My list of Christmas cookies to bake. the best place where I could park these recipes until I get another printer cartridge. The refill it yourself didnt work
Swedish Christmas Cookies
Ingredients
2 1/2 cups all-purpose flour
2 teaspoons ground cardamom
1/4 teaspoon fine salt
1 cup unsalted butter, (2 sticks), at room temperature
1 cup confectioners' sugar
1 large egg, room temperature
1 tablespoon pure vanilla extract
1 teaspoon finely grated lemon zest
Colored sanding sugars or chopped toasted pecans
Directions
Whisk the flour, cardamom, and salt in a bowl.
Put the butter and confectioners' sugar in a food processor, and process until smooth. Pulse in the egg, vanilla, and lemon zest until combined. Add the flour mixture and process to make a soft buttery dough. Divide dough in half onto 2 (12-inch long) sheets of plastic wrap, using the plastic, shape into rough logs. Refrigerate the dough logs for 30 minutes until just firm enough to shape into uniform logs, 8-inches long by 2-inches in diameter. Refrigerate until firm, at least 2 hours or overnight.
Preheat oven to 325 degrees F.
Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated. Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets. Bake until golden around the edges, about 20 to 25 minutes. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.
The Only Chocolate Chip Cookie
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Directions
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Tonya Allen's Chocolate Cheesecake Turtle Cookies
For the Cookie
2 cups all-purpose flour
5 tablespoons all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 1/2 cups unsalted butter, at room temperature
1 cup confectioners' sugar, sifted
3 teaspoons pure vanilla extract
1/2 teaspoon table salt
Cheesecake Filling
8 ounces cream cheese (room temperature)
8 tablespoons confectioners' sugar
Topping
1 cup caramel candy (bits are best, but if you can't find them use 1 cup of the wrapped candies)
1 1/2 cups pecans (or any nut you prefer)
Change Measurements: US Metric
Directions:Prep Time: 1 1/4 hr
Total Time: 1 1/2 hrs
1 Sift the flour and cocoa together into a medium bowl. 2 Cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. 3 Add the vanilla and salt and continue beating until blended and smooth, about 1 minute more. 4 Add the flour-cocoa mixture and mix on low speed until a soft dough forms, about 1 minute. 5 Chill the dough in the refrigerator until firm enough to roll into balls, 40 to 60 minutes. 6 Position a rack in the center of the oven and heat the oven to 350°F. 7 Using your palms, roll heaping teaspoonfuls of the dough into 1-inch balls. 8 Arrange them 2 inches apart on the lined sheets. 9 With a lightly floured thumb or index fingertip, press straight down into the middle of each ball almost to the cookie sheet to make a deep well. (Or use the end of a thick-handled wooden spoon.). 10 Bake one sheet at a time until the tops of the cookies look dry, 8 to 9 minutes. 11 Gently redefine the indentations with the end of a wooden spoon. 12 Let the cookies cool on the sheet for 5 minutes and then let them cool completely on racks. 13 While cooling, mix the cream cheese and confectioner's sugar together until fluffy with a whipped look. 14 When cookies are completely cooled use a spoon to fill the indentation and spread out. Do not overfill. 15 Bake for 5 more mintues in the oven to set it. 16 Melt the caramel as directed on the package and use a spoon to put a dollop of caramel on top of the cookie. 17 Quickly top with chopped nuts and let cool. 18 Keep cool.
Crisco Chocolate Crinkle Cookies
1 1/4 cups firmly packed light brown sugar
1 cup Crisco All-Vegetable Shortening
1 teaspoon vanilla extract
2 cups All Purpose Flour
2 large eggs, lightly beaten
6 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2/3 cup miniature semi-sweet chocolate chips
1/3 cup sugar
1/2 cup powdered sugar
PREPARATION DIRECTIONS:1.BEAT brown sugar, shortening and vanilla in large bowl at medium speed of electric mixer until well blended. Add eggs; beat well.
2.COMBINE flour, cocoa, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips. Cover and chill 3 hours.
3.HEAT oven to 375ºF. Shape dough into 1 1/4-inch balls. Roll in granulated sugar, then in powdered sugar to coat completely. Place 2 inches apart on ungreased cookie sheet.
4.BAKE 8 to 10 minutes or until cookies are set. Cool 2 minutes on cookie sheet. Remove cookies to wire rack to cool completely.
English " Hobnobish" Oat Cookie Biscuits
6 cups whole oats, crushed a little
2 cups all-purpose flour
2 cups brown sugar, packed
2 cups butter
1 1/2 teaspoons baking soda
1 teaspoon water
2 teaspoons salt (I prefer coarse sea salt)
2 to taste coarse sugar
Change Measurements: US Metric
Directions:Prep Time: 15 mins
Total Time: 30 mins
1 Preheat oven to 375°F. 2 Dissolve the baking soda in the water. 3 Combine the oats, flour, salt and brown sugar. Cut in the butter until the mixture resembles coarse crumbs. Stir in the baking soda. 4 Using a table spoon, scoop a spoonful and roll into a ball. Put balls onto cookie sheet lined with parchment paper. 5 Dip bottom of flat glass into coarse sugar and press cookie flat to ½?. 6 Bake at 375°F (190°C) for 12 to 15 minutes.
Spicy, Chewy Molasses Cookies
span style="color:#cc0000;">
1/2 cup butter, softened
1 cup sugar
1/4 cup molasses (not blackstrap)
2 tbsp honey
1 large egg
2 1/3 cups all purpose flour
2 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground cardamom
1/4 tsp ground black pepper
1/2 teaspoon salt
1/2 cup candied ginger, diced
sugar, for rolling
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, cream together butter and sugar until fluffy. Beat in molasses, honey and egg until smooth.
In a medium bowl, whisk together flour, baking soda, spices and salt. Working by hand, or with a mixer on low speed, stir flour mixture into molasses mixture. Stir in chopped, candied ginger.
Roll dough into 1-inch balls and roll each ball in extra sugar (use plain sugar, coarse sugar, turbinado sugar, etc.) before placing on baking sheet.
Bake cookies for 10-12 minutes, until the edges are set but not browned.
Cool for 5-10 minutes on baking sheet, then transfer to a wire rack to cool completely.
Store in an airtight container.
Makes 3 – 3 1/2 dozen cookies
Gingerbread Men
2 1/2 cups all purpose flour
1/2 tsp baking soda
3/4 tsp salt
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp (freshly) ground nutmeg
pinch ground black pepper (optional)
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup molasses
1/4 cup coffee or water
1 tsp vanilla extract
In a medium bowl, sift together flour, salt, baking soda, nutmeg, ginger, cloves, cinnamon and black pepper, if using.
In a large bowl, cream together butter and sugar until smooth. Beat in molasses, water and vanilla, then gradually add in flour mixture until a smooth dough forms. Divide dough into two or three pieces (dough will be quite soft), cover with plastic wrap and refrigerate for at least 2 hours, until firm.
Preheat oven to 375F.
For softer cookies:
On a lightly floured surface, roll out dough to just under 1/4 inch thickness. Use cookie cutters of your choice (2-3″ gingerbread men are ideal!) to cut dough. Place cookies on a parchment-lined baking sheet. Bake for 9-12 minutes, depending on size of cookie cutter. Cookies should be slightly firm to the touch at the edges. Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
For crispier cookies:
On a lightly floured surface, roll out dough to just under 1/8 inch thickness. Use cookie cutters of your choice (2-3″ gingerbread men are ideal!) to cut dough. Place cookies on a parchment-lined baking sheet. Bake for 9-12 minutes, depending on size of cookie cutter. Cookies should be slightly firm to the touch at the edges and will be lightly browned. Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
When cool, decorate with lemon icing (recipe below).
Makes about 30-40 gingerbread men, depending on size of cookie cutters used and whether you make them thick or thin.
Lemon Icing
2 cups confectioners’ sugar
2-3 tbsp tsp lemon juice
In a small bowl combine powdered sugar and lemon juice. Substitute milk or cream plus 1 tsp lemon extract, if no fresh lemon juice is available. Add enough lemon juice to make the icing thick and pourable, but not runny (start with 1-2 tbsp and add more if necessary. You can always add a bit of extra sugar to thicken it if you add too much) and stir until very smooth. Scrape into piping bag with a fine tip or a ziploc bag with a corner cut off and pipe onto cooled cookies. Allow to set for at least 30 minutes, until firm, before storing cookies in an airtight container.
Soft Cutout Cookies
2 3/4 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup butter, very soft
1/2 cup buttermilk
1 egg
1 tsp vanilla extract
1/4 tsp almond extract
In a medium bowl, sift together flour, baking powder, baking soda and salt.
In a large bowl, cream together sugar and butter. Beat in buttermilk, egg and extracts. With the mixer on low speed or by hand, add in the flour mixture, mixing until no flour remains.
Divide dough into two pieces. Wrap in plastic wrap and freeze for at least 2 hours.
Preheat oven to 375F.
Working with 1 piece of dough at a time, roll out to 1/4-inch thick on a lightly floured surface and use a floured cookie cutter to make desired shapes. Transfer cookies to a parchment lined baking sheet. Reroll remaing dough, chilling for a few minutes if it becomes too warm to handle easily. Repeat with second piece of dough.
Bake for 6-7 minutes at 375F, until the edges are slightly firm to the touch but cookies are not browned (The bottom of the cookies will be light brown).
Cool completely on a wire rack before icing.
Makes 4-5 dozen, depending on cookie cutter size.
Simple Colored Icing
4 cups confectioners sugar, divided
2 tbsp milk or light cream per bowl
1/2 tsp vanilla extract per bowl
white, red, green and blue food coloring
Place 1 cup of sugar in each of 4 small bowls. Add 2 tbsp milk or light cream, 1/2 tsp vanilla and a few drops of your desired food color to each bowl. Mix thoroughly with a fork, until smooth and a good consistency: thin for filling in large spaces and thick for making clear lines. Add extra milk if necessary.
Scrape each color into a small zip-lock plastic bag.
Snip the corner of the bag to ice cookies.
