Christmas Cookies

This is my favorite time of year, I love the hustle and bustle, spending time with friends and family, decorating my home and making memories that will last a lifetime.  Not to mention celebrating our Savior's Birth!! 

I love to cook, and REALLY love dessert, and who doesn't?!?!

Thought I would share a few recipes to start your holidays out right!!

ROLLED SUGAR COOKIES

1 1/2 CUPS BUTTER, SOFTENED

2 CUPS WHITE SUGAR

4 EGGS

1 TSP VANILLA EXTRACT

5 CUPS ALL PURPOSE FLOUR

2 TSP BAKING POWDER

1 TSP SALT

DIRECTIONS:

In a large bowl, cream together butter and sugar until smooth.  Beat in eggs and vanilla.  Stir in the flour, baking powder, and salt.  Cover, and chill dough for at least an hour or overnight.

Preheat oven to 400 degrees.  Roll out dough on floured surface to 1/4 inch thickness.  Cut into shapes with cookie cutters.  Place on ungreased cookie sheet 1 inch apart.

Bake 6 - 8 minutes, cool completely. 

Makes 5 dozen

SUGAR COOKIE ICING

1 CUP CONFECTIONERS SUGAR

2 TSP MILK

2 TSP LIGHT CORN SYRUP

1/4 TSP ALMOND EXTRACT

ASSORTED FOOD COLORING

In a small bowl, stir together confectioners sugar and milk until smooth.  Beat in corn syrup and almond extract until icing is smooth and glossy.  If icing is too thick, add more corn syrup. 

Divide into separte bowls and add food coloring to desired intensity.  Dip cookies or paint them with a brush. 

THUMBPRINT COOKIES

 

• 1 CUP OF BUTTER (2 sticks or 8 ounces), room temperature
• 1/2 CUP OF SUGAR
• 2 EGGS, ROOM TEMPERATURE
• 1 TSP VANILLA EXTRACT
• PINCH OF SALT
• 2 CUPS OF FLOUR 
• 1 CUP OF FINELY CHOPPED NUTS (OPTIONAL)
• 3/4 CUP OF YOUR FAVORITE JAM

• Parchment paper

DIRECTIONS

 Cream the butter and sugar on high speed for about 3 minutes.

 Separate the eggs. Add the yolks and vanilla extract to the butter mixture. If using nuts place the egg whites in a shallow dish on the side and whisk them until bubbly and frothy (the egg whites will be used to keep the nuts on the cookies).

 Add the flour and salt. Mix until just combined. Place the dough in the fridge for 30 minutes and preheat the oven to 350F.

Roll the dough into balls about 1 inch in diameter. If using nuts, dip the balls into the egg whites then roll them into the nuts until covered. Place the balls on parchment lined cookie sheets. 

 Press down with your thumb to make a small well in the center of the cookie. Do not press too hard or the cookie will fall apart. Fill with 1/2 teaspoon of jam.

 Bake for 12-15 minutes or until slightly firm. Allow to cool for a few minutes on the cookie sheet to firm up before moving them to a wire rack to finish cooling.

Makes 2 dozen cookies.

Cinnamon Spirals



3/4 CUP BUTTER, CHILLED
3/4 CUP GRANULATED SUGAR
1 EGG
1 TSP PURE VANILLA EXTRACT
1 2/3 CUPS ALL PURPOSE FLOUR
1/3 CUP CORNSTARCH
1 TSP BAKING POWDER
1/4 TSP SALT
Filling
1 CUP PACKED BROWN SUGAR
2 TSP GROUND CINNAMON
2 TBSP BUTTER, MELTED

. Preheat oven to 350ºF (180ºC). Line baking sheets with parchment paper.
Beat butter and sugar until fluffy. Add egg and vanilla. Beat well. With mixer on low, gradually add flour, cornstarch, baking powder and salt. Divide dough in half; press into discs. Wrap in plastic wrap and refrigerate for 1 hour or until firm.
 Filling: mix together brown sugar and cinnamon. Drizzle butter over, stirring until mixture is well moistened.
 Roll out 1 disc of dough into 14” x 5” (36cm x 10cm) rectangle between 2 sheets of waxed paper. Spread half the filling over, leaving slight border at long end. Brush ends with water. Using waxed paper as support, and starting from the long edge, tightly roll up dough jelly roll style, pinching ends. Wrap firmly in plastic wrap and chill for 30 minutes or for up to 24 hours. Repeat with remaining dough and filling.
 Unwrap dough and slice into ¼”(5mm) slices. Place 1“(2.5cm) apart on prepared baking sheets.
 Bake in centre of preheated oven for 12-15 minutes or until light golden.
Makes 5 dozen