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Cookie baking is one of the most enjoyed and anticipated traditions of the holidays. This year remember your favorites, but work in a few cookies from this collection to show your creativity.
partridge-in-a-pear-tree cookies
white chocolate candy cane drops
reindeer cookies
prep: 40 min. bake: 8 min. per batch oven: 350°F makes: 64 cookies
Simple triangle cutouts easily become red-nosed reindeer with the help of mini pretzels and small red candies.
1⁄2 cup butter, softened
1⁄2 cup shortening
1 cup sugar
1⁄4 cup unsweetened cocoa powder
1 teaspoon baking powder
1⁄4 teaspoon salt
1 egg
1 teaspoon vanilla
21⁄4 cups all-purpose flour
Miniature pretzel twists
Halved red candied cherries or red candy-coated chocolate-covered peanuts
Miniature candy-coated milk chocolate pieces
1 In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, cocoa powder, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. If necessary, cover and chill dough 1 hour or until easy to handle.
2 Preheat oven to 350°F. Shape each half of dough into an 8-inch square. Cut each square into sixteen 2-inch squares. Cut each 2-inch square in half diagonally to make 64 triangles total.
3 Place triangles 2 inches apart on an ungreased baking sheet. For each reindeer, place two pretzel twists just under the long edge of each triangle for the antlers. On the point opposite the pretzels, place a candied cherry half for the nose. Add miniature chocolate pieces for the eyes. Bake for 8 to 10 minutes or until edges are light brown. Transfer to a wire rack and let cool.
candy cane cookies
prep: 30 min. chill: 1 hr. bake: 7 min. per batch oven: 375°F makes: about 36 cookies
Taking the shape of a beloved Christmas symbol, these cookies feature a popular ingredient—chocolate.
1⁄3 cup shortening
1⁄3 cup butter, softened
3⁄4 cup sugar
1 teaspoon baking powder
1 egg
2 tablespoons milk
1 teaspoon vanilla
1⁄3 cup unsweetened cocoa powder
13⁄4 cups all-purpose flour
4 ounces white baking bar
2 teaspoons shortening
1⁄2 to 2⁄3 cup crushed peppermint candy canes or peppermint candies
1 In a medium mixing bowl beat the 1⁄3 cup shortening and the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in cocoa powder and as much flour as you can with mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough 1 hour or until easy to handle.
2 Preheat oven to 375°F. On a lightly floured surface, roll half of the dough at a time until slightly less than 1⁄4 inch thick. Using a 4-inch candy-cane-shape cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake for 7 to 9 minutes or until firm and light brown. Transfer to a wire rack and let cool.
3 In a small saucepan heat and stir white baking bar and the 2 teaspoons shortening over low heat until smooth Drizzle a few cookies with baking bar mixture; sprinkle with crushed candy canes. Repeat with remaining cookies. Let stand until set.
Melted white chocolate serves as the glue that binds flecks of crushed candy canes to these chocolate cutouts.
chocolate-pistachio trees
prep: 60 min. chill: 30 min. bake: 9 min. per batch oven: 350°F makes: about 48 cookies
To prepare the pistachios for this recipe, place 2 cups whole shelled pistachios in a food processor. Pulse several times until the nuts are finely chopped. Remove the 3⁄4 cup to be used in the dough. Continue pulsing the remaining nuts until finely ground to use for garnish.
1 cup butter
2⁄3 cup packed brown sugar
1 teaspoon vanilla
1 egg, beaten
21⁄4 cups all-purpose flour
1⁄4 cup unsweetened cocoa powder
3⁄4 cup finely chopped pistachio nuts
3⁄4 cup semisweet chocolate pieces
1 tablespoon shortening
1⁄2 cup ground pistachio nuts
1 In a medium saucepan combine butter and brown sugar; heat and stir over low heat until butter is melted. Remove from heat; stir in vanilla. Let butter mixture stand for 15 minutes. Stir in egg, flour, and cocoa powder until combined. Stir in the 3⁄4 cup pistachio nuts. Divide dough in half. Cover and chill dough 30 minutes or until easy to handle.
2 Preheat oven to 350°F. On a lightly floured surface, roll half of the dough at a time until 1⁄4 inch thick. Using a tree-shape cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake about 9 minutes or until edges are firm. Transfer to a wire rack and let cool.
3 In a small saucepan heat and stir chocolate pieces and shortening over low heat until smooth. Remove from heat. Dip one-third of each cookie into chocolate mixture; roll dipped edges of cookies in ground pistachio nuts. Let stand until set.
note: Store cookies as directed. Refrigerate for up to 3 days. Do not freeze.
There’s no better time than the holidays to indulge in these decadent chocolate goodies.
patchwork mittens
prep: 1 hr. chill: 1 hr. bake: 8 min. per batch oven: 375°F makes: about 18 cookies
These cozy cookies may look impressively difficult to prepare, but making them is actually quite simple and fun.
1⁄2 cup butter, softened
1 3-ounce package cream cheese, softened
11⁄2 cups powdered sugar
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
1 egg
1⁄2 teaspoon vanilla
21⁄4 cups all-purpose flour
Paste food coloring (4 desired colors)
Clear edible glitter
1 In a large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
2 Divide dough into five portions. Place each portion into a separate bowl. Tint four of the portions different colors using paste food coloring. Knead each dough gently until it is uniformly tinted. Wrap each portion in plastic wrap or waxed paper. Chill dough about 1 hour or until easy to handle.
3 Preheat oven to 375°F. On a lightly floured surface, roll each portion of dough until 1⁄8 inch thick. Using a fluted pastry wheel, cut dough into 1-inch-wide strips. Cut the dough strips into squares, diamonds, and triangles. Arrange dough pieces in groups of about 10 on an ungreased cookie sheet, overlapping the edges slightly to form shapes just larger than a 3-inch mitten-shape cookie cutter. Cut out dough with mitten-shape cutter. (Reserve scraps, reroll, and cut to make multicolored marbled cutouts.)
4 Bake for 8 to 9 minutes or until edges are firm and bottoms are very light brown. Sprinkle cookies with clear edible glitter. Transfer to a wire rack and let cool.
eggnog cookies
prep: 45 min. chill: 2 hr. bake: 6 min. per batch stand: 5 min. per batch oven: 375°F makes: 24 cookies
Golden butterscotch candies create stained-glass centers in these delicate eggnog-flavored cutouts, a contemporary twist on the old-fashioned sugar cookie.
2 cups all-purpose flour
1 cup granulated sugar
3⁄4 teaspoon baking powder
1⁄4 teaspoon ground nutmeg
1⁄4 teaspoon salt
2⁄3 cup butter
1 egg, lightly beaten
1⁄4 cup eggnog
1⁄2 cup finely crushed butterscotch- or rum-flavor hard candies (about twenty-five 1-inch candies)
1 recipe Eggnog Glaze
Yellow colored sugar (optional)
1 In a large bowl stir together flour, granulated sugar, baking powder, nutmeg, and salt. Using a pastry blender, cut in butter until pieces are the size of small peas. Make a well in the center of flour mixture. Mix egg and eggnog together; add to well in flour mixture. Stir until moistened. Form dough into a ball. Cover and chill dough for 2 hours or until easy to handle.
2 Preheat oven to 375°F. Line a cookie sheet with foil; set aside. On a well-floured surface, roll dough until 1⁄4 inch thick. Using 21⁄2-inch desired-shape cookie cutters, cut out dough.* Cut smaller shapes out of larger shapes; reroll trimmings. Place cutouts 1 inch apart on the prepared cookie sheet. Fill cutout openings with crushed candies.
3 Bake for 6 to 8 minutes or until edges are firm and light brown. Let stand for 5 minutes on cookie sheet. Transfer cookies on foil to a wire rack; cool. Carefully peel cookies away from foil. Drizzle cookies with Eggnog Glaze. If desired, sprinkle with yellow sugar.
*Keep the dough from sticking to the cutter by dipping the edge of the cutter into flour after every few cuts.
eggnog glaze: In a medium bowl stir together 3 cups powdered sugar, 1⁄4 teaspoon rum extract, and enough eggnog (2 to 3 tablespoons) to make a glaze of drizzling consistency.
crystal-bright cookies
prep: 11⁄4 hr. bake: 10 min. per batch oven: 350°F makes: about 48 cookies
Melting colorful candies into decorative cutouts adds a little twinkle to these buttery cookies.
18 red and green clear hard rectangular candies or 30 red and green fruit-flavor circular hard candies
2⁄3 cup butter, softened
2⁄3 cup shortening
1⁄2 cup granulated sugar
2 teaspoons baking powder
1⁄4 teaspoon salt
2 eggs
1 teaspoon vanilla
4 cups all-purpose flour
Powdered sugar (optional)
1 Preheat oven to 350°F. Line a cookie sheet with foil; set aside. Place red and green candies in separate small heavy plastic bags. Coarsely crush candies and place each color in a small container; set aside.
2 In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half.
3 On a lightly floured surface, roll half of the dough at a time until 1⁄4 inch thick. Using 21⁄2- to 3-inch desired-shape cookie cutters, cut out dough. Place cutouts about 1 inch apart on the prepared cookie sheet.
4 Using 1⁄2- to 3⁄4-inch hors d’oeuvre cutters, cut out two, three, or four shapes from each larger cutout. Fill cutout openings with crushed candy. Bake about 10 minutes or until edges are light brown. Cool completely on foil. Carefully peel cookies away from foil. If desired, use a small brush to dust edges of cooled cookies with powdered sugar.
double wreaths
prep: 45 min. chill: 3 hr. bake: 6 min. per batch oven: 375°F makes: about 36 cookies
Baked treats add homespun loveliness to a Christmas tree. A set of nested scalloped cutters in several sizes is the secret to the symmetrical look. To add extra sparkle combine granulated and colored sugars to accent each layer.
1⁄2 cup shortening
3⁄4 cup granulated sugar
1⁄2 teaspoon baking powder
Dash salt
1 egg
2 tablespoons milk
1⁄2 teaspoon vanilla
2 cups all-purpose flour
Colored sugar and/or granulated sugar
1⁄2-inch-wide ribbon
1 Preheat oven to 375°F. In a medium mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough into thirds. Cover and chill dough about 3 hours or until easy to handle.
2 On a lightly floured surface, roll one-third of the dough at a time until 1⁄4 inch thick. Using 31⁄4- and 21⁄4-inch scalloped round cookie cutters, cut out dough making an equal number of each size. Place cutouts on an ungreased cookie sheet. Using a 11⁄4-inch scalloped round cutter, cut the center from each 31⁄4-inch cutout. Using a 1-inch scalloped round cutter, cut the center from each 21⁄4-inch cutout. Sprinkle cutouts with colored sugar, granulated sugar, or a combination of sugars.
3 Bake for 6 to 8 minutes or until edges are firm and bottoms are very light brown. Transfer to a wire rack and let cool.
4 To assemble, place a small wreath on top of each large wreath; tie wreaths together with ribbon. Tie ribbon, creating a loop large enough to hang cookies.
madeleine santas
prep: 11⁄4 hr. bake: 10 min. per batch stand: 1 min. per batch oven: 375°F makes: 24 cookies
These tiny buttery French spongecakes effortlessly transform into jolly, big-bearded Santas. For decorating ideas, see photo.
2 eggs
1⁄2 teaspoon vanilla
1⁄2 teaspoon finely shredded lemon peel
1 cup powdered sugar
2⁄3 cup all-purpose flour
1⁄4 teaspoon baking powder
1⁄2 cup butter, melted and cooled
1 recipe Snow Frosting
1 recipe Powdered Sugar Icing
Assorted decorative candies
Powdered sugar
Coarse sugar
1 Preheat oven to 375°F. Grease and flour twenty-four 3-inch madeleine molds; set aside.
2 In a medium mixing bowl beat eggs, vanilla, and lemon peel with an electric mixer on high speed for 5 minutes. Gradually beat in the 1 cup powdered sugar. Beat for 5 to 7 minutes or until thick and satiny.
3 Sift together flour and baking powder. Sift one-fourth of flour mixture over egg mixture; gently stir. Stir in the remaining flour, one-fourth at a time. Stir in butter. Spoon dough into prepared molds, filling each mold three-fourths full.
4 Bake for 10 to 12 minutes or until edges are golden and tops spring back. Let stand for 1 minute in molds on a wire rack. Loosen cookies with a knife. Invert onto wire rack and let cool.
5 Decorate madeleines as desired, using Snow Frosting, Powdered Sugar Icing, decorative candies, powdered sugar, and coarse sugar. For a textured look, pipe Snow Frosting from a decorating bag fitted with a medium star tip. To add fine details, pipe Powdered Sugar Icing from a decorating bag fitted with a writing tip. Let stand until set.
powdered sugar icing: In a medium bowl stir together 4 cups powdered sugar, 1 teaspoon vanilla, and enough milk (3 to 4 tablespoons) to make an icing of piping consistency. Tint icing as desired with paste food coloring.
santa cutouts
prep: 50 min. chill: 3 hr. bake: 7 min. per batch stand: 1 min. per batch oven: 375°F
One recipe makes a variety of Santa shapes. When you use egg paint, be sure to apply it before you bake the cookies so the egg mixture fully cooks. For decorating ideas, see photo.
1⁄3 cup butter, softened
1⁄3 cup shortening
3⁄4 cup granulated sugar
1 teaspoon baking powder
Dash salt
1 egg
1 tablespoon milk
1 teaspoon vanilla
2 cups all-purpose flour
Egg Paint*
1 recipe Snow Frosting
1 recipe Royal Icing
Assorted decorative toppers and candies, such as clear and red edible glitter, plain and colored sanding sugar, miniature semisweet chocolate pieces, and candy-coated chocolate pieces
1 In a large mixing bowl beat butter and shortening for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and chill dough 3 hours or until easy to handle.
2 Preheat oven to 375°F. On a lightly floured surface, roll dough until 1⁄8 inch thick. Using desired-shape cookie cutters, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Paint with egg paint.*
3 Bake for 7 to 8 minutes or until the bottoms are light brown. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool. Decorate with Snow Frosting, Royal Icing, and/or decorative toppers and candies as desired. Let stand until set.
*See instructions on how to prepare and use egg paint.
snow frosting: In a small mixing bowl beat 1⁄2 cup shortening and 1⁄2 teaspoon vanilla with an electric mixer on medium speed for 30 seconds. Gradually beat in 11⁄3 cups sifted powdered sugar until smooth. Beat in 1 tablespoon milk. Gradually beat in an additional 1 cup powdered sugar and enough milk (3 to 4 teaspoons) to make a frosting of piping consistency. Tint frosting as desired with paste food coloring.
spicy ginger hearts
prep: 40 min. chill: 4 hr. bake: 10 min. per batch stand: 1 min. per batch oven: 350°F makes: about 24 cookies
Great for Christmas as well as Valentine’s Day, these cookies get a spicy kick from black pepper and grated fresh ginger.
3⁄4 cup butter, softened
3⁄4 cup packed brown sugar
2 tablespoons grated fresh ginger or 2 teaspoons ground ginger
11⁄2 teaspoons finely ground black pepper
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground nutmeg
1 egg
1⁄3 cup molasses
23⁄4 cups all-purpose flour
1 recipe Royal Icing or purchased decorator icing
Red and white nonpareils or other small red candies (optional)
1 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, ginger, pepper, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping sides of bowl occasionally. Beat in egg and molasses until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough about 4 hours or until easy to handle.
2 Preheat oven to 350°F. Lightly grease a cookie sheet or line it with parchment paper; set aside. On a lightly floured surface, roll half of the dough at a time until 1⁄4 inch thick. Using various-size heart-shape cookie cutters, cut out dough. Place cutouts about 1 inch apart on the prepared cookie sheet. (If you plan to hang the cookies, use a drinking straw to make holes in cutouts as needed.)
3 Bake about 10 minutes or until tops of cookies appear dry. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool. Decorate cooled cookies with Royal Icing and, if desired, nonpareils or other candies.
fruitcake pinwheels
prep: 25 min. chill: 7 hr. bake: 8 min. per batch stand: 1 min. per batch oven: 350° F makes: 92 cookies
These tender cookies contain the best flavors of fruitcake in a pretty swirl
1 cup butter, softened
1⁄2 cup granulated sugar
1⁄2 cup packed brown sugar
1⁄2 teaspoon baking powder
1 egg
1 teaspoon vanilla
21⁄2 cups all-purpose flour
2 cups finely chopped mixed candied fruits and peels
1 cup pecans, finely chopped
1 In a large mixing bowl beat butter for 30 seconds. Add granulated sugar, brown sugar, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough for 3 hours or until it is easy to handle.
2 In a small bowl stir together candied fruits and pecans; set aside. On a lightly floured surface, roll half of the dough into a 12×8-inch rectangle. Sprinkle half of the fruit mixture over rectangle to within 1⁄2 inch of edges. Beginning with a long side, roll up dough. Pinch edges to seal. Repeat with the remaining dough and fruit mixture. Wrap rolls in plastic wrap. Chill for 4 hours or until firm.
3 Preheat oven to 350°F. Cut rolls into 1⁄4-inch slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool.
peppermint-twist biscotti
prep: 30 min. bake: 40 min. oven: 375°F/300°F makes: about 72 cookies
Serve these minty twice-baked cookies with a mocha or rich hot chocolate.
2⁄3 cup butter, softened
11⁄3 cups sugar
1 tablespoon baking powder
1⁄4 teaspoon salt
4 eggs
1⁄2 teaspoon peppermint extract
41⁄4 cups all-purpose flour
1 cup coarsely chopped peppermint candy canes or peppermint candies
Red paste food coloring
1 recipe Peppermint Icing
Chopped peppermint candy canes (optional)
1 Preheat oven to 375°F. Line a cookie sheet with foil; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and peppermint extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the 1 cup chopped candy canes.
2 Divide dough in half. Tint one portion of the dough with red paste food coloring. Divide each half of dough into three portions. On a lightly floured surface, roll each portion into a 14-inch-long rope. On prepared cookie sheet, place a rope of each color side by side. Twist pairs of ropes around each other several times. Flatten twists until 2 inches wide; place about 4 inches apart on the cookie sheet.
3 Bake for 20 to 25 minutes or until light brown and tops are cracked. Cool completely on cookie sheet on a wire rack. Carefully peel foil away from twists.
4 Reduce oven temperature to 300°F. Transfer twists to a cutting board. Using a serrated knife, cut twists diagonally into 1⁄2-inch slices. Place slices, cut sides down, on an ungreased cookie sheet. Bake for 10 minutes. Turn slices over. Bake for 10 to 15 minutes more or until slices are dry. Transfer biscotti to a wire rack and let cool.
5 Drizzle cooled cookies with Peppermint Icing. If desired, sprinkle with additional chopped candy canes. Let stand until set.
peppermint icing: In a medium bowl stir together 2 cups powdered sugar and 1 tablespoon peppermint schnapps (or use 1 tablespoon milk and 1⁄4 teaspoon peppermint extract) until smooth. Add enough additional peppermint schnapps or milk (about 2 tablespoons) to make an icing of drizzling consistency.
partridge-in-a-pear-tree cookies
prep: 45 min. chill: 2 hr. bake: 7 min. per batch oven: 350°F makes: 16 sandwich cookies
No mere nibbles, these big, beautiful cookies are substantial enough to stand in for dessert. Serve them with a light and fruity sorbet or sherbet as an elegant end to dinner.
1 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla
1⁄8 teaspoon salt
2 eggs
31⁄4 cups all-purpose flour
1⁄2 cup apricot preserves
Sifted powdered sugar
1⁄4 cup powdered sugar
1⁄4 to 1⁄2 teaspoon milk
1 In a large bowl beat butter for 30 seconds. Gradually beat in the 2 cups powdered sugar until combined. Beat in vanilla and salt. Add eggs, one at a time, beating after each addition. Gradually beat in as much of the flour as you can. Stir in any remaining flour. Cover dough; chill 2 hours or until easy to handle.
2 Preheat oven to 350°F. Divide dough into four portions. On a lightly floured surface, roll one portion of the dough at a time until 1⁄8 inch thick. Using a 43⁄4-inch pear-shape cookie cutter, cut out dough. Cut out a 11⁄2-inch partridge from the center of half of the pears. Cut out one 11⁄2-inch leaf for each cookie sandwich. Reroll dough scraps.
3 Place cutouts 1 inch apart on an ungreased cookie sheet. Bake for 7 to 8 minutes or until edges are golden. Transfer to a wire rack and let cool.
4 Spread a generous teaspoon of apricot preserves over each whole pear cookie. Sprinkle additional powdered sugar on cutout pear cookies; place on top of whole cookies.
5 In a small bowl stir together the 1⁄4 cup powdered sugar and enough milk to make an icing of spreading consistency. Spread icing on bottoms of leaf cookies and attach them near the stems of the pear cookies.
lime shortbread trees
prep: 50 min. bake: 15 min. per batch stand: 10 min. per batch oven: 325°F makes: 30 cookies
Rolling and cutting the dough right on a cookie sheet creates the most tender trees.
1 cup butter, softened
1⁄2 cup powdered sugar
2 teaspoons finely shredded lime peel
1⁄4 teaspoon salt
21⁄4 cups all-purpose flour
Green colored coarse sugar
1 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar, lime peel, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in flour until dough just comes together. Divide dough in half. If necessary, cover and chill dough about 30 minutes or until easy to handle.
2 Preheat oven to 325°F. On a large ungreased cookie sheet, roll half of the dough into a 13×4-inch rectangle. Score one long side at 11⁄2-inch intervals. Starting 3⁄4 inch from the corner of the opposite long side, score at 11⁄2-inch intervals. With a long sharp knife, cut across the dough, connecting the scored marks and making 15 triangles (trees); do not separate trees. Remove dough scraps from edges. Sprinkle trees with green colored sugar. Shape 15 small rectangles from the dough scraps; place at bottoms of trees as trunks. Repeat with remaining dough.
3 Bake about 15 minutes or until edges just begin to brown. While cookies are still hot, recut trees with a long sharp knife. Let stand for 10 minutes on cookie sheet. Transfer cookies to a wire rack and let cool.
Impress holiday guests with these lime-scented cutouts—they’ll marvel at the wonderful citrus flavor.
marbled holiday greetings
prep: 11⁄2 hr. bake: 7 min. per batch oven: 375°F makes: 144 cookies
Each color of dough has its own special flavor—peppermint, almond, or lime—in these festive cutouts.
1 cup butter, softened
2⁄3 cup shortening
2 cups sugar
2⁄3 cup dairy sour cream
2 eggs
1 teaspoon vanilla
11⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄8 teaspoon salt
5 cups all-purpose flour
Rose petal pink, violet, and leaf green paste food coloring
1⁄2 teaspoon peppermint extract
1⁄2 teaspoon almond extract
1 teaspoon finely shredded lime peel
1 recipe Decorative Icing
1 In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the sugar, sour cream, eggs, vanilla, baking powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in as much flour as you can with mixer. Stir in any remaining flour. Divide dough into six portions. If necessary, cover and chill dough for 30 to 60 minutes or until easy to handle.
2 Preheat oven to 375°F. Place three dough portions into separate bowls. Tint each of the three portions a different color (pink, violet, and green). Knead each dough gently until it is uniformly tinted. Leave three portions of the dough untinted. Add peppermint extract to pink dough, almond extract to violet dough, and lime peel to green dough.
3 To marble dough, break off pieces of one portion plain dough and of a colored dough. Place pieces alternately on a floured pastry cloth to form an 11×7-inch rectangle, pressing pieces together. Roll dough into a 12-inch square 1⁄4 inch thick. Using a pastry wheel, trim edges of the marbled square; cut square into forty-eight 3×1-inch rectangles. Repeat with remaining dough portions.
4 Place rectangles 1 inch apart on an ungreased cookie sheet. Bake for 7 to 8 minutes or until edges are firm and bottoms are light brown. Transfer to a wire rack and let cool. Use Decorative Icing to pipe “Joy,” “Noel,” or “Peace” onto cooled cookies.
decorative icing: In a medium mixing bowl stir together 4 cups sifted powdered sugar and 3 tablespoons milk until smooth. Stir in additional milk, 1 teaspoon at a time, to make an icing of piping consistency. If desired, tint icing with paste food coloring. Pipe icing from a decorating bag fitted with a writing tip.
white chocolate candy cane drops
prep: 40 min. bake: 8 min. per batch oven: 375°F makes: about 50 cookies
White chocolate gives cool, minty candy canes a warm, creamy finish. Make sure to use white chocolate that contains cocoa butter for the most tender and flavorful cookies.
8 ounces white chocolate baking squares (with cocoa butter)
1⁄2 cup butter, softened
1 cup sugar
1 teaspoon baking powder
1⁄2 teaspoon salt
2 eggs
1 teaspoon vanilla
23⁄4 cups all-purpose flour
2⁄3 cup finely crushed peppermint candy canes or peppermint candies
1 Preheat oven to 375°F. Line cookie sheet with parchment paper; set aside. Chop 4 ounces of the white chocolate; set aside. In a small saucepan heat and stir the remaining 4 ounces white chocolate over low heat until smooth. Set aside to let chocolate cool slightly.
2 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in melted white chocolate. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, the chopped white chocolate, and crushed candy canes.
3 Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake for 8 to 10 minutes or until light brown around edges. Transfer to a wire rack and let cool.
fresh ginger cutouts
prep: 30 min. chill: 3 hr. bake: 5 min. per batch oven: 375°F makes: 48 cookies
To easily grate the large amount of ginger needed, peel and coarsely chop the root, then give it a few quick turns in the food processor.
1⁄2 cup butter, softened
1⁄2 cup sugar
3⁄4 teaspoon baking soda
1⁄2 teaspoon ground cinnamon
1⁄8 teaspoon ground cloves
1 egg
1⁄2 cup molasses
1 teaspoon vanilla
1⁄4 cup grated fresh ginger
3 cups all-purpose flour
1 recipe Powdered Sugar Icing
Decorative candies
1 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, cinnamon, and cloves. Beat until combined, scraping sides of bowl occasionally. Beat in egg, molasses, and vanilla until combined. Beat in grated ginger and as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and chill dough about 3 hours or until easy to handle.
2 Preheat oven to 375°F. Lightly grease a cookie sheet; set aside. On a lightly floured surface, roll dough until 1⁄8 inch thick. Using 3-inch desired-shape cookie cutters, cut out dough. Place cutouts 1 inch apart on the prepared cookie sheet. Bake for 5 to 6 minutes or until edges are firm and bottoms are light brown. Transfer to a wire rack and let cool. Decorate cooled cookies as desired with Powdered Sugar Icing and decorative candies.
powdered sugar icing: In a small bowl stir together 1 cup powdered sugar, 1⁄4 teaspoon vanilla, and 1 tablespoon milk. Stir in enough additional milk (1 to 2 teaspoons) to make an icing of drizzling consistency. If desired, tint a small amount of icing with red paste
meringue snowflakes
prep: 30 min. stand: 1 hr. oven: 300°F makes: 10 to 12 cookies
These baked snowflakes are crisp and fragile, so handle them gently. Be extra careful when peeling the parchment paper away from the meringues.
2 egg whites
1⁄4 teaspoon cream of tartar
11⁄3 cups sifted powdered sugar
Decorative candies, edible glitter, and/or colored coarse sugar
1 Preheat oven to 300°F. Line three cookie sheets with parchment paper; set aside.
2 In a medium mixing bowl beat egg whites and cream of tartar with an electric mixer on high speed until soft peaks form (tips curl). Add powdered sugar, 1 tablespoon at a time, beating well after each addition. Beat for 7 minutes on high speed. Mixture should be very thick and glossy but may not be stiff.
3 Spoon mixture into a decorating bag fitted with a medium star tip. Making lines about 1⁄4 inch thick, pipe 4- to-5-inch snowflake shapes 2 inches apart on prepared baking sheets. Sprinkle with candies, glitter, or sugar.
4 Place the cookie sheets in the oven. Turn off oven. Leave meringues in closed oven about 1 hour or until dry and crisp but still white. Let cool on parchment paper. Carefully cut parchment paper around snowflakes. Gently peel parchment from snowflakes.
Before your eyes powdered sugar and unassuming egg whites magically transform into melt-in-your-mouth treats.
panettone cookies
prep: 25 min. bake: 8 min. per batch oven: 375°F makes: about 48 cookies
These fruit-studded cookies are reminiscent of the Italian sweet bread known as panettone, which is often enjoyed at Christmas.
1 cup butter-flavor or plain shortening
1 cup packed brown sugar
1⁄2 cup granulated sugar
1 teaspoon anise seeds, crushed
1 teaspoon baking soda
1⁄2 teaspoon salt
2 eggs
1 teaspoon vanilla
2 1⁄2 cups all-purpose flour
1⁄2 cup golden or dark raisins
1⁄2 cup toasted pine nuts (see tip), chopped if desired
1 to 2 tablespoons finely chopped candied citron
1 Preheat oven to 375°F. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, anise seeds, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, the raisins, pine nuts, and citron.
2 Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake about 8 minutes or until edges are light brown. Transfer to a wire rack; cool.
christmas fig cookies
prep: 45 min. chill: 3 hr. bake: 10 min. per batch oven: 375°F makes: about 36 cookies
Figs, citrus, and almonds, all native to Sicily, often find their way into the island’s traditional Christmastime treats. Be sure to use butter, not margarine, as butter allows the dough to hold its shape better.
1⁄2 cup butter, softened
1⁄4 cup granulated sugar
1⁄4 cup packed brown sugar
1⁄4 teaspoon baking soda
1 egg
1 teaspoon vanilla
1 3⁄4 cups all-purpose flour
1 recipe Fig Filling
1 recipe Lemon Glaze or powdered sugar
1 In a medium bowl beat butter for 30 seconds. Add the granulated sugar, the brown sugar, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can. Stir in any remaining flour. Divide dough in half. Cover and chill dough about 3 hours or until easy to handle. Meanwhile, prepare Fig Filling.
2 Preheat oven to 375°F. On a floured pastry cloth, roll half of the dough at a time into a 10×8-inch rectangle. Cut rectangle into two 10×4-inch strips. Spread one-fourth of the Fig Filling lengthwise down the middle of each strip. Using the pastry cloth, lift up one long side of each dough strip and fold it over the filling. Lift up opposite side and fold to enclose filling; seal edges. Place filled strips, seam sides down, on an ungreased cookie sheet.
3 Bake for 10 to 12 minutes or until light brown. Immediately slice each strip diagonally into 1-inch pieces. Transfer to a wire rack and let cool. Drizzle cooled cookies with Lemon Glaze or sift powdered sugar over tops.
note: Store cookies as directed. Refrigerate for up to 3 days.
fig filling: In a saucepan combine 1 cup dried and chopped figs, stems removed; 2⁄3 cup raisins, finely chopped; 1⁄2 cup orange juice; 1⁄3 cup diced candied fruits and peels, finely chopped; 2 tablespoons granulated sugar; 1 teaspoon finely shredded lemon peel; and 1⁄4 teaspoon ground cinnamon. Bring just to boiling; reduce heat. Cover and simmer for 5 to 8 minutes or until fruit is soft and mixture is thick, stirring occasionally. Stir in 1⁄3 cup blanched almonds, finely chopped; cool.
lemon glaze: In a small mixing bowl stir together 3⁄4 cup powdered sugar and enough lemon juice (2 to 3 teaspoons) to make a glaze of drizzling consistency.
roly-poly snowfolk
prep: 45 min. bake: 12 min. per batch stand: 2 min. per batch oven: 350°F makes: 10 cookies
Made from hand-rolled balls of dough, these chubby snowmen look almost too cute to eat—almost.
1⁄2 cup butter, softened
1⁄2 cup shortening
1 cup sugar
1 teaspoon baking powder
1⁄4 teaspoon salt
1 egg
1 teaspoon vanilla
2 1⁄4 cups all-purpose flour
Coarse sugar
Miniature candy-coated milk chocolate pieces
Miniature semisweet chocolate pieces
Teardrop-shape sweet-sour candies
1 recipe Gumdrop Hats
Canned vanilla frosting
1 Preheat oven to 350°F. In a large mixing bowl beat butter and shortening for 30 seconds. Add sugar, baking powder, and salt. Beat until combined; scrape sides of bowl. Beat in egg and vanilla. Beat in as much of the flour as you can. Stir in any remaining flour.
2 Shape dough into ten 11⁄2-inch balls, ten 1-inch balls, and ten 3⁄4-inch balls. Roll balls in coarse sugar. For each cookie, arrange a 11⁄2-inch ball, a 1-inch ball, and a 3⁄4-inch ball 1⁄2 inch apart on an ungreased cookie sheet. Slightly flatten the 11⁄2-inch balls. Add candy-coated pieces for buttons, chocolate pieces for eyes, and sweet-sour candies for noses. Place snowfolk 2 inches apart on cookie sheet.
3 Bake 12 to 15 minutes or until edges are light brown. Let stand 2 minutes on cookie sheet. Carefully transfer to a wire rack and let cool. Attach Gumdrop Hats with frosting.
gumdrop hats: Sprinkle a cutting board with granulated sugar. Place a gumdrop on the board and sprinkle with more sugar. With a rolling pin, roll gumdrop into an oval about 1⁄4 inch thick. Curve to form a hat and press edges together to seal. If desired, bend up gumdrop edge for hat brim.
spiced gumdrop snowballs
prep: 30 min. bake: 10 min. per batch oven: 375°F makes: 36 cookies
Before you quarter the gumdrops, run water over the kitchen shears to prevent them from sticking. If necessary, toss the quartered pieces with 2 to 3 teaspoons sugar to prevent them from sticking together.
2⁄3 cup butter, softened
1⁄2 cup sugar
1⁄2 teaspoon ground cinnamon
2 egg yolks
1 teaspoon vanilla
11⁄2 cups all-purpose flour
1 cup spiced red and green gumdrops, quartered
1⁄3 to 1⁄2 cup white nonpareils
1 Preheat oven to 375°F. Grease two large cookie sheets; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and cinnamon. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in gumdrops.
2 Shape dough into 1-inch balls; roll balls in nonpareils. Place balls 1 inch apart on the prepared cookie sheets. Press each ball slightly to flatten. Bake about 10 minutes or until edges are light brown. Transfer to a wire rack and let cool.
holiday nut drops
prep: 10 min. bake: 10 min. per batch stand: 1 min. per batch oven: 350°F makes: 24 cookies
Use your favorite variety of mixed nuts in these festive drop cookies.
1⁄2 cup butter, softened
3⁄4 cup packed brown sugar
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 egg
1 teaspoon vanilla
11⁄2 cups all-purpose flour
1 cup chopped unsalted mixed nuts
1⁄2 cup miniature red and green candy-coated chocolate pieces
1 Preheat oven to 350°F. Lightly grease 2 baking sheets; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in flour. Stir in nuts and chocolate pieces.
2 Drop dough by rounded measuring tablespoons 2 inches apart onto the prepared baking sheets. Bake for 10 to 12 minutes or until light brown at edges. Let stand for 1 minute on baking sheets. Transfer to a wire rack; cool.
candy cane twists
prep: 30 min. chill: 30 min. bake: 8 min. per batch oven: 375°F makes: 32 cookies
Kids old enough to roll a ball of dough into a rope can help shape these sparkling canes. Color part of the dough red, if you like.
1 cup butter, softened
1 cup powdered sugar
1 egg
1⁄2 teaspoon vanilla
Dash salt
21⁄2 cups all-purpose flour
1⁄4 cup finely crushed peppermint candy canes or peppermint candies
Few drops red food coloring (optional)
Granulated or colored sugar
1 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar. Beat until combined, scraping sides of bowl occasionally. Beat in egg, vanilla, and salt until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Knead crushed candy canes into one half of the dough. If desired, knead red food coloring into the peppermint dough to tint slightly. Leave remaining half of dough plain. Cover and chill dough about 30 minutes or until easy to handle.
2 Preheat oven to 375°F. Work with half of each dough at a time, keeping remaining dough chilled until ready to use. For each cookie, on a lightly floured surface, shape a 1-inch ball of plain dough into a 4- or 5-inch rope. Repeat with a 1-inch ball of peppermint dough. Place ropes side by side and twist together. Pinch ends to seal. Form twisted ropes into a cane. Place canes 2 inches apart on an ungreased cookie sheet. Sprinkle with sugar. Repeat with remaining dough.
3 Bake for 8 to 10 minutes or until edges of cookies are set. Immediately transfer to a wire rack and let cool.
note: Store cookies as directed. Freeze for up to 1 month.
holiday biscotti
prep: 30 min. chill: 2 hr. bake: 25 min./10 min. stand: 1 hr. oven: 350°F/325°F makes: about 48 cookies
For a java-lover’s gift, team these homemade coffeehouse pleasures with a bag of coffee beans and a pretty mug.
1⁄4 cup butter, softened
1 cup sugar
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
4 eggs
1⁄2 teaspoon vanilla
1⁄4 teaspoon almond extract
21⁄4 cups all-purpose flour
11⁄2 teaspoons anise seeds
1⁄2 teaspoon fennel seeds
1 cup dried cranberries
3⁄4 cup pistachios, shelled
1⁄2 cup dried apricots, snipped
1 tablespoon water
1 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in 3 of the eggs, the vanilla, and almond extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the anise and fennel seeds. Stir in the cranberries, pistachios, and apricots. Cover and chill dough 2 hours or until easy to handle.
2 Preheat oven to 350°F. Lightly grease a cookie sheet; set aside. Divide dough in half. Shape each half into a 12-inch-long log. Place logs at least 3 inches apart on the prepared cookie sheet. Flatten each log slightly until 3⁄4 inch thick. In a small bowl whisk together the remaining egg and the water. Brush egg mixture over logs.
3 Bake for 25 to 30 minutes or until light brown. Let stand on cookie sheet about 1 hour or until completely cool.
4 When logs are cool, preheat oven to 325°F. Transfer logs to a cutting board. Cut logs diagonally into 1⁄2-inch-thick slices. Lay slices, cut sides down, on cookie sheet. Bake for 5 minutes. Turn slices over and bake about 5 minutes more or until biscotti are dry and crisp. Transfer to a wire rack and let cool.
poinsettias
prep: 1 hr. bake: 12 min. per batch stand: 1 min. per batch oven: 350°F makes: 30 cookies
Be sure to use paste food coloring, not liquid, to get the most intense color into the dough.
1⁄2 cup butter, softened
1⁄2 cup shortening
1 cup sugar
1 teaspoon baking powder
1⁄4 teaspoon salt
1 egg
1 teaspoon vanilla
21⁄4 cups all-purpose flour
1⁄2 teaspoon red paste food coloring
1⁄4 teaspoon green paste food coloring
1 tube yellow-tinted frosting
1 In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
2 Divide dough into thirds. Tint two portions of the dough with red paste food coloring; tint one portion with green. If necessary, cover and chill dough for 1 to 2 hours or until easy to handle.
3 Preheat oven to 350°F. Shape red dough into thirty 1-inch balls. Shape green dough into thirty 1⁄2-inch balls. For each cookie, shape a red ball into five smaller balls. Roll each ball between palms of hands to lengthen and flatten slightly. Pinch one end, then flatten to form petals. Divide a green ball into three smaller balls and form leaves. If desired, use a toothpick to mark a leaf design in green dough. On an ungreased baking sheet, arrange five petals and three leaves to form a 3-inch poinsettia. Repeat with remaining dough, placing cookies 2 inches apart.
4 Bake about 12 minutes or until edges are firm and cookies are slightly puffed. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool.
5 Attach a small round tip to the frosting tube. Pipe five or six small yellow dots in the center of each cooled poinsettia.
yule logs
prep: 1 hr. chill: 30 min. bake: 12 min. per batch oven: 350°F makes: about 48 cookies
Symbolic of a Yule log on a blazing fire, these sweet and spicy little cookies add to the warmth and fellowship of the season.
1 cup butter, softened
3⁄4 cup granulated sugar
1⁄4 cup packed brown sugar
1⁄2 teaspoon ground nutmeg
1⁄2 teaspoon ground ginger
1 egg
1 tablespoon dark rum
1 teaspoon vanilla
3 cups all-purpose flour
1 recipe Browned Butter Frosting
Ground nutmeg
1 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, the 1⁄2 teaspoon ground nutmeg, and the ginger. Beat until combined, scraping sides of bowl occasionally. Beat in egg, rum, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough into six portions. Cover and chill dough about 30 minutes or until easy to handle.
2 Preheat oven to 350°F. On a lightly floured surface, shape each portion of dough into a 1⁄2-inch-thick rope. Cut ropes into 3-inch logs. Place logs 2 inches apart on an ungreased cookie sheet. Bake 12 minutes or until light brown. Transfer cookies to a wire rack; cool.
3 Frost cooled cookies with Browned Butter Frosting. Run a fork through frosting lengthwise along log so frosting resembles bark. Sprinkle lightly with ground nutmeg. Let stand until set.
browned butter frosting: In a small saucepan heat and stir 1⁄2 cup butter over medium-low heat until melted. Cook until butter turns golden brown. (Do not scorch.) Remove from heat. In a medium mixing bowl combine 5 cups powdered sugar, 1⁄4 cup milk, and 2 teaspoons vanilla. Add browned butter. Beat with an electric mixer on low speed until combined. Beat on medium to high speed, adding enough milk (1 to 2 tablespoons) to make a frosting of spreading consistency.
candy cane spritz
prep: 45 min. bake: 7 min. per batch oven: 375°F makes: about 60 cookies
To create a peppermint-stick swirl of color, use red paste food coloring to tint half of the dough. Place the colored dough and plain dough side by side in the cookie press.
3⁄4 cup butter, softened
1⁄2 cup sugar
1 teaspoon baking powder
1 egg
1⁄2 teaspoon peppermint extract or 7 drops peppermint oil
1 3⁄4 cups all-purpose flour
6 ounces white chocolate (with cocoa butter), chopped
1 tablespoon shortening
1⁄3 cup finely crushed candy canes
1 Preheat oven to 375°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg and peppermint extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
2 Pack unchilled dough into a cookie press fitted with a 1⁄2-inch star plate. Force dough through press to form 31⁄2- to 4-inch-long sticks about 1 inch apart on an ungreased cookie sheet. If desired, bend ends to create candy-cane shapes.
3 Bake for 7 to 9 minutes or until edges are firm but not brown. Transfer to a wire rack and let cool.
4 In a small saucepan heat and stir white chocolate and shortening over low heat until smooth. Dip one end of each stick into melted white chocolate, letting excess drip off. Place on waxed paper. Sprinkle dipped ends with crushed candy. Let stand until set.
Candy canes originated in the seventeenth century. The first ones had different shapes than modern candy canes—they were straight, all white, and hard.
mountain christmas cookies
prep: 25 min. bake: 8 min. per batch stand: 1 min. per batch oven: 375°F makes: 36 cookies
For a festive look, these giant-size drop cookies call for holiday-color candies.
1⁄2 cup butter, softened
1⁄2 cup shortening
1 1⁄4 cups packed brown sugar
3⁄4 teaspoon baking soda
1⁄4 teaspoon salt
3 eggs
2 teaspoons vanilla
31⁄2 cups all-purpose flour
1 cup miniature red, green, and white candy-coated milk chocolate pieces
1 cup chopped pecans or walnuts
1 Preheat oven to 375°F. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour, the chocolate pieces, and nuts.
2 Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes or until golden. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool.
kris kringles
prep: 25 min. chill: 1 hr. bake: 20 min. per batch oven: 325°F makes: about 26 cookies
Orange peel and lemon peel give this holiday favorite a pleasing citrus flavor.
1⁄2 cup butter, softened
1⁄4 cup sugar
1 egg yolk
1 teaspoon finely shredded lemon peel (set aside)
1 teaspoon lemon juice
1 cup all-purpose flour
1 tablespoon finely shredded orange peel
Dash salt
1 egg white, lightly beaten
2⁄3 cup finely chopped walnuts
13 whole candied red or green cherries, halved
1 In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolk and lemon juice until combined. Stir in flour, orange peel, lemon peel, and salt. Cover and chill dough about 1 hour or until easy to handle.
2 Preheat oven to 325°F. Grease a cookie sheet; set aside. Shape dough into 1-inch balls. Dip balls in egg white, then roll in chopped walnuts. Place balls 2 inches apart on the prepared cookie sheet. Press a cherry half into each ball. Bake about 20 minutes or until light brown. Transfer to a wire rack; cool.
What makes this cookie so special? It’s delicious, gorgeous, and brimming with holiday flavors.
