Recipes: Christmas Cookies
Here are a couple of our favorite cookie recipes we like to make at Christmas time.
Wilton’s Spritz Cookies
If you have a cookie press, this recipe from Wilton works nicely.
1 1/2 c. butter, softened
1 c. sugar
1 egg
2 T. milk
1 t. vanilla
1/2 t. almond extract
3 1/2 c. flour
1 t. baking powder
Cream butter and sugar. Add egg, milk and extracts. Add dry ingredients. Do not chill dough. Place in cookie press. Bake 10-12 minutes @ 375 degrees.
If you have a cookie press, this recipe from Wilton works nicely.
1 1/2 c. butter, softened
1 c. sugar
1 egg
2 T. milk
1 t. vanilla
1/2 t. almond extract
3 1/2 c. flour
1 t. baking powder
Cream butter and sugar. Add egg, milk and extracts. Add dry ingredients. Do not chill dough. Place in cookie press. Bake 10-12 minutes @ 375 degrees.
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The BEST Sugar Cookies 
2 sticks butter
2 eggs, well beaten
2 t. vanilla**
Pinch of salt
2 c. sugar
4 c. flour
1 t. baking soda
Cream butter and sugar. Sift dry ingredients:
Add to sugar and butter alternating with eggs. Roll out thin and cut with desired cookie cutter. Bake at 350 degrees for 15 minutes. Decorate with sugar sprinkles or icing. ** Option: Replace 2 t. vanilla with 1 t. vanilla, 1 t. lemon extract, 1/2 t. almond extract, 2 T. grated lemon rind.
Sugar Cookies Icing
1 c. sifted confectioners sugar
4 t. milk
1/2 t. vanilla
Mix well. Tint with food coloring if desired.
Dries to “hard” shine.
2 sticks butter
2 eggs, well beaten
2 t. vanilla**
Pinch of salt
2 c. sugar
4 c. flour
1 t. baking soda
Cream butter and sugar. Sift dry ingredients:
Add to sugar and butter alternating with eggs. Roll out thin and cut with desired cookie cutter. Bake at 350 degrees for 15 minutes. Decorate with sugar sprinkles or icing. ** Option: Replace 2 t. vanilla with 1 t. vanilla, 1 t. lemon extract, 1/2 t. almond extract, 2 T. grated lemon rind.
Sugar Cookies Icing
1 c. sifted confectioners sugar
4 t. milk
1/2 t. vanilla
Mix well. Tint with food coloring if desired.
Dries to “hard” shine.
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Gingerbread Boys 
/ Girls :-)
Mix: ¼ c. soft shortening
½ c. sugar
Add: ½ c. dark molasses
¼ c. water
Stir in another bowl:
2 ½ c. Flour
¾ t. salt
½ t. soda
¾ t. ginger
¼ t. nutmeg
1/8 t. allspice
Mix dry ingredients into molasses mixture. Chill dough 2-3 hours. Heat oven to 375°. Lightly grease a baking sheet. Divide dough into 3 portions. (Place 2 portions back in frig. Until ready to use.) On lightly floured board, roll out dough with floured rolling pin. Roll to ¼” thickness. (For easiest rolling, use a lightly floured cloth-covered board and rolling pin.) Cut with a gingerbread-boy cutter dipped in flour. Place gingerbread boys on baking sheet. Add eyes and buttons of raisins or bits of gumdrops. You may add red hot cinnamon candies after done cooking. Dough arms, turned up at an angle, make boys that wave “hello” as they come out of the oven. Bake 10-12 minutes. Cool slightly, then carefully remove from baking sheet. Cool on wire rack. Make outlines for collar, cuffs, belt, and shoes with Creamy Frosting. From: Betty Crocker’s Boys & Girls Cookbook.
Creamy Frosting
Mix 1 cup sifted confectioners’ sugar, 4 t. milk, and ¼ t. vanilla in small bowl. Tint with food coloring, if you like.
/ Girls :-)Mix: ¼ c. soft shortening
½ c. sugar
Add: ½ c. dark molasses
¼ c. water
Stir in another bowl:
2 ½ c. Flour
¾ t. salt
½ t. soda
¾ t. ginger
¼ t. nutmeg
1/8 t. allspice
Mix dry ingredients into molasses mixture. Chill dough 2-3 hours. Heat oven to 375°. Lightly grease a baking sheet. Divide dough into 3 portions. (Place 2 portions back in frig. Until ready to use.) On lightly floured board, roll out dough with floured rolling pin. Roll to ¼” thickness. (For easiest rolling, use a lightly floured cloth-covered board and rolling pin.) Cut with a gingerbread-boy cutter dipped in flour. Place gingerbread boys on baking sheet. Add eyes and buttons of raisins or bits of gumdrops. You may add red hot cinnamon candies after done cooking. Dough arms, turned up at an angle, make boys that wave “hello” as they come out of the oven. Bake 10-12 minutes. Cool slightly, then carefully remove from baking sheet. Cool on wire rack. Make outlines for collar, cuffs, belt, and shoes with Creamy Frosting. From: Betty Crocker’s Boys & Girls Cookbook.
Creamy Frosting
Mix 1 cup sifted confectioners’ sugar, 4 t. milk, and ¼ t. vanilla in small bowl. Tint with food coloring, if you like.
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Peanut Blossoms (“Kiss cookies”) OR Peanut Butter Cup Cookies
1 ¾ c. flour
1 t. baking soda
½ t. salt
½ c. butter @ room temp.
½ c. creamy peanut butter
½ c. brown sugar (packed)
½ c. sugar
1 large egg Peanut Blossom Peanut Butter Cup
1 t. vanilla extract
Hershey Kiss candies (large)
Preheat oven to 350 degrees. Sift flour w/ baking soda & salt. In med. bowl, cream together butter, peanut butter, brown sugar, and white sugar. When light and fluffy, beat in eggs & vanilla. Add flour mixture half @ a time, beating well after each addition. Shape dough into 1” balls, using a heaping teaspoon or small cookie scoop. Place 1” apart on ungreased baking sheet…or if making peanut butter cup cookies, place each ball into an ungreased mini muffin pan. Bake about 10 minutes. Remove from oven & immediately press a chocolate kiss lightly into the top of each cookie. (or a mini peanut butter cup into each mini muffin pan) Return to oven & bake 2-4 min. longer until cookies are lightly browned. Remove cookies from oven and place on wire rack to cool. From Christmas 1969
1 ¾ c. flour
1 t. baking soda
½ t. salt
½ c. butter @ room temp.
½ c. creamy peanut butter
½ c. brown sugar (packed)
½ c. sugar
1 large egg Peanut Blossom Peanut Butter Cup
1 t. vanilla extract
Hershey Kiss candies (large)
Preheat oven to 350 degrees. Sift flour w/ baking soda & salt. In med. bowl, cream together butter, peanut butter, brown sugar, and white sugar. When light and fluffy, beat in eggs & vanilla. Add flour mixture half @ a time, beating well after each addition. Shape dough into 1” balls, using a heaping teaspoon or small cookie scoop. Place 1” apart on ungreased baking sheet…or if making peanut butter cup cookies, place each ball into an ungreased mini muffin pan. Bake about 10 minutes. Remove from oven & immediately press a chocolate kiss lightly into the top of each cookie. (or a mini peanut butter cup into each mini muffin pan) Return to oven & bake 2-4 min. longer until cookies are lightly browned. Remove cookies from oven and place on wire rack to cool. From Christmas 1969
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Snowballs (Mexican Wedding Cookies or Russian Tea Cakes)
1 cup butter
1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts or pecans
1/3 cup confectioners' sugar for decoration
Preheat oven to 350 degrees. In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet. Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. From 8th grade home ec class.
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