Archive for December, 2010

Christmas Cookie Recipes
December 23, 2010

One of my favorite people, Tammy Lewis, sent me a GIANT tin of Christmas cookies. They were so amazing I asked her for some of the recipes to share with you. ¬†Here’s a photo of her after making a batch…. but I have to tell you she makes more than 25 varieties and in all she bakes a thousand cookies each season and gives away more than 50 trays!!! I am so blessed to be one of the recipients . ūüôā ¬†Enjoy everyone!

** Feel free to email me your own cookie recipes and I’ll post here**

GINGER SNAPS

Cream: 3/4 cup shortening

1 cup brown sugar

1/4 cup molasses

1 egg

Beat until fluffy

Sift together: 2 1/4 c flour

2 tsp. baking soda

1/4 tsp. salt

1 tsp. ginger

1 tsp. cinnamon

¬Ĺ tsp. cloves

Stir into molasses mixture. Form into small balls. Roll in gran. sugar. Place 2″ apart on greased cookie sheet. Bake @ 350E for 12 min. Makes 5 dozen.

LOFT HOUSE COOKIES

1 package of cake mix (French vanilla, red velvet, choc. fudge)

1/3 cup oil

2 eggs

Blend all ingredients until moistened. Roll into 1 inch balls. Flatten on cookie sheet with cookie press or bottom of a glass. Bake 6-8 minutes at 350. Cool 1 minute and remove to racks. While still warm, spread with frosting or sprinkle with powered sugar. ( Or roll in powered sugar before baking to give a crinkle look when done)

LEMON COOKIES

1 cup Crisco

1 1/2 cup sugar

2 eggs

1 cup sour cream

1 tsp. lemon zest

1 tsp. lemon juice (fresh or bottled) or flavoring

2 tsp. baking powder

1/2 tsp. baking soda

4 cups of flour

1/2 tsp. salt

Cream together the Crisco, sugar, eggs and sour cream, lemon peel and juice.  Stir in dry ingredients to make a stiff dough. Roll out (not to thin) and cut into shapes or circles and place on lightly greased cookie sheet. Bake at 350 for about 8 min.  These cookies do not brown.

Lemon Glaze Icing

1 1/4 cups powedered  sugar

1 teaspoon lemon zest

2-3 tablespoons of lemon juice

Mix together and spread on cookies

RED VELVET TRUFFLES

1 box of red velvet cake mix baked and cooled to package directions

1/2 cup of butter at room temperature

1 1/2 cups powered sugar

1 Tbs. milk

3/4 tsp. vanilla

3 pkgs of white chocolate chips

1 tsp oil

red & green decoration icing

Bake cake according to directions and cool.¬† Beat butter, until smooth, add powered sugar, milk, vanilla and beat until fluffy.¬† Crumble cake into mixture. Shape into 1 inch balls and place single layer on cookie sheets and freeze 2-8 hours.¬†¬† Line cookie sheets with wax paper, melt white chips in double boiler with oil, dip red velvet balls into chocolate rolling them with fork until covered….(or an easier way is to place ball into an egg separator and pour a spoon full of choc. over the balls)…after the chocolate dries drizzles red or green icing on them.

Advertisements