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86 entries.
My favorite cookie is sugar cookies. They are a five generation tradition. I love making them with my grand babies and watching them decorate with frosting, sprinkles and love!! Me, my two daughters and my three youngest grandchildren put on aprons and Santa hats and spend the whole day baking and laughing and making new memories. We all love this tradition. I have cookie cutters passed down from my Mom who is in Heaven probably in a cookie exchange with Jeanne! ❤️ I also like a chocolate chip recipe but you use red and green M&M’s instead of chocate chips. Very festive! ❤️❤️❤️❤️❤️ Quicker Factory, Angel, Patrick and the models and of course Jeanne herself!
White Chocolate Raspberry Cheesecake Cookies Recipe:
(Makes 3 dozen cookies)
Ingredients:
4 ounces cream cheese, softened
1/2 cup (1 stick) butter, softened
2 Tablespoons shortening
1/2 cup brown sugar
2 eggs
2 (7 ounce) boxes Jiffy raspberry muffin mix
3/4 cup all-purpose flour
1 1/2 cups white chocolate chips
Directions:
In a large mixing bowl, beat together cream cheese, butter, shortening and brown sugar until just combined. Add the eggs one at a time, beating after each. Fold in muffin mix and flour until combined. Stir in white chocolate chips and chill dough in the refrigerator for at least 30 minutes. Preheat oven to 350 degrees. Lightly grease baking sheets with nonstick cooking spray. Roll dough into 1″ balls and place on baking sheets. Bake for 10-12 minutes, or just until the edges are golden brown.
(Makes 3 dozen cookies)
Ingredients:
4 ounces cream cheese, softened
1/2 cup (1 stick) butter, softened
2 Tablespoons shortening
1/2 cup brown sugar
2 eggs
2 (7 ounce) boxes Jiffy raspberry muffin mix
3/4 cup all-purpose flour
1 1/2 cups white chocolate chips
Directions:
In a large mixing bowl, beat together cream cheese, butter, shortening and brown sugar until just combined. Add the eggs one at a time, beating after each. Fold in muffin mix and flour until combined. Stir in white chocolate chips and chill dough in the refrigerator for at least 30 minutes. Preheat oven to 350 degrees. Lightly grease baking sheets with nonstick cooking spray. Roll dough into 1″ balls and place on baking sheets. Bake for 10-12 minutes, or just until the edges are golden brown.
Here's the mini tart recipe that I make......the dough is complicated. lol. Are you ready for this recipe??
2 sticks unsalted butter, softened.......
1 pkg. Cream cheese 8 ounces ....
2 1/2 cups flour.
Beat the butter and cream cheese till fluffy. Add the flour and incorporate. Don't overmix. Refrigerate 6-8 hours or overnight. I use a mini tart/muffin pan .it's easier for me. I use a small cookie scoop to make the balls to go in the tart pan. Then just work the dough in each well. Fill with any flavor jam/preserves ....about 1/2 teaspoon or a bit more...your preference for the mini tarts When the tarts are filled bake at 350 degrees for 12-14 minutes
**You can also roll the dough out to 1/8" thick and cut into 2" squares. Put about 1 /2 teaspoon filling in the square and fold two corners over. Place on baking sheet and bake at 350 degrees for 10-12 minutes.
I like to use apricot, raspberry, cherry jams and prune butter. If you like walnuts or pecans I will give you the recipe for those fillings.
2 sticks unsalted butter, softened.......
1 pkg. Cream cheese 8 ounces ....
2 1/2 cups flour.
Beat the butter and cream cheese till fluffy. Add the flour and incorporate. Don't overmix. Refrigerate 6-8 hours or overnight. I use a mini tart/muffin pan .it's easier for me. I use a small cookie scoop to make the balls to go in the tart pan. Then just work the dough in each well. Fill with any flavor jam/preserves ....about 1/2 teaspoon or a bit more...your preference for the mini tarts When the tarts are filled bake at 350 degrees for 12-14 minutes
**You can also roll the dough out to 1/8" thick and cut into 2" squares. Put about 1 /2 teaspoon filling in the square and fold two corners over. Place on baking sheet and bake at 350 degrees for 10-12 minutes.
I like to use apricot, raspberry, cherry jams and prune butter. If you like walnuts or pecans I will give you the recipe for those fillings.
Linzer Cookies
Ingredients:
* 3 cups/435 grams all-purpose flour
* 1 cup/156 grams raw, skin-on almonds (or 3/4 cup/75 grams almond flour)
* 1 ½ teaspoons ground cinnamon
* 1 teaspoon baking powder
* 1 teaspoon kosher salt
* 1 ½ cups/341 grams (3 sticks) unsalted butter
* 1 ¼ cups/250 grams granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup/290 grams raspberry jam
* Powdered sugar, for dusting
* DO AHEAD: Dough can be made 5 days ahead, refrigerated. Cookies can be baked 2 days ahead, unfilled, wrapped tightly and stored at room temperature. Cookies can be filled the same day.
1. Pulse together flour and almonds in a food processor until the almonds are very finely ground. Add cinnamon, baking powder and salt, and pulse to blend. (Alternatively, whisk together flour, ground almonds or almond flour, cinnamon, baking powder and salt in a large bowl.)
2. Using an electric mixer, beat butter and sugar together on medium-high until the mixture is light, fluffy and pale, 2 to 3 minutes. Scrape down the sides of the bowl and add in eggs, 1 at a time, beating well after each addition. Add vanilla extract, and beat until everything is well combined, again stopping to scrape down bowl as necessary.
3. Add in dry ingredients all at once and mix on low speed, just until incorporated.
4. Divide dough in 2 equal pieces, and wrap each piece in cling film, patting into a 1-inch-thick disk. Chill at least 2 hours, up to 5 days ahead.
5. Heat oven to 325 degrees. Working with 1 disk at a time, roll out the dough between 2 sheets of parchment paper so it's about 1/8 inch thick. (Because of the almonds, the dough may crack in places while you’re rolling it out. This is O.K., just patch it up with scraps.)
6. Using a round cookie cutter 2 1/2 inches in diameter, cut out as many circles as possible. Take half of these circles and cut out a 1-inch circle from the interior of the larger circles, creating a doughnut shape that will become the top of the cookie. If at any point the dough becomes too soft to cut and cleanly remove from parchment paper, slide it onto a cookie sheet and chill for a few minutes in the freezer or refrigerator. Gather any scraps of dough, combine them and roll them out, chilling as necessary. Transfer dough circles to a parchment-lined baking sheet spaced 1 inch apart and bake until the edges are golden brown, 12 to 15 minutes.
7. To assemble the linzer cookies, spread about a teaspoon of raspberry jam onto the flat sides of the larger circles. Dust the tops of the cutout circles with powdered sugar and place on top of raspberry jam.
Ingredients:
* 3 cups/435 grams all-purpose flour
* 1 cup/156 grams raw, skin-on almonds (or 3/4 cup/75 grams almond flour)
* 1 ½ teaspoons ground cinnamon
* 1 teaspoon baking powder
* 1 teaspoon kosher salt
* 1 ½ cups/341 grams (3 sticks) unsalted butter
* 1 ¼ cups/250 grams granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup/290 grams raspberry jam
* Powdered sugar, for dusting
* DO AHEAD: Dough can be made 5 days ahead, refrigerated. Cookies can be baked 2 days ahead, unfilled, wrapped tightly and stored at room temperature. Cookies can be filled the same day.
1. Pulse together flour and almonds in a food processor until the almonds are very finely ground. Add cinnamon, baking powder and salt, and pulse to blend. (Alternatively, whisk together flour, ground almonds or almond flour, cinnamon, baking powder and salt in a large bowl.)
2. Using an electric mixer, beat butter and sugar together on medium-high until the mixture is light, fluffy and pale, 2 to 3 minutes. Scrape down the sides of the bowl and add in eggs, 1 at a time, beating well after each addition. Add vanilla extract, and beat until everything is well combined, again stopping to scrape down bowl as necessary.
3. Add in dry ingredients all at once and mix on low speed, just until incorporated.
4. Divide dough in 2 equal pieces, and wrap each piece in cling film, patting into a 1-inch-thick disk. Chill at least 2 hours, up to 5 days ahead.
5. Heat oven to 325 degrees. Working with 1 disk at a time, roll out the dough between 2 sheets of parchment paper so it's about 1/8 inch thick. (Because of the almonds, the dough may crack in places while you’re rolling it out. This is O.K., just patch it up with scraps.)
6. Using a round cookie cutter 2 1/2 inches in diameter, cut out as many circles as possible. Take half of these circles and cut out a 1-inch circle from the interior of the larger circles, creating a doughnut shape that will become the top of the cookie. If at any point the dough becomes too soft to cut and cleanly remove from parchment paper, slide it onto a cookie sheet and chill for a few minutes in the freezer or refrigerator. Gather any scraps of dough, combine them and roll them out, chilling as necessary. Transfer dough circles to a parchment-lined baking sheet spaced 1 inch apart and bake until the edges are golden brown, 12 to 15 minutes.
7. To assemble the linzer cookies, spread about a teaspoon of raspberry jam onto the flat sides of the larger circles. Dust the tops of the cutout circles with powdered sugar and place on top of raspberry jam.
Candy Cane Cookies recipe
Ingredients
1 cup butter, softened
1 cup confectioners' sugar
1 egg
1-1/2 teaspoons almond extract
2-1/2 cups all-purpose flour
1 teaspoon salt
Red food coloring
1/2 cup crushed peppermint candy canes
1/2 cup sugar
Directions
In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extract. Combine flour and salt; gradually add to creamed mixture and mix well.
Divide dough in half; add 6-7 drops of food coloring to one half. Shape tablespoonfuls of each color of dough into 4-in. ropes. Place ropes side by side; lightly press ends together and twist. Place on ungreased baking sheets; curve to form canes.
Bake at 375° for 9-12 minutes or until lightly browned. Combine crushed candy canes and sugar; immediately sprinkle over cookies. Cool for 2 minutes before removing from pans to wire racks to cool completely. Yield: 3 dozen.
Ingredients
1 cup butter, softened
1 cup confectioners' sugar
1 egg
1-1/2 teaspoons almond extract
2-1/2 cups all-purpose flour
1 teaspoon salt
Red food coloring
1/2 cup crushed peppermint candy canes
1/2 cup sugar
Directions
In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extract. Combine flour and salt; gradually add to creamed mixture and mix well.
Divide dough in half; add 6-7 drops of food coloring to one half. Shape tablespoonfuls of each color of dough into 4-in. ropes. Place ropes side by side; lightly press ends together and twist. Place on ungreased baking sheets; curve to form canes.
Bake at 375° for 9-12 minutes or until lightly browned. Combine crushed candy canes and sugar; immediately sprinkle over cookies. Cool for 2 minutes before removing from pans to wire racks to cool completely. Yield: 3 dozen.
sugar cookies ingredients 1-cup butter 1-cup sugar 2 tsp.baking powder 3 cups flour 1-egg 1 tsp.vanilla preheat oven 400.cream butter and sugar.beat in an egg.add vanilla and baking powder.add flour one cup at a time.dough will be stiff.don't chill dough.bake on ungreased cookie sheet.bake 6-7 min.
Christmas Cookies
1 lb. candied cherries (chopped)
4 slices candied pineapple(we use
1 lbs orange peel
1 lbs lemon peel
1 lb candied pineapple and not citron
6 cups chopped nuts
1 lb white or golden raisins only
1 can coconut (only can)
dredge in 1 cup of flour, cream together 1/2 cup oleo, 1 cup light brown sugar and 4 eggs, sift together 2 cups flour, 3 tsp baking soda, 1 tsp allspice, 1 tsp nutmeg or cinnamon, 1 tsp cloves, 1/2 cup orange juice, 3 Tblsp milk. Mix well together drop by spoonful on greased cookie sheet. Bake at
250 degrees or 300 degrees (according to your oven we use 275 degrees) for 25 minutes These can freeze easy. If you buy your supplies at the end of season it does not cost as much
at Christmas time.
1 lb. candied cherries (chopped)
4 slices candied pineapple(we use
1 lbs orange peel
1 lbs lemon peel
1 lb candied pineapple and not citron
6 cups chopped nuts
1 lb white or golden raisins only
1 can coconut (only can)
dredge in 1 cup of flour, cream together 1/2 cup oleo, 1 cup light brown sugar and 4 eggs, sift together 2 cups flour, 3 tsp baking soda, 1 tsp allspice, 1 tsp nutmeg or cinnamon, 1 tsp cloves, 1/2 cup orange juice, 3 Tblsp milk. Mix well together drop by spoonful on greased cookie sheet. Bake at
250 degrees or 300 degrees (according to your oven we use 275 degrees) for 25 minutes These can freeze easy. If you buy your supplies at the end of season it does not cost as much
at Christmas time.
Meringue Delights
2 egg whites, beaten stiffly
3/4 cup granulated sugar
1 teaspoon vanilla
1/2 cup chopped nuts, optional
6 oz. chocolate chips
Beat egg whites to firm peaks gradually add sugar
and vanilla. When beaten
add nuts finely chopped if
you like - this is optional.
Mix in the chocolate chips, I
use the miniature size.
Drop mixture by spoonful
on cookie pan lined with
parchment paper. Put in a
preheated 400 degree oven.
TURN the oven OFF and
leave cookies in oven over
night. DO NOT OPEN OVEN DOOR UNTIL
MORNING. ***meringue will not peak in wet weather.
prepare in dry weather only.
I put a DO NOT OPEN SIGN
ON STOVE.
These are easy, delicious
and look elegant when
served.
2 egg whites, beaten stiffly
3/4 cup granulated sugar
1 teaspoon vanilla
1/2 cup chopped nuts, optional
6 oz. chocolate chips
Beat egg whites to firm peaks gradually add sugar
and vanilla. When beaten
add nuts finely chopped if
you like - this is optional.
Mix in the chocolate chips, I
use the miniature size.
Drop mixture by spoonful
on cookie pan lined with
parchment paper. Put in a
preheated 400 degree oven.
TURN the oven OFF and
leave cookies in oven over
night. DO NOT OPEN OVEN DOOR UNTIL
MORNING. ***meringue will not peak in wet weather.
prepare in dry weather only.
I put a DO NOT OPEN SIGN
ON STOVE.
These are easy, delicious
and look elegant when
served.
Corn Flake Cookies
1 cup sugar
1 cup dark Karo Syrup
2 cups Peanut Butter (creamy)
4 cups Corn Flakes
Bring sugar and syrup to a slight boil (remove from heat) add peanut butter and stir until smooth. Place corn flakes in a large bowl and pour peanut butter mixture over them and stir until combined together. Drop by tablespoons on wax paper or non stick foil and let set up 45 minutes. Enjoy
1 cup sugar
1 cup dark Karo Syrup
2 cups Peanut Butter (creamy)
4 cups Corn Flakes
Bring sugar and syrup to a slight boil (remove from heat) add peanut butter and stir until smooth. Place corn flakes in a large bowl and pour peanut butter mixture over them and stir until combined together. Drop by tablespoons on wax paper or non stick foil and let set up 45 minutes. Enjoy
Here is a written note you may want to put with you cookies on a plate you may exchange.
'Tia the season and baking has begun. A time of tradition and fun. So here to you from me is a plate full of cookies for all you do. Eat them up as quickly as you can the refill it up for a friend. Keep sharing the plate so Christmas spirit never ends.
I do the recipe from the morsal chip package.
'Tia the season and baking has begun. A time of tradition and fun. So here to you from me is a plate full of cookies for all you do. Eat them up as quickly as you can the refill it up for a friend. Keep sharing the plate so Christmas spirit never ends.
I do the recipe from the morsal chip package.