Must-Bake Christmas cookies?

[stayawake]

I'm just starting my Christmas baking now - I usually like to have four or five different cookies done and in my freezer before the first week of December to give, share, and enjoy through the holiday season.
What are your must-bake Christmas cookies? What will you be making this year?

I always make snowflake sugar cookies, chocolate mint thins(like the girl-guide cookie!) and cranberry pistachio biscotti. THinking of addint peppermint meringues and springerle to the mix this year. Maybe gingerbread stars if I have time. Anyway, I'm looking for a few new ideas, thought I'd come to all of you!! ( by the way, I'm happy to share my tried and true recipes if anyone wants any of them?)

[Trina]

by the way, I'm happy to share my tried and true recipes if anyone wants any of them?)


Please post them here! That would be WONDERFUL!

I made my first batch of sugar cookies last night for my son. He needed a science project that he could make into a cell nucleus. He told me he wanted a round sugar cookie the size of a dinner plate, and he was using green and yellow frosting for the different parts of the cell with different kinds of candies for the individual components. I thought that was pretty clever for a 7th grader :p

My tried-and-true standby favorite Christmas cookie has to be Gingersnaps. I have THE best recipe...they never last more than a couple days at my house. I, too, am glad to share the recipe if anyone is interested.

[AndreaBurns]

These are my fave holiday cookies....

Special K Fruit Cookies

2 c. self rising flour
2 sticks margerine
2 c. firmly packed brown sugar
2 eggs
1 tsp. Vanilla extract
1 c. flakes coconut
1 c. chopped nuts
1/2 c. raisins
4 c. Special K cereal

Beat sugar and margerine until light and fluffy. Add eggs and vanilla; beat well. Add flour and mix thoroughly. Mix in coconut, nuts, raisins, and cereal. Drop by measuring tablespoon onto ungreased baking sheets. Bake at 375 degrees for 10-12 minutes or until lightly browned. Cool on wire racks.

HTH!

[lorigaud]

What a great thread! I participate in a cookie swap with some friends every year, and need one or two new recipes.... that mint cookie sounds yummy, Lindy... are they easy to make? I'd love the recipe if you don't mind sharing!

[Maisie]

I'd love the cranberry pistachio biscotti recipe!

[Jen Beschinski]

I bake a ton of cookies but people have really shown me their favorite the last couple years and I probably won't try much new this year.

1. PeanutButter Kiss cookies. My kids love these and beg to take them to school to share with their friends at the Christmas party.
http://www.cooks.com/rec/view/0,1710,154166-224197,00.html

2. Snowballs. Like a wedding cake cookie
Recipe here: http://www.digishoptalk.com/gallery/showphoto.php?photo=43453

3. Pecan Tassies (tarts)
http://www.cooks.com/rec/view/0,1713,145168-239202,00.html

4 Magic Bars. sometimes called dairy bars or layered bars.
http://www.cooks.com/rec/view/0,1913,133187-240194,00.html

5. M&M Bars
http://www.cooksrecipes.com/bar/festive_fudge-filled_bars_recipe.html

6. sour cream pastries
http://southernfood.about.com/od/buttercookies/r/bl50216h.htm

also: sugar cookie stars, molasses cookies (like a soft gingernsap), white chocolate cranberry cookies, no bake oat cookies.
This year I am adding pumpkin biscotti

[Traci Reed]

oooh this thread could be the death of me!

[stayawake]

Okay... here we go! Wish I had scrapped these, but I havn't yet. So you'll have to deal with text versions. :) Please feel free to share your own!

Chocolate Mint Thins

1 (18.25 ounce) package devil's food cake mix
2 eggs
2 tablespoons water
2 tablespoons vegetable oil
1/2 cup unsweetened cocoa powder
2 cups semisweet chocolate chips
3 drops peppermint oil

Directions
1 In a large bowl, combine the cake mix, eggs, water, oil and cocoa; mix until smooth, about 3 minutes. Let stand for 15 to 20 minutes to set up in the fridge. It should be like very thick frosting, and may be a little sticky.
2 Preheat the oven to 400 degrees F (200 degrees C). Place parchment on or grease cookie sheets. Roll the dough into very small balls, about 1/2 inch. Place onto the prepared cookie sheet, 2 inches apart and smash down flat with the bottom of a drinking glass. ( they should be thin silver-dollar sized rounds now.
3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Melt chocolate chips in a microwave oven or in a bowl over a pan of simmering water. Stir in the peppermint oil. Dip the cookies into the chocolate. Set on parchment lined sheets and chill to set.
These are delicious, and can be frozen.


Cranberry Orange Biscotti

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
1 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped

Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes. These can be kept in an airtight container, or frozen. They are DELICIOUS and gorgeous to look at!

Okay, that's good for now. :)
If anyone has a great gingerbread recipe, or any others I'd love to hear them!!

[Mossymama]

One of my must haves are what my family calls "Russian Tea Cakes" which are just like Jen's Snowballs from above. In fatc I made a couple dozen just the other day and they were gone in 24 hours. Totally addicting! Other must have favs are "Chocolate Dipped Coconut Balls" and "Chocolate Hazelnut Cookies".

[as you wish]

One of my must haves are what my family calls "Russian Tea Cakes" which are just like Jen's Snowballs from above. In fatc I made a couple dozen just the other day and they were gone in 24 hours. Totally addicting! Other must have favs are "Chocolate Dipped Coconut Balls" and "Chocolate Hazelnut Cookies".

I KNOW I'm going to regret this but can you post the chocolate dipped coconut recipe?

[cheribear]

I only make cookies for Christmas - everyone else makes the little squares and popcorn balls and tarts but I always want COOKIES so that's what I make.

I always make decorated sugar cookies and the kids help with the decorating. I won't post a recipe because I'm sure mine isn't better than anyone elses.

I also make all of these, the recipes are particularly good ones so I'll share them:

Ginger Gems

¾ cup shortening (or ½ cup shortening ¼ cup margarine)
1 cup white sugar
¼ cup molasses (warm it up first)
1 egg
1 tsp cinnamon
½ tsp ground cloves
½ tsp ginger
¼ tsp salt
2 cups flour
2 tsp baking soda
1 c raisins

Mix shortening, sugar, molasses and egg in a large bowl. Add cinnamon, cloves, ginger, salt and baking soda. Blend in the flour and raisins. Form into one inch balls and roll in sugar. Bake at 350 degrees for 10-12 minutes.

Okay, I know, I know - you don't think you LIKE ginger cookies, or molasses cookies, you want chocolate. But, I SWEAR, you will like these. Even if you think raisins are gross like dead bugs, leave them out if you have to. But these cookies are SO GOOD. The first time my mom made them, we whined "Why don't you make some GOOD cookies??" and then we tried them and we shut up. They're freakin' deadly.

Peanut Butter Cup Cookies

½ cup butter or margarine
½ cup firmly packed brown sugar
½ cup smooth peanut butter
1 large egg
½ tsp vanilla
1 ¼ cups flour
¼ tsp baking soda
½ tsp salt
2 – 14 oz. Packages of miniature peanut butter cups

Mix all ingredients except the peanut butter cups. Beat for one minute after mixing.

Form into one inch balls and place in mini muffin tins or on cookie sheet. Bake at 350 degrees for 8-10 minutes.

Okay, so I am not a fan of peanut butter, at all. But these ones impress the pants off people for some reason. People invite me to cookie exchanges just so they can get these cookies. Make sure you have milk in the fridge before attempting to eat them.

And I make chocolate chip cookies. I don't understand what it is about Christmas that makes people think they don't need chocolate chip cookies anymore. :lol They're ALWAYS good.

THE BEST CHOCOLATE CHIP COOKIE RECIPE I'VE EVER TRIED
(I make once a week at least)

2/3 c. margerine - softened
2 eggs
2 cups brown sugar
2 tbsp water
1 tsp vanilla
2 2/3 c. flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt

Mix the first 5 ingredients and then blend in the last 4 ingredients. Add about 1 1/2 -2 c. chocolate chips. Mix well and drop by teaspoonful on a nonstick cookie sheet or parchment paper. Bake at 350 for 8-10 min.

****I am looking for a CHOCOLATE cutout cookie recipe. My kids hate gingerbread so I want something that looks like gingerbread men but doesn't taste like gingerbread. If anyone has such a thing that they've tried and liked, please post!! I will be eternally grateful!

[Mossymama]

Sure no problem. Just be warned this recipes makes quite a lot, but it is easy to halve.

Chocolate Coconut Balls
1/4 lb. butter
2 lbs. powdered sugar
1 can sweetened condensed milk
1 large bag of flaked coconut
1 package semi-sweet chocolate chips
2-3 oz. paraffin wax

Mix first four ingredients. Make into 1” balls, place on cookie sheets lined with wax paper and chill over night.

Melt chocolate in a double boiler with the paraffin wax. Dip coconut balls in chocolate and place on wax paper to cool. Store chilled in a sealed container.

[GinaMiller]

One cookie I make every year are homemade Linzer Tarts. It's my Grandma's recipe. :) They are easy to make-just take some time to assemble... but they look like a million bucks on a tray!

I used to go all-out with fancy schmancy trays every year. It's a lot of fun but extremely tiring. I am trying to decide if I want to do it this year or just give out some pretty trays of Linzer Tarts to family & friends.....

[SUNSHINE]

Hey Gina you share everything else with us, why not share your grandmoms Linzer Tart recipe ;) .

You know we still :hug you even if you do hate Costco :p .

Sunshine

My contribution: Turrones
1 cup almonds
1 cup hazelnuts
1 cup honey
1 cup sugar
5 egg whites

Blanch the almonds and remove the skins( they sell almonds with the skin already removed).
Toast the almonds with hazelnuts in an open oven. Stir constantly. Chop them fine. Beat the egg whites
until they are very stiff and add to nuts. In the pan, mix the honey and
sugar and melt over heat. Add the nut paste, mix and stir constantly for
ten minutes and remove from heat. Put in shallow china dishes lined with
rice paper. When cold, sprinkle cinnamon on top. Cut into small pieces
when set.

These are not considered cookies but they are amazing. They are a huge hit every christmas.

[as you wish]

Sure no problem. Just be warned this recipes makes quite a lot, but it is easy to halve.

Chocolate Coconut Balls
1/4 lb. butter
2 lbs. powdered sugar
1 can sweetened condensed milk
1 large bag of flaked coconut
1 package semi-sweet chocolate chips
2-3 oz. paraffin wax

Mix first four ingredients. Make into 1” balls, place on cookie sheets lined with wax paper and chill over night.

Melt chocolate in a double boiler with the paraffin wax. Dip coconut balls in chocolate and place on wax paper to cool. Store chilled in a sealed container.

Those sound SO good, thank you!!!!

[stayawake]

Gina I'd love a recipe for Linzer hearts!
I go out all out too with my sugar cookies - did you ever see martha stewart type sugar cookies with piped snowflakes and sanding sugar on them?? Yup. that's what I do. They take a long time to decorate, but they are very appreciated by people. I love making things look beautiful.

[debra8898]

I'm still a chocolate chip cookie maker... lol.. especially the nestle toll house ones like what Phoebe said, "my grandma Nestle' Toll House"...:word

[SimplySara]

I'm still a chocolate chip cookie maker... lol.. especially the nestle toll house ones like what Phoebe said, "my grandma Nestle' Toll House"...:word

The BEST chocolate chip cookies I ever made were Sour Cream Chocolate Chip cookies. The recipe calls for a small amount of sour cream, a combination of softened butter & shortening (helps it stay fluffy not flat), honey, brown sugar, and walnuts. They're freaking amazing. I'll post the recipe soon, need to find it again.

Sara

[SimplySara]

Sour Cream Chocolate Chip Cookies

1/2 c. butter
1/2 c. shortening
1 c. brown sugar
1/2 c. granulated sugar
1 egg
1/2 c. dairy sour cream
1/4 c. warm honey
2 tsp. vanilla
2 1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 c. chocolate chips
1 c. walnuts, chopped

1. Heat oven 375 degrees. Grease baking sheet with butter.
2. Combine butter, shortening, brown sugar and granulated sugar in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg, sour cream, honey and vanilla. Beat until just blended.

3. Combine flour, baking powder and salt. Mix into creamed mixture at low speed until just blended. Stir in chocolate chips and nuts.

4. Drop slightly rounded measuring tablespoonfuls of dough 2 inches apart onto baking sheet.

5. Bake at 375 degrees for 10 to 12 minutes.

6. Cool 2 minutes on baking sheet. Remove to cooling rack. Makes about 5 dozen cookies.

[lcbannon]

I always add about a about a 1/4 cup sour cream to choc chip

Will try to post mine for Chocolate Crinkles, Look lovely on plate, Sugar cookies are a must they are sour cream too. Fudge is my big thing, Chocolate and Peanut Butter-yum and here is 10 lbs for backside-lol

[davec777]

I only make cookies for Christmas - everyone else makes the little squares and popcorn balls and tarts but I always want COOKIES so that's what I make.

I always make decorated sugar cookies and the kids help with the decorating. I won't post a recipe because I'm sure mine isn't better than anyone elses.

I also make all of these, the recipes are particularly good ones so I'll share them:

Ginger Gems

¾ cup shortening (or ½ cup shortening ¼ cup margarine)
1 cup white sugar
¼ cup molasses (warm it up first)
1 egg
1 tsp cinnamon
½ tsp ground cloves
½ tsp ginger
¼ tsp salt
2 cups flour
2 tsp baking soda
1 c raisins

Mix shortening, sugar, molasses and egg in a large bowl. Add cinnamon, cloves, ginger, salt and baking soda. Blend in the flour and raisins. Form into one inch balls and roll in sugar. Bake at 350 degrees for 10-12 minutes.

Okay, I know, I know - you don't think you LIKE ginger cookies, or molasses cookies, you want chocolate. But, I SWEAR, you will like these. Even if you think raisins are gross like dead bugs, leave them out if you have to. But these cookies are SO GOOD. The first time my mom made them, we whined "Why don't you make some GOOD cookies??" and then we tried them and we shut up. They're freakin' deadly.

Peanut Butter Cup Cookies

½ cup butter or margarine
½ cup firmly packed brown sugar
½ cup smooth peanut butter
1 large egg
½ tsp vanilla
1 ¼ cups flour
¼ tsp baking soda
½ tsp salt
2 – 14 oz. Packages of miniature peanut butter cups

Mix all ingredients except the peanut butter cups. Beat for one minute after mixing.

Form into one inch balls and place in mini muffin tins or on cookie sheet. Bake at 350 degrees for 8-10 minutes.

Okay, so I am not a fan of peanut butter, at all. But these ones impress the pants off people for some reason. People invite me to cookie exchanges just so they can get these cookies. Make sure you have milk in the fridge before attempting to eat them.

And I make chocolate chip cookies. I don't understand what it is about Christmas that makes people think they don't need chocolate chip cookies anymore. :lol They're ALWAYS good.

THE BEST CHOCOLATE CHIP COOKIE RECIPE I'VE EVER TRIED
(I make once a week at least)

2/3 c. margerine - softened
2 eggs
2 cups brown sugar
2 tbsp water
1 tsp vanilla
2 2/3 c. flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt

Mix the first 5 ingredients and then blend in the last 4 ingredients. Add about 1 1/2 -2 c. chocolate chips. Mix well and drop by teaspoonful on a nonstick cookie sheet or parchment paper. Bake at 350 for 8-10 min.

****I am looking for a CHOCOLATE cutout cookie recipe. My kids hate gingerbread so I want something that looks like gingerbread men but doesn't taste like gingerbread. If anyone has such a thing that they've tried and liked, please post!! I will be eternally grateful!
Cheri -

The peanut butter cup cookies look delish, but I don't see where in the recipe you actually add in the peanut butter cups? Did I miss something? Thanks =)

Stephanie

[Natalie]

This isn't a cookie, but you won't care, I promise.

Christmas Crack

2 cups real butter
2 cups brown sugar
1 pkg chocolate chips (milk choc is best)
saltine/soda crackers or graham crackers
(I use graham crackers)

Line a pan with foil (a pan with edges like a jelly roll pan [only larger] or even just a cookie sheet, as long as it has an edge). Spray or butter the foil lightly, then line the foil with the crackers so they touch.

Mix butter in sugar in a heavy pan and bring to a liquid state. Boil gently for 4 minutes, while stirring. It should caramelize but not burn.

Pour this over the crackers and bake for 5 minutes in a pre-heated 400F degree oven (I can't remember, but I think I let it bake for a smidge longer). It will be bubbly.

Remove from heat and pour a bag of choc chips over it evenly, then spread with a spatula and put back in the oven for 30 seconds (to maybe a couple minutes) to melt.

Optional: sprinkle the top with Heath Bits or pecans

Cool it for 24 hours (yes, really, if you can wait that long) in the frig and break into pieces. The pieces will be uneven, but again, I promise that you won't care and neither will anyone else after they've tasted it. I've given this to my neighbors for the last two years and I've had many recipe requests and even my most staid, proper neighbor told me a few months ago that he's been dreaming about Christmas Crack. ;)

[Jen Beschinski]

****I am looking for a CHOCOLATE cutout cookie recipe. My kids hate gingerbread so I want something that looks like gingerbread men but doesn't taste like gingerbread. If anyone has such a thing that they've tried and liked, please post!! I will be eternally grateful!

That's a great idea to do them in chocolate. I would think you could add cocoa to your favorite sugar cookie recipe.
I don't have any recipes but try searching for "chocolate cut out cookies" and there are a bunch of different recipes.

Jen

[Jen Beschinski]

[QUOTE=stayawake;235988]Okay... here we go! Wish I had scrapped these, but I havn't yet. So you'll have to deal with text versions. :) Please feel free to share your own!

Chocolate Mint Thins
These are delicious, and can be frozen. [/I]

Do you freeze them after putting the chocolate peppermint coating on them? They won't turn a funky frozen chocolate color?

I just got the peppermint oil and I'm going to bake some now!

Jen

[Heather Heinzer]

If anyone is interested, we're doing Christmas Cookies for our current recipe swap at Scrap2Basics! I've never been big into baking cookie trays, but I'm definitely trying out some of the recipes posted over there so far! And everyone who participates is going to get all of the recipe cards zipped and sent to them!

Come and swap recipes with us! (http://www.scrap2basics.net)

[Hom74]

Saving this thread ;)

[stayawake]

[QUOTE=stayawake;235988]Okay... here we go! Wish I had scrapped these, but I havn't yet. So you'll have to deal with text versions. :) Please feel free to share your own!

Chocolate Mint Thins
These are delicious, and can be frozen. [/I]



Do you freeze them after putting the chocolate peppermint coating on them? They n't turn a funky frozen chocolate color?

I just got the peppermint oil and I'm going to bake some now!

Jen
Okay - so sometimes some of the cookies get a 'bloom' on them, that's the term I think for light gray spots on the dark chocolate if they are left for like a month. the same thing happens to chocolate bars too, freezer or not. Most of the time my cookies come out of the freezer just fine, with only a slight dullness to the chocolate surface instead of a dark shiny surface. But Ive never had any complaints, people LOVE LOVE them, and usually i don't have many to freeze. I'd love to hear how they turn out!! :)

[Jen Beschinski]

Ooh I'm struggling!
So do you hand mix? I used my mixer and almost fried it because the batter was so thick it got stuck up in the mixer paddles! LOL Then the dough started flying! Chocolate spatters all over my counter and walls.
So then I added a wee bit of water which made a big difference and now the dough must be too sticky.
So then I tried to add more cocoa and even some flour to thicken up the dough. No luck. when I smash them down with the glass they stick to the glass. I tried greasing up the bottoms of the glass and still sticking.

Now I have the dough in the freezer to get harder! LOL

This is a real challenge for some reason. But I am determined to conquer it. I'm usually a genius with cookies so I have to get this right. Might have to chuck this dough all together and run out for another box of devil's food cake tomorrow.
I'll get them to work though! Persistence, patience, a little hair pulling! LOL

Jen

[bjwebster]

I love these cookies. They are like little brownies. Mmmmmmmm.

Chocolate Crinkles

2 cups sugar
1/2 cup vegetable oil
2 tsp vanilla
4 squares (1 oz each) unsweetened chocolate (melted & cooled)
4 eggs
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup 10x confectioners sugar

Mix sugar, oil, vanilla, and cooled chocolate until well blended. Mix in eggs one at a time. Stir in flour, baking powder, and salt. Chill at least 3 hours (I usually chill it overnight and bake them the next day). Heat oven to 350 degrees. Drop dough by teaspoonfuls into powdered sugar, roll around to coat and then shape into balls. Place about 2 inches apart on greased cookie sheet. Bake 10-12 minutes. Makes about 4 dozen cookies.

[stayawake]

Ooh I'm struggling!
So do you hand mix? I used my mixer and almost fried it because the batter was so thick it got stuck up in the mixer paddles! LOL Then the dough started flying! Chocolate spatters all over my counter and walls.
So then I added a wee bit of water which made a big difference and now the dough must be too sticky.
So then I tried to add more cocoa and even some flour to thicken up the dough. No luck. when I smash them down with the glass they stick to the glass. I tried greasing up the bottoms of the glass and still sticking.

Now I have the dough in the freezer to get harder! LOL

This is a real challenge for some reason. But I am determined to conquer it. I'm usually a genius with cookies so I have to get this right. Might have to chuck this dough all together and run out for another box of devil's food cake tomorrow.
I'll get them to work though! Persistence, patience, a little hair pulling! LOL

Jen


Okay - I've made these every year for 10 years now, and there were a few years when they just DIDN'T work, and I'm convinced it has to do with the type of devils food cake mix. I don't remember which ones didn't work. I've been sucessful most years though. Yes, the dough will be very dense and sticky at the same time. I find refrdigerating them helps. and if a glass doesn't work, just throw cocoa on your hand and use your hand. I find water sticks less than oil for some reason. If you can get through this stage to baking them, I know you'll love them. They come out very thin and crunchy and rich, which is perfect inside for the chocolate. I'm sorry you're having trouble!!

[ccubed]

Ahhh! I miss baking cookies. My oven is way tooooo small - - a bowl of cookie batter would take me all day!! :(

Lately the only thing I do is press pizelles since that just takes the pizelle iron and no oven. Usually I do pizelles, biscochitos (traditional anise cookie where I come from), and cranberry biscotti as well as Peanut Butter-Chocolate Cookies!! These are awesome although a little time consuming.

Peanut Butter-Chocolate Cookies
Filling: ¾ cup peanut butter
¾ cup powdered sugar
Cookie Dough:
½ cup butter
¼ cup peanut butter
½ cup sugar
½ cup brown sugar
1 egg
1 tspn vanilla
1 ½ cups flour
½ cup cocoa
½ tspn baking powder

Mix filling well. Roll into small balls and freeze.

Cream butter and butter adding in both sugar and brown sugar. In a separate bowl mix flour cocoa and baking powder and slowly add creamed ingredients.

Roll cookie dough into ball and flatten out and place frozen filling in the middle. Wrap dough around filling and roll back into a ball. Roll ball in granulated sugar and flatten the cookie with a glass onto the cookie sheet.
Bake at 350° for 10 minutes

I usually flatten using a glass with something decorative between the cookie and the glass - - like one of the plates from my cookie press. They actually sell something similar but the piece of the cookie press works just fine if you want to add a design to the top. At Christmas I use the tree

[stayawake]

Jen - how did your chocolate mint thins turn out??
(and I'm SO trying the chocolate peanut butter cookies!)

[GinaMiller]

Linzer Tart recipe... coming soon ;)

[CraftTeaLady]

Oreo Snowballs. Enough said. :)

http://www.digishoptalk.com/gallery/showphoto.php?photo=47261&cat=500&ppuser=604

[pbumbaca]

Sure no problem. Just be warned this recipes makes quite a lot, but it is easy to halve.

Chocolate Coconut Balls
1/4 lb. butter
2 lbs. powdered sugar
1 can sweetened condensed milk
1 large bag of flaked coconut
1 package semi-sweet chocolate chips
2-3 oz. paraffin wax

Mix first four ingredients. Make into 1” balls, place on cookie sheets lined with wax paper and chill over night.

Melt chocolate in a double boiler with the paraffin wax. Dip coconut balls in chocolate and place on wax paper to cool. Store chilled in a sealed container.

I make some similar to these but use the Raspberry chocolate chips! They are soooo good!

[ccubed]

Jen - how did your chocolate mint thins turn out??
(and I'm SO trying the chocolate peanut butter cookies!)

You won't be disappointed - - they are always a hit. I actually got the recipe from a friend because DH looked forward to them at her house every year and now we live far away from her. People are always wondering how I got the peanut butter filling inside the chocolate cookie. :lol Even most of my Italian friends who claim to hate peanut butter gobbled them up.

[Jen Beschinski]

Oh my gosh I just gained three pounds reading the new recipes added since last time I stopped by this thread!

Ok, the thin mints did work eventually. Not as pretty as the boxed kind but they are tasty!

The box brand I used was Duncan Hines. I'm going to be doing them again so I'll try another brand.
Putting the dough in the freezer was a BIG help. Because the balls you make are so small, it warms up quickly and are ready to smash. I did just start smashing them in my hand which i greased up with butter every now and then.

Is peppermint oil different than peppermint extract? My husband went to the store for me and only found extract. I just added more til it tasted and smelled real good. But the extract has alcohol so too much would have tasted badly. It was a delicate procedure. LOL

Definitely don't need to coat the cookies with too much chocolate or they just aren't right. I think I might add a little shortening to the chocolate to thin it out better for drizzling and it will harden better too.

I'm playing with it but it's definitely a keeper. One of those cookies that the family was happy to eat the burnt ones!

THANKS!

Jen

[Jen Beschinski]

Oh another question! Do you coat both sides of the thin mints?

I sure made a HUGE mess1 LOL Chocolate spattered all over the kitchen. My kids wanted to lick the cabinets!

jen

[Penny Springmann]

I have been avoiding this thread but I finally gave in to temptation....
Oh man, am I in big trouble! Everything looks so good!

[stayawake]

Oh another question! Do you coat both sides of the thin mints?

I sure made a HUGE mess1 LOL Chocolate spattered all over the kitchen. My kids wanted to lick the cabinets!

jen

I melt the chocolate until it's very liquid - if you get it to the right temperature ( just takes experimenting ) you can dip the cookies in on a fork all the way, then bring them up slowly, and tap against the side of the chocolate pot. This smoothes out the chocolate so it is even and teh cookie is completely coated. So mine are completely coated like the boxed kind! You could use merkin chocolate melts which melt easier too. But I usually melt chocolate over the stove straight on medium, and stir the whole time, when the chocolate goes very liquidy (runny!) I take it off the heat and start dipping.

[Canay]

All these recipes sound so fabulous. I am sure to try some new ones this year!

The one cookie I make sure I make ever year is Isobel's Shortbread (http://www.digitalscrapbookplace.com/gallery/showphoto.php?photo=116564)

The rice flour is the key ingredient. If your market doesn't have it you can find it in a health food store.

[kddardmom]

One of my must haves are what my family calls "Russian Tea Cakes" which are just like Jen's Snowballs from above. In fatc I made a couple dozen just the other day and they were gone in 24 hours. Totally addicting! Other must have favs are "Chocolate Dipped Coconut Balls" and "Chocolate Hazelnut Cookies".

The Russian Tea Cakes are also a family favorite at my house. We use the recipe from the 1953 Betty Crocker Cookbook that my mother received as a young bride. I just adore the texture...

[hollyrh]

My husband is a food writer... which means we have baked and tasted MANY cookies over the last few weeks.
Here is his Holiday Cookie column... my favorites were the cranberry shortbread and the chocolate peppermint stars.

¶ Sometimes selecting which holiday cookies to bake can be more trouble than the actual baking.
¶ With every magazine and celebrity chef offering scores of ideas for holiday treats, how do you pick between one molasses cookie, gingerbread man or oatmeal-chocolate chip something-or-other and the 20 other similar recipes?
¶ You don't. The Associated Press has done it for you, leafing through dozens of magazines and stacks of books in search of just the right mix of holiday favorites that are easy, light on labor and look and taste great.
¶ ___
¶ GIANT GINGER COOKIES
¶ These cookies, from the special cookie edition of Martha Stewart's Everyday Food magazine, are rich, chewy and spicy thanks to generous amounts of ginger, allspice, freshly ground black pepper and molasses.
¶ These also make great gift cookies, as they improve with age, getting even chewier on the inside. They can be stored at room temperature in an airtight container for up to a week.
¶ (Start to finish: 50 minutes, 30 minutes active)
¶ 2 1/2 cups all-purpose flour
¶ 2 1/4 teaspoons baking soda
¶ 1/2 teaspoon salt
¶ 1 tablespoon ginger
¶ 1/2 teaspoon allspice
¶ 1/2 teaspoon freshly ground black pepper
¶ 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
¶ 1/2 cup packed light brown sugar
¶ 1/2 cup granulated sugar, plus 1/3 cup for coating
¶ 6 tablespoons unsulfured molasses
¶ 1 large egg
¶ Arrange oven racks in the upper and lower thirds of the oven. Preheat to 350 F. Line two baking sheets with parchment paper.
¶ In a medium bowl, whisk together the flour, baking soda, salt, ginger, allspice and pepper. Set aside.
¶ With an electric mixer, beat the butter, brown sugar and 1/2 cup granulated sugar until light and fluffy. Add the molasses and egg and beat until well mixed. Slow the mixer to low and gradually add the dry ingredients, mixing until just combined.
¶ Flatten the dough into a disk, wrap in plastic and freeze for 20 minutes for easier handling.
¶ Tear off chunks of the dough and with your hands shape into 2-inch balls. Place the remaining 1/3 cup sugar in a bowl and roll the balls in it to coat. Place the coated dough balls on the prepared baking sheets, at least 4 inches apart.
¶ Flatten the balls into 3-inch rounds. Pressing the balls with the bottom of a heavy mug works well. Sprinkle the cookies evenly with any sugar remaining in the bowl.
¶ Bake, rotating the sheet halfway through, until the cookies are set and cracked on top, 12 to 15 minutes. Transfer to a wire rack to cool completely.
¶ Makes 12 cookies.
¶ (Recipe from Martha Stewart Living Omnimedia, Everyday Food magazine, Collectible Cookie Edition)
¶ ___
¶ CHEWY CRANBERRY-OATMEAL COOKIES
¶ Every tin of holiday cookies needs something oatmealy. And these cookies from the December issue of Fine Cooking magazine are a great choice, combining the traditional oats and brown sugar with tangy dried cranberries.
¶ Like many drop cookies, these really spread as they cook. Be sure to leave ample space around them on the baking sheet.
¶ (Start to finish: 30 minutes)
¶ 1 1/2 cups all-purpose flour
¶ 1 teaspoon baking soda
¶ 1/2 teaspoon salt
¶ 1/2 teaspoon cinnamon
¶ 2 1/2 cup rolled oats
¶ 2 sticks (1 cup) unsalted butter, slightly softened
¶ 1 cup packed light brown sugar
¶ 1/2 cup granulated sugar
¶ 2 large eggs
¶ 1 tablespoon honey
¶ 2 teaspoons vanilla extract
¶ 1 1/3 cups dried cranberries
¶ 1 cup chopped walnuts
¶ Preheat oven to 350 F. Lightly oil two baking sheets or line them with parchment paper.
¶ In a medium bowl, mix the flour, baking soda, salt, cinnamon and oats. Set aside.
¶ In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and both sugars until light and fluffy. Beat in the eggs, one at a time, then scrape down the sides of the bowl. Add the honey and vanilla and beat until blended.
¶ Add the flour mixture in two batches, beating until well blended. Stir in the cranberries and walnuts.
¶ Drop the dough, one heaping tablespoon per cookie, about 2 inches apart on the prepared baking sheets. Bake until the centers of the cookies are soft, but no longer look wet, about 10 to 12 minutes. Rotate the sheets if necessary for even browning.
¶ Let the cookies cool 5 minutes on the baking sheets. Transfer to a rack to cool completely.
¶ Makes about 46 cookies.
¶ (Recipe from the December issue of Fine Cooking magazine)
¶ ___
¶ CRANBERRY-ORANGE SHORTBREAD CUT-OUTS
¶ At least one batch of holiday cookies should call for dragging out the cookie cutters. But this recipe from Country Living magazine's Holiday 2006 issue takes a new approach _ cutting the cookies after they've baked.
¶ This is a nice approach that avoids the fuss of trying to cut sticky doughs. The only down side is that you can't smoosh together the dough remnants in order to make more cookies. Instead, save the scraps and use them as a topping for ice cream.
¶ (Start to finish: 1 hour)
¶ 2 sticks (1 cup) unsalted butter, softened
¶ 1/4 cup packed light brown sugar
¶ 1/4 cup granulated sugar
¶ 1 1/4 cups all-purpose flour
¶ 1 cup whole-wheat flour (or another cup all-purpose flour)
¶ Finely grated zest of 1 orange
¶ 1/2 cup whole fresh or frozen cranberries, finely chopped
¶ 1/4 teaspoon salt
¶ 1 teaspoon vanilla extract
¶ Place one rack in center of the oven. Preheat oven to 325 F. Line one baking sheet with parchment paper. Set aside.
¶ In the bowl of an electric mixer, combine the butter and both sugars. Beat on medium speed until light and fluffy. Add both flours, the orange zest, cranberries, salt and vanilla. Beat on medium-low until mixture is fully combined.
¶ Turn the dough out onto the prepared baking sheet. Use fingers and the palm of your hand (or a lightly floured rolling pin) to pat the dough into a 1/4-inch-thick rectangle. Bake until slightly firm to the touch in the center and edges are golden brown, 25 to 35 minutes.
¶ Transfer the baking sheet to a work surface. Let cool about 5 minutes. Working one at a time, press a cookie cutter into the large shortbread to create shapes. Use a small knife to cut away any cranberry pieces. Continue until all the shortbread has been cut.
¶ Once cool, transfer the shortbread to an airtight container.
¶ Makes about 12 cookies.
¶ (Recipe from Country Living magazine's Holiday 2006 issue)
¶ ___
¶ CHOCOLATE MALTED WHOPPER DROPS
¶ You've got to love a cookie with a name like that. This recipe, from Dorie Greenspan's "Baking: From My Home to Yours" (Houghton Mifflin, 2006, $40), combines malted milk balls, chocolate chunks and cocoa powder for serious richness.
¶ (Start to finish: 45 minutes)
¶ 1 3/4 cups all-purpose flour
¶ 1 cup malted milk powder
¶ 1/4 cup unsweetened cocoa powder
¶ 1 1/2 teaspoons baking powder
¶ 1/4 teaspoon salt
¶ 1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
¶ 2/3 cup sugar
¶ 2 large eggs
¶ 1 teaspoon vanilla extract
¶ 1/4 cup whole milk
¶ 2 cups chocolate-covered malted milk balls, coarsely chopped
¶ 6 ounces bittersweet chocolate, coarsely chopped, or 1 cup chocolate chips
¶ Position oven rack to divide the oven into thirds. Preheat oven to 350 F. Line two baking sheets with parchment paper.
¶ In a medium bowl, sift together the flour, malted milk powder, cocoa, baking powder and salt. Set aside.
¶ In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until very smooth, about 3 minutes. Add the eggs, one at a time, beating for 1 minute after each addition.
¶ Beat in the vanilla. Don't be concerned if the mixture looks curdled; it will even out once the dry ingredients are added.
¶ Reduce the mixer speed to low, add half the dry ingredients, mixing until they just disappear into the batter. Mix in the milk, then the remaining dry ingredients, mixing only until they are incorporated. The batter will resemble frosting more than cookie dough.
¶ With the mixer on low, or by hand with a rubber spatula, mix in the malted milk balls and chocolate pieces.
¶ Drop the cookie dough onto the prepared baking sheets, one rounded tablespoon per cookie, leaving about 2 inches between each. Bake for 11 to 13 minutes, rotating sheets from top to bottom and front to back halfway through.
¶ When done, the cookies will be puffed and set, but slightly soft to the touch. Let the cookies rest for 2 minutes before using a wide metal spatula to transfer them to racks to cool to room temperature. Bake remaining dough in similar fashion.
¶ Makes about 30 cookies.
¶ (Recipe from Dorie Greenspan's "Baking: From My Home to Yours," Houghton Mifflin, 2006, $40.)
¶ ___
¶ CHOCOLATE PEPPERMINT STARS
¶ What an attractive and simple, but still unusual design _ star-shaped chocolate cookies drizzled with ribbons of melted chocolate, dusted with crushed candy canes, and finished with yet another drizzle of chocolate.
¶ The design came from the December issue of Bon Appetit magazine, but I used my preferred chocolate cookie recipe from King Arthur Flour's "The King Arthur Flour Cookie Companion."
¶ (Start to finish: 4 1/2 hours, 30 minutes active)
¶ 1 1/2 cups unbleached all-purpose flour
¶ 3/4 cup Dutch-process cocoa powder
¶ 1/2 teaspoon salt
¶ 1/2 teaspoon baking powder
¶ 1 1/2 sticks (3/4 cup) butter
¶ 1 cup plus 2 tablespoons sugar
¶ 1 large egg
¶ 1 tablespoon water
¶ 1 teaspoon vanilla extract
¶ 6 ounces bittersweet or semisweet chocolate
¶ 1/2 cup (about 3 1/2 ounces) finely crushed red-and-white-striped hard peppermint candies or candy canes
¶ In a medium bowl, whisk together the flour, cocoa, salt and baking powder. Set aside.
¶ In a separate, larger bowl, use an electric mixer to beat the butter until light. Add the sugar and beat until well incorporated. Add the egg, water and vanilla and beat until the mixture has lightened both in color and texture, about 2 minutes. Gently mix in the dry ingredients.
¶ Shape the dough into a flattened disk. Wrap in plastic wrap and refrigerate 3 to 4 hours, or overnight. This dough is very soft, so it is imperative to chill it before you roll it out.
¶ Preheat oven to 325 F. Lightly grease or line with parchment two or three baking sheets.
¶ On a clean, heavily floured surface, roll the dough to a 1/8-inch thickness. Use a large star cutter to cut cookies from the dough. Place the cookies on the prepared baking sheets. The cookies won't expand much, so you don't need to leave much space between them.
¶ Bake for 17 to 18 minutes. They are easy to burn, so watch them carefully. When you start to smell them, they're probably done. Transfer the cookies to a cooling rack, and cool them completely.
¶ Place the chocolate in a glass measuring cup. Microwave in 20-second increments, stirring between, until melted. Dunk a spoon in the chocolate and drizzle the chocolate over the cookies in a zigzag pattern. Sprinkle the cookies with crushed candies, then drizzle with remaining chocolate.
¶ Makes about 30 cookies, depending on size of cutter.
¶ (Cookie recipe from "The King Arthur Flour Cookie Companion," The Countryman Press, 2004, $29.95. Recipe design adapted from the December issue of Bon Appetit magazine.)
¶ ___
¶ JAM STARS
¶ Every holiday cookie collection has to have something dainty and pretty. For that, we have these cookies from "Baking with Love" by the editors of Reader's Digest (2006, $24.95).
¶ (Start to finish: 1 1/2 hours)
¶ 3 1/4 cups all-purpose flour
¶ 1/2 cup ground almonds
¶ 3/4 cup caster (superfine) sugar
¶ 1 1/2 sticks (3/4 cup) butter, cut into small pieces
¶ 3 egg yolks
¶ 2/3 cup currant jam
¶ 2 to 3 tablespoons powdered sugar
¶ Line two baking sheets with parchment paper. Set aside.
¶ In the bowl of an electric mixer, combine the flour, ground almonds and sugar. Add the butter and egg yolks, then beat until mixed and crumbly, about 1 minute. Press the dough together by hand.
¶ Divide the dough into three pieces. Shape each piece into a ball and wrap in plastic wrap. Refrigerate 30 minutes. Halfway through the chilling, preheat oven to 400 F.
¶ Roll out each ball of dough on a lightly floured work surface, or between two sheets of parchment paper. Using a 2 1/2-inch star cookie cutter, cut out cookies. Use a smaller star-shaped cutter to cut stars out of the center of half the cookies.
¶ Arrange the cookies on the prepared baking sheets. Bake 10 to 12 minutes, then transfer to a wire rack to cool.
¶ Spread a thin layer of jam over the cookies without the center cut out. Sift the powdered sugar thickly over the other cookies. Place a sugar-dusted cookie over each jam-coated cookie.
¶ Makes about 70 cookies.
¶ (Recipe from "Baking with Love" by the editors of Reader's Digest, 2006, $24.95)

[Joann]

I am a snickerdoodle junkie!!!! I love making them at xmas!

[sarahj]

anyone have a recipe for "cherry mash"? i'd really like to try that this year. i suppose i could google it but i never know which recipe is good and which aren't good...

[cheribear]

Cheri -

The peanut butter cup cookies look delish, but I don't see where in the recipe you actually add in the peanut butter cups? Did I miss something? Thanks =)

Stephanie

OH NO! It got cut off!

You buy those mini-peanut butter cups, and press one into the center of each cookie after getting them out of the oven. Then let them cool completely before moving (I put them in the freezer to speed things up)