Friday Fives: Christmas Cookies

We are nearly there. Christmas is 3 days away.

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If, like me, you have given away (or eaten) all your Christmas cookies, you may need to make more.

Here are some of the cookies that are on my “have to make” list each year.

Frosted Sugar Cookies

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Ingredients

3 c. sifted all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. nutmeg

1 c. shortening

2 eggs, beaten

1 c. white sugar

4 Tbsp. milk

1 tsp. vanilla

Directions

1. In a large bowl, whisk together flour, baking powder, baking soda, and nutmeg.

2. Into that mixture, cut in shortening with pastry cutter or fork.

3. In another bowl, mix eggs, sugar, milk, and vanilla.

4. Add wet ingredient mixture to the dry ingredients. Mix well.

5. Cover with cling wrap and chill at least 4 hours or overnight.

After dough has thoroughly chilled:

6. Remove dough from refrigerator.

7. Pre-heat oven to 350°.

8. Working in batches, roll dough to 1/4 inch thickness, on a well floured surface.

9. Using cookie cutter, cut out shapes.

10. Transfer shapes to greased/parchment lined cookie sheets.

11. Bake for 8 – 11 minutes, until edges JUST start to brown.

12. Transfer cookies to cooling rack to finish cooling.

13. Repeat with the rest of the dough.

After the cookies have completely cooled (a couple of hours, minimum)

14. Frost with your favorite cookie frosting. I use this one.

 

Peanut Butter Kiss Cookies


Ingredients

3/4 c. shortening

2/3 c. white sugar

1 c. brown sugar

3 eggs

1 tsp. vanilla

1 tsp. baking soda dissolved in 1 Tbsp. hot water

2 1/4 c. all-purpose flour

Unwrapped Hershey Kisses

Directions

1. Preheat oven to 350°. Line baking sheet with parchment paper.

2. Mix ingredients together in above order. Dough should be soft, but firm enough to hold a shape. If dough is too wet/sticky, add a few more tablespoons of flour.

3. Roll dough into 1 inch ball and roll in white sugar. Place on parchment lined baking sheet.

4. Bake 8 – 10 minutes.

5. Upon removing the cookies from the oven, IMMEDIATELY press chocolate candy into center of each cookie.

6. Transfer to cooling rack or waxed paper (over newspaper) to cool completely.

NOTE: Do NOT touch the candy after inserting it in the cookie – the carry-over heat from the cookie will melt the chocolate, but it will re-solidify as it cools.

 

Swedish Heirloom Cookies

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Ingredients

1 c. powdered sugar

1 c. shortening

1 1/2 tsp. salt

1 c. ground almonds

2 c. all purpose flour

1 Tbsp. water

1 Tbsp. vanilla

Directions

1. Preheat oven to 325 deg F.

2. Cream together powdered sugar, shortening, and salt.

3. Add ground almonds, flour, water, and vanilla.

4. Using 1 Tablespoon of dough, roll into balls.

5. Place onto ungreased baking sheet and flatten slightly.

6. Bake 12-15 minutes.

7. Let cool slightly. Roll in powdered sugar to coat while still warm.

 

Chocolate Crinkles

Ingredients

1/2 c. vegetable oil

4 oz. unsweetened baking chocolate, melted

2 c. sugar

4 eggs

2 tsp. vanila

2 1/2 c. all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

powdered sugar

Directions

1. Preheat oven to 350 deg F.

2. Mix oil, chocolate, and sugar.

3. Add eggs, one at a time until fully incorporated.

4. Add vanilla.

5. In second bowl, whisk together flour, baking powder, and salt. Add to chocolate mixture.

6. Mix together thoroughly.

7. Chill dough for several hours.

8. Roll chilled dough into 1 inch diameter balls. Roll in powdered sugar. Place on greased baking sheet.

9. Bake for 10-12 minutes.

10. Remove to cooling rack.

 

 

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