~*Here are a bunch of Christmas Cookie Recipes For Your Exchange*~

Mitten and Glove Cookies
Make mitten and glove shaped cookies using your children's hands for the 
patterns. 
 
Ingredients: 
1/2 cup shortening
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup molasses
1 egg
2 1/2 cups all-purpose flour
Powdered-Sugar Frosting (below)  

Beat shortening in a large mixing bowl with an electric mixer on medium 
to high speed for 30 seconds. Add the sugar, baking soda, ginger, cinnamon, 
and cloves; beat till combined. 

Beat in molasses and egg till combined. 

Beat in as much of the flour as you can with the mixer on medium speed, 
scraping sides of bowl occasionally. Stir in any remaining flour with a 
wooden spoon. 

Divide the dough into thirds. Cover and chill about 3 hours or till dough 
is easy to handle. 

Meanwhile, draw around children's hands on cardboard or heavy paper to make 
glove and mitten shapes. Even out shapes and cut out. Set aside. 

Roll one-third of thedough directly on a lightly greased cookie sheet to 
1/4" thickness, using a floured rolling pin. Place patterns on dough, 
leaving 3/4" between cookies. Cut around patterns with knife. Remove 
excess dough. 

Bake cookies in a 375 degree oven for 5 to 6 minutes or till cookies are 
set. 

Cool on cookie sheet 2 minutes. 

Remove cookies from cookie sheet and cool on a wire rack. Cool completely. 

Repeat with remaining dough, rerolling dough as necessary. 

Decorate with Powdered-Sugar Frosting as desired. Makes about 18 depending 
on size of pattern. 

Powdered-Sugar Frosting: 

In a small mixing bowl stir together 2 cups sifted powdered sugar and 
2 tablespoons milk. Stir in additional milk, 1 teaspoon at a time, till 
icing is smooth and of spreading consistency. 

Divide into several portionls; color each portion with a few drops of 
food coloring. 

To thicken frosting for piping, stir in a little additional powdered sugar. 

Rudolph's Cookie Kisses

Ingredients:
1 cup softened margarine
1 teaspoon vanilla
2/3 cup sugar
1 2/3 cup flour
1/4 cup cocoa
1 bag (9 oz) chocolate kisses

Beat margarine, sugar & vanilla until it is creamy. In separate bowl, 
stir together flour and cocoa. Blend into other mixture, mixing well. 
Refrigerate for about 1 hour or until dough is easy to handle. 

Mold scant tablespoon dough around each kiss, covering completely. 
Shape into balls, then bake on cookie sheet for 10 to 12 minutes or 
until set. Cool, then roll in powdered sugar. 

Makes 4 1/2 dozen


Walnut Angel Wings 

For the filling:
12 ounces walnuts, crushed 
3/4 cup sugar 
1 3/4 cup milk 
1 teaspoon vanilla 

For the dough:
1 pound butter (use the real stuff, it's worth it) 
1/2 cup sugar 
1 egg 
3/4 cup milk 
6 cups flour 

For the filling: Combine walnuts, sugar, milk and vanilla in a saucepan 
and cook over medium heat, stirring often, until the milk has evaporated. 
Set aside to cool. 

For the dough: Cream the first four ingredients in a large mixing bowl. 
Add the flour, one cup at a time, mixing each cup into the batter. Roll 
a portion of the dough out on a large flat surface until it is thin 
(about 1/8-inch thick.) Cut out circles three inches in diameter. 

Place a heaping teaspoon of the filling lengthwise in the center of each 
circle and fold the dough over to form a semi circle. With the tine of a 
fork, gently press the edges to seal the dough around the filling, then 
bend the semi circle slightly to form a crescent shape, and place on an 
ungreased cookie sheet. 

Bake cookies at 350°F. until light golden brown. Dust with powdered 
sugar. 


Cherry Merry Christmas Crunch 

2 cups walnut halves 
1 cup candied red and green cherries, cut in half 
2 tablespoons butter or margarine 
1 teaspoon salt 
1 teaspoon maple extract 
1/4 teaspoon cherry extract 
2 cups sugar 
3/4 cup light corn syrup 
1/4 cup maple syrup 

Generously grease baking sheet; set aside. 

Combine walnuts, cherries, butter, salt and extracts in medium bowl; set 
aside. 

Combine sugar, corn syrup and maple syrup in heavy, large saucepan. Bring 
to a boil. Carefully clip candy thermometer to side of pan (do not let bulb 
touch bottom of pan). 

Cook over medium heat until thermometer registers 300°F (hard-crack stage). 
Remove from heat; stir in walnut mixture. 

Quickly pour onto prepared baking sheet. Cool completely. Break into pieces. 


Cathedral Windows 

1/4 pound butter
12 ounces chocolate chips
1 cup chopped walnuts
12 ounces colored mini marshmallows
7 ounces grated coconut 

Heat butter and chocolate chips in the top pan of a double boiler over 
low heat, stirring occasionally, until melted and smooth. Cool slightly. 

Put marshmallows and nuts in a large bowl; stir in chocolate. 

Tear five 9-inch sheets of waxed paper and sprinkle each generously with 
coconut. 

Divide dough into fifths and place each fifth on a sheet of waxed paper. 
Roll tightly into 2-inch diameter logs and refrigerate overnight. 

Before serving, unwrap from waxed paper and cut into 1/2" slices. 

makes about 60


Chippy Peanut Butter Cookies   

1 1/4 cups firmly packed light brown sugar 
3/4 cup crunchy peanut butter 
1/2 CRISCO stick or 1/2 cup CRISCO all vegetable shortening 
3 tablespoons milk 
1 tablespoon vanilla extract
1 egg 
1 3/4 cups all-purpose flour 
3/4 teaspoon baking soda 
3/4 teaspoon salt 
1 cup (6 ounces) miniature semisweet chocolate chips 
1 cup chopped peanuts

Heat oven to 375°F. Place sheets or foil on countertop for cooling 
cookies.

Place brown sugar, peanut butter, shortening, milk and vanilla extract in 
large bowl. Beat at medium speed or electric mixer until well blended. 
Add egg; beat just until blended.

Combine flour, baking soda and salt. Add to shortening mixture; beat at 
low speed just until blended. Stir in miniature chocolate chips and 
peanuts.

Drop dough by rounded measuring tablespoonsful 2 inches apart onto 
ungreased baking sheets. Flatten slightly with fingers. Bake one baking 
sheet at a time at 375ºF. for 7 to 8 minutes or until cookies are 
set and just beginning to brown. Do not overbake. Cool 2 minutes on baking 
sheet. Remove cookies to foil to cool completely.

Makes 3 dozen cookies.


Koluaha Christmas Cookies         

1/4 cup butter, softened 
4 ounces cream cheese, softened 
1 cup all-purpose flour
Fruit preserves

Combine butter and cream cheese in large bowl; beat until smooth. Gradually 
add flour to butter mixture, blending until soft dough forms. Divide dough 
in half; wrap each half in plastic wrap. Refrigerate until firm.

Preheat oven to 375ºF.

Roll out dough, 1/2 at a time, on floured surface to 1/4-inch thickness. 
Cut into 3-inch squares. Spoon 1 teaspoon preserves in center of each square. 
Bring up two opposite corners to center; pinch together tightly to seal. Fold 
sealed tip to one side; pinch to seal. Place 1 inch apart on ungreased 
cookie sheets. Bake for 10 to 15 minutes or until lightly browned. 
Remove to cooling racks; cool completely.

Makes 2 1/2 dozen cookies.


Bananamama Holiday Cookies                  

1-1/4 cups firmly packed light brown sugar 
3/4 cup creamy peanut butter 
1/2 CRISCO Stick or 1/2 cup CRISCO all-vegetable shortening 
1 cup mashed banana 
3 tablespoons milk 
1-1/2 tsp. vanilla 
1/2 tsp. almond extract 
1 egg 
2 cups all-purpose flour 
3/4 tsp. baking soda 
3/4 tsp. salt 
1-1/2 cups milk or semisweet chocolate chunks 
1 cup peanuts or coarsely chopped pecans (optional) 

Heat oven to 350ºF. Place sheets of foil on countertop for cooling cookies. 

Place brown sugar, peanut butter, shortening, banana, milk, vanilla and 
almond extract in large bowl. Beat at medium speed of electric mixer 
until well blended. Add eggs; beat just until blended. 

Combine flour, baking soda and salt. Add to shortening mixture; beat at 
low speed just until blended. Stir in chocolate chunks and nuts, if 
desired. 

Drop dough by rounded measuring tablespoonfuls 2 inches apart onto 
ungreased baking sheets. 

Bake one baking sheet at a time at 350ºF. for 11 to 13 minutes or until 
cookies are light brown around edges. Do not overbake. Cool 2 minutes 
on baking sheet. Remove cookies to foil to cool completely. 

Makes 4 dozen 

Buttery Drop Cookies 
 
1/2 cup Butter Flavor CRISCO Shortening or 1/2 Butter Flavor CRISCO Stick 
1 tablespoon milk 
1 egg 
1/2 teaspoon vanilla 
1 -1/4 cups all-purpose flour 
1/4 teaspoon salt 
1/4 teaspoon baking powder 
3/4 cup sugar 

Heat oven to 375ºF. Grease baking sheet with Butter Flavor Crisco 
Shortening or Butter Flavor Crisco Stick.

Combine Butter Flavor Crisco, sugar and milk in medium bowl. Beat at 
medium speed of electric mixer until well blended. Beat in egg and vanilla. 
Beat until blended.

Combine flour, salt and baking powder. Mix into creamed mixture at low 
speed until just blended.

Drop level measuring tablespoonfuls of dough 2 inches apart onto baking
sheet. 

Bake at 375ºF. for 7 to 9 minutes, or until set. Cool 2 minutes on baking 
sheet. Remove to cooling rack. 

Note: For larger cookies, drop 2 level measuring tablespoonfuls of dough 
into a mound for each cookie. Place 3 inches apart on baking sheet. 
Bake at 375ºF. for 11 to 13 minutes, or until set. Cool 2 minutes on 
baking sheet. Remove to cooling rack.

Variations For "Buttery" Drop Cookies

Frosted "Buttery" Drop: Bake and cool larger "Buttery" Drop Cookies. 
Frost cooled cookies as wreaths or ornaments for the holiday season.

*Creamy Vanilla Frosting: Combine 1/2 cup Butter Flavor Crisco, 1 pound 
(4 cups) powdered sugar, 1/3 cup milk and 1 teaspoon vanilla in medium 
bowl. Beat at low speed of electric mixer until well blended. Scrape bowl. 
Beat at high speed for 2 minutes, or until smooth and creamy. One or two 
drops of food color can be used to tint each cup of frosting, if desired. 
Frost cooled cookies. This frosting works well in decorating tube.

Chocolate Dipped: Bake and cool small "Buttery" Drop Cookies. Combine 1 
cup semi-sweet chocolate chips and 1 teaspoon Butter Flavor Crisco Shortening 
or Butter Flavor Crisco Stick in microwave-safe measuring cup. Microwave at 
50% (MEDIUM). Stir after 1 minute. Repeat until smooth (or melt on rangetop 
in small saucepan on very low heat). Dip one end of cooled cookie halfway up 
in chocolate. Place on waxed paper until chocolate is firm.

Chocolate Nut: Dip in melted chocolate as directed. Sprinkle with finely 
chopped nuts before chocolate hardens.

Raspberry-Coconut: Bake small "Buttery" Drop Cookies. Spread 1/2 to 1 
teaspoonful SMUCKER'S Raspberry Jam on each hot cookie. Sprinkle with 
flake coconut. 

Chocolate Sandwich Cookies: Bake small "Buttery" Drop Cookies. Spread 
Chocolate Frosting on bottom of 1/2 of the cookies. Top with remaining 
cookies. Gently press together.

Chocolate Frosting: Place 1/3 cup Butter Flavor Crisco Shortening or 
Butter Flavor Crisco Stick in medium microwave-safe bowl. Cover with 
waxed paper. Microwave at 100% (HIGH) until melted (or melt on rangetop 
in small saucepan on low heat). Add 3/4 cup unsweetened cocoa powder and 
1/4 teaspoon salt. Beat at low speed of electric mixer until blended. 
Add 1/2 cup milk and 2 teaspoons vanilla. Beat at low speed. Add 1 pound 
(4 cups) powdered sugar 1 cup at a time. Beat at low speed after each 
addition until smooth and creamy. Add more sugar to thicken or milk to 
thin for good spreading consistency. 

Makes 3 Dozen Cookies
 

Lime Pistachio Cookies 

Cookies:
1 cup butter or margarine, softened
1 cup sugar 
1 egg 
2 cups flour 
1 teaspoon grated lime peel 
1 cup finely chopped pistachios 

Icing:
2 tablespoons butter or margarine 
1 cup powdered sugar 
1 tablespoon milk 
1/4 teaspoon grated lime peel 
  

Cream butter and sugar; beat in egg. Stir in flour and lime peel; mix in 
pistachios. Refrigerate dough 1 hour. Preheat oven to 375° F. Roll dough 
1/4 inch thick; cut shapes with cookie cutters. Place on ungreased baking 
sheet. Bake 8 to 10 minutes or until lightly browned; cool. Pipe icing to 
outline cookies. 

Lime Icing: 
Beat butter with powdered sugar, milk, and lime peel until smooth. 
If frosting is too stiff, beat in a few drops more milk; if too soft, 
beat in more powdered sugar. 
Makes about 1 cup. 

Makes about 18 


Winter Birch Tree Cookies 

3/4 cup sugar 
1/2 cup butter, softened 
1 tablespoon milk 
2 teaspoons vanilla 
1 egg 
2 cups Pillsbury BEST ® All Purpose Flour 
1 teaspoon baking powder 
1 teaspoon cinnamon 
1 package (12 oz) vanilla-flavored candy coating or almond bark, melted 
2 ounces bittersweet chocolate, melted 
  


Heat oven to 400°F. Grease cookie sheets. In large bowl, combine sugar 
and butter; beat until well blended. Add milk, vanilla and egg; beat well. 
Lightly spoon flour into measuring cup; level off. Add flour, baking powder 
and cinnamon; mix well. Shape dough into 1-inch balls. On lightly floured 
surface, roll balls into logs, 6 inches long. Place on greased cookie sheets. 
Bake at 400° F. for 5 to 8 minutes or until light golden brown. 

Immediately remove from cookie sheets. Cool completely. Place melted candy 
coating in pie pan. Dip logs into candy coating; place on waxed paper to cool. 
Drizzle melted bittersweet chocolate over logs to resemble birch trees. 

Makes about 40
  

Christmas Shortbread Cookies 
  
Ingredients:
1/2 cup cornstarch
1/2 cup confectioners' sugar
1 cup unbleached all-purpose flour
3/4 cup butter, softened

 
Instructions:
Sift together cornstarch, confectioners' sugar and flour.

Thoroughly blend in butter. Work with hands until soft, smooth dough 
forms; shape into ball. Wrap in wax paper and refrigerate up to 30 minutes 
to make dough easier to handle.

Roll dough to 1/4inch (6 mm) thickness; cut into shapes. Place on cookie 
sheet; decorate.

Bake at 300° F. 15-20 minutes or until edges are lightly browned. 
Cool. Store in tightly covered container with wax paper between layers.

Makes 24 cookies.
 

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