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BUCKEYES
1 lb. peanut butter
1 1/2 lbs. powdered sugar
1/2 lb. margarine, softened
1/2 tsp. vanilla
(2) 12 oz. pkgs. chocolate chips (milk or semi-sweet)
Blend the peanut butter, sugar, margarine, and vanilla in a large bowl. Shape into balls, set on a cookie sheet, and chill in freezer until hard.
Melt the chocolate chips in a double boiler. Using a toothpick, dip the balls in the melted chocolate to look like buckeyes. Put on wax paper (on top of the same cookie sheets) and freeze until the chocolate is hard, or refrigerate for two hours. Can store in bags in the freezer.
Yield: About 5 dozen
PEANUT BUTTER BLOSSOMS
1 cup sugar
1 cup dark brown sugar (packed)
1 cup butter (2 sticks)
1 cup smooth peanut butter
2 eggs
1/4 cup milk
2 tsp. vanilla
1 tsp. salt
3 1/2 cups flour
2 tsp. baking soda
1- 12 oz. package of Hershey's kisses
Preheat oven to 375 degrees.
In a large bowl, cream the sugars, butter and peanut butter. Beat in eggs, milk, and vanilla. Sift flour, salt and baking soda
together and add slowly to the peanut butter/sugar mixture, mixing well until totally combined. Shape into small balls (a little
bigger than an inch) and roll in additional white sugar to coat. Bake on
ungreased cookie sheet for 12 minutes. Remove from oven, and press kiss into the center of cookie. Makes 4 dozen.
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Peanut Butter
Blossom Cookies are one of our favorite cookies. Make
sure to add some to your Christmas tray! |
SUGAR COOKIES
Here is a great recipe for sugar cookies, that you DON'T HAVE TO ROLL!
That is why this is one of our favorite recipes. The cookies taste wonderful, and can be iced and decorated if desired. You sacrifice the shapes- Christmas trees, stars, bells, etc. but they all taste the same in the end! We usually use some food coloring (red, green, and white), and ice them, using the icing available in the tubs at the food store, then let the kids add anything else. They love the colored sugars, nonpariels, and additional decorations available at this time of the year. But they enjoy EATING them the most!
1 c. margarine
2 c. sugar
3 egg yolks
2 c. flour
1 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt
1 tsp. vanilla
Preheat oven to 350 degrees.
Cream margarine and sugar. Add the egg yolks, then the remaining ingredients. Place tablespoon- size chunks of dough on an ungreased cookie sheet. Bake about 8 minutes. Cookies should be faintly brown at edges. They may be puffed up when removed from oven, but will fall as they cool. Frost and decorate if desired.
Yield: About 6 dozen
EASY BLACK BOTTOMS
Black Bottoms
Topping:
2 8 oz. pkgs. softened cream cheese
2 eggs
2/3 cup sugar
1/4 teaspoon salt
1 cup milk chocolate chips
Cake:
1 cup sugar
1/4 cup unsweetened cocoa
1/2 teaspoon salt
1 1/2 cup flour
1 teaspooon baking soda
1 cup water
1 teaspoon vanilla
1/3 cup oil
Preheat oven to 350 degrees.
In a large mixing bowl, beat together the first 4 topping ingredients. Stir in 1 cup milk chocolate chips.
In another large mixing bowl, beat together all cake ingredients.
Spray mini muffin pans with nonstick cooking spray, and fill about 1/3 full with
chocolate cake batter. Top with about one teaspoon of the cheese mixture. Top with a piece of nut and bake for 18-20 minutes. Cool and remove. Makes about 6 dozen.
For larger treats, you can use Reynolds fun shapes. Fun shapes are baking cups, 3.5 oz. in size, and found in the baking section and made by Reynolds. Will make 1 dozen fun shape cakes. Fill fun shapes 1/3 of the way with batter. Top with 2 teaspoons of the cheese filling. Top with a piece of nut and bake for 18-20
minutes.
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Black
Bottoms |
CHOCOLATE MARSHMALLOW DELIGHTS
(These are easy and very good if you love chocolate.)
2 pkgs. (12 oz. each) semi-sweet chocolate chips
1/2 stick margarine, or 4 Tbsp. shortening
6 c. chocolate rice cereal (like Cocoa Krispies)
4 c. mini marshmallows
Spray a 9x13 pan with nonstick cooking spray.
In a large, deep saucepan, melt the chocolate chips and margarine over low heat, stirring constantly until smooth and all chips are melted. Remove from heat.
Add the cereal and the marshmallows to the melted chocolate, stirring until all is well-coated. Spread mix evenly in pan, and refrigerate until firm. Cut into squares. Store leftovers in refrigerator.
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In our house we welcome all holiday visitors with a wide assortment
of cookies. Not only do we enjoy making them, we really enjoy eating
them as well!
Melissa & Sue
Christmas Cookie Recipes
THUMB PRINT COOKIES
This is a great recipe that was given to me by my Mom. Christmas wouldn't be Christmas without Thumb Print cookies; my family lived and breathed these. However, due to food allergies, I use peanuts, and my Mom always used walnuts. I personally prefer walnuts. This recipe is also made using preserves (strawberry, peach, etc.). At DinnerPlanner, we feel icing gives the absolute best results! These melt in your mouth! Enjoy!
Melissa
1/4 c. shortening
1/4 c. butter
1/4 c. packed brown sugar
1 egg yolk
1/2 tsp. vanilla
1 c. flour
1/4 tsp. salt
3/4 c. chopped walnuts, but can use any nut
1 egg white
Preheat oven to 375 degrees.
Cream shortening and butter together. Add the brown sugar and mix in egg yolk and vanilla. Add the flour and salt and blend well. Roll into small balls- 1 inch in diameter. Dip into slightly-beaten egg white, and roll in chopped nuts.
Place 1 inch apart on a greased cookie sheet. Bake for 5 minutes. Remove; press thumb in each cookie and return to oven for an additional 8 minutes. Cool slightly on cookie sheet (about 1 minute),
then remove to cookie rack.
When completely cool, add icing to the thumbprint.
ICING:
1/4 c. margarine
1 1/2 c. powdered sugar
1 tsp. vanilla
(add red or green food coloring if desired)
milk as needed
Mix the margarine and powdered sugar until well-mixed. Blend in vanilla. Add red or green food coloring* if using. Add milk sparingly, until icing consistency. Using a knife, add a dab of icing to center of thumb print in cooled cookie. Can freeze. *If you want to use both red and green food coloring, divide the icing in half before adding the food coloring.
Makes 2 dozen cookies, but the recipe is easily doubled or tripled.
GRANDMA Z's CHOCOLATE CHIP COOKIES
1-1/2 C. sifted flour
1 tsp. salt
1 C. shortening (part butter for flavor)
3/4 C. firm pack brown sugar
3/4 C. granulated sugar
2 eggs
1 tsp. soda, dissolved in 1 tsp. hot water
1 C. nutmeats
1 pkg. chocolate chips
2 C. Mother's Oats
1 tsp. vanilla
Heat oven to 375 degrees.
Cream shortening and sugars together.
Add eggs, soda and water, and vanilla.
Combine flour and salt, add to mixture.
Add nutmeats and oats.
Add chocolate chips.
Drop by level teaspoonful onto baking sheet.
Bake 10 minutes (should be soft when removed)
Makes about 4 dozen.
MANDELBROT
According to Claudia Roden in "The Book of Jewish Food," mandelbrot means "almond bread." In case you think you are eating the Italian biscotti, she points out the subtle differences: Mandelbrot are "less hard and more cakey than biscotti [yet] they too are traditionally served with sweet wine."
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup plus 2 teaspoons granulated sugar
1/3 cup vegetable oil, shortening, or melted margarine or butter (we used butter)
2 large eggs, at room temperature
2 tablespoons brandy or water
1 teaspoon almond extract
1 teaspoon vanilla extract
2/3 cup whole unblanched almonds, toasted if you like and coarsely chopped
1 teaspoon ground cinnamon
Preheat oven to 325 degrees. Grease and flour a large, heavy baking sheet.
In medium bowl, stir together flour, baking powder and salt. In large bowl with electric mixer at low speed or with wooden spoon, blend 2/3 cup sugar, oil (or shortening, margarine or butter), eggs, brandy or water and extracts. Add flour mixture and almonds and stir until just blended.
With rubber spatula, spoon and shape mixture on prepared baking sheet into 2 logs, each about 1 inch thick. In cup, mix remaining 2 teaspoons sugar and cinnamon; sprinkle over logs.
Bake until firm and lightly browned at edges, 30 to 35 minutes. While still warm, cut logs crosswise into 1/2-inch slices. Arrange slices cut side down on same baking sheet, using another heavy baking sheet, if necessary.
Bake 10 to 20 minutes, without turning, until lightly browned. Transfer to wire racks to cool. Store in airtight container or freeze. Makes about 4 dozen cookies.
Adapted from "The Kosher Gourmet by the 92nd Street Y Kosher Cooking School" edited by Batia Plotch and Patricia Cobe
POPPY SEED ORANGE-COOKIES
The Yiddish word for poppy seeds is mohn. These slice-and-bake cookies couldn't be easier or more delicious.
2 sticks unsalted butter, at room temperature
3 tablespoons grated orange zest (about 3 oranges)
1/2 cup granulated sugar
1 egg yolk
1/2 teaspoon vanilla extract
2 cups minus 2 tablespoons all-purpose flour
1/4 cup poppy seeds
Beat butter and orange zest with electric mixer at medium speed until creamy and holding soft peaks. Beat in sugar until well blended.
Beat in egg yolk and vanilla, scraping down bowl. Add flour and poppy seeds, mixing just to blend (dough will be soft and crumbly). Scrape onto sheet of plastic wrap; shape into disk. Wrap and chill until firm, about 30 minutes.
Divide dough in fourths. Working with 1 piece at a time, place dough on lightly floured surface. With hands, flatten dough to a thick rectangle. Fold dough over onto itself, packing into a completely solid patty. Starting at center, roll dough with palms into a log about 1 1/2 inches in diameter. Place log on baking sheet and freeze at least 30 minutes (or wrap and freeze up to 3 months, until ready to bake). Repeat with remaining dough.
Preheat oven to 325 degrees.
Line several baking sheets with parchment paper. With sharp knife, slice logs into 3/8-inch rounds. Arrange on lined baking sheets, spaced 1 inch apart. Bake until firm and lightly and evenly browned, 12 to 15 minutes. Transfer to wire racks to cool. Store in airtight containers or freeze. Makes 6 to 7 dozen cookies.
Adapted from "Desserts" by Nancy Silverton
RUGELACH
Rugelach are best freshly baked. If you'd like to freeze them, shape them but don't add the topping. Freeze until hard on a baking sheet and transfer to a container. To finish, arrange on a baking sheet and defrost briefly in the refrigerator. Top and bake as directed.
Sour Cream Pastry Dough:
2 cups all-purpose flour
2 sticks (16 tablespoons) cold unsalted butter, cut in small pieces
1 egg yolk
3/4 cup sour cream
Chocolate-Walnut Filling:
2 ounces semisweet chocolate, cut up
1/2 ounce unsweetened chocolate, cut up
1/3 cup walnuts
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
Topping:
2 tablespoons unsalted butter, melted
3 tablespoons granulated sugar, mixed with 1/2 teaspoon ground cinnamon
For dough: Place flour, butter, egg yolk and sour cream in large bowl. Beat with electric mixer at low speed until dough just comes together, no longer. Wrap in plastic wrap and chill until firm- overnight, if possible.
For filling: Place all ingredients in food processor and pulse until finely chopped. Transfer to bowl.
Preheat oven to 350 degrees. Divide dough in fourths. Roll one piece on lightly floured surface to 9-inch circle, leaving rest refrigerated. Spread 1/4 filling (about 3 tablespoons) over dough; press filling gently into dough.
With sharp knife or pizza cutter, cut circle into 12 neat wedges. Beginning with outside edge, roll wedges up tight toward center and place on ungreased baking sheet, tucking center points underneath, spacing about 1/2-inch apart. Repeat with remaining dough and filling. Keep assembled rugelach refrigerated while you work on the remainder.
For topping: Brush rugelach very lightly with butter; sprinkle with cinnamon-sugar.
Bake until golden brown, about 30 minutes. Transfer to wire racks to cool. Makes 4 dozen.
Adapted from "The Cookie Lover's Cookie Book" by Richard Sax
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