new icn messageflickr-free-ic3d pan white
View allAll Photos Tagged christmas+cookies+recipe

That time of year to pull out one of my mom's oldest Christmas cookie recipes.

a sunday cliché shot for me (finally with something chrismassy though)...

done for for this week's theme: cliché (50/52).


december 15, 2013



1 roll (16.5 oz) Pillsbury® refrigerated gingerbread cookies

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

1 tablespoon sugar




1. Place 17x12-inch sheet of waxed paper on cookie sheet. Cut gingerbread cookie dough in half lengthwise. Arrange halves, side by side, on cookie sheet. Top with second sheet of waxed paper. Roll dough to form 15x9-inch rectangle. Freeze 5 minutes.


2. Repeat on work surface with sheets of waxed paper and sugar cookie dough. Freeze 5 minutes. Remove top sheet of waxed paper. Lifting dough with waxed paper, turn sugar cookie rectangle upside down onto gingerbread rectangle. Gently pat doughs together. Refrigerate 15 minutes.


3. Remove waxed paper from top of dough. Using remaining waxed paper and starting with 1 long side, roll up stacked dough jelly-roll fashion, without rolling paper into roll. Wrap roll of dough securely with waxed paper. Freeze about 45 minutes or until very firm.


4. Heat oven to 350°F. Unwrap dough; cut into 4 equal rolls. Work with 1 roll at a time; keep remaining 3 rolls in freezer until ready to slice. Cut each roll into 13 or 14 (1/4-inch) slices. On ungreased cookie sheets, place slices 2 inches apart, reshaping into rounds as necessary. Sprinkle each cookie with sugar.


5. Bake 10 to 12 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.


**Substitute refrigerated peanut butter cookie dough for the gingerbread dough to make two-toned peanut butter pinwheels.

Fare thee well Wisconsin Electric Power Company's Christmas Cooky Book (1970)! It's been ... weird. Festive, but weird.



1 roll (16.5 oz) Pillsbury® refrigerated peppermint sugar cookies

1/4 cup Gold Medal® all-purpose flour

1 cup dark chocolate chips

15 hard round peppermint candies, unwrapped, crushed




1. Heat oven to 350°F. Line bottom and one side of 9-inch square pan with cooking parchment paper or spray pan with cooking spray. In medium bowl, break up dough; stir in flour until well mixed. Press dough in pan.


2. Bake 15 to 18 minutes or until edges are light brown. Remove from oven; prick crust in several places with a fork. Sprinkle with chips; let stand a few minutes or until chips are softened, then spread with a knife. Sprinkle crushed candies over melted chocolate.


3. Cool completely; lift bars from pan. For squares, cut into 4 rows by 4 rows.


**To remove bars easily from pan, be sure to overlap one end of pan with cooking parchment paper.


**For a decadent dessert, warm bars slightly, then serve with a scoop of ice cream drizzled with hot fudge topping.

Molasses Sugar Cookies


3/4 c vegetable shortening

1 c white sugar

1/4 c molasses

1 egg

2 c flour

1/2 tsp nutmeg

1/2 tsp ginger

1 tsp cinnamon

1/2 tsp salt

2 tsp baking soda

white sugar for coating


Melt shortening in a saucepan over low heat. Remove from heat and let cool slightly. Pour into mixing bowl and beat in sugar, molasses and egg. In another bowl combine remaining ingredients and then mix into the wet. The dough will be tough, but not dry. Similar to gingerbread. Let the dough rest for an hour - in the fridge if it's a warm day.


Preheat oven to 350F. Form dough into small heaping half teaspoon balls. I use a half-teaspoon measuring spoon. Roll balls in white sugar to coat. Line baking trays with parchment paper. Space the cookie balls on a tray 2 inches apart. Do not flatten. They'll spread out and flatten as they cook. Bake 8-10 minutes.


If you like the middle slightly chewy, check at 8 minutes. If you like them darker and very crisp, let them go for 10 minutes. And as always, babysit the first batch until you know how your oven behaves. These burn VERY easily on the bottom, even though the tops will look fine, so I also recommend cooking on the middle rack and use an airbake pan if you have them.


They will be very soft when first out of the oven. Slide cookies on parchment to a cooling rack and let set up a couple minutes before picking up. Makes approximately 6 dozen cookies.

Coconut Macaroons (Heatherly's Recipe)


Do at least a double recipe because this only makes about 1 doz.


1 1/3 c. coconut,

1/3 c. granulated sugar,

3 tbsp flour,

1/8 tsp salt,

1/4 tsp almond extract,

& 2 egg whites.


Mix up the dries first, then add the wets. Drop by teaspoon, top with cherry halves. Cook 325, about 20-25 minutes. As noted, not a spreading cookie,

Fare thee well Wisconsin Electric Power Company's Christmas Cooky Book (1970)! It's been ... weird. Festive, but weird.

Fare thee well Wisconsin Electric Power Company's Christmas Cooky Book (1970)! It's been ... weird. Festive, but weird.

Apricot filling:


Chop 1 bag of apricots, cover with water, add 1 tbsp sugar and 1 tbsp lemon juice. Simmer on low until the apricots are completely mushy. Keep adding water and letting it boil down until they are completely mushy.


Add lemon juice if they are too sweet or more sugar if they are too sour. You can pulse in a food processor if the texture is not smooth enough


preserve according to instructions for fruit purees:

Pfeffernüsse (peppery gingerbread cookies). From a series of christmas cookies.


Recipe and more on my blog My2Penn'orth

Sugar cookies are so easy to make. WHY does anyone buy those precut, premade, all you do is bake, cookies from the store? Where's the fun in that?


Come over to my house, I'll show you how to make some cookie dough in just a few minutes. There's something so satisfying about rolling out dough and cutting it out. I don't even mind the flour getting on the floor and in my hair, as inevitably happens.


In fact, I'm going to share my recipe with you:


1 cup butter, softened

1 1/2 cups sugar

1 egg

1/2 tsp almond extract

1 1/2 tsp vanilla extract

2 3/4 cups flour

2 tsp baking powder

1 tsp salt


Preheat oven to 400 degrees.


Cream together butter, sugar, egg, and vanilla and almond extracts. In separate bowl mix together flour, baking powder, and salt. Add flour mixture to the butter mixture a cup at a time, mixing after each addition. Divide resulting dough into two balls. Roll out dough on floured work surface to about 1/8 inch thick. Use cookie cutters of choice. Bake cookies about 6 minutes, or until very lightly browned.


To make icing for cookies whisk together 1 cup sifted powdered sugar and 1 1/2 tbsp milk. May add a drop of vanilla extract for flavoring or some food coloring. Wait for cookies to cool before decorating. Spread the icing with the back of a small spoon, then use it as a base for your decorations. The icing will harden in about 10 minutes, so decorate fast!



1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies

36 miniature milk chocolate-covered nougat and caramel candy bars (about 1-inch square), unwrapped

36 small paper baking cups (1 3/4 inch)

1 container (1 lb) chocolate creamy ready-to-spread frosting




1. Heat oven to 375°F. For each cookie cup, wrap heaping teaspoonful cookie dough around 1 candy bar, enclosing it almost completely and forming ball. Place in paper baking cup; place cups 1 inch apart on ungreased cookie sheets.


2. Bake 8 to 12 minutes or until golden brown. (Centers of cookies will sink slightly.) Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.


3. Spoon about 3/4 cup frosting into pastry bag with a star tip. Pipe frosting on top of each cookie cup.


**Don't worry if you don't have a pastry bag. Just use a spoon to add a dollop of frosting to the top of each cookie cup.

Goodie bags for family and friends containing some of my classic Christmas cookie recipes - sugar cookie jam sandwiches, gingerbread men, fruitcake shortbread, white chocolate cranberry oatmeal cookies, and biscotti (tucked waaaaay in behind).

some more christmas baking with no real enthusiasm.


december 22, 2013

here you go - be sure to make lots, they disappear quickly!

This is my "go to" christmas cookie recipe. Super simple, not too sweet, and decadent, i love them irrationally. But I only make them at this time of year. Like i need to be eating cookies or anything.


Butter Nut Balls (heh) (makes 24-30 cookies)


1/2 cup (1 stick) unsalted butter (i used salted for this batch and that's fine too. I like the extra saltiness)

1/2 tsp salt

1/2 tsp vanilla

4 tbsp sugar

1 cup flour

1 cup ground pecans (i use a coffee grinder)

confectioners sugar


mix together the first 4 ingredients.

in a separate bowl, mix flour and ground pecans.

mix dry ingredients in with the butter-sugar mixture.

roll into 3/4 inch balls (heh) and place on cookie sheet.


bake at 300 degrees F for 25-30 minutes. i bake mine for 25 minutes. you don't want them to brown really. just cook.


let cool thoroughly then roll in confectioners sugar.


i've had these made with walnuts, but i think with pecans they are much better.


Make your favorite peanut butter cookie recipe. Put 1-inch balls of dough into each well of a mini muffin pan (lightly greased). Once they're set and puffy (about 10 minutes), remove from oven and immediately press unwrapped peanut butter cups into each one. Leave in pan until they can be removed without smashing the chocolate (at least twenty minutes). I make cookies every Christmas and these are, hands down, the most popular.

The contrast in flavors (-- tart and salty--) and colors (--red and green--) of the cranberries and pistachios make this a great Christmas cookie.





2/3 cup (135 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1 teaspoon baking powder

1/4 teaspoon salt

1 3/4 cups (230 grams) all-purpose flour

1/2 cup (60 grams) shelled, unsalted pistachios, coarsely


1/2 cup (75 grams) dried cranberries or cherries



1. Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Line a baking sheet with parchment paper.

2. In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 3-5 minutes). At this point beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and beat until combined. Fold in the chopped pistachios and cranberries.

3. Transfer the dough to a well floured counter and roll into a log shape, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide. You may have to flour your hands to form the log as the dough is quite sticky. Place the log on the baking sheet and bake for about 25 minutes or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes.

4. Reduce oven temperature to 325 degrees F (165 degrees C). Transfer the log to a cutting board and cut into about 1/2 inch (1.25 cm) slices, on the diagonal. Place the biscotti, cut side down, on the baking sheet. Bake for about 8-10 minutes, turn slices over, and bake for another 8-10 minutes or until golden brown. Remove from oven and let cool. Can be stored in an airtight container for several weeks.


Makes about 20 - 24 biscotti.



In Germany we bake Christmas cookies. They are mostly eaten before Christmas on the sundays of advent. This is my stack of recipes and now I need to find the time to actually bake. If you would like to find out more please visit me on

Gingerbread cupcake with chocolate truffle filling. I love ginger and chocolate, the flavour reminds me of all those beautiful German Christmas cookies :) Recipe on

Peppermint Cream Cookies!

Sift together:

3c flour

1 1/4 tsp baking soda

1 tsp salt


Melt in a pot, then cool:

12 oz chocolate bits

3/4 c butter

1 1/2 c brown sugar

2 tbsp water


Add to chocolate mix after cooling a bit:

2 eggs

The flour mix


Scoop by the spoonful onto nonstick baking sheet or parchment, bake at 350 degrees for 8-10 minutes


Frosting (always makes more than you need):

3 c confectioner's sugar

1/3 c butter

1/8 tsp peppermint extract

1/4 c milk


Melt butter with 1c of confectioner's sugar and mint. Alternate adding milk and sugar until all combined.. keep on warm or it'll seize up

Chocolate thumbprint cookies with chocolate ganache. Heavenly.

(recipe here.)

Caramel Cashew White Chocolate Mini Cookies

Ground Werther's Original butter candies, caramel bits, white chocolate and cashews... all in a mini cookie with a big caramel flavour!



I made these on Sunday for when Andrew and Debbie came over. They are made with honey instead of sugar and (but a little raw sugar on top) and cinnamon. They are from the christmas cookie recipe in Nigella Lawson's cookbook. Some I topped with endangered species dark chocolate squares, and others I left plain

Here is the finished product. Enjoy.

-- Ginger Bread Tiramisu --

(serves 4)

Time: ca. 25 minutes + some time to infuse



- 100 ml whipping cream

- 70 g sugar

- 250 g Mascarpone

- 300 g ginger bread without icing (here's a recipe on the net)

- 50 ml cointreau or any other triple sec liqueur

- 125 ml orange juice

- cocoa powder



1. Whip cream with sugar until firm. Spoon under the mascarpone.

2. Crumble ginger bread and put into a shallow dish. Mix liqueur with juice and sprinkle crumbles with this mixture.

3. Spoon mascarpone mixture over it in a thick layer. Set into the fridge some hours. Dust with cocoa powder before serving.






Für 4 Personen

Zubereitungszeit: ca 25 Min. + einige Std. zum Durchziehen



100 ml Sahne

70 g Zucker

250 g Mascarpone

300 g Lebkuchen ohne Glasur und Oblate, am besten vom Bäcker oder Konditor

50 ml Cointreau

125 ml Orangensaft

Kakao zum Bestäuben



1. Sahne mit Zucker steif schlagen. Löffelweise unter die Mascarpone rühren.

2. Lebkuchen zerkrümeln und in eine flache Form geben. Cointreau mit Orangensaft mischen und Lebkuchen damit beträufeln.

3. Mascarponemasse darauf verteilen. Einige Stunden im Kühlschrank durchziehen lassen. Dünn mit Kakao bestäuben und servieren.


Her is the best picture of the finished product. None of them will turn out exactly prefect, unless you have a lot of patience (or more time than I did), but they are cute none the less.

Christmas cookies in March?


A co-worker is working on holiday recipe cards. So I gave her my family Christmas cookies recipe.


These cookies have been in my family for like 45 years. My mother and I perfected the recipe. They are a must have in our family every year. Shhh... don't tell them I had some before Christmas!



1 cup butter

2 cup sugar

2 eggs well beaten

1/ 2 cup milk

1.5 tsp vanilla

2.5 tsp baking powder

3.5 cup flour


Mix well. Place rounds on greased cookie sheet. Bake 375 for 10 min.


Piparpallot (roughly translates to gingerbread balls), my grandma's good old Christmas cookie recipe (here veganized, don't tell her). Spicy crispy mini cookies topped with a hazelnut half. Helsinki, Finland, December 2008.

From the Dec. 2009 Penzeys catalog. Recipe by Maggie, Lilly, and Gracie Selva.


2/3 cup butter, softened

3oz cream cheese, softened

2/3 cup Penzeys hot chocolate mix

1/3 cup powdered sugar

2 tsp. vanilla

1 3/4 cup all-purpose flour

1/4 tsp salt

1 cup finely chopped pecans

1/2 cup extra powdered sugar for rolling


1. In a mixing bowl, cream together butter, cream cheese, hot chocolate mix, powdered sugar, and vanilla.

2. In a separate bowl, sift together the flour and salt.

3. Gradually add the flour and salt to the creamed mixture; mix until well-blended.

4. Stir in pecans.

5. Refrigerate for 1 hour.

6. Preheat oven to 350.

7. Roll the dough into one-inch balls; place 1" apart on ungreased baking sheets.

8. Bake at 350 for 15-18 minutes or until firm.

9. Let cool on the baking sheet for 1 or 2 minutes, then roll the warm cookies in powdered sugar.

10. Place on wire racks to cool.

Part of my holiday baking! This recipe is via Eating Well by contest winner Alyssa Moreau.


Contains fresh ground almonds, apple juice, light oil, maple syrup, whole-wheat pastry flour, oat flour and, of course, chocolate chips and raspberry preserves!


This can be made vegan by using vegan chocolate chips.

1 3 4 5 6 7 8