Christmas Cookie Recipes
Wonderful Christmas cookie recipes for you to bake. Try Christmas baking traditions like Shortbread, Fruit Cookies, Molasses Cookies, and don't forget the Gingerbread Cookies Recipe. We've got lots of Christmas Cookies and Squares to choose from.

Grandma's Christmas Cookies Recipe
Yield: 6 dozen
Wonderful Christmas cookie recipes for you to bake. Try Christmas baking traditions like Shortbread, Fruit Cookies, Molasses Cookies, and don't forget the Gingerbread Cookies Recipe. We've got lots of Christmas Cookies and Squares to choose from.

Grandma's Christmas Cookies Recipe
Yield: 6 dozen

2 cup Granulated sugar
1 cup Butter, softened
2 Eggs
1 tsp Vanilla
5 cup All-purpose flour
1 tsp Baking soda
1 cup Sour cream

COFFEE FROSTING
1 tb Instant coffee granules
1 tb Hot water
6 tb Butter, softened
1 tsp Vanilla
3 cup Sifted powdered sugar
1/3 cup Whipping cream

Beat granulated sugar and 1 cup butter in large bowl until light and fluffy. Blend in eggs and 1 teaspoon vanilla. Combine flour and baking soda; add alternately with sour cream, mixing well after each addition. Refrigerate 6 hours or overnight.

Divide dough into 4 pieces. Roll out 1 piece on lightly floured surface to 1/8" thickness (keep remaining dough refrigerated). Cut into desired shapes; place on ungreased cookie sheets. Bake at 375F for 10-12 minutes or until bottoms are golden brown. Repeat with remaining dough. Cool completely. Frost with Coffee Frosting.
COFFEE FROSTING: Dissolve coffee granules in water. Beat 6 tablespoons butter in medium bowl until soft. Stir in coffee mixture and 1 teaspoon vanilla. Add powdered sugar; mix until well combined. Gradually add cream until good spreading consistency.

Candy Cane Cookies Recipe
Yield: 2 1/2 dozen

2 cup Butter
1 1/2 cup Sugar
4 Egg yolks
2 tsp Vanilla
4 1/2 cup Unbleached flour
1/2 tsp Salt
3 tb Peppermint candy
Red food coloring

Cream together butter and sugar. Add egg yolks and vanilla and mix well. Sift flour and salt together and beat into butter mixture until well mixed. When ready, divide dough in half. To one half, add 1/2-tsp. red food colouring. Using about a tablespoon of dough, roll a 4" strip of each color (no fatter than a pencil). Place the two colored rolls side-by-side and press lightly together. Gently twist like a rope and place on an ungreased cookie sheet 1" apart. Curve the top like a candy cane and bake in a pre-heated oven at 350 F. for about 15 minutes; do not brown.

Sprinkle with crushed peppermint candy before cool. Note: Try taking each tablespoon of cookie dough and roll in hands to form rough cylinder. Then put on flat surface vertically. Using fingers and palm in same direction, gently roll left and right until the size of a pencil.

Candy Cane Twists
Yield: 4 dozen

2 cup All purpose flour
1/3 cup Sugar
1/4 tsp Baking powder
3/4 cup Butter
5 To 7 Tbsp. ice water
1/2 tsp Vanilla
1/4 cup Seedless raspberry jam
Powdered Sugar Frosting
Stir together flour, sugar, baking powder, and 1/2 tsp. salt. Cut in butter till mixture resembles coarse crumbs. Sprinkle 1 Tbsp. water and the vanilla over part of the flour mixture. Gently toss with a fork; push to side of bowl. Repeat with remaining water, a Tablespoon at a time, till all is moistened. Form into a ball. Cover and chill 30 minutes or till easy to handle.

Divide dough into quarters. On a lightly floured surface, roll two of the quarters into 12 x 4 inch rectangles. Spread each rectangle with jam. Roll remaining quarters of dough into 12 x 4 inch rectangles. Carefully place a plain rectangle over each rectangle spread with jam. Trim edges even. Cut each rectangle into twenty four 4 x 1/2 inch strips. Twist each strip twice. Shape each strip into a cane on a lightly greased cookie sheet. Bake in a 375F oven for 10 to 12 minutes or till edges are firm and bottoms are light brown. Cool on wire rack. Place powdered sugar frosting in decorating bag fitted with writing tip. Pipe frosting on light portions of each cane.

Powdered Sugar Frosting: Stir together 1 cup sifted powdered sugar and enough hot water (1 to 2 Tbsp.) to make of frosting consistency.

Christmas Angel Cookies
Yield: 3 dozen

1/2 cup Shortening
1/2 cup Cream cheese, softened
1 cup Light brown sugar
1/2 cup Granulated sugar
2 Eggs
3 cup Flour
1/2 tsp Baking soda
1/2 tsp Salt
1 tb Vanilla
2 cup Candied fruit, mixed
2 cup Broken pecans or almonds * firmly packed
Preheat oven to 350F. In a large bowl, cream shortening and cream cheese until smooth and fluffy. Add sugars and eggs, mixing well. In a separate bowl, sift flour, baking soda and salt together. Add flour mixture to egg and sugar mixture; add vanilla. Mix well. Add candied fruit and nuts. Drop by rounded spoonfuls onto lightly oiled cookie sheet and bake at 350F for about 10-12 minutes. The cookies will be just browned at the edges. Hint: You may have to mix candied fruit and nuts in with your hands; a little shortening on your fingers will keep the mixture from sticking.

Christmas Cookie Slices Recipe
Yield: 7 dozen

1 cup Sugar
1 cup Margarine or butter, softened
2 Eggs
1 1/2 tsp Vanilla
3 cup All-purpose flour
1 tsp Salt
1/2 tsp Baking soda
Mix sugar, margarine, eggs, & vanilla. Stir in remaining ingredients. Divide into 3 equal parts. Shape each part into a roll, about 1 1/2 inches in diameter. Wrap & refrigerate at least 4 hrs. Heat oven to 400F. Cut rolls into 1/8 inch slices. Place about 1 inch apart on ungreased cookie shoot. /bake 8 to 10 min. immediately remove from cookie sheet.

Christmas Fruit Cookies Recipe
Yield: 6 dozen

1/2 cup Shortening
1/2 cup Brown sugar; firmly packed
2 Eggs
1/2 tsp Vanilla
1/2 tsp Baking Soda
1 1/2 tb Buttermilk
1 cup Flour
1/4 tsp Allspice
1/4 tsp Nutmeg
1/4 tsp Cinnamon
1/4 cup Bourbon
1/2 lb White raisins
1/2 lb Candied cherries
1/2 lb Candied pineapple
1/2 cup Flour
1 1/2 cup Pecans; chopped
Cream shortening and sugar; beat in eggs and add vanilla. Dissolve soda in buttermilk. Combine 1-cup flour and spices; add to creamed mixture alternately with buttermilk and bourbon. Beat well after each addition. Coat fruit with 1/2-cup flour; stir fruit and nuts into batter. Drop by teaspoonfuls onto greased baking sheets and bake at 350F for 10-15 min. Makes 6 doz. cookies.

Christmas Gingerbread Cookies Recipe
Yield: 2 dozen

6 cup Flour
1 tb Baking soda
1 tb Ginger
1 tsp Clove
1 tsp Cinnamon
1 tsp Nutmeg
1/2 tsp Salt
1 cup Crisco
1 cup Molasses
1 cup Brown sugar
1/2 cup Water
1 Egg
1 tsp Vanilla
Mix flour, soda, spices and salt. Beat shortening, molasses, sugar, water, egg and vanilla until well blended. Gradually beat in flour mixture. Will be soft. Divide into fourths. Pat each 1/4 into 1" thick round. Wrap in plastic and refrigerate at least 3 hours or up to 1 week. Roll on lightly floured surface to 1/8" thick, cut with gingerman cutters and bake at 350F for 10-12 minutes. Cool slightly on cookie sheet, and then transfer to wire racks to cool completely. Decorate with Royal Icing.

Christmas Shortbread Recipe
Yield: 1 dozen

1 cup Butter
1/2 cup Sugar
1 tsp Vanilla extract
2 cup Flour
2 pinch Salt
Preheat oven to 350F. Cream butter, sugar, and vanilla until light and fluffy. Mix flour and salt, then beat into butter mixture until thoroughly blended, to make soft dough.

To make bars: on work surface dusted with flour, pat dough into rectangle 1/2" thick, 2" wide, and about 17" long. Use knife or fluted pastry cutter to cut into 1" bars. Use spatula to transfer bars to ungreased cookie sheet, leaving 1" between bars. Prick each bar with fork several times. Bake for 20-25 minutes, until lightly colored. Do not over bake; the bars should not brown. Let cool on cookie sheet for one minute, then carefully transfer to wire racks to finish cooling.

To make wedges: Dust your hands and ungreased cookie sheet with flour. Pat dough into ball. Pat ball into flat disk about 1/2" thick and 7" in diameter on cookie sheet. With edge of plastic ruler dusted with flour, mark disk in 8 wedges, cutting about halfway through dough, and prick dough all over and crimp edges with fork. Bake for 30 minutes, then take cookie sheet out and cut through shortbread on marked lines. Return shortbread to oven for five more minutes. Let wedges cool on cookie sheet for one minute, then carefully transfer to wire racks to finish cooling.

Hazelnut Christmas Balls Recipe
Yield: 1 1/2 dozen

1/2 cup Shortening
1/4 cup Sugar
1 Beaten egg yolk
1 tsp Grated lemon peel
1 tb Grated orange peel
1 tsp Lemon juice
1 cup Cake flour
1/8 tsp Salt
1 Slightly beaten egg white
1/2 cup Finely diced hazelnuts
9 Candied cherries
Cream shortening with sugar. Add egg yolk, orange and lemon peels, and lemon juice. Beat until fluffy. Add flour and salt. Chill dough for approximately 1 hour. Form small balls with teaspoon. Dip in egg white and roll in chopped nuts. Press half candied cherry in each cookie. Bake at 375F for 1 minute.

Honey Merry Christmas Cookies Recipe
Yield: 1 Dozen

1/3 cup Shortening
1 Egg
1 tsp Lemon extract
1 tsp Baking Soda
1/3 cup Sugar
2/3 cup Honey
2 3/4 cup Flour
1 tsp Salt
Mix ingredients. Chill dough 2-3 hours. Roll out dough and cut. Sprinkle with colored sugar. Bake at 375F for 8-10 minutes.

Moravian Molasses Cookies Recipe
Yield: 3 to 4 dozen

2 cup Shortening
2 1/4 cup Brown sugar
1 qt Molasses
8 cup Flour
1 tb Cloves
1 tb Cinnamon
1 tsp Ginger
1/2 tsp Baking soda dissolved in: 1 tsp Vinegar
Sift the flour and spices together. Add sugar and mix well. Work in the shortening with the finger tips or with a pastry blender. Add baking soda and molasses and mix thoroughly. Chill.

Roll very thin on floured board and cut with fancy cookie cutters. Bake at 350F about 10 minutes.

Mother's Chocolate Diamond Cookies Recipe
Yield: 1 dozen

1/2 cup Butter or margarine
3 x Unsweetened chocolate. squares
1 cup Sugar
2 Eggs
1 cup Flour
1 tsp Vanilla
2/3 cup Pecans; chopped
Preheat oven 400F. Grease 9x13x2 inch baking pan. Melt butter and chocolate. Stir in sugar. Add eggs and beat well. Add remaining ingredients. Mix well. Bake at 400F for 15 min. let cool in pan. Cut into diamonds. Store in tin box between layers of wax paper.

Holiday Cherry Squares Recipe
Yield: 1 - 13x9 pan

1 1/2 cup Corn flake crumbs
1/2 cup Margarine; softened
4 tb Sugar
1 1/3 cup Flaked coconut
3/4 cup Maraschino cherries; chopped
1 can Eagle Brand Condensed milk
1 cup Pecans; chopped
2 cup Miniature marshmallows
In 13x9x2 inch baking pan, combine corn flake crumbs, butter and sugar. Press down firmly with back of spoon. Sprinkle coconut, marshmallows, and cherries evenly over crumb crust. Pour sweetened condensed milk over all evenly. Bake at 350F for about 25 minutes. Cool completely before cutting into squares. Store in tin box between layers of wax paper.

Mince Meat Christmas Bars Recipe
Yield: 1 - 7x11 Pan

CRUST & TOPPING

2 cup Flour
1 tsp Salt
1/2 cup Pecans; chopped
2 1/2 cup Quick oats; uncooked
1 1/2 cup Brown sugar; packed
1 cup Margarine; melted

FILLING

1 1/2 cup Prepared mincemeat
1/4 cup Sugar
1 tb Corn starch
1 tb Lemon juice
Preheat oven 350F. CRUST & TOPPING: Grease a 7x11x2 inch baking pan. Combine above ingredients and mix well. Press half of mixture into pan. FILLING: Simmer above ingredients until thick. Cool. Spread over dough in pan, and cover with remaining dough. Pat down well. Bake at 350F for 25-35 minutes. Cool in pan. Cut in squares. Store in tin box between layers of wax paper.

Poinsettia Cookie Recipe
Yield: 2 dozen

1 cup Butter
1 cup Sugar
1 tsp Vanilla
1 tsp Almond extract
1/2 tsp Salt
2 Eggs
3 cup Flour; sifted
Preheat oven 325F. NOTE: Cookie dough must pass easily through a cookie press. It may be necessary to add from 1/4 to 1/2 cup more flour to adjust consistency. Cream all ingredients on mixer except flour. Work in flour by hand. TO MAKE POINSETTIAS: Reserve 1/2 cup dough to color green for leaves. Using red vegetable color, color dough to desired shade. Use sunburst plate of cookie press for flower.

TO MAKE LEAVES: Using green vegetable color, color dough to desired shade. Take a pinch of dough in palm of your hand. Roll with finger of other hand in your palm to tapered shape. Lay on ungreased sheet. Take a fork dipped in sugar and flatten green to make leaf. Space leaves four to a row, making 3 rows of leaves. DO ALL LEAVES FIRST. Then with press filled with red dough, drop out red flower at the bottom of the leaf. With toothpick, indent center of flower and put silver dragée in center. Bake at 325F for 10 minutes. Cool on racks. Store in tin box between layer of wax paper.

Rum Dainties Cookie Recipe
Yield: 1 Dozen

1 cup Powdered sugar
3 tb Karo syrup; white
2 1/3 tb Cocoa
3 cup Vanilla wafers; crushed
1 cup Pecans; chopped fine
3/4 oz Rum
To make crumbs, put wafers in plastic bag and roll with rolling pin. Pour into bowl and mix above ingredients, adding rum last. Shape into balls about 1" in diameter. Roll in powdered sugar and chill. This mixture is sticky, so keep finger and palms of hands dusted with sugar while shaping cookies. Store in tin box between layers of wax paper.

Favorite Christmas Cookies Recipe
Yield: 3 Dozen

1 1/2 cup Butter
1 cup Sugar
2 Eggs
3 tb Milk
1 tsp Vanilla
3 1/4 cup Flour
1 tsp Baking Powder
1/2 tsp Salt
Cream butter and sugar in mixer bowl until light. Add eggs, milk, and vanilla and blend well. Stir together flour, baking powder, and salt. Add to creamed mixture and blend well. Divide dough into 3 parts; wrap each snugly in plastic wrap and refrigerate 2 hours or until firm enough to roll out.

Dust work surface and rolling pin with flour. Roll out 1 piece of dough at a time to 1/8-inch thickness. Cut with cookie cutters (press cutters into flour before using on dough. Chill dough if necessary.). Place cookies on greased baking sheet. Sprinkle with sugar sprinkles. Bake at 350F for 13 minutes, or until golden. Cool on wire racks.

Raspberry Almond Christmas Bars Recipe
Yield: 2 dozen

1 Envelope pie crust mix
1/4 cup Raspberry jam
1/2 cup Butter, softened
2/3 cup Sugar
2 Eggs
2/3 cup Flour
1/4 tsp Salt
Red and green food coloring

FROSTING:

2 tb Butter, softened
1 1/2 To 2 cups sifted icing sugar
2 tb Cream or milk
1 tsp Almond extract
Prepare pastry mix according to package directions for one crust unbaked pie shell. (Note: homemade pastry enough for 1 shell will work here) Line an 8" square cake pan with pastry. Spread with raspberry jam.

Cream butter and sugar together thoroughly. Add eggs, beating until light and fluffy. Add flour and salt; blend well. Divide batter in half. Color half pink and half green. Put small spoonfuls of each mixture alternately over jam layer.

Tap pan gently on counter to even out the batter. Bake in a 350 F oven for 35-40 minutes or until toothpick inserted in center comes out clean. Cool completely.

Beat frosting ingredients together until smooth and creamy, adding enough icing sugar to make a spreading consistency. Spread over cooled squares. Makes about 2 dozen bars.

Aunt Tillie's Raspberry Slice Recipe
BASE

1 cup Flour
1 tsp Baking powder
Pinch of salt
1 tb Milk
1/2 cup Butter
1 Egg

FILLING

1/2 cup Raspberry jam
1 Egg
1 cup Brown sugar
1 tb Butter
1 tsp Vanilla
1 cup Flaked coconut
Preheat oven to 350F. Mix all ingredients for base together, roll out and line 9" x 13" pan. Spread with raspberry jam.

Beat together, well, all ingredients for filling. Spread over raspberry jam. Bake in 350F oven for 25 mins. Cool before cutting into squares.