Cookies!

[Grubby]

Our homeschool co-op is having a Christmas Cookie Exchange

and I was searching for a unique cookie to take. I found

some really great sites with lots of recipes on them.

 

Christmas Cookie Recipes

 

 

and

 

Christmas Cookie Exchanges

 

and

 

Robin's

 

This is where I found the recipe that I wanted to use.

Here is what I'm going to do.

 

Simple Sugar Cookie Rudolph

This is easy to do with young children and they love them. They also look adorable on the cookie trays.

 

Buy slice and bake sugar cookies or if you have time, make your own. Slice cookies and arrange on cookie sheet. Add two chocolate chips for eyes, a cinnamon "redhot" candy for the nose on the lower portion of the cookie. Take two round pretzels rings and press 1/3 of the pretzel flat into the top of cookie to make antlers. Bake as directed.

 

 

[westbrook]

Hardtack Cookies

 

HARDTACK

 

Ingredients :

4 tbsp. sugar

1 tsp. salt

2 tsp. baking powder

4 to 5 c. flour

1 1/2 c. cream

1 1/2 c. milk

 

Preparation :

Mix this together well: Add to: Mix together; you need enough flour to handle well. Roll on well-floured board with knobby rolling pin. This is crispier if rolled very thin. Cut it in pieces and bake on cookie sheets at 365 to 375 degrees until lightly brown on edges.

 

[westbrook]

Russian Tea Cakes

 

Categories: Desserts, Russian

Yield: 36 servings

 

1 c Margarine, softened

2 c Flour

1/4 c Confectioner's Sugar

1/2 c Pecans, chopped and toasted

1 ts Vanilla Extract

Confectioners' Sugar

 

Cream the margarine, sugar and vanilla together until light and

fluffy. Mix in the flour and pecans. Chill for 2 hours.

Pinch off small pieces of dough and roll into 1-inch balls.

Place on an ungreased baking sheet.

Bake in a 375-degree oven until very lightly brown, 10 to 12

minutes.

Cool on a wire rack. Roll in confectioners' sugar before serving.

Store in an airtight container.

Makes 36

 

One Cake = Calories: 74 Carbohydrates: 6 Protein: 1 Fat: 6

Sodium: 59

Potassium: 19 Cholesterol: 0

-----

Russian Tea Cakes

 

 

1 cup soft butter

1/2 cup powdered sugar

1 teaspoon vanilla

2 1/4 cups flour

1/4 teaspoon salt

3/4 cup finely chopped pecans

 

Mix together the butter, sugar, and vanilla. Stir in flour and salt to

make stiff dough. Mix in pecans. Chill dough. Roll into 1" balls. Place on

ungreased baking sheet (cookies do not spread). Bake at 400°F for 10-12

minutes or until set, but not brown. While still warm, roll in

confectioners' sugar. Cool. Roll in sugar again. ----- Russian Tea Cakes

(Snowballs)

 

Ingredients:

 

2 1/4 cups flour (sifted)

1 cup soft butter (2 sticks)

1/2 cup sifted confectioners's sugar

1/4 teaspoon salt

3/4 cup finely chopped walnuts

1 teaspoon vanilla

 

Ingredients for double batch:

 

4 1/2 cups flour (sifted)

2 cups soft butter (16 oz. = 4 sticks)

1 cup sifted confectioners's sugar

1/2 teaspoon salt

1 1/2 cups finely chopped walnuts

2 teaspoons vanilla

 

Cooking temperature: 400°F

Cooking time: approximately 10-12 minutes

 

Instructions:

 

1) Mix together thoroughly: butter, sifted confectioners's sugar, and

vanilla; 2) Sift together and stir in: flour & salt; 3) Mix in: walnuts.

4) Chill dough. 5) Roll into 1 to 1 1/2 inch balls (about the same size as

a meatball). Place on ungreased baking sheet (cookies do not spread). Bake

until set, but not brown. While still warm, roll in confectioners' sugar.

Let cool. Roll in sugar again.

 

Amount:

Makes about 33 cookies.

Double batch: makes about 66 cookies.

 

Mexican Wedding Cookies

 

Mexican Wedding Cakes

 

From Betty Crocker

 

Ingredients

1 cup butter or margarine, softened

1/2 cup confectioners sugar

1 teaspoon vanilla

2 1/4 cups all purpose flour

1/4 teaspoon salt

1/4 cup finely chopped pecans

 

Directions

Heat oven to 400. Mix thoroughly butter, sugar and vanilla. Work

in flour, salt and nuts until dough holds together. Shape dough into

1-inch balls. Place on ungreased baking sheet.

 

Bake 10 to 12 minutes or until set but not brown. While warm, roll

in confectioners sugar. Cool. Roll in sugar again.

 

Makes 4 dozen....

------------------

Mexican Wedding Cakes

 

Categories: Cookies, Cakes

Yield: 6 servings

 

1 c Butter, room temperature

1 ts Vanilla extract

1/2 c Powdered sugar

2 c Sifted flour

1/4 ts Salt

 

More powdered sugar

 

Cream butter; add sugar gradually. Blend in salt, vanilla, & flour. If too

soft, chill until firm. Scoop small pieces of dough, roll in hand to make

a small ball, & place on ungreased cookie sheets. Bake in preheated 400

degree oven about 12 minutes, or until golden brown. Roll cookies in

powdered sugar while hot. Cool on wire rack. Freeze well.

------

Mexican Wedding Cakes

 

Ingredients:

 

3/4 cup sifted confectioners' sugar

1 cup butter or margarine, softened

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1 cup ground blanched almonds (finely ground)

2 1/2 cups sifted all-purpose flour

 

Directions:

 

1 Cream together confectioner's sugar and butter. Add vanilla,

cinnamon and almonds.

2 Knead in flour by hand until completely mixed.

3 Chill dough for about an hour.

4 Preheat oven to 350 degrees F (180 degrees C). Grease cookie

sheets.

5 Roll out dough to one inch thickness. Cut into 1 inch pieces,

and roll quickly and gently into a ball. Place 2 inches apart on

cookie sheets. Bake for about 15 minutes.

6 When baked, dip or roll in confectioner's sugar. Store airtight in

layers with waxed paper in between.

 

[westbrook]

NORWEGIAN COOKIES

 

Ingredients :

1/2 pt. whipping cream, well whipped

1 c. granulated sugar

1/2 lb. melted butter

2 c. flour

1 c. cornstarch

Pinch of baking powder

 

Preparation :

Gradually add the flour and cornstarch to the cream, sugar and

butter mixture. Mix by hand until completely smooth. Drop mixture

by teaspoonful onto greased cookie sheet. Bake at 275 degrees for

40-45 minutes. Let cookies cool before removing from cookie sheet.

Makes 6 dozen.

----------------------------------

NORWEGIAN BUTTER COOKIES

 

Ingredients :

1/2 lb. butter

2 tbsp. shortening

2 c. flour

1 c. sugar

1 tsp. vanilla

1/2 tsp. baking soda

 

Preparation :

Cream butter, sugar and shortening. Add vanilla and stir. Sift

flour and soda. Add to the other ingredients. Drop with teaspoon

well greased cookie sheet. Bake in preheated oven at 350 degrees.

Bake 10 to 12 minutes. Makes 40 cookies.

 

[westbrook]

Butter Spritz Cookies

 

1 cup confectioners' sugar

2 sticks unsalted butter

1 egg

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 teaspoons baking powder

2 cups sifted flour

Sprinkles for garnish

Preheat oven to 350 degrees F. In a mixer with a paddle attachment,

add the sugar and the butter. Mix until light and fluffy. Add the

egg, vanilla and almond extracts and mix to incorporate. Sift together

the baking powder and the flour. Add the flour mixture. Mix until

combined. Using a cookie press, press cookies onto ungreased cookie

sheets. Top with the sprinkles of your choice. Bake for 5 to 8 minutes,

or until firm, but not yet browning.

 

Yield: approximately 4 dozen

Prep Time: 15 minutes

Cook Time: 8 minutes

 

[westbrook]

Amish Snickerdoodles

 

1/2 c. margarine

1/2 c. Crisco solid shortening

2 eggs

1 1/2 c. sugar

2 3/4 c. flour

2 tsp. cream of tarter

1 tsp. baking soda

1/4 tsp. salt

2 tbsp. sugar

2 tsp. cinnamon

 

Mix first four ingredients thoroughly. Pre-sift the next 4 ingredients together. Add to the first mixture. Form balls (walnut size). Roll into mixture of sugar and cinnamon. Place about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes at 375 degrees. Cookies will flatten into circles as they cook. May top with red hots or leave unadorned. Store well in Tupperware and can be frozen.

 

 

 

 

 

 

[Leah]

For the season.