Cookies at Christmas are a holiday tradition—for gift giving, cookie exchanges and as special treats for family and guests. The variety of festive cookies featured here are sure to create a dazzling assortment on your cookie trays.
Cindi Bauer, Marshfield, Wisconsin
Here’s a nice change of pace from the more traditional sugar cutouts. And children will find that these peanut butter versions are just as much fun to decorate with frosting and a dash of Yuletide imagination.
yield about 4-1/2 dozen
1 cup creamy peanut butter
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1/3 cup milk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Vanilla frosting
Red, green, yellow and blue gel food coloring
Assorted colored sprinkles
In a large bowl, cream peanut butter and sugars. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with floured 2-in. to 4-in. cookie cutters.
Place 2 in. apart in ungreased baking sheets. Bake at 375° for 7-9 minutes or until edges are browned. Cool for 1 minute before removing to wire racks. Frost and decorate as desired.
editor’s note: Reduced-fat or generic brands of peanut butter are not recommended for this recipe.
Janice Poechman, Walkerton, Ontario
These melt-in-your-mouth sandwich cookies have a scrumptious filling. I helped my sister make these in high school when she needed a project in her home economics class. “She got an A!”
yield 4 dozen
1 cup butter, softened
1/3 cup heavy whipping cream
2 cups all-purpose flour
Sugar
FILLING:
1/2 cup butter, softened
1-1/2 cups confectioners’ sugar
2 teaspoons vanilla extract
Food coloring
In a large mixing bowl, combine the butter, cream and flour. Cover and refrigerate for 2 hours or until dough is easy to handle.
Divide into thirds; let one portion stand at room temperature for 15 minutes (keep remaining dough refrigerated until ready to roll out). On a floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 1-1/2-in.-round cookie cutter. Place cutouts in a shallow dish filled with sugar; turn to coat.
Place 2 in. apart on ungreased baking sheets. Prick with a fork several times. Bake at 375° for 7-9 minutes or until set. Remove to wire racks to cool completely.
For filling, in a small bowl, cream butter and sugar. Add vanilla. Tint with food coloring. Spread about 1 teaspoon of filling over half of the cookies; top with remaining cookies.
Monica Wilson, Pomona, New York
I make these beautiful wreath-shaped cookies with jewel-red centers every Christmas. The dusting of powdered sugar gives them a snowy look. My mother cut the recipe out of a newspaper some 30 years ago.
yield 2-1/2 dozen
3/4 cup butter, softened
1 cup sugar
2 eggs
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 cup quick-cooking oats
3/4 cup finely chopped nuts
1 jar (18 ounces) seedless raspberry jam
Confectioners’ sugar
In a large bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine the flour, baking powder, cinnamon and allspice; add to the creamed mixture. Stir in the oats and nuts; mix well. Chill for 3 hours or until dough is easy to handle.
On a floured surface, roll out half of the dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Repeat with remaining dough, using a 2-1/2-in. doughnut cutter, so the center is cut out of each cookie.
Place 2 in. apart on lightly greased baking sheets. Bake at 400° for 6-8 minutes or until lightly browned. Cool on wire racks.
Spread 1 teaspoon jam over solid cookies. Place cookies with centers cut out over jam, forming a sandwich. Dust with confectioners’ sugar. Fill centers with additional jam if desired.
Taste of Home Test Kitchen
With sweet candy halos and crunchy mini pretzel wings, these easy-to-assemble angels are sure to be popular with kids.
yield 1-1/2 dozen
2/3 cup butter-flavored shortening
1/4 cup sugar
1 egg
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
36 miniature pretzels
1 can (16 ounces) vanilla frosting, divided
1/4 cup confectioners’ sugar
Brown paste food coloring
18 yellow Life Savers
10 green Life Savers, crushed
Decorating gels
In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Set aside 1/2 cup of dough; divide remaining dough into three portions.
On a lightly floured surface, roll out each portion into a 6-in. circle; cut each into six wedges. Transfer to ungreased baking sheets.
For angel heads, roll teaspoonfuls of reserved dough into 18 balls; lightly press onto pointed end of each wedge. Press a pretzel into each side for wings.
Bake at 350° for 10-12 minutes or until lightly browned. Remove from pan to wire racks to cool completely.
For hair, in a small bowl, beat 1/4 cup vanilla frosting and confectioners’ sugar until smooth; tint with food coloring. Press dough through a garlic press. Trim strands to desired length; place on heads. For halos, attach yellow Life Savers.
Frost gowns with remaining frosting; sprinkle with crushed Life Savers. Use decorating gels to add faces.
Katherine Both Rocky Mountain House Alberta
This chocolate-flavored shortbread requires only a few ingredients, which are always in my pantry.
yield about 4 dozen
1 cup butter, softened
1/3 cup unsweetened cocoa
2/3 cup confectioners’ sugar
Dash salt
1-1/2 cups all-purpose flour
In a large bowl, cream butter until light and fluffy. Blend in remaining ingredients. Cover and refrigerate for 1 hour.
Drop by rounded teaspoonfuls 2 in. apart on greased baking sheets. Bake at 300° for about 20 minutes or until the cookies are set. Remove to wire racks to cool.
Marie Capobianco Portsmouth, Rhode Island
I dreamed up this recipe using two of my favorite flavors, pistachio and raspberry. These pink and green cookies are tasty and eye-catching, too. They’re perfect for formal or informal gatherings, and everybody likes them.
yield 6-1/2 dozen
1 cup butter, softened
1-1/2 cups sugar
2 egg yolks
2 teaspoons vanilla extract
1 teaspoon almond extract
3-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
9 drops green food coloring
1 tablespoon milk
1/3 cup chopped pistachios
9 drops red food coloring
3 tablespoons seedless raspberry preserves
2 cups (12 ounces) semisweet chocolate chips, melted
Additional chopped pistachios
In a large bowl, cream butter and sugar. Beat in egg yolks and extracts. Combine flour, salt, baking powder and baking soda; gradually add to creamed mixture. Divide dough in half. Stir green food coloring, milk and nuts into one portion; mix well. Add red food coloring and jam to the other half.
Shape each portion between two pieces of waxed paper into an 8-in. x 6-in. rectangle. Cut in half lengthwise. Place one green rectangle on a piece of plastic wrap. Top with pink rectangle; press together lightly. Repeat. Wrap each in plastic wrap and refrigerate overnight.
Unwrap the dough and cut in half lengthwise. Return one rectangle to the refrigerator. Cut the remaining rectangle into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 7-9 minutes or until set. Remove to wire racks to cool. Repeat with the remaining dough. Drizzle the cooled cookies with melted chocolate. Sprinkle with additional pistachios.
Lorraine Meyer Bend, Oregon
Each of these buttery cookies has a chocolate-mint candy inside. They’re my very favorite cookie and are always part of our Christmas cookie selection.
yield 3-1/2 dozen
1 cup butter, softened
1 cup sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
65 mint Andes candies
In a large bowl, cream the butter and sugars. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.
With floured hands, shape a tablespoonful of dough around 42 candies, forming rectangular cookies. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.
In a microwave or heavy saucepan, melt the remaining candies; drizzle over cookies.
Lisa Kilcup, Gig Harbor, Washington
A friend of mine, who is known for her excellent cookies, shared this recipe with me. The mix of cranberries and cherry preserves is so refreshing.
yield about 2-1/2 dozen
2/3 cup dried cranberries
1/2 cup cherry preserves
1/2 teaspoon ground cinnamon
1/2 cup butter, softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
GLAZE:
3/4 cup confectioners’ sugar
1 tablespoon milk
2 teaspoons butter, melted
1 teaspoon almond extract
In a food processor, combine the cranberries, preserves and cinnamon. Cover and process until smooth; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Divide dough in half. On a lightly floured surface, roll each portion into a 12-in. x 8-in. rectangle. Spread each with cranberry filling; roll up jelly-roll style, starting with a short side.
Place seam side down 4 in. apart on a lightly greased baking sheet. Bake at 325° for 25-30 minutes or until lightly browned.
Carefully transfer logs to a cutting board; cool for 5 minutes. With a serrated knife, cut into 1/2-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake 15 minutes longer or until centers are firm and dry. Remove to wire racks.
In a small bowl, combine glaze ingredients; drizzle over warm biscotti. Cool completely. Store in an airtight container.
Agnes Golian Garfield Heights, Ohio
These cute cherry-topped cookies are as light as air and so easy to make. They’re perfect for holiday entertaining or most any time of year.
yield 2 dozen
1/2 cup butter-flavored shortening
1 package (3 ounces) cream cheese, softened
1/2 cup sugar
1 egg yolk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon salt
Halved maraschino cherries or candied cherries
In a small bowl, cream the shortening, cream cheese and sugar until light and fluffy. Beat in the egg yolk and vanilla. Combine the flour and salt; gradually add to the creamed mixture and mix well.
Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Top each with a cherry half. Bake at 350° for 12-15 minutes or until lightly browned. Cool for 1 minute before removing to wire racks.
Susan Beck, Napa, California
These tender, buttery tea cookies have a lovely fennel flavor and add a touch of elegance to any holiday cookie tray.
yield 3 dozen
1 tablespoon fennel seed, crushed
2 tablespoons boiling water
3/4 cup butter, softened
2/3 cup packed brown sugar
1 egg
2 cups all-purpose flour
1/2 teaspoon baking soda
Confectioners’ sugar
In a small bowl, soak fennel seed in boiling water; set aside. In a large bowl, cream butter and brown sugar. Beat in egg. Drain fennel seed. Combine the flour, baking soda and fennel seed; gradually add to creamed mixture.
Roll into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Roll warm cookies in confectioners’ sugar. Cool on wire racks.
Lois Hill, Thomasville, North Carolina
These rich and buttery cookies are actually light and with their colorful swirls, each one of these minty sugary bites is unique.
yield 4 dozen
1/2 cup butter, softened
1/2 cup reduced-fat butter, softened
3/4 cup plus 1 tablespoon sugar, divided
1 egg
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
10 to 20 drops red food coloring
10 to 20 drops green food coloring
In a large bowl, cream butters and 3/4 cup sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Divide dough into thirds. Stir red food coloring into one portion of dough; stir green food coloring into another portion. Leave remaining dough plain. Cover and chill for at least 1 hour.
Divide each portion of dough into four equal pieces. Roll each piece into a 12-in. rope. Place a red, a green and a plain rope next to each other. Cut through all three ropes at 1-in. intervals, forming sets of three differently colored doughs. Repeat.
Roll each set of doughs into a ball; place balls 3 in. apart on ungreased baking sheets. Flatten to 1/8-in. thickness with a glass dipped in remaining sugar. Bake at 375° for 8-10 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
Carolyn Stromberg, Wever, Iowa
These fun cookies are filled with chewy gumdrops. I use red and green ones at Christmas, black and orange for Halloween and pastel shades for Easter.
yield 3-1/2 dozen
3/4 cup shortening
1 cup sugar, divided
1/2 teaspoon almond extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped fruit-flavored or spiced gumdrops
2 egg whites
In a large bowl, cream shortening and 3/4 cup sugar until light and fluffy. Beat in extract. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in gumdrops.
In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into dough.
Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks to cool completely.
Elizabeth Flatt Kelso, Washington
These old-time cookies are always on the goody trays I give to friends and neighbors every holiday. They’re great for dunking in milk, and they bring back a spicy flavor of Christmases past.
yield 2 dozen
1/3 cup shortening
1/2 cup sugar
1 egg
2 tablespoons molasses
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon each ground cinnamon, cloves and ginger
1/8 teaspoon salt
Additional sugar
In a large bowl, cream the shortening and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, cinnamon, cloves, ginger and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for at least 4 hours.
Shape tablespoonfuls of the dough into balls. Roll in additional sugar. Place 2 in. apart on lightly greased baking sheets. Flatten slightly with a greased glass.
Bake at 350° for 8-10 minutes or until edges are lightly browned and tops are set and starting to crack. Cool for 2 minutes before removing to wire racks.
editor’s note: Cookie dough may be frozen. Freeze balls of dough on waxed paper-lined baking sheets until firm. Remove from the pan and place in resealable freezer bags for up to 3 months. To bake, place frozen balls of dough 2 in. apart on lightly greased baking or until edges are lightly browned and tops are set and starting to crack.
Marlene Robinson, Sexsmith, Alberta
A cross between classic fruitcake and buttery cookies, these treats are perfect for Christmas. Each one is chock-full of raisins and candied cherries.
yield 5 dozen
1 cup butter, softened
1 cup confectioners’ sugar
1/2 cup sugar
1 egg
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup raisins
1/2 cup each red and green candied cherries, chopped
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Fold in raisins and cherries.
Shape dough into two 2-in.-thick logs; wrap each in plastic wrap. Refrigerate for 2 hours or until firm.
Cut logs into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
Betty Hawkshaw Alexandria, Virginia
These mild spice cookies, perfect for dunking, come from an old family recipe. This German cookie sometimes has black pepper in the dough for an added zip.
yield 8 dozen
1 cup butter, softened
1 cup sugar
2 eggs
1/2 cup light corn syrup
1/2 cup molasses
1/3 cup water
6-2/3 cups all-purpose flour
1/4 cup crushed aniseed
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
Confectioners’ sugar
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. In a bowl, combine corn syrup, molasses and water; set aside. Combine the flour, aniseed, baking soda and spices; add to creamed mixture alternately with molasses mixture. Cover and refrigerate overnight.
Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Bake at 400° for 11-12 minutes or until golden brown. Roll the warm cookies in confectioners’ sugar. Cool on wire racks.
Libia Foglesong, San Bruno, California
A twice-baked Italian cookie, biscotti makes a wonderful “dunker.” A pretty way to present a batch is on a Christmasy plate arranged in wagon-wheel fashion.
yield 2 dozen
1/2 cup butter, softened
1 cup sugar
3 eggs
2 teaspoons vanilla extract
1 teaspoon orange extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup dried cranberries, coarsely chopped
2/3 cup pistachios, coarsely chopped
2 tablespoons grated orange peel
In a large bowl, cream the butter and sugar. Add the eggs, one at a time, beating well after each addition. Stir in extracts. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well (dough will be sticky). Stir in the cranberries, pistachios and orange peel. Cover and chill for 30 minutes.
Divide dough in half. On a floured surface, shape each half into a loaf 1-1/2 to 2-in. diameter. Place on an ungreased baking sheet. Bake at 350° for 30-35 minutes.
Cool on pan for 5 minutes. Cut diagonally into 3/4-in.-thick slices. Place slices cut side down on an ungreased baking sheet. Bake for 9-10 minutes. Turn slices over. Bake 10 minutes longer or until golden brown. Remove to wire racks to cool. Store in an airtight container.
Tami Henke, Lockport, Illinois
There’s a nice surprise of chocolate inside these frothy kisses. They’re my husband’s top choice each Christmas.
yield 44 cookies
3 egg whites
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Dash salt
1 cup sugar
Red and green food coloring, optional
44 chocolate kisses
In a large bowl, beat egg whites, vanilla, cream of tartar and salt; on medium speed until soft peaks form. Gradually add sugar, two tablespoons at a time, beating on high until stiff peaks form, about 5-8 minutes. If desired, divide batter in half and fold in red and green food coloring.
Drop by rounded tablespoonfuls 1-1/2 in. apart onto lightly greased baking sheets. Press a chocolate kiss into the center of each cookie and cover it with meringue using a knife.
Bake at 275° for 30-35 minutes or until firm to the touch. Immediately remove to a wire rack to cool. Store in an airtight container.
Debbie Kersh, Springtown, Texas
My mom created this wonderful dessert after tasting something similar. The sweet bars boast a tangy cranberry flavor.
yield 2 dozen
1 package (12 ounces) fresh or frozen cranberries, thawed
1 package (8 ounces) chopped dates
3/4 cup chopped pecans
2 tablespoons plus 1/2 cup sugar, divided
2-1/3 cups all-purpose flour, divided
2 cups old-fashioned oats
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1 cup butter, melted
3/4 cup caramel ice cream topping
In a small bowl, combine the cranberries, dates, pecans and 2 tablespoons sugar; set aside.
In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda and remaining sugar. Stir in butter; set aside 1 cup for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. baking dish. Bake at 350° for 15 minutes.
Meanwhile, place the remaining flour in a small bowl. Stir in caramel topping until smooth; set aside. Sprinkle cranberry mixture over crust; drizzle with caramel mixture. Sprinkle with reserved crumb mixture.
Bake for 30-35 minutes or until golden brown and bubbly. Cool on a wire rack. Cut into bars. Store in the refrigerator.
Nicole Moskou, New York, New York
In Greece, these buttery golden twists are a traditional treat for celebrations. One side of my family is Greek, and I enjoy making foods that keep me in touch with my heritage.
yield about 6-1/2 dozen
1-1/2 cups butter, softened
1-1/4 cups sugar
4 eggs
2 tablespoons orange juice
3 teaspoons vanilla extract
5-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
In a large bowl, cream butter and sugar. Add 2 eggs; beat well. Beat in orange juice and vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
Roll dough into 1-1/4-in. balls. Shape each into a 6-in. rope; fold in half and twist twice. Place 2 in. apart on ungreased baking sheets.
In a small bowl, beat the remaining eggs; brush over the dough. Bake at 350° for 7-12 minutes or until edges are golden brown. Remove to wire racks.
Victoria Sampson, Hendersonville, North Carolina
I bake these cutouts for Thanksgiving and Christmas, then decorate them in the colors of the season. If I run out of time before the holidays, I simply skip the frosting step and sprinkle the colored sugar directly on the cookies before they go in the oven.
yield about 8 dozen
1 cup butter, softened
2/3 cup packed brown sugar
2/3 cup light corn syrup
1/3 cup honey
1 teaspoon grated lemon peel
4-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
FROSTING:
1-1/2 cups confectioners’ sugar
1 to 2 tablespoons water
Colored sugar, optional
In a large bowl, cream butter and brown sugar until light and fluffy. Gradually add corn syrup, honey and lemon peel. Combine the flour, salt, baking soda, cinnamon and ginger; gradually add to creamed mixture and mix well. Cover and chill for 2 hours or until easy to handle.
Divide dough into fourths. On a lightly floured surface, roll one portion to 1/8-in. thickness. Cut into desired shapes with floured 2-in. cookie cutters. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until light golden brown. Remove to wire racks to cool. Repeat with remaining dough.
For frosting, in a small bowl, combine confectioners’ sugar and enough water to achieve desired consistency. Spread over cookies. Sprinkle with colored sugar if desired.
Dorcas Wright Guelph, Ontario
My old-fashioned goodies are fun, colorful and chewy without being sticky. They are bite-size fruitcake treats.
yield 5-6 dozen
1/2 cup butter, softened
1/2 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups old-fashioned oats
1 cup flaked coconut
1/2 cup chopped dates
1/2 cup each chopped red and green candied cherries
1/2 cup chopped candied pineapple
In a large bowl, cream butter, shortening and sugars. Add the egg and vanilla; mix well. Combine flour, baking soda, salt and oats; add to creamed mixture and mix well. Stir in the coconut, dates, cherries and pineapple.
Shape into 1-in. balls; place 1 in. apart on greased baking sheets. Bake at 325° for 15 minutes or until lightly browned. Remove to wire racks to cool.
Karyn Rogers, Hemet, California
I received the recipe for these soft ginger cookies from a dear friend. A comforting classic like this always satisfies.
yield 5 dozen
1/2 cup butter, softened
2/3 cup sugar
1 egg
1/2 cup molasses
2-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup buttermilk
1/2 cup chopped walnuts
FROSTING:
1-1/2 cups confectioners’ sugar
4-1/2 teaspoons butter, softened
1/2 teaspoon vanilla extract
2 to 3 tablespoons half-and-half cream
Walnuts halves, optional
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine flour, baking soda, cinnamon, ginger, salt and cloves; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in chopped walnuts.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until edges are firm. Remove to wire racks to cool.
For frosting, in a small bowl, combine confectioners’ sugar, butter, vanilla and enough cream to achieve the desired consistency. Frost cooled cookies. Top each with a walnut half if desired.
Marcia Hostetter, Canton, New York
Put a spin on your holidays with these bright swirls! This recipe makes rich-tasting cookies with a minty flavor that sometimes surprises people.
yield about 4 dozen
3/4 cup butter, softened
3/4 cup sugar
1 egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon peppermint extract
1/4 teaspoon red liquid food coloring
In a large bowl, cream butter and sugar. Beat in egg yolk and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough in half; add extract and red food coloring to one portion. Roll out each portion of dough between waxed paper into a 16-in. x 10-in. rectangle. Remove waxed paper.
Place red rectangle over plain rectangle. Roll up tightly jelly-roll style, starting with a long side. Wrap in plastic wrap. Refrigerate overnight or until firm.
Unwrap the dough and cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 12-14 minutes or until set. Cool for 2 minutes before removing to wire racks.
Dee Lein, Longmont, Colorado
I’ve never come across another spritz cookie like this—one calling for cream cheese as an ingredient. That helps to keep these wreaths moist a long time, while also adding a delicious flavor.
yield about 3 dozen
1 cup butter, softened
1 package (3 ounces) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
Green cherries, cut into thin slices
Cinnamon red-hot candies
Frosting and decorator gel
In a large bowl, cream butter and cream cheese. Add sugar; blend well. Stir in vanilla. Gradually beat in flour.
Using a cookie press fitted with star tip, form dough into 2-1/2-in. wreaths on ungreased baking sheets. Bake at 375° for 10-12 minutes or until set (do not brown). Remove to wire racks to cool.
Decorate wreaths with green cherry “leaves” and cinnamon candy “berries” attached with a drop of frosting. Add bows with decorator gel.
Elizabeth Manzanares, Gloucester, Virginia
These cookies have been a Christmas tradition in my family since I was a little girl. The big bears are delicate and tasty.
yield 8 cookies
1 cup butter, cubed
2/3 cup packed brown sugar
2/3 cup molasses
1 egg, lightly beaten
1-1/2 teaspoons vanilla extract
4 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon baking soda
1/2 teaspoon ground cloves
Miniature chocolate chips
Red decorating frosting
In a small saucepan, combine the butter, brown sugar and molasses. Cook over medium heat until sugar is dissolved. Pour into a large bowl; let stand for 10 minutes. Stir 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 2 hours or overnight.
Shape dough into eight balls, 2 in. each; eight balls, 1 in. each; 32 balls, 1/2 in. each; and 16 balls, 3/8 in. each. Place the 2-in. balls on three foil-lined baking sheets for the body of eight bears; flatten to 1/2-in. thickness. Position 1-in. balls for heads; flatten to 1/2-in. thickness. Attach four 1/2-in. balls to each bear for arms and legs. Attach two 3/8-in. balls for ears. Add chocolate chips for eyes, nose and buttons.
Bake at 350° for 10-12 minutes or until set. Cool for 10 minutes before carefully removing to wire racks to cool completely. With frosting, pipe bows on bears.
Beverly Fehner, Gladstone, Missouri
This recipe came from an old family friend and is always high on everyone’s cookie request list. I make at least six batches for Noel nibbling and also give some away as gifts.
yield about 6 dozen
1 cup butter, softened
1-1/2 cups confectioners’ sugar
2 squares (1 ounce each) unsweetened chocolate, melted and cooled
1 egg
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
FROSTING:
1/4 cup butter, softened
2 cups confectioners’ sugar
2 tablespoons milk
1/2 teaspoon peppermint extract
Green food coloring, optional
In a large bowl, cream butter and confectioners’ sugar. Add the chocolate, egg and vanilla; mix well. Combine dry ingredients; gradually add to the creamed mixture, beating well. Shape the dough into a 2-in. diameter roll; wrap in plastic wrap. Refrigerate for 1 hour or until firm.
Unwrap dough and cut into 1/8-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 400° for 7-8 minutes or until edges are firm. Remove to wire racks to cool.
In a small bowl, combine frosting ingredients. Frost cookies. Store in airtight containers.
Lynn Bernstetter, Lake Elmo, Minnesota
These are fun, refreshing and low in fat! I pipe the airy meringue batter, but if your prefer, you can drop it from a tablespoon.
yield 3 dozen
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
2 peppermint candy canes (one green, one red), crushed
In a large bowl, beat the egg whites, salt and cream of tartar; on medium speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high until stiff, glossy peaks form.
Spoon meringue into a pastry bag or a resealable plastic bag. If using a plastic bag, cut a 1-in. hole in a corner. On ungreased foil-lined baking sheets, pipe meringue into 1-1/2-in.-high mounds, forming a kiss shape. Sprinkle half with red crushed candy cane and half with green crushed candy cane.
Bake at 225° for 1-1/2 to 2 hours or until dry but not brown. Cool; remove from foil. Store in an airtight container.
Bobbie Hanks, Tulsa, Oklahoma
As a city kid, I was always eager to visit my grandparents on their Oklahoma farmstead. There I acquired my taste for country food, like these tender cookies with buttery icing.
yield about 9 dozen
1 cup butter, softened
2 cups sugar
3 eggs
6 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
FROSTING:
1/2 cup butter, softened
4 cups confectioners’ sugar
3 tablespoons milk
Food coloring, optional
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; add to the creamed mixture alternately with sour cream, beating well after each addition (dough will be sticky). Cover and refrigerate for 2 hours or until easy to handle.
On a floured surface, roll out dough to 1/4-in. thickness. Cut into desired shapes with floured cookie cutters.
Place 1 in. apart on greased baking sheets. Bake at 375° for 8-12 minutes or until lightly browned. Cool for 1-2 minutes before removing to wire racks.
For frosting, in a large bowl, beat the butter, confectioners’ sugar and milk until smooth. Add food coloring if desired. Frost cookies.
Doris Marshall Strasburg, Pennsylvania
A single batch of these mouthwatering cookies is never enough. I usually make one to give away and two more to keep at home.
yield 8-1/2 dozen
1 cup butter, softened
2 cups sugar
3 eggs
1 carton (15 ounces) ricotta cheese
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
FROSTING:
1/4 cup butter, softened
3 to 4 cups confectioners’ sugar
1/2 teaspoon vanilla extract
3 to 4 tablespoons milk
Colored sprinkles
In a large bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in ricotta and vanilla. Combine flour, salt and baking soda; gradually add to creamed mixture.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
In a large bowl, cream butter, sugar and vanilla. Add enough milk until frosting reaches spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator.
Gloria Ward, Mesa, Arizona
I adapted a traditional cherry blossom cookie recipe by leaving out the lemon zest and adding food coloring, sprinkles and almond extract to create a more festive look. When I took a batch to a cookie exchange party, everyone raved about them.
yield about 3 dozen
1/2 cup butter, softened
1/2 cup sugar
1 egg
1 tablespoon milk
1/2 teaspoon almond extract
1/2 teaspoon cherry or vanilla extract
4 to 5 drops red food coloring, optional
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup candied cherry halves
Pink or red sprinkles, optional
In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, milk, extracts and food coloring if desired. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and chill for 30 minutes or until easy to handle.
Roll dough into 1-1/4-in. balls. Place 2 in. apart on parchment paper-lined baking sheets. With kitchen scissors, snip the top of each ball in half, cutting three-fourths of the way through. Cut each half into thirds; carefully spread the wedges apart, forming flower petals.
Place a cherry half in the center of each; top with sprinkles if desired. Bake at 350° for 10-12 minutes or until set. Cool for 1-2 minutes before removing from pans to wire racks.
Karla Retzer, Grantsburg, Wisconsin
It just wouldn’t be Christmas at our house without these crunchy, chocolate-mint meringue cookies.
yield 32 cookies
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/8 teaspoon peppermint extract
6 to 8 drops green food coloring, optional
1/2 cup sugar
1/3 cup miniature semisweet chocolate chips
In a small bowl, beat the egg whites, salt, cream of tartar, extract and food coloring if desired on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Gently fold in chocolate chips.
Drop by rounded teaspoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 250° for 40-45 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1-1/2 hours. Remove to wire racks. Store in an airtight container.
Lisa MacLean, Winslow, Arizona
Sour cream keeps my favorite sugar cookies extra moist. Dress them up with a drizzle of tinted white chocolate or dip them in white chocolate, then sprinkle with crushed candy canes.
yield about 8 dozen
1 cup butter, softened
2 cups confectioners’ sugar
1 egg
1/4 cup sour cream
1/4 cup honey
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon ground mace
1/8 teaspoon salt
White candy coating
Green paste food coloring
In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg. Beat in the sour cream, honey and vanilla. Combine the dry ingredients; gradually add to creamed mixture and mix well. Cover and chill for 2 hours or until easy to handle.
On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets.
Bake at 325° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
In a microwave, melt white coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in food coloring; drizzle over cooled cookies.
Carla Hodenfield, Mandan, North Dakota
When we want to “pull a fast one” on the guys in our family, who claim they don’t like cranberries in any shape or form, we make this recipe. Everyone, including the guys, enjoys these cookies.
yield about 3-1/2 dozen
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup finely ground cranberries
1/2 cup finely chopped walnuts
1 tablespoon grated orange peel
3 tablespoons brown sugar
2 teaspoons milk
In a large bowl, cream butter and sugar. Beat until light and fluffy. Beat in egg and vanilla. Combine dry ingredients; add to the creamed mixture. Cover and refrigerate at least 1 hour.
In a small bowl, combine the cranberries, walnuts and orange peel; set aside. On a lightly floured surface, roll dough into a 10-in. square. Combine brown sugar and milk; spread over dough. Sprinkle with the cranberry mixture, to within a 1/2 in. of edges; roll up tightly, jelly-roll style. Wrap in plastic wrap. Refrigerate for several hours or overnight.
Unwrap dough. Cut roll into 1/4-in. slices and place on well-greased baking sheets. Bake at 375° for 14-15 minutes or until edges are light brown. Remove to wire racks to cool.
Iola Egle, McCook, Nebraska
Dipping the edges of these traditional favorites in icing defines their lacy pattern. These are best when made shortly before they are served.
yield 4-5 dozen
2 eggs
2 teaspoons sugar
1 cup milk
1 tablespoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
Oil for deep-fat frying
ICING:
2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 to 3 tablespoons water
In a small bowl, beat eggs and sugar; stir in milk and vanilla. Combine flour and salt; add to batter and beat until smooth.
Heat 2-1/2 in. of oil to 365° in a deep-fat fryer or electric skillet. Place rosette iron in hot oil, then dip in batter, three-fourths up on sides of iron (do not let batter run over top of iron). Immediately place into hot oil; loosen rosette with fork and remove iron. Fry 1-2 minutes per side or until golden. Remove to a wire rack covered with paper towel. Repeat with remaining batter.
For icing, combine the sugar, vanilla and enough water to achieve a dipping consistency. Dip edges of rosettes into icing; dry on wire racks.
Kristi Thorpe, Portland, Oregon
My grandma shared her recipe for these old-fashioned sugar cookies with the unexpected taste of nutmeg. They are light, crunchy and so delicious.
yield about 6 dozen
1 cup butter, softened
3/4 cup sugar
1/2 cup confectioners’ sugar
1 egg
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 to 1/2 teaspoon ground nutmeg
1/8 teaspoon salt
In a large bowl, cream butter and sugars. Beat in egg and vanilla; mix well. Combine the flour, baking soda, cream of tartar, nutmeg and salt; add to the creamed mixture and mix well. Refrigerate for 1 hour.
Roll into 3/4-in. balls. Place the balls 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Lisa Rupple, Keenesburg, Colorado
These cute cutout reindeer really fly off the plate when my brother’s around. They’re his favorite! The subtle chocolate color and taste make them a nice alternative to plain vanilla sugar cookies.
yield about 3-1/2 dozen
1 cup butter, softened
1 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2-3/4 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
44 red-hot candies
ICING: (optional)
1-1/2 cups confectioners’ sugar
2 to 3 tablespoons milk
In a large bowl, cream butter and sugars until fluffy. Beat in egg and vanilla. Combine flour, cocoa and baking soda; add to creamed mixture and mix well. Cover and refrigerate for at least 2 hours.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured reindeer-shaped cookie cutter. Place 2 in. apart on greased baking sheets. Bake at 375° for 8-9 minutes. Immediately press a red-hot onto each nose. Cool for 2-3 minutes before removing to wire racks.
If desired, combine confectioners’ sugar and milk until smooth. Cut a small hole in the corner of a heavy-duty resealable plastic bag; fill with icing. Pipe around edges of cookies and add a dot for eye.
Dawn Burns, Troy, Ohio
My mom made these dressy cookies for cookie exchanges when I was little. She’d let me sprinkle on the nuts and coconut.
yield about 6 dozen
12 graham crackers (4-3/4 inches x 2-1/2 inches)
2 cups miniature marshmallows
3/4 cup butter
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup sliced almonds
1 cup flaked coconut
Line a 15-in. x 10-in. x 1-in. baking pan with foil. Place graham crackers in pan; cover with marshmallows. In a saucepan, cook and stir butter, brown sugar and cinnamon over medium heat until the butter is melted and sugar is dissolved. Remove from the heat; stir in the vanilla.
Spoon over the marshmallows. Sprinkle with almonds and coconut. Bake at 350° for 14-16 minutes or until browned. Cool completely. Cut into 2-in. squares, then cut each square in half to form triangles.
Shirley Clark, Columbia, Missouri
I have many recipes featuring ginger, but these soft cookies are real gems. The cream cheese frosting is just the perfect topping.
yield about 4 dozen
1/4 cup shortening
1/2 cup sugar
1 egg
1/3 cup molasses
2 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/3 cup water
FROSTING:
1-1/2 ounces cream cheese, softened
3 tablespoons butter, softened
1 cup plus 3 tablespoons confectioners’ sugar
1/2 teaspoon vanilla extract
1 to 2 teaspoons lemon juice
In a large bowl, cream shortening and sugar until blended. Beat in egg and molasses. Combine the flour, ginger, baking soda, salt, cinnamon and cloves; gradually add to creamed mixture alternately with water (dough will be soft).
Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 7-8 minutes or until tops are cracked. Remove to wire racks to cool.
In a small bowl, beat cream cheese, butter and confectioners’ sugar until light and fluffy. Beat in vanilla and enough lemon juice to achieve spreading consistency. Frost cookies. Store in the refrigerator.
Taste of Home Test Kitchen
Guests will have a merry time munching these mild mint cookies. The cute, crunchy candy canes are easy to form once you color the dough—just roll into ropes and twist together.
yield about 6 dozen
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1/4 cup confectioners’ sugar
1/2 cup milk
1 egg
1 teaspoon peppermint extract
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1/4 teaspoon salt
Green and red food coloring
In a large bowl, cream butter, shortening and sugars. Beat in milk, egg and extracts. Gradually add flour and salt. Set aside half of the dough. Divide remaining dough in half; add the green food coloring to one portion and red food coloring to the other. Wrap each dough separately in plastic wrap. Refrigerate for 1 hour or until easy to handle.
Roll 1/2 teaspoonfuls of each color of dough into 3-in. ropes. Place each green rope next to a white rope; press together gently and twist. Repeat with red ropes and remaining white ropes.
Place 2 in. apart on ungreased baking sheets. Curve one end, forming a cane. Bake at 350° for 11-13 minutes or until set. Cool for 2 minutes; carefully remove to wire racks.
Sherma Talbot, Salt Lake City, Utah
I received this recipe along with its ingredients at my bridal shower. Now these are a favorite of our sons.
yield about 6 dozen
1-1/3 cups shortening
1-1/2 cups sugar
2 eggs
1 teaspoon almond extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1-1/2 cups flaked coconut
1 cup maraschino cherries, chopped
In a large bowl, cream shortening and sugar. Add eggs and extract; mix well. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in the coconut and cherries (dough will be very stiff).
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Sue Bartlett, Berlin, Wisconsin
Making these soft, chewy cookies with a rich flavor has been a family tradition since my children were small. At Christmastime, I shape the dough into gingerbread men with tasty raisin eyes and buttons.
yield about 3 dozen
1 cup butter, softened
1 cup sugar
2 eggs
1 cup molasses
1/2 cup cold water
5-1/2 cups all-purpose flour
4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
FROSTING:
4 cups confectioners’ sugar
1/4 cup butter, softened
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 to 4 tablespoons boiling water
M&M baking bits, raisins or other candies
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses and water. Combine the flour, baking soda, salt, cinnamon and ginger; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or until easy to handle.
On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 5-in. gingerbread man cutter. Place 1 in. apart on ungreased baking sheets.
Bake at 375° for 6-8 minutes or until edges are golden brown. Remove to wire racks to cool.
For frosting, in a large bowl, combine the confectioners’ sugar, butter, ginger, salt, cinnamon and enough water to achieve spreading consistency. Frost and decorate cookies as desired.
Lucie Fitzgerald, Spring Hill, Florida
Shh! Don’t reveal the “secret ingredient” in this tender, chewy old-time cookie until after they take a taste. This recipe will win over those who think they don’t like mincemeat.
yield 4 dozen
1/2 cup butter, softened
1 cup sugar, divided
1 egg
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 package (9 ounces) condensed mincemeat, cut into small pieces
1 egg white, lightly beaten
In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in mincemeat. Cover and refrigerate for 2 hours.
Roll dough into 1-in. balls; dip into egg white and remaining sugar. Place sugar side up 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until set. Remove to wire racks to cool.
Judy Degenstein, Ottawa, Kansas
These soft sandwich cookies are eye-catching, thanks to the holiday designs you paint on with food coloring.
yield about 2 dozen
2 cups all-purpose flour
1/2 cup sugar
1/2 cup confectioners’ sugar
2 teaspoons ground cinnamon
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold butter
1 egg
1/4 cup orange juice
FILLING:
1 package (8 ounces) cream cheese, softened
3 tablespoons confectioners’ sugar
3 tablespoons strawberry preserves
GLAZE:
1 cup confectioners’ sugar
1/4 teaspoon vanilla extract
1 to 2 tablespoons milk
Assorted food coloring
In a bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Combine egg and orange juice; stir into crumb mixture just until moistened. Shape into a ball; cover and chill for 1-2 hours or until easy to handle.
On a floured surface, roll out the dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter.
Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Combine filling ingredients; spread on the bottom of half of cookies. Top with remaining cookies.
For glaze, combine sugar, vanilla and enough milk to achieve desired consistency. Spread over tops of cookies; let stand until set. Using a small new paintbrush and food coloring, paint holiday designs on cookie tops. Store in the refrigerator.
Taste of Home Test Kitchen
Cornflakes take the place of traditional rice cereal in these sweet no-bake treats. Dressed up with green food coloring and red candies, they look nice on cookie platters and dessert buffets.
yield 8 wreaths
20 large marshmallows
2 tablespoons butter, cubed
Green food coloring
3 cups cornflakes
72 miniature red M&M baking bits
In a microwave-safe bowl, combine the marshmallows and butter. Microwave, uncovered, on high for 1 minute or until butter is melted and marshmallows are puffed. Add food coloring; mix well. Stir in the cornflakes.
Shape mixture into 3-in. wreaths on a waxed paper-lined baking sheet. Immediately press M&M’s in three clusters of three for berries. Let stand until set.
Kim Jordan, Dunsmuir, California
A lady at my church gave me this recipe. I always include these cute little logs in my holiday food gifts.
yield 4-1/2 dozen
1 cup butter, softened
3/4 cup sugar
1-1/4 teaspoons ground nutmeg
1 egg
2 teaspoons vanilla extract
1/2 to 1 teaspoon rum extract
3 cups all-purpose flour
FROSTING:
1/4 cup butter, softened
3 cups confectioners’ sugar, divided
1 teaspoon vanilla extract
1/2 to 1 teaspoon rum extract
2 tablespoons half-and-half cream
Ground nutmeg
In a large bowl, cream butter and sugar until light and fluffy. Add the nutmeg, egg and extracts; mix thoroughly. Stir in flour. If necessary, refrigerate dough for easier handling.
On a lightly floured surface, shape dough into 1/2-in.-diameter rolls; cut each into 3-in.-long pieces. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 15 minutes or until lightly browned. Remove to wire racks to cool.
For frosting, cream butter until light and fluffy. Add 2 cups sugar and extracts; mix well. Beat in cream and remaining sugar. Frost cookies. With tines of a small fork, make lines down frosting to simulate bark. Sprinkle with nutmeg.
Patsy Wolfenden, Golden, British Columbia
I make these attractive, buttery cookies to serve at our guest lodge, and all the girls in the kitchen are addicted to them!
yield about 5 dozen
1 cup butter, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup raspberry jam
GLAZE:
1 cup confectioners’ sugar
2 tablespoons evaporated milk
1/2 teaspoon vanilla extract
In a large bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Divide dough into four portions; shape each into a 10-in. x 2-1/2-in. log. Place 4 in. apart on greased or foil-lined baking sheets. Make a 1/2-in. depression down the center of each log. Bake at 350° for 10 minutes.
Fill depressions with jam. Bake 10-15 minutes longer or until lightly browned. Cool for 2 minutes. Remove to a cutting board; cut into 3/4-in. slices. Place on wire racks.
In a small bowl, combine glaze ingredients until smooth. Drizzle over warm cookies. Cool completely.
Judith Outlaw, Portland, Oregon
My friend bakes these cookies at Christmas. They’re popular at cookie exchanges, but her husband urges her not to trade any of them! I agree with him that they are simply wonderful.
yield about 6 dozen
2 cups butter, softened
1 cup sugar
4 cups all-purpose flour
1 egg, beaten
2/3 cup finely chopped almonds
Colored sugar, optional
In a large bowl, cream butter and sugar until light and fluffy. Beat in flour. Cover and chill for 1 hour.
On a well-floured surface, roll out dough to 1/4-in. thickness. Brush lightly with egg. Sprinkle with almonds and sugar if desired. Using a fluted pastry cutter or knife, cut into 2-in. x 1-in. strips.
Place 1 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Pat Habiger, Spearville, Kansas
These delicious mini tarts are lovely for Christmas or to serve at a tea. They’re worth the extra time it takes to make them.
yield 2 dozen
1/2 cup butter, softened
1 package (3 ounces) cream cheese, softened
1 cup all-purpose flour
FILLING:
3/4 cup packed brown sugar, divided
1/4 cup canned pumpkin
4 teaspoons plus 1 tablespoon butter, melted, divided
1 egg yolk
1 tablespoon half-and-half cream
1 teaspoon vanilla extract
1/4 teaspoon rum extract
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans
In a small bowl, cream butter and cream cheese. Beat in flour. Shape into 24 balls. With floured fingers, press onto the bottom and up the sides of greased miniature muffin cups. Bake at 325° for 8-10 minutes or until edges are lightly browned.
Meanwhile, in a bowl, combine 1/2 cup brown sugar, pumpkin, 4 teaspoons butter, egg yolk, cream, extracts, cinnamon and nutmeg. Spoon into warm cups. Combine the pecans and remaining brown sugar and butter; sprinkle over filling.
Bake 23-27 minutes longer or until set and edges are golden brown. Cool for 10 minutes before removing to wire racks.
Lorraine Caland, Thunder Bay, Ontario
For as long as I can remember, these fancy little maple logs have been a Christmas tradition at our house. My girls loved working the assembly line and dipping the ends in chocolate.
yield about 6 dozen
1/2 cup butter, softened
1/2 cup shortening
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
1 teaspoon maple flavoring
1-1/2 cups all-purpose flour
1 cup quick-cooking oats
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
3 tablespoons milk
3/4 cup ground walnuts
In a large bowl, cream the butter, shortening and confectioners’ sugar until light and fluffy. Beat in vanilla and maple flavoring. Combine the flour, oats and salt; gradually add to creamed mixture and mix well.
On a lightly floured surface, shape dough into 1/2-in.-wide logs. Cut into 2-in. pieces. Place 1 in. apart on ungreased baking sheets. Bake at 325° for 15-18 minutes or until set and very lightly browned. Remove to wire racks to cool.
In a microwave, melt chocolate chips and milk; stir until smooth. Dip one end of each cookie into chocolate; allow excess to drip off. Roll in walnuts. Place on waxed paper until set.
Sylvia Neudorf, Abbotsford, British Columbia
With their pretty shapes, these treats look lovely at the center of the cookie plates I arrange for all of our Christmas gatherings, and they are always the first to disappear. This is my husband’s favorite Christmas cookie.
yield 12-1/2 dozen
1-1/2 cups butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 cups all-purpose flour
1 cup finely ground pecans
1 teaspoon baking powder
3/4 cup semisweet chocolate chips
1-1/2 teaspoons shortening, divided
3/4 cup vanilla or white chips
Colored sprinkles
In a large bowl, cream butter and sugar until light and fluffy; beat in egg and extracts. Combine the flour, pecans and baking powder; gradually add to creamed mixture and mix well.
Using a cookie press fitted with disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 375° for 5-7 minutes or until set (do not brown). Remove to wire racks to cool.
In a microwave, melt chocolate chips and 3/4 teaspoon shortening; stir until smooth. Melt vanilla chips and remaining shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Dip half of the cookies halfway in semisweet mixture; allow excess to drip off. Place on waxed paper to set. Dip remaining cookies halfway in vanilla mixture; allow excess to drip off. Place on waxed paper and sprinkle coated area with colored sprinkles. Let stand until set.
Glenna Tooman, Boise, Idaho
I created this cookie recipe because my sons liked eggnog so much. After frosting the cookies, you can add to their festive flair by sprinkling them with colored sugar.
yield about 4 dozen
1/2 cup butter, softened
1 cup sugar
2 eggs
2 tablespoons plus 1 teaspoon eggnog
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
ICING:
2 cups confectioners’ sugar
1/4 teaspoon ground nutmeg, optional
4 to 5 tablespoons eggnog
Liquid or paste food coloring, optional
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Stir in eggnog. Combine the flour, salt, baking soda and nutmeg; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 2 in. apart on greased baking sheets.
Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
In a small bowl, beat the confectioners’ sugar, nutmeg if desired and enough eggnog to achieve icing consistency. Add food coloring if desired. Spread over cooled cookies; let stand until set.
editor’s note: This recipe was tested with commercially prepared eggnog.
Pamela Esposito, Smithville, New Jersey
These rounds filled with fruit preserves were blue-ribbon winners at the county fair two years running. A family favorite, they never last past December 25!
yield about 2 dozen
3/4 cup butter, softened
1/2 cup sugar
1 egg yolk
1-1/2 cups all-purpose flour
2 tablespoons raspberry or strawberry preserves
Confectioners’ sugar, optional
In a large bowl, cream butter and sugar. Add egg yolk; mix well. Stir in the flour by hand. On a lightly floured surface, gently knead dough for 2-3 minutes or until thoroughly combined.
Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indention in the center of each. Fill each with 1/4 teaspoon preserves. Bake at 350° for 13-15 minutes or until edges are lightly browned. Remove to wire racks. Dust warm cookies with confectioners’ sugar if desired. Cool.
Paula Marchesi, Lenhartsville, Pennsylvania
Dipped in melted chocolate and rolled in crushed peppermint candy, this flavorful biscotti is a favorite. It’s one of the many sweets I make for Christmas.
yield about 3-1/2 dozen
3/4 cup butter, softened
3/4 cup sugar
3 eggs
2 teaspoons peppermint extract
3-1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup crushed peppermint candy
FROSTING:
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening
1/2 cup crushed peppermint candy
In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; stir in peppermint candy. Gradually add to creamed mixture, beating until blended (dough will be stiff).
Divide dough in half. On an ungreased baking sheet, roll each portion into a 12-in. x 2-1/2-in. rectangle. Bake at 350° for 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes.
Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 12-15 minutes or until firm. Remove to wire racks to cool.
In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip one end of each cookie in chocolate; roll in candy. Place on waxed paper until set. Store in an airtight container.
Darlene Brenden Salem, Oregon
It simply wouldn’t be Christmas without these melt-in-your-mouth cookies on my platter! They have a lovely eggnog flavor and look great with their crunchy tops.
yield 6-1/2 dozen
1/2 cup butter, softened
1/2 cup shortening
1-3/4 cups sugar, divided
2 eggs
1/4 to 1/2 teaspoon rum extract
2-3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground nutmeg
In a large 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 remaining sugar.
Roll dough into 1-in. balls; roll in sugar mixture. Place 2 in. apart on ungreased baking sheets. Bake at 400° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Marcy Greenblatt, Redding, California
My grandmother encouraged me to enter these mint brownies in the county fair some years ago—and they earned top honors! They’re a great treat to serve during the holidays.
yield 2 dozen
3/4 cup canola oil
2 cups sugar
2 teaspoons vanilla extract
4 eggs
1-1/3 cups all-purpose flour
1 cup baking cocoa
1 teaspoon baking powder
1 teaspoon salt
3/4 cup crushed peppermint candy, divided
GLAZE:
1 cup (6 ounces) semisweet chocolate chips
1 tablespoon shortening
Line a 13-in. x 9-in. baking pan with foil; grease foil and set aside. In a large bowl, beat oil and sugar until blended. Beat in vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder and salt; gradually add to oil mixture. Set aside 2 tablespoons peppermint candy for garnish; stir in remaining candy. Spread into prepared pan.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread over brownies; sprinkle with reserved candy.
Eunice Stoen, Decorah, Iowa
A good friend of mine gave me the recipe for these yummy, rich date bars. Chopped candied orange slices really make them special. I dip my kitchen shears in hot water to make cutting the orange slices a little easier.
yield about 3 dozen
1 package (7 ounces) orange candy slices
1/2 cup sugar
2 tablespoons plus 1-3/4 cups all-purpose flour, divided
1/2 cup water
1/2 pound chopped dates
1 cup butter, softened
1 cup packed brown sugar
2 eggs
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
Confectioners' sugar
Cut orange slices horizontally in half, then into 1/4-in. pieces; set aside. In a saucepan, combine the sugar and 2 tablespoons flour. Stir in water until smooth. Add dates. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool.
In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the baking soda, salt and remaining flour; add to creamed mixture and mix well. Stir in walnuts.
Spread half of the batter into a greased 13-in. x 9-in. baking pan. Spread date mixture over batter; sprinkle with reserved orange pieces. Spread remaining batter over the top.
Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Dust with the confectioners' sugar.
Martha Nelson, Zumbrota, Minnesota
Start the dough for these crispy cookie-like treats the night before. They’re a tasty and delicious with a pot of hot coffee.
yield about 2 dozen
1 package (1/4 ounce) active dry yeast
1/2 teaspoon plus 3 tablespoons sugar, divided
1 cup warm water (110° to 115°), divided
3 egg yolks
4 cups all-purpose flour
1/3 cup nonfat dry milk powder
1 teaspoon salt
1 cup cold butter
FILLING:
6 tablespoons butter, softened
1/2 cup sugar
1 teaspoon ground cinnamon
TOPPING:
1-1/2 cups sugar
1 teaspoon ground cinnamon
In a large bowl, dissolve yeast and 1/2 teaspoon sugar in 1/4 cup water; let stand for 5 minutes. Beat in the egg yolks, remaining sugar and water.
Combine the flour, milk powder and salt; cut in butter until mixture resembles coarse crumbs. Gradually add to yeast mixture to make a soft dough. Place in a greased bowl, turning once to grease top; cover and refrigerate overnight.
Turn dough onto a lightly floured surface. Cover with a kitchen towel; let rest for 10 minutes. Roll into an 18-in. x 10-in. rectangle; spread with softened butter. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side. Pinch edges to seal. Cut into 3/4-in. slices.
Combine topping ingredients; sprinkle some on waxed paper. Place slices, cut side down, on cinnamon-sugar; roll each into a 5-in. circle, turning to coat both sides and adding cinnamon-sugar as needed. Place 2 in. apart on greased baking sheets. Sprinkle tops with leftover cinnamon-sugar if desired. Bake at 350° for 15-20 minutes or until golden brown. Remove from pans to cool on wire racks.
Jane Guilbeau Melbourne, Florida
A doily-lined tray piled high with these cookies never fails to draw exclamations of admiration from all who see them. Crunchy on the outside and chewy on the inside, the cookies have a great texture.
yield about 4-1/2 dozen
4 egg whites
1/4 teaspoon cream of tartar
1 teaspoon almond extract
1-1/3 cups sugar
2 drops red food coloring, optional
1 cup sliced almonds, chopped
3/4 cup flaked coconut
1/2 cup finely chopped dried cranberries
3 cups cornflakes, finely crushed
In a large bowl, beat the egg whites, cream of tartar and almond extract on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form. Add food coloring if desired. Fold in almonds, coconut, cranberries and cornflakes.
Drop by rounded teaspoonfuls 2 in. apart onto well-greased baking sheets. Bake at 325° for 20-22 minutes. Remove to wire racks.