Christmas is for Cookies (A Recipe Round-Up)

Serving suggestion: dip the gingersnaps in coffee for a fake gingerbread latte.
Serving suggestion: dip the gingersnaps in coffee for a fake gingerbread latte.

I’ve been a little remiss in my Christmas baking this year — other than a couple of batches of gingersnaps (which are so quick and easy they’ve become my go-to “I need cookies for a party in an hour!” recipe) I haven’t done any of my baking at all. I’m planning to catch up over the weekend, and in case you are too, I thought I’d compile the Christmas cookie recipes I’ve posted over the years all in one place — along with adding another family favorite I’ve not shared before.

Chocolate Crinkles

“I don’t know how Aunt Anne’s recipe differs from others — all I know is, these are the tastiest version of these cookies that I have ever eaten.”

Gingersnaps

“My only tweak is more of a suggestion… Make two batches; one to share and one to keep – they’re that delicious.”

Chocolate Chip Macaroons

“For some reason, I wanted to make macaroons, which I had never made before, and started googling around for a recipe. I couldn’t find one for which I had all the ingredients…so I combined a few…”

(I had actually forgotten about this recipe until my friend Mary texted me about it tonight, and now I want macaroons like whoa. Officially on the list for this year.)

And now for the “new” recipe…

Tadelles

Ingredients

1⁄4 cup sugar
1⁄4 cup shortening
1 teaspoon lemon extract
1 egg
11⁄2 cups flour
11⁄2 teaspoon baking powder
1⁄4 cup milk

Instructions

Mix all ingredients well. Bake at 350 for 15 minutes. Cool and frost.

Seriously. That’s all I have for instructions. Clearly I’ve made these enough times that I don’t need details. But, if I did, it would be to cream the sugar and shortening, then add egg and lemon extract combine thoroughly. Dry items next, then the milk. Drop spoon-sized balls onto a cookie sheet.

With regard to frosting, I usually just throw powdered sugar, a little butter and milk and some lemon extract into a bowl and mix it up, adding more of whatever until it’s the right consistency and tastes like I want (nice and lemony). It’s more art than science. And involves a lot of tasting, so it’s a win all around.

I’d recommend doubling the recipe because this only makes about two dozen cookies and you will want more.

Happy baking!

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11 thoughts on “Christmas is for Cookies (A Recipe Round-Up)

  1. Ema Jones December 18, 2014 / 1:42 am

    Any festival is incomplete without Cookies. Everyone is gonna love this crazy Christmas yummzz 🙂

  2. Eileen December 18, 2014 / 7:25 am

    I seriously think we are living in parallel universes this year – except I haven’t baked one cookie, which I too plan to address over the weekend.

    I’ll come back and add a couple recipes later too!

  3. dakani32 December 18, 2014 / 7:45 am

    So funny…today is my baking day (after field trips) so I had gone through your blog yesterday for ingredients, etc b/c it was too much of a hassle to dig out the fat cookbooks and find counter space for them. Now I can close the pages I had marked and just reference this – THANK YOU!

  4. Mom December 18, 2014 / 8:08 am

    So nice to leave all this “yumminess” up to my girls now. I look forward to munching!!

  5. Mom December 18, 2014 / 9:36 am

    Here is another old favorite from a person in your past:

    Coconut Puffs (Sally Scarpino) (circa 1978-1980)

    2 Egg Whites
    Dash Salt
    1/2 teas. Vanilla
    2/3 Cup Sugar
    1&1/3 Cups Flaked Coconut

    Beat eggs whites, vanilla & salt until soft peaks form, gradually adding sugar until stiff peaks form. Fold in coconut. Drop by teaspoons full on greased cookie sheet. Bake @ 350 for about 15 minutes until puffy & lightly golden brown. “Kids like to make these”.

  6. Eileen December 18, 2014 / 5:15 pm

    PEANUT BLOSSOMS From Grandma M

    1¾ cups flour
    1 teaspoon baking soda
    1 teaspoon salt
    ½ cup sugar
    ½ cup brown sugar
    ½ cup shortening
    ½ cup peanut butter
    1 egg
    2 Tablespoons milk
    1 teaspoon vanilla
    48 milk chocolate hershey’s kisses

    1. Preheat oven to 375.
    2. Combine all ingredients except candy in large mixing bowl.
    3. Mix on lowest speed of mixer until dough forms.
    4. Shape dough into ball using rounded teaspoon for each.
    5. Rolls balls in sugar, place on greased cookie sheet.
    6. Bake 10-12 minutes.
    7. Top each cookie immediately with a candy kiss. Press down firmly so cookie cracks around edge.

    Makes about 4 dozen cookies.

  7. Eileen December 18, 2014 / 5:19 pm

    LS MOTHERS COOKIES

    1 cup sugar
    ½ cup margarine
    ¼ cup crisco
    2 eggs
    ½ teaspoon lemon extract
    2½ cups flour
    1 teaspoon baking powder

    1. Combine and mix on low speed margarine, crisco, and sugar.
    2. Add eggs and lemon extract.
    3. Add flour and baking powder.
    4. Divide dough into three parts and chill overnight.
    5. Flour board and pin, cut out cookies.
    6. Bake at 400 on no grease cookie sheet 6-8 minutes.
    7. Cool, frost, and sprinkle.

    Frosting/Glaze
    2t Milk
    1 c. powdered sugar
    dash of lemon or vanilla extract
    color as you like or use sprinkles

  8. Eileen December 18, 2014 / 5:19 pm

    Jam Cookies (Kolachky) from Jen H
    3/4 c butter, softened
    8 oz cream cheese, softened
    1 egg yolk
    2 c flour
    1 Tbsp baking powder
    2 cans Solo brand pastry filling (not pie filling)
    Powdered sugar to decorate (optional)

    Beat butter, cream cheese and egg yolk until smooth. Stir in flour and
    baking powder. Mix until stiff dough forms. Cover and refrigerate for 1
    hour.

    Preheat oven to 350. Roll dough to about 1/4″ thickness and cut bite size
    circles. Drop teaspoon of pastry filling in center. Bake 9-12 minutes
    until set. Cool on racks. Before serving, sprinkle with powdered sugar if
    desired.

  9. Eileen December 18, 2014 / 5:23 pm

    Irish Cream Delights from Penzey’s

    Ingredients: Cookies

    1/4 C butter, softened
    1/4 C shortening
    1 C sugar
    1 T Irish cream liqueur
    1/4 t baking soda
    1/4 t cream of tartar
    1/4 t salt
    1 egg, beaten
    1 t pure vanilla extract
    1 3/4 C flour

    Ingredients: Frosting

    3 T butter, softened
    2 T Irish cream liqueur
    3 C powdered sugar
    3 T half & half

    Directions: Cookies

    1/ Preheat oven to 350F. In a large bowl, combine the butter and shortening and beat on medium speed for 30 seconds. Add the sugar, liqueur, baking soda, cream of tartar and salt and beat until combined, scraping often. Add the egg and vanilla and mix well. Stir in the flour.
    2/Shape the dough into 1-inch balls and bake on ungreased cookie sheets for 8-10 minutes or until lightly browned. Cool on a wire rack.

    Directions: Frosting

    Mix the butter and liqueur until combined. Gradually add the powdered sugar. Beat in the half & half until smooth. Frost the cooled cookies.

    From Penzey’s http://www.penzeys.com

  10. Eileen December 18, 2014 / 8:27 pm

    Tadelles in oven. Crinkle batter in fridge. Its beginning to smell a lot like Christmas 🙂

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