Recipes for "holiday cookies"

Preheat oven to 375 degrees F (190 degrees C).

In a large mixing bowl, combine flour, butter, nuts, 1/2 cup confectioners' sugar, salt, and vanilla. Hand mix until thoroughly blended. Shape dough into a ball. Cover and refrigerate for 1 hour.

Meanwhile, place sugar in a bowl or small container. With sharp chef's knife, split vanilla bean lengthwise. Scrape out seeds, and mix them into the sugar. Cut pod into 2 inch pieces and mix into sugar.

Remove dough from refrigerator and form into 1 inch balls. Roll each ball into a small roll, 3 inches long. Place rolls 2 inches apart on ungreased cookie sheet, and bend each one to make a crescent shape.

Bake 10 to 12 minutes in the preheated oven, or until set but not brown.

Let stand 1 minute, then remove from cookie sheets. Place hot cookies on a large sheet of aluminum foil. Sprinkle with prepared sugar mixture. Turn gently to coat on both sides. Cool completely and store in an airtight container at room temperature. Just before serving, coat with more vanilla flavored sugar.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets, or line with parchment paper.

Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat in egg until completely incorporated. Mix in flour and salt to form a soft dough. Fold in crushed candy canes. Roll dough into walnut-size balls and place 1 inch apart onto prepared baking sheets.

Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely, 8 to 10 minutes more.

Meanwhile, make the icing: Whisk confectioners' sugar and warm water together in a small bowl until smooth. Dip the top of a cookie into icing, then sprinkle with crushed candy canes. Repeat with remaining cookies. Allow icing to set before serving, at least 5 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Sift flour, baking powder, cinnamon, baking soda, nutmeg, allspice, ginger, and salt into a bowl.

Beat butter, white sugar, and brown sugar in a bowl until smooth and creamy. Mix in honey, egg, and lemon zest until well blended. Fold in sweet potato. Stir in flour mixture with a large spoon until dough is just blended.

Shape tablespoonfuls of dough into balls and place 2 inches apart on ungreased baking sheets.

Bake in the preheated oven until edges start to brown, about 8 minutes. Cool on the baking sheets for 5 minutes; transfer to wire racks to cool completely, about 10 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Cream together the butter and sugar until light and fluffy. Add the egg, vanilla, and almonds; mix a few seconds until well incorporated. Stir in the flour until a dough forms.

Roll the dough into a rope 3/4-inch thick. Cut the rope into 3-inch long pieces. Shape the cookies by rolling each piece back and forth while pressing down gently with two fingers on each end until the piece is about 5-inches long. The dough piece should be plump in the center, and thinner on it's ends. Repeat with remaining cookies.

Place the cookies onto a cookie sheet, bending the ends toward each other to form a crescent 'C' shape. Bake in preheated oven until the edges have turned golden brown, about 20 minutes. Dust immediately with powdered sugar, then cool completely on a wire rack.

Heat oven to 375 degrees F. Stir flour, salt and baking powder in medium bowl until well blended. Beat shortening, butter and powdered sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg, almond extract and food color. Beat in flour mixture gradually until blended.

Fit cookie press with Christmas tree or wreath plate according to manufacturer's instructions. Fill cookie press according to instructions. Press dough onto ungreased baking sheets. Bake 6 to 7 minutes or until set, but not brown. Cool 1 minute on baking sheet. Remove to wire rack to cool completely.

Place frosting in large heavy-duty resealable plastic bag. Microwave on HIGH 20 to 30 seconds to soften. Knead. Cut very small bottom corner off bag. Drizzle over cookies in a decorative pattern. Place candy bits from frosting in medium bowl. Hold cookie over bowl and sprinkle with candy bits. Let stand 15 minutes or until frosting is set.

Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.

Cream butter, powdered sugar, sour cream, milk, and vanilla in a bowl. Add flour, salt, and cinnamon; mix well. Mix in walnuts. Roll into 1-inch balls and place on the prepared baking sheet.

Bake in the preheated oven for 18 to 20 minutes.

Remove from the oven and immediately roll balls in remaining powdered sugar to coat.

Beat the butter until soft; add sugar, and beat until light and fluffy. Add vanilla and eggs, and beat until fluffy. Add molasses and beat until well-mixed.

Simply Recipes / Annika Panikker

Vigorously whisk together the dry ingredients (flour, baking soda, salt, cinnamon, ground ginger, finely ground black pepper) in a bowl.

Add flour mixture to the butter/sugar/egg mixture, 1/3 at a time. Mix only until the dry ingredients become incorporated.

Line a 9- x 5-inch loaf pan with plastic wrap, so that some hangs over the outsides. Press the dough into the bottom of the pan. Pack it tightly, and try to make the top as level as possible. Cover the dough with the plastic overhangs. Freeze until very firm, preferably overnight.

Simply Recipes / Annika Panikker

When it comes time to bake the cookies, preheat the oven to 350°F.

Unwrap and remove dough from the pan. Slice brick into thin slices, no more than 1/8 inch.

Working in batches, place thin slices on a parchment or a Silpat-lined sheet pan (space at least an inch apart) and bake at 350°F until the edges turn dark brown, 7-12 minutes, depending on how thinly you have sliced the dough. Check the oven for doneness at 7 minutes.

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