Unusual Christmas Cookie Recipes - Cherry Snowball Cookies

These pretty cookies have a surprise cherry in the middle.

1 cup butter, softened

1/2 cup confectioners' sugar

1 tablespoon water

1 teaspoon vanilla extract

2 cups all purpose flour

1 cup quick cooking oats

1/2 teaspoon salt

36 maraschino cherries, well drained

Glaze Coating

Directions

Preheat oven to 350 degrees.

In a bowl, cream the butter, sugar, water and vanilla.

In an additional one bowl, consolidate the flour, oats and salt; moderately add to the creamed mixture.

Shape a tablespoonful of dough colse to each cherry to form a ball. Place 2-inches apart onto ungreased baking sheets. Bake for 18 to 20 minutes or until bottoms are browned. Let cool.

Glaze Coating

2 cups confectioners' sugar

1/4 to 1/3 cup milk

2 cups flaked coconut, finely chopped

Directions

In a bowl, consolidate sugar and adequate milk to make a level dipping consistency. Dip cookies into glaze, then roll into coconut.

Makes 36 cookies.

=> Unusual Christmas Cookie Recipes: Spumoni Cookies

The popular Italian ice cream treat becomes a yummy cookie.

1 cup butter, softened

1 1/2 cups confectioners' sugar

1 egg

1 teaspoon vanilla extract

2 1/2 cups all purpose flour

2 squares semisweet chocolate, melted

1/2 cup pecans, chopped

3 to 5 drops green food coloring

1/4 cup candied red cherries, finely chopped

1/2 teaspoon almond extract

3 to 5 drops red food coloring

Directions

Preheat oven to 375 degrees.

In a bowl, cream together the butter and sugar. Beat in the egg and vanilla. moderately add in the flour and mix well.

Divide the dough into three sections.

Stir chocolate into one section; mix well.

Add pecans and green food coloring to the second portion

Add cherries, almond passage and red food coloring to the third section.

Roll each section between two pieces of waxed paper into 8x6-inch rectangles. Remove the waxed paper.

Place the chocolate rectangle on a piece of plastic wrap. Top with the green and pink rectangles; press together lightly. Wrap with plastic wrap and chill overnight.

Cut the chilled dough in half lengthwise. Return one half to the refrigerator.

Cut the remaining rectangle into 1/8-inch slices. Place 1-inch apart on ungreased baking sheets.

Bake for 5 to 7 minutes or until set. Cool. Repeat with remaining dough.

Makes 84 cookies.

=> Unusual Christmas Cookie Recipes: Chocolate Dipped Spritz Cookies

These classy cookies are dipped in chocolate and decorated with nuts and sprinkles.

1 cup butter, softened

3/4 cup sugar

1 egg

1 teaspoon vanilla extract

2 1/4 cups all purpose flour

1/2 teaspoon salt

1/4 teaspoon baking powder

11 ounces dark, white or milk chocolate candy coating

Chopped walnuts and/or colored sprinkles

Directions

Preheat oven to 375 degrees.

In a large bowl, cream together the butter and sugar. Beat in the egg and vanilla.

In an additional one bowl, consolidate the flour, salt and baking powder; moderately add to the creamed mixture.

Using a cookie press fitted with your selection of disk, press the dough 2-inches apart onto ungreased baking sheets. Bake for 7 to 9 minutes, or until set (do not allow cookies to brown). Let cool.

In a microwave safe bowl, melt the candy coating; dip each cookie halfway into coating. Sprinkle with nuts or colored sprinkles. Place on waxed paper until set.

Makes 72 cookies.

Unusual Christmas Cookie Recipes - Cherry Snowball Cookies

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Snickerdoodle Cookie method - How to Make Snickerdoodles Without Cream of Tartar

Cream of tartar is an age old ingredient, found in just about any Snickerdoodle recipe. The common household baker rarely knows what cream of tartar is, let alone has this acidic based salt in their spice cupboard. Suffice it to say you can still enjoy tasty Snickerdoodles even though you may not have any on hand. You may even find you like the end results best with a easy common substitution.

Cream of tartar is generally used in conjunction with baking soda when manufacture Snickerdoodle cookies. Baking soda is the leavening agent while cream of tartar has no leavening qualities at all. It is the acidic counterpart that allows the baking soda to react and not leave a bitter taste in the cookie after it is baked. Baking soda must always be used with an acid based food such as buttermilk, yogurt, fruits, and cream of tartar. A Snickerdoodle method ordinarily calls for two parts cream of tartar to one part baking soda. However, in the absence of cream of tartar you can replace this two to one method with baking powder.

Baking powder is also a leavening agent. It produces a gas during the baking process that raises the baked good in the oven. Baking powder makes a good substitution in this method because it is comfortably made of baking soda, cornstarch, and cream of tartar. If you have baking powder in your cupboard, then you have the cream of tartar necessary to make Snickerdoodles. However, although you can substitute baking powder in your Snickerdoodle recipe, you may arrive at a dissimilar accomplished result. It will taste every bit as good as you want it too, you will find that it is a thicker cookie that has spread less in the oven during the baking period. Since most citizen find this convenient in a cookie then it should not be a problem. If you have always enjoyed thinner, crispier Snickerdoodles, then stick with the original method that uses cream of tartar. Whether you are using the baking soda cream of tartar compound or the baking powder alone, you will make a crackled, spicy, sweet treat enjoyed by all.

Try these Snickerdoodle cookie recipes: one with cream of tartar and one without to see which one you prefer the most.

Snickerdoodle Cookie method - How to Make Snickerdoodles Without Cream of Tartar

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Best Sugar Cookie Recipe?

There is nothing like a great sugar cookie recipe. Don't buy the roll of Pillsbury Dough, you can make a superb cookie that will remind you of the days when Grandma made them.

Grandma used to sit by the fire and drink her tea and Grandpa used to sip his coffee made from his French Press, before it was trendy. I loved looking them sit there enjoying the day. When we walked in the house there were smells arrival from the kitchen you just couldn't imagine. The sweet smell of warm sugar cookies invaded your senses. You knew today was going to be a treat.

It was a tradition that we enjoyed every year. The kitchen was filled with flour storms and the counters were sticky from Buttercream frosting. We had tin cookie cutters spread all over the table. I liked the boot best, my sister liked the angel.

Grandma had a extra way with those cookies and she handed down the formula to me. I was to teach my kids how to make these fantastic holiday sweets. It wouldn't be Christmas time without this formula of Yummy cookies.
I am publishing it because I want you to enjoy the best sugar cookie formula ever.

Grandma's beloved Sugar Cookie

1 cup white sugar

1 cup powdered sugar

1 cup butter

2 eggs beaten

1 tsp cream of tarter

1 tsp baking soda

1 tsp vanilla

4 cups flour

½ cup corn oil

Cream the sugars and butter together. Mix the beaten eggs, vanilla and corn oil, in. Add the dry ingredients .Mix all the ingredients well and chill overnight.
Bake at 375 F for 8-10 minutes....Do Not Overcook.

We used to make the funniest colors to decorate the cookies, most of them looked inedible. They tasted heavenly, though. We figured if we made them look gross enough, the adults would leave them alone. We were wrong. everybody knew they were Grandma's famed sugar cookies from her handed down formula book. This page was splattered with all sorts of colors. I have that book now. I love production these cookies with my kids.

Grandma's beloved Frosting (don't forget the food coloring)

2 cups of powdered sugar

½ cup butter melted

1 ½ T Milk

1 tsp vanilla

Cream sugar, butter and vanilla. Add a small whole of milk (1 to 2 tablespoons). Beat until fluffy. If frosting is too sweet add a minute more milk.

Try it this season. Enjoy your house and brew some fantastic tea or coffee and relax. Take the time to make memories with your house or neighbors or friends.

Best Sugar Cookie Recipe?

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Quick and Easy Cookie Recipes - Drop Sugar Cookies and White Chip Apricot Oatmeal Cookies

If you love homemade cookies but you just don't have a lot of time to indulge in baking, here are some cookie recipes for you. Maybe you are a young mother who works or just doesn't have a lot of free time, yet you would love to bake with your children as your mother and/or grandmother did with you. These recipes are exquisite for you. Drop Sugar Cookies allow you to make tasty sugar cookies without rolling, cutting and decorating. And the White Chip Apricot Oatmeal Cookies take oatmeal cookies to a new level! So get out the ingredients, grab the kiddos and have some baking fun.

Drop Sugar Cookies

2 cups all-purpose flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup sugar + further sugar for topping
2/3 cup canola oil
2 teaspoons vanilla extract
1 teaspoon grated lemon zest

Preheat oven to 400 degrees.

In a medium bowl, sift together the flour, baking powder and salt. Mix well. In a large bowl, using a wire whisk, whisk eggs until blended. Add sugar, oil, vanilla, and lemon zest; mix well. Stir the dry ingredients into the egg compound until well blended. Chill, covered, for at least 30 minutes. Drop cookie dough by rounded teaspoonfuls about two inches apart onto ungreased baking sheets. Mist the bottom of a 3-inch flat-bottom glass with water and dip glass in further sugar. Press tops of cookies lightly with the glass, misting with water and dipping into sugar for each cookie. Bake cookies until lightly browned, about 8 minutes. Cool on baking sheets for two minutes then remove to wire racks to conclude cooling. Store in an airtight container.

White Chip Apricot Oatmeal Cookies

3/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1 cup all-purpose flour
1 tsp baking soda
2 1/2 cups rolled oats
10-oz pkg Hershey's Premier White Chips
3/4 cup dried apricots

Heat oven to 375 degrees.

Beat butter, granulated sugar, and brown sugar in a large bowl until fluffy. Add egg and beat well. Add flour and baking soda; beat until well blended. Stir in oats, white chips and apricots. Loosely form rounded teaspoonfuls of dough into balls and place on ungreased cookie sheet. Bake 7 to 9 minutes or just until lightly browned. Do not overbake! Cool slightly; remove from cookie sheet to a wire rack to cool completely.

Yield: 3 1/2 dozen cookies.

Enjoy!

Quick and Easy Cookie Recipes - Drop Sugar Cookies and White Chip Apricot Oatmeal Cookies

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Cookie Recipes for Christmas - Snickerdoodle Cookies

A excellent cookie with a funny name that's easy to make.

1/2 cup butter, softened

1 cup plus 2 tablespoons sugar, divided

1 egg

1/2 teaspoon vanilla extract

1 1/2 cups all purpose flour

1/4 teaspoon baking soda

1/4 teaspoon cream of tartar

1 teaspoon ground cinnamon

Directions

Preheat oven to 375 degrees.

In a large bowl, cream together the butter, egg and vanilla.

In another bowl, concentrate the flour, baking soda and cream of tartar; gradually add to the creamed mixture.

In a small bowl, concentrate the cinnamon and remaining sugar.

Shape the dough into 1-inch balls; roll in cinnamon sugar mixture. Place 2-inches apart on ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned. Let cool.

Makes 30 cookies.

=> Cookie Recipes for Christmas: Berry Shortbread Dream Cookies

Shortbread cookies with a dollop of sweet jam in the middle.

1 cup butter, softened

2/3 cup sugar

1/2 teaspoon almond extract

2 cups all purpose flour

1/3 to 1/2 cup seedless raspberry jam

Cookie Glaze

In a bowl, cream together the butter and sugar. Beat in the extract; gradually add the flour until dough forms a ball. Cover and refrigerate for 1 hour or until the dough is easy to handle.

Roll into 1-inch balls. Place 1-inch apart onto ungreased baking sheets. Using the end of a wooden spoon deal with make an indentation in the center of each cookie. Fill with jam.

Bake for 14 to 18 minutes or until the edges are lightly browned. Let cool completely. Spoon added jam into cookies, if desired.

Cookie Glaze

1 cup confectioners' sugar

2 to 3 teaspoons water

1/2 teaspoon almond extract

Directions

Combine confectioners' sugar, water and almond extract. Drizzle over cookies.

Makes 42 cookies.

=> Cookie Recipes for Christmas: Cherry Mocha Cookies

These cookies feature the flavor of sweet cherries, cocoa and coffee.

1 cup butter, softened

1/2 cup sugar

4 teaspoons vanilla extract

2 cups all purpose flour

1/4 cup unsweetened cocoa

1 tabelspoon instant coffee granules

1/2 teaspoon salt

1 cup pecans, finely chopped

2/3 cup red candied cherries, chopped

Confectioners' sugar

Directions

Preheat oven to 350 degrees.

In a bowl, cream butter. Graduallly add in the sugar and vanilla; beat until light
and fluffy.

In another bowl, concentrate the flour, cocoa, coffee and salt; gradually add to creamed mixture. Mix well. Stir in the pecans and cherries. Chill dough until easy to handle.

Shape into 1-inch balls and place on ungreased baking sheets. Bake for 15 minutes or until cookies are set. Let cool. Dust with confectioners' sugar.

Makes about 72 cookies.

Cookie Recipes for Christmas - Snickerdoodle Cookies

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Christmas Cookie Recipes - Santa Face Cookies

Santa Claus pays a visit to your table in these delightfully cute cookies.

1 cup butter

1/2 cup sugar

1/2 cup brown sugar

2 tablespoons milk

1 teaspoon vanilla extract

2 1/2 cups flour plus supplementary for rolling

Royal Packaged Icing Mix

Red food coloring

Pastel candy dots

Directions

Preheat oven to 375 degrees.

Place butter in a bowl and cream until nice and fluffy. Slowly beat in sugar and brown sugar until light and fluffy. Mix in the milk and vanilla. Add in flour; mix thoroughly. Chill dough for 1 to 2 hours or until it is easy to handle.

Work with 1/3 of the dough at a time and leave rest in the refrigerator until ready to use.

On a lightly floured surface, roll out dough to 1/4-inch thickness. Take a Santa shaped cookie cutter and dip it into flour, then cut out Santa faces. Place cookies on an ungreased cookie sheet.

Bake for 10 to 12 minutes or until just golden brown. Let cool on cookie sheet for 1 minute. Remove from cookie sheet and cool completely.

Prepare the royal icing agreeing to holder directions. Color half the icing red and leave the other half the primary color. Using a icing bag or plastic bag with a hole cut in it, pipe a red Santa hat on each cookie. Corollary up with white icing for Santa's beard, eyes and hat pompom.

Place a candy garnish in the center of each white eye. Allow icing to set before serving.

Makes 18 to 24 cookies.

=> Christmas Cookie Recipes: Easy Snowmen Cookies

These snowmen are easy to make and they make nice centerpiece decorations.

1 (16 oz.) holder Nutter Butter Cookies

1 1/4 pounds white candy coating, melted

Miniature chocolate chips

M&M slight baking bits

Pretzel sticks, halved

Orange and red decorating gel or frosting

Directions

Using tongs, dip cookies in candy coating; shake off excess. Place cookie on waxed paper.

To decorate: Place two chocolate chips on one end of cookies for eyes. Place baking bits down middle for buttons. For arms, dip ends of two pretzel stick halves into coating; attach one to each side.

Let stand until hardened. Pipe nose and scarf with gel or frosting.

Makes 32 cookies.

=> Christmas Cookie Recipes: Peppermint Twist Kiss Cookies

The peppermint twist isn't just a song, but a delicioius holiday cookie that is colorful and festive.

1/2 cup butter, softened

1/3 cup sugar

1 egg yolk

1/2 teaspoon peppermint extract

1/2 teaspoon vanilla extract

1 1/4 cups all purpose flour

1/4 teaspoon salt

4 to 8 drops red food coloring

36 chocolate kisses

Directions

Preheat oven to 350 degrees.

In a large mixing bowl, cream the butter and the sugar. Add in the egg yolk, peppermint citation and vanilla extract; mix well.

In a detach bowl, consolidate the flour and salt; Slowly add to creamed mixture.

Divide the dough into two sections. Tint one section red. Divide the dough into four sections. You should have two red sections and two regular sections. Cover and refrigerate for 1 hour.

Shape each section into a 9-inch log. Place one plain log next to one red log. Slowly twist the plain and red logs together and create one swirled log. Repeat with the other two logs.

Cut each log into nine slices; roll each slice into a ball. Place each slice 1-inch apart onto an ungreased cookie sheet. Flatten slightly with a glass.

Bake 10 to 12 minutes, or until edges are lightly browned. Press a chocolate kiss candy piece into each cookie center, while cookies are still warm. Let cool.

Makes 36 cookies.

Christmas Cookie Recipes - Santa Face Cookies

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Snickerdoodle Cookie formula - How to Make Snickerdoodles Without Cream of Tartar

Cream of tartar is an age old ingredient, found in just about any Snickerdoodle recipe. The base household baker rarely knows what cream of tartar is, let alone has this acidic based salt in their spice cupboard. Suffice it to say you can still enjoy yummy Snickerdoodles even though you may not have any on hand. You may even find you like the end results good with a straightforward base substitution.

Cream of tartar is ordinarily used in conjunction with baking soda when making Snickerdoodle cookies. Baking soda is the leavening agent while cream of tartar has no leavening qualities at all. It is the acidic counterpart that allows the baking soda to react and not leave a bitter taste in the cookie after it is baked. Baking soda must all the time be used with an acid based food such as buttermilk, yogurt, fruits, and cream of tartar. A Snickerdoodle formula commonly calls for two parts cream of tartar to one part baking soda. However, in the absence of cream of tartar you can replace this two to one formula with baking powder.

How To Make Homemade Yogurt Without A Machine

Baking powder is also a leavening agent. It produces a gas while the baking process that raises the baked good in the oven. Baking powder makes a good substitution in this formula because it is conveniently made of baking soda, cornstarch, and cream of tartar. If you have baking powder in your cupboard, then you have the cream of tartar primary to make Snickerdoodles. However, although you can substitute baking powder in your Snickerdoodle recipe, you may arrive at a distinct fulfilled, result. It will taste every bit as good as you want it too, you will find that it is a thicker cookie that has spread less in the oven while the baking period. Since most habitancy find this suitable in a cookie then it should not be a problem. If you have all the time enjoyed thinner, crispier Snickerdoodles, then stick with the customary formula that uses cream of tartar. Whether you are using the baking soda cream of tartar mixture or the baking powder alone, you will make a crackled, spicy, sweet treat enjoyed by all.

Try these Snickerdoodle cookie recipes: one with cream of tartar and one without to see which one you prefer the most.

Snickerdoodle Cookie formula - How to Make Snickerdoodles Without Cream of Tartar

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