Your Christmas With Cookies

Treat Yourself To Our Cookie Recipes

We Have The Best cookies Recipes For You..

By HILARY JOHNSON

Christmas wouldn’t be Christmas without home made cookies. I have selected some of the best cookie recipes and put them in our last eBook of the year. We hope you enjoy our favorites in this blog and download our eBook. Merry Christmas from our family to yours.

Chocolate Linzer Hearts

1 cup butter or margarine — softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1 cup hazelnuts — toasted (see Notes), skinned and ground
1/2 ounce semisweet baking chocolate — finely chopped
2 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup raspberry jam
1 ounce semisweet baking chocolate — melted
Beat butter and sugar in large bowl with electric mixer on medium
speed until light and fluffy, or mix with spoon. Beat in vanilla and
eggs until smooth. Add remaining ingredients except jam and
melted chocolate. Beat until well blended. Cover and refrigerate 1
hour (dough will be sticky).
Heat oven to 375º. Roll one fourth of dough at a time between
pieces of waxed paper until 1/8 inch thick. (Keep remaining dough
refrigerated until ready to roll.) Cut with 2-inch heart-shape cookie
cutter. Cut small heart shape from center of half of the 2-inch
hearts, if desired. Place on ungreased cookie sheet.
Bake 7 to 9 minutes or until light brown. Remove from cookie sheet
to wire rack. Cool completely. Spread about 1/2 teaspoon raspberry
jam on bottom of whole heart cookies; top with cut-out heart cookie.
Drizzle with melted chocolate. Let stand until chocolate is firm.

Chocolate Mini-Chippers

1/2 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup butter or margarine — softened
1 teaspoon vanilla
1 egg white
OR
2 tablespoons fat-free cholesterol-free egg product
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup miniature semisweet chocolate chips
Heat oven to 375º. Beat sugars, butter, vanilla and egg white in
large bowl with electric mixer on medium speed, or mix with spoon. Stir in flours, baking soda and salt. Stir in chocolate chips. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Brownie Drop Cookies

1 (15 ounce) package fudge brownie mix
1/4 cup water
1 egg
1/2 cup chopped nuts
Heat oven to 375º. Lightly grease cookie sheet. Mix brownie mix,
water and egg in large bowl with spoon. Stir in nuts (dough will be
stiff). Drop dough by rounded teaspoonfuls onto cookie sheet. Bake 6 to 8 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.

Gingerbread Cookies

1 cup packed brown sugar
1/3 cup shortening
1 1/2 cups dark molasses
2/3 cup cold water
7 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground cinnamon
CREAMY WHITE FROSTING
4 cups powdered sugar
1 teaspoon vanilla
5 tablespoons half-and-half
Food color, if desired
Beat brown sugar, shortening, molasses and water in very large
bowl with electric mixer on medium speed, or mix with spoon. Stir in
remaining ingredients except Creamy White Frosting. Cover and
refrigerate about 2 hours or until firm. Heat oven to 350º. Lightly grease cookie sheet. Roll one-fourth of dough at a time 1/4 inch thick on lightly floured surface. Cut with floured gingerbread cookie cutter or other favorite shaped cutter.
Place about 2 inches apart on cookie sheet. Bake 10 to 12 minutes
or until almost no indentation remains when touched in center.
Remove from cookie sheet to wire rack. Cool completely. Frost with
Creamy White Frosting.
CREAMY WHITE FROSTING:
Mix all ingredients until smooth and spreadable.

Caramel Apple Cookies

1 cup sugar
1/2 cup butter or margarine — softened
1/2 cup shortening
1 1/2 teaspoons vanilla
2 eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Red paste food color, if desired
About 24 wooden sticks with rounded ends
CARAMEL GLAZE
1 (14 ounce) package vanilla caramels
1/4 cup water
Heat oven to 400º. Beat sugar, butter and shortening in large bowl with electric mixer on medium speed, or mix with spoon. Stir in vanilla and eggs. Stir in flour, baking soda and salt. Stir in food color to tint dough red. Roll dough 1/4 inch thick on lightly floured cloth-covered surface. Cut with 3-inch round or apple-shaped cookie cutter. Place 2 inches apart on ungreased cookie sheet. Insert wooden stick into side of each cookie. Bake 8 to 9 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. Spread top third of each cookie (opposite wooden stick) with Caramel Glaze. Hold cookie upright to allow glaze to drizzle down cookie.
CARAMEL GLAZE:
Heat caramels and water in 2-quart saucepan over low heat, stirring
frequently, until melted and smooth. If glaze becomes too stiff, heat
over low heat, stirring constantly, until softened.

Caramel Candy Bars

1 (14 ounce) package vanilla caramels
1/3 cup milk
2 cups all-purpose flour
2 cups quick-cooking or old-fashioned oats
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup butter or margarine — softened
1 (6 ounce) package semisweet chocolate chips (1 cup)
1 cup chopped walnuts
OR
1 cup dry-roasted peanuts
Heat oven to 350º. Heat caramels and milk in 2-quart saucepan over
low heat, stirring frequently, until smooth; remove from heat. Mix flour, oats, brown sugar, baking soda and salt in large bowl with spoon. Stir in egg and butter until mixture is crumbly. Press half of the crumbly mixture in ungreased rectangular pan, 13 × 9 × 2 inches. Bake 10 minutes.
Sprinkle chocolate chips and walnuts over baked layer. Drizzle with
caramel mixture. Sprinkle with remaining crumbly mixture; press
gently into caramel mixture. Bake 20 to 25 minutes or until golden
brown. Cool 30 minutes. Loosen edges from sides of pan. Cool
completely. Cut into 8 rows by 4 rows.