I am looking for something different. No chocolate chip, oatmeal, peanut butter, sugar, or snickerdoodle. I would love for it to ';scream'; Christmas! Thanks!Does anyone have any original Christmas cookie recipes?
me tooDoes anyone have any original Christmas cookie recipes?
Look up Scandinavian Christmas cookie recipes- there are tons of them on Allrecipes.com. You might also look up Greek ones- maybe do an ';international'; theme? I know of a lot of German ones that are good, too....many other countries have distinctive Christmas cookies, try a bunch of 'em! (There's just no such thing as a BAD Christmas cookie!!) Good luck. :)
Molasses Crinkles
3/4 cup shortening
1 cup brown sugar
1 beaten egg
1/4 cup molasses
2 1/4 cups flour
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 cup granulated sugar
Mix together all ingredients except granulated sugar. Chill 4 hours or overnight. Preheat oven to 350F. Shape in balls the size of walnuts and dip one side in granulated sugar. Place sugared side up on ungreased cookie sheet 2 to 3 inches apart. Bake 15 minutes.
Here's my 2 favorites:
They both start w/a batch of basic sugar cookie dough.
Then for the ';Candy Cane's'; I split the dough in 2, color half red and half green w/food coloring. I add a few drops of peppermint extract to the green half. Pat the dough out to about 2 inches thick. Cut it into strips and roll w/your hand like you are making ';snakes'; w/play-dough. Then take a red ';snake'; and a green ';snake'; and twist them together. Bend the top to shape like a candy cane. Bake the same as you would sugar cookies.
The second one we call ';Church Windows';. Roll out your dough and cut into circles or squares (really could be whatever shape you want). Then cut out the inside of the shape so it looks like a frame w/an empty center. Put hard candies (either jolly ranchers or those red and white peppermints work really well) into a baggy and pound them into little bits-or if you have a food processor you could do it in there. Cover your cookie sheet w/wax or paraffin paper. Lay the cookie frames on the baking sheet and sprinkle the crushed up candy into the empty centers covering just the edge of the frames too so that they will bake together. Bake the same temp. you would sugar cookies and watch for the cookies to get golden brown and the candy to melt. Have fun!
Indeed I do, but if I told you I'd have to kill you. My suggestion is to take a cookie you already like and give it your own touch. Add nuts, candy, liquor, sprinkles, an extra spice, etc to a cookie you already love.
You need to subscribe to Food Network's ';Twelve Days of Cookies'; email! They send a recipe a day via email. Sign up after TG on Food Network.com
Here's a couple good ones, too.
** Iced Ginger Cookies **
Allysa Torey, “More From Magnolia: Recipes from the World-Famous Bakery”
Makes 2½ dozen
Cookie
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup vegetable oil (preferably canola)
1 cup sugar plus 1 tablespoon (for sprinkling)
1 large egg, at room temperature
1/2 cup light unsulphured molasses
Icing
1/2 cup confectioner's sugar, sifted
1 tablespoon solid vegetable shortening
2 teaspoons water
1. Preheat over to 350 degrees.
2. In a small bowl, combine the flour, baking soda, ginger, cinnamon, and salt. Set aside.
3. In a large bowl, on the medium speed of an electric mixer, beat together the oil and sugar for 2-3 minutes. Add the egg and molasses, and beat well.
4. Add the dry ingredients and mix thoroughly. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion.
5. Sprinkle lightly with sugar. Bake for 12 minutes. Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack to cool completely.
6. To make the icing: Combine the sugar, shortening, and water, and beat until smooth and creamy. Cover until ready to use.
7. When the cookies are completely cool, spread a very thin layer of icing on each cookie with a small knife or spatula. Let the icing set before stacking the cookies or they will stick together.
(My note: I make a double recipe of the icing. I must put on more icing than they do because I run out with the original recipe's amount. But I also don't double the vegetable shortening (Crisco) -- about the same amount and just more water and conf's sugar.)
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Hazelnut Shortbread Cookies
1 cup (140 grams) hazelnuts, toasted and skins removed
3/4 cup (160 grams) light brown sugar
2 cups (280 grams) all purpose flour
3 tablespoons (25 grams) cornstarch (corn flour) or rice flour
1/2 teaspoon salt
1 cup (2 sticks) (226 grams) unsalted butter, room temperature
1 1/2 teaspoons (6 grams) pure vanilla extract
Chocolate Glaze: (optional)
3 ounces (90 grams) semisweet or bittersweet chocolate, chopped
1 teaspoon vegetable shortening
Preheat oven to 350ºF (180ºC). Place rack in center of oven. Lightly grease (or spray with Pam) two 8” or 9” (20 or 23 cm) tart pans with removable bottoms.
Place hazelnuts on a baking sheet and bake for approximately 15 minutes or until brown and fragrant and the skins start to peel. Remove from oven, place the warm hazelnuts in a clean dish towel, roll it up, and let the nuts steam for 5 minutes. Briskly rub the nuts to remove most of their skins. Set aside to let the nuts cool.
Place the hazelnuts and 2 tablespoons (30 grams) of the brown sugar in a food processor and pulse until the nuts are finely chopped. Set aside.
In a small bowl combine the flour, cornstarch (rice flour) and salt. Set aside.
In bowl of electric mixer, cream and butter and remaining brown sugar until smooth. Add the vanilla extract and beat until combined. Add the flour mixture and beat until incorporated. Stir in the nut mixture.
Divide the dough in half. Press each half evenly into the prepared tart pan Using a sharp knife, score (make shallow lines) each pan of shortbread into 16 even pieces. Place in preheated oven and bake until deep golden brown, about 25 to 30 minutes. Transfer shortbread to rack and cool for five minutes before removing from tart pan. Place the shortbread round on a cutting board and cut each shortbread round into 16 wedges (along the lines scored). Cool completely on a wire rack.
While the shortbread cools make the chocolate glaze. In a stainless steel bowl, over a saucepan of simmering water, melt the chocolate and shortening. Stir until chocolate is smooth and completely melted. Remove from heat. Either dip each wedge of shortbread into the chocolate or alternatively put the chocolate in a pastry bag fitted with a small tip or a paper cone and pipe chocolate in a decorative pattern. Let stand until chocolate sets. Store in airtight container at room temperature for up to 1 week.
Makes 32 cookies
NOTE: You can use two cake pans instead of tart pans, butter and flour pans well (or spray with Bakers Joy). To remove shortbread from pans after having baked and cooled for 5 minutes, take a plate slightly smaller than the pan, place the plate of the surface of the shortbread, and invert the shortbread carefully on it. Reinvert the shortbread onto a cutting board and cut into 16 wedges (along score lines). Cool on wire rack.
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Yuletide Toffee Squares
4 1/2 cups rolled oats
1 cup brown sugar, firmly packed
3/4 cup (1 1/2 sticks) butter, melted
3/4 cup light corn syrup
1 tablespoon vanilla
1/2 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons vegetable shortening
2/3 cup (about 3 ounces) chopped nuts
Preheat the oven to 450°F. Lightly grease a 15 x 10-inch pan.
Combine the oats, sugar, butter, corn syrup, vanilla and salt and mix well. Press the mixture into the pan, using your lightly greased hands to help the process along.
Bake the squares for 12 to 15 minutes, or until they're a light golden brown. Remove them from the oven and cool completely on a wire rack.
In a medium saucepan set over very low heat, melt the chocolate and shortening together, stirring constantly until smooth. Spread the mixture evenly over the oat base and sprinkle on the chopped nuts. Cover very loosely and chill the squares in the refrigerator until the chocolate is firm. Remove from the refrigerator and cut into squares. The easiest way to do this is to use a chef's knife to cut the bars into long strips while they're still in the pan and then transfer each long strip to a cutting board to cut into bite-sized pieces. Yield: 96 small pieces (but feel free to cut them into whatever size works best for you).
Nutrition information per serving (2 pieces using walnuts, 33g): 147 cal, 6.8g fat, 2g protein, 6g complex carbohydrates, 14g sugar, 1g dietary fiber, 9mg cholesterol, 31mg sodium, 77mg potassium
--King Arthur Flours
http://www.razzledazzlerecipes.com/chris…
i dont but my mum does
yes the good kinds. MJ with chocolate parlay
';screaming'; Christmas is such a personal thing - these do it for me as my grandmother made them every year, with a copper diamond shaped cutter. Thin, crispy and delicate, they were truly a Christmas treat and I can't imagine them without the scent of pine in the background!
Sand Tarts
1/2 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
2 cups unbleached flour
2 teaspoons baking powder
1/4 teaspoon salt
2 egg whites, slightly beaten
Mixture cinnamon and sugar
Pecan halves
Cream butter and sugar until fluffy. Add egg and beat well. Combine flour, baking powder and salt. Gradually add to creamed mixture, beating well after each addition. Cover with plastic wrap and chill overnight.
Preheat oven to 350° F. Roll cookies out very thin, about 1/8-inch. Cut with medium sized round cookie cutter. Place on greased cookie sheets. Brush tops of cookies with egg white. Sprinkle with cinnamon and sugar. Top with a nut. Bake for approximately 8 minutes. Remove from oven and cool. Store in airtight container
i thought sugar cookies were christmas cookies ?
Why cookies? why not chocolate covered pretzels wrapped in cookie dough and baked...Cookies outside and chocolate covered pretzels inside...mmmm sounds delicious...I never made these, but I do experiment from time to time..
PS I do sell cookies commercially. Your welcome to the hint.
This recipe is really fun to make. Instead of using snowflake cookie cutters I used gingerbread men cookie cutters. I used cut raisins for the eyes and candy to decorate.
gingerbread snowflakes
2/3 cup molasses (not robust)
2/3 cup packed dark brown sugar
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 teaspoons baking soda
2 sticks (1 cup) unsalted butter, cut into tablespoon pieces
1 large egg, lightly beaten
3 3/4 to 4 cups all-purpose flour
1/2 teaspoon salt
Decorating icing
Special equipment: assorted 2- to 3-inch cookie cutters (preferably snowflake-shaped); a metal offset spatula; a pastry bag fitted with 1/8- to 1/4-inch plain tip (optional)
Bring molasses, brown sugar, and spices to a boil in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, and remove from heat. Stir in baking soda (mixture will foam up), then stir in butter 3 pieces at a time, letting each addition melt before adding next, until all butter is melted. Add egg and stir until combined, then stir in 3 3/4 cups flour and salt.
Preheat oven to 325°F.
Transfer dough to a lightly floured surface and knead, dusting with as much of remaining 1/4 cup flour as needed to prevent sticking, until soft and easy to handle, 30 seconds to 1 minute. Halve dough, then wrap 1 half in plastic wrap and keep at room temperature.
Roll out remaining dough into a 14-inch round (1/8 inch thick) on a lightly floured surface. Cut out as many cookies as possible with cutters and carefully transfer with offset spatula to 2 buttered large baking sheets, arranging them about 1 inch apart.
Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until edges are slightly darker, 10 to 12 minutes total (watch carefully toward end of baking; cookies can burn easily). Transfer cookies to racks to cool completely. Make more cookies with remaining dough and scraps (reroll once).
Put icing in pastry bag (if using) and pipe or spread decoratively onto cookies.
Cooks' notes:
• Cookies keep in an airtight container at room temperature 3 weeks.
decorating icing
1 (1-lb) box confectioners sugar
4 teaspoons powdered egg whites (not reconstituted)
1/3 cup water
1 tablespoon fresh lemon juice
1 teaspoon vanilla
Food coloring (optional)
Preparation
Beat together all ingredients except food coloring in a large bowl with an electric mixer at moderate speed until just combined, about 1 minute. Increase speed to high and beat icing, scraping down side of bowl occasionally, until it holds stiff peaks, about 3 minutes in a standing mixer or 4 to 5 minutes with a handheld. Beat in food coloring (if using). If you plan to spread (rather than pipe) icing on cookies, stir in more water, 1 teaspoon at a time, to thin to desired consistency.
Yes..i have a origional christmas recipie..whould u like 2 know?
ya go on christmas.com
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