Wednesday, December 21, 2016

Christmas cookie baking day!


Here are the cookies I made for assorted gift-giving and family enjoyment this year - very similar to my cookie lists of years past!  I figure a day of cookie baking is sure to chase the holiday blues away...at least that's what I'm hoping!

Gingersnaps
3/4 c. shortening
1 c. sugar
1/4 c molasses
1 egg
2 c flour
2 t baking soda
1/2 t salt
1 T ground ginger
1 t ground cinnamon
Colored sugar or sprinkles
Preheat oven to 350.  Cream shortening and sugar, mix in egg and molasses.  Sift the dry ingredients and mix into wet. Form into 1 inch balls and roll in colored sugar.  Place 2 inches apart on baking sheet and bake 12 minutes.
 These are so great right out of the oven and they freeze well, too

Graham Cracker Cookies*
14 sheets graham crackers
1/4 c sugar
2 T dark brown sugar
1/2 t baking soda
1/4 salt
6 T butter, melted and cooled
1 large egg, slightly beaten
1/2 t vanilla extract
Preheat oven to 350 and prepare your cookie sheet with parchment paper.  Crush grahams until they have the texture of sand.  Whisk together the sugar, brown sugar, baking soda, and salt and add to the crumbs.  Add the butter, egg, and vanilla until you have a soft dough.  Roll 1 inch balls of dough and space 2 inches apart on cookie sheet.  Bake 8 to 10 minutes, then let cool before you transfer them to a wire rack to cool completely. (disclaimer:  I added mini chocolate chips to these because, chocolate!)
*I got this recipe from the Kitchn website - they have great cookie recipes!

Toasted Oat Cookies (my mother's recipe)
3/4 c. butter
2 1/2 c oatmeal
1/2 c flour
1 c light brown sugar
1 egg
1 t cinnamon
1/2 t salt
1/2 t soda
1 t vanilla
optional:  1/2 c raisins, nuts, or craisins (this time around I used candied orange and slivered almonds. My candied orange peel came from the bakery here, but you could sub in whatever you like or even leave it out entirely)
Pre-heat oven to 350.  Melt the butter in a heavy skillet, add the dry oatmeal ad cook til lightly toasted, stirring often.  Set aside to cool.  Mix brown sugar, egg, and vanilla until well-mixed.  Sift the dry ingredients and add to the egg/sugar mix.  Stir in cooled oats and raisins or nuts if desired.  Drop by spoonfuls on greased cookie sheet.  Bake approximately 10 minutes.

Russian Teacakes (a favorite from my childhood)
1 c butter, softened
1/2 c powdered sugar
1 t vanilla
2 1/4 c flour
1/4 t salt
3/4 c finely chopped pecans
Pre-heat oven to 400 and line your cookie sheet with parchment or a Silpat.  Mix the butter and powdered sugar with vanilla,  Sift the flour and salt and gradually work it into the butter mixture. (this is a very stiff dough!) Add in pecans and mix well.  Form into 1 inch balls (they will not flatten while baking).  Bake 10-12 minutes.  Cool slightly and roll into powdered sugar.  Cool completely and roll once more. 
I also made Kitchen Sink cookies, to use up some nuts, chocolate chips and coconut in my pantry - I just changed up a basic chocolate chip cookie.  I bought some cute containers for gift giving,
and will freeze some for our family on a pretty tray, all ready to pull out on Christmas Eve.  With some hot cocoa and the fireplace going, it will make for a sweet evening!




2 comments:

Simply LKJ said...

They look delicious Gina. Thank for sharing your recipes too. I bet your house smelled heavenly.
Merry Christmas.

bj said...

Your cookies sound delightful and delicious...
My grandgirls come over just before Christmas Eve (probably on Thurs) night and we have a cookie making session...been doing it for years...

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