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Category: Holiday Cookie Exchange

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Cape Cod Oatmeal Cookies

Cape Cod Oatmeal Cookies

Ingredients

  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 egg, well beaten
  • 1 cup sugar
  • 1 cup melted butter
  • 1 tablespoon molasses
  • 1/4 cup milk 
  • 1 3/4 cup oatmeal
  • 1 cup raisins
  • 1 cup chocolate chips

 

Instructions

  • Sift together flour, baking soda and cinnamon.
  • Stir in:
  • egg
  • sugar
  • butter
  • molasses
  • milk
  • oatmeal
  • raisins
  • chocolate chips
  • Drop by rounded teaspoonful onto a cookie sheet.  
  • Bake for 12 minutes at 350°.

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Candy Cane Cookies

Candy Cane Cookies

Ingredients

  • 3 cups flour
  • 3/4 teaspoon salt
  • 1 1/2 cups sugar
  • 1 1/2 teaspoon vanilla
  • 1/2 teaspoon red food coloring
  • 1 teaspoon baking powder
  • 1/2 cup shortening
  • 2 eggs
  • 1 tablespoon milk

Instructions

  • Sift flour, baking powder and salt together.  
  • Cream shortening and sugar together until fluffy.
  • add eggs one at a time, beating well
  • add vanilla and milk and beat in.  
  • Add flour mixture and blend well.  
  • Divide dough in half and add food coloring to one half.  
  • Wrap each in waxed paper and chill for 2 hours.
  • To form canes:
  • Roll dough into strips; lay red and white strips side by side and starting from the middle wrap one around the other, then curl one end to form the cane.  
  • Bake 8-10 minutes at 375°.  
  • Do not overbake.  Yields several dozen.

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Rolled Spiced Christmas Cookies

Rolled Spiced Christmas Cookies

Ingredients

  • 4 cups flour
  • 1 3/4 cup sugar
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1 1/2 cups butter
  • 2 eggs, beaten
  • 3 tablespoons cold water
  • decorations as desired

Instructions

  • Preheat oven to 400°.  
  • Sift together the flour, sugar, allspice and cinnamon.  
  • Cut in butter until mixture resembles coarse meal.
  • Stir in eggs and water, mixing well.  (Dough will be stiff, but don’t add more water!).
  • Chill for 1 hour.  
  • Roll to 1/8” thickness onto a lightly floured surface.
  • Cut with assorted cookie cutters.  
  • Bake on ungreased cookie sheets for 7-8 minutes or until lightly browned around the edges.
  • Cool on wire racks.  
  • Frost as desired with confectioners’ sugar icing.
  • Decorate with colored sugar, cinnamon drops and bits of candied fruit.
  • Makes 10-12 dozen cookies.

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Monster Cookies

Monster Cookies

Ingredients

  • 12 eggs
  • 2 cups brown sugar
  • 2 cups granulated sugar
  • 1 tablespoon maple syrup
  • 6 cups creamy peanut butter
  • 2 cups M & M’s
  • 2 3/4 cups chocolate chips
  • 1 tablespoon vanilla
  • 4 sticks butter
  • 1- 42 ounce box of rolled oats

Instructions

  • Preheat oven to 350°.
  • Beat together butter, syrup, sugar, eggs, vanilla and peanut butter.  
  • Fold in rolled oats and chocolate chips.
  • Mix well.  Drop by ice cream scoopsful and press out.  
  • Decorate with M & M’s.
  • Bake 12-15 minutes.
  • Yields 108 marvelously mammoth cookies!!

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Lemon Wine Cookies

Lemon Wine Cookies

Ingredients

  • 2 cups flour
  • pinch of salt
  • 1/2 cup softened butter
  • 1/3 cup granulated sugar
  • the zest of 1 lemon
  • 2 egg yolks
  • 1 tablespoon Harveys Bristol Cream Sherry (Or 1/2 tablespoon lemon juice and 1/2 tablespoon water)
  • Toppings:
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon pistachios, chopped

 

Instructions

Sift flour and salt into a bowl.  Cut in butter until crumbly.
Stir in sugar and lemon zest.  In a separate bowl, add egg 
yolks and Sherry and mix.  Add to lemon mixture and knead
lightly until smooth.  Roll out 1/3” thick onto floured surface.
Cut into 3” rounds with a cookie cutter.  Place on a sprayed 
cookie sheet and bake in a preheated 350° for 8-10 minutes, 
until lightly browned.  Cool on wire rack.
Toppings:
Sift powdered sugar into a small bowl.  Stir in enough lemon juice
to make a stiff paste.  Set bowl over a pan of hot water until
icing is tepid.  Icing should coat the back of a spoon (thicken
with more powdered sugar if needed).  Coat cookies with icing
and garnish with pistachios.

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Snickerdoodle Cookies

Snickerdoodle Cookies

Ingredients

  • 1 cup soft butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 3/4 cups sifted flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons cinnamon
  • 2 tablespoons sugar

Instructions

  • Mix together butter, sugar and eggs.
  • In a separate bowl sift together flour, cream of tartar, baking soda and salt.
  • Stir into butter mixture until combined well.
  • Chill dough.
  • Roll dough into balls the size of walnuts.
  • Combine cinnamon and sugar into a small bowl.  Roll balls into the mixture.
  • Bake on cookie sheet 2″ apart in a 400° oven for 10-12 minutes or until lightly browned.  These cookies puff up at first but then flatten out with a crinkled top.

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Molasses Crinkles

Molasses Crinkles

Ingredients

  • 3/4 cup butter
  • 1 cup brown sugar
  • 2 1/4 cup sifted flour
  • 1 teaspoon cinnamon
  • 1 egg
  • 4 tablespoons molasses
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • granulated sugar

Instructions

  • Cream butter and sugar together.
  • Add egg and molasses.
  • Sift together flour, cinnamon, salt, ginger, cloves and mix thoroughly with creamed mixture.
  • Chil dough until able to shape into 1″ balls.
  • Roll in granulated sugar and place 2″ apart on greased cookie sheet.
  • Bake at 350° for 12-15 minutes.
  • Makes 4 dozen.

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Fry Pan Cookies

Fry Pan Cookies

Ingredients

  • 2 eggs
  • 1 1/2 cup dates
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 cups rice crispies
  • 1/2 cup walnuts, chopped
  • flaked coconut

Instructions

  • Cook eggs, dates, sugar and salt in a frying pan over medium heat for 10 minutes, stirring constantly.
  • Cool and add 1 teaspoon vanilla,  2 cups rice crispies and  1/2 cup chopped walnuts.
  • Form into balls and roll in coconut.

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Potato Chip Cookies

Potato Chip Cookies

Ingredients

  • 4 sticks butter
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/2 cup chopped walnuts
  • 3 1/2 cups flour
  • 3/4 cup crushed potato chip

Instructions

  • Cream the butter and sugar together in a bowl.
  • Add vanilla, walnuts, flour and potato chips.
  • Mix well with butter mixture and drop by teaspoonful onto a greased  cookie sheet.  
  • Bake 12-15 minutes at 350°

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Gingerbread Men

Gingerbread Men

Ingredients

  • 2/3 cup shortening
  • 1/2 cup brown sugar
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cloves
  • 1 egg
  • 1 teaspoon baking soda
  • 3/4 cup molasses
  • 3 cups flour
  • raisins
  • candied cherries

Instructions

  • Cream shortening with the brown sugar.
  • Add salt, ginger, cinnamon and cloves until light and fluffy.  
  • Add egg and molasses and blend.
  • Sift together flour, baking soda and baking powder.
  • Add to sugar mixture and stir until well blended.
  • Cover and chill.  
  • Roll out 1/4 of the dough at a time onto lightly floured board to 1/4” thickness.  
  • Cut with gingerbread man cutter or desired shape.  
  • Carefully transfer to greased cookie sheet.  Repeat with remaining dough.  
  • Before baking, press raisins into dough for eyes, nose and buttons.  Used slivers of candied cherries for mouth, other candies for belt, shoes, etc.  
  • Bake at 375° for 8 minutes.  Cool on wire racks.  
  • When cool, decorate cookies with confectioners’  sugar frosting for hair and clothes.
  • Makes about 5 1/2 dozen cookies.

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