Christmas Cookie Party

Christmas Baking is in full swing right now, and I wanted to share my recipes. Hopefully I'll just add one a day instead of slamming you with 6 at once. And how do you like that I was to lazy to divide posts?

Macaroon Kisses

Probably one of my favorites. Especially eating all the left behind toasted coconut on the cookie sheets.

1/3 c. butter, softened

3 oz. cream cheese, softened

3/4 c. sugar

1 egg yolk

1-1/2 tsp. almond extract

2 tsp. orange juice

1-1/4c. all purpose flour

2 tsp. baking powder

1/4 tsp. salt

5 c. flaked coconut, divided

Chocolate kisses

In a mixing bowl, cream butter, cream cheese and sugar until light and fluffy. Combine egg yolk, extract, and juice; add to creamed mixture and mix well. Combine flour, baking powder, and salt; gradually add to creamed mixture and mix well. Stir in 3 cups coconut. Cover and chill for at least one hour. Shape into 1" balls and roll in remaining 2 cups coconut. Place 2" apart on ungreased cookie sheets. Bake at 350 for 10-12 minutes, or until lightly browned. Immediately place a chocolate kiss on top of each cookie and press lightly. Cool 5 minutes; remove to a wire rack to cool completely.

Yield: about 4 dozen

Mountain Cookies

(I have no idea why these are called mountain cookies, but since I couldn't come up with anything better...)

1 c. butter (no subs)

1 c. confectioners sugar

2 tsp. vanilla

2 c. flour

1/2 tsp. salt

In a bowl, cream butter sugar and vanilla. Combine the salt and flour, and mix in slowly, 'til well combined.

Shape into 1" balls, and place 2" apart on ungreased baking sheets. With a wooden spoon, make a deep well in the middle of each cookie. Bake at 350 for 10-12 minutes, or until edges just start to brown. Remove to wire rack to cool completely.

Filling:

3 oz. cream cheese softened

1 c. confectioners sugar

2 Tbsp. flour

1 tsp. vanilla

1/2 c. chopped pecans

1/2 c. flaked coconut

Beat together first 4 ingredients. Add pecans and coconut and mix well. Spoon about 1/2 tsp. filling into each cookie.

Topping:

1/2 c. semisweet chocolate chips

2 Tbsp. butter

2 Tbsp. water

1/2 c. confectioners sugar

Heat chips, butter and water in a small saucepan until melted, stir in sugar and drizzle over cookies.

Yield: 4 dozen

Peanut Blossoms

Everyone probably has this recipe, but in case *you* don't, here 'tis.

1/2 c. shortening

3/4 c. creamy peanut butter

1/3 c. sugar

1/3 c. brown sugar (packed)

1 egg

2 Tbsp. milk

1 tsp. vanilla

1-1/2 c. flour

1 tsp. baking soda

1/2 tsp. salt

sugar for rolling

48 chocolate kisses, unwrapped

Beat shortening and peanut butter together until well blended. Add sugars and beat until fluffy. Mix in milk, egg and vanilla. Stir together dry ingredients and gradually beat into peanut butter mixture. Shape dough into 1" balls and roll in extra sugar. Bake on ungreased sheets at 375 for 8-10 minutes or until lightly browned. Immediately press a chocolate kiss into center of cookie, until cookie cracks around edges. Remove to wire rack to cool.

Yield: 4 dozen

Eggnog Snickerdoodles

I don't like eggnog, don't know that I ever have, but I DO like these cookies. A LOT.

1/2 c. butter, softened

1/2 c. shortening

1-3/4 c. sugar divided

2 eggs

1/2 tsp. rum extract

2-3/4 c. flour

2 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt

2 tsp. ground nutmeg

In a mixing bowl, cream butter, shortening, and 1-1/2 cups sugar. Beat in eggs and extract. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture.

In a shallow bowl, combine the nutmeg and and remaining sugar. Roll dough into 1" balls, then roll in sugar mixture. Place 2" apart on an ungreased cookie sheets. Bake at 400 for 10-12 minutes, or until lightly browned. Remove to wire racks to cool.

Yield: 6-1/2 dozen

Gumdrop Cookies

(B. LOVES these. Thats why I make them, 'cuz they're kind of a pain, chopping all those gumdrops)

1 c. butter softened

1/2 c. sugar

1/2 c. brown sugar

2 Tbsp. milk

1 tsp. vanilla

2-1/2 c. flour

1 tsp. baking powder

3/4 c. finely chopped gumdrops (I have no tips for doing this. Its sticky.)

Blend together butter and sugars; beat in milk and vanilla and set aside. Stir together flour and baking powder, and blend into butter mixture. Stir in gumdrops. Shape dough into two 14 inch rolls. Wrap in plastic wrap, and chill thoroughly. Cut into 1/4" slices and place 2" apart on parchment paper lined cookie sheets. Bake 375 for 10 minutes.

Makes 4-5 dozen

Also posted on my regular blog. I forget the name of these.

1 1/4 c. all purpose flour

1/2 tsp. baking soda

2/3 c. packed brown sugar

6 Tbsp. butter or margarine

1 Tbsp. water

1 6-oz. pkg. (1 cup) semi sweet chocolate chips

1 egg

1 bag Hershey's Candy cane Kisses OR those large pastel mints you some times find at wedding showers

*Stir together flour and baking soda in a bowl. Set aside. In a medium sauce pan heat and stir together brown sugar, butter and water over low heat till butter is melted. Add chocolate chips. Heat and stir till chips are melted. Pour into a large mixing bowl and let stand 10-15 minutes or until cool.

*Beat egg into chocolate mixture. Stir in the flour/baking soda until well mixed. (dough will be soft) cover and chill for 1-2 hours or till easy to handle.

*Shape into 1 inch balls. Place 2 inches apart on an ungreased baking sheet. Bake in preheated 350 degree oven for 8 minutes. Remove and immediately top with a Kiss. Remove from pan and cool on a rack until kisses are firm.

* For using the pastel mints, place cookies back in oven (with the mints) for 2 minutes. Remove and swirl mints with a knife to "frost" the cookies. Cool until mints are firm.

The heat of the cookies was enough to melt the Kiss, and 8 minutes baking time seemed to be plenty.

Yeild: about 4 dozen

Icebox Sugar Cookies

Don't they have the most delightfully old fashioned name?
These sugar cookies are wonderfully chewie, and another good one to freeze, since they also make a bunch.

~Icebox Sugar Cookies~
1 c. butter (no substitutes)
2 c. sugar
2 eggs
1 tsp. vanilla
3 1/2 c. all purpose flour (um,yeah, so don't try subbing bread flour if you've run out of regular. They turn into Icebox hockey pucks. Ask me how I know.)
1 tsp. baking soda
1/2 tsp. salt

In a mixing bowl (it always makes me laugh that recipes say, what do they think you are going to mix this in, the bath tub?) cream butter and sugar.
Beat in eggs and vanilla. Combine flour, baking soda, and salt. Gradually add to creamed mixture. On a lightly floured surface, shape into three 10" long rolls. Tightly wrap each roll in waxed paper. Chill for 1 hour, or until firm. Cut into 3/8" slices, place on greased baking sheets. Sprinkle with sugar. Bake at 375 for 8-10 minutes or until lightly browned. Cool on wire racks.
Yield: about 8 dozen

Gingersnaps

I LOVE gingersnaps, and this is far and away the BEST recipe I have ever found for them. The recipe makes a ton, and the dough freezes nicely, I'll role it into balls, and freeze those, then pull out a dozen to bake up fresh. The baked cookies freeze wonderfully too.

~Ginger Snaps~

2 c. sugar

1 1/2 c. oil

2 eggs

1/2 c. molasses

4 tsp. baking soda

4 c. all purpose flour

1 Tbsp. ginger (don't worry, this is not over powering)

2 tsp. ground cinnamon

1 tsp. salt

Additional sugar for rolling

In a mixing bowl, combine oil and sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in molasses. Combine dry ingredients; gradually add to creamed mixture and mix well. Shape into

3/4" balls (or a bit larger if desired) and roll in sugar. Place 2" apart on ungreased baking sheets. Bake at 350 for 8 minutes for a softer cookie, or 10-12 minutes for a crisper cookie.

Yield: 7-14 dozen, depending on how big you make them.