Christmas Cookie Recipes - Add Yours

[fruit loop]

From WRAL

PUMPKIN COOKIES

Start to finish: 1 hour
Makes about 24 cookies

For the cookies:

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 cup shortening
1 cup brown sugar
1 cup canned pumpkin
1 large egg
1 teaspoon vanilla extract

For the icing:

1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup maple syrup
2 tablespoons pumpkin puree
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
1 pound powdered sugar (about 4 cups)
Orange gel food coloring
Black sprinkles (or other decorations)

Preheat the oven to 350 F. Line two baking sheets with parchment paper.

To make the cookies, in a large bowl sift together the flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.

In a second large bowl, combine the shortening and brown sugar. Use an electric mixer to beat until light and fluffy, about 1 minute. Add the pumpkin, egg and vanilla, then mix until well combined.

Add half the dry ingredients and mix well. Add the other half and mix again.

Scoop the dough onto the prepared baking sheets in 1-tablespoon mounds, arranging them 2 inches apart. Bake for about 14 minutes, or until lightly browned at the edges. Midway through baking, rotate the baking sheets top to bottom and front to back.

While the cookies bake, in a medium bowl combine the butter and maple syrup. Use an electric mixer to beat until smooth. Add the pumpkin puree, pumpkin pie spice and vanilla. Mix well.

Add the powdered sugar and mix well, beating until fluffy. Add the food coloring and beat until uniform. Set aside.

Once the cookies have baked, cool them on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Once cool, either pipe or spread the frosting on them and decorate as desired.

Cookies should be refrigerated in an airtight container. Allow them to come to room temperature before serving.

[fruit loop]

Lemon Meltaways

1 and ¼ cup flour
¾ cup butter, softened
½ cup cornstarch
1/3 cup powdered sugar
1 tbl lemon juice
1 tsp grated lemon peel
Frosting (recipe follows)

Combine all cookie ingredients except frosting in large bowl. Beat at low speed, scraping sides and bottom of bowl, until well mixed. Divide dough in half. Shape each half into an 8x1” roll. Wrap in saran wrap and refrigerate till firm. (1-2 hours)

Preheat oven to 350F. Cut each roll into ¼ inch slices. Place 2” apart on cookie sheet. Bake 8-12 minutes or till set. Cookies will NOT brown. Cool completely before frosting.

FROSTING
¾ cup powdered sugar
¼ cup butter, softened
1 tsp grated lemon peel
1 tbl fresh lemon juice

Combine all ingredients in small mixing bowl and beat at medium speed until fluffy. Frost cooled cookies.

[fruit loop]

Sugarplum Cookies
Yield: 7-8 dozen

1 cup butter flavored Crisco
¾ cup sugar
1 egg
2 and a half cups flour
½ tsp baking powder
1/8 tsp salt
1 tsp vanilla
¾ cup filberts or dried fruit cut into small pieces
Glaze (recipe below)
White powdered sugar

Heat oven to 375F. In large bowl, blend Crisco, sugar, egg, flour, baking powder, salt and vanilla on low speed. (2-3 tbl milk can be added if too thick). Shape into balls around filberts or dried fruit (about 1 tsp of dough for each). Place 2” apart on cookie sheets and bake 10-12 minutes. Cool and dip each cookie into the glaze, then roll in powdered sugar.

Glaze: 2 cups powdered sugar and 3 tbl water. Can be tinted with food coloring.