Christmas Cookies! I love them! Here are some recipes from some of my favorites I’ve tried and a few from around the ‘net I need to.
Kentucky Sugar Cookies
makes 9 dozen!
- 1 cup butter, softened
- 1 cup vegetable oil
- 1 cup sugar
- 1 cup powdered sugar, sifted
- 2 large eggs
- 1 teaspoon vanilla
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1In a large mixing bowl, combine the dry ingredients; flour, baking soda, salt and cream of tartar; set aside.
- 2In another large mixing bowl, beat the butter and oil. Gradually add in both the sugars until thoroughly combined.
- 3Add the eggs, one at a time, beating well after each addition. Add the vanilla.
- 4Add gradually to creamed mixture, beating well after each addition. Preheat oven to 350 degrees.
- 5Drop dough by teaspoonfuls onto ungreased cookie sheet; bake for 12-14 minutes. Remove from pan onto cooling rack
- 1 Cinnamon Muffin Melt Mix from Tastefully Simple
- 6 tablespoons butter, melted
- 1 large egg
- Preheat oven to 350°F. In large bowl, combine Cinnamon Muffin Melt Mix packet 1, melted butter and egg. Blend until dough forms. Shape into 1-inch balls.
- Pour Cinnamon Muffin Melt Mix packet 2 into a shallow dish. Roll dough balls in cinnamon-sugar coating.
- Place on a greased baking sheet. Bake 11-12 minutes.
Makes about 30 cookies.
Sparkly Brownie Coins
- 1 cup sugar
- 4 tablespoons unsalted butter, at room temperature
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon pure vanilla extract
- 1/2 cup unsweetened cocoa powder
- 3/4 cup flour
- Edible gold dust
Using an electric mixer, cream the sugar, butter and salt at high speed until well blended, about 3 minutes. Scrape down the bowl, add the egg and vanilla and beat for 1 minute.
Beat in the cocoa at medium speed until thoroughly blended. Add the flour and mix at low speed just until incorporated.
Preheat the oven to 350 degrees . Line 2 cookie sheets with parchment.
Scoop out 1 tbsp. of dough, roll into a ball and place on a prepared pan. Repeat with the remaining dough, spacing evenly on the pans.
Using the bottom of a drinking glass, flatten each ball into a 1/4-inch-thick round. Peel the dough off the glass; return to the pan. Dip a small paintbrush into the edible gold dust; flick onto the cookies.
Bake 1 pan at a time (refrigerate the other pan) until the cookies are set at the edges, 10 to 11 minutes. Let cool on the pan for 2 minutes; transfer to racks to cool completely.
Ho Ho Ho!!