|
|
Post by underwatermama on Dec 5, 2019 2:51:26 GMT
I'm putting my list together of what to make this year and since I'm only looking forward to repeating a couple of what I made last year, I think it's time to find something new to make besides my usual almond crescents and Pioneer Woman's angel sugar cookies.
What are your favorite recipes? I prefer drop or pan cookies, but am not adverse to something that needs to be rolled out if it sounds really delicious.
Or if anyone has a link saved to a previous year's thread, that would be great too -- I couldn't easily find it using the search.
Thanks!
|
|
Peal
Pearl Clutcher
Posts: 2,524
Jun 25, 2014 22:45:40 GMT
|
Post by Peal on Dec 5, 2019 2:58:15 GMT
I got this from Oprah's magazine years ago. It's a bit of a process, because they are sandwich cookies. But they never disappoint.
Gingersnaps with Orange-Ginger Cream filling
Cookies:
2 cups flour
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, room temperature
1/2 cup firmly packed dark brown sugar*
1 cup granulated sugar
1/4 cup molasses
1 large egg
1/2 tsp vanilla extract
Filling:
1/4 cup (4 oz cream cheese
1 Tbsp unsalted butter, room temperature
1/2 tsp vanilla extract
1 tsp grated orange zest
1 tsp orange juice
1/2 tsp ground ginger
1 3/4 cups powder sugar, plus more as needed
1. To make cookies: In a medium bowl, combine flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside. In the bowl of an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until fluffy, about 2 minutes. Add molasses, egg, and vanilla, and beat at medium-high until incorporated, about 30 seconds. Reduce speed to low; add flour mixture and mix until well combined. Cover and chill at least 30 minutes or up to 1 day.
2. Preheat oven to 350. Place remaining 1/2 cup granulated sugar in a shallow bowl. Shape dough into 1-inch ball; roll in sugar to coat. Arrange bout 2 inches apart on 2 ungreased baking sheets. Using the bottom of a glass that has been lightly greased, then dipped in sugar, flatten dough into 1/4-inch-thick disks. Bake 13 to 15 minutes, or until firm.** Remove from oven and immediately transfer cookies to a cooling rack.
3. To make filling: In a medium bowl, combine all ingredients; mix until smooth, adding more powdered sugar as needed (filling should have consistency of very thick frosting). With a small spatula, frost bottoms of half the cookies (about 1 tsp filling each,): top with remaining cookies (so bottom side are together) to make sandwich cookies.
Makes 2 dozen cookies
|
|
PLurker
Prolific Pea
Posts: 9,734
Location: Behind the Cheddar Curtain
Member is Online
Jun 28, 2014 3:48:49 GMT
|
Post by PLurker on Dec 5, 2019 6:09:22 GMT
|
|
|
|
Post by crazy4scraps on Dec 5, 2019 6:12:34 GMT
|
|
scrappinwithoutpeas
Pearl Clutcher
Posts: 2,890 
Location: Northern Virginia
|
Post by scrappinwithoutpeas on Dec 5, 2019 6:28:13 GMT
PLurker , we also make those Raspberry Almond shortbread cookies and they are YUM (and easy). These chocolate cherry cookies are our favorites, and I usually end up making 2 double batches of them throughout the holidays. I got the recipe years ago from one of those little by-the-checkout-register "best brand name Christmas cookies" books, and have made them every year since. Chocolate Cherry CookiesIngredients• 2 squares (1-ounce each) unsweetened chocolate • ½ cup butter or margarine, softened • ½ cup sugar • 1 egg • 2 cups cake flour • 1 tsp. vanilla • ¼ tsp. salt • Maraschino cherries, well-drained (about 48) • 1 cup (6 ounces) semisweet or milk chocolate chips PreparationMelt unsweetened chocolate in top of double boiler over hot, not boiling, water. Remove from heat; cool. Cream butter and sugar in large bowl until light. Add egg and melted chocolate; beat until fluffy. Stir in flour, vanilla, and salt until well blended. Cover; refrigerate until firm, about 1 hour. Preheat oven to 400°F. Lightly grease cookie sheets or line with parchment paper. Shape dough into 1-inch balls. Place 2 inches apart on prepared cookie sheets. With knuckle of finger, make a deep indentation in center of each ball. Place a cherry into each indentation. Bake 8 minutes or just until set. Meanwhile, melt chocolate chips in small bowl over hot water. Stir until melted. Remove cookies to wire racks to cool. Drizzle melted chocolate over tops while still warm. Refrigerate until chocolate is set. Makes about 4 dozen cookies.
Notes: • I almost always double this recipe. I don't usually get quite a full 4 dozen out of one batch. • I use “Softasilk” cake flour for this recipe – the cake flour really does make a difference. Regular (all-purpose) flour is too dense for these cookies, and they end up crumbling too easily. • I cut the Maraschino cherries in half and only use a half cherry on each cookie (flat side down). • For drizzling over the tops, I use semi-sweet morsels and melt the chocolate chips in a heavy-duty (freezer style) ziplock bag in the microwave. Squish the bag gently to mix/melt while heating in increments of about 30-60 sec at 1/2 power. Then make a tiny snip in the corner of the bag to drizzle the chocolate over the baked (and slightly cooled) cookies.
|
|
snyder
Pearl Clutcher
Posts: 3,916
Location: Colorado
|
Post by snyder on Dec 5, 2019 7:33:07 GMT
These are kind of a cross between a cookie and candy. They are yummy and you could probably do some variations to your liking. Almond Bar Cookies 2 lbs Almond Bark - or other equivalent candy coating 3 Cups Walnuts - medium chopped 3 Cups Small Marshmallows - use the red and green ones to make it more festive 3 Cups Rice Krispies - this also comes in a holiday version 3 Cups Captain Crunch Peanut Butter - if you don't care for the pb, they also have a holiday version Melt Almond Bark on very low heat. Mix in all other ingredients and stir well. Drop by the teaspoon full onto waxed or parchment paper and let harden. |
|
PLurker
Prolific Pea
Posts: 9,734
Location: Behind the Cheddar Curtain
Member is Online
Jun 28, 2014 3:48:49 GMT
|
Post by PLurker on Dec 5, 2019 7:41:59 GMT
PLurker , we also make those Raspberry Almond shortbread cookies and they are YUM (and easy). Wait! You stole our secret family recipe too!? How dare you.😉🤣 |
|
|
|
Post by johna on Dec 5, 2019 11:20:02 GMT
My sons would be SO disappointed if I didn't make these cookies every year. My dil from Sweden loves them, as well. My mom and my aunt made these every year when I was a child back in the 70s.
Now, I do need to say that I can no longer find the mini kisses for baking. I loved using those. I think I may do these with milk chocolate chips this year, even though those wouldn't be as large as the mini kisses.
Chocolate Walnut Kiss cookies
½ c sugar
1 c butter (2 sticks)
2 cups sifted flour (sift before measuring)
1 pkg (5 ¾ ounce) Hershey’s kisses *** OR pkg mini kisses for baking
1 c finely chopped walnuts (or pecans if you prefer)
1 tsp vanilla extract
confectioner’s sugar
In a large bowl of electric mixer, let butter stand at room temperature until softened. Remove papers from candy. Preheat oven to 350 degrees. At medium speed, beat butter, sugar and vanilla until light and fluffy. At low speed, beat in flour and nuts until well combined.
If using mini kisses just add them now and stir into the dough. If using regular kisses, wrap a chocolate kiss in a chunk of dough, rolling in palm until completely covered. Place on ungreased cookie sheet. Bake 12 minutes or until cookies are set, but not brown. Let stand 1 minute; then remove from cookie sheet to a wire rack. Cool slightly, then roll in confectioner’s sugar.
Re-roll in confectioner’s sugar before serving. Yields about 40 cookies.
|
|
iluvpink
Pearl Clutcher
Posts: 4,262
Location: Michigan
|
Post by iluvpink on Dec 5, 2019 11:39:27 GMT
These are a huge hit whenever I make them. They are just so melt in your mouth delicious. www.landolakes.com/recipe/19753/raspberry-almond-shortbread-thumbprints/I rarely even make the glaze but dust them with powdered sugar. Just because it's easier and when I started making them years ago I was a new baker and did everything to make cooking faster and easier. Now I'm just used to doing it that way and why change when everyone loves them. ETA--I see a couple of people have already posted these. See, you NEED to make them!  |
|
Nanner
Drama Llama
Posts: 5,953
|
Post by Nanner on Dec 5, 2019 12:53:38 GMT
Chocolate Kiss Bon Bons
3/4 cup Crisco
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 egg
2 tsp vanilla extract
1/2 tsp almond extract
1-3/4 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup very finely ground blanched
almonds
3-1/3 to 4 dozen Hersheys kisses
Using electric mixer, cream Crisco and sugars until fluffy. Add egg and extracts. Beat well. Add flour, baking powder, salt and nuts. Mix until blended.
Form dough into 1" balls. Press each ball around a Hersheys kiss so kiss is completely enclosed (like a chocolate covered cherry).
Bake at 350 for 12 minutes on ungreased cookie sheet (Do NOT overbake). Cool on wire racks. Frost and decorate if desired.
|
|
Nanner
Drama Llama
Posts: 5,953
|
Post by Nanner on Dec 5, 2019 12:54:50 GMT
Sugar Cookies (not iced, decorated ones)
1 cup margarine, softened
1/2 cup powdered sugar
1/2 cup sugar
1 large Egg
1/2 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
Decorator sugars, if desired
Heat oven to 375°F.
Combine butter, powdered sugar and 1/2 cup sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Add flour, cream of tartar and baking soda; beat at low speed until dough forms a ball.
Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten to about 1 1/2 inches with bottom of glass dipped in sugar; sprinkle with decorator sugars, if desired. Bake 7-9 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheet; remove to cooling rack.
|
|
Nanner
Drama Llama
Posts: 5,953
|
Post by Nanner on Dec 5, 2019 12:55:40 GMT
This is the gingersnap recipe that's been passed down in our family:
2 cups flour
1 tbsp ginger
2 tsp baking soda
1 tsp cinnamon
1 cup white sugar
1/4 cup molasses
1/2 tsp salt
1 egg
3/4 cup margarine
Beat margarine, sugar, egg and molasses. Add flour, ginger, baking soda, cinnamon and salt.
Roll in small balls and in granulated sugar. Bake at 350 for about 10 minutes
|
|
|
|
Post by iowagirl50147 on Dec 5, 2019 14:38:09 GMT
One of the many favorites from my family. Just one note; make sure the melted chocolate chips are cool before adding the egg. Otherwise you will have cooked egg. I usually double the recipe. 48 cookies are not enough!
Chocolate Mint Creams
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
2/3 cup brown sugar
6 tablespoons butter
1 tablespoon water
1-6 oz package (1 cup) semisweet chocolate pieces
1 egg
1/2 to 3/4 pound pastel cream mint kisses
Stir together flour and baking soda. In a medium saucepan heat and stir brown sugar, butter, and water over low heat till butter is melted. Add chocolate pieces. Heat and stir till chocolate is melted. Pour into a large mixing bowl and let stand for 10 – 15 minutes or till cool.
Beat egg into chocolate mixture. Stir in the flour mixture till well mixed. Dough will be soft. Cover and chill for 1-2 hour or till easy to handle. (If you refrigerate overnight you will need to let dough sit on counter for about 30 minutes).
Shape into 1″ balls. Place 2″ apart on ungreased cookie sheet. Bake in a 350 degree oven for 8 minutes. Remove and immediately top each cookie with a mint. Return to the oven and bake about 2 minutes more or till cookies are done. Swirl the melted mints with a knife to “frost” cookies. Remove and cool til mints are firm. Makes about 48.
|
|
caangel
Drama Llama
Posts: 5,431
Location: So Cal
|
Post by caangel on Dec 5, 2019 15:24:16 GMT
Anyone have a good gingerbread recipe? I need to make a giant one for kinder next week!
I'm also looking for non-nut cookies (no almond extract) besides mint chocolate.
Will come back later with my recipe suggestions 😊
|
|
|
|
Post by roundtwo on Dec 5, 2019 15:26:25 GMT
A Christmas staple in my family are shortbread cookies made from the recipe on the Canada Cornstarch box. Melt in your mouth bits of heaven!
Shortbread Cookies
½ cup Canada Corn Starch (other brands or bulk will work as well)
½ cup icing sugar
1 cup sifted plain flour
¾ cup butter
Method:
Sift cornstarch, flour, icing sugar together. Using either your fingers or two forks, mix in the butter, until a soft dough is formed.
Shape into 1 inch balls and place on an ungreased cookie sheet.
Flatten with a lightly floured fork.
Bake the cookies at 300 F/ 150 C for 15 - 20 minutes or until edges are lightly browned. These will be soft when they come out, so make sure you let them cool before you take them off the cookie sheet.
You can decorate them with sprinkles, bits of candied fruit or nuts, before baking. Alternately roll out fairly thick and cut into shapes.
Another favourite is Chocolate Coconut Oatmeal No-bake Cookies.
Ingredients
2 cups old fashioned oats
1 cup shredded sweetened coconut
1 stick butter, salted
2 cups granulated sugar
1/2 cup cocoa powder
1/2 cup milk
1/4 teaspoon salt
1 teaspoon vanilla
Instructions
Line baking sheets with wax paper.
In a large bowl combine oats and coconut. Set aside.
In a medium saucepan bring butter, sugar, cocoa, milk, and salt to a boil. Continue to boil for 2 minutes, stirring occasionally. Remove from heat. Stir in vanilla extract.
Pour mixture over oats and coconut and stir to combine well.
Using a spoon drop by 1 1/2-2 tablespoons mounds of desired size on lined baking sheets. Cool and eat.
|
|
|
|
Post by beaglemom on Dec 5, 2019 16:52:53 GMT
My sons would be SO disappointed if I didn't make these cookies every year. My dil from Sweden loves them, as well. My mom and my aunt made these every year when I was a child back in the 70s. Now, I do need to say that I can no longer find the mini kisses for baking. I loved using those. I think I may do these with milk chocolate chips this year, even though those wouldn't be as large as the mini kisses. Chocolate Walnut Kiss cookies ½ c sugar 1 c butter (2 sticks) 2 cups sifted flour (sift before measuring) 1 pkg (5 ¾ ounce) Hershey’s kisses *** OR pkg mini kisses for baking 1 c finely chopped walnuts (or pecans if you prefer) 1 tsp vanilla extract confectioner’s sugar In a large bowl of electric mixer, let butter stand at room temperature until softened. Remove papers from candy. Preheat oven to 350 degrees. At medium speed, beat butter, sugar and vanilla until light and fluffy. At low speed, beat in flour and nuts until well combined. If using mini kisses just add them now and stir into the dough. If using regular kisses, wrap a chocolate kiss in a chunk of dough, rolling in palm until completely covered. Place on ungreased cookie sheet. Bake 12 minutes or until cookies are set, but not brown. Let stand 1 minute; then remove from cookie sheet to a wire rack. Cool slightly, then roll in confectioner’s sugar. Re-roll in confectioner’s sugar before serving. Yields about 40 cookies. You need to use Guittard milk chocolate chips They are the most amazing chocolate chips ever!! |
|
|
|
Post by underwatermama on Dec 5, 2019 23:14:44 GMT
Thank you!! I will be trying as many of these recipes as time allows. And now I need even more time so that I can browse last year's thread too.  |
|
|
|
Post by johna on Dec 5, 2019 23:59:44 GMT
thank you! I will make a note to get those chips and try them out!! |
|
|
|
Post by PolarGreen12 on Dec 6, 2019 0:06:05 GMT
The Dead Aunt cookies from the old board. I make them every year! I switch up the lemon for almond for Christmas and put some sparkly topping on them. They are always gone at parties.
I’m on my phone ci just copied from the reposting by MissJen.
Cream Cheese Cookies
1 cup butter
1 sm pkg of Cream Cheese (3oz)
1 cup sugar
1 egg yolk
2.5 cups flour
1 tsp. vanilla
Cream butter and cream cheese . Slowly add sugar beat until fluffy
Beat in egg yolk, add flour and vanilla. Mix Well. Chill dough
For at least 1 hour. Shape into 1 inch balls. Place on greased cookie sheet.
Bake at 325 degrees for 12-15 mins.
Frosting
2 cups powdered sugar
4 tablespoons lemon juice
4 tablespoons of butter
1 grated lemon rind
Cream butter and add sugar slowly add lemon juice and rind.
Spread on warm cookies
**Edited to add the story originally posted by Belle's Magic (thanks psoccer)***
""My Great Aunt made these AMAZING cream cheese cookies. Everyone in my family loves them. About 10 years ago she gave some of us the recipe. I have made them a couple of times....but they never came out right. It drove me crazy! I could not figure it out.
My Aunt passed away about 1 1/2 years ago at the ripe old age of 93!! My cousin was going through the box of cookbooks she left behind. She found the cookie recipe and it is NOT the same recipe she gave us. The recipe was titled "Secret Cream Cheese Cookies" on the back of the recipe card along with the "secret" frosting recipe it said " DO NOT GIVE OUT UNTIL I AM DEAD"
|
|
Nanner
Drama Llama
Posts: 5,953
|
Post by Nanner on Dec 6, 2019 0:16:09 GMT
The Dead Aunt cookies from the old board. I make them every year! I switch up the lemon for almond for Christmas and put some sparkly topping on them. They are always gone at parties. I’m on my phone ci just copied from the reposting by MissJen. Cream Cheese Cookies 1 cup butter 1 sm pkg of Cream Cheese (3oz) 1 cup sugar 1 egg yolk 2.5 cups flour 1 tsp. vanilla Cream butter and cream cheese . Slowly add sugar beat until fluffy Beat in egg yolk, add flour and vanilla. Mix Well. Chill dough For at least 1 hour. Shape into 1 inch balls. Place on greased cookie sheet. Bake at 325 degrees for 12-15 mins. Frosting 2 cups powdered sugar 4 tablespoons lemon juice 4 tablespoons of butter 1 grated lemon rind Cream butter and add sugar slowly add lemon juice and rind. Spread on warm cookies **Edited to add the story originally posted by Belle's Magic (thanks psoccer)*** ""My Great Aunt made these AMAZING cream cheese cookies. Everyone in my family loves them. About 10 years ago she gave some of us the recipe. I have made them a couple of times....but they never came out right. It drove me crazy! I could not figure it out. My Aunt passed away about 1 1/2 years ago at the ripe old age of 93!! My cousin was going through the box of cookbooks she left behind. She found the cookie recipe and it is NOT the same recipe she gave us. The recipe was titled "Secret Cream Cheese Cookies" on the back of the recipe card along with the "secret" frosting recipe it said " DO NOT GIVE OUT UNTIL I AM DEAD" My grandmother used to make these, and she used orange juice and orange rind for the frosting/glaze. She also added mini chocolate chips to the dough and shaped them small - they were quite dainty and incredibly delicious. |
|
|
|
Post by maryland on Dec 6, 2019 5:04:38 GMT
This is the gingersnap recipe that's been passed down in our family: 2 cups flour 1 tbsp ginger 2 tsp baking soda 1 tsp cinnamon 1 cup white sugar 1/4 cup molasses 1/2 tsp salt 1 egg 3/4 cup margarine Beat margarine, sugar, egg and molasses. Add flour, ginger, baking soda, cinnamon and salt. Roll in small balls and in granulated sugar. Bake at 350 for about 10 minutes That sounds good! Do you have to use margarine, or could salted or unsalted butter work? I have butter, but I am going to the store tomorrow, so could get margarine if necessary. |
|
Nanner
Drama Llama
Posts: 5,953
|
Post by Nanner on Dec 6, 2019 13:07:06 GMT
This is the gingersnap recipe that's been passed down in our family: 2 cups flour 1 tbsp ginger 2 tsp baking soda 1 tsp cinnamon 1 cup white sugar 1/4 cup molasses 1/2 tsp salt 1 egg 3/4 cup margarine Beat margarine, sugar, egg and molasses. Add flour, ginger, baking soda, cinnamon and salt. Roll in small balls and in granulated sugar. Bake at 350 for about 10 minutes That sounds good! Do you have to use margarine, or could salted or unsalted butter work? I have butter, but I am going to the store tomorrow, so could get margarine if necessary. I've always made it with margarine, so can't really say. They're my DD's favourite cookies.
|
|
|
|
Post by Scrapper100 on Dec 11, 2019 23:53:58 GMT
Nothing to add but I copied a few recipes I am looking forward to baking this year as my husband can take some in to work so we don't have to eat them all. Of course my son requested some that can't be made anymore. Years ago Nestle made Delightfuls chips - milk chocolate chips filled with cherry cream. He has asked for them every year since and they haven't made them since 2014 - I feel bad as he never asks for anything. |
|
