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Try these mouth
watering christmas cookies recipes |
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Chocolate
Dipped Orange Biscotti
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INGREDIENTS:
1 cup all-purpose flour
1/2 cup white sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 egg white
1/2 cup chopped almonds
2 tablespoons orange zest
4 (1 ounce) squares bittersweet chocolate
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease a
cookie sheet.
In a medium bowl, stir together flour, sugar, baking
powder, baking soda, and salt. Beat in the egg and egg
white, then mix in almonds and orange zest. Knead dough by
hand until mixture forms a smooth ball.
Roll the dough into a log about 10 inches long; place on
the prepared cookie sheet. Press down, or roll with a
rolling pin, until log is 6 inches wide.
Bake for 25 minutes in preheated oven. After baking, cool
on a rack. With a serrated knife, cut into 1 inch slices.
Place slices, cut side down, back onto the baking sheet.
Return them to the oven for an additional 20 to 25
minutes; turning over half way through the baking. Melt
the chocolate over a double boiler or in the microwave
oven. Allow chocolate to cool but not harden before
dipping one side of the biscotti into it. Place cookies on
wire racks, chocolate side up, until cool and dry.
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Sitting
Pretty Cookies
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INGREDIENTS:
1 cup butter
1/2 cup packed brown sugar
2 eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
2 cups chopped walnuts
1 (12 fluid ounce) can ready-to-spread vanilla frosting
1 cup candy-coated chocolate peanuts
In a large bowl, stir together butter and sugar until
creamy and smooth. Stir in the egg yolks and vanilla. In a
separate bowl, mix together flour and salt; then slowly
blend with creamy mixture. Cover, and refrigerate for at
least 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Roll out
dough into 1 inch balls. Dip balls into slightly beaten
egg whites, then roll in chopped walnuts. Place balls 1
inch apart onto baking sheets.
Bake in preheated oven for 5 minutes. Remove from oven,
and press thumb gently into the center of each cookie.
Return to oven, and bake 5 minutes more. Remove cookies to
wire racks to cool. Fill top of each cookie with frosting,
and top with a chocolate-coated peanut. |
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Easy
Spritz Cookies
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INGREDIENTS:
1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie
mix
1/2 cup butter, melted
1 egg
1/2 cup Gold Medal ® all-purpose flour
1 teaspoon almond extract
Colored sugars or colored sprinkles
Heat oven to 375 degrees F. In large bowl, stir cookie
mix, butter, egg, flour and almond extract until soft
dough forms.
Fit cookie press with desired template. Fill cookie press
with cookie dough; press cookies onto ungreased cookie
sheets. Decorate as desired using colored sugars and
sprinkles.
Bake 6 to 8 minutes or until set. Cool 1 minute; remove
from cookie sheet to wire rack. |
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Orange
Pecan Cookies
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INGREDIENTS:
1 3/4 cups all-purpose flour
1 cup finely chopped pecans
3/4 cup butter, softened
1/2 cup confectioners' sugar
2 tablespoons grated orange zest, divided
1/2 teaspoon vanilla extract
1/2 teaspoon freshly squeezed orange juice
1/2 cup semi-sweet chocolate chips
DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C). Stir
together the flour and pecans; set aside.
In a large bowl, cream together the butter and
confectioners' sugar until light and fluffy. Beat in 1
tablespoon of orange zest, vanilla and orange juice. Stir
in the flour and nuts until well blended. Roll the dough
into 1 inch balls, and place them 1 inch apart on
ungreased cookie sheets.
Bake for 20 to 25 minutes, or until the edges are just
starting to brown. Cool for about 10 minutes, then
transfer to wire racks to cool completely.
Place the chocolate chips in a small glass or ceramic
bowl, and place in the microwave. Heat for 1 minute, then
stir. Continue heating and stirring at 20 second intervals
until smooth.
Dip the cookies into the melted chocolate, and sprinkle
the remaining orange zest over the top before the
chocolate sets for decoration. Cool at room temperature or
in the refrigerator until set, then store in an airtight
container at room temperature. |
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Amy's
Chocolate Chip Cookies
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INGREDIENTS:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup margarine, softened
1/4 cup white sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 (3.5 ounce) package instant vanilla pudding mix
2 eggs
2 cups semisweet chocolate chips
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).
In a medium-sized mixing bowl, combine flour and baking
soda. Set aside. In another large mixing bowl, combine
butter, white sugar, brown sugar, vanilla, and pudding
mix. Beat until smooth and creamy. Beat in eggs. Gradually
stir in flour mixture. Stir in chocolate chips.
Drop batter by heaping teaspoonfuls, about 2 inches apart,
onto an ungreased cookie sheet. Bake for 9 to 9 1/2
minutes, or until browned. |
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Caramel
filled chocolate cookies
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INGREDIENTS:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 cup unsweetened cocoa powder
1 cup chopped walnuts
1 tablespoon white sugar
48 chocolate-covered caramel candies
DIRECTIONS:
Beat butter until creamy. Gradually beat in white sugar
and brown sugar. Beat in eggs and vanilla. Combine flour,
baking soda, and cocoa. Gradually add to butter mixture,
beating well. Stir in 1/2 cup walnuts. Cover and chill at
least 2 hours.
Preheat oven to 375 degrees F (190 degrees C).
Combine remaining 1/2 cup nuts with the 1 tablespoon
sugar. Divide the dough into 4 parts. Work with one part
at a time, leaving the remainder in the refrigerator until
needed. Divide each part into 12 pieces. Quickly press
each piece of dough around a chocolate covered caramel.
Roll into a ball. Dip the tops into the sugar mixture.
Place sugar side up, 2 inches apart on greased baking
sheets.
Bake for 8 minutes in the preheated oven. Let cool for 3
to 4 minutes on the baking sheets before removing to wire
racks to cool completely. |
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