Holiday Sugar Cookies

Holiday Sugar Cookies

Holiday Sugar Cookies

Submitted by Lindsey Lee

 

Cookie Dough Recipe:

  • 1/2c salted butter
  • 1/2c butter flavored Crisco
  • 1c sugar
  • 1 egg
  • 2T heavy cream
  • 1T vanilla extract
  • 1t Disaronno Amaretto
  • 3c flour
  • 1 ½t baking powder
  • 1/2 t pink himalayan salt

Instructions:

  1. In a mixer beat butter, shortening, and sugar until creamy.
  2. In a bowl combine flour, baking powder, and salt.
  3. Slowly add flour mixture to butter mixture until blended.
  4. Chill dough overnight.
  5. Roll out dough, use cookie cutters, and place on greased baking sheet.
  6. Bake at 375 for 9 minutes.
  7. Let cool and decorate.

Buttercream Frosting Recipe:

  • 1/2c salted butter
  • 1/2c butter flavored Crisco
  • 1t vanilla extract
  • 1t Disaronno Amaretto
  • 8c powdered sugar
  • 1/2c heavy cream
  • Food colorings

Instructions:

  1. In a mixer beat butter, shortening, and extracts until creamy.
  2. Slowly add powdered sugar.
  3. Slowly add cream.
  4. Beat until smooth.
  5. Add colors.

Pepparkakor Cookies

Pepparkakor
Pepparkakor  (Swedish spice cookies)
Submitted by Kristi Tornquist
  • 1 cup butter
  • 1-1/2 cups sugar
  • 1 egg
  • 1 Tablespoon white Karo syrup
  • 3 Tablespoons orange juice
  • 1-1/2 teaspoons soda
  • 2 teaspoons cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • 1/2 teaspoon cardamom
  • 3-1/2 cups flour
Blend butter and sugar.  Add egg, syrup, and orange juice.   In a separate bowl, combine the dry ingredients and then blend them into the wet mixture.   Roll out very thin on a pastry cloth coated with flour and sugar.  Cut with a heart shaped cookie cutter (this is traditional).  Bake at 375 degrees for 6-8 minutes.   If you have rolled them very thin, they bake quickly.
When you eat them, the tradition is:  hold a cookie cupped in the palm of your hand.   Make a wish and then tap the cookie with a finger on the other hand.  If the cookie breaks into three pieces AND if you eat all three pieces without speaking, your wish will come true.

Chocolate Covered Cherry Cookies – 2nd Place 2018

Chocolate Covered Cherry Cookies

Chocolate Covered Cherry Cookies
Submitted by Darcy Kasdorf
  • 1 cup butter room temp
  • 1/2 Cup powdered sugar
  • 2 cups flour
  • 1/2 tsp salt
  • 1/2 cup maraschino cherries
  • 1 tsp almond extract
  1. In mixing bowl, cream butter and powdered sugar. In a separate bowl, sift flour and salt together.
  2. Mix dry ingredients into butter sugar mixture. Add cherries and almond extract.
  3. Preheat oven to 350º. Roll cookies into balls.
  4. Bake about 12 minutes.
  5. Allow to cool.
  6. Frost with fudge frosting, below.
  • 1 cup choc chips
  • 2 tbsp butter
  • 2 tbsp milk
  • 1 1/4 powdered sugar
  1. Melt chocolate chips and butter. Stir in milk.
  2. Whip in powdered sugar.
  3. Dip cookies into frosting and let dry.

Fruit & Nut Cookies

Fruit & Nut Cookies

Fruit & Nut Cookies

Submitted by Terri Colgrove

Ingredients:
  • 2 1/2 c flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 tbsp whiskey (or vanilla or rum)
  • 1 1/2 c coconut
  • 1 1/2 c chopped, dried apricots
  • 1 1/2 c chopped dates- you can substitute the apricots and dates for whatever dried combination you like. I even cut back the amounts of the two fruits, and add the remainder of another fruit. I really like apricots, dates, and dried cherries.
  • 1 1/2 cut chopped pecans
  • 1 1/2 c chopped walnuts
Instructions:
  1. Preheat oven to 350*
  2. Whisk flour, soda, and salt together in small bowl
  3. In mixer, beat butter until smooth. Add sugars, mixing until pale and fluffy. Mix in eggs one at a time. Add whiskey.
  4. With mixer on slow, add dry ingredients, mixing until just combined. Stir in fruit and nuts.
  5. Drop batter onto greased baking sheets, baking until golden brown, 10-13 minutes.
  6. ENJOY!

Soft Molasses Cookies

Soft Molasses Cookies

Soft Molasses Cookies

Submitted by Norma Hansen

  • 1 cup brown sugar
  • 1 cup shortening
  • 2 eggs
  • 1 cup molasses
  • 3/4 cup hot water
  • 2 tsp. soda
  • 1 tsp. baking powder
  • 1 tsp. ginger
  • 1 tsp. cinnamon
  • 4-5 cups flour (will take more for rolling out)

Mix all ingredients and chill in fridge for a few hours. Roll out on covered board with covered rolling pin, cut out shapes, put on ungreased cookie sheet pan and bake in 350 oven 9-10 minutes. Take off cookie sheet pan right away.  Cool. Frost with favorite frosting recipe.

Cherry-Almond-Coconut Snowballs

Cherry Almond Coconut Snowballs
From:  Carol Sprenger
Yield:  About 40 cookies
Prep Time:  1 Hour
Cook Time:  40 minutes total
Difficulty Level:  Medium
**COOKIE:**
  • 1 cup butter, room temperature
  • 1/2 cup confectioners’ sugar
  • 1 tablespoon milk
  • 1 and 1/4 teaspoon almond extract
  • 1/2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup ground almonds
  • 1/2 teaspoon salt
  • 16 oz jar of maraschino cherries
**COATING:**
  • 1 1/2 cups confectioners’ sugar
  • 1/4 cup of the reserved maraschino cherry juice
  • 1/2 cup milk
  • 1 tsp almond extract
  • 14 oz bag sweetened shredded coconut flakes, finely chopped (I use a food processor and pulse about 15 times until finely diced)
  1. About 1 hour before your start, drain the maraschino cherries in a colander, saving the juice.  Leave draining in colander for 1/2 hour.  Then place on a large section of paper towels, and place another layer of paper towels on top and pat dry.  Leave for 1/2 hour on paper towels to dry.
  2. Preheat oven to 350°. Line two half sheet pans with a silicone baking mat or parchment paper.
  3. Cream butter and sugar until light and fluffy. Beat in milk and extracts. In another bowl, whisk flour, ground almonds, and salt; gradually beat into creamed mixture.
  4. Take 2 teaspoon of dough, flatten slightly in your palm, and place a cherry in the middle.  Roll the dough around the cherry and roll between your palms until it forms a nice circle.  Place approximately 1.5 in. apart on baking sheet, you’ll fit 20 on a sheet. Bake until bottoms are browned, 18-20 minutes. Rotate the pans at 9 minutes.  Remove to wire racks to cool.
  5. Stir together confectioners’ sugar, cherry juice, almond extract, and then enough milk to achieve a smooth dipping consistency. Dip cookies in the liquid mixture, shake off excess, then roll in coconut. Place on waxed paper-lined half sheet pan; let stand until set.  I like to place a pan filled with the finished cookies in the fridge for 5-10 minutes to ‘set’ the glaze.
These are a little better if they sit for a day or two prior to eating. You can alternate green and red maraschino cherries if desired for a more Christmas-y look.