A tradition of making cookies at Christmas is one that is treasured by families and friends. Everyone loves "cookie day", cookie exchanges, cookie walks. Shaped cookies are always popular with everyone. The following are classic recipes from Betty Crocker, of course!
Must have:
a rolling pin
plastic bags for decorating cookies
sprinkles
food coloring: either liquid or paste
Simple Icing:
This icing is the best for piping decorations on your cut out cookies.
Stir together:
1C powder sugar
1/2t vanilla or other extract
1 1/2T water, milk or cream (depending on how rich you want your icing)
Gingerbread
Mix together thoroughly:
1/3C soft shortening
1 C brown sugar
1 1/2 C dark molasses (find this by the maple syrup)
Stir in:
1/2 C cold water
Sift together and stir in:
6 C flour
1t salt
1t allspice
1t ginger
1t cloves
1t cinnamon
Dissolve together and stir in:
2t baking soda
3T cold water
Chill dough. Roll out very thick (1/2 inch). Cut out and place far apart on lightly greased baking sheet. Bake at 350 15-18 minutes until when lightly touched with finger no imprint remains.
Shortbread
This is a very versatile cookie. Click here to see many options!
3/4C butter softened
5T sugar
2C flour
Heat oven 350. Stir butter and 4 tablespoons of sugar until well mixed. Roll dough on floured surface until 1/2 thick. Sprinkle with remaining sugar. Cut into small shapes with a knife or use cookie cutters. Bake 20 minutes and remove to racks immediately.
Classic Sugar Cookies
Mix together thoroughly:
1/2C shortening
3/4 C sugar
1 egg
Stir in:
1T milk or cream
1t flavoring (vanilla or lemon)
Stir together and then stir in:
1 1/4 C flour
1/4 t baking powder
1/4 t salt
Chill dough. Roll very thin (1/16 inch). Cut into desired shapes. Place on lightly greased baking sheet. Sprinkle with sugar if desired. Bake at 420 for 5 to 7 minutes or until delicately browned.
Peppermint Stick Cookies
Cream until light and fluffy:
1C unsalted butter, softened
1C sugar
Beat in:
1 egg
2t mint extract
1/2 t vanilla extract
Combine and gradually add to creamed mixture:
2 2/3 C all purpose flour
1/2t salt
Set aside half of the dough. Add 24 drops of red food coloring to to the dough. Wrap each separately in plastic wrap. Refrigerate for 1-2 hours our until easy to handle.
Divide each color of dough into 48 portions. Roll each into a 4-inch rope. Place a red rope next to a white; press together gently and twist. Repeat with remaining ropes. Place 2 inches apart on and ungreased baking sheet.
Bake at 350 degrees for 10-12 minutes or until set. Cool for 2 minutes before carefully removing to a wire rack to cool completely.
Spritz Cookies
For these cookies you will need to invest in a cookie press. You can crank out a lot of sweet and savory creations is a short timeframe with this equipment.
Beat together:
1C butter
1/2C sugar
Stir in:
2 1/4 flour
1/4 t salt
1 egg
1/4t almond extract, vanilla or other extract
1-2 drops food coloring (optional)
Decorations:
Colored sugar
Cinnamon candies (Red Hots)
Other candies
Options:
Chocolate Spritz:
Mix 2 ox unsweetened chocolate melted and cooled into the butter mixture.
Spice Spritz:
Stir 1t ground cinnamon, 1/2t ground nutmeg and 1/4 t ground allspice with the flour
Place dough in cookie press. Form desired shapes on ungreased cookie sheets. Sprinkle with colored sugar and decorate with cinnamon candies. Bake 5-7 minutes until set but not brown. Remove cookies to wire racks to cool.
Lagnappe:
The ingredients for the recipe are:
2 cups- flour
2 teaspoons- baking powder
1/8 teasp- salt
1 teasp- vanilla
1/2-2/3- cup sugar
1/4 teas- cinamon
4oz butter
4 oz philadelphia cream cheese
5 tbspoons- milk
Recipes from 2019
Snickerdoodles
Temperature: 400 degrees.
Time: bake 8-10 minutes.
Amount: About 5 dozen 2” cookies.
Mix together thoroughly:
1 cup soft shortening
1 ½ cups sugar
2 eggs
1 cup soft shortening
1 ½ cups sugar
2 eggs
2 ¾ cups sifted flour
2 tsp. cream of tartar
1 tsp. baking soda
½ tsp. salt
Chill dough. Roll into balls the
size of small walnuts. Roll in mixture of 2 tbs. sugar and 2 tsp. cinnamon.
Place about 2“ apart on ungreased baking sheet. Bake until lightly browned…but
still soft. (These cookies will puff up at first…then flatten out with crinkled
tops).
Russian
Tea Cakes
Temperature: 400 degrees.
Time: Bake 10 to 12 minutes.
Amount: about 4 dozen ½ inch
cookies.
Mix together:
1 cup soft butter
½ cup sifted confectioner’s sugar
1 tsp. vanilla
Sift together and stir in:
2 ¼ cups sifted flour
¼ tsp. salt
Mix in:
¾ cups finely chopped nuts
Chill dough. Roll into 1 inch balls.
Place 2½ inches apart on ungreased baking sheet. Bake until set, but not brown.
While still warm, roll in confectioners’ sugar. Cool. Roll in sugar again.
Thumbprint
Cookies
Temperature: 375 degrees.
Time: Bake 5 minutes then 8 minutes.
Amount: about 2 dozen 1½ inch cookies.
Mix together thoroughly:
½ cup soft shortening
¼ cup brown sugar
½ tsp. vanilla
Sift together and stir in
1 cup sifted flour
¼ tsp. salt
Roll into 1” balls. Dip into
slightly beaten egg whites. Roll in finely chopped nuts (3/4 cup). Place about
1” apart on ungreased baking sheet. Bake 5 min. Remove from oven. Quickly press
thumb gently on top of each cookie. Return to oven and bake 8 min. longer.
Cool. Place in thumbprints a bit of chopped candied fruit, jelly, tinted
confectioner’s sugar icing.
Sugar
Cookies
Temperature: 425 degrees.
Time: Bake 5 to 7 minutes.
Amount: about 5 dozen 2 1/2
“cookies.
Mix together thoroughly:
½ cup soft shortening
¾ cup sugar
1 egg
Stir in:
1 tbsp. milk or cream
1 tsp. flavoring (vanilla or lemon)
Sift together and stir in:
1¼ cups sifted flour
¼ tsp. baking powder
¼ tsp. salt
Chill dough. Roll very thin (1/16 of
an inch). Cut into desired shapes. Place on lightly greased baking sheet, and
sprinkle with sugar. Bake until delicately browned.
*Hershey’s
Kiss Cookies*
Temperature: 350 degrees.
Time: Bake 10 to 12 minutes.
Amount: about 3 dozen cookies.
Beat together until well creamed:
12 tbs. unsalted butter softened
1 ½ cups sugar
½ cup light or dark brown sugar
Add one at a time until thoroughly
combined:
4 eggs
Mix in to dough:
2 tsp. vanilla
Mix together until combined:
2½ cups flour
1 cup cocoa powder
1 tbs. baking powder
¾ tsp. salt
2 cups powdered sugar
36 Hershey’s Kisses
Gradually add dry ingredients to wet
until completely combined. Chill four hours or overnight. Roll dough into 1 ½
tablespoon-sized balls and roll thoroughly in powdered sugar. Transfer to
baking sheet lined with parchment paper. Bake 10-12 minutes-take care not to
over-bake. Within 1-2 minutes of removing cookies from oven, gently press a
chocolate kiss into the center of each cookie.
*modern and untried*
Mayumi’s Green Tea Cookies
180g flour
20g green tea powder
120g butter, room temperature
80g sugar
one egg
5-6 drops vanilla extract
additional granulated sugar
- Sift together flour and green tea powder.
- Whisk butter until creamy. Add sugar (divide 2-3 times). Whisk until white and creamy.
- Add beaten egg and vanilla to butter/sugar mixture. Mix well.
- Mix flour/green tea mixture to butter mixture.
- Divide dough into 3 pieces. Roll into logs 1 inch in diameter and freeze in plastic bags for 2 hours.
- Preheat oven to 180C.
- Roll dough logs in granulated sugar. Cut into 8mm circles.
- Bake 15 minutes. Cool.
Pistachio Thumbprint
Preheat oven 350 degrees and grease
cookie sheets.
Cream together:
1 cup butter or margarine, softened
1/3 cup confectioners' sugar
Add and mix well:
1 egg
1 teaspoon vanilla extract
3/4 teaspoon almond extract
Combine and add to creamed mixture:
2 cups all-purpose flour
1 (3.4 ounce) package instant pistachio pudding mix
Stir in:
1/2 cup miniature chocolate chips
2 cups finely chopped pecans
Shape into 1-in. balls; roll in nuts.
Place 2 in. apart on greased baking sheets; make a thumbprint in center of
cookie. Bake at 350 degrees F for 10-12 minutes. Remove to a wire rack to cool.
FILLING:
Cream together and spoon into center of cooled cookies:
2 tablespoons butter or margarine, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons milk
GLAZE:
Melt together:
1/2 cup semisweet chocolate chips
2 teaspoons shortening
Drizzle over cookies. Let stand until set.
Cream together:
1 cup butter or margarine, softened
1/3 cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
3/4 teaspoon almond extract
2 cups all-purpose flour
1 (3.4 ounce) package instant pistachio pudding mix
1/2 cup miniature chocolate chips
2 cups finely chopped pecans
Cream together and spoon into center of cooled cookies:
2 tablespoons butter or margarine, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons milk
Melt together:
1/2 cup semisweet chocolate chips
2 teaspoons shortening
Drizzle over cookies. Let stand until set.
Thumbprint Cookies
Preheat oven 350 degrees.
Yield: makes 2 dozen cookies
Ingredients:
1 cup butter (two sticks or 8 ounces) room temperature
½ cup sugar
2 eggs, room temperature
1 teaspoon vanilla extract
Pinch of salt
2 cups of flour
1 cup of chopped nuts (optional)
¾ cup of your favorite jam
Parchment paper
Separate eggs. Add yolks and vanilla to butter. Place nuts and egg whites in a shallow dish and whisk until bubbly and frothy (the egg whites keep the nuts on the cookies).
Add flour and salt and mix until just combined. Chill for 30 mintues.
Roll dough into balls about 1 inch in diameter. Dip in nuts and eggwhite mixture (if using). Place on parchment lined cookie sheets.
Press down with your thumb to make a small well and fill with ½ t of jam.
Bake 12-15 minutes or until slightly firm. Allow to cool briefly before moving to a cookie rack to cool completely.
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