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.

30 Days of Holiday Christmas Cookie Recipes! Chocolate Peanut Butter Balls Day 17

Holiday Christmas Cookie Recipes!

Chocolate Peanut Butter 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.

RECIPE INGREDIENTS:
2 cups smooth peanut butter
1 cup butter or margarine, softened
5 cups confectioners' sugar
2 (12-ounce) packages of chocolate chips (we used white and semisweet)
4 to 5 tablespoons of vegetable shortening
Chocolate or peanut butter chips for decorating

1. In a medium-size bowl, combine the peanut butter and butter and stir them with a wooden spoon, until they are evenly blended. Add the confectioners' sugar and stir until the mixture has the consistency of sticky play dough.

2. Follow the chocolate chips package directions to melt the chocolate chips with the shortening in a microwave. You can also melt them in a glass bowl placed on top of a 2-quart saucepan filled with boiling water, stirring frequently. If you're using different types of chocolate, melt them in separate batches. White chocolate doesn't contain cocoa butter, so it requires extra shortening. We used 2 tablespoons for semisweet chips, 3 tablespoons for white chocolate.

3. While the chocolate melts, roll the peanut butter mixture into 1-inch balls and set them on a baking sheet lined with wax paper. (Reader tip: If the dough is too sticky, add more confectioners' sugar and/or wet your hands with warm water to prevent sticking.) Put the baking sheet in the freezer until the peanut butter balls are solid enough to pick up with a toothpick, about 5 to 10 minutes.

4. Insert a toothpick into each peanut butter ball, then dip it into the melted chocolate. Set the chocolate-coated balls on a baking sheet lined with waxed paper. Remove the toothpicks. Immediately place a chocolate or peanut butter chip over each toothpick hole. Cool the peanut butter balls in the refrigerator until the chocolate has hardened, about 5 minutes.

Makes 100 (1-inch) peanut butter balls

30 Days of Holiday Christmas Cookie Recipes! Snow Top Cookies, Day 16

Holiday Christmas Cookie Recipes!

Snow Top 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.

Ingredients:

1/2 cup shortening

4 squares of chocolate

2 cups sugar

4 eggs

2 cups sifted flour

2 teaspoons baking powder

pinch salt

powdered sugar

Directions:

Melt shortening and chocolate. Add sugar. Then add eggs. Add flour, baking powder and salt. Chill until firm for 3 to 4 hours in the refrigerator or overnight. Preheat oven to 350. Take dough out of refrigerator and shape into walnut sized balls. Roll in powdered sugar. Bake on ungreased cookie sheet at 350 for 10 to 12 minutes.

30 Days of Holiday Christmas Cookie Recipes! Chocolate Caramel Cream Cheese Cookies Day 15

Holiday Christmas Cookie Recipes!

Chocolate Caramel Cream Cheese 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.

Ingredients:
4 ounces cream cheese, softened
1/2 cup butter, softened
1 cup all-purpose flour
8 ounces pecan halves
1 bag (14 ounces) caramels
12 ounces chocolate chips
sprinkles or colored sugar, optional

Preparation:

Place softened cream cheese and butter in a bowl. Gradually add flour to form a dough. Chill dough in refrigerator. Roll out and cut with a 2-inch round cookie cutter. Place cookies on ungreased cookie sheet and bake at 400° for 12 minutes. Remove from oven, place a pecan half onto each circle. Place an unwrapped caramel on top of each cookie. Return cookies to oven and watch closely, baking just until caramels are melted, about 5 to 6 minutes.

Meanwhile, melt chocolate chips in a double boiler or microwave.
Using a buttered knife, slightly flatten caramels and press a pecan half into the caramel on each cookie. Stir the melted chocolate chips and spread about 1 to 2 teaspoons over the top of each pecan half. Top each cookie with sprinkles or colored sugar, if desired.Makes about 20 to 24 2-inch cookies.

30 Days of Holiday Christmas Cookie Recipes! Pecan Praline Cookies Day 14

Holiday Christmas Cookie Recipes!

Pecan Praline 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.

Ingredients:
8 ounces butter
1/2 cup light brown sugar, packed
2 teaspoons vanilla
2 cups sifted all-purpose flour
2 cups finely chopped pecans
sifted confectioners' sugar, optional

Preparation:

Cream butter and brown sugar; stir in vanilla. Gradually work in flour. Mixture will be crumbly. Add chopped pecans and work into dough. Pinch off dough and roll in hands to form balls about 1 inch in diameter. Place on greased baking sheets; bake pecan cookies at 325° for 15 to 20 minutes, until firm and browned on bottoms. If desired, roll pecan cookies in confectioners' sugar while still warm.Makes about 4 dozen pecan praline cookies.

30 Days of Holiday Christmas Cookie Recipes! Bizcochos (Mexican Holiday Cookies) Day 13

Holiday Christmas Cookie Recipes! Bizcochos (Mexican Holiday Cookies)

These are made with lard and no there is no substitute. In authentic Mexican cooking, lard, not shortening, is used.

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.

Ingredients
2 cups lard (no substitute)
1 cup sweet wine or any fruit juice
2 cups sugar, divided
1 tablespoon cinnamon
1 tablespoon anise seed
2 egg yolks
3 cups all-purpose flour
4 teaspoons cinnamon

Directions
Preheat oven to 350 degrees.
Beat the lard until creamy.
Mix the wine or fruit juice with 1 cup of sugar, 1 tablespoon cinnamon and anise seeds; add to lard and mix with a wooden spoon.
Add the egg yolks; mixing well.
Add enough flour to make soft dough; roll out to 1/2-inch thick and cut in desired shapes and place on greased cookie sheet.
Bake 15 minutes; checking often to prevent burning.
Mix the remaining 1 cup of sugar and 4 teaspoons cinnamon; dredge cookies in the cinnamon sugar mixture while still warm.

30 Days of Holiday Christmas Cookie Recipes! Tropical Hawaiian Snowballs Day 12

Holiday Christmas Cookie Recipes! Tropical Hawaiian Snowballs

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.

Ingredients
2 cups butter, unsalted
2 cups powdered sugar, sifted
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
5 cups flour
1 teaspoon salt
1 1/2 cups macadamia nuts, finely chopped
3 cups powdered sugar, sifted, for rolling

Directions
Preheat oven to 350 degrees F and line 5 cookie sheets with parchment paper, or spray with cooking spray.

In a large bowl, cream together butter, sugar and vanilla and coconut extracts.
Sift together the flour and the salt.
Slowly add to the butter mixture.
Add nuts. Mix until blended well.
Roll into small, bite sized balls. (about 3/4 of an ounce or 2 tablespoons). I like to use a small #40 portion disher (small, 3/4 ounce sized, ice cream scoop) and place 1-inch apart on prepared cookie sheet.
Bake for 10-13 minutes, or until slightly golden.
While still warm, (not hot, not cold) roll through powdered sugar.
Keeps about a week (but they won't be around that long) in an air-tight container.

30 Days of Holiday Kwanzaa Cookie Recipes! Benne Cakes Day 11

Holiday Kwanzaa Cookie Recipes! Benne Cakes

Benne cakes are a food from West Africa. Benne means sesame seeds. The sesame seeds are eaten for good luck. This treat is still eaten in some parts of the

American South.

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.

Ingredients
oil to grease a cookie sheet
1 cup finely packed brown sugar
1/4 cup butter or margarine, softened
1 egg, beaten
1/2 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup toasted sesame seeds

Directions:
Preheat the oven to 325°. Lightly oil a cookie sheet. Mix together the brown sugar and butter, and beat until they are creamy. Stir in the egg, vanilla extract, and lemon juice. Add flour, baking powder, salt, and sesame seeds.
Drop by rounded teaspoons onto the cookie sheet 2 inches apart. Bake for 15 minutes or until the edges are browned. Enjoy!

30 Days of Holiday Hanukkah Cookie Recipes! Oatmeal Cookies (Parve) Day 10

Holiday Hanukkah Cookie Recipes! Oatmeal Cookies (Parve)

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.

Ingredients:
1 cup margarine (parve), room temperature
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
3 cups rolled oats
2 cups of any combination of: raisins, craisins, pecans, chocolate chips

Preparation:

1. Preheat oven to 350 degrees Fahrenheit

2. Grease cookie sheets.

3. In a mixer, cream together margarine and sugars.

4. Add eggs and vanilla.

5. In a separate bowl, mix flour with baking soda. Stir into batter.

6. Add the rest of the ingredients.

7. Drop spoonfuls of dough onto cookie sheets or Try a Baking Stone for perfect evenly baked cookies.

8. Bake for 8-10 minutes.

30 Days of Holiday Hanukkah Cookie Recipes! Hanukkah Cookies (Dairy or Parve) Day 9

Holiday Hanukkah Cookie Recipes! Hanukkah Cookies (Dairy or Parve)

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.

Ingredients:
1 cup butter or pareve margarine, room temperature
1 cup sugar
2 eggs
2 Tbsp. orange juice
1 Tbsp. vanilla
2 cups all-purpose flour
1/2 tsp. baking powder

Preparation:

1. Mix ingredients margarine and sugar until smooth. Add in eggs, juice and vanilla.

2. In a separate bowl, mix flour with baking powder.

3. Add flour mixture to dough and mix until just blended.

4. Wrap the dough in wax paper and chill for at least an hour.

5. Preheat the oven to 425 degrees Fahrenheit.

6. Grease cookie sheets.

7. Flour surface and rolling pin.

8. Roll out dough until 1/4 to 1/2 inch thick. Add flour if the dough is sticky. Cut dough with Hanukkah cookie cutters.

9. Place Hanukkah-shaped cookies on the greased cookie sheet.

10. Bake at 425 degrees Fahrenheit for 6-8 minutes or until lightly browned.

30 Days of Holiday Hanukkah Cookie Recipes! Chocolate Bon Bons Day 8

Holiday Hanukkah Cookie Recipes! Chocolate Bon Bons

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.

INGREDIENTS

1/4 cup butter
1 pound confectioners' sugar
1 cup sweetened condensed milk
2 cups flaked coconut
9 (1 ounce) squares semisweet chocolate
2 tablespoons shortening

DIRECTIONS
In a medium bowl, mix together butter, confectioners' sugar, and sweetened condensed milk. Mix in the coconut. Roll dough into 1 inch balls, and refrigerate until set, about 1 hour.
Melt chocolate and shortening over a double boiler, stirring occasionally until smooth. Remove from heat when melted, and stir to make sure the shortening is fully incorporated. Use toothpicks to hold the balls while dipping in the chocolate. Set on wax paper to dry.

30 Days of Holiday Hanukkah Cookie Recipes! Easy Rugalech Day 7

Easy Rugalech

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.

INGREDIENTS
1/2 pound butter
2 cups cottage cheese
2 cups all-purpose flour
1/2 cup raisins
1 tablespoon ground cinnamon
2 tablespoons granulated sugar

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Mix butter or margarine, cottage cheese and flour together.
Roll the dough into a circle about 1/4 inch thick. Cut the dough into triangular wedges. Sprinkle raisins into the broad end of the wedge along with cinnamon and sugar. Roll from the broad edge toward the pointed edge to form crescents. Sprinkle the crescents with cinnamon and sugar. Arrange the cookies on an ungreased baking sheet.
Bake for 12 minutes.

30 Days of Holiday Christmas Cookie Recipes! Chocolate Chip Shortbread Cookie Logs Day 6

30 Days of Holiday Christmas Cookie Recipes!

Chocolate Chip Shortbread Cookie Logs

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.

INGREDIENTS
1 cup butter, softened
1/2 cup sifted confectioners' sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups miniature semisweet chocolate chips
1 tablespoon shortening
3/4 cup finely chopped walnuts

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Cream together butter and confectioners' sugar until smooth. Stir in vanilla. Mix in the flour, and then one cup of the chocolate chips. Shape dough into 2x1/2 inch logs. Place logs 2 inches apart on prepared cookie sheets.
Bake for 10 to 13 minutes in preheated oven, or until firm. Let cookies cool completely before removing from pan (shortbread is brittle).
Melt the remaining 1 cup chocolate chips and shortening over a double boiler, stirring frequently until smooth. Dip one end of each cookie into the chocolate, then into the nuts. Place onto waxed paper until set.

Hilarious Holiday Apron!

A MUST for

Christmas Morning!!!

FUNNY

Holiday Apron!

30 Days of Holiday Christmas Cookie Recipes! Coconut-Peanut Cookies Day 5

International Favorite. Coconut-Peanut 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.

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon fine salt
3/4 cup (1 1/2 sticks) unsalted butter, slightly softened
3/4 cup packed light brown sugar
1 large egg
1 cup flaked or shredded sweetened coconut
1 cup old fashioned oats
3/4 cup chopped unsalted roasted, skinless peanuts


Directions


Position 2 racks in the middle of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. (If you only have 1 baking sheet, let it cool completely between batches.)


Whisk the flour, baking powder, baking soda and salt together in a medium bowl.

Melt the butter in medium saucepan over low heat. Remove the pan from the heat, and stir in the brown sugar with a wooden spoon. (The sugar will get soft and saucy, but there may still be a layer of butter on top; don't worry, the mixture comes together as you add the rest of the ingredients.) Stir in the egg, then the flour mixture, taking care not to overmix. Stir in the coconut, oats and nuts to make a textured cookie dough. Set aside until it gets to room temperature, about 30 minutes.


Using a tablespoon-sized ice cream scoop (#60), scoop balls of the dough onto the prepared pans, arranging them about 2 1/2 inches apart. Bake until the cookies are golden brown with toasted edges, about 12 minutes.

Cool cookies in the pans for a couple minutes. Then transfer with a spatula to racks to cool. Serve.

30 Days of Holiday Christmas Cookie Recipes! One Dough, Three Holiday Cookies Day 4

Make 1 basic dough & separate to make 3 different Christmas Cookies

Check here everyday for 30 days for a new Holiday Cookie Recipe!Ingredients

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.


Basic Dough:


Directions
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups sugar
1 large egg
1/2 teaspoon vanilla extract


Coarse sugar, for sugar cookies only



Chocolate and Walnut Cookies, recipe follows

Almond-Orange Cookies, recipe follows



Preheat oven to 375 degrees F.

Whisk together the flour, baking powder, salt, and cloves in a small bowl. Beat the butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld beater. Beat in the egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.

Form dough into a 12-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up in the plastic wrap. Chill dough in the refrigerator for 1 hour.


Cut 1/2-inch thick slices from the log with a sharp knife and arrange on 2 ungreased large baking sheets, about 1-inch apart.




For basic sugar cookies, sprinkle generously with coarse sugar and bake for 15 minutes or until lightly browned and slightly puffed.   You can add a few drops of food coloring to sugar & sprinkle with colored sugar.


Cool on baking sheets for 3 minutes, then transfer with a metal spatula to racks to cool completely.

Chocolate and Walnut Cookies:


6 tablespoons cocoa powder
1/2 cup chopped walnuts

Make basic dough according to recipe above, but adding the cocoa powder to the flour mixture and folding in the nuts just after mixing the batter. Bake for 15 minutes and then cool on sheets for 3 minutes before transferring to racks to cool completely.

Almond-Orange Cookies:


1/2 orange, zested
1/2 cup sliced almonds, finely chopped in a blender to a coarse flour consistency
24 teaspoons chunky marmalade
1/2 cup sliced almonds, for topping


Make basic dough according to recipe above, but adding both the orange zest and ground almonds when you add the flour mixture.


When cookies are formed, make a slight depression in the middle and fill each with about 1 teaspoon marmalade. Top each with a good pinch of sliced almonds. Bake for 20 minutes and then cool on sheets for 3 minutes before transferring to racks to cool completely.

30 Days of Holiday Christmas Cookie Recipes! Holly Berry Cookies Day 3

Holly Berry 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.

Ingredients:
2 cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold butter
1 egg
1/4 cup milk
2/3 cup seedless raspberry jam


GLAZE:
2 cups confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract


Red-hot candies
Green food coloring


Directions:
In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, beat egg and milk. Add to crumb mixture just until moistened. Cover and refrigerate for 1 hour or until dough is easy to handle.


On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-in. round cookie cutter. Place on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are lightly browned. Cool on wire racks. Spread jam on half of the cookies; top each with another cookie.


In a small bowl, combine sugar, milk and vanilla until smooth; spread over cookies. Decorate with red-hots before glaze is set. Let dry. Using a small new paintbrush and green food coloring, paint holly leaves on cookies. Yield: 2 dozen.

30 Days of Holiday Christmas Cookie Recipes! Jeweled Cookie Slices Day 2

Jeweled Cookie Slices
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.

Ingredients:



1/3 cup butter, melted
1/3 cup sugar
1/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1/2 cup chopped candied pineapple or red and green candies cherries
2 tablespoons chopped blanched almonds
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon ground nutmeg


Directions:


In a large bowl,cream butter and sugars until light and fluffy. Beat in egg and vanilla. Stir in pineapple and almonds. Combine dry ingredients; add to butter mixture. Spread evenly into a foil-lined 8-in. x 4-in. loaf pan. Cover and refrigerate for at least 2 hours.


Invert dough onto a cutting board; remove foil. Cut into 1/4-in. slices; place on greased baking sheets. Bake at 350°for 10-12 minutes or until lightly browned. Cool on wire racks. Yield: about 2-1/2 dozen.

30 Days of Holiday Christmas Cookie Recipes! Walnut Horn Cookies Day 1

Check here everyday for the next 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.

Walnut Horn Cookies
Makes about 8 doz

1 pound butter, softened
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
4 egg yolks
4-1/4 cups all-purpose flour


FILLING:
4 cups ground walnuts (about 1 pound)
5-3/4 cups confectioners' sugar, divided
4 egg whites
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract


Directions:
In a large bowl, combine butter, cream cheese, egg yolks and flour; beat until smooth. Shape into 1-in. balls; place in a container with waxed paper separating each layer. Cover and refrigerate overnight.


For filling, combine walnuts and 3-3/4 cups sugar (the mixture will be dry). In a small bowl, beat egg whites until soft peaks form; fold into nut mixture. Add extracts and a few drops of water if necessary until filling reaches a spreading consistency.


Place remaining sugar in a bowl; roll cream cheese balls in sugar until completely covered. Place a few balls at a time between two sheets of waxed paper.


Roll balls into 2-1/2-in. circles. Gently spread about 2 teaspoons of filling over each. Roll up; place seam side down on ungreased baking sheets. Curve the ends slightly. Bake at 350° for 20 minutes or until lightly browned. Cool on wire racks.

Holiday Gifts from the Kitchen Almond Joy Brownie Mix

OH MY! These are SOOOO Good! Give a great gift for the Holidays. All my neighbors got these 1 year & wanted the recipe to make again.
by www.apronmadness.com

Almond Joy Brownies Mix in a Jar
2 1/4 cups granulated sugar
1/2 cup cocoa powder (wipe jar after this layer)
1 1/4 cups flaked coconut, sprinkled with 1 teaspoon
almond extract and tossed to blend
3/4 cup coarsely chopped whole almonds
1 1/4 cups flour mixed with 1 teaspoon baking powder
1 teaspoon salt

Layer ingredients in order given in a 1-quart wide-mouth canning jar. Press each layer firmly in place before adding next ingredient.

Attach the following instructions on a gift tag or Lable on the jar:
Almond Joy Brownies
Makes 2 dozen brownies.
Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix.
Add:
3/4 cup (1 1/2 sticks) butter or margarine (not diet), melted
4 eggs, slightly beaten
Mix until completely blended. Spread batter in a sprayed 9 x 13-inch baking pan. Bake at 350 degrees F for 30 minutes.
Cool completely in pan, then cut into 2-inch squares.

Package with bows, spoon or whisk.