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My grandmother and my aunt used to start baking Christmas cookies in October. They would make more cookies than anyone could possibly imagine and pack them up in little foil packs, freeze them and then send them out to everyone. Getting the cookie box from great-grandma was the hilight of Christmas for my kids. Well last year the box did not come, grandma has dementia and is in a nursing home now. I want to try and send a box of cookies out this year BUT I don't want to make grandma's cookies. My aunt said she would like to try and see if she & grandma can make some this year so I do not want to step on any toes. They made sugar cookies in bell, star and tree shapes, mincemeat, Russian tea cookies, Mrs. Fields, chocolate chip, brownies, magic bars and a few others I can't remember. So what are YOUR favorite cookies (please send a recipe) for Christmas?
Self proclaimed "Serial Crafter" I scrap, bake, decorate, make cards, crochet, cross stitch, love photography, quilt, embroider, needlepoint, and HOST: Card Making Challenge - Ongoing, Spring Potholder Swap, Think SPRING Scrap Swap, Spring Cleaning Scrap Round Robin COME JOIN THE FUN! Proud Navy Wife, Homeschool mom of 4, Wilton Method Instructor, Certified Red Heart Ambassador, DMC Mentor, and CERTIFIED Fiskateer #5624.
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this is a good icing that is like a hard, shiny glaze and can be colored.
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring
DIRECTIONS
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 separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush
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Amy time of the year it is sugar cookies and pumpkin cranberry cookies. They disapear as fast as they come out of the oven.
Pumpkin Oatmeal Cranberry Cookies.
Use dried raisins or cranberries in these tasty pumpkin oatmeal cookies, and feel free to use your favorite chopped nuts.
Ingredients:
· 2 cups all-purpose flour
· 1 cup quick cooking oats
· 1 teaspoon baking powder
· 1/2 teaspoon baking soda
· 1/2 teaspoon salt
· 1 1/2 teaspoons ground cinnamon
· 1/2 teaspoon ground allspice
· 1 cup (8 ounces) butter, softened
· 1 cup light brown sugar, packed
· 3/4 cup granulated sugar
· 1 large egg
· 1 teaspoon vanilla extract
· 1 cup canned solid pack pumpkin
· 1 cup raisins or cranberries
· 1 cup chopped pecans, walnuts, or hazelnuts
Preparation:
Heat oven to 350°. Lightly grease baking sheets or line with silicone baking sheets.
Combine the flour, oats, baking powder, soda, salt, and spices; set aside.
In a mixing bowl with electric mixer, cream the butter and sugars until light and fluffy. Beat in the egg, vanilla, and pumpkin. Slowly beat in the dry ingredients until blended. Stir in raisins or cranberries and chopped nuts. Drop by teaspoonfuls onto the prepared baking sheets. Bake for 12 to 15 minutes, or until lightly browned around the edges and set. Cool for a few minutes then remove to a rack to cool completely.
Makes about 4 dozen cookies.
Once known for a brief time as Adele... Remember, Oh My is not God's first name nor is Da*m It God's last name.
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YUM'YUM' Addie they sound sooooooo goooood.
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grammieof2 wrote:YUM'YUM' Addie they sound sooooooo goooood.
Oh they are. They don't last more than a half day around here. And full of nutrition with only one cup of sugar.
Once known for a brief time as Adele... Remember, Oh My is not God's first name nor is Da*m It God's last name.
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Addie wrote:Pumpkin Oatmeal Cranberry Cookies Ohmigosh that's not a cookie - that's an entire meal. Nuts/egg=meat substitute/protein. Cranberries=fruit. Oats=grain. Flour=grain. Butter=milk/fats. Pumpkin=fruit or veggie, depending upon your preference. I'd say that covers a day's worth of the gov't food pyramid for nutrition. What a perfect reason to eat these cookies all day long and feel good about it.
Check out my website at: http://www.naztazia.comMy how-to videos on YouTube: http://www.youtube.com/naztaziaI'm also on Ravelry: http://www.ravelry.com/projects/naztaziaCertified Red ♥ Heart Ambassador
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Naz you are SO right! Off to bake!
Self proclaimed "Serial Crafter" I scrap, bake, decorate, make cards, crochet, cross stitch, love photography, quilt, embroider, needlepoint, and HOST: Card Making Challenge - Ongoing, Spring Potholder Swap, Think SPRING Scrap Swap, Spring Cleaning Scrap Round Robin COME JOIN THE FUN! Proud Navy Wife, Homeschool mom of 4, Wilton Method Instructor, Certified Red Heart Ambassador, DMC Mentor, and CERTIFIED Fiskateer #5624.
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Empire Cookies!
Ingredients
* 1/2 cup butter
* 1/2 cup white sugar
* 1 egg
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 cup raspberry jam
* 1 cup confectioners' sugar
* 1/4 teaspoon almond extract
* 1 tablespoon hot water
* 1/4 cup candied cherries, chopped
Directions
1. Cream butter. Add sugar, creaming well. Beat in egg and vanilla. Combine flour and baking powder; gradually add to creamed mixture.
2. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into 2 inch rounds, and place on ungreased baking sheets.
3. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until very lightly browned at edges. Cool thoroughly.
4. Spread half of the cookies with jam, and top with remaining cookies.
5. Combine confectioners' sugar, almond extract, and enough hot water to make a thin icing. Frost tops of cookies. Top each with a small piece of candied cherry.
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