Classic Christmas Cookies
Where to Save Holiday Christmas cookies

1 c. (2 sticks) butter
1 c. sugar
2 eggs, beaten
1 tsp. vanilla
1 c. sour cream
5 c. flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt

Cream butter and sugar. Add beaten eggs, vanilla and sour cream. Sift flour with baking soda and powder. Add dry ingredients to wet ingredients. Chill. Roll out and cut. Frost with favorite frosting or great unfrosted.

12 oz. pkg. Nestle Toll House semi-sweet morsels, divided
2 tbsp. instant coffee
2 tsp. boiling water
1 1/4 c. all purpose flour
3/4 tsp. soda
1/2 tsp. salt
1/2 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar, firmly packed
1 egg
1/2 c. chopped walnuts

Preheat oven to 350 degrees. Melt over hot (not boiling water), 1/2 cup chocolate morsels. Stir until smooth and cool to room temperature. In small cup, dissolve coffee in boiling water and set aside. In small bowl, combine flour, soda, and salt. Set aside. In large bowl, combine butter, sugars, and coffee. Beat until creamy. Add egg and melted chocolate morsels. Mix well. Then gradually add flour mixture. Stir in the remaining chocolate morsels and walnuts. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes. Allow to stand 2-3 minutes before removing from cookie sheets; cool completely. Yield: about 24 three inch cookies.

1/3 c. shortening
1/3 c. sugar
1 egg
2/3 c. honey
1 tsp. lemon flavoring
2 3/4 c. flour
1 tsp. soda
1 tsp. salt

Bake at 375 degrees. Mix shortening, sugar, egg, honey and flavoring. Blend in flour, soda and salt. Chill dough. Roll dough out 1/4 inch thick. Cut into shapes. Place 1 inch apart on greased cookie sheet. Bake until done. 5 dozen.

1 c. butter
1 c.sugar
1 egg, separated
2 c. flour
1 tbsp. cinnamon
1 c. pecans (finely chopped)

Cream butter and sugar. Add beaten egg yolk. Mix flour and cinnamon. Lightly butter 10x15 inch baking pan. Spread on mixture covering pan. Brush slightly beaten egg white over batter. Sprinkle with pecans, pat lightly. Bake for 30 minutes at 325 degrees. Cut into bars when warm. Do not remove from pan until cool. For a crisper cookie, use the same recipe, but only use 1 cup flour and 3 teaspoon cinnamon.

1 c. butter
2 egg yolks
Dash salt
1 egg white, slightly beaten
4 tbsp. chopped almonds
3/4 c. sugar
1 tsp. almond extract
2 1/2 - 2 3/4 c. flour
2 tbsp. sugar

Cream butter and sugar until light and fluffy. Beat in egg yolks and almond extract. Add salt. Sift in flour and mix well. Make it pliable dough and chill 30 minutes. To shape, divide dough into 6 equal portions. Roll out each portion to make a rope, about 24" long. Divide each into 2" strips. Place on cookie sheets. Brush with egg whites and sprinkle with sugar and almonds. Bake at 375 degrees for about 10 minutes or until cookies feel firm and are lightly browned around the edges. Let cool on cookie sheet a few minutes then remove to a wire rack to cool completely. Makes 6 dozen.

3/4 c. sugar
1 tsp. salt
3/4 c. butter
2 egg yolks (save whites)
1 tsp. vanilla
2 c. flour
2 egg whites, beaten
1-1 1/2 c. finely chopped nuts
1/2 c. red & green jelly

In large bowl combine first 5 ingredients on medium speed of mixer about 1 minute. Gradually add flour and blend at low speed until well mixed. Roll dough into 1 inch balls. Dip dough balls into egg whites then nuts. Place on greased cookie sheet 2 inches apart. Make a deep impression in center of each cookie with fingertip. Bake at 350 degrees for 10-12 minutes. Immediately remove cookies from sheet. While still warm, fill centers with jelly. Allow jelly to set before storing cookies. Yield 3-4 dozen.

2 1/4 c. unsifted flour
1 tsp. baking soda
1 c. butter or margarine
1/4 c. granulated sugar
3/4 c. firmly packed brown sugar
1 c. crushed candy canes
1 (4 serving) pkg. instant vanilla pudding mix
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips

Mix flour and baking soda. Combine butter, sugars, pudding mix, and vanilla in large bowl; beat until smooth. Beat in eggs. Gradually add flour mixture, then stir in chips and candy canes. Drop by rounded teaspoonfuls (or roll into balls) and place on ungreased baking sheets. Bake at 375 degrees for 8 to 10 minutes.

Makes about 7 dozen.

Apricot Cream Cheese Cookies
1 c. flour
8 tbsp. butter
4 oz. cream cheese
1 1/3 c. apricot preserves
1 lg. egg white
Sugar, dusting

Mix flour, butter and cheese with pastry blender until crumbly. Form ball. Chill 1 hour. Heat oven to 375 degrees. Roll dough thin and cut 3"x2" rectangles. Spread with preserves. Roll to form 2" cylinders. Pinch ends. Beat egg white until frothy. Brush rolls and dust with sugar. Bake 15 minutes.

2 c. brown sugar
2 c. honey
2 c. light molasses
2 c. sour cream
2 tbsp. shortening
2 tbsp. baking soda
1 tbsp. cinnamon
1 tbsp. cloves
1/2 c. diced orange peel
1/2 c. lemon peel
1/2 c. citron peel
1 c. slivered almonds
10 c. flour

Warm brown sugar, honey, molasses and shortening. Cool. Mix sour cream and baking soda, let stand awhile. Then add to cooled molasses mixture. Add rest of ingredients to make dough. Let rest overnight in a cool place. Roll out 1/4 inch thick, using a round cutter or small glass to cut out. Dough is sticky. Do not add extra flour, just use enough for rolling out. Bake at 350 degrees for 15 minutes. Frost with powdered sugar frosting, use half water and half lemon juice. Store in airtight container, will keep several months. Improves with age.

International Christmas Cookies

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