kitchen gidget`s favorite christmas cookies

Kitchen Gidget’s
REBEKAH | KITCHEN GIDGET
Tips for the Best Cookie Platter
-2Pistachio Pudding Cookies
-3Snickerdoodle Christmas Cookies
-4Chinese Almond Cookies
-5Gingersnap Cookies
-6Mexican Wedding Cakes
-7Grandma’s Butterhorn Cookies
-8-
Christmas Wreath Mock Thin Mints
-9Red Velvet Cookies with Cream
Cheese Frosting
-10-
This book contains some of my family’s
most
loved,
tried-and-true
Christmas
cookies.
Growing up, Christmas Eve tradition was a
large open house party at my grandma’s.
Everyone dressed to the nines, the lights
were turned down low, the Christmas tree
glittered brightly and laughter abounded. At
the center, the dining room table was
covered with a spread of hors d’oeuvres and
treats fit for a king.
My mother was in charge of baking most of
the cookies and these recipes reflect the
best of the best, along with some helpful
hints on how to prepare a stellar cookie
plate. Enjoy!
-Rebekah | The Kitchen Gidget
Tips for the Best Cookie Platter
Preparation
•
•
•
Make dough in advance. For
example, set your menu and
make a batch a day. Dough
can usually be refrigerated 7
days.
Check the yield amount for
each recipe and make
double batches for
efficiency.
Freeze cookies after baking
for up to 12 weeks. Cookies
can be pulled out and
quickly assembled on
platters for visitors, parties
and gifts.
Presentation
•
•
•
•
Keep cookies small so your
guest can enjoy a sampling
of your offerings.
Variety is key for both the
eyes and taste buds.
Include a variety of shapes
and colors: red, green,
white, round, frosted,
shaped, etc.
Ensure your platter has an
assortment of flavors:
cinnamon, molasses,
chocolate, nuts, mint, etc.
Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup (4oz) butter, softened
1/2 cup vegetable oil
1/2 cup powdered sugar
1 box (3.5oz) instant pistachio pudding
2 large eggs
1 teaspoon almond extract
1-3 drops green food coloring
1/2 cup pecans, well chopped
Granulated sugar, for rolling
Directions:
Sift together flour, baking soda, cream of tartar and salt;
set aside.
In a large bowl combine butter, oil, powdered sugar,
pudding mix, eggs, almond extract and food coloring. Beat
well. Add dry ingredients. Stir in pecans. Cover and chill at
least 30 minutes.
Preheat oven to 375°F. Shape dough into 1-inch balls, roll
in granulated sugar and space 2 inches apart on an
ungreased cookie sheet. Bake for 10-12 minutes, or until
edges are set and lightly browned.
Yield: about 4 dozen
Ingredients:
1 cup butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 3/4 cups all-purpose flour
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
Colored sugar for rolling (6 tablespoons total)
1 heaping teaspoon ground cinnamon, divided
Directions:
Whisk together flour, cream of tartar, baking soda and
salt. Set aside.
Cream butter and sugar. Beat in eggs, mixing well. Add
dry ingredients and combine thoroughly. Shape dough
into 1-inch balls. Cover and chill for 1 hour.
In small separate bowls, mix together 3 tablespoons of
red sugar and 3 tablespoons of green sugar with ½
teaspoon cinnamon, each. Roll balls in sugar, covering
well. Place on cookie sheet 2-inches apart. Cookies will
spread. Bake at 375°F for 10 minutes. Remove to wire
rack to cool. These cookies freeze or mail well!
Note: for extra tangy “snickerdoodle” taste add an
additional 1/2 teaspoon cream of tartar.
Yield: about 4 dozen cookies
Ingredients:
2 ½ cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs (one to be used for egg wash)
3/4 cup granulated sugar
1 cup vegetable oil
1 tablespoon orange juice
2 teaspoons almond extract
1 teaspoon vanilla extract
1 tablespoon water
Slivered almonds, for topping
Directions:
Preheat oven to 350°F. In a medium bowl, whisk
together flour, baking powder and salt; set aside.
In a large bowl, beat one of the eggs with sugar. Mix in
oil, juice and extracts. Stir in flour mixture until well
combined. Knead dough until smooth and roll into 1-inch
balls. Place on ungreased cookie sheet 2 inches apart.
Beat remaining egg with water. Brush on top of cookies.
Press a silvered almond into the top of each cookie and
bake for 8-10 minutes. Remove to wire rack to cool.
Yield: about 4 dozen
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
3/4 cup shortening
1 cup sugar
1 large egg
1/4 cup molasses
Sugar for rolling
Directions:
Preheat oven to 350°F. Sift together flour, baking soda,
cinnamon, cloves and ginger. Set aside.
Cream together shortening and sugar. Beat in egg, then
molasses. Stir in dry ingredients until combined.
Shape dough into 1-inch balls. Roll in sugar. Place on
baking sheet 2-inches apart. Bake for 10-12 minutes.
Yield: about 3.5 dozen cookies
Ingredients:
1 cup all-purpose flour
1/8 teaspoon salt
8 tablespoons unsalted butter, room temperature
1/4 cup powdered (confectioners) sugar
Extra powdered sugar for rolling
1 teaspoon vanilla
1 cup walnuts or pecans, finely chopped
Directions:
Preheat oven to 350ºF. In a medium bowl, whisk
together flour and salt; set aside.
In a separate bowl, beat butter and sugar until creamy.
Mix in vanilla. Add flour mixture and stir until just
combined. Stir in nuts.
Roll into 1-inch balls and place 1 inch apart on
ungreased cookie sheet. Bake for about 10 minutes or
until firm to the touch, but not cracked or browned.
Remove from pan and roll in powdered sugar. Let cool
completely on wire rack, then roll in powdered sugar
again, or right before serving.
Yield: about 2 dozen
Ingredients:
1 cup cold butter
2 cups all-purpose flour
1 large egg yolk, slightly beaten
3/4 cup sour cream
3/4 cup sugar
1 teaspoon cinnamon
3/4 cup walnuts, finely chopped
Directions:
Cut butter into flour until evenly distributed. Mix egg
yolk and sour cream together, then add to flour mixture,
stirring just until dough comes together. Divide dough
into 3 equal parts, wrap in plastic wrap and refrigerate
for at least 30 minutes or overnight.
Preheat oven to 375°F. Line cookie sheets with
parchment paper. Combine sugar, cinnamon and walnuts
in small bowl; set aside.
Roll one portion of dough into 12-inch circle. Sprinkle
with 1/3 of the sugar mix. Cut circle into 16 even
wedges and roll up firmly starting with the wide end.
Place on cookie sheet and space 2 inches apart. Bake for
15-20 minutes or until delicately browned. Repeat with
other 2 portions of dough.
Yield: 48 butterhorns
Ingredients:
12 ounces chocolate
1 to 4 teaspoons shortening
1/4 teaspoon peppermint oil
Approximately 48 round butter crackers
Green decorating frosting
Cinnamon red hot candies
Directions:
Melt the chocolates and 1 teaspoon of shortening in a
double-boiler, or in the microwave at 50% power,
stirring every 30 seconds. Add additional shortening as
needed to achieve a thin dipping consistency.
Add the peppermint oil one drop at a time until desired
strength of flavor is reached.
Dip crackers in chocolate and place on parchment paper
to set up.
Using a leaf decorating tip (such as Wilton No. 68), frost
2 leaves on each cracker and top with a red hot candy.
Yield: about 4 dozen cookies
Ingredients:
1 box red velvet cake mix
2 large eggs
1/3 cup vegetable oil
4 ounces cream cheese, room temperature
4 tablespoons butter, room temperature
1/4 teaspoon vanilla
2 cups powdered (confectioners) sugar
Directions:
Preheat oven to 350°F. Line cookie sheets with
parchment or silicone mats.
In a large mixing bowl, beat cake mix, eggs and oil until
well combined. Dough will be stiff. Roll into 1-inch balls
and place 2 inches apart on prepared pans. Flatten balls
slightly.
Bake for 8-10 minutes, or until set around edges.
Cookies will be very puffy, but flatten as they cool.
Remove to wire rack to cool completely before frosting.
For the frosting, beat cream cheese and butter until
smooth. Mix in vanilla. Slowly incorporate powdered
sugar, then whip until light and fluffy. Pipe or spread
onto the bottom side of half the cookies. Top with
remaining cookies to form sandwiches.
Yield: about 2 dozen sandwiches
Thanks for reading this free cookbook! I hope you enjoyed
the cookie recipes. Please visit my website for more great
cookies and other recipes!
www.kitchengidget.com
Copyright © 2015 Kitchen Gidget
All rights reserved. This book or any portion thereof, including photographs, may not be reproduced or used in any manner
whatsoever without the express written permission of the publisher.
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