Category Archives: Christmas Cookies

Elf Donuts from Cheerios

Paint the Cheerios with some honey, than drop in a brown paper bag with powdered sugar. For chocolate donuts simply place one mini chocolate chip upside down in the Cheerios and warm in the microwave for 2 seconds. Then sprinkle on the small decorations.

 

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Martha Stewart’s Best Christmas Cookies

Source: www.delish.com

Every year in the beginning of December, we engage in the time-honored tradition of cookie baking. Fill your house with the comforting scent of baked goods and wow your friends and family with these exceptional Christmas cookie recipes from Martha Stewart.

For more masterful recipes from the house and home expert, check out our best recipes from Martha Stewart.

hazelnut sandwich cookies

Hazelnut Sandwich Cookies

The nutty flavor hazelnuts lend to these cookies compliments everything from apricot to chocolate filling. Experiment to find your favorite flavor combination.

Recipe: Hazelnut Sandwich Cookies

Photo Credit: Courtesy of Martha Stewart

mini peppermint meringue cups

Mini Peppermint-Meringue Cups With Ganache

To give these cups their festive design, paint lines of red gel-paste food coloring up the inside of an empty pastry bag before adding the meringue.

Recipe: Mini Peppermint-Meringue Cups With Ganache

Photo Credit: Courtesy of Martha Stewart

 

gingerbread-trees-lemon-icingGingerbread Trees with Lemon Icing

Drizzles of lemony icing and sprinklings of sanding sugar give these simple gingerbread triangles their Christmas tree appearance and holiday flair.

Recipe: Gingerbread Trees with Lemon Icing

Photo Credit: Courtesy of Martha Stewart

buttered-rum-meltawaysButtered Rum Meltaways

Rich and buttery, these cookies are a luscious and indulgent treat for the holiday season. Give them away as gifts packed into pretty tins (or keep them for yourself — we won’t tell).

Recipe: Buttered Rum Meltaways

Photo Credit: Courtesy of Martha Stewart

Candy-Stripe Cookie Sticks

These festive cookie sticks are a holiday favorite. Enjoy them all year round by tinting the stripes another color besides red.

Recipe: Candy-Stripe Cookie Sticks

Photo Credit: Courtesy of Martha Stewart

Snickerdoodles

After rolling the balls of dough in cinnamon sugar, give them ample room on cookie sheets; these classic cookies spread a lot as they bake.

Recipe: Snickerdoodles

Photo Credit: Courtesy of Martha Stewart

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Homemade Snow Globes

 Homemade Snow Globes

 

You’ll be snowed under with offers from kids wanting to help you put together these cute snow globes. Just make sure they don’t nibble up all the ingredients before they’re decorated! Together, the globes would make a fun centerpiece…or use individually for creative place cards.

 
6 ServingsPrep: 1 hour + standing

Ingredients

  • 2 cups confectioners’ sugar
  • 2 tablespoons plus 2 teaspoons water
  • 4-1/2 teaspoons meringue powder
  • 1/4 teaspoon cream of tartar
  • 6 sugar cookies (about 3-1/2 inches)
  • Assorted decorations: miniature marshmallows, orange and brown jimmies, Fruit Roll-Ups, spearmint leaves, peppermint candies, edible glitter and holiday sprinkles
  • 3 clear plastic ornaments (3 inches)

Directions

  • In a small bowl, combine the confectioners’ sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Cover frosting with a damp cloth between uses. If necessary, beat again on high speed to restore texture.
  • Working with one cookie at a time, spread 2 tablespoons frosting over the top of cookie.
  • For snowman, cut two miniature marshmallows in half. Attach three halves with a small amount of frosting. Decorate face with jimmies. For scarf, trim a thin 1-1/2-in. strip from a Fruit Roll-Up. Shape a toboggan from a strip of Fruit Roll-Up; attach toboggan to cookie. Attach snowman to toboggan. Add spearmint leaves for trees.
  • With a dab of frosting, attach four peppermint candies to the bottom of each cookie. Let stand overnight to dry completely.
  • To assemble, separate ornaments into halves. Working with one cookie at a time, spread edge of ornament half with frosting. Place 1 teaspoon edible glitter and 1 teaspoon holiday sprinkles inside ornament; carefully invert decorated cookie onto ornament half, sealing edges. Use frosting and a star tip to pipe a decorative edge around globe. Let stand until set. Store in an airtight container. Yield: 6 snow globes.
Editor’s Note: This recipe was tested with Crystal Keepsakes 80mm Everyday Ball-shaped Crystal Ornaments, available at craft stores. Meringue powder and edible glitter are available from Wilton Industries. Call 1-800/794-5866 or visit www.wilton.com.
 

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2011 Virtual Cookie Exchange From Vocalpoint

  
 
Source: Vocalpoint / Shared by Pam Overly

Sugar Cookies

3 c unbleached, all-purpose flour
2 tsp baking powder
1 c sugar 2 sticks (salted) butter, cold
1 egg
3/4 tsp pure vanilla extract

Preheat oven to 350.

Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.

The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling. No need to refrigerate now.

Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets. Place in refrigerator for at least 10 minutes before baking. Bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.

Peppermint Candy Cookie icing is Royal icing
from www.bakeat350.com

4 TBSP meringue powder
scant 1/2 c. water
1 lb. powdered sugar
1/2 – 1 tsp light corn syrup
few drops clear extract (optional)

Combine the meringue powder and water. With the paddle attachment of an electric mixer, beat until combined and foamy.

Sift in the powdered sugar and beat on low to combine. (Do NOT skip the sifting!)

Add in the corn syrup and extract if desired.

Increase speed to med-high/high and beat for about 5 minutes, just until the icing is glossy and stiff peaks form. You should be able to remove the beater from the mixer and hold up and jiggle without the peak falling. Do not overbeat.

Cover with plastic wrap touching the icing or divide and color using gel paste food colorings.

 

  
 
Shared by Elizabeth Sims

Berlinerkranser

1 1/2 cups Shortening (half butter or margarine)
1 cup Sugar
2 tsp Grated Orange Rind
2 eggs
4 cups Flour
1 egg white
2 tbsp sugar
red candied cherries / green citron

*Mix shortening, 1 cup sugar, rind and eggs thoroughly.
*Measure flour by dipping method. Stir in flour. Chill dough.
*Heat oven to 400 degrees.
*Break off small pieces of dough and roll to pencil size, about 6″ long and 1/4″ thick.
*Form each piece into a circle, bringing one end over and through in a single knot. Leave 1/2″ end on each side.
*Place on ungreased pan.
*Beat egg white until frothy
*Gradually beat in 2 tbsp sugar
*brush top of cookies with this meringue mixture.
*Press bits of red & green candies into cookies to look like holly berries.
*Bake 10-12 min, or until set.

 
Shared by Mare Zorio

Russian Tea Cakes

1 Cup Butter, at room temperature
2 tsp. pure Vanilla Extract
1/2 cup sifted confectioners sugar, plus more for rolling cookies
2 Cups All-purpose flour
1/4 tsp. Salt
1 Cup finely chopped pecans or walnuts

DIRECTIONS:
Preheat oven to 325 degrees F.
Cream butter in a large mixing bowl. Add the vanilla then gradually add the 1/2 cup confectioners sugar, beating until light and fluffy. Sift the flour, measure, then sift again with the salt. Add gradually to the butter mixture. Add the pecans and mix well.

Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten slightly using the bottom of a glass, then bake for 20 minutes, or until edges are very lightly browned. Remove the cookies from the baking sheets and roll in powdered sugar while still hot. Cool on wire racks and roll cookies again in powdered sugar before serving.

Once they are completely cooled, cookies may be stored in airtight containers for up to 1 week.

 

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Mouse Macaroons

 
Mouse Macaroons
Yield: about 2 dozen
Bake: 25 mins 325°F
Stand: 10 mins
 
Ingredients

  • 1 bag (8 ounces) sliced almonds
  • 1 large egg white
  • 1/2 cup sugar
  • 3/4 cup chocolate chips, divided
  • Black licorice laces
  • Hot cinnamon candies
  • White tube decorating icing

Make It

1. Heat oven to 325 degrees F. Line baking sheet with foil. Reserve 3 tablespoons sliced almonds for mouse ears, and place remaining almonds in food processor; pulse until finely ground. Add sugar and egg white, and pulse to combine. Melt 1/4 cup chocolate chips, add to mixture, and pulse. Shape tablespoonfuls of dough into teardrop shapes; place on baking sheet 1 inch apart. Bake 25 minutes.

2. While cookies are still warm, insert 2 almond slices for ears and 1 piece of licorice lace for tail. Let cool completely.

3. Melt remaining chocolate chips. Dip front of face in melted chocolate, and attach a cinnamon candy for nose. Using icing, pipe 2 eyes. Let set 10 minutes.

Source:  www.parents.com

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Sledding Teddies

 Sledding Teddies

 

“I’ve been making these special holiday cookies at Christmastime for almost 30 years,” says Linda Nealley of Newburgh, Maine. “They take a while but are worth it, because the teddy bears are so cute and taste delicious.”

 
8 Servings
Prep: 3 hours + chilling
Bake: 15 min./batch + standing

Ingredients

  • 1 cup butter, cubed
  • 2/3 cup packed brown sugar
  • 2/3 cup molasses
  • 1 egg
  • 1-1/2 teaspoons Spice Islands® pure vanilla extract
  • 4 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon ground cloves
  • 2 tablespoons miniature semisweet chocolate chips
  • FROSTING:
  • 1/2 cup shortening
  • 2-1/2 cups confectioners’ sugar
  • 2 tablespoons milk
  • 1/2 teaspoon Spice Islands® pure vanilla extract
  • SLEDS:
  • 16 candy canes (about 5-1/4 inches)
  • 8 whole graham crackers
  • 8 red-hot candies
  • 8 cake decorator hearts
 Directions
  • In a small saucepan, cook the butter, brown sugar and molasses over medium heat until sugar is dissolved. Pour into a large bowl; let stand for 10 minutes. Beat in egg and vanilla. Combine the flour, cinnamon, ginger, baking soda and cloves; gradually add to butter mixture and mix well. Cover and refrigerate for 4 hours or overnight.
  • For big bears, shape dough into eight 1-1/4-in. balls, eight 1-in. balls, sixteen 1/4-in. balls, sixteen 1-3/4-in. x 1/2-in. logs and sixteen 1-1/2-in. x 1/2-in. logs. Set remaining dough aside.
  • For bodies, place the 1-1/4-in. balls on three ungreased baking sheets; flatten to 1/2-in. thickness. Position the 1-in. balls for heads; flatten to 1/2-in. thickness. Attach two 1-3/4-in. logs for arms and 1/4-in. balls for ears. Do not attach 1-1/2-in. logs for legs; place separately on baking sheets. Add chocolate chips on each paw and on heads for eyes.
  • For small bears, shape the remaining dough into eight 1-in. balls, eight 3/4-in. balls, sixteen 1/4-in. balls, sixteen 1-1/4-in. x 3/8-in. logs and sixteen 1-in. x 3/8-in. logs. Position bears and logs on two ungreased baking sheets as for the big bears; add chocolate chips.
  • Bake small bears and logs at 325° for 11-13 minutes, and big bears and logs for 14-16 minutes or until set. Cool for 10 minutes before carefully removing from pans to wire racks to cool completely.
  • In a small bowl, combine frosting ingredients. For sleds, use frosting to attach two candy canes to the bottom of each graham cracker; let stand until set.
  • Trim bear bodies so the bottom edge is flat. Using frosting, attach a big bear to the back end of each sled. Attach small bears in front of big bears. For legs, attach big logs in front of bears and small logs on top. For noses, attach red-hots to big bears and hearts to small bears with a dab of frosting. Let stand until set. Yield: 8 servings.

Source:  www.tasteofhome.com

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