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Vanilla Butter Rollouts
You Will Need
1 1/2 cups butter, softened
1 1/2 cups sugar
2 eggs
1 tablespoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
What to Do
1. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar, and salt; gradually add to the creamed mixture. Cover and refrigerate until easy to handle, about 30 minutes.
2. On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with floured 2 1/2-inch cookie cutters. Place 2 inches apart on ungreased baking sheets. Bake at 350°F until edges are lightly browned, about 8-10 minutes. Cool for 1 minute before removing to wire racks to cool completely. Decorate as desired.
Makes: about 7 dozen cookies
You Will Need
1 1/2 cups butter, softened
1 1/2 cups sugar
2 eggs
1 tablespoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
What to Do
1. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar, and salt; gradually add to the creamed mixture. Cover and refrigerate until easy to handle, about 30 minutes.
2. On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with floured 2 1/2-inch cookie cutters. Place 2 inches apart on ungreased baking sheets. Bake at 350°F until edges are lightly browned, about 8-10 minutes. Cool for 1 minute before removing to wire racks to cool completely. Decorate as desired.
Makes: about 7 dozen cookies
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3-D Christmas Tree Cookies
You Will Need
Cookies
1 cup butter, softened
1 1/4 cups sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
Green gel or paste food coloring
Frosting
4 1/2 cups confectioners' sugar
1/2 cup warm water
3 tablespoons meringue powder
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
Green gel or paste food coloring
Assorted decorating sprinkles and white edible glitter
What to Do
1. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture. Divide dough in half.
2. Tint half of the dough green; knead well to distribute color evenly. Leave remaining dough white. Cover and refrigerate for 1 hour or until easy to handle.
3. On a lightly floured surface, roll out each portion of dough to 1/8-inch thickness. Use tree-shaped cookie cutters with identical shapes, measuring 2 1/2 inches, 3 inches, 4 inches, and 4 1/2 inches. Cut out an even number of cookies with each size cookie cutter. Place 1 inch apart on ungreased baking sheets.
4. Bake at 350°F for 8-10 minutes or until golden brown. Immediately cut half of each size tree cookies in half from top to bottom. If tree cookie cutters have trunks, trim trunks off trees, creating a flat base. Remove to wire racks to cool.
5. For frosting, combine the confectioners' sugar, water, meringue powder, vanilla and cream of tartar in a large mixing bowl. Beat on high speed for 8-10 minutes or until stiff peaks form. Divide frosting in half. Tint half of the frosting green; leave remaining frosting white.
6. Cover frosting with damp paper towels or plastic wrap between uses.
You Will Need
Cookies
1 cup butter, softened
1 1/4 cups sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
Green gel or paste food coloring
Frosting
4 1/2 cups confectioners' sugar
1/2 cup warm water
3 tablespoons meringue powder
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
Green gel or paste food coloring
Assorted decorating sprinkles and white edible glitter
What to Do
1. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture. Divide dough in half.
2. Tint half of the dough green; knead well to distribute color evenly. Leave remaining dough white. Cover and refrigerate for 1 hour or until easy to handle.
3. On a lightly floured surface, roll out each portion of dough to 1/8-inch thickness. Use tree-shaped cookie cutters with identical shapes, measuring 2 1/2 inches, 3 inches, 4 inches, and 4 1/2 inches. Cut out an even number of cookies with each size cookie cutter. Place 1 inch apart on ungreased baking sheets.
4. Bake at 350°F for 8-10 minutes or until golden brown. Immediately cut half of each size tree cookies in half from top to bottom. If tree cookie cutters have trunks, trim trunks off trees, creating a flat base. Remove to wire racks to cool.
5. For frosting, combine the confectioners' sugar, water, meringue powder, vanilla and cream of tartar in a large mixing bowl. Beat on high speed for 8-10 minutes or until stiff peaks form. Divide frosting in half. Tint half of the frosting green; leave remaining frosting white.
6. Cover frosting with damp paper towels or plastic wrap between uses.
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Raspberry Treasures
You Will Need
1/2 cup butter, softened
1 package (3 ounces) cream cheese, softened
1 teaspoon vanilla extract
1 cup all-purpose flour
1/8 teaspoon salt
1/2 cup raspberry filling
1 egg
1 teaspoon water
What to Do
1. In a large mixing bowl, cream butter and cream cheese. Beat in vanilla. Combine flour and salt; add to creamed mixture. Divide dough in half; wrap each portion in plastic wrap. Refrigerate for 1 hour or until easy to handle.
2. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 3-in. round cookie cutter. Place 1 teaspoon raspberry filling in the center of each. Bring three edges together over filling, overlapping slightly (a small amount of filling will show); pinch edges gently. In a small bowl, beat egg and water; brush over dough.
3. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks.
Yield: 2 dozen.
You Will Need
1/2 cup butter, softened
1 package (3 ounces) cream cheese, softened
1 teaspoon vanilla extract
1 cup all-purpose flour
1/8 teaspoon salt
1/2 cup raspberry filling
1 egg
1 teaspoon water
What to Do
1. In a large mixing bowl, cream butter and cream cheese. Beat in vanilla. Combine flour and salt; add to creamed mixture. Divide dough in half; wrap each portion in plastic wrap. Refrigerate for 1 hour or until easy to handle.
2. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 3-in. round cookie cutter. Place 1 teaspoon raspberry filling in the center of each. Bring three edges together over filling, overlapping slightly (a small amount of filling will show); pinch edges gently. In a small bowl, beat egg and water; brush over dough.
3. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks.
Yield: 2 dozen.
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Stained Glass Ornament Cookies
You Will Need
1-1/2 cups butter, softened
1-1/2 cups sugar
2 eggs
3 teaspoons vanilla extract
4-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
Assorted colors of Jolly Rancher hard candies
1 tablespoon meringue powder
3 tablespoons plus 1/2 teaspoon water
2-2/3 cups confectioners' sugar
What to Do
1. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to creamed mixture. Divide dough into three portions; cover and refrigerate for 30 minutes or until easy to handle.
2. Line baking sheets with foil and grease the foil; set aside. On a lightly floured surface, roll out one portion of dough to 1/4-in. thickness. Cut with floured 2-1/2-in. ornament-shaped cookie cutters. Cut out centers with a floured 1/2-in. cookie cutter. Place larger cutouts 2 in. apart on prepared baking sheets. Using a plastic straw, poke a small hole near the top of each cookie for hanging. Repeat with remaining dough. Reroll small cutouts if desired.
3. Place the same color of hard candies in small resealable plastic bags; crush candies. Sprinkle in center of cookies. Bake at 350° for 8-10 minutes or until lightly browned. Use straw to reopen hanging holes. Cool for 2-3 minutes or until candies are set before carefully removing to wire racks.
4. For icing, in a small mixing bowl, beat meringue powder and water until soft peaks form. Gradually beat in confectioners' sugar. Decorate cookies; let dry. Thread string through holes to hang cookies.
Yield: about 7 dozen.
You Will Need
1-1/2 cups butter, softened
1-1/2 cups sugar
2 eggs
3 teaspoons vanilla extract
4-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
Assorted colors of Jolly Rancher hard candies
1 tablespoon meringue powder
3 tablespoons plus 1/2 teaspoon water
2-2/3 cups confectioners' sugar
What to Do
1. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to creamed mixture. Divide dough into three portions; cover and refrigerate for 30 minutes or until easy to handle.
2. Line baking sheets with foil and grease the foil; set aside. On a lightly floured surface, roll out one portion of dough to 1/4-in. thickness. Cut with floured 2-1/2-in. ornament-shaped cookie cutters. Cut out centers with a floured 1/2-in. cookie cutter. Place larger cutouts 2 in. apart on prepared baking sheets. Using a plastic straw, poke a small hole near the top of each cookie for hanging. Repeat with remaining dough. Reroll small cutouts if desired.
3. Place the same color of hard candies in small resealable plastic bags; crush candies. Sprinkle in center of cookies. Bake at 350° for 8-10 minutes or until lightly browned. Use straw to reopen hanging holes. Cool for 2-3 minutes or until candies are set before carefully removing to wire racks.
4. For icing, in a small mixing bowl, beat meringue powder and water until soft peaks form. Gradually beat in confectioners' sugar. Decorate cookies; let dry. Thread string through holes to hang cookies.
Yield: about 7 dozen.
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Mocha Cookie Pretzels
You Will Need
1/2 cup butter, softened
1/2 cup sugar
1 egg
2 squares (1 ounce each) unsweetened chocolate, melted and cooled
1 teaspoon vanilla extract
2 cups cake flour
1/4 teaspoon salt
GLAZE
1 cup (6 ounces) semisweet chocolate chips
1 teaspoon shortening
1 teaspoon light corn syrup
1 cup confectioners' sugar
3 to 5 tablespoons strong brewed coffee
2 squares (1 ounce each) white baking chocolate, chopped
Green colored sugar, optional
What to Do
1. In a small mixing bowl, cream butter and sugar. Beat in egg. Beat in melted chocolate and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
2. Divide dough into fourths; divide each portion into 12 pieces. Shape each piece into a 6-in. rope; twist into a pretzel shape. Place 1 in. apart on lightly greased baking sheets. Bake at 400° for 7-9 minutes or until set. Remove to wire racks to cool.
3. For glaze, in a microwave, melt the chocolate chips, shortening and corn syrup; stir until smooth. Stir in confectioners' sugar and enough coffee to achieve desired consistency. Dip cookies in glaze; allow excess to drip off. Place on waxed paper until set.
4. In a microwave, melt white chocolate; stir until smooth. Drizzle over cookies. Decorate with green sugar if desired; let stand until set.
Yield: 4 dozen.
You Will Need
1/2 cup butter, softened
1/2 cup sugar
1 egg
2 squares (1 ounce each) unsweetened chocolate, melted and cooled
1 teaspoon vanilla extract
2 cups cake flour
1/4 teaspoon salt
GLAZE
1 cup (6 ounces) semisweet chocolate chips
1 teaspoon shortening
1 teaspoon light corn syrup
1 cup confectioners' sugar
3 to 5 tablespoons strong brewed coffee
2 squares (1 ounce each) white baking chocolate, chopped
Green colored sugar, optional
What to Do
1. In a small mixing bowl, cream butter and sugar. Beat in egg. Beat in melted chocolate and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
2. Divide dough into fourths; divide each portion into 12 pieces. Shape each piece into a 6-in. rope; twist into a pretzel shape. Place 1 in. apart on lightly greased baking sheets. Bake at 400° for 7-9 minutes or until set. Remove to wire racks to cool.
3. For glaze, in a microwave, melt the chocolate chips, shortening and corn syrup; stir until smooth. Stir in confectioners' sugar and enough coffee to achieve desired consistency. Dip cookies in glaze; allow excess to drip off. Place on waxed paper until set.
4. In a microwave, melt white chocolate; stir until smooth. Drizzle over cookies. Decorate with green sugar if desired; let stand until set.
Yield: 4 dozen.
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No-Bake Spruce Cookies
You Will Need
36 large marshmallows
1/2 cup butter, cubed
1 to 2 teaspoons green food coloring
1 teaspoon almond extract
4 cups cornflakes
Red-hot candies
12 Tootsie Roll Midgees, cut in half, optional
What to Do
1. In a heavy saucepan, combine the marshmallows, butter, food coloring and almond extract. Cook and stir over low heat until smooth. Remove from the heat; gently stir in cornflakes until well coated. Drop by tablespoonfuls onto waxed paper.
2. Using a 3-in. Christmas tree cookie cutter, shape into trees. Add red-hots for ornaments. Press a Tootsie Roll half into the base for tree trunk if desired.
Yield: about 2 dozen.
You Will Need
36 large marshmallows
1/2 cup butter, cubed
1 to 2 teaspoons green food coloring
1 teaspoon almond extract
4 cups cornflakes
Red-hot candies
12 Tootsie Roll Midgees, cut in half, optional
What to Do
1. In a heavy saucepan, combine the marshmallows, butter, food coloring and almond extract. Cook and stir over low heat until smooth. Remove from the heat; gently stir in cornflakes until well coated. Drop by tablespoonfuls onto waxed paper.
2. Using a 3-in. Christmas tree cookie cutter, shape into trees. Add red-hots for ornaments. Press a Tootsie Roll half into the base for tree trunk if desired.
Yield: about 2 dozen.
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Peppermint Twist Kisses
You Will Need
1/2 cup butter, softened
1/3 cup sugar
1 egg yolk
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/4 teaspoon salt
4 to 8 drops red food coloring
36 chocolate kisses
What to Do
1. In a large mixing bowl, cream butter and sugar. Add the egg yolk and extracts; mix well. Combine flour and salt; gradually add to creamed mixture. Divide dough in half; tint one portion red. Divide each into four portions. Cover and refrigerate for 1 hour.
2. Shape each portion into a 9-in. log. Place one red log next to one white log; twist gently to create one swirled roll. Roll gently until roll becomes one log. Repeat with remaining dough.
3. Cut each log into nine slices; roll each into a ball. Place 1 in. apart on ungreased baking sheets. Flatten slightly with a glass. Bake at 350° for 10-12 minutes until edges are lightly browned. Press chocolate kisses into the center of warm cookies. Remove to wire racks to cool.
Yield: 3 dozen.
You Will Need
1/2 cup butter, softened
1/3 cup sugar
1 egg yolk
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/4 teaspoon salt
4 to 8 drops red food coloring
36 chocolate kisses
What to Do
1. In a large mixing bowl, cream butter and sugar. Add the egg yolk and extracts; mix well. Combine flour and salt; gradually add to creamed mixture. Divide dough in half; tint one portion red. Divide each into four portions. Cover and refrigerate for 1 hour.
2. Shape each portion into a 9-in. log. Place one red log next to one white log; twist gently to create one swirled roll. Roll gently until roll becomes one log. Repeat with remaining dough.
3. Cut each log into nine slices; roll each into a ball. Place 1 in. apart on ungreased baking sheets. Flatten slightly with a glass. Bake at 350° for 10-12 minutes until edges are lightly browned. Press chocolate kisses into the center of warm cookies. Remove to wire racks to cool.
Yield: 3 dozen.
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Chocolate-Dipped Maple Logs
You Will Need
1/2 cup butter, softened
1/2 cup shortening
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon maple flavoring
1-1/2 cups all-purpose flour
1 cup quick-cooking oats
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
3 tablespoons milk
3/4 cup ground walnuts
What to Do
1. In a large mixing bowl, cream the butter, shortening and confectioners' sugar. Beat in vanilla and maple flavoring. Combine the flour, oats and salt; gradually add to creamed mixture.
2. On a lightly floured surface, shape dough into 1/2-in.- wide logs. Cut into 2-in. pieces. Place 1 in. apart on ungreased baking sheets. Bake at 325° for 15-18 minutes or until set and very lightly browned. Remove to wire racks to cool.
3. In a microwave, melt chocolate chips and milk; stir until smooth. Dip one end of each cookie into chocolate, then roll in walnuts. Place on waxed paper until set.
Yield: about 6 dozen.
You Will Need
1/2 cup butter, softened
1/2 cup shortening
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon maple flavoring
1-1/2 cups all-purpose flour
1 cup quick-cooking oats
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
3 tablespoons milk
3/4 cup ground walnuts
What to Do
1. In a large mixing bowl, cream the butter, shortening and confectioners' sugar. Beat in vanilla and maple flavoring. Combine the flour, oats and salt; gradually add to creamed mixture.
2. On a lightly floured surface, shape dough into 1/2-in.- wide logs. Cut into 2-in. pieces. Place 1 in. apart on ungreased baking sheets. Bake at 325° for 15-18 minutes or until set and very lightly browned. Remove to wire racks to cool.
3. In a microwave, melt chocolate chips and milk; stir until smooth. Dip one end of each cookie into chocolate, then roll in walnuts. Place on waxed paper until set.
Yield: about 6 dozen.
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Brown Sugar Cutouts
You Will Need
1 cup butter, softened
2 cups packed brown sugar
3 eggs
2 teaspoons grated lemon peel
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
FROSTING
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons half-and-half cream
Green food coloring, optional
What to Do
1. In a large mixing bowl, cream butter and brown sugar. Add the eggs and lemon peel; beat well. Combine the flour, baking soda and ginger; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
2. On a floured surface, roll out dough to 1/8-in. thickness. Cut with 2-in. cookie cutters. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
3. For frosting, in a bowl, combine confectioners' sugar, vanilla and enough cream to achieve spreading consistency. Add food coloring if desired to some or all of the frosting. Decorate cookies.
Yield: about 6 dozen.
You Will Need
1 cup butter, softened
2 cups packed brown sugar
3 eggs
2 teaspoons grated lemon peel
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
FROSTING
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons half-and-half cream
Green food coloring, optional
What to Do
1. In a large mixing bowl, cream butter and brown sugar. Add the eggs and lemon peel; beat well. Combine the flour, baking soda and ginger; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
2. On a floured surface, roll out dough to 1/8-in. thickness. Cut with 2-in. cookie cutters. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
3. For frosting, in a bowl, combine confectioners' sugar, vanilla and enough cream to achieve spreading consistency. Add food coloring if desired to some or all of the frosting. Decorate cookies.
Yield: about 6 dozen.
haven't tried the recipe yet, however recipe does have eggs in it. I'm gonna try and make them for our Church Christmas Cookies exchange.
These cookies seemed a little dry and I thought not having any eggs in the recipe was a little odd.