Christmas Cookies

[Anonymous]

Post links to your favorite Christmas/holiday cookies. Cookies that you only make during the holiday. Anything special that you only make once a year? I need inspiration.

[Anonymous]

Gingersnaps, Mexican wedding cakes / tea cakes (pecan cookie balls rolled in powdered sugar). Don't have links, I use old family notecards for both, but there are many recipes online and they're all pretty similar.

[Anonymous]

Anonymous wrote:Post links to your favorite Christmas/holiday cookies. Cookies that you only make during the holiday. Anything special that you only make once a year? I need inspiration.

The orange crumble bars from here:

My personal favorite is an ugly cookie that tastes incredible.
https://www.tasteofhome.com/recipes/cashew-cookies/

[Anonymous]

https://www.marthastewart.com/330131/cranberry-noels

[Anonymous]

I'm having serious nostalgia for the sugar cookies we made when I was small. I'm sure my mom got the cookie and frosting recipe from one of her old battered betty crocker.

I don't think I'll be able to recreate because they probably both have shortening I actually have shortening in my pantry (does it go bad?) but can't bring myself to bake with it.

[Anonymous]

One of my kids loves these buried treasure cookies, so I make them every Christmas:
https://www.bhg.com/recipe/cookies/chocolate-covered-cherry-cookies/

I'm a peppermint bark girl, and it's so easy to make

[Anonymous]

Spritz cookies with a cookie press and granulated sugar

[Anonymous]

Ina Garten's Jam Thumbprints- have been making them for year and they are everyone favorites.

I also make amaretti cookies, pecan sandies which I think are actually more like Mexican wedding cakes, cranberry pecan biscotti, Italian rainbow cookies..

[Anonymous]

Anonymous wrote:I'm having serious nostalgia for the sugar cookies we made when I was small. I'm sure my mom got the cookie and frosting recipe from one of her old battered betty crocker.

I don't think I'll be able to recreate because they probably both have shortening I actually have shortening in my pantry (does it go bad?) but can't bring myself to bake with it.

This is a good, old fashioned rolled sugar cookie recipe for making cut out cookies. It’s comes out perfect every time and you don’t even have to refrigerate the dough before working with it. No shortening! I use butter.

Rolled Sugar Cookies
Pillsbury

1 Cup sugar
1 Cup margarine or butter
3 TBS milk
1 tsp vanilla
1 egg
3 cups all purpose flour
1 ½ tsp baking powder
½ tsp salt

Heat oven to 400°F. In a large bowl, combine sugar, margarine, milk, vanilla and egg; mix well. Stir in flour, baking powder and salt; mix well.

On lightly floured surface, roll out 1/3 of dough at a time to 1/8 in. thickness. Cut with cookie cutters. Place one inch apart on ungreased cookies sheet.

Bake 5-9 minutes or until edges are light brown. Immediately remove from cookie sheets.

We ice them with this glaze. It dries with a bit of a gloss and sets up nice and firm so you can stack cookies without frosting coming off, but it still tastes good. I usually double the recipe so I can make about 5 different colors of icing in different little bowls.

Sugar Cookie Icing

1 Cup confectioners sugar
1 Heaping tablespoon milk
1 Tablespoon light corn syrup
1/8 Teaspoon flavored extract of choice*
Food coloring

*We usually use almond extract. If you use vanilla, you have to use the clear extract if you want bright white frosting.

[Anonymous]

I make these mint brownies once a year. They are the cookie/bar that receives the most requests for the recipe.

https://sallysbakingaddiction.com/classic-mint-chocolate-brownies/

[Anonymous]

Anonymous wrote:I'm having serious nostalgia for the sugar cookies we made when I was small. I'm sure my mom got the cookie and frosting recipe from one of her old battered betty crocker.

I don't think I'll be able to recreate because they probably both have shortening I actually have shortening in my pantry (does it go bad?) but can't bring myself to bake with it.

When I was in school in the 70s, my bus driver gave us big, soft, thick drop sugar cookie with red and green sugar. I’ve been dreaming about those cookies.

I try a new sugar cookie once in a while and still haven’t found it. It was probably from Betty Crocker or Fannie farmer and was made with margarine.

They were soooo good.

[Anonymous]

I feel dumb asking, but what’s wrong with shortening? Just very bad for you?

[Anonymous]

Anonymous wrote:I feel dumb asking, but what’s wrong with shortening? Just very bad for you?

There are bakers who poo poo margarine and shortening because they are processed and trans fat. It’s a holiday cookie. Eat a few and STFU. Some cookies taste better with margarine. It affects the taste and texture.

[Anonymous]

Ginger cookies and oatmeal cookies. I typically make these only once a year and I love them both.

The oatmeal cookies contain shortening, as does my pie crust. Shortening has its place in baking. Just don’t eat it every day.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I'm having serious nostalgia for the sugar cookies we made when I was small. I'm sure my mom got the cookie and frosting recipe from one of her old battered betty crocker.

I don't think I'll be able to recreate because they probably both have shortening I actually have shortening in my pantry (does it go bad?) but can't bring myself to bake with it.

This is a good, old fashioned rolled sugar cookie recipe for making cut out cookies. It’s comes out perfect every time and you don’t even have to refrigerate the dough before working with it. No shortening! I use butter.

Rolled Sugar Cookies
Pillsbury

1 Cup sugar
1 Cup margarine or butter
3 TBS milk
1 tsp vanilla
1 egg
3 cups all purpose flour
1 ½ tsp baking powder
½ tsp salt

Heat oven to 400°F. In a large bowl, combine sugar, margarine, milk, vanilla and egg; mix well. Stir in flour, baking powder and salt; mix well.

On lightly floured surface, roll out 1/3 of dough at a time to 1/8 in. thickness. Cut with cookie cutters. Place one inch apart on ungreased cookies sheet.

Bake 5-9 minutes or until edges are light brown. Immediately remove from cookie sheets.

We ice them with this glaze. It dries with a bit of a gloss and sets up nice and firm so you can stack cookies without frosting coming off, but it still tastes good. I usually double the recipe so I can make about 5 different colors of icing in different little bowls.

Sugar Cookie Icing

1 Cup confectioners sugar
1 Heaping tablespoon milk
1 Tablespoon light corn syrup
1/8 Teaspoon flavored extract of choice*
Food coloring

*We usually use almond extract. If you use vanilla, you have to use the clear extract if you want bright white frosting.

Thank you. Making these this weekend.