My Favorite Christmas Cookie Recipes
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Peanut Butter Balls
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1 C
Peanut Butter 1 C
Karo 1 C
Sugar 4 C
Rice Krispies |
Mix
Karo and Sugar in pot over medium heat. Stir constantly until mixture just starts
to boil. Let boil without stirring 1 minute. Remove from heat and immediately
add peanut butter. Quickly mix well until creamy. Pour mixture over tray of
Rice Krispies. Mix together with hands and roll into small balls. (rubbing
shortening on your hands prior to touching the mixture makes the heat less
intense). |
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Jen’s Butter Cookies
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2 C
Butter 1 C
Sugar 1 Egg 2 t
Vanilla (or other flavoring) 4 C
Flour |
Beat
together sugar, butter, eggs, and flavoring. Gradually add in flour and mix thoroughly. Add food coloring if desired and use
cookie press fitted with the disk of your choice, press dough 1” apart onto
ungreased baking sheets. Bake
8-10 minutes at 400° – 445°. |
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Snickerdoodles
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2¾ C
Flour ¼ t
Salt ½ t
Baking Soda 1 t
Cream of Tarter ½ C
Butter 1½ C
Sugar 2 Eggs 1 t
Vanilla Coating: 2 T
Sugar 2 t
Cinnamon |
Grease
cookie sheet. Stir together
flour, soda, cream of tarter, and salt.
In a separate bowl, beat butter for 30 seconds; add the sugar and beat
until fluffy. Add eggs, and
vanilla; beat well. Add in dry
ingredients. Form dough into 1”
balls; roll in coating mixture.
Place balls on cookie sheet 2” apart; flatten slightly with bottom of
drinking glass. Bake at 400°
about 8 minutes or until light golden.
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Cheese Cake Cookies
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Crust: 2/3 C
Butter/Margerine 2/3 C
Brown Sugar 2 C
Flour |
Cream
butter with brown sugar in small bowl.
Add flour; mix to make a crumb mixture. Reserve 1 C for topping. Press remainder into bottom of 9”x13” pan. Bake at 350° for 12-15 minutes until
lightly browned. |
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Filling: ½ C
Sugar 2 Cream
Cheese (8 oz) 2 Egg 4 T
Milk 1 t
Vanilla 2 T
Lemon Juice |
Blend sugar
with cream cheese in small mixing bowl until smooth. Add egg, milk, lemon juice, and
vanilla; beat well. Spread over
baked crust. Sprinkle with
reserved crumb mixture. Bake 25
minutes. Cool; cut into 2”
squares. Yield: appx. 16 cookies. |
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¾ C
Peanut Butter ½ C
Butter flavored Crisco 1¼ C
Light Brown Sugar 3 T
Milk 1 T
Vanilla 1 Egg 1¾ C
Flour ¾ t
Salt ¾ t
Baking Soda |
Combine
peanut butter, crisco, light brown sugar, milk, and vanilla; beat at medium speed
until well blended. Add egg;
beat just until blended. Combine
flour, salt, and baking soda; add to creamed mixture at low speed. Mix until just blended. Drop by heaping teaspoonfuls 2” apart
onto ungreased baking sheet.
Flatten slightly in crisscross pattern with fork. Bake at 375° for 7-8 minutes or until
just beginning to brown.
Yield: appx. 3 doz
cookies. |
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Rice Krispy Treats
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1 bag
Marshmallows ¼ C
Butter 1 t
Vanilla 6 C
Rice Krispies |
Melt
butter over medium low heat and stir in vanilla. Add marshmallows until melted. Stir in rice krispies until coated. Press evenly into greased 9”x13”
pan. Let cool before cutting. |
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Kipfel
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1 C
Butter 8 oz
Cream Cheese 2 C
Flour |
Mix
ingredients with fork.
Refrigerate at least 2 hours.
Bring back to room temperature and roll thin. Cut into 4” squares. Put 1 t desired jam into center of
each square. Pinch corners
together above. Bake 15 minutes
at 375°. |
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Peanut Butter Filled Chocolate Chip
Cookies
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2¼ C
all-purpose Flour 1 t Baking
Powder ½ t
Baking Soda ½ t
Salt 1 C
unsalted Butter, softened ¾ C
Sugar ¾ C light Brown Sugar 1 t
Vanilla 1 Egg,
cracked into small cup or saucer ½ C
semisweet Choc. Chips ½ C
milk Choc. Chips ½ C
white Choc. Chips |
Preheat
the oven to 350°. Line a baking
sheet with parchment paper. Sift
together the flour, baking powder, baking soda, and salt into a medium bowl
and set aside. Place
the butter, granulated sugar, and light brown sugar in the bowl of an
electric mixer and cream the ingredients on high speed. Scrape down the sides
of the bowl with a rubber spatula. Add the vanilla and egg and mix on medium
speed. Add the flour mixture and mix on low speed just until batter is
stiff–don't overdo it! Turn off the mixer and, using a large spoon or plastic
spatula, fold in the chocolate chips and the walnuts, if desired. Using
a tablespoon, scoop about 2 spoonfuls of the dough into a ball and place on
the baking sheet. Repeat with remaining dough, keeping the scoops about 2
inches apart. Using your fingers or the back of the spoon, press down on each
ball of dough to slightly flatten. (You should get about 9 cookies on each
sheet.) Bake until golden brown, about 20 minutes. (Depending on the size of
your oven, you may need to do this in batches.) Cool on wire racks. |
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Filling: 1 C
Peanut Butter ¼ C
Powdered Sugar 1 t
Vanilla 2 T
Chocolate Sauce |
In the
bowl of an electric mixer, combine peanut butter, powdered sugar, vanilla,
and chocolate sauce and beat well.
With a thin metal pastry spatula or a butter knife, spread a layer of
the peanut butter filling on the bottom of a cookie. Press another cookie over the filling
to make a sandwich. |
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