My Favorite Christmas Cookies

A collection of my favorite Christmas cookie recipes.
It’s that magical time of year again: snowmen, Santa, gifts, family, friends, the scent of pine, crackling fires, frosty windows, turkey, pie and cookies. Here’s some of my favorite Christmas cookie recipes:

~ Walnut Crescents ~ 1 cup soft butter 1 cup icing sugar 2 tsp. vanilla 1/4 tsp. salt 1 cup chopped walnuts 1 3/4 cup flour

Chill dough for 1 hour. Divide into 8 pieces. Roll into 1/2” rolls. Cut in 2” lengths. Taper ends & shape into crescents. Bake for 15 minutes at 300F. Yield - 4 dozen.

~ Gingerbread Cookies ~ 1 1/4 cups margarine 2 eggs 2 cups sugar 4 cups flour 2 tsp. cinnamon 2 tsp. ginger 2 tsp. baking powder 2 tsp. cloves 1/2 cups molasses Cream margarine, eggs, molasses and sugar. Sift dry ingredients in a separate bowl. Add dry ingredients to liquid ingredients. Roll into balls and dip in sugar or roll and cut out desired shapes with cookie cutters.

Bake 10 minutes for round balls and 8 minutes for rolled cookies at 350F. Let stand before taking out of pan. Cookies will be soft but will harden as they cool. These aren’t a really hard gingersnap (unless you overcook them!!).

~ Apricot Almond Thumbprint Cookies ~

1 cup butter 1/4 cup sugar 1 tsp. almond extract 2 cup flour Ground Almonds Apricot jam or jam of choice

Cream butter, sugar & extract together. Add the flour. Shape into teaspoon size balls. Roll in ground almonds. Indent centers and fill with jam. Bake for 10 - 12 minutes at 350F. Yield - 4 dozen.

~ Brownie Bites ~

1/3 c brown sugar 1/4 c butter 3 oz semi-sweet chocolate 1/2 tsp. vanilla 1 egg - lightly beaten 1/3 c flour 24 chocolate rosebuds Over low heat melt sugar, butter, and chocolate. Stir until chocolate is just melted. Remove from heat and let cool for 1 minute. Blend in vanilla & egg. Fold in flour until just blended. Spoon into tiny baking cups. Bake at 350F for 10 - 12 minutes or until set. Remove from oven; set rosebud on top of each. Let cool.

Makes 2 dozen. Can freeze.

~ My Mom’s Shortbread ~

1 cup soft butter 1/2 cup sugar 2 1/2 cups sifted flour

Thoroughly mix butter and sugar. Stir in sifted flour (set 1/2 cup aside & add if needed). Mix thoroughly with hands. Roll into two logs. Wrap in wax paper and chill for 2 hours. Preheat oven to 300F. Cut into slices and place on cookie sheets. Bake on ungreased cookie sheet for 20 - 25 minutes. Yields 2 dozen.

Or roll out and cut with cookie cutters, place on cookie sheets, cover and chill for 2 hours. You can decorate your cookies with sprinkles, chocolate chips, raisons or smarties before chilling. Bake as above.

And if you don’t have time to bake don’t let it bother you. Find a bake sale or a bakery, buy your favorites & relax and enjoy the holiday season with friends and family. Who says you can’t bake shortbread in July when you have time?

About the Author

Visit Wendy online at www.canadiancountrygifts.com Sign up for her free biweekly newsletter by sending an email to ccg-request@newsletter.cndcountrygifts.com with ‘sub’ as the subject.