Tuesday, December 23, 2008

Cookies for Santa

This year I am incredibly late baking the Christmas cookies, which isn't necessarily a bad thing--they'll be fresher for Santa. This year we made 4 kinds:

Double Chocolate Peanut Butter Thumbprint (these were Perry's faves)

taken from allrecipes.com

1 1/2 c flour

1/3 c baking cocoa (or grind baking chocolate pieces in the blender like I did to get 1/3 c of powder cause I didn't check my ingredients list before I began--I digress)

1 1/2 t baking powder

1/4 t salt

Combine the above in a small bowl.

Melt 1 c. semi-sweet morsels in saucepan, stirring constantly until smooth.

Beat 1 c. granuated sugar, 1/3 c. peanut butter, 1/3 c. softened butter, and 1 1/2 t vanilla extract in large mixer bowl until creamy.

Beat in melted chocolate.

Add 2 eggs, one at a time, beating well after each addition. Stir in remaining package of semi-sweet morsels.

Cover and refrigerate until firm.

Shape dough into 1 1/2" balls; press thumb into tops and fill with 1/2 t peanut butter.

Bake on an ungreased baking sheet for 10-15 minutes at 350--until sides are set but centers are slightly soft.

Cool on wire racks.

Sugar Cookie Cut-outs (the kids' faves)

my Godmother's mother's recipe

3/4 c. butter softened (can be part shortening, but I never have this on hand)

1 c. sugar

2 eggs

1 t lemon extract

Beat above until creamy.

In separate bowl combine 2 1/2 c flour, 1 t baking powder, 1 t salt. Blend into the butter/sugar mixture.

Chill dough overnight.

Roll dough to 1/8" thick and cut with cookie cutters and decorate with sprinkles (hence the boys' favorite cookies). Bake on ungreased cookie sheet in 400 degree oven for 6-8 minutes until golden but not browned.

Raspberry Almond Thumbprints

from Land-O-Lakes Holiday cookbook

2/3 c sugar

2 sticks butter softened (1 c)

1/2 t almond extract

Beat above in large mixer bowl.

Gradually add 2 cups flour. Blend until mixed well.

Shape dough into 1" balls. Press thumb into top and fill wth 1/4 t raspberry jam.

Bake at 350 for 14-18 minutes until golden.

Mint Spritz with Mint Kisses

In large mixer bowl combine 2/3 c sugar, 2 sticks softened butter, 1 egg, 1/2 t salt, and 1/4 t mint extract until creamy.

Gradually add 2 1/4 c flour until well mixed. Use a cookie press (I got mine for like $6 at CTS years ago and it works like a charm. Look at these perfect little flowers:

Bake at 400 for 6-8 minutes. Immediately after removing cookies from the oven place one mint filled chocolate kiss in the center of each flower. Cool completely before storing.


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