Each year we try to make a dozen different kinds of cookies for Christmas. These are the ones we've gotten done so far!
Santa's Whiskers
| INGREDIENTS | |
|---|---|
| 1 c. Butter, softened | 2 1/2 c. all-purpose flour |
| 1 c. Sugar | 3/4 c. finely chopped red candied cherries |
| 2 T. milk | 1/2 c. chopped pecans |
| 1 t. pure vanilla extract | 3/4 c. flaked, sweetened coconut |
DIRECTIONS:
In a mixing bowl, cream together the butter and sugar; blend in milk and vanilla. Stir in flour, chopped cherries and pecans. Form dough into two 8-inch rolls. Roll in flaked coconut to coat the outside. Wrap in waxed paper and chill thoroughly. Cut chilled rolls into 1/4 inch slices. Place on ungreased cookie sheet and bake at 375 degrees until the edges are golden brown, about 12 minutes.
Choco-Coco Slices
| INGREDIENTS | |
|---|---|
| Coconut Filling (Recipe Follows) | 2 1-ounce squares unsweeted chocolate, melted and cooled |
| 6 T. butter, softened | 1 t. vanilla |
| 1 c. sifted powdered sugar | 1 1/2 c. all purpose flour |
| 1 egg | 1/2 t. baking soda |
DIRECTIONS:
Prepare coconut filling, chill. Cream butter and sugar, then blend in the egg, chocolate and vanilla. Stir together flour, soda and 1/2 t. salt then stir the dry into the butter mixture. Chill for 30 minutes or more. Roll the dought to 14x4 inch rectangle, between two sheets of waxed paper. Remove the top piece of paper. Shape the coconut filling into a log 14 inches long. Place the log on the cookie dough and wrap the dough around the log. Seal the edges. Wrpa in waxed paper and chill well. Cut into 1/4 inch slices. Place on a greased cookie sheet and bake at 375 for 8 to 10 minutes. Cool 1 minute then remove to rack (BE GENTLE!).
COCONUT FILLING:
Blend together 3 oz. softened cream cheese, 1/4 c. sugar and 1 t. vanilla until smooth. Stir in 1 c. coconut and 1/2 c. chopped pecans.
Yuletides
| INGREDIENTS | |
|---|---|
| 1/2 c. butter, softened | 1/4 t. salt |
| 1 c, sugar | 1/8 t. ground cloves |
| 2 Eggs | 1 c. quick rolled oats |
| 1/4 c. sour cream | 1 c. pecans, chopped |
| 1 1/4 c. flour | 1 c. snipped pitted dates |
| 1/2 t. baking soda | 1/2 c. chopped candied cherries |
| 1.2 t. ground cinnamon | Halved candied cherries |
DIRECTIONS:
Cream together the butter, sugar and eggs until fluffy. Blend in the sour cream. In a different bowl, stir together the dry ingredients. Stir the dry mixtured into the butter mixture. When well combined, stir in the fruits and nuts EXCEPT the halved cherries. Drop by rounded teaspons 2 inches apart on lightly greased cookie sheet. Top each cookie with a cherry half. Bake at 350 degrees for 10 to 12 minutes. Remove cookies from pan; cool on rack.
Jam Handle Cookies
| INGREDIENTS | |
|---|---|
| 3/4 c. butter, softened | 2 c. flour |
| 2/3 c. sugar | 1/2 t. baking powder |
| 2 t. vanilla extract | 1/2 c. red jelly or preserves |
| 1 egg | |
DIRECTIONS:
Preheat ove to 350 degrees. Beat butter and sugar until light and fluffy. Add vanilla and egg; blend well. Carefully measure the flour into the bowl. Stir in the baking powder. Divide dough into quarters. On a lightly floured board, shape each part into 12 inch rool. Place on ungreased cookie sheet. Using the handle of a wooden spoon, make a depression about 1/2 inch wide and 1/4 inch deep lengthwise down the center of each roll. Fill each roll with 2 T. of jelly or preserves.
Bake at 350 for 15 to 20 minutes or until light golden brown. Cool slightly, cut into bars. Cool individual bars on wire racks.