I wanted to get these posted on Monday but time just wasn't in the cards for that one!
So here are a few recipes that I use for my Christmas cookies. If I don't post the one that you want, please email me and I will get it right to you.
*Sour Cream Cutouts*
These are the softest cutout cookies you will ever have.
My family likes them real thick so I generally don't get 6 doz out of this recipe…..
- 1 cup butter, softened
- 2 cups sugar
- 3 eggs
- 1 cup (8 ounces) sour cream
- 1 teaspoon vanilla extract
- 5-3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate overnight.
- On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
- Tint some of the frosting with food coloring; decorate cookies as desired. Yield: about 6-1/2 dozen.
This is the icing I use along with store bought cream cheese frosting for the kids to work with.
- 1 cup confectioners' sugar
- 2 teaspoons milk
- 2 teaspoons light corn syrup
- 1/4 teaspoon almond extract
- assorted food coloring
- In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
- Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
This recipe is from my Italian Grandmother. I'm sure you have tasted these cookies at a wedding or other Italian gathering.
Italian Meatball Cookies
2/3 cup bittersweet cocoa
3 cups flour
1 tsp. salt
1 1/2 tsp. baking powder
1 tsp. allspice
1 tsp. ground cloves
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 cups sugar
1/2 cup butter
2 tsp. vanilla
1 cup chopped walnuts
1 cup semi-sweet chocolate chips
1 cup raisins
1/2 cup butter ( room temp)
3 cups confectioner sugar
4 tbs. milk
1 tsp. vanilla
food coloring to tint icing
Preheat oven to 325.
For Cookies -
In medium size bowl combine flour, cocoa, salt and baking powder. Set aside.
In another medium size bowl cream butter, sugar and vanilla. Stir in slightly beaten eggs. Add spices. Add flour mixture to butter mixture. Fold in walnuts, choc chips and raisins. Dough should beable to roll into 1 inch balls. If too sticky add more flour. If too dry add milk.
Bake time calls for 8-10 minutes. I bake for 7 minutes so cookies are moist. Place 1 inch apart on ungreased cookie sheet. Immediately transfer to counter or wire rack. Glaze when cooled.
Italian Pastry Shop Cookies (the red white and green bar cookies)
Italian Pastry Shop Cookies
3 sticks of butter or margarine
1 cup granulated sugar
1 (7oz) stick of almond paste (I use Solo brand in the can)
1 tsp almond extract
2 cups flour
Pinch of salt
1 (10oz) jar apricot or seedless raspberry preserves
2 packages semisweet chocolate pieces
Red and green food coloring
Preheat oven to 350.
Cream almond paste till there are very few lumps. Add butter and sugar to almond paste and cream together.
Slightly beat eggs in seperate bowl and add to butter mixture. Add flour and salt. (you do not need to combine flour and salt before adding to butter mixture)
Divide mixture into THREE equal parts.
One - leave as is.
Two - add about 20 drops of red food coloring.
Three - add about 20 drops of green food coloring.
Line THREE 13x9 inch cookie sheets with wax paper. (you can also do them seperate) Spread mixture evenly onto wax paper. (wax paper will smoke when in the oven)
Bake for 10-15 minutes - DO NOT OVERBAKE. Cakes will look glossy at first, when they loose their gloss they are ready to come out. You'll also notice the edges will turn brown.
To remove each cake -
cool slightly, loosen carefully and invert onto wax paper that has been placed over the back of a cookie sheet.
To assemble cookies -
spread 1/2 jar of preserves over red or green layer. I always place green on the bottom. Place white layer on top of green layer and spread remaining preserves on white layer. Place red layer over white layer.
Trim all of the edges!
melt 2 cups chocolate pieces in microwave and frost top and sides. Let is dry. Flip cakes over onto another wax paper covered cookie sheet. Melt 1 cup chocolate pieces in microwave and frost what is now the top. You will have enough chocolate to fix any mess-ups.
Let it dry to the touch and cut into 1 inch cookies.
Makes 4-5 dozen.
Walnut Horns ( I ALWAYS double this recipe as these are the first to go)
- 1 pound butter, softened
- 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
- 4 egg yolks
- 4-1/4 cups all-purpose flour
- 4 cups ground walnuts (about 1 pound)
- 5-3/4 cups confectioners' sugar, divided
- 4 egg whites
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- In a large bowl, combine butter, cream cheese, egg yolks and flour; beat until smooth. Shape into 1-in. balls; place in a container with waxed paper separating each layer. Cover and refrigerate overnight.
- For filling, combine walnuts and 3-3/4 cups sugar (the mixture will be dry). In a small bowl, beat egg whites until soft peaks form; fold into nut mixture. Add extracts and a few drops of water if necessary until filling reaches a spreading consistency.
- Place remaining sugar in a bowl; roll cream cheese balls in sugar until completely covered. Place a few balls at a time between two sheets of waxed paper.
- Roll balls into 2-1/2-in. circles. Gently spread about 2 teaspoons of filling over each. Roll up; place seam side down on ungreased baking sheets. Curve the ends slightly. Bake at 350° for 20 minutes or until lightly browned. Cool on wire racks. Yield: about 8 dozen.
I hope you all have a wonderful Christmas, keep warm, keep safe!