Christmas Sugar Cookies

These not-to-sweet cookies have a shortbread texture rather than a puffy sugar cookie texture.  They are great for cut outs because they hold their shape really well.  The painted on glaze makes them perfect.  This recipe makes almost 100 small to medium sized cookies.

• 2 cups softened, unsalted butter
• 1 cup sugar
• 1 egg plus 1 yolk
• 1 Tablespoon almond extract
• 4 cups flour

Cream butter and sugar.  

Add egg and yolk and extract.  

Slowly mix in flour until well blended.  Cover and chill at least one hour.

Working with about 1/4 of the dough at a time (keep rest chilled) roll out on a well floured surface about a quarter inch thick.  Cut out shapes and bake at 400 for 8-10 minutes or until just starting to brown.  Let stand on pan for a few minutes and then move to cooling rack to cool completely.

Glaze:

The original recipe called for 1 egg white for each cup of powdered sugar.  Raw eggs make me nervous though so I use . . . 

• 5 Tablespoons meringue powder (found in the cake decorating section at Wal-Mart or hobby stores)
• 5 Tablespoons water
• 2 1/2 cups powdered sugar
• Wilton's gel food coloring (found in the cake decorating section at Wal-Mart or hobby stores)

Mix well and divide mixture into small cups or bowls.  

Add about 1/4 tsp of food coloring to each cup.  

Use paint brushes (you can find a cheap set in the kid's art and crafts section) to apply glaze to cookies.  

Let sit out until dry.

Heather's Eggnog Kringla

Nothing captures the flavor of Christmas like eggnog.  Only available at the holidays, this creamy drink laced with nutmeg is delicious, but too rich for some.  This cookie has the essence of eggnog in a wonderful sugar cookie like dough that everyone will like - even those who don't like the drink.

Excuse the wonky photos.  My camera was on the fritz and I didn't realize it until it was too late.

4 cups flour

1 tsp baking powder

1/2 teaspoon ground nutmeg

1/2 teaspoon baking soda

3/4 cup butter

1 1/2 cup sugar

1 egg

1 cup eggnog

1)  Combine dry ingredients.  Set aside.

2)  In mixer bowl, beat butter and sugar until fluffy.  Add egg and beat well.

3)  Alternately add flour and eggnog until well mixed.  Cover and chill at least four hours.

4)  Roll rounded Tablespoon into pencil like strips.

5) Shape into pretzel-like shapes.  The key is to not let the ends be too long - like bows. 

6)  Bake at 350 for 8-10 minutes until barely browned.  Cool

At this point you can slip then into freezer bags and freeze them for up to three months.  When you're ready to serve, dust them with powdered sugar for a pretty presentation.

Oatmeal Raisin Cookies

To often, when I'm baking, the siren call of chocolate makes me neglect cookies that don't have chips or cocoa powder.  Then a mood will come along and I'll pull out a recipe like this and kick myself for not making them more often.

The ground cloves are really key here and make this a great Fall/Winter cookie.  I make mine with half butter/half butter flavored shortening (Crisco) because I like the texture better that way, but feel free to use all butter.

Makes about 3 dozen.

• 1/2 cup softened butter
• 1/2 cup butter flavored shortening
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cloves
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 3 cups instant or old-fashioned oats
• 1 cup raisins

Preheat oven to 350

1.  Cream butter, shortening, and sugars.  Add eggs and vanilla.

2.  Add flour, soda, spices and salt.  Mix until blended.

3.  Stir in oats and raisins.

4.  Drop by rounded teaspoons onto cookie sheets.  Bake 10-12 minutes or until golden.  Cool on pan for 2 minutes before removing to cooling racks.

Raspberry Almond Bars

I'm sure these would also be good with strawberry or blackberry jam. 

Preheat oven to 325

1/2 cup butter

1 pkg vanilla or white chips, divided

2 eggs

1/2 cup sugar

1 tsp almond flavored extract

1 cup all-purpose flour

1/2 tsp salt

1/2 cup seedless raspberry jam

1/4 cup sliced almonds

-In a microwave safe bowl, melt butter; add 1 cup chips (do not stir).

-In a small mixing bowl, beat eggs until foamy; gradually add sugar.  Stir in chip mixture and almon extract.

-Combine flour an salt; add to egg mixture just until combined.

-Spread half of the batter into a greased 9-in square baking pan.  Bake at 325 for 15-20 minutes or until golden brown.

- Microwave jam for 30 seconds; spread over warm crust.

- Stir remaining chips in the remaining batter; drop by teaspoonfuls over the jam layer.  Sprinkle with almonds.

-Bake 30-35 minutes longer or until a toothpick inserted near the center comes out clean.

- Cool on a wire rack.  Cut into 2 dozen bars.

Amaretto Chocolate Chip Cookies

These chocolate chip cookies are a cut above.  The Amaretto gives them and extra layer of flavor and the coconut and almonds an improved texture over your standard cookie.  I altered the original recipe from Good Housekeeping by subbing shortening for half of the butter.  This is a trick my mom taught me.  It keeps the cookies from spreading too thin and gives them a nice chewiness.

 

1/2 cup butter

1/2 cup shortening

1 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

1 Tablespoon Amaretto liqueur

2 tsp almond extract

2 1/2 cups flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 package semi-sweet chocolate chips

1 cup sweetened flake coconut

1 cup sliced almonds

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Preheat oven to 375.

At medium speed, cream butter, shortening and sugars until creamy.  Beat in eggs, amaretto and extract.

Reduce speed to low; beat in dry ingredients just until blended.

Stir in chocolate chips, coconut and almonds.

Drop dough in heaping tablespoons.  Bake 10-12 minutes.