What is your favorite Christmas Cookie receipe??
 

do tell your favorite christmas receipes

I like frosted sugar cookies! I also have an awesome 5 min. fudge recipe that tastes like the old fashioned home made kind.

That's my kind of recipe 5 minutes to make!!!

I love GINGERBREAD cookies!!!!:thumbup:

Please, Please post your recipes!!!!!! Sounds great... :)

No bake cookies!!! mmm Mmmm mmmm

Recipes Pleeeeaasssse. I have a cookie exchange on the 2nd and no plans on what to make--THANKS

I plan on making xmas cookies, this is my first time, im excited! I want to make sugar ones and decorate them with xmas tree designs, etc.

Buy the ones where the stuff (trees, gingerbread people, Santa hats, etc.) are printed on a sheet of dough. Some kits even include the icing! That's what I do anyway. :D

No Bake Cookies ~ not sugar cookies but they are a Christmas Fav in our Family!!

2 Cups Sugar
8 Tbsp Butter or Margarine
1/2 Cup Milk
1/4 Cup Unsweetened Coca Powder
1/2 Cup Peanut Butter (Smooth or Chunky)
1 Tsp Vanilla
Pinch of Salt
3 Cups Quick-Cooking Oatmeal
1/2 to 1 Cup Chopped Nuts (Optional)
1/2 to 1 cup Coconut (Optional)

DIRECTIONS:

In large saucepan, combine sugar, butter (margarine), milk and cocoa powder. Heat, stirring frequently, until mixture comes to a boil. Boil one to two minutes; remove from heat and cool one minute. Stir in peanut butter, vanilla and salt; mix well. Add oatmeal, nuts and coconut. Drop by spoonfuls onto wax paper and let cool until hardened.

Makes 3 to 4 dozen cookies.

My mom makes those and they are so good! I think maybe she calls them haystacks or something like that.

That's a better name the No BAke...hehe

My favorite- just because we only make them at Christmas so they seem special- is chocolate gingerbread cookies. I'm actually not a fan of gingerbread but I just love these cookies. They kind of ring in Christmas for us.:D

I have two ALL TIME Favorites......the first, my mom always makes (I love them and they aren't hard to make)...the second...I make these all the time, super easy and great for gift giving!!!! Enjoy! :dribble:

ETA: These both make a lot of cookies - Also, LOVE cookie exchanges!!! How fun!!! :yay_jump:

Chocolate Covered Coconut Balls
1 ½ lb. powdered sugar ¼ lb. butter 1 can Eagle Brand Milk 1 cup nuts 1 sack coconut 1 TB vanilla
Mix the above well, put in refrigerator and chill.
1 (12oz) pkg. chocolate chips ¼ lb. paraffin (canning supply)
Melt paraffin in double boiler. Add chips stir until melted. Make candy into balls. With toothpick, dip balls into chocolate. Lay on waxed paper to chill.

Chocolate Spice Crinkles
1 stick butter, melted 1 ½ cup sugar 2tsp. baking soda ½ tsp. salt 3 eggs
1 ½ tsp. ground cinnamon 1tsp. vanilla extract 2cups flour ½ c. powdered sugar
4 oz. unsweetened baking chocolate; melted as directed on pkg.
Mix on med. speed. Beat butter, granulated sugar, baking powder, cinnamon and salt until creamy. Add eggs, vanilla and chocolate; beat until blended. With mixer on low speed, beat in flour just until blended. Cover and refrigerate 2 hours or until firm. Heat oven to 350. Lightly grease cookie sheets with spray. Roll level measuring tablespoon into balls. Roll in powdered sugar and place 1 ½ inches apart on sheets. Bake 12 minutes or until tops are puffed and crackled. Remove to a wire rack to cool completely.

Candies
 

I'll have to pull out a couple cookie recipes, but my mom's divinity and her toffee recipes are scrumptious at Christmas time. Also, I have an easy, delicious recipe for Candied Pecans.


Candied Pecans
(makes 2 cups)

1 tsp cold water
1 egg white
1 lb large pecan halves
1 cup sugar
1 tsp ground cinnamon
1 tsp salt

Beat water and egg white until frothy. Mix well with pecans. Combine sugar, cinnamon and salt. Mix well with pecans. Spread on a cookie sheet. Bake at 225 degrees for 1 hour. Stir occasionally.


Divinity

3 cups sugar
1/2 cup Karo syrup
2 egg whites
2/3 cup water
1/8 tsp salt
1/2 tsp vanilla

Combine sugar, syrup, water and salt. Cover and boil 5 minutes, uncover. Boil without stirring to firm ball stage (248-degrees). Remove from stove, pour slowly, beating constantly, over stiffly beaten egg whites. continue beating until it holds its shape when dropped from a spoon. Drop by spoonfuls onto waxed paper/


Toffee

1 pound butter
1/4 cup water
2 1/4 cups sugar
nuts

Boil butter, water, sugar to hard-cracked stage, about 10 minutes. Pour into greased cookie sheet over nuts on pan. Set aside, allow to cool.

Variation: Pour syrup mixture into greased cookie sheet; arrange 8-14 plain chocolate bars over syrup; when melted sprinle with nuts.

Microwave Fudge

4 cups powdered sugar
1/2 c cocoa (like Hersheys)
1/2 c margerine
1/4 c milk

Put all ingredients in a microwave safe bowl. DO NOT STIR. Microwave on high 2 1/2 - 3 min. Add 1 tsp vanilla. Stir thoroughly ( I usually use a mixer) and spread evenly in pan. Refrigerate

mmmmmmmmmmmmmmmmmmmmmmm Enjoy

These are great recipes..thanks for sharing....please post more that are good for cookie swaps as I am in one the second week of December and I have to come up with a good cookie for this. :D

Thnx! Where do they sell them do you know? Like target, supermarkets, etc.?

I always loved it when mom made Reese Cup balls. Mmmmmmm..... I'll have to ask her for the recipe

I love peanut butter cookies with hershey's chocolate kisses on them. Yummy

I made that last year and it was yummy!!!! :dribble:

Anyone else have any to share???

Pilsbury Slice and Bake

This is one I make every year. I don't care for gingerbread but these are so good. They are way more detailed than what I normally make but I only make them once a year so they feel very Christmassy to me.:p

Chocolate Gingerbread Cookies

7 ounces semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons (1 stick) unsalted butter
1/2 cup dark-brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar

Line baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. Beat butter until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Makes 2 dozen

Gillette Sugar Cookies
 

(don't know why they're called that...they just ARE ;) )

These are a thin, crispy, melt in your mouth sugar cookie recipe. They make very delicate, pretty cookies-straight from my great-grandmother's kitchen!

1 C. white sugar
1 C. powdered sugar
1 C. butter-softened (no substitute)
1 C. vegetable oil

2 eggs
1 tsp. vanilla

1 tsp. salt
1 tsp. baking soda
1 tsp. cream of tartar
4 1/4 C. flour
pinch of fresh ground nutmeg

Preheat oven to 350 degrees.

Mix together dry ingredients (salt, baking soda, cream of tartar, flour, and nutmeg) in medium bowl. Set aside.

Cream together sugars, butter, and oil in large bowl. Add eggs, one at a time, and vanilla. Add flour mixture to butter mixture, about a quarter of the bowl at a time. Mix until incorporated.

Make 3/4" balls of dough, place on ungreased cookie sheet. Flatten balls of dough to 1/8" thich with the bottom of a glass dipped in sugar. (I use colored sugar sprinkles for a festive touch.) Bake 5 minutes and check-they burn easily! They are done when JUST golden on edges. Cookies crisp when cooled on a wire rack. Store in airtight container.

Oreo Snowballs
 

1 pkg. oreos
1- 8 oz pkg cream cheese (softened)
1 block white chocolate

Put 4-5 oreos in food processor at a time, and grind until very fine, Repeat with entire package of oreos.

Put oreos in blender, add cream cheese, and blend until very moist.

Melt chocolate until smooth. Roll oreo/cream cheese mixture into small balls, then roll in white chocolate. Place onto waxed-paper lined plates and then into refrigerator until hard-about 1 day.

They can be left out after they are hardened. Store in tupperware.

OK...I just posted these in the other thread, so I'll post them here too!

Attachment 175986Peanut Butter Rudolph Reindeer
MAKES 48 COOKIES
Prep time: 40 min Total time: 1 1/4 hrs

1/2 cup unsalted butter, softened
3/4 cup peanut butter
1/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
48 large red M&M candies
96 mini semisweet chocolate chips
Pretzels, broken into 96 1-inch pieces

● Heat oven to 375°F and place rack in center. Grease two baking sheets. In a large mixer bowl beat together butter, peanut butter and sugars on mediumspeed until light, about 2 minutes. Add egg and extract; beat until combined. Stir in flour, baking soda and salt until a dough forms. Roll into 1-inch balls and place 1 inch apart on prepared sheets.

● Bake, one sheet at a time, until just set and bottoms are golden, 8 to 10 minutes. For each cookie, immediately place 1 M&M in center for nose, 2 chocolate chips for eyes and 2 pretzel pieces on top for antlers. Transfer cookies on sheets to a wire rack and let cool completely. (Can be made ahead. Store in an airtight container at room temperature in single layers separated by waxed paper, up to 2 days.)

Per Cookie: 80 calories, 4.5g total fat, 2g sat fat, 101mg sodium, 9g carbs, 6mg calcium, 10mg chol, 1g protein, 0 fiber

Forgotten Kisses
 

A family tradition-these are meringue style cookies with a holiday touch!

These are always the LAST thing you make when you are baking-they need to stay in the oven 6 hours or overnight!

You also need a stand mixer for this recipe.

Preheat oven to 375 degrees. Once preheated, keep oven on at least 15 minutes.

Line 2 baking sheets with brown paper. (I use cut up grocery bags.)

2 egg whites
1/2 to 3/4 cup white sugar
1/4 tsp. salt
Scant 1/2 tsp. cream of tartar
1 tsp. REAL vanilla extract (can double)
1/2 C. chocolate chips (or mint, holiday, etc.)
Color Tint, if desired-I use pink or green

Beat egg whites until frothy. (about 30-60 seconds)
Add sugar, salt, and cream of tartar.
Beat on HIGH until stiff-for a LONG time. "Stiff" means until mixture stands up in peaks on rubber scraper.
Add color tint and beat 30-60 seconds longer until mixture is tinted.
Remove bowl from mixer stand.
Add vanilla & chips-fold in gently by hand w/rubber spatula

Drop cookie-sized blobs on brown paper lined cookie sheets. You can kind of "sculpt" them if you use teaspoons to form the cookies.

Place in hot oven, close door tightly. Turn oven off.

Leave 4-6 hours or overnight.

Make sure to write a note and put it on your oven door to NOT open the oven-if you open the door, the meringue will crack.

After time is up, remove cookies from brown paper with spatula. Store in tupperware.

Heavenly
 

Oh, my gosh, these sound absolutely wonderful and soooooooo sweet

Gingersnap Dip
 

I can't find a good gingersnap cookie recipe, but I did find this recipe, and thought I'd post it here for everyone! It's soooo good!

1 pkg (8 oz) Cream cheese, softened
1 cup powdered sugar
2 tsp pumpkin pie spice
1 16 oz carton Cool Whip-thawed

Gingersnaps to dip

Compbone cream cheese, sugar, and spice in small mixing bowl. Beat in Cool Whip until blended. Refrigerate until time to serve. Makes 3 cups