So, what Christmas cookies are you making or have you made?
Right now, I have some shortbread fingers in the oven that I’ll dip in chocolate and pecans. I made gingerbread men and mint chocolate crinkles yesterday. I made cranberry shortbread cookies the day before, but my husband ate the entire batch :eek: ! I’m going to make some more and hide them until Christmas.
Also on my schedule to make are Peppermint Pats and Snowflakes (little sugar cookie stars sandwiched with raspberry jam between them).
I have made more sweets this year than I have in the past. Usually, I am the cheese ball and canapé Queen. I took special requests this year and ended up making 3 batches of amaretto chocolate chip cookies, 4 batches of the sugar cookies I mentioned in another thread, a round of 16 mini-cheesecakes with blueberry topping, and (at last count) 5 batches of homemade fudge. I have sneaked in a cheese ball or two, though
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Let’s see… already made up the chocolate cookies with chocolate frosting . (The recipe for the cookies calls for sour cream, so they have a different texture and flavor compared to your standard cookie.) I’m hoping to get a chance to make pineapple cookies, but I think that may have to wait until after New Years. Ah well.
One thing that will be made, one way or another, (even though it really isn’t a cookie) is krumkake. Never mind I have to eat a few to be sure that they’re a good batch, and oh, those ones are a bit deformed, have to eat those ones as well…
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Cookies are a speciality with me. Last week I made tollhouse, as well as spice and oatmeal-raisin. Today or tomorrow, I will make some super-dupe gingersnaps (for the first time).
I will bring them into the office on Sunday (a workday here). I can’t share them on Saturday as then they would be Christmas cookies.
I made Ritz sandwich cookies (basically just peanut butter crackers dipped in white chocolate) and sprinkled them with red and green M&Ms. I’ve also made peppermint merengues, and I plan to make peanut butter cookies with chocolate kisses on top tomorrow. I also took a bunch of candy canes and dipped them in white chocolate to try and convince people to actually eat them.
I came in here especially to ask about cookies with chocolate kisses on them, Susie. Can it be any kind of cookie, or is there a specific recipe that’s best? (preferably not peanut butter). And do you put the kisses on after they come out of the oven?
My mother’s bourbon balls. Crumbled vanilla wafers, cocoa powder, enough Karo syrup to hold it all together and as much bourbon (or rum) as you can stand. Do not consume near an open flame.
Already made and (sadly) already gone. I only made two kinds this year, since we’ve been on a weight loss program. First were the orange-nut crisps, which have both orange peel and lemon peel in them. Secondly were what my mother called ‘almond balls’, but which some call ‘Mexican wedding cakes’. Used Devon Double Cream butter for both. Mmmmmmmmmmmm
I use Brach’s stars, and use this recipe. I’ve tried other recipies, but this one leaves the cookies a tad bit chewy.
Yesterday I made Snickers cookies (basically a peanut butter cookie wrapped around a mini-snickers), Gooey Butter Cookies, and Chocolate Rum Balls.
Today I’m making said Peanut Butter Blossoms, Chocolate Fudge, Maple Walnut Fudge, Coconut Macaroons, and Birdsnests (butter cookies rolled in nuts, filled with jelly or jam–my favorite!).
Tomorrow I’m making the Neiman Marcus Cookies and a Tiramisu Cheesecake. Saturday a Banana Cream Pie.
I have made mocha nut butterballs, traditional cutout cookies that the kids will decorate tomorrow, and brownies. Christmas Eve noc I will make the coffee cake for Christmas Day breakfast ( a big deal in my family).
I used to make (in addition) cream cheese butter cookies, snickerdoodles and the Hershy kiss cookies. I am slowing down since I am back to work.
This thread is making me hungry!
Indeed! I’m getting hungry too, but then again it is almost time for lunch. Eleanorigby, do you speak Czech? Just wondering since you used ‘noc’ for night. Perhaps that means night in many languages for all I know.
I made gingerbread cookies last week, but of course they are all gone. I was also hoping to make these pecan cookies covered in powedered sugar for Christmas Eve, but I don’t know if I’ll have time.
Ossi da mordere - an Italian cookie made with ground almonds, cocoa, sugar and egg whites. When baked they puff up and become hollow inside.
Vanilla sticks - a two-layer cookie. The bottom layer is made with beaten egg whites, sugar, ground almonds and ground vanilla bean. The top layer is a meringue.
Fruit cookies - a very chewy fruit-and-spice cookie with chopped dates, raisins, walnuts, allspice, cloves and cinnamon. The chewiness starts with the fruit and is enhanced by egg yolks, dark corn syrup and milk. These cookies are frosted with a mixture of egg whites, sugar and vanilla.
Pinolate - an Italian nut-paste cookie made with egg whites, sugar, honey, butter, blanched almonds, unblanched almonds and blanched hazelnuts. Each cookie is rolled in pine nuts before baking (this is an expensive recipe).
Chocolate shortbread - a shortbread made with added cocoa powder and cacao nibs (bits of roasted cacao beans, a product available from Scharffen Berger).
Lemon poppyseeds - a butter cookie made with lemon peel and poppyseeds. Each cookie is rolled in ground almonds before baking.
Whipped shortbread - many batches. Did NOT put the cherries on top, just used sprinkles on about 2/3 and left the other 1/3 perfectly plain. Yummmy - they melt in your mouth!
Millionaire squares - easy-peasy and very tasty. They have an oatmeal cookie/butter crust and a chocolatey filling, with more oatmeal mixture crumbled on top.
Nut clusters - peanuts and crunchy chow mein noodles smothered in melted chocolate & butterscotch chips.
Peanut butter balls - AMAZING - a family favourite.
It’s not a very skinny Christmas for Stainz & family …
Non cookie creations include these insanely heavy brownies. 1 9 x 12 pan includes a whole package of cream cheese, 4 eggs, a stick of butter, 2 cups of sugar, 6 oz of chocolate, and some chocolate chips and flour. These got christened “Holy Hell Brownies”.
Recipes! Provide recipes! I’ll start with a fantastic recipe for plain ol’ chocolate chip cookies. It’s a classic that last weekend got me a proposal from my huisband’s friend to run away to a country that allows polygamy. I told him I’d just give him an extra cookie instead.
Ingredients:
1 cup (2 sticks) Imperial Margarine
¾ cup granulated sugar
¾ cup light brown sugar, packed
1 large egg
1 tsp. vanilla extract
2 ¼ cup all-purpose flour
½ tablespoon salt
1 tsp. baking soda
11-12 oz. total chocolate chips, toffee chips, peanut butter chips, nuts, etc. Whatever you like!
Directions:
Soften the margarine, but do not melt it. If it gets too runny, put it in the refrigerator to let it set a little while. Then put into a large mixing bowl and add granulated sugar, brown sugar, egg and vanilla. Mix well.
In a separate bowl, mix flour, salt and baking soda together.
Pour about half the dry flour mixture into the bowl with the wet butter/sugar mixture. Blend the flour in well, then add the rest of the flour.
Mix in chocolate chips (or whatever you want to add). Refrigerate the dough for a few minutes to let it get firm.
Line cookie sheets with parchment paper. Preheat the oven to 350 degrees.
Use a teaspoon or cookie scoop to drop cookies on parchment paper. Leave about 3 inches between each scoop of dough.
Bake for 8-10 minutes until they are just beginning to brown. Then remove from oven, pick up sheet parchment paper with cookies on top, and place on a cooling rack until the cookies become firm (they will be soft but they won’t fall apart when you pick them up).
