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Christmas Cookies
| Snowman Cookies |
Snowman Cookies
(Makes about 30 cookies)
1 cup butter, room temperature
8 ounces cream cheese, softened
2 cups sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
3-1/2 cups flour
1 teaspoon baking powder
Mini chocolate chips
Icing:
1 cup confectioners’ sugar
1 to 2 tablespoon milk
1/4 teaspoon coconut extract
Red and green food coloring
30 Chocolate kisses for hats
Beat together butter, cream cheese, and sugar until light and fluffy.
Add egg and extracts; mix well.
Combine flour and baking powder.
Gradually beat the flour mixture into the creamed butter.
Cover and refrigerate a few hours or overnight.
Roll dough into 90 balls: 30 (1-inch), 30 (3/4-inch), 30 (1/2-inch)
Position one ball of each size on an ungreased baking sheet to form a snowman.
Repeat with remaining balls.
Preheat oven to 325 degrees F.
Press mini chocolate chips into each snowman for eyes and buttons.
Bake for 18 to 20 minutes or until lightly browned.
Transfer cookies to a wire rack to cool.
For Icing:
Combine the sugar, milk, and extract in a bowl until smooth.
Divide icing into 2 bowls.
Stir red food coloring into 1 and green coloring into the other.
Spoon icing into 2 pastry bags fitted with small star tip.
Pipe around each snowman’s neck to form a scarf.’
Use icing to attach a chocolate kiss to each snowman.
Pipe a rim and pom-pom on each hat.
(Makes about 30 cookies)
1 cup butter, room temperature
8 ounces cream cheese, softened
2 cups sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
3-1/2 cups flour
1 teaspoon baking powder
Mini chocolate chips
Icing:
1 cup confectioners’ sugar
1 to 2 tablespoon milk
1/4 teaspoon coconut extract
Red and green food coloring
30 Chocolate kisses for hats
Beat together butter, cream cheese, and sugar until light and fluffy.
Add egg and extracts; mix well.
Combine flour and baking powder.
Gradually beat the flour mixture into the creamed butter.
Cover and refrigerate a few hours or overnight.
Roll dough into 90 balls: 30 (1-inch), 30 (3/4-inch), 30 (1/2-inch)
Position one ball of each size on an ungreased baking sheet to form a snowman.
Repeat with remaining balls.
Preheat oven to 325 degrees F.
Press mini chocolate chips into each snowman for eyes and buttons.
Bake for 18 to 20 minutes or until lightly browned.
Transfer cookies to a wire rack to cool.
For Icing:
Combine the sugar, milk, and extract in a bowl until smooth.
Divide icing into 2 bowls.
Stir red food coloring into 1 and green coloring into the other.
Spoon icing into 2 pastry bags fitted with small star tip.
Pipe around each snowman’s neck to form a scarf.’
Use icing to attach a chocolate kiss to each snowman.
Pipe a rim and pom-pom on each hat.
Stained Glass Cookies
Stained Glass Cookies (also called Magic Window Cookies) are made with a basic
sugar cookie dough with a little magic added. All you do is cut out a small area in the
middle of the cookie with a cookie cutter or a knife and add a little crushed hard candy.
Bake the cookies until the candy melts and forms a brightly-colored translucent candy
window. If you make a small hole in the top of the cookie dough before baking you can
insert a piece of ribbon through it once the cookies are baked and hang them on your
Christmas tree or in a window to reflect the light.
Stained Glass Cookie Recipe
sugar cookie dough with a little magic added. All you do is cut out a small area in the
middle of the cookie with a cookie cutter or a knife and add a little crushed hard candy.
Bake the cookies until the candy melts and forms a brightly-colored translucent candy
window. If you make a small hole in the top of the cookie dough before baking you can
insert a piece of ribbon through it once the cookies are baked and hang them on your
Christmas tree or in a window to reflect the light.
Stained Glass Cookie Recipe
Santa Cookies
(Makes 24)
(Makes 24)
Santa Cookies are made with a Butter Cookie Recipe and cut into heart shapes with a
cookie cutter. Decorate with royal icing.
cookie cutter. Decorate with royal icing.
2-1/4 cups flour
1-1/2 teaspoons baking powder
8 ounces butter, room temperature
1 cup sugar
2 eggs
1 teaspoon vanilla extract
Royal Icing:
2 cups confectioners’ sugar
2 egg whites *
Red decorating sugar
M&M candies
To make the Cookies:
In a bowl, combine the flour and baking powder.
In another bowl, cream together the butter and sugar.
Add the eggs and vanilla to the butter and blend well.
Add the flour mixture until well combined.
Flatten the dough into a disk, wrap, and refrigerate for at least 4 hours.
Preheat the oven to 400 degrees F.
Grease or line baking sheets with parchment paper.
On a lightly floured surface, roll the dough out to 1/4-inch thickness.
Using cookie cutters, cut the cookies and place them on prepared baking sheets.
Bake for 6 to 8 minutes, until the cookies color slightly.
Transfer to wire racks to cool.
You can serve them plain or add the icing when cookies are completely cooled.
To make the Icing:
Stir together the confectioners' sugar and egg whites until smooth.
*Use meringue powder if uncooked egg whites are a health concern.
To decorate the cookies:
Spread a little icing on the pointed end of the heart cookie.
Sprinkle liberally with red decorating sugar; allow to set a few minutes and shake off excess.
Put the royal icing in a pastry bag with a small star tip.
Pipe stars on the cookies to create the beard and hat details.
Attach the M&M candies for the eyes and nose with a dab of the icing.
Allow the icing to set until dry before storing.
1-1/2 teaspoons baking powder
8 ounces butter, room temperature
1 cup sugar
2 eggs
1 teaspoon vanilla extract
Royal Icing:
2 cups confectioners’ sugar
2 egg whites *
Red decorating sugar
M&M candies
To make the Cookies:
In a bowl, combine the flour and baking powder.
In another bowl, cream together the butter and sugar.
Add the eggs and vanilla to the butter and blend well.
Add the flour mixture until well combined.
Flatten the dough into a disk, wrap, and refrigerate for at least 4 hours.
Preheat the oven to 400 degrees F.
Grease or line baking sheets with parchment paper.
On a lightly floured surface, roll the dough out to 1/4-inch thickness.
Using cookie cutters, cut the cookies and place them on prepared baking sheets.
Bake for 6 to 8 minutes, until the cookies color slightly.
Transfer to wire racks to cool.
You can serve them plain or add the icing when cookies are completely cooled.
To make the Icing:
Stir together the confectioners' sugar and egg whites until smooth.
*Use meringue powder if uncooked egg whites are a health concern.
To decorate the cookies:
Spread a little icing on the pointed end of the heart cookie.
Sprinkle liberally with red decorating sugar; allow to set a few minutes and shake off excess.
Put the royal icing in a pastry bag with a small star tip.
Pipe stars on the cookies to create the beard and hat details.
Attach the M&M candies for the eyes and nose with a dab of the icing.
Allow the icing to set until dry before storing.
Chocolate Gingerbread Cookies
Nothing says Christmas more than the wonderful scent of baking gingerbread. This recipe
adds cocoa to the gingerbread for a little chocolate flavor. When the cookies are cool, decorate
with Royal Icing, white or tinted. If desired, decorate with silver dragees. If you want to hang the
cookies on your Christmas tree, make a small hole in the top if each cookie before baking;
thread ribbons through the holes after they are decorated.
Chocolate Gingerbread Cookie Recipe
adds cocoa to the gingerbread for a little chocolate flavor. When the cookies are cool, decorate
with Royal Icing, white or tinted. If desired, decorate with silver dragees. If you want to hang the
cookies on your Christmas tree, make a small hole in the top if each cookie before baking;
thread ribbons through the holes after they are decorated.
Chocolate Gingerbread Cookie Recipe
Peppermint Meringues
(Makes about 4 dozen cookies)
(Makes about 4 dozen cookies)
With just a few changes to our basic Meringue Cookie Recipe, your friends will be
wondering how you made such an impressive-looking cookie.
wondering how you made such an impressive-looking cookie.
3 large egg whites
3/4 cup sugar
1/2 teaspoon peppermint extract
Optional: White sanding sugar
Preheat oven to 175 degrees F.
Line 2 baking sheets with parchment paper.
Put egg whites in the bowl of an electric mixer.
Beat with the whisk attachment until foamy.
Gradually add the sugar to the egg whites.
Mix on medium-high speed until stiff peaks form, 6 to 7 minutes.
Stir in peppermint extract.
Fit a pastry bag with a large opening star (2D) tip.
Using a small paint brush, make 2 or 3 stripes of red gel food coloring inside the pastry bag.
Fill the bag with some of the meringue.
Put a dab of the meringue under each corner of the parchment on the baking sheets.
This will prevent the paper from moving while you pipe the meringues onto it.
Pipe 1-1/4 inch star shapes onto the prepared baking sheets.
Sprinkle sanding sugar over the cookies before baking, if desired.
Bake 1 hour and 40 minutes until the cookies are crisp but not browned.
Cool completely on baking sheets on wire racks.
Optional: After the meringues have completely cooled
Melt 1/2 cup coarsely chopped bittersweet chocolate in a microwave until smooth.
Dip the bottom of each meringue into the chocolate and place on a greased baking sheet.
Allow the chocolate to set at room temperature or in the refrigerator.
Pistachio Cranberry Cookies
(Makes about 40 cookies)
(Makes about 40 cookies)
These cookies have a rich buttery flavor combined with the added sweetness of
dried cranberries and crunch of pistachios.
1-1/2 cups flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup unsalted butter, room temperature
1/4 cup sugar
1/2 teaspoon grated orange zest
1/2 cup shelled pistachios, coarsely chopped
1/3 cup dried cranberries, coarsely chopped
1 egg, lightly beaten
Coarse decorative sugar
In a bowl, combine the flour, cinnamon, and salt. Set aside.
In another bowl, add the butter, sugar, and orange zest.
With an electric mixer, combine the butter mixture until lightly and fluffy.
Add the flour mixture in batches, incorporating into the butter mixture after each addition.
Mix until the dough comes together.
Stir in the pistachios and cranberries.
Gather the dough together and divide into 2 equal pieces.
Form each piece into a log about 1-1/2 inches in width.
Square off the long sides to form a long bar.
Wrap in plastic wrap and refrigerate until firm, at least 2 hours.
Preheat oven to 350 degrees F.
Line 2 baking sheets with parchment paper.
Brush beaten egg over all 4 long side of the dough bar.
Pour some of the decorative sugar onto a piece of parchment or wax paper.
Press each side of the dough into the sugar to coat well.
Transfer the coated dough bars to a cutting board.
Cut each bar into 1/4-inch slices .
Arrange the cookies on the prepared baking sheets.
Bake 15 to 18 minutes, until the edges of the cookies are pale gold.
Transfer the cookies to a wire rack to cool.
dried cranberries and crunch of pistachios.
1-1/2 cups flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup unsalted butter, room temperature
1/4 cup sugar
1/2 teaspoon grated orange zest
1/2 cup shelled pistachios, coarsely chopped
1/3 cup dried cranberries, coarsely chopped
1 egg, lightly beaten
Coarse decorative sugar
In a bowl, combine the flour, cinnamon, and salt. Set aside.
In another bowl, add the butter, sugar, and orange zest.
With an electric mixer, combine the butter mixture until lightly and fluffy.
Add the flour mixture in batches, incorporating into the butter mixture after each addition.
Mix until the dough comes together.
Stir in the pistachios and cranberries.
Gather the dough together and divide into 2 equal pieces.
Form each piece into a log about 1-1/2 inches in width.
Square off the long sides to form a long bar.
Wrap in plastic wrap and refrigerate until firm, at least 2 hours.
Preheat oven to 350 degrees F.
Line 2 baking sheets with parchment paper.
Brush beaten egg over all 4 long side of the dough bar.
Pour some of the decorative sugar onto a piece of parchment or wax paper.
Press each side of the dough into the sugar to coat well.
Transfer the coated dough bars to a cutting board.
Cut each bar into 1/4-inch slices .
Arrange the cookies on the prepared baking sheets.
Bake 15 to 18 minutes, until the edges of the cookies are pale gold.
Transfer the cookies to a wire rack to cool.
Share the sweet spirit of the season with Christmas cookies that "really say Christmas."
RECIPES
Snowman Cookies
Stained Glass Cookies
Santa Cookies
Chocolate Gingerbread Cookies
Peppermint Meringues
Pistachio Cranberry Cookies
Snowman Cookies
Stained Glass Cookies
Santa Cookies
Chocolate Gingerbread Cookies
Peppermint Meringues
Pistachio Cranberry Cookies
| Since its 1990 publication, Rose's Christmas Cookies has been a phenomenal success. Complete with 60 cookie recipes and a color photograph of each cookie for handy reference. Decoration, storage, and cookie-sending information are also included. |
