Holiday Cookies
(from queenofkats’s recipe box)
Get all of your holiday baking done in one afternoon. Versatile and family-pleasing, this recipe makes eight different holiday cookies with a variety of flavors, textures and shapes in about three hours!
Source: Mom
Categories: Christmas, Cookies
Ingredients
- Basic Dough:
- 2 cups butter, softened
- 1 cup sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1 tsp. almond extract
- 4 1/2 cups self-rising flour
- Sugar Glaze
- 2 c. 10x sugar
- 1/2 tsp vanilla
- 3 Tbsp milk
- Mix all ingredients until smooth; yields about 1 cup 10x sugar glaze
- Fillings and Toppings:
- Ribbons:
- any flavor of jam or jelly
- Snowballs:
- 1/2 cup finely chopped walnuts
- 10x sugar
- Pistachio Trees:
- 1/2 cup finely chopped pistachios
- green food coloring
- small pretzel sticks
- Candy Cane:
- 1/2 tsp. peppermint flavoring
- red food coloring
- green food coloring
- crushed candy canes for decoration
- Chocolate-Covered Cherry:
- cherries (can of premium pie filling or maraschino cherries)
- baking chocolate or baking chips
- Cheesecake Tarts:
- 4 oz cream cheese
- 1/4 cup sugar
- one egg white (reserve yolk for another filling)
- strawberry jam or cherry pie filling
- Pecan Tarts:
- 2 Tbsp. butter, melted
- 1/4 c packed brown sugar
- 1 egg yolk
- 1/2 c finely chopped pecans
- Peanut Butter Cup:
- 2 Tbsp. cocoa powder
- 1 tsp. water
- mini-peanut butter cups
Directions
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Directions:
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Cream together butter & sugar; stir in eggs and flavorings.
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Stir in self-rising flour until thoroughly mixed.
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Divide dough into 8 equal portion.
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Make fillings and toppings (below) and prepare cookies.
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Bake on greased pans at 400 degrees for 15-25 min. (depending on shape and thickness) until lightly browned.
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Sugar Glaze
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Mix all ingredients until smooth; yields about 1 cup 10x sugar glaze
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Fillings and Toppings:
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Ribbons
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Shape one portion into a 12" long log.
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Make a ½ " deep depression with the handle of a wooden spoon: fill depression with any flavor of jam or jelly.
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Bake and cool slightly
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Slice into 12 cookies, then drizzle with 10x sugar glaze.
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Snowballs
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Add ½ cup finely chopped walnuts to one portion.
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Roll into 12 balls.
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Bake and roll still-warm cookies in 10x sugar.
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Re-roll when completely cooled.
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Pistachio Trees
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Add ½ cup finely chopped pistachios and green food coloring to one portion.
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Separate and roll into 2 balls.
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With a rolling pin, roll each ball into a circle, 1/8" thick.
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Place circles on prepared pans then cut each into 8 wedges with a pizza cutter.
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Press ½ pretzel stick into bottom of each “tree” to form trunk.
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Bake.
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Drizzle warm cookies with 10x sugar glaze (tinted green) then sprinkle with additional chopped pistachios while glaze is still wet.
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Candy Cane
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If desired, add ½ tsp. peppermint flavoring to one portion; separate into three portions, tinting one red , one green, and leaving the third plain.
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Roll each portion into a 12" rope then twist them and roll lightly together.
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Slice into 1" portions, shape and flatten each slightly.
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Bake, then drizzle warm cookies with glaze and sprinkle wet glaze with crushed candy canes.
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Cut into 12 pieces, then make a depression in each with your thumb.
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Place a cherry (from a can of premium pie filling or use maraschino cherries) in each depression.
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Bake and cool.
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Drizzle cooled cookies with melted baking chocolate or baking chips mixed with a little shortening.
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Cheesecake Tarts
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Microwave 4 ounces of cream cheese for 30-40 seconds, until very warm, but not hot.
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Stir in ¼ cup sugar and one egg white (reserve yolk for another filling).
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Shape a portion into a 12" long log; cut into 12 pieces and make a depression in each with your thumb.
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Fill depressions with cream cheese mixture and bake.
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Drizzle with some heated strawberry jam or top with cherry pie filling.
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Pecan Tarts
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Combine 2 Tbsp. melted butter with ¼ cup packed brown sugar, 1 egg yolk, and ½ cup finely chopped pecans.
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Shape a portion of dough into a 12" long log; cut into 12 pieces.
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Make a depression in each piece with your thumb and fill each with some of the filling.
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Bake.
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Peanut Butter Cup
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Add 2 Tbsp. cocoa powder and 1 tsp. water to a portion.
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Roll into a 12" long roll and cut into 12 pieces.
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Press a mini-peanut butter cup into each portion and bake.
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Cool completely before handling.
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• Clean up is easier and baking sheets can be reused faster if lined with foil. Just slide the entire batch off, along with the foil, to cool.
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Yeild: 100 cookies