30 Days of Holiday Christmas Cookie Recipes! Festive Eggnog Wreath Cookies Day 27

Holiday Christmas Cookie Recipes!
Festive Eggnog Wreath Cookies

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

3 to 3 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon ground nutmeg
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
1 large egg, beaten
1/3 cup eggnog
2 teaspoons vanilla
1 teaspoon rum extract
1/4 teaspoon each red and green paste food coloring
1 egg white, beaten, optional
1/4 cup coarse sugar, optional
1 tube prepared white decorator frosting
24 cinnamon candies, optional

Preheat oven to 350°F (175°C). Combine 3 cups flour, salt, and nutmeg; set aside. Cream butter and sugar until fluffy. With mixer on low, add egg, eggnog, vanilla and rum extract, scraping down sides until well blended. Gradually add flour mixture to make dough. Divide mixture in half.
Dust work surface with flour. Place half of dough on surface, make a well in center and add red food coloring paste. Knead color through dough until even, dusting surface with flour as needed. Roll into a 12-inch log, wrap in plastic wrap or waxed paper and refrigerate at least 30 minutes. Repeat with remaining dough and green coloring paste.
Cut each log into 24 pieces. On a floured work surface roll each portion into a 6 to 8-inch long rope. Place a red and green rope side-by-side. Twist one rope over the other, gently pressing the ends together into a wreath shape. Repeat with remaining red and green ropes. Place on parchment-lined or ungreased cookie sheets about 2 inches apart. Brush wreaths with egg white and sprinkle with sugar, if desired.
Bake for 10 to 12 minutes. Cool on cookie sheets; remove to wire rack to cool completely. Using a decorator tip, pipe frosting into bows on wreaths and add a cinnamon candy, if desired.
Makes about 3 1/2 to 4 dozen.

30 Days of Holiday Christmas Cookie Recipes! Holly Wreath Cookies Day 26

Holiday Christmas Cookie Recipes!

Holly Wreath Cookies

We make these EVERY year because they are so easy, pretty & yummy!

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

1/3 cup margarine or butter

1 package (10 ounces about 40) regular marshmallows*

1 teaspoon green food coloring

6 cups Corn Flakes**

Red cinnamon candies

Prepared vanilla frosting

Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring.
Add CORN FLAKES cereal. Stir until well coated
Portion warm cereal mixture evenly by using a 1/4 cup dry measure coated with cooking spray
. Using sprayed fingers, quickly shape into individual wreaths. Dot with cinnamon candies, using prepared frosting to hold candies in place. Store in single layer in airtight container.
Makes 16 cookies.

* Or 4 cups miniature marshmallows.
** Or 6 cups Frosted Flakes cereal

30 Days of Holiday Christmas Cookie Recipes! Holiday Cookies On A Stick Day 25

Holiday Christmas Cookie Recipes!

Holiday Cookies On A Stick

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

1 cup (6 ounces) NESTLÉ® SWIRLED Holiday Morsels

3/4 cup Semi-Sweet Chocolate Chips

2 1/4 cups plus 2 tablespoons all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

12 wooden craft sticks

1 (16-ounce) container prepared cream cheese frosting

Preheat oven to 350°F (175°C).
Combine morsels in small bowl; set aside. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 cup morsel mixture. Drop dough by level 1/4 cup measure 3 inches apart on ungreased baking sheets. Shape into mounds with floured fingers; press down slightly. Insert wooden stick into side of each mound.
Bake for 14 to 16 minutes or until golden brown. Cool on baking sheets on wire racks for 3 minutes; remove to wire racks to cool completely.
Spread frosting on tops of cookies. Sprinkle with remaining morsels.
Makes 15 large cookies.

30 Days of Holiday Christmas Cookie Recipes! 'Tis the Season Coconut Macaroons Day 24

Holiday Christmas Cookie Recipes!
'Tis the Season Coconut Macaroons

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

1 (14-ounce) package flaked coconut, (or 5 1/3 cups)

1 (14-ounce) can Sweetened Condensed Milk

2 teaspoons vanilla extract

1 cup (6 ounces) Nestle Swirled Holiday Morsels (or chocolate chips or white chocolate chips)

Preheat oven to 350°F (175°C). Foil-line and grease baking sheets.
Combine coconut, sweetened condensed milk and vanilla extract in large bowl. Stir in morsels. Drop by level tablespoon on prepared baking sheets; press each cookie lightly with back of spoon.
Bake for 10 to 14 minutes or until lightly browned around edges. Remove to wire racks to cool completely. Store loosely covered at room temperature.
Makes 3 dozen cookies.

30 Days of Holiday Christmas Cookie Recipes! Big Holiday Whole Wheat Cookies Day 23

Holiday Christmas Cookie Recipes!

Big Holiday Whole Wheat Cookies

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

1 1/4 cups all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

Large pinch salt

3/4 cup granulated sugar

3/4 cup packed light brown sugar

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 1/2 teaspoon vanilla extract

2 large eggs

2 cups toasted walnut pieces*

Maple Glaze:

1/2 cup confectioners’ (powdered) sugar2 teaspoon milk

1 teaspoon maple flavoring

Preheat oven to 350ºF (175ºC) with oven racks in upper and lower thirds.
Combine flours, baking soda, and salt; reserve.
Combine sugars and butter in a bowl. Using an electric mixer or wooden spoon, beat until fluffy. Add vanilla, then add one egg at a time. Mix dry ingredients into butter mixture and thoroughly blend. Fold in walnut pieces.

Using 1/4 cup dough for each cookie, roll into a ball, place 4 inches apart on buttered baking sheets. With fingers, flatten each to about 3 inches in diameter.
Bake until lightly browned around edges, about 12 minutes.

Remove from oven; cool about 2 minutes on the baking sheets, then transfer to a wire rack to cool completely.

For Maple Glaze: Thoroughly mix confectioners’ sugar, milk and maple flavoring until smooth. Add a drop or two more milk, if necessary to achieve drizzling consistency.
Using a spoon, drizzle each cookie with glaze. Let glaze set.
Makes 18 cookies.

*To toast walnuts, place nuts in a single layer in an ungreased shallow pan. Bake at 350ºF for 5 to 10 minutes or until golden brown. Remove from pan to cool.

30 Days of Holiday Christmas Cookie Recipes! Norwegian Butter Cookies, Spritz Day 22

Holiday Christmas Cookie Recipes!
Norwegian Butter Cookies, Spritz

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

3 sticks (1 1/2 cups) unsalted butter, softened
1 cup sugar
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1 large egg, lightly beaten
4 cups all-purpose flour sifted with 1/2 teaspoon double-acting baking powder
1/2 teaspoon salt

In a large bowl cream the butter, beat in the sugar, a little at a time, the vanilla, and the almond extract, and beat the mixture until it is light and fluffy. Add the egg and combine the mixture well. Add the flour mixture and combine the dough well. Form the dough into walnut-size balls and arrange the balls 3 inches apart on ungreased baking sheets. Using a fork flatten the balls 3 inches apart on ungreased baking sheets. Using a fork flatten the balls to form cookies 1/3 to 1/2 inch thick, making a crosshatch design. Bake the cookies in a preheated moderate oven (350° F.) for 10 to 15 minutes, or until they are golden around the edges, and transfer them with a spatula to racks to cool. Store the cookies in airtight containers. Makes about 70 cookies.

30 Days of Holiday Christmas Cookie Recipes! Bourbon Balls Day 21

Holiday Christmas Cookie Recipes!

Bourbon Balls

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

In a small bowl let 1/2 cup chopped raisins macerate in 1/4 cup bourbon for 15 minutes.

In a large bowl combine well 2 cups chocolate wafer crumbs, 1/2 cup each of firmly packed dark brown sugar and finely chopped pecans, the raisin mixture, 1/4 cup unsulfured molasses, 1/2 teaspoon each of cinnamon and ground ginger, and 1/4 teaspoon ground cloves.

Form the mixture into 1-inch balls and roll the balls in finely chopped pecans. Store the bourbon balls in an airtight container in a cool dark place for at least 1 week before serving. Makes about 36 balls.

30 Days of Holiday Christmas Cookie Recipes! Almond Bolas (Portuguese Almond Cookies) Day 20

Holiday Christmas Cookie Recipes!

Almond Bolas (Portuguese Almond Cookies)

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

In a bowl combine 3 cups ground blanched almonds and 1 1/2 cups each of dry bread crumbs and sugar. Fold in 3 egg whites, beaten until they hold stiff peaks, and 1 1/2 teaspoons almond extract. Form tablespoons of the mixture into balls and put the balls on buttered baking sheets. In a small bowl beat 3 egg yolks with 1 whole egg. Make an indentation in each ball and fill the hollows with beaten egg. Cap each egg-filled ball with a lightly toasted blanched almond and bake the cookies in a preheated moderate oven (350° F.) for 15 minutes, or until they are golden. Makes about 48 cookies.

30 Days of Holiday Christmas Cookie Recipes! Lace Cookies Day 19

Holiday Christmas Cookie Recipes!
Lace Cookies

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

Cream 3 tablespoons butter with 1 cup brown sugar and beat in 4 tablespoons flour, 1 beaten egg, 1 cup ground almonds, 1/2 teaspoon almond extract, and 1 teaspoon vanilla extract. Drop the dough by teaspoonfuls 3 inches apart on a buttered cooky sheet. Bake the cookies in a moderately hot oven (375° F.) for about 8 to 10 minutes, or until they are crisp. Remove the cookies from the tin immediately and cool them on a rack.

30 Days of Holiday Christmas Cookie Recipes! Candy Cane Cookies Day 18

Holiday Christmas Cookie Recipes!

Candy Cane Cookies

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

RECIPE INGREDIENTS:
3/4 cup butter, softened
1 cup sugar
1 large egg
1 tsp. peppermint extract
1/2 tsp. vanilla extract
2 1/4 cups all-purpose flour
Red food coloring

1. Preheat the oven to 375 degrees. In a large bowl, cream the butter and sugar. Add the egg and beat well. Stir in the peppermint and vanilla extracts. Gradually mix in the flour.

2. Divide the dough in half. Color one half with red food coloring and leave the other half plain. Roll out a tablespoon of red dough and a tablespoon of plain until they are each 6 to 8 inches long. Twist them into a candy cane, pinching the ends. Repeat.

3. Bake on an ungreased cookie sheet for 8 to 10 minutes, or until set but not brown. Makes about 25.