Skip to content

Christmas Cookies

December 19, 2008

I love the joy that’s in the air…with Christmas carols, Nativity scenes, and the smell of sugar that hangs in the air! Christmas gives us the perfect excuse to bake and indulge in delicious sweets that we would normally shy away from for fear of thickening our waistlines. Baking is such a treat to me, as I get to treat others with what I’ve made—and Christmas is my favorite time since there are several cookies that our family has reserved as only Christmastime delights.

A dear friend of mine came over to help me bake Christmas cookies to share with neighbors. We spent all day measuring (or rather “eyeballing”), mixing, rolling, and baking. I wouldn’t be surprised if all my neighbors knew what we were up to before cookies were even delivered to them.

I’ve shared a few of my favorite Christmastime cookies below. Give them a try, and let me know how they turn out. Hopefully, you will find one or two new ones that will become Christmas traditions in your own home, too!

Merry Christmas, and may God bless you this season as you celebrate the wondrous birth of His Son, Jesus Christ.

Speculaas

Ingredients:

½ cup butter

1 ¼ cup firmly packed brown sugar

1 egg, beaten

2 cups flour

2 teaspoons cinnamon

½ teaspoon baking powder


img_0042

Directions:

In a large bowl, beat butter with sugar until creamy. Beat in egg until fluffy. Gradually stir in flour, cinnamon, and baking powder to creamed mixture. Cover and chill at least two hours. Roll out and cut with cookie cutters. Place on greased cookie sheet and bake in 350 degree oven for 6 to 10 minutes. Allow to cool on cookie sheet for one minute before removing to cooling rack. Note: You can frost these with a powder sugar and water (and food coloring for decoration!) frosting or leave them plain.

Speculaa cookies fresh out of the oven

Speculaa cookies fresh out of the oven

Pecan Sandies

Ingredients:

1 cup butter

1/3 cup sugar

2 teaspoons water

2 teaspoons vanilla

2 cups flour

1 cup mini semi-sweet morsels

½ cup chopped pecans

¼ cup powdered sugar

1 Tablespoon shortening


Directions:

In a large mixer bowl, beat butter on medium speed for 30 seconds. Add sugar, and beat until fluffy. Add water and vanilla; beat well. Stir in flour, half of the chocolate pieces, and the pecans.  img_00302Shape the dough into crescents. Place on ungreased sheet. Bake in 325 degree oven for 25 minutes or until edges are firm and slightly browned. Cool thoroughly. In a plastic bag, gently shake cookies a few at a time in powdered sugar. img_0040Melt remaining chocolate pieces and shortening. Dip one end of each cookie into the melted chocolate mixture. Place the dipped cookies on waxed paper to cool.

Pecans Sandies Drizzled with Chocolate

Pecans Sandies Drizzled with Chocolate

Raspberry Thumbprint

Note: The Raspberry Thumbprint cookies aren’t just a Christmas cookie in our house, but they add some beautiful color to the plate of cookies. I apologize for the lack of picture of these cookies. My husband ate them quicker than I could photograph. Look below at the final plate we presented to our neighbors to see what the Raspberry Thumbprint cookies look like.


Ingredients for Cookies:

2/3 cup sugar

1 cup butter

1 teaspoon almond extract

2 cups flour

1/3 cup raspberry jam

Ingredients for Glaze:

1 cup powdered sugar

1 ½ teaspoons almond extract

2-3 teaspoons water


Directions:

Heat over to 350 degrees. In large mixer bowl, combine sugar, butter, and almond extract. Beat at medium speed until creamy 2 to 3 minutes. Add flour and beat until well mixed, about 2 to 8 minutes. Cover and chill dough at least one hour.

Shape dough into 1 inch balls. Place 2 inches apart on cookie sheets. Make thumb imprint on each cookies and fill with jam. Bake for 14 to 18 minutes or until slightly browned on the edges. Let stand for one minutes before removing from sheet. Cool completely. Meanwhile, in a small bowl with a wire whisk, stir together all glaze ingredients until smooth, and drizzle over cookies.


Chocolate Crackle Cookies


Ingredients:

2 cups sugar

4 eggs

2 teaspoons vanilla

4 squares unsweetened chocolate

1/2 cup salad oil

2 cups flour

2 teaspoons baking powder

1 cup powdered sugar (for coating the cookies)


Directions:

Melt chocolate (this can be done in the microwave, although I prefer to do this over the oven). img_0025Add oil and sugar. Blend eggs, one egg at a time. Add vanilla. Stir in flour and baking powder, and mix well. Chill for several hours. Once chilled, shape into 1 inch balls and roll in powdered sugar. img_0052Place onto greased cookie sheet and bake at 350 degrees for 10 to 12 minutes.

img_0054

Here is the final product…a beautiful plate full of cookies!

Christmas Cookies to Share!

Christmas Cookies to Share!

Advertisements
2 Comments leave one →
  1. January 8, 2009 11:38 am

    Gosh those cookies look fabulous I have never tried Italian cookies beyond biscotti, but I shall have ot get baking

Trackbacks

  1. Double Chocolate Biscotti « Tomatoes and Basil

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: