c vegetable shortening at room temperature
½ stick unsalted butter, softened
1 c packed dark brown sugar
1 large egg
½ c molasses (not robust or blackstrap)
About ½ cup sanding sugar for tops of cookies
Directions
1. Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, and salt in a
bowl until combined
2. Beat together shortening, butter and brown sugar in a large bowl with an electric
mixer at medium-high speed until pale and fluffy, about 3 minutes in stand mixer or 6
minutes with a handheld. Add egg and molasses, beating until combined. Reduce
speed to low then mix in flour mixture until combined.
3. Put oven racks in upper and lower thirds of oven and preheat oven to 375.
4. Roll 1 tsp of dough into a ¾ inch with wet hands, and then dip 1 end of ball in
sanding sugar. Make more cookies in same manner, arranging them, sugared side up,
2 inches apart on 2 ungreased baking sheets.
5. Bake cookies, switching position halfway through baking until undersides are golden
brown, 8 to 10minute. Cool on sheets 1 minute. Transfer to racks to cool completely.
MODIFY AS NEEDED TO GET TO RIGHT SIZE COOKIE – NO MORE THAN 11.25 INCHES IN DIAMETER WHEN BAKED
Molasses Spice Cookies
Ingredients
1 1/3 c all purpose flour
1 tsp baking soda
½ tsp ground cinnamon
½ ground ginger
¼ tsp ground cloves
¼ tsp salt
½ c firmly packed brown sugar
¼ c stick margarine, softened
2 Tbs molasses
1 large egg white
¼ c granulated sugar
Directions
1. Combine first 6 ingredients in a bowl, and stir well. Set aside. Place brown sugar,
margarine, molasses, and egg white in a food processor and process until blended.
Add dry ingredients to food processor and process until blended, scraping sides of
processor bowl once. Gently press mixture into a ball; wrap in plastic wrap. Chill 2
hours.
2. Preheat oven to 375
3. Shape dough into ¾ inch balls. Place granulated sugar in a bowl. Dip balls into cold
water; shake to remove excess moisture. Roll in sugar. Place 3 inches apart on a
baking sheet. Bake at 375 for 10 minutes. Remove from pan, let cool on a wire rack.
Yield 40 cookies
MODIFY AS NEEDED TO GET TO RIGHT SIZE COOKIE – NO MORE THAN 11.25 INCHES IN DIAMETER WHEN BAKED
Peppermint Munchies
Ingredients
¾ c butter, softened
1 c granulated sugar
1 tsp baking powder
1 egg
1 Tbs milk
1 tsp vanilla
2 c all purpose flour
2 Tbs coarse white and/or red sugar
Peppermint Filling
Directions
1. Prepare peppermint filling. Cover and chill for 30 minutes
2. Preheat oven to 375. In a bowl, beat butter with an electric mixer on medium to high
speed for 30 seconds. Add sugar and baking powder. Beat until combined, scraping
bowl. Beat in egg, mil, and vanilla until combined. Beat in as much of the flour as
you can with the mixer. Stir in remaining flour o=.
3. Shape dough into 1-inch balls. Make an indentation in the center of each ball; place
½ tsp of the Peppermint Filling in each indentation. Shape dough around filling to
enclose; roll dough in hands to smooth. Place balls 2 inches apart on an ungreased
cookie sheet. Dip the bottom of a glass in coarse sugar; flatten balls until ½ inch
thick. Bake for 8 to 10 minutes or until lightly browned. Cool on coolie sheet for 1
minute. Transfer to a wire rack; cool.
Peppermint Filling
Combine 3 ounce package softened cream cheese, 2 Tbs powdered sugar, 2 Tbs finely
crushed peppermint candies and ¼ tsp peppermint extract. Beat with an electric mixer on
low speed until smooth.
MODIFY AS NEEDED TO GET TO RIGHT SIZE COOKIE – NO MORE THAN 11.25 INCHES IN DIAMETER WHEN BAKED
Peppermint Sandwich Cremes
Ingredients
½ c butter, softened
1 c sugar
¼ tsp baking soda
¼ tsp salt
1 egg
2 tsp vanilla
1 tsp peppermint extract
1 ¾ c all purpose flour
Cream Cheese filling
Finely crushed peppermint candies or sprinkles
Directions
1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30
seconds. Add sugar, baking soda and salt. Beat until combined, scraping bowl
occasionally. Beat in egg, vanilla, and peppermint extract until combined. Beat in as
much of the flour as you can with the mixer. Using a wooden spoon, stir in any
remaining flour.
2. Divide dough into four portions. Shape each portion into an 8-inch roll. Wrap each
roll in plastic wrap or waxed paper. Freeze for 2 to 3 hours or until dough is firm
enough to slice.
3. Preheat oven to 350. Unwrap rolls and cut into 3/8 inch slices. Place slices 1 inch
apart on an ungreased coolie sheet. Bake in the preheated oven for 10 to 12 minutes
or until just firm. Transfer cookies to a wire rack; cool.
4. Spread cream cheese filling on bottom of half of the cookies, spreading filling to
edges. Top with the remaining coolies, bottom sides down. Press lightly until filling
goes over the edges. Roll edges of cookies in crushed candies or sprinkles.
Cream Cheese Filling
In a large bowl, combine one 3-ounce package softened cream cheese and ¼ c softened
butter. Beat with an electric mixer on medium speed until smooth. Beat in 1 tsp vanilla
and ½ tsp peppermint extract. Gradually beat in 3 cups powdered sugar. If necessary,
beat in enough milk, 1 tsp at a time, to make a filling of spreading consistency.
MODIFY AS NEEDED TO GET TO RIGHT SIZE COOKIE – NO MORE THAN 11.25 INCHES IN DIAMETER WHEN BAKED
Royal Icing
Ingredients
1 16 ounce package confectioners’ sugar
3 tbs meringue powder
1/3 cup warm water
Directions
In bowl, with mixer at low speed, beat confectioners’ sugar, meringue powder and 1/3
cup warm water until mixture is stiff and knife drawn through it leaves a clean cut path,
about 7 minutes.
If you like, tint frosting with food colorings as desired. Keep covered with plastic wrap
to prevent drying out. With small metal spatula, artists’ paintbrushes, or decorating bags
with small writing tubes, decorate cookies with frosting.
You may need to thin frosting with a little warm water to obtain the right spreading or
piping consistency.
Shortbread Recipe
Ingredients
25 oz Self-rising flour
9 oz Cornstarch
9 oz Bakers sugar
1-1.5 lbs Sweet butter melted
Directions
Mix dry ingredients together in a large bowl. Pour in the melted butter, mix with a
wooden spoon. Finish mixing with your hands. Put into an ungreased 11x17 pan, flatten
with hands. Bake at 350 degrees for 25-30 minutes or until top is golden brown. Sprinkle
with more bakers sugar and cut into 80 squares.
Snickerdoodles
Ingredients
1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon
Directions
1. Preheat oven to 350°F.
2. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
3. Combine flour, cream of tartar, baking soda and salt in a separate bowl.
4. Blend dry ingredients into butter mixture.
5. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the
fridge.
6. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
7. Scoop 1-inch globs of dough into the sugar/ cinnamon mixture.
8. Coat by gently rolling balls of dough in the sugar mixture.
9. Place on chilled ungreased cookie sheet, and bake 10 minutes.
10. Remove from pan immediately.
MODIFY AS NEEDED TO GET TO RIGHT SIZE COOKIE – NO MORE THAN 11.25 INCHES IN DIAMETER WHEN BAKED
Tea Cakes
Ingredients
1 cup butter, softened
2 cups sugar
3 large eggs
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Preparation
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar,
beating well. Add eggs, 1 at a time, beating until blended after each addition. Add vanilla
extract, beating until blended.
Combine flour, soda, and salt; gradually add flour mixture to butter mixture, beating at
low speed until blended after each addition.
Divide dough in half; wrap each portion in plastic wrap, and chill 1 hour.
Roll half of dough to 1/4-inch thickness on a floured surface. Cut out cookies with a 2
1/2-inch round cutter, and place 1 inch apart on parchment paper-lined baking sheets.
MODIFY AS NEEDED TO GET TO RIGHT SIZE COOKIE – NO MORE THAN 11.25 INCHES IN DIAMETER WHEN BAKED