We have had a wonderful couple of days baking Christmas cookies! As mentioned in a previous post, we've never baked zillions-of-cookies-on-a-plate before. But this was FUN!
Our baking day was rainy and dark, so the twinkling candles in the windows and the Christmas carols playing in the background made the baking very enjoyable.
Following are all the recipes and pictures of the cookies the three of us girls brought to the Christmas Tea and Cookie Exchange we attended this afternoon (cookie exchange pictures in future post).
1-1/2 c. butter, softened
1 c. sugar
1 t. vanilla extract
1/2 t. almond extract
2 c. all-purpose flour
1c. finely ground pecans
1 t. baking powder
3/4 c. semisweet chocolate chips
1-1/2 t. shortening, divided
3/4 c. vanilla or white chips
In a large mixing bowl, cream butter and sugar until light and fluffy; beat in egg and extracts. Combine the flour, pecans and baking powder; gradually add to creamed mixture.
Using a cookie press fitted with disk of your choice, press the dough 2 inches apart onto ungreased baking sheets. Bake at 375 for 5-7 minutes or until set (do not brown). Remove to wire racks to cool.
In a microwave, melt chocolate chips and 3/4 teaspoon shortening; stir until smooth. Melt vanilla chips and remaining shortening at 70% power; stir until smooth. Dip half of the cookies halfway in semisweet mixture; allow excess to drip off. Place on waxed paper to harden. Dip remaining cookies halfway in vanilla mixture; allow excess to drip off. Place on waxed paper and sprinkle coated area with colored sprinkles. Let harden.
(More photos and recipes on page 2)
ORANGE SNOWBALLS (Deb's Cookies)
12 oz. pkg. vanilla wafers
16 oz. pkg. powdered sugar
1/2 c. softened butter
6 oz. frozen orange juice concentrate, thawed and undiluted
1 1/2 c. finely chopped pecans and flaked coconut
Crush wafers to make fine crumbs. Add sugar, butter, nuts, and orange juice concentrate, mixing well. Shape dough into 1" balls. Roll balls in coconut. Chill until firm. Makes approximately 6 dozen
SPLIT SECONDS (Hannah's Cookies)
2/3 c. sugar
3/4 c. butter
1 tsp. vanilla extract
1 tsp. almond extract
2 cups flour
1/2 tsp. baking powder
1/2-1 cup red or green preserves
Mix together flour and baking powder. Stir into creamed mixture. Mix well.
Divide dough into 4 pieces. Roll each piece out into a 3/4" x 12" rectangle. Place the 4 rectangles on ungreased cookie sheet.
Bake at 350 for 15-20 minutes. While still warm, cut the 4 large cookie rectangles into individual cookies, cutting on the diagonal with preserves in the middle of each cookie. Drizzle with melted chocolate, if desired. ~makes 3-4 dozen
CHARLESTON CHEWS (Hannah's Cookies)
Beat together eggs and brown sugar. Add butter and vanilla and mix well. Mix together flour and baking powder. Add to creamed mixture. Stir in pecans. Pour into greased 9 x 13 baking pan. Bake at 350 for 30-35 minutes until firm in center. Cool; dust with powdered sugar if desired. Cut into very small squares, as these are very rich. ~makes 48 small squares